CN103004992A - Mango milk tea and manufacturing method thereof - Google Patents

Abstract

The invention discloses a mango milk tea and a manufacturing method thereof. The mango milk tea is manufactured by the following raw materials of, by weight, 10-20 parts of violet, 30-40 parts of mango juice, 20-40 parts of black tea, 400-600 parts of fresh milk, 200-300 parts of water, 30-40 parts of white sugar and 20-40 parts of honey. The manufacturing method comprises the following steps of 1) putting the violet and the white sugar in water, boiling with small fire to obtain a mixed juice; and 2) adding the black tea and the fresh milk in the obtained mixed juice, mixing uniformly, boiling with the small fire, then adding the honey and the mango juice in the mixture, and mixing uniformly to obtain the mango milk tea. The mango milk tea is simple in preparation method, has high nutritional value, contains no chemical additives, has rich tastes, and is a green and delicious healthy beverage.

Description

A kind of mango milk tea and manufacture method thereof

Technical field

The invention belongs to food technology field, be specifically related to a kind of mango milk tea; The invention still further relates to the manufacture method of this mango milk tea.

Background technology

Beverage types in the market is various, and such as soda, fruit juice, fruit tea, jasmine tea, coffee, milk, milk tea etc., these beverages have different functions because containing the multiple nutrients composition, and very popular.The fusion of milk and tea has just produced the milk tea of milk gas tea perfume (or spice).The fragrance that milk tea is arranged all over the world in China, India, Britain, Singapore, Malaysia and Taiwan, Hong Kong, Macao etc.Such as India's milk tea, well-known with the particular perfume that adds Ma Sala; Hong Kong milk tea then is celebrated with silk stocking milk tea; The pearl milk tea in Taiwan also shows unique characteristics.Milk tea has the double nutrition of milk and tea concurrently, is one of homely cuisines, is in fashion the world.The milk tea of selling on the market now is of a great variety, and local flavor is different, but then contain essence in some milk tea, the various chemical addition agents such as honey element, asccharin, drinking for a long time, in a large number has certain harmful effect to health.

Summary of the invention

The technical problem to be solved in the present invention is to disclose a kind of mango milk tea that does not contain any chemical addition agent, nutrient health, mouthfeel uniqueness; The present invention also will disclose the manufacture method of this mango milk tea.

For solving above technical problem, the present invention adopts following technical proposals:

Mango milk tea of the present invention is to be made by following raw material in weight portion:

10～20 parts of violets, 30～40 parts of mango juices, 20～40 parts of black tea, 400～600 parts of fresh milks, 200～300 parts in water, 30～40 parts of white granulated sugars, 20～40 parts of honey.

The preferred weight proportioning of each raw material is:

12～18 parts of violets, 32～38 parts of mango juices, 25～35 parts of black tea, 450～550 parts of fresh milks, 220～280 parts in water, 32～38 parts of white granulated sugars, 25～35 parts of honey.

The optimum weight proportioning of each raw material is:

15 parts of violets, 35 parts of mango juices, 30 parts of black tea, 500 parts of fresh milks, 250 parts in water, 35 parts of white granulated sugars, 30 parts of honey.

The manufacture method of mango milk tea of the present invention comprises the steps:

1) get 10～20 weight portion violets, 30～40 weight portion white granulated sugars are put into the medium and small fire of 200～300 weight parts waters and are boiled, and filter, and obtain mixing juice;

2) the mixing juice of getting gained adds 20～40 weight portion black tea, 400～600 weight portion fresh milks, mixes, and little fire boils, and then to wherein adding 20～40 weight portion honey, 30～40 weight portion mango juices, mixes, and obtains mango milk tea.

The nutrition of each raw material in the mango milky tea formula of the present invention is abundant: violet can eliminate fatigue, helps wound healing, wets one's whistle, controls halitosis, clearing heat and detoxicating, be still drank after a night, cold, regulating the qi flowing in the channels blood.And energy toxin-expelling and face nourishing, lowering blood-fat and reducing weight, the ease liver, anti-eye strain, the maintenance upper respiratory tract helps to treat respiratory disease, alleviates the cold symptom, expelling phlegm and arresting coughing, moistening lung, anti-inflammatory.The Mango Fruit nutritive value is high, contains the nutritional labelings such as sugar, protein and calcium, phosphorus, iron, is human body institute essential.Mango has the effect of the disease cough-relieving of dispelling, and the diseases such as cough, many, the asthma of phlegm are had auxiliary dietary function.The compounds such as mangiferonic acid that mango contains have anticancer pharmacological action.The fruit juice of mango can increase gastrointestinal peristalsis, and ight soil time of staying in colon is shortened, and therefore to preventing and treating colon cancer benifit is arranged very.Black tea can help gastro-intestinal digestion, promote appetite, but diuresis, eliminates oedema, and strong cardiac function.The prevent disease aspect: the antimicrbial power of black tea is strong, and gargle with black tea and can prevent the flu that filterable virus causes, and prevention decayed tooth and food poisoning, reduce blood glucose value and hypertension.American heart association once drew the conclusion that black tea is " be rich in and can eliminate free radical, have one of the beverage of the flavone compound of scavenging activity, the incidence of disease of miocardial infarction is reduced ".Milk is nutritious, easily digest and assimilate, inexpensive, instant, is " near perfect food ", and person " white blood " is optimal wholefood.Protein in the milk mainly is casein, albumin, globulin, lactoprotein etc., and 8 necessary seed amino acids of human body are arranged in the 20 contained several amino acids, and milk proem matter is the protein of full price, and its digestibility is up to 98%.Butter oil is high-quality fat, and quality is best, and its digestibility is more than 95%, and contains a large amount of liposoluble vitamins.Lactose in the milk is galactolipin and lactose, is the carbohydrate of the most easily digesting and assimilating.Mineral matter in the milk and trace element all are dissolved states, and the ratio of the content ratio of various mineral matters, particularly calcium, phosphorus is proper, is easy to digest and assimilate.Honey is a kind of wholefood, and taste is happy, and contained monose does not need just can be absorbed by the body through digestion, to woman, children particularly the old man have more excellent health functions, thereby be called as " old man's milk ".The trace element that contains according to one's analysis the multiple organic acids such as the plurality of inorganic salt close with human serum concentration and vitamin, iron, calcium, copper, manganese, potassium, phosphorus and useful health in the honey, and fructose, glucose, amylase, oxidizing ferment, reductase etc., have nourishing, moisturize, detoxifcation, beauty face-whitening-nourishing, the effect that relaxes bowel

The effective ingredient of these raw materials influences each other, and synergy can play the various nutritions, beautifying face and moistering lotion, the clearing and antitussive that well replenish needed by human body, go the effect such as phlegm silt.And mango of the present invention milk tea preparation method simple, be of high nutritive value, do not contain any chemical addition agent, rich in taste, be again delicious health drink of a kind of green.

The specific embodiment

The invention will be further described with embodiment for the below, but the present invention is not limited to these embodiment.

Embodiment 1

1) get 10 weight portion violets, 30 weight portion white granulated sugars are put into the medium and small fire of 200 weight parts waters and are boiled, and filter, and obtain mixing juice;

2) the mixing juice of getting gained adds 20 weight portion black tea, 400 weight portion fresh milks, mixes, and little fire boils, and then to wherein adding 20 weight portion honey, 30 weight portion mango juices, mixes, and obtains mango milk tea.

Embodiment 2

1) get 20 weight portion violets, 40 weight portion white granulated sugars are put into the medium and small fire of 300 weight parts waters and are boiled, and filter, and obtain mixing juice;

2) the mixing juice of getting gained adds 40 weight portion black tea, 600 weight portion fresh milks, mixes, and little fire boils, and then to wherein adding 40 weight portion honey, 40 weight portion mango juices, mixes, and obtains mango milk tea.

Embodiment 3

1) get 15 weight portion violets, 35 weight portion white granulated sugars are put into the medium and small fire of 250 weight parts waters and are boiled, and filter, and obtain mixing juice;

2) the mixing juice of getting gained adds 30 weight portion black tea, 500 weight portion fresh milks, mixes, and little fire boils, and then to wherein adding 30 weight portion honey, 35 weight portion mango juices, mixes, and obtains mango milk tea.

Claims (4)

1. mango milk tea it is characterized in that being made by following raw material in weight portion:

10～20 parts of violets, 30～40 parts of mango juices, 20～40 parts of black tea, 400～600 parts of fresh milks, 200～300 parts in water, 30～40 parts of white granulated sugars, 20～40 parts of honey.

2. mango milk tea according to claim 1 is characterized in that the weight proportion of each raw material is:

12～18 parts of violets, 32～38 parts of mango juices, 25～35 parts of black tea, 450～550 parts of fresh milks, 220～280 parts in water, 32～38 parts of white granulated sugars, 25～35 parts of honey.

3. mango milk tea according to claim 2 is characterized in that the weight proportion of each raw material is:

15 parts of violets, 35 parts of mango juices, 30 parts of black tea, 500 parts of fresh milks, 250 parts in water, 35 parts of white granulated sugars, 30 parts of honey.

4. the manufacture method of a mango milk tea is characterized in that it comprises the steps:

1) get 10～20 weight portion violets, 30～40 weight portion white granulated sugars are put into the medium and small fire of 200～300 weight parts waters and are boiled, and filter, and obtain mixing juice;

2) the mixing juice of getting gained adds 20～40 weight portion black tea, 400～600 weight portion fresh milks, mixes, and little fire boils, and then to wherein adding 20～40 weight portion honey, 30～40 weight portion mango juices, mixes, and obtains mango milk tea.