A kind of Tibetan-style yak butter tea block and its preparation method
A technology of buttered tea and yak, which is applied in the field of Tibetan-style yak buttered tea block and its production, can solve the problems of nutrient loss, high cost, low salt concentration, etc., achieve the reduction of nutrient loss, simple and feasible production process, and increase salt content Effect
Active Publication Date: 2016-09-28
NORTHEAST AGRICULTURAL UNIVERSITY
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Problems solved by technology
[0006] The production process is complicated and the cost is high;
[0007] The salt concentration is low, which is difficult to meet the taste needs of Tibetans:
[0008] The high-temperature drying process in the processing engineering has caused a large loss of nutrients;
[0009] The produced butter tea powder is prone to deterioration and is not easy to carry
Method used
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[0034] The above and other technical features and advantages of the present invention will be described in more detail below with reference to the accompanying drawings and embodiments.
[0035] 1. Materials and methods
[0036] 1.1 Materials and reagents
[0037] Unsalted yak milk butter: made by refining and centrifuging yak milk from Tibetan areas
[0038] Salt: China Salt Heilongjiang Salt Industry Group Co., Ltd.
[0039] Brick tea (black brick, patterned brick, Fu brick, green brick, rice brick, etc.): commercially available
[0040] 1.2 Main instruments and equipment
[0041]
[0042] 1.3 Method
[0043] 1.3.1 Composition determination and quality assessment of butter tea block
[0044] Determination of ingredients: Determination of moisture: according to GB / T14489.1-2008; Determination of crude fat: Soxhlet extraction method; Determination of acidity: according to GB5413.34-2010;
[0045] Quality evaluation: The quality of the final buttered tea block was eval...
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The present invention relates to a Tibetan-style yak buttered tea block and a production method thereof, and aims to provide a Tibetan-style yak buttered tea block which is suitable for drinking habits of Tibetans, has a uniform texture and a rich taste, and is easy to produce. The production method is that the present invention melts 14-16 parts by weight of unsalted ghee in a water bath at 30-35°C, and reaches a semi-solid melting state; at the same time, puts 2-3 parts by weight of brick tea into a pulverizer, stirs and pulverizes it into tea powder, After stirring and pulverizing 2-3 parts by weight of table salt into fine salt grains, adding the tea powder and the table salt into the salt-free ghee in a molten state; stirring and mixing evenly, putting it into a mold for low-temperature cooling and molding to obtain the Describe the butter tea block.
Description
technical field [0001] The invention relates to the field of production and processing of solid beverages, in particular to a Tibetan-style yak butter tea block and a preparation method thereof. Background technique [0002] Traditional Tibetan butter tea is rich in nutrients. The butter is centrifuged from yak milk and is rich in milk fat, amino acids and protein, as well as fat-soluble vitamins and minerals such as calcium and phosphorus, which can promote the development of the body and bones. Supplements plenty of essential nutrients. Tibetan medical scientist Yutuo Yundan Gonpo discussed the nutritional effect of ghee on the human body in his book "Four Medical Codes": "Fresh ghee is cold but can strengthen tendons, can grow moisture and remove Chiba fever"; and believes that ghee "It can improve intelligence and increase heat", "can promote people's physical strength and prolong life", and it is "top grade for all kinds of effects and prolonging life". [0003] And t...
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IPC IPC(8): A23F3/14
Inventor 杜鹏陈明明宋腾飞徐敏霍贵成
Owner NORTHEAST AGRICULTURAL UNIVERSITY