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Preparation method of milk tea wine

A technology of milk tea wine and milk tea, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, etc., can solve the problems of no characteristics, sugars that easily cause obesity, etc., and achieve unique flavors, which are conducive to human body absorption. Nutrient-rich effect

Inactive Publication Date: 2020-05-19
四川喜之郎食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Milk tea has the dual nutrition of milk and tea, and is one of the home-cooked delicacies, which is popular all over the world. However, the existing milk tea has a fixed taste and no special features. At the same time, the sugar in milk tea can easily cause obesity.

Method used

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Embodiment Construction

[0020] In order to make those skilled in the art more clearly understand the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific examples.

[0021] The invention provides a method for preparing milk tea wine, which specifically comprises the following steps:

[0022] a. Put the tea leaves into demineralized water or RO water at 70-80°C for leaching.

[0023] In this step, the tea leaves can be any one or more of black tea, green tea, oolong tea, white tea, yellow tea, Pu’er tea, fruit tea or scented tea, and the ratio of tea leaves to demineralized water / RO water is 1-5g:150 -300g. Preferably, RO water is used to extract the tea leaves, and the extraction time is preferably 15±5min.

[0024] b. Filtrating the tea soup to obtain a tea soup extract.

[0025] c. Take 30-35% white granulated sugar, 10-15% milk powder and 2-3% rice flour / corn flour by the quality of tea leaves, di...

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Abstract

The invention discloses a preparation method of a milk tea wine. The preparation method comprises the following steps: a, placing tea leaves into 70-80- DEG C softened water or RO water to perform extraction; b, filtering a tea soup to obtain a tea soup extracting solution; c, dissolving white granulated sugar accounting for 30-35% of the mass of the tea leaves, milk powder accounting for 10-15% the mass of the tea leaves and rice flour / corn flour accounting for 2-3% of the mass of the tea leaves by using the RO water, and performing uniform stirring to obtain a mixed solution; d, mixing the tea soup extracting solution and the mixed solution to obtain a milk tea solution; e, sterilizing the milk tea solution, and then, cooling the milk tea solution; and f, inoculating Kefir Lactobacilli,saccharomycetes, acetobacter xylinum and acidomonas methanolica into the cooked milk tea solution, controlling the temperature between 34 DEG C and 36 DEG C, and performing fermentation for 24-30 h toprepare a milk tea wine solution.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing milk tea wine. Background technique [0002] With the progress and development of society and the improvement of people's living standards, the demand for delicious food is also increasing. While people are pursuing delicious food, they are also pursuing health and longevity. Tea is a traditional Chinese medicine beverage in people's daily life. It has multiple values ​​such as drinking, nutrition, health care, pharmacology, and humanity. It has been welcomed by consumers. In the past two decades, tea beverages in my country have been in a stage of rapid development. More than 20%. And milk tea has the double nutrition of milk and tea concurrently, is one of homely delicacies, is in vogue in the world, but the taste of existing milk tea is fixed, has no characteristics, and sugar etc. in milk tea easily causes obesity simultaneously. Contents of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026C12R1/225C12R1/02C12R1/01C12R1/46
CPCC12G3/026
Inventor 李永军
Owner 四川喜之郎食品有限公司
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