CN105053370B - A kind of red date milk tea formula and preparation method - Google Patents
A kind of red date milk tea formula and preparation method Download PDFInfo
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- CN105053370B CN105053370B CN201510557322.0A CN201510557322A CN105053370B CN 105053370 B CN105053370 B CN 105053370B CN 201510557322 A CN201510557322 A CN 201510557322A CN 105053370 B CN105053370 B CN 105053370B
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Abstract
The invention discloses a kind of red date milk tea formulas comprising following component: 40 parts of red date powder, 40 parts of jujube of compounding；The jujube is the jujube grain crossed through liquid glucose immersion treatment.Additionally provide a kind of preparation method of red date milk tea, including jujube grain preparation section and compounding red date powder preparation section, wherein compounding red date powder is made of white granulated sugar, vegetable fat powder, milk powder, tea powder, red date powder, Red jujube flavor and milk essence；Jujube grain preparation section includes the following steps: S1, cleaning；S2, sugar fluid configuration；S3, jujube grain sugar system；S4, feed liquid are prepared；S5, filling；S6, sterilization, cooling；The red date milk tea has a mellowness mouthfeel of milk tea, while there are also the mouthfeel of solid jujube grain, rich in taste, the granular state of jujube and mouthfeel, flavor can coordinate with reconstitute milk tea and mix.And processed jujube grain is not easy mouldy, infested, and storage time is long, solves the problems, such as that extra dry red wine jujube can only keep short-term shelf life, the shelf-life was up to 12 months.
Description
Technical field
The invention belongs to food processing field, a kind of red date milk tea formula and preparation method are related in particular to.
Background technique
Increasing to fast and convenient dietary requirements with the continuous quickening of people's rhythm of life, milk tea is as a kind of
Can quickly Instant Drinks drink, it is fragrant and sweet, receive many people in recent years and be especially teen-age favor；But on the market
Milk tea, which is substantially, to be only made with industrial products such as essence, pigments, and fat content, heat are high, almost without nutritive value.
Red date nutrient is abundant, and taste is sweet, and vitamin content is high, and the good reputation with " natural vitamin ball " has bowl spares
The effect of QI invigorating, nourishing blood and tranquilization, contains protein, fat, carbohydrate, organic acid, vitamin A, vitamin C, lot of trace calcium
And the nutrition abundant such as amino acid, milk tea manufacture field is applied it to, collection health and health preserving, deliciousness can be created
In the milk tea product of one, but in the prior art, the jujube in red date milk tea is essentially red date powder, and red date powder and milk tea powder are mixed
Sharing water, to wash rear mouthfeel open single；And in the market using jujube grain as the red date milk tea product of component, only in milk tea be covered with invention,
It is similar in the final products form of expression, i.e. extra dry red wine jujube grain is directly added in one cup of aromatic red date milk tea, this product mix is only
Can simple realization, the extremely difficult preservation in terminal market of extra dry red wine jujube grain in terminal market, be easy it is infested, mouldy, be not suitable for shelf
Phase product.
Summary of the invention
For this purpose, being made technical problem to be solved by the present invention lies in red date powder in red date milk tea drink or extra dry red wine jujube grain
Milk tea mouthfeel it is single, extra dry red wine jujube grain is difficult to store, easily infested, mouldy, to propose a kind of rich in taste, the easy storage and transportation of jujube
Red date milk tea formula and preparation method.
In order to solve the above technical problems, the technical solution of the present invention is as follows:
The present invention provides a kind of red date milk tea formula, in parts by weight, including following component: 40 parts of red date powder of compounding, it is red
40 parts of jujube；Wherein, by percentage to the quality, the compounding red date powder is composed of the following components: white granulated sugar 30-35%, vegetable fat powder
35-45%, milk powder 8-12%, tea powder 1-1.5%, red date powder 12-18%, Red jujube flavor 0.08-0.12%, milk essence 0.08-
0.12%；The jujube is the jujube grain crossed through liquid glucose immersion treatment.
Preferably, the compounding red date powder is composed of the following components: white granulated sugar 33.5%, vegetable fat powder 40%, milk powder
10%, tea powder 1.3%, red date powder 15%, Red jujube flavor 0.1%, milk essence 0.1%.
The present invention also provides the preparation methods that red date powder is compounded in the red date milk tea formula described in one kind, specifically, by white
Granulated sugar, vegetable fat powder, milk powder, tea powder, red date powder, Red jujube flavor, milk essence are uniformly mixed according to mass percent, and pack envelope
Mouthful.
The present invention also provides the preparation methods of jujube grain in the red date milk tea formula described in one kind, include the following steps:
S1, cleaning: magnetic separation is carried out to extra dry red wine jujube grain with bar magnet, is then washed, draining is spare after washing；
S2, sugar fluid configuration: water, white granulated sugar and honey are proportionally formulated as liquid glucose；
S3, jujube grain sugar system: jujube grain is soaked in the liquid glucose in proportion；
S4, feed liquid are prepared: proportionally by water, white granulated sugar, carragheen, konjaku flour, potassium chloride, citric acid, sodium citrate
It is mixed with potassium sorbate and the cooking that heats up is feed liquid；
S5, filling: it in the jujube grain packing box after the feed liquid to be fills up to sugar system, and by the package box sealing, obtains
To jujube grain semi-finished product；
S6, sterilization, cooling: it will be cooled to room temperature after the jujube grain semi-finished product high temperature sterilization.
Preferably, the washing time is not more than 1min in the step S1.
Preferably, by percentage to the quality, the liquid glucose is composed of the following components: water: 48%, white granulated sugar: 50%, bee
Honey: 2%；The liquid glucose pol is 61.5-62.5Brix.
Preferably, the step S3 pours into jujube grain specifically, when liquid glucose is first warming up to 89-93 DEG C, and make described
The volume ratio of liquid glucose immersion jujube grain 20min, the jujube grain and the liquid glucose is jujube grain: liquid glucose=1:4.
Preferably, by percentage to the quality, the feed liquid is composed of the following components: white granulated sugar: 20%；Carragheen:
0.3%；Konjaku flour: 0.2%；Potassium chloride: 0.3%；Citric acid: 0.08%；Sodium citrate: 0.03%；Potassium sorbate:
0.05%, surplus is water；The brew temperatures of the feed liquid are 100 DEG C, brew time 25-35min.
Preferably, the sugar jujube quality in jujube grain packing box is 14-26g in the step S5；The jujube grain
The pol of semi-finished product is 44-46Brix, pH 3.8-4.2.
Preferably, sterilization temperature is 84-88 DEG C, sterilizing time 19-23min in the step S6.
The above technical solution of the present invention has the following advantages over the prior art:
(1) red date milk tea formula of the present invention, including following component: compounding 40 powder of red date powder, 40 parts of jujube；It is described
Jujube is the jujube grain crossed through liquid glucose immersion treatment.The red date milk tea has the mellowness mouthfeel of milk tea, while there are also solid is red
The mouthfeel of jujube grain, rich in taste, the granular state of jujube and mouthfeel, flavor can coordinate with reconstitute milk tea and mix.
(2) preparation method of red date milk tea formula of the present invention, including jujube grain preparation section and compounding red date powder
Preparation section, wherein by making, filling feed liquid, sterilizing the cleaning of jujube grain, sugar at cooling in the jujube grain preparation section
Reason, obtained jujube grain are not easy mouldy, infested, and storage time is long, and can only be kept by solving extra dry red wine jujube by short-term shelf life (3-6
Month) problem, finished product jujube moldy metamorphism problem in storing and transporting, selling is effectively controlled, by adding extra dry red wine jujube grain raw material
Work is at cup molasses jujube, so that validity period was up to 12 months.In preparation process, the enough liquid glucoses of extra dry red wine jujube grain imbibition exclude extra dry red wine
Air in jujube grain, effectively evaded filling it is filling when jujube grain floating cause to seal undesirable defect.
Specific embodiment
In order to make the content of the present invention more clearly understood, below according to specific embodiments of the present invention, to this
Invention is described in further detail.
Embodiment 1
The present embodiment provides a kind of red date milk tea formulas, in parts by weight comprising following component: compounding red date powder 40
Part, 40 parts of jujube；The jujube is the jujube grain crossed through liquid glucose immersion treatment；Wherein, by percentage to the quality, the compounding is red
Date powder is composed of the following components: white granulated sugar 33.5%, vegetable fat powder 40%, milk powder 10%, tea powder 1.3%, red date powder 15%, jujube
Essence 0.1%, milk essence 0.1%.
The present embodiment also provides the preparation method that red date powder is compounded in a kind of red date milk tea formula, specifically: it will be white
Granulated sugar, vegetable fat powder, milk powder, tea powder, red date powder, Red jujube flavor, milk essence are uniformly mixed according to above-mentioned mass percent, and pack
Sealing.
The present embodiment also provides a kind of preparation method of jujube grain in red date milk tea formula, includes the following steps:
S1, cleaning: magnetic separation is carried out to extra dry red wine jujube grain with bar magnet, metallic foreign body is removed, is then washed in cleaning device
40s, removes sundries and alien material fine crushing, in water-washing process, if jujube grain is detained, needs manual toggle, avoids red
Jujube grain scavenging period is too long, and draining is spare after washing；
S2, sugar fluid configuration: being proportionally formulated as liquid glucose for water, white granulated sugar and honey, with quality percentage in the liquid glucose
Than counting, each component content are as follows: water: 48%, white granulated sugar: 50%, honey: 2%, the liquid glucose pol of preparation is 62Brix；
S3, jujube grain sugar system: being first warming up to 90 DEG C to liquid glucose, pour into jujube grain, and the volume ratio by jujube grain and liquid glucose is
Jujube grain is soaked in 20min in the liquid glucose by the ratio of 1:4；
S4, feed liquid are prepared: proportionally by water, white granulated sugar, carragheen, konjaku flour, potassium chloride, citric acid, sodium citrate
Mixing heating with potassium sorbate and cook is feed liquid, and by percentage to the quality, above-mentioned each component content is water: 79.04%；White sand
Sugar: 20%；Carragheen: 0.3%；Konjaku flour: 0.2%；Potassium chloride: 0.3%；Citric acid: 0.08%；Sodium citrate: 0.03%；
Potassium sorbate: 0.05%；The feed liquid brew temperatures are 100 DEG C, brew time 30min；
S5, filling: in the jujube grain packing box after the feed liquid to be fills up to sugar system, the quality of jujube grain is in packing box
The quality level of 20g, the jujube grain must not be lower than 14g, and by the package box sealing, obtain jujube grain semi-finished product, described
The pol of semi-finished product is 45Brix, pH 4；
S6, sterilization, cooling: the jujube grain semi-finished product are cooled to room temperature after high temperature sterilization 21min at 86 DEG C.
The production method of red date milk tea is after mixing 40 parts of compounding red date powders with 40 parts of jujube grains, to use 80-
100 DEG C of brewed in hot water.
Embodiment 2
The present embodiment provides a kind of red date milk tea formulas, in parts by weight comprising following component: compounding red date powder 40
Part, 40 parts of jujube；The jujube is the jujube grain crossed through liquid glucose immersion treatment；Wherein, by percentage to the quality, the compounding is red
Date powder is composed of the following components: white granulated sugar 30%, vegetable fat powder 45%, milk powder 11.3%, tea powder 1.5%, red date powder 12%, jujube
Essence 0.08%, milk essence 0.12%.
The present embodiment also provides the preparation method that red date powder is compounded in a kind of red date milk tea formula, specifically: it will be white
Granulated sugar, vegetable fat powder, milk powder, tea powder, red date powder, Red jujube flavor, milk essence are uniformly mixed according to above-mentioned mass percent, and pack
Sealing.
The present embodiment also provides a kind of preparation method of jujube grain in red date milk tea formula, includes the following steps:
S1, cleaning: magnetic separation is carried out to extra dry red wine jujube grain with bar magnet, metallic foreign body is removed, is then washed in cleaning device
50s, removes sundries and alien material fine crushing, in water-washing process, if jujube grain is detained, needs manual toggle, avoids red
Jujube grain scavenging period is too long, and draining is spare after washing；
S2, sugar fluid configuration: being proportionally formulated as liquid glucose for water, white granulated sugar and honey, with quality percentage in the liquid glucose
Than counting, each component content are as follows: water: 48%, white granulated sugar: 50%, honey: 2%, the liquid glucose pol of preparation is 61.5Brix；
S3, jujube grain sugar system: being first warming up to 89 DEG C to liquid glucose, pour into jujube grain, and the volume ratio by jujube grain and liquid glucose is
Jujube grain is soaked in 20min in the liquid glucose by the ratio of 1:4；
S4, feed liquid are prepared: proportionally by water, white granulated sugar, carragheen, konjaku flour, potassium chloride, citric acid, sodium citrate
Mixing heating with potassium sorbate and cook is feed liquid, and by percentage to the quality, each component content is water: 79.04%；White sand
Sugar: 20%；Carragheen: 0.3%；Konjaku flour: 0.2%；Potassium chloride: 0.3%；Citric acid: 0.08%；Sodium citrate: 0.03%；
Potassium sorbate: 0.05%；The feed liquid brew temperatures are 100 DEG C, brew time 25min；
S5, filling: in the jujube grain packing box after the feed liquid to be fills up to sugar system, the quality of jujube grain is in packing box
The quality level of 14g, the jujube grain must not be lower than 14g, and by the package box sealing, obtain jujube grain semi-finished product, described
The pol of semi-finished product is 44Brix, pH 3.8；
S6, sterilization, cooling: the jujube grain semi-finished product are cooled to room temperature after high temperature sterilization 19min at 84 DEG C.
The production method of red date milk tea is after mixing 40 parts of compounding red date powders with 40 parts of jujube grains, to use 80-
100 DEG C of brewed in hot water.
Embodiment 3
The present embodiment provides a kind of red date milk tea formulas, in parts by weight comprising following component: compounding red date powder 40
Part, 40 parts of jujube；The jujube is the jujube grain crossed through liquid glucose immersion treatment；Wherein, by percentage to the quality, the compounding is red
Date powder is composed of the following components: white granulated sugar 35%, vegetable fat powder 35%, milk powder 10.8%, tea powder 1%, red date powder 18%, jujube are fragrant
Smart 0.12%, milk essence 0.08%.
The present embodiment also provides the preparation method that red date powder is compounded in a kind of red date milk tea formula, specifically: it will be white
Granulated sugar, vegetable fat powder, milk powder, tea powder, red date powder, Red jujube flavor, milk essence are uniformly mixed according to above-mentioned mass percent, and pack
Sealing.
The present embodiment also provides a kind of preparation method of jujube grain in red date milk tea formula, includes the following steps:
S1, cleaning: magnetic separation is carried out to extra dry red wine jujube grain with bar magnet, metallic foreign body is removed, is then washed in cleaning device
40s, removes sundries and alien material fine crushing, in water-washing process, if jujube grain is detained, needs manual toggle, avoids red
Jujube grain scavenging period is too long, and draining is spare after washing；
S2, sugar fluid configuration: being proportionally formulated as liquid glucose for water, white granulated sugar and honey, with quality percentage in the liquid glucose
Than counting, each component content are as follows: water: 48%, white granulated sugar: 50%, honey: 2%, the liquid glucose pol of preparation is 62.5Brix；
S3, jujube grain sugar system: being first warming up to 93 DEG C to liquid glucose, pour into jujube grain, and the volume ratio by jujube grain and liquid glucose is
Jujube grain is soaked in 20min in the liquid glucose by the ratio of 1:4；
S4, feed liquid are prepared: proportionally by water, white granulated sugar, carragheen, konjaku flour, potassium chloride, citric acid, sodium citrate
Mixing heating with potassium sorbate and cook is feed liquid, and by percentage to the quality, each component content is water: 79.04%；White sand
Sugar: 20%；Carragheen: 0.3%；Konjaku flour: 0.2%；Potassium chloride: 0.3%；Citric acid: 0.08%；Sodium citrate: 0.03%；
Potassium sorbate: 0.05%；The feed liquid brew temperatures are 100 DEG C, brew time 35min；
S5, filling: in the jujube grain packing box after the feed liquid to be fills up to sugar system, the quality of jujube grain is in packing box
The quality level of 26g, the jujube grain must not be lower than 14g, and by the package box sealing, obtain jujube grain semi-finished product, described
The pol of semi-finished product is 46Brix, pH 4.2；
S6, sterilization, cooling: the jujube grain semi-finished product are cooled to room temperature after high temperature sterilization 23min at 88 DEG C.
The production method of red date milk tea is after mixing 40 parts of compounding red date powders with 40 parts of jujube grains, to use 80-
100 DEG C of brewed in hot water.
Embodiment 4
The present embodiment provides a kind of red date milk tea formulas, in parts by weight comprising following component: compounding red date powder 40
Part, 40 parts of jujube；The jujube is the jujube grain crossed through liquid glucose immersion treatment；Wherein, by percentage to the quality, the compounding is red
Date powder is composed of the following components: white granulated sugar 34%, vegetable fat powder 40%, milk powder 12%, tea powder 1%, red date powder 12.8%, jujube are fragrant
Smart 0.12%, milk essence 0.08%.
The present embodiment also provides the preparation method that red date powder is compounded in a kind of red date milk tea formula, specifically: it will be white
Granulated sugar, vegetable fat powder, milk powder, tea powder, red date powder, Red jujube flavor, milk essence are uniformly mixed according to mass percent, and pack envelope
Mouthful.
The present embodiment also provides a kind of preparation method of jujube grain in red date milk tea formula, includes the following steps:
S1, cleaning: magnetic separation is carried out to extra dry red wine jujube grain with bar magnet, metallic foreign body is removed, is then washed in cleaning device
40s, removes sundries and alien material fine crushing, in water-washing process, if jujube grain is detained, needs manual toggle, avoids red
Jujube grain scavenging period is too long, and draining is spare after washing；
S2, sugar fluid configuration: being proportionally formulated as liquid glucose for water, white granulated sugar and honey, with quality percentage in the liquid glucose
Than counting, each component content are as follows: water: 48%, white granulated sugar: 50%, honey: 2%, the liquid glucose pol of preparation is 62Brix；
S3, jujube grain sugar system: being first warming up to 92 DEG C to liquid glucose, pour into jujube grain, and the volume ratio by jujube grain and liquid glucose is
Jujube grain is soaked in 20min in the liquid glucose by the ratio of 1:4；
S4, feed liquid are prepared: proportionally by water, white granulated sugar, carragheen, konjaku flour, potassium chloride, citric acid, sodium citrate
Mixing heating with potassium sorbate and cook is feed liquid, and by percentage to the quality, each component content is water: 79.04%；White sand
Sugar: 20%；Carragheen: 0.3%；Konjaku flour: 0.2%；Potassium chloride: 0.3%；Citric acid: 0.08%；Sodium citrate: 0.03%；
Potassium sorbate: 0.05%；The feed liquid brew temperatures are 100 DEG C, brew time 32min；
S5, filling: in the jujube grain packing box after the feed liquid to be fills up to sugar system, the quality of jujube grain is in packing box
The quality level of 25g, the jujube grain must not be lower than 14g, and by the package box sealing, obtain jujube grain semi-finished product, described
The pol of semi-finished product is 45Brix, pH 4；
S6, sterilization, cooling: the jujube grain semi-finished product are cooled to room temperature after high temperature sterilization 20min at 85 DEG C.
The production method of red date milk tea is after mixing 40 parts of compounding red date powders with 40 parts of jujube grains, to use 80-
100 DEG C of brewed in hot water.
Embodiment 5
The present embodiment provides a kind of red date milk tea formulas, in parts by weight comprising following component: compounding red date powder 40
Part, 40 parts of jujube；The jujube is the jujube grain crossed through liquid glucose immersion treatment；Wherein, by percentage to the quality, the compounding is red
Date powder is composed of the following components: white granulated sugar 35%, vegetable fat powder 40%, milk powder 8%, tea powder 1%, red date powder 15.8%, jujube are fragrant
Smart 0.12%, milk essence 0.08%.
The present embodiment also provides the preparation method that red date powder is compounded in a kind of red date milk tea formula, specifically: it will be white
Granulated sugar, vegetable fat powder, milk powder, tea powder, red date powder, Red jujube flavor, milk essence are uniformly mixed according to above-mentioned mass percent, and pack
Sealing.
The present embodiment also provides the preparation method of jujube grain in the red date milk tea formula, includes the following steps:
S1, cleaning: magnetic separation is carried out to extra dry red wine jujube grain with bar magnet, metallic foreign body is removed, is then washed in cleaning device
40s, removes sundries and alien material fine crushing, in water-washing process, if jujube grain is detained, needs manual toggle, avoids red
Jujube grain scavenging period is too long, and draining is spare after washing；
S2, sugar fluid configuration: being proportionally formulated as liquid glucose for water, white granulated sugar and honey, with quality percentage in the liquid glucose
Than counting, each component content are as follows: water: 48%, white granulated sugar: 50%, honey: 2%, the liquid glucose pol of preparation is 61.5Brix；
S3, jujube grain sugar system: being first warming up to 90 DEG C to liquid glucose, pour into jujube grain, and the volume ratio by jujube grain and liquid glucose is
Jujube grain is soaked in 20min in the liquid glucose by the ratio of 1:4；
S4, feed liquid are prepared: proportionally by water, white granulated sugar, carragheen, konjaku flour, potassium chloride, citric acid, sodium citrate
Mixing heating with potassium sorbate and cook is feed liquid, and by percentage to the quality, each component content is water: 79.04%；White sand
Sugar: 20%；Carragheen: 0.3%；Konjaku flour: 0.2%；Potassium chloride: 0.3%；Citric acid: 0.08%；Sodium citrate: 0.03%；
Potassium sorbate: 0.05%；The feed liquid brew temperatures are 100 DEG C, brew time 31min；
S5, filling: in the jujube grain packing box after the feed liquid to be fills up to sugar system, the quality of jujube grain is in packing box
The quality level of 23g, the jujube grain must not be lower than 14g, and by the package box sealing, obtain jujube grain semi-finished product, described
The pol of semi-finished product is 46Brix, pH 4；
S6, sterilization, cooling: the jujube grain semi-finished product are cooled to room temperature after high temperature sterilization 20min at 84 DEG C.
The production method of red date milk tea is after mixing 40 parts of compounding red date powders with 40 parts of jujube grains, to use 80-
100 DEG C of brewed in hot water.
Obviously, the above embodiments are merely examples for clarifying the description, and does not limit the embodiments.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of variation or
It changes.There is no necessity and possibility to exhaust all the enbodiments.And it is extended from this it is obvious variation or
It changes still within the protection scope of the invention.
Claims (6)
1. a kind of red date milk tea, which is characterized in that in parts by weight, including following component: 40 parts of red date powder of compounding, jujube 40
Part；Wherein, by percentage to the quality, the compounding red date powder is composed of the following components: white granulated sugar 30-35%, vegetable fat powder 35-
45%, milk powder 8-12%, tea powder 1-1.5%, red date powder 12-18%, Red jujube flavor 0.08-0.12%, milk essence 0.08-
0.12%；The jujube is the jujube grain crossed through liquid glucose immersion treatment；
Wherein, the preparation method of the jujube grain includes the following steps:
S1, cleaning: magnetic separation is carried out to extra dry red wine jujube grain with bar magnet, is then washed, draining is spare after washing；
S2, sugar fluid configuration: water, white granulated sugar and honey are proportionally formulated as liquid glucose；
S3, jujube grain sugar system: jujube grain is soaked in the liquid glucose in proportion；
S4, feed liquid are prepared: proportionally by water, white granulated sugar, carragheen, konjaku flour, potassium chloride, citric acid, sodium citrate and mountain
Potassium sorbate mixes and the cooking that heats up is feed liquid；
S5, filling: it in the jujube grain packing box after the feed liquid to be fills up to sugar system, and by the package box sealing, obtains red
Jujube grain semi-finished product；
S6, sterilization, cooling: it will be cooled to room temperature after the jujube grain semi-finished product high temperature sterilization；
By percentage to the quality, the liquid glucose is made of the following components: water: 48%, white granulated sugar: and 50%, honey: 2%；The sugar
Liquid pol is 61.5-62.5Brix；
By percentage to the quality, the feed liquid is composed of the following components: white granulated sugar: 20%；Carragheen: 0.3%；Konjaku flour:
0.2%；Potassium chloride: 0.3%；Citric acid: 0.08%；Sodium citrate: 0.03%；Potassium sorbate: 0.05%, surplus is water, institute
The brew temperatures for stating feed liquid are 100 DEG C, brew time 25-35min；
The step S3 pours into jujube grain specifically, when liquid glucose is first warming up to 89-93 DEG C, and the liquid glucose is made to impregnate jujube
The volume ratio of grain 20min, the jujube grain and the liquid glucose is jujube grain: liquid glucose=1:4.
2. red date milk tea according to claim 1, which is characterized in that by percentage to the quality, the compounding red date powder by
Following components composition: white granulated sugar 33.5%, vegetable fat powder 40%, milk powder 10%, tea powder 1.3%, red date powder 15%, Red jujube flavor
0.1%, milk essence 0.1%.
3. a kind of red date milk tea as claimed in claim 1 or 2, which is characterized in that the compounding red date powder is as follows
Preparation: white granulated sugar, vegetable fat powder, milk powder, tea powder, red date powder, Red jujube flavor, milk essence are uniformly mixed according to mass percent,
And packaging seal.
4. red date milk tea according to claim 3, which is characterized in that in the step S1, the washing time is not more than
1min。
5. red date milk tea according to claim 4, which is characterized in that the sugar in the step S5, in jujube grain packing box
Jujube quality processed is 14-26g；The pol of the jujube grain semi-finished product is 44-46Brix, pH 3.8-4.2.
6. red date milk tea according to claim 5, which is characterized in that in the step S6, sterilization temperature is 84-88 DEG C,
Sterilizing time is 19-23min.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102696759A (en) * | 2012-04-25 | 2012-10-03 | 杭州秀山美地农业科技有限公司 | Red-date soybean milk and method for preparing same |
| CN103976025A (en) * | 2014-05-22 | 2014-08-13 | 中国农业大学 | Red date health preservation milky tea and preparation method thereof |
| CN104187445A (en) * | 2014-08-15 | 2014-12-10 | 阳江喜之郎果冻制造有限公司 | Preparation method of red beans coated with sugar and red bean milky tea prepared from red beans coated with sugar |
| CN104719485A (en) * | 2015-03-02 | 2015-06-24 | 内蒙古泰利达乳业有限公司 | Brown sugar-red date milk tea powder and preparation technology of brown sugar-red date milk tea powder |
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| CN1073367C (en) * | 1998-03-20 | 2001-10-24 | 沈根林 | Crystal candied fruit and producing method therefor |
| CN102940213A (en) * | 2012-11-21 | 2013-02-27 | 哈尔滨艾博雅食品科技开发有限公司 | Red date sauce powder |
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| CN103976025A (en) * | 2014-05-22 | 2014-08-13 | 中国农业大学 | Red date health preservation milky tea and preparation method thereof |
| CN104187445A (en) * | 2014-08-15 | 2014-12-10 | 阳江喜之郎果冻制造有限公司 | Preparation method of red beans coated with sugar and red bean milky tea prepared from red beans coated with sugar |
| CN104719485A (en) * | 2015-03-02 | 2015-06-24 | 内蒙古泰利达乳业有限公司 | Brown sugar-red date milk tea powder and preparation technology of brown sugar-red date milk tea powder |
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