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Milk tea powder of mulberry black tea and its preparation method

A technology of mulberry black tea and milk tea powder, which is applied in the field of mulberry black tea milk tea powder and its preparation, to achieve the effects of improving blood circulation, preventing degeneration and aging, and scavenging oxygen free radicals

Inactive Publication Date: 2012-04-25
JIANGSU UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet, do not see the report of making milk tea with mulberry black tea instead of tealeaves at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The milk tea powder is made of the following raw materials in mass percentage: 62.95% of whole milk powder, 7% of mulberry black tea powder, 30% of non-dairy creamer, 0.02% of edible essence, and 0.03% of stevioside. The preparation steps are as follows: prepare mulberry black tea according to the "Preparation Method of Mulberry Black Tea" with Chinese patent number 200910145178.4; spray-dry the mulberry black tea and pulverize it to obtain tea powder. The inlet temperature of spray drying is 170-190°C, the outlet temperature is 85-100°C, and the flow rate is 700mL / h. Mixing: According to the ratio required by the recipe, fully mix tea powder, non-dairy creamer, essence, whole milk powder, and stevia. The sachets were subpackaged to obtain a total flavonoid content of 1.04 mg / g.

Embodiment 2

[0020] The milk tea powder is made of the following raw materials in mass percentage: 60.96% of whole milk powder, 9% of mulberry black tea powder, 30% of non-dairy creamer, 0.01% of food essence, and 0.03% of stevioside. The preparation steps are as follows: prepare mulberry black tea according to "A Preparation Method of Mulberry Black Tea" with Chinese patent number 200910145178.4. The above-mentioned mulberry black tea is spray-dried and pulverized to obtain tea powder. The inlet temperature of spray drying is 170-190°C, the outlet temperature is 85-100°C, and the flow rate is 700mL / h. Mixing: According to the ratio required by the recipe, fully mix tea powder, non-dairy creamer, essence, whole milk powder, and stevia. The sachets were subpackaged to obtain a total flavonoid content of 1.31 mg / g.

Embodiment 3

[0022] The milk tea powder is made of the following raw materials in mass percentage: 64.86% of whole milk powder, 5% of mulberry black tea powder, 30.1% of non-dairy creamer, 0.01% of food essence, and 0.03% of stevioside. The preparation steps are as follows: prepare mulberry black tea according to the "Preparation Method of Mulberry Black Tea" with Chinese patent number 200910145178.4; spray-dry the mulberry black tea and pulverize it to obtain tea powder. The inlet temperature of spray drying is 170-190°C, the outlet temperature is 85-100°C, and the flow rate is 700mL / h. Mixing: According to the ratio required by the recipe, fully mix tea powder, non-dairy creamer, essence, whole milk powder, and stevia. The sachets are subpackaged to obtain a total flavonoid content of 0.76 mg / g.

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Abstract

The invention relates to milk tea powder of mulberry black tea and its preparation method. The milk tea powder of mulberry black tea comprises the following raw materials by mass percentage: 61-65% of whole milk powder, 4.5-9.5% of mulberry black tea powder, 30-33% of non-dairy creamer, 0.01-0.04% of essence and 0.02-0.05% of stevioside. Compared with prior art, the preparation technology of the product has the advantages of simple processing, low production cost and easy enforcement. The mulberry black tea which can replace common tea is capable of raising the nutrition value and health care function of the milk tea.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a mulberry black tea milk tea powder and a preparation method thereof. Background technique [0002] Prior art: Mulberry is a precious resource for both medicine and food. In ancient times, mulberry leaves were also known as "immortal leaves" and "Yajin protein mulberry". As traditional Chinese medicine and vegetable food, they have been widely used. In the ancient medical classic "Compendium of Materia Medica", mulberry was given the highest praise: "Mulberry, the sacred tree of the East." Scientific research at home and abroad has confirmed the nutritional components, pharmacological active components and mechanism of action of mulberry resources. [0003] Mulberry leaves contain various chemical components such as flavonoids, amino acids, alkaloids, volatile oils, steroids, sugars, etc. These chemical components have various pharmacological activities...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
Inventor 吴福安王俊李刚孙国霞
Owner JIANGSU UNIV OF SCI & TECH
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