Lucid ganoderma health-preserving milk tea and preparation method thereof

Abstract

The invention relates to the technical field of milk tea production, and particularly discloses ganoderma lucidum health-preserving milk tea and a preparation method thereof. The milk tea comprises the following raw materials: sporoderm-broken ganoderma lucidum spore powder, osmanthus oolong tea soup, milk, butter milk, cane sugar, honey and ice cubes. The preparation method comprises the following steps: boiling the osmanthus oolong tea bag to obtain tea soup; the tea soup, the ganoderma lucidum spore powder and other auxiliary materials are sequentially mixed, stirred and dissolved; filtering to remove residues; and preserving heat, sterilizing, cooling and refrigerating. Through scientific proportioning, active ingredients of the ganoderma lucidum are effectively fused with the milk tea, and the bitter taste of a traditional ganoderma lucidum product is remarkably improved by utilizing the aroma of the osmanthus oolong and the synergistic effect of the auxiliary materials, so that a fashionable beverage which has the health-preserving effects of enhancing immunity, regulating metabolism and the like and is good in palatability is obtained. The product adopts natural raw materials, avoids unhealthy components such as synthetic creamer and hydrogenated vegetable oil, and meets the modern healthy consumption demand.

Description

Technical Field

[0001] This invention relates to the field of milk tea production technology, specifically to a milk tea containing Ganoderma lucidum spore powder and its preparation method. Background Technology

[0002] With the increasing awareness of health and wellness, beverages that combine functionality and palatability have become a new market demand. Reishi mushroom, due to its immune-boosting and metabolism-regulating effects, is widely used in the health and wellness field. However, traditional reishi products, such as reishi powder and decoction, generally suffer from a bitter and unpleasant taste, making them difficult to integrate into daily consumption. Meanwhile, existing milk tea products often focus on taste and lack clear health benefits, failing to meet consumers' dual needs for "deliciousness + health."

[0003] Currently, milk tea products on the market generally have some problems: First, traditional milk tea often uses synthetic creamer as the main ingredient, and long-term consumption can easily lead to weight gain and damage the spleen and stomach; second, the milk fat and hydrogenated vegetable oil commonly used in existing milk teas produce trans fatty acids and cholesterol, and excessive intake can increase the risk of cardiovascular disease; finally, some milk tea products rely on a lot of food additives, such as preservatives, artificial sweeteners, synthetic colors and flavors, which may pose potential risks to human health.

[0004] Therefore, developing a milk tea product that can satisfy consumers' demands for taste and nutrition while also providing definite health benefits has become an important topic in the current technological field. In particular, how to effectively integrate the active ingredients of Ganoderma lucidum with milk tea, while maintaining the efficacy of Ganoderma lucidum and improving its taste, has become an urgent problem to be solved.

[0005] The existing technology has the following drawbacks: 1. Traditional Ganoderma lucidum products (such as Ganoderma lucidum powder and Ganoderma lucidum decoction) have the problem of being "bitter and difficult to swallow", making it difficult to integrate into daily consumption scenarios and failing to meet consumers' dual needs for "deliciousness + health". 2. Existing milk tea products mostly focus on taste and lack clear health benefits, failing to meet consumers' demand for functional beverages; 3. The synthetic creamer, milk fat and hydrogenated vegetable oil used in traditional milk tea may lead to weight gain and increase the risk of cardiovascular disease. Some products rely on a lot of food additives, which may pose potential risks to human health. 4. In the current technology, the scientific ratio of Ganoderma lucidum's active ingredients to milk tea has not yet been achieved, making it difficult to simultaneously achieve both efficacy and taste; 5. The dosage form of Ganoderma lucidum health products is relatively simple and has not been combined with youthful and fashionable beverage formats, making it difficult to attract mainstream consumer groups such as Generation Z and urban white-collar workers. Summary of the Invention

[0006] Existing technologies suffer from problems such as poor taste in Ganoderma lucidum health products, a lack of effective health-promoting ingredients in existing milk teas, and difficulty in scientifically integrating the two. Therefore, to address these issues, this invention provides a Ganoderma lucidum health milk tea that balances the active efficacy of Ganoderma lucidum with the palatability of milk tea, while also meeting the needs of younger consumers, along with its preparation method. Beneficial effects

[0007] Compared with the prior art, the present invention provides a Ganoderma lucidum health-preserving milk tea and its preparation method, which has the following beneficial effects: 1. By cooking osmanthus oolong tea bags and scientifically blending them with Ganoderma lucidum spore powder, milk, butter, molasses, cane sugar, ice cubes, etc., the problem of poor taste of traditional Ganoderma lucidum products is effectively solved, the palatability of the products is improved, and they are more easily integrated into daily consumption scenarios, meeting consumers' dual needs for "deliciousness + health". 2. This invention uses broken-cell wall Ganoderma lucidum powder and, through a scientific preparation process, effectively preserves the core functional components of Ganoderma lucidum, including the effects of enhancing immunity, regulating metabolism, anti-oxidation, liver protection, and calming the nerves, achieving a scientific balance between efficacy and taste; 3. The milk tea product of the present invention uses natural ingredients, avoiding the synthetic creamer, milk fat and hydrogenated vegetable oil used in traditional milk tea, which may cause weight gain and increase the risk of cardiovascular disease, and also reducing potential risks to human health; 4. The Ganoderma lucidum health milk tea of ​​the present invention adopts a modern packaging form, which conforms to the youthful and fashionable beverage form and can attract mainstream consumer groups such as Generation Z and urban white-collar workers; 5. Through scientific formula design and preparation process, this invention achieves the effective integration of Ganoderma lucidum active ingredients with milk tea, providing consumers with a functional beverage that can satisfy taste requirements and provide clear health benefits.

[0008] The purpose of this invention is to overcome the shortcomings of the existing technology and provide a Ganoderma lucidum health milk tea that is both functional and palatable, as well as its preparation method.

[0009] The ingredients of the Ganoderma lucidum health milk tea, by weight, include: Key functional ingredients: 2-g of Ganoderma lucidum spore powder, using broken-cell wall Ganoderma lucidum powder to ensure easy absorption of active ingredients; Osmanthus Oolong Tea ~g, made from fresh leaves picked in one season, has a fragrant aroma, tender green leaves, and good toughness; Additional ingredients: Milk ~ml, whole milk, rich in various vitamins and minerals; 9-0 ml of butter and milk provides rich protein and fatty acids; 8-2g of sucrose provides sweetness and carbohydrates; 2-6g of honey, made from naturally matured acacia honey, provides natural sweetness and antioxidant benefits; Ice cubes (0-2g) are used to adjust the taste and temperature.

[0010] The preparation method of the Ganoderma lucidum health milk tea includes: (1) Place the Osmanthus Oolong Tea Bag in a pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 20 minutes to obtain the tea soup.

[0011] (2) Mixing and blending: Add 60-80ml of tea, 2-g of Ganoderma lucidum spore powder, 8-2g of sucrose, 10ml of milk, 9-0ml of butter milk, 2-6g of honey, and 0-2g of ice cubes in sequence, and stir well to ensure that the Ganoderma lucidum powder is completely dissolved and there are no lumps.

[0012] (3) Filtration: Use a fine mesh filter to filter the prepared milk tea to remove any remaining food residue and ensure that the milk tea has a smooth and delicate taste.

[0013] (4) Keep warm and sterilize: Keep the filtered milk tea at 60~70℃ for 20 minutes to sterilize.

[0014] (5) Refrigerated storage: Cool the sterilized milk tea to room temperature, pack it in a box and refrigerate it to prevent oxidation.

[0015] The Ganoderma lucidum health-preserving milk tea of ​​the present invention has the following characteristics: 1. By scientifically proportioning each component, especially by using the combination of broken-cell wall Ganoderma lucidum powder and osmanthus oolong tea, the bitterness of Ganoderma lucidum is effectively masked, the taste is improved, and the palatability of the product is enhanced. 2. The addition of butter, milk, and honey enhances the product's richness and sweetness, while reducing the amount of sucrose used, effectively lowering the product's calorie intake; 3. By adding ice, the taste and temperature of the product are adjusted, which improves the product's stability and shelf life; 4. Made with natural ingredients, avoiding the synthetic creamer, milk fat, and hydrogenated vegetable oil used in traditional milk tea, which may lead to weight gain and increase the risk of cardiovascular disease; 5. Through scientific preparation processes, the core active ingredients of Ganoderma lucidum are effectively preserved, including the effects of enhancing immunity, regulating metabolism, anti-oxidation, liver protection, and calming the nerves. Attached Figure Description

[0016] Figure 1 This is a method and steps for preparing Ganoderma lucidum health-preserving milk tea. Detailed Implementation Example

[0017] Combination Figure 1 A method for preparing Ganoderma lucidum health-preserving milk tea includes the following steps: (1) Place the Osmanthus Oolong Tea Bag in a pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 8 minutes to obtain the tea soup.

[0018] (2) Mixing and blending: Add 70ml of tea, 2.g of broken Ganoderma lucidum spore powder, 0g of sucrose, 0ml of whole milk, 00ml of skim milk, 0g of natural honey, and 20g of ice cubes in sequence, stir well, and ensure that the Ganoderma lucidum powder is completely dissolved without lumps.

[0019] (3) Filtration: Use a 200-mesh stainless steel filter to filter the prepared milk tea to remove any remaining food residue.

[0020] (4) Keep warm and sterilize: Keep the filtered milk tea at 6℃ for 8 minutes to sterilize.

[0021] (5) Refrigerated storage: Cool the sterilized milk tea to room temperature, pack it in a box and refrigerate it to prevent oxidation. Example

[0022] A method for preparing Ganoderma lucidum health-preserving milk tea includes the following steps: (1) Place the Osmanthus Oolong Tea Bag in a pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 20 minutes to obtain the tea soup.

[0023] (2) Mixing and blending: Add 7ml of tea, 1g of broken Ganoderma lucidum spore powder, 2g of sucrose, 8ml of whole milk, 0ml of skim milk, 6g of natural honey, and 2g of ice cubes in sequence, stir well, and ensure that the Ganoderma lucidum powder is completely dissolved without lumps.

[0024] (3) Filtration: Use a 0-mesh stainless steel filter to filter the prepared milk tea to remove any remaining food residue.

[0025] (4) Keep warm and sterilize: Keep the filtered milk tea at 70℃ for 20 minutes to sterilize.

[0026] (5) Refrigerated storage: Cool the sterilized milk tea to room temperature, pack it in a box and refrigerate it to prevent oxidation. Example

[0027] A method for preparing Ganoderma lucidum health-preserving milk tea includes the following steps: (1) Place the Osmanthus Oolong Tea Bag in a pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 7 minutes to obtain the tea soup.

[0028] (2) Mixing and blending: Add 6ml of tea, 2g of broken Ganoderma lucidum spore powder, 8g of sucrose, 2ml of whole milk, 9ml of skim milk, 2g of natural honey, and 0g of ice cubes in sequence, stir well, and ensure that the Ganoderma lucidum powder is completely dissolved without lumps.

[0029] (3) Filtration: Use an 80-mesh stainless steel filter to filter the prepared milk tea to remove any remaining food residue.

[0030] (4) Keep warm and sterilize: Keep the filtered milk tea at 68℃ for 1 minute.

[0031] (5) Refrigerated storage: Cool the sterilized milk tea to room temperature, pack it in a box and refrigerate it to prevent oxidation.

[0032] Of course, the above description is not a limitation of the present invention, and the present invention is not limited to the examples given above. Any changes, modifications, additions or substitutions made by those skilled in the art within the scope of the present invention are also within the protection scope of the present invention.

Claims

1. A Ganoderma lucidum health-preserving milk tea, characterized in that, The ingredients, by weight, include: 2-8g of broken-cell wall Ganoderma lucidum spore powder, 60-80ml of osmanthus oolong tea, 52-100ml of milk, 90-120ml of butter and milk, 8-12g of cane sugar, 2-6g of honey, and 90-120g of ice cubes.

2. The Ganoderma lucidum health-preserving milk tea according to claim 1, characterized in that, The amount of broken-cell wall Ganoderma lucidum spore powder added is 2.5-3.5g, and the osmanthus oolong tea soup is made by boiling osmanthus oolong tea bags.

3. The Ganoderma lucidum health-preserving milk tea according to claim 1 or 2, characterized in that, The milk is whole milk, and the butter milk is skim milk or regular butter milk.

4. A method for preparing Ganoderma lucidum health-preserving milk tea as described in any one of claims 1-3, characterized in that, Includes the following steps: S1. Brewing the tea: Boil the osmanthus oolong tea bag with water to obtain the osmanthus oolong tea soup; S2. Mixing and blending: Mix the osmanthus oolong tea, broken-cell wall Ganoderma lucidum spore powder, cane sugar, milk, butter, honey and ice cubes, and stir until completely dissolved; S3. Filtration: Filter the mixture obtained in step S2; S4. Sterilization and Storage: The filtered milk tea is kept warm and sterilized, and then cooled and refrigerated.

5. The preparation method according to claim 4, characterized in that, In step S1, the simmering process involves bringing the water to a boil over high heat and then simmering it over low heat for 15-25 minutes.

6. The preparation method according to claim 4, characterized in that, In step S2, the order of adding the ingredients is as follows: Osmanthus Oolong Tea, Broken Ganoderma Spore Powder, Cane Sugar, Milk, Butter, Honey, and Ice Cubes.

7. The preparation method according to claim 4, characterized in that, In step S3, a filter with a mesh size of 80-200 is used for filtration.

8. The preparation method according to claim 4, characterized in that, In step S4, the temperature for heat preservation and sterilization is 60-70℃, and the time is 15-20 minutes.

9. The preparation method according to claim 4, characterized in that, In step S4, after sterilization, the milk tea is cooled to room temperature and then refrigerated.

10. The preparation method according to claim 4, characterized in that, The preparation method specifically includes: simmering a bag of osmanthus oolong tea for 18-22 minutes to obtain 70-75ml of tea soup; adding 70-75ml of tea soup, 2.5-3.5g of broken-cell wall Ganoderma lucidum spore powder, 9-11g of sucrose, 58-62ml of whole milk, 98-102ml of skim milk, 4-5g of honey, and 100-110g of ice cubes in sequence and stirring; filtering with a 100-150 mesh filter; sterilizing at 65-68℃ for 16-18 minutes; and refrigerating after cooling.

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