CN104719543A - Highland barley and Pu'er instant milk-tea powder and method for manufacturing same - Google Patents
Highland barley and Pu'er instant milk-tea powder and method for manufacturing same Download PDFInfo
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Abstract
The invention discloses highland barley and Pu'er instant milk-tea powder. The highland barley and Pu'er instant milk-tea powder comprises, by weight, 20-35 parts of highland barley flour, 2-15 parts of Pu'er tea powder, 4-12 parts of royal jelly freeze-dried powder, 25-45 parts of milk powder and 20-40 parts of white granulated powdered sugar. A method for manufacturing the highland barley and Pu'er instant milk-tea powder includes frying highland barley at first, cooking the highland barley, then baking the highland barley after the highland barley is cooled, and grinding the highland barley to obtain the highland barley flour; drying and roasting fermented Pu'er tea and improving aroma of the fermented Pu'er tea; ultrasonically cooking the fermented Pu'er tea at three phases, and then concentrating and drying the fermented Pu'er tea to obtain the Pu'er tea powder; uniformly stirring and mixing the obtained highland barley flour, the obtained Pu'er tea powder, the milk powder and the royal jelly freeze-dried powder to obtain the highland barley and Pu'er instant milk-tea powder. The highland barley and Pu'er instant milk-tea powder has the advantages that the clean aroma and healthcare blood sugar and blood fat regulating effects of highland barley and Pu'er tea can be reserved, the highland barley and Pu'er instant milk-tea powder further has high nutritional value of royal jelly and the milk powder, and accordingly a novel healthful and healthcare consumption mode can be provided for consumers.
Description
Technical field
The present invention relates to food processing field, particularly a kind of highland barley Pu'er instant milk tea powder and preparation method thereof.
Background technology
Milk tea (Milk tea) is a kind of beverage being primary raw material with cream or milk powder, sugar, tea etc., owing to having merged the delicate fragrance of strong milk and tea, makes it in beverage industry, have distinguished feature.At present, milk tea market has entered the stable development stage, and along with improving constantly of quality of life and consuming capacity, people require higher to the nutrition of beverage products, function and fashion.This fashion drink that is very popular, novel taste of milk tea, no matter in a line city, or two or three line cities, be nearly all seen everywhere, young man is so fond that will not let out of one's hand it especially.
Milk tea on market is blend tea powder by cream or other substitute such as essence, pigment etc. make drink mostly, cream is not milk powder or dairy product, and wherein the theophylline of tea powder, polyphenol content are also all very low, the drink therefore rushed out not can be referred to as tea.The milk tea product developed in the market is more single, and nutritive value is also abundant not, and therefore, in order to meet people to the more demand of instant milk tea, the milk tea newtype be badly in need of more nutrition, health and had a specific function moves towards market.
Summary of the invention
In order to solve the defect that current instant milk tea exists, the invention provides a kind of adjustment blood sugar, blood fat, and highland barley Pu'er instant milk tea powder of nutrient health and preparation method thereof.
Technical scheme of the present invention is as follows:
Highland barley Pu'er of the present invention instant milk tea powder, primarily of highland barley flour, Pu ' er tea powder, royal jelly freeze-dried powder, white sugar powder and milk powder composition, the weight portion of each composition is as follows: highland barley flour 20-35 part, Pu ' er tea powder 2-15 part, royal jelly freeze-dried powder 4-12 part, milk powder 25-45 part, white sugar powder 20-40 part.
As preferably, also comprise the following component of percetage by weight in described Pu ' er tea powder: sodium carboxymethylcellulose 0.4-2%, sucrose fatty ester 0.2-1%.
Highland barley Pu'er instant milk tea Powder Particle Size in the present invention is 130-180 order, is preferably 140-170 order, is more preferably 150-160 order.
Present invention also offers a kind of method making highland barley Pu'er instant milk tea powder described in technique scheme, comprise the following steps:
(1) making of highland barley flour: highland barley grain is carried out gradient drying, after described dried highland barley grain is cooked cooling, bake, highland barley after baking is loaded in vibromill and carries out ultra-fine grinding, obtain meticulous highland barley flour, the granularity of highland barley flour, more than 120 orders, is preferably 130-180 order;
Wherein, the step of highland barley grain gradient drying is: the step of the dry frying of highland barley grain gradient is: highland barley grain is rotated the 5-10min that stir-fries at 60-80 DEG C; Then be warming up to the 110-130 DEG C of 1-2min that stir-fries, highland barley grain presents golden yellow and gives out fragrance.
The baking temperature of highland barley grain is 220-300 DEG C, and the time of baking is 5-20min.
Highland barley flour preparation method in the present invention is a kind of first frying mode of baking after boiling cooling again, and after boiling, quick freeze temperature-fall period well maintains not running off of various nutrition in highland barley grain, improves the integrality of this taste of highland barley.Meanwhile, high temperature bakes and adds the fragrance of highland barley.
(2) making of Pu ' er tea powder: Pu'er cooked tea is toasted flavouring and pulverize, the ripe tea after described pulverizing is mixed with water and carries out the ultrasonic boiling of syllogic, obtain Pu'er cooked tea dissolution fluid, by described Pu'er cooked tea dissolution fluid concentrate drying, obtain Pu ' er tea powder; Wherein, the step of the ultrasonic boiling of syllogic is: mixed by the water of the ripe tea of described pulverizing with 10 times ~ 20 times ripe tea quality, carries out first and boil 20min ~ 60min after first ultrasonic wave process 5min ~ 30min, obtains the first filtrate after the first filtration;
Filter described first the first filter residue obtained to mix with the water of 8 times ~ 15 times of first filter residue quality, carry out second after second ultrasonic 5min ~ 30min and boil 20min ~ 60min, after the second filtration, obtain the second filtrate;
Filter described second the second filter residue obtained to mix with the water of 5 times ~ 10 times of second filter residue quality, after the 3rd ultrasonic 5min ~ 30min, the 3rd boils 20min ~ 60min, obtains the 3rd filtrate after the 3rd filtration;
Described first filtrate, the second filtrate and the 3rd filtrate are merged, obtains Pu'er cooked tea dissolution fluid.
The temperature of baking flavouring is preferably 70 DEG C-90 DEG C.
Preferably, the step of described Pu'er cooked tea dissolution fluid concentrate drying is: will add 0.2-0.5 weight portion sodium carboxymethylcellulose in the liquid according to every 100 parts by volume after centrifugal for Pu'er cooked tea dissolution fluid, suction filtration and 0.1-0.3 parts by weight of sucrose fatty acid ester dissolves homogeneous, then being concentrated into solid content is 20%-40%, adopt vacuum freeze drying or spraying dry, obtain Pu ' er tea powder, containing sodium carboxymethylcellulose 0.4-2%, sucrose fatty ester 0.2-1% in the Pu ' er tea powder obtained.The granularity of Pu ' er tea powder of the present invention is 130-180 order, is preferably 140-170 order, is more preferably 150-160 order.
(3) by highland barley flour 20-35 part of above-mentioned making, Pu ' er tea powder 2-15 part, after being uniformly mixed mixing with royal jelly freeze-dried powder 4-12 part, milk powder 25-45 part, white sugar powder 20-40 part, highland barley Pu'er instant milk tea powder is obtained.
Highland barley Pu'er provided by the invention instant milk tea powder with highland barley, Pu'er, royal jelly for raw material, there is the health-care efficacy of hypoglycemic blood fat of highland barley, Pu'er and royal jelly, the simultaneously warm stomach of Pu'er tea, the effect of fostering the spirit of nobility alleviates the non-digestible feature of highland barley, makes the edible more comfortable of milk tea powder.Milk tea powder in the present invention not only has the peculiar nutrition of highland barley, royal jelly, adding of milk powder, has enriched the mineral matter such as the protein in milk tea powder, fat, lactose, vitamin and calcium, iron, sodium, has also made nutrition more complementary.The milk tea powder produced can retain the delicate fragrance of highland barley Pu'er tea, there is again the high nutritive value of royal jelly and milk powder, widened the range of application of tealeaves, highland barley and royal jelly, having delicious flavour, easily digest and assimilate and the feature such as inexpensive, is a kind of desirable nutraceutical.Milk tea powder provided by the invention uses simple, and easy to control, easy to carry, namely hot water rush instant instant, meets the needs of allegro life requirement and nutrient health completely, for consumer provides a kind of consumption pattern of novel health care.
Detailed description of the invention
The invention provides a kind of highland barley Pu'er instant milk tea powder, comprise the component of following weight portion:
Highland barley flour 20-35 part;
Pu ' er tea powder 2-15 part;
Royal jelly freeze-dried powder 4-12 part;
Milk powder 25-45 part;
White sugar powder 20-40 part.
Highland barley Pu'er provided by the invention instant milk tea powder has the delicate fragrance of highland barley Pu'er tea, and has higher nutritive value, delicious flavour, easily digests; And highland barley Pu'er provided by the invention instant milk tea powder also has reducing blood lipid and hypoglycemic effect.
Highland barley Pu'er provided by the invention instant milk tea powder comprises the highland barley flour of 20 parts ~ 35 parts, is preferably 25 parts ~ 30 parts.In the present invention, the preparation method of described highland barley flour preferably includes following steps:
Highland barley grain carried out successively dry frying, cook, bake and pulverize, obtain highland barley flour.
Highland barley flour is carried out dry frying by the present invention, obtains the highland barley grain after frying.The source of the present invention to described highland barley grain does not have special restriction, adopts highland barley grain well known to those skilled in the art, as in embodiments of the invention, and the full pure highland barley grain of the high-quality that Qinghai-xizang Plateau Region can be adopted to plant.The present invention is before carrying out dry frying by described highland barley grain, preferably clean, the clean highland barley grain obtained after described cleaning is carried out dry frying, and the method for the present invention to described cleaning does not have special restriction, adopts the technical scheme of cleaning well known to those skilled in the art.The present invention does not have special restriction to the equipment that described dry frying adopts, and adopts the equipment of dry frying well known to those skilled in the art, as adopted automatic rotation parcher in embodiments of the invention.
In the present invention, described dry frying is preferably the dry frying of gradient, and the dry frying of described gradient is preferably specially:
The drying under the first temperature conditions of highland barley grain is stir-fried;
Highland barley grain parch at the second temperature after described drying is stir-fried.
The present invention is dry at a first temperature by highland barley grain, and in the present invention, described drying is preferably carried out rotating under the condition stirred, and the temperature of described drying is preferably 60 DEG C ~ 80 DEG C, is more preferably 65 DEG C ~ 75 DEG C; The time of described drying is preferably 5min ~ 10min, is more preferably 7min ~ 8min.In the present invention, the speed that described rotation is stirred is preferably 100-200r/min.
After completing described drying, the present invention is by described dried highland barley grain parch at the second temperature.The present invention, preferably after completing described drying, by temperature by described first temperature to the second temperature, carries out parch at described second temperature.In the present invention, described second temperature is preferably 110 DEG C ~ 130 DEG C, is more preferably 115 DEG C ~ 125 DEG C; The time of described parch is preferably 1min ~ 2min; The speed of described intensification is preferably 30-60 DEG C/min.
After completing described parch, the highland barley grain after described parch stir-fries by the present invention, preferably stir-fries under the condition of described second temperature.In the present invention, the time stir-fried described in is preferably 1.5min.
After completing described dry frying, the highland barley grain after described frying preferably cooks by the present invention.The present invention does not have special restriction to the described method cooked, and adopts the technical scheme cooked well known to those skilled in the art, in an embodiment of the present invention concrete, and the equipment cooked the highland barley grain after described frying can be steam-jacked kettle.
After being cooked by described highland barley grain, the present invention is preferably by the described highland barley grain cooling cooked.The method of the present invention to described cooling does not have special restriction, adopt the technical scheme of cooling well known to those skilled in the art, as nature can be adopted to cool, cooling device well known to those skilled in the art also can be adopted to cool the described highland barley grain cooked.In an embodiment of the present invention, can specifically the highland barley grain cooked be cooled as in cooler bin.In the present invention, the temperature of described highland barley grain cooling is preferably 1-6 DEG C.
After obtaining the highland barley grain after cooking, the highland barley grain after described cooking preferably bakes by the present invention, in the present invention, described in bake the carrying out of process, be conducive to carrying out flavouring to highland barley grain.In the present invention, described in the temperature that bakes be preferably 220 DEG C ~ 300 DEG C, be more preferably 230 DEG C ~ 290 DEG C, most preferably be 250 DEG C ~ 280 DEG C; The described time baked is preferably 5min ~ 20min, is more preferably 10min ~ 15min.The present invention does not have special restriction to the described equipment baking employing, adopts baking apparatus well known to those skilled in the art, as embodiments of the invention can adopt baking box to bake highland barley grain.
After baking described in completing, the highland barley grain after described baking is pulverized by the present invention, obtains highland barley flour.The method of the present invention to described pulverizing does not have special restriction, adopts the technical scheme of pulverizing well known to those skilled in the art, as in an embodiment of the present invention, the mode that grinds can be adopted to be pulverized by the highland barley grain after baking, obtain highland barley flour; Concrete adopted vibromill carries out ultra-fine grinding to the highland barley grain after baking, and obtains 130-180 object highland barley flour, is preferably 140-170 order, is more preferably 150-160 order.
Highland barley Pu'er provided by the invention instant milk tea powder comprises the Pu ' er tea powder of 2 parts ~ 15 parts, is preferably 4 parts ~ 10 parts.In the present invention, described Pu ' er tea powder comprises Pu'er tea, preferably also comprises sodium carboxymethylcellulose and sucrose fatty ester.In the present invention, with the quality of described Pu ' er tea powder for gross mass, described Pu ' er tea powder preferably includes the sodium carboxymethylcellulose of 0.2wt% ~ 0.5wt%, is more preferably 0.3wt% ~ 0.4wt%; Described Pu ' er tea powder preferably includes the sucrose fatty ester of 0.1wt% ~ 0.3wt%, is more preferably 0.2wt%; Described Pu ' er tea powder comprises the Pu'er tea of surplus.In the present invention, the granularity of Pu ' er tea powder is 130-180 order, is preferably 140-170 order, is more preferably 150-160 order.
The present invention is preferably raw material with Pu'er cooked tea, and prepare Pu ' er tea powder, in the present invention, the preparation method of described Pu ' er tea powder preferably includes following steps:
By Pu'er cooked tea baking and pulverizing;
Pu'er cooked tea after described pulverizing is mixed with water, the mixed material obtained is carried out ultrasonic cooking, obtain Pu'er cooked tea dissolution fluid;
By described Pu'er cooked tea dissolution fluid concentrate drying, obtain Pu ' er tea powder.
The present invention is by Pu'er cooked tea baking and pulverize, and obtains the Pu'er cooked tea after pulverizing.The source of the present invention to described Pu'er cooked tea does not have special restriction, adopt Pu'er cooked tea well known to those skilled in the art, as in an embodiment of the present invention, can for the large leaf solar dried green tea in Pu'er, Yunnan spring be through the ripe loose tea of brown of pile-fermentation.The present invention toasts described Pu'er cooked tea, is conducive to Pu'er tea flavouring.In the present invention, the temperature of described baking is preferably 70 DEG C ~ 90 DEG C, is more preferably 75 DEG C ~ 85 DEG C; The time of described baking is preferably 6-8min;
After completing the baking to described Pu'er cooked tea, the Pu'er cooked tea after described baking is preferably pulverized by the present invention.The method of the present invention to described pulverizing does not have special restriction, adopts the technical scheme of pulverizing well known to those skilled in the art, in an embodiment of the present invention, pulverizer can be adopted to be pulverized by the Pu'er cooked tea after baking.In the present invention, after described pulverizing, the particle diameter of Pu'er cooked tea is preferably 10 order ~ 40 orders, is more preferably 15 order ~ 35 orders, most preferably is 20 order ~ 30 orders.
After obtaining the Pu'er cooked tea after pulverizing, the Pu'er cooked tea after described pulverizing mixes with water by the present invention, and the mixed material obtained is carried out ultrasonic cooking, and obtains Pu'er cooked tea dissolution fluid.In the present invention, described ultrasonic boiling is preferably three sections and ultrasonicly cooks, and described three sections of ultrasonic boilings are preferably specially:
Mixed with first part of water by ripe tea after described pulverizing, the first mixed material obtained is carried out the first ultrasonic wave process and first successively and boils, the material after boiling described first carries out the first filtration, obtains the first filtrate;
Filter described first the first filter residue obtained to mix with second part of water, the second mixed material obtained is carried out the second ultrasonic wave process and second successively and boils, the material after boiling described second carries out the second filtration, obtains the second filtrate;
Filter the second filter residue obtained to mix described second with the 3rd part of water, carried out by the 3rd mixed material obtained the 3rd ultrasonic and the 3rd to boil successively, the material after boiling the described 3rd carries out the 3rd filtration, obtains the 3rd filtrate;
Described first filtrate, the second filtrate and the 3rd filtrate are merged, obtains Pu'er cooked tea dissolution fluid.
Ripe tea after described pulverizing mixes with first part of water by the present invention, the first mixed material obtained is carried out the first ultrasonic wave process and first successively and boils, and the material after boiling described first carries out the first filtration, obtains the first filtrate.In the present invention, the mass ratio of the ripe tea after described pulverizing and described first part of water is preferably 1:(10 ~ 20), be more preferably 1:(13 ~ 18).In the present invention, the time of described first ultrasonic wave process is preferably 5min ~ 30min, is more preferably 10min ~ 25min, most preferably is 15min ~ 20min; Described first time of boiling is preferably 20min ~ 60min, is more preferably 30min ~ 50min, most preferably is 35min ~ 45min.
After completing described first filtration, the first filter residue obtained preferably mixes with second part of water by the present invention, the second mixed material obtained is carried out the second ultrasonic wave process and second successively boil, the material after boiling described second carries out the second filtration, obtains the second filtrate.In the present invention, the mass ratio of described first filter residue and described second part of water is preferably 1:(8 ~ 15), be more preferably 1:(10 ~ 12).In the present invention, the time of described second ultrasonic wave process is preferably 5min ~ 30min, is more preferably 10min ~ 25min, most preferably is 15min ~ 20min; Described second time of boiling is preferably 20min ~ 60min, is more preferably 30min ~ 50min, most preferably is 35min ~ 45min.
After completing described second filtration, the second filter residue obtained preferably mixes with the 3rd part of water by the present invention, the 3rd mixed material obtained is carried out the 3rd ultrasonic wave process and the 3rd successively boil, the material after boiling the described 3rd carries out the 3rd filtration, obtains the 3rd filtrate.In the present invention, the mass ratio of described second filter residue and described 3rd part of water is preferably 1:(5 ~ 10), be more preferably 1:(6 ~ 8).In the present invention, the time of described 3rd ultrasonic wave process is preferably 5min ~ 30min, is more preferably 10min ~ 25min, most preferably is 15min ~ 20min; Described 3rd time of boiling is preferably 20min ~ 60min, is more preferably 30min ~ 50min, most preferably is 35min ~ 45min.
The method of the present invention to described filtration does not have special restriction, adopts the technical scheme of filtration well known to those skilled in the art.
After obtaining the first filtrate, the second filtrate and the 3rd filtrate, described first filtrate, the second filtrate and the 3rd filtrate merge by the present invention, obtain Pu'er cooked tea dissolution fluid.The present invention is after merging described first filtrate, the second filtrate and the 3rd filtrate, and the mixed solution cooling preferably will obtained, obtains Pu'er cooked tea dissolution fluid.The method of the present invention to described cooling does not have special restriction, adopts the technical scheme of cooling well known to those skilled in the art.
After obtaining Pu'er cooked tea dissolution fluid, the present invention, preferably by concentrate drying, obtains Pu ' er tea powder.The present invention does not have special restriction to described concentrated method, adopts concentrated technical scheme well known to those skilled in the art, as in an embodiment of the present invention, Pu'er cooked tea dissolution fluid can be carried out centrifugal and suction filtration, concentrate Pu'er tea dissolution fluid.It is 20wt% ~ 40wt% that Pu'er tea dissolution fluid is preferably concentrated into solid content by the present invention, is more preferably 25wt% ~ 35wt%, most preferably is 30wt%.The method of the present invention to described drying does not have special restriction, adopts the technical scheme of drying well known to those skilled in the art, as being vacuum freeze drying, can be spraying dry yet.The drying of Pu'er tea dissolution fluid cryospray is Pu ' er tea powder afterwards, and the granularity of Pu ' er tea powder is 130-180 order, is preferably 140-170 order, is more preferably 150-160 order.
In the present invention, when also comprising sodium carboxymethylcellulose and sucrose fatty ester in described Pu ' er tea powder, the difference of the preparation method of described Pu ' er tea powder and the preparation method of independent Pu ' er tea powder is: when by Pu'er cooked tea dissolution fluid concentrate drying, concentrated, dry after described Pu'er cooked tea dissolution fluid is mixed with sodium carboxymethylcellulose and sucrose fatty ester, described concentrated consistent with the concentrated and dry scheme described in technique scheme with dry method, do not repeat them here.
Highland barley Pu'er provided by the invention instant milk tea powder comprises the royal jelly freeze-dried powder of 4 parts ~ 12 parts, is preferably 5 parts ~ 9 parts, is more preferably 7 parts.The source of the present invention to described royal jelly freeze-dried powder does not have special restriction, adopts the commercial goods of royal jelly freeze-dried powder well known to those skilled in the art.
Highland barley Pu'er provided by the invention instant milk tea powder comprises the milk powder of 25 parts ~ 45 parts, is preferably 30 parts ~ 35 parts.Milk powder can be whole milk powder or skimmed milk power.The source of the present invention to described milk powder does not have special restriction, adopts milk powder commercial goods well known to those skilled in the art.
Highland barley Pu'er provided by the invention instant milk tea powder comprises the white sugar powder of 20 parts ~ 40 parts, is preferably 25 parts ~ 35 parts.The source of the present invention to described white sugar powder does not have special restriction, adopts white sugar powder commercial goods well known to those skilled in the art.
Present invention also offers the preparation method of a kind of highland barley Pu'er instant milk tea powder, comprise the following steps:
(1) making of highland barley flour: highland barley grain is carried out the dry frying of gradient, after the highland barley grain after described frying is cooked cooling, carry out baking abrasive dust, obtain highland barley flour;
(2) making of Pu ' er tea powder: Pu'er cooked tea is toasted flavouring and pulverize, the ripe tea after described pulverizing is mixed with water and carries out the ultrasonic boiling of syllogic, obtain Pu'er cooked tea dissolution fluid, by described Pu'er cooked tea dissolution fluid concentrate drying, obtain Pu ' er tea powder;
(3) Pu ' er tea powder 2-15 part that the highland barley flour 20-35 part described step (1) made, described step (2) make, after mixing with 4-12 part royal jelly freeze-dried powder, milk powder 25-45 part, white sugar powder 20-40 part, obtain highland barley Pu'er instant milk tea powder;
Described step 1 and the not free order of described step 2 limit.
In the present invention, the preparation method of described highland barley flour is consistent with technical scheme prepared by highland barley flour described in technique scheme, does not repeat them here; The preparation method of described Pu ' er tea powder is consistent with technical scheme prepared by Pu ' er tea powder described in technique scheme, does not repeat them here.In the present invention, the preparation of described highland barley flour and the preparation of Pu ' er tea powder have no time order restriction, the highland barley flour that those skilled in the art can record according to the application and technical scheme prepared by Pu ' er tea powder first carry out the preparation of highland barley flour, also first can carry out the preparation of Pu ' er tea powder, the preparation of highland barley flour and Pu ' er tea powder can also be carried out simultaneously.
After obtaining highland barley flour and Pu ' er tea powder, the present invention, by royal jelly freeze-dried powder, white sugar powder and the milk powder mixing described in described highland barley flour, Pu ' er tea powder, technique scheme, obtains highland barley Pu'er instant milk tea powder.The method of the present invention to described mixing does not have special restriction, adopts the technical scheme that composition well known to those skilled in the art mixes, and in an embodiment of the present invention, vortex mixer can be adopted to mix; The present invention preferably mixes under the condition stirred, and the speed of described stirring is preferably 200-400r/min; The time of described stirring is preferably 10-20min.
Below in conjunction with the embodiment in the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1:
Highland barley Pu'er of the present invention royal jelly milk tea powder, primarily of compositions such as highland barley flour, Pu ' er tea powder, royal jelly freeze-dried powder, skimmed milk power and white sugar powder.
1, the making of highland barley flour
(1) selection of highland barley grain
The full pure highland barley grain of high-quality of Qinghai-xizang Plateau Region plantation is got in highland barley grain-by-grain seed selection.
(2) the dry frying of gradient
Highland barley grain after cleaning up is put into automatic rotation parcher, under 70 DEG C of conditions, 150r/min at the uniform velocity rotates and stirs 8min, make moisture evaporation in highland barley grain, be then rapidly heated (heating rate 30-60 DEG C/min), to 120 DEG C of parch 2min, is fried fragrant in golden yellow.
(3) boiling
Highland barley after flavouring is put into steam-jacked kettle boiling, and putting into cooler bin after highland barley grain cooks immediately, to cool 8-10min stand-by.
(4) high temperature bakes flavouring
Ripe for cooled highland barley grain is proceeded in container, adopts baking box under 220 DEG C of conditions, carry out high temperature and bake 15min.
(5) abrasive dust
Highland barley after baking is loaded in vibromill and carries out ultra-fine grinding, obtain the meticulous highland barley flour of 150 object.
2, the making of Pu'er cooked tea powder
(1) raw material is selected
The large leaf solar dried green tea selecting Pu'er, Yunnan spring is raw material through the ripe loose tea of high-quality brown of pile-fermentation.
(2) dry baking flavouring
Anhydrated 90 DEG C of bakings by ripe for Pu'er loose tea baking box, baking goes out fragrance, and appropriateness takes the dish out of the pot.Then pulverizer is adopted to be crushed to 30 orders.
(3) the ultrasonic boiling of syllogic
The ripe tea pulverized adds the water of 10 times of tea quality, ultrasonic wave process 20min, and the various beneficiating ingredients in abundant stripping tealeaves, then boil 30min, collects first-time filtrate.The water of the 10 times of tea quality that then again add water in filter residue, ultrasonic wave process 20min, then boils 50min, collects secondary filtrate; In the filter residue filtering secondary filtrate, finally add the water of 8 times of tea quality, ultrasonic wave process 20min, then boils 40min.Through the ultrasonic circulation boiling of 3 times, merge the Pu'er cooked tea filtrate obtained, adopt and be cooled with an ice bath, stand-by.
(4) concentrate drying
By after centrifugal for Pu'er cooked tea filtrate, suction filtration, being concentrated into solid content is 25%, adopts vacuum freeze drying or spraying dry, obtains 150 order Pu ' er tea powders.
3, the preparation of highland barley Pu'er instant milk tea powder
By 30 weight portion highland barley flours, the 4 weight portion Pu ' er tea powders of preparation, put into vortex mixer be uniformly mixed with 31 weight portion whole milk powders, 5 weight portion royal jelly dry powder and 30 weight portion white sugar powder, mixing final vacuum packaging is finished product.Boiling water is dissolved namely drinkable.
Embodiment 2:
Highland barley Pu'er of the present invention royal jelly milk tea powder, primarily of compositions such as highland barley flour, Pu ' er tea powder, royal jelly freeze-dried powder, skimmed milk power and white sugar powder.
1, the making of highland barley flour
(1) selection of highland barley grain
The full pure highland barley grain of high-quality of Qinghai-xizang Plateau Region plantation is got in highland barley grain-by-grain seed selection.
(2) the dry frying of gradient
Highland barley grain after cleaning up is put into automatic rotation parcher, under 60 DEG C of conditions, 120r/min at the uniform velocity rotates and stirs 10min, make moisture evaporation in highland barley grain, be then rapidly heated (heating rate 30-60 DEG C/min), to 110 DEG C of 2min that stir-fry, is fried fragrant in golden yellow.
(3) boiling
Highland barley after flavouring is put into steam-jacked kettle boiling, puts into cooler bin after highland barley grain cooks immediately and cool stand-by.
(4) high temperature bakes flavouring
Ripe for cooled highland barley grain is proceeded in container, adopts baking box under 240 DEG C of conditions, carry out high temperature and bake 10min.
(5) abrasive dust
Highland barley after baking is loaded in vibromill and carries out ultra-fine grinding, obtain the meticulous highland barley flour of 160 order.
2, the making of Pu'er cooked tea powder
(1) raw material is selected
The large leaf solar dried green tea selecting Pu'er, Yunnan spring is raw material through the ripe loose tea of high-quality brown of pile-fermentation.
(2) dry baking flavouring
Anhydrated 70 DEG C of bakings by ripe for Pu'er loose tea baking box, baking goes out fragrance, and appropriateness takes the dish out of the pot.Then pulverizer is adopted to be crushed to 10 orders.
(3) the ultrasonic boiling of syllogic
The ripe tea pulverized adds the water of 20 times of tea quality, ultrasonic wave process 25min, and the various beneficiating ingredients in abundant stripping tealeaves, then boil 50min, collects first-time filtrate.The water of the 15 times of tea quality that then again add water in filter residue, ultrasonic wave process 20min, then boils 30min, collects secondary filtrate; In the filter residue filtering secondary filtrate, finally add the water of 10 times of tea quality, ultrasonic wave process 10min, then boils 20min.Through the ultrasonic circulation boiling of 3 times, merge the Pu'er cooked tea filtrate obtained for three times and obtain Pu'er tea dissolution fluid, by stand-by for the cooling of dissolution fluid ice bath.
(4) concentrate drying
Dissolve homogeneous by adding 0.5% sodium carboxymethylcellulose and 0.3% the sucrose fatty ester weight of contained each composition (in 100 milliliters of liquid) after centrifugal for Pu'er cooked tea filtrate, suction filtration, then being concentrated into solid content is 35%, adopt vacuum freeze drying or spraying dry, obtain 160 object Pu ' er tea powders.
3, the preparation of highland barley Pu'er instant milk tea powder
By 22 weight portion highland barley flours, the 8 weight portion Pu ' er tea powders of preparation, put into vortex mixer high speed be uniformly mixed with 28 weight portion skimmed milk powers, 7 weight portion royal jelly dry powder, 35 weight portion white sugar powder, mixing final vacuum packaging is finished product.Boiling water is dissolved namely drinkable.
Embodiment 3:
Highland barley Pu'er of the present invention instant milk tea powder, primarily of compositions such as highland barley flour, Pu ' er tea powder, royal jelly freeze-dried powder, whole milk powder and white sugar powder.
1. the making of highland barley flour
(1) selection of highland barley grain
The full pure highland barley grain of high-quality of Qinghai-xizang Plateau Region plantation is got in highland barley grain-by-grain seed selection.
(2) the dry frying of gradient
Highland barley grain after cleaning up is put into automatic rotation parcher, and under 80 DEG C of conditions, 200r/min rotates and stirs 5min, makes moisture evaporation in highland barley grain, is then rapidly heated to 130 DEG C of parch 1min, fries fragrant to golden yellow fast.
(3) boiling
Highland barley after flavouring is put into steam-jacked kettle boiling, and cooling is stand-by rapidly to put into cooler bin after highland barley grain cooks immediately.
(4) high temperature bakes flavouring
Ripe for cooled highland barley grain is proceeded in container, adopts baking box under 280 DEG C of conditions, carry out high temperature and bake 5min.
(5) abrasive dust
Highland barley after baking is loaded in vibromill and carries out ultra-fine grinding, obtain the meticulous highland barley flour of 150 order.
2, the making of Pu'er cooked tea powder
(1) raw material is selected
The large leaf solar dried green tea selecting Pu'er, Yunnan spring is raw material through the ripe loose tea of high-quality brown of pile-fermentation.
(2) dry baking flavouring
Anhydrated 90 DEG C of bakings by ripe for Pu'er loose tea baking box, baking goes out fragrance, and appropriateness takes the dish out of the pot.Then pulverizer is adopted to be crushed to 40 orders.
(3) the ultrasonic boiling of syllogic
The ripe tea pulverized adds the water of 15 times of tea amounts, ultrasonic wave process 30min, and the various beneficiating ingredients in abundant stripping tealeaves, then boil 40min, collects first-time filtrate.The water of the 12 times of tea amounts that then again add water in the filter residue filtered, ultrasonic wave process 15min, then boils 30min, collects secondary filtrate; The water of the last 5 times of tea amounts that add water in the filter residue of secondary filter, ultrasonic wave process 10min, then boils 20min.Through the ultrasonic circulation boiling of 3 times, merge the Pu'er cooked tea filtrate obtained for three times and obtain Pu'er tea dissolution fluid, dissolution fluid low temperature is cooled stand-by fast.
(4) concentrate drying
By adding 0.2% sodium carboxymethylcellulose after centrifugal for Pu'er cooked tea dissolution fluid, suction filtration, the 0.1% sucrose fatty ester weight of contained each composition (in 100 milliliters of liquid) dissolves homogeneous, then being concentrated into solid content is 30%, adopt vacuum freeze drying or spraying dry, obtain 150 object Pu ' er tea powders.
3, the preparation of highland barley Pu'er instant milk tea powder
By 25 weight portion highland barley flours, the 10 weight portion Pu ' er tea powders of preparation, put into vortex mixer high speed be uniformly mixed with 25 weight portion whole milk powders, 9 weight portion royal jelly dry powder, 31 weight portion white sugar powder, mixing final vacuum packaging is finished product.Namely boiling water rushes instant, drinks conveniently.
Highland barley Pu'er royal jelly milk tea powder that the present invention makes has the novel aroma of highland barley Pu'er tea, has again the high nutritive value of royal jelly and milk powder.Make nutrition more complementary, regulate the health of blood pressure and blood lipoid stronger, for consumer provides a kind of consumption pattern of novel health care.
Above-mentioned embodiment is intended to illustrate that the present invention can be professional and technical personnel in the field and realizes or use; modifying to above-mentioned embodiment will be apparent for those skilled in the art; therefore the present invention includes but be not limited to above-mentioned embodiment; any these claims or description of meeting describes; meet and principle disclosed herein and novelty, the method for inventive features, technique, product, all fall within protection scope of the present invention.
Claims (9)
1. highland barley Pu'er instant milk tea powder, is characterized in that, the component primarily of following weight portion is made: highland barley flour 20-35 part, Pu ' er tea powder 2-15 part, royal jelly freeze-dried powder 4-12 part, milk powder 25-45 part, white sugar powder 20-40 part.
2. highland barley Pu'er according to claim 1 instant milk tea powder, is characterized in that, also comprise the following component of percetage by weight in described Pu ' er tea powder: sodium carboxymethylcellulose 0.4-2%, sucrose fatty ester 0.2-1%.
3. highland barley Pu'er according to claim 1 instant milk tea powder, is characterized in that, the granularity of described instant milk tea powder is 130-180 order.
4. a preparation method for highland barley Pu'er instant milk tea powder, is characterized in that, comprises the following steps:
(1) making of highland barley flour: highland barley grain is carried out gradient drying, after described dried highland barley grain is cooked cooling, carries out baking abrasive dust, obtains highland barley flour;
(2) making of Pu ' er tea powder: Pu'er cooked tea is toasted flavouring and pulverize, the ripe tea after described pulverizing is mixed with water and carries out the ultrasonic boiling of syllogic, obtain Pu'er cooked tea dissolution fluid, by described Pu'er cooked tea dissolution fluid concentrate drying, obtain Pu ' er tea powder;
(3) Pu ' er tea powder 2-15 part that the highland barley flour 20-35 part described step (1) made, described step (2) make, after mixing with 4-12 part royal jelly freeze-dried powder, milk powder 25-45 part, white sugar powder 20-40 part, obtain highland barley Pu'er instant milk tea powder;
Described step 1 and the not free order of described step 2 limit.
5. preparation method according to claim 4, is characterized in that, in described step (1), the step of the dry frying of highland barley grain gradient is: rotated at 60-80 DEG C by highland barley grain and stir parch 5-10min; Then be warming up to the 110-130 DEG C of 1-2min that stir-fries, highland barley grain occurs golden yellow and gives out fragrance.
6. preparation method according to claim 4, is characterized in that, in described step (1), the baking temperature of highland barley grain is 220-300 DEG C, and the time of baking is 5-20min.
7. preparation method according to claim 4, it is characterized in that, in described step (2), the step of the ultrasonic boiling of syllogic is: mixed by the water of the ripe tea of described pulverizing with 10 times ~ 20 times ripe tea quality, carry out first after first ultrasonic wave process 5min ~ 30min and boil 20min ~ 60min, after the first filtration, obtain the first filtrate;
Filter described first the first filter residue obtained to mix with the water of 8 times ~ 15 times of first filter residue quality, carry out second after second ultrasonic 5min ~ 30min and boil 20min ~ 60min, after the second filtration, obtain the second filtrate;
Filter described second the second filter residue obtained to mix with the water of 5 times ~ 10 times of second filter residue quality, after the 3rd ultrasonic 5min ~ 30min, the 3rd boils 20min ~ 60min, obtains the 3rd filtrate after the 3rd filtration;
Described first filtrate, the second filtrate and the 3rd filtrate are merged, obtains Pu'er cooked tea dissolution fluid.
8. preparation method according to claim 4, is characterized in that, in described step (2), the temperature of described baking flavouring is 70 DEG C-90 DEG C.
9. preparation method according to claim 4, it is characterized in that, in described step (2), the concentrated step of described Pu'er cooked tea dissolution fluid is: will add 0.2-0.5 weight portion sodium carboxymethylcellulose in the liquid according to every 100 parts by volume after centrifugal for described Pu'er cooked tea dissolution fluid, suction filtration and 0.1-0.3 parts by weight of sucrose fatty acid ester dissolves homogeneous, being then concentrated into solid content is 20wt%-40wt%.
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| CN106490162A (en) * | 2015-09-06 | 2017-03-15 | 关学锋 | The preparation method of instant highland barley milk tea powder |
| CN107996716A (en) * | 2017-12-25 | 2018-05-08 | 范丹丹 | A kind of instant class zanba, roasted qingke barley flour milk tea and preparation method thereof |
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| CN112088943A (en) * | 2020-03-31 | 2020-12-18 | 青海汉和生物科技股份有限公司 | Black highland barley milk tea rich in gamma-aminobutyric acid and preparation method thereof |
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| CN110447733A (en) * | 2019-08-05 | 2019-11-15 | 华南理工大学 | A kind of highland barley liquid milky tea and preparation method thereof |
| CN110897023A (en) * | 2019-11-13 | 2020-03-24 | 南京林业大学 | Wheat aleurone layer arabinoxylan hypoglycemic instant tea and preparation method thereof |
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| CN112088943A (en) * | 2020-03-31 | 2020-12-18 | 青海汉和生物科技股份有限公司 | Black highland barley milk tea rich in gamma-aminobutyric acid and preparation method thereof |
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