Strawberry milk tea powder

A technology for strawberry powder and milk tea powder, which is applied in the field of food processing, can solve the problems of water-dissolving instability of strawberry milk tea powder, etc., and achieve the effects of smooth taste, good stability and good dispersibility.

Inactive Publication Date: 2014-03-26
HARBIN AIKEER FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of strawberry milk tea powder, in its batching, use acid-resistant non-dairy creamer instead of common non-dairy creamer, use acid-resistant stabilizer at the same time, solve the unstable problem of strawberry milk tea powder when dissolved in water

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Weigh 50 kg of non-dairy creamer, 40 kg of white sugar, 8 kg of strawberry powder, 3 kg of black tea powder, 0.3 kg of sodium carboxymethyl cellulose, and 0.2 kg of sucrose fatty acid esters, and place them in a mixer, fully stir and mix well; mix well The materials are packaged after microwave sterilization to prepare strawberry milk tea powder. The sterilization temperature is 75~80℃, and the sterilization time is 2~3min.

Embodiment 2

[0021] Weigh 55kg of non-dairy creamer, 45kg of white granulated sugar, 10kg of strawberry powder, 5kg of black tea powder, 0.5kg of sodium carboxymethyl cellulose, 0.3kg of sucrose fatty acid ester, and place them in the mixer, stir well and mix well; mix well The materials are packaged after microwave sterilization to prepare strawberry milk tea powder. The sterilization temperature is 75~80℃, and the sterilization time is 2~3min.

Embodiment 3

[0023] Weigh 45 kg of non-dairy creamer, 35 kg of white sugar, 5 kg of strawberry powder, 2 kg of black tea powder, 0.2 kg of sodium carboxymethyl cellulose, and 0.1 kg of sucrose fatty acid esters, and place them in the mixer, fully stir and mix evenly; The materials are packaged after microwave sterilization to prepare strawberry milk tea powder. The sterilization temperature is 75~80℃, and the sterilization time is 2~3min.

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PUM

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Abstract

The invention discloses strawberry milk tea powder which consists of the following components in percentage by weight: 45-55% of creamer, 35-45% of white granulated sugar, 5-10% of strawberry powder, 2-5% of black tea powder, 0.2-0.5% of sodium carboxymethylcellulose and 0.1-0.3% of sucrose fatty acid ester, wherein the creamer is acid-resisting creamer, and the sodium carboxymethylcellulose is acid-resisting sodium carboxymethylcellulose. The strawberry milk tea powder is prepared by matching, mixing, sterilizing and packaging the components. The strawberry milk tea powder disclosed by the invention has the advantages that (1) when dissolved in water, the strawberry milk tea powder has good dispersibility and stability and is in a uniform emulsion state, and phenomena of demulsification, layering, precipitation and the like are prevented no matter being dissolved in cold water or hot water; (2) the milk tea made of the strawberry milk tea powder is smooth and fine in taste and is thick in milk fragrance, and has the fragrance of both tea and strawberry; (3) the strawberry milk tea powder has the functions of moistening the lung to generate body fluid, strengthening the spleen and stomach, and the like because of the strawberry powder.

Description

Technical field [0001] The invention belongs to the field of food processing, and relates to a milk tea powder, in particular a strawberry milk tea powder. Background technique [0002] Milk tea is a beverage that uses creamer or milk powder, sugar, tea, etc. as the main raw materials. It has a distinctive feature in the beverage industry due to the combination of rich milk and tea fragrance. At present, the milk tea market has entered a stage of stable development. With the continuous improvement of quality of life and consumption power, people have higher requirements on the taste and fashion of beverage products, and milk tea, a very popular and new-flavored fashionable drink, is no matter in the front line. Cities, second- and third-tier cities, can be seen almost everywhere, and young people love it even more. [0003] In order to make it more convenient and quick, milk tea powder is usually used to make milk tea. In order to enrich the types of milk tea and increase the n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 赵云财常洪娟李娜
Owner HARBIN AIKEER FOOD TECH
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