Stand-up enhancing additive, additive's individual package, milk tea top material and whipping method

Abstract

The application provides a standing enhancement additive, an independent package of the additive, a milk tea topping and a whipping method. The standing enhancement additive comprises, in percentage by mass, 1-15% of a thickening agent, 1-15% of modified starch and 70-98% of dietary fiber. The standing enhancement additive provided in the first aspect of the application is applied in the whipping of the milk tea topping, enhances the shape retention time of the milk tea topping, prolongs the standing time, and improves the standing property of the milk tea topping. The standing enhancement additive is compounded by the thickening agent, the modified starch and the dietary fiber, avoids the problems of stiff taste, heavy gelatinous feeling and damage to the original flavor caused by the existing thickening and shaping means, improves the standing property while maintaining the soft and delicate taste of the milk tea topping.

Description

Technical Field

[0001] This application relates to the field of food processing technology, specifically to stiffening additives, individual packaging of additives, milk tea toppings, and whipping methods. Background Technology

[0002] With the rapid development of the new-style tea beverage industry, consumers' demands for the taste, appearance, and quality stability of milk tea are constantly increasing. The shape stability (uprightness) of milk tea toppings directly determines the product's visual presentation, drinking experience, and suitability for delivery and transportation. Currently, mainstream milk tea toppings on the market include cheese foam, flavored foam, cream topping, light cloud topping, Vienna cream topping, etc., which generally suffer from insufficient uprightness: they are prone to collapsing, flowing, leaking water, and separating within a short period of time after preparation. They cannot maintain a fluffy and upright shape when placed at room temperature, during delivery and transportation, or during consumption, which not only damages the appearance but also causes the topping to blend with the tea base prematurely, resulting in a loss of layered taste.

[0003] Traditional milk foam toppings and light cream toppings cannot stand upright after whipping and can only be laid flat for decoration; cream toppings have better shaping properties, but they take a long time to whip and require a cream gun (with air cartridges) to assist them. The operation is cumbersome and increases the variety of materials and terminal storage costs. They are also prone to collapsing after being shaken during delivery; Vienna cream toppings have a delicate texture and precise fat ratio, but their uprightness is extremely poor, which seriously affects the consumer experience and product competitiveness.

[0004] Existing conventional methods for improving the firmness of milk tea toppings have obvious drawbacks: 1) Increasing the amount of colloid added to milk tea toppings can easily lead to a stiff texture, heavy colloid feel, and difficulty in melting in the mouth; 2) Increasing the fat content results in a greasy taste, which goes against the trend of healthy consumption; 3) Reducing the moisture content leads to a dry topping, decreased density, and worse flavor.

[0005] There is a conflict between the demand for improving the uprightness of milk tea toppings using colloids and the demand from the raw material production end and the end user end. For example, the production end requires high-temperature sterilization, and some colloids are prone to degradation, denaturation, and clumping, which affects shelf-life stability; while the end user requires additives that improve uprightness to be easy to add, compatible with various milk tea toppings, fast-acting, and precisely proportioned.

[0006] Furthermore, existing additives for improving the firmness of milk tea toppings are often developed separately for specific dairy base ingredients (such as whipped cream). Different fat contents and compositions of dairy base ingredients require their own independent additive formulas. However, due to the diversity of product categories and fluctuations in raw material supply, retail stores often need to use multiple dairy base ingredients such as whipped cream, prepared whipped cream, milk, and milk foam paste. There is a lack of a universal additive that can adapt to various dairy base systems with different fat contents to improve the firmness of milk tea toppings. This results in complex and numerous ingredient preparations for tea beverage stores, high costs, and difficulty in standardizing actual whipping operations.

[0007] Meanwhile, bulk milk tea toppings have a wide variety of additives that help maintain their upright position, and the components in each additive need to be weighed and proportioned manually. This process is cumbersome, prone to errors, and susceptible to moisture and clumping during storage, which is not conducive to standardized terminal operations. It is especially unsuitable for Vienna cream toppings, which require high precision in proportioning. Summary of the Invention

[0008] The first aspect of this application provides a thickening and strengthening additive, comprising, by weight percentage: 1-15% thickener, 1-15% modified starch, and 70-98% dietary fiber.

[0009] In some optional embodiments of the first aspect of this application, the thickener is selected from one or more of gellan gum, carrageenan, xanthan gum, guar gum, sodium carboxymethyl cellulose, hydroxypropyl methyl cellulose, and microcrystalline cellulose.

[0010] In some optional embodiments of the first aspect of this application, the modified starch is selected from one or more of hydroxypropyl distarch phosphate, acetylated distarch phosphate, and cross-linked starch.

[0011] In some optional embodiments of the first aspect of this application, the dietary fiber is selected from one or more of inulin, fructooligosaccharides, soybean polysaccharides, and oat fiber.

[0012] In some optional embodiments of the first aspect of this application, the mass ratio of thickener, modified starch and dietary fiber is 1:0.5~3:5~20.

[0013] In some optional embodiments of the first aspect of this application, the thickener is gellan gum, the modified starch is hydroxypropyl distarch phosphate, and the dietary fiber is inulin. The ratio of hydroxypropyl distarch phosphate to gellan gum to inulin is 1:1:10 based on the mass of the added material.

[0014] A second aspect of this application provides an independent package for an additive, comprising: The outer packaging body forms a loading cavity for containing powder, and the outer packaging body is provided with a discharge part corresponding to the loading cavity, which can form a discharge port communicating with the loading cavity; The lifting agent is in powder form and encapsulated in a loading cavity. The lifting agent is the lifting agent of the first aspect of this application.

[0015] In some optional embodiments of the second aspect of this application, the outer packaging is a sealed packaging bag, and the dispensing part is an easy-tear pre-cut opening provided on the sealing edge of the sealed packaging bag. During the dispensing process, the bag can be torn open along the easy-tear pre-cut opening to pour out the stiffening and reinforcing additive from the sealed packaging bag. The independent sealing design facilitates fast-paced operation, storage, and transportation, reducing waste and pollution.

[0016] In some optional embodiments of the second aspect of this application, the outer packaging body is a rigid container, and the discharge section is provided with an openable sealing structure. When the sealing structure is in the open state under external force, it forms a discharge port corresponding to and communicating with the loading cavity. When the sealing structure is not in use, it keeps the outer packaging body sealed. In some examples, the rigid container may be a metal or plastic box or can.

[0017] In some optional embodiments of the second aspect of this application, the weight of the stiffening agent is 1 to 20 g.

[0018] In some optional embodiments of the second aspect of this application, the weight of the stiffening agent is 3-5g. In some examples, the powder strip package used for preparing approximately 500g of milk tea topping is preferably 1-5g / packet, more preferably 3-5g / packet; A third aspect of this application provides a method for whipping milk tea toppings, including: Weigh out the basic raw materials for the topping material. By weight percentage, the basic raw materials for the topping material include 40% to 90% of the milk base raw material, 5% to 15% of the sweetener, and 0% to 10% of the water. Place the milk base raw material in a refrigerated container at 4℃ to 8℃ for 1 to 30 minutes for pretreatment. The pre-treated refrigerated milk base, sweetener, water and stiffening agent are directly added to the whipping equipment to obtain a mixture. Alternatively, the stiffening agent is dissolved in warm water at 60°C to 70°C with a weight of 3 to 5 times its own weight and then added to the pre-treated refrigerated milk base, sweetener and water to obtain a mixture. The stiffening agent is the stiffening agent poured out after opening the individually packaged product of the additive as described in claim 5. Stir at 300r / min~800r / min and 4℃~8℃ for 2min~10min until the volume expands to 1.8~3.0 times the initial volume of the base material and the top topping forms an upright peak without collapsing when the whisk is lifted. This is the milk tea topping with the desired uprightness after whisking.

[0019] In some optional embodiments of the third aspect of this application, the amount of the lifting agent added is 0.7% to 0.8% by mass in the mixture.

[0020] In some optional embodiments of the third aspect of this application, the milk base material is selected from one or more of light cream, condensed milk, processed cheese, whole milk powder, and ice cream base; the fat content of the milk base material is 10% to 45%.

[0021] In some optional embodiments of the third aspect of this application, the fat content of the milk-based raw material is preferably 35% to 40%.

[0022] In some alternative embodiments of the third aspect of this application, the sweetener is selected from one or more of granulated sugar, glucose, fructose syrup, maltose syrup, aspartame, and sucralose.

[0023] The fourth aspect of this application provides a milk tea topping, which is prepared by the milk tea topping whipping method as described in claims 6 to 8, or, the stiffening enhancer of the first aspect of this application is added during the whipping process of the milk tea topping.

[0024] In some optional embodiments of the fourth aspect of this application, the milk tea topping is selected from any one of cheese milk foam topping, flavored milk foam topping, cream topping, and Vienna cream topping.

[0025] The fifth aspect of this application provides a milk tea topping, which includes a stiffening additive as described in any one of claims 1 to 4.

[0026] In some optional embodiments of the fifth aspect of this application, the milk tea topping is selected from any one of cheese milk foam topping, flavored milk foam topping, cream topping, and Vienna cream topping.

[0027] Beneficial effects: The first aspect of this application provides a stiffening enhancer, which is applied in the whipping of milk tea toppings to enhance the shape retention time, extend the stiffness, and improve the stiffness of the milk tea topping. Furthermore, the stiffening enhancer is a compound of thickener, modified starch, and dietary fiber, avoiding the problems of stiff texture, heavy gelatinous feel, and damage to original flavor caused by existing thickening and shaping methods. It improves stiffness while maintaining the dense and delicate texture of the milk tea topping. The first aspect of this application, through the synergistic effect of the thickener gel network, the modified starch gelatinization filler, and the dietary fiber physical anchoring, forms a stable three-dimensional support system, significantly improving the stiffness and shape stability of the milk tea topping without increasing fat content or sacrificing texture.

[0028] The second aspect of this application provides an independent packaging unit for additives, which solves the problems of cumbersome weighing, large errors, and easy clumping due to moisture in bulk additives. By using small-sized, independently packaged additives, it enables standardized operations at the store terminal that eliminate weighing, achieve zero errors, and allow for immediate dispensing after tearing (opening). Overall, it significantly reduces manual weighing errors and improves preparation efficiency; at the same time, it solves the problems of easy clumping, significant waste, and cumbersome operation associated with bulk powders, making it suitable for the fast-paced production scenarios during peak hours in milk tea stores.

[0029] The milk tea topping whipping method provided in the third aspect of this application is simple to operate, requiring only general whipping equipment and eliminating the need for a cream gun (with air cartridges), thus saving on whipping equipment costs. Process parameters are easily controlled, and operation is convenient. Individually packaged additives (e.g., powder packets) can be mass-produced in a standardized manner, reducing the variety of end-materials and the complexity of material preparation, which is conducive to the standardized promotion of the product. The Liting strengthening additive is compatible with various liquid milk bases with fat content ranging from 10% to 45%, eliminating the need for separate formula adjustments for different milk base systems. It can be widely used in various milk tea toppings such as cheese milk foam toppings, flavored milk foam toppings, cream toppings, and Vienna cream toppings, as well as Vienna cream topping coffee drinks. Customized powder packets can be tailored to different topping types, expanding the product's applicability.

[0030] The milk tea toppings provided in the fourth and fifth aspects of this application maintain their upright posture for 4 to 6 hours at room temperature and 12 to 18 hours under refrigeration, without collapsing, leaking water, or separating. They are particularly suitable for Vienna cream toppings that require high stability. While enhancing the upright posture, they also improve the flavor and texture of the milk tea toppings, thus increasing their overall score. Attached Figure Description

[0031] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other embodiments can be obtained based on these drawings.

[0032] Figure 1 These are diagrams comparing the actual applications of Examples 1 and 2, and Comparative Examples 1 and 4. Detailed Implementation

[0033] The present invention will now be described in detail with reference to the accompanying drawings and specific embodiments. These embodiments are based on the technical solution of the present invention and provide detailed implementation methods and specific operating procedures. However, the scope of protection of the present invention is not limited to the following embodiments.

[0034] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application.

[0035] As used herein, the terms "and / or," "or / and," and "and / or" encompass any one of two or more of the related listed items, as well as any and all combinations of the related listed items. These arbitrary and all combinations include any two related listed items, any more related listed items, or a combination of all related listed items. It should be noted that when at least three items are connected using at least two conjunctions selected from "and / or," "or / and," and "and / or," it should be understood that, in this application, the technical solution undoubtedly includes solutions connected by "logical AND," and also undoubtedly includes solutions connected by "logical OR."

[0036] In this application, the technical features described in an open-ended manner include both closed technical solutions consisting of the listed features and open technical solutions that include the listed features.

[0037] In this application, numerical ranges are referred to as continuous unless otherwise specified, and include the minimum and maximum values ​​of the range, as well as every value between the minimum and maximum values. Furthermore, when the range refers to integers, it includes every integer between the minimum and maximum values ​​of the range. Additionally, when multiple ranges are provided to describe a feature or characteristic, the ranges may be merged. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges to which they are incorporated.

[0038] This document only specifically discloses some numerical ranges. However, any lower limit can be combined with any upper limit to form an unspecified range; and any lower limit can be combined with other lower limits to form an unspecified range, just as any upper limit can be combined with any other upper limit to form an unspecified range. Furthermore, each individually disclosed point or single value can itself serve as a lower or upper limit and be combined with any other point or single value or with other lower or upper limits to form an unspecified range.

[0039] Unless otherwise specified, the temperature parameters in this application may be either constant temperature processing or processing within a certain temperature range. The constant temperature processing allows temperature fluctuations within the precision range controlled by the instrument, such as ±5℃, ±4℃, ±3℃, ±2℃, or ±1℃.

[0040] In this document, the term "suitable" as used in phrases such as "suitable combination," "suitable method," and "any suitable method" refers to the ability to implement the technical solution of this application, solve the technical problem of this application, and achieve the expected technical effect of this application.

[0041] In this application, terms such as "further," "even further," and "particularly" are used for descriptive purposes and to indicate differences in content, but should not be construed as limiting the scope of protection of this application.

[0042] In this application, "optionally," "optionally," and "optional" mean that something is optional, that is, it means that it is selected from either "with" or "without." If there are multiple "optional" entries in a technical solution, unless otherwise specified, and there are no contradictions or mutual constraints, each "optional" entry shall be independent.

[0043] In the description of the application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0044] Unless otherwise specified, all preparations and tests described herein took place at 25°C.

[0045] The terms “comprising,” “including,” “containing,” “having,” “comprising,” or other variations thereof are intended to cover non-closed inclusion, and no distinction is made between these terms. The term “comprising” means that other steps and ingredients may be added without affecting the final result. The compositions and methods / processes of the present invention comprise, consist of, and substantially consist of the essential elements and limitations described herein, as well as any additional or optional ingredients, components, steps, or limitations described herein. No distinction is made between the terms “efficacy,” “performance,” “effect,” and “potency” herein.

[0046] Unless otherwise specified, all embodiments and optional embodiments of this application can be combined to form new technical solutions. Unless otherwise specified, all technical features and optional technical features of this application can be combined to form new technical solutions.

[0047] In the following embodiments, unless otherwise specified, the raw materials, reagents or processing techniques are all conventional commercial products or conventional processing techniques in the art, the processing temperature is room temperature, the processing pressure is atmospheric pressure, and the processing atmosphere is air.

[0048]

Example 1

[0049] 1.2 Whipping Vienna Cream Topping (1) Pretreatment of whipping ingredients: 250g of light cream (35.5% fat content), 180g of frozen ice cream base, 35g of granulated sugar, and 30g of water were placed in a refrigerator at 6℃ for 10 minutes for pretreatment. The total weight of the whipping ingredients was 495g, and the small powder bar packet was 3.8g. The small powder bar packet accounted for approximately 0.76% of the total weight during the whipping process.

[0050] (2) Vienna cream topping forming process: Put the raw materials into a whipping can, add 1 packet of 1.1 part to prepare a small powder strip of 3.8g / packet, stir at 500r / min and 6℃ for 5min until the volume expands 2.0 times and the upright sharp corner is formed when lifted, to obtain the high-stiff Vienna cream topping.

[0051] Alternatively, dissolve the powder packet in 60°C to 70°C warm water (3 to 5 times its own weight) before adding it to the raw materials in the whipping can, using the same whipping conditions as above, to ensure that the powder in the powder packet is more evenly dispersed and free of particles.

[0052] (3) Application and standing test results of Vienna cream topping: After the whipped Vienna cream topping was spread on the surface of the latte, it was lifted with a spoon to form a pointed shape. The shape stood upright at room temperature for 4 hours and in the refrigerator for 12 hours without collapsing, without water seeping out, and with a silky texture.

[0053]

Example 2

[0054] 2.2 Whipping the Matcha Milk Foam Topping (1) Raw material pretreatment: 90g of light cream (35.5% fat content), 200g of fresh milk, 100g of frozen ice cream base, 15g of matcha powder, 45g of white sugar, and 40g of water were placed in a refrigerator at 6℃ for 10 minutes for pretreatment. The total weight of the whipped ingredients was 490g, and the small powder bar packet was 3.8g. The small powder bar packet accounted for approximately 0.77% of the total weight during the whipping process.

[0055] (2) Matcha milk foam topping material forming process: Put the raw materials into a whipping can, add 1 packet of 1.1 part to prepare a small-sized powder strip packet of 3.8g / packet, stir at 500r / min and 6℃ for 5min until the volume expands 2.0 times and the upright sharp corner is formed when lifted, thus obtaining the matcha milk foam topping material.

[0056] Alternatively, the powder strip can be dissolved in 60°C to 70°C warm water at a temperature 3 to 5 times its own weight before being added to the raw materials in the whipping can. The whipping conditions are the same as above, so that the powder in the powder strip is more evenly dispersed and free of particles (same as Example 1).

[0057] (3) Results of application and standing test of matcha milk foam topping: After the matcha milk foam topping obtained after whipping was spread on the surface of the latte, it was lifted with a spoon to form a pointed shape. The shape stood upright at room temperature for 3.5 hours and in the refrigerator for 10 hours. There was no collapse, no water leakage, and the taste was silky smooth.

[0058]

Example 3

[0059] 3.2 Lightly whip the nipple top Raw material pretreatment: 70g of light cream (35.5% fat content), 290g of fresh milk, 50g of frozen ice cream base, 40g of granulated sugar, and 40g of water were refrigerated at 6℃ for 10 minutes. The total weight of the whipped ingredients was 490g, with the small powder packet weighing 3.8g. The small powder packet accounted for approximately 0.77% of the total weight during the whipping process.

[0060] (2) Light nipple forming process: Put the raw materials into a whipping can, add 1 bag of 1.1 part to prepare a small-sized powder strip bag of 3.8g / bag, stir at 500r / min and 6℃ for 5min until the volume expands 2.0 times and the tip is lifted to form an upright sharp angle, thus obtaining a light nipple.

[0061] Alternatively, the powder strip can be dissolved in 60°C to 70°C warm water at a temperature 3 to 5 times its own weight before being added to the raw materials in the whipping can. The whipping conditions are the same as above, so that the powder in the powder strip is more evenly dispersed and free of particles (same as Example 1).

[0062] (3) Lightweight roof application and standing test results: The obtained roof material stood upright for 3 hours at room temperature and 8–9 hours under refrigeration conditions, without collapse or water leakage.

[0063] Examples 1 to 3 demonstrate that the stiffening enhancer provided in this application can be adapted to milk-based systems with different fat contents without requiring separate formula adjustments. In store operations, it can be applied to the whipping of different milk tea toppings without needing to adjust the formula for different toppings. The operation is convenient, improving the efficiency of tea beverage preparation while meeting the market's requirement for long stiffening time of milk tea toppings.

[0064] [Comparative Example 1] Blank control group without Lifting reinforcement additive Compared with Example 1, no stiffening agent was added, no strip packs were used, and the remaining raw material ratios and whipping process were the same.

[0065] result: After whipping the Vienna cream topping and spreading it on the latte, use a spoon to lift it into a pointed shape. However, the whipped cream does not hold its shape well and collapses and releases water in less than 1 hour at room temperature. After 1 hour, it is completely blended with the latte, resulting in a loose and non-smooth texture.

[0066] [Comparative Example 2] Using a single colloid as an additive The difference from Example 1 is that gellan gum (single thickener) of the same weight as in Example 1 is used instead of the tackifying additive in Example 1 and added to the pretreated raw materials, while the proportions of the remaining raw materials are the same as the whipping process.

[0067] Results: During the whipping process, it was found that the gellan gum had poor dispersion, the Vienna cream topping had limited improvement in its uprightness (it collapsed after about 2 hours at room temperature), and the texture was heavy and the mouthfeel was poor.

[0068] [Comparative Example 3] Manual weighing and reorganization of bulk powder Compared to Example 1, pre-packaged powder strips were not used; instead, bulk powder was manually weighed and proportioned. The remaining raw materials and the whipping process were exactly the same. Results: Manual weighing took approximately 2-3 minutes longer, the weighing error could reach ±15%, and the powder was prone to moisture absorption and clumping after opening. The quality of the top material varied greatly between different batches, and the standardization was low.

[0069] [Comparative Example 4] Additives that omit dietary fiber Compared with the examples, the difference is that dietary fiber (inulin) was removed from the stiffening additive in Comparative Example 4, and only hydroxypropyl distarch phosphate and gellan gum were retained. The amounts of the two were the same as those of the corresponding components in Example 2, and the remaining raw materials and whipping process were exactly the same.

[0070] Comparative Example 4: Application and Standing Test Results of Matcha Milk Foam Topping: After the whipped matcha milk foam topping was spread on the surface of a latte, a pointed shape was created by lifting it with a spoon. This shape collapsed significantly after 0.5 hours at room temperature, exhibiting significantly poorer shape retention than Example 2. Furthermore, the matcha powder settled faster, easily forming clumps. This demonstrates that the anchoring effect of dietary fiber not only improves standing stability but also contributes to the suspension stability of flavor particles.

[0071] from Figure 1 The actual application comparisons of Examples 1 and 2, and Comparative Examples 1 and 4 can be seen. For example... Figure 1 The above, Figure 1 As can be seen in the small figure a at the top, the milk tea toppings obtained in Examples 1 and 2 have better uprightness when freshly whipped and shaped than those in Comparative Examples 1 and 4. Figure 1 As shown in the small image (b) at the bottom, after 0.5 hours at room temperature, the milk tea toppings in Examples 1 and 2 still maintained good uprightness, with no obvious sedimentation, and showed good integration with the latte coffee, with a clear boundary and good appearance. Comparative Example 1 did not contain any uprightness-enhancing additives, and Comparative Example 4 omitted dietary fiber as an additive. The milk tea toppings in Comparative Examples 1 and 2 showed a flat, cornerless shape and obvious collapse. Furthermore, the milk tea toppings in Comparative Examples 1 and 4 showed significant integration with the latte coffee. In Comparative Example 4, it is clearly visible that the milk tea topping not only integrated with the latte coffee, but the boundary between the milk tea topping and the latte coffee was blurred, and matcha powder aggregated in the upper part of the milk tea topping, presenting an uneven, bluish-white appearance, proving that matcha powder flavor particles cannot be stably suspended in the milk tea topping.

[0072] Table 1. Flavor and texture scores of milk from the examples and comparative examples.

[0073] As can be seen from Table 1 above, the overall score of the embodiments increased by 9.3% to 12.9% compared to the comparative examples.

[0074] In summary, this invention, through the innovative solution of compounding a stiffening enhancer and setting small-sized powder packets during the whipping process, significantly improves the stiffness and shape stability of milk tea toppings, extending their holding time while preserving their delicate, smooth, and melt-in-your-mouth texture. The packet format eliminates the need for weighing at the point of sale, allowing for immediate application and zero error, greatly improving operational efficiency and standardization, and addressing the industry pain point of insufficient stiffness in milk tea toppings, such as Vienna cream topping. The stiffening enhancer is applicable to milk-based systems with varying fat contents, meaning it can be used across a wide range of fat content, achieving a multi-purpose effect, improving store operational efficiency, and simplifying preparation steps and reducing costs. Milk tea toppings whipped with the stiffening enhancer require no specialized equipment; the whipping process is simple, suitable for industrial production, and applicable to various milk foam toppings, cream toppings, Vienna cream toppings, and coffee drinks. It significantly enhances beverage quality and market competitiveness, possessing high practical value and promising prospects for promotion.

[0075] The various embodiments in this specification are described in a related manner. The same or similar parts between the various embodiments can be referred to each other. Each embodiment focuses on describing the differences from other embodiments.

[0076] The above are merely preferred embodiments of this application and are not intended to limit the scope of protection of this application. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application are included within the scope of protection of this application.

Claims

1. A stiffening and reinforcing additive, characterized in that, By weight percentage, it includes: 1-15% thickener, 1-15% modified starch, and 70-98% dietary fiber.

2. The stiffening and reinforcing additive according to claim 1, characterized in that, The thickener is selected from one or more of gellan gum, carrageenan, xanthan gum, guar gum, sodium carboxymethyl cellulose, hydroxypropyl methyl cellulose, and microcrystalline cellulose; Preferably, the modified starch is selected from one or more of hydroxypropyl distarch phosphate, acetylated distarch phosphate, and cross-linked starch; Preferably, the dietary fiber is selected from one or more of inulin, fructooligosaccharides, soybean polysaccharides, and oat fiber.

3. The stiffening and reinforcing additive according to claim 1, characterized in that, The mass ratio of the thickener, the modified starch, and the dietary fiber is 1:0.5~3:5~20.

4. The stiffening and reinforcing additive according to claim 1, characterized in that, The thickener is gellan gum, the modified starch is hydroxypropyl distarch phosphate, and the dietary fiber is inulin. The ratio of hydroxypropyl distarch phosphate to gellan gum to inulin is 1:1:10 based on the mass of the added components.

5. An individually packaged additive, characterized in that, include: The outer packaging body forms a loading cavity for containing powder, and the outer packaging body is provided with a discharge part corresponding to the loading cavity, the discharge part can form a discharge port communicating with the loading cavity; The stress-reinforcing additive is in powder form and encapsulated in the loading cavity, wherein the stress-reinforcing additive is the stress-reinforcing additive as described in any one of claims 1 to 4; Preferably, the outer packaging body is a sealed packaging bag, and the discharge section includes an easy-tear pre-cut opening on the sealing edge of the sealed packaging bag; Preferably, the outer packaging body is a rigid container, and the discharge section is provided with an openable sealing structure. When the sealing structure is in the open state under external force, it forms a discharge port that communicates with the loading cavity. When the sealing structure is not under force, it keeps the outer packaging body sealed. Preferably, the weight of the stiffening agent is 1-20g; Preferably, the weight of the stiffening agent is 3-5g.

6. A method for whipping milk tea toppings, characterized in that, include: Weigh out the basic raw materials for the topping material. By weight percentage, the basic raw materials for the topping material include 40% to 90% of the milk base raw material, 5% to 15% of the sweetener, and 0% to 10% of the water. Place the milk base raw material in a refrigerated environment at 4℃ to 8℃ for 1 to 30 minutes for pretreatment. The pre-treated topping base material and the stiffening agent are directly added to the whipping equipment to obtain a mixture, or the stiffening agent is dissolved in warm water at 60°C to 70°C with a weight of 3 to 5 times its own weight and then added to the whipping equipment together with the topping base material to obtain a mixture. The stiffening agent is the stiffening agent poured out after the independent packaging of the additive as described in claim 5 is opened. Stir at 300r / min~800r / min and 4℃~8℃ for 2min~10min until the volume expands to 1.8~3.0 times the initial volume of the base raw material and the top dressing forms an upright sharp corner without collapsing when the whisk is lifted, thus obtaining the milk tea topping.

7. The method for whipping milk tea toppings according to claim 6, characterized in that, The amount of the lifting agent added is 0.7% to 0.8% by mass in the mixture.

8. The method for whipping milk tea toppings according to claim 6, characterized in that, The milk base ingredient is selected from one or more of light cream, condensed milk, processed cheese, whole milk powder, and ice cream base; the fat content of the milk base ingredient is 10% to 45%, preferably 35% to 40%; Preferably, the sweetener is selected from one or more of white sugar, glucose, fructose syrup, maltose syrup, aspartame, and sucralose.

9. A milk tea topping, characterized in that, The milk tea topping is prepared using the whipping method described in claims 6 to 8, or the stiffening additive described in any one of claims 1 to 4 is added during the whipping process of the milk tea topping; preferably, the milk tea topping is selected from any one of cheese topping, flavored topping, cream topping and Vienna cream topping.

10. A milk tea topping, characterized in that, The milk tea topping contains the stiffening additive as described in any one of claims 1 to 4; preferably, the milk tea topping is selected from any one of cheese topping, flavored topping, cream topping and Vienna cream topping.

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