Coffee and milk tea dessert prepared by water soaking and formula and preparation method of coffee and milk tea dessert

Abstract

The invention relates to the technical field of food science and processing, and discloses a coffee milk tea dessert prepared by water soaking, and a formula and a preparation method thereof, the coffee milk tea dessert comprises 5-25 parts of tea powder (or coffee powder), 15-45 parts of milk powder, 10-40 parts of sugar, 10-35 parts of edible oil, 30-60 parts of a starch-based raw material, and 1-5 parts of a leavening agent; and the moisture content of the dessert is lower than 5% after the dessert is baked, so that the dessert has the double functions of being crisp when being directly eaten and being quickly disintegrated and dispersed to form a milk tea (coffee) beverage after being brewed with hot water. According to the coffee milk tea dessert prepared by soaking in water as well as the formula and the preparation method of the coffee milk tea dessert, the boundary of a dessert and a beverage is perfectly integrated, and the coffee milk tea dessert as the dessert is crisp and loose in taste and can be dissolved without being chewed vigorously in the mouth; as a drink, the milk tea can be quickly disintegrated by the special structure only by being added into hot water and stirred, all the components are uniformly dispersed in water, and a cup of milk tea (coffee) with smooth taste and full flavor can be recovered within 30 seconds.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food science and processing technology, and particularly relates to a coffee milk tea snack made by water infusion and a formula and a preparation method thereof. BACKGROUND

[0002] In the field of drinks, milk tea is popular due to its rich taste and flavor, and its commercial product forms are increasingly diversified. At present, mainstream milk tea products on the market mainly include ready-to-drink liquid milk tea and solid milk tea powder. Although the ready-to-drink milk tea is convenient to drink, it has a relatively short shelf life and usually needs cold chain transportation and storage, which is high in cost and poor in portability. The solid milk tea powder, such as various instant milk tea, has advantages in portability and storage stability, but its function is extremely single, and it is limited to brewing and drinking. When consumers want to enjoy the pleasure of chewing snacks and drink milk tea at the same time during travel, outdoor activities or fast-paced office work, they have to carry two kinds of products at the same time, which is quite inconvenient.

[0003] In the field of snacks, there are some snacks containing tea ingredients on the market, such as matcha biscuits and black tea cookies, but their design concept and product structure are completely for the single purpose of "direct consumption". In order to obtain good setting ability, crispness or toughness of taste, such products usually use high-gluten flour and form a dense gluten network through sufficient kneading and leavening, or use a high-oil high-sugar formula to shape a crisp structure. Such dense or too hard crisp structure makes it difficult to disperse and dissolve in hot water, and it is easy to form lumps when brewing, so it cannot be restored to a cup of beverage with uniform texture and smooth taste. Therefore, there is a lack of an innovative product that can truly break the boundary between "snacks" and "drinks" and achieve "one product for two purposes" in the prior art.

[0004] The same situation also exists in coffee products. SUMMARY

[0005] The present application aims to provide a coffee milk tea snack made by water infusion and a formula and a preparation method thereof to solve the problems in the background art.

[0006] In order to solve the above technical problems, the present application solves the problems by the following technical scheme: a coffee milk tea snack made by water infusion is made from raw materials including the following weight parts: tea powder (or coffee powder) 5-25 parts, milk powder 15-45 parts, sugar 10-40 parts, edible oil 10-35 parts, starch-based raw material 30-60 parts, and leavening agent 1-5 parts; and the snack has a water content of less than 5% after baking.

[0007] Preferably, it further contains 0-20 parts of flavoring ingredients selected from one or more of nut powder, fruit freeze-dried powder, cocoa powder, five-grain powder and freeze-dried milk tea small material particles.

[0008] Preferably, the starch-based raw material is at least two of low-gluten flour, glutinous rice flour, corn starch, and potato starch.

[0009] Preferably, the leavening agent is a composite chemical leavening agent, comprising sodium bicarbonate and an acid salt.

[0010] Preferably, the interior of the snack is a loose porous structure that is completely disintegrated in 90℃ hot water in 30 seconds.

[0011] A method for making a coffee milk tea snack by water infusion, further comprising the following steps:

[0012] S1: uniformly dry-mix tea powder (or coffee powder), milk powder, sugar, starch-based raw material, and leavening agent to obtain a premix powder;

[0013] S2: add edible oil to the premix powder and lightly knead to form a loose dough, avoiding over-kneading;

[0014] S3: press the dough into a shape to obtain a raw biscuit blank;

[0015] S4: segmentally bake the raw biscuit blank, with the first stage being baked at 160-180℃ for 5-10 minutes and the second stage being baked at 140-150℃ for 10-20 minutes, so that the moisture content of the final product is reduced to below 5%.

[0016] Preferably, the loose dough in S2 is in a sandy or granular state.

[0017] Preferably, the total baking time in S4 is 15-30 minutes.

[0018] Compared with the prior art, the present application has the following beneficial effects:

[0019] 1. The present application perfectly integrates the boundaries of "snacks" and "drinks". As a snack, it has a crisp and loose texture and can be dissolved without chewing. As a drink, it only needs to be stirred in hot water, and its special structure can quickly disintegrate, with all ingredients uniformly dispersed in the water, so that a cup of smooth and flavorful milk tea (coffee) can be restored in 30 seconds.

[0020] 2. The present application creates a large number of interconnected micro-porous structures in the product interior through the selection of low-gluten starch-based raw materials, loose kneading process, and the combination of composite leavening agents and segmented baking. This structure not only gives the product excellent crispness and "dissolves on entry" feeling, but more importantly, provides a rapid penetration and structure destruction path for hot water, realizing the rapid transformation from solid to liquid.

[0021] 3. This invention greatly satisfies the needs of various scenarios such as modern fast-paced life, outdoor travel, and office leisure. Consumers do not need to carry snacks and drinks separately. One product can solve both needs, which is convenient and efficient.

[0022] 4. The basic formula provides a stable platform, and by changing the type of tea powder (or coffee powder) and adding different flavorings, dozens or even hundreds of different flavor series products can be easily derived. Detailed Implementation

[0023] Unless the context clearly indicates otherwise, nouns without quantifiers and nouns modified by "the" include singular and plural indicators of persons / kinds.

[0024] As used in the specification and claims, the terms “comprising,” “including,” “having,” “may,” “containing,” and variations thereof are open transitional phrases, terms, or words that require the presence of a specified ingredient / step and allow the presence of other ingredients / steps. However, such a description should be interpreted as also describing the composition or method as consisting of the ingredients / steps listed “by” and “substantially by,” which allows only the specified ingredient / step and any unavoidable impurities that may arise therefrom to be present, and excludes other ingredients / steps.

[0025] The numerical values ​​in the specification and claims of this application should be understood to include the same numerical values ​​when reduced to the same number of significant figures and numerical values ​​that differ from the stated values ​​by less than the experimental error of conventional measurement techniques used to determine the stated values ​​of the type described in this application.

[0026] All ranges disclosed herein include the endpoints referred to and can be combined independently (e.g., the range “2 g to 10 g” includes the endpoints 2 g and 10 g, as well as all intermediate values).

[0027] The terms “about” and “approximately” can be used to include any numerical value that may vary without altering its fundamental function. When used with a range, “about” and “approximately” also disclose a range defined by the absolute values ​​of its two endpoints; for example, “about 2 to about 4” also discloses a range of “2 to 4”. Typically, the terms “about” and “approximately” can refer to ±10% of the indicated number. However, for temperature, the term “approximately” refers to ±1°C.

[0028] Unless otherwise expressly stated, the percentage of elements shall be considered as the weight percentage of the alloy.

[0029] This disclosure may relate to temperatures for certain method steps. It should be noted that these parameters generally refer to the temperature set by the heat source (such as a furnace), and not necessarily the temperature that the heated material must reach.

[0030] A coffee-infused milk tea dessert made from water is prepared from the following ingredients in parts by weight:

[0031] Tea powder (or coffee powder): 5-25 parts;

[0032] Milk powder: 15-45 servings;

[0033] Sugar: 10-40 parts;

[0034] Cooking oil: 10-35 parts;

[0035] Starch-based raw materials: 30-60 parts;

[0036] Leavening agent: 1-5 parts;

[0037] Flavoring ingredients: 0-20 servings.

[0038] Furthermore, the preferred range and specific selection of each raw material are as follows:

[0039] Tea powder: preferably 8-18 parts, which can be one or more of Assam black tea powder, Ceylon black tea powder, matcha powder, green tea powder, oolong tea powder, and jasmine tea powder. Its particle size is preferably passed through a 200-mesh sieve to ensure a delicate taste and solubility during brewing; coffee powder can be one or more of light, medium, or dark roast Arabica or Robusta instant coffee powder.

[0040] Milk powder: 20-35 parts are preferred. It can be whole milk powder, skim milk powder or non-dairy creamer. Whole milk powder has a richer flavor, while non-dairy creamer can provide better emulsification and shaping effects.

[0041] Sugar: 15-30 parts are preferred. It can be white sugar, powdered sugar, brown sugar powder, trehalose, maltitol, etc. Powdered sugar helps the product achieve a "melt-in-your-mouth" texture.

[0042] Cooking oil: 15-25 parts are preferred. It can be corn oil, soybean oil, coconut oil, or butter (after melting). Too low an oil content will make the product too hard and difficult to brew; too high an oil content will make it too crumbly and difficult to shape.

[0043] Starch-based raw materials: preferably 35-50 parts, which are the key to forming the product skeleton, including but not limited to one or more of low-gluten flour, glutinous rice flour, corn starch, potato starch, and pregelatinized starch. It is preferred that low-gluten flour and corn starch are compounded in a ratio of (3:1) to (1:1) to reduce gluten formation and increase looseness.

[0044] Leavening agent: preferably 1.5-3 parts, including biological leavening agent (such as yeast) and / or chemical leavening agent. The present invention preferably uses a compound chemical leavening agent, which is composed of sodium bicarbonate (baking soda) and acidic substances (such as disodium dihydrogen pyrophosphate, potassium hydrogen tartrate, citric acid), which can generate a large amount of gas during baking and form a uniform honeycomb pore structure.

[0045] Flavoring ingredients: 5-15 parts are preferred, including but not limited to nut powder (peanut powder, almond powder), freeze-dried fruit powder (strawberry powder, mango powder), cocoa powder, multigrain powder (red bean powder, oat powder), and freeze-dried miniature milk tea toppings (such as microcrystalline pearls, red bean pieces, grass jelly pieces).

[0046] A method for making coffee milk tea desserts by steeping water includes the following steps:

[0047] S1: Raw material pretreatment and mixing: Place all powdered raw materials such as tea powder (or coffee powder), milk powder, sugar, starch-based raw materials, and leavening agents into a mixer and dry mix at low speed for 5-15 minutes until completely mixed and uniform to form a premixed powder. The uniformity of this step is the key to ensuring consistent product taste and uniform brewing.

[0048] S2: Dough kneading: Slowly add cooking oil to the premixed powder, first mix at low speed, then switch to hand kneading until a loose, uniform, and dry powder-free "sand-like" or "granular" dough is formed. Note: Do not over-knead in this step to avoid the starch-based raw materials producing too much gluten, which will affect the final loose structure and brewing properties.

[0049] S3: Shaping and Pressing: Transfer the loose dough to the work surface, gently gather it, and then roll it out with a rolling pin or pasta machine into a uniform sheet with a thickness of 0.5-1.5 cm. Then press it into shape using a mold, which can be round, square, or other shapes, to obtain the raw dough.

[0050] S4: High-temperature rapid baking: Arrange the raw dough pieces neatly on a baking tray and place them in a preheated oven for segmented baking:

[0051] First stage: Bake at 160-180℃ for 5-10 minutes to allow the leavening agent to react quickly, and the dough to set and expand;

[0052] Second stage: Reduce the temperature to 140-150℃ and continue baking for 10-20 minutes to thoroughly dry the inside of the biscuit, form a crisp texture, and prevent the outside from burning.

[0053] The total baking time should be controlled within 15-30 minutes. The moisture content of the baked product should be controlled at 3%-5%, which is a key indicator for achieving "crushable by hand" and rapid rehydration.

[0054] Final Cooling and Packaging: After baking, immediately transfer the product to a cooling rack for forced air cooling or natural cooling to room temperature, and then immediately seal and package it to prevent moisture absorption.

[0055] Example 1: Classic Original Milk Tea Pastry

[0056] Recipe: 12 parts Assam black tea powder, 28 parts whole milk powder, 22 parts powdered sugar, 40 parts low-gluten flour, 8 parts corn starch, 2.5 parts compound leavening agent (baking soda: disodium dihydrogen pyrophosphate = 2:1), and 20 parts corn oil.

[0057] Preparation method:

[0058] S1: Pour all powdered ingredients (black tea powder to leavening agent) into a vertical mixer and dry mix at low speed for 10 minutes.

[0059] S2: Slowly add corn oil, mix at low speed for 2 minutes, then remove and gently knead by hand into a loose dough.

[0060] S3: Roll out the dough to 0.8cm thickness and cut out the dough pieces using a 4cm diameter round mold.

[0061] S4: Place the dough in an oven preheated to 170℃, bake at 170℃ for 8 minutes, then reduce the temperature to 150℃ and bake for 12 minutes.

[0062] S5: After being taken out of the oven, it is quickly transferred to an air cooler to be cooled to below 25°C. The moisture content is tested to be 3.8%, and then it is packaged in an aluminum foil bag filled with nitrogen.

[0063] Product characteristics: The finished product is golden in color and has an extremely crumbly texture. It can be easily crushed into fine powder with a gentle pinch. Take 3 pieces (about 40g) into a cup, pour in 200mL of hot water above 90℃, stir for about 25 seconds, and you will get a cup of fragrant and smooth original milk tea with no lumps at the bottom of the cup.

[0064] Example 2: Matcha Red Bean Granule Milk Tea Shortbread

[0065] Recipe: 8 parts matcha powder, 30 parts whole milk powder, 18 parts powdered sugar, 35 parts low-gluten flour, 10 parts glutinous rice flour, 2 parts compound leavening agent, 22 parts coconut oil, and 10 parts freeze-dried red bean granules.

[0066] Preparation method:

[0067] S1: After the powdered ingredients are mixed evenly, add coconut oil and knead into a dough. Finally, gently mix in the red bean granules to avoid breaking them.

[0068] S2: Formed into a 1cm thick square billet.

[0069] S3: First bake at 165℃ for 7 minutes, then bake at 145℃ for 15 minutes, and bake in stages.

[0070] S4: The moisture content after cooling is 4.2%.

[0071] Product Features: When consumed directly, the aroma of matcha complements the subtle sweetness of red bean granules, creating a rich flavor. When brewed, it yields a cup of matcha-flavored red bean milk tea. The red bean granules soften appropriately in hot water, adding to the enjoyment of chewing the beverage.

[0072] Comparative Example: Traditional Tea-Flavored Biscuits

[0073] High-gluten flour is used, and the dough is kneaded and proofed thoroughly to form a strong gluten network, resulting in a dense and firm product structure after baking.

[0074] Results: When eaten directly, it has a hard and crunchy texture and requires vigorous chewing. When brewed, hot water has difficulty penetrating it. After prolonged stirring, only the surface dissolves, while the inside forms stiff, lumpy lumps that cannot be restored to a homogeneous beverage.

[0075] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A coffee / milk tea dessert made by steeping in water, characterized in that, It is made from the following ingredients in parts by weight: 5-25 parts tea powder (or coffee powder), 15-45 parts milk powder, 10-40 parts sugar, 10-35 parts edible oil, 30-60 parts starch-based raw material, and 1-5 parts leavening agent; and the moisture content of the pastry is less than 5% after baking, so that it has the dual function of being crispy when eaten directly and being able to quickly disintegrate and disperse to form a milk tea (coffee) beverage after being brewed with hot water.

2. The coffee milk tea dessert made by water brewing according to claim 1, characterized in that: It also contains 0-20 portions of flavoring ingredients, which are selected from one or more of the following: nut powder, freeze-dried fruit powder, cocoa powder, multigrain powder, and freeze-dried milk tea topping granules.

3. The coffee milk tea dessert made by water brewing according to claim 1, characterized in that: The starch-based raw material is a blend of at least two of the following: low-gluten flour, glutinous rice flour, corn starch, and potato starch.

4. The coffee milk tea dessert made by water brewing according to claim 1, characterized in that: The leavening agent is a composite chemical leavening agent containing sodium bicarbonate and an acidic salt.

5. A coffee milk tea dessert made by water brewing according to claim 1, characterized in that: The interior of the pastry has an interconnected, loose, porous structure, which completely disintegrates within 30 seconds in 90°C hot water.

6. A method for preparing coffee milk tea snacks by steeping in water, characterized in that, The method applied to a water-brewing coffee milk tea dessert according to any one of claims 1-5 further includes the following steps: S1: Dry mix tea powder (or coffee powder), milk powder, sugar, starch-based raw materials, and leavening agent evenly to obtain premixed powder; S2: Add cooking oil to the premixed powder and knead gently to form a loose dough, avoiding over-kneading; S3: Press the dough into shape to obtain raw dough pieces; S4: The raw dough is baked in stages. The first stage is baked at 160-180℃ for 5-10 minutes, and the second stage is baked at 140-150℃ for 10-20 minutes, so that the moisture content of the final product is reduced to below 5%.

7. The method for preparing coffee milk tea snacks by water brewing according to claim 6, characterized in that: The loose dough described in step S2 is sandy or granular.

8. The method for preparing coffee milk tea snacks by water brewing according to claim 6, characterized in that: The total baking time described in step S4 is 15-30 minutes.

9. The use of the water-brewing coffee milk tea snack as described in any one of claims 1-5 in the preparation of ready-to-eat shortbread snacks or instant milk tea (coffee) beverages.

10. A milk tea (coffee) beverage made by steeping coffee milk tea snacks made by any one of claims 1-5 in hot water.