Fresh milk tea and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to fresh milk tea and a preparation method thereof. The fresh milk tea provided by the invention is prepared from the following raw materials in parts by mass: 820-850 parts of milk and 130-150 parts of a tea concentrated solution, when the fresh milk tea is prepared, firstly, the tea concentrated solution is added into milk to be dissolved, and then homogenization and sterilization are performed; the material melting temperature is 15-35 DEG C; the parameter of the homogenization is 200 to 260 bar; the sterilization parameters are as follows: 121-130 DEG C and 3-6 s. According to the method provided by the invention, denaturation of the tea concentrated solution with relatively high acidity and protein in milk at high temperature can be reduced, and particle size distribution and taste smoothness of a product system are guaranteed; and the product can ensure the stability of the system under the condition of not adding a stabilizer, and a simple formula is achieved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to fresh milk tea and a preparation method thereof. Background Art

[0002] In recent years, street-drinking milk tea has become popular in the streets and alleys, and chain milk tea shops of various brands have emerged in an endless stream, with a large number of consumer fans. In addition to freshly made flavored milk tea, the industry has also continuously innovated RTD (ready-to-drink) milk tea. Compared with ready-to-drink milk tea, it has the advantages of being easy to carry and having a certain shelf life, and does not require waiting in line at the store. Unlike street-drinking shops that make and drink milk tea on the spot, it is difficult for RTD milk tea to have the same fresh taste and flavor as street-drinking fresh milk tea while achieving a long shelf life. In addition, since the concentrated tea extract generally has a low pH, it is easier to cause protein denaturation of part of the milk during the industrial production and processing process, resulting in an increase in the particle size of the milk, a significant decrease in the smoothness of the taste, and a serious impact on the drinking taste and tissue state stability of the product during the shelf life. Therefore, it is necessary to improve and adjust the production and processing technology of RTD ready-to-drink fresh milk tea to achieve the retention of the flavor of the milk tea and the smoothness of the taste, while ensuring the stability of the product tissue state during the shelf life of the product. In view of this, the present invention is specially proposed. Summary of the invention

[0003] In order to solve the above technical problems, the present invention provides a fresh milk tea and a preparation method thereof.

[0004] Specifically, the technical solution of the present invention is as follows: In a first aspect, the present invention provides a fresh milk tea, wherein the raw materials for its preparation include, by mass, 820-850 parts of milk and 130-150 parts of tea concentrate; when preparing the fresh milk tea, the tea concentrate is first added to the milk for mixing, and then homogenized and sterilized; the temperature of the mixing is 15-35°C; the homogenization parameter is 200-260bar; the sterilization parameter is 121-130°C, 3-6s.

[0005] The method provided by the present invention comprehensively optimizes the chemical temperature, homogenization parameters and sterilization parameters in the processing technology of fresh milk tea. Compared with the various food additives commonly used in traditional modulated milk, such as gellan gum, carrageenan, sodium carboxymethyl cellulose, microcrystalline cellulose, monoglyceride, sucrose ester, modified starch, etc., as stabilizing system additives. The method provided by the present invention reduces the overall heat index of the product through reasonable formulation and process optimization of chemical temperature, homogenization parameters and sterilization parameters, thereby ensuring the stability of the product system without adding stabilizers and achieving a simple formula. Furthermore, the formula of conventional milk tea is complex, and the chemical temperature needs to be maintained at 60-80°C to ensure sufficient chemical materials. The method provided by the present invention completes the chemical processing of tea raw materials under relatively low temperature conditions, combined with the optimized high-temperature sterilization process, compared with UHT ultra-high temperature sterilization, the damage and loss of tea aromatic substances in the product are less, and the tea fragrance and flavor in the product can be effectively retained. The method provided by the present invention can not only retain the flavor substances in the tea leaves themselves and improve the taste of the product, but also reduce the denaturation of the high acidity of the tea raw materials themselves with the protein in the milk at high temperature, thereby ensuring the particle size distribution and smooth taste of the product system.

[0006] Preferably, in the present invention, the milk can be low-fat milk, and the fat content of the low-fat milk is preferably between 1.0 and 1.5%.

[0007] Preferably, in the present invention, the temperature of the chemical material is 15-25°C.

[0008] Preferably, in the present invention, the sterilization parameters are 123-128° C., 3-5 s.

[0009] Preferably, in the present invention, the material preparation comprises the following steps: adding the tea concentrate to the milk at 15-35°C, cyclically shearing for 5-20 minutes, and cooling to 4-15°C for standby use.

[0010] Preferably, in the present invention, the raw materials for preparing the fresh milk tea further include a sweet ingredient, and the sweet ingredient is selected from sugar, sugar substitute or fruit juice.

[0011] Preferably, in the present invention, the sweet ingredient is xylitol; the amount of xylitol used is 20-30 parts by mass.

[0012] Preferably, in the present invention, the raw materials for preparing the fresh milk tea further include lactase; and the amount of lactase used is ≤0.1 parts by mass.

[0013] Preferably, in the present invention, no stabilizer component is added to the raw materials for preparing the fresh milk tea.

[0014] Preferably, in the present invention, the particle size of the fresh milk tea is less than 1.0 as measured by a Beckman LS 13320 laser diffraction particle size analyzer; and / or, the stability clarity index of the fresh milk tea is less than 1.6 as measured by a LUM stability analyzer; and / or, the viscosity of the fresh milk tea is less than 4.5 as measured by an ANTONPAAR rheometer (the stability clarity index and viscosity index of the sample to be tested are measured immediately after sample preparation, and the stability clarity index is to measure the dynamic changes of the sample tissue state within 24 hours).

[0015] In a second aspect, the present invention provides a method for preparing the fresh milk tea described in the first aspect, comprising: first adding tea concentrate to milk for mixing, and then homogenizing and sterilizing; the temperature of the mixing is 15-35°C; the homogenization parameter is 200-260bar; the sterilization parameter is 121-130°C, 3-6s.

[0016] Beneficial effects:

[0017] The present invention provides a fresh milk tea and a preparation method thereof. The raw materials for preparing the fresh milk tea include, by mass, 820-850 parts of milk and 130-150 parts of tea concentrate. When preparing the fresh milk tea, the tea concentrate is first added to the milk for mixing, and then homogenized and sterilized. The temperature of the mixing is 15-35°C. The homogenization parameter is 200-260 bar. The sterilization parameter is 121-130°C, 3-6s. The method provided by the present invention can reduce the protein denaturation in milk caused by the excessive acidity of the tea concentrate, and ensure the particle size distribution and smoothness of the product system. The product can ensure the stability of the system without adding a stabilizer, and at the same time, achieve low sugar and fat reduction, and a simple formula. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the drawings required for use in the embodiments or the description of the prior art will be described below.

[0019] Figure 1 It is a schematic diagram of the equipment process of fresh milk tea processing of the present invention. DETAILED DESCRIPTION

[0020] The present invention provides a fresh milk tea and a preparation method thereof. By means of low-temperature materialization and high-temperature sterilization, the temperature of milk is firstly lowered before adding tea concentrate, so as to reduce the reaction of high-acid tea concentrate with protein in milk at high temperature, thereby ensuring the particle size of the product system and the smooth taste of the finished product. Meanwhile, combined with the subsequent optimized homogenization and sterilization process, zero addition of stabilizer is achieved while ensuring the shelf life stability and simple formula of the product.

[0021] In some of the more specific embodiments, the raw materials for milk tea provided by the present invention include, by weight: 820 to 850 parts of whole milk, 20 to 30 parts of xylitol, and 130 to 150 parts of tea concentrate. The preparation method comprises the following steps: 1) Chemical material: partially defatted an appropriate amount of raw milk, heated to 15-35°C, added xylitol from the mouth of the high shear machine, and then slowly added tea concentrate, circulated shearing for 5-20 minutes, cooled to 4-15°C, and set aside. 2) Constant volume: replenish the milk required for constant volume according to the amount of ingredients. 3) Homogenization: homogenize the liquid in the constant volume tank through a homogenizer, and the homogenization parameters are 200bar-260bar. 4) Sterilization: the homogenized liquid is sterilized by a tube sterilizer, and the sterilization parameters are 121-130°C / 4-6s. 5) Filling: after cooling, it is filled by a filling machine.

[0022] In some of the more specific and preferred embodiments, the raw materials for fresh milk tea provided by the present invention include, by mass, 820 to 850 parts of low-fat milk, 20 to 30 parts of xylitol, and 130 to 150 parts of tea concentrate. The preparation method comprises the following steps: 1) Chemical material: partially skim an appropriate amount of raw milk and heat it to 15-35°C, add xylitol from the mouth of the high shear machine, and then slowly add the tea concentrate, circulate shear for 5-20 minutes, cool to 4-15°C, and set aside. 2) Constant volume: replenish the milk required for constant volume according to the amount of ingredients. 3) Homogenization: homogenize the liquid in the constant volume tank through a homogenizer, and the homogenization parameters are 200bar-260bar. 4) Sterilization: the homogenized liquid is sterilized by a tube sterilizer, and the sterilization parameters are 121-130°C / 4-6s. 5) Filling: after cooling, it is filled by a filling machine.

[0023] Further preferably, the raw materials for fresh milk tea provided by the present invention include, by mass, 820 parts of low-fat milk, 30 parts of xylitol, and 150 parts of original leaf oolong tea concentrate. The preparation method comprises the following steps: 1) Chemical material: partially skim an appropriate amount of raw milk and heat it to 20-25°C, add xylitol from the mouth of the high shear machine, and then slowly add the tea concentrate, circulate shear for 10-15 minutes, cool to 4-15°C, and set aside. 2) Constant volume: replenish the milk required for constant volume according to the amount of ingredients. 3) Homogenization: homogenize the constant volume tank liquid through a homogenizer, and the homogenization parameters are 220bar-260bar. 4) Sterilization: the homogenized liquid is sterilized by a tube sterilizer, and the sterilization parameters are 123-128°C / 3-5s. 5) Filling: after cooling, it is filled by a filling machine. The fresh milk tea prepared by the method has a full fusion of tea aroma and milk aroma, rich tea aroma, mellow milk aroma, good texture, smooth and refreshing taste, and better texture state maintenance during the shelf life.

[0024] In other more specific and preferred embodiments, the raw materials of fresh milk tea provided by the present invention include, by mass, 849.9 parts of low-fat milk, 150 parts of tea concentrate, and 0.1 parts of lactase. The preparation method comprises the following steps: 1) Chemical material: After partially defatting all the raw milk ingredients, heat it to 55-60°C, add lactase for hydrolysis, keep it for 30-40 minutes, then cool it to 20-25°C, add tea concentrate and slowly add it from the high shear machine tank port, circulate shear for 5-20 minutes, cool it to 4-15°C, and set it aside. 2) Constant volume: replenish the low-fat milk required for constant volume according to the amount of ingredients. 3) Homogenization: homogenize the constant volume tank liquid through a homogenizer, and the homogenization parameters are 200bar-260bar. 4) Sterilization: The homogenized liquid is sterilized by a tube sterilizer, and the sterilization parameters are 123-128°C / 3-5s. 5) Filling: After cooling, the tea is filled in a filling machine. The fresh milk tea prepared by this method is lactose-free fresh milk tea, which uses the original sweetness of lactose decomposition in milk and combines it with the unique flavor of the original tea leaves. It can neutralize the bitterness of the tea soup without adding extra or less sugar substitutes, and maintains a good texture state during the shelf life.

[0025] The raw materials of the fresh milk tea provided by the present invention include low-fat milk, tea concentrate, and optionally sugar, sugar substitute, fruit juice, lactase, etc. The raw materials are mixed according to the above preparation method to obtain a fresh milk tea product with better taste and flavor and more stable properties.

[0026] In addition to the above raw materials, those skilled in the art may further add other raw ingredients according to actual needs. The other raw ingredients are preferably fully mixed with milk at high temperature, and then the temperature of the milk is reduced to below 20°C before adding the tea concentrate.

[0027] The present invention does not particularly limit the sources of the raw materials, and they can be obtained through conventional commercial channels in the field.

[0028] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described clearly and completely below. 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.

[0029] The endpoints and any values ​​of the ranges disclosed in this specification are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this article.

[0030] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "specific implementations", or "some specific implementations" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the embodiment of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0031] In the examples provided in this specification, if no specific techniques or conditions are specified, the techniques or conditions described in the literature in this field or the product instructions are used. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased through regular channels.

[0032] Example 1 This embodiment provides a fresh milk tea.

[0033] The raw materials for preparing the fresh milk tea provided in this embodiment are: 820 parts by weight of low-fat milk, 150 parts by weight of original leaf oolong tea concentrate, and 30 parts by weight of xylitol.

[0034] This embodiment provides a method for preparing the fresh milk tea.

[0035] The preparation method provided in this embodiment comprises the following steps: 1) Chemical ingredients: partially skim the raw milk and heat it to 15-35℃. Add xylitol and whole leaf oolong tea concentrate in sequence from the high shear machine. Shear for 5-20 minutes in a cycle. Cool to 4-15℃ and set aside.

[0036] 2) Make up the volume: Add the raw milk required for the make up volume according to the amount of ingredients.

[0037] 3) Homogenization: homogenize the liquid in the constant volume tank through a homogenizer with a homogenization parameter of 200bar-260bar.

[0038] 4) Sterilization: The homogenized liquid is sterilized by a tube sterilizer with the sterilization parameters of 121-130℃ / 4-6s.

[0039] 5) Filling: After cooling, it is filled by a filling machine.

[0040] Example 2 The difference between this embodiment and embodiment 1 is only that the raw materials are different.

[0041] The raw materials for preparation in this embodiment are: 850 parts by weight of low-fat milk, 130 parts by weight of original leaf oolong tea concentrate, and 20 parts by weight of xylitol.

[0042] Example 3 The raw materials for preparing the fresh milk tea provided in this embodiment are: 820 parts by weight of low-fat milk, 150 parts by weight of original leaf oolong tea concentrate, and 30 parts by weight of xylitol.

[0043] This embodiment provides a method for preparing the fresh milk tea.

[0044] The preparation method provided in this embodiment comprises the following steps: 1) Chemical ingredients: partially skim the raw milk and heat it to 20-25℃. Add xylitol and whole leaf oolong tea concentrate from the high shear machine in sequence. Shear for 5-20 minutes in a cycle. Cool to 4-15℃ and set aside.

[0045] 2) Make up the volume: Add the milk required for the make up volume according to the amount of ingredients.

[0046] 3) Homogenization: homogenize the liquid in the constant volume tank through a homogenizer with a homogenization parameter of 220bar-240bar.

[0047] 4) Sterilization: The homogenized liquid is sterilized by a tube sterilizer with the sterilization parameters of 123-128℃ / 3-5s.

[0048] 5) Filling: After cooling, it is filled by a filling machine.

[0049] Example 4 The difference between this embodiment and embodiment 3 is only that the raw materials are different.

[0050] The raw materials for preparation in this embodiment are: 850 parts by weight of low-fat milk, 130 parts by weight of original leaf oolong tea concentrate, and 20 parts by weight of xylitol.

[0051] Example 5 This embodiment provides a fresh milk tea.

[0052] The raw materials for preparing the fresh milk tea provided in this embodiment are: 849.9 parts by weight of low-fat milk, 150 parts by weight of original leaf oolong tea concentrate, and 0.1 parts by weight of lactase.

[0053] This embodiment provides a method for preparing the fresh milk tea.

[0054] The preparation method provided in this embodiment comprises the following steps: 1) Chemical processing: partially skim all the raw milk and heat it to 55-60℃, add lactase to hydrolyze it, keep it for 30-40 minutes, then cool it to 20-25℃, add the original leaf oolong tea concentrate slowly from the high shear machine, circulate shear for 5-20 minutes, cool it to 4-15℃ and set aside.

[0055] 2) Make up the volume: Add the milk required for the make up volume according to the amount of ingredients.

[0056] 3) Homogenization: homogenize the liquid in the constant volume tank through a homogenizer with a homogenization parameter of 220bar-240bar.

[0057] 4) Sterilization: The homogenized liquid is sterilized by a tube sterilizer with the sterilization parameters of 121-130℃ / 4-6s.

[0058] 5) Filling: After cooling, it is filled by a filling machine.

[0059] Example 6 This embodiment provides a fresh milk tea.

[0060] The raw materials for preparing the fresh milk tea provided in this embodiment are: 820 parts by weight of whole milk, 150 parts by weight of original leaf oolong tea concentrate, and 30 parts by weight of xylitol.

[0061] This embodiment provides a method for preparing the fresh milk tea.

[0062] The preparation method provided in this embodiment comprises the following steps: 1) Chemical ingredients: Heat the raw milk to 15-35℃, add xylitol and whole leaf oolong tea concentrate in sequence from the high shear machine, circulate shear for 5-20 minutes, cool to 4-15℃, and set aside.

[0063] 2) Make up the volume: Add the milk required for the make up volume according to the amount of ingredients.

[0064] 3) Homogenization: homogenize the liquid in the constant volume tank through a homogenizer with a homogenization parameter of 200bar-260bar.

[0065] 4) Sterilization: The homogenized liquid is sterilized by a tube sterilizer with the sterilization parameters of 121-130℃ / 4-6s.

[0066] 5) Filling: After cooling, it is filled by a filling machine.

[0067] Comparative Examples 1-6 Comparative Examples 1-6 respectively provide a kind of fresh milk tea, and the raw material formula and preparation method thereof are shown in Table 1 below.

[0068] Table 1

[0069] In Table 1, the milk used in Comparative Examples 1-5 is low-fat milk, and the milk used in Comparative Example 6 is whole milk. The preparation method of Comparative Example 1-2 is different from the preparation method of Example 1-2 only in that: Comparative Examples 1 and 2 both use conventional high-temperature chemical processes. The preparation method of Comparative Example 3-4 is different from the preparation method of Example 3-4 only in that: a raw material with sodium bicarbonate as an acid-base regulator is added. The preparation method of Comparative Example 5 is different from the preparation method of Example 3-4 only in that: the sterilization process uses UHT ultra-high temperature sterilization process. The preparation method of Comparative Example 6 is different from the preparation method of Example 6 only in that: a conventional high-temperature chemical process is used. Among them, the chemical temperature of "conventional high-temperature chemical" is 60-80°C. "Adding acid-base regulator" means: the tea concentrate is adjusted to pH above 5.5 with sodium bicarbonate, and then added to the milk for chemical processing. "UHT ultra-high temperature sterilization" means using 137~141°C, 3~5s sterilization parameters.

[0070] Experimental Example 1 This experimental example tests particle size, viscosity and stability.

[0071] The particle size and stability of the products of Examples 1-6 and Comparative Examples 1-6 were tested respectively, wherein the particle size was measured using a Beckman LS13320 laser diffraction particle size analyzer, the viscosity was measured using an ANTONPAAR rheometer, and the stability was measured using a LUM stability analyzer.

[0072] The results are shown in Table 2.

[0073] Table 2

[0074] Comparative Examples 1, 2, and 6 use conventional high-temperature chemical processes, and their product particle size and stability are significantly different from those of Examples 1, 2, and 6, and there is obvious fat floating; Comparative Examples 3 and 4 are compared with Examples 3 and 4, and the raw materials are acid-base adjusted by sodium bicarbonate before addition, and the particle size and stability are significantly different compared with Examples 3 and 4. The particle size and stability clarification index of the products of Examples 1-6 are good, among which Examples 3 and 5 have the highest comprehensive evaluation of viscosity, particle size and product stability.

[0075] Experimental Example 2 In this experimental example, sensory evaluation was measured.

[0076] The samples of Examples 1-6 and Comparative Examples 1-6 were subjected to sensory evaluation by the general public. A consumer taste test was adopted: a comprehensive score was given to the test samples, with a full score of 10 points, and 25 people were selected to take the average score. The score results are shown in Table 3 below.

[0077] Table 3

[0078] As can be seen from Table 3, Examples 1-6 have good comprehensive performances in terms of frankincense, cooking flavor, tea flavor, aftertaste and smoothness, among which Examples 3 and 5 have the highest comprehensive performances in terms of smoothness and aftertaste.

[0079] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. Fresh milk tea, characterized in that: The raw materials for its preparation include, by mass, 820-850 parts of milk and 130-150 parts of tea concentrate. When preparing the fresh milk tea, the tea concentrate is first added to the milk for mixing, and then homogenized and sterilized. The temperature of the mixing is 15-35°C; the homogenization parameter is 200-260bar; and the sterilization parameter is 121-130°C, 3-6s.

2. The fresh milk tea according to claim 1, characterized in that: The temperature of the chemical material is 15-25°C.

3. The fresh milk tea according to claim 1, characterized in that: The sterilization parameters are 123-128° C., 3-5 s.

4. The fresh milk tea according to claim 1, characterized in that: The material preparation comprises the following steps: adding tea concentrate into milk at 15-35° C., cyclically shearing for 5-20 minutes, and cooling to 4-15° C. for later use.

5. The fresh milk tea according to any one of claims 1 to 4, characterized in that: The raw materials for preparing the fresh milk tea also include a sweet ingredient, and the sweet ingredient is selected from sugar, sugar substitute or fruit juice.

6. The fresh milk tea according to claim 5, characterized in that: The sweet ingredient is xylitol; the amount of xylitol used is 20-30 parts by mass.

7. The fresh milk tea according to any one of claims 1 to 4, characterized in that: The raw materials for preparing the fresh milk tea also include lactase; the amount of lactase used is ≤0.1 parts by mass.

8. The fresh milk tea according to any one of claims 1 to 4, characterized in that: No stabilizer component is added to the raw materials for preparing the fresh milk tea.

9. The fresh milk tea according to claim 8, characterized in that: The particle size of the fresh milk tea is less than 1.0 as measured by a Beckman LS 13320 laser diffraction particle size analyzer; and / or, the stability clarity index of the fresh milk tea is less than 1.6 as measured by a LUM stability analyzer; and / or, the viscosity of the fresh milk tea is less than 4.5 as measured by an ANTONPAAR rheometer.

10. The method for preparing fresh milk tea according to any one of claims 1 to 9, characterized in that: include: First, add the tea concentrate to the milk to make it blended, then homogenize and sterilize it; The temperature of the chemical material is 15-35°C; the homogenization parameter is 200-260 bar; the sterilization parameter is 121-130°C, 3-6s.

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