Milk tea drink using nostoc sphaeroids kutz as substitute pearl and preparation method of milk tea drink

Abstract

The present invention relates to the technical field of drink preparation, and discloses a milk tea drink using nostoc sphaeroids kutz to replace pearls, the milk tea drink comprises the following components by weight: 0.3-0.4 part of a tea extract; 0.5 to 0.7 part of milk or plant milk; the invention also provides a preparation method of the milk tea beverage using the nostoc sphaeroids kutz to replace pearls, and the preparation method comprises the following steps: S1, preparation of a tea extracting solution for extracting effective components in tea leaves and providing tea fragrance and basic taste for the milk tea beverage; s2, preparation of milk base liquid for providing milk fragrance and providing a proper environment for subsequently added active ingredients. Through a nano packaging technology, a tea extraction process, colloid mill homogenization treatment and an optimized flavoring agent ratio, the stability and uniformity of milk tea components and the layering sense of the mouth feel are improved, and meanwhile, the activity and bioavailability of healthy components are enhanced.

Description

Technical Field

[0001] The invention relates to the technical field of beverage preparation, in particular to a milk tea beverage using kudzu vine as a substitute for pearls and a preparation method thereof. Background Art

[0002] As consumers' health awareness increases, milk tea is no longer just a drink, but is increasingly endowed with more health attributes. Especially among young consumers, milk tea not only satisfies thirst, but has become a kind of enjoyment and lifestyle.

[0003] In the prior art, the traditional milk tea production process generally uses a method of mixing tea direct extract and milk-based liquid, which is simple to operate and highly efficient. By adjusting the ratio of tea to water and the extraction time, a certain tea fragrance and taste can be obtained. This method is suitable for rapid production of standardized milk tea to meet basic market needs. In addition, the prior art also mixes the milk-based liquid and the tea extract by simple stirring to ensure the basic taste of the drink.

[0004] However, traditional technology has some shortcomings; first, the extraction temperature and time of tea extract are not accurately controlled, which can easily lead to excessive release of bitter components in tea, affecting the overall flavor of milk tea; second, in traditional milk tea production, the mixing of milk base liquid and tea extract is not uniform, which is prone to stratification or precipitation, resulting in unstable taste; in addition, active ingredients such as phycobiliproteins and polysaccharides are not effectively protected during the milk tea production process, and are easily inactivated by high temperature, oxidation and other factors, and cannot exert their original health benefits. Finally, in addition to this, the existing seasoning methods are often too single and fail to fully balance the sweet and sour tastes, affecting the flavor layering of milk tea. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a milk tea beverage using kudzu vine as a substitute for pearls and a preparation method thereof, which solves the problems of unstable milk tea ingredients, uneven taste and insufficient protection of healthy ingredients in the prior art.

[0006] To achieve the above objectives, the present invention is implemented by the following technical scheme: a milk tea beverage using kudzu rice as a substitute for pearls, the milk tea beverage comprising the following components in parts by weight: Tea extract: 0.3-0.4 parts. Tea extract is rich in active ingredients such as tea polyphenols and caffeine. These ingredients not only provide the aroma and taste of milk tea, but also have antioxidant, refreshing and metabolic promoting effects. Milk or plant milk: 0.5-0.7 parts. The protein and fat content in milk and plant milk contribute to the taste and consistency of milk tea. They are also rich in nutrients such as calcium and vitamin D. Plant milk usually does not contain lactose and is suitable for people with lactose intolerance. Crude extract of Phycobiliprotein from Gexianmi: 0.15-0.25 parts. Phycobiliprotein is a natural protein with strong antioxidant effect, which can remove free radicals and slow down the aging process. It can also enhance immunity and help maintain human health; Pueraria polysaccharide gel nutrient solution: 0.15-0.25 parts. The polysaccharides in Pueraria have antioxidant, anti-inflammatory and immune-enhancing effects. Polysaccharides can interact with immune cells in the body and activate the immune system; Thickener: 0.01-0.03 parts, which is used to adjust the viscosity of milk tea, improve the texture of milk tea, and enhance its stability. The addition of thickener can make the taste of milk tea more delicate and rich; Flavoring agent: 0.03-0.07 parts. Flavoring agent is used to adjust the flavor of milk tea to make the drink more delicious and diversified; Honey: 0.02-0.05 parts. Honey contains natural sugars (such as glucose and fructose) as well as a variety of minerals, vitamins, amino acids and other ingredients. It has antioxidant and antibacterial effects. It can not only enhance the sweetness of milk tea, but also add certain health value to the drink. Sucrose fatty acid ester: 0.001-0.005 parts. Sucrose fatty acid ester is a surfactant that can reduce the interfacial tension between liquids and make the liquids more stable. As an emulsifier in this beverage, it can improve the taste of milk tea and enhance the stability of the beverage. Citric acid: 0.001-0.005 parts. Citric acid is a natural acidifier that can adjust the pH value of milk tea. By adjusting the pH value, citric acid can not only improve the balance of taste, but also react chemically with other ingredients to improve the freshness of milk tea. Sweetener: 0.02-0.05 parts. Sweetener can directly affect the flavor of milk tea, and make the taste of milk tea richer by adjusting the sweetness. Low-calorie sweeteners such as xylitol can also be used to reduce the calories of drinks and meet the needs of low-sugar diets; Water: 0.3-0.6 parts. The role of water in milk tea is not only as a solvent. By adjusting the proportion of water, the consistency and taste of the drink can be controlled to ensure the good structure and stability of the milk tea. The crude extract of phycobiliprotein from kudzu vine and the kudzu vine polysaccharide gel nutrient solution are encapsulated by nano-encapsulation technology to maintain their biological activity. The nano-encapsulation technology uses natural polymer materials (such as sodium alginate, PLGA, polyethyleneimine, etc.) to encapsulate the active ingredients in nanoparticles to avoid damage to the ingredients by high temperature, oxidation or other environmental factors.

[0007] Preferably, the preparation of the crude extract of phycobiliprotein from the Herba Geshenmi includes: Take fresh kudzu vine root, wash and dry the surface moisture, and in the washing process, remove the dirt on the surface of the kudzu vine root and possible external contaminants to provide pure raw materials for subsequent extraction. This process can reduce the degradation and microbial contamination that may be caused by excessive moisture, and avoid the release effect of substances in the freeze-thaw process affected by excessive moisture; The fresh product of Pueraria lobata is treated by repeated freezing and thawing to obtain a blue-purple liquid. During the freezing process, the water in the cells of Pueraria lobata will freeze, causing the cell wall to expand and rupture. When thawing, the components in the cells are gradually released to the outside. Through repeated freezing and thawing, the cell wall rupture is further increased, releasing more phycobiliproteins. The blue-purple liquid is collected as the crude extract of phycobiliprotein, and the cell residues are removed from the frozen-thawed Pueraria lobata treated liquid by filtering or centrifugation to obtain a clear blue-purple liquid, which is the crude extract of phycobiliprotein. This process ensures a high-purity phycobiliprotein extract by effectively separating the cell residues from the liquid part.

[0008] Preferably, the preparation of the scutellaria baicalensis polysaccharide gel nutrient solution comprises: The residue of the pueraria lobata organism produced in the crude extract of pueraria lobata phycobiliprotein is treated with a 0.1-0.5 mol / L NaOH solution. The NaOH solution has a strong alkalinity and can destroy certain chemical bonds in the organism, especially the chemical structure of proteins and lipids, and release polysaccharide components. The alkaline environment helps to degrade the polysaccharide complex in the residue and convert it into more soluble monosaccharides or oligosaccharides; Neutralize with citric acid. Citric acid, as a weak acid, can neutralize the alkaline components in the NaOH solution to prevent further degradation or damage caused by excessive alkalinity of the liquid. Add 0.5-1.0 mg of papain to every 100 mg of material, perform alkaline enzyme complex treatment, and obtain an extract. Papain is a proteolytic enzyme that can effectively break the glycosidic bonds in polysaccharides, thereby breaking the polysaccharide chains and releasing highly water-soluble carbohydrates. The enzymatic reaction can significantly increase the polysaccharide content of the extract and promote the solubility transformation of the polysaccharide structure. This process helps to improve the biological activity and health benefits of polysaccharides; The extract is concentrated to 1 / 4 to 1 / 3 of its volume to obtain the kudzu vine polysaccharide gel nutrient solution. The concentration process utilizes the evaporation of water to reduce the volume of the liquid. The concentrated polysaccharide liquid will form a more viscous gel-like substance. This gelled polysaccharide not only helps to improve the taste, but also enhances its stability in milk tea drinks.

[0009] Preferably, the thickener is sodium alginate, xanthan gum or konjac gum. After sodium alginate is dissolved in water, it forms a network structure through hydrogen bonding with water molecules. This network structure can bind water molecules and increase the viscosity of water, thereby making milk tea more viscous. The molecular chain structure of sodium alginate contains abundant negative charges, which can attract water molecules to form stable hydrates. This hydrated structure helps improve the taste and stability of milk tea; while xanthan gum is composed of monosaccharide units such as glucose, mannose and glucuronic acid, and these monosaccharide units are connected into macromolecular chains through glycosidic bonds. In water, xanthan gum absorbs water and swells to form a high-viscosity solution. When added to milk tea, xanthan gum forms a three-dimensional network structure through its intermolecular association, which enhances the viscosity and stability of the liquid; finally, konjac gum is a water-soluble polysaccharide with extremely strong water absorption and swelling properties. After being dissolved in water, konjac gum can quickly absorb water to form a viscous solution. The aggregation of konjac gum in water enables it to form a structured colloidal network, which helps maintain the consistency of the liquid and gives the milk tea a better taste.

[0010] Preferably, the flavoring agent is peanut powder, chocolate powder or cream powder. The fat, protein and rich nutrients in the peanut powder can interact well with the liquid components in the milk tea. When the peanut powder comes into contact with the liquid, it can quickly absorb water and swell, releasing its unique fragrance and nutrition. Its fat component can provide a rich taste layer in the milk tea, making the taste of the milk tea more fragrant; and the cocoa powder in the chocolate powder contains rich flavanols and cocoa polyphenols, which have antioxidant effects, can effectively neutralize free radicals and delay aging. In addition, the fat component in the chocolate can increase the smoothness of the milk tea, making the taste of the drink more delicate; finally, the cream powder contains a higher fat component, especially milk fat. Fat is an important component in food. It provides the smoothness required for milk tea through interaction with water and other ingredients.

[0011] The present invention also provides a method for preparing a milk tea beverage using kudzu rice as a substitute for pearls, comprising the following steps: S1. Preparation of tea extract, which is used to extract the active ingredients in tea leaves and provide tea fragrance and basic taste for milk tea drinks; S2, preparation of milk-based liquid, used to provide milk flavor and provide a suitable environment for the active ingredients added later; S3, adding crude extract of phycobiliprotein of kudzu vine and kudzu vine polysaccharide gel nutrient solution to supplement the effective nutrients in kudzu vine and protect its biological activity through nano-encapsulation technology; S4, flavoring and final mixing, is used to ensure the taste and stability of the milk tea, and the final product is adjusted by adding honey and sweeteners.

[0012] Preferably, the preparation of the tea extract comprises: Choose the right type of tea according to the drinker's taste. Black tea is rich in tea polyphenols and caffeine, which have a certain refreshing effect, while the surfactants in green tea (such as EGCG) have a strong antioxidant effect. According to the consumer's taste preferences, choosing the right type of tea can help improve the taste and functionality of the drink; Add water to the tea leaves and set the water temperature to 85℃-95℃. Too high a temperature will cause excessive release of bitter ingredients (such as caffeine) in the tea leaves, affecting the taste of the tea. Too low a temperature will lead to insufficient extraction of effective ingredients (such as tea polyphenols, amino acids, etc.), affecting the flavor and nutritional value of the tea. This temperature range can ensure efficient extraction of beneficial ingredients such as tea polyphenols and amino acids, while avoiding the release of excessive bitter substances. The extraction time is set to 5-10 minutes to obtain tea extract. Too short an extraction time may result in the failure to completely release the beneficial ingredients in the tea, affecting the taste and nutritional value of the tea; while too long an extraction time may result in excessive release of bitter substances (such as tannic acid) in the tea, making the tea bitter and unpleasant. Through the extraction time within this range, the beneficial ingredients in the tea, such as antioxidants, vitamins and minerals, can be extracted to the maximum extent without damaging the taste of the tea.

[0013] Preferably, the preparation of the milk-based liquid comprises: Choose the corresponding milk or plant milk according to the drinker's taste. By choosing the right milk source, you can satisfy consumers' demands for health, low sugar or vegetarian while retaining the milk flavor and taste. This choice affects the overall flavor, nutritional value and consumer acceptance of milk tea. Mix milk or plant milk with water in proportion and use temperature control equipment to heat it to 45℃-50℃. This temperature range can ensure that the milk fat and protein in milk or plant milk are not destroyed. Too high a heating temperature may cause protein coagulation or milk fat separation, affecting the taste and texture of the milk-based liquid. This temperature range is sufficient to evenly mix ingredients such as milk fat and protein to achieve the ideal milk aroma and taste; Continue heating for 10 minutes to ensure that the milk base liquid is evenly mixed. Continuous heating allows the fat and protein components in the milk base liquid to dissolve evenly to avoid stratification or precipitation. After sufficient heating, the taste of the milk base liquid becomes more uniform and smooth, improving the taste layering of the drink.

[0014] Preferably, the nutrient solution containing crude extract of phycobiliprotein from Artemisia argyi and Artemisia argyi polysaccharide gel comprises: Adding crude extract of phycobiliprotein of Myrica ovata obtained by nano-encapsulation technology and Myrica ovata polysaccharide gel nutrient solution into milk-based liquid; Use a colloid mill for homogenization, and control the temperature at 40℃-45℃. The colloid mill breaks up the particles in the liquid through high-speed shear force, so that the ingredients in the liquid (such as nanoparticles, proteins and polysaccharides) are more evenly dispersed in the liquid. Through this process, the stability and taste of milk tea drinks can be improved, and precipitation or stratification caused by uneven ingredients can be avoided. Homogenization within this temperature range can not only ensure the effect of the colloid mill, but also avoid the degradation of active ingredients (such as phycobiliproteins and polysaccharides) due to excessively high temperatures.

[0015] Preferably, seasoning and final mixing include: Adding honey, sweeteners and citric acid to milk tea not only enriches the flavor of milk tea, but also adjusts the sweet and sour balance and enhances the refreshing taste. At the same time, honey and sweeteners can also provide nutrients to meet the needs of healthy drinks; Stir evenly to ensure that all ingredients are completely dissolved and the taste and flavor of the milk tea are balanced. Even mixing not only helps to ensure the taste balance of the milk tea, but also ensures that the content of ingredients in each sip of the drink is consistent. During the stirring process, honey, sweeteners and milk fat, protein and other ingredients in the milk base liquid will be fully blended, making the drink smoother and more delicate, improving the drinking experience of milk tea; The final temperature is adjusted to 30℃-35℃, which is suitable for drinking or further packaging. Too high a temperature may cause certain sensitive ingredients (such as phycobiliproteins, polysaccharides, etc.) to lose their activity, affecting the health functions of milk tea; while too low a temperature may affect the taste of milk tea, causing it to lose its smoothness and layered texture. Therefore, the temperature in this range can not only improve the taste, but also maintain the stability and health functions of the ingredients to the greatest extent. If long-term storage is required, this temperature range can also help avoid the adverse effects of temperature changes during the packaging process on the stability of the beverage.

[0016] The present invention provides a milk tea beverage using kudzu rice as a substitute for pearls and a preparation method thereof. It has the following beneficial effects: 1. The present invention uses nano-encapsulation technology to process the phycobiliprotein and polysaccharide of the genus kudzu, ensuring that these ingredients play a role stably in milk tea, avoiding the loss of active ingredients due to temperature or storage in traditional processes. In this way, the milk tea not only tastes better, but also has longer-lasting health functions.

[0017] 2. By precisely controlling the temperature and time of tea extraction, the present invention avoids the bitter taste of tea soup and retains the freshness and layers of tea fragrance. This improvement solves the problem of tea soup being too strong or uneven, which is common in the prior art, and improves the overall flavor of milk tea.

[0018] 3. The present invention uses a colloid mill for homogenization, so that the ingredients in the milk tea are completely blended, eliminating the stratification and precipitation problems existing in the traditional stirring method. Each sip of milk tea is smoother and has a consistent taste, which enhances the stability of the drink.

[0019] 4. The seasoning ratio of the present invention is carefully designed to ensure the perfect balance between sweetness and acidity of milk tea and enhance the taste level. Compared with the conventional solution of using a single sweetener, the flavor of milk tea is more natural and delicate. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 The figure is a flow chart of the method of the present invention. DETAILED DESCRIPTION

[0021] The following will be combined with the drawings in the specification of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only 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.

[0022] Please see attached Figure 1 : Example 1 Steps and process parameters: Preparation of tea extract: Select black tea leaves, add water, set the water temperature to 90°C, extract for 5 minutes, and obtain tea extract. The ratio of water to tea leaves is 4:1.

[0023] After filtering, collect the clear tea liquid.

[0024] Preparation of milk-based liquid: Mix 0.6 parts of whole milk with 0.4 parts of water in proportion, heat to 45°C using a temperature control device, and continue heating for 10 minutes to ensure even mixing.

[0025] Addition of active ingredients: 0.2 parts of crude extract of phycobiliprotein from Miscanthus sibiricum obtained by nano-encapsulation technology (0.2 parts) and 0.2 parts of Miscanthus sibiricum polysaccharide gel nutrient solution were added into the milk-based liquid.

[0026] Homogenize using a colloid mill at 40 °C for 10 min to ensure uniform distribution of the ingredients.

[0027] Seasoning and final mixing: 0.03 parts of honey, 0.02 parts of xylitol and 0.001 parts of citric acid were added to the milk tea.

[0028] Stir well to ensure that all ingredients are completely dissolved, and finally adjust the temperature of the milk tea to 32°C, suitable for drinking or further packaging.

[0029] Example 2 Steps and process parameters: Preparation of tea extract: Select green tea leaves, add water, set the water temperature to 85°C, extract for 8 minutes, and obtain green tea extract. The ratio of water to tea leaves is 3:1.

[0030] After filtering, collect the clear green tea liquid.

[0031] Preparation of milk-based liquid: Mix 0.7 parts of almond milk with 0.3 parts of water in proportion, heat to 50°C using a temperature control device, and continue heating for 10 minutes to ensure even mixing.

[0032] Addition of active ingredients: 0.15 parts of crude extract of phycobiliprotein from Artemisia argyi and 0.15 parts of Artemisia argyi polysaccharide gel nutrient solution were added into the milk-based liquid.

[0033] Homogenize using a colloid mill, maintaining the temperature at 42°C for 10 minutes to ensure that the ingredients are thoroughly mixed.

[0034] Seasoning and final mixing: Add 0.03 parts of honey, 0.02 parts of xylitol and 0.001 parts of citric acid.

[0035] Stir well to ensure that all ingredients are completely dissolved, and finally adjust the temperature of the milk tea to 33℃, suitable for drinking or further packaging.

[0036] Example 3 Steps and process parameters: Preparation of tea extract: Select oolong tea leaves, add water, set the water temperature to 92°C, extract for 6 minutes, and obtain oolong tea extract. The ratio of water to tea leaves is 5:1.

[0037] Filter and save the extract to ensure the tea is clear.

[0038] Preparation of milk-based liquid: Mix 0.5 parts of skim milk and 0.5 parts of water in proportion, heat them to 48°C using a temperature control device, and heat for 10 minutes to ensure uniform mixing.

[0039] Addition of active ingredients: Add 0.2 parts of crude extract of phycobiliprotein from Miscanthus sibiricum and 0.15 parts of polysaccharide gel nutrient solution from Miscanthus sibiricum.

[0040] Homogenize using a colloid mill, maintaining the temperature at 44°C for 10 minutes to ensure uniform distribution of the active ingredient.

[0041] Seasoning and final mixing: Add 0.03 parts of honey, 0.02 parts of white sugar and 0.001 parts of citric acid to the milk tea.

[0042] Stir well to ensure complete dissolution, and finally adjust the temperature of the milk tea to 30℃, suitable for drinking or packaging.

[0043] Example 4 Steps and process parameters: Preparation of tea extract: Select black tea leaves, add water, set the water temperature to 90°C, extract for 7 minutes, and obtain tea extract. The ratio of water to tea leaves is 4:1.

[0044] Save the tea after filtering to ensure that the tea soup is clear.

[0045] Preparation of milk-based liquid: Mix 0.5 parts of oat milk and 0.5 parts of water in proportion, and heat them to 45°C using a temperature control device for 10 minutes.

[0046] Addition of active ingredients: 0.2 parts of crude extract of phycobiliprotein from Artemisia argyi and 0.2 parts of Artemisia argyi polysaccharide gel nutrient solution were added into the milk-based liquid.

[0047] Homogenize using a colloid mill, maintaining the temperature at 43°C for 10 minutes to ensure uniform distribution of the active ingredient.

[0048] Seasoning and final mixing: Add 0.03 parts of honey, 0.02 parts of xylitol and 0.001 parts of citric acid.

[0049] Stir well to ensure that all ingredients are completely dissolved. Finally, adjust the temperature of the milk tea to 34°C, suitable for drinking or packaging.

[0050] Comparative Example 1: Preparation method: Preparation of tea extract: Select black tea leaves, add water, set the water temperature to 85°C, extract for 10 minutes, and obtain tea extract. The ratio of water to tea leaves is 4:1.

[0051] Collect the tea liquid after filtering.

[0052] Preparation of milk-based liquid: Mix 0.5 parts of whole milk and 0.5 parts of water in proportion, heat to 50°C using a temperature control device, and heat for 12 minutes.

[0053] Addition of active ingredients: 0.2 parts of crude extract of phycobiliprotein from Artemisia argyi and 0.2 parts of Artemisia argyi polysaccharide gel nutrient solution were added into the milk-based liquid.

[0054] The original liquid is directly added to the milk base liquid without nano-encapsulation treatment.

[0055] Seasoning and final mixing: 0.03 parts of honey, 0.02 parts of xylitol and 0.001 parts of citric acid were added to the milk tea.

[0056] Stir well to ensure that all ingredients are completely dissolved, and finally adjust the temperature of the milk tea to 30℃, which is suitable for drinking.

[0057] Comparative Example 2: Preparation method: Preparation of tea extract: Green tea leaves were selected, water was added, the water temperature was set to 90°C, the extraction time was 10 minutes, and tea extract was obtained in a ratio of 5:1 between water and tea leaves.

[0058] After filtering, collect the clear green tea liquid.

[0059] Preparation of milk-based liquid: Mix 0.7 parts of almond milk with 0.3 parts of water in proportion, and heat to 55°C using a temperature control device for 15 minutes.

[0060] Addition of active ingredients: 0.25 parts of crude extract of phycobiliprotein from Artemisia argyi and 0.2 parts of Artemisia argyi polysaccharide gel nutrient solution were added into the milk-based liquid.

[0061] No colloid mill homogenization was performed, but direct mixing was performed.

[0062] Seasoning and final mixing: Add 0.03 parts of honey, 0.02 parts of white sugar and 0.001 parts of citric acid to the milk tea.

[0063] Stir well to ensure that all ingredients are completely dissolved, and finally adjust the temperature of the milk tea to 35℃, which is suitable for drinking.

[0064] Comparative Example 3: Preparation method: Preparation of tea extract: Select black tea leaves, add water, set the water temperature to 90°C, extract for 5 minutes, and obtain tea extract. The ratio of water to tea leaves is 4:1.

[0065] After filtering, collect the clear tea liquid.

[0066] Preparation of milk-based liquid: Mix 0.6 parts of whole milk with 0.4 parts of water in proportion, heat it to 55°C using a temperature control device for 12 minutes to ensure uniform mixing.

[0067] Addition of active ingredients: 0.15 parts of crude extract of phycobiliprotein from Artemisia argyi and 0.2 parts of Artemisia argyi polysaccharide gel nutrient solution were added into the milk-based liquid.

[0068] Mixing was done by stirring, no colloid mill was used.

[0069] Seasoning and final mixing: Add 0.02 parts of honey, 0.02 parts of xylitol and 0.002 parts of citric acid to the milk tea.

[0070] Stir well to ensure that all ingredients are completely dissolved, and finally adjust the temperature of the milk tea to 30℃, suitable for drinking or further packaging.

[0071] Comparative Example 4: Preparation method: Preparation of tea extract: Oolong tea leaves were selected, water was added, the water temperature was set to 92°C, the extraction time was 7 minutes, and an oolong tea extract was obtained. The ratio of water to tea leaves was 5:1.

[0072] Filter and save the extract.

[0073] Preparation of milk-based liquid: Mix 0.6 parts of skim milk and 0.4 parts of water in proportion, and heat to 50°C using a temperature control device for 10 minutes.

[0074] Addition of active ingredients: 0.2 parts of crude extract of phycobiliprotein from Artemisia argyi and 0.15 parts of Artemisia argyi polysaccharide gel nutrient solution were added into the milk-based liquid.

[0075] Homogenize using a colloid mill, maintaining the temperature at 42°C, for 10 minutes.

[0076] Seasoning and final mixing: Add 0.03 parts of honey, 0.01 parts of white sugar and 0.003 parts of citric acid to the milk tea.

[0077] Stir well to ensure all ingredients are fully dissolved, and finally adjust the temperature of the milk tea to 32°C, which is suitable for drinking.

[0078] The experiment includes the following materials: Tea: black tea, green tea, oolong tea, oatmeal tea (select according to different embodiments) Milk-based liquid materials: whole milk, plant milk (such as almond milk, oat milk) Active ingredients: crude extract of phycobiliprotein from kudzu vine, kudzu vine polysaccharide gel nutrient solution (according to the proportion specified in the claims) Flavoring: honey, xylitol, sugar, citric acid Experimental equipment: temperature control equipment (heater), colloid mill, stirrer, filter Testing tools: sensory evaluation table, stability testing tool Experimental steps: Preparation of tea extract: According to the tea type and water temperature set in the embodiment or comparative example, the tea leaves and water are mixed in proportion and extracted for 5-10 minutes.

[0079] Filter the tea liquid and keep the clear tea extract for later use.

[0080] Preparation of milk-based liquid: According to the embodiment or the comparative example, whole milk or vegetable milk is mixed with water in a certain proportion.

[0081] Use a temperature control device to heat the mixture to 45℃-50℃ and continue heating for 10 minutes to ensure that the ingredients are fully dissolved.

[0082] Addition of active ingredients: The crude extract of phycobiliprotein of Herba Puerariae and the nutrient solution of Herba Puerariae polysaccharides gel are added into the milk-based liquid according to the proportions in the claims.

[0083] According to the example, a colloid mill was used for homogenization, the temperature was maintained at 40°C-45°C, and the process lasted for 10 minutes to ensure uniform distribution.

[0084] Seasoning and mixing: According to the requirements of the embodiments or comparative examples, flavoring ingredients such as honey, sweetener and citric acid are added to the milk tea.

[0085] Stir well to ensure that all ingredients are completely dissolved. Finally, adjust the temperature of the milk tea to 30℃-35℃, which is suitable for drinking.

[0086] Stability and sensory evaluation: Observe the stability of the milk tea after 24 hours and record whether stratification or precipitation occurs.

[0087] Through sensory evaluation, the taste, flavor balance, sweetness and sourness, smoothness, etc. of milk tea are evaluated.

[0088] Experimental data table comparing tea extraction conditions, flavoring agent usage, milk tea taste and stability The experimental results show that by precisely controlling the temperature and extraction time of the tea extract, the excessive release of bitter components in the tea can be effectively avoided, and the taste balance of the milk tea can be improved. The tea extract in the embodiment generally presents a softer taste, while the treatment method in the comparative example causes the taste of the milk tea to be too strong, the bitterness increases, and the taste is unbalanced.

[0089] Secondly, the milk tea in the embodiment has better stability due to the use of nano-encapsulated active ingredients, and is superior in both stratification and precipitation after storage and in taste uniformity. In contrast, the milk tea in the comparative example to which the unencapsulated kudzu root ingredient is directly added has a slight stratification phenomenon and a slightly uneven taste.

[0090] In addition, the homogenization process in the embodiment ensures the uniform distribution of the milk tea ingredients, avoids the separation and uneven dissolution of the ingredients, and the smoothness and taste of the milk tea are more excellent. In the comparative example, the milk tea without the colloid mill has a slight precipitation or stratification phenomenon, and the taste is relatively rough.

[0091] Finally, through the ratio of honey, xylitol and citric acid, the milk tea in the embodiment can achieve an ideal balance between sweetness and acidity, while the milk tea in the comparative example with a higher proportion of white sugar is too sweet, insufficient in acidity and has a poor taste.

[0092] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A milk tea beverage using kudzu rice as a substitute for pearls, characterized in that: The milk tea beverage comprises the following components in parts by weight: Tea extract: 0.3-0.4 parts; Milk or plant milk: 0.5-0.7 parts; Crude extract of phycobiliprotein from Gexian Mi: 0.15-0.25 parts; Pueraria polysaccharide gel nutrient solution: 0.15-0.25 parts; Thickener: 0.01-0.03 parts; Flavoring agent: 0.03-0.07 parts; Honey: 0.02-0.05 parts; Sucrose fatty acid ester: 0.001-0.005 parts; Citric acid: 0.001-0.005 parts; Sweetener: 0.02-0.05 parts; Water: 0.3-0.6 parts; the crude extract of phycobiliprotein from the schizonepeta tenuifolia and the schizonepeta tenuifolia polysaccharide gel nutrient solution are packaged by nano-encapsulation technology to maintain their biological activity.

2. A milk tea beverage using kudzu rice as a substitute for pearls according to claim 1, characterized in that: The preparation of the crude extract of phycobiliprotein of Miscanthus sphaerocephalus comprises: Take fresh kudzu rice, wash it and dry the surface moisture; The fresh product of Puerariae lobata was treated by repeated freeze-thaw method to obtain a blue-purple liquid; The blue-purple liquid was collected as the crude extract of phycobiliprotein.

3. A milk tea beverage using kudzu rice as a substitute for pearls according to claim 1, characterized in that: The preparation of the kudzu vine polysaccharide gel nutrient solution comprises: treating the schisandra chinensis biological residues produced in the crude extract of schisandra chinensis phycobiliprotein with a 0.1-0.5 mol / L NaOH solution; Neutralize with citric acid to neutral; Add 0.5-1.0 mg of papain per 100 mg of material, perform alkaline-enzyme complex treatment, and obtain an extract; The extract is concentrated to 1 / 4 to 1 / 3 of the volume to obtain the kudzu vine polysaccharide gel nutrient solution.

4. A milk tea beverage using kudzu rice as a substitute for pearls according to claim 1, characterized in that: The thickener is sodium alginate, xanthan gum or konjac gum.

5. The milk tea beverage using kudzu vine as a substitute for pearls according to claim 1, characterized in that: The flavoring agent is peanut powder, chocolate powder or cream powder.

6. A method for preparing a milk tea beverage using kudzu rice as a substitute for pearls, characterized in that: The method of using the milk tea beverage using kudzu vine as a substitute for pearls as claimed in any one of claims 1 to 5 comprises the following steps: S1. Preparation of tea extract, which is used to extract the active ingredients in tea leaves and provide tea fragrance and basic taste for milk tea drinks; S2, preparation of milk-based liquid, used to provide milk flavor and provide a suitable environment for the active ingredients added later; S3, adding crude extract of phycobiliprotein of kudzu vine and kudzu vine polysaccharide gel nutrient solution to supplement the effective nutrients in kudzu vine and protect its biological activity through nano-encapsulation technology; S4, flavoring and final mixing, is used to ensure the taste and stability of the milk tea, and the final product is adjusted by adding honey and sweeteners.

7. The method for preparing a milk tea beverage using kudzu vine as a substitute for pearls according to claim 6, characterized in that: The preparation of the tea extract comprises: Choose the corresponding tea type according to the drinker's taste; Add water to the tea leaves and set the water temperature to 85℃-95℃; The extraction time is set to 5-10 minutes to obtain a tea extract.

8. The method for preparing a milk tea beverage using kudzu vine as a substitute for pearls according to claim 6, characterized in that: The preparation of the milk-based liquid comprises: Choose the corresponding milk or plant milk according to the drinker's taste; Mix milk or plant milk with water in proportion and heat it to 45℃-50℃ using a temperature control device; Continue heating for 10 minutes to ensure that the milk base is evenly mixed.

9. The method for preparing a milk tea beverage using kudzu vine as a substitute for pearls according to claim 6, characterized in that: The nutrient solution containing crude extract of phycobiliprotein of Myrica ovata and Myrica ovata polysaccharide gel comprises: Adding crude extract of phycobiliprotein of Myrica ovata obtained by nano-encapsulation technology and Myrica ovata polysaccharide gel nutrient solution into milk-based liquid; Use a colloid mill for homogenization and control the temperature at 40℃-45℃.

10. The method for preparing a milk tea beverage using kudzu vine as a substitute for pearls according to claim 6, characterized in that: Flavoring and final mixing include: Add honey, sweetener and citric acid to milk tea; Stir well to ensure that all ingredients are fully dissolved and the taste and flavor of the milk tea are balanced; The final temperature is adjusted to 30℃-35℃, suitable for drinking or further packaging.

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