CN106615148A - Milky tea solid beverage prepared from ultra-micro broadleaf holly leaf powder and preparation method thereof - Google Patents
Milky tea solid beverage prepared from ultra-micro broadleaf holly leaf powder and preparation method thereof Download PDFInfo
- Publication number
- CN106615148A CN106615148A CN201611189772.XA CN201611189772A CN106615148A CN 106615148 A CN106615148 A CN 106615148A CN 201611189772 A CN201611189772 A CN 201611189772A CN 106615148 A CN106615148 A CN 106615148A
- Authority
- CN
- China
- Prior art keywords
- tea
- powder
- micro
- ultra
- ultra micro
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- 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
-
- 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
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The invention provides a milky tea solid beverage prepared from ultra-micro broadleaf holly leaf powder. The milky tea solid beverage contains the ultra-micro broadleaf holly leaf powder, milk powder and soluble soybean polysaccharide. According to the invention, the prepared ultra-micro broadleaf holly leaf powder, milk powder and soluble soybean polysaccharide are prepared into a solid fruit tea under a specific condition. The integrated innovations of the technique according to the invention are as follows: the tea leaf raw material is refrigerated and treated with dry ice, so that the loss of the thermal sensitive nutritional ingredients in the tea leaves caused by the thermodynamic effect in an ultra-micro smashing process can be reduced or avoided; the dry ice is remained in the pores of the ultra-micro broadleaf holly leaf powder grains, so that the tea powder can be stored for a long time; the soluble soybean polysaccharide and the high-pressure homogenizing treatment are beneficial to the stability of the solid beverage in a brewing process; different from the tea soup or tea juice extracted from the tea leaves as raw material, the ultra-micro tea powder is directly used for preparing the milky tea, so that the nutritional ingredients in the tea leaves can be fully maintained, and meanwhile, the extraction process is reduced, so that the production cost is lowered.
Description
Technical field
The invention belongs to field of deep tea processing technology, and in particular to the milk tea that a kind of utilization ultra micro lectuce tea powder makes is consolidated
Body beverage and preparation method thereof.
Background technology
Traditional tealeaves is mainly drunk with brewing mode, and the utilization rate of active components in tealeaves is low, substantial amounts of biochemical activity
Material remained in and be dropped in tea grounds.Super fine tea powder maintains the integrality and functional activity of tealeaves nutrient content, the ratio of powder
Surface area and porosity increase, and the stripping quantity and dissolution rate of component content also increase accordingly；Its particle diameter is little, and the tea for containing is more
The functional components such as phenol, theanine, tea polysaccharide are easily absorbed by the body, tealeaves of the nutritive value far above Instant Drinks mode.Such as in micro mist
Vestibule in accommodate a certain amount of CO2And N2Can also extend the shelf life.Super fine tea powder have occurred in the commodity such as facial mask, toothpaste and
In the traditional foods such as cake, ice cream.Exploitation super fine tea powder, has expanded the further technological processing way of tealeaves, greatly improves tealeaves
Economic worth and resources effective utilization, meet modern people to health, safety, the demand of nutraceutical.Bitter leaves is Aquifoliaceae
Ilex latifolia Thunb kind aiphyllium, is commonly called as tea fourth, Fu Dingcha, highland Lu's tea.South China and Localities In Southwest are mainly originated in, is
The medicinal plant of folk tradition.In Ilex Latifolia Thunb containing bitter leaves saponin, amino acid, vitamin C, Polyphenols, flavonoids, caffeine,
The Multiple components of protein etc. 200.Sample tea delicate fragrance has bitter taste, then sweet cool, and research shows, Ilex Latifolia Thunb has preventing and treating cardiovascular and cerebrovascular system
System disease, reduce blood pressure, lipid-loweringing, the medicine healthy sofa such as anti-oxidant effect.
China's beverage industry quickly grows, but in recent years, the growth of beverage industry gently even tends to descending, and beverage is produced
Into common recognition, more nutrition, diversification, the beverage products of high added value are to meet consumption upgrade requirement to innovation, the raising quality of product
Inevitable requirement.Super fine tea powder is directly developed into into solid beverage, the peculiar flavour of tealeaves can be given full play to, while giving product
Physiological effect effect, promotes the products innovation and upgrading of tea industry and beverage industry.
The content of the invention
The present invention provides the milk tea solid beverage that a kind of utilization ultra micro lectuce tea powder makes, and super fine tea powder is directly developed into
Solid beverage, can give full play to the peculiar flavour of tealeaves, while giving product Physiological effect effect.
The concrete technical scheme of the present invention is as follows：
The milk tea solid beverage that a kind of ultra micro lectuce tea powder makes, including ultra micro Ilex Latifolia Thunb tea powder, milk powder, soluble soybean be more
Sugar；The ultra micro lectuce tea powder, quality of milk powder ratio are 1：1.0-6.0；The quality of the soluble soybean polysaccharide is ultra micro bitter leaves
The 0.6-4.8% of tea powder and quality of milk powder sum.
The present invention also provides a kind of method for preparing the milk tea solid beverage that above-mentioned ultra micro lectuce tea powder makes, and step is such as
Under：1）Using Ilex Latifolia Thunb as tea raw material, Jing after mechanical coarse crushing, place after 0.5-4.0 hours under the conditions of -6 DEG C to 12 DEG C
Crushed with airslide disintegrating mill again, be ground into the powder of 400-1600 mesh fineness, obtain ultra micro lectuce tea powder；In crushing process
Addition food-grade dry ice, per double centner coarse crushing Ilex Latifolia Thunb 0.6-5.4 kilogram of food-grade dry ice is added；
2）Ultra micro lectuce tea powder, milk powder and water are taken, with 1：1.0-6.0：The mass ratio mixing of 25-180, mechanical agitation is mixed,
Obtain the mixed liquor 1 of lectuce tea powder and milk powder；
3）Add soluble soybean polysaccharide, mechanical agitation to mix in the mixed liquor 1 of step 2, obtain new mixed liquor 2；It is described
The quality of soluble soybean polysaccharide is the 0.6-4.8% of ultra micro lectuce tea powder and quality of milk powder sum；
4）The mixed liquor 2 that step 3 is obtained injects high pressure homogenizer carries out homogenization；The homogeneous mixed liquor concentration of acquisition is laggard
Row is spray-dried or freeze-drying, obtains final product.
Described 4）The processing pressure of mesohigh homogenizer is 10MPa-90MPa.
The present invention Advantageous Effects be：（1）Technology integrated innovation：Tea raw material refrigerate and dry ice process, reduce or
Avoid loss of the thermodynamic activity during ultramicro grinding to the thermal sensitivity nutrient content in tealeaves；Dry ice（CO2）Remain in
In the vestibule of super fine tea powder powder, be conducive to the long-term storage of tea powder；Soluble soybean polysaccharide, high-pressure homogeneous process are conducive to solid
Stability of the body beverage during Instant Drinks；（2）It is different from and millet paste or tea juice is extracted from tealeaves as raw material, directly using super
Micro- tea powder develops milk tea, and the nutrient content in tealeaves is able to full price reservation, and reduces extraction process link, so as to reduce life
Produce cost.
Specific embodiment
Embodiment 1
1）Using double centner Ilex Latifolia Thunb as tea raw material, Jing after mechanical coarse crushing, after placing 0.5 hour under the conditions of -6 DEG C again
Crushed with airslide disintegrating mill, be ground into the powder of 400-1600 mesh fineness, obtain ultra micro lectuce tea powder；Add in crushing process
Plus 0.6 kilogram of food-grade dry ice；
2）By upper step gained ultra micro lectuce tea powder, milk powder and water, with 1：1.0：25 mass ratio mixing, mechanical agitation is mixed,
Obtain the mixed liquor 1 of lectuce tea powder and milk powder；
3）Add soluble soybean polysaccharide, mechanical agitation to mix in the mixed liquor 1 of step 2, obtain new mixed liquor 2；It is described
The quality of soluble soybean polysaccharide is the 0.6% of ultra micro lectuce tea powder and quality of milk powder sum；
4）The mixed liquor 2 that step 3 is obtained injects high pressure homogenizer carries out homogenization, and the processing pressure of high pressure homogenizer is
10MPa；It is spray-dried or freeze-drying after the homogeneous mixed liquor concentration of acquisition, is obtained final product.
Embodiment 2
1）Using double centner Ilex Latifolia Thunb as tea raw material, Jing after mechanical coarse crushing, after placing 4.0 hours under the conditions of 12 DEG C again
Crushed with airslide disintegrating mill, be ground into the powder of 400-1600 mesh fineness, obtain ultra micro lectuce tea powder；Add in crushing process
Plus 5.4 kilograms of food-grade dry ice；
2）By upper step gained ultra micro lectuce tea powder, milk powder and water, with 1：6.0：180 mass ratio mixing, mechanical agitation is mixed
It is even, obtain the mixed liquor 1 of lectuce tea powder and milk powder；
3）Add soluble soybean polysaccharide, mechanical agitation to mix in the mixed liquor 1 of step 2, obtain new mixed liquor 2；It is described
The quality of soluble soybean polysaccharide is the 4.8% of ultra micro lectuce tea powder and quality of milk powder sum；
4）The mixed liquor 2 that step 3 is obtained injects high pressure homogenizer carries out homogenization, and the processing pressure of high pressure homogenizer is
90MPa；It is spray-dried or freeze-drying after the homogeneous mixed liquor concentration of acquisition, is obtained final product.
Embodiment 3
1）Using double centner Ilex Latifolia Thunb as tea raw material, Jing after mechanical coarse crushing, gas is used again after placing 2 hours under the conditions of 3 DEG C
Stream pulverizer is crushed, and is ground into the powder of 400-1600 mesh fineness, obtains ultra micro lectuce tea powder；Add 3 in crushing process
Kilogram food-grade dry ice；
2）By upper step gained ultra micro lectuce tea powder, milk powder and water, with 1：3.5：100 mass ratio mixing, mechanical agitation is mixed
It is even, obtain the mixed liquor 1 of lectuce tea powder and milk powder；
3）Add soluble soybean polysaccharide, mechanical agitation to mix in the mixed liquor 1 of step 2, obtain new mixed liquor 2；It is described
The quality of soluble soybean polysaccharide is the 2.8% of ultra micro lectuce tea powder and quality of milk powder sum；
4）The mixed liquor 2 that step 3 is obtained injects high pressure homogenizer carries out homogenization, and the processing pressure of high pressure homogenizer is
5MPa；It is spray-dried or freeze-drying after the homogeneous mixed liquor concentration of acquisition, is obtained final product.
It should be appreciated that the part that this specification is not elaborated belongs to prior art.
It should be appreciated that the above-mentioned description for preferred embodiment is more detailed, therefore can not be considered to the present invention
The restriction of scope of patent protection, one of ordinary skill in the art is wanting under the enlightenment of the present invention without departing from right of the present invention
Under seeking protected ambit, replacement can also be made or deformed, be each fallen within protection scope of the present invention, it is of the invention
Scope is claimed should be defined by claims.
Claims (3)
1. the milk tea solid beverage that a kind of ultra micro lectuce tea powder makes, it is characterised in that：Including ultra micro Ilex Latifolia Thunb tea powder, milk powder,
Soluble soybean polysaccharide；The ultra micro lectuce tea powder, quality of milk powder ratio are 1：1.0-6.0；The matter of the soluble soybean polysaccharide
Measure as the 0.6-4.8% of ultra micro lectuce tea powder and quality of milk powder sum.
2. a kind of method for preparing the milk tea solid beverage that ultra micro lectuce tea powder as claimed in claim 1 makes, its feature exists
In：Step is as follows：1）Using Ilex Latifolia Thunb as tea raw material, Jing after mechanical coarse crushing, under the conditions of -6 DEG C to 12 DEG C 0.5- is placed
Again the powder of 400-1600 mesh fineness is ground into airslide disintegrating mill crushing after 4.0 hours, is obtained ultra micro lectuce tea powder；
Add food-grade dry ice in crushing process, per double centner coarse crushing Ilex Latifolia Thunb 0.6-5.4 kilogram of food-grade dry ice is added；
2）Ultra micro lectuce tea powder, milk powder and water are taken, with 1：1.0-6.0：The mass ratio mixing of 25-180, mechanical agitation is mixed,
Obtain the mixed liquor 1 of lectuce tea powder and milk powder；
3）Add soluble soybean polysaccharide, mechanical agitation to mix in the mixed liquor 1 of step 2, obtain new mixed liquor 2；It is described
The quality of soluble soybean polysaccharide is the 0.6-4.8% of ultra micro lectuce tea powder and quality of milk powder sum；
4）The mixed liquor 2 that step 3 is obtained injects high pressure homogenizer carries out homogenization；The homogeneous mixed liquor concentration of acquisition is laggard
Row is spray-dried or freeze-drying, obtains final product.
3. preparation method as claimed in claim 3, it is characterised in that：Described 4）The processing pressure of mesohigh homogenizer is
10MPa-90MPa。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611189772.XA CN106615148A (en) | 2016-12-21 | 2016-12-21 | Milky tea solid beverage prepared from ultra-micro broadleaf holly leaf powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611189772.XA CN106615148A (en) | 2016-12-21 | 2016-12-21 | Milky tea solid beverage prepared from ultra-micro broadleaf holly leaf powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106615148A true CN106615148A (en) | 2017-05-10 |
Family
ID=58834418
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611189772.XA Pending CN106615148A (en) | 2016-12-21 | 2016-12-21 | Milky tea solid beverage prepared from ultra-micro broadleaf holly leaf powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106615148A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912566A (en) * | 2017-12-06 | 2018-04-17 | 芜湖市欣然食品有限公司 | A kind of processing method of edible super fine tea powder |
| CN109497230A (en) * | 2018-12-25 | 2019-03-22 | 代超 | A kind of New Tartary-buckwheat Tea |
| CN114747631A (en) * | 2022-05-24 | 2022-07-15 | 张家界诺康生态茶业有限公司 | Strawberry tea solid beverage and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248817A (en) * | 2008-03-28 | 2008-08-27 | 新希望乳业控股有限公司 | Milky tea powder and preparing method thereof |
| CN101642170A (en) * | 2009-07-17 | 2010-02-10 | 华南农业大学 | Method for pulverizing tea |
| CN103549015A (en) * | 2013-11-18 | 2014-02-05 | 北京三力源食品商贸有限公司 | Ugine sport nutrition milk tea powder and preparation method thereof |
| CN104095220A (en) * | 2013-04-11 | 2014-10-15 | 雅安硕博科技开发有限责任公司 | Instant tea paste |
| CN104413201A (en) * | 2013-08-27 | 2015-03-18 | 哈尔滨商业大学 | Natural and instant Fagopyrum tataricum milk tea and preparation method thereof |
-
2016
- 2016-12-21 CN CN201611189772.XA patent/CN106615148A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248817A (en) * | 2008-03-28 | 2008-08-27 | 新希望乳业控股有限公司 | Milky tea powder and preparing method thereof |
| CN101642170A (en) * | 2009-07-17 | 2010-02-10 | 华南农业大学 | Method for pulverizing tea |
| CN104095220A (en) * | 2013-04-11 | 2014-10-15 | 雅安硕博科技开发有限责任公司 | Instant tea paste |
| CN104413201A (en) * | 2013-08-27 | 2015-03-18 | 哈尔滨商业大学 | Natural and instant Fagopyrum tataricum milk tea and preparation method thereof |
| CN103549015A (en) * | 2013-11-18 | 2014-02-05 | 北京三力源食品商贸有限公司 | Ugine sport nutrition milk tea powder and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912566A (en) * | 2017-12-06 | 2018-04-17 | 芜湖市欣然食品有限公司 | A kind of processing method of edible super fine tea powder |
| CN109497230A (en) * | 2018-12-25 | 2019-03-22 | 代超 | A kind of New Tartary-buckwheat Tea |
| CN114747631A (en) * | 2022-05-24 | 2022-07-15 | 张家界诺康生态茶业有限公司 | Strawberry tea solid beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101453912B (en) | Steeped cocoa compositions and functional cocoa beverages made from them | |
| CN101073370B (en) | Blackthorn pear products and its production | |
| CN106665858A (en) | Green tea goat milk with function of reducing blood pressure and preparation method of green tea goat milk | |
| CN106615148A (en) | Milky tea solid beverage prepared from ultra-micro broadleaf holly leaf powder and preparation method thereof | |
| CN106720640A (en) | Milk tea solid beverage that a kind of utilization ultra micro white tea powder makes and preparation method thereof | |
| CN106689521A (en) | Fruit tea solid drink prepared from superfine white tea powder and preparation method of fruit tea solid drink | |
| CN104222332A (en) | Beauty-maintaining weight-losing health tea and preparation method thereof | |
| CN104621659A (en) | Preparation method of rose ultrafine powder | |
| CN101564182A (en) | Method for preparing cherry drink | |
| CN106665944A (en) | Milk tea solid beverage produced by utilizing ultra-micro Pu'er tea powder and preparation method thereof | |
| CN101991169B (en) | Instant wild jujube total nutrient fruit powder and production process thereof | |
| CN106689520A (en) | Milk tea solid beverage prepared from ultramicro green brick tea powder and preparation method thereof | |
| CN105941779A (en) | Combined drink of maca, milk and coffee and preparation method of combined drink | |
| CN106509239A (en) | Fruit tea solid drink manufactured by utilizing ultramicro dark brick tea powder and preparation method thereof | |
| KR101416691B1 (en) | Method for manufacturing red ginseng latte | |
| CN102613347A (en) | Gingko black tea and preparation method thereof | |
| CN106665993A (en) | Solid fruit tea beverage prepared from superfine broadleaf holly leaf powder and preparation method thereof | |
| CN104336215A (en) | Green tea powder, preparation method and application thereof | |
| CN106665945A (en) | Solid fruit tea drink made of ultramicro yellow tea powder and making method of solid fruit tea drink | |
| CN102204590B (en) | Dairy product with reducing pathogenic fire | |
| CN109315566A (en) | A kind of compound solid beverage and its production technology | |
| KR101884223B1 (en) | Coffee bead and manufacturing method thereof | |
| CN106615368A (en) | Solid milk tea beverage made of ultrafine yellow tea powder and method for preparing solid milk tea beverage | |
| CN106720639A (en) | Fruit tea solid beverage that a kind of utilization ultra micro Pu ' er tea powder makes and preparation method thereof | |
| CN104970177A (en) | Novel tea-containing frozen drink and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170510 |
|
| RJ01 | Rejection of invention patent application after publication |