Milk flavored tea drink

A tea beverage and milk-flavored technology, applied in the field of instant health care milk tea granules, can solve the problems of multiple obstacles to physiological functions, difficulty in accepting, digestion, etc., and achieve the effects of increasing health care effects and facilitating absorption

Inactive Publication Date: 2017-01-11
毕辉琴
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main component of creamer is hydrogenated vegetable oil, and some food additives are added at the same time, it is difficult to be accepted and digested by the human body, and it is easy to cause multiple obstacles in physiological functions. Therefore, how to produce a kind of health-care and nutritious milk tea has important practical significance

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The milk-flavored tea beverage is characterized in that the components of the raw materials are grouped according to weight as follows:

[0017] 18 parts of skimmed milk powder, 3-5 parts of xylitol, 6-8 parts of honey, 5 parts of lotus leaf tea powder and chrysanthemum tea powder mixed at 2:1, 2 parts of non-dairy creamer, 1 part of citric acid, 2 parts of nut powder parts, 3 parts of micronized powder additives, 0.3 parts of essence, 0.6 parts of gum arabic, and 0.6 parts of cucumber seed powder.

[0018] The lotus leaf tea powder, chrysanthemum tea powder and cucumber seed tea powder are micropowders with a particle size of 1 μm produced by an ultrafine pulverizer.

[0019] The nut powder is a mixture of walnut powder and almond powder in a weight ratio of 2:1.

[0020] The micropowder additive is a mixture of poria cocos and licorice in a weight ratio of 1:2.

[0021] Described essence is preferably edible banana essence.

Embodiment 2

[0023] The milk-flavored tea beverage is characterized in that the components of the raw materials are grouped according to weight as follows:

[0024] 19 parts of skimmed milk powder, 4 parts of xylitol, 7 parts of honey, 6 parts of lotus leaf tea powder and chrysanthemum tea powder mixed at 2:1, 3 parts of non-dairy creamer, 1.5 parts of citric acid, 3 parts of nut powder, micronized powder additive 4 parts, 0.4 parts of essence, 0.7 parts of gum arabic, and 0.6 parts of cucumber seed powder.

[0025] The lotus leaf tea powder, chrysanthemum tea powder and cucumber seed tea powder are micropowders with a particle size of 5 μm produced by an ultrafine pulverizer.

[0026] The nut powder is a mixture of walnut powder and almond powder in a weight ratio of 2:1.

[0027] The micropowder additive is a mixture of poria cocos and licorice in a weight ratio of 1:2.

[0028] Described essence is preferably edible banana essence.

Embodiment 3

[0030] The milk-flavored tea beverage is characterized in that the components of the raw materials are grouped according to weight as follows:

[0031] 20 parts of skim milk powder, 5 parts of xylitol, 8 parts of honey, 7 parts of lotus leaf tea powder and chrysanthemum tea powder mixed at 2:1, 4 parts of non-dairy creamer, 2 parts of citric acid, 4 parts of nut powder, micronized powder additive 5 parts, 0.5 parts of essence, 0.8 parts of gum arabic, and 0.6 parts of cucumber seed powder.

[0032] The lotus leaf tea powder, chrysanthemum tea powder and cucumber seed tea powder are micropowders with a particle size of 10 μm produced by a superfine pulverizer.

[0033] The nut powder is a mixture of walnut powder and almond powder in a weight ratio of 2:1.

[0034] The micropowder additive is a mixture of poria cocos and licorice in a weight ratio of 1:2.

[0035] Described essence is preferably edible banana essence.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Particle sizeaaaaaaaaaa
Particle sizeaaaaaaaaaa
Particle sizeaaaaaaaaaa
Login to view more

Abstract

The present invention discloses milk flavored tea drink and instant health-care milk tea granules. The milk flavored tea drink is characterized by consisting of the following raw material components in parts by weight: 18-20 parts of skim milk powder, 3-5 parts of xylitol, 6-8 parts of honey, 5-7 parts of chrysanthemum tea powder, 2-4 parts of non-dairy creamers, 1-2 parts of citric acids, 2-4 parts of fruit nut powder, 3-5 parts of micro-powder additives, 0.3-0.5 part of essence and 0.6-0.8 part of Arabic gum. The micro-powder additives are traditional Chinese medicinal ingredients, are beneficial to human body absorption, can strengthen body, and have health-care efficacies. The additions of the fruit nut powder and non-dairy creamer enable the milk tea finished products to be fragrant and mellow in milk flavor, rich in nutrition, and good in mouthfeel. The addition of the chrysanthemum tea powder enables the tea drink to be fresh, sweet and mellow in tastes, and fully plays the effects of the chrysanthemum tea in improving eyesight and clearing liver, and relieving fatigue, and at the same time, the tea drink has the effects of quenching thirst.

Description

technical field [0001] The invention belongs to the technical field of beverages, and in particular relates to an instant health-care milk tea granule. Background technique [0002] Traditional milk tea is an indispensable drink in the daily life of Mongolian herdsmen. The tea leaves used in milk tea are green brick tea. Brick tea is rich in vitamin C, tannin, protein, acid, aromatic oil and other essential nutrients for the human body. The general practice of milk tea is to mash the tea and put it in a white water pot to boil. After the tea is boiled, when the tea is thicker, remove the tea leaves with a colander, continue to burn for a while, and stir the tea with a spoon while boiling. After it is concentrated, add an appropriate amount of fresh milk or milk powder, and use a spoon Stir until the tea and milk are blended, and then boil again to become a rich and fragrant milk tea. [0003] In real life, due to the delicious taste of milk tea, people like to drink milk...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23F3/34A23C9/152A23C9/156A23C9/16
Inventor 毕辉琴
Owner 毕辉琴
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap