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Jasmine-flower milk tea and preparation method thereof

A technology of jasmine tea and milk tea, which is applied to milk preparations, dairy products, tea treatment before extraction, etc. It can solve the problems of less milk tea flavor choices, thin product taste, and uncoordinated aroma, and achieve a clear tea feeling and prominent characteristic aroma , full-bodied and coordinated effect

Inactive Publication Date: 2018-12-07
康师傅饮品控股有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the currently commercially available milk teas are made of black tea and milk, and a few are obtained through a series of processing with green tea and milk. Mixed with milk, the taste of the product is thin and the aroma is uncoordinated; (3) The high content of tea polyphenols in green tea is easy to combine with milk to produce precipitation

Method used

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  • Jasmine-flower milk tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] (1) Take jasmine tea and add it to an airtight extractor for extraction, the water temperature in the airtight extractor is 70°C, the extraction time is 25 minutes, the weight ratio of the tea and water is 1:35, and the jasmine tea extract is filtered, cooled, centrifuge, reserve;

[0050] (2) Add sugars and 50% acidity regulator to 4Kg water at 50°C to obtain preparation A; filter and sterilize;

[0051] (3) Add matcha, color-protecting agent (zinc gluconate) and the remaining acidity regulator into 2Kg of 15°C water to obtain preparation solution B;

[0052] (4) Add a stabilizer to the water at a temperature of 79°C, stir and shear, when the water temperature reaches 70°C, add milk, emulsifier and antioxidant in proportion, stir, add the preparation solution B prepared in step (3), stir, Get the milk tea base liquid; put it into the homogenizer, wherein the low pressure is 40Bar, the high pressure is 200Bar, and the temperature is 75°C

[0053] (5) Mix the jasmine t...

Embodiment 2

[0056] (1) Take jasmine tea and add it to an airtight extractor for extraction. The water temperature in the airtight extractor is 75° C., and the extraction time is 15 minutes. The weight ratio of the tea and water is 1:50, and the jasmine tea extract is filtered, cooled, and centrifuge, reserve;

[0057] (2) Add sugars and 40% acidity regulator to 5Kg water at 52°C to obtain preparation A; filter and sterilize;

[0058] (3) Add matcha, color-protecting agent (zinc gluconate) and the remaining acidity regulator into 2Kg of 20°C water to obtain preparation B;

[0059] (4) Add a stabilizer to water at a temperature of 80°C, stir and shear, when the water temperature reaches 68°C, add milk, emulsifier and antioxidant in proportion, stir, add the preparation solution B prepared in step (3), stir, Get the milk tea base liquid; put it into the homogenizer, wherein the low pressure is 30Bar, the high pressure is 180Bar, and the temperature is 65°C

[0060] (5) Mix the jasmine tea ...

Embodiment 3

[0063] (1) Take jasmine tea and add it to an airtight extractor for extraction. The water temperature in the airtight extractor is 72° C., and the extraction time is 20 minutes. The weight ratio of the tea to water is 1:40, and the jasmine tea extract is filtered, cooled, and centrifuge, reserve;

[0064] (2) Add sugars and 20% acidity regulator to 5kg of 60°C water to obtain preparation A; filter and sterilize;

[0065] (3) Add matcha, color-protecting agent (zinc gluconate) and the remaining acidity regulator into 6kg of water at 25°C to obtain preparation solution B;

[0066] (4) Add a stabilizer to the water at a temperature of 85°C, stir and shear, when the water temperature reaches 75°C, add milk, emulsifier and antioxidant in proportion, stir, add the preparation solution B prepared in step (3), stir, Get the milk tea base liquid; put it into the homogenizer, wherein the low pressure is 30Bar, the high pressure is 190Bar, and the temperature is 72°C

[0067] (5) Mix t...

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Abstract

The invention provides jasmine-flower milk tea and a preparation method thereof. The jasmine-flower milk tea at least comprises the following ingredient: matcha, a jasmine flower tea extract, milk, carbohydrates, an antioxidant, an acidity adjusting agent, a stabilizer, an emulsifier and water. By adopting the raw materials, the jasmine-flower milk tea prepared by the preparation method provided by the invention has the characteristics of being distinctive in flavor, obvious in tea sense, mellow in milk aroma, full and coordinated in taste, good in stability and free of precipitate.

Description

technical field [0001] The invention relates to a jasmine milk tea and a preparation method thereof. Background technique [0002] Milk tea was the nomadic daily drink of northern China originally, and history in thousand is at least had so far. Since the Yuan Dynasty, it has spread all over the world. At present, different types of milk tea are popular in Greater China, Central Asian countries, India, Arabia, Britain, Malaysia, Singapore and other regions. [0003] Currently commercially available milk tea mostly adopts black tea and milk collocation, and a small number of green tea and milk collocation are obtained through a series of processing, but the milk tea prepared by this method has the following deficiencies: (1) milk tea flavor selection is few; (2) green tea and milk are mixed. With milk, the taste of the product is thin and the aroma is uncoordinated; (3) The high content of tea polyphenols in green tea is easy to combine with milk to produce precipitation. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23C9/152
CPCA23C9/152A23C9/1522A23C9/1528A23C9/154A23F3/14
Inventor 朱晓红余哲礼黄煌政
Owner 康师傅饮品控股有限公司
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