CN105166161A - Qinghai-Tibetan plateau yak dairy product butter milky tea and preparation method thereof - Google Patents
Qinghai-Tibetan plateau yak dairy product butter milky tea and preparation method thereof Download PDFInfo
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- CN105166161A CN105166161A CN201510490164.1A CN201510490164A CN105166161A CN 105166161 A CN105166161 A CN 105166161A CN 201510490164 A CN201510490164 A CN 201510490164A CN 105166161 A CN105166161 A CN 105166161A
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Abstract
The present invention belongs to the technical field of solid beverage production and particularly relates to a Qinghai-Tibetan plateau yak milk and dairy product butter milky tea thereof. The Qinghai-Tibetan plateau yak dairy product butter milky tea is mainly characterized by comprising the following raw materials in weight percentages: 0.5%-10% of butter, 0%-10% of cream, 20%-35% of milk powder, 0.65%-2.5% of tea powder, 25%-55% of maltodextrins, 0%-20% of sweetener, 0%-6% of edible salt, 0%-1.5% of gum acacia, 0%-10% of glucose syrup, 0%-0.5% of sodium caseinate, 0-1% of whey powder, 0.2%-0.6% of glycerol monostearate, 0%-0.06% of sodium hexametaphosphate, 0%-0.5% of dipotassium phosphate, and 0%-0.4% of edible flavor. The prepared yak dairy product butter tea has a traditional butter flavor, is smooth and mellow in taste, full in milky fragrance, and moderate in tea flavor, uses butter to substitute hydrogenated vegetable oil, is free of non-dairy creamer, higher in nutritional value, convenient in brewing, and easy for carrying and preserving, and realizes the marketization of products.
Description
Technical field
The invention belongs to solid beverage production technical field, be specifically related to a kind of Ghee milk tea utilizing yak in Qinghai-tibet breast and goods thereof to make.
Background technology
Ghee milk tea has obvious local characteristic, and in Qinghai, Tibet, Inner Mongol be more common.At present, on market, Ghee milk tea market share amount is very low, and circulate with local characteristic (Qinghai, Tibet, Inner Mongol) food, product variety is relatively less, and circulation is narrower, and most of crowd is low to its degree of recognition.
Along with living standard improves, the consumption concept of people constantly changes, and improves constantly regional Speciality Foods attention rate, and milk tea product is gradually to more convenient, nutrition, healthy future development.Ghee milk tea product is constantly brought forth new ideas, local characteristic is combined with new consumption concept, allow Ghee milk tea food progressively trend towards natural, healthy, mouthfeel popularizing direction, develop the generally accepted Modern New beverage of applicable vast consumption, there are larger market prospects.For this present situation, improve Ghee milk tea mouthfeel, exploitation is suitable for the Ghee milk tea product of each region consumer taste, widens national characters food products market, is significant.
Summary of the invention
The object of the invention is to avoid the deficiencies in the prior art part and the Ghee milk tea that a kind of yak in Qinghai-tibet dairy products are provided, to widen national characters food products market.
Another object of the present invention is a kind of preparation method of Ghee milk tea of yak in Qinghai-tibet dairy products.
For achieving the above object, the technical scheme that the present invention takes is: a kind of Ghee milk tea of yak in Qinghai-tibet dairy products, and its main feature is: the raw material containing by following percentage by weight:
Butter 0.5% ~ 10%, cream 0% ~ 10%, milk powder 20% ~ 35%, tea powder 0.65% ~ 2.5%, maltodextrin 25% ~ 55%, sweetener 0% ~ 20%, edible salt 0% ~ 6%, Arabic gum 0% ~ 1.5%, glucose syrup 0% ~ 10%, casein sodium 0% ~ 0.5%, whey powder 0 ~ 1%, glycerin monostearate 0.2% ~ 0.6%, calgon 0% ~ 0.06%, dipotassium hydrogen phosphate 0% ~ 0.5%, flavoring essence 0% ~ 0.4%.
The Ghee milk tea of described yak in Qinghai-tibet dairy products, described butter extracts from yak in Qinghai-tibet breast.Be rich in multivitamin and mineral matter, nutritive value is quite high, has moistening intestine and stomach, and the medium effect of spleen temperature, can supplement the many-sided needs of human body.
The Ghee milk tea of described yak in Qinghai-tibet dairy products, described milk powder is a kind of in yak milk powder or whole-fat milk powder, skimmed milk powder or two kinds.Yak milk powder used, is rich in necessary 18 seed amino acids of immunoglobulin (Ig), natural milk calcium and human body, CLA, а-multiple nutritional components such as leukotrienes, arachidonic acid, has higher nutritive value and physiological function.
The Ghee milk tea of described yak in Qinghai-tibet dairy products, described edible salt is iodized salt or without iodine common salt.
The Ghee milk tea of described yak in Qinghai-tibet dairy products, described sweetener be in white granulated sugar, brown sugar, brown sugar, Sucralose, acesulfame potassium, Aspartame one or more.
The Ghee milk tea of described described yak in Qinghai-tibet dairy products, described tea powder is one or more tea powder in brick tea powder, black tea powder, green tea powder, Pu ' er tea powder instant tea powder.
The preparation method of the Ghee milk tea of described yak in Qinghai-tibet dairy products, its main feature is to comprise the following steps:
(1) butter powder preparation: by claim 1 percentage by weight, glucose syrup, casein sodium, maltodextrin, stabilizing agent calgon and dipotassium hydrogen phosphate is added in water, expect with water than being 2:3 ~ 4,65 ~ 70 DEG C of stirring and dissolving add water, water is for needed in butter powder preparation process herein, later stage spraying dry can remove, and emulsification is sheared, and makes aqueous phase solution; By butter, cream 70 ~ 75 DEG C of heating for dissolving, add emulsifying agent glycerin monostearate, and stir and evenly mix, emulsification is sheared, make oil-phase solution, by aqueous phase and oil-phase solution mixing insulation under 65 ~ 75 DEG C of conditions, homogeneous twice under 9000 ~ 10000r/min emulsification pretreatment, 15 ~ 25min or homogenization pressure 25 ~ 40Mpa condition, make the solution that material shape is uniformly stable, then spraying dry is used, at EAT 180 ~ 200 DEG C, leaving air temp 70 ~ 110 DEG C, atomisation pressure 0.12 ~ 0.18MPa, make shortening powder;
(2) batch mixing: add in mixing tank by above-mentioned percentage by weight by butter powder, milk powder, tea powder, sweetener, edible salt, Arabic gum, flavoring essence, uses three-dimensional hybrid or bipyramid mixing apparatus, is mixed and granulation;
(3) sterilizing, packaging: microwave sterilization 2 ~ 3min under 65 ~ 75 DEG C of conditions, the product through sterilization carries out aluminum-plastic packaged.
The Ghee milk tea of described yak in Qinghai-tibet dairy products, is sheared by the embedding to butter, emulsification, the processing mode such as composite, has both remained nutritive value and the mouthfeel of butter, and has masked again butter bad smell.
The present invention mainly with yak milk and goods thereof, tea powder for primary raw material, the raw material characteristic of outstanding Qinghai-Tibet Platean, is equipped with the overall quality that white granulated sugar or edible salt, flavoring essence etc. improve product.Product obtains a kind of solid beverage product through batching combination and production and processing.
Beneficial effect of the present invention is as follows:
(1) yak milk from Qinghai-Tibet Platean is used, the nutrient composition contents such as its dry, butterfat, protein, lactose are all high than milk cow, be rich in necessary 18 seed amino acids of immunoglobulin (Ig), natural milk calcium and human body, CLA, а-multiple nutritional components such as leukotrienes, arachidonic acid, there is higher nutritive value and physiological function.
(2) butter used is rich in multivitamin, mineral matter, and nutritive value is quite high, has in moistening intestine and stomach and spleen temperature, the effect such as cold-dispelling, can supplement the many-sided needs of human body.
(3) the invention solves butter smell is not the popular problem accepted, and remains its good mouthfeel and nutritive value simultaneously, has widened the utilization ways of yak milk, improve its added value of product.
(4) product of the present invention does not add vegetable fat powder (hydrogenated vegetable oil), and raw material is natural, green, pollution-free, useful and harmless to human body.
(5) products obtained therefrom of the present invention reconstitutes conveniently, is easy to carry about with one, preserves, achieve product marketization, is applicable to industrial application.
Detailed description of the invention
Be described principle of the present invention and feature below in conjunction with embodiment, example, only for explaining the present invention, is not intended to limit scope of the present invention.Below content of the present invention is described in detail.
Embodiment 1: a kind of Ghee milk tea of yak in Qinghai-tibet dairy products, percentage is by weight:
Butter 0.5%, cream 10%, milk powder 35%, brick tea powder 0.95%, black tea powder 0.71%, maltodextrin 25%, white granulated sugar 16.22%, glucose syrup 10%, casein sodium 0.5%, glycerin monostearate 0.6%, calgon 0.06%, dipotassium hydrogen phosphate 0.13%, Sucralose 0.01%, flavoring essence 0.32%.
The preparation method of yak milk butter milk tea of the present invention, comprises the following steps:
(1) butter powder preparation: by above-mentioned percentage by weight, glucose syrup, casein sodium, maltodextrin, stabilizing agent calgon and dipotassium hydrogen phosphate is added in water, expect with water than being 2:4,65 ~ 70 DEG C of stirring and dissolving add water, water is for needed in butter powder preparation process herein, later stage spraying dry can remove, and emulsification is sheared, and makes aqueous phase solution; By butter, cream 75 DEG C of heating for dissolving, add emulsifying agent glycerin monostearate, and stir and evenly mix, emulsification is sheared, make oil-phase solution, by aqueous phase and oil-phase solution mixing insulation under 70 DEG C of conditions, 10000r/min emulsification pretreatment 20min, make material form the solution of stable homogeneous, under EAT 182.48 DEG C, leaving air temp 79.84 DEG C, atomisation pressure 0.18Mpa condition, spraying dry makes powder;
(2) batch mixing: add in mixing tank by above-mentioned percentage by weight by butter powder, yak milk powder, whole-fat milk powder, brick tea powder, black tea powder, white granulated sugar, Sucralose, flavoring essence, uses three-dimensional hybrid equipment, is mixed and granulation.
(3) sterilizing, packaging: microwave sterilization 2min under 75 DEG C of conditions, carry out aluminum-plastic packaged.
Embodiment 2: a kind of Ghee milk tea of yak in Qinghai-tibet dairy products, percentage is by weight:
Butter 5%, cream 5%, milk powder 28%, brick tea powder 0.35%, black tea powder 0.3%, maltodextrin 35.91%, white granulated sugar 20%, glucose syrup 3.36%, casein sodium 0.28%, glycerin monostearate 0.4%, calgon 0.03%, dipotassium hydrogen phosphate 0.07%, Arabic gum 0.93%, flavoring essence 0.37%.
The preparation method of this sweet taste yak milk butter milk tea, comprises the following steps:
(1) butter powder preparation: by above-mentioned percentage by weight, glucose syrup is added in 70 DEG C of water, casein sodium, maltodextrin, stabilizing agent (calgon, dipotassium hydrogen phosphate), expect with water than being 2:3, 65 ~ 70 DEG C of stirring and dissolving add water, water is for needed in butter powder preparation process herein, later stage spraying dry can remove, emulsification is sheared, make aqueous phase solution, stirring and dissolving, emulsification is sheared, make aqueous phase solution, by butter, cream 75 DEG C of heating for dissolving, add emulsifying agent (glycerin monostearate) and stir and evenly mix, emulsification is sheared, make oil-phase solution, by aqueous phase and oil-phase solution mixing insulation under 70 DEG C of conditions, 10000r/min emulsification pretreatment 20min, make the solution that material shape is uniformly stable, in EAT 182.62 DEG C, leaving air temp 80.38 DEG C, under atomisation pressure 0.18Mpa condition, spraying dry makes powder,
(2) batch mixing: add in mixing tank by above-mentioned percentage by weight by butter powder, yak milk powder, skimmed milk powder, brick tea powder, black tea powder, Arabic gum, white granulated sugar, flavoring essence, uses three-dimensional hybrid equipment, is mixed and granulation.
(3) sterilizing, packaging: microwave sterilization 2min under 75 DEG C of conditions, carry out aluminum-plastic packaged.
Embodiment 3: a kind of Ghee milk tea of yak in Qinghai-tibet dairy products, percentage is by weight::
Butter 1.0%, cream 9.0%, milk powder 25%, brick tea powder 0.94%, black tea powder 0.71%, maltodextrin 54.47%, edible salt 3.92%, glucose syrup 3%, casein sodium 0.15%, whey powder 0.8%, glycerin monostearate 0.3%, dipotassium hydrogen phosphate 0.4%, flavoring essence 0.31%.
The preparation method of this saline taste yak milk butter milk tea, comprises the following steps:
(1) butter powder preparation: add by above-mentioned percentage by weight glucose syrup in 70 DEG C of water, casein sodium, whey powder, maltodextrin 48%, stabilizing agent (dipotassium hydrogen phosphate), expect with water than being 2:3, stirring and dissolving, emulsification is sheared, make aqueous phase solution, by butter, cream 75 DEG C of heating for dissolving, add emulsifying agent (glycerin monostearate) and stir and evenly mix, emulsification is sheared, make oil-phase solution, by aqueous phase and oil-phase solution mixing insulation under 70 DEG C of conditions, 10000r/min emulsification pretreatment 20min, make the solution that material shape is uniformly stable, in EAT 185.56 DEG C, leaving air temp 82.37 DEG C, under atomisation pressure 0.18Mpa condition, spraying dry makes powder,
(2) batch mixing: add in mixing tank by above-mentioned percentage by weight by butter powder, yak milk powder, whole-fat milk powder, brick tea powder, black tea powder, edible salt, flavoring essence, uses three-dimensional hybrid equipment, is mixed and granulation.
(3) sterilizing, packaging: microwave sterilization 2min under 75 DEG C of conditions, carry out aluminum-plastic packaged.
Embodiment 4: a kind of Ghee milk tea of yak in Qinghai-tibet dairy products, percentage is by weight:
Butter 5.0%, cream 5.0%, milk powder 27%, brick tea powder 1.23%, black tea powder 0.90%, maltodextrin 49.62%, edible iodized salt 6%, Arabic gum 1.5%, glucose syrup 2.0%, whey powder 1.0%, glycerin monostearate 0.2%, dipotassium hydrogen phosphate 0.32%, flavoring essence 0.23%.
The preparation method of this saline taste taste yak milk butter milk tea, comprises the following steps:
(1) butter powder preparation: add glucose syrup by above-mentioned percentage by weight in 70 DEG C of water, casein sodium, whey powder, maltodextrin 48%, stabilizing agent (dipotassium hydrogen phosphate), stirring and dissolving, emulsification is sheared, make aqueous phase solution, by butter, cream 75 DEG C of heating for dissolving, add emulsifying agent (glycerin monostearate) and stir and evenly mix, emulsification is sheared, make oil-phase solution, by aqueous phase and oil-phase solution mixing insulation under 70 DEG C of conditions, 10000r/min emulsification pretreatment 20min, material is made to form the solution of stable homogeneous, in EAT 184.93 DEG C, leaving air temp 81.79 DEG C, under atomisation pressure 0.18Mpa condition, spraying dry makes powder,
(2) batch mixing: add in mixing tank by above-mentioned percentage by weight by butter powder, yak milk powder, skimmed milk powder, brick tea powder, black tea powder, Arabic gum, edible salt, flavoring essence, uses three-dimensional hybrid equipment, is mixed and granulation.
(3) sterilizing, packaging: microwave sterilization 2min under 75 DEG C of conditions, carry out aluminum-plastic packaged.
Embodiment 5: a kind of Ghee milk tea of yak in Qinghai-tibet dairy products, percentage is by weight:
Butter 10%, milk powder 20%, brick tea powder 1.15%, green tea powder 0.5%, black tea powder 0.85%, maltodextrin 55%, brown sugar 6%, brown sugar 4.33%, Arabic gum 0.52%, whey powder 0.5%, glycerin monostearate 0.56%, calgon 0.05%, dipotassium hydrogen phosphate 0.12%, acesulfame potassium 0.01%, Aspartame 0.01%, flavoring essence 0.4%.
Preparation method is identical with embodiment 1.
Embodiment 6: a kind of Ghee milk tea of yak in Qinghai-tibet dairy products, percentage is by weight:
Butter 10%, milk powder 35%, brick tea powder 0.98%, green tea powder 0.32%, black tea powder 0.68%, maltodextrin 44.18%, edible iodized salt 4.36%, Arabic gum 1.08%, glucose syrup 2%, casein sodium 0.21%, glycerin monostearate 0.3%, calgon 0.02%, dipotassium hydrogen phosphate 0.5%, flavoring essence 0.37%.
Preparation method is identical with embodiment 3.
Embodiment 7: a kind of Ghee milk tea of yak in Qinghai-tibet dairy products, percentage is by weight:
Butter 10%, milk powder 35%, brick tea powder 0.64%, green tea powder 0.3%, Pu ' er tea powder 0.36%, black tea powder 0.68%, maltodextrin 44.18%, edible iodized salt 4.36%, Arabic gum 1.08%, glucose syrup 2%, casein sodium 0.21%, glycerin monostearate 0.3%, calgon 0.02%, dipotassium hydrogen phosphate 0.5%, flavoring essence 0.37%.
Preparation method is identical with embodiment 4.
The butter added in formula is the fat extracted from yak milk, is rich in multivitamin and mineral matter, and nutritive value is quite high, has moistening intestine and stomach, and the medium effect of spleen temperature; The yak milk powder immunoglobulin content added in formula is high, can immunity moderation power, improve human disease resistance, be rich in natural milk calcium and necessary 18 seed amino acids of human body, CLA, а-multiple nutritional components such as leukotrienes, arachidonic acid, there is higher nutritive value and physiological function.
The yak milk butter milk tea that the present invention makes, both had traditional buttered tea local flavor, and do not had again the bad smell of butter, taste lubrication is strong, milk is plentiful, and tea flavour is moderate, makes this national characters food mouthfeel popular; Adopt butter to substitute hydrogenated vegetable oil, do not add vegetable fat powder, nutritive value is higher; Employing spray drying technology is produced, and reconstitutes conveniently, is easy to carry about with one, preserves, achieve product marketization.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not restricted to the described embodiments; change, the modification done under other any does not deviate from Spirit Essence of the present invention and principle, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (7)
1. a Ghee milk tea for yak in Qinghai-tibet dairy products, is characterized in that: the raw material containing by following percentage by weight:
Butter 0.5% ~ 10%, cream 0% ~ 10%, milk powder 20% ~ 35%, tea powder 0.65% ~ 2.5%, maltodextrin 25% ~ 55%, sweetener 0% ~ 20%, edible salt 0% ~ 6%, Arabic gum 0% ~ 1.5%, glucose syrup 0% ~ 10%, casein sodium 0% ~ 0.5%, whey powder 0 ~ 1%, glycerin monostearate 0.2% ~ 0.6%, calgon 0% ~ 0.06%, dipotassium hydrogen phosphate 0% ~ 0.5%, flavoring essence 0% ~ 0.4%.
2. the Ghee milk tea of yak in Qinghai-tibet dairy products as claimed in claim 1, is characterized in that: described butter extracts from yak in Qinghai-tibet breast.
3. the Ghee milk tea of yak in Qinghai-tibet dairy products as claimed in claim 1, is characterized in that: described milk powder is a kind of in yak milk powder or whole-fat milk powder, skimmed milk powder or two kinds.
4. the Ghee milk tea of yak in Qinghai-tibet dairy products as claimed in claim 1, is characterized in that: described edible salt is iodized salt or without iodine common salt.
5. the Ghee milk tea of yak in Qinghai-tibet dairy products as claimed in claim 1, is characterized in that: described sweetener be in white granulated sugar, brown sugar, brown sugar, Sucralose, acesulfame potassium, Aspartame one or more.
6. the Ghee milk tea of described yak in Qinghai-tibet dairy products as claimed in claim 1, is characterized in that: described tea powder is one or more tea powder in brick tea powder, black tea powder, green tea powder, Pu ' er tea powder instant tea powder.
7. the preparation method of the Ghee milk tea of yak in Qinghai-tibet dairy products as claimed in claim 1, is characterized in that comprising the following steps:
(1) butter powder preparation: by claim 1 percentage by weight, glucose syrup is added in water, casein sodium, maltodextrin, stabilizing agent calgon and dipotassium hydrogen phosphate, expect with water than being 2:3 ~ 4, 65 ~ 70 DEG C of stirring and dissolving, emulsification is sheared, make aqueous phase solution, by butter, cream is 70 ~ 75 DEG C of heating for dissolving, add emulsifying agent glycerin monostearate, and stir and evenly mix, emulsification is sheared, make oil-phase solution, by aqueous phase and oil-phase solution mixing insulation under 65 ~ 75 DEG C of conditions, homogeneous twice under 9000 ~ 10000r/min emulsification pretreatment, 15 ~ 25min or homogenization pressure 25 ~ 40Mpa condition, make the solution that material shape is uniformly stable, then spraying dry is used, EAT 180 ~ 200 DEG C, leaving air temp 70 ~ 110 DEG C, atomisation pressure 0.12 ~ 0.18MPa, make shortening powder,
(2) batch mixing: add in mixing tank by claim 1 percentage by weight by butter powder, milk powder, tea powder, sweetener, edible salt, Arabic gum, flavoring essence, uses three-dimensional hybrid or bipyramid mixing apparatus, is mixed and granulation;
(3) sterilizing, packaging: microwave sterilization 2 ~ 3min under 65 ~ 75 DEG C of conditions, the product through sterilization carries out aluminum-plastic packaged.
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| CN112155089A (en) * | 2020-04-03 | 2021-01-01 | 内蒙古蒙元宽食品有限公司 | Butter milk tea, butter milk tea preparation method and butter oil device |
| CN114916590A (en) * | 2022-05-20 | 2022-08-19 | 甘南牦牛乳研究院 | Method for removing odor of yak milk ghee and enhancing flavor |
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Application publication date: 20151223 |