CN102132749A - Purple sweet potato milk tea and preparation method thereof - Google Patents
Purple sweet potato milk tea and preparation method thereof Download PDFInfo
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- CN102132749A CN102132749A CN 201110071388 CN201110071388A CN102132749A CN 102132749 A CN102132749 A CN 102132749A CN 201110071388 CN201110071388 CN 201110071388 CN 201110071388 A CN201110071388 A CN 201110071388A CN 102132749 A CN102132749 A CN 102132749A
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- purplish red
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Abstract
The invention relates to the technical field of drinks and preparation methods, in particular to a purple sweet potato milk tea and a preparation method thereof. The purple sweet potato milk tea comprises compositions as follows: purple sweet potato juice, white sugar, milk powder, honey, citric acid and black tea powder. Compared with the prior art, the purple sweet potato milk tea is simple in production process, low in production cost, and easy to implement. The prepared purple sweet potato milk tea has the advantages the nutrition is abundant, the mouthfeeling is comfortable, the absorption by a human body is easy, and the health-care function is strong.
Description
[technical field]
The present invention relates to beverage and preparation method's technical field, specifically a kind of purplish red potato milk tea and preparation method thereof.
[background technology]
Purplish red potato has another name called dark red potato, includes rich in protein, selenium element and anthocyanidin, and contains multivitamins such as vitamin C, Cobastab, vitamin A, and several kinds of mineral elements such as phosphorus, iron.Anthocyanidin is a kind of natural purpurin additive, safe without toxic side effect, and it has prevention and therapeutic action to more than 100 kinds of diseases.Iron, calcium content are very high in the purplish red potato, and selenium and iron are human body antifatigue, anti-ageing, the essential elements of enriching blood, and have the good health care function, and selenium is again " anticancer king ", easily is absorbed by the body.Therefore, purplish red potato is nutritious, and has special health care.
At present, purplish red potato custom is used for peeling oven dry pulverizing back processing and helps powder, is that raw material is made into chrips, freezing Hash Browns and bean vermicelli etc. with purplish red potato perhaps, and it is nutritious, mouthfeel good, favored by market.Along with people's rhythm of life is constantly accelerated, quality of life obviously improves, and is also more and more stronger to the consciousness of health.And traditional diet style and diet product can not adapt to the requirement of the modern life fully, and exploitation nourishing healthy, purplish red potato series beverage conveniently have great market potential.
[summary of the invention]
Purpose of the present invention is exactly that will to solve above-mentioned deficiency and provide a kind of be primary raw material with purplish red potato, purplish red potato milk tea that production technology is simple, nutritious, health care is strong and preparation method thereof.
Design a kind of purplish red potato milk tea for achieving the above object, the furnish component of wherein said purplish red potato milk tea comprises purplish red potato juice, white sugar, milk powder, honey, citric acid.
The component of described purplish red potato milk tea also comprises black tea powder.
Purplish red potato and water in the described purplish red potato juice are by weight percentage: purplish red potato 10-30%, water 70-90%.
The furnish component of described purplish red potato milk tea is by weight percentage: purplish red potato juice 72-85%, white sugar 4-10%, milk powder 2-8%, honey 0.3-0.8%, citric acid 0.1-0.4%, black tea powder 4%-10%.
The furnish component of described purplish red potato milk tea optimized percentage by weight is: purplish red potato juice 80%, white sugar 7%, milk powder 5%, honey 0.5%, citric acid 0.2%, black tea powder 7.3%.
A kind of preparation method of purplish red potato milk tea is characterized in that, the preparation method of described purplish red potato milk tea comprises the steps:
(1) with purplish red potato peeling, cleans, cut into slices, add the 3-5 water doubly of purplish red potato weight;
(2) carry out boiling, be warming up to 75-95 ℃, be incubated 10-15 minute;
(3) a small amount of edible alcohol is added in the potato juice;
(4) potato juice filters through screen pack, removes the potato slag;
(5) extract purplish red potato juice, add milk powder, black tea powder;
(6) burn in, stir, be warming up to 60-85 ℃, be incubated 5-15 minute, the floating foam in surface is skimmed while burning;
(7) add white sugar, honey and citric acid;
(8) finished product behind high temperature sterilization.
Purplish red potato in described preparation method's step (1) is substituted by the full powder of purple potato, adds the 6.5-8.5 water doubly of the full grain weight amount of purplish red potato.
Edible alcohol addition in described preparation method's step (3) is 1-10M1.
The present invention compared with prior art, purplish red potato milk tea processing technology is simple, production cost is low, implements easily.The purplish red potato milk tea that makes, it is very abundant to have nutrition, and comfortable taste easily is absorbed by the body, and advantage such as health care is strong.
[specific embodiment]
Below in conjunction with embodiment the present invention is done following further description:
Embodiment 1: the furnish component of purplish red potato milk tea of the present invention is by weight percentage: purplish red potato juice 75%, white sugar 9.3%, milk powder 8%, honey 0.6%, citric acid 0.1%, black tea powder 7%.
Embodiment 2: the furnish component of purplish red potato milk tea of the present invention is by weight percentage: purplish red potato juice 78%, white sugar 8%, milk powder 6%, honey 0.5%, citric acid 0.2%, black tea powder 5.3%.
Embodiment 3: the furnish component of purplish red potato milk tea of the present invention is by weight percentage: purplish red potato juice 80%, white sugar 7%, milk powder 5%, honey 0.5%, citric acid 0.2%, black tea powder 7.3%.
Embodiment 4: the furnish component of purplish red potato milk tea of the present invention is by weight percentage: purplish red potato juice 82%, white sugar 5%, milk powder 5%, honey 0.7%, citric acid 0.3%, black tea powder 7%.
Embodiment 5: the furnish component of purplish red potato milk tea of the present invention is by weight percentage: purplish red potato juice 85%, white sugar 4%, milk powder 6%, honey 0.6%, citric acid 0.4%, black tea powder 4%.
Concrete preparation method is as follows for purplish red potato milk tea of the present invention:
(1) choose the purplish red potato that Chinese northern cold terre verte organic fertilizer is planted, peeling back potato meat is that purple is to darkviolet.Purplish red potato is removed the peel, cleaned up, and the crust of melon body recess also will thoroughly clean up, and remnants must not be arranged, and after the Ex-all purplish red potato is cut into the sheet of 2-4 millimeters thick, and puts into cold water and soak, to prevent purplish red potato oxidation stain;
(2) purplish red potato after will cutting into slices and water are 1: 5 by weight, and heating is boiled, and is warming up to 75-95 ℃, is incubated 15 minutes;
(3) edible alcohol with 5mL adds in the potato juice, so that fully extract the anthocyanidin in the purplish red potato.Contain the very high anthocyanidin of a large amount of medical values in the purplish red potato, anthocyanidin has prevention and therapeutic action to multiple disease;
(4) on mesh screen, spread gauze, the potato slag in the elimination potato juice, this step can be carried out repeatedly repeatedly, makes that the potato slag in the potato juice thoroughly filters and separation;
(5) extract potato juice batching, the percentage by its weight adds 5% milk powder, 0.7% black tea powder respectively;
(6) to its heating, middle baked wheaten cake stirs while burning, and is warming up to 60-85 ℃, is incubated 5-15 minute again, then the floating foam on surface is skimmed;
(7) percentage by weight, again to wherein adding white sugar 7%, honey 0.5% respectively, and citric acid 0.2%, and stir, be packaged as finished product through behind the high temperature sterilization;
Can also like according to each one subsequently, put it into and make cold drink in the refrigerator, or put it into micro-wave oven and be heated to be hot drink, comfortable taste, all-ages.
The present invention is not subjected to the restriction of above-mentioned embodiment, and other any do not deviate from change, the modification done under spiritual essence of the present invention and the principle, substitutes, combination, simplify, and all should be the substitute mode of equivalence, is included within protection scope of the present invention.
Claims (8)
1. purplish red potato milk tea, the furnish component of wherein said purplish red potato milk tea comprises purplish red potato juice, white sugar, milk powder, honey, citric acid.
2. purplish red potato milk tea according to claim 1, it is characterized in that: the furnish component of described purplish red potato milk tea also comprises black tea powder.
3. purplish red potato milk tea according to claim 1 and 2 is characterized in that: purplish red potato and water in the described purplish red potato juice are by weight percentage: purplish red potato 10-30%, water 70-90%.
4. purplish red potato milk tea according to claim 3, it is characterized in that: the furnish component of described purplish red potato milk tea is by weight percentage: purplish red potato juice 72-85%, white sugar 4-10%, milk powder 2-8%, honey 0.3-0.8%, citric acid 0.1-0.4%, black tea powder 4%-10%.
5. the purplish red potato milk tea of batching according to claim 4 is characterized in that: the furnish component of described purplish red potato milk tea optimized percentage by weight is: purplish red potato juice 80%, white sugar 7%, milk powder 5%, honey 0.5%, citric acid 0.2%, black tea powder 7.3%.
6. the preparation method of a purplish red potato milk tea is characterized in that, the preparation method of described purplish red potato milk tea comprises the steps:
(1) with purplish red potato peeling, cleans, cut into slices, add the 3-5 water doubly of purplish red potato weight;
(2) carry out boiling, be warming up to 75-95 ℃, be incubated 10-15 minute;
(3) a small amount of edible alcohol is added in the potato juice;
(4) potato juice filters through screen pack, removes the potato slag;
(5) extract purplish red potato juice, add milk powder, black tea powder;
(6) burn in, stir, be warming up to 60-85 ℃, be incubated 5-15 minute, the floating foam in surface is skimmed while burning;
(7) add white sugar, honey and citric acid;
(8) finished product behind high temperature sterilization.
7. according to the preparation method of the described purplish red potato milk tea of claim 6, it is characterized in that the purplish red potato in described preparation method's step (1) is substituted by the full powder of purple potato, add the 6.5-8.5 water doubly of the full grain weight amount of purplish red potato.
8. according to the preparation method of claim 7 or 8 described purplish red potato milk tea, it is characterized in that the edible alcohol addition in described preparation method's step (3) is 1-10mL.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110071388A CN102132749B (en) | 2011-03-24 | 2011-03-24 | Purple sweet potato milk tea and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110071388A CN102132749B (en) | 2011-03-24 | 2011-03-24 | Purple sweet potato milk tea and preparation method thereof |
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| CN102132749A true CN102132749A (en) | 2011-07-27 |
| CN102132749B CN102132749B (en) | 2012-09-05 |
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| CN201110071388A Expired - Fee Related CN102132749B (en) | 2011-03-24 | 2011-03-24 | Purple sweet potato milk tea and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102405978A (en) * | 2011-10-21 | 2012-04-11 | 杭州秀山美地农业科技有限公司 | Purple sweet potato milk tea and preparation method thereof |
| CN103005060A (en) * | 2012-12-25 | 2013-04-03 | 何钰婷 | Jasmine flower milk tea and manufacturing method thereof |
| CN103110074A (en) * | 2012-11-28 | 2013-05-22 | 哈尔滨贵迪软件有限公司 | Black tea and sweet potato flour |
| CN103385303A (en) * | 2013-06-26 | 2013-11-13 | 山东省农业科学院农产品研究所 | Wheat germ milk tea drink and preparation method thereof |
| CN104585398A (en) * | 2015-01-13 | 2015-05-06 | 四川光友薯业有限公司 | Instant milk tea powder containing purple sweet potato powder, and preparation method of purple sweet potato starch in instant milk tea powder |
| CN104782815A (en) * | 2015-04-13 | 2015-07-22 | 武清泉 | Fermented soya bean and purple sweet potato tea drink |
| CN104782827A (en) * | 2015-04-13 | 2015-07-22 | 武清泉 | Purple sweet potato coffee drink |
| CN104782813A (en) * | 2015-04-13 | 2015-07-22 | 武清泉 | Purple sweet potato, tea and vinegar drink |
| CN104782814A (en) * | 2015-04-13 | 2015-07-22 | 武清泉 | Purple sweet potato and citrus tea drink |
| CN104798933A (en) * | 2015-04-13 | 2015-07-29 | 武清泉 | Blood-pressure-reducing purple sweet potato tea containing tartary buckwheat |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797063A (en) * | 2010-04-03 | 2010-08-11 | 吉林省奈奇生态食品有限公司 | Preparation method of purple sweet potato drink |
-
2011
- 2011-03-24 CN CN201110071388A patent/CN102132749B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797063A (en) * | 2010-04-03 | 2010-08-11 | 吉林省奈奇生态食品有限公司 | Preparation method of purple sweet potato drink |
Non-Patent Citations (3)
| Title |
|---|
| 《http://www.dianping.com/shop/509211/dish-%E7%B4%AB%E8%96%AF%E5%A5%B6%E8%8C%B6》 20100110 GT_SEVEN 紫薯奶茶 1-2 1-5 , * |
| 《现代食品科技》 20101231 张多敏等 紫薯牛奶的研制 857-859 1-8 第26卷, 第8期 * |
| 《食品与机械》 20100331 曹亚丽等 紫薯酸奶发酵工艺优化研究 151-154 1-8 第26卷, 第2期 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102405978A (en) * | 2011-10-21 | 2012-04-11 | 杭州秀山美地农业科技有限公司 | Purple sweet potato milk tea and preparation method thereof |
| CN103110074A (en) * | 2012-11-28 | 2013-05-22 | 哈尔滨贵迪软件有限公司 | Black tea and sweet potato flour |
| CN103005060A (en) * | 2012-12-25 | 2013-04-03 | 何钰婷 | Jasmine flower milk tea and manufacturing method thereof |
| CN103385303A (en) * | 2013-06-26 | 2013-11-13 | 山东省农业科学院农产品研究所 | Wheat germ milk tea drink and preparation method thereof |
| CN103385303B (en) * | 2013-06-26 | 2015-07-15 | 山东省农业科学院农产品研究所 | Wheat germ milk tea drink and preparation method thereof |
| CN104585398A (en) * | 2015-01-13 | 2015-05-06 | 四川光友薯业有限公司 | Instant milk tea powder containing purple sweet potato powder, and preparation method of purple sweet potato starch in instant milk tea powder |
| CN104782815A (en) * | 2015-04-13 | 2015-07-22 | 武清泉 | Fermented soya bean and purple sweet potato tea drink |
| CN104782827A (en) * | 2015-04-13 | 2015-07-22 | 武清泉 | Purple sweet potato coffee drink |
| CN104782813A (en) * | 2015-04-13 | 2015-07-22 | 武清泉 | Purple sweet potato, tea and vinegar drink |
| CN104782814A (en) * | 2015-04-13 | 2015-07-22 | 武清泉 | Purple sweet potato and citrus tea drink |
| CN104798933A (en) * | 2015-04-13 | 2015-07-29 | 武清泉 | Blood-pressure-reducing purple sweet potato tea containing tartary buckwheat |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102132749B (en) | 2012-09-05 |
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