Formula and production method of yoghourt milk tea

A technology of milk tea and yogurt, which is applied in the direction of milk preparations, dairy products, tea treatment before extraction, etc., can solve the problems of insufficient nutrition and balance of milk tea, achieve large market potential and economic benefits, and solve the problem of non-nutrition and rich nutrition Effect

Inactive Publication Date: 2015-11-04
宋信宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0020] The problem to be solved by the present invention is to solve the problem that the nutrition of milk tea is not comprehensive and balanced, and also increase the new taste and freshness of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Weighing: chlorella powder 2 white sugar 55 fermented milk powder 18 non-dairy creamer 20 instant black tea powder 3 citric acid 0.05 xanthan gum 0.5 food grade silicon dioxide 0.5 food essence 0.45 bifidobacteria powder 0.5 put into the mixer , fully stirred, mixed evenly, and then microwave sterilized the mixed milk tea powder, the sterilization temperature is 75--80 degrees, and the sterilization time is 2-3 minutes; after sterilization, it is packaged to obtain a finished product.

Embodiment 2

[0045] Weighing: spirulina powder 2 white sugar 45 fermented milk powder 10 non-dairy creamer 30 instant black tea powder 5 citric acid 0.5 maltodextrin 1 food grade silicon dioxide 0.5 food flavor 0.8 lactobacillus powder 0.5 put into the mixer, fully Stir and mix evenly, then microwave the mixed milk tea powder, the sterilization temperature is 75-80 degrees, and the sterilization time is 2-3 minutes; after sterilization, it is packaged, jujube juice 4.6 is individually packaged and sterilized, and finally two Secondary packaging to produce finished products.

Embodiment 3

[0047] Weighing: chlorella powder 1 haematococcus powder 1 white sugar 45 non-dairy creamer 40 instant black tea powder 3 citric acid 0.05 cyclodextrin 3 food grade silicon dioxide 0.5 food flavor 1.0 put into the mixer and stir well , mix evenly, and then microwave the mixed milk tea powder, the sterilization temperature is 75-80 degrees, and the sterilization time is 2-3 minutes; after sterilization, it is packaged, and the strawberry juice is sterilized in an independent package of 5.45, and finally the second time Packaging to produce finished products.

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PUM

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Abstract

The invention discloses yoghourt-flavored milk tea (hereinafter referred to as yogurt milk tea). The yoghourt milk tea is characterized in that the yogurt milk tea is produced by using one or more of dry powder of fermented milk, dried skim milk powder, whole milk powder, whey protein powder and acid-resisting non-dairy creamer as main ingredients and conducting blending, mixing, filling, sterilization and other processes on the main ingredients, ingredients, a sweetening agent, a sour agent, food additives and the like, various yogurt milk tea different in taste can be produced by selectively adding (or not adding) auxiliary material bags contained with different raw materials according to the needs of products during product package and then performing secondary package. In the produced yoghourt milk tea, the main ingredients account for 40%-65% by weight, the ingredients account for 1%-10% by weight, the sweetening agent accounts for 0.1%-60% by weight, the sour agent accounts for 0.01%-1% by weight, the food additives account for 0.1%-5% by weight, and the auxiliary material bags account for 5%-40% by weight. The produced yogurt milk tea is fragrant and smooth in taste and rich in nutrition.

Description

technical field [0001] The invention relates to the field of production and processing of food and beverages, in particular to yogurt-flavored milk tea beverages. Background technique [0002] Chlorella cells are rich in chlorophyll, which belongs to single-celled green algae and is a eukaryote. [0003] Chlorella not only has high protein content and reasonable amino acid composition, but also contains many rich biologically active substances, which have auxiliary therapeutic effects on many diseases. [0004] Chlorella is recognized as a healthy food in the world. It is the variety with the largest output in the microalgae industry in the world. It has been the first sales volume among Japanese health products for ten consecutive years. The annual output of the world is 2,000 tons, and the main production area is Southeast Asia. [0005] After breaking the wall, the CGF functional substance in chlorella can improve the regeneration ability of normal cells by more than 25%...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23F3/14
Inventor 宋信宇
Owner 宋信宇
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