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Milk tea with randia cochinchinensis fruits

A technology of huangpi fruit and milk tea, which is applied in the field of food processing, can solve problems such as single taste, milk tea varieties and health functions that cannot meet the needs of the market and the crowd, and low health effects, so as to reduce the intake of sugar and calories, The taste is refreshing, not too sweet, and the effect of comprehensive nutritional value

Inactive Publication Date: 2014-11-26
GUANGXI DOCTOR HAIYI INFORMATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Milk tea has the characteristics of rich nutrition, smooth taste, variety of varieties, and strong fragrance. It is a drink that can be drunk all year round. However, the milk tea varieties on the market are generally pure whole milk with various fruits. It is generally sweet, and at the same time, a large amount of white sugar is added as a sweetener. It has defects such as high sugar content, high calorie content, high fat content, single taste and few health effects. It is not suitable for daily consumption by obese people and diabetic patients.
[0004] With the continuous improvement of people's living standards in society, more and more attention is paid to the health needs of daily diet. The existing milk tea varieties and health functions can no longer meet the needs of different markets and groups of people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The yellow bark fruit milk tea of ​​the present invention is made by combining the following raw materials in parts by weight: 10 parts of yellow bark fruit powder, 15 parts of green tea powder, 70 parts of buffalo milk powder, 1 part of citric acid, 0.31 part of table salt and wood 10 parts of sugar alcohols, its specific preparation process is as follows:

[0022] 1) Preparation of huangpi fruit powder:

[0023] The steps are as follows: selecting huangpi fruits→cleaning→boiling→filtering→standstill→extracting supernatant liquid→spray drying→irradiation sterilization→obtaining huangpi fruit powder.

[0024] 2) Mix the yellow bark fruit powder, green tea powder, salt and xylitol evenly, sieve, add appropriate amount of water, and boil;

[0025] 3) Add citric acid and continue to boil for 1 minute to obtain material liquid A;

[0026] 4) Dissolve buffalo milk powder in warm water at 40°C, add to the material liquid A obtained in step 3), stir evenly, and continue to b...

Embodiment 2

[0029] The yellow bark fruit milk tea of ​​the present invention is made of the following raw materials in proportion by weight: 20 parts of yellow bark fruit powder, 30 parts of green tea powder, 80 parts of buffalo milk powder, 2 parts of citric acid, 0.4 part of table salt and wood 20 parts of sugar alcohols, its specific preparation process is as follows:

[0030] 11) Preparation of huangpi fruit powder:

[0031] The steps are as follows: selecting huangpi fruits→cleaning→boiling→filtering→standstill→extracting supernatant liquid→spray drying→irradiation sterilization→obtaining huangpi fruit powder.

[0032] 2) Mix the yellow bark fruit powder, green tea powder, salt and xylitol evenly, sieve, add appropriate amount of water, and boil;

[0033] 3) Add citric acid and continue to boil for 2 minutes to obtain material liquid A;

[0034] 4) Dissolve the buffalo milk powder with warm water at 50°C, add it to the material liquid A obtained in step 3), stir evenly, and continu...

Embodiment 3

[0037] The yellow bark fruit milk tea of ​​the present invention is made by combining the following raw materials in parts by weight: 30 parts of yellow bark fruit powder, 40 parts of green tea powder, 100 parts of buffalo milk powder, 3 parts of citric acid, 0.5 part of table salt and wood 30 parts of sugar alcohols, its specific preparation process is as follows:

[0038] 1) Preparation of huangpi fruit powder:

[0039] The steps are as follows: selecting huangpi fruits→cleaning→boiling→filtering→standstill→extracting supernatant liquid→spray drying→irradiation sterilization→obtaining huangpi fruit powder.

[0040] 2) Mix the yellow bark fruit powder, green tea powder, salt and xylitol evenly, sieve, add appropriate amount of water, and boil;

[0041] 3) Add citric acid and continue to boil for 3 minutes to obtain material liquid A;

[0042] 4) Dissolve the buffalo milk powder with warm water at 60°C, add it to the material liquid A obtained in step 3), stir evenly, and cont...

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Abstract

The invention belongs to the field of food processing, and particularly relates to a milk tea with randia cochinchinensis fruits and a preparation method thereof. The milk tea is prepared by combining randia cochinchinensis fruit powder, green tea powder, buffalo milk powder, citric acids, table salt and xylitol. The milk tea has various health-care efficacies of removing summer-heat, resolving food stagnation, eliminating dampness, dispelling the wind and heat, promoting urination, removing toxicity, invigorating the spleen, strengthening the stomach, reducing blood sugar, reducing blood lipid, reducing blood pressure, reducing weight and the like, and has the characteristics of simple preparation, special flavor, refreshing without sweet mouth feel, rich milk fragrance, comprehensive nutrition and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a milk tea with huangpi fruit and a preparation method thereof. Background technique [0002] Milk tea is a popular drink in the society at present. It is generally made by mixing tea liquid and pure whole milk or milk powder. At the same time, various fresh fruits or dried fruits can be added to enrich the taste and increase nutrition. A drink loved by the masses. [0003] Milk tea has the characteristics of rich nutrition, smooth taste, variety of varieties, and strong fragrance. It is a drink that can be drunk all year round. However, the milk tea varieties on the market are generally pure whole milk with various fruits. It is generally sweet, and at the same time, a large amount of white sugar is added as a sweetener. It has defects such as high sugar content, high calorie content, high fat content, single taste and few health benefits. It is not suitable for dail...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23F3/14
Inventor 陈国勇龚家强李永锋陶玲云傅汝毅
Owner GUANGXI DOCTOR HAIYI INFORMATION TECH
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