CN102396624A - Preparation method of milk tea - Google Patents
Preparation method of milk tea Download PDFInfo
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- CN102396624A CN102396624A CN2011103625167A CN201110362516A CN102396624A CN 102396624 A CN102396624 A CN 102396624A CN 2011103625167 A CN2011103625167 A CN 2011103625167A CN 201110362516 A CN201110362516 A CN 201110362516A CN 102396624 A CN102396624 A CN 102396624A
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- Prior art keywords
- powder
- tea
- milk
- preparation
- mung bean
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- 239000008267 milk Substances 0.000 title claims abstract description 31
- 210000004080 milk Anatomy 0.000 title claims abstract description 31
- 235000013336 milk Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241001122767 Theaceae Species 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 59
- 244000269722 Thea sinensis Species 0.000 claims abstract description 54
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 240000004922 Vigna radiata Species 0.000 claims abstract description 18
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 18
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 18
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 17
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 17
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 11
- 239000003765 sweetening agent Substances 0.000 claims abstract description 11
- 235000013616 tea Nutrition 0.000 claims description 42
- 235000013312 flour Nutrition 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- 229930091371 Fructose Natural products 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
- 235000009569 green tea Nutrition 0.000 claims description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
- 239000000811 xylitol Substances 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
- 229960002675 xylitol Drugs 0.000 claims description 5
- 235000006468 Thea sinensis Nutrition 0.000 claims description 3
- 235000020279 black tea Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 244000077995 Coix lacryma jobi Species 0.000 abstract 2
- 241001522234 Steudnera Species 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention belongs to the field of food, and particularly relates to a preparation method of milk tea with fine and smooth taste. The tea is prepared from the following raw materials in percentage by weight, 35% -45% of tea powder; 10% -13% of mung bean powder; 13% -20% of coix seed powder; 5 to 8 percent of taro powder; 5% -8% of dry milk powder; the balance of sweetener. The mung bean, the coix seed and the henry steudnera tuber powder are used as the other main raw materials of the milk tea, so that the milk tea has sweet taste without greasiness, and the astringent feeling of the tea powder can be suppressed; the invention is convenient to eat, has better taste, can beautify the face, is beneficial to health and is suitable for long-term drinking.
Description
Technical field
The invention belongs to field of food, the preparation method of the milk tea that particularly a kind of delicate mouthfeel is tasty and refreshing.
Background technology
Contain many nutritional labelings and effective component in the tealeaves, mainly contain: Tea Polyphenols class, vegetable soda, protein, amino acid, vitamin, pectin element and various inorganic mineral elements, like manganese, iron, fluorine, potassium, sodium etc.Green tea is as the traditional beverage of China; Refresh oneself with it clear away heart-fire, clearing away summerheat, reducing blood lipid eliminates indigestion and phlegm, gives protection against cancer; Anti-computer radiation, the beauty treatment health care effect of waiting for a long time enjoy Chinese people, and even the liking of the people of the world, various is that the product of primary raw material constantly arises at the historic moment with tea; Like the tea flavour beverage, tea flavour cake etc.Wherein, tea flavour milk tea especially enjoys people to like, particularly enjoys liking of female friend.
But the additive that the manual work in the existing milk tea beverage is synthesized, sweetener etc. are more, are unfavorable for problems such as people eat for a long time.
Summary of the invention
In view of the defective that prior art exists, the objective of the invention is to provide a kind of preparation method of milk tea, adopt the milk tea sweetness of this method preparation smooth, have the beautifying face and moistering lotion effect concurrently.
For realizing above-mentioned purpose, the technical solution that the present invention adopted is:
A kind of milk tea is formed by following raw materials by weight percent configuration, it is characterized in that: tea powder 35%-45%; Mung bean flour 10%-13%; Lotus-seed-heart powder 13%-20%; Fragrant taro powder 5%-8%; Milk dry powder 5%-8%; All the other compositions are sweetener.
Described sweetener is one or both mixing in fructose or the xylitol.
Its preparation method is following:
(1) choose green tea or black tea tealeaves as raw material, remove impurity and stalk stem, oven dry grinds to form 100 purpose tea powder;
(2) respectively with mung bean, heart of a lotus seed benevolence, fragrant taro as raw material, remove impurity and stalk stem, oven dry grinds to form 100 purpose tea powder;
(3) with ground tea powder, mung bean flour, lotus-seed-heart powder, fragrant taro powder and milk dry powder and sweetener, form by the configuration of above-mentioned percentage by weight, mix the back pack.
Advantage of the present invention: the present invention adopts mung bean, heart of a lotus seed benevolence, fragrant taro powder another primary raw material as this milk tea, makes this milk tea have taste and sweet mouthfeel and not too greasy, but simultaneously also the pressed tea powder from puckery sense; Instant of the present invention, taste good, and skin maintenance are beneficial to health, are fit to long-term drinking.
The specific embodiment
Embodiment below in conjunction with concrete explains the present invention, but embodiment of the present invention is not limited thereto.
Embodiment 1: a kind of milk tea, form by following raw materials by weight percent configuration, and it is characterized in that: tea powder 35%; Mung bean flour 13%; Lotus-seed-heart powder 20%; Fragrant taro powder 8%; Milk dry powder 8%; All the other compositions are fructose.
Its preparation method is following:
(1) choose green tea as raw material, remove impurity and stalk stem, oven dry grinds to form 100 purpose tea powder;
(2) respectively with mung bean, heart of a lotus seed benevolence, fragrant taro as raw material, remove impurity and stalk stem, oven dry grinds to form 100 purpose tea powder;
(3) with ground tea powder, mung bean flour, lotus-seed-heart powder, fragrant taro powder and milk dry powder and fructose, form by the configuration of above-mentioned percentage by weight, mix the back pack.
Embodiment 2: a kind of milk tea, form by following raw materials by weight percent configuration, and it is characterized in that: tea powder 45%; Mung bean flour 10%; Lotus-seed-heart powder 13%; Fragrant taro powder 5%; Milk dry powder 5%; All the other compositions are xylitol.
Its preparation method is following:
(1) choose green tea as raw material, remove impurity and stalk stem, oven dry grinds to form 100 purpose tea powder;
(2) respectively with mung bean, heart of a lotus seed benevolence, fragrant taro as raw material, remove impurity and stalk stem, oven dry grinds to form 100 purpose tea powder;
(3) with ground tea powder, mung bean flour, lotus-seed-heart powder, fragrant taro powder and milk dry powder and xylitol, form by the configuration of above-mentioned percentage by weight, mix the back pack.
Embodiment 3: a kind of milk tea, form by following raw materials by weight percent configuration, and it is characterized in that: tea powder 40%; Mung bean flour 12%; Lotus-seed-heart powder 15%; Fragrant taro powder 6%; Milk dry powder 6%; All the other compositions are sweetener.
Described sweetener is two kinds of mixing in fructose or the xylitol.
Its preparation method is following:
(1) choose black tea tealeaves as raw material, remove impurity and stalk stem, oven dry grinds to form 100 purpose tea powder;
(2) respectively with mung bean, heart of a lotus seed benevolence, fragrant taro as raw material, remove impurity and stalk stem, oven dry grinds to form 100 purpose tea powder;
(3) with ground tea powder, mung bean flour, lotus-seed-heart powder, fragrant taro powder and milk dry powder and sweetener, form by the configuration of above-mentioned percentage by weight, mix the back pack.
The proportioning value of the foregoing description is preferred embodiment of the present invention, and the present invention puts into warm boiling water or boiling water, stirs, and is promptly drinkable.
Claims (3)
1. the preparation method of a milk tea is characterized in that: the batching of said milk tea forms tea powder 35%-45% by following raw materials by weight percent configuration; Mung bean flour 10%-13%; Lotus-seed-heart powder 13%-20%; Fragrant taro powder 5%-8%; Milk dry powder 5%-8%; All the other compositions are sweetener.
2. the preparation method of a kind of milk tea according to claim 1, it is characterized in that: described sweetener is one or both mixing in fructose or the xylitol.
3. the preparation method of a kind of milk tea according to claim 1 and 2, it is characterized in that: its preparation method is following,
(1) choose green tea or black tea tealeaves as raw material, remove impurity and stalk stem, oven dry grinds to form 100 purpose tea powder;
(2) respectively with mung bean, heart of a lotus seed benevolence, fragrant taro as raw material, remove impurity and stalk stem, oven dry grinds to form 100 purpose tea powder;
(3) with ground tea powder, mung bean flour, lotus-seed-heart powder, fragrant taro powder and milk dry powder and sweetener, form by the configuration of above-mentioned percentage by weight, mix the back pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103625167A CN102396624A (en) | 2011-11-16 | 2011-11-16 | Preparation method of milk tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103625167A CN102396624A (en) | 2011-11-16 | 2011-11-16 | Preparation method of milk tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102396624A true CN102396624A (en) | 2012-04-04 |
Family
ID=45879554
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103625167A Pending CN102396624A (en) | 2011-11-16 | 2011-11-16 | Preparation method of milk tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102396624A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885148A (en) * | 2012-10-30 | 2013-01-23 | 徐燕 | Mung bean milk tea and preparation method thereof |
| CN103829008A (en) * | 2014-02-11 | 2014-06-04 | 陆开云 | Dioscorea alata milk tea sesame cake and preparation method thereof |
| CN103931819A (en) * | 2014-04-25 | 2014-07-23 | 张志俊 | Bean tea |
| CN106359717A (en) * | 2016-10-08 | 2017-02-01 | 甘肃薯香园农业科技有限公司 | Potato leisure milk tea |
-
2011
- 2011-11-16 CN CN2011103625167A patent/CN102396624A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885148A (en) * | 2012-10-30 | 2013-01-23 | 徐燕 | Mung bean milk tea and preparation method thereof |
| CN103829008A (en) * | 2014-02-11 | 2014-06-04 | 陆开云 | Dioscorea alata milk tea sesame cake and preparation method thereof |
| CN103931819A (en) * | 2014-04-25 | 2014-07-23 | 张志俊 | Bean tea |
| CN106359717A (en) * | 2016-10-08 | 2017-02-01 | 甘肃薯香园农业科技有限公司 | Potato leisure milk tea |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120404 |