Instant milk tea and making method thereof

A technology of instant milk tea and milk-made sour oil, which is applied in the field of brewing beverages to achieve the effect of improving raw material costs, increasing raw material costs, and better taste

Inactive Publication Date: 2016-12-21
刘国向
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, there is no instant milk tea added with milk skin, which is c

Method used

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  • Instant milk tea and making method thereof
  • Instant milk tea and making method thereof
  • Instant milk tea and making method thereof

Examples

Experimental program
Comparison scheme
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Example Embodiment

[0040] Example 1: An instant milk tea comprising milk powder, tea leaves and milk skins, the milk powder comprising 100 parts by weight of milk powder; the milk skins comprising the following raw material components by weight: 900 parts of milk Milk powder, 100 parts of milk, 200 parts of brown sugar, 0.1 part of cream, 20 parts of milk yogurt, and 0.1 part of butter.

[0041] The instant milk tea provided by the present invention is compared with the physical and chemical parameters of the commercially available Xiangpiaopiao milk tea, Yunmu technology milk tea powder and other commercially available milk tea powders. For every 100g of instant milk tea, Xiangpiaopiao milk tea, Yunmu technology milk tea powder and The results of physical and chemical parameters of milk powder from other manufacturers are shown in Table 1.

[0042] Table 1 Comparison of physical and chemical parameters of various instant milk tea

[0043]

[0044] It can be seen from the data in Table 1 that the inst...

Example Embodiment

[0045] Embodiment 2: An instant milk tea, comprising 15 parts by weight of milk powder, 10 parts of tea leaves and 0.5 parts of milk skin, the milk powder includes the following raw material components by weight: 200 parts of milk powder And 400 parts of brown sugar, the milk skin includes the following raw material components by weight: 800 parts of milk powder, 200 parts of milk, 180 parts of brown sugar, 1 part of cream, 18 parts of milk yogurt and 0.5 parts Of butter.

[0046] A preparation method of instant milk tea includes the following steps:

[0047] Step 1: Prepare milk powder: take milk powder as milk powder;

[0048] Step 2: Prepare milk skin: first take milk powder and brown sugar and add it to the kneading machine, then add milk, cream, milk sour oil and butter to the kneading machine, stir and shape, cut into granules to obtain a crude milk skin, and bake the crude milk skin Baked to form milk skin;

[0049] Step 3: Prepare instant milk tea: take milk powder, milk ski...

Example Embodiment

[0050] Example 3: An instant milk tea, comprising 30 parts by weight of milk powder, 6 parts of tea leaves and 7 parts of milk skin, the milk powder includes the following raw material components by weight: 400 parts of milk powder , 300 parts of brown sugar and 0.5 parts of edible salt; the milk skin includes the following raw material components by weight: 700 parts of milk powder, 300 parts of milk, 150 parts of brown sugar, 5 parts of cream, 15 parts of milk Sourdough and 2 parts butter.

[0051] A preparation method of instant milk tea includes the following steps:

[0052] Step 1: Prepare milk powder: take milk powder, brown sugar and edible salt into a mixer and mix evenly, filter to 50-100 mesh through a shaker to obtain milk powder;

[0053] Step 2: Prepare milk skin: first take milk powder and brown sugar and add it to the kneading machine, then add milk, cream, milk sour oil and butter to the kneading machine, stir and shape, cut into granules to obtain a crude milk skin,...

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Abstract

The invention relates to the technical field of instant drinks, and concretely relates to an instant milk tea and a making method thereof. The instant milk tea comprises milk produced powder, tea leaves and milk skins, and the milk produced powder comprises 100-900 parts by weight of milk powder; and the milk skins comprise, by weight, 100-900 parts of the milk powder, 100-500 parts of milk, 50-200 parts of brown sugar, 0.1-20 parts of cream, 0.1-20 parts of milk produced acid oil and 1-20 parts of butter. The making method comprises the following steps: making the milk produced powder, making the milk skins and making the instant milk powder. Raw material components and making methods are improved to prevent traditional instant milk tea drinking forms, and the milk produced powder, the tea leaves and the milk skins are respectively independently packaged to increase user experiences, so the milk tea making fun is increased while consumers enjoy the milk tea.

Description

technical field [0001] The invention relates to the technical field of prepared beverages, in particular to an instant milk tea and a preparation method thereof. Background technique [0002] Milk tea was the nomadic daily drink of northern China originally, and history in thousand is at least had so far. Since the Yuan Dynasty, it has spread all over the world. At present, different types of milk tea are popular in China, Central Asian countries, India, Arabia, Britain, Malaysia, Singapore and other regions. Milk tea is a mixed drink of tea leaves and milk. It is very popular among consumers because of its mellow taste. For the convenience of drinking, there are a large number of instant milk teas on the market, which are convenient for people who go out and work to drink directly. [0003] However, the main components of some instant milk teas on the market are non-dairy creamer, tea leaves, and pigments. Drinking too much instant milk tea with added non-dairy creamer, pi...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/154A23F3/14
CPCA23C9/152A23C9/154A23F3/14
Inventor 刘国向
Owner 刘国向
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