Sea-buckthorn cereal milk tea and preparation method thereof

Abstract

The invention relates to the technical field of cereal milk tea preparation, in particular to sea-buckthorn cereal milk tea and a preparation method thereof.The method comprises the steps that sodium caseinate is stirred and dissolved in deionized water and then subjected to water bath to obtain a sodium caseinate solution, and soy isoflavone is fused into the cooled sodium caseinate solution to obtain a film forming solution; performing vacuum spray drying on the hippophae rhamnoides fruit solution through a vacuum spray dryer to obtain hippophae rhamnoides fruit powder particles, and mixing the film-formed fried rice, the hippophae rhamnoides fruit powder particles and ingredients to obtain the hippophae rhamnoides fruit grain milk tea, determining whether the preparation stability of the hippophae rhamnoides fruit grain milk tea meets the requirement or not based on the maximum difference quantity of the thickness of the film layer on the surface of the film-formed fried rice; determining whether the immersion depth of the stirring blades needs to be increased or not; determining whether the inclination angle of the drum needs to be reduced; and determining the number of cyclic shearing times based on the volume average particle size of the sea buckthorn fruit powder particles. The preparation stability of the hippophae rhamnoides fruit grain milk tea is improved.

Description

Technical Field

[0001] This invention relates to the field of grain milk tea preparation technology, and in particular to a sea buckthorn grain milk tea and its preparation method. Background Technology

[0002] Sea buckthorn, a plant used both as food and medicine, is rich in vitamin C, vitamin E, flavonoids, unsaturated fatty acids, and other bioactive components, offering multiple benefits such as antioxidant effects and immune enhancement. It has high development value in the food processing industry. Grain milk tea, combining the dietary fiber and protein of grains with the nutrition of milk powder, boasts a rich taste and health benefits, making it widely popular among consumers. Developing a sea buckthorn grain milk tea by combining sea buckthorn with grain milk tea can leverage the nutritional advantages of sea buckthorn while enriching the flavor profile of milk tea, meeting the market demand for functional beverages. However, existing sea buckthorn grain milk tea preparation processes suffer from several issues affecting product quality stability.

[0003] Chinese Patent Publication No. CN105211395A discloses a grain-based savory milk tea powder and its preparation method. The method includes the following steps: taking the prescribed amounts of milk powder, instant green tea powder, syrup, stabilizer, and low-sodium salt, mixing them, dissolving them in hot water at 55-70℃, then adding the prescribed amount of Fu brick tea broth and mixing evenly; then adding cream and emulsifier and mixing; then placing it in an emulsification tank for emulsification and sterilization to obtain a liquid, wherein the temperature in the emulsification tank is 60-70℃; then drying, cooling, and pulverizing the liquid; finally adding the prescribed amounts of peanut powder, walnut powder, and buckwheat powder and mixing evenly to obtain the final product. It is evident that the described grain-based savory milk tea powder and its preparation method suffer from a problem of decreased stability due to uneven particle dispersion during the emulsification process, which prevents targeted improvement in subsequent drying steps. Summary of the Invention

[0004] Therefore, the present invention provides a sea buckthorn grain milk tea and its preparation method, in order to overcome the problem in the prior art that uneven particle dispersion during the emulsification process leads to the inability to specifically improve subsequent drying and other steps, resulting in decreased preparation stability.

[0005] To achieve the above objectives, the present invention provides a method for preparing sea buckthorn grain milk tea, comprising: Sodium caseinate was stirred and dissolved in deionized water and then subjected to a water bath to obtain a sodium caseinate solution. Soy isoflavones were added to the cooled sodium caseinate solution to obtain a film-forming solution. The film-forming solution was mixed with cooked fried rice and soaked in it. The rice was then fried and dried using a drum dryer to obtain film-forming fried rice. The sea buckthorn fruit powder and the sodium caseinate solution are mixed using a circulating shearing device to obtain a sea buckthorn solution. The sea buckthorn solution is then vacuum spray-dried using a vacuum spray dryer to obtain sea buckthorn fruit powder particles. The film-forming fried rice, the sea buckthorn fruit powder particles, and the other ingredients are then mixed to obtain sea buckthorn grain milk tea. The thickness of several film layers on the surface of fried rice was obtained, and the maximum difference in the thickness of the film layers on the surface of fried rice was calculated. The stability of the preparation of sea buckthorn grain milk tea is determined based on the maximum difference in the thickness of the film layer on the surface of the fried rice. If the prepared stability does not meet the requirements, it is determined whether it is necessary to increase the immersion depth of the stirring blade. If it is not necessary to increase the immersion depth of the stirring blade, the temperature fluctuation range inside the drum dryer per unit time is obtained to determine whether the dispersion uniformity of the film-forming fried rice meets the requirements. If the dispersion uniformity does not meet the requirements, determine whether it is necessary to reduce the tilt angle of the roller; If it is not necessary to reduce the tilt angle of the roller, the number of cyclic shearing cycles is determined based on the volume average particle size of the sea buckthorn fruit powder particles.

[0006] Furthermore, the stability of the preparation of sea buckthorn grain milk tea is determined based on the maximum difference in the thickness of the film layer on the surface of the fried rice, including: The maximum difference in the thickness of the film layer on the surface of the fried rice was compared with the preset first difference. If the maximum difference in the thickness of the film layer on the surface of the fried rice is less than or equal to the preset first difference, then the preparation stability of the sea buckthorn grain milk tea meets the requirements. If the maximum difference in the thickness of the film layer on the surface of the fried rice is greater than the preset first difference, then the stability of the preparation of sea buckthorn grain milk tea is determined to be unsatisfactory.

[0007] Further, determine whether it is necessary to increase the immersion depth of the agitator blades, including: The maximum difference in the thickness of the film layer on the surface of the fried rice is compared with the preset first difference and the preset second difference, respectively. If the maximum difference in the thickness of the film layer on the surface of the fried rice is greater than the preset second difference, then it is determined that the immersion depth of the stirring blade needs to be increased. If the maximum difference in the thickness of the film layer on the surface of the fried rice is greater than a preset first difference and less than or equal to a preset second difference, then it is determined that it is not necessary to increase the immersion depth of the stirring blade.

[0008] Furthermore, the increase in the immersion depth of the stirring blade is determined by the difference between the maximum difference in the thickness of the film layer on the surface of the fried rice and a preset second difference.

[0009] Furthermore, the uniformity of the film-forming fried rice is determined based on the temperature fluctuation within the drum dryer per unit time, including: Compare the temperature fluctuation range inside the drum dryer per unit time with the preset first fluctuation range; If the temperature fluctuation within the drum dryer per unit time is less than or equal to the preset first fluctuation range, then the uniformity of the film-forming fried rice dispersion meets the requirements, and the immersion depth of the stirring blades meets the requirements. If the temperature fluctuation within the drum dryer per unit time exceeds the preset first fluctuation range, then the uniformity of the film-forming fried rice dispersion is determined to be unsatisfactory.

[0010] Further, determine whether it is necessary to reduce the tilt angle of the rollers, including: The temperature fluctuation range inside the drum dryer within the unit time is compared with the preset first fluctuation range and the preset second fluctuation range, respectively. If the temperature fluctuation within the drum dryer per unit time is greater than the preset first fluctuation range and less than or equal to the preset second fluctuation range, then it is determined that the tilt angle of the drum needs to be reduced, and the tilt angle of the drum is reduced. If the temperature fluctuation within the drum dryer per unit time exceeds the preset second fluctuation range, then it is determined that there is no need to reduce the tilt angle of the drum.

[0011] Furthermore, the reduction in the tilt angle of the drum is determined by the difference between the temperature fluctuation range inside the drum dryer per unit time and the preset first fluctuation range.

[0012] Furthermore, the number of cyclic shearing cycles is determined based on the volume average particle size of sea buckthorn fruit powder particles, including: The volume average particle size of sea buckthorn fruit powder particles was compared with the preset particle size. If the average volumetric particle size of the sea buckthorn fruit powder is less than or equal to the preset particle size, then the solubility of the sea buckthorn fruit powder meets the requirements, and there is no need to increase the number of cyclic shearing cycles. Also, determine whether the tilt angle of the roller meets the requirements. If the average volumetric particle size of the sea buckthorn fruit powder particles is greater than the preset particle size, then it is determined that the number of cyclic shearing cycles needs to be increased, and the number of cyclic shearing cycles should be increased accordingly.

[0013] Furthermore, the increase in the number of cyclic shearing cycles is determined by the difference between the volume average particle size of the sea buckthorn fruit powder particles and the preset particle size.

[0014] The present invention also provides a sea buckthorn grain milk tea, the components of which include: whole milk powder, ghee powder, roasted rice, sea buckthorn fruit powder, black tea, jujube powder, prebiotics, sodium caseinate, soy isoflavones, and water.

[0015] Compared with the prior art, the beneficial effects of the present invention are as follows: The method of the present invention adjusts the immersion depth of the stirring blade according to the maximum difference in the thickness of the film layer on the surface of the roasted rice. Because insufficient stirring during the mixing of soy isoflavones and sodium caseinate solution leads to the formation of tiny particles due to the low solubility of soy isoflavones, resulting in uneven distribution of components in the film-forming solution. Consequently, when mixed with roasted rice, the film layer in areas containing soy isoflavone agglomerates thickens. By increasing the immersion depth of the stirring blade, the blade's effective range can cover a larger portion of the solution, enhancing overall fluidity, reducing unstirred areas, promoting uniform mixing of soy isoflavone particles and sodium caseinate solution, and reducing the probability of agglomeration. The tilt angle of the drum is adjusted according to the temperature fluctuation within the drum roaster per unit time. Because the output of the heating element in the drum roaster is unstable, there is a significant difference between the actual temperature and the set temperature. To address the deviation, reducing the tilt angle of the drum can decrease the material's movement speed under gravity, prolonging its residence time within the drum and increasing the contact area between the material and the drum wall. This allows for better absorption of the heat released by the heating element, compensating for the low temperature caused by insufficient heating element output. The number of cyclic shearing cycles is adjusted based on the average volumetric particle size of the sea buckthorn fruit powder. Insufficient mixing of sea buckthorn fruit powder and sodium caseinate solution leads to localized agglomeration, resulting in coarse particles after vacuum spray drying. These particles settle during dissolution due to uneven dispersion. Increasing the number of cyclic shearing cycles allows for repeated breaking of the agglomerates through high-frequency fluid shearing, dispersing the coarse particles into finer, more uniform particles. This results in a more uniform particle size in the vacuum spray-dried powder, allowing for better dispersion in water during dissolution, reducing sedimentation, and improving the stability of the sea buckthorn grain milk tea preparation.

[0016] Furthermore, the method of the present invention adjusts the immersion depth of the stirring blade by setting a preset first difference amount and a preset second difference amount. Due to insufficient stirring during the mixing of soy isoflavones and sodium caseinate solution, soy isoflavones form tiny particles due to low solubility, resulting in uneven distribution of components in the film-forming solution. Consequently, when mixed with roasted rice, the film layer in the area containing soy isoflavone agglomerates thickens. By increasing the immersion depth of the stirring blade, the blade's effective range can cover a larger portion of the solution, enhancing overall fluidity, reducing unstirred areas, promoting uniform mixing of soy isoflavone particles and sodium caseinate solution, reducing the probability of agglomeration, and further improving the stability of the preparation of sea buckthorn grain milk tea.

[0017] Furthermore, the method of the present invention adjusts the tilt angle of the drum by setting a preset first fluctuation amplitude and a preset second fluctuation amplitude. Since the output of the electric heating tube of the drum dryer is unstable, there is a significant deviation between the actual temperature and the set temperature. By reducing the tilt angle of the drum, the moving speed of the material under the action of gravity can be reduced, the residence time of the material in the drum can be extended, and the contact area between the material and the drum wall can be increased, thereby fully absorbing the heat released by the electric heating tube, compensating for the problem of low temperature caused by insufficient output of the electric heating tube, and further improving the preparation stability of sea buckthorn grain milk tea.

[0018] Furthermore, the method of the present invention adjusts the number of cyclic shearing cycles by setting a preset particle size. Because the mixing of sea buckthorn fruit powder and sodium caseinate solution is insufficient, local agglomerates are formed, resulting in coarse particles after vacuum spray drying. These particles settle during dissolution because they cannot be evenly dispersed. By increasing the number of cyclic shearing cycles, the agglomerates formed can be repeatedly broken up by high-frequency fluid shearing force, dispersing the coarse particles into finer, more uniform particles. This makes the powder obtained by vacuum spray drying more uniform in particle size, allowing it to be better dispersed in water during dissolution, reducing sedimentation, and further improving the stability of the preparation of sea buckthorn grain milk tea. Attached Figure Description

[0019] Figure 1 This is an overall flow chart of the preparation method of sea buckthorn grain milk tea according to an embodiment of the present invention; Figure 2 The flowchart below shows the process of determining whether it is necessary to increase the immersion depth of the stirring paddle in the preparation method of sea buckthorn grain milk tea according to an embodiment of the present invention. Figure 3 This is a flowchart illustrating the process of determining whether it is necessary to reduce the tilt angle of the roller in the preparation method of sea buckthorn grain milk tea according to an embodiment of the present invention. Figure 4 This is a flowchart illustrating the process of determining the number of cyclic shearing operations based on the volume average particle size of sea buckthorn fruit powder particles in the preparation method of sea buckthorn grain milk tea according to an embodiment of the present invention. Detailed Implementation

[0020] To make the objectives and advantages of the present invention clearer, the present invention will be further described below with reference to embodiments; it should be understood that the specific embodiments described herein are merely for explaining the present invention and are not intended to limit the present invention.

[0021] Preferred embodiments of the present invention will now be described with reference to the accompanying drawings. Those skilled in the art should understand that these embodiments are merely illustrative of the technical principles of the present invention and are not intended to limit the scope of protection of the present invention.

[0022] It should be noted that in the description of this invention, the terms "upper", "lower", "left", "right", "inner", "outer", etc., which indicate directions or positional relationships, are based on the directions or positional relationships shown in the accompanying drawings. This is only for the convenience of description and is not intended to indicate or imply that the device or element must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, it should not be construed as a limitation of this invention.

[0023] Furthermore, it should be noted that, in the description of this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0024] Please see Figure 1 , Figure 2 , Figure 3 as well as Figure 4 The diagrams shown are, respectively, an overall flowchart of the sea buckthorn grain milk tea and its preparation method according to an embodiment of the present invention, a specific flowchart of the process of determining whether it is necessary to increase the immersion depth of the stirring paddle, a specific flowchart of the process of determining whether it is necessary to reduce the tilt angle of the drum, and a specific flowchart of the process of determining the number of cyclic shearings based on the volume average particle size of the sea buckthorn fruit powder particles. The present invention provides a method for preparing sea buckthorn grain milk tea, comprising: Step S1: Sodium caseinate is stirred and dissolved in deionized water and then subjected to a water bath to obtain a sodium caseinate solution. Soy isoflavones are added to the cooled sodium caseinate solution to obtain a film-forming solution. The film-forming solution is mixed with cooked fried rice and soaked in it. The rice is then fried and dried using a drum dryer to obtain film-forming fried rice. Step S2: Use a circulating shearing device to mix sea buckthorn fruit powder with the sodium caseinate solution to obtain sea buckthorn solution. Use a vacuum spray dryer to vacuum spray dry the sea buckthorn solution to obtain sea buckthorn fruit powder particles. Mix the film-forming fried rice, the sea buckthorn fruit powder particles and the ingredients to obtain sea buckthorn grain milk tea. Step S3: Obtain the thickness of several film layers on the surface of fried rice, and calculate the maximum difference in the thickness of the film layers on the surface of fried rice. Step S4: Determine whether the preparation stability of the sea buckthorn grain milk tea meets the requirements based on the maximum difference in the thickness of the film layer on the surface of the film-forming fried rice. Step S5: If the prepared stability does not meet the requirements, determine whether it is necessary to increase the immersion depth of the stirring blade. If it is not necessary to increase the immersion depth of the stirring blade, obtain the temperature fluctuation range inside the drum dryer per unit time to determine whether the dispersion uniformity of the film-forming fried rice meets the requirements. Step S6: If the dispersion uniformity does not meet the requirements, determine whether it is necessary to reduce the tilt angle of the roller. Step S7: If it is not necessary to reduce the tilt angle of the roller, the number of cyclic shearing cycles is determined based on the volume average particle size of the sea buckthorn fruit powder particles.

[0025] Specifically, deionized water refers to deionized water at room temperature.

[0026] Specifically, the sodium caseinate was stirred in deionized water for 2 hours.

[0027] Specifically, the water bath conditions are 85℃ for 30 minutes.

[0028] Specifically, the mixing ratio of sea buckthorn fruit powder to sodium caseinate solution is 1:1-1.2 (g:mL).

[0029] Specifically, the sodium caseinate solution is a 1% sodium caseinate solution.

[0030] Specifically, the film-forming solution includes sodium caseinate, soy isoflavones, and water.

[0031] Specifically, the film-forming fried rice is cooked fried rice with a thin film formed by sodium caseinate and soy isoflavones on its surface. The cooked fried rice in this solution is Inner Mongolian cooked fried rice.

[0032] Specifically, sodium tyrosine forms a film to coat cooked rice from Inner Mongolia, solving the problem of fried rice easily spoiling.

[0033] Specifically, the circulating shearing device is generally a high-shear emulsification tank.

[0034] Specifically, the sea buckthorn solution includes sea buckthorn fruit powder, sodium caseinate, soy isoflavones, and water.

[0035] Specifically, the particle size of sea buckthorn fruit powder is generally 30μm-50μm.

[0036] Specifically, the thickness of the film layer on the surface of the fried rice was measured using a white light interferometer.

[0037] Specifically, the number of cyclic shearing cycles refers to the total number of times that sea buckthorn fruit powder and sodium caseinate solution undergo high-shear treatment through a cyclic shearing device.

[0038] In practice, the method of this invention adjusts the immersion depth of the stirring blades based on the maximum difference in film thickness on the surface of the roasted rice. Due to insufficient stirring during the mixing of soy isoflavones and sodium caseinate solution, soy isoflavones form tiny particles due to low solubility, resulting in uneven distribution of components in the film-forming solution. This leads to a thicker film layer in areas containing soy isoflavone agglomerates when mixed with roasted rice. Increasing the immersion depth of the stirring blades allows the blades to cover a larger portion of the solution, enhancing overall fluidity, reducing unstirred areas, promoting uniform mixing of soy isoflavone particles and sodium caseinate solution, and reducing the probability of agglomeration. The tilt angle of the drum is adjusted based on the temperature fluctuation within the drum roaster per unit time. Because the output of the heating element in the drum roaster is unstable, there is a significant deviation between the actual temperature and the set temperature. This is addressed by reducing... The tilt angle of the small drum reduces the material's movement speed under gravity, prolongs its residence time within the drum, and increases the contact area between the material and the drum wall. This allows for full absorption of the heat released by the heating element, compensating for the low temperature caused by insufficient heating element output. The number of cyclic shearing cycles is adjusted based on the average particle size of the sea buckthorn fruit powder. Due to insufficient mixing when sea buckthorn fruit powder is mixed with sodium caseinate solution, local agglomerates form, resulting in coarse particles after vacuum spray drying. These particles settle during dissolution because they cannot be evenly dispersed. By increasing the number of cyclic shearing cycles, the agglomerates can be repeatedly broken up by high-frequency fluid shearing force, dispersing the coarse particles into finer, more uniform particles. This results in a more uniform particle size in the powder obtained from vacuum spray drying, allowing for better dispersion in water during dissolution, reducing sedimentation, and improving the stability of the sea buckthorn grain milk tea preparation.

[0039] Specifically, determining whether the preparation stability of sea buckthorn grain milk tea meets the requirements based on the maximum difference in the thickness of the film layer on the surface of the fried rice includes: The maximum difference in the thickness of the film layer on the surface of the fried rice was compared with the preset first difference. If the maximum difference in the thickness of the film layer on the surface of the fried rice is less than or equal to the preset first difference, then the preparation stability of the sea buckthorn grain milk tea meets the requirements. If the maximum difference in the thickness of the film layer on the surface of the fried rice is greater than the preset first difference, then the stability of the preparation of sea buckthorn grain milk tea is determined to be unsatisfactory.

[0040] The reasons why the stability of the sea buckthorn grain milk tea preparation does not meet the requirements may be that the uniformity of the film-forming roasted rice dispersion is not up to standard, or that the immersion depth of the stirring blade is not up to standard. The next step is to determine which specific cause it is, which is also the process of determining whether to increase the immersion depth of the stirring blade.

[0041] Specifically, determining whether the immersion depth of the agitator blades needs to be increased includes: The maximum difference in the thickness of the film layer on the surface of the fried rice is compared with the preset first difference and the preset second difference, respectively. If the maximum difference in the thickness of the film layer on the surface of the fried rice is greater than the preset second difference, then it is determined that the immersion depth of the stirring blade needs to be increased. If the maximum difference in the thickness of the film layer on the surface of the fried rice is greater than a preset first difference and less than or equal to a preset second difference, then it is determined that it is not necessary to increase the immersion depth of the stirring blade.

[0042] Specifically, when the maximum difference in the thickness of the film layer on the surface of the roasted rice exceeds a preset second difference, it is determined that the reason for the unsatisfactory stability of the sea buckthorn grain milk tea is that the immersion depth of the stirring blade is not sufficient, thus requiring an increase in the immersion depth of the stirring blade. When the maximum difference in the thickness of the film layer on the surface of the roasted rice exceeds a preset first difference but is less than or equal to a preset second difference, it can be preliminarily determined that the uniformity of the dispersion of the roasted rice is unsatisfactory. The next step is to determine, based on the temperature fluctuation within the drum dryer per unit time, whether the uniformity of the dispersion of the roasted rice meets the requirements, i.e., to determine whether the unsatisfactory stability of the sea buckthorn grain milk tea is due to the unsatisfactory uniformity of the dispersion of the roasted rice.

[0043] It is understandable that the preset first difference is less than the preset second difference, and the three intervals divided by the preset first difference and the preset second difference correspond to three different situations: The first interval is when the maximum difference in the thickness of the film layer on the surface of the fried rice is less than or equal to the preset first difference. The corresponding situation is: the preparation stability of the sea buckthorn grain milk tea meets the requirements, and no adjustment is needed. The second range is the maximum difference in the thickness of the film layer on the surface of the film-forming fried rice that is greater than the preset first difference and less than or equal to the preset second difference. The corresponding situation is: due to the unstable output of the electric heating tube of the drum dryer, there is a significant deviation between the actual temperature and the set temperature. At this time, it is necessary to further judge whether the dispersion uniformity of the film-forming fried rice meets the requirements. The third interval is when the maximum difference in the thickness of the film layer on the surface of the fried rice is greater than the preset second difference. The corresponding situation is that due to insufficient stirring during the mixing of soy isoflavones and sodium caseinate solution, soy isoflavones form tiny particles due to low solubility, resulting in uneven distribution of components in the film-forming solution. As a result, when mixed with fried rice, the film layer in the area containing soy isoflavone agglomerates thickens. At this time, it is necessary to adjust the immersion depth of the stirring blade.

[0044] It is understandable that using the first and second difference values ​​as the criteria for judging the difference in film thickness on the surface of roasted rice in the preparation of sea buckthorn grain milk tea is essentially to achieve refined control of preparation stability through grading thresholds. Its core logic is closely related to the quality requirements and process correlation of milk tea production. The first difference value is the maximum acceptable film thickness difference threshold for the product. The setting of the first difference value is based on the core quality indicators of milk tea: when the actual difference value is less than or equal to the first difference value, it indicates that the materials are evenly dispersed during mixing and film formation, and the stability of subsequent vacuum spray drying and dissolution processes can be guaranteed; therefore, the preparation stability is deemed to meet the requirements. The second difference value is the threshold for improving stability through process parameter adjustments, and its value must be greater than the first difference value. The preset first and second difference values ​​can be set according to actual working conditions. The setting of the preset first and second difference values ​​aims to ensure the stability and practicality of sea buckthorn grain milk tea preparation. Optionally, the preset first difference amount and the preset second difference amount are determined through a limited number of experiments by evaluating the effect of different thicknesses on the preparation of sea buckthorn grain milk tea. The determined preset first difference amount and preset second difference amount should meet the requirement that they are neither too small nor cause excessive interference to the preparation process of sea buckthorn grain milk tea. For example, the preset first difference amount is generally selected in the range of [6μm, 8μm], and the preset second difference amount is generally selected in the range of [9μm, 11μm].

[0045] Preferably, the first differential amount is 7 μm in a preferred embodiment, and the second differential amount is 10 μm in a preferred embodiment.

[0046] Specifically, the maximum difference in the thickness of the film layer on the surface of the film-forming fried rice is the difference between the maximum and minimum thickness of the film layer on the surface of several film-forming fried rice.

[0047] In practice, the method of the present invention determines the preparation stability of sea buckthorn grain milk tea by setting a preset first difference amount and a preset second difference amount, thereby reducing the impact of the decrease in the preparation accuracy of sea buckthorn grain milk tea due to the inaccuracy in determining the preparation stability of sea buckthorn grain milk tea, and further improving the preparation stability of sea buckthorn grain milk tea.

[0048] Specifically, the increase in the immersion depth of the stirring blade is determined by the difference between the maximum difference in the thickness of the film layer on the surface of the fried rice and a preset second difference.

[0049] Specifically, when the difference between the maximum difference in the thickness of the film layer on the surface of the fried rice and the preset second difference is within 3 μm, the immersion depth of the stirring blade is increased to 1.1 times the original value. When the difference between the maximum difference in the thickness of the film layer on the surface of the fried rice and the preset second difference exceeds 3 μm, the immersion depth of the stirring blade is increased by 1 cm for every 1 μm exceeding the original value, in addition to the increase to 1.1. For example, if the difference between the maximum difference in the thickness of the film layer on the surface of the fried rice and the preset second difference is 5 μm, and the current immersion depth of the stirring blade is 10 cm, the increased immersion depth of the stirring blade is 10 × 1.1 + 1 × 2 = 13 cm.

[0050] In practice, the method of the present invention adjusts the immersion depth of the stirring blade by setting a preset first difference amount and a preset second difference amount. Due to insufficient stirring during the mixing of soy isoflavones and sodium caseinate solution, soy isoflavones form tiny particles due to low solubility, resulting in uneven distribution of components in the film-forming solution. Consequently, when mixed with roasted rice, the film layer in the area containing soy isoflavone agglomerates thickens. By increasing the immersion depth of the stirring blade, the blade's action range can cover a larger portion of the solution, enhancing overall fluidity, reducing unstirred areas, promoting uniform mixing of soy isoflavone particles and sodium caseinate solution, reducing the probability of agglomeration, and further improving the stability of the preparation of sea buckthorn grain milk tea.

[0051] Specifically, the uniformity of the film-forming roasted rice is determined based on the temperature fluctuation within the drum dryer per unit time, including: Compare the temperature fluctuation range inside the drum dryer per unit time with the preset first fluctuation range; If the temperature fluctuation within the drum dryer per unit time is less than or equal to the preset first fluctuation range, then the uniformity of the film-forming fried rice dispersion meets the requirements, and the immersion depth of the stirring blades meets the requirements. If the temperature fluctuation within the drum dryer per unit time exceeds the preset first fluctuation range, then the uniformity of the film-forming fried rice dispersion is determined to be unsatisfactory.

[0052] Among them, when the temperature fluctuation range inside the drum dryer is less than or equal to the preset first fluctuation range within a unit time, it is determined that the uniformity of the film-forming fried rice distribution meets the requirements. However, it has been previously determined that the stability of the preparation of sea buckthorn grain milk tea does not meet the requirements, so it is necessary to further determine whether the immersion depth of the stirring blades meets the requirements.

[0053] In practice, the immersion depth of the agitator blades is compared with a predetermined depth threshold to determine whether the immersion depth of the agitator blades meets the requirements. If the actual immersion depth of the agitator blades is less than the predetermined depth threshold, the immersion depth of the agitator blades is determined to be unacceptable. If the actual immersion depth of the agitator blades is greater than or equal to the predetermined depth threshold, the immersion depth of the agitator blades is determined to meet the requirements. The predetermined depth threshold is the average value of the immersion depth of the agitator blades monitored in the previous three months of this method.

[0054] If the immersion depth of the stirring blade does not meet the requirements, the immersion depth of the stirring blade should be increased; if the immersion depth of the stirring blade meets the requirements, the maximum difference in the thickness of the film layer on the surface of the fried rice should be collected again, and the preparation stability of the sea buckthorn grain milk tea should be reassessed.

[0055] When the temperature fluctuation within the drum dryer exceeds the preset first fluctuation range per unit time, it can be determined that the reason for the unsatisfactory stability of the sea buckthorn grain milk tea is the non-uniform dispersion of the film-forming roasted rice. The reasons for this non-uniform dispersion may include an incorrect drum tilt angle or insufficient solubility of the sea buckthorn fruit powder. The next step is to determine the specific cause, which involves deciding whether to reduce the drum tilt angle.

[0056] Specifically, determining whether the roller tilt angle needs to be reduced includes: The temperature fluctuation range inside the drum dryer within the unit time is compared with the preset first fluctuation range and the preset second fluctuation range, respectively. If the temperature fluctuation within the drum dryer per unit time is greater than the preset first fluctuation range and less than or equal to the preset second fluctuation range, then it is determined that the tilt angle of the drum needs to be reduced, and the tilt angle of the drum is reduced. If the temperature fluctuation within the drum dryer per unit time exceeds the preset second fluctuation range, then it is determined that there is no need to reduce the tilt angle of the drum.

[0057] Specifically, if the temperature fluctuation within the drum dryer per unit time exceeds the preset first fluctuation range but is less than or equal to the preset second fluctuation range, it is determined that the reason for the non-uniform dispersion of the film-forming fried rice is that the tilt angle of the drum is not up to standard, and therefore the tilt angle of the drum needs to be reduced. If the temperature fluctuation within the drum dryer per unit time exceeds the preset second fluctuation range, it can be preliminarily determined that the solubility of the sea buckthorn fruit powder is not up to standard. The next step is to determine, based on the average volume particle size of the sea buckthorn fruit powder, whether the solubility of the sea buckthorn fruit powder is indeed the cause of the non-uniform dispersion of the film-forming fried rice.

[0058] It is understandable that the preset first fluctuation amplitude is smaller than the preset second fluctuation amplitude. The three intervals divided by the preset first fluctuation amplitude and the preset second fluctuation amplitude correspond to three different situations: The first interval is when the temperature fluctuation within the drum dryer is less than or equal to the preset first fluctuation range per unit time. The corresponding situation is: the uniformity of the film-forming fried rice dispersion meets the requirements. At this time, it is necessary to further determine whether the immersion depth of the stirring blades meets the requirements. The second range is when the temperature fluctuation within the drum dryer is greater than the preset first fluctuation range and less than or equal to the preset second fluctuation range per unit time. The corresponding situation is: due to the unstable output of the electric heating tube of the drum dryer, there is a significant deviation between the actual temperature and the set temperature. At this time, it is necessary to adjust the tilt angle of the drum. The third interval is when the temperature fluctuation within the drum dryer is greater than the preset second fluctuation range per unit time. The corresponding situation is: due to insufficient stirring when mixing sea buckthorn fruit powder and sodium caseinate solution, local agglomerates are formed. After vacuum spray drying, coarse particles will be produced. When dissolved, they will settle because they cannot be evenly dispersed. At this time, it is necessary to further judge whether the solubility of sea buckthorn fruit powder meets the requirements.

[0059] It is understandable that in the preparation of sea buckthorn grain milk tea, using the first and second fluctuation amplitudes as the criteria for judging the uniformity of film-forming fried rice dispersion is essentially to achieve graded judgment and precise control of process stability through the correlation between temperature fluctuations and dispersion state. The core function of the first fluctuation amplitude is to set the minimum qualified standard for dispersion uniformity, essentially to quickly distinguish between acceptable dispersion states and abnormal states requiring intervention, preventing unqualified raw materials from entering the next process. The function of the second fluctuation amplitude is to further subdivide unqualified states, guiding specific process adjustments, achieving a refined distinction of unqualified states, avoiding a one-size-fits-all adjustment approach, and improving the pertinence and efficiency of process control. The preset first and second fluctuation amplitudes can be set according to actual working conditions. The setting of the preset first and second fluctuation amplitudes aims to ensure the stability and practicality of sea buckthorn grain milk tea preparation. Optionally, the preset first and second fluctuation amplitudes are determined through a limited number of experiments by evaluating the effects of different temperatures on the preparation of sea buckthorn grain milk tea. The determined preset first and second fluctuation amplitudes should meet the requirement of being neither too small nor causing excessive interference to the preparation process of sea buckthorn grain milk tea. For example, the preset first fluctuation range is generally selected as [1℃, 3℃], and the preset second fluctuation range is generally selected as [4℃, 6℃].

[0060] Preferably, the first fluctuation range is 2°C in a preferred embodiment, and the second fluctuation range is 5°C in a preferred embodiment.

[0061] Specifically, the temperature fluctuation within the drum dryer per unit time is the difference between the maximum and minimum temperatures within the drum dryer per unit time.

[0062] In practice, the method of the present invention determines the dispersion uniformity of film-forming fried rice by setting a preset first fluctuation amplitude and a preset second fluctuation amplitude, thereby reducing the impact of inaccurate determination of the dispersion uniformity of film-forming fried rice on the decreased stability of sea buckthorn grain milk tea preparation and further improving the preparation stability of sea buckthorn grain milk tea.

[0063] Specifically, the reduction in the tilt angle of the drum is determined by the difference between the temperature fluctuation range inside the drum dryer per unit time and a preset first fluctuation range.

[0064] Specifically, when the temperature fluctuation within the drum dryer per unit time differs from the preset first fluctuation range by less than 2°C, the tilt angle of the drum is reduced to 0.9 times its original value. When the temperature fluctuation within the drum dryer per unit time differs from the preset first fluctuation range by more than 2°C, the tilt angle of the drum is reduced by 1° for every 1° difference beyond the original value, in addition to being reduced to 0.9 times its original value. For example, if the temperature fluctuation within the drum dryer per unit time differs from the preset first fluctuation range by 4°C, and the current tilt angle of the drum is 10°, the reduced tilt angle of the drum will be 10×0.9-1×2=7°.

[0065] In practice, the method of the present invention adjusts the tilt angle of the drum by setting a preset first fluctuation amplitude and a preset second fluctuation amplitude. Since the output of the electric heating tube of the drum dryer is unstable, there is a significant deviation between the actual temperature and the set temperature. By reducing the tilt angle of the drum, the moving speed of the material under the action of gravity can be reduced, the residence time of the material in the drum can be extended, and the contact area between the material and the drum wall can be increased, thereby fully absorbing the heat released by the electric heating tube, making up for the problem of low temperature caused by insufficient output of the electric heating tube, and further improving the preparation stability of sea buckthorn grain milk tea.

[0066] Specifically, the number of cyclic shearing cycles is determined based on the volume average particle size of sea buckthorn fruit powder particles, including: The volume average particle size of sea buckthorn fruit powder particles was compared with the preset particle size. If the average volumetric particle size of the sea buckthorn fruit powder is less than or equal to the preset particle size, then the solubility of the sea buckthorn fruit powder meets the requirements, and there is no need to increase the number of cyclic shearing cycles. Also, determine whether the tilt angle of the roller meets the requirements. If the average volumetric particle size of the sea buckthorn fruit powder particles is greater than the preset particle size, then it is determined that the number of cyclic shearing cycles needs to be increased, and the number of cyclic shearing cycles should be increased accordingly.

[0067] When the average volumetric particle size of the sea buckthorn fruit powder is less than or equal to the preset particle size, it is determined that the solubility of the sea buckthorn fruit powder meets the requirements. However, since it has been previously determined that the uniformity of the film-forming fried rice does not meet the requirements, it is necessary to further determine whether the tilt angle of the roller meets the requirements.

[0068] In practice, the tilt angle of the roller is determined to meet the requirements by comparing the actual tilt angle of the roller with the predetermined angle threshold. If the actual tilt angle of the roller is greater than the predetermined angle threshold, the tilt angle of the roller is determined to be unacceptable. The predetermined angle threshold is the average value of the tilt angle of the roller monitored in the previous three months of the historical period.

[0069] If the tilt angle of the drum does not meet the requirements, the tilt angle of the drum should be reduced; if the tilt angle of the drum meets the requirements, the temperature fluctuation range inside the drum dryer should be collected again within a unit time, and the uniformity of the film-forming fried rice should be re-evaluated.

[0070] Preferably, the unit time is 30 minutes, but the specific time can be set according to the actual situation.

[0071] When the average volumetric particle size of sea buckthorn fruit powder particles is greater than the preset particle size, it can be determined that the reason for the non-uniformity of the film-forming fried rice is that the solubility of sea buckthorn fruit powder is not up to standard. Therefore, it is necessary to increase the number of cyclic shearing cycles.

[0072] It is understandable that the two preset particle size intervals correspond to two different scenarios: The first interval is when the volume average particle size of sea buckthorn fruit powder is less than or equal to the preset particle size. The corresponding situation is: the solubility of sea buckthorn fruit powder meets the requirements. At this time, it is necessary to further judge whether the tilt angle of the roller meets the requirements. The second interval is when the volume average particle size of sea buckthorn fruit powder is greater than the preset particle size. The corresponding situation is: due to insufficient stirring when mixing sea buckthorn fruit powder with sodium caseinate solution, local agglomerates are formed. After vacuum spray drying, coarse particles will be produced. When dissolved, they will settle because they cannot be evenly dispersed. At this time, it is necessary to adjust the number of cyclic shearing.

[0073] It is understandable that using the volume-average particle size of sea buckthorn fruit powder as a standard for measuring its solubility in the preparation of sea buckthorn grain milk tea is essentially based on the direct correlation between particle size and dissolution behavior. The dissolution process of sea buckthorn fruit powder involves the contact between the particle surface and the solvent, resulting in molecular diffusion. Therefore, by controlling the particle size, it is possible to indirectly ensure that the sea buckthorn fruit powder can dissolve quickly and completely in the milk tea. Sea buckthorn fruit powder particles are not of a single size but have a particle size distribution. The volume-average particle size can comprehensively reflect the overall size of the particle group, and large particles are often the key to incomplete dissolution. Even if there are a few large particles in the system, they may be difficult to dissolve and thus compromise the uniformity of the milk tea. The preset particle size can be set according to actual working conditions. The setting of the preset particle size aims to determine the stability and practicality of the preparation of sea buckthorn grain milk tea. Optionally, the preset particle size is determined through a limited number of experiments by evaluating the preparation effect of sea buckthorn grain milk tea with different particle sizes. The determined preset particle size should meet the requirement of being neither too small nor causing excessive interference to the preparation process of sea buckthorn grain milk tea. For example, the preset particle size is generally selected in the range of [45μm, 55μm].

[0074] Preferably, the preset particle size is 50 μm.

[0075] Specifically, the volume average particle size of sea buckthorn fruit powder is the ratio of the sum of the number of all particles multiplied by their respective fourth-powered particle sizes to the sum of the number of all particles multiplied by their respective third-powered particle sizes.

[0076] Specifically, the number of all particles was determined using a Coulter counter.

[0077] Specifically, the particle size was determined by a laser particle size analyzer.

[0078] In practice, the method of the present invention determines the solubility of sea buckthorn fruit powder by setting a preset particle size, thereby reducing the impact of inaccurate determination of the solubility of sea buckthorn fruit powder on the stability of sea buckthorn grain milk tea preparation and further improving the stability of sea buckthorn grain milk tea preparation.

[0079] Specifically, the increase in the number of cyclic shearing cycles is determined by the difference between the volume average particle size of the sea buckthorn fruit powder particles and the preset particle size.

[0080] Specifically, when the difference between the volume average particle size of sea buckthorn fruit powder particles and the preset particle size is within 3 μm, the number of cyclic shearing cycles is increased to 1.2 times the original value. When the difference between the volume average particle size of sea buckthorn fruit powder particles and the preset particle size exceeds 3 μm, in addition to increasing to 1.2 times the original value, the number of cyclic shearing cycles is increased by 1 for every 1 μm exceeding the original value. For example, if the difference between the volume average particle size of sea buckthorn fruit powder particles and the preset particle size is 5 μm, and the current number of cyclic shearing cycles is 5, the increased number of cyclic shearing cycles will be 5 × 1.2 + 1 × 2 = 8.

[0081] In practice, the method of the present invention adjusts the number of cyclic shearing cycles by setting a preset particle size. Due to insufficient stirring when mixing sea buckthorn fruit powder and sodium caseinate solution, local agglomerates are formed, resulting in coarse particles after vacuum spray drying. These particles settle during dissolution because they cannot be evenly dispersed. By increasing the number of cyclic shearing cycles, the agglomerates can be repeatedly broken up by high-frequency fluid shearing force, dispersing the coarse particles into finer, more uniform particles. This makes the powder obtained from vacuum spray drying more uniform in particle size, allowing it to be better dispersed in water during dissolution, reducing sedimentation, and further improving the stability of sea buckthorn grain milk tea preparation.

[0082] A type of sea buckthorn grain milk tea, comprising the following components and proportions: 8-10% whole milk powder, 3-4% ghee powder, 7-8% roasted rice, 1-3% sea buckthorn fruit powder, 0.5-1.5% black tea, 1-3% jujube powder, 7-10% prebiotics, 0.05-0.3% sodium caseinate, 0.02-0.1% soy isoflavones, and 55-60.1% water.

[0083] The technical solution of the present invention has been described above with reference to the preferred embodiments shown in the accompanying drawings. However, it will be readily understood by those skilled in the art that the scope of protection of the present invention is obviously not limited to these specific embodiments. Without departing from the principles of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will all fall within the scope of protection of the present invention.

Claims

1. A method for preparing sea buckthorn grain milk tea, characterized in that, include: Sodium caseinate was stirred and dissolved in deionized water and then subjected to a water bath to obtain a sodium caseinate solution. Soy isoflavones were added to the cooled sodium caseinate solution to obtain a film-forming solution. The film-forming solution was mixed with cooked fried rice and soaked in it. The rice was then fried and dried using a drum dryer to obtain film-forming fried rice. The sea buckthorn fruit powder and the sodium caseinate solution are mixed using a circulating shearing device to obtain a sea buckthorn solution. The sea buckthorn solution is then vacuum spray-dried using a vacuum spray dryer to obtain sea buckthorn fruit powder particles. The film-forming fried rice, the sea buckthorn fruit powder particles, and the other ingredients are then mixed to obtain sea buckthorn grain milk tea. The thickness of several film layers on the surface of fried rice was obtained, and the maximum difference in the thickness of the film layers on the surface of fried rice was calculated. The stability of the preparation of sea buckthorn grain milk tea is determined based on the maximum difference in the thickness of the film layer on the surface of the fried rice. If the prepared stability does not meet the requirements, it is determined whether it is necessary to increase the immersion depth of the stirring blade. If it is not necessary to increase the immersion depth of the stirring blade, the temperature fluctuation range inside the drum dryer per unit time is obtained to determine whether the dispersion uniformity of the film-forming fried rice meets the requirements. If the dispersion uniformity does not meet the requirements, determine whether it is necessary to reduce the tilt angle of the roller; If it is not necessary to reduce the tilt angle of the roller, the number of cyclic shearing cycles is determined based on the volume average particle size of the sea buckthorn fruit powder particles.

2. The method for preparing sea buckthorn grain milk tea according to claim 1, characterized in that, The stability of the preparation of sea buckthorn grain milk tea was determined based on the maximum difference in the thickness of the film layer on the surface of the fried rice, including: The maximum difference in the thickness of the film layer on the surface of the fried rice was compared with the preset first difference. If the maximum difference in the thickness of the film layer on the surface of the fried rice is less than or equal to the preset first difference, then the preparation stability of the sea buckthorn grain milk tea meets the requirements. If the maximum difference in the thickness of the film layer on the surface of the fried rice is greater than the preset first difference, then the stability of the preparation of sea buckthorn grain milk tea is determined to be unsatisfactory.

3. The method for preparing sea buckthorn grain milk tea according to claim 2, characterized in that, Determine whether the immersion depth of the agitator blades needs to be increased, including: The maximum difference in the thickness of the film layer on the surface of the fried rice is compared with the preset first difference and the preset second difference, respectively. If the maximum difference in the thickness of the film layer on the surface of the fried rice is greater than the preset second difference, then it is determined that the immersion depth of the stirring blade needs to be increased. If the maximum difference in the thickness of the film layer on the surface of the fried rice is greater than a preset first difference and less than or equal to a preset second difference, then it is determined that it is not necessary to increase the immersion depth of the stirring blade.

4. The method for preparing sea buckthorn grain milk tea according to claim 3, characterized in that, The increase in the immersion depth of the stirring blade is determined by the difference between the maximum difference in the thickness of the film layer on the surface of the fried rice and a preset second difference.

5. The method for preparing sea buckthorn grain milk tea according to claim 4, characterized in that, The uniformity of the film-forming fried rice distribution is determined based on the temperature fluctuation within the drum dryer per unit time, including: Compare the temperature fluctuation range inside the drum dryer per unit time with the preset first fluctuation range; If the temperature fluctuation within the drum dryer per unit time is less than or equal to the preset first fluctuation range, then the uniformity of the film-forming fried rice dispersion meets the requirements, and the immersion depth of the stirring blades meets the requirements. If the temperature fluctuation within the drum dryer per unit time exceeds the preset first fluctuation range, then the uniformity of the film-forming fried rice dispersion is determined to be unsatisfactory.

6. The method for preparing sea buckthorn grain milk tea according to claim 5, characterized in that, Determine whether the roller tilt angle needs to be reduced, including: The temperature fluctuation range inside the drum dryer within the unit time is compared with the preset first fluctuation range and the preset second fluctuation range, respectively. If the temperature fluctuation within the drum dryer per unit time is greater than the preset first fluctuation range and less than or equal to the preset second fluctuation range, then it is determined that the tilt angle of the drum needs to be reduced, and the tilt angle of the drum is reduced. If the temperature fluctuation within the drum dryer per unit time exceeds the preset second fluctuation range, then it is determined that there is no need to reduce the tilt angle of the drum.

7. The method for preparing sea buckthorn grain milk tea according to claim 6, characterized in that, The reduction in the tilt angle of the drum is determined by the difference between the temperature fluctuation range inside the drum dryer per unit time and the preset first fluctuation range.

8. The method for preparing sea buckthorn grain milk tea according to claim 7, characterized in that, The number of cyclic shearing cycles was determined based on the volume average particle size of sea buckthorn fruit powder particles, including: The volume average particle size of sea buckthorn fruit powder particles was compared with the preset particle size. If the average volumetric particle size of the sea buckthorn fruit powder is less than or equal to the preset particle size, then the solubility of the sea buckthorn fruit powder meets the requirements, and there is no need to increase the number of cyclic shearing cycles. Also, determine whether the tilt angle of the roller meets the requirements. If the average volumetric particle size of the sea buckthorn fruit powder particles is greater than the preset particle size, then it is determined that the number of cyclic shearing cycles needs to be increased, and the number of cyclic shearing cycles should be increased accordingly.

9. The method for preparing sea buckthorn grain milk tea according to claim 8, characterized in that, The increase in the number of cyclic shearing cycles is determined by the difference between the volume average particle size of the sea buckthorn fruit powder particles and the preset particle size.

10. A sea buckthorn grain milk tea prepared using the preparation method of sea buckthorn grain milk tea according to any one of claims 1-9, characterized in that, Its components include: whole milk powder, ghee powder, roasted rice, sea buckthorn fruit powder, black tea, jujube powder, prebiotics, sodium caseinate, soy isoflavones, and water.

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