Preparation method of instant butter milk tea powder

Abstract

The invention provides a preparation method of instant butter milk tea powder. The instant butter milk tea powder comprises the following components in percentage by mass: 10-15% of butter, 5-15% of milk powder, 6-8% of white granulated sugar, 0.5-2.5% of beta-cyclodextrine and 59.5-75.5% of a tea leaf leaching solution subjected to membrane filtration treatment. The content of tea polyphenols inthe prepared instant butter milk tea powder is as high as 536.08mg / 100g, the content of tea polysaccharide is as high as 16.72mg / 100g, the instant butter milk tea powder is rich in unsaturated fatty acids, and the solubility of the instant butter milk tea powder is 96.57% or above. The instant butter milk tea powder product disclosed by the invention has the advantages of being rich in nutrient and functional components, good in instant solubility and stability, long in storage time, and convenient to carry and eat, and has the effects of resisting oxidation, regulating blood lipid, resistingtumors, resisting ageing, reducing blood sugar and the like. The preparation technology is advanced in technique, and reasonable in technological process and layout, and has great market development potential.

Description

technical field [0001] The invention relates to a preparation method of instant milk tea powder, in particular to a preparation method of instant ghee milk tea powder rich in functional components. Background technique [0002] The name of black tea comes from the black appearance of the finished tea. In the early days, most of the dark tea was sold to remote areas. As an important material of the ancient tea-horse road, dark tea was a necessity for the border herdsmen. Different from the other five kinds of tea, dark tea is a post-fermented tea, that is, enzyme tea that promotes microbial activity in order to inhibit the enzyme activity of tea itself; dark tea is rich in tea polysaccharides, tea saponins, tea pigments, tannins and special amino acids. It can clean blood vessels, lower blood sugar, lower blood fat, lower blood pressure, lower cholesterol, improve cardiovascular function, and effectively promote cardiovascular health. Tea polysaccharides in dark tea have a s...

AI Technical Summary

Problems solved by technology

However, the traditional processing of butter tea is basically a family workshop. It needs to be boiled for a long time. Due to high temperature and oxidation, the nutritional and functional components of butter tea are lost, and bad smells such as "burnt" often appear.

Although CN105265659A discloses the use of spray drying process, and CN1059833A discloses the use of relatively advanced processes such as high-temperature instantaneous sterilization and spray drying, it still inevitably causes the oxidative loss of milk tea nutrition and functional components. The nutrition and function of the instant milk tea produced are limited, especially the problem of storage of instant milk tea powder products under normal temperature and pressure is not considered. Because the tea polyphenols and unsaturated fatty acids are easy to oxidize and the quality deteriorates, it is difficult for the product to last for a long time. storage, therefore, its practical application effect is limited

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