CN103652029A - Lemon milk tea powder - Google Patents
Lemon milk tea powder Download PDFInfo
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- CN103652029A CN103652029A CN201210329404.6A CN201210329404A CN103652029A CN 103652029 A CN103652029 A CN 103652029A CN 201210329404 A CN201210329404 A CN 201210329404A CN 103652029 A CN103652029 A CN 103652029A
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Abstract
The invention relates to lemon milk tea powder. The lemon milk tea powder contains non-dairy cream, white granulated sugar, 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, 38 to 48 percent of white granulated sugar, 2 to 7 percent of lemon powder, 2 to 5 percent of red tea powder, 0.2 to 0.5 percent of sodium carboxymethylcellulos and 0.1 to 0.3 percent of sucrose fatty acid ester, wherein the non-dairy cream is acid-resisting non-dairy cream, and the sodium carboxymethylcellulose is acid-resisting sodium carboxymethylcellulose. The lemon milk tea powder is prepared by the steps of burdening, mixing, sterilizing and packaging. The prepared lemon milk tea powder has the advantages that (1) when the lemon milk tea powder is dissolved in water, the dispersion property and 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 lemon milk tea powder is dissolved in the cold water or in the hot water; (2) the milk tea produced by the lemon milk tea powder is smooth and fine to taste, and thick in milk flavor, and fuses sweet scent of tea and fragrance of the lemon; (3) the lemon milk tea powder has the functions of stimulating the appetite and dispelling the effects of alcohol due to adoption of lemon powder.
Description
Technical field
The invention belongs to food processing field, relate to a kind of milk tea powder, especially a kind of lemon 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 lemon 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 lemon 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.
Lemon milk tea powder of the present invention, vegetable fat powder, white granulated sugar, lemon 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 38～48%, lemon powder 2-7%, 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 lemon powder is freeze drying lemon 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 lemon milk tea powder is as follows:
(1) batching, mixing: in proportion vegetable fat powder, white granulated sugar, lemon 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 lemon milk tea powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Freeze drying lemon powder has commercially available prod, is to take lemon as raw material, selected, cleaning, peeling, 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 lemon powder that vacuum freeze-drying technique is produced is to protect to greatest extent the color of lemon, and the natural nutrient component that lemon contains, as vitamin C etc. is not destroyed substantially.
The lemon 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 lemon concurrently; (3) there is appetizing that lemon powder brings, the function such as relieve the effect of alcohol.
Four, the specific embodiment
Embodiment 1:
Take vegetable fat powder 50kg, white granulated sugar 43kg, lemon powder 5kg, 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 lemon milk tea powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Embodiment 2:
Take vegetable fat powder 55kg, white granulated sugar 48kg, lemon powder 7kg, 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 lemon milk tea powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Embodiment 3:
Take vegetable fat powder 45kg, white granulated sugar 38kg, lemon powder 2kg, 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 lemon 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. lemon milk tea powder of the present invention, vegetable fat powder, white granulated sugar, lemon 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 38～48%, lemon powder 2-7%, 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 lemon powder is freeze drying lemon 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 |
|---|---|---|---|
| CN201210329404.6A CN103652029A (en) | 2012-09-08 | 2012-09-08 | Lemon milk tea powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210329404.6A CN103652029A (en) | 2012-09-08 | 2012-09-08 | Lemon milk tea powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652029A true CN103652029A (en) | 2014-03-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210329404.6A Pending CN103652029A (en) | 2012-09-08 | 2012-09-08 | Lemon milk tea powder |
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| CN (1) | CN103652029A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104322750A (en) * | 2014-10-20 | 2015-02-04 | 安徽益方堂生物工程有限公司 | Freeze-dried lemon tea and preparation method thereof |
| CN106665960A (en) * | 2017-02-06 | 2017-05-17 | 毛少云 | Manufacturing method of lemon black tea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744051A (en) * | 2008-11-28 | 2010-06-23 | 内蒙古伊利实业集团股份有限公司 | Milk tea beverage containing fruit and vegetable grains and production method thereof |
| CN101999574A (en) * | 2010-11-12 | 2011-04-06 | 陈力宏 | Honey fruit milk tea paste and preparation method of honey fruit milk tea of milk tea paste |
-
2012
- 2012-09-08 CN CN201210329404.6A patent/CN103652029A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744051A (en) * | 2008-11-28 | 2010-06-23 | 内蒙古伊利实业集团股份有限公司 | Milk tea beverage containing fruit and vegetable grains and production method thereof |
| CN101999574A (en) * | 2010-11-12 | 2011-04-06 | 陈力宏 | Honey fruit milk tea paste and preparation method of honey fruit milk tea of milk tea paste |
Non-Patent Citations (2)
| Title |
|---|
| 宋社果等: "柠檬奶茶加工工艺研究", 《中国牛业科学》, vol. 32, no. 6, 30 November 2006 (2006-11-30) * |
| 张中强: ""耐酸植脂末开发与研究项目"达国内领先水平", 《菏泽日报》, 28 July 2010 (2010-07-28) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104322750A (en) * | 2014-10-20 | 2015-02-04 | 安徽益方堂生物工程有限公司 | Freeze-dried lemon tea and preparation method thereof |
| CN106665960A (en) * | 2017-02-06 | 2017-05-17 | 毛少云 | Manufacturing method of lemon black tea |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20140326 |