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Milk tea with germ and walnut kernels and preparation method thereof

A walnut and milk tea technology, applied in the field of germ walnut milk tea and its preparation, can solve the problems of low nutritional value of milk tea, affect the development of teenagers, and lack of aroma, etc., and achieve the effect of less loss of nutrients, which is beneficial to human body absorption and improved release

Inactive Publication Date: 2016-05-11
FUNAN HONGJIE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of milk tea is strong, very sweet, and it has the refreshing taste of tea. Initially, milk tea is a healthy drink made by mixing natural milk and tea. However, traditional milk tea has the disadvantages of high cost, single taste, and insufficient aroma. , in order to reduce the cost of milk tea and improve the aroma of milk tea, many unscrupulous merchants often use essence mixed with tea powder to make milk tea. Because of the attractive aroma and good taste, it is quite popular with consumers, but this kind of milk tea has low nutritional value. And the trans fatty acids contained in it are easy to make people fat, affect the development of teenagers, and have the possibility of causing cancer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1. A walnut milk tea with germ, when making, 20 parts of walnut powder, 60 parts of wheat germ, 1 part of soluble soybean polysaccharide, 10 parts of maltitol, 0.00001 part of apple polyphenol, 1 part of xylanase, 5 parts cornflour;

[0017] The walnut residue is made into superfine powder, baked at 105℃ for 2min, put into the supercritical CO2 extraction device, set the initial carbon dioxide gas pressure to 30MPa, extraction temperature to 38℃, after 30 minutes, reduce the pressure to 22MPa, extraction temperature At 48℃, after 1 hour, separate the oil and walnut residue;

[0018] Put the walnut residue in a dry steaming device and keep it at a temperature of 120°C and a humidity of 50% for 20 minutes;

[0019] Put the dry-steamed walnut residue and wheat germ into the frying machine and frying at a temperature of 190°C for 2 seconds;

[0020] Cool the fried walnut residue and wheat germ at -10°C for 12 hours, and grind it into a superfine powder in a grinder;

[0021...

Embodiment 2

[0025] Example 2. A kind of walnut milk tea with germ, when making, 25 parts of walnut powder, 70 parts of wheat germ, 1.8 parts of soluble soybean polysaccharide, 12 parts of maltitol, 0.000015 parts of apple polyphenol, 2 parts of xylanase, 10 parts cornflour;

[0026] During production, the walnuts are ground into ultra-fine powder, baked at 110°C for 3 minutes, and placed in a supercritical CO2 extraction device. Set the initial carbon dioxide gas pressure to 32MPa and the extraction temperature to 40°C. After 40 minutes, the pressure is reduced to 25MPa , The extraction temperature is 50 ℃, after 2 hours, separate the oil and walnut residue;

[0027] Put the walnut residue in a dry steaming device and keep it at a temperature of 125°C and a humidity of 55% for 30 minutes;

[0028] Put the dry-steamed walnut residue and wheat germ into the frying machine and frying at a temperature of 200°C for 3 seconds;

[0029] Cool the fried walnut residue and wheat germ at -20°C for 15 hours...

Embodiment 3

[0034] Example 3. A walnut milk tea with germ, during production, 22 parts of walnut powder, 65 parts of wheat germ, 1.2 parts of soluble soybean polysaccharide, 11 parts of maltitol, 0.000013 parts of apple polyphenol, 1.5 parts of xylanase, millet 8 servings of powder;

[0035] During production, the walnuts were ground into superfine powder, baked at 108°C for 2.5 minutes, and placed in a supercritical CO2 extraction device. The initial carbon dioxide gas pressure was set to 31MPa and the extraction temperature was 39°C. After 35 minutes, the pressure was reduced to 23MPa, extraction temperature 49℃, after 1.5 hours, separate oil and walnut residue;

[0036] Put the walnut residue in a dry steaming device and keep it at a temperature of 123°C and a humidity of 53% for 25 minutes;

[0037] Put the dry-steamed walnut residue and wheat germ into the frying machine and frying at a temperature of 195°C for 2.5 seconds;

[0038] Cool the fried walnut residue and wheat germ at -15°C for ...

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Abstract

The invention relates to milk tea drink, and particularly relates to milk tea with germ and walnut kernels and a preparation method thereof. The preparation method comprises the following steps: grinding walnut kernels into ultrafine powder; extracting oil in the walnut kernels, keeping walnut kernel residues in a dry-steaming device for 20 minutes, and roasting the dry-steamed walnut kernel residues and wheat germ in a roasting machine; cooling the roasted walnut kernels and wheat germ at -10 to -20 DEG C for 12-15 hours; grinding in a grinding machine to obtain ultrafine powder; adding soluble soybean polysaccharides, maltitol, apple polyphenol and corn starch in 60-80 parts of water, uniformly stirring, and treating under microwaves with power of 220-260W for 1-2 minutes; cooling to 55-58 DEG C, adding xylanase, and insulating for enzymolysis for 40-60 minutes to obtain a spray solution; and putting the spray solution in an atomizing sprayer to spray the ultrafine powder, baking the sprayed ultrafine powder in a baking oven, and then bagging and packaging the baked ultrafine powder.

Description

Technical field [0001] The invention relates to a milk tea drink, in particular to a germ walnut milk tea and a preparation method thereof. Background technique [0002] Milk tea is the most common drink in our daily lives and is favored by many people, especially many teenagers. Milk tea is rich in taste, very sweet and refreshing. Initially, milk tea is a healthy drink made by mixing natural milk and tea. However, traditional milk tea has the disadvantages of high cost, single taste and lack of aroma. In order to reduce the cost of milk tea and improve the flavor of milk tea, many illegal businesses often use flavor and tea powder to make milk tea. Because of its attractive aroma and good taste, it is quite popular with consumers, but this milk tea has low nutritional value. Moreover, the trans fatty acids contained in it are easy to make people fat, affect the development of adolescents, and have the possibility of causing cancer. Summary of the invention [0003] In order to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23F3/34
CPCA23C9/156A23F3/34
Inventor 汪明贺王杰
Owner FUNAN HONGJIE FOOD CO LTD
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