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Functional highland barley milk tea and preparation method thereof

A functional and milk tea technology, applied in the fields of milk tea and preparation, functional highland barley milk tea and preparation, can solve the problems of difficult parameter control, large environmental pollution, high energy consumption and high time consumption, and achieves a rich chewing feeling, high instant rate, edible handy effect

Inactive Publication Date: 2018-09-21
西藏诺培农产品开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This patent uses highland barley as raw material, and has gone through the steps of highland barley screening-impurity removal and cleaning-milling-slurry hydrolysis-liquefaction deployment-concentration-spray drying-sieving and sterilization. High, relatively large environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A functional highland barley milk tea, comprising a milk tea bag and a functional supplement bag. The milk tea bag includes raw materials in parts by mass: 300 parts of highland barley powder, 80 parts of yak milk powder, 20 parts of instant black tea powder, and 285 parts of creamer , 300 parts of white granulated sugar and 15 parts of food essence; the raw material of the functional supplement package includes fern ding that is 0.7 times the total mass of the raw material of the milk tea bag.

[0032] The fineness of the highland barley flour is 400 mesh.

[0033] Described Juematin is a diced shape with a length of 0.4cm and a width of 0.2cm, which is soaked in sugar.

Embodiment 2

[0035] A functional highland barley milk tea, comprising a milk tea powder pack and a functional supplement pack, the milk tea pack comprising raw materials in parts by mass: 400 parts of highland barley powder, 150 parts of yak milk powder, 20 parts of instant oolong tea powder, and 150 parts of creamer 270 parts, 270 parts of sorbitol and 10 parts of edible essence; The raw material of described functional tonic bag comprises the fern ding of 0.6 times of the total mass of raw material of milk tea bag.

[0036] The fineness of the highland barley flour is 600 mesh.

[0037] Described Juematin is a diced shape with a length of 0.4cm and a width of 0.2cm, which is soaked in sugar.

Embodiment 3

[0039] A functional highland barley milk tea, comprising a milk tea powder bag and a functional supplement bag. The milk tea bag includes raw materials in parts by mass: 280 parts of highland barley powder, 150 parts of yak milk powder, 28 parts of instant oolong tea powder, and 250 parts of creamer 280 parts, 280 parts of sweeteners and 12 parts of edible essence; The raw material of described functional tonic bag comprises the fern pedestal of milk tea bag raw material 0.65 times of total mass.

[0040] The fineness of the highland barley flour is 500 mesh.

[0041] The sweetener is a mixture of white granulated sugar and mannitol.

[0042] Said Jumading is a diced shape with a length of 0.7cm and a width of 0.4cm, which is soaked in sugar.

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Abstract

The invention discloses a functional highland barley milk tea and a preparation method thereof, and belongs to the technical field of food processing. The tea comprises a milk tea bag and a functionaladditional bag. The milk tea bag comprises the following raw material components in parts by mass: 200-400 parts of highland barley powder, 80-150 parts of yak milk powder, 20-30 parts of tea powder,150-300 parts of creamer, 0-300 parts of a sweetener, 0-40 parts of table salt and 10-15 parts of edible essence; and the functional additional bag comprises the following raw materials: diced silverweed cinquefoil roots which are 0.5-0.7 time the total mass of raw materials of the milk tea bag and rose-boot powder which is 0.1-0.2 time the total mass of raw materials of the milk tea bag. The preparation method comprises the following steps: raw material treatment (microwave puffing, ultra-fine crushing), mixing, and post-treatment. The functional highland barley milk tea prepared by the invention is high in instant dissolution rate, rich in nutrients, easy to absorb, strong in resistance and tolerance, sweet, crisp and glutinous in mouth feel, rich in chewiness, simple in process and easy to realize.

Description

technical field [0001] The invention relates to a milk tea and a preparation method, in particular to a functional highland barley milk tea and a preparation method, belonging to the technical field of food processing. Background technique [0002] The English name of highland barley is hulless barley, which is a kind of cereal crop of the genus Barley in the Poaceae family. Because the inner and outer glumes are separated and the kernels are exposed, it is also called naked barley, barley, and rice barley. Highland barley is mainly distributed in Tibet, Qinghai, Ganzi Prefecture and Aba Prefecture in Sichuan, Diqing in Yunnan, Gannan in Gansu and other places in the Qinghai-Tibet alpine region with an altitude of 1400-4750m. It is the main food of the Tibetan people. Highland barley has been planted on the Qinghai-Tibet Plateau for about 3,500 years. It has extended from material culture to spiritual culture, forming a highland barley culture with rich connotations and nati...

Claims

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Application Information

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IPC IPC(8): A23C9/156A23F3/14
CPCA23C9/156A23F3/14
Inventor 涂梦婕米玛顿珠涂国荣达旺
Owner 西藏诺培农产品开发有限责任公司
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