CN101099509A - Method for producing Chinese yam milky tea - Google Patents
Method for producing Chinese yam milky tea Download PDFInfo
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- CN101099509A CN101099509A CNA2007100253965A CN200710025396A CN101099509A CN 101099509 A CN101099509 A CN 101099509A CN A2007100253965 A CNA2007100253965 A CN A2007100253965A CN 200710025396 A CN200710025396 A CN 200710025396A CN 101099509 A CN101099509 A CN 101099509A
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Abstract
The present invention discloses a Chinese yam milk tea and its production method. Said production method includes the following steps: mixing fresh Chinese yam, fresh tea leaf, fresh cow milk, citric acid, xylan and deionized water, pulverizing and pulping, grinding to make emulsification, homogenizing, filtering to make purification, high-temperature sterilization and filling so as to obtain the invented finished product.
Description
Technical field:
The present invention relates to Chinese yam, be specifically related to a kind of production method of Chinese yam milky tea.
Background technology:
Chinese yam stem tuber meat plumpness, slightly cylindrical, be rich in 20 multiple nutrients and health-care components such as saponin, lymphatic temperament, starch, amino acid, glycoprotein, vitamin C.The characteristics of Chinese yam maximum are to supply with a large amount of mucus protein of human body, this is a kind of proteinpolysaccharide, human body there is special health-care effect, can prevent the fat deposition of cardiovascular system, keep elasticity of blood vessels, prevent that atherosclerotic from taking place too early, reduce the subcutaneous fat deposition, avoid occurring fat.So Chinese yam is a kind of very desirable defatting beauty food.
Along with people's rhythm of life is constantly accelerated, traditional diet style and diet product can not adapt to the requirement of the modern life fully, and exploitation nourishing healthy, Chinese yam series beverage conveniently have great market potential.
Chinese patent Granted publication CN1235517C, Granted publication day is on January 11st, 2006, name is called " a kind of fermented type yam drink and preparation method thereof ", it discloses, and " a kind of is raw material with the high-quality Chinese yam; add soya-bean milk; honey; again through lactobacillus-fermented; filter; can and make have fermented type yam drink of nutrition health-care functions and preparation method thereof, by bright Chinese yam 19-21 part, honey 26-30 part, soya-bean milk 3-4 part, amylase 1-1.5 part, lactic acid bacteria 1-1.5 part, pure water 42-50 part is formulated, soybean mixed with soy bean milk making machine with pure water make soya-bean milk, bright Chinese yam peeling back homogenizer homogeneous, honey is dissolved in pure water, above-mentioned mixing of materials also is heated to 80-100 ℃, be cooled to below 40 ℃, in above-mentioned material, add amylase and inoculating lactic acid bacterium, got final product in 30 days at 25 ℃ of temperature bottom fermentations, have and to improve the Yam beverage consumption value, do not need anticorrisive agent still can extend the shelf life, unique flavor, mouthfeel delicate fragrance is mellow, the advantage of sweet and sour taste.”
Weak point is a fermented type yam drink preparation method complexity in the above-mentioned patent, difficult quality control in the sweat, and shelf life of products is shorter, is unfavorable for applying.
Summary of the invention:
The objective of the invention is to overcome weak point in the prior art, the production method of a kind of nutritious, clean taste, the rational Chinese yam milky tea of production technology is provided.
The production method of Chinese yam milky tea is: earlier will pulverize making beating after fresh Chinese yam, fresh tea leaf in its, fresh milk, citric acid, xylitol and the deionized water batch mixes, carry out defibrination emulsification, homogeneous processing, purification filtering, high-temperature sterilization then, cannedly be finished product.
Fresh Chinese yam is meant that cleaning the back removes epidermis, the Chinese yam of the abundant no scab of meat.
Fresh tea leaf in its is the new tea tree tender leaf of plucking, contain multiple nutritional components in the tealeaves, as tea tannin, aromatic oil, vitamin, pectin, enzyme and mineral matter etc., have intelligence development, help digestion, separate greasy, quench the thirst, the tired and anti-ageing effect of waiting for a long time of diuresis, elimination, it is one of healthy food of generally acknowledging, adopt fresh tea leaf in its can save a large amount of processing charges, reduce production costs.
Fresh milk is the new fresh milk of gathering.
Citric acid is a kind of acid, antistaling agent, flavor enhancement and anticorrisive agent, is used to regulate the pH value and the mouthfeel of Chinese yam milky tea.
Xylitol is a kind of sweet substance with nutritive value, also is the normal intermediate of human body carbohydate metabolism.At occurring in nature, xylitol extensively is present in various fruit, the vegetables, is a kind of sweetener of natural health, is subjected to very much the welcome of diabetic.
Deionized water claims soft water again, is meant the deionized water that water is obtained after by ion exchange column, and magnesium and calcium ion content are lower, uses deionized water can reduce sediment in the milk tea, improves the inherent quality of milk tea.
The present invention is achieved by following technical proposals:
The production method of Chinese yam milky tea is:
1, the batching of Chinese yam milky tea is made up of following component: fresh Chinese yam 5～45%, fresh tea leaf in its 2～10%, fresh milk 5～15%, citric acid 0.01～1%, xylitol 0.1～5% and deionized water 45～85% by weight percentage.
2, with after fresh Chinese yam, fresh tea leaf in its, fresh milk, citric acid, xylitol and the deionized water batch mixes, input is pulverized to pulverize and pull an oar in the beater and is the mixed liquor of Chinese yam milky tea.
3, through in the input of the mixed liquor after the making beating colloid mill, carry out ultra micron processing, the emulsification fineness is 2～50um.
4, with in the input of the mixed liquor after the emulsification filter, by the purified filtering agent for seawater desalination by using natural mineral in the filter, purification filtering is the semi-finished product of Chinese yam milky tea, Chinese yam milky tea is through behind the purification filtering, natural mineral matter that can will be useful is replaced and is dissolved in the Chinese yam milky tea, purified filtering agent for seawater desalination by using natural mineral can also the adsorption filtration Chinese yam milky tea in harmful substances such as heavy metal such as mercury, lead, arsenic and residues of banned pesticides.
Purified filtering agent for seawater desalination by using natural mineral separate case application patent of invention, Chinese patent application number is: 200710021108.9.
5, will carry out high-pressure homogeneous processing in the Chinese yam milky tea semi-finished product input high pressure homogenizer behind the purification filtering, pressure is controlled at 20～60MPa.
Contain the fat globule that a large amount of granule sizes do not wait in the fresh milk, these fat globules form one deck butter layer owing to buoyancy floats over milk surface, make milk produce lamination.Chinese yam milky tea is a food liquid pulpy, and it contains thicker pulp sediment, and these fat globules and sedimentary existence have influenced the outward appearance and the mouthfeel of Chinese yam milky tea greatly.Behind the Chinese yam milky tea homogeneous, can play the layering that prevents or reduce Chinese yam milky tea, improve the effect of Chinese yam milky tea outward appearance, the Chinese yam milky tea color and luster is creamy white, fragrant degree is denseer, and mouthfeel is more pure, and has improved the stability of Chinese yam milky tea.
6, directly carry out sterilization by the ultra high temperature short time sterilization machine through the Chinese yam milky tea after the high-pressure homogeneous processing, temperature is controlled at 110～150 ℃, and sterilization time was controlled at 4～15 seconds, and canned under germ-free condition be finished product.
Chinese yam milky tea adopts the ultra high temperature short time sterilization method, destroy microorganism and the gemma that wherein can grow fully, farthest keep the nutritional labeling in the Chinese yam milky tea, need not to add any anticorrisive agent, can preserve for a long time and never degenerate, convenient especially transportation and storing.
The Chinese yam milky tea finished product is a kind of milky beverage, owing to kept the crude fibre in the Chinese yam, genuineness, refrigerant tasty and refreshing, all-ages, suitable especially diabetic is drunk.
The production method of Chinese yam milky tea is applicable to the production technology of Chinese yam, Juice and tea beverage.
The specific embodiment:
The invention will be further described below in conjunction with embodiment:
The production method of Chinese yam milky tea is:
1, the batching of Chinese yam milky tea is made up of following component: fresh Chinese yam 12%, fresh tea leaf in its 4%, fresh milk 5%, citric acid 0.10%, xylitol 3% and deionized water 75.90% by weight percentage.
2, with after fresh Chinese yam, fresh tea leaf in its, fresh milk, citric acid, xylitol and the deionized water batch mixes, input is pulverized to pulverize and pull an oar in the beater and is the mixed liquor of Chinese yam milky tea.
3, through in the input of the mixed liquor after the making beating colloid mill, carry out ultra micron processing, the emulsification fineness is 2～25um.
4, with in the input of the mixed liquor after the emulsification filter, by the purified filtering agent for seawater desalination by using natural mineral in the filter, purification filtering is the semi-finished product of Chinese yam milky tea.
5, will carry out high-pressure homogeneous processing in the Chinese yam milky tea semi-finished product input high pressure homogenizer behind the purification filtering, pressure is controlled at 20～30MPa.
6, directly carry out sterilization by the ultra high temperature short time sterilization machine through the Chinese yam milky tea after the high-pressure homogeneous processing, temperature is controlled at 120～140 ℃, and sterilization time was controlled at 8～15 seconds, and canned under germ-free condition be finished product.
Claims (1)
1, a kind of production method of Chinese yam milky tea, it is characterized in that, the production method of Chinese yam milky tea is: after fresh Chinese yam, fresh tea leaf in its, fresh milk, citric acid, xylitol and deionized water batch mixes, input is pulverized to pulverize and pull an oar in the beater and is the mixed liquor of Chinese yam milky tea; In the input of the mixed liquor after making beating colloid mill, carry out ultra micron processing, the emulsification fineness is 2～50um; In the input of the mixed liquor after emulsification filter, by the purified filtering agent for seawater desalination by using natural mineral in the filter, purification filtering is the semi-finished product of Chinese yam milky tea; To carry out high-pressure homogeneous processing in the Chinese yam milky tea semi-finished product input high pressure homogenizer behind the purification filtering, pressure is controlled at 20～60MPa; Directly carry out sterilization by the ultra high temperature short time sterilization machine through the Chinese yam milky tea after the high-pressure homogeneous processing, temperature is controlled at 110～150 ℃, and sterilization time was controlled at 4～15 seconds, and canned under germ-free condition be finished product;
The batching of described Chinese yam milky tea is made up of following component: fresh Chinese yam 5～45%, fresh tea leaf in its 2～10%, fresh milk 5～15%, citric acid 0.01～1%, xylitol 0.1～5% and deionized water 45～85% by weight percentage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100253965A CN100539857C (en) | 2007-07-30 | 2007-07-30 | The production method of Chinese yam milky tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100253965A CN100539857C (en) | 2007-07-30 | 2007-07-30 | The production method of Chinese yam milky tea |
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| Publication Number | Publication Date |
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| CN101099509A true CN101099509A (en) | 2008-01-09 |
| CN100539857C CN100539857C (en) | 2009-09-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2007100253965A Expired - Fee Related CN100539857C (en) | 2007-07-30 | 2007-07-30 | The production method of Chinese yam milky tea |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496623B (en) * | 2008-01-31 | 2012-07-11 | 海城市起发食品厂 | Yam beverage and production method thereof |
| CN102871177A (en) * | 2012-10-29 | 2013-01-16 | 郑州朴素堂食品股份有限公司 | Chinese yam drink production method |
| CN102885141A (en) * | 2012-10-30 | 2013-01-23 | 徐燕 | Chinese yam milk tea and preparation method thereof |
| CN102907499A (en) * | 2012-11-14 | 2013-02-06 | 张群 | Milky tea having health-care effect and preparation method thereof |
| CN109169921A (en) * | 2018-09-19 | 2019-01-11 | 李伟达 | A kind of preparation method of aloe taste Chinese yam milky tea |
-
2007
- 2007-07-30 CN CNB2007100253965A patent/CN100539857C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496623B (en) * | 2008-01-31 | 2012-07-11 | 海城市起发食品厂 | Yam beverage and production method thereof |
| CN102871177A (en) * | 2012-10-29 | 2013-01-16 | 郑州朴素堂食品股份有限公司 | Chinese yam drink production method |
| CN102885141A (en) * | 2012-10-30 | 2013-01-23 | 徐燕 | Chinese yam milk tea and preparation method thereof |
| CN102907499A (en) * | 2012-11-14 | 2013-02-06 | 张群 | Milky tea having health-care effect and preparation method thereof |
| CN109169921A (en) * | 2018-09-19 | 2019-01-11 | 李伟达 | A kind of preparation method of aloe taste Chinese yam milky tea |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100539857C (en) | 2009-09-16 |
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Granted publication date: 20090916 Termination date: 20110730 |