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Instant fish gelatin-milk tea drink and preparation method therefor

A technology of isinglass and milk tea, which is applied in the direction of milk preparations, dairy products, tea treatment before extraction, etc., can solve the problems of long boiling time, loss of nutrients, easy deterioration of isinglass, etc., to avoid material residue, convenient to eat, Guaranteed stability and uniform effect

Pending Publication Date: 2021-09-24
大洲新燕(厦门)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This way of eating is not only easy to cause the loss of some nutrients and the problem that the gelatin is easy to deteriorate, and the effect of removing fishy smell is poor, but also for consumers, it is complicated to eat and needs to wait for a long cooking time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of instant fish gelatin milk tea drink, comprising the following steps:

[0030] S1. Put the isinglass and liquid nitrogen into a low-temperature freezer grinder, and use physical grinding to grind the isinglass and liquid nitrogen into ultrafine-level isinglass powder. The mass addition ratio of the isinglass and liquid nitrogen is 3 :1;

[0031] S2. Add half of the prepared amount of 75°C hot water into the emulsification tank, then add 5 parts of rock sugar, and stir for 3 minutes until the rock sugar melts; add 0.25 parts of compound stabilizer, stir for 3 minutes, and then add 1.5 parts of fish gelatin powder while stirring , 0.5 parts of black tea powder, 5 parts of milk powder, 0.1 part of acidity regulator (sodium bicarbonate: sodium citrate = 1:1), 0.01 part of food flavor, until completely dissolved; The pH of the feed liquid is 6.0-8.0, and the soluble solids of the feed liquid are ≥ 1.5%; the compound stabilizer includes agar, citrus fi...

Embodiment 2

[0035] A preparation method of instant fish gelatin milk tea drink, comprising the following steps:

[0036] S1. Put the isinglass and liquid nitrogen into a low-temperature freezer grinder, and use physical grinding to grind the isinglass and liquid nitrogen into ultrafine-level isinglass powder. The mass addition ratio of the isinglass and liquid nitrogen is 2 :1;

[0037] S2. Add half of the blended amount of 75°C hot water into the emulsification tank, then add 3 parts of white sugar, stir for 3 minutes until the white sugar dissolves; add 0.1 part of compound stabilizer, stir for 3 minutes, then add fish gelatin powder in turn while stirring 0.8 parts, 0.1 parts of green tea powder, 0.2 parts of jasmine tea powder, 0.05 parts of acidity regulator (sodium bicarbonate: sodium citrate = 1:1), 0.2 parts of non-dairy creamer, 0.1 parts of food flavor, until completely dissolved; After the water is fixed to volume, the feed liquid is prepared; the pH of the feed liquid is 6.0-...

Embodiment 3

[0041] A preparation method of instant fish gelatin milk tea drink, comprising the following steps:

[0042] S1. Put the isinglass and liquid nitrogen together into a low-temperature freezer grinder, and use physical grinding to grind the isinglass and liquid nitrogen into ultrafine-level isinglass powder. The mass addition ratio of the isinglass and liquid nitrogen is 2.5 :1;

[0043] S2. Add half of the prepared amount of hot water at 75°C to the emulsification tank, then add 4 parts of erythritol, and stir for 3 minutes until the erythritol dissolves; add 0.2 parts of compound stabilizer, stir for 3 minutes, and then follow the steps while stirring Add 1.2 parts of fish gelatin powder, 0.3 parts of green tea powder, 0.6 parts of jasmine tea powder, 0.12 parts of acidity regulator (sodium bicarbonate: sodium citrate = 1:1), 0.1 part of non-dairy creamer, 0.1 part of food flavor, 0.2 part of condensed milk part until it dissolves completely; after constant volume with normal...

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PUM

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Abstract

The invention discloses a preparation method for an instant fish gelatin-milk tea drink. The preparation method comprises the following steps: S1, pretreating fish gelatin to obtain fish gelatin powder; S2, adding the fish gelatin powder, tea powder, a sweetening agent, a compound stabilizer, milk powder, an acidity regulator and auxiliary materials into water, carrying out uniform mixing and stirring, and fixing the volume with water to prepare a feed solution, wherein a pH value of the feed solution is 6.0-8.0, and the content of soluble solids in the feed solution is not lower than 1.5%; S4, filling the prepared feed solution into containers, and carrying out performing gland sealing; and S5, putting the capped containers in an environment with the temperature of 110 DEG C to 130 DEG C, carrying out heat treatment for 12-20 minutes, and carrying out cooling, thereby obtaining the instant fish gelatin-milk tea drink. According to the preparation method, a low-temperature-freezing physical grinding technology and a particle-grading circulating grinding technology are adopted, nutritional ingredients of the fish gelatin can be reserved to the maximum, meanwhile, the fineness of the fish gelatin powder is homogenized to reach a superfine powder level, the phenomena of protein denaturation, solubility reduction, color deepening and the like of the fish gelatin powder caused by high temperatures are avoided, and the instant fish gelatin-milk tea drink is rich in nutrition and convenient to eat.

Description

technical field [0001] The invention relates to the technical field of milk tea processing, in particular to an instant isinglass milk tea drink and a preparation method thereof. Background technique [0002] Isinglass is a dry product of swim bladder, which is a colloidal capsule with high nutritional value and health care function. In the Han Dynasty of our country, there was a record of swim bladder as a medicinal material. In the Tang Dynasty, swim bladder was used as a tribute. In the Ming Dynasty, "Compendium of Materia Medica" recorded: swim bladder gum, burns and persists, treats tetanus, stops vomiting blood, dissipates blood stasis, and reduces swelling and poison . In the Qing Dynasty, fish maw was listed as a tonic, as famous as bird's nest and shark's fin, known as "marine ginseng". In 2004, fish maw was recommended by the State Administration of Traditional Chinese Medicine as one of the key Chinese medicinal materials for development. [0003] The main comp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/152A23F3/14
CPCA23C9/156A23C9/152A23C9/1528A23F3/14
Inventor 林嘉珣黄红岺范婉婷曾荣急
Owner 大洲新燕(厦门)生物科技有限公司
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