CN104286179A - Sobering-up acetic acid milky tea and preparation method thereof - Google Patents

Abstract

The invention discloses a sobering-up acetic acid milky tea and a preparation method thereof. The sobering-up acetic acid milky tea comprises the following raw materials in parts by weight: 400-500 parts of degreased milk, 70-80 parts of watermelon, 40-50 parts of sugar cane, 20-30 parts of sweet oranges, 30-40 parts of tender bamboo leaves, 10-20 parts of dogbane leaves, 10-20 parts of apple blossoms, 6-7 parts of penthorum Chinense pursh, 3-4 parts of water chestnut leaves, 7-8 parts of prepared rehmannia roots, 1-2 parts of cade, 1-2 parts of roots of hollyhock, 4-5 parts of grifola, 20-30 parts of apple vinegar, 30-40 parts of a wheat gern powder and a proper amount of aroma enhancement carbon; according to the sobering-up acetic acid milky tea provided by the invention, the raw materials such as the tender bamboo leaves and the like are extracted by using the degreased milk after being baked by using the aroma enhancement carbon, so that the milky tea is full of charcoal roasted flavor, is full-bodied and unique, is added with raw materials having the efficacies of dispelling the effects of alcohol, protecting liver, alleviating alcohol toxicity, inducing diuresis and treating stranguria, thereby achieving a good hangover alleviating and alcohol dispelling effects, due to the addition of the apple vinegar, the sobering-up acetic acid milky tea is sour and sweet, tastes good, can adjust human body acid-base equilibrium and promote metabolization, the finished milky tea is brewed by using boiling water, is drunk before or after alcohol drinking, and can remarkably dispel the effects of alcohol, protect the liver, and refresh and restore consciousness.

Description

One is sobered up acetic acid milk tea and preparation method thereof

Technical field

The present invention relates to a kind of health drink, particularly relate to one and to sober up acetic acid milk tea and preparation method thereof.

Background technology

Milk tea is a kind of nutritious, nutritious drink that mouthfeel is unique, numerous in variety, but most of milk tea kind, known by people, lacks the new varieties milk tea allowing people find everything fresh and new on the market, the invention provides a kind of nutrition and health care milk tea of special taste for this reason.

Summary of the invention

Instant invention overcomes prior art deficiency, provide one and to sober up acetic acid milk tea and preparation method thereof.

The present invention is achieved by the following technical solutions:

One is sobered up acetic acid milk tea, is be made up of the raw material of following weight parts:

Skim milk 400-500, watermelon meat 70-80, sugarcane 40-50, sweet orange 20-30, tender leaf of bamboo 30-40, Folium Apocyni Veneti 10-20, apple flower 10-20, catch up with yellow careless 6-7, water chestnut leaf 3-4, prepared rhizome of rehmannia 7-8, needle juniper 1-2, root of hollyhock 1-2, umbellate pore furgus 4-5, apple vinegar 20-30, wheat germ powder 30-40, flavouring charcoal appropriate;

Described flavouring charcoal is made up of the raw material of following weight ratio: sandalwood is considered to be worth doing: cassia twig: rice wine vinasse: bamboo charcoal=1:2:2:6-8;

Described flavouring charcoal preparation method: by ultramicro grinding after sandalwood bits, cassia twig, bamboo charcoal low temperature drying, obtain powdered carbon, by ultramicro grinding after the freeze drying of rice wine vinasse, obtain vinasse powder, both mix, and obtain flavouring charcoal.

One is sobered up acetic acid milk tea preparation method, comprises the following steps:

(1) fresh cane, sweet orange are refrigerated 6-7 hour at 0-4 DEG C, taking-up peeling mixes with watermelon meat pulls an oar, and adds 2-3 times of pure water defibrination, add the pectase of 0.1-0.2% in the pulp obtained, at 20-25 DEG C, enzymolysis is to completely, filters after the enzyme that goes out, filtrate freeze drying, obtains fruit powder;

(2) the fresh tender leaf of bamboo, Folium Apocyni Veneti, apple flower impurity elimination are cleaned, are laid on stainless steel grill, light flavouring charcoal below and cure, low baking temperature bake slowly to curling go out perfume (or spice), cooling after pulverize, obtain leaf powder;

(3) above-mentioned leaf powder is mixed with skim milk, apple vinegar, at 60-70 DEG C, be incubated 4-5 hour, less fire boils 30-40 minute, add appropriate lactobacillus acidophilus after cooling, at 30-40 DEG C of bottom fermentation 1-2 hour, stop the rear filter and remove residue of fermentation, by filtrate freeze drying, obtain yeast powder;

(4) will catch up with the yellow Chinese medicine material co-grinding such as grass, water chestnut leaf, prepared rhizome of rehmannia, and add 6-7 times of clear water, slow fire boiling 1-2 hour, filter, filtrate spraying dry, obtains traditional Chinese medicine powder;

(5) above-mentioned fruit powder, yeast powder, traditional Chinese medicine powder are mixed with wheat germ powder, ultramicro grinding after low temperature drying, sterilization packaging, obtains finished product.

Compared with prior art, advantage of the present invention is:

The present invention extracts with skim milk after being cured by the raw material flavouring charcoals such as the tender leaf of bamboo again, make milk tea be rich in charcoal to burn joss sticks taste, strong uniqueness, add multiple have relieving alcoholism and protecting liver, relieving alcoholism, inducing diuresis for treating strangurtia effect raw material make milk tea Dealcoholic sobering-up respond well, add apple vinegar and make its sweet and sour taste, regulate human acid-base balance, enhance metabolism, finished product milk tea boiling water brews, drink before and after drink, can significantly relieving alcoholism and protecting liver, produce refreshing effect to the mind.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment:

One is sobered up acetic acid milk tea, is be made up of the raw material of following weight (jin):

Skim milk 400, watermelon meat 70, sugarcane 40, sweet orange 20, the tender leaf of bamboo 30, Folium Apocyni Veneti 10, apple flower 10, catch up with yellow grass 6, water chestnut leaf 3, prepared rhizome of rehmannia 7, needle juniper 1, root of hollyhock 1, umbellate pore furgus 4, apple vinegar 20, wheat germ powder 30, flavouring charcoal appropriate;

Described flavouring charcoal is made up of the raw material of following weight ratio: sandalwood is considered to be worth doing: cassia twig: rice wine vinasse: bamboo charcoal=1:2:2:7;

Described flavouring charcoal preparation method: by ultramicro grinding after sandalwood bits, cassia twig, bamboo charcoal low temperature drying, obtain powdered carbon, by ultramicro grinding after the freeze drying of rice wine vinasse, obtain vinasse powder, both mix, and obtain flavouring charcoal.

One is sobered up acetic acid milk tea preparation method, comprises the following steps:

(1) fresh cane, sweet orange are refrigerated 6 hours at 0 DEG C, taking-up peeling mixes with watermelon meat pulls an oar, and adds 2 times of pure water defibrinations, add the pectase of 0.1% in the pulp obtained, at 25 DEG C, enzymolysis is to completely, filters after the enzyme that goes out, filtrate freeze drying, obtains fruit powder;

(2) the fresh tender leaf of bamboo, Folium Apocyni Veneti, apple flower impurity elimination are cleaned, are laid on stainless steel grill, light flavouring charcoal below and cure, low baking temperature bake slowly to curling go out perfume (or spice), cooling after pulverize, obtain leaf powder;

(3) above-mentioned leaf powder is mixed with skim milk, apple vinegar, at 60 DEG C, be incubated 5 hours, less fire boils 30 minutes, add appropriate lactobacillus acidophilus after cooling, 30 DEG C of bottom fermentations 2 hours, stop filter and remove residue after fermentation, by filtrate freeze drying, obtain yeast powder;

(4) will catch up with the yellow Chinese medicine material co-grinding such as grass, water chestnut leaf, prepared rhizome of rehmannia, and add 6 times of clear water, slow fire boiling 1 hour, filter, filtrate spraying dry, obtains traditional Chinese medicine powder;

(5) above-mentioned fruit powder, yeast powder, traditional Chinese medicine powder are mixed with wheat germ powder, ultramicro grinding after low temperature drying, sterilization packaging, obtains finished product.

Claims (2)

1. to sober up an acetic acid milk tea, it is characterized in that being made up of the raw material of following weight parts:

Skim milk 400-500, watermelon meat 70-80, sugarcane 40-50, sweet orange 20-30, tender leaf of bamboo 30-40, Folium Apocyni Veneti 10-20, apple flower 10-20, catch up with yellow careless 6-7, water chestnut leaf 3-4, prepared rhizome of rehmannia 7-8, needle juniper 1-2, root of hollyhock 1-2, umbellate pore furgus 4-5, apple vinegar 20-30, wheat germ powder 30-40, flavouring charcoal appropriate;

Described flavouring charcoal is made up of the raw material of following weight ratio: sandalwood is considered to be worth doing: cassia twig: rice wine vinasse: bamboo charcoal=1:2:2:6-8;

Described flavouring charcoal preparation method: by ultramicro grinding after sandalwood bits, cassia twig, bamboo charcoal low temperature drying, obtain powdered carbon, by ultramicro grinding after the freeze drying of rice wine vinasse, obtain vinasse powder, both mix, and obtain flavouring charcoal.

2. to sober up as claimed in claim 1 an acetic acid milk tea preparation method, it is characterized in that comprising the following steps:

(1) fresh cane, sweet orange are refrigerated 6-7 hour at 0-4 DEG C, taking-up peeling mixes with watermelon meat pulls an oar, and adds 2-3 times of pure water defibrination, add the pectase of 0.1-0.2% in the pulp obtained, at 20-25 DEG C, enzymolysis is to completely, filters after the enzyme that goes out, filtrate freeze drying, obtains fruit powder;

(2) the fresh tender leaf of bamboo, Folium Apocyni Veneti, apple flower impurity elimination are cleaned, are laid on stainless steel grill, light flavouring charcoal below and cure, low baking temperature bake slowly to curling go out perfume (or spice), cooling after pulverize, obtain leaf powder;

(3) above-mentioned leaf powder is mixed with skim milk, apple vinegar, at 60-70 DEG C, be incubated 4-5 hour, less fire boils 30-40 minute, add appropriate lactobacillus acidophilus after cooling, at 30-40 DEG C of bottom fermentation 1-2 hour, stop the rear filter and remove residue of fermentation, by filtrate freeze drying, obtain yeast powder;

(4) will catch up with the yellow Chinese medicine material co-grinding such as grass, water chestnut leaf, prepared rhizome of rehmannia, and add 6-7 times of clear water, slow fire boiling 1-2 hour, filter, filtrate spraying dry, obtains traditional Chinese medicine powder;

(5) above-mentioned fruit powder, yeast powder, traditional Chinese medicine powder are mixed with wheat germ powder, ultramicro grinding after low temperature drying, sterilization packaging, obtains finished product.