Tea powder processing method for improving taste and fineness of milk tea
Through the composite enzyme enzyme decomposition and ultra-high pressure treatment of tea extract, combined with vacuum freezing spray drying technology, the problems of disappearing the aroma and poor taste of the tea powder are solved, and fruit tea powder with high fineness and rich nutrition are prepared, which enhances the taste and health of the milk tea.
Patent Information
- Application Number
- CN202411810067.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-10
- Publication Date
- 2025-03-11
AI Technical Summary
The existing tea powder processing technology has led to the disappearance of the aroma of tea powder, and the taste and fineness are not good, which cannot meet consumers' pursuit of health and taste.
The tea extract is used for enzymatic enzymes for composite enzymes, combined with ultra-high pressure treatment and vacuum freezing spray drying technology, fruit tea powder is prepared to improve the instant solubility and delicateness of the tea powder.
It improves the taste and delicateness of milk tea, retains the original color, fragrance, taste and nutritional ingredients of the tea, and improves consumer satisfaction.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of tea product processing, and in particular to a tea powder processing method for improving the taste and fineness of milk tea. Background Art
[0002] Solid milk tea is a solid dry powder that can be made into milk tea. The powdered milk tea has a slightly lighter color due to the addition of tea powder / brick tea ingredients. The taste is generally salty or sweet. Solid milk tea has a variety of varieties, unique flavors, and is easy to store and carry; but the solid milk tea currently on the market contains non-dairy creamer, high sugar, additives, etc., which does not meet the health pursuit of contemporary consumers.
[0003] An important ingredient in solid milk tea is tea powder. Tea is a natural drink with many health functions, such as lowering blood lipids, anti-oxidation, anti-inflammatory and other biological activities. "Compendium of Materia Medica" records: "Tea is a cure for all diseases". The flavor of tea is mainly composed of three parts: tea feeling, aroma, and base rhyme. The natural and rich aroma, fresh and sweet taste are important factors to attract consumers. At present, the production process of tea powder adopts tea brewing and tea powder extraction process. In the existing extraction process, the aroma of tea powder disappears as the temperature rises and the time prolongs, and the taste and fineness of tea powder are not good.
[0004] Therefore, it is necessary to study a tea powder processing technology that can improve the taste and fineness of milk tea. Summary of the invention
[0005] In order to solve the problems existing in the above-mentioned prior art, the purpose of the present invention is to provide a tea powder processing method for improving the taste and fineness of milk tea. The processing method should be able to simplify the preparation process and reduce costs, and the tea powder prepared should have good taste and fineness. The milk tea prepared using the tea powder has rich taste, flavor and nutritional components after brewing, thereby improving consumer satisfaction.
[0006] The present invention provides the following technical solutions:
[0007] The present invention provides a tea powder processing method for improving the taste and fineness of milk tea, comprising the following steps:
[0008] S1, extracting tea leaves with purified water, filtering, and obtaining tea extract;
[0009] S2, enzymolyzing the tea extract with a composite enzyme to obtain an enzymolysis solution; the composite enzyme comprises tannase, protease, pectinase and cellulase;
[0010] S3, cooling and centrifuging the enzymatic hydrolyzate to obtain a centrifuge;
[0011] S4, adding rock sugar and citric acid to the fruit for pulping, adding water to mix evenly, filtering, and obtaining fruit juice;
[0012] S5, mixing the centrifuge liquid with the fruit juice, subjecting the mixture to ultra-high pressure treatment, and then vacuum freeze spray drying to obtain the fruit tea powder.
[0013] Furthermore, the mass ratio of the tannase, protease, pectinase and cellulase is (2-3): (3-4): (3-4): (4-5).
[0014] Furthermore, the purified water is obtained by purifying water by sequentially passing it through sand filtration, saturated salt solution softening, resin collection, carbon filtration, ultraviolet sterilization and reverse osmosis membrane.
[0015] Preferably, in step S1, the extraction temperature is 45-70°C and the extraction time is 50-90 min.
[0016] Furthermore, the mass ratio of the tea extract to the complex enzyme is (100-200):1.
[0017] Furthermore, the conditions for the enzymatic hydrolysis are: temperature 50-58°C, pH 5.5-6.5, and time 70-90 min.
[0018] Furthermore, the pressure of the ultra-high pressure treatment is 100-600 MPa, and the time is 2-10 min.
[0019] Furthermore, the conditions for vacuum freeze spray drying are: vacuum pressure above -0.070 MPa and drying temperature of 46-65°C.
[0020] Furthermore, in step S1, the mass ratio of tea leaves to water is 1:(15-45), the extraction temperature is 45-70 degrees Celsius, and the extraction time is 50-90 minutes.
[0021] Furthermore, the centrifugal rotation speed is 2300-3700r / min.
[0022] Furthermore, the mass ratio of the fruit, rock sugar and citric acid is (60-80):15:1.
[0023] Preferably, in step S4, rock sugar and citric acid are added to the fruit for pulping to obtain fruit slurry, water is added for mixing, and the fruit juice is obtained by filtering, wherein the ratio of the mass of the fruit slurry to the volume of water is 1:(15-20) (g / ml).
[0024] Preferably, in step S4, rock sugar and citric acid are added to the fruit for pulping, and after adding water, the mixture is stirred at 25-35° C. for 20-30 minutes to mix evenly.
[0025] The present invention also provides a milk tea containing the fruit tea powder. The milk tea comprises the following components in parts by weight: 3-8 parts of fruit tea powder and 10-15 parts of milk powder.
[0026] Preferably, the milk tea further comprises a combination of one or more of coconut granules, collagen peptides, wolfberry polypeptides and white kidney beans.
[0027] Preferably, the weight proportion of the coconut granules is 50-60 parts.
[0028] Preferably, the weight proportion of the collagen peptide is 2-3 parts.
[0029] Preferably, the weight portion of the wolfberry polypeptide is 3-5 parts.
[0030] Preferably, the weight proportion of the white kidney beans is 35-45 parts.
[0031] The present invention has the following technical effects:
[0032] The present invention uses tea leaves as a substrate, adds exogenous enzymes to decompose macromolecular substances in the tea leaves, can improve the dissolution of substances contained in the tea leaves, reduce the generated macromolecular substances, improve the instant solubility and fineness of tea powder, and then uses ultra-high pressure treatment to enhance the dissolution of soluble solids, tea polyphenols and other tea contents, thereby better retaining the original color, aroma, taste, functionality and nutritional components of the food. DETAILED DESCRIPTION
[0033] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solution of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0034] It should be understood that when used in this specification and the appended claims, the terms "include" and "comprises" indicate the presence of described features, integers, steps, operations, elements and / or components, but do not exclude the presence or addition of one or more other features, integers, steps, operations, elements, components and / or combinations thereof.
[0035] In order to more fully understand the technical content of the present invention, the technical solution of the present invention is further introduced and illustrated in conjunction with specific embodiments below.
[0036] Example 1
[0037] A tea powder processing method for improving the taste and fineness of milk tea comprises the following steps:
[0038] S1, crush 30kg of green tea leaves and pass them through an 80-mesh sieve to obtain coarse tea powder;
[0039] S2, purifying the water in sequence through sand filtration, saturated salt solution softening, resin collection, carbon filtration, ultraviolet sterilization and reverse osmosis membrane to obtain purified water;
[0040] S3, the crude tea powder and purified water are mixed uniformly at a solid-liquid ratio of 1:15, and extracted at a temperature of 70° C. for 50 min by a tank extraction method, and then cooled and centrifuged to remove impurities to obtain a tea extract;
[0041] S4. Adding complex enzyme to the tea extract, and then performing enzymolysis for 90 minutes at a temperature of 50°C and a pH of 5.5 to obtain an enzymolysis solution; the amount of the complex enzyme added is 0.6% of the mass of the tea extract, and the complex enzyme includes tannase, protease, pectinase and cellulase; the mass ratio of tannase, protease, pectinase and cellulase is 2:3:3:4.
[0042] S5, cooling the enzymatic hydrolyzate, and then centrifuging at a speed of 2300 r / min to remove impurities to obtain a centrifuge;
[0043] S6, washing the peaches, removing the pits and beating the peaches, adding rock sugar and citric acid during the beating process, wherein the mass ratio of the pitted peaches, rock sugar and citric acid is 60:15:1, then adding water at a solid-liquid ratio of 1:15 (g / ml), stirring at 25° C. for 30 min, filtering, retaining the filtered juice, and obtaining peach juice;
[0044] S7. Mix the centrifuge liquid and peach juice in a mass ratio of 1:1, treat under ultra-high pressure at a pressure of 100 MPa for 10 min, and then perform vacuum freeze spray drying at a vacuum pressure of -0.070 MPa and a temperature of 46° C. to obtain peach fruit tea powder.
[0045] Example 2
[0046] A tea powder processing method for improving the taste and fineness of milk tea comprises the following steps:
[0047] S1, crush 30kg of green tea leaves and pass them through an 80-mesh sieve to obtain coarse tea powder;
[0048] S2, purifying the water in sequence through sand filtration, saturated salt solution softening, resin collection, carbon filtration, ultraviolet sterilization and reverse osmosis membrane to obtain purified water;
[0049] S3, the crude tea powder and purified water are mixed evenly at a solid-liquid ratio of 1:45, and extracted at a temperature of 45° C. for 90 min by a tank extraction method, and then cooled and centrifuged to remove impurities to obtain a tea extract;
[0050] S4. Adding complex enzyme to the tea extract, and then performing enzymolysis for 70 minutes at a temperature of 58° C. and a pH of 6.5 to obtain an enzymolysis solution; the amount of the complex enzyme added is 0.8% of the mass of the tea extract, and the complex enzyme includes tannase, protease, pectinase and cellulase; the mass ratio of tannase, protease, pectinase and cellulase is 3:4:4:5.
[0051] S5, cooling the enzymatic hydrolyzate, and then centrifuging at a speed of 3700 r / min to remove impurities to obtain a centrifuge;
[0052] S6, beating the passion fruit, adding rock sugar and citric acid during the beating process, the mass ratio of passion fruit, rock sugar and citric acid is 80:15:1, then adding water and mixing with a solid-to-liquid ratio of 1:20 (g / ml), stirring at 35 ° C for 20 min, filtering, retaining the filtered juice, and obtaining passion fruit juice;
[0053] S7. Mix the centrifuge liquid with passion fruit juice in a mass ratio of 3:1, perform ultrahigh pressure treatment for 2 min at a pressure of 600 MPa, and then perform vacuum freeze spray drying at a vacuum pressure of -0.10 MPa and a temperature of 65°C to obtain passion fruit tea powder.
[0054] Example 3
[0055] The only difference between this embodiment and embodiment 2 is that the added amount of the complex enzyme is 0.7% of the mass of the tea extract, wherein the mass ratio of tannase, protease, pectinase and cellulase is 2:3:4:5.
[0056] Example 4
[0057] The difference between this embodiment and embodiment 2 is that the added amount of the complex enzyme is 0.6% of the mass of the tea extract, wherein the mass ratio of tannase, protease, pectinase and cellulase is 2:4:3:4.
[0058] Example 5
[0059] The only difference between this embodiment and embodiment 2 is that the added amount of the complex enzyme is 0.6% of the mass of the tea extract, wherein the mass ratio of tannase, protease, pectinase and cellulase is 3:3:3:4.
[0060] Example 6
[0061] A tea powder processing method for improving the taste and fineness of milk tea comprises the following steps:
[0062] S1, crush 30kg of green tea leaves and pass them through an 80-mesh sieve to obtain coarse tea powder;
[0063] S2, purifying the water in sequence through sand filtration, saturated salt solution softening, resin collection, carbon filtration, ultraviolet sterilization and reverse osmosis membrane to obtain purified water;
[0064] S3, the crude tea powder and purified water were mixed evenly at a solid-liquid ratio of 1:25, and extracted at 60° C. for 80 min by a tank extraction method, and then cooled and centrifuged to remove impurities to obtain a tea extract;
[0065] S4. Adding complex enzyme to the tea extract, and then performing enzymolysis for 80 minutes at a temperature of 55° C. and a pH of 6.0 to obtain an enzymolysis solution; the amount of the complex enzyme added is 1.0% of the tea extract, and the complex enzyme includes tannase, protease, pectinase and cellulase; the mass ratio of tannase, protease, pectinase and cellulase is 2:3:3:4.
[0066] S5, cooling the enzymatic hydrolyzate, and then centrifuging at a speed of 2800 r / min to remove impurities to obtain a centrifuge;
[0067] S6, washing the grapes and beating them, adding rock sugar and citric acid during the beating process, the mass ratio of pitted peaches, rock sugar and citric acid is 70:15:1, then adding water at a solid-liquid ratio of 1:18 (g / ml), stirring at 30°C for 25 minutes, filtering, retaining the filtered juice, and obtaining grape juice;
[0068] S7. The centrifuge liquid and grape juice are mixed in a mass ratio of 2:1, and ultra-high pressure treatment is performed at a pressure of 300 MPa for 60 min, and then vacuum freeze spray drying is performed at a vacuum pressure of -0.070 MPa and a temperature of 55° C. to obtain grape tea powder.
[0069] In order to illustrate the technical effect of the present application, comparative examples 1-9 are set as follows based on the embodiments:
[0070] Comparative Example 1
[0071] The only difference between this comparative example and Example 1 is that the water was not purified.
[0072] Comparative Example 2
[0073] The difference between this comparative example and Example 1 is that in step S3, the material-liquid ratio of the crude tea powder to the purified water is 1:12.
[0074] Comparative Example 3
[0075] The difference between this comparative example and Example 1 is that the pH during enzymolysis is 5.2.
[0076] Comparative Example 4
[0077] The difference between this comparative example and Example 3 is that in step S6, the grapes are washed and pulped, and rock sugar and citric acid are added during the pulping process. The mass ratio of pitted peaches, rock sugar and citric acid is 55:15:1, and then water is added at a solid-liquid ratio of 1:10 (g / ml) to mix, stirred at 30°C for 25 minutes, filtered, and the filtered juice is retained to obtain grape juice.
[0078] Comparative Example 5
[0079] The only difference between this comparative example and Example 4 is that in step S7, the mass ratio of the centrifuge to the peach juice is 4:1.
[0080] Comparative Example 6
[0081] The only difference between this comparative example and Example 4 is that the mass ratio of tannase, protease, pectinase and cellulase is 2:2:2:3.
[0082] Comparative Example 7
[0083] The only difference between this comparative example and Example 4 is that the mass ratio of tannase, protease, pectinase and cellulase is 1:2:2:5.
[0084] Comparative Example 8
[0085] The difference between this comparative example and Example 1 is that the composite enzyme includes tannase, pectinase and cellulase; and the mass ratio of tannase, pectinase and cellulase is 2:3:4.
[0086] Comparative Example 9
[0087] The difference between this comparative example and Example 1 is that the composite enzyme includes protease, pectinase and cellulase; and the mass ratio of protease, pectinase and cellulase is 3:3:4.
[0088] In order to further verify the technical effect of the present invention, the following experiments were carried out on Examples 1-6 and Comparative Examples 1-9.
[0089] (1) Milk tea brewing test
[0090] By weight, 3 parts of peach tea powder, 10 parts of milk powder and 60 parts of coconut fruit of Example 1 were prepared to obtain peach solid milk tea. By weight, 8 parts of passion fruit tea powder, 15 parts of milk powder, 3 parts of collagen peptide, 4 parts of wolfberry polypeptide and 45 parts of white kidney bean of Example 2 were prepared to obtain passion fruit solid milk tea. Take 20g of peach solid milk tea and passion fruit solid milk tea respectively, add 100ml of 10℃ cold water for brewing, peach solid milk powder and passion fruit solid milk tea are completely dissolved in cold water, and no impurities and precipitation visible to the naked eye are found, and the taste is mellow and the soup color is bright.
[0091] Therefore, the fruit solid milk tea containing the fruit tea powder of the present invention has fine powder quality and is easy to brew, and can also be brewed by using cold water, and the milk tea has a mellow taste and a good mouthfeel.
[0092] (2) Sensory evaluation
[0093] Take 2 grams of each of the fruit tea powders of Examples 1-6 and Comparative Examples 1-9, brew with 300 ml of 50° C. warm water, add water while stirring, and stir until completely dissolved. Ask 20 evaluators to conduct sensory evaluation on the brewed tea, and the results are shown in Table 1 below.
[0094] Table 1 Sensory evaluation results
[0095]
[0096] As shown in Table 1, when the technical solution of the present application is changed, the taste will be significantly affected. When the water is not purified, the tea taste will be light; when the material-liquid ratio of the crude tea powder and purified water and the conditions of enzymatic hydrolysis of the present application are adjusted, the aroma of the tea and the coordination of the taste will be affected; when the mass ratio of peach, rock sugar and citric acid and the ratio to water are adjusted, the sweetness and sourness of the fruit tea will be unbalanced; changing the mixing ratio of centrifuge liquid and juice will affect the coordination of tea flavor and fruit flavor. The fruit tea prepared by the technical solution of the present application has a full and lasting aroma, natural flavor, smooth and delicate taste, moderate sweetness and sourness, and coordinated tea flavor and fruit aroma, which is significantly better than comparative examples 1-9 in sensory experience.
[0097] (3) Observation of sediment
[0098] The state of the precipitates of Examples 1-6 and Comparative Examples 1-9 was observed after centrifugation in step S5. The results are shown in Table 2 below:
[0099] Table 2 Observation results of sediment state
[0100] Sediment state Example 1 There is a trace amount of sediment at the bottom Example 2 There is a trace amount of sediment at the bottom Example 3 There is a trace amount of sediment at the bottom Example 4 There is shallow sediment at the bottom Example 5 There is a shallow sediment at the bottom, slightly less than Example 4 Example 6 There is a trace amount of sediment at the bottom Comparative Example 1 Compared with Example 1, there is more precipitation at the bottom Comparative Example 2 Compared with Example 1, there is a thicker sediment at the bottom Comparative Example 3 Compared with Example 1, there is a thicker sediment at the bottom Comparative Example 4 There is a small amount of precipitation at the bottom, which is equivalent to Example 3 Comparative Example 5 There is a shallow sediment at the bottom, which is equivalent to Example 4 Comparative Example 6 Compared with Example 4, there is more precipitation at the bottom Comparative Example 7 Compared with Example 4, there is more precipitation at the bottom Comparative Example 8 There is more precipitation at the bottom, which is equivalent to comparative example 1 Comparative Example 9 There is a thicker sediment at the bottom, which is equivalent to Comparative Example 2
[0101] As shown in Table 2, when the technical scheme of the present invention is changed, the precipitate in the obtained centrifuge liquid is more or less increased compared with the technical scheme of the present invention. When the water is not purified or the material-liquid ratio of purified water and crude tea powder is changed, it is easy to cause more impurities in the centrifuge liquid. When the enzymatic hydrolysis conditions of the present invention and the component content of the composite enzyme are changed, the amount of precipitation in the centrifuge liquid is much more than that in the embodiment of the present invention, indicating that the composite enzyme composed of tannase, protease, pectinase and cellulase can shear and form macromolecular substances that are turbid after cooling, and by cooperating with the enzymatic hydrolysis conditions of the present invention, it has a good effect on clarifying tea leaves.
[0102] (4) Extraction rate and tea polyphenols test
[0103] The fruit tea powders of Examples 1-6 and Comparative Examples 1-9 were tested for extraction rate and tea polyphenols.
[0104] The detection method of tea polyphenols is as follows:
[0105] Weigh 1g (accurate to 0.001g) of fruit tea powder sample, place it in a 50ml beaker, add 50ml hot water to completely dissolve it, transfer the solution into a 500ml volumetric flask, rinse the beaker with water 3 times, transfer the rinsed water into the above volumetric flask, cool it and dilute it to the scale with water. Accurately draw 1ml of the above test solution, inject it into a 25ml volumetric flask, add 4ml of water and 5ml of ferrous tartaric acid solution, mix thoroughly, add pH7.5 buffer to the scale, use a 1cm colorimetric cup, at a wavelength of 540nm, use the reagent blank I solution (use 1ml of water instead of the test solution and follow the above steps) as a reference, and measure the absorbance (A1). Then transfer 1 ml of the above test solution to a 25 ml volumetric flask, add 4 ml of water, dilute to the mark with pH 7.5 buffer, and use a 1 cm colorimetric cup at a wavelength of 540 nm, using the reagent blank II solution (1 ml of water is used instead of the test solution and the above steps are followed) as a reference to measure the absorbance (A2). Calculate the tea polyphenol content using formula (1):
[0106] Tea polyphenols = (A1-A2) × 1.957 × 2 × L1 / (L2 × (1-M) × m) × 100% Formula (1)
[0107] Wherein, L1 is the total amount of the test solution, in ml;
[0108] L2 is the amount of liquid used in the measurement, in ml;
[0109] M is the moisture content of the sample, in %;
[0110] m is the weight of the sample, in g;
[0111] A1 is the absorbance of the sample;
[0112] A2 is the absorbance of the test solution background;
[0113] 1.957 means that when the absorbance is 0.50 using a 1cm colorimetric cup, each milliliter of tea contains 1.957 mg of tea polyphenols.
[0114] The test results are shown in Table 3 below.
[0115] Table 3 Extraction rate and tea polyphenols test results
[0116] Leaching rate (%) Tea polyphenols (%) Example 1 34.02 26.1 Example 2 34.98 26.4 Example 3 34.37 26.3 Example 4 34.13 26.2 Example 5 34.13 26.2 Example 6 35.25 26.7 Comparative Example 1 33.15 25.7 Comparative Example 2 30.12 24.5 Comparative Example 3 29.41 23.7 Comparative Example 4 34.00 26.1 Comparative Example 5 33.08 26.0 Comparative Example 6 26.44 16.2 Comparative Example 7 25.65 15.8 Comparative Example 8 22.47 15.6 Comparative Example 9 20.28 12.4
[0117] As shown in Table 3, the leaching rate of the fruit tea powder prepared by the technical solution of the present invention can reach more than 34%, and the content of tea polyphenols can reach more than 26%. When the processing method of the present application is changed, the leaching rate of the tea powder during immersion and the content of tea polyphenols will be affected, thereby affecting the aroma, flavor and taste of the fruit tea. In Comparative Example 4, although the content of tea polyphenols and the leaching rate are comparable to those of the present invention, due to its high content of rock sugar, the content of the pulp in the juice after pulping is also high, so its sourness and sweetness will be unbalanced, resulting in excessive sweetness in the finished product.
[0118] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can easily think of various equivalent modifications or replacements within the technical scope disclosed by the present invention, and these modifications or replacements should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention shall be based on the protection scope of the claims.
Claims
1. A method for processing tea powder to improve the taste and fineness of milk tea, characterized in that: The following steps are involved: S1, adding purified water to tea leaves for extraction and filtering to obtain tea extract; S2, enzymolyzing the tea extract with a composite enzyme to obtain an enzymolysis solution; the composite enzyme comprises tannase, protease, pectinase and cellulase; S3, cooling and centrifuging the enzymatic hydrolyzate to obtain a centrifuge; S4, adding rock sugar and citric acid to the fruit for pulping, then adding water to mix evenly, filtering, and obtaining fruit juice; S5, mixing the centrifuge liquid with the fruit juice, subjecting the mixture to ultra-high pressure treatment, and then vacuum freeze spray drying to obtain the fruit tea powder.
2. The tea powder processing method for improving the taste and fineness of milk tea according to claim 1, characterized in that: The mass ratio of the tannase, protease, pectinase and cellulase is (2-3): (3-4): (3-4): (4-5).
3. The tea powder processing method for improving the taste and fineness of milk tea according to claim 1, characterized in that: The purified water is obtained by purifying water by sequentially passing it through sand filtration, saturated salt solution softening, resin collection, carbon filtration, ultraviolet sterilization and reverse osmosis membrane.
4. The tea powder processing method for improving the taste and fineness of milk tea according to claim 1, characterized in that: The mass ratio of the tea extract to the complex enzyme is (100-200):
1.
5. The tea powder processing method for improving the taste and fineness of milk tea according to claim 1, characterized in that: The conditions of the enzymatic hydrolysis are: temperature 50-58°C, pH 5.5-6.5, and time 70-90 minutes.
6. The tea powder processing method for improving the taste and fineness of milk tea according to claim 1, characterized in that: The ultra-high pressure treatment has a pressure of 100-600 MPa and a time of 2-10 min.
7. The tea powder processing method for improving the taste and fineness of milk tea according to claim 1, characterized in that: The conditions for vacuum freeze spray drying are: vacuum pressure above -0.070MPa and drying temperature of 46-65°C.
8. The tea powder processing method for improving the taste and fineness of milk tea according to claim 1, characterized in that: In the step S1, the mass ratio of tea leaves to water is 1:(15-45), the extraction temperature is 45-70°C, and the extraction time is 50-90 minutes.
9. The tea powder processing method for improving the taste and fineness of milk tea according to claim 1, characterized in that: The centrifugal speed is 2300-3700 r / min.
10. The tea powder processing method for improving the taste and fineness of milk tea according to any one of claims 1 to 9, characterized in that: The mass ratio of the fruit, rock sugar and citric acid is (60-80):15:1.