Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Buttered tea beverage and production method thereof

A production method and technology of buttered tea, applied in tea treatment before extraction, dairy products, application, etc., can solve the problems of short shelf life, easy hydrolysis and deterioration of butter, inconvenient consumption of buttered tea, etc. The method is simple, easy to master and control, and convenient to drink Effect

Active Publication Date: 2013-08-14
SICHUAN JIUJIUAI FOOD
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High moisture and high unsaturated fatty acids make ghee easy to hydrolyze and deteriorate. Even in low-temperature, anoxic and dry areas on the plateau, the shelf life of traditional ghee is very short, generally only about three months, which makes it very inconvenient to eat ghee.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of butter tea beverage, it comprises following components, and the weight percent of each component is:

[0033] Ghee 1.0%,

[0034] Brick tea 0.5%,

[0035] Highland barley 2.0%,

[0036] Milk powder 0.4%,

[0037] White granulated sugar 6%,

[0038] Xylitol 0.5%,

[0039] Sucralose 0.006%,

[0040] Stabilizer 0.05%,

[0041] The rest is pure water.

[0042] The stabilizer is composed of sucrose fatty acid ester, xanthan gum, glyceryl monostearate and sodium carboxymethylcellulose, and the weight ratio is sucrose fatty acid ester: xanthan gum: glyceryl monostearate : Sodium carboxymethyl cellulose: 1:1.6:3.5:2.3.

[0043] A kind of production method of described butter tea beverage, it comprises the following steps:

[0044] S1, the preparation of highland barley juice, which includes two sub-steps:

[0045] S11. Weigh 100g of highland barley, add 1000ml of pure water, grind it into a slurry with a refiner, remove the bran and residue by coarse filtra...

Embodiment 2

[0053] A kind of butter tea beverage, it comprises following components, and the weight percent of each component is:

[0054] Ghee 2.0%,

[0055] Brick tea 3.0%,

[0056] Highland barley 6.0%,

[0057] Milk powder 0.5%,

[0058] white granulated sugar 5%,

[0059] Xylitol 0.75%,

[0060] Sucralose 0.0071%

[0061] Stabilizer 0.25%,

[0062] The rest is pure water.

[0063] The stabilizer is composed of sucrose fatty acid ester, xanthan gum, glyceryl monostearate and sodium carboxymethylcellulose, and the weight ratio is sucrose fatty acid ester: xanthan gum: glyceryl monostearate : Sodium carboxymethyl cellulose: 1:1.6:3.5:2.3.

[0064] A kind of production method of described butter tea beverage, it comprises the following steps:

[0065] S1, the preparation of highland barley juice, which includes two sub-steps:

[0066] S11. Weigh 300g of highland barley, add 2400ml of pure water, grind into a slurry with a refiner, remove the bran and residue by coarse filtration...

Embodiment 3

[0074] A kind of butter tea beverage, it comprises following components, and the weight percent of each component is:

[0075] Ghee 0.5%,

[0076] Brick tea 1.5%,

[0077] Highland barley 4.0%,

[0078] Milk powder 0.2%,

[0079] White sugar 4.0%,

[0080] Xylitol 1.2%,

[0081] Sucralose 0.008%,

[0082] Stabilizer 0.2%,

[0083] The rest is pure water.

[0084] The stabilizer is composed of sucrose fatty acid ester, xanthan gum, glyceryl monostearate and sodium carboxymethylcellulose, and the weight ratio is sucrose fatty acid ester: xanthan gum: glyceryl monostearate : Sodium carboxymethyl cellulose: 1:1.5:2.0:2.0.

[0085] A kind of production method of described butter tea beverage, it comprises the following steps:

[0086] S1, the preparation of highland barley juice, which includes two sub-steps:

[0087] S11. Weigh 200g of highland barley, add 3000ml of pure water, grind it into a slurry with a refiner, use an 80-mesh sieve to remove the bran and residue, a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a buttered tea beverage which comprises the following components by weight percent: 0.5-2.0% of butter, 0.5-3.0% of brick tea, 2.0-6.0% of highland barley, 0.2-0.5% of milk powders, 2-6.0% of white granulated sugar, 0.5-1.5% of xylitol, 0.006-0.011% of sucralose, 0.05-0.25% of stabilizers, and the balance of pure water, wherein the stabilizer is composed of sucrose fatty acid esters, xanthan gum, glycerin monostearate and sodium carboxymethyl cellulose. The buttered tea beverage disclosed by the invention has the beneficial effects that the industrialization of the production of buttered tea being as national food is realized, and the buttered tea beverage has the advantages that the drinking is convenient and the storage and the carrying are easy; the buttered teabeverage disclosed by the invention is simple in preparation method, mature in process, easy to master and control, and convenient to promote; and on the basis of keeping the flavor of the traditional buttered tea, highland barley is added, so that the buttered tea beverage has nutritional values.

Description

technical field [0001] The invention relates to the technical field of beverage production, in particular to a butter tea beverage and a production method thereof. Background technique [0002] Butter tea is a necessary beverage for the daily life of the Tibetan people, and it is also an indispensable item for their hospitality, etiquette, sacrifice and other activities, which has great national characteristics and cultural connotations. In Tibetan areas, the processing of traditional butter tea is still at the primitive level. Its production method is to first put an appropriate amount of ghee into a special barrel, add salt, then pour in the boiled strong tea juice, and repeatedly beat it with a wooden handle to dissolve the ghee and tea juice into one, and it becomes milky. The moisture content of ghee extracted by traditional method is about 10%, and the high one is more than 15%. High moisture and high unsaturated fatty acids make ghee easy to hydrolyze and deteriorat...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23F3/14
Inventor 严俊波康建平岳晓敏林小川周泽林褚翠蓉陈蓉王拥军
Owner SICHUAN JIUJIUAI FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com