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A kind of highland barley liquid milk tea and preparation method thereof

A liquid and milk tea technology, which is applied in milk preparations, dairy products, tea extraction, etc., can solve the problems of high difficulty in industrial production, high production cost, and difficult guarantee of product quality, so as to improve storage stability, avoid production problems, Produce easy effects

Active Publication Date: 2022-06-14
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Regardless of whether it is fried in a casserole or a rotary wok, it is difficult to control the center temperature of each highland barley grain during the frying process. The degree of ripening of the highland barley grains varies, and the product quality is difficult to guarantee, so industrial production is difficult.
However, microwave curing machine puffing requires high equipment and high production costs, which are difficult for small and medium-sized enterprises to afford.

Method used

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  • A kind of highland barley liquid milk tea and preparation method thereof
  • A kind of highland barley liquid milk tea and preparation method thereof
  • A kind of highland barley liquid milk tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Put the raw barley grains in boiling water and cook for 20 minutes, so that the water completely enters the barley grains. Then spread the cooked barley evenly in a baking dish, put it in the oven, 180 ° C, bake for 3 minutes and then remove and let cool. The cool barley grains are super-finely crushed, and after sifting, 200 mesh barley powder is obtained. The resulting barley powder and instant tea powder, vegetable fat powder, xylan, thickener (carrageenan, sodium alginate) and emulsifier (sucrose esters, mono and diglyceride fatty acid esters) in proportion to the proportion of dissolved in water (100 parts, 70 ° C) (according to the amount shown in Table 1), and then by high pressure homogeneous emulsification, cooling, packaging, sterilization, i.e., to obtain the milk tea, wherein the high pressure homogenization pressure is 100MPa, the homogenization frequency is 5 times. The barley grain blasting degree is high, the barley aroma is strong, the consistency of milk t...

Embodiment 2

[0037] Put the raw barley grains in boiling water and cook for 20 minutes, so that the water completely enters the barley grains. Then spread the cooked barley evenly in a baking dish, put it in the oven, 180 ° C, bake for 3 minutes and then remove and let cool. The cool barley grains are super-finely crushed, and after sieving, 300 mesh barley powder is obtained. The resulting barley powder and instant tea powder, vegetable fat powder, xylan, thickener (carrageenan, sodium alginate) and emulsifier (sucrose esters, mono and diglyceride fatty acid esters) in proportion to the proportion of dissolved in water (100 parts, 70 ° C) (according to the amount shown in Table 2), and then by high pressure homogeneous emulsification, cooling, packaging, sterilization, i.e., to obtain the milk tea, wherein the high pressure homogenization pressure is 100MPa, the average number of times is 5 times. The degree of blasting of barley grains is high, the aroma of barley is strong, the consistency ...

Embodiment 3

[0041] Put the raw barley grains in boiling water and cook for 30 minutes, so that the water completely enters the barley grains. Then spread the cooked barley grains evenly in a baking sheet, put them in the oven at 200 ° C, bake for 1 minute and then remove and let cool. The cool barley grains are super-finely crushed, and after sieving, 300 mesh barley powder is obtained. The resulting barley powder and instant tea powder, vegetable fat powder, xylan, thickener (carrageenan, sodium alginate) and emulsifier (sucrose esters, mono and double glyceride fatty acid esters) in proportion to the proportion of dissolved in water (100 parts, 70 ° C) (according to the amount shown in Table 3), and then by high pressure homogeneous emulsification, cooling, packaging, sterilization, that is, to obtain the milk tea, wherein the high pressure homogenization pressure is 100MPa, the average number of times is 5 times. The barley grain blasting degree is high, the barley aroma is strong, the con...

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Abstract

The invention discloses a highland barley liquid milk tea and a preparation method thereof. The method is as follows: (1) putting raw highland barley grains into boiling water and boiling for 20-40 minutes, then baking at 150-200° C., cooling, performing superfine grinding, and sieving to obtain highland barley powder; (2) pressing In terms of parts by mass, 10-20 parts of highland barley powder, 3 parts of instant tea powder, 35 parts of non-dairy creamer, 0.2 part of xylan, 0.07-0.35 part of thickener and 0.13-0.38 part of emulsifier are dissolved in 100 parts of water , high-pressure homogenization, cooling, packaging, and sterilization to obtain highland barley liquid milk tea. The invention adopts the superfine pulverization technology, can retain the nutritional components of the highland barley to the greatest extent, and improves the dispersibility and solubility of the highland barley powder. The curing method used in the present invention is a boiling+roasting method. The boiling can fully diffuse water into the highland barley grains, which can not only reduce the roasting time, but also make the highland barley grains roast more completely and release the aroma of the highland barley grains.

Description

Technical field [0001] The present invention belongs to the field of food processing technology, relates to a barley liquid milk tea and a method of preparation thereof. Background [0002] With the continuous improvement of people's health awareness, the nutritional function characteristics of food have received more and more attention. Milk tea, a new food that is loved by young people, but its high calorie makes many beauty lovers prohibitive. How to improve the nutritionality of milk tea while maintaining the taste is one of the hot research problems in the modern food industry. Some researchers will peanuts (Zhong Zhiqiang, Ren Jianjun. Development of peanut milk tea[J].Modern Food Science and Technology,2006(03):128-130.),Soybean(Plum),Zhang Hongkang. Development of soybean milk tea[J].Food Industry,2012,33(01):61-64.),Xueju(Wu Xiaoju,Wang Peng. Development of Xueju Health Milk Tea[J].Xinjiang Animal Husbandry,2018,33(07):24-27.),Mung Bean(Wu Li,Gao Xueqin,Fu Li,Yang Shengr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14A23F3/16A23F3/18A23C9/156A23L7/10
CPCA23F3/14A23F3/16A23F3/18A23C9/156A23C9/1542A23L7/198
Inventor 陈玲曾茜茜郑波
Owner SOUTH CHINA UNIV OF TECH
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