Method for preparing low-sugar low-fat malt-flavor solid milk tea

Abstract

The invention provides a method for preparing low-sugar low-fat malt-flavor solid milk tea, which comprises the following steps of: weighing the raw materials according to a certain proportion, wherein the raw materials comprise 10 to 25 parts of defatted soybean flour, 5 to 7.5 parts of solid malt extract, 0.2 to 0.5 part of SR health sugar SR-01-50, 0.1 to 0.5 part of xylo-oligosaccharide, 0.07 to 0.5 part of salt, 2.0 to 10 parts of skimmed milk powder and 0.3 to 1.2 parts of black tea powder; and uniformly mixing the raw materials to obtain finished product.

Description

Technical field [0001] The invention relates to a preparation method of low-sugar and low-fat wheat flavored solid milk tea. Background technique [0002] Xylooligosaccharides are the most powerful type of polysaccharides for proliferating bifidobacteria, and its efficacy exceeds 20 times that of other sugars. Malto-oligosaccharides are only active in vitro, and their activity in the intestine is very low or even disappears completely; while lactulose can promote the growth of bifidobacteria, but also promote the growth of Escherichia coli and Clostridium spp. The proliferation of the flora in the tract is not selective. The human gastrointestinal tract cannot digest Xylooligosaccharides, so Xylooligosaccharides can directly enter the large intestine and are preferentially used by Bifidobacteria. It has an excellent function of promoting the proliferation of Bifidobacteria and is a super prebiotic factor. Summary of the invention [0003] The purpose of the present invention is ...

AI Technical Summary

Problems solved by technology

Maltooligosaccharides are only active in vitro, and their activity in the intestinal tract is very low or even disappears completely; while lactulose can promote the growth of bifidobacteria, it also promotes the growth of Escherichia coli and Clostridium at the same time. The proliferation of flora in the tract is not selective