CN104996572A - Making technology of concentrated milk tea - Google Patents
Making technology of concentrated milk tea Download PDFInfo
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- CN104996572A CN104996572A CN201510497822.XA CN201510497822A CN104996572A CN 104996572 A CN104996572 A CN 104996572A CN 201510497822 A CN201510497822 A CN 201510497822A CN 104996572 A CN104996572 A CN 104996572A
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Abstract
The invention relates to a milk tea concentrated beverage. The milk tea concentrated beverage is made from the following raw materials in parts by weight: 2-10 parts of milk powder, 2-10 parts of tea powder, 20 parts of white sugar, 0.10-0.15 part of a sweetening agent, 35-45 parts of vegetable fat powder, 1-2 parts of a stabilizing agent and 0.1-0.2 part of essence. The milk tea concentrated beverage disclosed by the invention has the advantages that 1, the stability of products can be enhanced so that the shapes of the products are stable, and the phenomena of brown stains, precipitation and thickened agglomerates cannot be produced; therefore, the aesthetic quality and the mouth feel of the products are improved; 2, the nutrient components and the flavor of milk and teas can be reserved to the maximum extent, the milk tea concentrated beverage is liable to absorb by human bodies, and the milk tea concentrated beverage is a natural, environmentally-friendly, healthy beverage with a very high nutrient value.
Description
Technical field
The invention belongs to a kind of field of food industry, particularly a kind of preparation method of milk tea concentrated drink.
Background technology
Along with improving constantly of living standards of the people, people have higher requirement to the kind of beverage and quality.Nowadays natural green food tea beverage and milk beverage develop continuously and healthily, and demand rises year by year, but no matter are the problems that tea beverage or milk beverage all exist taste and function singleness.People wish a kind of drink, while daily milk drink or drink tea, can draw both nutritional labelings simultaneously, unite two into one, i.e. milk tea by tea and milk.Now commercially available milk tea is solid-state milk tea mainly, its have good mouthfeel, local flavor can variation, drink advantage easily.But the loss of the tea of this milk tea perfume is relatively more serious, thus affects the mouthfeel of product.In addition, owing to needing to add dextrin in process of production, therefore can affect the stability of product, easily produce brown stain, have obvious sediment, easily lump retrogradation, affect aesthetic quality, and fat content is high, microorganism is difficult to control.
Summary of the invention
Object of the present invention is just objective above-mentioned the deficiencies in the prior art, and provides a kind of milk tea concentrated drink and preparation method thereof, and this beverage can retain original local flavor of milk and tea, and the phenomenon of variable color, precipitation can not occur.
Technical scheme of the present invention is: a kind of milk tea concentrated drink, is characterized in that: following raw materials according made according to following weight proportion: milk powder 2-10 part, tea powder 2-10 part, white granulated sugar 20 parts, sweetener 0.10-0.15 part, vegetable fat powder 35-45 part, stabilizing agent 1-2 part, essence 0.1-0.2 part.
The preparation method of said milk tea beverage concentrate, is characterized in that: carry out according to the following step: 1. pump into blend tank by after stabilizing agent and milk powder tea powder mixed dissolution; 2. vegetable fat powder is dissolved in the water high speed stirring and dissolving of temperature between 50-60 DEG C of equal in quality; Then glue mill pumps into blend tank; 3. add essence and pigment, constant volume is to fixing liquid level; 4. homogeneous 25-35Mpa; 5. sterilization, cooling.
Aforementioned stable agent is formed by monoglyceride 40-60 part, sucrose ester 40-60 part mixed preparing.
Advantage of the present invention is: 1, owing to first pumping into blend tank by after stabilizing agent, tea powder and milk powder mixed dissolution; Then vegetable fat powder is dissolved in the water high speed stirring and dissolving of temperature between 50-60 DEG C of equal in quality; Therefore can strengthen the stability of product, make product shape more stable, the phenomenon of brown stain, precipitation, caking retrogradation can not be produced, thus add aesthetic quality and the mouthfeel of product; 2, can remain nutritional labeling and the local flavor of milk and tea to greatest extent, be easily absorbed by the body, be natural, green, healthy, that nutritive value is very high drink.
Detailed description of the invention
Embodiment 1: get dried sweetened condensed milk 2Kg, tea powder 2Kg, white granulated sugar 20Kg, sweetener 0.15Kg, vegetable fat powder 35Kg, stabilizing agent 1Kg, essence 0.1Kg and appropriate pigment.Wherein stabilizing agent forms by by monoglyceride 40-60 part, sucrose ester 40-60 part mixed preparing.
The preparation method of said milk tea beverage concentrate is carried out according to the following step: 1. pump into blend tank by after stabilizing agent, tea powder and milk powder mixed dissolution; 2. vegetable fat powder is dissolved in the water high speed stirring and dissolving of temperature between 50-60 DEG C of equal in quality; Then glue mill pumps into blend tank; 3. add essence and pigment, constant volume is to fixing liquid level; 4. homogeneous 25-35Mpa; 5. sterilization, cooling.
Embodiment 2: get dried sweetened condensed milk 5Kg, tea powder 5Kg, white granulated sugar 20Kg, sweetener 0.10Kg, vegetable fat powder 45Kg, stabilizing agent 2Kg, essence 0.2Kg and appropriate pigment.Wherein stabilizing agent forms by by monoglyceride 40-60 part, sucrose ester 40-60 part mixed preparing.
The preparation method of said milk tea beverage concentrate is carried out according to the following step: 1. pump into blend tank by after stabilizing agent and milk powder mixed dissolution; 2. vegetable fat powder is dissolved in the water high speed stirring and dissolving of temperature between 50-60 DEG C of equal in quality; Then glue mill pumps into blend tank; 3. add essence and pigment, constant volume is to fixing liquid level; 4. homogeneous 25-35Mpa; 5. sterilization, cooling.
Embodiment 3: get dried sweetened condensed milk 3Kg, tea powder 3Kg, white granulated sugar 20Kg, sweetener 0.12Kg, vegetable fat powder 40Kg, stabilizing agent 2Kg, essence 0.15Kg and appropriate pigment.Wherein stabilizing agent forms by by monoglyceride 40-60 part, sucrose ester 40-60 part mixed preparing.
The preparation method of said milk tea beverage concentrate is carried out according to the following step: 1. pump into blend tank after stabilizing agent and milk powder mixed dissolution; 2. vegetable fat powder is dissolved in the water high speed stirring and dissolving of temperature between 50-60 DEG C of equal in quality; Then glue mill pumps into blend tank; 3. add essence and pigment, constant volume is to fixing liquid level; 4. homogeneous 25-35Mpa; 5. sterilization, cooling.
Claims (3)
1. a milk tea concentrated drink, is characterized in that: following raw materials according made according to following weight proportion: milk powder 2-10 part, tea powder 2-10 part, white granulated sugar 20 parts, sweetener 0.10-0.15 part, vegetable fat powder 35-45 part, stabilizing agent 1-2 part, essence 0.1-0.2 part.
2. a preparation method for milk tea concentrated drink according to claim 1, is characterized in that: carry out according to the following step: 1. pump into blend tank by after stabilizing agent and milk powder tea powder mixed dissolution; 2. vegetable fat powder is dissolved in the water high speed stirring and dissolving of temperature between 50-60 DEG C of equal in quality; Then glue mill pumps into blend tank; 3. add essence and pigment, constant volume is to fixing liquid level; 4. homogeneous 25-35Mpa; 5. sterilization, cooling.
3. the preparation method of milk tea concentrated drink according to claim 2, is characterized in that: aforementioned stable agent is formed by monoglyceride 40-60 part, sucrose ester 40-60 part mixed preparing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510497822.XA CN104996572A (en) | 2015-08-12 | 2015-08-12 | Making technology of concentrated milk tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510497822.XA CN104996572A (en) | 2015-08-12 | 2015-08-12 | Making technology of concentrated milk tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104996572A true CN104996572A (en) | 2015-10-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510497822.XA Pending CN104996572A (en) | 2015-08-12 | 2015-08-12 | Making technology of concentrated milk tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN104996572A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108713598A (en) * | 2018-05-08 | 2018-10-30 | 中国农业科学院特产研究所 | Jinseng health-care milk beverage and preparation method thereof |
| CN112868798A (en) * | 2021-01-26 | 2021-06-01 | 宁夏七彩阳光乳业有限公司 | Milk tea flavored milk-containing beverage and preparation method thereof |
-
2015
- 2015-08-12 CN CN201510497822.XA patent/CN104996572A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108713598A (en) * | 2018-05-08 | 2018-10-30 | 中国农业科学院特产研究所 | Jinseng health-care milk beverage and preparation method thereof |
| CN112868798A (en) * | 2021-01-26 | 2021-06-01 | 宁夏七彩阳光乳业有限公司 | Milk tea flavored milk-containing beverage and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151028 |
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| WD01 | Invention patent application deemed withdrawn after publication |