Preparation method of low-sugar coffee milk tea

A technology for coffee and milk tea, which is applied in the field of preparation of low-sugar coffee and milk tea, and can solve the problem of low activity

Inactive Publication Date: 2012-07-11
苏州工业园区尚融科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] formula:

[0019] SR healthy sugar 1.2-2.0KG, milk powder 55-100KG, condensed milk 50-130KG, compound stabilizer 1-3KG, baking soda 0.3-0.5KG caramel coloring 1-2KG coffee powder 6-10 black tea powder 1-5KG, green tea powder 1-5KG, coffee essence 0.8-1.5KG.

[0020] Milk powder treatment: add 7-10 times of 40-60 degree pure water to the weighed milk powder in proportion, stir well and then hydrate for 20-30 minutes;

[0021] Glue: Add the stabilizer, SR healthy sugar, and low-grade xylose into the glue tank after dry mixing, add slowly and stir quickly until the dispersion is even and completely dissolved, and the temperature of the glue is controlled at 70-80°C. Glue, water content 30-50%;

[0022] For the treatment of coffee milk tea powder, the coffee milk tea is weighed according to the proportion, then add 25-30% pure water, dilute, filter, and set aside;

[0023] Add milk, colloid, and tea together and mix well;

[0024] Add excipients to the liquid to make th...

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PUM

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Abstract

The invention provides a preparation method of low-sugar coffee milk tea. The low-sugar coffee milk tea is prepared by adopting SR healthy sugar, defatted milk powder, xylo-oligosaccharide, black tea powder, green tea powder, coffee powder and a stabilizing agent. The process comprises the following steps: adding water into the defatted milk powder and hydrating; mixing the xylo-oligosaccharide with the SR healthy sugar and the stabilizing agent, adding water and completely dissolving; adding water to dilute the black tea powder and the green tea powder and uniformly mixing the water with the black tea powder and the green tea powder; and adding other auxiliary materials, fixing volume, heating, homogenizing, sterilizing and aseptically-filling to obtain the finished low-sugar coffee milk tea.

Description

technical field [0001] The invention relates to a preparation method of low-sugar coffee milk tea. Background technique [0002] Xylo-oligosaccharide is one of the most effective bifidobacterium-proliferating polysaccharides, and its efficacy is 20 times higher than that of other sugars. 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. Contents of the invention [0003] The purpose of the invention is to overcome the deficiencies in the prior art and provide a method for preparing low-sugar coffee milk tea. [0004] The purpose of the present invention is achieved through the following technical solutions: [0005] The preparation method of low-sugar coffee milk tea is characterized in that c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 历冠廷徐金矿
Owner 苏州工业园区尚融科技有限公司
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