CN102860379B - Buttered tea beverage and production method thereof - Google Patents
Buttered tea beverage and production method thereof Download PDFInfo
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- CN102860379B CN102860379B CN 201210331950 CN201210331950A CN102860379B CN 102860379 B CN102860379 B CN 102860379B CN 201210331950 CN201210331950 CN 201210331950 CN 201210331950 A CN201210331950 A CN 201210331950A CN 102860379 B CN102860379 B CN 102860379B
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- 235000013616 tea Nutrition 0.000 title claims abstract description 70
- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 38
- 239000011449 brick Substances 0.000 claims abstract description 33
- 239000003381 stabilizer Substances 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 25
- 235000014121 butter Nutrition 0.000 claims abstract description 23
- 238000002360 preparation method Methods 0.000 claims abstract description 14
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000004376 Sucralose Substances 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 13
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 13
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- 239000008267 milk Substances 0.000 claims abstract description 13
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- 235000019408 sucralose Nutrition 0.000 claims abstract description 13
- 239000005720 sucrose Substances 0.000 claims abstract description 13
- -1 sucrose fatty acid esters Chemical class 0.000 claims abstract description 13
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 13
- 229960002675 xylitol Drugs 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 10
- 244000269722 Thea sinensis Species 0.000 claims abstract 10
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- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 108010089934 carbohydrase Proteins 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000011630 iodine Substances 0.000 claims description 6
- 229910052740 iodine Inorganic materials 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
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- 238000003756 stirring Methods 0.000 claims description 6
- 238000012546 transfer Methods 0.000 claims description 6
- 235000015099 wheat brans Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 4
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- 229920002678 cellulose Polymers 0.000 claims description 3
- 239000001913 cellulose Substances 0.000 claims description 3
- 241000167854 Bourreria succulenta Species 0.000 claims 1
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- 241001122767 Theaceae Species 0.000 description 44
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- 229910052720 vanadium Inorganic materials 0.000 description 3
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 2
- 229920002498 Beta-glucan Polymers 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
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- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
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- 230000000050 nutritive effect Effects 0.000 description 2
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- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
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- 229950001002 cianidanol Drugs 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
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- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
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- 229910052700 potassium Inorganic materials 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
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- 239000013589 supplement Substances 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
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Abstract
The invention discloses a buttered tea beverage which comprises the following components by weight percent: 0.5-2.0% of butter, 0.5-3.0% of brick tea, 2.0-6.0% of highland barley, 0.2-0.5% of milk powders, 2-6.0% of white granulated sugar, 0.5-1.5% of xylitol, 0.006-0.011% of sucralose, 0.05-0.25% of stabilizers, and the balance of pure water, wherein the stabilizer is composed of sucrose fatty acid esters, xanthan gum, glycerin monostearate and sodium carboxymethyl cellulose. The buttered tea beverage disclosed by the invention has the beneficial effects that the industrialization of the production of buttered tea being as national food is realized, and the buttered tea beverage has the advantages that the drinking is convenient and the storage and the carrying are easy; the buttered tea beverage disclosed by the invention is simple in preparation method, mature in process, easy to master and control, and convenient to promote; and on the basis of keeping the flavor of the traditional buttered tea, highland barley is added, so that the buttered tea beverage has nutritional values.
Description
Technical field
The present invention relates to the beverage production technology field, particularly a kind of buttered tea beverage and production method thereof.
Background technology
Buttered tea is the necessary a kind of beverage of Tibetan people daily life, also is movable indispensable articles for use such as they receive guests, ceremony, sacrifice, has national characters and cultural connotation.In the Tibetan area, the processing of traditional buttered tea still rests on the level of primitive stage.Its preparation method is earlier an amount of butter to be put into special bucket, and assistant is with salt, the strong tea juice of the infusion of reinjecting, and with wooden handle puddle repeatedly, making butter and tea juice molten is one, is emulsus.The butter that the conventional method branch is carried contains moisture about 10%, and is high more than 15%.High-moisture and high unsaturated fatty acid make the butter facile hydrolysis rotten, even in low temperature in plateau anoxic, dry area, the shelf-life of traditional butter is also very short, generally can only preserve about three months, and this makes that edible buttered tea is very inconvenient.
Summary of the invention
The objective of the invention is to overcome the shortcoming of prior art, provide a kind of and be suitable for modern industrialization production, be convenient to buttered tea beverage and the production method thereof of preserving and carrying.
Purpose of the present invention is achieved through the following technical solutions: a kind of buttered tea beverage, and it comprises following component, and the percentage by weight of each component is:
Butter 0.5～2.0%,
Brick tea 0.5～3.0%,
Highland barley 2.0～6.0%,
Milk powder 0.2～0.5%,
White granulated sugar 2～6%,
Xylitol 0.5～1.5%,
Sucralose 0.006～0.011%,
Stabilizing agent 0.05～0.25%,
All the other are pure water.
Described stabilizing agent is made up of sucrose fatty ester, xanthans, glycerin monostearate and sodium carboxymethylcellulose, and weight ratio is sucrose fatty ester: xanthans: glycerin monostearate: sodium carboxymethylcellulose: 1:1.5～3.0:2.0～4.0:2.0～4.5.
Described a kind of buttered tea drink producing method, it may further comprise the steps:
S1, the preparation of highland barley juice, it comprises two sub-steps:
Behind S11, the highland barley and the ratio defibrination of pure water in 1:8～15 that will take by weighing in prescription, remove wheat bran and residue with 80 mesh sieve coarse filtration, add high temperature resistant AMS by 5～8U/g over dry starch, be warming up to 90～94 ℃, be incubated 10～20 minutes, boil the enzyme 5min that goes out then;
S12, be cooled to 53～54 ℃, transfer pH4.0～4.5, press 240U/g over dry starch adding carbohydrase, press the 100U/g cellulose and add cellulase, to not having bluely with iodine liquid reaction, boil the enzyme 5min that goes out at 50～52 ℃ of following enzymolysis, with enzymolysis liquid with 200 mesh filter screens filter highland barley juice;
The preparation of S2, brick tea juice: 85-95 ℃ of following lixiviate 2～3 times, each 20～30min merges leaching liquor in the ratio of 1:10～30 for the brick tea that will take by weighing in prescription and pure water, with 200 mesh filter screens filter brick tea juice;
S3, allotment: will take by weighing white granulated sugar and stabilizing agent by prescription, therefrom taking by weighing with the stabilizing agent weight ratio then is that being spilled into the stabilizing agent weight ratio after the white granulated sugar of 4～6:1 and mulser mix is in the pure water of 40～60:1, wear into fine and smooth pulpous state with colloid mill, add in the mixed liquor of highland barley juice and brick tea juice with remaining white granulated sugar and the butter that takes by weighing by prescription, milk powder, xylitol, Sucralose then, supply pure water, stir
S4, homogeneous: be warming up to feed temperature greater than 75 ℃, homogenization pressure is 25～45MPa;
S5, sterilization: 120～125 ℃, sterilizing time: 15～30min.
Described homogeneous operation comprises twice, for the first time homogenization pressure 40～45MPa, homogenization pressure 25～30MPa for the second time.
The present invention has the following advantages: the inventor of the present invention to solid content, total sugar content, dietary fiber content in the buttered tea beverage of made respectively according to GB/T 12143(beverage universaling analysis method), GB/T 15038(film test solution method), the mensuration of dietary fiber in the GB 5009.88(food) measure, its every index all meets relevant criterion.
The invention enables the production of this national food of buttered tea to realize industrialization, and have and drink conveniently, be convenient to the advantage of preserving and carrying; The inventive method is simple, and technical maturity is easy to grasp control, is convenient to promote; The present invention adds highland barley on the basis that keeps traditional buttered tea local flavor, make it have more nutritive value:
(1) contains a certain amount of amino acid in the butter, having given the buttered tea better nutritivity is worth, help the formation of the bright refreshing flavour of buttered tea, the butter oil that contains in the butter is the best and fat that is easy to digest of local flavor in all edible oil fat, be easy to digest and assimilate because containing more SCFA in the butter oil, therefore its digestibility average out to, is drunk buttered tea and can in time be obtained certain energy supplement and certain essential fatty acid, amino acid more than 97%.
(2) highland barley has characteristics such as high protein, high-cellulose, homovitamin, low fat, low sugar, the beta glucan in the highland barley, be up to now in the cereal content the highest, that beta glucan has is anticancer, reducing blood lipid, effect in reducing blood glucose.The dietary fiber that highland barley is rich in has the gut purge defaecation, removes the good effects of vivotoxin, is the street cleaner of digestion.
(3) composition that contained catechin, caffeine, gallic acid etc. have certain pharmacology health care in the brick tea makes buttered tea that very high nutritive value not only be arranged, but also has diseases prevention, function of health care.
(4) all contain multivitamin and trace element in butter, highland barley, the brick tea, as Mg, Fe, Mn, Zn, Cu, K, Na, Ca and V
A, V
B, V
C, V
D, V
EDeng, the vitamin of these needed by human and trace element help buttered tea to promote the production of body fluid and quench one's thirst, and also contain the trace elements of selenium of needed by human in the highland barley, and selenium is the cancer-resisting element of the present unique identification of the United Nations's health organization.
The specific embodiment
The present invention will be further described below in conjunction with embodiment, and protection scope of the present invention is not limited to the following stated:
Embodiment 1:
A kind of buttered tea beverage, it comprises following component, and the percentage by weight of each component is:
Butter 1.0%,
Brick tea 0.5%,
Highland barley 2.0%,
Milk powder 0.4%,
White granulated sugar 6%,
Xylitol 0.5%,
Sucralose 0.006%,
Stabilizing agent 0.05%,
All the other are pure water.
Described stabilizing agent is made up of sucrose fatty ester, xanthans, glycerin monostearate and sodium carboxymethylcellulose, and weight ratio is sucrose fatty ester: xanthans: glycerin monostearate: sodium carboxymethylcellulose: 1:1.6:3.5:2.3.
Described a kind of buttered tea drink producing method, it may further comprise the steps:
S1, the preparation of highland barley juice, it comprises two sub-steps:
S11, take by weighing highland barley 100g, add the 1000ml pure water, after wearing into slurries with fiberizer, remove wheat bran and residue with 80 mesh sieve coarse filtration, add the high temperature resistant AMS 0.02g of enzyme 20000U/g alive, be warming up to 90 ℃, be incubated 20 minutes, boil the enzyme 5min that goes out then, enzymolysis liquid filters stand-by with 200 mesh filter screens;
S12, be cooled to 53 ℃, transfer pH4.0～4.5, add the enzyme 100000U/g carbohydrase 0.15g that lives, the cellulase 0.10g that adds enzyme 10000U/g alive, to not having bluely with iodine liquid reaction, boil the enzyme 5min that goes out at 50 ℃ of following enzymolysis, with enzymolysis liquid with 200 mesh filter screens filter highland barley juice;
The preparation of S2, brick tea juice: take by weighing brick tea 25g, add pure water 750ml, 85 ℃ of following lixiviates 3 times, each 20min merges leaching liquor, with 200 mesh filter screens filter brick tea juice;
S3, allotment: will take by weighing white granulated sugar 300g and stabilizing agent 2.5g by prescription, therefrom take by weighing then after white granulated sugar 15g and stabilizing agent mix, be spilled in the 150ml pure water, wear into fine and smooth pulpous state with colloid mill, add in the mixed liquor of highland barley juice and brick tea juice with remaining white granulated sugar 285g and the butter 50g that takes by weighing by prescription, milk powder 20g, xylitol 2.5g, Sucralose 0.03g then, be settled to 5000ml, stir
S4, homogeneous: be warming up to feed temperature greater than 75 ℃, homogenization pressure is 25～45MPa;
S5, sterilization: 121 ℃, sterilizing time: 20min.
Described homogeneous operation comprises twice, for the first time homogenization pressure 45MPa, homogenization pressure 25MPa for the second time.
Embodiment 2:
A kind of buttered tea beverage, it comprises following component, and the percentage by weight of each component is:
Butter 2.0%,
Brick tea 3.0%,
Highland barley 6.0%,
Milk powder 0.5%,
White granulated sugar 5%,
Xylitol 0.75%,
Sucralose 0.0071%
Stabilizing agent 0.25%,
All the other are pure water.
Described stabilizing agent is made up of sucrose fatty ester, xanthans, glycerin monostearate and sodium carboxymethylcellulose, and weight ratio is sucrose fatty ester: xanthans: glycerin monostearate: sodium carboxymethylcellulose: 1:1.6:3.5:2.3.
Described a kind of buttered tea drink producing method, it may further comprise the steps:
S1, the preparation of highland barley juice, it comprises two sub-steps:
S11, take by weighing highland barley 300g, add the 2400ml pure water, after wearing into slurries with fiberizer, remove wheat bran and residue with 80 mesh sieve coarse filtration, add the high temperature resistant AMS 0.06g of enzyme 20000U/g alive, be warming up to 94 ℃, be incubated 10 minutes, boil the enzyme 5min that goes out then, enzymolysis liquid filters stand-by with 200 mesh filter screens;
S12, be cooled to 54 ℃, transfer pH4.0～4.5, add the enzyme 100000U/g carbohydrase 0.3g that lives, the cellulase 0.20g that adds enzyme 10000U/g alive, to not having bluely with iodine liquid reaction, boil the enzyme 5min that goes out at 52 ℃ of following enzymolysis, with enzymolysis liquid with 200 mesh filter screens filter highland barley juice;
The preparation of S2, brick tea juice: take by weighing brick tea 150g, add pure water 1500ml, 90 ℃ of following lixiviates 3 times, each 30min merges leaching liquor, with 200 mesh filter screens filter brick tea juice;
S3, allotment: will take by weighing white granulated sugar 250g and stabilizing agent 12.5g by prescription, therefrom take by weighing then after white granulated sugar 50g and stabilizing agent mix, be spilled in the 500ml pure water, wear into fine and smooth pulpous state with colloid mill, add in the mixed liquor of highland barley juice and brick tea juice with remaining white granulated sugar 200g and the butter 100g that takes by weighing by prescription, milk powder 25g, xylitol 37.5g, Sucralose 0.355g then, be settled to 5000ml, stir
S4, homogeneous: be warming up to feed temperature greater than 75 ℃, homogenization pressure is 25～45MPa;
S5, sterilization: 125 ℃, sterilizing time: 20min.
Described homogeneous operation comprises twice, for the first time homogenization pressure 45MPa, homogenization pressure 25MPa for the second time.
Embodiment 3:
A kind of buttered tea beverage, it comprises following component, and the percentage by weight of each component is:
Butter 0.5%,
Brick tea 1.5%,
Highland barley 4.0%,
Milk powder 0.2%,
White granulated sugar 4.0%,
Xylitol 1.2%,
Sucralose 0.008%,
Stabilizing agent 0.2%,
All the other are pure water.
Described stabilizing agent is made up of sucrose fatty ester, xanthans, glycerin monostearate and sodium carboxymethylcellulose, and weight ratio is sucrose fatty ester: xanthans: glycerin monostearate: sodium carboxymethylcellulose: 1:1.5:2.0:2.0.
Described a kind of buttered tea drink producing method, it may further comprise the steps:
S1, the preparation of highland barley juice, it comprises two sub-steps:
S11, take by weighing highland barley 200g, add the 3000ml pure water, after wearing into slurries with fiberizer, remove wheat bran and residue with 80 mesh sieve coarse filtration, add the high temperature resistant AMS 0.04g of enzyme 20000U/g alive, be warming up to 94 ℃, be incubated 10 minutes, boil the enzyme 5min that goes out then, enzymolysis liquid filters stand-by with 200 mesh filter screens;
S12, be cooled to 53 ℃, transfer pH4.0～4.5, add the enzyme 100000U/g carbohydrase 0.30g that lives, the cellulase 0.20g that adds enzyme 10000U/g alive, to not having bluely with iodine liquid reaction, boil the enzyme 5min that goes out at 51 ℃ of following enzymolysis, with enzymolysis liquid with 200 mesh filter screens filter highland barley juice;
The preparation of S2, brick tea juice: take by weighing brick tea 75g, add pure water 1200ml, 95 ℃ of following lixiviates 2 times, each 30min merges leaching liquor, with 200 mesh filter screens filter brick tea juice;
S3, allotment: will take by weighing white granulated sugar 200g and stabilizing agent 10g by prescription, therefrom take by weighing then after white granulated sugar 50g and stabilizing agent mix, be spilled in the 500ml pure water, wear into fine and smooth pulpous state with colloid mill, add in the mixed liquor of highland barley juice and brick tea juice with remaining white granulated sugar 150g and the butter 25g that takes by weighing by prescription, milk powder 15g, xylitol 60g, Sucralose 0.4g then, be settled to 5000ml, stir
S4, homogeneous: be warming up to feed temperature greater than 75 ℃, homogenization pressure is 25～45MPa;
S5, sterilization: 120 ℃, sterilizing time: 30min.
Described homogeneous operation comprises twice, for the first time homogenization pressure 40MPa, homogenization pressure 30MPa for the second time.
Embodiment 4:
A kind of buttered tea beverage, it comprises following component, and the percentage by weight of each component is:
Butter 2.0%,
Brick tea 3.0%,
Highland barley 6.0%,
Milk powder 0.5%,
White granulated sugar 2%,
Xylitol 1.5%,
Sucralose 0.011%
Stabilizing agent 0.22%,
All the other are pure water.
Described stabilizing agent is made up of sucrose fatty ester, xanthans, glycerin monostearate and sodium carboxymethylcellulose, and weight ratio is sucrose fatty ester: xanthans: glycerin monostearate: sodium carboxymethylcellulose: 1:3.0:4.0:4.5.
Described a kind of buttered tea drink producing method, it may further comprise the steps:
S1, the preparation of highland barley juice, it comprises two sub-steps:
S11, take by weighing highland barley 300g, add the 2400ml pure water, after wearing into slurries with fiberizer, remove wheat bran and residue with 80 mesh sieve coarse filtration, add the high temperature resistant AMS 0.06g of enzyme 20000U/g alive, be warming up to 92 ℃, be incubated 15 minutes, boil the enzyme 5min that goes out then, enzymolysis liquid filters stand-by with 200 mesh filter screens;
S12, be cooled to 53 ℃, transfer pH4.0～4.5, add the enzyme 100000U/g carbohydrase 0.45g that lives, the cellulase 0.30g that adds enzyme 10000U/g alive, to not having bluely with iodine liquid reaction, boil the enzyme 5min that goes out at 52 ℃ of following enzymolysis, with enzymolysis liquid with 200 mesh filter screens filter highland barley juice;
The preparation of S2, brick tea juice: take by weighing brick tea 150g, add pure water 3000ml, 95 ℃ of following lixiviates 2 times, each 25min merges leaching liquor, with 200 mesh filter screens filter brick tea juice;
S3, allotment: will take by weighing white granulated sugar 100g and stabilizing agent 11g by prescription, therefrom take by weighing then after white granulated sugar 50g and stabilizing agent mix, be spilled in the 500ml pure water, wear into fine and smooth pulpous state with colloid mill, add in the mixed liquor of highland barley juice and brick tea juice with remaining white granulated sugar 50g and the butter 100g that takes by weighing by prescription, milk powder 10g, xylitol 75g, Sucralose 0.011g then, be settled to 5000ml, stir
S4, homogeneous: be warming up to feed temperature greater than 75 ℃, homogenization pressure is 25～45MPa;
S5, sterilization: 125 ℃, sterilizing time: 15min.
Described homogeneous operation comprises twice, for the first time homogenization pressure 43MPa, homogenization pressure 28MPa for the second time.
Claims (1)
1. buttered tea drink producing method, it is characterized in that: described buttered tea beverage is made up of the component of following percentage by weight:
Butter 0.5～2.0%,
Brick tea 0.5～3.0%,
Highland barley 2.0～6.0%,
Milk powder 0.2～0.5%,
White granulated sugar 2.0～6.0%,
Xylitol 0.5～1.5%,
Sucralose 0.006～0.011%,
Stabilizing agent 0.05～0.25%,
All the other are pure water;
Described stabilizing agent is made up of sucrose fatty ester, xanthans, glycerin monostearate and sodium carboxymethylcellulose, and weight ratio is sucrose fatty ester: xanthans: glycerin monostearate: sodium carboxymethylcellulose: 1:1.5～3.0:2.0～4.0:2.0～4.5;
Described a kind of buttered tea drink producing method may further comprise the steps:
S1, the preparation of highland barley juice, it comprises two sub-steps:
Behind S11, the highland barley and the ratio defibrination of pure water in 1:8～15 that will take by weighing in prescription, remove wheat bran and residue with 80 mesh sieve coarse filtration, add high temperature resistant AMS by 5～8U/g over dry starch, be warming up to 90～94 ℃, be incubated 10～20 minutes, boil the enzyme 5min that goes out then;
S12, be cooled to 53～54 ℃, transfer pH4.0～4.5, press 240U/g over dry starch adding carbohydrase, press the 100U/g cellulose and add cellulase, to not having bluely with iodine liquid reaction, boil the enzyme 5min that goes out at 50～52 ℃ of following enzymolysis, with enzymolysis liquid with 200 mesh filter screens filter highland barley juice;
The preparation of S2, brick tea juice: 85～95 ℃ of following lixiviates 2～3 times, each 20～30min merges leaching liquor in the ratio of 1:10～30 for the brick tea that will take by weighing in prescription and pure water, with 200 mesh filter screens filter brick tea juice;
S3, allotment: will take by weighing white granulated sugar and stabilizing agent by prescription, therefrom taking by weighing with the stabilizing agent weight ratio then is that being spilled into the stabilizing agent weight ratio after the white granulated sugar of 4～6:1 and mulser mix is in the pure water of 40～60:1, wear into fine and smooth pulpous state with colloid mill, add in the mixed liquor of highland barley juice and brick tea juice with remaining white granulated sugar and the butter that takes by weighing by prescription, milk powder, xylitol, Sucralose then, supply pure water, stir
S4, homogeneous: be warming up to feed temperature greater than 75 ℃, homogenization pressure is 25～45MPa, and wherein, the homogeneous operation makes two bites at a cherry, for the first time homogenization pressure 40～45MPa, homogenization pressure 25～30MPa for the second time;
S5, sterilization: 120～125 ℃, sterilizing time: 15～30min.
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| CN103392860A (en) * | 2013-08-08 | 2013-11-20 | 西藏现代农业有限公司 | Tibetan tea beverage and preparation method therefor |
| CN104171136A (en) * | 2014-08-12 | 2014-12-03 | 安徽阳光药业有限公司 | Buttered ginseng fruit sifting tea and preparation method thereof |
| CN105166161A (en) * | 2015-08-12 | 2015-12-23 | 甘肃华羚生物技术研究中心 | Qinghai-Tibetan plateau yak dairy product butter milky tea and preparation method thereof |
| CN105994748A (en) * | 2016-05-31 | 2016-10-12 | 苟春虎 | Traditional Qinghai highland barley-buttered tea |
| CN111657377A (en) * | 2020-07-24 | 2020-09-15 | 西藏农牧学院 | Honey buttered tea and preparation method thereof |
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