CN105994785A - 一种哈密瓜菠萝味黑木耳奶茶 - Google Patents
一种哈密瓜菠萝味黑木耳奶茶 Download PDFInfo
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- CN105994785A CN105994785A CN201610453409.8A CN201610453409A CN105994785A CN 105994785 A CN105994785 A CN 105994785A CN 201610453409 A CN201610453409 A CN 201610453409A CN 105994785 A CN105994785 A CN 105994785A
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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
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- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- Chemical & Material Sciences (AREA)
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- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种哈密瓜菠萝味黑木耳奶茶,由以下重量份的原料制成:黑茶15~17份、奶粉30~35份、黑木耳35~40份、决明子21~23份、花豆45~50份、芡实35~40份、榛子仁35~40份、鲍鱼果仁25~30份、哈密瓜70~75份、菠萝55~60份、猪皮25~30份、茄子16~18份、迷迭香12~14份、百合花13~15份、白前0.23~0.25份、荆芥0.31~0.33份、蚌花0.26~0.28份、川木通0.33~0.35份、瓜子金0.27~0.29份。本发明配方科学合理,营养均衡,色泽均匀,果香、花香和茶香浓郁和谐,酸甜适口,口感醇香柔和,细腻滑润,无刺激感,茶体稳定,无分层,无沉淀物质,具有促进消化、滋润皮肤、改善贫血、增强食欲、降低血压、降低胆固醇的保健功效。
Description
技术领域
本发明属于食品技术领域,尤其是一种哈密瓜菠萝味黑木耳奶茶。
背景技术
黑茶中的茶叶多糖化合物、茶皂素、茶色素都具有清洁血管、降低血糖、降低血压、降低胆固醇、降低血脂、提高心血管功能的作用,从而有效促进心血管健康;黑茶中含有丰富的维生素B1可以促进脂肪燃烧;黑茶中丰富的单宁酸可以清理肠胃,防止忌食,及时排出代谢废物;黑茶中的茶色素是一种强效的抗氧化剂,具有清除人体中损害健康细胞的自由基的作用,从而缓解皮肤老化和皱纹的出现;黑茶中的咖啡碱、维生素、氨基酸、磷脂等有助于人体消化,调节脂肪代谢,咖啡碱的刺激作用更能提高胃液的分泌量,从而增进食欲,帮助消化;黑茶中的茶黄素不仅是一种有效的自由基清除剂和抗氧化剂,还对肉毒芽杆菌、肠类杆菌、金黄色葡萄球菌、荚膜杆菌、蜡样芽孢杆菌有明显的抗菌作用;黑茶中咖啡碱的利尿功能是通过肾促进尿液中水的滤出率来实现的;同时,咖啡碱对膀胱的刺激作用既能协助利尿,又有助于醒酒,解除酒毒;黑茶中含有抑制肿瘤细胞产生和增殖的有效成分。
黑木耳主治崩中漏下、血痢下血、痔疮、高血压、贫血、肠风下痢,对痔疮便血、产后淤血、女性经血过量、尿血及外伤出血等病症均有较好的辅助疗效;黑木耳含有大量的酶和植物碱,对纤维织物等异物具有催化作用,可使人体内被吸收的纤维、粉尘等有害物质在短期内被溶化或分解掉,黑木耳中所含胶体物质有很强的吸附能力,可将体内和肺部的纤维、粉尘等积污吸附后排出体外;黑木耳中含有的多糖为酸性异葡聚糖.有一定的抗癌功效,尤其可预防乳腺癌和子宫癌等恶性肿瘤;黑木耳有阻止血液中胆固醇沉积和凝结的作用,能减少血液凝块,有防止血栓形成的功能,可缓和冠状动脉粥样硬化,对冠心病和心脑血管病有较好的辅助性疗效;黑木耳中含有丰富的纤维素和一种特殊的植物脏质,能促进胃肠的蠕动,促进肠道脂肪食物的排泄,减少食物脂肪的吸收,从而起到减肥的作用;黑木耳含高蛋白和维生素,铁的含量也高,是治疗贫血的补品。
现在市面上奶茶口味多种多样,但是成分单一且保健功效不显著,已经不能满足追求高质量生活的人们对健康饮食的需求,因此,发明一种口感好、风味独特、营养丰富且保健功效显著的奶茶饮料,是目前亟待解决的问题。
发明内容
针对上述问题,本发明旨在提供一种哈密瓜菠萝味黑木耳奶茶,色泽均匀,果香、花香和茶香浓郁和谐,酸甜适口,口感醇香柔和,细腻滑润,无刺激感,茶体稳定,无分层,无沉淀物质,具有促进消化、滋润皮肤、改善贫血、增强食欲、降低血压、降低胆固醇的保健功效。
本发明通过以下技术方案实现:
一种哈密瓜菠萝味黑木耳奶茶,由以下重量份的原料制成:黑茶15~17份、奶粉30~35份、黑木耳35~40份、决明子21~23份、花豆45~50份、芡实35~40份、榛子仁35~40份、鲍鱼果仁25~30份、哈密瓜70~75份、菠萝55~60份、猪皮25~30份、茄子16~18份、迷迭香12~14份、百合花13~15份、白前0.23~0.25份、荆芥0.31~0.33份、蚌花0.26~0.28份、川木通0.33~0.35份、瓜子金0.27~0.29份。
作为发明进一步的方案:一种哈密瓜菠萝味黑木耳奶茶的制备方法,具体包括以下步骤:
(1)将黑茶投入其重量13~15倍量、温度为84~86℃的水中浸泡18~20min,过45~50目滤布,得茶叶渣一和茶叶汁一;将茶叶渣一投入其重量16~18倍量、温度为68~70℃的水中,大火煮沸,文火熬煮380~400s,过45~50目滤布,得茶叶渣二和茶叶汁二;将茶叶渣二投入温度为47~49℃的炒锅文火炒制150~170s,升高温度至56~58℃文火炒制100~120s,投入其重量20~22倍量、温度为73~75℃的水中,大火煮沸,文火熬煮490~510s,过45~50目滤布,得茶叶渣三和茶叶汁三;合并茶叶汁一、茶叶汁二和茶叶汁三,加入奶粉混合搅拌均匀,文火熬煮260~280s,得奶茶汁,保温备用;
(2)将黑木耳用自来水清洗干净,投入温度为98~100℃的水中漂烫280~300s,捞出,置于温度为-18~-16℃的真空冷冻干燥箱干燥至水分含量为4~6%,投入转速为6100~6200r/min的粉碎机粉碎350~360s,过280~290目筛,得黑木耳粉,备用;
(3)将决明子投入其重量8~10倍量、温度为88~90℃的水中浸泡15~17min,过45~50目滤布,得决明子渣一和决明子汁一;将决明子渣一投入其重量18~20倍量、温度为73~75℃的水中,大火煮沸,文火熬煮310~330s,过45~50目滤布,得决明子渣二和决明子汁二;将决明子渣二投入其重量8~10倍量、温度为103~105℃的水中浸泡26~28min,过45~50目滤布,得决明子渣三和决明子汁三;合并决明子汁一、决明子汁二和决明子汁三,文火熬煮200~210s,得决明子汁,保温备用;
(4)将花豆和芡实自来水清洗干净,投入花豆重量7~9倍量、温度为55~57℃的水中恒温浸泡330~350min,大火煮沸,文火熬煮24~26min,捣碎成泥状,喷雾干燥,投入转速为5700~5800r/min的粉碎机粉碎380~390s,过280~290目筛,得豆实粉,备用;
(5)将榛子仁和鲍鱼果仁用自来水清洗干净,在阳光下暴晒至表面无水分,投入温度为75~77℃的炒锅文火炒制160~180s,将温度降低至58~60℃文火炒制210~230s,投入转速为5700~5800r/min的粉碎机粉碎350~360s,过280~290目筛,得榛果仁粉,备用;
(6)将猪皮用自来水清洗干净,切成条状,投入温度为112~114℃的水中漂烫200~220s,捞出,与切块洗净后的茄子置于温度为130~140℃的旋转蒸锅内蒸煮25~27min,置于温度为-11~-9℃的真空冷冻干燥箱干燥至无水分,投入转速为6800~6900r/min的粉碎机粉碎450~460s,过280~290目筛,得猪皮茄子粉,备用;
(7)将哈密瓜和菠萝去皮洗净切块,与洗净的迷迭香和百合花一起投入转速为1500~1600r/min的打浆机打浆440~460s,与猪皮茄子粉混合搅拌均匀,置于温度为3~5℃的保鲜箱密闭保鲜发酵17~19h,喷雾干燥,投入转速为5700~5800r/min的粉碎机粉碎470~480s,过280~290目筛,得花果皮茄粉,备用;
(8)将白前、荆芥、蚌花、川木通和瓜子金用自来水清洗干净,投入转速为7300~7400r/min的粉碎机粉碎660~680s,得中药粉;向中药粉中加入其重量6.3~6.5倍量的水,大火煮沸,中火熬煮13~15min,文火熬煮17~19min,转速12500~13000r/min,离心730~740s,得中药渣一和中药提取液一;向中药渣一中加入其重量5.7~5.9倍量、质量分数为40~42%的乙醇,大火煮沸,中火熬煮8~10min,文火熬煮16~18min,转速12500~13000r/min,离心730~740s,得中药渣二和中药提取液二;合并中药提取液一和中药提取液二,文火熬煮7~9min,喷雾干燥至无水分,投入转速为6200~6300r/min的粉碎机粉碎420~430s,过280~290目筛,得中药提取物,备用;
(9)将黑木耳粉、豆实粉和榛果仁粉加入到奶茶汁中用转速为680~690r/min的搅拌器搅拌670~680s,加入奶茶汁重量0.7~0.9倍量、温度为48~50℃的温水搅拌180~200s,文火熬煮420~440s,加入花果皮茄粉和中药提取物用转速为680~690r/min的搅拌器搅拌740~760s,加入决明子汁搅拌300~320s,文火熬煮370~390s,得初奶茶;
(10)将初奶茶置于压力为14~16MPa的均质机均质30~35min,调整压力为28~30MPa均质25~30min,得哈密瓜菠萝味黑木耳奶茶;
(11)无菌冷灌装,贴标签,得成品。
作为发明进一步的方案:本发明所使用的黑木耳、迷迭香和百合花含量均以鲜重重量计。
作为发明进一步的方案:本发明所使用的黑茶、决明子、花豆、芡实、白前、荆芥、蚌花、川木通和凤尾参含量均以干重重量计。
迷迭香:具有镇静安神、醒脑作用;主治对消化不良,胃痛,失眠,心悸,头痛。
百合花,清热润肺,宁心安神;主咳嗽痰少或粘,眩晕,夜寐不安,天疱湿疮。
白前:泻肺降气,下痰止嗽,咳血;治肺实喘满,咳嗽,多痰,胃脘疼痛。
荆芥:解表散风,透疹;用于感冒,头痛,麻疹,风疹,疮疡初起。
蚌花:清热化痰,凉血止痢;用于肺燥咳嗽,咯血,百日咳,淋巴结结核,痢疾,便血。
川木通:清热利水,活血通乳;治湿热癃闭,水肿,琳病,妇女乳难,月经闭止。
瓜子金:镇咳,化痰,活血,止血,安神,解毒;治咳嗽痰多,吐血,便血,怔忡,失眠,咽喉肿痛,痈疽疮毒,蛇咬伤,跌打损伤。
本发明的有益效果:本发明提供的一种哈密瓜菠萝味黑木耳奶茶,配方科学合理,营养均衡,色泽均匀,果香、花香和茶香浓郁和谐,酸甜适口,口感醇香柔和,细腻滑润,无刺激感,茶体稳定,无分层,无沉淀物质,具有促进消化、滋润皮肤、改善贫血、增强食欲、降低血压、降低胆固醇的保健功效;将黑茶经反复浸泡熬煮,不但使其有效营养成分能够充分释放出来,而且使其茶香味更加浓厚醇香,在茶汁中加入奶粉进行熬煮,使得两者的营养成分充分融合,使其口感细腻滑润、风味尤佳,具有清洁血管、降低血糖、降低血压、降低胆固醇、降低血脂、镇静安神、补肺养胃、生津润肠的功效;加入黑木耳,漂烫后冷冻干燥粉碎,不但能够有效杀死其中含有的有害细菌,而且能够有效确保其有效营养成分很好的与奶茶中的其他成分相融合,使其具有分解体内有害物质、预防癌症、防治血液凝块、促进胃肠蠕动、改善贫血的功效;将花豆和芡实浸泡熬煮捣碎后喷雾干燥粉碎,使其更易溶解于茶体中,不沉淀,口感更加爽润,具有增强食欲、壮阳、降低脂肪、软化血管、排除毒素、促进血液循环的作用;将榛子仁和鲍鱼果仁炒制后粉碎,能够有效提升其香味,具有润泽肌肤、防治血管硬化、明目健脑、解酒护肝的作用;加入多种中草药相互配伍,不但能够有效促进人体对营养成分的吸收利用,而且具有止咳化痰、解毒安神、促进乳汁分泌的功效;将猪皮和茄子蒸煮干燥粉碎后与打浆后的哈密瓜、菠萝、迷迭香和百合花混合发酵,营养成分相互作用,作用效果增强,有效掩盖中药的苦涩,使其口感香甜,气味淡香清新,使其具有镇静安神、促进睡眠、止咳化痰、促进消化、补益精血、延缓衰老的功效;加入决明子汁进行熬煮,能够有效增强茶体的稳定性,使其更加香润爽口,具有明目通便的作用。
具体实施方式
下面用具体实施例说明本发明,但并不是对本发明的限制。
实施例1
本发明实施例中,一种哈密瓜菠萝味黑木耳奶茶,由以下重量份的原料制成:黑茶15份、奶粉30份、黑木耳35份、决明子21份、花豆45份、芡实35份、榛子仁35份、鲍鱼果仁25份、哈密瓜70份、菠萝55份、猪皮25份、茄子16份、迷迭香12份、百合花13份、白前0.23份、荆芥0.31份、蚌花0.26份、川木通0.33份、瓜子金0.27份。
作为发明进一步的方案:一种哈密瓜菠萝味黑木耳奶茶的制备方法,具体包括以下步骤:
(1)将黑茶投入其重量13倍量、温度为84℃的水中浸泡18min,过45目滤布,得茶叶渣一和茶叶汁一;将茶叶渣一投入其重量16倍量、温度为68℃的水中,大火煮沸,文火熬煮380s,过45目滤布,得茶叶渣二和茶叶汁二;将茶叶渣二投入温度为47℃的炒锅文火炒制150s,升高温度至56℃文火炒制100s,投入其重量20倍量、温度为73℃的水中,大火煮沸,文火熬煮490s,过45目滤布,得茶叶渣三和茶叶汁三;合并茶叶汁一、茶叶汁二和茶叶汁三,加入奶粉混合搅拌均匀,文火熬煮260s,得奶茶汁,保温备用;
(2)将黑木耳用自来水清洗干净,投入温度为98℃的水中漂烫280s,捞出,置于温度为-18℃的真空冷冻干燥箱干燥至水分含量为4%,投入转速为6100r/min的粉碎机粉碎350s,过280目筛,得黑木耳粉,备用;
(3)将决明子投入其重量8倍量、温度为88℃的水中浸泡15min,过45目滤布,得决明子渣一和决明子汁一;将决明子渣一投入其重量18倍量、温度为73℃的水中,大火煮沸,文火熬煮310s,过45目滤布,得决明子渣二和决明子汁二;将决明子渣二投入其重量8倍量、温度为103℃的水中浸泡26min,过45目滤布,得决明子渣三和决明子汁三;合并决明子汁一、决明子汁二和决明子汁三,文火熬煮200s,得决明子汁,保温备用;
(4)将花豆和芡实自来水清洗干净,投入花豆重量7倍量、温度为55℃的水中恒温浸泡330min,大火煮沸,文火熬煮24min,捣碎成泥状,喷雾干燥,投入转速为5700r/min的粉碎机粉碎380s,过280目筛,得豆实粉,备用;
(5)将榛子仁和鲍鱼果仁用自来水清洗干净,在阳光下暴晒至表面无水分,投入温度为75℃的炒锅文火炒制160s,将温度降低至58℃文火炒制210s,投入转速为5700r/min的粉碎机粉碎350s,过280目筛,得榛果仁粉,备用;
(6)将猪皮用自来水清洗干净,切成条状,投入温度为112℃的水中漂烫200s,捞出,与切块洗净后的茄子置于温度为130℃的旋转蒸锅内蒸煮25min,置于温度为-11℃的真空冷冻干燥箱干燥至无水分,投入转速为6800r/min的粉碎机粉碎450s,过280目筛,得猪皮茄子粉,备用;
(7)将哈密瓜和菠萝去皮洗净切块,与洗净的迷迭香和百合花一起投入转速为1500r/min的打浆机打浆440s,与猪皮茄子粉混合搅拌均匀,置于温度为3℃的保鲜箱密闭保鲜发酵17~19h,喷雾干燥,投入转速为5700r/min的粉碎机粉碎470s,过280目筛,得花果皮茄粉,备用;
(8)将白前、荆芥、蚌花、川木通和瓜子金用自来水清洗干净,投入转速为7300r/min的粉碎机粉碎660s,得中药粉;向中药粉中加入其重量6.3倍量的水,大火煮沸,中火熬煮13min,文火熬煮17min,转速12500r/min,离心730s,得中药渣一和中药提取液一;向中药渣一中加入其重量5.7倍量、质量分数为40%的乙醇,大火煮沸,中火熬煮8min,文火熬煮16min,转速12500r/min,离心730s,得中药渣二和中药提取液二;合并中药提取液一和中药提取液二,文火熬煮7min,喷雾干燥至无水分,投入转速为6200r/min的粉碎机粉碎420s,过280目筛,得中药提取物,备用;
(9)将黑木耳粉、豆实粉和榛果仁粉加入到奶茶汁中用转速为680r/min的搅拌器搅拌670s,加入奶茶汁重量0.7倍量、温度为48℃的温水搅拌180s,文火熬煮420s,加入花果皮茄粉和中药提取物用转速为680r/min的搅拌器搅拌740s,加入决明子汁搅拌300s,文火熬煮370s,得初奶茶;
(10)将初奶茶置于压力为14MPa的均质机均质30min,调整压力为28MPa均质25min,得哈密瓜菠萝味黑木耳奶茶;
(11)无菌冷灌装,贴标签,得成品。
作为发明进一步的方案:本发明所使用的黑木耳、迷迭香和百合花含量均以鲜重重量计。
作为发明进一步的方案:本发明所使用的黑茶、决明子、花豆、芡实、白前、荆芥、蚌花、川木通和凤尾参含量均以干重重量计。
实施例2
本发明实施例中,与实施例1不同之处在于原料重量份数的不同,其他条件均相同。
一种哈密瓜菠萝味黑木耳奶茶,由以下重量份的原料制成:黑茶16份、奶粉33份、黑木耳38份、决明子22份、花豆48份、芡实38份、榛子仁38份、鲍鱼果仁28份、哈密瓜73份、菠萝58份、猪皮28份、茄子17份、迷迭香13份、百合花14份、白前0.24份、荆芥0.32份、蚌花0.27份、川木通0.34份、瓜子金0.28份。
实施例3
本发明实施例中,与实施例1不同之处在于原料重量份数的不同,其他条件均相同。
一种哈密瓜菠萝味黑木耳奶茶,由以下重量份的原料制成:黑茶17份、奶粉35份、黑木耳40份、决明子23份、花豆50份、芡实40份、榛子仁40份、鲍鱼果仁30份、哈密瓜75份、菠萝60份、猪皮30份、茄子18份、迷迭香14份、百合花15份、白前0.25份、荆芥0.33份、蚌花0.28份、川木通0.35份、瓜子金0.29份。
随机选择18~60岁的受试者80位,随机分为4组,每组20人,对实施例哈密瓜菠萝味黑木耳奶茶和对比例市售普通奶茶进行感官评定,每项满分为100分,最后得分为平均分,实施例哈密瓜菠萝味黑木耳奶茶和对比例市售普通奶茶的感官评定见表1:
表1 实施例哈密瓜菠萝味黑木耳奶茶和对比例市售普通奶茶的感官评定
项目 | 实施例1 | 实施例2 | 实施例3 | 对比例 |
色泽 | 94 | 94 | 94 | 68 |
组织 | 92 | 92 | 93 | 70 |
香味 | 97 | 97 | 98 | 61 |
口感 | 98 | 98 | 98 | 69 |
从表1的结果可以看出,实施例哈密瓜菠萝味黑木耳奶茶,色泽均匀,果香、花香和茶香浓郁和谐,酸甜适口,口感醇香柔和,细腻滑润,无刺激感,茶体稳定,无分层,无沉淀物质,得到广大消费者的喜爱。
实施例哈密瓜菠萝味黑木耳奶茶和对比例市售普通奶茶的保健效果:
有效:不适症状减轻或消失;无效:不适症状不变或更加严重。
随机选择消化不良、皮肤暗黄、贫血、食欲不振、高血压、高胆固醇的患者各200名,随机分为2组,每组100人,每人在受试期间不刻意服用其他药品,每人每天饮用该组奶茶粉150ml,受试时间为30天,实施例哈密瓜菠萝味黑木耳奶茶和对比例市售普通奶茶的保健效果见表2:
表2 实施例哈密瓜菠萝味黑木耳奶茶和对比例市售普通奶茶的保健效果
从表2的结果可以看出,实施例的哈密瓜菠萝味黑木耳奶茶治疗消化不良、皮肤暗黄、贫血、食欲不振、高血压、高胆固醇的的效果显著,说明本发明提供的哈密瓜菠萝味黑木耳奶茶具有良好的保健功效。
Claims (2)
1.一种哈密瓜菠萝味黑木耳奶茶,其特征在于,由以下重量份的原料制成:黑茶15~17份、奶粉30~35份、黑木耳35~40份、决明子21~23份、花豆45~50份、芡实35~40份、榛子仁35~40份、鲍鱼果仁25~30份、哈密瓜70~75份、菠萝55~60份、猪皮25~30份、茄子16~18份、迷迭香12~14份、百合花13~15份、白前0.23~0.25份、荆芥0.31~0.33份、蚌花0.26~0.28份、川木通0.33~0.35份、瓜子金0.27~0.29份。
2.根据权利要求1所述的哈密瓜菠萝味黑木耳奶茶的制备方法,其特征在于,具体包括以下步骤:
(1)将黑茶投入其重量13~15倍量、温度为84~86℃的水中浸泡18~20min,过45~50目滤布,得茶叶渣一和茶叶汁一;将茶叶渣一投入其重量16~18倍量、温度为68~70℃的水中,大火煮沸,文火熬煮380~400s,过45~50目滤布,得茶叶渣二和茶叶汁二;将茶叶渣二投入温度为47~49℃的炒锅文火炒制150~170s,升高温度至56~58℃文火炒制100~120s,投入其重量20~22倍量、温度为73~75℃的水中,大火煮沸,文火熬煮490~510s,过45~50目滤布,得茶叶渣三和茶叶汁三;合并茶叶汁一、茶叶汁二和茶叶汁三,加入奶粉混合搅拌均匀,文火熬煮260~280s,得奶茶汁,保温备用;
(2)将黑木耳用自来水清洗干净,投入温度为98~100℃的水中漂烫280~300s,捞出,置于温度为-18~-16℃的真空冷冻干燥箱干燥至水分含量为4~6%,投入转速为6100~6200r/min的粉碎机粉碎350~360s,过280~290目筛,得黑木耳粉,备用;
(3)将决明子投入其重量8~10倍量、温度为88~90℃的水中浸泡15~17min,过45~50目滤布,得决明子渣一和决明子汁一;将决明子渣一投入其重量18~20倍量、温度为73~75℃的水中,大火煮沸,文火熬煮310~330s,过45~50目滤布,得决明子渣二和决明子汁二;将决明子渣二投入其重量8~10倍量、温度为103~105℃的水中浸泡26~28min,过45~50目滤布,得决明子渣三和决明子汁三;合并决明子汁一、决明子汁二和决明子汁三,文火熬煮200~210s,得决明子汁,保温备用;
(4)将花豆和芡实自来水清洗干净,投入花豆重量7~9倍量、温度为55~57℃的水中恒温浸泡330~350min,大火煮沸,文火熬煮24~26min,捣碎成泥状,喷雾干燥,投入转速为5700~5800r/min的粉碎机粉碎380~390s,过280~290目筛,得豆实粉,备用;
(5)将榛子仁和鲍鱼果仁用自来水清洗干净,在阳光下暴晒至表面无水分,投入温度为75~77℃的炒锅文火炒制160~180s,将温度降低至58~60℃文火炒制210~230s,投入转速为5700~5800r/min的粉碎机粉碎350~360s,过280~290目筛,得榛果仁粉,备用;
(6)将猪皮用自来水清洗干净,切成条状,投入温度为112~114℃的水中漂烫200~220s,捞出,与切块洗净后的茄子置于温度为130~140℃的旋转蒸锅内蒸煮25~27min,置于温度为-11~-9℃的真空冷冻干燥箱干燥至无水分,投入转速为6800~6900r/min的粉碎机粉碎450~460s,过280~290目筛,得猪皮茄子粉,备用;
(7)将哈密瓜和菠萝去皮洗净切块,与洗净的迷迭香和百合花一起投入转速为1500~1600r/min的打浆机打浆440~460s,与猪皮茄子粉混合搅拌均匀,置于温度为3~5℃的保鲜箱密闭保鲜发酵17~19h,喷雾干燥,投入转速为5700~5800r/min的粉碎机粉碎470~480s,过280~290目筛,得花果皮茄粉,备用;
(8)将白前、荆芥、蚌花、川木通和瓜子金用自来水清洗干净,投入转速为7300~7400r/min的粉碎机粉碎660~680s,得中药粉;向中药粉中加入其重量6.3~6.5倍量的水,大火煮沸,中火熬煮13~15min,文火熬煮17~19min,转速12500~13000r/min,离心730~740s,得中药渣一和中药提取液一;向中药渣一中加入其重量5.7~5.9倍量、质量分数为40~42%的乙醇,大火煮沸,中火熬煮8~10min,文火熬煮16~18min,转速12500~13000r/min,离心730~740s,得中药渣二和中药提取液二;合并中药提取液一和中药提取液二,文火熬煮7~9min,喷雾干燥至无水分,投入转速为6200~6300r/min的粉碎机粉碎420~430s,过280~290目筛,得中药提取物,备用;
(9)将黑木耳粉、豆实粉和榛果仁粉加入到奶茶汁中用转速为680~690r/min的搅拌器搅拌670~680s,加入奶茶汁重量0.7~0.9倍量、温度为48~50℃的温水搅拌180~200s,文火熬煮420~440s,加入花果皮茄粉和中药提取物用转速为680~690r/min的搅拌器搅拌740~760s,加入决明子汁搅拌300~320s,文火熬煮370~390s,得初奶茶;
(10)将初奶茶置于压力为14~16MPa的均质机均质30~35min,调整压力为28~30MPa均质25~30min,得哈密瓜菠萝味黑木耳奶茶;
(11)无菌冷灌装,贴标签,得成品。
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