Refreshing lipid-decreasing instant brewing milk tea

A technology for brewing and milk tea, which is applied in the field of refreshing and fat-reducing instant milk tea, which can solve the problems of high calorie, aggravate obesity, and increase fat accumulation, and achieve control of extraction conditions, increase obesity, and reduce lipid peroxidation capacity Effect

Inactive Publication Date: 2017-11-03
FUYANG SIJIWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are a wide variety of milk teas available for brewing, and different tastes of milk tea powder meet the needs of different groups of people. However, there are some problems in common. Although the milk tea produced is del

Method used

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  • Refreshing lipid-decreasing instant brewing milk tea

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] Example 1

[0016] A refreshing and lipid-lowering instant brewed milk tea is prepared from the following components in parts by weight: 40 parts of non-fat powder, 4 parts of skimmed milk powder, 1 part of white granulated sugar, 0.2 part of glucose powder, 1.2 parts of black tea extract, and cassia seed extract 1.0 part, 0.8 part of buckwheat vegetable extract, 0.6 part of Acanthopanax senticosus extract, 0.3 part of table salt, and 0.1 part of food additive, wherein the extraction methods of black tea and buckwheat vegetable extract are all by hot water extraction, including the following steps:

[0017] (1) Clean the fresh black tea leaves and buckwheat leaves, lay them neatly on a tray, put them in an oven to dry at a drying temperature of 45°C, turn them every 30 minutes, and dry them to a moisture content of 10%. , after natural cooling, the middle leaf stem is removed, and the remaining part is pulverized to 20 mesh with a solid pulverizer;

[0018] (2) leachin...

Example Embodiment

[0023] Example 2

[0024] A refreshing and lipid-lowering instant brewed milk tea is prepared from the following components in parts by weight: 42 parts of non-fat powder, 5 parts of skimmed milk powder, 1.5 parts of white sugar, 0.25 parts of glucose powder, 1.25 parts of black tea extract, and cassia seed extract 1.1 part, 0.9 part of buckwheat vegetable extract, 0.7 part of Acanthopanax senticosus extract, 0.4 part of table salt, and 0.15 part of food additive, wherein the extraction methods of black tea and buckwheat vegetable extract are all by hot water extraction method, including the following steps:

[0025] (1) Clean the fresh black tea leaves and buckwheat leaves, lay them neatly on a tray, put them in an oven to dry at a drying temperature of 50°C, turn them every 35 minutes, and dry them to a moisture content of 11%. , remove the middle leaf stem after natural cooling, and pulverize the remaining part to 30 mesh with a solid pulverizer;

[0026] (2) leaching for ...

Example Embodiment

[0031] Example 3

[0032] A refreshing and lipid-lowering instant brewed milk tea is prepared from the following components in parts by weight: 45 parts of non-fat powder, 6 parts of skimmed milk powder, 2 parts of white granulated sugar, 0.3 parts of glucose powder, 1.3 parts of black tea extract, and cassia seed extract 1.2 parts, 1.0 part of buckwheat vegetable extract, 0.8 part of Acanthopanax senticosus extract, 0.5 part of table salt, and 0.2 part of food additives, wherein the extraction methods of black tea and buckwheat vegetable extracts all adopt hot water extraction method, including the following steps:

[0033] (1) Clean the fresh black tea leaves and buckwheat leaves, lay them neatly on a tray, put them in an oven to dry at 55°C, turn them every 40 minutes, and dry them to a moisture content of 12%. , remove the middle leaf stem after natural cooling, and pulverize the remaining part to 40 mesh with a solid pulverizer;

[0034] (2) leaching for 50 minutes in a ...

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Abstract

The invention relates to the technical field of food processing and development and discloses refreshing lipid-decreasing instant brewing milk tea. The brewing milk tea is prepared from the following components by weight: 40-45 parts of non-dairy creamer, 4-6 parts of skimmed milk powder, 1-2 parts of white granulated sugar, 0.2-0.3 part of glucose powder, 1.2-1.3 parts of black tea extract, 1.0-1.2 parts of cassia seed extract, 0.8-1.0 part of buckwheat vegetable extract, 0.6-0.8 part of acanthopanax root extract, 0.3-0.5 part of edible salt and 0.1-0.2 part of a food additive, wherein an extraction method of the black tea extract and the buckwheat vegetable extract is hot water extraction and an extraction method of the cassia seed extract and the acanthopanax root extract is ultrasonic extraction. Through the utilization of a large amount of flavone components and saponin components of all the extract, the brewing milk tea has a significant effect of decreasing lipids and also has the function of refreshing minds so as to solve the disadvantages of the prior brewing milk tea.

Description

technical field [0001] The invention belongs to the technical field of food processing research and development, and in particular relates to an instant brewed milk tea for refreshing and reducing fat. Background technique [0002] Reconstituted food is a new type of food that replaces liquid beverages on the market. Most of them are solid or semi-liquid. Except for honey, most of them are packaged in small packages, one bag per cup (usually filled with about 200ml of water), easy to carry, and ready to drink. Prepared foods are generally classified as special management of the preparation department in supermarkets. Generally, they can be divided into milk powder series, oatmeal series, coffee series, fruit series, milk tea series, soybean milk powder series, honey series and so on. Wherein, milk tea is the fusion of milk and tea, and the fragrance of milk tea is arranged in China, India, Britain, Singapore, Malaysia, and Taiwan, Hong Kong, Macao and other parts of the worl...

Claims

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Application Information

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IPC IPC(8): A23F3/18A23C9/152A23C9/156A23L33/105A23L33/10A23L33/125A23L33/115
CPCA23F3/18A23C9/152A23C9/1522A23C9/1528A23C9/156A23L33/10A23L33/105A23L33/115A23L33/125A23V2002/00A23V2200/30A23V2200/328
Inventor 席家友刘洪侠席伟伟
Owner FUYANG SIJIWANG FOOD
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