CN106754105A - A kind of milk tea wine and preparation method thereof - Google Patents
A kind of milk tea wine and preparation method thereof Download PDFInfo
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- CN106754105A CN106754105A CN201510803897.6A CN201510803897A CN106754105A CN 106754105 A CN106754105 A CN 106754105A CN 201510803897 A CN201510803897 A CN 201510803897A CN 106754105 A CN106754105 A CN 106754105A
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Abstract
The present invention is a kind of milk tea wine and preparation method thereof.The mass percent of each component is in its composition of raw materials, tealeaves 0.1-20%, cream 0.1-40%, base liquor 3-40%, water 20-90%, emulsifying agent 0. 1-10%, auxiliary material 0-40%.By soaking, being filtrated to get the chi of tea 7, tea water system is obtained during emulsifying agent and the auxiliary material in addition to essence, pigment are put into tea；Cream is put into tea water system fully to mix；Wine base is put into tea, cream system again fully to mix；Delicious tasty and refreshing milk tea Wine is obtained after high-pressure homogeneous, sterilizing.Present invention incorporates traditional ligueur mouthfeel it is good, be adapted to most of crowds and consume the characteristics of, the healthcare function of composition the effects such as intrinsic Tea Polyphenols, tea polysaccharide, theanine in tealeaves is combined again.The present invention is raw material using tea, includes the natural pigments such as theabrownin, thearubigin, theaflavin and tea perfume, assigns the different color of milk tea wine and fragrance.
Description
Technical field
The present invention relates to food technology field, specifically a kind of milk tea wine and preparation method thereof.
Background technology
Cream wine is also called ligueur, it is a kind of Irish traditional beverage among the people in area, because amount of alcohol is relatively low, there is special cream fragrance, delicate mouthfeel is soft, in addition to adult male population drinks, also relatively adapt to be drunk with women and children, therefore it is popular with consumers again in Irish area, due to the flavour and moderate concentration of alcohol of dilute cream, overcome the strong excitatory and too low shortcoming of beer concentration of alcohol of traditional liquor.Therefore it has good Jian hairs prospect in China.
Placed for a long time due to the product or influenceed that the phenomenon that fat floating, protein denaturation, precipitation, shelf-life are short occurs by extraneous factor.Therefore, its stability into the important topic of technical study is improved.BP（GB No. 2084185A.) disclose sodium citrate/sylvite and can improve the stability of cream wine.Also there is research that the stability of cream wine is improved by hydrophilic colloid（The red hydrophilic colloids in poplar sea are to spirituosity 0/W (oil-in-waters）The big journal 2002 of influence Wuxi light industry of emulsion stability)
Although Cream Liqueurs mouthfeel is good, alcoholic strength is not high, it is adapted to most of crowds to drink, but due to wherein containing fatty and more carbohydrate, cause energy very high, for hyperglycaemia, high fat of blood, hypertensive patient, and expect that the crowd of Jian Fei Shou bodies forms larger consumption obstacle, this is also the major obstacle that it faces in marketing.
The content of the invention
The purpose of the present invention is directed to Cream Liqueurs because the intake energy health risk that may trigger high, there is provided in prepared by a kind of use tea or tea extraction and cream, low milk tea wine and its preparation method.
In the present invention, by Department of Science and Technology's national science and technology supporting plan《Yunnan specialty tea industry key technology is demonstrated》Pu'er tea deep processed product exploitation in project（2007BAD58B03) seminar obtains spirit premix from edible alcohol or grain wine and suitable flavoring essence；By soaking, being filtrated to get tea, or tea extract is dissolved in water obtains tea；Citrate and casein sodium are substantially soluble in tea；Cream is put into tea water system fully to mix；Spirit premix is put into tea, cream system again fully to mix；Delicious tasty and refreshing milk tea Wine is obtained after high-pressure homogeneous, sterilizing.
Concrete technical scheme is：The mass percent of each component is in milk tea wine formula, the 1-20% of tealeaves 0., cream 0. 1-40 %, base liquor 3-40 %, water 20-90 %, emulsifying agent 0. 1-10 %, auxiliary material 0-40 %.
Wherein, tealeaves Bian Pu'er teas, black tea, green tea, in black tea one or more, cream Bian whipping creams, dilute cream, solid cream, in dual cream one or more, base liquor Bian edible alcohols, barley broo, liquor made from sorghum, corn wine, in rice wine one or more, emulsifying agent Bian monoglycerides, caseinate, glucosides ester, in lecithin one or more, auxiliary material is monose, disaccharide, oligosaccharide, soluble polysaccharide, soluble protein, carragheen, trehalose, agar, sugar alcohol, citrate, tartrate, protein sugar, vitamin, different Vc sodium, sweetener, flavoring essence, food coloring, one or more in food antiseptics.
According to above-mentioned formula, the preparation process of tea fermented milk is as follows：
(1) hot-water soak tealeaves is used, filtering, cooling obtain tea, or tea powder, tea extraction are dissolved in into water, obtain tea.
(2) during emulsifying agent and the auxiliary material in addition to essence, pigment put into tea, stir or be allowed to fully molten by colloid mill
Solve tea water system.
(3) in cream input tea water system, stir or be allowed to fully emulsified by colloid mill, obtain tea cream emulsification system premix.
(4) in flavoring essence, food coloring input base liquor material, fully dissolving obtains alcohol system.
(5) by step（3) and（4) tea-cream emulsification system premix and alcohol system for preparing are slowly mixed together while stirring.
(6) said mixture is circulated into homogeneous under 3. 5-34MPa pressure, is sterilized, obtain milk tea wine.
Milk tea wine product prepared by formula that the present invention is provided, technique combines that traditional Cream Liqueurs mouthfeel is good, be adapted to most of crowds the characteristics of consume, the healthcare function such as the reducing blood lipid of composition, hypotensive, hypoglycemic, toxin expelling defaecation and fat-reducing the effects such as intrinsic Tea Polyphenols, tea polysaccharide, theanine in tealeaves is combined again.In addition, the present invention is raw material using tea, includes the natural pigments such as theabrownin, thearubigin, theaflavin and tea perfume, assigns the different color of milk tea wine and fragrance, partial pigment, essence that traditional cream wine can be replaced to use, it is to avoid some non-natural pigment, the potential health threat of essence.
Specific embodiment
Embodiment 1：
Formula：According to mass percent, puerh tea 20%, dual cream 15%, edible alcohol（70 degree of v/ v) 25%, the water 36%, (monoglyceride of emulsifying agent 2%）, (the Aspartame of auxiliary material 2%）
Preparation process：(1), with 90 degrees Celsius of hot-water soak Pu'er teas 20 minutes, it is filtered to remove puerh tea leaves, cooling and obtains tea；(2) during emulsifying agent and auxiliary material put into tea, stirring is allowed to fully dissolve to obtain tea water system；(3) cream input tea water system, stirring, then cross colloid mill, are allowed to fully emulsified, obtain tea-cream emulsification system premix；(4) edible alcohol raw material is prepared；(5) by step（3) and（4) tea-cream emulsification system premix and edible alcohol for preparing are slowly mixed together while stirring；(6) said mixture is circulated into homogeneous twice under 31MPa pressure, is sterilized, obtain milk tea wine.
Embodiment 2
Formula：According to mass percent, black tea 15%, dilute cream 15%, liquor made from sorghum（60 degree of v/v) 3%, the water 65%, (lecithin of emulsifying agent 1%）, auxiliary material (honey element）.
Preparation process：(1), with 90 degrees Celsius of hot-water soak black tea 20 minutes, it is filtered to remove tealeaves, cooling and obtains tea；In () emulsifying agent and auxiliary material input tea, stirring is allowed to fully dissolve to obtain tea water system；(3) cream input tea water system, stirring, then cross colloid mill, are allowed to be sufficiently emulsified, and obtain tea-cream emulsification system premix；(4) sorghum liquor raw material is prepared；(5) by step（3) and（4) tea-cream emulsification system premix and liquor made from sorghum for preparing are slowly mixed together while stirring；(6) said mixture is circulated into homogeneous twice under 24MPa pressure, is sterilized, obtain milk tea wine.
Embodiment 3
Formula：According to mass percent, black tea（Fu-brick tea）10%, whipping cream 0. 1%, corn wine（50 degree of v/ v) 15%, water 50%, (the glucosides ester of emulsifying agent 0. 1%）, auxiliary material 24.8% (white granulated sugar 10%, glucose 11%, D-sorbite 2.8%, xylo-oligosaccharide 1%).
Preparation process：(1) with 90 degrees Celsius of hot-water soak Fu-brick teas 20 minutes, tealeaves, cooling are filtered to remove and obtain tea；（2) during emulsifying agent and auxiliary material put into tea, cross colloid mill and be allowed to fully dissolve to obtain tea water system；(3) cream input tea water system, stirring is allowed to be sufficiently emulsified, and obtains tea-cream emulsification system premix；(4) corn liquor raw material is prepared；(5) by step（3) and（4) tea-cream emulsification system premix and corn wine for preparing are slowly mixed together while stirring;(6) said mixture is circulated into homogeneous three times under 3. 5MPa pressure, is sterilized, obtain milk tea wine.
Claims (9)
1. a kind of milk tea wine, it is characterised in that the mass percent of each component is in composition of raw materials, tealeaves 0.1-20%, cream 0. 1-40 %, base liquor 3-40 %, water 20-90 %, emulsifying agent 0. 1-10 %, auxiliary material 0-40 %.
2. milk tea wine according to claim 1, it is characterised in that tealeaves is one or more in Pu'er tea, black tea, green tea, black tea.
3. milk tea wine according to claim 1, it is characterised in that cream is one or more in whipping cream, dilute cream, solid cream, dual cream.
4. milk tea wine according to claim 1, it is characterised in that base liquor is one or more in edible alcohol, barley broo, liquor made from sorghum, corn wine, rice wine.
5. milk tea wine according to claim 1, it is characterised in that emulsifying agent is one or more in monoglyceride, caseinate, glucosides ester, lecithin.
6. milk tea wine according to claim 1, it is characterised in that auxiliary material is one or more in monosaccharide and disaccharide, oligosaccharide, soluble polysaccharide, soluble protein, carragheen, trehalose, agar, sugar alcohol, citrate, tartrate, protein sugar, vitamin, different Vc sodium, sweetener, flavoring essence, food coloring, food antiseptics.
7. the preparation method of the described milk tea wine of claim 1, it is characterised in that prepare according to the following steps：
Hot-water soak tealeaves is used, filtering, cooling obtain tea, or tea powder, tea extraction are dissolved in into water, obtain tea.
8. by emulsifying agent and in addition to essence, pigment auxiliary material input tea in, stirring or be allowed to fully dissolve to obtain tea water system by colloid mill；
Cream puts into tea water system, stirs or is allowed to fully emulsified by colloid mill, obtains tea-cream emulsification system premix；
In flavoring essence, food coloring input base liquor material, fully dissolving obtains alcohol system；
By step（3) and（4) tea-cream emulsification system premix and alcohol system for preparing are slowly mixed together while stirring.
9. said mixture is circulated into homogeneous under 3. 5-34MPa pressure, sterilized, obtain milk tea wine.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510803897.6A CN106754105A (en) | 2015-11-20 | 2015-11-20 | A kind of milk tea wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510803897.6A CN106754105A (en) | 2015-11-20 | 2015-11-20 | A kind of milk tea wine and preparation method thereof |
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| CN106754105A true CN106754105A (en) | 2017-05-31 |
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| CN201510803897.6A Pending CN106754105A (en) | 2015-11-20 | 2015-11-20 | A kind of milk tea wine and preparation method thereof |
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Application publication date: 20170531 |