Cranberry milky tea and preparing technology thereof

A preparation process and technology for cranberry, applied in the field of freeze-dried cranberry milk tea and preparation thereof, can solve problems such as adverse effects on human health, single taste of milk tea, etc. Effect

Inactive Publication Date: 2016-10-12
阳江喜之郎果冻制造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For this reason, the technical problem to be solved by the present invention is that the existing milk tea has a single taste and has adverse effects on human health, thereby proposing a cranberry milk tea with fresh mouthfeel, natural raw materials, and health benefits and its preparation process

Method used

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  • Cranberry milky tea and preparing technology thereof

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Effect test

Embodiment 1

[0027] This embodiment provides a cranberry milk tea, the cranberry milk tea is composed of freeze-dried cranberries and milk tea powder, the amount of freeze-dried cranberries is 5g, and the milk tea powder is 40g. Wherein, in terms of mass percentage, the milk tea powder is composed of 25% white granulated sugar, 40% modulated milk powder, 13% cream powder, 18.25% whole milk powder and 3.75% Uva instant black tea powder.

[0028] Further, in terms of mass percentage, the modulated milk powder is stabilized by 71% of skim milk powder, 17% of refined coconut oil, 7% of lactose, 2% of emulsifier E471, 1.52% of emulsifier E472e, and 0.83% of Agent, 0.25% acidity regulator and 0.4% anti-caking agent emulsified spray. Wherein the stabilizer is E340ii; the acidity regulator is E332ii; the anticaking agent is E551.

[0029] The present embodiment also provides a preparation process of cranberry milk tea, including the process of making freeze-dried cranberries and the process of ma...

Embodiment 2

[0039] This embodiment provides a kind of cranberry milk tea, said cranberry milk tea is composed of freeze-dried cranberries and milk tea powder, the amount of freeze-dried cranberries is 3g, and the milk tea powder is 40g. Wherein, in terms of mass percentage, the milk tea powder is composed of 20% white granulated sugar, 45% modulated milk powder, 10% cream powder, 20% whole milk powder and 5% Uva instant black tea powder.

[0040]Further, in terms of mass percentage, the modified milk powder is stabilized by 70.85% skimmed milk powder, 20% refined coconut oil, 4% lactose, 2.5% emulsifier E471, 1% emulsifier E472e, 1% Agent, 0.2% acidity regulator and 0.45% anticaking agent emulsified spray. Wherein the stabilizer is E340ii; the acidity regulator is E332ii; the anticaking agent is E551.

[0041] The present embodiment also provides a preparation process of cranberry milk tea, including the process of making freeze-dried cranberries and the process of making milk tea powder...

Embodiment 3

[0051] This embodiment provides a kind of cranberry milk tea, said cranberry milk tea is composed of freeze-dried cranberries and milk tea powder, the amount of freeze-dried cranberries is 10g, and the milk tea powder is 40g. Wherein, in terms of mass percentage, the milk tea powder is composed of 30% white granulated sugar, 35% modulated milk powder, 15% cream powder, 15% whole milk powder and 5% Uva instant black tea powder.

[0052] Further, in terms of mass percentage, the prepared milk powder is stabilized by 71.4% skimmed milk powder, 13% refined coconut oil, 10% lactose, 1.8% emulsifier E471, 2.3% emulsifier E472e, 0.8% Agent, 0.35% acidity regulator and 0.35% anticaking agent emulsified spray. Wherein the stabilizer is E340ii; the acidity regulator is E332ii; the anticaking agent is E551.

[0053] The present embodiment also provides a preparation process of cranberry milk tea, including the process of making freeze-dried cranberries and the process of making milk tea...

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Abstract

The invention discloses a cranberry milky tea and a preparing technology thereof. The cranberry milky tea is prepared from freeze-dried cranberry fruits and milky tea powder. Cranberry fruits are subjected to dehydration treatment with the vacuum freeze drying technology so that the cranberry fruits can be still in the shape of fresh fruits and have the flavor of fresh fruits in experience after the milky tea is brewed with water, and the nutrition value of cranberry fruits can be preserved while the flavor and the sour sweetness of the cranberry fruits are maintained; according to the milky powder, modified milky powder is used for replacing vegetable fat powder, cream powder and whole milk powder are supplemented and added to improve the aroma, and thus the milk aroma, the milk sense and the tea flavor of the milky tea are harmoniously blended. The preparing technology is easy and convenient to implement and suitable for industrial mass production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a freeze-dried cranberry milk tea and a preparation process thereof. Background technique [0002] Entering the 21st century, the compound casual food culture has become the mainstream culture in the catering industry. The milk tea industry, which is considered a fashion leader, is playing an increasingly important role in this field, and its market share is also increasing year by year. The main ingredient of milk tea products currently on the market is generally non-dairy creamer. The so-called non-dairy creamer is a compound ingredient, the main ingredient of which is hydrogenated vegetable oil, such as hydrogenated coconut oil and hydrogenated soybean oil. The content of trans fatty acids in natural food is almost zero, it is difficult to be digested and absorbed by the human body, and it is easy to cause multiple obstacles to physiological functions, whic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23F3/14
Inventor 李永军孙佳江
Owner 阳江喜之郎果冻制造有限公司
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