Storage-resistant milk-tea powder containing blueberries and preparation method of storage-resistant milk-tea powder

A milk tea powder and blueberry technology, applied in milk preparations, dairy products, tea extraction, etc., can solve the problems of reducing the nutritional value of milk tea and reducing the ability to adjust tea components

Inactive Publication Date: 2015-09-30
ANHUI HEZHONG AGRI SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the production and storage of milk tea, it is also easily oxidized into quinone compounds, which greatly reduce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0013] The invention provides a preparation method of storage-resistant blueberry milk tea powder, comprising:

[0014] 1) Soak tea leaves, vines, mulberry leaves, honeysuckle, blueberries, dandelions and Atractylodes macrocephala in water to obtain a soaking solution;

[0015] 2) extracting the soaking solution through an extractant, removing the extractant to obtain tea powder;

[0016] 3) Mix tea powder, white sesame powder, milk powder, yam powder, red bean powder, white granulated sugar, vanillin and sodium carboxymethyl cellulose to prepare blueberry milk tea powder.

[0017] In step 1) of the present invention, the amount of each raw material can be selected within a wide range, but in order to make the prepared tea powder have more excellent tea polyphenols and antioxidant capacity, preferably, in step 1) , relative to 100 parts by weight of tea leaves, the consumption of Jinsha rattan is 30-40 parts by weight, the consumption of mulberry leaves is 5-15 parts by weigh...

Embodiment 1

[0027] 1) Soak tea leaves, vines, mulberry leaves, honeysuckle, blueberries, dandelions and Atractylodes in water at 90°C for 1.5 hours to obtain a soaking liquid; wherein, tea leaves, vines, mulberry leaves, honeysuckle, blueberries, dandelions, Atractylodes and The weight ratio of water is 100:35:8:35:17:16:24:80000.

[0028] 2) At 50°C, the above soaking liquid was extracted three times with the extractant (amyl acetate), and the extractant was removed to obtain tea powder; wherein, the mixing time of the extractant and the extract to be extracted was 40 minutes, and the volume of the extractant was 4 times the volume of the extract to be extracted.

[0029] 3) Mix 100g of the above tea powder, 65g of white sesame powder, 50g of milk powder, 14g of yam powder, 6g of red bean powder, 25g of white sugar, 4g of vanillin and 2g of sodium carboxymethyl cellulose at 25°C for 17 minutes to prepare blueberry milk tea Powder A1.

Embodiment 2

[0031] 1) Soak tea leaves, vines, mulberry leaves, honeysuckle, blueberries, dandelions and Atractylodes in water at 80°C for 1 hour to obtain a soaking solution; wherein, tea leaves, vines, mulberry leaves, honeysuckle, blueberries, dandelions, Atractylodes and water The weight ratio is 100:30:5:20:7:11:12:50000.

[0032] 2) At 40°C, extract the above soaking solution twice with an extractant (butyl acetate), remove the extractant to obtain tea powder; wherein, the mixing time of the extractant and the extract to be extracted is 30 minutes, and the volume of the extractant is 3 times the volume of the extract to be extracted.

[0033] 3) Mix 100g of the above tea powder, 50g of white sesame powder, 40g of milk powder, 10g of yam powder, 5g of red bean powder, 20g of white sugar, 3g of vanillin and 1g of sodium carboxymethyl cellulose at 15°C for 15 minutes to prepare blueberry milk tea Powder A2.

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Abstract

The invention discloses a storage-resistant milk-tea powder containing blueberries and a preparation method of the storage-resistant milk-tea powder. The preparation method comprises the following steps: 1) soaking tea leaves, lygodium japonicum (Thunb.) Sw., folium mori, honeysuckle, blueberries, dandelions and rhizoma atractylodis in water to obtain a soaking solution; 2) extracting the soaking solution with an extraction agent, and removing the extraction agent to obtain tea powder; 3) mixing the tea powder, white sesame powder, milk, yam flour, red bean powder, white granulated sugar, vanillin and sodium carboxymethylcellulose to obtain the milk-tea powder containing blueberries. The storage-resistant milk-tea powder contains high-concentration tea polyphenol and can be stored for a long time, without deterioration.

Description

technical field [0001] The invention relates to milk tea powder, in particular to a milk tea powder. Background technique [0002] Milk tea is a beverage mixed with milk and tea. The main components of milk are water, fat, phospholipids, protein, lactose, and inorganic salts, which have rich nutritional value; while tea can reduce the risk of cardiovascular disease and cancer, mainly because green tea It is rich in flavonoids, especially tea polyphenols. A large number of clinical experiments have proved that tea polyphenols have cell regulation and antioxidant functions. Tea polyphenols is a general term for a class of flavonoids with high activity, and its content is relatively high in tea. Of course, tea not only has the function of cell regulation and anti-oxidation, but also has the effect of losing weight; for example, in two clinical trials conducted by Unilever on the efficacy of high-content tea polyphenols in tea, it was found that without changing diet and physi...

Claims

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Application Information

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IPC IPC(8): A23F3/30A23C9/152
Inventor 程想娣
Owner ANHUI HEZHONG AGRI SCI & TECH
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