CN103859044A - Barley tea and milk beverage, and its preparation method - Google Patents
Barley tea and milk beverage, and its preparation method Download PDFInfo
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- CN103859044A CN103859044A CN201210543463.3A CN201210543463A CN103859044A CN 103859044 A CN103859044 A CN 103859044A CN 201210543463 A CN201210543463 A CN 201210543463A CN 103859044 A CN103859044 A CN 103859044A
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Abstract
The invention relates to a barley tea and milk beverage, and its preparation method. The tea and milk beverage is prepared by using milk and barley as raw materials, and 100 parts of the tea and milk beverage comprises 1-5 parts by weight of a barley extract liquid obtained by extracting barley with water, 35-50 parts by weight of milk, and the balance water. The prepared barley and milk beverage is light yellow, simultaneously has a roasted malt fragrance and a light milk fragrance, and has a refreshing taste. The malt tea is a pure natural tea suitable for people of different groups to drink in four seasons. The nutrition of the malt tea cooperates with the nutrition in the milk to prepare the leisure drink with abundant nutrition and mellow taste. Seasonings comprising sugar, salt or essences can be added according to the taste.
Description
Technical field
The present invention is food leisure technical field of beverage, relates in particular to the baked barley tea milk beverage that the leaching liquor of baked barley tea and milk is evenly mixed and made into unique flavor.
Background technology
Barley is a kind of coarse food grain of health, can reducing blood lipid, and norcholesterol.Simultaneously barley or fall the good food of heat effect summer, except falling heat reduces internal heat, can also protect stomach, invigorating the spleen, diuresis, aid digestion, treatment coronary heart disease etc.Along with living standard improves constantly, people drink tea and also become the drink of present various plyability from original single tea, and from original, mainly to quench the thirst as object is to the characteristic of pursuing health care beauty treatment, people are to upgrade to the requirement of tea step by step.And along with the development of packaging for foodstuff industry, increasing crowd likes easy to carry, the drink of leisure fashion.
At present, the baked barley tea on market is mostly the packed form that brews and drinks.Also having is primary raw material by baked barley tea powder and skimmed milk power, adds stabilizing agent, and the additives such as acidity regulator are made barley milky tea (CN101326933A).But it exists, additive is too much, the defect of complex process.
Yet there are no baked barley tea extract and liquid milk were mixed to the liquid tea milk beverage of making.The present invention incorporates the nutrition of milk and local flavor in baked barley tea, compares single barley tea nutritive value abundanter, and local flavor is unique.Compare the barley milky tea that above employing baked barley tea powder and skimmed milk power are made, cost, more approaches pure natural, has retained to greatest extent the nutrition of the two.And in baked barley tea containing theophylline, not can with milk in protein combination, subdue the nutritive value of the two.
Summary of the invention
The present invention by barley pulverize after lixiviate, by extract add down in milk, make nutritious, the baked barley tea milk beverage of unique flavor.
Particularly, one object of the present invention is to provide a kind of baked barley tea milk beverage, this baked barley tea milk beverage is made take milk, barley as raw material, wherein, with respect to 100 weight portion baked barley tea milk beverages, described baked barley tea milk beverage comprises barley leaching liquor, the milk of 35-50 weight portion and the water of surplus that 1-5 weight portion barley is obtained after flooding.
In the time of preparation barley leaching liquor, the weight ratio of barley and water can be adjusted according to water content, the extraction time etc. of barley.But in order to make lixiviate more complete, and make the active ingredient concentration of barley in leaching liquor moderate, keep better the local flavor of barley, preferably the weight ratio of barley and water is 6～10.5.But it should be noted that, the weight ratio of barley and water is not limited to this.
In order more fully barley to be carried out to lixiviate, while more preferably preparing barley leaching liquor, use twice extraction.After barley lixiviate for the first time, filter, then add water and again filter residue is carried out to lixiviate.For example can use following process to carry out lixiviate: when lixiviate for the first time, the pearling cone meal obtaining after barley is pulverized joins in the water of 4～7 times of weight, and 20-30min is boiled in heating, and leaching liquor is leached; When lixiviate for the second time, to the water that adds 2～3.5 times of weight in filter residue, boil 20-30min, filter, the filtrate of twice lixiviate is merged, the filtrate after being again combined is alternatively filtered, obtain barley leaching liquor, wherein all weight based on pearling cone meal of the multiple of water.
More preferably, carry out again lixiviate after barley being roasted to pulverizing.Barley can increase the wheat fragrance of barley after roasting.
In addition the milk using, is preferably pasteurize milk.
Baked barley tea milk beverage of the present invention can without add any additive, thereby obtain natural, the good to eat product of taste.But in baked barley tea milk beverage of the present invention, also can add flavor enhancement according to taste, to meet each one, the unique need of various places.Flavor enhancement is preferably sugar, salt or essence, but also can optionally select other savory agents, sweetener and aromatic, tasty agents etc.
In addition, baked barley tea milk beverage of the present invention does not preferably comprise any stabilizing agent.Even if this is that its stability is also fine because the inventor is surprised to find that baked barley tea milk beverage of the present invention does not add any stabilizing agent.Do not add the natural taste that any stabilizing agent is also conducive to retain baked barley tea and milk simultaneously.
Another object of the present invention is to provide a kind of preparation method of baked barley tea milk beverage, and it comprises the following steps:
1) 1-5 weight portion barley is roasted to pulverizing, the pearling cone meal obtaining is joined in the water of 4～7 times of weight, 20～30min is boiled in heating, and leaching liquor is leached; Again, to the water that adds 2～3.5 times of weight in filter residue, boil 20～30min, filter, the filtrate of twice lixiviate is merged; And the filtrate after being again combined is alternatively filtered, and obtains barley leaching liquor, wherein all weight based on pearling cone meal of the multiple of water;
2) by step 1) the barley leaching liquor that obtains mixes with the milk of 35-50 weight portion;
3) supplementing water to 100 weight portion, and optionally add flavor enhancement.
In addition, in step 3) also comprise afterwards step 4) sterilization filling step.
More specifically, the preparation method of baked barley tea milk beverage of the present invention can comprise the following steps:
1) remove the sandstone in barley, clean and dry;
2) the even slow fire of roaster roasts barley, and the moisture in barley is evaporated gradually, can stop roasting until barley can crush;
3) pulverize, sieve, the barley roasting is evenly pulverized, cross scalping and remove the epidermis in barley;
4) lixiviate, adds the baked barley tea powder pulverizing and sieving in drinking water according to the above ratio, and heating is boiled, filtering bits, then add the drinking water secondary boiling lixiviate of aforementioned proportion, and filter, the leaching liquor of twice gained is mixed again and filtered, stand-by;
5) milk pasteurize, adds material-compound tank after cooling; By step 4) raw material that obtains adds material-compound tank, stirring at low speed; Supplement drinking water, and optionally add flavor enhancement;
6) sterilization filling, 139～142 ℃, 4s sterilizing, be cooled to sterile filling at 25 ℃.
The present invention has following advantage:
The baked barley tea milk beverage that the present invention makes is fawn, there is barley and roast the mixed light frankincense taste of rear due wheat fragrance, its maximum feature is that mouthfeel is pure and fresh, light refreshing, the nutritive value of baked barley tea and unique local flavor are dissolved into and in milk, are made milk beverage, compare existing simple baked barley tea drink, nutritive value is higher, for pure natural, suitable for four seasons, be applicable to the tea product quoted of all ages and classes section crowd.And additive in the present invention is few, intact reservation the taste of baked barley tea and milk.Although the present invention does not add any stabilizing agent, the inventor is surprised to find that its stability is fine.
In addition, compare the barley milky tea that baked barley tea powder and skimmed milk power are made, simple technique, reduce cost, can be directly filling be bottled or product-filled, facilitate the absorption of the nutrition of baked barley tea, especially facilitated the fast working clan of present rhythm of life and pursued the young man of leisure quality life.For a kind of approach has been developed again in the utilization of baked barley tea.
Accompanying drawing explanation
Fig. 1: the exemplary process flow of baked barley tea milk beverage preparation method of the present invention.
Embodiment
The present invention is described by the following examples in more detail, but this and do not mean that protection scope of the present invention is limited by these embodiment.
Embodiment 1
Formula 1 (in 1 ton of product)
Milk 350kg
Barley 10kg
Moisturizing to 100%
Production craft step is as follows:
1) remove the sandstone in barley, clean and dry.
2) even selected barley slow fire is roasted, in the time that barley has strong wheat fragrance and surface to become sallow, can stop.
3) by step 2) in the barley that obtains pulverize, sieve, the wheat skin in elimination barley.
4) take a certain amount of step 3) in the barley that obtains, add the water of 4 times of quality, 20-30min is boiled in heating, leaching liquor is leached, to the water secondary boiling that adds 3.5 times of quality in filter residue, filter, filtrate is poured in first-time filtrate, again filter with screen cloth, stand-by.
5) milk pasteurize, adds in material-compound tank after cooling.By step 4) in the tea filtered fluid that obtains add in material-compound tank, stir, supplement drinking water to 100%.
6) 139～142 ℃, 4s sterilizing, be cooled to sterile filling at 25 ℃.
Embodiment 2
Formula 2 (in 1 ton of product)
Milk 425kg
Barley 30kg
Moisturizing to 100%
Production craft step is as follows:
1) remove the sandstone in barley, clean and dry.
2) even selected barley slow fire is roasted, in the time that barley has strong wheat fragrance and surface to become sallow, can stop.
3) by step 2) in the barley that obtains pulverize, sieve, the wheat skin in elimination barley.
4) take a certain amount of step 3) in the barley that obtains, add the water of 6 times of quality, 20-30min is boiled in heating, leaching liquor is leached, to the water secondary boiling that adds 3 times of quality in filter residue, filter, filtrate is poured in first-time filtrate, again filter with screen cloth, stand-by.
5) milk pasteurize, adds in material-compound tank after cooling.By step 4) in the tea filtered fluid that obtains add in material-compound tank, stir, supplement drinking water to 100%.
6) 139～142 ℃, 4s sterilizing, be cooled to sterile filling at 25 ℃.
Embodiment 3
Formula 3 (in 1 ton of product)
Milk 500kg
Barley 50kg
Moisturizing to 100%
Production craft step is as follows:
1) remove the sandstone in barley, clean and dry.
2) even selected barley slow fire is roasted, in the time that barley has strong wheat fragrance and surface to become sallow, can stop.
3) by step 2) in the barley that obtains pulverize, sieve, the wheat skin in elimination barley.
4) take a certain amount of step 3) in the barley that obtains, add the water of 7 times of quality, 20-30min is boiled in heating, leaching liquor is leached, to the water secondary boiling that adds 2 times of quality in filter residue, filter, filtrate is poured in first-time filtrate, again filter with screen cloth, stand-by.
5) milk pasteurize, adds in material-compound tank after cooling.By step 4) in the tea filtered fluid that obtains add in material-compound tank, stir, supplement drinking water to 100%.
6) 139～142 ℃, 4s sterilizing, be cooled to sterile filling at 25 ℃.
Comparative examples
Control formula 1 (in 1 ton of product)
Moisturizing to 100%
Production craft step is as follows:
1) remove the sandstone in barley, clean and dry.
2) even selected barley slow fire is roasted, in the time that barley has strong wheat fragrance and surface to become sallow, can stop.
3) by step 2) in the barley that obtains pulverize, sieve, the wheat skin in elimination barley.
4) take a certain amount of step 3) in the barley that obtains, add the water of 7 times of quality, 20-30min is boiled in heating, and leaching liquor is leached, and to the water secondary boiling that adds 2 times of quality in filter residue, filtrate is poured in first-time filtrate, again filters with screen cloth, stand-by.
5) milk pasteurize, adds in material-compound tank after cooling, and stabilizing agent is dry mixed, and is dissolved in 65 ℃ of water, adds material-compound tank.By step 4) in the tea filtered fluid that obtains add in material-compound tank, stir, supplement drinking water to 100%.
6) 139～142 ℃, 4s sterilizing, be cooled to sterile filling at 25 ℃.
To add stabilizing agent and not add stabilizing agent to prepare product, sterile filling, in vial, is incubated 2 months at 50 ℃ and leaves standstill and observe, and by whether there being precipitation in visual observations bottle, the phenomenons such as flocculation are judged the stability of product.Observation draws, adds the product stability of stabilizing agent fine, there is no the phenomenons such as precipitation and flocculation.There is not the phenomenons such as precipitation and flocculation in the product that does not add stabilizing agent yet.Meanwhile, do not add the product taste that stabilizing agent prepares more natural.
Claims (10)
1. a baked barley tea milk beverage, this baked barley tea milk beverage is made take milk, barley as raw material, it is characterized in that, with respect to 100 weight portion baked barley tea milk beverages, described baked barley tea milk beverage comprises barley leaching liquor, the milk of 35-50 weight portion and the water of surplus that 1-5 weight portion barley is obtained after flooding.
2. baked barley tea milk beverage as claimed in claim 1, is characterized in that, when preparation barley leaching liquor, the weight ratio of barley and water is 6～10.5.
3. baked barley tea milk beverage as claimed in claim 1, is characterized in that, when preparation barley leaching liquor, use extraction twice, when lixiviate for the first time, the pearling cone meal obtaining after barley is pulverized joins in the water of 4～7 times of weight, 20-30min is boiled in heating, and leaching liquor is leached; When lixiviate for the second time, to the water that adds 2～3.5 times of weight in filter residue, boil 20-30min, filter, the filtrate of twice lixiviate is merged, the filtrate after being again combined is alternatively filtered, obtain barley leaching liquor, wherein all weight based on pearling cone meal of the multiple of water.
4. the baked barley tea milk beverage as described in any one in claim 1～3, is characterized in that, carries out lixiviate after barley is roasted to pulverizing again.
5. baked barley tea milk beverage as claimed in claim 1, is characterized in that, described milk is pasteurize milk.
6. baked barley tea milk beverage as claimed in claim 1, is characterized in that, described baked barley tea milk beverage also comprises flavor enhancement, and described flavor enhancement is preferably sugar, salt or essence.
7. baked barley tea milk beverage as claimed in claim 1, is characterized in that, described baked barley tea milk beverage does not comprise stabilizing agent.
8. a preparation method for baked barley tea milk beverage, is characterized in that, comprises the following steps:
1) 1-5 weight portion barley is roasted to pulverizing, the pearling cone meal obtaining is joined in the water of 4～7 times of weight, 20～30min is boiled in heating, and leaching liquor is leached; Again, to the water that adds 2～3.5 times of weight in filter residue, boil 20～30min, filter, the filtrate of twice lixiviate is merged; And the filtrate after being again combined is alternatively filtered, and obtains barley leaching liquor, wherein all weight based on pearling cone meal of the multiple of water;
2) by step 1) the barley leaching liquor that obtains mixes with the milk of 35-50 weight portion;
3) supplementing water to 100 weight portion, and add alternatively flavor enhancement.
9. preparation method as claimed in claim 8, is characterized in that, in step 3) also comprise afterwards step 4) sterilization filling step.
10. preparation method as claimed in claim 8, is characterized in that, said method comprising the steps of:
1) remove the sandstone in barley, clean and dry;
2) the even slow fire of roaster roasts barley, and the moisture in barley is evaporated gradually, can stop roasting until barley can crush;
3) pulverize, sieve, the barley roasting is evenly pulverized, cross scalping and remove the epidermis in barley;
4) lixiviate, adds the baked barley tea powder pulverizing and sieving in drinking water according to the above ratio, and heating is boiled, filtering bits, then add the drinking water secondary boiling lixiviate of aforementioned proportion, and filter, the leaching liquor of twice gained is mixed again and filtered, stand-by;
5) milk pasteurize, adds material-compound tank after cooling; By step 4) raw material that obtains adds material-compound tank, stirring at low speed; Supplement drinking water, and optionally add flavor enhancement;
6) sterilization filling, 139～142 ℃, 4s sterilizing, be cooled to sterile filling at 25 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210543463.3A CN103859044A (en) | 2012-12-14 | 2012-12-14 | Barley tea and milk beverage, and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210543463.3A CN103859044A (en) | 2012-12-14 | 2012-12-14 | Barley tea and milk beverage, and its preparation method |
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| CN103859044A true CN103859044A (en) | 2014-06-18 |
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| CN201210543463.3A Pending CN103859044A (en) | 2012-12-14 | 2012-12-14 | Barley tea and milk beverage, and its preparation method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112237219A (en) * | 2020-08-10 | 2021-01-19 | 浙江李子园食品股份有限公司 | Coarse grain milk beverage and preparation method thereof |
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|---|---|---|---|---|
| CN1883286A (en) * | 2006-06-28 | 2006-12-27 | 山东省医学科学院基础医学研究所 | A tea milk and method for preparing same |
| CN101023761A (en) * | 2007-04-09 | 2007-08-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Flavouring milk and preparing method |
| CN101326933A (en) * | 2008-07-14 | 2008-12-24 | 刘晓林 | Prescription of barley milky tea and processing technique |
| CN101692852A (en) * | 2009-10-14 | 2010-04-14 | 内蒙古伊利实业集团股份有限公司 | Salty milky tea and process for preparation thereof |
| CN101965887A (en) * | 2010-08-26 | 2011-02-09 | 丁相军 | Barley tea drink and preparation method thereof |
-
2012
- 2012-12-14 CN CN201210543463.3A patent/CN103859044A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1883286A (en) * | 2006-06-28 | 2006-12-27 | 山东省医学科学院基础医学研究所 | A tea milk and method for preparing same |
| CN101023761A (en) * | 2007-04-09 | 2007-08-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Flavouring milk and preparing method |
| CN101326933A (en) * | 2008-07-14 | 2008-12-24 | 刘晓林 | Prescription of barley milky tea and processing technique |
| CN101692852A (en) * | 2009-10-14 | 2010-04-14 | 内蒙古伊利实业集团股份有限公司 | Salty milky tea and process for preparation thereof |
| CN101965887A (en) * | 2010-08-26 | 2011-02-09 | 丁相军 | Barley tea drink and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 汪开治: "补肾益气大麦茶", 《植物杂志》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112237219A (en) * | 2020-08-10 | 2021-01-19 | 浙江李子园食品股份有限公司 | Coarse grain milk beverage and preparation method thereof |
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Application publication date: 20140618 |
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