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Modulated milk for milk tea and its preparation method and application

A technology for preparing milk and milk tea, which is applied in applications, milk preparations, dairy products, etc. It can solve the problems of weak taste of milk tea, acid resistance of prepared milk, and insufficient milk aroma, etc., and achieves a prominent aftertaste of tea, easy operation, and milk fragrance. full-bodied effect

Active Publication Date: 2021-08-17
宁夏塞尚乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Modulated milk for milk tea and its preparation method and application
  • Modulated milk for milk tea and its preparation method and application
  • Modulated milk for milk tea and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A method for preparing milk for milk tea, the method comprising the steps of:

[0049] (1) Concentration of raw milk: Pasteurize the raw milk at 75°C for 16-18s, and then concentrate it through the RO membrane. The concentration ratio is 1.5 times to obtain concentrated milk;

[0050] (2) Put 600kg of concentrated milk into the tank, add 27kg of cream and mix to obtain mixture a;

[0051] (3) Preheat the mixture a obtained in step (2) to 50-70°C, add 0.5 kg of sucrose fatty acid ester, 0.8 kg of monoglyceride fatty acid ester, 0.2 kg of sodium carboxymethyl cellulose, microcrystalline cellulose Dissolve 1.5kg, 0.2kg of carrageenan, 0.1kg of guar gum, and 0.1kg of phosphate, add water to 1000kg, and stir evenly;

[0052] (4) After the material is heated to 65°C, it is homogenized, and the homogenization pressure is 20MPa;

[0053] (5) Sterilization: The homogenized material is sterilized by a UHT sterilizer, and the sterilization condition is 137-142°C for 3-5 seconds;...

Embodiment 2

[0061] A method for preparing milk for milk tea, the method comprising the steps of:

[0062] (1) Concentration of skim milk: Pasteurize the skim milk at 75°C for 16-18 seconds, and then concentrate it through the RO membrane. The concentration ratio is about 1.7 times to obtain concentrated skim milk;

[0063] (2) Put 770 concentrated skim milk into the tank, add 140kg of cream and mix;

[0064] (3) After heating up the mixed material to 50-60°C, add 0.25 kg of sodium carboxymethyl cellulose, 2.6 kg of microcrystalline cellulose, 0.2 kg of carrageenan, 0.15 kg of guar gum, 0.2 kg of pectin, and xanthan Glue 0.3, sodium alginate 0.3, phosphate 0.3kg, sucrose fatty acid ester 0.6kg, monoglyceride fatty acid ester 1.0kg, soybean lecithin 0.4kg, Tween 80 0.2kg, sodium stearoyl lactylate 0.4kg, diacetyl tartaric acid bis Glyceride 0.4kg, lactic acid fatty acid glyceride 1.0kg, stir for 10-15min until completely dissolved, then add water to 1000kg;

[0065] (4) After the material...

Embodiment 3

[0076] A method for preparing milk for milk tea, the method comprising the steps of:

[0077] (1) Concentration of raw milk: Pasteurize the raw milk at 75°C for 16-18s, and then concentrate it through the RO membrane. The concentration ratio is about 2 times to obtain concentrated milk;

[0078] (2) Mix 800kg of concentrated milk with 40kg of cream, preheat the mixture to 60°C, add 0.8kg of sucrose fatty acid ester, 1.2kg of monoglyceride fatty acid ester, 0.3kg of sodium carboxymethylcellulose, and microcrystalline cellulose Dissolve 2kg of prime, 0.15kg of carrageenan, and 0.1kg of phosphate, stir for 10-15min until completely dissolved, then add water to 1000kg;

[0079] (3) After the material is further heated to 70°C, it is homogenized, and the homogenization pressure is 12MPa;

[0080] (4) Sterilization: The homogenized material is sterilized by a UHT sterilizer, and the sterilization condition is 137-142°C for 3-5 seconds;

[0081] (5) Packaging: The sterilized materi...

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Abstract

The invention belongs to the technical field of dairy product deep processing, and relates to modulated milk for making milk tea, a preparation method and application of the milk tea. The preparation method of modified milk, the main steps are: mix 60-80% concentrated milk or reconstituted concentrated milk, 2-5% cream, preheat to 50-70°C, add emulsifier, stabilizer and buffer salt to dissolve , and make up 100% of the amount with water, and after stirring evenly, a mixture with a fat content of 5.0-8.0% and a protein content of 3.0-5.0% is obtained, and then homogenized at 12-20MPa; 132-142°C, 3-5sUHT sterilization; Aseptic filling to obtain prepared milk. Concentrated milk is obtained by concentrating raw milk and skim milk to 1.5-2 times; it is better to use RO membrane to concentrate. It is simple and convenient to make milk tea by directly mixing it with tea water. The prepared milk tea has rich taste, strong milk fragrance, good stability and no stratification and 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 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 raw material an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/15A23C9/152A23C9/154A23C9/156A23F3/14
CPCA23C9/15A23C9/152A23C9/154A23C9/156A23F3/14
Inventor 孙艳芳吴迎乐孙芳艳杜学贤
Owner 宁夏塞尚乳业有限公司
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