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Method for producing sugar-free wheat-flavored milk tea

A production method and milk tea technology, which are applied to milk preparations, pre-extraction tea treatment, dairy products, etc., can solve the problems of disappearance and low activity, and achieve the effects of simple operation, long shelf life and good flavor.

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

[0002] 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. Proliferation of flora in the tract is not selective

Method used

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Examples

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Effect test

Embodiment Construction

[0018] The production method of sugar-free wheat flavor milk tea comprises the following steps:

[0019] ① Dissolving milk powder: heat pure water to 55 degrees to dissolve milk powder;

[0020] ②Dissolve non-dairy creamer: heat pure water to about 60 degrees to dissolve non-dairy creamer;

[0021] ③ Dissolving tea powder: heat pure water to about 80 degrees to dissolve black tea powder;

[0022] ④ Mixing: Mix the dissolved milk powder, non-dairy creamer and tea powder evenly;

[0023] ⑤Add malt essence: add high malt essence to the mixed system in 4, and stir evenly;

[0024] ⑥ Stabilizer: Dry mix the compound sweetener healthy sugar and carrageenan, heat an appropriate amount of pure water to 70-80 degrees, turn on the emulsifying shearer, and slowly add the mixed carrageenan and sugar until the stabilizer is completely melted , into a uniform colloidal shape; the weight percentage components of compound sweetener healthy sugar are: xylitol 3%, sorbitol 7%, glucose monohy...

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Abstract

The invention provides a method for producing sugar-free wheat-flavored milk tea. The method comprises the following steps of: dissolving black tea powder, non-dairy creamer, high-maltose malt extracts and whole milk powder in hot water respectively, performing dry blend on a compound sweetener (healthy sugar) and carrageenan uniformly, and melting by using hot water; and mixing the dissolved ingredients and the molten colloid, adding a flavoring essence, fixing the volume, stirring uniformly, homogenizing under high pressure, sterilizing, and performing sterile filling to obtain the uniform milk tea. The milk tea can be preserved at normal temperature for 12 months.

Description

technical field [0001] The invention relates to a production method of sugar-free wheat-flavored milk tea. Background technique [0002] 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. Xylo-oligosaccharides cannot be digested in the human gastrointestinal tract, so xylo-oligosaccharides can directly enter the large intestine and be preferentially used by bifidobacteria, which has an excellent function of promoting the proliferation of bifidobacteria. Contents of the invention [0003] The purpose of the invention is to overcome the deficiencies in the prior art and provide a method for producing sugar-free wheat-flavored milk tea. [0004] The purpose of the present invention is achieved thro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23C9/152A23C9/15A23L1/236A23L27/30
Inventor 历冠廷邱承真陆雪芹王城忠马力量
Owner 苏州工业园区尚融科技有限公司
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