Oat-tartary buckwheat milk tea powder and preparation process thereof

Abstract

The invention discloses oat-tartary buckwheat milk tea powder and a preparation process thereof, and belongs to the field of solid drinks. The oat-tartary buckwheat milk tea powder comprises oat milk tea powder or tartary buckwheat milk tea powder, and is prepared from the following ingredients by weight: 10.0-90.0g of evaporated milk powder or 800.0-1000.0g of milk, 0.5-20.0g of oat or 0.5-20.0g of tartary buckwheat, 0.5-5.0g of instant tea powder, and 3.0-10.0g of edible salt or 5-50g of a sweetening agent. The oat-tartary buckwheat milk tea powder disclosed by the invention is a food with an oat or tartary buckwheat functional ingredient, and the functional ingredients are combined by virtue of a solid drink form, namely, milk tea, and thus the corresponding defects existing in the prior art can be overcome, and a quick drink with a good taste and a certain heal function is obtained; moreover, due to the rationality of the taste blending, the oat-tartary buckwheat milk tea powder is relatively suitable for being drunk by a large group of people.

Description

technical field [0001] The invention belongs to the field of solid beverages, in particular to an oat tartary buckwheat milk tea powder and a preparation process thereof. Background technique [0002] Oats have the highest economic value, which is mainly manifested in high nutritional value and medical value. According to a comprehensive analysis by the Institute of Health, Chinese Academy of Medical Sciences, China's naked oats contain 15.6% crude protein, 8.5% fat, as well as calories released from starch, phosphorus, iron, calcium and other elements. Compared with the other 8 kinds of grains, they are all among the best. The water-soluble dietary fiber in oats is 4.7 times and 7.7 times that of wheat and corn, respectively. Oats are rich in B vitamins, niacin, folic acid, and pantothenic acid, especially vitamin E, which is as high as 15 mg per 100 grams of oat flour. In addition, oat flour also contains saponins that are lacking in cereal grains. The amino acid compos...

AI Technical Summary

Problems solved by technology

[0005] Although the above two raw materials have special health effects, because oat or tartary buckwheat has its unique taste of grain raw materials when it is prepared into products, and ordinary milk tea has a specific milky smell after conventional brewing, so there is only a specific flavor. crowd eating

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