Rice milk tea and preparation method thereof

Abstract

The invention provides a preparation method of rice milk tea, and belongs to the technical field of milk tea. The preparation method comprises the following preparation steps: mixing gelatinized and saccharified rice milk with milk powder, and sterilizing to obtain sterilized rice milk; adding a composite strain into the sterilized emulsion for fermentation to obtain a fermented rice emulsion; and mixing the fermented rice milk with tea soup, and homogenizing to obtain the rice milk tea. The rice milk does not contain lactose, so that the low-lactose characteristic of the rice milk is further ensured after gelatinization and saccharification treatment. Even if a small amount of milk powder is added, the whole lactose content is far lower than that of traditional milk tea, and the milk tea is suitable for people with lactose intolerance to drink. The rice milk subjected to gelatinization and saccharification treatment is fine and smooth in texture and can provide a mellow taste similar to milk after being mixed with milk powder, and meanwhile, the problem of lactose intolerance caused by milk in traditional milk tea is avoided.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of milk tea, and particularly relates to a rice milk tea and a preparation method thereof. BACKGROUND

[0002] Milk tea is a new drink in recent years and is popular among young people in various parts of the country, with huge market demand. Milk tea is a liquid beverage prepared by adding one or more of tea powder, milk or dairy products, sugar or sweeteners, and edible milk flavoring to the water extract or concentrated liquid of tea leaves.

[0003] Milk can neutralize astringency and provide a smooth and mellow taste, and is a common ingredient in milk tea. However, lactose intolerance is a problem for many people. According to literature, 65-75% of the world's population has lactose intolerance. If milk is added to improve the taste of milk tea, people with lactose intolerance will have difficulty adapting, limiting their intake of dairy products.

[0004] Therefore, it is of research and development significance to develop a new milk tea base that can retain the aroma of milk tea and avoid stimulating people with lactose intolerance, thereby expanding the consumer group of milk tea to include people with lactose intolerance. SUMMARY

[0005] The present application provides a rice milk tea and a preparation method thereof, and aims to solve the technical problem that traditional milk tea beverages are not friendly to people with lactose intolerance.

[0006] To achieve the above-mentioned purpose, the present application adopts the following technical solutions:

[0007] In a first aspect, the present application provides a preparation method of a rice milk tea, comprising the following preparation steps:

[0008] Mixing the rice slurry after gelatinization and saccharification treatment with milk powder at a solid-liquid ratio of 1:3-6, sterilizing to obtain a sterilized rice milk liquid;

[0009] Adding a compound strain to the sterilized milk liquid to ferment, to obtain a fermented rice milk liquid;

[0010] Mixing the fermented rice milk liquid with tea soup, homogenizing to obtain the rice milk tea.

[0011] According to another embodiment of the present application, the sterilized milk liquid is divided into a first milk liquid and a second milk liquid, the volume ratio of the first milk liquid to the second milk liquid is 1:(8-9), the compound strain is added to the first milk liquid to ferment, and the fermented liquid is mixed with the second milk liquid at a volume ratio of (3-4):(6-7) to obtain the fermented rice milk liquid.

[0012] Further, the complex bacteria species include wine starter, Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium, the wine starter accounts for 0.8%-1.0% of the weight of the raw material, and the proportions of the Lactobacillus bulgaricus, the Streptococcus thermophilus and the Bifidobacterium are (1-1.5):(1-1.5):(2-3). The probiotics such as Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium can directionally hydrolyze the lactose component in the rice milk to decompose it into glucose and galactose, which helps to improve the intestinal environment, reduce the production of harmful toxins in the intestinal tract, and has a significant effect on preventing constipation and diarrhea.

[0013] According to another embodiment of the present application, the fermentation conditions include: fermentation at 35-37℃ for 3-5h.

[0014] According to another embodiment of the present application, the preparation method of the tea soup includes:

[0015] The tea leaf raw material is mixed with the first process water at a mass ratio of 1:5-20 for extraction, and the tea soup extract is obtained by filtration;

[0016] After cooling, the tea soup extract is pumped into the extraction tank and the second process water is added, and after mixing, it is transferred to the standing tank for standing and layering, and the supernatant is pumped into the blending tank;

[0017] The second process water is added to the residue in the standing tank, and after mixing, it is pumped into the blending tank.

[0018] Further, the temperature of the first process water is 90-95℃, the temperature of the second process water is normal temperature, and the cooling temperature of the tea soup extract is 15-25℃.

[0019] According to another embodiment of the present application, the raw material of the rice milk includes corn and millet, and the mass ratio of the corn and the millet is 1:(2-3). In the present application, millet and corn are selected as raw materials. Millet can invigorate the spleen and stomach, is easy to digest, and can reduce the burden on the gastrointestinal tract. Corn is rich in nutrients. In the preparation process, probiotics and other auxiliary materials are added, and finally a plant-based milk tea with diverse and balanced nutrients is obtained, which is suitable for people with lactose intolerance and can meet the needs of consumers.

[0020] According to another embodiment of the present application, the gelatinization includes: the raw material of the rice milk is pumped into the liquefaction tank, and steam heating is carried out to 85-95℃.

[0021] According to another embodiment of the present application, the saccharification includes: adding high-temperature-resistant alpha-amylase and keeping at 60-70℃ for 20-30min.

[0022] In a second aspect, the present application also provides a rice milk tea, which is prepared by the method for preparing rice milk tea according to any one of the first aspect. The five high-quality yellow materials (millet, corn, sea buckthorn, osmanthus, and jujube kernel) used in the rice milk tea can provide rich nutritional support for the human body, help to regulate the spleen and stomach, enhance immunity, protect the cardiovascular system, improve digestive function, relieve fatigue, regulate mood, and promote sleep.

[0023] Compared with the prior art, the present application has the following beneficial effects:

[0024] The present application provides a method for preparing rice milk tea, which comprises the following preparation steps: mixing rice slurry after gelatinization and saccharification treatment with milk powder, sterilizing to obtain sterilized rice milk liquid; adding compound strains to the sterilized milk liquid for fermentation to obtain fermented rice milk liquid; mixing the fermented rice milk liquid with tea soup, homogenizing to obtain the rice milk tea. Since the rice slurry itself does not contain lactose, the low-lactose property is further ensured after gelatinization and saccharification treatment. Even if a small amount of milk powder is added, the overall lactose content is much lower than that of traditional milk tea, which is suitable for lactose-intolerant people to drink. After gelatinization and saccharification treatment, the rice slurry has a delicate texture, and after mixing with milk powder, it can provide a rich mouthfeel similar to milk, while avoiding the lactose intolerance problem caused by milk in traditional milk tea. BRIEF DESCRIPTION OF DRAWINGS

[0025] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings needed in the embodiment description will be briefly introduced. Obviously, the drawings in the following description are some embodiments of the present application, and other drawings can also be obtained by those skilled in the art without creative labor.

[0026] Figure 1 The schematic diagram of the appearance observed on day 0 of the products obtained by example 1, example 2 and comparative example 1 of the present application;

[0027] Figure 2 The schematic diagram of the appearance observed on day 30 of the products obtained by example 1, example 2 and comparative example 1 of the present application;

[0028] Figure 3 The schematic diagram of the appearance observed on day 90 of the products obtained by example 1, example 2 and comparative example 1 of the present application. DETAILED DESCRIPTION

[0029] With reference to the drawings of the embodiments of the present application, the technical solutions in the embodiments of the present application will be described clearly and completely. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments of the present application, all other embodiments obtained by those of ordinary skill in the art without creative work fall within the protection scope of the present application.

[0030] Embodiment 1

[0031] 1. Raw material pre-soaking

[0032] Select millet and corn, mix them according to a mass ratio of 7:3 to obtain a mixture of millet and corn, and soak the mixture of millet and corn and water according to a mass ratio of 1:4 for 1 hour.

[0033] 2. Pulverization and pulping

[0034] Pulverize and pulp the soaked mixture of millet and corn, and obtain a mixture of millet and corn milk after passing through a 70-mesh sieve.

[0035] 3. Liquidization and saccharification

[0036] Pour the milk slurry into a liquidization tank, heat the material liquid to 90℃ by steam, and maintain for 30 minutes to make the starch gelatinize and complete enzymatic hydrolysis more efficiently; then, reduce the temperature to 70℃, add thermostable α-amylase, maintain for 30 minutes, and continuously stir, and then cool to 50℃, at which time the gelatinized and saccharified milk slurry has a solid-liquid ratio of 1:4 (mass ratio), 2% by mass of skimmed milk powder and protease are added, and after uniform stirring, maintain for 1 hour.

[0037] 4. Filtration and sterilization

[0038] Filter the emulsion through a 100-mesh filter screen, and then sterilize, with a sterilization condition of 75℃ for 15 minutes, and then cool to 35℃ by tunnel cooling water to obtain sterilized emulsion; divide the sterilized emulsion into first emulsion and second emulsion, and pour them into No. 1 storage tank and No. 2 storage tank respectively according to a volume ratio of 1:9, so as to precisely control the fermentation temperature of each layer of emulsion in a small tank fermentation manner, and ensure the quality stability of the fermentation process.

[0039] 5. Fermentation

[0040] In the first emulsion of No. 1 storage tank, add 0.85% of wine starter according to the weight of the emulsion, stir uniformly, add Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium according to a proportion of 0.12%, 0.12% and 0.25% by weight of the emulsion, and mix and ferment through a fermentation device. During the fermentation process, control the temperature at 35-37℃ and the time at 3-5 hours, so as to make the probiotics grow fully and produce beneficial metabolites, and then inactivate the enzymes by high temperature to obtain probiotic millet emulsion.

[0041] 6. Tea soup extraction

[0042] East Shuishan black tea, osmanthus, sea buckthorn, jujube kernel are selected and mixed in a mass ratio of 7:1:1:1. The tea leaf raw material is mixed with the first process water in a mass ratio of 1:35, and extracted at 93°C for 3 times, 10 minutes each time. The obtained tea soup is filtered through a 80-90 mesh filter to obtain tea soup extract, and the temperature of the tea soup extract is reduced to 15°C through a plate heat exchanger. The tea soup extract is pumped into an extraction tank, and 1:4 volume of normal temperature second process water is added according to the proportion of the extract, and pumped into a standing tank. The upper layer of tea soup in the standing tank is pumped into a blending tank, and after pumping, 30-40 kg of normal temperature process water is added to the standing tank and pumped into the blending tank. Since the tea soup is prone to astringency at high temperature, this process step can quickly cool the tea soup after extraction, improve efficiency and reduce the astringency of the tea soup.

[0043] 7. Mixing and blending

[0044] The rice milk liquid in No. 1 storage tank and No. 2 storage tank are mixed, and finally the mixed liquid is mixed with the tea soup extract in a volume ratio of 3:6, and an appropriate amount of xylitol is added for blending. Each component is fully blended to form a probiotic fermented rice milk tea with unique flavor and rich nutrition.

[0045] 8. Homogenization

[0046] The probiotic fermented rice milk tea is homogenized by a homogenizer, and the homogenization pressure is 20 MPa. After homogenization, the product is pumped into a heat preservation tank.

[0047] 9. Heat preservation

[0048] The rice milk tea is kept in the heat preservation tank at 60°C, and the liquid in the tank is heat preserved for no more than 60 minutes to obtain the rice milk tea product of Example 1.

[0049] 10. Filling

[0050] High-speed filling machines are used to fill penguin bags, and the sterilization pot is sterilized at a temperature of 120°C for 30 minutes. The penguin bag packaging method is used for mass production. Compared with bottled milk tea on the market, it saves cost and cost in storage and transportation. The opaque penguin bag reduces the influence of light on the stability of the milk tea. In addition, the penguin bag is squeezed and sucked during eating, which has the effect of stirring and homogenizing the sediment during long-term storage of the milk tea, improving the stability of the product.

[0051] 11. Packaging

[0052] After passing through the gold detector, the bags are manually packed into a paper box, one 33*24*16cm paper box can hold 24 bags, each weighing 260g, with a theoretical net weight of 6.24kg. Compared with ordinary milk tea, one box contains 16 bottles*310g, a total of 4.96kg, the single box loading capacity is increased by 25%, and the transportation cost is lower.

[0053] In the embodiment 1, after the mixture of Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium is added to the millet milk and fermented, the fermented milk tea is obtained by mixing the fermented milk tea with the multiple-extracted Dongshuishan Hongcha tea soup, which has the milk taste and avoids the lactose intolerance problem caused by milk, and meets the needs of specific consumer groups.

[0054] Embodiment 2

[0055] 1. Pre-soaking of raw materials

[0056] Millet and corn are selected and mixed in a mass ratio of 7:3 to obtain a millet mixture. The millet mixture and water are soaked in a mass ratio of 1:4 for 1 hour.

[0057] 2. Grinding and pulping

[0058] The soaked millet and corn mixture is ground and pulped, and then passed through a 70-mesh sieve to obtain a millet and corn mixture milk slurry.

[0059] 3. Liquidization and saccharification

[0060] The millet milk slurry is pumped into a liquidization tank, and the material liquid is heated to 95°C by steam, and maintained for 30 minutes to gelatinize the starch. Then the temperature is reduced to 70°C, and high-temperature-resistant α-amylase is added and maintained for 30 minutes with constant stirring. Then the temperature is cooled to 50°C, and at this time, the solid-liquid ratio of the gelatinized and saccharified millet slurry is maintained at 1:4 (mass ratio). Then 1.5% skimmed milk powder and protease are added and maintained for 1 hour.

[0061] 4. Filtration and sterilization

[0062] The milk emulsion is filtered through a 110-mesh filter screen, and then sterilized at 80°C for 15 minutes. Then the temperature is reduced to 35°C by tunnel cooling water to obtain a sterilized milk emulsion. The sterilized milk emulsion is divided into a first milk emulsion and a second milk emulsion, and pumped into No. 1 storage tank and No. 2 storage tank respectively in a volume ratio of 1:9. The fermentation temperature of each layer of milk emulsion is precisely controlled in a small tank fermentation mode to ensure the quality stability of the fermentation process.

[0063] 5. Fermentation

[0064] In the first milk emulsion of No. 1 storage tank, 0.8% of wine starter is added according to the weight of the milk emulsion, and stirred uniformly. Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium are added in a proportion of 0.11%, 0.13% and 0.24% respectively according to the weight of the milk emulsion, and mixed and fermented by a fermentation device. During the fermentation process, the temperature is controlled at 35-37°C, and the time is controlled at 3-5 hours, so that the probiotics can grow fully and produce beneficial metabolites. Then the enzyme is inactivated by high temperature to obtain probiotic millet milk emulsion.

[0065] 6. Tea soup extraction

[0066] Selecting Dongshuishan black tea, osmanthus, sea buckthorn, jujube kernel, and mixing them according to the mass ratio of 7:1:1:1, mixing the tea raw materials with the first process water according to the mass ratio of 1:40, extracting at 90℃ for 3 times, 10 minutes each time, passing the tea soup through an 80-90 mesh filter to obtain tea soup extract, and then passing the tea soup extract through a plate heat exchanger to reduce the temperature of the tea soup extract to 20℃. The tea soup extract is pumped into the extraction tank, 1:4 volume of normal temperature second process water is added according to the proportion of the extract, and pumped into the standing tank. The upper layer of tea soup in the standing tank is pumped into the blending tank, and after pumping is completed, 30-40 kg of normal temperature process water is added to the standing tank and pumped into the blending tank. Because the tea soup is prone to astringency at high temperature, this process step can quickly cool the tea soup after extraction, improve efficiency and reduce the astringency of the tea soup.

[0067] 7. Mixing and blending

[0068] Mix the rice milk liquid in the No. 1 storage tank and the No. 2 storage tank, and finally mix the mixed liquid with the tea soup extract according to a ratio of 4:7, and add an appropriate amount of xylitol for blending. Each component is fully mixed to form a probiotic fermented rice milk tea with unique flavor and rich nutrition.

[0069] 8. Homogenization

[0070] The probiotic fermented rice milk tea is homogenized by a homogenizer, and the homogenization pressure is 23 MPa. After homogenization, it is pumped into a heat preservation tank.

[0071] 9. Heat preservation

[0072] The rice milk tea is kept in the heat preservation tank at 60℃, and the liquid in the tank is heat preserved for no more than 60 minutes to obtain the rice milk tea product of Example 2.

[0073] 10. Filling

[0074] High-speed filling is used to fill penguin bags, and sterilization is carried out in a sterilization pot at a temperature of 120℃ for 35 minutes.

[0075] 11. Packaging

[0076] After passing through the gold detector, each bag is manually packed into a paper box, one 33*24*16cm paper box can contain 24 bags, each bag weighing 260g, and the theoretical net weight is 6.24kg.

[0077] Comparative Example 1

[0078] I. A certain brand of milk tea beverage

[0079] The ingredients are: water, milk powder, whipped cream, oolong tea leaves, and food additives. The preparation process does not involve fermentation.

[0080] II. Stability test

[0081] Test method: The sample was stored at 25℃ in the dark, and the color and delamination were observed regularly. The evaluation criteria were as follows: 0 points (serious delamination / color change), 5 points (slight change), and 10 points (no change).

[0082] The rice milk tea prepared in the above Examples 1 and 2 and Comparative Example 1 was subjected to stability testing in a 35℃ constant temperature oven, and the final testing results are shown in Table 1 and Figure 1 、 Figure 2 、 Figure 3

[0083] Table 1 Stability testing results

[0084]

[0085]

[0086] Precipitation rate test

[0087] The rice milk tea prepared in the above Examples 1 and 2 and Comparative Example 1 was subjected to precipitation rate testing by centrifugation at 3000 rpm for 10 min.

[0088] Precipitation rate (%) = precipitate mass / total mass*100%, and the final testing results are shown in Table 2.

[0089] Table 2 Precipitation rate testing results

[0090]

[0091] Sensory evaluation

[0092] The rice milk tea prepared in the above Examples 1 and 2 and Comparative Example 1 was subjected to sensory evaluation.

[0093] Method: 10 professional evaluators independently scored color (0-10 points), aroma (0-10 points), taste (0-10 points), and flavor (0-10 points), and the average value was taken, and the final comprehensive evaluation results are shown in Table 3.

[0094] Table 3 Sensory evaluation results

[0095]

[0096] The above is only a specific embodiment of the present application, but the protection scope of the present application is not limited thereto. Any person skilled in the art can easily think of various equivalent modifications or replacements within the technical scope disclosed by the present application, and these modifications or replacements should be covered within the protection scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.​

Claims

1. A method for preparing a rice milk milk tea, characterized by, The preparation method comprises the following steps: The rice slurry after gelatinization and saccharification treatment is mixed with milk powder at a solid-liquid ratio of 1:3-6, and sterilized to obtain a sterilized rice milk solution, and the milk powder is added at a mass fraction of 1-2%; The complex bacterial strain is added to the sterilized milk solution for fermentation to obtain a fermented rice milk solution; The fermented rice milk solution is mixed with tea soup and homogenized to obtain the rice milk tea.

2. The rice milk tea preparation method according to claim 1, characterized in that, The sterilized milk solution is divided into a first milk solution and a second milk solution, the volume ratio of the first milk solution to the second milk solution is 1:(8-9), the complex bacterial strain is added to the first milk solution for fermentation, and the fermented solution is mixed with the second milk solution at a volume ratio of (3-4):(6-7) to obtain the fermented rice milk solution.

3. The rice milk tea preparation method according to claim 2, characterized in that, The complex bacterial strain comprises wine yeast, Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium, the wine yeast accounts for 0.8%-1.0% of the weight of the raw material, and the proportion of the Lactobacillus bulgaricus, the Streptococcus thermophilus and the Bifidobacterium is (1-1.5):(1-1.5):(2-3).

4. The rice milk tea preparation method according to claim 1, characterized in that, The fermentation conditions comprise: fermentation at 35-37℃ for 3-5h.

5. The rice milk tea preparation method according to claim 1, characterized in that, The preparation method of the tea soup comprises: The tea leaf raw material is mixed with first process water at a mass ratio of 1:30-40 for extraction, and the tea soup extract is obtained by filtration; The tea soup extract is cooled, pumped into an extraction tank and added with second process water, mixed and then transferred to a standing tank for standing and layering, and the supernatant is pumped into a blending tank; The residual material in the standing tank is added with second process water, mixed and then pumped into the blending tank.

6. The rice milk tea preparation method according to claim 5, characterized in that, The temperature of the first process water is 90-95℃, the temperature of the second process water is normal temperature, and the cooling temperature of the tea soup extract is 15-25℃.

7. The rice milk tea preparation method according to claim 1, characterized in that, The raw material of the rice slurry comprises corn and millet, and the mass ratio of the corn to the millet is 1:(2-3).

8. The rice milk tea preparation method according to claim 1, characterized in that, The gelatinization comprises: the raw material of the rice milk solution is punched into a liquefaction tank, and steam heating is performed at 85-95℃.

9. The rice milk tea preparation method according to claim 1, characterized in that, The saccharification comprises: high-temperature-resistant α-amylase is added, and the temperature is maintained at 60-70℃ for 20-30min.

10. A rice milk milk tea, characterized by, The rice milk tea is prepared by the preparation method of the rice milk tea according to any one of claims 1-9.

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