Germ sweetened bean paste milk tea and preparation method thereof

A production method and technology of bean paste, applied in the field of germ bean paste milk tea and its preparation, can solve the problems of affecting the development of adolescents, low nutritional value of milk tea, single taste, etc., and achieve the effect of being beneficial to human body absorption, less loss of nutrient components, and rich nutrition

Inactive Publication Date: 2016-05-25
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

[0015] Embodiment 1, a kind of germ bean paste milk tea, when making, get, 20 parts of mung bean powder, 60 parts of wheat germ, 10 parts of citronella, 5 parts of burdock leaf, 1 part of soluble soybean polysaccharide, 10 parts of maltitol, apple polyphenol 0.00001 parts, 1 part xylanase, 5 parts corn flour;

[0016] Grind the mung bean flour into ultra-fine powder, put it into a dry steaming device and keep it at a temperature of 120°C and a humidity of 50% for 20 minutes;

[0017] Put the dry-steamed mung bean flour and wheat germ into the frying machine, and fry for 2 seconds at a temperature of 190°C;

[0018] Cool the fried mung bean flour and wheat germ at -10°C for 12 hours, put them into a grinder and grind them into superfine powder;

[0019] Mix soluble soybean polysaccharides, maltitol, apple polyphenols, and corn flour with 60 parts of water evenly, treat it under a microwave with a power of 220W for 1 minute, add xylanase after cooling to 55°C, and keep it warm ...

Embodiment 2

[0023] Example 2, a kind of germ bean paste milk tea, when making, take 25 parts of mung bean powder, 70 parts of wheat germ, 15 parts of lemongrass, 8 parts of burdock leaf, 1.8 parts of soluble soybean polysaccharide, 12 parts of maltitol, apple polyphenol 0.000015 parts, 2 parts of xylanase, 10 parts of corn flour;

[0024] When making, grind the mung bean flour into ultra-fine powder, put it into a dry steaming device and keep it at a temperature of 125°C and a humidity of 55% for 30 minutes;

[0025] Put the dry-steamed mung bean flour and wheat germ into the frying machine, and fry for 3 seconds at a temperature of 200°C;

[0026] Cool the fried mung bean flour and wheat germ at -20°C for 15 hours, put them into a grinder and grind them into superfine powder;

[0027] Mix soluble soybean polysaccharides, maltitol, apple polyphenols, and corn flour with 80 parts of water and mix evenly, treat it under a microwave with a power of 260W for 2 minutes, add xylanase after coo...

Embodiment 3

[0031] Embodiment 3, a kind of germ bean paste milk tea, when making, take 22 parts of mung bean powder, 65 parts of wheat germ, 12 parts of citronella, 6 parts of burdock leaf, 1.2 parts of soluble soybean polysaccharide, 11 parts of maltitol, and 0.000013 parts of apple polyphenols 1.5 parts of xylanase, 8 parts of corn flour;

[0032] When making, grind the mung bean flour into ultra-fine powder, put it into a dry steaming device and keep it at a temperature of 122°C and a humidity of 53% for 25 minutes;

[0033] Put the dry-steamed mung bean powder and wheat germ into the frying machine, and fry at a temperature of 195°C for 2.5 seconds;

[0034] Cool the fried mung bean flour and wheat germ at -15°C for 13 hours, put them into a grinder and grind them into superfine powder;

[0035] Mix soluble soybean polysaccharides, maltitol, apple polyphenols, and corn flour with 70 parts of water evenly, treat it under a microwave with a power of 240W for 1.5 minutes, cool to 57°C, ...

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PUM

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Abstract

The present invention relates to a milk tea drink, and in particular relates to germ sweetened bean paste milk tea and a preparation method thereof. During production, mung bean powder is ground into superfine powder, the superfine powder is put into a dry steam apparatus for keeping for 20 minutes, the dry-steamed mung bean powder and wheat germ are put into a frying machine for frying, the fried mung bean powder and wheat germ are cooled at -10 DEG C to -20 DEG C for 12-15 hours, then put into a mill for milling into superfine powder, 60-80 parts of water are added into soluble soybean polysaccharide, maltitol, apple polyphenol and cornstarch for even stirring, the mixture is treated under power of 220-260W microwave for 1-2 minutes, and then cooled to 55-58 DEG C, xylanase is added for thermal insulation enzymolysis for 40-60 minutes to obtain a liquid spray, the spray liquid is put into an atomization sprayer for spraying the superfine powder, the sprayed superfine powder is put into a baking oven for baking, and the baked superfine powder is packed in bags to obtain the germ sweetened bean paste milk tea.

Description

technical field [0001] The invention relates to a milk tea drink, in particular to a germ bean paste milk tea and a preparation method thereof. Background technique [0002] Milk tea is the most common drink in our daily life and is favored by many people, especially many teenagers. 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 cau...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A23C11/10A23L11/60
CPCA23C11/103A23F3/34
Inventor 汪明贺王杰
Owner FUNAN HONGJIE FOOD CO LTD
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