Instant ginger and date solid milky tea and production method

A technology for solid milk tea and dissolving ginger jujube, applied in the direction of tea extraction, etc., can solve the problems of uneven product taste, difficult for consumers to accept, affecting product appearance, etc., and achieve the effect of smooth and delicate taste, smooth surface and delicious taste.

Active Publication Date: 2012-06-20
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the previous experiments, the inventor also added ginger juice powder to milk tea powder to cause flocculation and stratification after the product was brewed, which not only affected the appearance of the product, but also had uneven taste, which was difficult for consumers to accept.

Method used

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  • Instant ginger and date solid milky tea and production method
  • Instant ginger and date solid milky tea and production method
  • Instant ginger and date solid milky tea and production method

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Experimental program
Comparison scheme
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Embodiment 1

[0031] One, the preparation of instant ginger jujube solid milk tea

[0032] 1) Prepare ginger powder:

[0033] Ginger → material selection and cleaning → slicing → beating → filtration → degassing → sterilization → standing → extracting supernatant → ginger juice → spray drying → ginger powder

[0034] 2) Prepare jujube powder:

[0035] Jujube → selection → rinsing → soaking → precooking → pitting and juicing → enzymatic hydrolysis → filtration → sterilization → jujube juice → vacuum drying → jujube powder

[0036] 3) Weigh 48kg of white granulated sugar, 30kg of whole milk powder, 10kg of ginger powder, 10kg of red date powder, 3kg of instant black tea powder, and 0.3kg of CMC.

[0037] 4) Blend 3kg of instant black tea powder, 0.3kg of CMC, and 48kg of white sugar. White granulated sugar should be dissolved in hot water at 80°C and filtered before adding.

[0038] 5) Boil the initially prepared milk tea powder for 2 minutes. After boiling, add 10kg of ginger powder, an...

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PUM

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Abstract

The invention relates to an instant ginger and date solid milky tea, which comprises following materials by weight percentages: 40-60 percent of white granulated sugar, 20-45 percent of whole milk powder, 5-15 percent of ginger powder, 5-15 percent of red date powder, 0.9-4 percent of instant black tea powder and 0.07-0.37 percent of sodium carboxymethyl cellulose. The invention further provides a production method of the instant ginger and date solid milky tea, which comprises the following steps of: 1) preparation of the ginger powder; 2) preparation of the red date powder; 3) mixing the instant black tea powder, the whole milk powder, the sodium carboxymethyl cellulose and the white granulated sugar, adding the ginger powder after the boiling, boiling for 2min, and then adding the whole milk powder and the red date powder; and 4) homogenizing until the homogenized paste passes through a screen of 160 meshes, precooling, drying, and obtaining the instant ginger and date solid milky tea. The invention makes up the defects of the existing technology, and provides the solid milky tea which has multiple health-care functions, developmental nutrition, savoury and mellow, good taste, uniform products, smooth taste and low price.

Description

technical field [0001] The invention relates to the field of milk tea preparation, in particular, the invention relates to an instant ginger jujube solid milk tea and a preparation method thereof. Background technique [0002] As we all know, ginger is a typical medicinal and edible plant. The application of ginger has a long history in our country, as early as about 1500 years ago, it was recorded in the book "Famous Doctors", and the folklore is widely circulated that "eat radish in winter and ginger in summer, and you don't need a doctor to prescribe medicine". Push ginger to an extremely important position. Ginger is sweet and pungent in taste and warm in nature. It has the effects of warming the stomach, anti-emetic, sterilizing and analgesic, and anti-inflammatory. It can also relax capillaries, enhance blood circulation, excite the stomach, and help digestion. Ginger also has anti-inflammatory, bactericidal and antiviral effects, and enjoys the title of "natural ant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/30
Inventor 王晓彦刘彪梅连杰
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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