CN103652026A - Hami lemon milk tea powder - Google Patents
Hami lemon milk tea powder Download PDFInfo
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- CN103652026A CN103652026A CN201210329396.5A CN201210329396A CN103652026A CN 103652026 A CN103652026 A CN 103652026A CN 201210329396 A CN201210329396 A CN 201210329396A CN 103652026 A CN103652026 A CN 103652026A
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Abstract
The invention relates to Hami lemon milk tea powder, which contains non-dairy cream, white granulated sugar, glucose, Hami lemon powder, red tea powder, sodium carboxymethylcellulose and sucrose fatty acid ester. The weight percent of all components is as follows: 45 to 55 percent of non-dairy cream, 25 to 30 percent of white granulated sugar, 10 to 15 percent of glucose, 5 to 10 percent of Hami lemon powder, 2 to 5 percent of red tea powder, 0.2 to 0.5 percent of sodium carboxymethylcellulose and 0.1 to 0.3 percent of sucrose fatty acid ester, wherein the non-dairy cream is the acid-resisting non-dairy cream, the sodium carboxymethylcellulose is the acid-resisting sodium carboxymethylcellulose, and the Hami lemon milk tea powder is prepared by the steps of burdening, mixing, sterilizing and packaging. The Hami lemon milk tea powder prepared through the method has the advantages that (1) when the Hami lemon milk tea powder is dissolved in the water, the dispersion property and the stability are good, a uniform emulsion state is presented, and the phenomenon such as breaking, layering, precipitating and the like can be avoided whether the Hami lemon milk tea powder is dissolved in the cold water or hot water; (2) the milk tea produced through the Hami lemon milk tea powder is smooth and fine to taste, and thick in milk fragrance, and fuses sweet scent of tea and fragrance of the Hami lemon; (3) the Hami lemon milk tea powder has the functions of cooling, relieving summer heat and helping to produce saliva and slake thirst due to the adoption of Hami lemon powder.
Description
Technical field
[0001] the invention belongs to food processing field, relate to a kind of milk tea powder, especially a kind of Hami Melon 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 Hami Melon 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 Hami Melon 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.
Hami Melon Milk Tea powder of the present invention, vegetable fat powder, white granulated sugar, glucose, "Hami" melon 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 25～30%, glucose 10-15%, "Hami" melon powder 5-10%, 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 "Hami" melon powder is freeze drying "Hami" melon 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 Hami Melon Milk Tea powder is as follows:
(1) batching, mixing: in proportion vegetable fat powder, white granulated sugar, "Hami" melon 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 Hami Melon Milk Tea powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Freeze drying "Hami" melon powder has commercially available prod, conventionally take "Hami" melon as raw material, selected, clean, remove the peel, go flesh, cutting, blanching, cooling, pre-freeze, vacuum freeze drying, air-flow crushing, cross the techniques such as 80-100 mesh sieve and make.With other drying means comparisons, the most outstanding advantage of "Hami" melon powder that vacuum freeze-drying technique is produced is to protect to greatest extent the color of "Hami" melon, and the natural nutrient component that "Hami" melon contains is not destroyed substantially.
The Hami Melon 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 "Hami" melon concurrently; (3) there is summer-heat removing that "Hami" melon powder brings, the function such as promote the production of body fluid to quench thirst.
Four, the specific embodiment
Embodiment 1:
Take vegetable fat powder 50kg, white granulated sugar 28kg, glucose 12kg, "Hami" melon 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 Hami Melon Milk Tea powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Embodiment 2:
Take vegetable fat powder 55kg, white granulated sugar 30kg, glucose 15kg, "Hami" melon powder 10kg, 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 Hami Melon Milk Tea powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Embodiment 3:
Take vegetable fat powder 45kg, white granulated sugar 25kg, glucose 10kg, "Hami" melon powder 5kg, 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 Hami Melon 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. Hami Melon Milk Tea powder of the present invention, vegetable fat powder, white granulated sugar, "Hami" melon 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 25～30%, glucose 10-15%, "Hami" melon powder 5-10%, 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 "Hami" melon powder is freeze drying "Hami" melon 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 |
|---|---|---|---|
| CN201210329396.5A CN103652026A (en) | 2012-09-08 | 2012-09-08 | Hami lemon milk tea powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210329396.5A CN103652026A (en) | 2012-09-08 | 2012-09-08 | Hami lemon milk tea powder |
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| CN103652026A true CN103652026A (en) | 2014-03-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210329396.5A Pending CN103652026A (en) | 2012-09-08 | 2012-09-08 | Hami lemon milk tea powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146100A (en) * | 2014-08-29 | 2014-11-19 | 哈尔滨灵丹鸿运茶品有限公司 | Hami melon flavored tea and manufacture method thereof |
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| CN101390638A (en) * | 2008-11-18 | 2009-03-25 | 熊旭华 | Coconut milk tea and preparation method thereof |
| CN101530229A (en) * | 2008-03-11 | 2009-09-16 | 浙江湘香食品有限公司 | Beverage formula |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146100A (en) * | 2014-08-29 | 2014-11-19 | 哈尔滨灵丹鸿运茶品有限公司 | Hami melon flavored tea and manufacture method thereof |
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Application publication date: 20140326 |