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Highland barley butter milky tea and preparing method thereof

A technology for ghee and highland barley is applied in the field of highland barley ghee milk tea and its preparation. low effect

Pending Publication Date: 2016-12-07
SICHUAN JIUJIUAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the obtained highland barley juice does not have the characteristic flavor of highland barley at all, and the enzymatic hydrolysis also complicates the production process and increases the production cost.
In addition, 2 emulsifiers and 2 thickeners are used in the formula of the buttered tea beverage to improve its stability, so there is a defect of using too many additives

Method used

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  • Highland barley butter milky tea and preparing method thereof
  • Highland barley butter milky tea and preparing method thereof
  • Highland barley butter milky tea and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: a kind of highland barley butter milk tea, it is made up of the raw material of following weight portion:

[0032]

[0033] Wherein, the mesh number of the cooked highland barley powder is 80 mesh; the weight ratio of the sweetener and edible salt is 40:1; Composition with trehalose; The weight ratio of described glycerol stearate and carrageenan is 15:1.

[0034] The preparation method of the highland barley butter milk tea is characterized in that it comprises the following steps:

[0035] S1. Raw material preparation: weigh each raw material according to the ratio of the above formula, and set aside;

[0036] S2. Preparation of auxiliary material liquid: Dissolve monoglyceride stearate and carrageenan in drinking purified water at 65°C, add sweetened condensed milk, whole milk powder and ghee after dissolving to make a compound emulsion; sweetener and edible salt Dissolve in drinking pure water to make compound sugar liquid; make cooked highland ba...

Embodiment 2

[0044] Embodiment 2: a kind of highland barley butter milk tea, it is made up of the raw material of following weight portion:

[0045]

[0046] Wherein, the mesh number of the cooked highland barley powder is 120 mesh; the weight ratio of the sweetener and edible salt is 90:1; Composition with trehalose; The weight ratio of described glycerol stearate and carrageenan is 16:1.

[0047] The above-mentioned preparation method of highland barley butter milk tea is characterized in that it comprises the following steps:

[0048] S1. Raw material preparation: weigh each raw material according to the ratio of the above formula, and set aside;

[0049] S2. Preparation of auxiliary material liquid: Dissolve monoglyceride stearate and karaage in purified drinking water at 75°C, add sweetened condensed milk, whole milk powder and ghee after dissolving to make a compound emulsion; dissolve sweetener and edible salt Drinking purified water to make compound sugar liquid; making cooked...

Embodiment 3

[0057] Embodiment 3: a kind of highland barley butter milk tea, it is made up of the raw material of following weight portion:

[0058]

[0059] Wherein, the mesh number of the cooked highland barley powder is 100 mesh; the weight ratio of the sweetener and edible salt is 65:1; Composition with trehalose; The weight ratio of described glycerol stearate and carrageenan is 15.5:1.

[0060] The above-mentioned preparation method of highland barley butter milk tea is characterized in that it comprises the following steps:

[0061] S1. Raw material preparation: weigh each raw material according to the ratio of the above formula, and set aside;

[0062] S2. Preparation of auxiliary material liquid: Dissolve monoglyceride stearate and carrageenan in drinking purified water at 70°C, add sweetened condensed milk, whole milk powder and ghee after dissolving to make a compound emulsion; sweetener and edible salt Dissolve in drinking pure water to make compound sugar solution; make c...

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Abstract

The invention discloses a highland barley butter milk tea and a preparation method thereof. The highland barley butter milk tea is composed of drinking purified water, compound sugar, sweetened condensed milk, whole milk powder, stabilizer, Tibetan tea, butter, cooked highland barley powder, and cooked peanut kernels. , walnut kernels and edible essence. The preparation process of the highland barley butter milk tea mainly includes material preparation, auxiliary material liquid preparation, blending, homogenization and post-treatment. The highland barley butter milk tea obtained by the invention has a unique formula, is scientific and reasonable, does not contain trans fatty acids, artificial pigments and preservatives, has high safety, and is suitable for drinking by all kinds of people except infants; the highland barley butter obtained by the invention The milk tea tastes smoother and more delicate, the taste is more mellow and rich, the aroma is more intense, and the storage stability is high; the preparation method of the highland barley butter milk tea provided by the invention is simple to operate, has low requirements on equipment, and is low in cost, and is suitable for large-scale industrial production.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a highland barley butter milk tea and a preparation method thereof. Background technique [0002] Highland barley is a cereal crop of the genus Barley in the Poaceae family. Because the inner and outer glumes are separated and the kernels are exposed, it is also called naked barley, barley, and rice barley. It is mainly produced in China's Tibet, Qinghai, Sichuan, Yunnan and other places, and is the main food of the Tibetan people. Highland barley has been planted on the Qinghai-Tibet Plateau for about 3,500 years. It has extended from material culture to spiritual culture, forming a highland barley culture with rich connotations and national characteristics on the Qinghai-Tibet Plateau. Highland barley is rich in β-glucan, dietary fiber, pullulan, vitamins, etc. It has physiological effects such as bowel cleansing, blood sugar regulation, cholesterol reduction, and hu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23F3/14
CPCA23C9/152A23F3/14
Inventor 严俊波
Owner SICHUAN JIUJIUAI FOOD
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