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.
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[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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