Milky tea and making method thereof

Abstract

The invention discloses milky tea and a making method thereof. The milky tea comprises hot drink type milky tea and cold drink type milky tea, wherein the hot drink type milky tea is made of the following raw materials in parts by weight: 40-50 parts of milk powder, 20-25 parts of black sugar, 4-7 parts of tea leaves and 300-400 parts of water; and the cold drink type milky tea is made of the following raw materials in parts by weight: 250-350 parts of fresh milk, 20-25 parts of black sugar, 4-7 parts of tea leaves, 150-250 parts of water and ice cubes. The invention discloses the milky tea and the making method of the milky tea, an instant brewing and drinking mode is adopted, and a freshly made tea liquid is used, so that compared with milky tea which is made by using a thick tea liquidin a long soaking time in the market, the milky tea is healthy, and symptoms such as dyspepsia, abdominal distension, stomachache and nausea caused by reduction of gastric juice amount, pepsase activity units and pepsase secretion after drinking of milky tea made of a conventional thick tea liquid can be overcome.

Description

technical field [0001] The invention relates to a kind of tea, in particular to a kind of milk tea and a preparation method thereof. Background technique [0002] Milk tea is a relatively unique kind of tea beverage. It combines milk and tea leaves to make them complement each other in nutrition, and the taste is more fresh and round, forming a unique style. There are many varieties of milk tea with different tastes, and are loved by many young people. At present, different types of milk tea are popular in Greater China, Central Asian countries, India, Arabia, the United Kingdom, Malaysia, Singapore and other regions. [0003] However, most existing milk tea components contain food additives such as creamer, essence, and saccharin, which are not suitable for all people to drink. In addition, due to the addition of food additives, when people eat too much, fat is easy to accumulate, easy to gain weight, blood fat will also increase, and they are prone to chronic diseases suc...

AI Technical Summary

Problems solved by technology

Milk tea can be prepared directly with tea juice and milk or milk powder and tea juice, which is convenient and fast, but the taste is not good. The current milk tea can not meet the modern people's pursuit of quality.

There are many problems in the milk tea production process. For example, most of the existing milk tea production devices operate separately from the brewing and mixing processes, which take a long time in the middle, and the mixing and fusion of tea juice and other raw materials such as milk is not good, which easily leads to production. The quality of the milk tea is not good; at the same time, the tea leaves are directly put into the device for brewing, the active ingredients in the tea leaves cannot be fully overflowed, and the tea leaves in the device are also inconvenient to clean; stirring is also an indispensable process in the milk tea preparation process. The mixing ingredients are becoming more and more complicated, and the current method of halving can no longer effectively stir

Therefore, the tea brewed by the existing milk tea machine is not tasty enough and has poor taste. In order to improve the quality and taste of milk tea and meet the pursuit of modern people, there are still some problems in the milk tea preparation process that need to be solved urgently, as follows:

[0005] 1. At present, in the process of milk tea preparation, the brewing process of tea leaves, the mixing process of tea juice and milk or skimmed milk powder are all carried out separately. At present, there is no integrated milk tea brewing device. A new device has been studied. certain meaning

[0006] 2. In the current milk tea preparation process, during the brewing process of tea leaves, the brewing time cannot be strictly controlled. If the brewing time is too short, the active ingredients in the tea cannot be completely overflowed. If the running time is too long, the tea juice is too thick. Drinking can cause irritation to the human stomach and intestines

[0007] 3. In the process of milk tea preparation, when the tea leaves are brewed, the existing device cannot quantify the amount of water added, and the amount of water added is easily observed by human eyes, which can easily lead to different concentrations of brewed tea juice, which in turn affects the production Milk tea tastes different

[0008] 4. In the current milk tea preparation process, in the process of mixing skimmed milk powder and other powders with tea juice, the stirring rod used is generally a separate stirring piece. In order to speed up the stirring, the speed of the stirring rod can only be increased. It is easy to cause liquid to splash and splash on the working surface, resulting in residual milk tea on the working surface and increasing the workload of workers

[0009] 5. A single stirring piece cannot achieve all-round stirring in a criss-cross pattern. Powdered raw materials such as skim milk powder are easy to deposit at the bottom of the container, and the stirring is uneven, making the milk tea taste uneven.

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