CN105994645A - Cranberry milky tea and preparing technology thereof - Google Patents
Cranberry milky tea and preparing technology thereof Download PDFInfo
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- CN105994645A CN105994645A CN201610487118.0A CN201610487118A CN105994645A CN 105994645 A CN105994645 A CN 105994645A CN 201610487118 A CN201610487118 A CN 201610487118A CN 105994645 A CN105994645 A CN 105994645A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
- A23C9/1546—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres in powdered, granulated or dried solid form
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- Oil, Petroleum & Natural Gas (AREA)
- Dispersion Chemistry (AREA)
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Abstract
The invention discloses a cranberry milky tea and a preparing technology thereof. The cranberry milky tea is prepared from freeze-dried cranberry fruits and milky tea powder. Cranberry fruits are subjected to dehydration treatment with the vacuum freeze drying technology so that the cranberry fruits can be still in the shape of fresh fruits and have the flavor of fresh fruits in experience after the milky tea is brewed with water, and the nutrition value of cranberry fruits can be preserved while the flavor and the sour sweetness of the cranberry fruits are maintained; according to the milky powder, modified milky powder is used for replacing vegetable fat powder, cream powder and whole milk powder are supplemented and added to improve the aroma, and thus the milk aroma, the milk sense and the tea flavor of the milky tea are harmoniously blended. The preparing technology is easy and convenient to implement and suitable for industrial mass production.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to a kind of lyophilizing cranberry milk tea and
Preparation technology.
Background technology
Entering 21st century, combined type leisure diet culture has become food and drink circle mainstream culture, has been considered
It is that the milk tea industry of fashion leader plays the most important role in this field, its market share
Occupation rate rises the most year by year.The most common milk tea product principal ingredients is generally non-dairy creamer, institute
Meaning non-dairy creamer are a kind of compounding ingredients, and the most topmost composition is hydrogenated vegetable oil, such as hydrogenated coconut
Oil, oil with hydrogenated soybean.Trans fatty acid content in natural food is almost nil, is difficult to be disappeared by human body
Change, absorb, be also easy to cause physiological function that multiple combination obstacle occurs, be a kind of " Health Killer ".Expert grinds
Studying carefully and show, in every day one cup of 500 milliliters of pearl milk tea, content of trans fatty acids bears beyond normal human
The limit, drinking person is susceptible to suffer from cardiovascular disease.
It addition, milk tea on the market is in order to promote mouthfeel, often adds food additive flavorant and enter
Row Titian, and flavorant is mostly from petrochemicals, and health be there is also potential hazard.
The most common milk tea mainly includes pearl milk tea, coconut milk tea, be all non-natural material and taste more single.
Cranberry is a kind of red fruit mainly originating in the ground such as North America, rich in antioxidative Polyphenols thing
Matter.Research display, suitably feed cranberry is had to have enhancing immune effect, prevention urinary system infection before this
Effect.Especially can effectively suppress helicobacter pylori, resist bacillary gastric ulcer, and have
The strongest antioxidation, it is possible to decrease low density cholesterol and triglyceride, is particularly suitable for women and eats.
Therefore developing a kind of milk tea beverage based on cranberry, will to enrich milk tea mouthfeel on the market the most useful
Healthy in drinking person.
Summary of the invention
To this end, the technical problem to be solved is that existing milk tea taste is more single and is good for human body
Health adversely affects, thus mouthfeel is fresh, raw material is natural, wholesome cranberry milk tea to propose one
And preparation technology.
For solving above-mentioned technical problem, the technical scheme is that
The present invention provides a kind of cranberry milk tea, and described cranberry milk tea is by lyophilizing cranberry and milk tea powder group
Becoming, described lyophilizing cranberry and described milk tea powder mass ratio are 3-10/40.
As preferably, by percentage to the quality, described milk tea powder is by the white sugar of 20-30%, 35-45%
The black tea powder composition of modulation milk powder, the dry cream of 10-15%, the whole milk powder of 15-20% and 3-5%.
As preferably, by percentage to the quality, described modulation milk powder is by the defatted milk powder of 65-75%, 13-20%
Refined coconut oil, the lactose of 4-10%, 1.8-2.5% emulsifying agent E471,1-2.3% emulsifying agent E472e,
The anticaking agents emulsifying spraying of the stabilizer of 0.8-1.0%, the acidity regulator of 0.20-0.35% and 0.35-0.45%
Form.
As preferably, described stabilizer is E340ii, and described acidity regulator is E332ii, described anticaking agents
For E551.
The present invention also provides for the preparation technology of a kind of cranberry milk tea, it work including making lyophilizing cranberry
Sequence and the operation of making milk tea powder, the operation of wherein said making lyophilizing cranberry comprises the steps:
A, pre-cooling cranberry, make described cranberry central temperature reach-10-12 DEG C；
In b, vacuum lyophilization to described cranberry, moisture is 8-15%, obtains lyophilizing cranberry.
As preferably, the operation of described making milk tea powder comprises the steps:
C, in proportion by defatted milk powder, lactose, emulsifying agent E472e, stabilizer and acidity regulator and water
Mixing, obtains Aqueous Phase Raw Material；In proportion refined coconut oil is mixed with emulsifying agent E471, obtain oil phase former
Material；Described Aqueous Phase Raw Material is mixed with described oil phase raw material；
D, homogenizing, the mixture that step c obtains under temperature 57-62 DEG C, pressure 29-32Mpa evenly
Mixing；
It is spray-dried after e, sterilization, in the dried powder obtained, finally adds anticaking agents.
As preferably, in described step b, vacuum lyophilization is carried out in vacuum freeze drier, vacuum
Degree is 50-90Pa, and the temperature of heating plate in vacuum drier is 50-90 DEG C, and drying time is 3-5h.
As preferably, in described step c, the addition of water is 20:1 with the mass ratio of described defatted milk powder.
As preferably, the sterilization in described step e is carried out in scraper-type sterilization machine, and described scraper-type kills
The screw rod variable frequency pump frequency of bacterium machine is 33-34Hz, and pipeline pressure is less than 0.25MPa, and sterilization temperature is
76-80℃。
As preferably, described spray drying is carried out in drying tower, described drying tower inlet temperature during spraying
For 130-165 DEG C, temperature 95-112 DEG C in tower, in tower, pressure is-400～-200Pa.
The technique scheme of the present invention has the advantage that compared to existing technology
Cranberry milk tea of the present invention and preparation technology thereof, use vacuum lyophilization by cranberry fruit
Technology carries out processed, due in freeze-drying process the raw material of quick-freezing need not move through ice fusion and directly from
Solid ice rises Huawei's steam and distributes and be allowed to be dehydrated, thus maintains former fresh cranberry to greatest extent
Color, smell and taste and nutritional labeling, and the face shaping of former fresh cranberry, after being allowed to brew water in milk tea,
The profile and the local flavor that meet fresh fruit are experienced；Due to dehydration thoroughly, product need not add any preservative,
As long as packaging material airtight performance is good, as used oxygen barrier preferably aluminum foil wrapper paper, room temperature is guaranteed the quality
Phase can reach more than 2 years, and its finished weight is light, it is simple to carries and transports；Do not contain in prior art imitative
The preservative of the interpolation such as true fruit grain such as Cortex cocois radicis gel grain, pearl fruit or other food additive；Cranberry is owing to being
A kind of natural antibacterial health fruit, be prevent and treat the various antibacterial infection of the daily urinary system of women, urethritis,
Cystitis, the optimal natural dietetic food of chronic pyelonephritis；Cranberry has supporting of a kind of very strength
Free radical resisting material biological flavone, and its content is in the hat of 20 kinds of the most common vegetables and fruits,
Biological flavone can effectively prevent senile dementia.Cranberry is also anti-rich in vitamin C, Protoapigenone etc.
Oxidation material and abundant pectin, can skin maintenance, improve constipation, help to discharge vivotoxin and unnecessary fat
Fat.Cranberry milk tea of the present invention adds natural cranberry, and is locked by Vacuum Freezing & Drying Technology
Its nutrient substance fixed, also retains the nutritive value of cranberry, especially while keeping its local flavor and sour-sweet sense
Its applicable suitable for women for drinking.
And milk tea powder uses modulation milk powder to replace non-dairy creamer, and supplementary interpolation dry cream, whole milk powder enter
Row Titian so that overall milk tea milk, milk sense are coordinated to merge with tea flavour；Use natural delicate fruit climing more
The certain kind of berries reconstitutes raw material as collocation milk tea, either all has some superiority in outward appearance, local flavor, nutrition.Tea
Powder uses four big famous-brand and high-quality black tea crow tile red tea to be raw material, flavor characteristic: band Herba Menthae, the fragrance of Herba Convallariae, grows
Taste is mellow, and aftertaste is sweet.The preparation technology of cranberry milk tea simply, easily operate, is suitable for industrialized production.
Detailed description of the invention
In order to make present disclosure be more likely to be clearly understood, being embodied as below according to the present invention
The present invention is further detailed explanation for example.
Embodiment 1
The present embodiment provides a kind of cranberry milk tea, and described cranberry milk tea is by lyophilizing cranberry and milk tea powder
Composition, lyophilizing cranberry is 5g, and milk tea powder is 40g.Wherein, by percentage to the quality, described milk tea
Powder by 25% white sugar, 40% modulation milk powder, the dry cream of 13%, the whole milk powder of 18.25% and
The crow watt instant black tea powder composition of 3.75%.
Further, by percentage to the quality, described modulation milk powder by 71% defatted milk powder, 17%
Refined coconut oil, the lactose of 7%, the emulsifying agent E471 of 2%, the emulsifying agent E472e of 1.52%, 0.83%
Stabilizer, the acidity regulator of 0.25% and 0.4% anticaking agents emulsifying spraying form.Wherein said surely
Determining agent is E340ii；Described acidity regulator is E332ii；Described anticaking agents is E551.
The present embodiment also provides for the preparation technology of a kind of cranberry milk tea, including the work making lyophilizing cranberry
Sequence and the operation of making milk tea powder, the operation of wherein said making lyophilizing cranberry comprises the steps:
A, select without going rotten, hinder and without the fresh cranberry of variable color as raw material without pest and disease damage, mechanical,
Immersion is cleaned, and removes the foreign material such as surface silt, then pre-cooling, makes described cranberry central temperature reach-2 DEG C；
B, by after pre-cooling cranberry move into vacuum drier hothouse, start vacuum pump, vacuum reaches
During to 70Pa, heating plate is heated up, makes temperature of heating plate reach 70 DEG C, be dried 4h, to described cranberry
Interior moisture is 12%, obtains lyophilizing cranberry.
The operation making milk tea powder comprises the steps:
C, in proportion by defatted milk powder, lactose, emulsifying agent E472e, stabilizer and acidity regulator and water
Mixing, obtains Aqueous Phase Raw Material；In proportion refined coconut oil is mixed with emulsifying agent E471, obtain oil phase former
Material；Described Aqueous Phase Raw Material is mixed with described oil phase raw material；
D, homogenizer in carry out homogenizing, mixture step c obtained is warming up to 60 DEG C, then will
Mixture pumps into homogenizing and keeps in pot, opens homogenizer, and being forced into pressure is 30MPa so that mixture is more
Uniformly mixing；
Being spray-dried after e, sterilization, described sterilization uses scraper-type sterilization machine to carry out bar formula sterilization,
The screw rod variable frequency pump frequency setting of sterilization machine is 33.5Hz, and the pipeline pressure of sterilization machine is less than 0.25MPa, kills
Bacterium temperature is set as 78 DEG C；Described spray drying is carried out in drying tower, the inlet temperature of described drying tower
Being 150 DEG C, in tower, temperature is 100 DEG C, and in tower, pressure is-300Pa, and after beginning of dusting, packaging process is opened
Packer connects powder, adds anticaking agents in milk tea powder after the drying, and by the milk tea powder that obtains with 20Kg/ bag
Specification packaging.
Finally carry out subpackage, become bag according to the specification independent packaging of lyophilizing cranberry 5g, milk tea powder 40g.
The drinking method of described cranberry milk tea is as follows: 1, first brew 40g milk tea powder bag with certain hot water:
Add water ratio: 250ml hot water/40g powder bag；2, after milk tea stirs, lyophilizing cranberry is steeped into milk tea
In, one glass of delicious food, fashion, healthy green to excellent milk tea.
Embodiment 2
The present embodiment provides a kind of cranberry milk tea, and described cranberry milk tea is by lyophilizing cranberry and milk tea powder
Composition, lyophilizing cranberry is 3g, and milk tea powder is 40g.Wherein, by percentage to the quality, described milk tea
Powder by 20% white sugar, 45% modulation milk powder, the dry cream of 10%, the whole milk powder of 20% and 5%
Crow watt instant black tea powder composition.
Further, by percentage to the quality, described modulation milk powder by 70.85% defatted milk powder, 20%
Refined coconut oil, the lactose of 4%, the emulsifying agent E471 of 2.5%, the emulsifying agent E472e of 1%, 1%
Stabilizer, the acidity regulator of 0.2% and 0.45% anticaking agents emulsifying spraying form.Wherein said surely
Determining agent is E340ii；Described acidity regulator is E332ii；Described anticaking agents is E551.
The present embodiment also provides for the preparation technology of a kind of cranberry milk tea, including the work making lyophilizing cranberry
Sequence and the operation of making milk tea powder, the operation of wherein said making lyophilizing cranberry comprises the steps:
A, select without going rotten, pest and disease damage, mechanical injury and without the fresh cranberry of variable color as raw material, immersion
Clean, remove the foreign material such as surface silt, then pre-cooling, make described cranberry central temperature reach-10 DEG C；
B, by after pre-cooling cranberry move into hothouse, start vacuum pump, when vacuum reaches 50Pa, right
Heating plate heats up, and makes temperature of heating plate reach 50 DEG C, is dried 3h, and to described cranberry, moisture is
15%, obtain lyophilizing cranberry.
The operation making milk tea powder comprises the steps:
C, in proportion by defatted milk powder, lactose, emulsifying agent E472e, stabilizer and acidity regulator and water
Mixing, obtains Aqueous Phase Raw Material；In proportion refined coconut oil is mixed with emulsifying agent E471, obtain oil phase former
Material；Described Aqueous Phase Raw Material is mixed with described oil phase raw material；
D, homogenizer in carry out homogenizing, mixture step c obtained is warming up to 57 DEG C, then will
Mixture pumps into homogenizing and keeps in pot, opens homogenizer, is forced into pressure 29Mpa so that mixture is more equal
Even mixing；
Being spray-dried after e, sterilization, described sterilization uses scraper-type sterilization machine to carry out bar formula sterilization,
The screw rod variable frequency pump frequency setting of sterilization machine is 33Hz, and the pipeline pressure of sterilization machine is less than 0.25Mpa, sterilization
Temperature is set as 76 DEG C；Described spray drying is carried out in drying tower, and the inlet temperature of described drying tower is
130 DEG C, in tower, temperature is 95 DEG C, and in tower, pressure is-400Pa, and after beginning of dusting, packaging process opens bag
Installation connects powder, adds anticaking agents in milk tea powder after the drying, and by the milk tea powder that obtains with 20Kg/ bag
Specification is packed.
Finally carry out subpackage, become bag according to the specification independent packaging of lyophilizing cranberry 3g, milk tea powder 40g.
The drinking method of described cranberry milk tea is as follows: 1, first brew 40g milk tea powder bag with certain hot water:
Add water ratio: 250ml hot water/40g powder bag；2, after milk tea stirs, lyophilizing cranberry is steeped into milk tea
In, one glass of delicious food, fashion, healthy green to excellent milk tea.
Embodiment 3
The present embodiment provides a kind of cranberry milk tea, and described cranberry milk tea is by lyophilizing cranberry and milk tea powder
Composition, lyophilizing cranberry is 10g, and milk tea powder is 40g.Wherein, by percentage to the quality, described milk
Tea powder by 30% white sugar, 35% modulation milk powder, the dry cream of 15%, the whole milk powder of 15% and
The crow watt instant black tea powder composition of 5%.
Further, by percentage to the quality, described modulation milk powder by 71.4% defatted milk powder, 13%
Refined coconut oil, the lactose of 10%, the emulsifying agent E471 of 1.8%, the emulsifying agent E472e of 2.3%,
The anticaking agents emulsifying spraying of the stabilizer of 0.8%, the acidity regulator of 0.35% and 0.35% forms.Wherein
Described stabilizer is E340ii；Described acidity regulator is E332ii；Described anticaking agents is E551.
The present embodiment also provides for the preparation technology of a kind of cranberry milk tea, including the work making lyophilizing cranberry
Sequence and the operation of making milk tea powder, the operation of wherein said making lyophilizing cranberry comprises the steps:
A, select without going rotten, pest and disease damage, mechanical injury and without the fresh cranberry of variable color as raw material, immersion
Clean, remove the foreign material such as surface silt, then pre-cooling, make described cranberry central temperature reach 12 DEG C；
B, by after pre-cooling cranberry move into hothouse, start vacuum pump, when vacuum reaches 90Pa, right
Heating plate heats up, and makes temperature of heating plate reach 90 DEG C, is dried 5h, and to described cranberry, moisture is
8%, obtain lyophilizing cranberry.
The operation making milk tea powder comprises the steps:
C, in proportion by defatted milk powder, lactose, emulsifying agent E472e, stabilizer and acidity regulator and water
Mixing, obtains Aqueous Phase Raw Material；In proportion refined coconut oil is mixed with emulsifying agent E471, obtain oil phase former
Material；Described Aqueous Phase Raw Material is mixed with described oil phase raw material；
D, homogenizer in carry out homogenizing, mixture step c obtained is warming up to 62 DEG C, then will
Mixture pumps into homogenizing and keeps in pot, opens homogenizer, is forced into pressure 32MPa so that mixture is more equal
Even mixing；
Being spray-dried after e, sterilization, described sterilization uses scraper-type sterilization machine to carry out bar formula sterilization,
The screw rod variable frequency pump frequency setting of sterilization machine is 34Hz, and the pipeline pressure of sterilization machine is less than 0.25Mpa, sterilization
Temperature is set as 80 DEG C；Described spray drying is carried out in drying tower, and the inlet temperature of described drying tower is
165 DEG C, in tower, temperature is 112 DEG C, and in tower, pressure is-200Pa, and after beginning of dusting, packaging process opens bag
Installation connects powder, adds anticaking agents in milk tea powder after the drying, and by the milk tea powder that obtains with 20Kg/ bag
Specification is packed.
Finally carry out subpackage, become bag according to the specification independent packaging of lyophilizing cranberry 10g, milk tea powder 40g.
The drinking method of described cranberry milk tea is as follows: 1, first brew 40g milk tea powder bag with certain hot water:
Add water ratio: 250ml hot water/40g powder bag；2, after milk tea stirs, lyophilizing cranberry is steeped into milk tea
In, one glass of delicious food, fashion, healthy green to excellent milk tea.
Embodiment 4
The present embodiment provides a kind of cranberry milk tea, and described cranberry milk tea is by lyophilizing cranberry and milk tea powder
Composition, lyophilizing cranberry is 6g, and milk tea powder is 40g.Wherein, by percentage to the quality, described milk tea
Powder by 27% white sugar, 40% modulation milk powder, the dry cream of 12%, the whole milk powder of 18% and 3%
Crow watt instant black tea powder composition.
Further, by percentage to the quality, described modulation milk powder by 65% defatted milk powder, 20%
Refined coconut oil, the lactose of 9.9%, the emulsifying agent E471 of 2.1%, the emulsifying agent E472e of 1.4%, 0.9%
Stabilizer, the acidity regulator of 0.28% and 0.42% anticaking agents emulsifying spraying form.Wherein said
Stabilizer is E340ii；Described acidity regulator is E332ii；Described anticaking agents is E551.
The present embodiment also provides for the preparation technology of a kind of cranberry milk tea, including the work making lyophilizing cranberry
Sequence and the operation of making milk tea powder, the operation of wherein said making lyophilizing cranberry comprises the steps:
A, select without going rotten, pest and disease damage, mechanical injury and without the fresh cranberry of variable color as raw material, immersion
Clean, remove the foreign material such as surface silt, then pre-cooling, make described cranberry central temperature reach 12 DEG C；
B, by after pre-cooling cranberry move into hothouse, start vacuum pump, when vacuum reaches 75Pa, right
Heating plate heats up, and makes temperature of heating plate reach 75 DEG C, is dried 4.5h, and to described cranberry, moisture is
10%, obtain lyophilizing cranberry.
The operation making milk tea powder comprises the steps:
C, in proportion by defatted milk powder, lactose, emulsifying agent E472e, stabilizer and acidity regulator and water
Mixing, obtains Aqueous Phase Raw Material；In proportion refined coconut oil is mixed with emulsifying agent E471, obtain oil phase former
Material；Described Aqueous Phase Raw Material is mixed with described oil phase raw material；
D, homogenizer in carry out homogenizing, mixture step c obtained is warming up to 59 DEG C, then will
Mixture pumps into homogenizing and keeps in pot, opens homogenizer, is forced into pressure 30Mpa so that mixture is more equal
Even mixing；
Being spray-dried after e, sterilization, described sterilization uses scraper-type sterilization machine to carry out bar formula sterilization,
The screw rod variable frequency pump frequency setting of sterilization machine is 34Hz, and the pipeline pressure of sterilization machine is less than 0.25Mpa, sterilization
Temperature is set as 77 DEG C；Described spray drying is carried out in drying tower, and the inlet temperature of described drying tower is
145 DEG C, in tower, temperature is 100 DEG C, and in tower, pressure is-350Pa, and after beginning of dusting, packaging process opens bag
Installation connects powder, adds anticaking agents in milk tea powder after the drying, and by the milk tea powder that obtains with 20Kg/ bag
Specification is packed.
Finally carry out subpackage, become bag according to the specification independent packaging of lyophilizing cranberry 6g, milk tea powder 40g.
The drinking method of described cranberry milk tea is as follows: 1, first brew 40g milk tea powder bag with certain hot water:
Add water ratio: 250ml hot water/40g powder bag；2, after milk tea stirs, lyophilizing cranberry is steeped into milk tea
In, one glass of delicious food, fashion, healthy green to excellent milk tea.
Embodiment 5
The present embodiment provides a kind of cranberry milk tea, and described cranberry milk tea is by lyophilizing cranberry and milk tea powder
Composition, lyophilizing cranberry is 8g, and milk tea powder is 40g.Wherein, by percentage to the quality, described milk tea
Powder by 28% white sugar, 37% modulation milk powder, the dry cream of 12%, the whole milk powder of 18% and 5%
Crow watt instant black tea powder composition.
Further, by percentage to the quality, described modulation milk powder by 75% defatted milk powder, 14.45%
Refined coconut oil, the lactose of 6%, the emulsifying agent E471 of 2%, the emulsifying agent E472e of 1%, 0.9%
Stabilizer, the acidity regulator of 0.25% and 0.4% anticaking agents emulsifying spraying form.Wherein said surely
Determining agent is E340ii；Described acidity regulator is E332ii；Described anticaking agents is E551.
The present embodiment also provides for the preparation technology of a kind of cranberry milk tea, including the work making lyophilizing cranberry
Sequence and the operation of making milk tea powder, the operation of wherein said making lyophilizing cranberry comprises the steps:
A, select without going rotten, pest and disease damage, mechanical injury and without the fresh cranberry of variable color as raw material, immersion
Clean, remove the foreign material such as surface silt, then pre-cooling, make described cranberry central temperature reach-4 DEG C；
B, by after pre-cooling cranberry move into hothouse, start vacuum pump, when vacuum reaches 80Pa, right
Heating plate heats up, and makes temperature of heating plate reach 80 DEG C, is dried 3.5h, and to described cranberry, moisture is
12%, obtain lyophilizing cranberry.
The operation making milk tea powder comprises the steps:
C, in proportion by defatted milk powder, lactose, emulsifying agent E472e, stabilizer and acidity regulator and water
Mixing, obtains Aqueous Phase Raw Material；In proportion refined coconut oil is mixed with emulsifying agent E471, obtain oil phase former
Material；Described Aqueous Phase Raw Material is mixed with described oil phase raw material；
D, homogenizer in carry out homogenizing, mixture step c obtained is warming up to 60 DEG C, then will
Mixture pumps into homogenizing and keeps in pot, opens homogenizer, is forced into pressure 31Mpa so that mixture is more equal
Even mixing；
Being spray-dried after e, sterilization, described sterilization uses scraper-type sterilization machine to carry out bar formula sterilization,
The screw rod variable frequency pump frequency setting of sterilization machine is 33.4Hz, and the pipeline pressure of sterilization machine is less than 0.25Mpa, kills
Bacterium temperature is set as 78 DEG C；Described spray drying is carried out in drying tower, the inlet temperature of described drying tower
Being 152 DEG C, in tower, temperature is 105 DEG C, and in tower, pressure is-250Pa, and after beginning of dusting, packaging process is opened
Packer connects powder, adds anticaking agents in milk tea powder after the drying, and by the milk tea powder that obtains with 20Kg/ bag
Specification packaging.
Finally carry out subpackage, become bag according to the specification independent packaging of lyophilizing cranberry 10g, milk tea powder 40g.
The drinking method of described cranberry milk tea is as follows: 1, first brew 40g milk tea powder bag with certain hot water:
Add water ratio: 250ml hot water/40g powder bag；2, after milk tea stirs, lyophilizing cranberry is steeped into milk tea
In, one glass of delicious food, fashion, healthy green to excellent milk tea.
Experimental example
1, test that other condition is identical, drying time different in the case of, the sense organ of lyophilizing cranberry is commented
Point, result is as shown in table 1.
Table 1
| Drying time/h | 3.0 | 3.5 | 4.0 | 4.5 | 5.0 |
| Sensory evaluation scores | 68.4 points | 73.5 points | 88.6 points | 82.3 points | 76.4 points |
Along with the prolongation of drying time, the sensory evaluation scores of lyophilizing cranberry fruit first increases and reduces, when being dried
Between when being 4h sensory evaluation scores optimal, when this is owing to starting to be dried, water sublimed is insufficient, tissue morphology
Bad, after being dried 4h, heated time extends, and appearance luster is bad.
2, test that other condition is identical, vacuum different in the case of, the sensory evaluation scores of lyophilizing cranberry,
Result is as shown in table 2.
Table 2
| Vacuum/Pa | 50 | 60 | 70 | 80 | 90 |
| Sensory evaluation scores | 70.2 | 77.5 | 85.3 | 82.4 | 75.8 |
As shown above, when vacuum is 70Pa, organoleptic quality is best.When vacuum is too low, lyophilizing
Cranberry fruit distillation interface is the least with the pressure reduction in dry storehouse, and the heat that heating plate radiates to freezing fruit can increase
Many, cause the ice-out on its surface, affect sensory evaluation scores, vacuum is the highest, cranberry fruit distillation circle
Face is the biggest with the pressure reduction in dry storehouse, and heating plate radiates the heat to lyophilizing cranberry fruit and can reduce, and is dried
Rate reduction, also can affect sensory evaluation scores.
3, test that other condition is identical, temperature of heating plate different in the case of, the sense organ of lyophilizing cranberry
Scoring, result is as shown in table 3.
Table 3
As shown above, temperature of heating plate is when 70 DEG C, and lyophilizing cranberry fruit organoleptic quality is best.When
When temperature of heating plate is too high or too low, its organoleptic quality is downward trend.
Obviously, above-described embodiment is only for clearly demonstrating example, and not to embodiment
Restriction.For those of ordinary skill in the field, can also do on the basis of the above description
Go out change or the variation of other multi-form.Here without also all of embodiment being given thoroughly
Lift.And the obvious change thus extended out or variation are still in the protection domain of the invention
Among.
Claims (10)
1. a cranberry milk tea, it is characterised in that described cranberry milk tea is by lyophilizing cranberry and milk tea
Powder forms, and described lyophilizing cranberry is 3-10/40 with the mass ratio of described milk tea powder.
Cranberry milk tea the most according to claim 1, it is characterised in that by percentage to the quality,
Described milk tea powder is by the white sugar of 20-30%, modulation milk powder, the dry cream of 10-15%, the 15-20% of 35-45%
Whole milk powder and 3-5% black tea powder composition.
Cranberry milk tea the most according to claim 2, it is characterised in that by percentage to the quality,
Described modulation milk powder by the defatted milk powder of 65-75%, the refined coconut oil of 13-20%, the lactose of 4-10%,
The stabilizer of emulsifying agent E472e, 0.8-1.0% of the emulsifying agent E471,1-2.3% of 1.8-2.5%, 0.20-0.35%
Acidity regulator and 0.35-0.45% anticaking agents emulsifying spraying form.
Cranberry milk tea the most according to claim 3, it is characterised in that described stabilizer is E340ii,
Described acidity regulator is E332ii, and described anticaking agents is E551.
5. the preparation technology of a cranberry milk tea, it is characterised in that include the work making lyophilizing cranberry
Sequence and the operation of making milk tea powder, the operation of wherein said making lyophilizing cranberry comprises the steps:
A, pre-cooling cranberry, make described cranberry central temperature reach-10-12 DEG C；
In b, vacuum lyophilization to described cranberry, moisture is 8-15%, obtains lyophilizing cranberry.
The preparation technology of cranberry milk tea the most according to claim 5, it is characterised in that described system
The operation making milk tea powder comprises the steps:
C, in proportion by defatted milk powder, lactose, emulsifying agent E472e, stabilizer, acidity regulator and anti-
Knot agent mixes with water, obtains Aqueous Phase Raw Material；In proportion refined coconut oil is mixed with emulsifying agent E471,
To oil phase raw material；Described Aqueous Phase Raw Material is mixed with described oil phase raw material；
D, homogenizing, the mixture that step c obtains under temperature 57-62 DEG C, pressure 29-32MPa evenly
Mixing；
It is spray-dried after e, sterilization, in the dried powder obtained, finally adds anticaking agents.
The preparation technology of cranberry milk tea the most according to claim 6, it is characterised in that described step
In rapid b, vacuum lyophilization is carried out in vacuum freeze drier, and vacuum is 50-90Pa, vacuum drier
Interior temperature of heating plate is 50-90 DEG C, and drying time is 3-5h.
The preparation technology of cranberry milk tea the most according to claim 7, it is characterised in that described step
In rapid c, the addition of water is 20:1 with the mass ratio of described defatted milk powder.
The preparation technology of cranberry milk tea the most according to claim 8, it is characterised in that described step
Sterilization in rapid e is carried out in scraper-type sterilization machine, and the screw rod variable frequency pump frequency of described scraper-type sterilization machine is
33-34Hz, pipeline pressure is less than 0.25MPa, and sterilization temperature is 76-80 DEG C.
The preparation technology of cranberry milk tea the most according to claim 9, it is characterised in that described
Being spray-dried and carry out in drying tower, during spraying, described drying tower inlet temperature is 130-165 DEG C, Ta Neiwen
Spending 95-112 DEG C, in tower, pressure is-400～-200Pa.
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