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Breakfast purple sweet potato milky tea

A purple potato and breakfast technology, applied in the field of food processing, can solve problems such as high sugar content and health hazards of consumers, and achieve the effect of increasing nutritional content, reducing nutritional loss, and satisfying energy

Inactive Publication Date: 2017-11-17
FUYANG SIJIWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Milk tea is one of people's favorite drinks. The milk tea sold on the market mainly includes milk tea brewed by milk tea shops and instant powdered milk tea. Instant powdered milk tea is easy to drink and carry, so it is more and more popular among people. I like it, but in order to prolong the shelf life and increase the flavor and color of the milk tea, the powdered milk tea currently sold has a lot of additives added, and the sugar content is high, which will seriously harm the health of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A purple sweet potato milk tea for breakfast, made from the following raw materials in parts by weight: 82 purple sweet potatoes, 11 red beans, 11 milk, 5 isomaltooligosaccharides, 2 lactic acid bacteria, 1.6 konjac flour, 0.4 soybean protein, 0.07 tremella polysaccharide, and 0.03 lysozyme .

[0020] Described milk is skimmed milk.

[0021] The lactic acid bacteria are composed of the following bacterial strains in parts by weight: Lactobacillus bulgaricus 15, Kefir 12, Lactobacillus delbrueckii 6, and Bifidobacterium 5.

[0022] A preparation method of purple sweet potato milk tea for breakfast, comprising the following steps:

[0023] (1) Wash the purple sweet potato, peel it, and beat it to obtain purple sweet potato pulp;

[0024] (2) Wash the red beans, add a small amount of water to immerse them, soak them at room temperature for 4 hours, steam them together with the soaking water for 40 minutes, cool them, and mash them to 80 mesh to get red bean paste;

[00...

Embodiment 2

[0031] A purple sweet potato milk tea for breakfast, made from the following raw materials in parts by weight: 83 purple sweet potatoes, 12 red beans, 12 milk, 6 isomaltooligosaccharides, 3 lactic acid bacteria, 1.7 konjac flour, 0.5 soybean protein, 0.08 tremella polysaccharide, and 0.04 lysozyme .

[0032] Described milk is skimmed milk.

[0033] The lactic acid bacteria are composed of the following bacterial strains in parts by weight: Lactobacillus bulgaricus 16, Kefir 13, Lactobacillus delbrueckii 7, and Bifidobacterium 6.

[0034] The preparation and drinking methods are the same as in Example 1.

Embodiment 3

[0036] A purple sweet potato milk tea for breakfast, made from the following raw materials in parts by weight: 84 purple sweet potatoes, 13 red beans, 13 milk, 7 isomaltooligosaccharides, 4 lactic acid bacteria, 1.8 konjac flour, 0.6 soybean protein, 0.09 tremella polysaccharide, and 0.05 lysozyme .

[0037] Described milk is skimmed milk.

[0038] The lactic acid bacteria are composed of the following bacterial strains in parts by weight: Lactobacillus bulgaricus 17, Kefir 14, Lactobacillus delbrueckii 8, and Bifidobacterium 7.

[0039] The preparation and drinking methods are the same as in Example 1.

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PUM

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Abstract

The invention mainly relates to the technical field of food processing, and discloses breakfast purple sweet potato milky tea. The breakfast purple sweet potato milky tea is made from purple sweet potato, red beans, milk, isomaltooligosaccharide, lactic acid bacteria, konjaku flour, soy protein, tremella polysaccharide and lysozyme. Raw materials are abundant, the nutrients are balanced, the flavor is aromatic, the sourness and sweetness are palatable, no any additive is contained, the tea is safe and healthy, the requirement for calorie needed by the human body in the morning can be met, and the tea is suitable for modern fast life pace; after the red beans are soaked, the red beans together with the water soaking the red beans are subjected to steaming, the nutrient content of the red beans is sufficiently utilized, and sweetened bean paste is fine and delicious; the purple sweet potato pulp, the mashed red beans and the milk are mixed, then lactic acid bacteria are inoculated, high-temperature short-time fermentation is performed, bacteria proliferation is promoted, low-temperature fermentation is performed, a large number of flavor ingredients are generated, and the milky tea flavor is added; finally, by adding konjaku flour, soy protein, tremella polysaccharide and lysozyme, the nutrient content of the milky tea is added, the requirement for calorie needed by breakfast of the human body is met, immunity is boosted, toxin is expelled, weight is lost, and damage caused by traditional powdery milky tea to the human health is avoided.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a purple sweet potato milk tea for breakfast. Background technique [0002] Milk tea is one of people's favorite drinks. The milk tea sold on the market mainly includes milk tea brewed by milk tea shops and instant powdered milk tea. Instant powdered milk tea is easy to drink and carry, so it is more and more popular among people. I like it, but in order to prolong the shelf life and increase the flavor and color of the milk tea, the powdered milk tea currently sold has a lot of additives added, and the sugar content is high, which will seriously harm the health of consumers. Contents of the invention [0003] In order to make up for the defects of the prior art, the purpose of the present invention is to provide a kind of purple sweet potato milk tea for breakfast. [0004] A purple sweet potato milk tea for breakfast is made from the following raw materials in...

Claims

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Application Information

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IPC IPC(8): A23F3/34A23C9/133A23C9/13A23C9/16A23C3/03A23C1/08
CPCA23F3/34A23C1/08A23C3/03A23C9/1307A23C9/1315A23C9/1322A23C9/133A23C9/16
Inventor 席家友刘洪侠席伟伟
Owner FUYANG SIJIWANG FOOD