CN107183240A - A kind of preparation method of the general teabag drink of milk orange red mandarin orange - Google Patents
A kind of preparation method of the general teabag drink of milk orange red mandarin orange Download PDFInfo
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- CN107183240A CN107183240A CN201610146892.5A CN201610146892A CN107183240A CN 107183240 A CN107183240 A CN 107183240A CN 201610146892 A CN201610146892 A CN 201610146892A CN 107183240 A CN107183240 A CN 107183240A
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- milk
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- orange red
- teabag drink
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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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- Food Science & Technology (AREA)
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- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of preparation method of the general teabag drink of milk orange red mandarin orange, comprise the following steps：The general tea of mandarin orange be put into coolant-temperature gage be it is vexed in 92 95 degree of water steep 15 minutes, then every tealeaves and filter out Aqua Folium Camelliae sinensis, ice cube added into the Aqua Folium Camelliae sinensis；130g cheese and 200g milk are put into mixer and stirred to abundant dissolving；200g cream, 10g salt, 5g sugar, 80g condensed milks and 8g cake mixs are put into egg frothing machine and dismissed；The cheese and mixed milk liquor body that are stirred are added in egg frothing machine, continue to dismiss, makes dismissed liquid formation milk orange red liquid；The general tea of 250mL mandarin oranges is taken to be added in the 50g syrup cooked, the ice cube for then putting one spoonful of 280g is entered, and is then mixed, stirring is all poured into cup after finishing, and is eventually adding milk orange red liquid, is sprinkled appropriate dried orange peel broken.The general teabag drink of milk orange red mandarin orange that the preparation method of the general teabag drink of milk orange red mandarin orange of the present invention is produced, its rich in taste, and also outward appearance uniqueness has new meaning, is a kind of health, the teabag drink of the consumption fashion of rejuvenation.
Description
Technical field
The invention belongs to the manufacture technology field of drink, it is related to a kind of preparation method of the general teabag drink of milk orange red mandarin orange.
Background technology
It with puerh tea leaves and dried orange peel is a plant tea that raw material is made that the general tea of mandarin orange, which is,.At present, the general tea of domestic mandarin orange is usually with list
Class of sampling tea brews what is drunk for tea, or makes the original-pack sales of tea of the whole box of gift wrap, has been both tea, has been gift again, most important
Or healthy food.Dried orange peel is one of Guangdong Triratna, is drunk together with it and tea, can be with pleasant strengthening the spleen and stomach.It is but existing
In market, universal Consumer groups are aged persons, and most domestic young consumers were all not in contact with the general tea of mandarin orange, and cognition is not
Where the glamour of mandarin orange general tea, therefore the colony received is extensive not enough, and its reason has at 2 points：1st, the general tea single bubble water of existing mandarin orange
Drink method, drink mouthfeel relatively simple；2nd, tea product are relatively traditional, and vision and prevalence are drunk method, mouthfeel and all not enough innovated.
Therefore, a kind of necessary preparation method of the general teabag drink of milk orange red mandarin orange of design, the milk orange red made using the preparation method
The general teabag drink of mandarin orange, its rich in taste, outward appearance uniqueness has new meaning, is the health teabag drink for meeting modern trend.
The content of the invention
It is an object of the invention to provide a kind of preparation method of the general teabag drink of milk orange red mandarin orange, the milk orange red made using the preparation method
The general teabag drink of mandarin orange, its rich in taste, outward appearance uniqueness has new meaning.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：A kind of preparation method of the general teabag drink of milk orange red mandarin orange,
Comprise the following steps：
A. it is water is boiled, when coolant-temperature gage is spent for 92-95, the general tea of mandarin orange is placed in water, it is vexed bubble 15 minutes, the time arrive after every tea
Leaf, filters out Aqua Folium Camelliae sinensis, and ice cube is added into the Aqua Folium Camelliae sinensis and is stirred, the general tea of mandarin orange is formed；
B. 130g cheese and 200g milk are put into mixer and stirred to abundant dissolving；
C. 200g cream, 10g salt, 5g sugar, 80g condensed milks and 8g cake mixs are put into egg frothing machine and dismissed；
D. the cheese and mixed milk liquor body that are stirred in the step B are added in the egg frothing machine of the step C, after
It is continuous to be dismissed with the egg frothing machine, make dismissed liquid formation milk orange red liquid, and until the milk orange red liquid to smooth, lifts and is in
Linear flow shape state；
E. the general tea of 250mL mandarin oranges in the step A is taken, is added in the 50g syrup cooked, then puts one spoonful of 280g's
Ice cube is entered, and is then mixed, and stirring is all poured into cup after finishing, and is eventually adding the milk orange red made in the step D
Liquid, sprinkles that appropriate dried orange peel is broken on the milk orange red liquid surface, and now the general teabag drink of milk orange red mandarin orange is made.
Further, the egg frothing machine in the step C keeps being dismissed horizontal by 45 degree.
Further, the syrup in the step E is brown sugar in pieces water or sugar candy water.
Further, the weight of the milk orange red liquid made added in the step E is 70g.
Further, the broken weight of the dried orange peel that is sprinkled in the step E is 5g.
Beneficial effect of the present invention：The general teabag drink of milk orange red mandarin orange produced using the preparation method of the general teabag drink of milk orange red mandarin orange of the present invention,
Compared with the general tea tea of traditional mandarin orange, its rich in taste, the milk orange red that every mouthful of drinking person can drink out as fresh milk is combined with the general tea of mandarin orange
Taste, and outward appearance uniqueness have new meaning, be it is a kind of health, the teabag drink of the consumption fashion of rejuvenation.
Embodiment
The technical scheme in the embodiment of the present invention is clearly and completely described below, it is clear that described embodiment is only
It is a part of embodiment of the invention, rather than whole embodiments.Based on the embodiment in the present invention, ordinary skill people
The every other embodiment that member is obtained under the premise of creative work is not made, belongs to the scope of protection of the invention.
A kind of preparation method of general teabag drink of milk orange red mandarin orange of the present embodiment, comprises the following steps：
The first step：Water is boiled, when coolant-temperature gage is spent for 92-95, the general tea of mandarin orange is placed in water, vexed bubble 15 minutes, the time arrives
Afterwards every tealeaves, Aqua Folium Camelliae sinensis are filtered out, ice cube is added into the Aqua Folium Camelliae sinensis and stirs to form the general tea of mandarin orange.Wherein, the general tea of mandarin orange
Optimal use time is 4 hours in, and tea can be with a little puckery after 4 hours；And the water temperature of the brewed general tea of mandarin orange is designed as 92-95
The reason for be：Not enough, tea flavour can not give full play to fragrant pure temperature if water temperature is less than 92 degree；If water temperature over-high, it is easy to broken
The original flavor of bad tealeaves, causes bitter taste to come out.
Second step：130g cheese and 200g milk are put into mixer and stirred to abundant dissolving, cheese and milk mixing is formed
Liquid.
3rd step：200g cream, 10g salt, 5g sugar, 80g condensed milks and 8g cake mixs are put into egg frothing machine and dismissed,
With middling speed and also keep egg frothing machine with the horizontal 45 degree not sticky end dismissed.
4th step：The cheese and mixed milk liquor body that are stirred are added in egg frothing machine, continuation is beaten with the egg frothing machine
Hair, makes dismissed liquid formation milk orange red liquid, and until the milk orange red liquid lifts linearly stream shape state to smooth；
5th step：The general tea of 250mL mandarin oranges is taken, is added in the 50g brown sugar in pieces water cooked or sugar candy water, then puts one
Spoon 280g ice cube is entered, and is then mixed, and stirring is all poured into after finishing in snow gram cup, is eventually adding in step 4 and is made
Good milk orange red liquid 70g, sprinkles that 5g dried orange peels are broken on the milk orange red liquid surface, and now the general teabag drink of milk orange red mandarin orange is made.
Milk oil treatment process before being dismissed in preferred design, the 3rd step is：
(1) cream is put in 2 DEG C of -7 DEG C of refrigerators and refrigerated more than 24 to 48 hours, held after taking out to be put into after complete thaw
In cup；
(2) gently shake up after the cream in containing cup, cream is poured into a mixing bowl, now liquid milk oil temperature requirement is at 7 DEG C
- 10 DEG C, the amount for pouring into a mixing bowl is the 10%-25% of a mixing bowl capacity, and wherein the temperature of cream is higher than 10 DEG C or less than 7 DEG C all
Milk oil quality after the stability of cream can be influenceed and dismissed, and the amount for pouring into the cream of a mixing bowl cannot be below the 10% of cylinder volume,
The 25% of cylinder internal volume can not be higher than, the quality of cream otherwise can be influenceed；
(3) dismissed with middling speed or high speed (160-260 revs/min), until cream gloss disappears, soft peak occurs.
Adopting the benefit of the cream before processing is dismissed in such a way is：Ensure the milk orange red of the general teabag drink of milk orange red mandarin orange and the mandarin orange made
The hierarchy of layer good visual effect of general tea, and can accomplish when drinking milk orange red mandarin orange general teabag drink, first is to drink milk orange red,
Second mouthful is milk orange red being combined with the general tea of mandarin orange, then milk orange red and the general tea of mandarin orange can be mixed to form the general fresh milk tea of mandarin orange
Drink, mouthfeel is drunk so as to be lifted.
To sum up, the general teabag drink of milk orange red mandarin orange produced using the preparation method of the general teabag drink of milk orange red mandarin orange of the present invention, with traditional mandarin orange
General tea tea is compared, its rich in taste, and every mouthful of drinking person can drink out the taste that the milk orange red as fresh milk is combined with the general tea of mandarin orange, and
It is a kind of health, the teabag drink of the consumption fashion of rejuvenation and outward appearance uniqueness has new meaning.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all spiritual and originals in the present invention
Within then, any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (5)
1. a kind of preparation method of the general teabag drink of milk orange red mandarin orange, it is characterised in that comprise the following steps：
A. it is water is boiled, when coolant-temperature gage is spent for 92-95, the general tea of mandarin orange is placed in water, it is vexed bubble 15 minutes, the time arrive after every tea
Leaf, filters out Aqua Folium Camelliae sinensis, and ice cube is added into the Aqua Folium Camelliae sinensis and is stirred, the general tea of mandarin orange is formed；
B. 130g cheese and 200g milk are put into mixer and stirred to abundant dissolving；
C. 200g cream, 10g salt, 5g sugar, 80g condensed milks and 8g cake mixs are put into egg frothing machine and dismissed；
D. the cheese and mixed milk liquor body that are stirred in the step B are added in the egg frothing machine of the step C, after
It is continuous to be dismissed with the egg frothing machine, make dismissed liquid formation milk orange red liquid, and until the milk orange red liquid to smooth, lifts and is in
Linear flow shape state；
E. the general tea of 250mL mandarin oranges in the step A is taken, is added in the 50g syrup cooked, then puts one spoonful of 280g's
Ice cube is entered, and is then mixed, and stirring is all poured into cup after finishing, and is eventually adding the milk orange red made in the step D
Liquid, sprinkles that appropriate dried orange peel is broken on the milk orange red liquid surface, and now the general teabag drink of milk orange red mandarin orange is made.
2. a kind of preparation method of general teabag drink of milk orange red mandarin orange according to claim 1, it is characterised in that the step C
In egg frothing machine keep dismissed horizontal by 45 degree.
3. a kind of preparation method of general teabag drink of milk orange red mandarin orange according to claim 1, it is characterised in that the step E
In syrup be brown sugar in pieces water or sugar candy water.
4. a kind of preparation method of general teabag drink of milk orange red mandarin orange according to claim 1, it is characterised in that the step E
The weight of the milk orange red liquid made of middle addition is 70g.
5. a kind of preparation method of general teabag drink of milk orange red mandarin orange according to claim 1, it is characterised in that the step E
In the broken weight of the dried orange peel that sprinkles be 5g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610146892.5A CN107183240A (en) | 2016-03-14 | 2016-03-14 | A kind of preparation method of the general teabag drink of milk orange red mandarin orange |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610146892.5A CN107183240A (en) | 2016-03-14 | 2016-03-14 | A kind of preparation method of the general teabag drink of milk orange red mandarin orange |
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| Publication Number | Publication Date |
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| CN107183240A true CN107183240A (en) | 2017-09-22 |
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| CN201610146892.5A Pending CN107183240A (en) | 2016-03-14 | 2016-03-14 | A kind of preparation method of the general teabag drink of milk orange red mandarin orange |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112568292A (en) * | 2019-09-27 | 2021-03-30 | 内蒙古伊利实业集团股份有限公司 | Cheese milk cover slurry capable of being directly whipped after being stored at normal temperature and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101213996A (en) * | 2007-12-28 | 2008-07-09 | 内蒙古伊利实业集团股份有限公司 | Pu'er milky tea powder and preparation thereof |
| CN102308883A (en) * | 2010-06-30 | 2012-01-11 | 宝锐德食品(江苏)有限公司 | Fruit juice gingko milk tea powder and preparation method thereof |
| CN102669276A (en) * | 2012-02-13 | 2012-09-19 | 内蒙古泰利达乳业有限公司 | Preparation processes of puer tea and panicum miliaceum L milk tea and panicum miliaceum L powder |
-
2016
- 2016-03-14 CN CN201610146892.5A patent/CN107183240A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101213996A (en) * | 2007-12-28 | 2008-07-09 | 内蒙古伊利实业集团股份有限公司 | Pu'er milky tea powder and preparation thereof |
| CN102308883A (en) * | 2010-06-30 | 2012-01-11 | 宝锐德食品(江苏)有限公司 | Fruit juice gingko milk tea powder and preparation method thereof |
| CN102669276A (en) * | 2012-02-13 | 2012-09-19 | 内蒙古泰利达乳业有限公司 | Preparation processes of puer tea and panicum miliaceum L milk tea and panicum miliaceum L powder |
Non-Patent Citations (1)
| Title |
|---|
| 百度百科: "奶盖抹茶", 《HTTPS://BAIKE.BAIDU.COM/HISTORY/奶盖抹茶/17175747/75998810》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112568292A (en) * | 2019-09-27 | 2021-03-30 | 内蒙古伊利实业集团股份有限公司 | Cheese milk cover slurry capable of being directly whipped after being stored at normal temperature and preparation method thereof |
| CN112568292B (en) * | 2019-09-27 | 2023-03-21 | 内蒙古伊利实业集团股份有限公司 | Cheese milk cover slurry capable of being directly whipped after being stored at normal temperature and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170922 |
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| RJ01 | Rejection of invention patent application after publication |