Plant-based milk tea beverage and preparation method
A plant-based, milk tea technology, applied in the field of plant-based milk tea drinks and preparations, can solve the problem that milk tea cannot be called plant-based milk tea, and achieve the effects of improving taste and production feasibility, reducing viscosity, and improving efficiency
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Embodiment 1
[0051] A plant-based milk tea drink, the dosage of each ingredient in 1000ml of drink is as follows: rice flour 20g, coconut oil 10g, white sugar 40g, coffee powder 2g, black tea leaves 10g, sodium caseinate 2g, glyceryl monostearate 0.5g, diacetyl tartrate mono-diglyceride 1.0g, carrageenan 0.2g, microcrystalline cellulose 2.5g, sodium erythorbate 1g, nisin 0.05g, sodium bicarbonate 2g, sodium hexametaphosphate 0.25g, The amount is pure water;
[0052] The milk tea drink is made through the following processes:
[0053] 1) Plant base material preparation: disperse rice flour into water, the dispersion mass concentration is 20%, adjust the pH value to 6.0, enzymolyze with amylase at 50°C for 10min, add amylase at 140U / g, boil for 5min after enzymolysis Carry out enzymatic activity, then cool to room temperature to obtain enzymatic hydrolyzate, stand-by;
[0054] 2) Preparation of fat base material: Disperse sodium caseinate, glyceryl monostearate, and mono- and diglycerides ...
Embodiment 2
[0065] A plant-based milk tea drink, the dosage of each component in 1000ml drink is as follows: 20g of oatmeal, 10g of coconut powder, 40g of brown sugar, 2g of coffee liquid, 10g of black tea powder, 2g of sodium caseinate, 0.5g of glyceryl monostearate g, diacetyl tartrate mono-diglyceride 1.0g, carrageenan 0.2g, microcrystalline cellulose 2.5g, sodium ascorbate 1g, nisin 0.05g, sodium bicarbonate 2g, sodium tripolyphosphate 0.25g, the balance is pure water;
[0066] The milk tea drink is made through the following processes:
[0067] 1) Plant base material preparation: disperse oat rice into water, the concentration of dispersion mass is 20%, adjust the pH value to 6.0, enzymolyze with amylase at 50°C for 10min, add amylase at 140U / g, boil for 5min after enzymolysis Carry out enzymatic activity, then cool to room temperature to obtain enzymatic hydrolyzate, stand-by;
[0068] 2) Preparation of fat base material: Disperse sodium caseinate, glyceryl monostearate, and mono-...
Embodiment 3
[0079] A plant-based milk tea drink, the dosage of each ingredient per 1000ml drink is as follows: 20g quinoa rice, 10g sunflower oil, 40g steviol glycoside, 1g coffee powder, 1g coffee liquid, 3g black tea leaves, 7g black tea powder, casein Sodium monostearate 2g, glyceryl monostearate 0.5g, diacetyl tartaric acid mono-diglyceride 1.0g, carrageenan 0.2g, microcrystalline cellulose 2.5g, sodium erythorbate 0.2g, sodium ascorbate 0.8g, nisin 0.05g, sodium bicarbonate 2g, sodium tripolyphosphate 0.25g, and the balance is pure water; the milk tea drink is made through the following process:
[0080] 1) Plant base material preparation: disperse quinoa rice into water, the dispersion mass concentration is 20%, adjust the pH value to 6.0, enzymatically hydrolyze with amylase at 50°C for 10min, the amylase addition amount is 140U / g, boil after enzymolysis 5min to inactivate the enzyme, then cool to room temperature to obtain the enzymatic hydrolyzate, stand-by;
[0081] 2) Preparat...
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