The present application relates to the technical field of food and beverage
processing, and discloses a milk tea based on synergistic buffering of
goose dipeptide and
dipeptide and a preparation method thereof.The milk tea contains, by weight percentage, 0.15%-0.45% of a core
dipeptide compound, 5.0%-10.0% of a
plant or A2 milk
powder matrix, 0.02%-0.08% of a neuromodulator, 0.05%-0.15% of a metabolic auxiliary factor, and sweeteners,
flavor modifiers and pH buffers.The
mass ratio of
goose dipeptide to dipeptide in the core dipeptide compound is 3:1-4:1, and the dipeptide is double-modified by beta-
cyclodextrin embedding and tea
polyphenol complexing to
mask the
astringent taste of the dipeptide.The preparation process adopts tea-milk base high-temperature sterilization, active liquid cross-flow membrane cold
filtration sterilization, separate cavity dosing and aseptic cold filling technology to block the
Maillard reaction of heat-sensitive peptides.The present application can target intervention in the increase of
uric acid,
lactic acid accumulation and tissue
glycation caused by
night work, and relieve physiological metabolic abnormalities.