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.

Inactive Publication Date: 2016-09-28
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, pine nuts have been developed and utilized in large quantities. With the rise and popularity of natural food trends, pine nut oil, which has the functions of regulating food nutritional structure and improving economic benefits, has been researched and produced in large quantities, resulting in the accumulation of a large number of pine nut cakes. , causing a lot of waste, therefore, the redevelopment and effective utilization of muffin cakes has become a hot spot and highlight in food research

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses pine nut selenium-enriched milky tea which is formed by blending pine nut juice, selenium enrichment tea juice and milk, wherein the pine nut juice is filtrate obtained by pulping and filtering pine cakes by extracting oil from Changbai mountain Korean pine nuts; the tea juice is filtrate obtained by boiling and removing residue of rose flower petals and Ziyang selenium enrichment tea leaves according to a certain proportion. The preparation method comprises the following steps: preparing pine juice, preparing tea leaves, and preparing pine nut selenium-enriched milky tea. The pine nut selenium enrichment milky tea provided by the invention has double nutrition of milk and tea, is additionally supplied with pine nuts and the selenium element which is 'the king for preventing cancer', integrates health protection and mouthfeel, is simple in technology, is low in cost, improves the additional value of pine nut dregs greatly, and has wide market prospect.

Description

Technical field [0001] The invention belongs to the technical field of beverages and preparation methods thereof, and particularly relates to a pine nut selenium-enriched milk tea with pine nuts as main raw materials and added with roses, selenium-enriched green tea, and milk, and a preparation method thereof. Background technique [0002] The nutritive value of pine nut is particularly high, and it also has good medicinal effects. Pine nut is rich in linoleic acid and linoleic acid, which can maintain the relative fluidity of human cell membranes, esterify cholesterol in the body, and lower blood. Viscosity and consistency, unsaturated fatty acids that improve the vitality of brain cells. Pine nut is also a kind of dried fruit with high protein content, and the pine nut protein contains valine, methionine, isoleucine, phenylalanine, leucine, tryptophan and threonine in a proportion suitable for human needs. Eight essential amino acids such as acid and lysine, as well as many ki...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23F3/14
Inventor 刘静波张燕董红竹沈力
Owner JILIN UNIV
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