CN103652024A - Blueberry milk tea powder - Google Patents
Blueberry milk tea powder Download PDFInfo
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- CN103652024A CN103652024A CN201210329394.6A CN201210329394A CN103652024A CN 103652024 A CN103652024 A CN 103652024A CN 201210329394 A CN201210329394 A CN 201210329394A CN 103652024 A CN103652024 A CN 103652024A
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- blueberry
- milk tea
- tea powder
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Abstract
The invention discloses blueberry milk tea powder which comprises the following raw materials in percentage by weight: 45%-55% of vegetable fat powder, 37%-47% of white granulated sugar, 3%-8% of blueberry powder, 2%-5% of red tea powder, 0.2%-0.5% of sodium carboxymethylcellulose, 0.1%-0.3% of sucrose fatty acid ester, wherein the vegetable fat powder and the sodium carboxymethylcellulose are acid-resistant. The blueberry milk tea powder is obtained by preparing the raw materials, mixing, sterilizing and packaging. The prepared blueberry milk tea powder has the advantages that (1) the blueberry milk tea powder is good in dispersity and stability and is in a uniform emulsified liquid state when being dissolved in water, and cannot cause the phenomena of emulsion breaking, layering, depositing and the like whether cold water or hot water; (2) milk tea prepared by using the blueberry milk tea powder is smooth and fine in mouth feel and rich in milk fragrance, and has the clean aroma of tea and the aroma of blueberries; (3) the blueberry powder is rich in anthocyanin and has the functions of improving vision and preventing eye fatigue.
Description
Technical field
The invention belongs to food processing field, relate to a kind of milk tea powder, especially a kind of blueberry milk tea powder.
Background technology
Milk tea (Milk tea) is a kind of beverage that cream or milk powder, sugar, tea etc. is primary raw material of take, and owing to having merged strong milk and the delicate fragrance of tea, makes it in beverage industry, have distinguished feature.At present, milk tea market has entered the stable development stage, along with improving constantly of quality of life and consuming capacity, people require higher to the taste of beverage products, fashion, and this fashion drink very popular, novel taste of milk tea, no matter in a line city, or two or three line cities, nearly all be seen everywhere, young man is so fond that will not let out of one's hand it especially.
Convenient and swift for what make, conventionally all with milk tea powder, make milk tea.In order to enrich the kind of milk tea, increase trophism and the natural attribute of milk tea, need in milk tea powder, add Fruit powder, this class fruit milk tea powder is mainly comprised of vegetable fat powder, white granulated sugar, Fruit powder, black tea powder, emulsifying agent, stabilizing agent etc., belongs to solid beverage.Because Fruit powder contains more organic acid, be stronger acidity, and common vegetable fat powder is acid nonfast.Therefore, at water fruit milky tea powder, make the milk tea time, the milk tea powder that contains vegetable fat powder, Fruit powder etc. is water-soluble, while being especially dissolved in hot water, often there is labile state, the emulsified state of acid nonfast vegetable fat powder is destroyed, making the milk tea of making is no longer uniform emulsion, but upper part is clarified, lower partly precipitated, is obviously divided into two-layer up and down, not only affected outward appearance, serious also cannot drink.
Summary of the invention
The object of the present invention is to provide a kind of blueberry milk tea powder, in its batching, with acidproof vegetable fat powder, replace common vegetable fat powder, use acidproof stabilizing agent, unsettled problem while having solved the molten water of blueberry milk tea powder simultaneously.
Common vegetable fat powder is acid nonfast, and when being applied to the acidic beverages of pH value 4-5, the protein in vegetable fat powder is met acid can produce flocculation, has destroyed emulsification system, produces breakdown of emulsion, lamination, and this has also limited the application of vegetable fat powder in acidic beverages.The acidproof vegetable fat powder that has had in the market suitability for industrialized production, if application publication number is the preparation method that CN101919454A patent of invention discloses acidproof vegetable fat powder, has solved breakdown of emulsion, the lamination of vegetable fat powder under acid condition.
Acidproof vegetable fat powder, under sour environment, still has good dispersion and stability, can not produce the phenomenons such as breakdown of emulsion, layering, precipitation, and have milk fragrance.
Blueberry milk tea powder of the present invention, vegetable fat powder, white granulated sugar, blueberry powder, black tea powder, sodium carboxymethylcellulose, sucrose fatty ester, consist of, the percentage by weight of each composition is as follows: vegetable fat powder 45-55%, white granulated sugar 37～47%, blueberry powder 3-8%, black tea powder 2-5%, sodium carboxymethylcellulose 0.2～0.5%, sucrose fatty ester 0.1～0.3%.
Described vegetable fat powder is acidproof vegetable fat powder;
Described blueberry powder is freeze drying blueberry powder;
Described white granulated sugar refers to through pulverizing, cross the white granulated sugar of 60 mesh sieves;
Described sodium carboxymethylcellulose refers to acid-resistant sodium carboxymethylcellulose;
Described sucrose fatty ester refers to that hydrophilic lipophilic balance is the sucrose fatty ester of 11-13.
The preparation process of blueberry milk tea powder is as follows:
(1) batching, mixing: in proportion vegetable fat powder, white granulated sugar, blueberry powder, black tea powder, sodium carboxymethylcellulose, sucrose fatty ester are placed in to batch mixer, fully stir, mix;
(2) sterilization, packing: the material mixing is packed after microwave sterilization, make blueberry milk tea powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Freeze drying blueberry powder has commercially available prod, is to take blueberries as raw material, selected, cleaning, making beating, filtration, Vacuum Concentration, freeze drying, pulverizing, crosses the techniques such as 80-100 mesh sieve and makes.With other drying means comparisons; the most outstanding advantage of blueberry powder that vacuum freeze-drying technique is produced is to protect to greatest extent the color of blueberry; the natural colouring matter that blueberry contains (as anthocyanidin) is not destroyed substantially, and the loss of various aromatic substances can be reduced to a minimum.
The blueberry milk tea powder tool that the present invention makes has the following advantages: when (1) water is dissolved, have good dispersion and stability, be uniform emulsion state, no matter be that cold water or hot water can not make it produce the phenomenons such as breakdown of emulsion, layering, precipitation; (2) smooth, fine and smooth by the milk tea mouthfeel of its making, milk is strong, has the delicate fragrance of tea and the fragrance of blueberry concurrently; (3) raw material blueberry powder, containing abundant anthocyanidin, has the eyesight of improvement, prevents asthenopic function.
Four, the specific embodiment
Embodiment 1:
Take vegetable fat powder 50kg, white granulated sugar 40kg, blueberry powder 8kg, black tea powder 3kg, sodium carboxymethylcellulose 0.3kg, sucrose fatty ester 0.2kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes blueberry milk tea powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Embodiment 2:
Take vegetable fat powder 55kg, white granulated sugar 47kg, blueberry powder 8kg, black tea powder 5kg, sodium carboxymethylcellulose 0.5kg, sucrose fatty ester 0.3kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes blueberry milk tea powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Embodiment 3:
Take vegetable fat powder 45kg, white granulated sugar 37kg, blueberry powder 3kg, black tea powder 2kg, sodium carboxymethylcellulose 0.2kg, sucrose fatty ester 0.1kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes blueberry milk tea powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.
Claims (6)
1. blueberry milk tea powder of the present invention, vegetable fat powder, white granulated sugar, blueberry powder, black tea powder, sodium carboxymethylcellulose, sucrose fatty ester, consist of, the percentage by weight of each composition is as follows: vegetable fat powder 45-55%, white granulated sugar 37～47%, blueberry powder 3-8%, black tea powder 2-5%, sodium carboxymethylcellulose 0.2～0.5%, sucrose fatty ester 0.1～0.3%.
2. according to right 1, requiring described vegetable fat powder is acidproof vegetable fat powder.
3. according to right 1, requiring described blueberry powder is freeze drying blueberry powder.
4. according to right 1, require described white granulated sugar to refer to through pulverizing, cross the white granulated sugar of 60 mesh sieves.
5. according to right 1, require described sodium carboxymethylcellulose to refer to acid-resistant sodium carboxymethylcellulose.
6. according to right 1, require described sucrose fatty ester to refer to that hydrophilic lipophilic balance is the sucrose fatty ester of 11-13.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210329394.6A CN103652024A (en) | 2012-09-08 | 2012-09-08 | Blueberry milk tea powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210329394.6A CN103652024A (en) | 2012-09-08 | 2012-09-08 | Blueberry milk tea powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652024A true CN103652024A (en) | 2014-03-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210329394.6A Pending CN103652024A (en) | 2012-09-08 | 2012-09-08 | Blueberry milk tea powder |
Country Status (1)
| Country | Link |
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| CN (1) | CN103652024A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106706A (en) * | 2014-06-19 | 2014-10-22 | 芜湖市好亦快食品有限公司三山分公司 | Nutritional composite honey tea powder and processing method thereof |
| CN104957301A (en) * | 2015-06-12 | 2015-10-07 | 安徽禾众农业科技有限公司 | Deterioration preventing blueberry milk tea and preparation method thereof |
| CN104957259A (en) * | 2015-06-12 | 2015-10-07 | 安徽禾众农业科技有限公司 | Antioxidant blueberry milk tea powder and preparation method thereof |
| CN104957318A (en) * | 2015-06-12 | 2015-10-07 | 安徽禾众农业科技有限公司 | Anti-oxidant blueberry milk tea and preparation method thereof |
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| CN101530229A (en) * | 2008-03-11 | 2009-09-16 | 浙江湘香食品有限公司 | Beverage formula |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106706A (en) * | 2014-06-19 | 2014-10-22 | 芜湖市好亦快食品有限公司三山分公司 | Nutritional composite honey tea powder and processing method thereof |
| CN104957301A (en) * | 2015-06-12 | 2015-10-07 | 安徽禾众农业科技有限公司 | Deterioration preventing blueberry milk tea and preparation method thereof |
| CN104957259A (en) * | 2015-06-12 | 2015-10-07 | 安徽禾众农业科技有限公司 | Antioxidant blueberry milk tea powder and preparation method thereof |
| CN104957318A (en) * | 2015-06-12 | 2015-10-07 | 安徽禾众农业科技有限公司 | Anti-oxidant blueberry milk tea and preparation method thereof |
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Application publication date: 20140326 |