CN102813000A - Instant milk tea powder and preparation method thereof - Google Patents
Instant milk tea powder and preparation method thereof Download PDFInfo
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- CN102813000A CN102813000A CN 201210312963 CN201210312963A CN102813000A CN 102813000 A CN102813000 A CN 102813000A CN 201210312963 CN201210312963 CN 201210312963 CN 201210312963 A CN201210312963 A CN 201210312963A CN 102813000 A CN102813000 A CN 102813000A
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Abstract
The invention discloses instant milk tea powder and a preparation method thereof. The instant milk tea powder comprises, by weight percent, 2-4% of tea extract, 25-35% of partially hydrogenated vegetable oil, 3-8% of milk powder, 2.0-4.0% of sodium caseinate, 5-2.0% of glycerol monostearate, 1-2% of dipotassium phosphate, 0.2-0.4% of silica, and the balance of glucose syrup. The prepared instant milk tea powder has both fragrance and smoothness of milk and faint scent and coolness of tea and is good in taste.
Description
Technical field
The present invention relates to a kind of milk tea powder and preparation method thereof, relate in particular to a kind of instant milk tea powder and preparation method thereof.
Background technology
Milk is one of the most ancient natural drink.The chemical composition of milk is very high, and the mineral types in the milk is also very abundant, and except the calcium that we knew, the content of phosphorus, iron, zinc, copper, manganese, molybdenum is all a lot.The rareest is that milk is the best source of human calcium, and calcium phosphorus ration is very suitable, is beneficial to the absorption of calcium.Milk is the higher natural nutrient food of a kind of nutritive value, is the common optimum food of crowd of various age brackets.
Tea then is the traditional optimum beverage of China, and Chinese just have the custom of drinking tea from ancient times, the ancient books and records record, and the Gui Jingshi of tea " goes into the heart, spleen, lung, the kidney Five Classics ", and that drinks tea is historical of long standing and well established.
Contain materials such as Tea Polyphenols, caffeine, organic acid, multivitamin, protein, free amino acid, polysaccharide, mineral matter, tannin in the tealeaves; Wherein Tea Polyphenols is the main component of tealeaves; Tea Polyphenols has that anti-inflammatory, antibacterial, anti-dental caries are protected tooth, reduced blood fat, the function of hypoglycemic, hypotensive, anti-ageing, radioresistance, cancer-resisting; Theanine is a distinctive amino acid in the tealeaves, has the effect of enhance memory control senile dementia.Caffeine in the tea has the cardiac stimulant diuresis, it is tired to eliminate, improve a poor appetite, remove effect such as alcohol murder by poisoning.Also contain VC and the water-soluble potassium of ability in addition in the tea, sodium, iron, elements such as fluorine, the PH balance that can regulate blood of human body, the health of maintenance human body.
People hope to have a kind of drink, can when daily milk drink or drink tea, take in nutritional labeling simultaneously, and tea and milk are united two into one, and this drink promptly is a milk tea.Milk tea is ethnic group's daily beverage of long standing and well established, also is a kind of health products of high-quality, has the effect of disease resistance nourishing and fit keeping function.
Solid milk tea is the milk tea powder; Generally form through doing to mix by vegetable fat powder, milk powder, instant tea powder, white granulated sugar and some other auxiliary materials; It is the solid food of the another kind of form on the milk tea basis, developed of people; It also has preservation, transports and drinks characteristics such as convenient outside the beneficial effect that keeps said milk tea, be loved by the people.The needed supplementary material of the manufacturing technology of existing instant milk tea powder all forms through spray-drying; Energy consumption is bigger; Negative effect to environment is also bigger; Simultaneously, the characteristic of the whole flavor coordination property difference of the not good product stability that brings of the stability of dry mixing process, homogeneity and product is restricting the whole development of product.
Summary of the invention
For solving the above-mentioned deficiency that prior art exists, one of technical problem to be solved by this invention provides a kind of instant milk tea powder.
Two of technical problem to be solved by this invention provides the preparation method of above-mentioned instant milk tea powder.
Concrete, the present invention is able to implement through following technical proposals:
A kind of instant milk tea powder, form by following compositions in weight percentage:
Tea extract < in solid content>
Partially hydrogenated vegetable oil
Milk powder
Casein sodium
Monoglyceride
Dipotassium hydrogen phosphate
Silica
The glucose syrup surplus.
Preferably, said instant milk tea powder, form by following compositions in weight percentage:
Tea extract < in solid content>3.35%;
Partially hydrogenated vegetable oil 31%;
Milk powder 5%;
Casein sodium 2.8%;
Single sweet sour 1.2%;
Dipotassium hydrogen phosphate 1.8%;
Silica 0.3%;
Glucose syrup 54.55%.
Concrete, in the present invention:
Described tea extract, can be conveniently buying and getting on market.Also can adopt the preparation of following method and get:
Method one: the tealeaves that will pass through pulverizing is inserted continuous dynamic countercurrent extraction unit (NS-350 with water with the ratio of
; The patent No.: 2101266602.5) extract; It extracts temperature is 90S ℃, and the time is 40 minutes.
Method two: the tealeaves that will pass through pulverizing is inserted extraction in the tealeaves extractor (new Tian Bao, Jiangdu machinery Co., Ltd makes) with 90 ℃ water with the ratio of
, and its extraction time is 40 minutes.
Described partially hydrogenated vegetable oil can be partially hydrogenated soybean oil, partial hydrogenation palm oil, partial hydrogenation peanut oil, partial hydrogenation rapeseed oil, partial hydrogenation sesame oil or partial hydrogenation corn oil.
Casein sodium in food industry, have preserve moisture, fresh-keeping, protect fragrant and effects such as improvement quality.Casein sodium is confirmed as the food additives of endless use by the FAO (Food and Agriculture Organization of the United Nation) and the food additives committee of the World Health Organization, so be widely used in industries such as meat products, bakery, beverage, medicine, tobacco, cosmetics and daily-use chemical industry.
Monoglyceride is a kind of food emulsifier, adds this emulsifying agent in the vegetable fat powder and can improve its wetability, dispersiveness in the aqueous solution.
Dipotassium hydrogen phosphate acts on buffer in food industry, chelating agent, yeast food, emulsification salt, anti-oxidant synergist.
Silica has big specific area, makes it can between the particle of powdered rubber, play the effect of interval dose, has promoted flowing freely of powdered rubber simultaneously, and its moisture pick-up properties is very big, has also strengthened agglomeration resistance effect and suction-operated.
Glucose syrup is a kind of a kind of starch syrup that to be raw material with starch produce in the effect of enzyme or acid, Main Ingredients and Appearance be glucose, maltose, maltotriose, maltotetraose and tetrose with first-class, be called liquid glucose or Portugal's wheat syrup again.
The present invention also provides the preparation method of above-mentioned instant milk tea powder, is made up of following step:
(1) water is with dipotassium hydrogen phosphate dissolving preparation aqueous dibasic potassium phosphate solution, and the water of using
temperature is with casein sodium dissolving preparation caseinic acid sodium water solution;
(2) above-mentioned aqueous dibasic potassium phosphate solution and above-mentioned caseinic acid sodium water solution are mixed,
(3) the adding monoglyceride mixes the low melting point vegetable fat to be heated to
;
(4) with the solution of milk powder, glucose syrup, step (2) preparation and the solution of step (3) preparation; And after tea extract injects emulsion tank simultaneously and fully carries out emulsification; The slip that emulsification is good injects homogenizer emulsification homogeneous; Slip behind the homogeneous injects spray drying tower and carries out spray-drying, obtains powder;
In fluid bed, utilize the anticaking agent adding set to add silica the powder of step (4) preparation, mix and to obtain instant milk tea powder of the present invention.
Above-mentioned related equipment is the conventional general equipment of the industry.
It is further preferred,
In the step (4), said spray drying tower is a kind of spray drying tower that one Chinese patent application numbers 201020022379.0 is provided.
In the step (5), described anticaking agent adding set is a kind of anticaking agent adding set that one Chinese patent application numbers 201020022378.9 is provided.
The present invention need carry out liquid mixing earlier through spray-dired tea extract and vegetable fat powder emulsion respectively with being originally, then mixed liquor is carried out dry process.So both saved energy consumption, less to the negative effect that environment brings, the stability of the whole local flavor of product, homogeneity, harmony are good.
The specific embodiment
Embodiment 1
Take by weighing successively according to pairing embodiment 1 each raw material components of table 1.
(1) water is dipotassium hydrogen phosphate dissolving preparation aqueous dibasic potassium phosphate solution, with the water of 65 ℃ of temperature the casein sodium dissolving prepared the caseinic acid sodium water solution;
(2) above-mentioned aqueous dibasic potassium phosphate solution and above-mentioned caseinic acid sodium water solution are mixed,
(3) the low melting point vegetable fat is heated to 65 ℃, adds monoglyceride and mix;
(4) with the solution of milk powder, glucose syrup, step (2) preparation and the solution of step (3) preparation; And after tea extract injects emulsion tank simultaneously and fully carries out emulsification; The slip that emulsification is good injects homogenizer emulsification homogeneous; Slip behind the homogeneous injects spray drying tower and carries out spray-drying, obtains powder;
(5) powder with step (4) preparation utilizes the anticaking agent adding set to add silica in fluid bed, mixes and can obtain instant milk tea powder of the present invention.
Wherein, Described tea extract adopts following method preparation and gets: the tealeaves that will pass through pulverizing is inserted continuous dynamic countercurrent extraction unit (NS-350 with water with the ratio of
; The patent No.: 2101266602.5) extract; It extracts temperature is 90 ℃, and the time is 40 minutes.
Described tea extract also can adopt following method preparation and get: the tealeaves that will pass through pulverizing is inserted middle extraction of tealeaves extractor (new Tian Bao, Jiangdu machinery Co., Ltd makes) with 90 ℃ water with the ratio of
, and its extraction time is 40 minutes.
In the step (4), said spray drying tower is a kind of spray drying tower that one Chinese patent application numbers 201020022379.0 is provided.
In the step (5), described anticaking agent adding set is a kind of anticaking agent adding set that one Chinese patent application numbers 201020022378.9 is provided.
Table 1: instant milk tea powder proportioning raw materials list position: kilogram
| Material name | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Tea extract | 4 | 3 | 3.35 | 2.5 | 2 |
| Partially hydrogenated soybean oil | 25 | 31 | 35 | ||
| Milk powder | 3 | 5 | 8 | 7 | 4 |
| The partial hydrogenation palm oil | 30 | 27 | |||
| Casein sodium | 4 | 4 | 2.8 | 2 | 2.5 |
| Monoglyceride | 2 | 1.5 | 1.2 | 1 | 0.5 |
| Dipotassium hydrogen phosphate | 2 | 1.6 | 1.8 | 1 | 1.3 |
| Silica | 0.4 | 0.4 | 0.3 | 0.25 | 0.2 |
| Glucose syrup | 59.6 | 54.5 | 51.55 | 59.25 | 54.5 |
Embodiment 2
Take by weighing successively according to pairing embodiment 2 each raw material components of table 1.Adopt embodiment 1 described method to prepare, can make instant milk tea powder of the present invention.
Embodiment 3
Take by weighing successively according to pairing embodiment 3 each raw material components of table 1.Adopt embodiment 1 described method to prepare, can make instant milk tea powder of the present invention.
Embodiment 4
Take by weighing successively according to pairing embodiment 4 each raw material components of table 1.Adopt embodiment 1 described method to prepare, can make instant milk tea powder of the present invention.
Wherein, Also can adopt the general spray drying tower of the industry to carry out drying in the step; Step (5) also can adopt the conventional anticaking agent adding set of the industry that the powder and the silica of step preparation are mixed, and prepares instant milk tea powder of the present invention, certainly; Adopt prescription of the present invention also can adopt the existing conventional method to prepare fully, just the preparation method's effect with respect to embodiment 1 descends to some extent.
Embodiment 5
Take by weighing successively according to pairing embodiment 5 each raw material components of table 1.Adopt embodiment 1 described method to prepare, can make instant milk tea powder of the present invention.
The present invention had both saved energy consumption, and was less to the negative effect that environment brings, and the stability of the whole local flavor of product, homogeneity, harmony are good.The instant milk tea powder of the present invention's preparation well perfectly is combined as a whole excellent taste along sliding with the pleasant to the palate of tea with the aromatic of milk.
Claims (6)
1. an instant milk tea powder is characterized in that, is made up of following compositions in weight percentage:
Tea extract:
Partially hydrogenated vegetable oil:
Milk powder:
Casein sodium:
Monoglyceride:
Dipotassium hydrogen phosphate:
Silica:
Glucose syrup: surplus.
2. instant milk tea powder as claimed in claim 1 is characterized in that, is made up of following compositions in weight percentage
Tea extract: 3.33%;
Partially hydrogenated vegetable oil: 30%;
Milk powder: 4.8%;
Casein sodium: 2.6%;
Monoglyceride: 1.2%;
Dipotassium hydrogen phosphate: 1.8%;
Silica: 0.3%;
Glucose syrup: surplus.
3. according to claim 1 or claim 2 instant milk tea powder, it is characterized in that: said partially hydrogenated vegetable oil is partially hydrogenated soybean oil, partial hydrogenation palm oil, partial hydrogenation peanut oil, partial hydrogenation rapeseed oil, partial hydrogenation sesame oil or partial hydrogenation corn oil.
4. preparation method of instant milk tea powder according to claim 1; It is characterized in that; Be made up of following step: (1) water is with dipotassium hydrogen phosphate dissolving preparation aqueous dibasic potassium phosphate solution, and the water of using
temperature is with casein sodium dissolving preparation caseinic acid sodium water solution;
(2) above-mentioned aqueous dibasic potassium phosphate solution and above-mentioned caseinic acid sodium water solution are mixed, (3) are heated to the low melting point vegetable fat
add monoglyceride and mix; (4) with the solution of milk powder, glucose syrup, step (2) preparation and the solution of step (3) preparation; And after tea extract injects emulsion tank simultaneously and fully carries out emulsification; The slip that emulsification is good injects homogenizer emulsification homogeneous; Slip behind the homogeneous injects spray drying tower and carries out spray-drying, obtains powder;
(5) powder with step (4) preparation utilizes the anticaking agent adding set to add silica in fluid bed, mixes and can obtain instant milk tea powder of the present invention.
5. the preparation method of instant milk tea powder as claimed in claim 4 is characterized in that: in the step (4), said spray drying tower is a kind of spray drying tower that one Chinese patent application numbers 201020022379.0 is provided.
6. like the preparation method of claim 4 or 5 described instant milk tea powders, it is characterized in that: in the step (5), described anticaking agent adding set is a kind of anticaking agent adding set that one Chinese patent application numbers 201020022378.9 is provided.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210312963 CN102813000A (en) | 2012-08-21 | 2012-08-21 | Instant milk tea powder and preparation method thereof |
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|---|---|---|---|
| CN 201210312963 CN102813000A (en) | 2012-08-21 | 2012-08-21 | Instant milk tea powder and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652088A (en) * | 2013-11-18 | 2014-03-26 | 深圳市深宝技术中心有限公司 | Method for processing novel solid milk tea |
| CN104770495A (en) * | 2015-04-20 | 2015-07-15 | 中国农业科学院茶叶研究所 | Tea leaf mate containing theanine and preparation method thereof |
| CN106163292A (en) * | 2014-04-10 | 2016-11-23 | 雀巢产品技术援助有限公司 | Tea creamer composition and application thereof |
-
2012
- 2012-08-21 CN CN 201210312963 patent/CN102813000A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652088A (en) * | 2013-11-18 | 2014-03-26 | 深圳市深宝技术中心有限公司 | Method for processing novel solid milk tea |
| CN103652088B (en) * | 2013-11-18 | 2015-08-26 | 深圳市深宝技术中心有限公司 | A kind of processing method of novel solid milk tea |
| CN106163292A (en) * | 2014-04-10 | 2016-11-23 | 雀巢产品技术援助有限公司 | Tea creamer composition and application thereof |
| CN104770495A (en) * | 2015-04-20 | 2015-07-15 | 中国农业科学院茶叶研究所 | Tea leaf mate containing theanine and preparation method thereof |
| CN104770495B (en) * | 2015-04-20 | 2018-08-10 | 中国农业科学院茶叶研究所 | A kind of tealeaves companion and preparation method thereof containing theanine |
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Application publication date: 20121212 |