Pawpaw yoghurt tea and production method thereof

A papaya and milk tea technology, which is applied in the field of beverages to improve internal quality and facilitate transportation and storage.

Inactive Publication Date: 2012-04-11
DALIAN ZHAOYANG SOFTWARE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] As people's pace of life continues to accelerate, traditional diets and diet products cannot fully meet the requirements

Method used

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Embodiment Construction

[0031] In order to achieve the above object, the invention does not provide a kind of papaya milk tea, which comprises: papaya, tea leaves, milk, yogurt, xylitol, wolfberry, astragalus, honey, angelica and pumpkin; the weight percentage of each material is:

[0032] Papaya 10~45%

[0033] Tea 2~10%

[0034] Milk 5~15%

[0035] Yogurt 10~45%

[0036] Xylitol 0.1~5%

[0037] Wolfberry 0.5~2%

[0038] Astragalus 0.3~0.6%

[0039] Honey 0.4~1%

[0040] Angelica 0.3~0.7%

[0041] Pumpkin 5~10%

[0042] Solvent 20-40%.

[0043] The tealeaves are freshly plucked tea leaves.

[0044] The solvent is deionized water, also known as soft water, which is deionized water obtained by passing water through an ion exchange column, and the content of magnesium and calcium ions is relatively low to obtain water.

[0045] The production method of described papaya yogurt tea, its steps are as follows:

[0046] 1. Select fresh papaya, peel it, remove its seeds, and clean it; peel the ...

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PUM

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Abstract

The invention relates to milk tea, particularly relates to pawpaw yoghurt tea and a production method thereof, and belongs to the field of beverage. According to the invention, fresh pawpaw is adopted, pawpaw milk tea is subjected to an ultrahigh-temperature flash sterilization method, growable microorganisms and spores in the pawpaw milk tea are completely destroyed, the nutrients in the pawpaw milk tea are maximally maintained, no preservative is added, and the obtained pawpaw yoghurt tea can be preserved for long time without deterioration and is especially convenient for transport and storage; deionized water is adopted as a solvent, thus sediment in the milk tea is reduced and the inherent quality of the milk tea is improved; and malic acid is a souring agent, antistaling agent, flavoring agent and preservative, and is used for adjusting the pH value and taste of the pawpaw milk tea.

Description

[0001] technical field [0002] The invention relates to milk tea, in particular to papaya yoghurt tea and a production method thereof, belonging to the beverage field. Background technique [0003] Papaya fruit is rich in papain, vitamin C, B, calcium, phosphorus and minerals. It is rich in nutrition. The fruit contains a lot of carotene, protein, calcium salt, protease, lemon enzyme, etc. Helps digestion, cures stomach problems, promotes metabolism and anti-aging effects on the human body, and also has the effect of beauty and skin care. [0004] As people's pace of life continues to accelerate, traditional diets and diet products cannot fully adapt to the requirements of modern life. The development of nutritious, healthy, convenient and quick papaya series beverages has great market potential. Contents of the invention [0005] The purpose of the invention is to overcome the deficiencies in the prior art, and provide a production method of papaya milk tea with...

Claims

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Application Information

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IPC IPC(8): A23F3/14
Inventor 戚军
Owner DALIAN ZHAOYANG SOFTWARE TECH
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