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Mongolia flavor liquid milk tea and preparation method thereof

A liquid and milk tea technology, applied in milk preparations, dairy products, applications, etc., can solve problems such as affecting the overall flavor and taste of the product, affecting the formability of particles, etc., achieving rich and comprehensive nutrition, delaying gelatinization, and avoiding gelatinization reaction. Effect

Active Publication Date: 2012-06-27
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if grain granules are soaked in liquid milk products for a long time, the starch in them will dissolve and undergo gelatinization reaction, which will eventually affect the formability of granules in the product, so that the overall flavor and taste of the product will be affected

Method used

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  • Mongolia flavor liquid milk tea and preparation method thereof
  • Mongolia flavor liquid milk tea and preparation method thereof
  • Mongolia flavor liquid milk tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1 prepares Mongolia flavor liquid milk tea

[0037] 1. Product formula (based on 1000kg product, the selection of each raw material complies with relevant national standards):

[0038]

[0039] Wherein, the broomcorn rice noodles are obtained by soaking in liquid anhydrous butter at 45° C. for 30 minutes after frying and ripening.

[0040] 2. Production method

[0041] The production method of the Mongolian flavor milk tea of ​​the present embodiment mainly comprises the following steps:

[0042] 1. Milk inspection: Fat, protein, dry matter, freshness and other indicators are required to meet the quality standards of raw milk, and refrigerated below 4°C (which can effectively inhibit the reproduction of microorganisms in milk and ensure the freshness of raw milk during storage. ).

[0043] 2. Standardization of milk: It is required that the fat content of the ingredient milk is ≥3.5%, the protein content is ≥3.0%, and the whole milk solids are ≥12.3%; ...

Embodiment 2

[0050] Embodiment 2 prepares Mongolia flavor liquid milk tea

[0051] 1. Product formula (based on 1000kg product, the selection of each raw material complies with relevant national standards):

[0052]

[0053] Wherein, the broomcorn rice noodles are obtained by soaking in liquid anhydrous butter at 45° C. for 30 minutes after frying and ripening.

[0054] 2. Production method

[0055] The production method of the Mongolia flavor liquid milk tea of ​​the present embodiment mainly comprises the following steps:

[0056] 1. Milk inspection: Fat, protein, dry matter, freshness and other indicators are required to meet the quality standards of raw milk, and refrigerated below 4°C (which can effectively inhibit the reproduction of microorganisms in milk and ensure the freshness of raw milk during storage. );

[0057] 2. Standardization of milk: It is required that the fat content of the ingredient milk is ≥3.5%, the protein content is ≥3.0%, and the whole milk solids are ≥12...

Embodiment 3

[0064] Embodiment 3 prepares Mongolia flavor liquid milk tea

[0065] 1. Product formula (based on 1000kg product, the selection of each raw material complies with relevant national standards):

[0066]

[0067]

[0068] Wherein, the broomcorn rice noodles are obtained by soaking in liquid anhydrous butter at 45° C. for 30 minutes after frying and ripening.

[0069] 2. Production method

[0070] The production method of the Mongolia flavor liquid milk tea of ​​the present embodiment mainly comprises the following steps:

[0071] 1. Milk inspection: Fat, protein, dry matter, freshness and other indicators are required to meet the quality standards of raw milk, and refrigerated below 4°C (which can effectively inhibit the reproduction of microorganisms in milk and ensure the freshness of raw milk during storage. ).

[0072] 2. Standardization of milk: It is required that the fat content of the ingredient milk is ≥3.5%, the protein content is ≥3.0%, and the whole milk so...

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Abstract

The invention relates to the field of dairy processing, in particular to a Mongolia flavor liquid milk tea and a preparation method thereof. The Mongolia flavor liquid milk tea comprises raw materials including, by weight, 40%-60% of milk, 0.5-1.5% of brick tea, 0.5%-1% of broom corn millet, 0.05%-0.5% of edible salt, 1%-2% of anhydrous butter, 0.08%-0.25% of thickeners, 1%-2% of light cream, andthe balance water. The pure Mongolia flavor liquid milk tea can compensate for shortcomings of an instant milk tea on flavor, the special requirements for the pure Mongolia flavor milk tea are met, the added broom corn millet is soaked in the anhydrous butter simultaneously, a gelatinization reaction caused by the fact that starch is dissolved out is avoided, the fact that the taste of the milk tea is smooth is guaranteed, and the Mongolia flavor liquid milk tea is rich and comprehensive in nutrition.

Description

technical field [0001] The invention relates to the field of dairy processing, in particular, the invention relates to a Mongolian flavor liquid milk tea and a preparation method thereof. Background technique [0002] Mongolian milk tea is an indispensable drink in the daily life of Mongolian herdsmen. The tealeaves used in milk tea is green brick tea, because brick tea is rich in vitamin C, tannin, protein, acid, aromatic oil and other necessary nutrients for human body. The general method of milk tea is to mash the tea first, put it in a white water pot and boil it. After the tea water is boiled, when the tea water is thicker, remove the tea leaves with a colander, continue to burn for a while, and use a spoon to lift the tea water while cooking. After it is concentrated, add an appropriate amount of fresh milk, lift it up with a spoon until the tea milk blends, and boil it again to become a rich and fragrant milk tea. [0003] Tasting the quality of milk tea is also car...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154
Inventor 贾琳巴根纳樊启程贺保平
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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