CN102907498A - Mashed potato milk tea beverage - Google Patents
Mashed potato milk tea beverage Download PDFInfo
- Publication number
- CN102907498A CN102907498A CN2012104393246A CN201210439324A CN102907498A CN 102907498 A CN102907498 A CN 102907498A CN 2012104393246 A CN2012104393246 A CN 2012104393246A CN 201210439324 A CN201210439324 A CN 201210439324A CN 102907498 A CN102907498 A CN 102907498A
- Authority
- CN
- China
- Prior art keywords
- powder
- potato
- milk
- milk tea
- tea beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention relates to a mashed potato milk tea beverage. The mashed potato milk tea beverage comprises the following raw materials of tea powder, potato powder, milk powder, sugar or salt, maltodextrin, cream, butter or cream powder, tricalcium phosphate, sodium carboxymethyl cellulose, gum and flavoring agents. The mashed potato milk tea beverage not only has original taste and nutrition of the functional materials and but also has a large number of cell monomers rich in dietary fiber, and user have fine particle feeling, chewing feeling and satiety.
Description
Technical field:
The application has related to the beverage processing field, especially, relates to the production of potato Rong milk tea beverage.
Background technology:
Potato Rong namely is the dilution of potato full-powder in water.Potato full-powder be stem tuber take potato as raw material, through cleaning-removing the peel-selecting-cut into slices-production technologies such as rinsing-precook-cool off-boiling-smash mud, the graininess that obtains through dehydrating again, sheet are considered shape or powdery product to be worth doing.It has contained the whole dries (starch, protein, sugar, fat, fiber, ash content, vitamin, mineral matter etc.) of fresh potato stem tuber except the potato skin.Owing in process, adopted the advanced production technologies such as backfill, modified, microwave drying, the histocyte of potato tubers pulp is not destroyed to greatest extent, the nutritional labelings such as B family vitamin in the potato and vitamin C and mineral calcium, potassium, iron have been preserved, the original local flavor of potato and good water imbibition have been kept, thereby the potato full-powder after the rehydration can present the fresh potato mud shape that stem smashes after ripe of determining, and substantially kept nutrition, local flavor and the mouthfeel of fresh potato stem tuber.Potato full-powder can be used as on the one hand final products and directly uses; Main is the basic material of numerous food deep processing on the other hand, can be made into various other products as the centre batching, has so not only enriched the kind of potato product, has also improved at many levels the added value of potato product.Therefore, adopting potato full-powder is the generally approval that the fast food produced of primary raw material or middle batching, conditioning food, leisure food etc. have all obtained the consumer.The existing various tuber crops foods in market, such as: potato full-powder is mashed potatoes, Hash Browns, potato row and the various snack foods etc. of raw material.Potato full-powder is the more comprehensive excellent food of nutrient.
Milk tea is a kind of popular leisure product.Initial milk tea common practices is smashed tea to pieces first, puts into the plain boiled water pot and boils.After tea is boiled, boil tea when denseer, drag for after the tealeaves with strainer, continue to burn again a moment, and raise tea while boiling with spoon, treat that it concentrates to some extent after, add an amount of fresh milk or milk powder again, raise to the blending of tea breast with spoon, again boiling has namely become the milk tea of strong fragrant fragrance; Now for the drinking of people's more convenient and quicker, instant milk tea powder develops fast, merged tea and milk local flavor and its health-care effect.
This project is take various milk tea as keynote, incorporated new element-potato Rong, ratio to main batching and batching is studied, modulating more comprehensively milk tea of special mouthfeel, different taste, nutrition, and distinctive color and luster after color and luster has former, auxiliary material hybrid process; The intrinsic taste smell of various auxiliary materials that has the distinctive flavour smell of potato and add at flavour, smell.Be more suitable in often the drinking of health of masses crowd, can be as the snack of working simply and easily.
Summary of the invention
On stream, at first determine the product functionality main material, functional main material will keep the good sense organ of product, local flavor and nutrition.Selected high-quality raw potatoes, utilize Europe advanced mashed potatoes grinding, abstraction technique, the whole nutritional labelings of potato have been kept, remedy functional food source in the beverage, promote the absorption of multiple nutrients material in the beverage, and make products taste more fine and smooth lubricated, the fruital that meets Chinese's mouthfeel most, tea through meticulously allotment is fragrant simultaneously, make the refreshing people of the whole delicate fragrance of product, mouthfeel is exquisite, and aftertaste is far away.
The invention provides the basic recipe of potato Rong beverage series, and mixing production technology, it comprises the tea powder, whole milk powder, potato full-powder, salt or sugar, butter powder or dry cream, maltodextrin, cream, tricalcium phosphate, sodium carboxymethylcellulose, glue class (comprising guar gum and xanthans), the taste flavor enhancement (is reconciled the material of drink taste and flavour, cheese's toppings for example, cocoa power, ground coffee, powdered glucoses etc.) these raw materials are according to different ratios and different proportion, utilize stirring mixer to carry out the mixing of 20-40min, discharging, automatically packing obtains instant potato Rong milk tea beverage.
Particularly, the weight proportion of various raw materials is: tea powder: 2.5-5%; Potato full-powder: 5-10%; Milk powder (comprising whole milk powder and skimmed milk power): 8-20%; Maltodextrin: 2-6%; Cream: 25-35%; Butter powder: 8-15% or dry cream: 4-9%; Tricalcium phosphate: 0.05-0.12%; Sodium carboxymethylcellulose: 0.05-0.15%; Glue class: 0.1-0.8%; Taste flavor enhancement: 0-10%, summation is 100%.Especially, also contain sugar: 30-40% or salt: 4-4.6%.
The preparation method of potato Rong milk tea of the present invention carries out packing again and gets final product for each raw material is mixed in proportion.The full production procedure of a kind of special case of the present invention is referring to accompanying drawing 1.
Drinking method is that water is washed open described potato Rong milk tea beverage namely drinkable.Cold water also can be washed open, can utilize to stir to help it to wash process open, can adjust water consumption according to the personal like.
Not only have functional raw material own taste and nutrition in the product of the present invention, and have the cell monomer that is rich in a large number dietary fiber, trickle granular sensation, chewiness and satiety are arranged when drinking.
In the potato Rong beverage R﹠D process, formulated physical and chemical index and microbiological indicator and formed company standard, the organoleptic indicator also is the important content that determines its quality.
The specific embodiment
Embodiment 1
The salty milk tea of potato Rong original flavor:
Pu ' er tea powder: 3.10%; Butter powder (BT40A): 13.00%; Cream: 35.00%; Milk powder (full-grease milk powder): 20.00%; Salt: 4.60%; Potato granule full powder: 8.00%; Maltodextrin: 6.00%; Sodium carboxymethylcellulose 0.05%; Taste conditioning agent (powdered glucose) 10%; Tricalcium phosphate: 0.05%; Glue class (guar gum): 0.20%,
Proportionally pour above-mentioned batching into stirring mixer mixing 25min, discharging, packing is put in storage automatically.
Embodiment 2
The sweet milk tea of potato Rong original flavor:
Large Fujian Assam tea powder 3.20%; Butter powder (BT40A) 10.00%; T72 cream 30.00%; Milk powder (skimmed milk power and whole milk powder mix use) 11.50%; Castor sugar 36.00% potato granule full powder 5.00%; Maltodextrin 4.10%; Sodium carboxymethylcellulose 0.05%; Tricalcium phosphate 0.05%; Glue class (guar gum) 0.10%; The taste conditioning agent: 0%,
Proportionally pour above-mentioned batching into stirring mixer mixing 25mi n, discharging, packing is put in storage automatically.
Embodiment 3
Potato Rong cheese milk tea
Large Fujian Assam tea powder 3.20%; Taste conditioning agent (EMC cheese's toppings 3.50%, FMC cheese's toppings 2.00%); Milk powder (whole milk powder) 9.00%, dry cream 8.00% cream 30.00%, potato full-powder 6.30%, castor sugar 32.00%, maltodextrin 5.15%, sodium carboxymethylcellulose 0.15%, tricalcium phosphate 0.10%, glue class (guar gum 0.30%, virgin rubber 0.30%)
Proportionally pour above-mentioned batching into stirring mixer mixing 25min, discharging, packing is put in storage automatically.
Embodiment 4
Potato Rong Chocolate Milk Tea
Black tea powder 2.60%, taste conditioning agent (cocoa power 5.00%, EMC cheese's powder 2.00%); Milk powder (whole milk powder) 15.00%, dry cream 5.00%, cream 25.00%, potato full-powder 6.30%, castor sugar 36.00%, maltodextrin 2.10%, tricalcium phosphate 0.10%, sodium carboxymethylcellulose, 0.10%; Glue class (guar gum 0.30%, xanthans 0.50%),
Proportionally pour above-mentioned batching into stirring mixer mixing 25min, discharging, packing is put in storage automatically.
Embodiment 5
The sensory evaluation method
Product needed of the present invention is through strict sensory evaluation, just can be defined as best ratio proportioning after only having reached certain sensory evaluation standard, that is to say that each component ratio of product of the present invention is just determined after by continuous sensory evaluation process.
Sensory evaluation method:
The hobby test: require to judge personnel according to giving a mark for the product fancy grade, score value arranges as follows: 1. extremely tedious; 2. very tedious; 3. tedious; 4. somewhat tedious; 5. not pleasant not tedious yet; 6. somewhat pleasant; 7. pleasant; 8. very pleasant; 9. extremely pleasant.Description type test: require to judge personnel according to standard, every organoleptic feature of product is given a mark, described.
Personnel are judged in participation: hobby test sensory evaluation personnel---ordinary consumer 18 people; The descriptive test sensory evaluation personnel of specialty---research and development chamber personnel 8 people.
8 research and development chamber personnel are described property testing to the organoleptic feature of the milk tea powder of different formulations, and the sensory evaluation standard is as follows:
Table 1 sensory evaluation standard
Claims (2)
1. a potato seed Rong milk tea beverage is characterized in that its raw material is by weight ratio: tea powder: 2.5-5%; Potato full-powder: 5-10%; Milk powder: 8-20%; Maltodextrin: 2-6%; Cream: 25-35%; Butter powder: 8-15% or dry cream: 4-9%; Tricalcium phosphate: 0.05-0.12%; Sodium carboxymethylcellulose: 0.05-0.15%; Glue class: 0.1-0.8%; Taste flavor enhancement: 0-10%, summation is 100%
2. according to claim 1 potato Rong milk tea beverage wherein also contains sugar: 30-40% or salt: 4-4.6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104393246A CN102907498A (en) | 2012-10-24 | 2012-10-24 | Mashed potato milk tea beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104393246A CN102907498A (en) | 2012-10-24 | 2012-10-24 | Mashed potato milk tea beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102907498A true CN102907498A (en) | 2013-02-06 |
Family
ID=47606262
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104393246A Pending CN102907498A (en) | 2012-10-24 | 2012-10-24 | Mashed potato milk tea beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102907498A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543869A (en) * | 2014-12-09 | 2015-04-29 | 天祝华农原生态食品有限公司 | Potato mash rich in isoflavone and preparation method thereof |
| 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 |
| CN107410499A (en) * | 2017-09-12 | 2017-12-01 | 阜阳市四季旺食品有限公司 | A kind of preparation method of strong strawberry flavor milk tea |
| CN107509816A (en) * | 2017-09-12 | 2017-12-26 | 阜阳市四季旺食品有限公司 | A kind of preparation method of strong wheat fragrance milk tea |
-
2012
- 2012-10-24 CN CN2012104393246A patent/CN102907498A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 周旭等: "《保卫餐桌》", 31 December 2009 * |
| 李基洪等: "《软饮料生产工艺与配方3000例（下册）》", 31 December 2005 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543869A (en) * | 2014-12-09 | 2015-04-29 | 天祝华农原生态食品有限公司 | Potato mash rich in isoflavone and preparation method thereof |
| 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 |
| CN107410499A (en) * | 2017-09-12 | 2017-12-01 | 阜阳市四季旺食品有限公司 | A kind of preparation method of strong strawberry flavor milk tea |
| CN107509816A (en) * | 2017-09-12 | 2017-12-26 | 阜阳市四季旺食品有限公司 | A kind of preparation method of strong wheat fragrance milk tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105767311A (en) | Selenium-enrichment rice tea and making method thereof | |
| CN103988914B (en) | A kind of pouring type soya-bean milk pudding powder and preparation method thereof | |
| CN102907498A (en) | Mashed potato milk tea beverage | |
| CN107751917A (en) | Beef composite flavor soup-stock condiment, its preparation method and application | |
| CN101301058A (en) | Konjak foods | |
| Nungo et al. | Development and promotion of sweetpotato products in western Kenya. | |
| Göğüş et al. | Functional and nutritional properties of some turkish traditional foods | |
| CN105211395A (en) | A kind of cereal salty milky tea powder and preparation method thereof | |
| CN108029812A (en) | Green time face tea of snow mountain jasmine and preparation method thereof | |
| CN103461868B (en) | Spiced bean dreg sasanqua mixing powder | |
| KR20210144360A (en) | Composition for preparing vegan soup containing nuts | |
| CN105614660A (en) | Production method of convenient coarse cereal and vegetable health-maintaining porridge | |
| KR101840476B1 (en) | Fried food | |
| Padilla et al. | Development of a healthy, nutritious, and delicious tiesa (Pouteria campechiana) polvoron | |
| CN104921017A (en) | Instant purple sweet potato milk powder breakfast porridge and production process thereof | |
| CN111227078A (en) | Preparation method of pure natural preserved fruit compound beverage (tea) convenient to eat | |
| Mailoa et al. | Instant Powdered Eucheuma Cottoni as Beverages Rich in Diatery Fiber | |
| Wirivutthikorn | Different ratios of riceberry residues and water on health drink beverage formulation | |
| Kulkarni et al. | Nutritional, sensory and textural qualities of bhajjiya supplemented with pumpkin (Cucurbita maxima) powder. | |
| KR20150096990A (en) | The composition and manufactur methods of candy using Saliocomia herbacea L | |
| JP5421321B2 (en) | Liquid fertilizer and fermented fertilizer production method using natural seasoning liquid for brown rice cooking and its rice cake. | |
| DRAGOMIR et al. | EVALUATION OF SENSORY PROPERTIES AND CONSUMER PERCEPTION OF MIXTURE TEAS, OBTAINED FROM ORGANIC FREEZE DRIED FRUITS AND VEGETABLE. | |
| KR20170119101A (en) | Food compositions for preparing instant processed food using acorn | |
| Putri et al. | Substitution of Red Amaranth Flour (Amaranthus Tricolor L.) in Manufacture Wet Noodles as Foods High in Iron (Fe) | |
| CN107319388A (en) | Shredded coconut stuffing seaweed egg roll and its manufacture method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130206 |