Instant sugar-controlling fat-reducing solid milk tea and preparation method thereof

Abstract

The invention relates to the technical field of solid beverage food preparation, and discloses instant sugar-controlling and fat-reducing solid milk tea and a preparation method thereof. The formula of the instant solid milk tea capable of controlling sugar and reducing fat comprises the following raw material components in parts by mass: 2-4 parts of tea powder, 10-30 parts of milk powder, 1.8-2.5 parts of freeze-dried ginger powder, 8-15 parts of coconut oil powder, 6-8 parts of linseed diglyceride oil powder, 3-5 parts of stevioside powder and 2-4 parts of freeze-dried fruit powder. The instant sugar-controlling and fat-reducing solid milk tea provided by the invention is strong in solubility, can be quickly dissolved at low temperature without precipitation, is rich in nutrition, savoury and mellow in taste, smooth, fine and smooth without granular sensation and low in calorie, can accelerate fat consumption of an organism and soften blood vessels after being drunk, and has the characteristics of being instant, controlling sugar and reducing fat.

Description

Technical Field

[0001] The invention belongs to the technical field of solid beverage food preparation, and particularly relates to a formula and a preparation method of instant sugar-controlled and fat-reducing solid milk tea. Background Art

[0002] Milk tea is a drink made by mixing milk and tea leaves. The milky aroma of milk and the tea aroma of tea leaves combine to produce a unique flavor, which is deeply loved by people. In modern processing, in order to facilitate storage and transportation, milk tea is often made into solid powder drinks for sale. In order to enrich the flavor and taste of milk tea, non-dairy creamer and a large amount of sugar are often added to the solid milk tea drinks currently on sale. The sugar content of a cup of milk tea can be as high as 14 sugar cubes, far exceeding the "daily sugar intake should not exceed 50g, preferably controlled below 25g" stipulated in the "Dietary Guidelines for Chinese Residents". Non-dairy creamer is a product with hydrogenated vegetable oil as the main raw material. Incomplete hydrogenation of hydrogenated vegetable oil will produce "trans fatty acids", which are very harmful to the human body. The national standard "General Principles for Nutrition Labeling of Pre-packaged Foods in the National Food Safety Standard" stipulates that "daily intake of trans fatty acids should not exceed 2.2 grams, and excessive intake is harmful to health. Trans fatty acid intake should be less than 1% of the total daily energy, and excessive intake is harmful to health. Excessive intake of trans fatty acids can increase blood cholesterol, thereby increasing the risk of cardiovascular disease." Therefore, the existing milk tea solid beverage has high calories, and drinking it frequently can easily cause obesity, and it contains some ingredients that are harmful to health. These problems all need to be solved. Summary of the invention

[0003] In view of this, the present invention provides a formula and a preparation method of an instant sugar-controlled and fat-reducing solid milk tea, which not only reduces the calories of the milk tea solid beverage, but also can soften blood vessels, thereby achieving the purpose of effectively reducing fat and conditioning the body at the same time.

[0004] To achieve the above object, the present invention provides the following technical solutions.

[0005] In a first aspect, the present invention provides an instant sugar-controlled and fat-reducing solid milk tea, whose formula includes the following raw material components in parts by weight: 2-4 parts of tea powder, 10-30 parts of milk powder, 1.8-2.5 parts of freeze-dried ginger powder, 8-15 parts of coconut oil powder, 6-8 parts of linseed diglyceride oil powder, 3-5 parts of stevia powder, and 2-4 parts of freeze-dried fruit powder.

[0006] Furthermore, the tea powder includes green tea powder and black tea powder. More preferably, the green tea powder and black tea powder are prepared from organic tea leaves.

[0007] Furthermore, the milk powder includes skimmed milk powder. The use of skimmed milk powder can further control the fat intake in milk tea.

[0008] Furthermore, the freeze-dried fruit powder includes freeze-dried kiwi powder, freeze-dried apple powder, freeze-dried strawberry powder and freeze-dried pineapple powder.

[0009] In a second aspect, the present invention provides a method for preparing the instant sugar-controlled and fat-reduced solid milk tea, which comprises the following steps:

[0010] Step 1, preparing freeze-dried ginger powder: washing, peeling, pulping, filtering, and freezing and negative pressure drying the ginger to obtain freeze-dried ginger powder;

[0011] Step 2, preparing freeze-dried fruit powder: washing, peeling, juicing, and freezing and negative pressure drying the fruit to obtain freeze-dried fruit powder, wherein the fruit is at least one of kiwi, apple, strawberry, and pineapple;

[0012] Step 3: Mix tea powder, milk powder, freeze-dried ginger powder, coconut oil powder, linseed diglyceride oil powder, stevia powder and freeze-dried fruit powder in proportion and then perform ultrafine grinding to obtain the instant sugar-controlled and fat-reducing solid milk tea.

[0013] Furthermore, in step 1, the ginger is peeled and then pulped with water in a solid-liquid ratio of 1:2 to obtain a ginger liquid mixture, the ginger liquid mixture is filtered through a filter press to obtain a ginger extract, and the ginger extract is dried under negative pressure at a temperature of -30°C to obtain a ginger freeze-dried powder.

[0014] Furthermore, in step 2, after peeling the fruit, clean water is added according to a solid-liquid ratio of 1:1 to squeeze out the juice, and the juice is dried under negative pressure at a temperature of -30°C to obtain freeze-dried fruit powder.

[0015] Furthermore, the grinding particle size of the ultrafine grinding in step 3 is ≤10 μm.

[0016] Compared with the prior art, the instant sugar-controlled and fat-reducing solid milk tea provided by the present invention uses stevia powder as the sweetness source. Stevia powder has the characteristics of high sweetness, low calories and no effect on blood sugar. It can be used in milk tea solid beverages to control body weight, blood sugar and cholesterol. The present invention adds high dietary fiber raw materials such as ginger and fruit to the milk tea, further reducing the calories of the milk tea and achieving effective fat reduction. However, the protease in ginger and fruit can coagulate the milk, affecting the dissolution speed and dissolution effect. The present invention prepares ginger and fruit into freeze-dried powder for use, which can passivate the protease in ginger and fruit without affecting the flavor of ginger and fruit, and can effectively improve the taste and solubility by ultrafine grinding. The present invention adds coconut oil powder and linseed diglyceride oil powder to the milk tea to achieve a smooth taste of the milk tea. Coconut oil powder is a vegetable fat, nutritious and healthy, and the added linseed diglyceride oil powder has the effects of reducing fat, inhibiting body weight and improving cardiovascular conditions.

[0017] In summary, the instant sugar-controlled and fat-reducing solid milk tea provided by the present invention has strong solubility, can be dissolved quickly and at low temperature without precipitation, is rich in nutrition, has a mellow, smooth, delicate taste without granularity, and is low in calories. After drinking, it can accelerate the body's consumption of fat and soften blood vessels at the same time. It has the characteristics of instant solubility, sugar control, and fat reduction. DETAILED DESCRIPTION

[0018] In order to more clearly understand the above-mentioned purpose, features and advantages of the present invention, the scheme of the present invention will be further described below in conjunction with specific embodiments. It should be noted that the embodiments of the present invention and the features in the embodiments can be combined with each other without conflict.

[0019] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention can also be implemented in other ways different from those described herein; it is obvious that the embodiments in the specification are only part of the embodiments of the present invention, not all of them. Unless otherwise specified, the raw materials used in the following embodiments can be purchased from the market.

[0020] Embodiment 1:

[0021] A quick-dissolving sugar-controlled and fat-reducing solid milk tea comprises, by weight, 4 parts of black tea powder, 30 parts of skimmed milk powder, 2 parts of freeze-dried ginger powder, 10 parts of coconut oil powder, 6 parts of linseed diglyceride oil powder, 4 parts of stevia powder, and 3 parts of freeze-dried kiwi powder.

[0022] The preparation method of the instant sugar-controlled and fat-reduced solid milk tea is carried out according to the following steps:

[0023] S1. preparing freeze-dried ginger powder: selecting fresh ginger, washing and peeling it, adding clean water according to a solid-liquid ratio of 1:2, and putting it into a pulper to pulp to obtain a ginger liquid mixture, filtering the ginger liquid mixture through a filter press to obtain a ginger extract, and freezing and negative pressure drying the ginger extract at a temperature of -30°C to obtain freeze-dried ginger powder;

[0024] S2, preparing freeze-dried kiwi fruit powder: selecting fresh kiwi fruit, washing and peeling them, and putting them into a juicer, and adding clean water to the juicer according to a solid-liquid ratio of 1:1 to obtain kiwi fruit juice, and drying the kiwi fruit juice under negative pressure at a temperature of -30°C to obtain freeze-dried kiwi fruit powder;

[0025] S3, mixing black tea powder, skimmed milk powder, freeze-dried ginger powder, coconut oil powder, linseed diglyceride oil powder, stevia powder and freeze-dried kiwi powder in a certain proportion, grinding in an ultrafine grinder to a particle size of ≤10 μm, and sieving to obtain a mixture powder;

[0026] S4. After the mixed powder is tested for microorganisms and bacteria content and found to meet the requirements, it is packaged according to the measurement of 30g / bag to obtain instant sugar-controlled and fat-reduced solid milk tea powder.

[0027] Embodiment 2:

[0028] A quick-dissolving sugar-controlled and fat-reducing solid milk tea comprises, by weight, 2 parts of black tea powder, 10 parts of skimmed milk powder, 1.8 parts of freeze-dried ginger powder, 8 parts of coconut oil powder, 6 parts of linseed diglyceride oil powder, 3 parts of stevia powder, and 2 parts of freeze-dried kiwi powder.

[0029] The preparation method is the same as that of Example 1.

[0030] Embodiment 3:

[0031] A quick-dissolving sugar-controlled and fat-reducing solid milk tea comprises, by weight, 4 parts of black tea powder, 30 parts of skimmed milk powder, 2.5 parts of freeze-dried ginger powder, 15 parts of coconut oil powder, 8 parts of linseed diglyceride oil powder, 5 parts of stevia powder, and 4 parts of freeze-dried kiwi powder.

[0032] The preparation method is the same as Example 1.

[0033] Embodiment 4:

[0034] A quick-dissolving sugar-controlled and fat-reducing solid milk tea comprises, by weight, 2 parts of green tea powder, 15 parts of whole milk powder, 2 parts of freeze-dried ginger powder, 12 parts of coconut oil powder, 7 parts of linseed diglyceride oil powder, 4 parts of stevia powder, and 4 parts of freeze-dried pineapple powder.

[0035] The preparation method is the same as that of Example 1.

[0036] The instant sugar-controlled and fat-reducing solid milk tea prepared in Examples 1 to 4 was subjected to a dissolution test. The milk tea powders of Examples 1 to 4 can be dissolved within 10 seconds by mixing with hot and cold water. There is no precipitation or floccules at the bottom of the cup after mixing. The liquid after mixing has a strong tea flavor, a unique milk flavor, a strong ginger and fruity flavor, and a mellow, smooth, delicate taste without any granularity.

[0037] Comparative Example 1:

[0038] A sugar-controlled and fat-reducing solid milk tea, whose raw material composition is the same as that of Example 1, including 4 parts of black tea powder, 30 parts of skimmed milk powder, 2 parts of ginger powder, 10 parts of coconut oil powder, 6 parts of linseed diglyceride oil powder, 4 parts of stevia powder, and 3 parts of kiwi powder, by mass.

[0039] The preparation method of the above-mentioned sugar-controlled and fat-reduced solid milk tea is carried out according to the following steps:

[0040] S1. preparing ginger powder: selecting fresh ginger, washing and peeling it, adding clean water according to a solid-liquid ratio of 1:2, and putting it into a pulper to pulp to obtain a ginger liquid mixture, filtering the ginger liquid mixture through a filter press to obtain a ginger extract, and drying the ginger extract under negative pressure at room temperature to obtain ginger powder;

[0041] S2. preparing kiwi fruit powder: selecting fresh kiwi fruit, washing and peeling them, and putting them into a juicer, and adding clean water to the juicer according to a solid-liquid ratio of 1:1 to obtain kiwi fruit juice, and drying the kiwi fruit juice under negative pressure at room temperature to obtain kiwi fruit powder;

[0042] S3. Mix black tea powder, skimmed milk powder, ginger powder, coconut oil powder, flaxseed diglyceride oil powder, stevia powder and kiwi powder in proportion to obtain a mixed powder. After the mixed powder is tested for microbial and miscellaneous bacteria content and found to meet the requirements, it is packaged at a metering amount of 30g / bag to obtain the sugar-controlled and fat-reducing solid milk tea powder.

[0043] The solubility test of the above-mentioned solid milk tea powder with controlled sugar and reduced fat was carried out, and it was found that no matter whether it was prepared with hot water or cold water, there were a large number of small flocs at the bottom of the cup after preparation, and whey was precipitated.

[0044] Comparative Example 2:

[0045] A kind of instant sugar-controlled and fat-reducing solid milk tea, whose raw material composition is the same as that of Example 1, including 4 parts of black tea powder, 30 parts of skimmed milk powder, 2 parts of ginger powder, 10 parts of coconut oil powder, 6 parts of linseed diglyceride oil powder, 4 parts of stevia powder, and 3 parts of kiwi powder by mass.

[0046] The preparation method of the above-mentioned sugar-controlled and fat-reduced solid milk tea is carried out according to the following steps:

[0047] S1. preparing ginger powder: selecting fresh ginger, washing and peeling it, adding clean water according to a solid-liquid ratio of 1:2, and putting it into a pulper to pulp to obtain a ginger liquid mixture, filtering the ginger liquid mixture through a filter press to obtain a ginger extract, drying the ginger extract under negative pressure at room temperature to obtain ginger powder, and placing the ginger powder in a drying oven at 90° C. to inactivate for 60 minutes;

[0048] S2. preparing kiwi fruit powder: selecting fresh kiwi fruit, washing and peeling them, and putting them into a juicer, and adding clean water to the juicer at a solid-liquid ratio of 1:1 to obtain kiwi fruit juice, and drying the kiwi fruit juice under negative pressure at room temperature to obtain kiwi fruit powder, and inactivating the kiwi fruit powder in a drying oven at 90° C. for 60 min;

[0049] S3. Mix black tea powder, skimmed milk powder, ginger powder, coconut oil powder, flaxseed diglyceride oil powder, stevia powder and kiwi powder in proportion to obtain a mixed powder. After the mixed powder is tested for microbial and miscellaneous bacteria content and meets the requirements, it is packaged at a metering amount of 30g / bag to obtain instant sugar-controlled and fat-reducing solid milk tea powder.

[0050] The solid milk tea powder prepared in the above comparative example 2 was subjected to a solubility test. The powder can be dissolved within 10 seconds using both cold and hot water. There is no precipitation or floccules at the bottom of the cup after mixing. However, compared with Example 1, the liquid prepared by mixing the powder in comparative example 2 has only a light tea and milk flavor, no ginger flavor or fruity flavor, and a serious loss of flavor.

[0051] The above are only preferred embodiments of the present invention. It should be noted that the above preferred embodiments should not be regarded as limiting the present invention, and the protection scope of the present invention should be based on the scope defined by the claims. For ordinary technicians in this technical field, several improvements and modifications can be made without departing from the spirit and scope of the present invention, and these improvements and modifications should also be regarded as the protection scope of the present invention.

Claims

1. An instant sugar-controlled and fat-reducing solid milk tea, characterized in that: The formula of the instant sugar-controlled and fat-reducing solid milk tea comprises the following raw material components in parts by mass: 2-4 parts of tea powder, 10-30 parts of milk powder, 1.8-2.5 parts of freeze-dried ginger powder, 8-15 parts of coconut oil powder, 6-8 parts of linseed diglyceride oil powder, 3-5 parts of stevia powder, and 2-4 parts of freeze-dried fruit powder.

2. The instant sugar-controlled and fat-reducing solid milk tea according to claim 1, characterized in that: The tea powder includes green tea powder and black tea powder.

3. The instant sugar-controlled and fat-reducing solid milk tea according to claim 1, characterized in that: The milk powder includes skimmed milk powder.

4. The instant sugar-controlled and fat-reducing solid milk tea according to claim 1, characterized in that: The freeze-dried fruit powder includes freeze-dried kiwi powder, freeze-dried apple powder, freeze-dried strawberry powder and freeze-dried pineapple powder.

5. The method for preparing the instant sugar-controlled and fat-reduced solid milk tea according to any one of claims 1 to 4, characterized in that: The steps include: Step 1, preparing freeze-dried ginger powder: washing, peeling, pulping, filtering, and freezing and negative pressure drying the ginger to obtain freeze-dried ginger powder; Step 2, preparing freeze-dried fruit powder: washing, peeling, juicing, and freezing and negative pressure drying the fruit to obtain freeze-dried fruit powder, wherein the fruit is at least one of kiwi, apple, strawberry, and pineapple; Step 3: Mix tea powder, milk powder, freeze-dried ginger powder, coconut oil powder, linseed diglyceride oil powder, stevia powder and freeze-dried fruit powder in proportion and then perform ultrafine grinding to obtain the instant sugar-controlled and fat-reducing solid milk tea.

6. The preparation method according to claim 5, characterized in that: The step 1 comprises peeling the ginger and adding clean water to the ginger in a solid-liquid ratio of 1:2 to prepare a ginger liquid mixture, filtering the ginger liquid mixture through a filter press to obtain a ginger extract, and drying the ginger extract under negative pressure at a temperature of -30°C to obtain a ginger freeze-dried powder.

7. The preparation method according to claim 5, characterized in that: The step 2 is to peel the fruit and add water in a solid-liquid ratio of 1:1 to squeeze out the juice, and then dry the juice under negative pressure at a temperature of -30°C to obtain freeze-dried fruit powder.

8. The preparation method according to claim 5, characterized in that: The grinding particle size of the ultrafine grinding in step 3 is ≤10 μm.