Functional milk tea powder for resisting haze

Abstract

The invention discloses functional milk tea powder for resisting haze, which belongs to the technical fields of a solid beverage and special meal food. The functional milk tea powder comprises the following raw materials by weight percentage: 45-55% of whole milk powder, 15-25% of maltodextrin, 11-13% of white sugar, 0.5-5% of xylitol; 10-20% of compound prebiotics, 0.1-0.5% of compound lactic acid bacteria powder, 2-3% of medium-chain triglyceride, 1-1.5% of instant Ampelopsis grossedentata leaf powder, and 2-3% of instant tea powder. The functional milk tea powder has the cleaning, regulating, discharging and supplementing functions, and has the advantages of reasonable ratio, good mouthfeel, strong pertinency, obvious synergistic interaction, easy making, and convenient eating; no adverse influence is generated on the color and stability aspects, and no harm and toxic and side effects can be generated on human body by normal drinking.

Description

technical field [0001] The invention relates to a functional milk tea powder against smog, which belongs to the technical field of solid drinks and special dietary foods. Background technique [0002] Milk tea is an invention created by the perfect combination of nomads and nature. As the name suggests, it is the combination of milk and tea. It has a strong aroma and special taste, and is deeply loved by consumers. At present, some milk teas on the market are not worthy of the name, that is to say, they rarely contain milk or milk powder, or even do not contain milk ingredients. , food flavors and other mixed deployment is not conducive to the health of consumers, and the nutritional value is very low. [0003] In recent years, with the rapid development of industrial and agricultural production and the increasingly developed transportation industry, the atmospheric environment has been affected by additional pollutants, especially the pollution of atmospheric particulate m...

AI Technical Summary

Problems solved by technology

At present, most functional health foods are developed by using traditional medicinal and edible plants in my country, and most of them appear in the form of non-traditional foods such as tablets, capsules, oral liquids, granules, etc., giving people a kind of pressure to take medicine when they are sick. Can not adapt to people's eating habits, it is difficult to meet the needs of consumers