Milk tea and lemon milk tea and preparation method thereof

Abstract

The invention discloses berry tea and lemon milk tea and a preparation method thereof, and belongs to the technical field of food, the preparation method comprises the following steps: S1, taking 10 parts by mass of old-leaf berry tea, adding 800-1200 parts by mass of boiling water, soaking for 5-15 minutes, filtering, adding 150-250 parts by mass of ice cubes, and quenching to obtain tea soup; s2, adding 50-70 parts by mass of fresh milk, 15-25 parts by mass of caffeine milk, 8-12 parts by mass of sucrose syrup and 200-300 parts by mass of tea soup into a milk shake cup, adding ice cubes until the volume of the milk shake cup is 75-85%, adding 0.5-1.5 parts by mass of perfume lemon peel, and stirring for 5-10 seconds in a milk shake machine to obtain mixed milk tea; and S3, adding 3-6 ice cubes into the product outlet cup, and pouring the mixed milk tea into the product outlet cup. According to the method, active ingredients of the raspberry tea are locked through cooperation of boiling water extraction and shock cooling, stable micelles are formed through mechanical emulsification of milk fat, syrup and lemon peel, and a temperature control process is adopted, so that the ice-cool, cool and smooth taste and flavor level coordination of the milk tea is realized.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to berry tea lemon milk tea and a preparation method thereof. Background Art

[0002] Milk tea is a popular beverage, with a constant stream of new varieties and flavors. Traditionally, milk tea is based on black tea, green tea, or oolong tea, mixed with milk, sugar, and various other ingredients. In recent years, to meet consumer demand for a healthy, refreshing taste and unique flavor, milk tea products with added fruit elements (such as lemon) or specialty teas (such as berry tea) have emerged on the market.

[0003] However, in the prior art, the application of berry tea in milk tea preparation still faces some challenges. Berry tea itself has a unique fragrance and slightly bitter aftertaste, and its flavor is relatively delicate. When combined with dairy products, if the formula or process is inappropriate, its unique flavor is easily masked by the rich milk aroma, making it difficult to clearly present and achieve an ideal balance in the final beverage. At the same time, although the addition of lemon flavor (especially lemon peel essential oil) can bring a sense of freshness, how to stably and evenly integrate it into the milk tea base liquid in the cold drink system to avoid stratification or flavor separation, and maintain the overall smooth taste of the drink, is also a problem that the prior art needs to solve. In addition, in the process of making iced drinks, how to quickly cool the tea soup to lock in the aroma and prevent excessive oxidation, and how to effectively integrate multiple ingredients (including solid lemon peel) in the whipping and mixing stage and maintain an icy taste without diluting the flavor, the prior art still has room for improvement.

[0004] Therefore, there is an urgent need in this field to develop a new berry tea lemon milk tea and a preparation method thereof, which can effectively retain and highlight the fragrance and aftertaste of berry tea, while perfectly blending the refreshing aroma of lemon with the smooth taste of milk tea, ensuring that the beverage has rich flavor layers, stable and uniform, and has a good icy experience. Summary of the Invention

[0005] In view of the deficiencies of the prior art, the present invention provides a method for preparing berry tea lemon milk tea, comprising the following steps:

[0006] S1. Take 10 parts by mass of old berry tea, add 800-1200 parts by mass of boiling water, stir evenly, soak for 5-15 minutes, filter to obtain tea soup, then add 150-250 parts by mass of ice cubes, stir and cool the tea soup;

[0007] S2. Add 50-70 parts by mass of fresh milk to a milkshake cup, then add 15-25 parts by mass of coffee milk, 8-12 parts by mass of sucrose syrup, and 200-300 parts by mass of the tea soup in sequence, add ice cubes to 75-85% of the volume of the milkshake cup, and then add 0.5-1.5 parts by mass of perfumed lemon peel. Beat with a milkshake machine for 5-10 seconds to obtain mixed milk tea;

[0008] S3. Add 3-6 ice cubes into a serving cup, and pour the mixed milk tea into the cup to obtain finished milk tea.

[0009] In some embodiments, in S1, the boiling water is 900-1100 parts by mass, and the soaking time is 8-12 minutes.

[0010] In some embodiments, in S1, the amount of ice cubes added is 180-220 parts by mass.

[0011] In some embodiments, in S2, the fresh milk is 55-65 parts by mass, the coffee milk is 18-22 parts by mass, and the sucrose syrup is 9-11 parts by mass.

[0012] In some embodiments, in S1, the boiling water is 950-1050 parts by mass, and the soaking time is 9-11 minutes.

[0013] In some embodiments, in S2, the fresh milk is 58-62 parts by mass, the coffee milk is 19-21 parts by mass, and the sucrose syrup is 9.5-10.5 parts by mass.

[0014] In some embodiments, in S2, the amount of the perfumed lemon peel is 0.8-1.2 parts by mass.

[0015] In some embodiments, in S2, the beating time is 6-8s.

[0016] In some embodiments, in S2, ice cubes are added to 78-82% of the volume of the milkshake cup.

[0017] The present invention also provides berry tea lemon milk tea prepared by any of the aforementioned methods.

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

[0019] 1. After soaking in boiling water in step S1, 150-250 parts by mass of ice cubes are immediately added for rapid cooling, so that the active conformation of flavonoids and volatile aroma molecules in the tea soup are efficiently locked, avoiding flavor deterioration caused by slow cooling, and achieving a tea soup with a long-lasting fragrance and pure aftertaste.

[0020] 2. Through the synergistic combination of 50-70 parts by mass of fresh milk, 15-25 parts by mass of coffee milk and 8-12 parts by mass of sucrose syrup in step S2, the milk fat forms a dense network structure to wrap the tea polyphenols, and the sucrose hydrogen bonds neutralize the bitterness, achieving a smooth and delicate taste of milk tea with a balance of bitterness and sweetness.

[0021] 3. Add 0.5-1.5 parts by mass of perfumed lemon peel through step S2 and combine it with mechanical beating for 5-10 seconds, so that the lemon essential oil is sheared into sub-μm oil droplets and combined with the milk fat globule membrane, achieving a layered sustained release of the refreshing aroma of lemon and the sweet aftertaste of berry tea, avoiding the escape of aroma or greasy feeling.

[0022] 4. In step S2, the amount of ice added is controlled to 75-85% of the volume of the milkshake cup, so that the system temperature drops quickly to 4-8°C and the amount of melt water is limited, maintaining the stability of the milk protein conformation and the concentration of flavor substances, thereby achieving the simultaneous maintenance of the cool taste and richness of the milk tea.

[0023] 5. Add 3-6 ice cubes to the serving cup in step S3 for secondary temperature control, so that the finished milk tea remains at a low temperature to delay the separation of the emulsification system, while inhibiting the perception of bitterness by taste receptors, thereby enhancing the refreshing feeling and flavor purity when drinking. DETAILED DESCRIPTION

[0024] To make the purpose, technical solutions, and advantages of the embodiments of this application more clear, the technical solutions in the embodiments of this application will be clearly and completely described below in conjunction with the embodiments of this application. Obviously, the described embodiments are part of the embodiments of this application, not all of the embodiments. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of this application.

[0025] The present invention provides a method for preparing berry tea lemon milk tea, comprising the following steps:

[0026] S1. Take 10 parts by mass of old berry tea, add 800-1200 parts by mass of boiling water, stir evenly, soak for 5-15 minutes, filter to obtain tea soup, then add 150-250 parts by mass of ice cubes, stir and cool the tea soup;

[0027] S2. Add 50-70 parts by mass of fresh milk to a milkshake cup, then add 15-25 parts by mass of coffee milk, 8-12 parts by mass of sucrose syrup, and 200-300 parts by mass of the tea soup in sequence, add ice cubes to 75-85% of the volume of the milkshake cup, and then add 0.5-1.5 parts by mass of perfumed lemon peel. Beat with a milkshake machine for 5-10 seconds to obtain mixed milk tea;

[0028] S3. Add 3-6 ice cubes into a serving cup, and pour the mixed milk tea into the cup to obtain finished milk tea.

[0029] The preparation method fully infiltrates the old leaf berry tea with boiling water in the S1 tea brewing step, thereby promoting the efficient dissolution of flavonoids and flavor components in the tea leaves. Subsequently, ice cubes are used for sudden cooling to terminate the extraction reaction and lock in the volatile aroma, forming a tea soup with stable flavor.

[0030] In the S2 mixing and whipping step, the composite cream matrix of fresh milk and coffee milk works synergistically with sucrose syrup, and the high-speed shearing of the milkshake machine allows the tea soup and cream to form a micro-emulsified system. At the same time, the volatile oils in the perfumed lemon peel are evenly dispersed under mechanical action, achieving molecular-level combination of lemon flavor substances with berry tea polyphenols and milk proteins.

[0031] The second addition of ice in the final S3 production step not only maintains a low temperature state to delay the separation of the emulsified system, but also suppresses the sensitivity of taste receptors to bitterness through the low temperature environment.

[0032] The beneficial effect of this process is that the combination of hot extraction and cold treatment retains the active ingredients of berry tea to the greatest extent, the stable micelle structure formed by mechanical emulsification gives the milk tea a smooth taste, the flavor synergy of lemon peel essential oil and tea-milk complex forms a refreshing and sweet taste layer, and the double temperature control process ensures that the drink remains icy throughout the process.

[0033] In some embodiments, in S1, the boiling water is 900-1100 parts by mass, and the soaking time is 8-12 minutes.

[0034] The tea extraction process was optimized by limiting the boiling water content to 900-1100 parts by mass and the soaking time to 8-12 minutes. Within this range, boiling water provides sufficient heat to promote the efficient dissolution of flavonoids and flavor compounds in the old berry tea, while avoiding insufficient extraction due to too little water or flavor dilution due to too much water. Controlling the soaking time to 8-12 minutes allows the tea leaves to fully hydrate, allowing the polyphenols and volatile components to be evenly released into the tea soup, preventing insufficient extraction due to too short a time or excessive precipitation of bitter substances due to too long a time. This synergistic effect of these parameters improves extraction efficiency, ensures a rich and stable tea soup flavor, and lays a consistent flavor foundation for subsequent mixing steps.

[0035] In some embodiments, in S1, the amount of ice cubes added is 180-220 parts by mass.

[0036] By limiting the amount of ice added to 180-220 parts by mass, the cooling process of the tea soup is optimized. This amount of ice produces a sufficient phase change endothermic effect when in contact with hot tea soup, causing the temperature of the tea soup to drop rapidly to below 10°C in a short period of time. This sudden cooling condition causes the cell walls of the tea leaves to shrink and inhibits the activity of oxidases, thereby terminating the continuous oxidation reaction of substances such as tea polyphenols; at the same time, the low temperature environment significantly reduces the movement rate of volatile aroma molecules, effectively locking in the unique fragrance components of berry tea. The beneficial effect of this technical feature is that it avoids the deterioration of the flavor of the tea soup caused by slow cooling, and prevents the excessive dilution of the tea soup caused by excessive ice cubes, ultimately ensuring that the tea soup maintains a high aroma concentration and pure aftertaste, providing a basic medium with stable flavor for subsequent mixing steps.

[0037] In some embodiments, in S2, the fresh milk is 55-65 parts by mass, the coffee milk is 18-22 parts by mass, and the sucrose syrup is 9-11 parts by mass.

[0038] Fresh milk provides basic cream to form a continuous phase, while the plant lipids in coffee milk enhance emulsification stability. The two form a dense fat globule network structure at the stated ratio, effectively encapsulating the hydrophobic flavor substances in the tea soup. In this concentration range, sucrose syrup not only reduces the surface tension of the aqueous phase through hydrogen bonding to promote cream dispersion, but also forms a molecular complex with tea polyphenols to neutralize the bitterness. The beneficial effect of this ratio is that the cream network optimizes the smooth texture of the milk tea, and the interaction between sugar and polyphenols balances the aftertaste of berry tea with the citric acid aroma, ultimately achieving a mixed milk tea matrix with a rich and delicate taste and distinct flavor layers. By limiting the ratio of 55-65 parts by mass of fresh milk, 18-22 parts by mass of coffee milk, and 9-11 parts by mass of sucrose syrup, a flavor synergistic system is constructed.

[0039] In some embodiments, in S1, the boiling water is 950-1050 parts by mass, and the soaking time is 9-11 minutes.

[0040] By further limiting the amount of boiling water to 950-1050 parts by mass and controlling the soaking time to 9-11 minutes, fine control of the tea extraction dynamics is achieved. This boiling water range ensures maximum heat transfer efficiency, allowing the old leaf berry tea leaves to fully expand at near-boiling temperatures, accelerating the dissolution of cell wall polysaccharides and flavonoid glycosides; at the same time, the precise time period of 9-11 minutes is in the saturation plateau phase of the polyphenol release curve, which can not only complete the effective transfer of catechins, but also avoid excessive hydrolysis of ester-type catechins caused by long-term hot extraction. The beneficial effect of this synergistic effect is that the concentrated supply of boiling water heat energy combined with the optimal action time achieves an ideal ratio of free amino acids with a fresh and sweet taste to flavonol glycosides with a sweet aftertaste in the tea soup, significantly enhancing the mellowness and lasting sweetness of the tea soup.

[0041] In some embodiments, in S2, the fresh milk is 58-62 parts by mass, the coffee milk is 19-21 parts by mass, and the sucrose syrup is 9.5-10.5 parts by mass.

[0042] By further limiting the amount of fresh milk to 58-62 parts by mass, coffee milk to 19-21 parts by mass, and sucrose syrup to 9.5-10.5 parts by mass, a precise balance of the milk fat-sugar system is achieved. This amount of fresh milk ensures that the milk protein forms a dense and flexible micellar network. The medium-chain fatty acids provided by the coffee milk at the stated ratio synergistically thicken the interface layer with the milk fat globule membrane, thereby enhancing the encapsulation capacity of tea polyphenols. At the same time, 9.5-10.5 parts by mass of sucrose syrup, within the critical concentration range, not only enhances the emulsification stability by hydrogen bonding with the hydrophobic region of the milk protein, but also forms a soluble complex with the berry tea flavonoids to passivate the sensitivity of the bitter receptors. The beneficial effect of this synergistic effect is that the optimized fat globule size distribution significantly improves the spreadability of the milk tea in the mouth, and the gentle stimulation of the taste receptors by sugars enhances the transition between the sweet aftertaste of the berry tea and the refreshing fragrance of lemon, ultimately giving the mixed milk tea a more delicate velvety mouthfeel and flavor fusion.

[0043] In some embodiments, in S2, the amount of the perfumed lemon peel is 0.8-1.2 parts by mass.

[0044] By limiting the amount of added perfume lemon peel to 0.8-1.2 parts by mass, the flavor release dynamics are regulated. Lemon peel essential oil within this dosage range is rich in terpene volatile substances, which form sub-μm oil droplets under the mechanical action of the milkshake machine. Its surfactants combine with the milk fat globule membrane through hydrophobic interaction to form complex micelles; at the same time, aldehyde compounds such as citral in the essential oil form intermolecular hydrogen bonds with the phenolic hydroxyl groups of polyphenols in the tea soup, slowing down the escape rate of volatile substances. The beneficial effect of this technical feature is that it ensures that the fresh lemon aroma reaches the perception threshold to balance the slightly bitter tone of berry tea, while avoiding excessive lemon peel oil from destroying the emulsification stability of milk fat, ultimately achieving a lasting and harmonious fusion of lemon flavor and milk tea base.

[0045] In some embodiments, in S2, the beating time is 6-8s.

[0046] By limiting the whipping time to 6-8 seconds, the intensity of mechanical energy input is regulated. During this period, the shear force generated by the milkshake machine's rotor fully breaks down the milk fat globules to a particle size range of 5-50μm. Simultaneously, sucrose molecules and milk proteins, under the action of kinetic energy, form a uniform glycoprotein complex. Furthermore, the lemon peel essential oil droplets are effectively enveloped by the milk fat globule membrane under the continuous shear, preventing localized aggregation. The beneficial effect of this time window is that it ensures that the fat globule size is reduced to below the oral tactile perception threshold to enhance smoothness, while also preventing excessive shearing that could cause the milk fat globule membrane to rupture and release free fat, ultimately achieving a stable microemulsified state and a delicate, velvety texture for the milk tea system.

[0047] In some embodiments, in S2, ice cubes are added to 78-82% of the volume of the milkshake cup.

[0048] This ice volume fraction forms a highly efficient cold media system during the mixing and whipping process. Its phase change absorption heat rapidly reduces the system temperature to the 4-8°C range, significantly reducing the molecular diffusion rate and delaying the aggregation of milk fat globules. Simultaneously, the limited amount of ice melted (22-18% void volume) ensures that water increment remains within a controllable range, providing sufficient cooling to maintain the stability of milk protein conformation while preventing excessive meltwater from diluting the concentration of flavor substances. The beneficial effect of this technical feature is that the low temperature environment enhances the rigidity of the fat globule membrane, thereby improving emulsification stability, while the precise amount of water replenishment maintains the optimal interaction strength of the tea polyphenols and milk fat complex, ultimately achieving the synergistic maintenance of the icy taste and rich flavor of the milk tea.

[0049] The present invention also provides berry tea lemon milk tea prepared by any of the aforementioned methods.

[0050] The composite micelle structure enables the flavor molecules (citral, tea polyphenols, and milk fat) to be released over a long period of time through hydrophobic interaction and hydrogen bonding, achieving a layered progression of refreshing lemon aroma, mellow milk aroma, and berry tea aftertaste; the microemulsion interface membrane ensures a smooth and delicate taste, while the flavonoids locked in by the sudden cooling process remain bioavailable under the micelle wrapping, ultimately forming a milk tea product system with an icy taste, flavor coordination, and active functional ingredients.

[0051] Example 1

[0052] This embodiment provides a method for preparing berry tea lemon milk tea, and the specific steps are as follows:

[0053] S1. Place 10g of old berry tea in a tea brewing bucket, add 1000ml of boiling water, and stir thoroughly with a long bar spoon. Start the timer. After steeping for 10 minutes, filter the tea through a strainer. Immediately add 200g of ice cubes to the tea and continue stirring until the tea has completely cooled to below approximately 10°C. At this point, the tea is clear yellow-green and emits a refreshing berry tea aroma.

[0054] S2. Add 60 mL of fresh milk to a 500 mL milkshake cup, followed by 20 mL of coffee milk, 10 mL of sucrose syrup, and 250 mL of cooled tea. Use ice tongs to fill the milkshake cup to the 400 mL mark. Then, use a lemon peeler to remove 1 g of lemon zest and add it to the cup. Place the milkshake cup in a milkshake machine and start the whipping function for 7 seconds. Observe that the mixture forms a uniform, light milky yellow microemulsion. This is the result of the mixed milk tea.

[0055] S3. Take a 450mL serving cup, put 4 ice cubes in it with ice tongs, and slowly pour the mixed milk tea along the wall of the cup to obtain the final finished milk tea.

[0056] Example 2

[0057] This embodiment provides a method for preparing berry tea lemon milk tea, and the specific steps are as follows:

[0058] S1. Place 10g of old leaf berry tea in a tea brewing bucket. Add 1200ml of boiling water and stir thoroughly with a long bar spoon. Start the timer. After steeping for 15 minutes, filter the tea through a strainer. Immediately add 250g of ice cubes to the tea and continue stirring until the tea has completely cooled to below 10°C. At this point, the tea is clear yellow-green and emits a refreshing berry tea aroma.

[0059] S2. Add 65 mL of fresh milk to a 500 mL milkshake cup, followed by 22 mL of coffee milk, 11 mL of sucrose syrup, and 300 mL of cooled tea. Use ice tongs to fill the milkshake cup to the 425 mL mark. Then, use a lemon peeler to remove 1.2 g of lemon zest and add it to the cup. Place the milkshake cup in a milkshake machine and start the whipping function for 8 seconds. Observe that the mixture forms a uniform, light milky yellow microemulsion. This is the blended milk tea.

[0060] S3. Take a 450mL serving cup, put 6 ice cubes into it using ice tongs, and slowly pour the mixed milk tea along the wall of the cup to obtain the final finished milk tea.

[0061] Example 3

[0062] This embodiment provides a method for preparing berry tea lemon milk tea, and the specific steps are as follows:

[0063] S1. Place 10g of old berry tea in a tea brewing bucket, add 800ml of boiling water, and stir thoroughly with a long bar spoon. Start the timer. After steeping for 5 minutes, filter the tea through a strainer. Immediately add 150g of ice cubes to the tea and continue stirring until the tea has completely cooled to below approximately 10°C. At this point, the tea is clear yellow-green and emits a refreshing berry tea aroma.

[0064] S2. Add 55 mL of fresh milk to a 500 mL milkshake cup, followed by 18 mL of coffee milk, 9 mL of sucrose syrup, and 200 mL of cooled tea. Use ice tongs to fill the milkshake cup to the 375 mL mark. Then, use a lemon zester to remove 0.8 g of lemon zest and add it to the cup. Place the milkshake cup in a milkshake machine and start the whipping function for 6 seconds. Observe that the mixture forms a uniform, light milky yellow microemulsion. This is the result of the mixed milk tea.

[0065] S3. Take a 450mL serving cup, put 3 ice cubes in it with ice tongs, and slowly pour the mixed milk tea along the wall of the cup to obtain the final finished milk tea.

[0066] Comparative Example 1

[0067] This comparative example provides a preparation method of berry tea lemon milk tea, which differs from Example 1 in that: in step S1, the soaking time is 20 minutes.

[0068] Comparative Example 2

[0069] This comparative example provides a preparation method of berry tea lemon milk tea, which differs from Example 1 in that: in step S2, the amount of fresh milk is 40 mL.

[0070] Comparative Example 3

[0071] This comparative example provides a preparation method of berry tea lemon milk tea, which differs from Example 1 in that: in step S2, the amount of perfumed lemon peel is 2 g.

[0072] Comparative Example 4

[0073] This comparative example provides a preparation method of berry tea lemon milk tea, which differs from Example 1 in that: in step S2, no whipping step is performed, and only a long spoon is used to stir for 10 seconds.

[0074] The berry tea lemon milk tea prepared in the above examples and comparative examples was tested using the following method:

[0075] 1. Emulsion stability

[0076] Test method: Take 50mL of finished milk tea and pour it into a transparent glass measuring cylinder (3cm in diameter), seal it and place it in a constant temperature environment at 25℃ for 60min. Use a vernier caliper to measure the height of the whey layer on the top of the liquid (H 分离 ) and total liquid height (H 总 ), calculate the emulsion stability:

[0077] Emulsion stability (%) = [1-(H 分离 / H 总 )]×100%

[0078] 2. Flavor persistence

[0079] Test Method: Pour 100mL of finished milk tea into a wide-mouthed beaker and place it in a draft-free environment at 25°C. Five trained sensory panelists sniffed the beaker 5cm above the rim every 5 minutes and recorded the duration (in minutes) of the distinctly perceptible lemon aroma. The arithmetic mean of the five recorded times was used as the flavor persistence data.

[0080] 3. Smoothness index

[0081] Test method: Take 50mL of mixed milk tea and filter it through a standard tea strainer (pore size 0.5mm). Collect the residue and rinse it three times with deionized water. Transfer the residue to a weighed filter paper (W0), dry it at 105℃ to a constant weight, and then weigh it (W1). Calculate the smoothness index:

[0082] Smoothness index (%) = [1-(W1-W0) / 50] × 100%

[0083] The test data are shown in Table 1.

[0084] Table 1 Test results

[0085] sample Emulsion stability (%) Flavor persistence (min) Smoothness index (%) Example 1 92 25 96 Example 2 90 22 95 Example 3 91 23 95 Comparative Example 1 85 12 90 Comparative Example 2 75 18 80 Comparative Example 3 80 10 88 Comparative Example 4 65 8 70

[0086] Experimental results analysis

[0087] Example 1 adopts the intermediate values ​​of the claimed parameters (1000ml of boiling water / soaking for 10min / 200g of S1 ice cubes / 60ml of fresh milk, etc.), and its emulsification stability reaches 92%, the flavor persistence is 25min, and the smoothness index is 96%, indicating that under the optimal parameter synergy: the S1 quenching process effectively locks the activity and fragrance of the berry tea flavonoids, the milk fat-sugar-lemon peel in S2 forms dense microemulsified micelles within 7s of beating, so that the flavor molecules are released slowly and evenly, and the S3 secondary temperature control maintains the stability of the system, ultimately achieving triple optimization of aroma, taste and texture.

[0088] In Example 2, emulsion stability (90%) and smoothness (95%) remained high, but flavor persistence dropped to 22 minutes. This was because the excessive amount of boiling water diluted the concentration of flavor compounds in the tea. While extending the steeping time increased polyphenol dissolution, it also slightly heightened the bitterness. This resulted in a slight decrease in the balance between lemon aroma and tea aftertaste compared to Example 1, but it remained within an acceptable range.

[0089] Example 3 showed good smoothness at 95% and emulsion stability at 91%, but its flavor persistence (23 minutes) was slightly weak. The reduced water content resulted in a higher tea concentration, and the short steeping time limited the dissolution of free amino acids, resulting in a weak aftertaste. The lower limit of fresh milk and lemon peel resulted in a slightly weaker aroma, but it was still significantly better than the control example.

[0090] In Comparative Example 1, when the steeping time was extended to 20 minutes, the flavor persistence dropped to 12 minutes, and both emulsion stability (85%) and smoothness (90%) decreased. Excessive extraction hydrolyzed the ester-type catechins to produce bitter substances, masking the lemon aroma and disrupting the milk fat emulsification balance, resulting in a bitter taste and flavor separation.

[0091] In Comparative Example 2, when the amount of fresh milk was reduced to 40ml, emulsion stability (75%) and smoothness (80%) deteriorated significantly, with a distinct whey separation layer visible. The insufficient milk fat network prevented the fat globules from effectively encapsulating the tea polyphenols and lemon essential oil. This reduced flavor persistence (18 minutes) due to accelerated molecular diffusion, resulting in a rough mouthfeel and a weak milky aroma.

[0092] In Comparative Example 3, the amount of lemon peel was increased to 2g, but the flavor lasted only 10 minutes and the smoothness (88%) decreased. Excessive lemon essential oil destroyed the milk fat globule membrane structure, caused oil phase aggregation, and inhibited the release of tea aroma, resulting in a pungent aroma and a greasy aftertaste. This confirms the key regulatory value of 0.5-1.5 parts by weight of lemon peel in Claim 1 for flavor coordination.

[0093] Comparative Example 4, which omitted whipping and only stirred for 10 seconds, exhibited serious issues with all three indicators (emulsion stability 65% / smoothness 70% / flavor persistence 8 minutes). The lack of mechanical shearing prevented the fat globules from breaking up and the ingredients from fusing. The tea residue aggregated, and the lemon oil droplets remained undispersed, resulting in noticeable layering and a rough mouthfeel.

[0094] Example 1 achieved optimal synergy in flavor, texture, and stability (emulsion stability 92%, flavor persistence 25 minutes, smoothness 96%) through parameter balance. While Examples 2 and 3 experienced slight fluctuations in individual indicators due to extreme parameter values ​​(e.g., flavor persistence 22 minutes in Example 2 and slightly weaker aroma layers in Example 3), their core quality remained significantly superior to that of the comparative example. The overall degradation of Comparative Examples 1-4 (e.g., over-steeping leading to pronounced bitterness in Comparative Example 1, insufficient fat leading to stratification in Comparative Example 2, unbalanced aroma in Comparative Example 3, and rough texture in Comparative Example 4) directly demonstrates that deviations in any of the three key technical features—the tea quenching process (S1: ice amount), the fat-sugar-lemon peel ratio (S2: raw material amount), and the mechanical fusion step (S2: whipping time)—can disrupt the microemulsion structure, accelerate flavor dissipation, or reduce mouthfeel smoothness. This inversely validates the irreplaceable role of the parameter ranges within the example group in maintaining the icy, harmonious flavor, and stable texture of milk tea.

[0095] The applicant declares that the present invention uses the above-described embodiments to illustrate the detailed process flow of the present invention, but the present invention is not limited to the above-described detailed process flow, that is, it does not mean that the present invention must rely on the above-described detailed process flow to be implemented. Those skilled in the art should understand that any improvements to the present invention, equivalent replacements for various raw materials in the products of the present invention, addition of auxiliary ingredients, and selection of specific methods, etc., are all within the scope of protection and disclosure of the present invention.

Claims

1. A method for preparing berry tea lemon milk tea, comprising the following steps: S1. Take 10 parts by mass of old berry tea, add 800-1200 parts by mass of boiling water, stir evenly, soak for 5-15 minutes, filter to obtain tea soup, then add 150-250 parts by mass of ice cubes, stir and cool the tea soup; S2. Add 50-70 parts by mass of fresh milk to a milkshake cup, then add 15-25 parts by mass of coffee milk, 8-12 parts by mass of sucrose syrup, and 200-300 parts by mass of the tea soup in sequence, add ice cubes to 75-85% of the volume of the milkshake cup, and then add 0.5-1.5 parts by mass of perfumed lemon peel. Beat with a milkshake machine for 5-10 seconds to obtain mixed milk tea; S3. Add 3-6 ice cubes into a serving cup, and pour the mixed milk tea into the cup to obtain finished milk tea.

2. The method of claim 1, wherein in S1, the boiling water is 900-1100 parts by mass and the soaking time is 8-12 min.

3. The method of claim 1, wherein in S1, the amount of ice cubes added is 180-220 parts by mass.

4. The method according to claim 1, wherein in S2, the fresh milk is 55-65 parts by mass, the coffee milk is 18-22 parts by mass, and the sucrose syrup is 9-11 parts by mass.

5. The method of claim 2, wherein in S1, the boiling water is 950-1050 parts by mass and the soaking time is 9-11 min.

6. The method according to claim 4, wherein in S2, the fresh milk is 58-62 parts by mass, the coffee milk is 19-21 parts by mass, and the sucrose syrup is 9.5-10.5 parts by mass.

7. The method according to claim 1, wherein in S2, the amount of the fragrant lemon peel is 0.8-1.2 parts by mass. The method according to claim 1 , wherein in S2 , the beating time is 6-8 s. 9 . The method of claim 1 , wherein in S2 , ice cubes are added to 78-82% of the volume of the milkshake cup.

10. A berry tea lemon milk tea, characterized in that: Prepared according to the method according to any one of claims 1 to 9.