A kind of pine nut selenium-enriched milk tea and its preparation process
A preparation process and technology for milk tea, which are applied in the fields of milk preparations, dairy products, tea treatment before extraction, etc., can solve the problems of accumulation and waste of pine nut cakes, and achieve the effects of fine and smooth taste, increase nutrition, and reduce costs.
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Embodiment 1
[0030] After squeezing the oil, the pine nut cake is soaked in 5 times 50℃ water for 10min, then heated to 70℃ and boiled for 10min; coarsely grinded by a beater, colloid grinded and then filtered with four layers of 200 mesh gauze to obtain pine nut juice.
[0031] Rose petals and Ziyang selenium-enriched tea are mixed in a ratio of 1:1, and the mixture is pulverized with a universal pulverizer; add 20 times of 95℃ boiling water and soak for 15 minutes; filter the extract while it is hot and use a double layer of 200 mesh Filter with gauze to remove slag to obtain tea juice.
[0032] Mix 25 parts of pine nut juice, 28 parts of tea juice, 30 parts of milk, 6 parts of white sugar, and 0.35 parts of stabilized emulsifier (including 0.3 parts of xanthan gum and 0.05 parts of carrageenan); the milk tea after blending is at a temperature of 70°C , The pressure is 25MPa, and the homogenization is performed 3 times. Finally, fill and seal at 70℃; sterilize at 80℃ for 35min.
Embodiment 2
[0034] After squeezing the oil, add 6 times the 55℃ water and soak for 12min, then heat to 75℃ and cook for 12min; coarsely grind with a beating machine, grind the colloid and filter with four layers of 200 mesh gauze to obtain pine nut juice.
[0035] Rose petals and Ziyang selenium-enriched tea are mixed in a ratio of 1:2, and the mixture is crushed with a universal pulverizer; add 30 times of 95℃ boiling water and soak for 15 minutes; filter the extract while it is hot, and use a double layer of 200 mesh Filter with gauze to remove slag to obtain tea juice.
[0036] Mix 30 parts of pine nut juice, 24 parts of tea juice, 35 parts of milk, 5 parts of white sugar, and 0.57 parts of stable emulsifier (0.5 parts of xanthan gum and 0.07 parts); the milk tea after mixing is at a temperature of 80°C and a pressure of 30MPa , Carry out 2 times of homogenization. Finally, fill and seal at 80℃; sterilize at 120℃ for 25min.
Embodiment 3
[0038] After squeezing the oil, the pine nut cake was soaked in 7 times 60℃ water for 15min, and then heated to 80℃ and boiled for 15min; coarsely ground with a beater, colloid ground finely and filtered with four layers of 200 mesh gauze to obtain pine nut juice.
[0039] Rose petals and Ziyang selenium-enriched tea are mixed in a ratio of 2:1, and the mixture is pulverized with a universal pulverizer; add 50 times of 95 ℃ boiling water for 20 minutes; filter the extract while it is hot, and use a double layer of 200 mesh Filter with gauze to remove slag to obtain tea juice.
[0040] Mix 35 parts of pine nut juice, 20 parts of tea juice, 25 parts of milk, 8 parts of white sugar, and 0.46 parts of stable emulsifier (0.4 parts of xanthan gum and 0.06 parts of carrageenan); the milk tea after blending is at a temperature of 80°C, The pressure is 30MPa, and the homogenization is performed 3 times. Finally, fill and seal at 80℃; sterilize at 120℃ for 25min.
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