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Flower tea milk powder and preparation method thereof

A technology of scented tea and milk powder, which is applied in the food field, can solve the problems of increased nutrient loss rate, large nutrient and flavor loss, and low nutrient density of finished products, and achieve the effects of reducing processing loss, improving distribution uniformity, and strong floral fragrance

Inactive Publication Date: 2018-12-18
贝因美(杭州)食品研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, scented tea is used as an industrialized product as a raw material, or it is directly added with scented tea powder, which is easy to carry impurities and has low nutrient density, or the dry extract powder is first obtained by extraction and drying method and then added to the product, which will cause a large loss of nutrients and flavor; production of modulated milk powder The process is mostly dry process, which is prone to poor mixing uniformity, and the nutrient loss rate of the finished product increases after multiple processes

Method used

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  • Flower tea milk powder and preparation method thereof
  • Flower tea milk powder and preparation method thereof
  • Flower tea milk powder and preparation method thereof

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preparation example Construction

[0021] The invention provides a kind of preparation method of scented tea milk powder, comprises the following steps:

[0022] A) mixing roses, white chrysanthemums, honeysuckle and jasmine, adding water to carry out microwave heating and extraction, and then filtering to obtain scented tea extract;

[0023] B) After the scented tea extract is mixed with liquid milk, the scented tea milk powder is obtained through homogenization, sterilization, concentration, spray drying, fluidized bed drying, powder sieving, and metal detection in sequence.

[0024] In the present invention, the scented tea extract is firstly prepared. Specifically, the present invention selects composite flowers of rose, chrysanthemum, honeysuckle and jasmine to prepare the scented tea extract.

[0025] Among them, rose, white chrysanthemum, honeysuckle, and jasmine are edible flowers clearly approved by the Ministry of Agriculture. Rose has the highest polyphenol content, but it has a strong fragrance. Add...

Embodiment 1

[0055] (1) The dried flower raw materials are mixed according to the mass ratio of rose, white chrysanthemum, honeysuckle and jasmine at 5:1:1:1, and are ground and pulverized at high speed;

[0056] (2) Mix the crushed dried flower sample with 80°C hot water according to the ratio of material to liquid 1:25 (g / ml), and extract under 400w microwave-assisted conditions for 10 minutes;

[0057] (3) Input the extract into the filter as soon as possible to filter, the first initial filtration of 60-100 mesh; the second fine filtration of 100-200 mesh to obtain the extract.

[0058] 2. Determination method of total phenol content in scented tea extract

[0059] With chlorogenic acid as the control, total phenols were determined by Folin's phenol method. Take 500 μL of sample or standard solution, add 50 μL of 2M folinol, mix and react for 5-8 minutes, add 1mL of 1M NaOH, dilute to 6mL with water, react at room temperature for 90 minutes, measure the absorbance at 760nm wavelength,...

Embodiment 2

[0090] According to the preparation method of Example 1, the solid-liquid ratio was changed to 1:20 (g / mL), the microwave intensity was 500w, and the extraction time was 10min.

[0091] After testing, the finished product produced by this process meets the national standard GB19644-2010 and related hygiene standards, with a total phenol content of 10.7mg / g and a mixing uniformity of 95.3%. The processing loss rate of the total phenol content in the finished product is 8.3%.

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Abstract

The present invention provides a preparation method of flower tea milk powder. The preparation method comprises the following steps: A) roses, Hangzhou white chrysanthemum, honeysuckle and jasmine flowers are mixed; water is added; the materials are subjected to microwave heating extraction; and the extract is filtered to obtain a flower tea extract; and B) the flower tea extract and liquid milk are mixed; and homogenization, sterilization, concentration, spray-drying, fluidized bed drying, powder sieving and metal detecting are conducted successively to obtain the flower tea milk powder. Theprovided flower tea extract directly participates in production accessory materials for modified milk powder. The preparation method lowers the heat treatment intensities of the sterilization, concentration, etc. required for the processing of the extract, reduces processing losses of plant polyphenols, improves the distribution uniformity of the finished product and expands an industrial application field of edible flowers. From the continuous production technology of the flowers to the finished product, the prepared flower tea milk powder product is uniform and stable, and mellow in flower fragrance, has anti-oxidation and anti-aging effects, and is more conducive to increasing the added value of the product.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to scented tea milk powder and a preparation method thereof. Background technique [0002] At present, China has become the largest flower production base in the world, and occupies an important position in the world flower production and trade pattern. The main production areas of flowers in my country are Yunnan, Guangdong, Henan, Shandong and Jiangsu and Zhejiang. Among them, Yunnan Province is the largest flower province in my country, with a planting area of ​​more than 700,000 mu. Scientific and technological innovation has greatly improved the flower cultivation volume and product quality. , the development momentum of edible flowers is good, and China's edible flowers will definitely become one of the most dynamic industries. The current utilization direction of edible flowers mainly includes brewing scented tea, such as common rose tea, chrysanthemum tea, etc., whi...

Claims

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Application Information

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IPC IPC(8): A23F3/34A23C9/156
CPCA23C9/156A23F3/34
Inventor 熊丽娜都鹏飞缪小静储小军曹斌
Owner 贝因美(杭州)食品研究院有限公司
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