Processing method of pearl milk tea

Abstract

The invention relates to a processing method of pearl milk tea. The processing method comprises the steps of: pearl ball manufacture, tea water soaking, milk juice preparation, homogeneous operation, split charging: and the like. The processing method is characterized in that the pearl balls are made of cassava starch, konjac refined powder, sweet potato starch and glutinous rice flour through rolling rounding in the production process. The pearl balls manufactured by the method have the elastic outer sides and the tough inner sides, and the mouth feeling is unique. In addition, compared with the existing milk tea processing process, the processing method has the advantage that the consumption of creamer is greatly reduced on the premise of keeping the milk tea flavor unchanged. Compared with the boiler-shop operation mode in the prior art, the operation mode of the pearl milk tea is more suitable for large-scale production and processing.

Description

Technical field [0001] The invention relates to a beverage processing method, in particular to a pearl milk tea processing method. Background technique [0002] Pearl milk tea is a drink originated in Taiwan Province of my country. It is mainly composed of pearl balls and milk tea. Milk tea is made of tea juice and creamer powder. Pearl balls are refined from starch, cornstarch or tapioca powder. It does not stick to the teeth while biting, but it is tough. [0003] Most of the existing milk teas are made of creamer. The content of trans fatty acids in the creamer is as high as 9-45%. Trans fatty acids are harmful to the human body. It is easy to cause coronary heart disease, thrombosis, and even affect the development of the central nervous system of adolescents. If you drink a cup of poor quality milk tea every day, you can consume 3-9 grams of trans fatty acids, which greatly exceeds the upper limit of 2 grams per day. [0004] At the same time, the pearl balls made by the prior ...

AI Technical Summary

Problems solved by technology

[0003] Most of the existing milk teas are made of creamer. The content of trans fatty acid in the creamer is as high as 9-45%. Trans fatty acid is very harmful to the human body, and it is easy to cause coronary heart disease, form blood clots, and even affect the development of the central nervous system of young people. If you drink a cup of poor-quality milk tea every day, you can consume 3-9 grams of trans fatty acids, which greatly exceeds the upper limit of 2 grams a day.

[0004] At the same time, the pearl balls made by the existing technology have poor elasticity. In order to increase the elasticity, some people add polymer materials to them, which is equivalent to adding "plastic", which is very harmful to the human body.

And the existing pearl balls are basically boiled and eaten now due to preservation problems, and are not suitable for large-scale industrial production.