A method for making a milk tea

Abstract

This invention discloses a method for making milk tea, including the following steps: S1: Weigh 10-12g of prepared medicinal and edible powder, add 100ml of boiling water, and in a ceramic or glass teapot, control the temperature at 70-80℃. While adding the powder, stir continuously until the powder is completely dissolved without any particles or sediment, and the liquid has a uniform aroma; S2: Blend with fresh milk: Maintain a constant temperature of 60-65℃, slowly pour 200-250ml of fresh milk into the dissolved medicinal and edible liquid, and continue stirring for 30-50 seconds to fully blend the milk and the medicinal and edible liquid; S3: Turn off the heat, and after the milk tea temperature drops below 50℃, add natural honey containing trichosanthes pollen, and stir quickly until the honey is completely dissolved; S4: Finished product: If there is a small amount of fine sediment, it can be lightly filtered through a fine sieve before pouring into a cup for drinking. It is recommended to drink it warm. Therefore, the core of this medicinal food milk tea is to process the medicinal herbs through standardized methods such as steaming, sun-drying, and stir-frying to fully release their medicinal effects, and then combine them with fresh milk, supplemented with trichosanthes root and honey to balance the therapeutic effects and the taste of the drink.

Description

Technical Field

[0001] This invention relates to the field of beverage preparation technology, specifically a method for making milk tea. Background Technology

[0002] The "medicine and food homology" health project refers to health services or product development projects that combine Chinese medicinal herbs with food based on the traditional Chinese medicine theory of "medicine and food homology," for the purpose of health preservation, chronic disease management, and other related applications. However, in the current context, milk tea is more easily accepted by young people, hence the launch of a milk tea product based on the "medicine and food homology" concept. Summary of the Invention

[0003] The purpose of this invention is to provide a method for making milk tea to solve the problems mentioned in the background art.

[0004] To achieve the above objectives, the present invention provides the following technical solution: a method for making milk tea, comprising the following steps: S1: Weighing 10-12g of prepared medicinal and edible powder according to a standard measurement of 300-350ml per cup, adding 100ml of boiling water, in a ceramic or glass teapot, controlling the temperature at 70-80℃, while continuously stirring the powder until the powder is completely dissolved without particles or sediment, and the liquid has a uniform aroma; S2: Blending with fresh milk: maintaining a constant temperature of 60-65℃, adding the dissolved medicinal and edible liquid... Slowly pour in 200-250ml of fresh milk and continue stirring for 30-50 seconds to fully blend the milk with the medicinal liquid. The temperature should be ≤70℃ throughout the process to prevent denaturation of the milk protein and loss of the effective components of the medicinal herbs. S3: Add honey: Turn off the heat and wait for the milk tea to cool to below 50℃. Then add natural honey containing trichosanthes pollen and stir quickly until the honey is completely dissolved. S4: Finished product: If there is a small amount of fine sediment, you can filter it through a fine sieve and pour it into a cup to drink. It is recommended to drink it warm.

[0005] As a preferred technical solution of the present invention: the preparation of the medicinal food powder in step S1 includes the following steps, S5: medicinal material processing: take the medicinal food ingredients according to the formula, steam them in water to soften and cook them thoroughly, and then sun-dry them. Stir-fry them in a ceramic pot until they are thoroughly cooked, dry and stir-fry them at a low temperature of 50-70℃, break them into 600-mesh fine powder with a pulverizer, sieve them, and seal them for later use to avoid moisture absorption.

[0006] As a preferred technical solution of the present invention: the fine powder of medicine and food is first mixed with purified water, then boiling water and fresh milk are added to prevent clumping from occurring when directly stirred. The 400-mesh fine powder needs to be thoroughly stirred until there are no particles.

[0007] As a preferred technical solution of the present invention: the medicinal materials used in step S1 must be food ingredients listed in the catalog of food and medicine homology.

[0008] As a preferred technical solution of the present invention: the fresh milk in step S2 is fresh pure cow's milk that has been refrigerated or kept at room temperature in advance, according to drinking needs.

[0009] As a preferred technical solution of the present invention: the honey in step S3 is natural honey containing trichosanthes pollen, which is warmed in a water bath to about 35-40°C and stirred well for later use; no other additional flavorings are used.

[0010] As a preferred technical solution of the present invention: Temperature control: The heating temperature shall not exceed 80°C throughout the process, the fresh milk shall be kept at 50-65°C, and the honey shall be mixed at a temperature below 50°C to avoid destroying the nutrients of the fresh milk and the active ingredients of the honey and medicinal materials.

[0011] The beneficial effects of the present invention by adopting the above technical solution are as follows: 1. The core of the medicinal food milk tea is to grind authentic medicinal materials into 600-mesh fine powder after standardized processing such as steaming, sun drying and stir-frying, so as to fully release the medicinal effects. Then, it is combined with fresh milk, supplemented with trichosanthes root and honey, taking into account both the therapeutic effect and the taste of drinking, so as to facilitate its promotion to young people.

[0012] 2. No sucrose or artificial flavorings are used throughout the entire process. Only natural medicinal herbs, fresh milk, and natural honey containing trichosanthes root are used. The herbs are soaked and then ground into a 400-mesh fine powder before use. The heating temperature is strictly controlled to avoid nutrient loss. No additional additives are added: no sucrose, fructose, flavorings, non-dairy creamer, preservatives, or any other flavorings are added throughout the entire process. The sweetness is adjusted only by honey, or honey may be omitted according to the customer's taste. Detailed Implementation

[0013] The present invention will be further described in detail below with reference to specific embodiments.

[0014] The core of the medicinal food milk tea is to grind authentic medicinal herbs into a 600-mesh fine powder after standardized processing such as steaming, sun-drying, and stir-frying to fully release their medicinal effects. This is then combined with fresh milk, supplemented with trichosanthes root and honey, taking into account both the therapeutic effects and the taste of the drink.

[0015] Standardized operating procedures for medicinal food milk tea Core principles: No sucrose or artificial flavorings are used throughout the process. Only natural medicinal herbs, fresh milk, and natural honey containing trichosanthes root are used. The herbs are soaked and then ground into a 400-mesh fine powder before use. The heating temperature is strictly controlled to avoid nutrient loss.

[0016] I. Preliminary preparations for the operation process are as follows: 1. Herbal processing: Take the ingredients that are both food and medicine according to the formula, steam them in water to soften and cook them thoroughly, then sun-dry them. Stir-fry them in a ceramic pot until they are thoroughly cooked (the time is adjusted according to the type of herb, such as steaming Poria cocos for 180 minutes and soaking yam for 180 minutes), dry them at low temperature and stir-fry them (temperature control below 50-70℃), grind them into 600-mesh fine powder with a grinder, sieve them and seal them for later use to avoid moisture absorption.

[0017] 2. Ingredient preparation: Fresh pure milk should be refrigerated in advance (or at room temperature, depending on drinking needs); natural honey containing trichosanthes pollen should be warmed in a water bath to about 35-40℃ (do not use high temperature to prevent nutrient destruction), stir well and set aside; no other additional seasonings are needed.

[0018] 3. Equipment preparation: heat-resistant stirring cup / tea maker, fine filter (for backup), thermometer. The equipment should be scalded and sterilized with boiling water in advance.

[0019] II. Core Preparation Steps (Standard Measurement for 300-350ml per Cup) 1. Take the powder and heat it: Weigh 10-12g of the prepared medicinal and food powder (the amount can be adjusted slightly according to taste), add 100ml of boiling water, and place it in a ceramic or glass teapot. Control the temperature at 70-80℃, add the powder while stirring continuously until the powder is completely dissolved without any particles or sediment. The drink will then have a uniform aroma.

[0020] 2. Blending with fresh milk: Maintain a constant temperature of 60-65℃, slowly pour 200-250ml of fresh milk into the dissolved medicinal liquid, and continue stirring for 30-50 seconds to fully blend the milk with the medicinal liquid. The temperature should not exceed 70℃ throughout the process to prevent denaturation of the milk protein and loss of the effective components of the medicinal materials.

[0021] 3. Add honey: Turn off the heat and wait for the milk tea to cool to below 50℃. Then add natural honey containing trichosanthes pollen (10-15g according to taste), stir quickly until the honey is completely dissolved.

[0022] 4. Finished product: If there is a small amount of fine sediment, you can filter it through a fine sieve and pour it into a cup to drink. It is recommended to drink it warm.

[0023] III. Key Operational Points 1. Temperature control: The temperature should not exceed 80℃ throughout the process. Fresh milk should be kept at 50-65℃, and honey should be mixed at a temperature below 50℃ to avoid damaging the nutrients in fresh milk and the active ingredients in honey and medicinal herbs.

[0024] 2. Powder dissolving: First, add purified water to the fine powder of medicine and food, then add boiling water and fresh milk to prevent clumping caused by direct stirring. 400-mesh fine powder needs to be stirred thoroughly until there are no particles.

[0025] 3. Food Compliance: All medicinal materials used must be listed in the catalog of food and medicine homology. The addition of Trichosanthes kirilowii must comply with food safety regulations. The honey must be pure, natural, and additive-free.

[0026] 4. No additional additives: No sucrose, fructose, flavorings, non-dairy creamer, preservatives or any other flavorings are added throughout the process. The sweetness is adjusted only by honey or, depending on the customer's taste, honey may not be added at all.

[0027] IV. Natural ingredient pairings suitable for medicinal food-based milk tea The range of Chinese herbs that can be used in herbal milk tea, distinguishing between prohibited and commonly used categories: Core regulatory boundaries: Food-grade herbal milk tea can only use substances that are traditionally both food and medicinal materials (listed in the "Medicine and Food Homologous" catalog, totaling 106 kinds); the addition of common medicinal materials (such as aconite, Sichuan aconite, pinellia, etc.) is strictly prohibited.

[0028] Six types in 2019: Angelica sinensis, etc.; In 2002, there were 87 kinds of ingredients: wolfberry, red date, longan, dried tangerine peel, hawthorn, poria cocos, lily bulb, lotus seed, chrysanthemum, cassia seed, mulberry, licorice, ginger, black sesame, etc. Nine types were identified in 2023: Codonopsis pilosula, Astragalus membranaceus, American ginseng, Dendrobium officinale, Ganoderma lucidum, etc. Four types in 2024: Rehmannia glutinosa, Ophiopogon japonicus, Asparagus cochinchinensis, and Citrus reticulata.

[0029] Examples of food and medicine ingredients commonly used in milk tea Tonify Qi and strengthen the spleen: Codonopsis pilosula, Astragalus membranaceus, Poria cocos, Dioscorea opposita, Euryale ferox, Coix lacryma-jobi. Nourishing Yin and Blood: Goji berries, mulberries, red dates, longan, lily bulbs, and ophiopogon japonicus. Clearing heat and improving eyesight: Chrysanthemum, Cassia seed, Honeysuckle, Dandelion: Regulating Qi and Flavoring: Dried tangerine peel, hawthorn, dried plum, osmanthus, rose: Contraindications: Adding non-food-medicine herbs (such as aconite, chuanxiong, rhubarb, cinnabar, etc.) to milk tea is illegal and can be investigated and punished; even food-medicine herbs have their own properties: for example, cassia seeds are cold in nature, so those with weak spleen and stomach should not drink too much; astragalus tonifies qi, so those with yin deficiency and excessive fire should use it with caution; when preparing and combining ingredients, it is essential to first identify the patient's constitution and avoid blindly mixing ingredients to prevent discomfort.

[0030] IV. Examples of 10 types of milk tea with medicinal ingredients (1) Milk tea for removing dampness: This mild, delicious milk tea formula is suitable for daily consumption and helps to strengthen the spleen and remove dampness. It is made from food and medicine, is not cold in nature, and will not harm the stomach. It is suitable for people with excessive dampness, who are prone to drowsiness, have a weak spleen, are easily fatigued, experience bloating, and have sticky stools.

[0031] Main ingredients (for strengthening the spleen and removing dampness): 10g roasted Job's tears, 8g Poria cocos, 10g yam (dried or fresh), 3g dried tangerine peel (for regulating qi, resolving phlegm, and preventing greasiness), milky base (warm and not cold): 200-250ml pure milk, 2 red dates (pitted, for replenishing qi and strengthening the spleen), seasoning (optional): 10-15g natural pollen honey.

[0032] Efficacy and characteristics Roasted Job's tears: Removes dampness without harming the spleen; Poria cocos: strengthens the spleen, calms the mind, and promotes diuresis; Yam: Tonifies the spleen and kidneys, neither drying nor cold; Dried tangerine peel: It regulates qi and relieves abdominal distension and excessive phlegm caused by dampness; It is generally mild and not cooling; regular consumption can improve one's health.

[0033] (2) Hair-nourishing and hair-darkening medicinal and edible milk tea: It is gentle on hair, tastes great, and is suitable for daily consumption.

[0034] All of them follow the core principles of nourishing both the liver and kidneys and moisturizing dryness, and are made with ingredients that are both food and medicine. The bitterness is suitable for milk tea base, taking into account both hair care and drinking experience.

[0035] Black sesame, walnut, and mulberry milk tea: a basic hair conditioner that strengthens and darkens hair.

[0036] Main ingredients: 6g of processed Polygonum multiflorum (nourishes the liver and kidneys, darkens hair), 10g of black sesame seeds (moisturizes and darkens hair), 8g of wolfberry (nourishes the liver and kidneys, improves eyesight), 2 red dates (tonifies qi and blood, protects the spleen), 6g of Poria cocos (strengthens the spleen, removes dampness, prevents greasiness), 6g of dried mulberry, 250ml of pure milk, and a small spoonful of natural pollen honey.

[0037] Suitable for: people with premature graying, dry hair, hair loss, those who stay up late, those with insufficient blood and qi, those with gray hair due to kidney deficiency, those who want to nourish their hair in the long term but are afraid of the bitterness of traditional Chinese medicine.

[0038] (3) Milk tea for those who are cold-sensitive It mainly uses ingredients that dispel cold and warm the body, replenish qi and blood, and are derived from medicinal and food ingredients; suitable for: those who are afraid of cold, have insufficient qi and blood, have a pale complexion, and feel mentally fatigued.

[0039] Formula: 7g Rehmannia glutinosa (nourishes blood and yin), 2g cinnamon (warms and tonifies kidney yang, guides fire back to its source), 5 red dates, 15 goji berries, 250ml pure milk (or goat milk).

[0040] Timing: It is best to drink it between 9:00 and 11:00 in the morning, as this time corresponds to the spleen and stomach meridians, resulting in the best absorption and less likelihood of causing internal heat.

[0041] (4) Sleep-aiding milk tea: This is a gentle "bedtime milk tea" designed to promote restful sleep and calm the mind. It has a mild taste, is caffeine-free, and its core benefits lie in soothing the liver, relieving depression, nourishing blood, and calming the mind, allowing you to relax and sleep soundly. Key effects: Soothes nerves, improves restful sleep, nourishes the heart and calms the mind. Ingredients: 10g jujube seeds (roasted for better results, a key ingredient for nourishing the heart and calming the mind), 3 longan fruits (replenishes qi and blood, nourishes the heart and spleen), 10g lily bulbs (nourishes yin and lungs, clears the heart and calms the mind), 2 red dates (pitted, replenishes qi and blood), 250ml pure milk, 1 spoonful of honey (moisturizes and detoxifies). Best consumed 1 hour before bedtime.

[0042] Taste: Sour jujube seeds have a slightly sour taste and a mild texture. They are good for the lungs and do not produce phlegm.

[0043] (5) Kidney-tonifying and liver-benefiting milk tea This tea is gentle on the blood, not bitter, non-addictive, delicious, calming, warming, and nourishing. It is also beneficial for the kidneys and liver, and is made from food and medicine. It is suitable for daily consumption. Ingredients: 3g black tea, 6g goji berries, 5g mulberries, 5g polygonatum, 5g poria cocos, 2 pitted red dates, 3 longans, 1-2 slices of ginger, 200ml pure milk, brown sugar / rock sugar.

[0044] Benefits: Warms the body and dispels cold, improves cold hands and feet, nourishes the kidneys and liver, relieves lower back pain, dry eyes and fatigue; calms the mind and promotes sleep, calms the mind and makes sleep more restful; replenishes qi and blood, making the whole person more energetic.

[0045] (6) Nourishing Spleen and Stomach Milk Tea To nourish the spleen and stomach, one should gently invigorate the spleen and replenish qi, dispel dampness and stimulate appetite. A good appetite makes food taste better, and the body will naturally feel light and energetic.

[0046] Suitable for: People who are prone to bloating after meals, have loose stools, and are generally weak and lack energy.

[0047] Ingredients: 5g roasted Job's tears (roasted to remove cold properties, specifically for dispelling dampness and strengthening the spleen), 5g roasted yam (food and medicine of the same origin, the top choice for nourishing the spleen and stomach), 3g barley malt (to soothe the liver and regulate qi, aiding digestion of rice and wheat foods), a small pinch of millet (to nourish the stomach and protect the lining), 250ml pure milk, and a small spoonful of natural pollen honey.

[0048] Texture: Smooth and thick, with a natural grain aroma, no strange taste, and very gentle on the stomach.

[0049] (7) Milk Tea for Cold Uterus (Pain): Women with cold uterus and pain need to warm the meridians and dispel cold, promote blood circulation and relieve pain, and regulate qi and blood. It is gentle and moisturizing for daily use, so you can drink it with peace of mind.

[0050] Suitable for: menstrual cramps, cold hands and feet, and dark menstrual blood with clots caused by cold uterus.

[0051] Ingredients: 5g Angelica sinensis (nourishes blood, promotes blood circulation, regulates menstruation and relieves pain), 2g cinnamon, 5g Leonurus japonicus (promotes blood circulation, removes blood stasis, regulates menstruation), 2 red dates, 1 small piece of red ginger candy, 250ml hot milk. Taste: A light herbal fragrance; after drinking it, you can feel your blood and energy flowing up, which is very comfortable.

[0052] Tips for daily maintenance: Start drinking it one week after your period ends, 2-3 times a week. Contraindications: If you already have very heavy menstrual flow, do not drink it during your period to avoid excessive bleeding.

[0053] (8) Milk tea to relieve hangovers: It is a mild hangover remedy that is gentle on the stomach and suitable for drinking after alcohol consumption. It is designed to protect the stomach, refresh the mind, relieve headaches, and stop nausea. It does not irritate or interfere with alcohol metabolism.

[0054] A. 250ml warm milk, 3g black tea (lightly brewed, not strong), 10-15g natural pollen honey, 2-3g ginger powder (roasting or boiling is better). This formula protects the stomach, relieves nausea, accelerates alcohol metabolism, and alleviates headaches.

[0055] B. Relieves hangovers and protects the liver (for hangovers and dizziness). Ingredients: 200ml milk, 5g kudzu root powder (dissolved in warm water first), 3 chrysanthemum flowers, 10-15g natural pollen and honey. Kudzu root accelerates alcohol breakdown, while chrysanthemum clears the head and eyes, suitable for dizziness, dry mouth, and liver fire. Key points: 1. Must be drunk warm, not iced or hot. 2. Tea must be weak; strong tea will be more harmful to the stomach and cause palpitations.

[0056] (9) Milk tea for physical weakness and fatigue: Ingredients: 250ml pure milk, 5g astragalus root, 2 pitted red dates, 8-10 goji berries, 5g poria cocos, 3g angelica sinensis, 10-15g natural pollen honey. This product replenishes energy, relieves fatigue, improves drowsiness and weakness, is gentle and non-irritating, and is suitable for those with weak constitution, fatigue, and general weakness. It also invigorates the spirit, relieves overwork, nourishes blood, and calms the mind. Suitable for daily consumption.

[0057] (10) Two milk teas to refresh and relieve fatigue: Mild, gentle on the stomach, doesn't cause palpitations, refreshes and clears the mind, suitable for daily consumption, health-oriented and non-irritating. Refreshing, regulates Qi, and prevents drowsiness. For a refreshing effect: green tea, oolong tea, black tea + a small amount of coffee. For a gentle stomach effect: pure milk, ginger, and red dates to neutralize the cold nature of the tea. Oolong tea 5g, green tea 4g, pure milk 200ml, mint leaves 3-5 pieces, natural pollen, honey, pure milk 200ml, natural pollen, honey 6g.

[0058] V. Health and Safety Analysis of Milk Tea with Medicinal and Dietary Themes Key findings: Under the premise of compliant ingredient selection, proper proportioning, and standardized production, this additive-free food-medicine milk tea is safe and suitable for daily light nutrition; the risks are mainly concentrated in the selection of ingredients, compatibility, and suitability for the target population, and there are no health risks after avoiding these issues.

[0059] I. Core Safety Advantages (The natural and additive-free design of this milk tea) 1. No risk of artificial additives: No sucrose, flavorings, non-dairy creamer, or preservatives are added throughout the entire process. It is flavored only with pure fresh milk and natural pollen and honey, avoiding the metabolic burden on the human body caused by additives and refined sugars. 2. Compliant processing of medicinal materials: 600-mesh fine powder is easy to dissolve and absorb. Temperature-controlled heating (≤80℃) ensures that 95% of the effective components of the medicinal materials are not lost, and 65% of the protein in fresh milk is prevented from denaturing and producing harmful substances. 3. Suitable for flavoring honey: Natural honey containing trichosanthes pollen is a food and medicine ingredient. It has no compatibility issues when combined with other food and medicine powders. Its sweetness is mild and not greasy, and it is a healthier alternative to refined sugar.

[0060] II. Three core risks that must be strictly avoided, with safety as the key premise: 1. Ingredient Selection: Only ingredients listed in the "National List of Food and Medicine with the Same Origin" are used. Safety requirements: All powdered medicinal materials must be listed in the list of medicinal and edible materials published by the National Health Commission (such as yam, poria cocos, lily bulb, astragalus, etc.). Pure medicinal materials (such as aconite, coptis, etc.) are prohibited. Prohibited practices: Trichosanthes kirilowii is naturally present in honey and cannot be added or added alone for flavoring. The honey must be pure, natural, and unadulterated to avoid the hidden sugar risks of industrial honey or molasses.

[0061] 2. Proportioning Principles: "Light and mild combination, avoiding large doses of supplementation." Safe dosage: 10-12g of total powder per cup, with no more than 6g of powder for a single herb (no more than 5g for qi-tonifying herbs such as astragalus). Daily light nourishment does not require large doses to avoid excessive herbal ingredients that increase the metabolic burden on the body. Prohibited behaviors: Do not blindly combine multiple nourishing herbs (such as large amounts of astragalus + longan + red dates) to prevent excessive warming and tonification that may lead to discomfort such as internal heat and abdominal distension.

[0062] 3. Suitable for specific groups: Certain groups should avoid it and should not drink it indiscriminately. Suitable for / Contraindicated for (formula needs to be adjusted or avoided): Healthy adults, teenagers / elderly with a balanced constitution; those with weak spleen and stomach and diarrhea: use lily bulb, ophiopogon japonicus, and polygonatum odoratum with caution. People with weak constitution, prone to fatigue, or those with yin deficiency and excessive internal heat (dry mouth, acne, constipation): should use warming and nourishing foods such as longan, red dates, cinnamon, and ginger with caution; People with high humidity levels, poor digestion, or lactose intolerance should replace fresh milk with lactose-free plant-based milk (such as coconut milk, soy milk, or oat milk). Pregnant / breastfeeding women: Use trichosanthes root and astragalus root with caution, and adjust the formula under professional guidance; For diabetic patients: control the amount of honey added (≤8-10g per cup), and prioritize low-sweet formulas (such as yam + poria + fox nut + coix seed). For those with allergies: First check for allergies to fresh milk, honey, and medicinal herbs (for example, those with pollen allergies should be cautious about consuming pollen honey).

[0063] Three safety tips for daily drinking: 1. Frequency of consumption: As a daily light health drink, it is sufficient to drink it 4-5 times a week. There is no need to drink it every day to avoid long-term consumption of a single formula that may lead to an imbalance in the body. 2. Drinking temperature: Drink warm (37-45℃), avoid iced drinks which may irritate the stomach and intestines, especially when paired with spleen-strengthening ingredients such as yam and poria cocos, warm drinks are better absorbed; 3. Formula adjustment: Adjust the formula according to your own constitution (e.g., drink the moisturizing formula for dryness in autumn, and drink the warming formula for coldness in autumn and winter). If you experience discomfort such as internal heat or abdominal distension, stop drinking immediately and switch back to the basic mild formula (yam + poria + gorgon fruit).

[0064] Final Summary The safety of this food-medicine homology milk tea is determined by three major factors: "ingredient selection, proportion, and compatibility with specific populations." As long as the principles of "selecting ingredients from the food-medicine homology catalog, using mild and gentle combinations, and adjusting the formula according to individual constitutions / populations" are strictly followed, and the tea is made without additives and at low temperatures, it is a healthier and more nourishing beverage than regular milk tea, with no additional health risks. Conversely, if the ingredients are not properly selected, if large doses are taken, or if the contraindications for specific populations are ignored, problems such as internal heat and gastrointestinal discomfort may occur.

[0065] The embodiments of the present invention have been described in detail above, but the present invention is not limited to the described embodiments. For those skilled in the art, various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and these variations still fall within the protection scope of the present invention.

Claims

1. A method for making milk tea, characterized in that: The steps include: S1: Weigh 10-12g of the prepared medicinal and food powder according to the standard measurement of 300-350ml per cup, add 100ml of boiling water, and add the powder while stirring continuously in a ceramic or glass teapot at a temperature of 70-80℃ until the powder is completely dissolved without any particles or sediment, and the drink is fragrant and uniform. S2: Blending with fresh milk: Keep the temperature constant at 60-65℃, slowly pour 200-250ml of fresh milk into the dissolved medicinal and food liquid, and continue to stir for 30-50 seconds to fully blend the milk with the medicinal and food liquid. The temperature should be ≤70℃ throughout the process to prevent denaturation of fresh milk protein and loss of effective medicinal ingredients. S3: Add honey: Turn off the heat and wait for the milk tea to cool to below 50℃. Then add natural honey containing trichosanthes pollen and stir quickly until the honey is completely dissolved. S4: Finished product: If there is a small amount of fine sediment, you can filter it through a fine filter and pour it into a cup to drink. It is recommended to drink it warm.

2. The method for making milk tea according to claim 1, characterized in that: Step S1 involves the following steps: S5: Herbal processing: Take the ingredients that are both food and medicine according to the formula, steam them in water until they are soft and cooked through, then sun-dry them. Stir-fry them in a ceramic pot until they are cooked through, dry them at a low temperature of 50-70℃, break them into 600-mesh fine powder using a pulverizer, sieve them, and seal them for later use to prevent moisture absorption.

3. The method for making milk tea according to claim 3, characterized in that: The medicinal and edible powder should first be mixed with purified water, then boiling water and fresh milk should be added to prevent clumping from occurring when directly stirred. The 400-mesh powder needs to be thoroughly stirred until there are no particles.

4. The method for making milk tea according to claim 3, characterized in that: The medicinal materials used in step S1 must be ingredients listed in the catalog of food and medicine homology.

5. The method for making milk tea according to claim 1, characterized in that: The fresh milk in step S2 is pure cow's milk that has been refrigerated or kept at room temperature in advance, according to drinking needs.

6. The method for making milk tea according to claim 1, characterized in that: The honey in step S3 is natural honey containing trichosanthes pollen. It is warmed in a water bath to about 35-40℃, stirred well and set aside; no other additional flavorings are used.

7. The method for making milk tea according to claim 1, characterized in that: Temperature control: The temperature should not exceed 80℃ throughout the process. Fresh milk should be kept at 50-65℃, and honey should be mixed at a temperature below 50℃ to avoid damaging the nutrients in fresh milk and the active ingredients in honey and medicinal herbs.