Qinghai-Tibetan plateau yak dairy product butter milky tea and preparation method thereof

A technology of dairy products and ghee, which is applied in the field of solid beverage production, can solve the problems of few product varieties, narrow circulation channels, and low occupancy, and achieve the effects of easy portability, natural raw materials, and convenient brewing

Inactive Publication Date: 2015-12-23
甘肃华羚生物技术研究中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the market share of butter milk tea in the market is very low, and it is distributed as food with local characteristics (Qinghai, T

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: a kind of butter milk tea of ​​yak milk product in Qinghai-Tibet Plateau, the percentage by weight is:

[0027] Ghee 0.5%, butter 10%, milk powder 35%, brick tea powder 0.95%, black tea powder 0.71%, maltodextrin 25%, white sugar 16.22%, glucose syrup 10%, sodium caseinate 0.5%, monostearic acid Glyceride 0.6%, Sodium Hexametaphosphate 0.06%, Dipotassium Hydrogen Phosphate 0.13%, Sucralose 0.01%, Food Flavor 0.32%.

[0028] The preparation method of yak milk butter milk tea of ​​the present invention comprises the following steps:

[0029] (1) Preparation of ghee powder: add glucose syrup, sodium caseinate, maltodextrin, stabilizer sodium hexametaphosphate and dipotassium hydrogen phosphate to water according to the above weight percentage, and the ratio of material to water is 2:4, 65~ Stir and dissolve at 70°C and add water, where water is required in the preparation process of ghee powder, and will be removed by spray drying in the later stage, emulsif...

Embodiment 2

[0032] Embodiment 2: a kind of butter milk tea of ​​yak milk product in the Qinghai-Tibet Plateau, the percentage by weight is:

[0033] Ghee 5%, butter 5%, milk powder 28%, brick tea powder 0.35%, black tea powder 0.3%, maltodextrin 35.91%, white sugar 20%, glucose syrup 3.36%, sodium caseinate 0.28%, monostearic acid Glyceride 0.4%, Sodium Hexametaphosphate 0.03%, Dipotassium Hydrogen Phosphate 0.07%, Gum Arabic 0.93%, Food Flavor 0.37%.

[0034] The preparation method of the sweet yak milk ghee milk tea comprises the following steps:

[0035] (1) Ghee powder preparation: Add glucose syrup, sodium caseinate, maltodextrin, and stabilizers (sodium hexametaphosphate, dipotassium hydrogen phosphate) to water at 70°C according to the above weight percentage, and the ratio of material to water is 2: 3. Stir and dissolve at 65-70°C and add water. The water here is required in the preparation process of ghee powder. It will be removed by spray drying in the later stage, emulsified ...

Embodiment 3

[0038] Embodiment 3: a kind of butter milk tea of ​​yak milk product of Qinghai-Tibet Plateau, the percentage by weight is:

[0039] Ghee 1.0%, butter 9.0%, milk powder 25%, brick tea powder 0.94%, black tea powder 0.71%, maltodextrin 54.47%, edible salt 3.92%, glucose syrup 3%, sodium caseinate 0.15%, whey powder 0.8 %, glyceryl monostearate 0.3%, dipotassium hydrogen phosphate 0.4%, food flavor 0.31%.

[0040] The preparation method of the salty yak milk ghee milk tea comprises the following steps:

[0041](1) Preparation of ghee powder: Add glucose syrup, sodium caseinate, whey powder, maltodextrin 48% by weight percentage in water at 70°C, stabilizer (dipotassium hydrogen phosphate), and the ratio of material to water is 2: 3. Stir to dissolve, emulsify and shear to make a water phase solution, heat ghee and butter at 75°C to dissolve, add an emulsifier (glyceryl monostearate) and stir to mix, emulsify and shear to make an oil phase solution, Mix the water phase and the ...

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PUM

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Abstract

The present invention belongs to the technical field of solid beverage production and particularly relates to a Qinghai-Tibetan plateau yak milk and dairy product butter milky tea thereof. The Qinghai-Tibetan plateau yak dairy product butter milky tea is mainly characterized by comprising the following raw materials in weight percentages: 0.5%-10% of butter, 0%-10% of cream, 20%-35% of milk powder, 0.65%-2.5% of tea powder, 25%-55% of maltodextrins, 0%-20% of sweetener, 0%-6% of edible salt, 0%-1.5% of gum acacia, 0%-10% of glucose syrup, 0%-0.5% of sodium caseinate, 0-1% of whey powder, 0.2%-0.6% of glycerol monostearate, 0%-0.06% of sodium hexametaphosphate, 0%-0.5% of dipotassium phosphate, and 0%-0.4% of edible flavor. The prepared yak dairy product butter tea has a traditional butter flavor, is smooth and mellow in taste, full in milky fragrance, and moderate in tea flavor, uses butter to substitute hydrogenated vegetable oil, is free of non-dairy creamer, higher in nutritional value, convenient in brewing, and easy for carrying and preserving, and realizes the marketization of products.

Description

technical field [0001] The invention belongs to the technical field of solid beverage production, and in particular relates to butter milk tea made from yak milk on the Qinghai-Tibet Plateau and products thereof. Background technique [0002] Butter milk tea has obvious local characteristics and is relatively common in Qinghai, Tibet, and Inner Mongolia. At present, the market share of butter milk tea in the market is very low, and it is distributed as food with local characteristics (Qinghai, Tibet, Inner Mongolia). There are relatively few product varieties and narrow distribution channels, and most people have low recognition for it. [0003] With the improvement of living standards, people's consumption concepts are constantly changing, and people's attention to regional specialty foods is constantly increasing. Milk tea products are gradually developing in a more convenient, nutritious and healthy direction. Continuously innovate butter milk tea products, combine local...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23C21/04A23C21/06A23C21/08A23C21/10
Inventor 罗丽鲁迎瑞刘恭张兰威何潇宋礼孙科贾春暘崔广智杨德成蒙晓辉刘永哲
Owner 甘肃华羚生物技术研究中心
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