CN102524400A - Sugar-free low-fat coffee-taste solid milk tea preparation method - Google Patents
Sugar-free low-fat coffee-taste solid milk tea preparation method Download PDFInfo
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- CN102524400A CN102524400A CN2010105921387A CN201010592138A CN102524400A CN 102524400 A CN102524400 A CN 102524400A CN 2010105921387 A CN2010105921387 A CN 2010105921387A CN 201010592138 A CN201010592138 A CN 201010592138A CN 102524400 A CN102524400 A CN 102524400A
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- milk tea
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Abstract
The invention provides a sugar-free low-fat coffee-taste solid milk tea preparation method which comprises the following steps: proportionally weighing the following raw materials of 10-20 parts of defatted soybean protein powder, 8-10 parts of coffee powder, 1-2 parts of chocolate powder, 0.4-0.5 parts of SR-03-50 healthy sugar, 0.1-0.5 parts of oligomeric maltose, 0.2-0.8 parts of table salt, 2.0-10 parts of defatted milk powder, 0.3-1.2 parts of black tea powder, and 0.01-0.05 parts of ethyl maltol, adding purified water, well mixing, heating, performing homogenization, concentration, and spray drying to obtain the finished product.
Description
Technical field
The present invention relates to a kind of sugar less low fat caf solid milk tea compound method.
Background technology
Oligomeric maltose is the strongest a kind of of propagation Bifidobacterium function in the polymerization carbohydrate, and its effect property exceeds 20 times of other carbohydrate.Malto-oligosaccharide only has activity, a very low even complete obiteration of the activity in enteron aisle external; Though and milk ketose can promote the growth of Bifidobacterium, also promote Escherichia coli and clostridial growth simultaneously, the propagation of flora in the enteron aisle there is not selectivity.
Summary of the invention
The objective of the invention is to overcome the deficiency that prior art exists, a kind of sugar less low fat caf solid milk tea compound method is provided.
The object of the invention is realized through following technical scheme:
Sugar less low fat caf solid milk tea compound method, it is characterized in that: raw material takes by weighing in proportion, 10～20 parts in skimmed soybean protein powder, 8～10 parts of coffee powders, 1～2 part of chocolate powder, 0.4～0.5 part of the healthy sugar of SR-03-50, oligomeric maltose 0.1-0.5 part, 0.2～0.8 part of salt, 2.0～10 parts of skimmed milk powers, 0.3～1.2 part of black tea powder, 0.01～0.05 part of ethyl maltol; Add pure water, mix, heating; Homogeneous; Concentrate spray-drying, finished product.
Further, above-mentioned sugar less low fat caf solid milk tea compound method, said SR-03-50 is healthy, and sugared composition comprises oligoisomaltose, xylitol and Sucralose.
Substantive distinguishing features and obvious improvement that technical scheme of the present invention is outstanding are mainly reflected in:
The present invention is suitable for original flavor, fragrant taro flavor, strawberry flavor, "Hami" melon flavor, wheat fragrance, chocolate flavoured etc.
The specific embodiment
Technological process:
Raw material takes by weighing → adds an amount of pure water → mix → heat → homogeneous → concentrate → spray-drying → finished product in proportion.
Embodiment
Raw material takes by weighing in proportion, and 10～20 parts in skimmed soybean protein powder, 8～10 parts of coffee powders, 1～2 part of chocolate powder, 0.4～0.5 part of the healthy sugar of SR-03-50, oligomeric maltose 0.1-0.5 part, 0.2～0.8 part of salt, 2.0～10 parts of skimmed milk powers, 0.3～1.2 part of black tea powder, 0.01～0.05 part of ethyl maltol add pure water; Mix; Heating, homogeneous concentrates; Spray-drying, finished product.
The healthy sugared composition of SR-03-50: oligoisomaltose, xylitol, Sucralose; Sugariness: be 50 times of sweetness of cane sugar; Function: the mouthfeel as the sugar-free, 0 calorie, safety and Health, sucrose.
The present invention is suitable for original flavor, fragrant taro flavor, strawberry flavor, "Hami" melon flavor, wheat fragrance, chocolate flavoured etc.
What need understand is: the above only is a preferred implementation of the present invention; For those skilled in the art; Under the prerequisite that does not break away from the principle of the invention, can also make some improvement and retouching, these improvement and retouching also should be regarded as protection scope of the present invention.
Claims (2)
1. sugar less low fat caf solid milk tea compound method, it is characterized in that: raw material takes by weighing in proportion, 10～20 parts in skimmed soybean protein powder, 8～10 parts of coffee powders, 1～2 part of chocolate powder, 0.4～0.5 part of the healthy sugar of SR-03-50, oligomeric maltose 0.1-0.5 part, 0.2～0.8 part of salt, 2.0～10 parts of skimmed milk powers, 0.3～1.2 part of black tea powder, 0.01～0.05 part of ethyl maltol; Add pure water, mix, heating; Homogeneous; Concentrate spray-drying, finished product.
2. sugar less low fat caf solid milk tea compound method according to claim 1 is characterized in that: said SR-03-50 is healthy, and sugared composition comprises oligoisomaltose, xylitol and Sucralose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105921387A CN102524400A (en) | 2010-12-16 | 2010-12-16 | Sugar-free low-fat coffee-taste solid milk tea preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105921387A CN102524400A (en) | 2010-12-16 | 2010-12-16 | Sugar-free low-fat coffee-taste solid milk tea preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102524400A true CN102524400A (en) | 2012-07-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105921387A Pending CN102524400A (en) | 2010-12-16 | 2010-12-16 | Sugar-free low-fat coffee-taste solid milk tea preparation method |
Country Status (1)
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| CN (1) | CN102524400A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106359627A (en) * | 2016-08-30 | 2017-02-01 | 云南佰旺食品有限公司 | Preparation method of coffee-flavored vegetable protein drink |
| CN106376690A (en) * | 2016-08-30 | 2017-02-08 | 云南佰旺食品有限公司 | Coffee flavor vegetable protein beverage |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1238149A (en) * | 1998-06-08 | 1999-12-15 | 钱文捷 | Tea with milk and banana and preparing process thereof |
| CN101816332A (en) * | 2010-01-29 | 2010-09-01 | 李晓林 | Defatted and desugared nutritional formula milk powder and preparation method thereof |
| CN101904355A (en) * | 2010-07-09 | 2010-12-08 | 浙江大学 | Milk tea tablet and production process thereof |
-
2010
- 2010-12-16 CN CN2010105921387A patent/CN102524400A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1238149A (en) * | 1998-06-08 | 1999-12-15 | 钱文捷 | Tea with milk and banana and preparing process thereof |
| CN101816332A (en) * | 2010-01-29 | 2010-09-01 | 李晓林 | Defatted and desugared nutritional formula milk powder and preparation method thereof |
| CN101904355A (en) * | 2010-07-09 | 2010-12-08 | 浙江大学 | Milk tea tablet and production process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 梁莹等: "无糖食品甜味剂的应用及其安全性", 《现代食品科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106359627A (en) * | 2016-08-30 | 2017-02-01 | 云南佰旺食品有限公司 | Preparation method of coffee-flavored vegetable protein drink |
| CN106376690A (en) * | 2016-08-30 | 2017-02-08 | 云南佰旺食品有限公司 | Coffee flavor vegetable protein beverage |
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120704 |