CN103652088B - A kind of processing method of novel solid milk tea - Google Patents
A kind of processing method of novel solid milk tea Download PDFInfo
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- CN103652088B CN103652088B CN201310575540.8A CN201310575540A CN103652088B CN 103652088 B CN103652088 B CN 103652088B CN 201310575540 A CN201310575540 A CN 201310575540A CN 103652088 B CN103652088 B CN 103652088B
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Abstract
The invention discloses a kind of processing method of novel solid milk tea, belong to food processing technology field.The present invention take tealeaves as raw material, by tealeaves through extracting, tea extract is obtained after filtration, in tea extract, add the supplementary materials such as skimmed milk powder, casein sodium, converted starch, maltodextrin, sugar stirs as aqueous phase, taking refining vegetable oil and cream to add after emulsifiers dissolve as oil phase, and spraying dry after oil phase and aqueous phase emulsifying homogeneous is obtained solid milk tea.The color of products obtained therefrom of the present invention is homogeneous, the delicate mouthfeel after reconstituting, smooth, full, and tea perfume (or spice) is higher and natural; Meanwhile, there is processing cost low, the large feature with being convenient to continuous large-scale production for the treatment of capacity.
Description
Technical field
The present invention relates to a kind of novel processing method of solid milk tea, belong to food processing technology field.
Background technology
At present, milk tea is nutritious, and mellow in taste is smooth, and become one of most popular fashion drink instantly, solid milk tea, because of its instant, meets the demand that modern simply lives, dark liking by consumers in general.
Solid milk tea of the prior art is supplementary material mainly with instant tea powder, white granulated sugar, milk powder, vegetable fat powder, essence etc. greatly, and be mixed and processed through batching, products obtained therefrom color is more assorted, reconstitutes rear mouthfeel fine and smooth not smooth.In addition, solid milk tea many employings instant tea powder is as the source of tea, and instant tea powder fragrance loss in manufacturing process is serious, it can be used as the source of tea greatly will to reduce the fragrance of tea in solid milk tea, cause milk tea tea fragrant not, and add tea essence tea perfume (or spice) can be caused natural not.And adopt supplementary material to feed intake to dissolve again the dry solid milk tea for processing mode, products obtained therefrom pink colour is homogeneous, comparatively mix product is good to reconstitute rear mouthfeel harmony, this processing mode is mainly to the selection of drying mode, then many employing freeze dryings or vacuum drying mode, but compare spraying dry, freeze drying and vacuum drying cost higher, treating capacity is lower.Spraying dry is due to its suitable continuous large-scale production, and the features such as cost is lower are widely used in food service industry, but the higher solid milk tea of sugar content adopt this drying mode there will be material glue tower cannot the phenomenon of powder delivery.Therefore, be necessary how research adopts spray-dired method to process solid milk tea, so that the continuous large-scale production of solid milk tea.
Summary of the invention
For the deficiencies in the prior art, the object of the present invention is to provide a kind of novel solid milk tea processing method, the color of products obtained therefrom is homogeneous, the delicate mouthfeel after reconstituting, smooth, full, and tea perfume (or spice) is higher and natural; Meanwhile, there is processing cost low, the large feature with being convenient to continuous large-scale production for the treatment of capacity.
Realize object of the present invention to reach by taking following technical scheme:
A processing method for novel solid milk tea, is characterized in that comprising the steps:
1) select one or more tealeaves in black tea, green tea, oolong tea to extract, extracting liquid filtering is stand-by;
2) get the rear extract of filtration, adjust ph, to 6.5-6.9, adds Aqueous Phase Raw Material, stirs as aqueous phase; Wherein, Aqueous Phase Raw Material is that one or more in pure water, skimmed milk powder, casein sodium, dipotassium hydrogen phosphate, calgon, maltodextrin, white granulated sugar, converted starch are with arbitrarily than mixing;
3) get refining vegetable oil, cream mixing, after being heated to 70-80 DEG C, form deep fat; Monoglyceride, diacetyl tartarate list double glyceride are added in deep fat, are uniformly dissolved as oil phase;
4) oil phase is added aqueous phase, under the rotating speed of 8000-11000r/min, emulsification pretreatment 5-10min;
5) carry out homogeneous after being filtered by emulsion, obtain milk tea liquid;
6) milk tea liquid is carried out spraying dry, obtained solid milk tea.
Realize object of the present invention to reach by taking following technical scheme:
Realizing one embodiment of the present invention is: in step 1), carries out assorted to tealeaves, and adopt spray extracting mode, Extracting temperature is greater than 95 DEG C, and tea weight ratio is 1:8-1:10, and extraction time is 15-30min; Extract is made to have good soup look and fresh fragrance by the way.
Realizing one embodiment of the present invention is: in step 2) in, in the extract of every 1200 weight portions, need the pure water adding 500 weight portions, the skimmed milk powder of 225 weight portions, the casein sodium of 15 weight portions, the dipotassium hydrogen phosphate of 8 weight portions, the calgon of 3 weight portions, the converted starch of 290 weight portions, the maltodextrin of 550 weight portions, the white granulated sugar of 720 weight portions.
Above-mentioned Aqueous Phase Raw Material all can be buied from market, and wherein, casein sodium and Sodium Caseinate, have good emulsification and stabilization, and it can also play the effects such as thickening, bonding, foaming, steady bubble.The Flo-max 8 of the National Starch company that converted starch adopts, belongs to oxidized starch, has good film forming, effectively prevent the effects such as the moisture absorption of sugar.
Realizing one embodiment of the present invention is: in step 3), in the extract of every 1200 weight portions, need corresponding to add the refining vegetable oil of 180 weight portions, the cream of 50 weight portions, and the monoglyceride of 14 weight portions, 14 weight portions diacetyl tartarate list double glyceride.Refining vegetable oil selects refined coconut oil, and refined coconut oil used is provided by East Sea cereal and oil industry Co., Ltd, meets NY/T 230-2006 standard.
Realizing one embodiment of the present invention is: in step 5), carries out homogeneous after emulsion being crossed 200 orders, and homogenizing temperature is 60-70 DEG C, and homogenization pressure is 18-25MPa.
Realizing one embodiment of the present invention is: in step 6), and after emulsifying homogeneous, milk tea liquid carries out spraying dry, and EAT is 170-190 DEG C, and temperature of outgoing air is 85-95 DEG C.
Beneficial effect of the present invention is:
The present invention carries out assorted at feedstock portions, can obtain reasonable product quality; Extraction process adopts spray, and products obtained therefrom has good soup look and fresh fragrance; Add emulsifying agent, converted starch etc. to embed fragrance, emulsifying homogeneous technique can make each component better merge; Without the processing procedure that overheated concentrated grade is more to fragrance loss, thus reach and retain tea fragrance and solid milk tea integral manufacture process, need not row batch mixing again.The more conventional mix product pink colour of products obtained therefrom evenly, brew finer and smoother, the sliding mouth of rear mouthfeel, full, tea fragrance is higher and natural.Meanwhile, the present invention, in conjunction with spray-dired method, has processing cost low, the large feature with being convenient to continuous large-scale production for the treatment of capacity.
Detailed description of the invention
Below, in conjunction with detailed description of the invention, the present invention is described further:
Embodiment 1:
A processing method for novel solid milk tea, comprises the steps:
1) select 175kg black tea and 25kg large leaf green tea mixing assorted after carry out spray extract, Extracting temperature is 98 DEG C, and tea weight ratio is 1:9, extract 30min, after filtration must extract be about 1200kg, concentration about 6%;
2) in extract, add 500kg pure water to stir, pH to 6.5 is adjusted with sodium acid carbonate, add 225kg skimmed milk powder, 15kg casein sodium, 8kg dipotassium hydrogen phosphate, 3kg calgon, 290kg converted starch, 550kg maltodextrin, stirs after 720kg white granulated sugar, as aqueous phase;
3) take 180kg refining vegetable oil, 50kg cream, be heated to 70 DEG C, then by 14kg monoglyceride, 14kg diacetyl tartarate list double glyceride adding in deep fat, maintaining 72 DEG C to being uniformly dissolved as oil phase;
4) oil phase is added in aqueous phase, under the rotating speed of 11000r/min, circulation shear emulsification 8min;
5) homogeneous is carried out after emulsion being crossed 200 orders, homogenizing temperature 65 DEG C, homogenization pressure 20Mpa;
6) after emulsifying homogeneous, milk tea liquid carries out spraying dry, EAT 18 DEG C, temperature of outgoing air 90 DEG C; Obtained solid milk tea.
Embodiment 2:
A processing method for novel solid milk tea, comprises the steps:
1) select 175kg black tea and 25kg large leaf green tea mixing assorted after carry out spray extract, Extracting temperature is 98 DEG C, and tea weight ratio is 1:10, extract 30min, after filtration must extract be about 1200kg, concentration about 6%;
2) in extract, add 500kg pure water to stir, pH to 6.7 is adjusted with sodium acid carbonate, add 225kg skimmed milk powder, 15kg casein sodium, 8kg dipotassium hydrogen phosphate, 3kg calgon, 290kg converted starch, 550kg maltodextrin, stirs after 720kg white granulated sugar, as aqueous phase;
3) take 180kg refining vegetable oil, 50kg cream, be heated to 78 DEG C, then by 14kg monoglyceride, 14kg diacetyl tartarate list double glyceride adding in deep fat, maintaining 78 DEG C to being uniformly dissolved as oil phase;
4) oil phase is added in aqueous phase, under the rotating speed of 11000r/min, circulation shear emulsification 5min;
5) carry out homogeneous after emulsion being crossed 200 orders, homogenizing temperature is 70 DEG C, homogenization pressure 20Mpa;
6) after emulsifying homogeneous, milk tea liquid carries out spraying dry, and EAT is 190 DEG C, and temperature of outgoing air is 95 DEG C; Obtained solid milk tea.
Embodiment 3:
A processing method for novel solid milk tea, comprises the steps:
1) select 175kg black tea and 25kg large leaf green tea mixing assorted after carry out spray extract, Extracting temperature is 96 DEG C, and tea weight ratio is 1:8, extract 20min, after filtration must extract be about 1200kg, concentration about 6%;
2) in extract, add 500kg pure water to stir, pH to 6.9 is adjusted with sodium acid carbonate, add 225kg skimmed milk powder, 15kg casein sodium, 8kg dipotassium hydrogen phosphate, 3kg calgon, 290kg converted starch, 550kg maltodextrin, stirs after 720kg white granulated sugar, as aqueous phase;
3) take 180kg refining vegetable oil, 50kg cream, be heated to 75 DEG C, then by 14kg monoglyceride, 14kg diacetyl tartarate list double glyceride adding in deep fat, maintaining 75 DEG C to being uniformly dissolved as oil phase;
4) oil phase is added in aqueous phase, under the rotating speed of 11000r/min, circulation shear emulsification 10min;
5) carry out homogeneous after emulsion being crossed 200 orders, homogenizing temperature is 60 DEG C, and homogenization pressure is 20Mpa;
6) after emulsifying homogeneous, milk tea liquid carries out spraying dry, and EAT is 170 DEG C, and temperature of outgoing air is 85 DEG C; Obtained solid milk tea.
In a word, product of the present invention is by microcapsules technology by three-in-one to tea, milk and sugar, and integration is produced, and this technique is unique, product pink colour is homogeneous, remains tea perfume (or spice), and delicate mouthfeel is smooth full, meanwhile, there is processing cost low, the large feature with being convenient to continuous large-scale production for the treatment of capacity.
For a person skilled in the art, according to technical scheme described above and design, other various corresponding change and distortion can be made, and all these change and distortion all should belong within the protection domain of the claims in the present invention.
Claims (3)
1.
a processing method for novel solid milk tea, is characterized in that comprising the steps:
1) select one or more tealeaves in black tea, green tea, oolong tea to extract, extracting liquid filtering is stand-by;
2) get the rear extract of filtration, adjust ph, to 6.5-6.9, adds Aqueous Phase Raw Material, stirs as aqueous phase; Wherein, Aqueous Phase Raw Material is that one or more in pure water, skimmed milk powder, casein sodium, dipotassium hydrogen phosphate, calgon, maltodextrin, white granulated sugar, converted starch are with arbitrarily than mixing;
3) get refining vegetable oil, cream mixing, after being heated to 70-80 DEG C, form deep fat; Monoglyceride, diacetyl tartarate list double glyceride are added in deep fat, are uniformly dissolved as oil phase;
4) oil phase is added aqueous phase, under the rotating speed of 8000-11000r/min, emulsification pretreatment 5-10min;
5) carry out homogeneous after being filtered by emulsion, obtain milk tea liquid;
6) milk tea liquid is carried out spraying dry, obtained solid milk tea;
in step 1), carry out assorted to tealeaves, adopt spray extracting mode, Extracting temperature is greater than 95 DEG C, and tea weight ratio is 1:8-1:10, and extraction time is 15-30min;
in step 2) in, in the extract of every 1200 weight portions, need the pure water adding 500 weight portions, the skimmed milk powder of 225 weight portions, the casein sodium of 15 weight portions, the dipotassium hydrogen phosphate of 8 weight portions, the calgon of 3 weight portions, the converted starch of 290 weight portions, the maltodextrin of 550 weight portions, the white granulated sugar of 720 weight portions;
in step 3), in the extract of every 1200 weight portions, need corresponding to add the refining vegetable oil of 180 weight portions, the cream of 50 weight portions, and the monoglyceride of 14 weight portions, 14 weight portions diacetyl tartarate list double glyceride.
2.
the processing method of novel solid milk tea according to claim 1, is characterized in that: in step 5), carries out homogeneous after emulsion being crossed 200 orders, and homogenizing temperature is 60-70 DEG C, and homogenization pressure is 18-25MPa.
3.
the processing method of novel solid milk tea according to claim 1, is characterized in that: in step 6), and after emulsifying homogeneous, milk tea liquid carries out spraying dry, and EAT is 170-190 DEG C, and temperature of outgoing air is 85-95 DEG C.
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| CN106163292B (en) * | 2014-04-10 | 2020-08-25 | 雀巢产品有限公司 | Tea creamer composition and use thereof |
| CN104304480A (en) * | 2014-11-03 | 2015-01-28 | 徐州工程学院 | Fast dissolving ginkgo nut milk tea and preparation method thereof |
| CN105994645A (en) * | 2016-06-24 | 2016-10-12 | 阳江喜之郎果冻制造有限公司 | Cranberry milky tea and preparing technology thereof |
| CN106260249A (en) * | 2016-08-14 | 2017-01-04 | 耿盛琛 | A kind of sweet unstrained spirits milk tea preparation method |
| CN107173442A (en) * | 2017-05-10 | 2017-09-19 | 阳江喜之郎果冻制造有限公司 | Collagen milk tea and its preparation technology |
| CN109965010A (en) * | 2017-12-28 | 2019-07-05 | 统一企业(中国)投资有限公司昆山研究开发中心 | Coconut oil milk tea beverage and its manufacturing method |
| CN112868846B (en) * | 2021-02-04 | 2022-12-30 | 河北喜之郎食品有限公司 | Microcapsule milk tea solid beverage, preparation method thereof and microcapsule milk tea liquid beverage |
| CN112970891A (en) * | 2021-04-01 | 2021-06-18 | 贝因美（杭州）食品研究院有限公司 | Instant tea milk solid beverage and preparation method thereof |
| CN113040223A (en) * | 2021-05-08 | 2021-06-29 | 甘肃能源化工职业学院 | Milk tea and preparation method thereof |
| CN114747632A (en) * | 2022-05-24 | 2022-07-15 | 张家界诺康生态茶业有限公司 | Preparation method of instant solid milk tea containing strawberry tea |
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Effective date of registration: 20191217 Address after: 518005 office building 305, flour company, 9106 Beihuan Avenue, songpingshan community, Xili street, Nanshan District, Shenzhen City, Guangdong Province Patentee after: Shenzhen Shenbao Huacheng Science & Technology Co., Ltd. Address before: 518000 No. 22 Jin Yuan Road, Shenzhen village, Henggang Town, Longgang District, Guangdong, China Patentee before: Shenzhen Shenbao Technology Center Co., Ltd. |
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