Matcha non-dairy creamer and producing method thereof

Abstract

The invention discloses matcha non-dairy creamer. The matcha non-dairy creamer comprises the following components, by mass, 30-45 % of glucose syrup, 25-35% of hydrogenated coconut oil, 10%-30% of a whey powder, 1%-8% of matcha, 1%-2% of sodium caseinate, 1%-2% of dipotassium hydrogen phosphate, 0.5%-1.5% of monoglyceride fatty acid ester and diglyceride fatty acid ester, 0.2%-1.0% of sodium stearoyl lactylate, 0.2%-1.0% of sodium tripolyphosphate, 0.1%-1.0% of silicon dioxide and 0.02%-0.15% of D-sodium erythorbate. In the invention, the non-dairy creamer is used as a protective carrier; thematcha and the non-dairy creamer are combined, and an obtained finished product does not need low-temperature refrigeration storage and can be stored in a normal-temperature environment so that stability of the matcha is improved; and the matcha is not in an extremely fine powder state any more, mixing uniformity and packaging reliability of matcha solid beverage are greatly improved, and the matcha solid beverage is fine and uniform in taste and free of sediments after being brewed. The invention also discloses a producing method of the matcha non-dairy creamer.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a matcha non-dairy creamer and a preparation method thereof. Background technique [0002] Matcha has been loved by people in recent years due to its rich nutrients and trace elements necessary for the human body. Its main components are tea polyphenols, caffeine, free amino acids, proteins, vitamins and trace elements potassium, calcium, magnesium, iron, sodium, There are nearly 30 kinds of zinc, selenium, fluorine, etc. [0003] At present, matcha solid drinks are usually mixed and packaged with matcha, sugar, non-dairy creamer, milk powder, etc. However, matcha is sensitive to light, temperature, and oxygen, and its color is easy to deteriorate and turn yellow. The shelf life is short, and it needs to be kept in a dark and low temperature environment. Storage, and it contains insoluble components such as lignin and cellulose. After brewing matcha and matcha solid drin...

AI Technical Summary

Problems solved by technology

[0003] At present, matcha solid drinks are usually mixed and packaged with matcha, sugar, non-dairy creamer, milk powder, etc. However, matcha is sensitive to light, temperature, and oxygen, and its color is easy to deteriorate and turn yellow. The shelf life is short, and it needs to be kept in a dark and low temperature environment. Storage, and it contains insoluble components such as lignin and cellulose. After brewing matcha and matcha solid drinks, there will be precipitation at the bottom, which will affect the appearance of the product, and the flavor will be uneven (the upper part is light, while the bottom tea is strong); Moreover, matcha is a very fine powder. After mixing with sugar, non-dairy creamer, milk powder, etc., large and small particles are likely to cause unevenness due to different volumes and specific gravity.

At the same time, the matcha powder is fine, and it is easy to get materials in the sealing part during packaging, resulting in low production efficiency, and it is easy to cause the problem of air leakage in the packaging, which in turn affects food safety.