CN103652030A - Mango milky tea powder - Google Patents
Mango milky tea powder Download PDFInfo
- Publication number
- CN103652030A CN103652030A CN201210329405.0A CN201210329405A CN103652030A CN 103652030 A CN103652030 A CN 103652030A CN 201210329405 A CN201210329405 A CN 201210329405A CN 103652030 A CN103652030 A CN 103652030A
- Authority
- CN
- China
- Prior art keywords
- powder
- mango
- tea powder
- milk tea
- sodium carboxymethylcellulose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses mango milk tea powder which consists of the following components in percentage by weight: 42-53% of creamer, 35-45% of white granulated sugar, 8-12% of mango powder, 2-5% of black tea powder, 0.2-0.5% of sodium carboxymethylcellulose and 0.1-0.3% of sucrose fatty acid ester, wherein the creamer is acid-resisting creamer, and the sodium carboxymethylcellulose is acid-resisting sodium carboxymethylcellulose. The mango milk tea powder is prepared by matching, mixing, sterilizing and packaging the components. The mango milk tea powder disclosed by the invention has the advantages that (1) when dissolved in water, the mango milk tea powder has good dispersibility and stability and is in a uniform emulsion state, and phenomena of demulsification, layering, precipitation and the like are prevented no matter being dissolved in cold water or hot water; (2) the milk tea made of the mango milk tea powder is smooth and fine in taste and is thick in milk fragrance, and has the fragrance of both tea and mango; (3) the mango milk tea powder has the functions of protecting eyesight and moistening and brightening skin because of very high content of carotene in the mango powder.
Description
Technical field
[0001] the invention belongs to food processing field, relate to a kind of milk tea powder, especially a kind of mango 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 mango 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 mango 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.
Mango milk tea powder of the present invention, vegetable fat powder, white granulated sugar, mango powder, black tea powder, sodium carboxymethylcellulose, sucrose fatty ester, consist of, the percentage by weight of each composition is as follows: vegetable fat powder 42-53%, white granulated sugar 35～45%, mango powder 8-12%, 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 mango powder is freeze drying mango 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 mango milk tea powder is as follows:
(1) batching, mixing: in proportion vegetable fat powder, white granulated sugar, mango 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 mango milk tea powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Freeze drying mango powder has commercially available prod, conventionally take mango as raw material, selected, cleaning, peeling, stoning, cutting, pre-freeze, vacuum freeze drying, air-flow crushing, crosses the techniques such as 80-100 mesh sieve and makes.With other drying means comparisons, the most outstanding advantage of mango powder that vacuum freeze-drying technique is produced is to protect to greatest extent the color of mango, and the natural nutrient component that mango contains is not destroyed substantially.
The mango 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 mango concurrently; (3) carotene carotene content of raw material mango powder is high especially, has the effect of vision protection, moist skin.
Four, the specific embodiment
Embodiment 1:
Take vegetable fat powder 47kg, white granulated sugar 40kg, mango powder 10kg, 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 mango milk tea powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Embodiment 2:
Take vegetable fat powder 53kg, white granulated sugar 45kg, mango powder 12kg, 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 mango milk tea powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Embodiment 3:
Take vegetable fat powder 42kg, white granulated sugar 35kg, mango powder 8kg, 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 mango 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. mango milk tea powder of the present invention, vegetable fat powder, white granulated sugar, mango powder, black tea powder, sodium carboxymethylcellulose, sucrose fatty ester, consist of, the percentage by weight of each composition is as follows: vegetable fat powder 42-53%, white granulated sugar 35～45%, mango powder 8-12%, 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 mango powder is freeze drying mango 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 |
|---|---|---|---|
| CN201210329405.0A CN103652030A (en) | 2012-09-08 | 2012-09-08 | Mango milky tea powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210329405.0A CN103652030A (en) | 2012-09-08 | 2012-09-08 | Mango milky tea powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652030A true CN103652030A (en) | 2014-03-26 |
Family
ID=50291748
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210329405.0A Pending CN103652030A (en) | 2012-09-08 | 2012-09-08 | Mango milky tea powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652030A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430904A (en) * | 2014-11-18 | 2015-03-25 | 凌爱秋 | Mango milk |
| CN112913923A (en) * | 2021-03-05 | 2021-06-08 | 兰芳园食品有限公司 | Milk-containing liquid beverage with stable fusion of fatty acid and plant extract |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1631216A (en) * | 2005-01-24 | 2005-06-29 | 王桂林 | Jelly powder and method for making it |
| 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 |
| CN102007970A (en) * | 2010-10-27 | 2011-04-13 | 南通迈特生物工程有限公司 | Self-emulsified soft capsule milky tea and preparation method thereof |
-
2012
- 2012-09-08 CN CN201210329405.0A patent/CN103652030A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1631216A (en) * | 2005-01-24 | 2005-06-29 | 王桂林 | Jelly powder and method for making it |
| CN102007970A (en) * | 2010-10-27 | 2011-04-13 | 南通迈特生物工程有限公司 | Self-emulsified soft capsule milky tea and preparation 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 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430904A (en) * | 2014-11-18 | 2015-03-25 | 凌爱秋 | Mango milk |
| CN112913923A (en) * | 2021-03-05 | 2021-06-08 | 兰芳园食品有限公司 | Milk-containing liquid beverage with stable fusion of fatty acid and plant extract |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103652023A (en) | Strawberry milk tea powder | |
| KR100963777B1 (en) | The manufacturing method of pickled radish flavored with extract of fruit | |
| CN104381897A (en) | Preparation method of green plum liquid and green plum wine prepared from green plum liquid | |
| CN103652031A (en) | Pawpaw milk tea powder | |
| KR101045100B1 (en) | Making Method For Paste by using rice | |
| CN102783600B (en) | Processing method of sea tangle steamed bread | |
| CN103652024A (en) | Blueberry milk tea powder | |
| CN104531484B (en) | A kind of Bulbus Allii juice, the preparation method of applejack bland | |
| CN103652030A (en) | Mango milky tea powder | |
| CN103843925A (en) | Healthy instant molecule tartary buckwheat tea | |
| CN106720371A (en) | A kind of fern fiber crops yak milk tea and preparation method thereof | |
| CN105249094A (en) | Lactation promoting pure natural cereal drink and material mixing structure | |
| CN102763741A (en) | Production method and products of brown rice green tea | |
| CN105230880A (en) | Highland barley and chia seed milk tea and preparation method thereof | |
| CN103652029A (en) | Lemon milk tea powder | |
| CN103652022A (en) | Rock sugar pear milk tea powder | |
| CN103652025A (en) | Pineapple milk tea powder | |
| CN105154308B (en) | The preparation technology of flue fruit vinegar | |
| CN103652026A (en) | Hami lemon milk tea powder | |
| CN106417609A (en) | Pumpkin seed oil and yellow peach breakfast milk | |
| CN103652027A (en) | Citrus maxima milky tea powder | |
| KR102007660B1 (en) | Calamansi powder and method for manufacturing the same | |
| KR100931352B1 (en) | Manufacturing method of noodle added with lotus leaves | |
| CN111838365A (en) | Soybean milk tea beverage and preparation method thereof | |
| CN110477318A (en) | A kind of konjaku multifunctional food preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140326 |