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Processing method of pearl milk tea

A processing method and pearl technology, which is applied in the field of beverage processing, can solve problems such as the loss of filling nutrients, poor visual effects, and complicated processes, and achieve the effect of preventing aging and rebirth, avoiding food safety problems, and simple operation

Inactive Publication Date: 2018-11-02
南京华坤生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the process of preparing milk tea by this method is not only complicated, but also the visual effect is not good, the taste is hard, and it is easy to cause serious loss of nutrients in the filling.

Method used

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  • Processing method of pearl milk tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A processing method of pearl milk tea includes the following steps:

[0047] S1: Tea preparation: select green tea leaves as raw materials, remove impurities and stems, and process them into fine tea powder with D50 ≥ 200 mesh after spreading, steam heating, frying, de-greening, drying, and crushing, and keep it for later use;

[0048] S2: Tea soup making: the above-mentioned tea powder is boiled in water at a material-to-liquid mass ratio of 1%, the cooking temperature is 85°C, and the cooking time is 5 minutes. After filtering, the tea soup is obtained, and the tea soup is kept for later use;

[0049] S3: Preparation of sucrose water: pour 1000g of white granulated sugar into the pan and fry, pour 1000g of hot water to cook after it is coked. After the white sugar is dissolved, the caramel water is obtained;

[0050] S4: Blending: Add 30g of creamer to 200ml of tea soup obtained in step S2 according to the mass-to-volume ratio, stir thoroughly, and then add 200g of ice cubes a...

Embodiment 2

[0059] A processing method of pearl milk tea includes the following steps:

[0060] S1: Tea preparation: select black tea leaves as raw materials, remove impurities and stems, and process them into fine tea powder with D50≥200 mesh after spreading, steam heating, frying, finalizing, drying, and crushing, and keep it for later use;

[0061] S2: Making tea soup: Put the tea powder into water at a ratio of 2% by mass to liquid to cook, the cooking temperature is 90°C, the cooking time is 10 minutes, filtered, and the tea soup is kept for later use;

[0062] S3: Preparation of sucrose water: pour 1000g of white granulated sugar into a pot and fry, and pour it into 1000g of boiling water for cooking after it is coked. After the white sugar is dissolved, the caramel water is obtained;

[0063] S4: Blending: Add 40g creamer to 250ml of tea soup obtained in step 2) according to the mass-to-volume ratio, stir and dissolve, then add 200g ice cubes and 35g sucrose water;

[0064] S5: Preparation o...

Embodiment 3

[0072] A processing method of pearl milk tea includes the following steps:

[0073] S1: Tea preparation: select black tea leaves as raw materials, remove impurities and stems, and process them into fine tea powder with D50≥200 mesh after spreading, steam heating, frying, finalizing, drying, and crushing, and keep it for later use;

[0074] S2: Tea soup making: Put the tea powder in water at a 3% material-to-liquid ratio for boiling, the boiling temperature is 95°C, and the cooking time is 15 minutes, filter, and keep the tea soup for later use;

[0075] S3: Preparation of sucrose syrup: 1000g white granulated sugar is poured into a pot for frying, after the white sugar is caramelized, poured into 1000g of boiling water for cooking, after the white sugar is dissolved, sucrose syrup is obtained;

[0076] S4: Blending: adding 50g creamer into 300ml tea soup obtained in step 2) according to the mass-to-volume ratio, after stirring and dissolving, then adding 200g ice cubes and 35g sucrose ...

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Abstract

The invention provides pearl milk tea and a preparation method thereof. The preparation method specifically comprises the steps of preparing tea leaves: selecting green tea leaves or black tea leavesas raw materials, removing impurities, stalks and stems, and then performing reservation and storage for standby application; making tea soup: placing the tea leaves in water in the material-liquid ratio of 1-3%, performing cooking for 5-15 minutes, performing filtration, and storing tea water for standby application; performing blending: adding 4 spoonfuls of non-dairy creamer to the tea soup, and after the non-dairy creamer dissolves, adding an appropriate quantity of ice blocks and an appropriate amount of sweet water, wherein the sweet water is cane sugar water or caramel water; and preparing the milk tea: slowly adding an appropriate quantity of tapioca pearls to an appropriate amount of the tea soup blended in the step (3), and performing uniform stirring so as to obtain the pearl milk tea. The making technology of the pearl milk tea disclosed by the invention is simple and novel, the industrial production quantity and the production efficiency are greatly improved, and the madetapioca pearls are good in elasticity, hardness, tenacity and mouth feel, and are a ideal beverage in summer.

Description

Technical field [0001] The invention relates to a beverage processing method, in particular to a pearl milk tea processing method. Background technique [0002] There are many types of beverages on the market, such as carbonated drinks, fruit juices, fruit teas, scented teas, coffee and milk teas. Among them, most of the consumers of milk tea are young people, but most of the milk teas currently sold on the market are made with chemical substances such as non-dairy creamer, flavor, coloring and sweeteners. Excessive drinking will harm human health and has A lot of calories can easily cause obesity. Pearl milk tea is a beverage originated in Taiwan Province of my country, which is mainly composed of pearls and milk tea. The so-called "pearl" in pearl milk tea is pearl powder round. It is a snack food with crystal clear appearance and high internal nutritional value. It has a smooth and elastic taste and has its unique beauty and taste when matched with milk tea. At present, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/18A23L19/10A23L19/00A23L29/30A23P10/20
CPCA23F3/14A23F3/18A23L19/00A23L19/11A23L29/30A23P10/20
Inventor 杨曙光
Owner 南京华坤生物技术有限公司
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