Strawberry honey milk tea powder and processing method thereof

A technology of honey milk tea and processing method, which is applied in the field of food processing and can solve the problems of inconvenient storage and transportation

Inactive Publication Date: 2014-10-22
WUHU HYK FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the honey sold in the market is in a liquid state, which is not convenient for storage and transportation. The invention provides a low-temperature freeze-dried honey powder, which can be taken as a drink or added to other foods. It is convenient and hygienic and has health care effects. huge market demand

Method used

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Experimental program
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Effect test

Embodiment Construction

[0017] A kind of strawberry honey milk tea powder is made up of the raw materials of following weight (jin):

[0018] Honey 100, oat flour 30, strawberry 60, bitter gourd powder 25, black tea powder 16, non-dairy creamer 20, broken Ganoderma lucidum spore powder 1, ginseng powder 1, sleeping vegetable 3, corn silk 3, Polygonatum 3, Gynostemma 2, Tianzhuhuang 1, wheat germ oil 4, nutritional additives 12;

[0019] The nutritional additive is composed of the following raw materials by weight (catties): soybean peptide powder 6, black garlic 20, fish bone paste 35, papaya seed powder 8, vegetable hibiscus flower 10, Antrodia camphorata 6, kelp 20, camellia powder 5, seabuckthorn Oil 4, apple vinegar 18, pomegranate wine 50;

[0020] The preparation method of the nutritional additive is as follows: a. Clean the hibiscus flower, Cinnamomum camphora, and kelp respectively, freeze and crush to 20 mesh, add pomegranate wine and stir evenly, seal and let stand for 8 hours, and separate...

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PUM

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Abstract

The invention discloses a strawberry honey milk tea powder and a processing method thereof. The milk tea powder is composed of the following raw materials in parts by weight: 80 to 100 parts of honey, 20 to 30 parts of oatmeal, 40 to 60 parts of strawberry, 15 to 25 parts of balsam pear powder, 10 to 16 parts of dark tea powder, 10 to 20 parts of non-dairy creamer, 1 to 2 parts of shell-broken ganoderma spore powder, 1 to 2 parts of ginseng powder, 2 to 4 parts of buckbean, 3 to 5 parts of corn silk, 2 to 4 parts of polygonatum odoratum, 1 to 2 parts of gynostemma pentaphyllum, 1 to 2 parts of tabasheer, 3 to 5 parts of wheat germ oil, and 10 to 13 parts of nutrition additive. The prepared strawberry honey milk tea powder has a smooth, fine, and sweet taste and a rich milk fragrance combined with a delicate fragrance of tea and strawberry aroma, is rich in nutrients, and has the functions of moistening lung, engendering liquid, nourishing the heart, tranquilizing, fortifying the spleen, and harmonizing the stomach. The milk tea powder can be directly drunk after brewing, can also be made into desserts, is convenient to eat, and is capable of strengthening the immunity and benefitting the health after long-term eating.

Description

technical field [0001] The invention relates to strawberry honey milk tea powder and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Honey is a viscous transparent or translucent colloidal liquid, the main component is sugar (high calorie source), and other components include various amino acids, vitamins, minerals, enzymes, aromas, pigments, organic acids, enzymes, Antioxidants and biologically active substances have the effects of nourishing, moistening dryness, detoxification, whitening and beautifying the skin, moistening the intestines and laxative. It tastes sweet and can be eaten by ordinary people. The honey currently sold on the market is in a liquid state, which is inconvenient for storage and transportation. The invention provides a low-temperature freeze-dried honey powder, which can be taken as a drink or added to other foods. It is convenient and hygienic and has health care effects. Great market ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 秦义山
Owner WUHU HYK FOOD CO LTD
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