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Healthcare milk tea and preparation method thereof

A technology for milk tea and health care, applied in the direction of milk preparations, dairy products, tea extraction, etc., can solve problems such as deficiency, spleen and stomach damage, precipitation, etc., and achieve the effects of assisting in regulating blood lipids and blood sugar, less irritating to the stomach, and good solubility

Pending Publication Date: 2020-08-25
INNER MONGOLIA UNIV FOR THE NATITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, most of them use synthetic creamer as the main raw material. Long-term consumption will not only make you fat, but also cause damage to the spleen and stomach, bringing hidden dangers to health.
Although some milk teas are prepared from milk, etc., they lack the strong fragrance and delicious milk flavor of traditional milk teas, and most milk tea powders have poor solubility. When drinking pure water, there are often sediments in the cup, which affects drinking. Taste and Taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1 has the preparation method of the health-care milk tea of ​​auxiliary regulation blood fat blood sugar

[0036] Milk 2650mL, black tea 100g, edible salt 2g, fried rice 250g, purified water 1500mL, butter 100g, sorbetia oil 100g, beef jerky 5g, mulberry leaves 80g.

[0037] (1) Weigh 100g of butter, put it in a pot, add 250g of fried rice and 5g of beef jerky, heat and stir at 65°C for 10 minutes, prepare a mixture, and set aside;

[0038] (2) Measure 2000mL of fresh milk into a container and place it at 25°C for 48 hours. After the fresh milk is acidified into yoghurt, put it in a funnel, filter the sour purified water, and place it at 26°C for 36 hours. until it turns into white cream; boil the cream in a pot, stir while cooking, stir at 70°C for 45 minutes to form butter, stir quickly for 10 minutes, separate the butter and butter residue, filter the butter and store it for later use;

[0039] (3) Weigh 100g of black tea leaves into 1500mL of pure water,...

Embodiment 2

[0042] Example 2 The health-care milk tea with the effects of assisting heat-clearing and lung-moistening

[0043] Milk 2650mL, green tea 50g, edible salt 2g, fried rice 250g, purified water 1500mL, butter 100g, sorbetia oil 100g, beef jerky 5g, chrysanthemum 80g, honeysuckle 80g.

[0044](1) Weigh 100g of butter, put it in a pot, add 250g of fried rice and 5g of beef jerky, heat and stir at 65°C for 10 minutes, prepare a mixture, and set aside;

[0045] (2) Measure 2000mL of fresh milk into a container and place it at 25°C for 48 hours. After the fresh milk is acidified into yoghurt, put it in a funnel, filter the sour purified water, and place it at 26°C for 36 hours. until it turns into white cream; boil the cream in a pot, stir while cooking, stir at 70°C for 45 minutes to form butter, stir quickly for 10 minutes, separate the butter and butter residue, filter the butter and store it for later use;

[0046] (3) Weigh 50g of green tea leaves into 1500mL of purified water, ...

Embodiment 3

[0049] Example 3 Health-care milk tea with the effect of assisting beauty, beauty and nourishing Qi. Milk 2650mL, white tea 50g, edible salt 2g, fried rice 250g, purified water 1500mL, butter 100g, xanthania sorbifolia oil 100g, wolfberry 80g, red dates 50g, roses 80g.

[0050] (1) Weigh 100g of butter, place it in a pot, add fried rice, stir while heating at 65°C for 10 minutes, prepare a butter fried rice mixture, and set aside;

[0051] (2) Measure 2000mL of fresh milk into a container and place it at 25°C for 48 hours. After the fresh milk is acidified into yoghurt, put it in a funnel, filter the sour purified water, and place it at 26°C for 36 hours. until it turns into white cream; boil the cream in a pot, stir while cooking, stir at 70°C for 45 minutes to form butter, stir quickly for 10 minutes, separate the butter and butter residue, filter the butter and store it for later use;

[0052] (3) Weigh 50 grams of white tea leaves into 1500mL of purified water, boil for 1....

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PUM

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Abstract

The invention discloses milk tea and a preparation method thereof. The milk tea is characterized by comprising the following raw materials in parts by weight: 200-280 parts of milk, 2-15 parts of tea,0.1-0.8 part of edible salt, 5-30 parts of stir-fried rice, 20-150 parts of purified water, 2-15 parts of butter, 5-10 parts of shiny-leaved yellowhorn oil and 5-10 parts of one or more auxiliary materials. The preparation method comprises the following steps: preparing the butter from cream, preparing a mixture from the butter and raw materials including the shiny-leaved yellowhorn oil and the stir-fried rice, after preparing milk tea from the tea and the milk, adding the mixture and the auxiliary materials simultaneously, cooling the milk tea, and carrying out sterilization and concentration to prepare granules. According to a formula for preparing the milk tea, the formula of the healthcare milk tea is prepared under the guide of a basic theory of Mongolian medicine, and the healthcaremilk tea not only tastes good and causes little irritation to intestines and stomachs, but also has the advantages of effects of assisting in regulating blood lipid and blood sugar, clearing heat, moistening the lung, maintaining beauty and keeping young, tonifying qi and the like.

Description

technical field [0001] The invention relates to the field of health food, in particular to a health milk tea and a preparation method thereof. Background technique [0002] As people pay more and more attention to the health industry, more and more attention is paid to pure natural food, especially ethnic drinks. Milk tea, as a beverage that most ethnic minorities are accustomed to drinking, is attracting increasing attention. However, at present, most of them use synthetic milk essence as the main raw material. Long-term consumption will not only make you fat, but also cause damage to the spleen and stomach, bringing hidden dangers to health. Although some milk teas are prepared from milk, etc., they lack the strong fragrance and delicious milk flavor of traditional milk teas, and most milk tea powders have poor solubility. When drinking pure water, there are often sediments in the cup, which affects drinking. Taste and taste. Therefore, the present invention provides a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23C9/152
CPCA23F3/16A23C9/152A23C9/1528
Inventor 付明海阿丽沙李慧芳巴根那拉喜那木吉拉包明兰孟和达来
Owner INNER MONGOLIA UNIV FOR THE NATITIES