Modified milk for milky tea, preparation method and application thereof

Abstract

The invention belongs to the technical field of deep processing of dairy products and especially relates to modified milk for milky tea, a preparation method of the milky tea and an application thereof. The preparation method of the modified milk mainly comprises the following main steps: mixing 60-80% of concentrated cow milk or restored concentrated milk and 2-5% of single cream and then preheating to 50-70 DEG C; adding an emulgator, a stabilizer and buffer salt, dissolving and supplementing with water till the volume is 100%; uniformly stirring, thereby acquiring a mixture containing 5.0-8.0% of fat and 3.0-5.0% of protein; homogenizing at 12-20MPa; sterilizing under the conditions of 132-142 DEG C and 3-5s UHT; and sterilely filling, thereby acquiring the modified milk. The concentrated cow milk is acquired by concentrating raw milk and skim milk for 1.5-2 times. Optimally, RO membrane concentration is adopted for concentrating. When the modified milk is used for preparing the milky tea, the modified milk is directly mixed with tea soup; the preparation is simple and convenient; the prepared milky tea has abundant tastes, strong milk fragrance, high stability and no layering or flocculation phenomenon.

Description

technical field [0001] The invention belongs to the technical field of deep processing of dairy products, in particular to a modulated milk for making milk tea, and to a preparation method and application of the milk tea. 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. Milk tea has the double nutrition of milk and tea concurrently, is one of homely delicacies, is in fashion the world. [0003] However, for the convenience of preservation, the milk tea produced industrially is mostly made into milk tea powder, which contains trans fatty acids such as non-dairy creamer. However, most of the freshly made milk teas in milk tea shops on the market use creamer as the main ...

AI Technical Summary

Problems solved by technology

The inventor used modulated milk to make milk tea, and found that in order to ensure the taste, a large amount of modulated milk needs to be added, but the taste of the produced milk tea is weak, and the milk flavor is insufficient; and because the tea is acidic, the modulated milk is not acid-resistant, and the produced milk tea will still appear Stratification, flocculation and other phenomena

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