Low-sugar fat-reducing milk tea and preparation method thereof

Abstract

The invention provides low-sugar fat-reducing milk tea and a preparation method thereof. The low-sugar fat-reducing milk tea is mainly prepared by mixing the following raw materials in percentage by weight of 3-20% of cyclocarya paliurus, 2-10% of stevia rebaudiana, 2-10% of momordica grosvenori, 3-40% of creamer or low-fat milk powder and 3-70% of food flavoring substances. The preparation methodcomprises the following steps of (1) crushing cyclocarya paliurus, stevia rebaudiana and momordica grosvenori into particles, adding water, soaking for 10-20 minutes at the soaking temperature of 60-80 DEG C according to the material-water weight ratio of 1: (2-3), and filtering to obtain a leaching solution; (2) dissolving creamer or low-fat milk powder with 1-1.5 times of water to obtain a mixed milk solution, adding the leaching solution, and uniformly stirring according to a volume ratio of the leaching solution to the mixed milk solution of 1: (1-3) to obtain a composite milk tea stock solution; and (3) mixing the composite milk tea stock solution with the food flavoring substances, and stirring and mixing at a high speed for 20-30 seconds to obtain the low-sugar fat-reducing milk tea. The milk tea can completely or basically replace cane sugar of traditional milk tea, does not cause obesity or blood sugar rise of people, and has a promoting effect on reducing blood sugar, bloodlipid and blood pressure.

Description

technical field [0001] The invention relates to a kind of milk tea, in particular to a kind of milk tea which is low in sugar and has the effect of reducing fat, and belongs to the technical field of food. Background technique [0002] Milk tea was originally the daily drink of nomadic people in the Mongolian plateau, but it is now widely popular. Milk tea varieties include milk tea powder, iced milk tea, hot milk tea, sweet milk tea, salty milk tea and so on. Traditional milk tea is a mixed drink of milk and black tea, and sweeteners, fruit juices and nuts can be added to form different tastes. Existing milk teas on the market contain a large amount of sugar, emulsifiers, etc. Long-term drinking can easily cause obesity, sugar metabolism diseases, etc. In order to overcome this defect of milk tea, there have been many milk teas with lipid-lowering and hypoglycemic effects, such as a Chinese patent disclosed "a kind of tartary buckwheat inulin pearl milk tea and its prepar...

AI Technical Summary

Problems solved by technology

Existing milk teas on the market contain a lot of sugar, emulsifiers, etc. Long-term drinking can easily lead to obesity, sugar metabolism diseases, etc.

In order to overcome this defect of milk tea, there have been many milk teas with lipid-lowering and hypoglycemic effects, such as a Chinese patent disclosed "a kind of tartary buckwheat inulin pearl milk tea and its preparation method" (CN111955553A), which consists of skimmed milk powder, It is made of non-dairy creamer, tea powder, inulin, tartary buckwheat flour, peanut pulp, maltose, inulin pearls, compound stabilizers, etc. Because it contains inulin, it has certain effects on preventing obesity and regulating blood sugar, but it does not It has the functions of preventing and lowering the three highs and enhancing immunity at the same time