CN101990946A - Coffee milk tea and processing technique thereof - Google Patents
Coffee milk tea and processing technique thereof Download PDFInfo
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- CN101990946A CN101990946A CN2009100343049A CN200910034304A CN101990946A CN 101990946 A CN101990946 A CN 101990946A CN 2009100343049 A CN2009100343049 A CN 2009100343049A CN 200910034304 A CN200910034304 A CN 200910034304A CN 101990946 A CN101990946 A CN 101990946A
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Abstract
The invention relates to a coffee milk tea which comprises the following raw materials in percentage by weight: 18 to 20 percent of white granulated sugar, 21 to 23 percent of malto dextrin, 24 to 26 percent of vegetable fat powder, 17 to 19 percent of whole milk powder, 5 to 7 percent of black tea powder, 0.06 percent of vanillin, 5 to 6 percent of cocoa powder, 4.39 percent of coffee powder, and 0.05 percent of coffee flavor. The processing technique of the coffee milk tea comprises the following steps: crushing the white granulated sugar into powdered sugar, then carrying out powder sieving on the powdered sugar by a sieve with 80 to 100 meshes; weighting the materials according to the weight percentages above by a scale; stirring the weighted materials for 10 to 20 minutes; carrying out sterilization and filling on the obtained mixture; and carrying out sealing and packaging on the obtained object. The invention has the advantages that the coffee milk tea can promote metabolism and activate digestive organs; the coffee milk tea is convenient to produce, carry and eat; the coffee milk tea can be used for resisting oxidation, protecting hearts, strengthening bones and tendons, benefiting waists and knees, promoting appetites, burning fats, promoting digestion, restoring consciousness, promoting blood circulation and removing blood stasis, and relieving spasm by calming endogenous wind; and the coffee milk tea is low in cost and suitable for mass consumption.
Description
Technical field
The present invention relates to a kind of teas drink, more specifically relate to a kind of milk tea, also relate to a kind of processing technology of milk tea simultaneously.
Background technology
At present, along with the raising of people's living standard, people more and more pay close attention to food quality.. coffee contains certain nutritional labeling.The niacin of coffee contains vitamin B, and the coffee bean content after curing is higher.And free fatty, caffeine, tannic acid etc. are arranged.Coffee can promote metabolism, and active digestive organs have very large effect to constipation.Using coffee powder to have a bath is a kind of thermotherapy, and the effect of fat-reducing is arranged.Drink coffee after drinking, will make change and the quick oxidation of acetaldehyde that comes, resolve into water and carbon dioxide and excrete by alcohol.. coffee can be eliminated fatigue.Eliminate fatigue, must supplement the nutrients, have a rest and sleep, promote metabolic function, coffee then has these functions.For the coffee that contains caffeine, can stimulate gall-bladder to shrink, and form the cholesterol of gall stone in the minimizing bile easily, the up-to-date researcher of Harvard University finds, the male sex who drinks two to three cups of coffees every day, the probability that gets gall stone is lower than 40%.Often drink coffee and to prevent the radioactive ray injury.Radioactive ray injure the especially radiation of electrical equipment has become outstanding at present a kind of pollution.India basketry Ba Yuanzi researcher obtains this conclusion in experiment on mice, and expression can be applied to the mankind.Coffee has anti-oxidant and protects the heart, strengthening the bones and muscles, sharp waist knee, the short food of appetizing, the fat that disappears long-pending, the sharp key that disappears and dehumidify, activate blood circulation and disperse blood clots, cease wind and end effects such as convulsion.
Summary of the invention
The purpose of this invention is to provide a kind of easy to makely, be easy to carry, instant, nutritious, cost be low to be suitable for mass consumption, effective coffee milk tea and processing technology thereof.
In order to realize above-mentioned purpose, solution of the present invention is:
A kind of coffee milk tea, comprise white granulated sugar, maltodextrin, vegetable fat powder, whole milk powder, instant black tea powder, vanillic aldehyde, cocoa power, fresh cream, coffee aroma, it is characterized in that the formulation weight percentage is: white granulated sugar 18-20%, maltodextrin 21-23%, vegetable fat powder 24-26%, whole milk powder 17-19%, black tea powder 5-7%, vanillic aldehyde 0.06%, cocoa power 5-6%, coffee powder 4.39%, coffee aroma 0.05%.
Preferably, its formulation weight percentage is: white granulated sugar 19%, maltodextrin 22%, vegetable fat powder 25%, whole milk powder 18%, black tea powder 6%, vanillic aldehyde 0.06%, cocoa power 5.5%, coffee powder 4.39%, coffee aroma 0.05%.
A kind of processing technology of coffee milk tea may further comprise the steps: it is Icing Sugar that white granulated sugar is pulverized, and carries out the sieve powder of Icing Sugar with 80-100 purpose sieve; Batching is carried out weighing by weight percentage with scale; Stirred 10-20 minute; Sterilization, can; Seal package.
The present invention adopts has following beneficial effect after the above-mentioned technical solution:
Have anti-oxidant and protect the heart, strengthening the bones and muscles, sharp waist knee, the short food of appetizing, the fat that disappears long-pending, the sharp key that disappears and dehumidify, activate blood circulation and disperse blood clots, cease wind and end effects such as convulsion; Making, easy for carrying and eating; Strengthen memory, increase work efficiency; Cost is low, is fit to mass consumption.
The specific embodiment
In order more to be expressly understood technology contents of the present invention, describe in detail especially exemplified by following examples.
Embodiment one:
Select the measured white granulated sugar of matter, the 18kg that weighs pulverizes with pulverizer, is that 80 purpose sieves carry out fineness control with fineness, maltodextrin 21kg weighs, vegetable fat powder 24kg, whole milk powder 17kg, black tea powder 5kg, vanillic aldehyde 0.06kg, cocoa power 5kg, coffee powder 4.39%, coffee aroma 0.05kg.
Pour above-mentioned batching into mixer, stirred 10 minutes, guarantee not caking, all even loose, the feel exquisiteness.Product is carried out aluminium film packing, seal firmly around checking, air tight, carry out weighing again, inspection is sealed, and the sealing machine performance is normal, does not have the breach phenomenon.
Embodiment two:
Select the measured white granulated sugar of matter, the 20kg that weighs pulverizes with pulverizer, is that 100 purpose sieves carry out fineness control with fineness, maltodextrin 23kg weighs, vegetable fat powder 26kg, whole milk powder 19kg, instant black tea powder 7kg, vanillic aldehyde 0.06kg, coffee powder 4.39%, cocoa power 5kg, coffee aroma 0.05kg.
Pour above-mentioned batching into mixer, stirred 20 minutes, guarantee not caking, all even loose, the feel exquisiteness.Product is carried out aluminium film packing, seal firmly around checking, air tight, carry out weighing again, inspection is sealed, and the sealing machine performance is normal, does not have the breach phenomenon.
Embodiment three:
Select the measured white granulated sugar of matter, the 19kg that weighs pulverizes with pulverizer, is that 90 purpose sieves carry out fineness control with fineness, maltodextrin 22kg weighs, vegetable fat powder 25kg, whole milk powder 18kg, black tea powder 6kg, vanillic aldehyde 0.06kg, coffee powder 4.39kg, cocoa power 5.5%, coffee aroma 0.05%.
Pour above-mentioned batching into mixer, stirred 15 minutes, guarantee not caking, all even loose, the feel exquisiteness.Product is carried out aluminium film packing, seal firmly around checking, air tight, carry out weighing again, inspection is sealed, and the sealing machine performance is normal, does not have the breach phenomenon.
In this specification, the present invention is described with reference to its certain embodiments.But, still can make various modifications and conversion obviously and not deviate from the spirit and scope of the present invention.Therefore, specification is regarded in an illustrative, rather than a restrictive.
Claims (3)
1. coffee milk tea, comprise white granulated sugar, maltodextrin, vegetable fat powder, whole milk powder, instant black tea powder, vanillic aldehyde, cocoa power, fresh cream, coffee aroma, it is characterized in that the formulation weight percentage is: white granulated sugar 18-20%, maltodextrin 21-23%, vegetable fat powder 24-26%, whole milk powder 17-19%, black tea powder 5-7%, vanillic aldehyde 0.06%, cocoa power 5-6%, coffee powder 4.39%, coffee aroma 0.05%.
2. a kind of coffee milk tea according to claim 1, it is characterized in that, formulation weight percentage the best is: white granulated sugar 19%, maltodextrin 22%, vegetable fat powder 25%, whole milk powder 18%, black tea powder 6%, vanillic aldehyde 0.06%, cocoa power 5.5%, coffee powder 4.39%, coffee aroma 0.05%.
3. the processing technology of a kind of coffee milk tea according to claim 1 is characterized in that, described technology may further comprise the steps: it is Icing Sugar that white granulated sugar is pulverized, and carries out the sieve powder of Icing Sugar with 80-100 purpose sieve; Batching is carried out weighing by weight percentage with scale; Stirred 10-20 minute; Sterilization, can; Seal package.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100343049A CN101990946A (en) | 2009-08-21 | 2009-08-21 | Coffee milk tea and processing technique thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100343049A CN101990946A (en) | 2009-08-21 | 2009-08-21 | Coffee milk tea and processing technique thereof |
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| CN101990946A true CN101990946A (en) | 2011-03-30 |
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| CN2009100343049A Pending CN101990946A (en) | 2009-08-21 | 2009-08-21 | Coffee milk tea and processing technique thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791010A (en) * | 2010-04-21 | 2010-08-04 | 罗发明 | Icy peppermint xylitol konjak milk tea |
| CN103652024A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Blueberry milk tea powder |
| CN103652025A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Pineapple milk tea powder |
| CN103652026A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Hami lemon milk tea powder |
| CN106135420A (en) * | 2015-04-27 | 2016-11-23 | 陈久顺 | A kind of biologically active solid black Bulbus Allii milk tea and preparation method |
| CN107041448A (en) * | 2017-05-27 | 2017-08-15 | 长沙秋点兵信息科技有限公司 | Instant wheat-flavor cocoa milk powder |
| CN109221560A (en) * | 2018-10-25 | 2019-01-18 | 海南香世界科技开发有限公司 | A kind of instant charcoal burns gumbo bean coffee particle and preparation method thereof |
-
2009
- 2009-08-21 CN CN2009100343049A patent/CN101990946A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791010A (en) * | 2010-04-21 | 2010-08-04 | 罗发明 | Icy peppermint xylitol konjak milk tea |
| CN103652024A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Blueberry milk tea powder |
| CN103652025A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Pineapple milk tea powder |
| CN103652026A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Hami lemon milk tea powder |
| CN106135420A (en) * | 2015-04-27 | 2016-11-23 | 陈久顺 | A kind of biologically active solid black Bulbus Allii milk tea and preparation method |
| CN107041448A (en) * | 2017-05-27 | 2017-08-15 | 长沙秋点兵信息科技有限公司 | Instant wheat-flavor cocoa milk powder |
| CN109221560A (en) * | 2018-10-25 | 2019-01-18 | 海南香世界科技开发有限公司 | A kind of instant charcoal burns gumbo bean coffee particle and preparation method thereof |
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Application publication date: 20110330 |