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Milky tea mate pulp stored at normal temperature and preparation method of milky tea mate pulp

A technology of normal temperature storage and milk tea, which is applied in the fields of milk preparations, dairy products, food preservation, etc., can solve the problems of long heating time, inconvenient transportation and terminal storage, poor fluidity, etc., to improve shelf life stability and solve health hazards. , the effect of shortening the sterilization time

Inactive Publication Date: 2020-06-09
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the currently used milk tea companions are non-dairy creamer and refrigerated non-dairy creamer. The non-dairy creamer contains a lot of trans fatty acids due to the use of hydrogenated vegetable oil, which causes great harm to human health. It needs to be dissolved during use. , causing inconvenience to terminal use
Indirect UHT is used for refrigerated storage of non-dairy cream. Due to the long heating time during the sterilization process, the product has high viscosity and poor fluidity, which makes the product easy to stick to the tube and the oil is prone to adverse reactions, which makes the flavor of the oil worse and the quality of the product. In order to maintain The flavor, quality and shelf life stability of the product need to be refrigerated during storage and transportation, which brings inconvenience to transportation and terminal storage

Method used

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  • Milky tea mate pulp stored at normal temperature and preparation method of milky tea mate pulp
  • Milky tea mate pulp stored at normal temperature and preparation method of milky tea mate pulp
  • Milky tea mate pulp stored at normal temperature and preparation method of milky tea mate pulp

Examples

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Effect test

Embodiment 1

[0049] The present embodiment provides a kind of room temperature storage milk tea companion slurry, by weight percentage, the raw material composition of this milk tea companion slurry comprises:

[0050] Non-hydrogenated shortening 13%, corn oil 5.5%, cream 33%, white sugar 4.0%, milk powder 2.0%, sodium caseinate 1.8%, salt 0.35%, dipotassium hydrogen phosphate 0.4%, O 20 0.5%, sodium stearoyl lactylate 0.15%, monoglyceride succinate 0.3%, microcrystalline cellulose 0.5%, the balance water.

[0051] The solid content of the milk tea mate slurry is 41%, and the fat content is 32%.

[0052] This milk tea mate slurry is prepared through the following steps:

[0053] Thaw the frozen cream, and control the temperature of the thawed cream below 8°C;

[0054]Use 10% normal temperature ingredients to hydrate the sugar to completely dissolve the white granulated sugar to obtain a sugar solution;

[0055] Add 40% of the ingredients with water to the ingredients tank, add sugar li...

Embodiment 2

[0070] The present embodiment provides a kind of room temperature storage milk tea companion slurry, by weight percentage, the raw material composition of this milk tea companion slurry comprises:

[0071] Non-hydrogenated shortening 15%, corn oil 5%, cream 35%, white sugar 4.0%, milk powder 2.0%, sodium caseinate 1.8%, salt 0.35%, dipotassium hydrogen phosphate 0.4%, O 20 0.6%, sodium stearoyl lactylate 0.18%, monoglyceride succinate 0.35%, microcrystalline cellulose 0.55%, the balance water.

[0072] The solid content of the milk tea mate slurry is 43%, and the fat content is 34%.

[0073] This milk tea mate slurry is prepared through the following steps:

[0074] Thaw the frozen cream, and control the temperature of the thawed cream below 8°C;

[0075] Use 10% normal temperature ingredients to hydrate the sugar to completely dissolve the white granulated sugar to obtain a sugar solution;

[0076] Add 40% of the ingredients with water to the ingredients tank, add sugar l...

Embodiment 3

[0079] The present embodiment provides a kind of room temperature storage milk tea companion slurry, by weight percentage, the raw material composition of this milk tea companion slurry comprises:

[0080] Non-hydrogenated shortening 14%, corn oil 7%, cream 30%, white sugar 4.0%, milk powder 2.0%, sodium caseinate 1.8%, salt 0.35%, dipotassium hydrogen phosphate 0.4%, O 20 0.55%, sodium stearoyl lactylate 0.2%, monoglyceride succinate 0.4%, microcrystalline cellulose 0.6%, the balance water.

[0081] The solid content of the milk tea mate slurry is 42%, and the fat content is 33%.

[0082] This milk tea mate slurry is prepared through the following steps:

[0083] Thaw the frozen cream, and control the temperature of the thawed cream below 8°C;

[0084] Use 10% normal temperature ingredients to hydrate the sugar to completely dissolve the white granulated sugar to obtain a sugar solution;

[0085] Add 40% of the ingredients with water to the ingredients tank, add sugar liq...

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Abstract

The invention relates to milky tea mate pulp stored at the normal temperature and a preparation method of the milky tea mate pulp. The milky tea mate pulp comprises raw materials as follows: 13%-15% of non-hydrogenated shortening, 5%-7% of corn oil, 30%-35% of single cream, 4%-5% of white granulated sugar, 1.5%-3% of milk powder, 1.4%-2% of sodium caseinate, 0.35% of table salt, 0.4% of dipotassium phosphate, 0.5%-0.6% of O20, 0.15%-0.2% of sodium stearyl lactate, 0.3%-0.4% of monoglyceride succinate, 0.4%-0.6% of microcrystalline cellulose and the balance water. The invention further providesthe preparation method of the milky tea mate pulp. By means of compound use of the non-hydrogenated shortening, the single cream, vegetable fat and the like, the milky tea mate pulp stored at the normal temperature contains no hydrogenated vegetable oil, is endowed with fine, smooth and lubricated taste and strong greasy flavor, and can meet demands of consumers for safe, high-quality and healthyproducts. By means of compounding of an emulsifier and a thickening agent, shelf life stability of the products in the normal-temperature storage and transportation processes is improved.

Description

technical field [0001] The invention relates to the field of food, in particular to a milk tea mate slurry stored at room temperature and a preparation method thereof. Background technique [0002] Milk tea has both the nutrition and flavor of dairy products and tea, and the market capacity is increasing year by year. Milk tea mate is an essential ingredient in milk tea, which can increase the flavor and fat, make the taste delicate, lubricated and thick. Most of the currently used milk tea companions are non-dairy creamer and refrigerated non-dairy creamer. The non-dairy creamer contains a lot of trans fatty acids due to the use of hydrogenated vegetable oil, which causes great harm to human health. It needs to be dissolved during use. , causing inconvenience to terminal use. Indirect UHT is used for refrigerated storage of non-dairy cream. Due to the long heating time during the sterilization process, the product has high viscosity and poor fluidity. The flavor, quality...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/156A23L3/16
CPCA23C9/1528A23C9/156A23C9/152A23C9/1522A23C9/1524A23L3/16
Inventor 卢宇马海燕郭强谷晓青温红瑞
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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