High-stability milk tea base and preparation method thereof

Abstract

The invention relates to a high-stability milk tea base and a preparation method thereof, and belongs to the technical field of milk tea base blending. The invention provides a milk tea base with high stability. The milk tea base is prepared from the following components in percentage by mass: 60-70% of Yingde black tea and 30-40% of Liangjiang red oolong tea. The fermentation degrees of the Yingde black tea and the Liangjiang red oolong are complementarily blended, active substances are retained in combination with segmented baking, and the emulsification characteristic of the red oolong polysaccharide is utilized, so that the impossible triangle of'aroma-concentration-stability 'existing in the milk tea industry for a long time is overcome at a time, and a new path is developed for milk tea without addition of a stabilizer.

Description

Technical Field

[0001] This invention relates to the field of milk tea base blending technology, and in particular to a highly stable milk tea base and its preparation method. Background Technology

[0002] Blending tea bases for milk tea refers to mixing different types of tea in a certain proportion to achieve a better taste and flavor. Blended tea plays an important role in the tea beverage industry, not only enhancing the fullness and complexity of the drink but also strengthening brand competitiveness. Blending techniques are widely used in the modern tea beverage industry, especially in branded chain stores, where blending ensures consistency in the drinks. With the continuous innovation and development of new tea beverages, tea blending techniques are also constantly improving to meet consumers' higher demands for taste and quality. Blending techniques can be divided into two main categories based on the operational stage: blending of finished tea (after refining) and blending of fresh leaves (before processing). Finished tea blending accounts for a large proportion, and the two differ significantly in their processing paths and quality effects.

[0003] The mainstream tea base in the milk tea industry relies on imported black tea (Assam / Ceylon CTC), but it has significant drawbacks: 1) High tannins lead to astringency: the content of ester-type catechins is >12%, which causes flocculation and precipitation after combining with milk protein; 2) Single aroma: the volatile substances are mainly chlorophyll (grassy taste), lacking floral and fruity aroma layers; 3) Poor stability: ready-to-drink milk tea shows obvious stratification (water separation rate >5%) after being refrigerated at 4℃ for 24 hours. Currently, Yunnan Dianhong (black tea) (70%) and Fujian Lapsang Souchong (30%) are blended, and the caramel aroma is enhanced by roasting at 135℃ for 3 hours, enriching its layers, but there are still obvious drawbacks: 1) Insufficient oxidation of Dianhong polyphenols (PPO enzyme activity <80U / g), resulting in insufficient tea soup concentration (transmittance >45%); 2) High-temperature roasting leads to the loss of aroma substances (phenylethanol retention rate <60%); 3) The problem of cold storage stability has not been solved (water separation rate still reaches 4.2%). Therefore, finding a milk tea base with a rich taste and high stability is a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of the prior art and provide a highly stable milk tea base and its preparation method.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0006] In a first aspect, the present invention provides a highly stable milk tea base, which is composed of 60-70% by weight of Yingde black tea and 30-40% by weight of Lianjiang black oolong tea.

[0007] The mass percentage of Yingde black tea can be any value or range from 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, or 70%. The mass percentage of Lianjiang black oolong tea can be any value or range from 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, or 40%.

[0008] Due to the high floral aroma of Yingde black tea (geraniol content ≥1.2μg / g), this invention uses Yingde black tea as the main ingredient to provide a floral aroma base for the tea. Since Lianjiang red oolong (semi-fermented tea) has a high polyphenol oxidase activity of 120U / g, it can generate more theaflavins to enhance the body. Therefore, Lianjiang red oolong is used as an auxiliary ingredient to compensate for the deficiencies in the fermentation degree of Yingde black tea. Simultaneously, due to the emulsifying and stabilizing effect of oolong tea polysaccharide chains (its β-1,3-glucan branches bind to the hydrophobic regions of casein, blocking polyphenol complexation), this invention, through blending design, can suppress turbidity after tea cooling, achieving synergistic optimization of flavor and stability.

[0009] As a preferred embodiment of the first aspect, the Yingde black tea includes Yinghong No. 1, Yinghong No. 3, Yinghong No. 5, Yinghong No. 7, Yinghong No. 8, Yinghong No. 9 and Yinghong No. 10.

[0010] In a preferred embodiment of the first aspect, the Yingde black tea is Yinghong No. 9.

[0011] The preferred variety in this invention is Yinghong No. 9 because, compared to other tea varieties of Yingde black tea, its core advantage lies in the efficient enrichment and stable release of floral aroma substances, specifically manifested in: 1. Extremely high geraniol content: Under low-temperature and low-humidity processing (17-23℃, humidity 50-70%), Yinghong No. 9 significantly increases the synthesis of terpenoids (especially geraniol) by activating the sustained high activity of polyphenol oxidase (PPO). Experimental data shows that its geraniol content is ≥1.5μg / g, higher than that of ordinary black tea varieties. This characteristic provides a clear "honey-floral-fruity" base for milk tea. 2. Strong dual-state flavor retention ability: Volatile substances are encapsulated in the microporous structure of the tea leaf cuticle, achieving a slow-release effect during milk tea brewing, manifested in: aroma retention rate >95% for hot drinks (65℃) and aroma retention rate >89% for cold drinks (4℃). This characteristic is significantly superior to other Yingde black tea varieties.

[0012] As a preferred embodiment of the first aspect, the Lianjiang Red Oolong Tea includes Jin Xuan Tea, Cui Yu Tea, Jin Yu Tea, and Yu Guan Yin Tea.

[0013] As a preferred embodiment of the first aspect, the Lianjiang Red Oolong is Jin Xuan tea.

[0014] This invention favors Jin Xuan tea because, as a representative variety of Lianjiang Red Oolong, its core value lies in the high enzyme activity-driven fermentation control and the physical stability brought by the polysaccharide chain structure. Specifically, this manifests as: 1. Advantageous polyphenol oxidase (PPO) activity: The PPO activity of fresh Jin Xuan tea leaves is as high as 120 U / g, significantly higher than other Oolong tea varieties (such as Cuiyu tea with a PPO activity of 80 U / g). During pile fermentation, it can efficiently catalyze the conversion of catechins into thearubigins (thearubigin production increases by 40%), effectively compensating for the insufficient body of the tea soup (transmittance 45% → 32%) caused by the full fermentation of Yinghong No. 9. 2. Emulsifying effect of β-1,3-glucan side chains: Jin Xuan tea polysaccharide has a molecular weight of 12.3 kDa (compared to <10 kDa in ordinary oolong tea), and the proportion of β-1,3-glycosidic bonds in its side chain structure is >35%. It can inhibit cold turbidity through two mechanisms: a) competitive binding: the hydrophobic region of the polysaccharide preempts the casein binding site, blocking the tea polyphenol-protein complexation; b) micelle encapsulation: it forms micelles with a particle size of 0.4 μm (compared to 1.5 μm in the control group), reducing the water separation rate to 0.8%.

[0015] Secondly, the present invention provides a method for preparing the milk tea base described above, the method comprising the following steps:

[0016] (1) Roast Yingde black tea leaves at 105-125℃ for 1-2 hours;

[0017] (2) Roast Lianjiang Red Oolong Tea leaves at 70-90℃ for 1-2 hours;

[0018] (3) After mixing the Yingde black tea from step (1) with the Lianjiang red oolong tea from step (2), the mixture is granulated to obtain particles with a particle size of 0.5-1mm.

[0019] This invention reveals that when Yingde black tea leaves are roasted at 105-125℃, geraniol and linalool are produced. When Lianjiang red oolong tea leaves are roasted at 70-90℃, terpene alcohol (nerolidol) and more intact polysaccharide chains are produced. Therefore, this invention synergistically enhances the aroma of Yingde black tea with Lianjiang red oolong tea by combining the geraniol and linalool from Yingde black tea with the intact polysaccharide chains, thus reducing the content of astringent substances and improving aroma and taste. Simultaneously, the increased polysaccharide content in Lianjiang red oolong tea binds to the hydrophobic regions of casein, blocking polyphenol complexation and improving emulsification properties, eliminating the need for additional stabilizers and enhancing the stability of milk tea.

[0020] As a preferred embodiment of the second aspect, the method includes the following steps:

[0021] (1) Roast Yingde black tea leaves at 115℃ for 2 hours;

[0022] (2) Roast Lianjiang red oolong tea leaves at 80℃ for 1.5 hours;

[0023] (3) After mixing the Yingde black tea from step (1) with the Lianjiang red oolong tea from step (2), the mixture is granulated to obtain particles with a particle size of 0.8 mm.

[0024] This invention discovers that the roasting temperature of different teas affects the release of active or aromatic substances in the tea. Excessive temperature can damage these substances, while insufficient temperature prevents their full release. Therefore, this invention finds that roasting Yingde black tea at 115℃ for 2 hours and Lianjiang red oolong tea at 80℃ for 1.5 hours fully releases their active or aromatic substances, thereby enhancing the aroma of the tea base. Furthermore, the high content of intact polysaccharides in Lianjiang red oolong tea can encapsulate astringent substances in the tea, reducing its bitterness. Additionally, the β-1,3-glucan branches of Lianjiang red oolong tea can fully bind to the hydrophobic regions of casein in milk, blocking polyphenols from binding, reducing protein aggregation or precipitation, and improving the stability of the milk tea.

[0025] Thirdly, the present invention provides the application of the aforementioned milk tea base in milk tea.

[0026] Fourthly, the present invention provides a milk tea, wherein the milk tea comprises the aforementioned milk tea base.

[0027] As a preferred embodiment of the fourth aspect, the milk tea further includes milk components, sweeteners, emulsifiers, stabilizers, and antioxidants.

[0028] In a preferred embodiment of the fourth aspect, the milk component is selected from one or more of milk, whole milk powder, skim milk powder, and whey protein powder; the sweetener is selected from one or more of white sugar, glucose, fructose, lactose, high-fructose corn syrup, sucralose, steviol glycosides, erythritol, maltitol, mogrosides, sucralose, acesulfame potassium, or aspartame; the emulsifier is selected from one or more of monoglyceride, diglyceride, sucrose fatty acid ester, sodium stearoyl lactylate, soluble soybean polysaccharide, or diacetyl tartaric acid monoglyceride or diglyceride; the stabilizer is selected from one or more of microcrystalline cellulose, sodium carboxymethyl cellulose, gellan gum, pectin, agar, carrageenan, or guar gum; and the antioxidant is selected from any one or a combination of isoascorbic acid, sodium isoascorbate, oxalic acid, sodium ascorbate, and calcium ascorbate.

[0029] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0030] This invention overcomes the long-standing "aroma-concentration-stability" dilemma in the milk tea industry by blending Yingde black tea and Lianjiang red oolong tea with complementary fermentation levels, combining segmented roasting to preserve active substances and utilizing the emulsifying properties of red oolong polysaccharides, thus opening a new path for milk tea without added stabilizers. Attached Figure Description

[0031] Figure 1 Confocal micrographs of fat globules (Figure A: Example 1; Figure B: Comparative Example 14);

[0032] Figure 2 The dissolution kinetics curve of polyphenol (EGCG) is shown (experimental group is Example 1; control group is Comparative Example 14). Detailed Implementation

[0033] To better illustrate the purpose, technical solution, and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0034] Yingde Black Tea:

[0035] Yinghong No. 1 was purchased from Guangdong Hongyan Tea Industry Co., Ltd.; specifications: moisture content ≤6.0%, broken tea content ≤2.0% (GB / T 8311), geraniol ≥1.0μg / g;

[0036] Yinghong No. 5 was purchased from Guangdong Hongyan Tea Industry Co., Ltd.; Specifications: dark and lustrous tea leaves, tea polyphenols ≥22% (GB / T8313), moisture content ≤5.5%;

[0037] Yinghong No. 8 was purchased from Guangdong Hongyan Tea Industry Co., Ltd.; Specifications: dark and lustrous tea leaves, no detected pesticide residues (GB2763), moisture content ≤5.8%;

[0038] Yinghong No. 9 was purchased from Guangdong Hongyan Tea Industry Co., Ltd.; specifications: geraniol ≥ 1.5 μg / g (GC-MS), moisture content ≤ 5.2%, particle size 0.8 ± 0.1 mm (sieve method);

[0039] Lianjiang Red Oolong Tea Leaves:

[0040] Jin Xuan tea was purchased from Guangdong Minghuang Tea Industry Co., Ltd.; specifications: fermentation degree 35±2%, polysaccharide content ≥8.0% (phenol-sulfuric acid method), PPO activity ≥120U / g (enzyme-linked immunosorbent assay).

[0041] The Jadeite Tea was purchased from Guangdong Minghuang Tea Industry Co., Ltd.; specifications: fermentation degree 30±3%, polysaccharide content 6.5%, particle integrity ≥90%;

[0042] The Jade Guanyin tea was purchased from Guangdong Minghuang Tea Industry Co., Ltd.; specifications: floral aroma, water extract ≥38% (GB / T8305), moisture content ≤6.5%;

[0043] Jin Yu Tea was purchased from Guangdong Minghuang Tea Industry Co., Ltd.; Specifications: Hybrid variety, thearubigin ≥15mg / g (Folin-Ciocalteu method), moisture content ≤6.0%.

[0044] The preparation method of Yinghong No. 9-1 is as follows: roast the above-mentioned Yingde black tea Yinghong No. 9 tea leaves at 115℃ for 2 hours.

[0045] The preparation method of Yinghong No. 9-2 is as follows: roast the above-mentioned Yingde black tea Yinghong No. 9 tea leaves at 105℃ for 1.5 hours.

[0046] The preparation method of Yinghong No. 9-3 is as follows: roast the above-mentioned Yingde black tea Yinghong No. 9 tea leaves at 125℃ for 1 hour.

[0047] The preparation method of Yinghong No. 9-4 is as follows: roast the above-mentioned Yingde black tea Yinghong No. 9 tea leaves at 95℃ for 2 hours.

[0048] The preparation method of Yinghong No. 9-5 is as follows: roast the above-mentioned Yingde black tea Yinghong No. 9 tea leaves at 130℃ for 1 hour.

[0049] The preparation method of Jin Xuan Tea-1 is as follows: roast the above-mentioned Lianjiang Red Oolong Tea Jin Xuan Tea leaves at 80℃ for 1.5 hours.

[0050] The preparation method of Jin Xuan Tea-2 is as follows: roast the above-mentioned Lianjiang Red Oolong Tea Jin Xuan Tea leaves at 70℃ for 2 hours.

[0051] The preparation method of Jin Xuan Tea-3 is as follows: roast the above-mentioned Lianjiang Red Oolong Tea Jin Xuan Tea leaves at 90℃ for 1 hour.

[0052] The preparation method of Jin Xuan Tea-4 is as follows: roast the above-mentioned Lianjiang Red Oolong Tea Jin Xuan Tea leaves at 65℃ for 2 hours.

[0053] The preparation method of Jin Xuan Tea-5 is as follows: roast the above-mentioned Lianjiang Red Oolong Tea Jin Xuan Tea leaves at 100℃ for 1 hour.

[0054] The ingredient list of the milk tea base for Examples 1-8 and Comparative Examples 1-13 is shown in Table 1:

[0055] Table 1: Ingredients (percentage by mass) of milk tea base for Examples 1-8 and Comparative Examples 1-13

[0056]

[0057] Note: Blank spaces in the table indicate that the data has not been added or used.

[0058] Comparative Example 3

[0059] The difference between Comparative Example 3 and Example 1 is that Yinghong No. 9-1 is replaced with Yinghong No. 9-4 as described above, and the rest is the same as Example 1.

[0060] Comparative Example 4

[0061] The difference between Comparative Example 4 and Example 1 is that Yinghong No. 9-1 is replaced with Yinghong No. 9-5 as described above, and the rest is the same as Example 1.

[0062] Comparative Example 5

[0063] The difference between Comparative Example 5 and Example 1 is that Jin Xuan Tea-4 is used instead of Jin Xuan Tea-1, and the rest is the same as Example 1.

[0064] Comparative Example 6

[0065] The difference between Comparative Example 6 and Example 1 is that Jin Xuan Tea-5 is used instead of Jin Xuan Tea-1, and the rest is the same as Example 1.

[0066] Comparative Example 7

[0067] The difference between Comparative Example 7 and Example 1 is that Assam tea-1 is replaced with Assam tea, otherwise the same as Example 1.

[0068] Comparative Example 8

[0069] The difference between Comparative Example 8 and Example 1 is that Dianhong tea is used instead of Jinxuan tea-1, otherwise the same as Example 1.

[0070] Comparative Example 9

[0071] The difference between Comparative Example 9 and Example 1 is that Qimen black tea is used instead of Jin Xuan tea-1, otherwise the same as Example 1.

[0072] Comparative Example 10

[0073] The difference between Comparative Example 10 and Example 1 is that Yinghong No. 9-1 is replaced with Tanyang Gongfu, otherwise it is the same as Example 1.

[0074] Comparative Example 11

[0075] The difference between Comparative Example 11 and Example 1 is that Phoenix Dancong is used instead of Yinghong No. 9-1, otherwise it is the same as Example 1.

[0076] Comparative Example 12

[0077] The difference between Comparative Example 12 and Example 1 is that Tanyang Gongfu tea is used instead of Yinghong No. 9-1, and Qimen black tea is used instead of Jinxuan tea-1. Otherwise, they are the same as in Example 1.

[0078] Comparative Example 13

[0079] The difference between Comparative Example 13 and Example 1 is that Phoenix Dancong tea is used instead of Yinghong No. 9-1, and Assam tea is used instead of Jin Xuan tea-1. The rest is the same as Example 1.

[0080] Comparative Example 14

[0081] The difference between Comparative Example 14 and Example 1 is that Dianhong tea is used to replace Yinghong No. 9-1 and Xiaozhong tea is used to replace Jinxuan tea-1. The rest is the same as Example 1.

[0082] Example 1: The preparation method of milk tea base includes the following steps:

[0083] (1) Roast Yingde No. 9 black tea leaves at 115℃ for 2 hours to achieve a target moisture content of 5%;

[0084] (2) Roast Lianjiang Red Oolong Tea and Jin Xuan Tea leaves at 80℃ for 1.5 hours to achieve a target moisture content of 6%;

[0085] (3) Mix the Yingde black tea from step (1) and the Lianjiang red oolong tea from step (2) according to the mass percentage in Table 1, and use a double spiral blender (speed 25r / min) for 30 minutes to grind them into 0.8mm particles.

[0086] Application examples

[0087] The tea bases prepared in Examples 1-8 and Comparative Examples 1-14 were used to make milk tea. The specific preparation methods are as follows:

[0088] (1) Prepare tea base and water in a ratio of 1g:50ml, extract in a constant temperature water bath at 95℃ for 5 minutes, and immediately cool in an ice bath to 25℃ to obtain tea soup.

[0089] (2) Mix tea and whole milk in a volume ratio of 7:3 and homogenize at 200 bar to obtain milk tea.

[0090] Test Example 1

[0091] 1. Detection of aroma compounds (geraniol, linalool, nerolidol): Take 50ml of milk tea, extract with HS-SPME (65℃ / 30min) and detect with GC-MS (DB-WAX column, temperature program: 40℃→250℃ / 4℃ / min).

[0092] 2. Polysaccharide molecular weight determination: The molecular weight was determined by SE-HPLC (TSK-GEL G4000PW×1 column, mobile phase 0.1M NaNO3, flow rate 0.8ml / min).

[0093] 3. Astringency rating: 10-person sensory group (trained in quantitative descriptive analysis, QDA), rating from 0 to 10 (0 = no astringency, 10 = strong astringency).

[0094] 4. Sustained-release characteristics of epigallocatechin gallate (EGCG): Using an online HPLC system, milk tea samples were collected every 30 seconds to detect EGCG concentration. The fitting model was a first-order kinetic equation.

[0095] The test results are shown in Table 2:

[0096] Table 2 Test Results

[0097]

[0098]

[0099] Test Example 2

[0100] 1. Cold storage water separation rate: After the milk tea is bottled and sealed, it is refrigerated at 4℃ for 7 days and then centrifuged at 4000rpm for 10min. The water separation rate (%) is calculated as (volume of supernatant / total volume) × 100.

[0101] 2. Emulsification self-stabilizing effect:

[0102] A. Fat globule observation: Laser confocal microscopy (Nile Red stained fat), calculate average particle size and distribution; B. Emulsification stability index: ESI = ratio of absorbance before and after centrifugation (A0 / A...) 10 (500nm, A0 is the absorbance before centrifugation, A10 is the absorbance after centrifugation).

[0103] 3. Flavor retention in both hot and cold states:

[0104] A. Hot beverage group: Milk tea was heated to 65℃ and kept warm; B. Cold beverage group: Milk tea was refrigerated at 4℃; Samples were taken every 2 hours and the decay rate of aroma substances was detected by GC-MS (decay rate (t) = (1-C)). t / C0)×100%, C0 and C t The same units, such as μg / g, must be used, or relative values ​​obtained using the same detection method must be used.

[0105] The test results are shown in Table 3:

[0106] Table 3 Test Results

[0107]

[0108]

[0109] As shown in Tables 2 and 3 above, and in Examples 1-3 and Comparative Examples 1 and 2, the ratio of Yingde black tea to Lianjiang red oolong tea affects the content of aroma substances and the molecular weight of polysaccharides. Comparing Examples 2-3 and Comparative Examples 1-2, the ratio of Yingde black tea to Lianjiang red oolong tea in Example 1 is the optimal ratio, resulting in the highest content of aroma substances and the highest molecular weight of polysaccharides. Because the high molecular weight polysaccharides in Example 1 have excellent emulsifying properties, they can not only encapsulate more bitter substances and have a slowing effect on astringent substances, thus reducing the bitterness of milk tea; their excellent emulsifying properties also allow the high molecular weight polysaccharides to bind with the hydrophobic regions of casein in milk, preventing polyphenols from binding with casein to form precipitation, reducing the precipitation rate, improving the stability of milk tea, resulting in the smallest and most uniformly dispersed fat globules, the highest ESI index, and the highest retention rate of aroma in both hot and cold drinks.

[0110] As can be seen from Examples 1 and 4-5, and Comparative Examples 3-6, the preparation process of Yingde black tea and Lianjiang red oolong tea is a crucial factor affecting the tea base and milk tea. The parameters of the preparation process in Examples 4-5 are within the range defined by this invention, resulting in higher aroma substance content and higher polysaccharide molecular weight. Therefore, the milk tea has higher stability and a lower astringency score, indicating that bitter and astringent substances are effectively encapsulated, and casein and polysaccharides are effectively combined. In contrast, in Comparative Examples 3-6, excessively high baking temperatures can destroy active or aromatic substances, while excessively low temperatures prevent the full release of active or aromatic substances. The lower polysaccharide molecular weight fails to encapsulate bitter and astringent substances, resulting in a stronger astringency. Casein also cannot effectively combine, leading to poor stability and further affecting the stability and taste of the milk tea.

[0111] Examples 1, 6-8, and 7-14 demonstrate the importance of component pairing. Examples 6-8 show that pairing other varieties of Yingde black tea (e.g., Yinghong No. 1, Yinghong No. 5, Yinghong No. 8) with other varieties of Lianjiang red oolong tea (e.g., Cuiyu tea, Yuguanyin tea, Jinyu tea) achieves similar technical effects to Example 1, but is slightly less effective than the combination of Yinghong No. 9 and Jinxuan tea in Example 1. Comparative Examples 7-11 show that pairing Yingde black tea and Lianjiang red oolong tea with other tea varieties does not achieve similar or equivalent technical effects to Example 1. For example, in Comparative Example 7, Yingde black tea was paired with Assam tea, and in Comparative Example 10, Tanyang Gongfu tea was paired with Lianjiang red oolong tea; their polysaccharide molecular weights were only 4.9 kDa and 11.0 kDa, respectively, and their astringency scores were 4.7 and 5.1. As can be seen from Comparative Examples 12-14, the combination of other tea varieties cannot achieve the same or similar technical effects as Example 1. For example, the combination of Tanyang Gongfu and Qimen black tea in Comparative Example 12, and the combination of Dianhong and Xiaozhong (a tea base commonly used in the prior art) in Comparative Example 14, have polysaccharide molecular weights of only 8.6 and 7.2 kDa, respectively, and their astringency scores are 6.5 and 5.6.

[0112] In summary, this invention selects two tea varieties from numerous tea types: Yingde black tea and Lianjiang red oolong tea, and blends them as the base for milk tea. This tea base has a synergistic aroma-enhancing effect, improving the aroma of milk tea, reducing astringency, reducing fat globule size, increasing ESI index, reducing sedimentation, and improving the stability of milk tea and the retention rate of aroma in both hot and cold drinks. This invention obtains Yingde black tea with high geraniol and linalool content and Lianjiang red oolong tea with high nerolidol content through a specific roasting process. The synergistic aroma-enhancing effect of the aroma substances in Yingde black tea and Lianjiang red oolong tea improves the aroma of milk tea, and the aroma is long-lasting. The specific roasting process also obtains high molecular weight polysaccharides from Lianjiang red oolong tea. The higher the molecular weight, the better the polysaccharides encapsulate bitter substances and the better the emulsification effect, resulting in a better taste and higher stability of the milk tea.

[0113] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A highly stable milk tea base, characterized in that, The milk tea base consists of 60-70% Yingde black tea and 30-40% Lianjiang black oolong tea by weight.

2. The milk tea base as described in claim 1, characterized in that, The Yingde black tea mentioned includes Yinghong No. 1, Yinghong No. 3, Yinghong No. 5, Yinghong No. 7, Yinghong No. 8, Yinghong No. 9 and Yinghong No.

10.

3. The milk tea base as described in claim 2, characterized in that, The Yingde black tea mentioned is Yinghong No.

9.

4. The milk tea base as described in claim 1, characterized in that, The Lianjiang Red Oolong Tea includes Jin Xuan Tea, Cui Yu Tea, Jin Yu Tea, and Yu Guan Yin Tea.

5. The milk tea base as described in claim 4, characterized in that, The Lianjiang Red Oolong mentioned is Jin Xuan tea.

6. A method for preparing milk tea base as described in any one of claims 1-5, characterized in that, The method includes the following steps: (1) Roast Yingde black tea leaves at 105-125℃ for 1-2 hours; (2) Roast Lianjiang Red Oolong Tea leaves at 70-90℃ for 1-2 hours; (3) After mixing the Yingde black tea from step (1) with the Lianjiang red oolong tea from step (2), the mixture is granulated to obtain particles with a particle size of 0.5-1mm.

7. The application of the milk tea base as described in claim 1 in milk tea.

8. A type of milk tea, characterized in that, The milk tea contains the milk tea base as described in any one of claims 1-7.

9. The milk tea as described in claim 8, characterized in that, The milk tea also includes milk components, sweeteners, emulsifiers, stabilizers, and antioxidants.

10. The milk tea as described in claim 9, characterized in that, The milk component is selected from one or more of the following: milk, whole milk powder, skim milk powder, and whey protein powder; The sweetener is selected from one or more of the following: white sugar, glucose, fructose, lactose, high-fructose corn syrup, sucralose, steviol glycosides, erythritol, maltitol, mogrosides, sucralose, acesulfame potassium, or aspartame. The emulsifier is selected from one or more of monoglyceride fatty acid esters, diglyceride fatty acid esters, sucrose fatty acid esters, sodium stearoyl lactylate, soluble soybean polysaccharide, or diacetyl tartaric acid monoglyceride and diglyceride. The stabilizer is selected from one or more of microcrystalline cellulose, sodium carboxymethyl cellulose, gellan gum, pectin, agar, carrageenan, or guar gum; The antioxidant is selected from any one or a combination of isoascorbic acid, sodium isoascorbate, serotonin, sodium ascorbate, and calcium ascorbate.

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