CN103271178A - Oat milk tea and processing method thereof - Google Patents
Oat milk tea and processing method thereof Download PDFInfo
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- CN103271178A CN103271178A CN2013101661331A CN201310166133A CN103271178A CN 103271178 A CN103271178 A CN 103271178A CN 2013101661331 A CN2013101661331 A CN 2013101661331A CN 201310166133 A CN201310166133 A CN 201310166133A CN 103271178 A CN103271178 A CN 103271178A
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- tea
- milk tea
- oat
- oat milk
- soybean
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Abstract
The invention discloses oat milk tea. The oat milk tea comprises the following ingredients in percentage by weight: soybean 20-30%, skim milk powder 5-15%, oat powder 5-10%, white granulated sugar 15-30%, maltodextrin 5-20%, tea water 40-50% and salt 0.1-0.5%. The oat milk tea also comprises 1-10ppm of flavouring agent and the balance of water. The oat milk tea has the advantages that the dietary nutrition ingredients including the oat powder and the soybean are introduced into the milk tea, so that the health-care nutritional ingredients are improved while the mellow and smooth mouthfeel is kept, and the cold and hot references of the oat milk tea are both available; and in addition, due to selection of the natural flavouring agent, the fruit scent is kept, and the original mellow mouthfeel of the milk tea is also not influenced.
Description
Technical field:
The invention belongs to food processing technology field, relate in particular to tea beverage prescription and processing method.
Background technology:
Along with the improvement day by day of living condition, tea beverage more and more is subjected to youthful welcome.For relieving summer-heat and have the mouthfeel tea of health care in summer, have bigger market prospects, be worth further exploitation.
Summary of the invention:
Goal of the invention: in order to solve the problems of the technologies described above, the invention provides a kind of oat milk tea and processing method thereof, this milk tea has meals health nutrients such as soybean, oat, cold and hot drink all can, the mouthfeel uniqueness.
Technical scheme: to achieve the above object of the invention, the invention provides a kind of oat milk tea, comprise following component by mass percent:
Soybean 20～30%;
Skimmed milk power 5～15%;
Oatmeal 5～10%;
White granulated sugar 15～30%;
Maltodextrin 5～20%;
Tea 40～50%
Salt 0.1～0.5%;
And the water of the flavorant of 1～10ppm and surplus.
As preferably, described flavorant is 2-octenoic acid ethyl ester, 2,4-certain herbaceous plants with big flowers dienoic acid propyl ester, 5-hydroxyl 11 carbon-8-olefin(e) acid lactone or ethyl isovalerate.Obtain above-mentioned spices by a large amount of experiment sievings and be natural extraction spices, safety and environmental protection; And they have the delicate fragrance of fruit, can not cover the mellow mouthfeel of oat milk tea.
As preferably, described tea is soaked by black tea or green tea and forms, and the input amount of black tea or green tea is 5～20g/L.
Another purpose of the present invention has provided a kind of processing method of above-mentioned oat milk tea, may further comprise the steps: a, soybean is boiled immersion, adds skimmed milk power, oatmeal, white granulated sugar and maltodextrin then, through immersion and corase grind after, remove residue; B, add tea then, mix; C, add salt and flavorant at last.
Beneficial effect: with respect to prior art, the present invention has the following advantages: diet nutritionals such as oatmeal and soybean are introduced in the milk tea, improve its health nutrient composition when not losing mellow smooth mouthfeel, and cold and hot quoting all can; When screening natural perfume material in addition and have fruit delicate fragrance, can not cover influences the original mellow mouthfeel of milk tea.
The specific embodiment:
Do detailed description further below in conjunction with the present invention of embodiment, but the scope of protection of present invention is not limited to the scope that embodiment represents.
Oat milk tea of the present invention has added diet nutritionals such as oat and soybean on the basis of original milk tea, when improving the mellow mouthfeel of milk tea, improve the nutritive value of milk tea, especially soybean to belong to cold oat just gentle in then, they and milk tea collocation can be in harmonious proportion mutually, have the better nutritivity characteristics.When the natural perfume material that filters out in addition has fruit delicate fragrance, can not cover the mellow mouthfeel of oat milk tea.Below be concrete processing method:
At first in water, add 25% soybean, and soak and boil.Then add 10% skimmed milk power, 22% white granulated sugar, 8% oatmeal and 6% maltodextrin, after soaking and stirring is dissolved fully, through corase grind, and remove residue, it is standby to obtain the stillness of night.Green tea with 10g/L obtains tea through hot-water soak simultaneously.The tea that in the above-mentioned stillness of night for preparing, adds equal volume then, after mixing, the salt of adding 0.2% and the 2-octenoic acid ethyl ester spices of 1ppm.Wherein spices can be replaced by 5-hydroxyl 11 carbon-8-olefin(e) acid lactone of 2.5ppm or the ethyl isovalerate of 2ppm.
Claims (4)
1. oat milk tea comprises following component by mass percent:
Soybean 20～30%;
Skimmed milk power 5～15%;
Oatmeal 5～10%;
White granulated sugar 15～30%;
Maltodextrin 5～20%;
Tea 40～50%
Salt 0.1～0.5%;
And the water of the flavorant of 1～10ppm and surplus.
2. according to the described oat milk tea of claim 1, it is characterized in that: described flavorant is 2-octenoic acid ethyl ester, 2,4-certain herbaceous plants with big flowers dienoic acid propyl ester, 5-hydroxyl 11 carbon-8-olefin(e) acid lactone or ethyl isovalerate.
3. according to the described oat milk tea of claim 2, it is characterized in that: described tea is soaked by black tea or green tea and forms, and the input amount of black tea or green tea is 5～20g/L.
4. the processing method of the arbitrary described oat milk tea of claim 1～3 may further comprise the steps:
A, soybean is boiled immersion, adds skimmed milk power, oatmeal, white granulated sugar and maltodextrin then, through immersion and corase grind after, remove residue;
B, add tea then, mix;
C, add salt and flavorant at last.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101661331A CN103271178A (en) | 2013-05-08 | 2013-05-08 | Oat milk tea and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101661331A CN103271178A (en) | 2013-05-08 | 2013-05-08 | Oat milk tea and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103271178A true CN103271178A (en) | 2013-09-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101661331A Pending CN103271178A (en) | 2013-05-08 | 2013-05-08 | Oat milk tea and processing method thereof |
Country Status (1)
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| CN (1) | CN103271178A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478257A (en) * | 2013-09-26 | 2014-01-01 | 南京年吉冷冻食品有限公司 | Oat milky tea |
| CN104663955A (en) * | 2015-03-02 | 2015-06-03 | 安徽真心食品有限公司 | Black tea drink with hazelnut protein and oat as well as preparation method of black tea drink |
| CN104719482A (en) * | 2015-03-02 | 2015-06-24 | 内蒙古泰利达乳业有限公司 | Oat-tartary buckwheat milk tea powder and preparation process thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125137A (en) * | 2010-01-19 | 2011-07-20 | 山东豆工坊食品有限公司 | Process for processing liquid nutritional soymilk tea |
-
2013
- 2013-05-08 CN CN2013101661331A patent/CN103271178A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125137A (en) * | 2010-01-19 | 2011-07-20 | 山东豆工坊食品有限公司 | Process for processing liquid nutritional soymilk tea |
Non-Patent Citations (2)
| Title |
|---|
| 李子蕾等: "大豆奶茶的研制", 《食品工业》, no. 1, 31 December 2012 (2012-12-31), pages 61 - 64 * |
| 林孝义等: "《吃出免疫力特效食谱》", 31 July 2010, article "香醇燕麦奶茶", pages: 52 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478257A (en) * | 2013-09-26 | 2014-01-01 | 南京年吉冷冻食品有限公司 | Oat milky tea |
| CN104663955A (en) * | 2015-03-02 | 2015-06-03 | 安徽真心食品有限公司 | Black tea drink with hazelnut protein and oat as well as preparation method of black tea drink |
| CN104719482A (en) * | 2015-03-02 | 2015-06-24 | 内蒙古泰利达乳业有限公司 | Oat-tartary buckwheat milk tea powder and preparation process thereof |
| CN104719482B (en) * | 2015-03-02 | 2018-07-06 | 内蒙古泰利达乳业有限公司 | A kind of oat bitter buckwheat milk tea powder and its preparation process |
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Application publication date: 20130904 |