Milk tea and preparation method

A technology of milk tea and tea leaves, which is applied in the field of milk tea and its preparation, can solve the problems of milk tea taste and single nutrition, and achieve the effects of sweet, sweet and pleasant taste, promoting bone growth, and eliminating constipation

Inactive Publication Date: 2005-03-16
黄汉辉
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the problem of single taste and nutrition of milk tea mentioned above and provide a kind of milk tea and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] Milk tea of ​​the present invention mainly is made up of following composition:

[0019] Creamer 5-8% Milk powder 2-5% Fresh creamer 0.02-1%

[0020] Tea 0.8-3% Condensed milk 0.1-2% Cyclamate 0.05-1.2%

[0021] Sugar 6-10% Honey 0.06-0.18% Water 69.62-85.97%

[0022] The above raw materials are available in the market, among which creamer is non-dairy creamer, which is a powder product produced by mixing, emulsifying and spray drying with hydrogenated vegetable oil and casein as the main raw materials. Its structure is similar to milk powder, so it is also called Creamer is a high-grade raw material widely used in the food industry.

[0023] The fat of non-dairy creamer is vegetable fat, which is essentially different from animal fat. Modern medicine has proved that eating more vegetable fat is more beneficial to human health than animal fat. Therefore, more and more food processing owners have chosen non-dairy creamer, which is not only beneficial to production, b...

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PUM

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Abstract

Disclosed is a milky tea and its preparation thereof, wherein the mass percent of the formula for the raw materials comprises 5-80% of milk extract, 2-5% of milk powder, 0.02-1% of fresh milk extract, 0.8-3% of tea, 0.1-2% of condensed milk, 0.05%-2.2% of sweetener, 0.06-0.18% of bee honey, and 69.62-97% of water. In addition, 6-10 wt% of granulated sugar can also be charged in. The milky tea can be obtained after mixing and shaking raw materials.

Description

【Technical field】 [0001] The invention relates to a kind of tea, in particular to a milk tea and a preparation method thereof. 【Background technique】 [0002] Milk tea currently on the market is a mixture of solid tea essence, milk powder and white sugar. Its taste and nutrition are relatively simple. Chinese patent publication No. CN1059833 discloses a production process of milk tea. It first extracts black tea with high temperature for a short time, and after separating and filtering the juice residue, adds milk powder and white sugar, and after the three are mixed, they are sterilized instantaneously at high temperature. After cooling, it is spray-dried into powder, and finally it is made into granular finished product by one-step granulation technology. The milk tea prepared by the method has improved solubility, but the taste and nutrition of the milk tea are still relatively single. 【Content of invention】 [0003] The present invention aims to solve the problem of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23F3/00
Inventor 黄汉辉石二飞
Owner 黄汉辉
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