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Milk tea and preparation method of milk tea

A technology for milk tea and black tea is applied in the field of milk tea and its preparation, and achieves the effects of easy availability of raw materials, broad market application prospects and high nutritional value

Inactive Publication Date: 2020-06-05
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when the milk tea made with half sugar and skim milk is replaced, there is no significant change in the actual measurement of its calories, and some even have no change
In this way, consumers actually only seek psychological low-calorie, rather than real low-calorie

Method used

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  • Milk tea and preparation method of milk tea
  • Milk tea and preparation method of milk tea
  • Milk tea and preparation method of milk tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of milk tea, comprises by weight 0.15 part of konjac powder, 0.2 part of milk powder, 0.2 part of black tea leaves, 1 part of sugar, 1 part of dextrin, 0.1 part of xylitol, 0.049 part of sodium alginate, 0.2 part of calcium carbonate, 0.1 part of emulsifier.

[0025] A method for preparing milk tea, comprising the steps of:

[0026] 1) Preparation method: Weigh raw materials according to the above raw material formula, and set aside;

[0027] 2) Prepare konjac pearls: melt brown sugar to obtain brown syrup; add brown syrup, dextrin, xylitol, sodium alginate and calcium carbonate to konjac powder, stir and mix well, and carry out rounding process on the reconciled dough, Stand still, cook, and cool to get konjac pearls;

[0028] 3) Extraction of tea soup: add water to the black tea leaves, boil until boiling, cover and keep warm, and filter to obtain black tea tea soup extract;

[0029] 4) Dissolve milk powder in water, stir to obtain milk, take 40 parts of mil...

Embodiment 2

[0031] A milk tea comprising 0.4 parts by weight of konjac flour, 0.6 parts of milk powder, 1.8 parts of black tea leaves, 5 parts of sugar, 7.5 parts of dextrin, 4 parts of xylitol, 0.343 parts of sodium alginate, 0.25 parts of calcium carbonate, 0.5 part of emulsifier.

[0032] A method for preparing milk tea, comprising the steps of:

[0033] 1) Preparation method: Weigh raw materials according to the above raw material formula, and set aside;

[0034] 2) Preparation of konjac pearls: melt brown sugar to obtain brown syrup; add brown syrup, dextrin, xylitol, sodium alginate and calcium carbonate to refined konjac flour, stir and mix well, and round the dough , after standing still, steaming and cooling, konjac pearls are obtained;

[0035] 3) Extraction of tea soup: add water to the black tea leaves, boil until boiling, cover and keep warm, and filter to obtain black tea tea soup extract;

[0036] 4) Dissolve milk powder in water, stir to obtain milk, take 60 parts of mi...

Embodiment 3

[0038] A kind of milk tea, comprises by weight 0.4 part of konjac flour, 0.4 part of milk powder, 0.8 part of black tea leaves, 3 parts of sugar, 4.5 parts of dextrin, 2 parts of xylitol, 0.2 part of sodium alginate, 0.25 part of calcium carbonate, 0.32 parts of emulsifier.

[0039] A method for preparing milk tea, comprising the steps of:

[0040] 1) Preparation method: Weigh raw materials according to the above raw material formula, and set aside;

[0041] 2) Prepare konjac pearls: melt brown sugar to obtain brown syrup; add brown syrup, dextrin, xylitol, sodium alginate and calcium carbonate to konjac powder, stir and mix well, and carry out rounding process on the reconciled dough, Stand still, cook, and cool to get konjac pearls;

[0042] 3) Extraction of tea soup: add water to the black tea leaves, boil until boiling, cover and keep warm, and filter to obtain black tea tea soup extract;

[0043] 5) Dissolve milk powder in water, stir to obtain milk, take 49 parts of m...

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Abstract

The invention belongs to the technical field of dairy product processing, and specifically relates to a milk tea and a preparation method of the milk tea. Konjac powder, milk powder, black tea leaves,sugar, dextrin, xylitol, sodium alginate, calcium carbonate and emulsifier are adopted for effective proportioning, the calorie of the milk tea is reduced on the premise that the prepared milk tea maintains the original taste through the reasonable selection of raw materials, and the calorie of the tea milk can be effectively reduced by 20%-25% compared with ordinary milk tea, so that consumers do not need to worry about the increase of exercise due to the excessive calorie intake of milk tea while enjoying the delicious taste of milk tea. Moreover, the milk tea prepared by the invention hasnatural and harmonious flavor, high protein content and high nutritional value, and is also in line with the current health concepts such as low sugar, low calorie, etc., the raw materials are easilyavailable, the cost is low, the milk tea is green and healthy, and the market application prospect is broad.

Description

technical field [0001] The invention belongs to the technical field of dairy processing, and in particular relates to milk tea and a preparation method thereof. Background technique [0002] With the continuous acceleration of the pace of society, people are under increasing pressure from all aspects of life and work. While milk tea is a fast-moving consumer product and brings pleasure to people, its high calorie content has also become an important concern for consumers. The current way to reduce calories is to half sugar or replace milk powder with skim milk. However, when the milk tea made with half sugar and skim milk is replaced, there is no major change in the actual measurement of its calories, and some even have no change. In this way, consumers actually only seek psychological low-calorie, rather than real low-calorie. Contents of the invention [0003] The present invention aims to solve at least one of the technical problems existing in the prior art. Theref...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23C9/156
CPCA23F3/14A23C9/156
Inventor 张英慧吴俊迪
Owner FOSHAN UNIVERSITY