CN107319049B - Red-core pitaya and carbonated konjak milk tea and preparation method thereof - Google Patents
Red-core pitaya and carbonated konjak milk tea and preparation method thereof Download PDFInfo
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- CN107319049B CN107319049B CN201710497730.0A CN201710497730A CN107319049B CN 107319049 B CN107319049 B CN 107319049B CN 201710497730 A CN201710497730 A CN 201710497730A CN 107319049 B CN107319049 B CN 107319049B
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Classifications
-
- 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
-
- 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
- A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
Abstract
The invention relates to the technical field of milk tea beverage processing, in particular to red-heart pitaya carbonic acid konjak milk tea and a preparation method thereof, and the red-heart pitaya carbonic acid konjak milk tea is mainly prepared from 20-30 parts of milk powder, 50-60 parts of condensed milk, 20-25 parts of konjak fine powder, 4-5 parts of calcium oxide, 80-100 parts of red-heart pitaya, 50-60 parts of water chestnut, 60-70 parts of lemon, 60-70 parts of orange, 80-100 parts of passion fruit, 5-6 parts of panax notoginseng, 2-3 parts of mint, 8-12 parts of honeysuckle, 8-12 parts of chrysanthemum, 9-10 parts of black tea, 20-25 parts of cheese powder, 1-2 parts of composite color fixative and the like through the steps of raw material treatment, color protection, blending, sterilization and the like. The milk tea has advantages of fragrant and mellow taste, chewy taste, moderate sour and sweet taste, rich fruit and milk flavor, and rich nutrition, and has health promotion functions of clearing heat and detoxicating, promoting fluid production to quench thirst, caring skin, promoting digestion, and improving human body immunity, and the preparation method is simple and easy.
Description
Technical Field
The invention relates to the technical field of milk tea beverage processing, and particularly relates to red-heart pitaya and konjac carbonate milk tea and a preparation method thereof.
Background
Konjak is a perennial herbaceous plant, and the main component of dry matter in tubers is konjak glucomannan, and in addition, the konjak glucomannan also contains protein, vitamins and mineral substances. Konjac glucomannan is an excellent dietary fiber, and is an ideal low-heat and low-fat substance. At present, the milk tea beverage in the market is less in addition of konjak gel particles.
The dragon fruit is sweet and delicious, is rich in mineral substances such as calcium, phosphorus, iron and the like, and has excellent dietotherapy effect on human health mainly because the dragon fruit contains plant albumin and anthocyanin which are few in common plants. The albumin in the dragon fruit is a stiff and colloidal substance, has the effect of detoxifying heavy metal poisoning, and has a protective effect on the stomach wall. The anthocyanin in red heart pitaya has the effects of resisting oxidation, free radicals and aging, and also has the effects of improving the prevention of brain cell degeneration and inhibiting dementia. Meanwhile, the pitaya also contains vitamins for whitening skin and rich water-soluble dietary fibers for losing weight, reducing blood sugar, moistening intestines and preventing colorectal cancer. The seeds of dragon fruit contain a large amount of unsaturated fatty acid and antioxidant substances, and also have a plurality of health care effects.
People's daily life can not leave food and beverage, and people's requirement to its taste and nutrition is also rising gradually, and food and beverage on the market has can not satisfy people's daily demand, and nutrition is high, and the flavor is good, and the tea drink that the taste is novel more and more receives consumers' favor. Along with the rapid development of the consumption demand of dairy products in China, the subdivision of the dairy product market is more and more obvious, the varieties of the dairy products are more and more day by day, and new products emerge endlessly. Wherein the milk tea beverage is popular and accepted by consumers. At present, the milk tea beverage deeply processed by the dragon fruit is few and few.
The existing milk tea is rarely in the form of carbonated beverage. The carbonic acid gas can promote blood circulation, and calcium, magnesium and trace elements contained in the bubble water can promote blood circulation, thereby helping people recover fatigue and blocking the absorption of saccharides and fat. When the carbonic acid gas is released from the body, a large amount of heat in the body can be taken away, so that the effect of heatstroke prevention and cooling can be well achieved when people drink bubble water in summer.
Disclosure of Invention
The invention aims to: aiming at the problems, the red-heart pitaya and carbonated konjak milk tea and the preparation method thereof are provided, the red-heart pitaya and carbonated konjak milk tea is unique in flavor, mellow and refreshing in taste, chewy, moderate in sour and sweet, strong in fruit flavor and milk flavor, high in nutritional value, capable of clearing heat and removing toxicity, promoting the production of body fluid to quench thirst, beautifying, aiding digestion, improving human immunity and other health-care functions, and simple and easy to implement.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the red-heart pitaya carbonated konjak milk tea is mainly prepared from the following raw materials in parts by weight: 20-30 parts of milk powder, 50-60 parts of condensed milk, 20-25 parts of konjak fine powder, 4-5 parts of calcium oxide, 80-100 parts of red-heart pitaya, 50-60 parts of water chestnut, 60-70 parts of lemon, 60-70 parts of orange, 80-100 parts of passion fruit, 5-6 parts of pseudo-ginseng, 2-3 parts of mint, 8-12 parts of honeysuckle, 8-12 parts of chrysanthemum, 20-30 parts of orange peel, 20-30 parts of lemon peel, 9-10 parts of black tea, 20-25 parts of cheese powder, 50-60 parts of honey, 10-20 parts of white granulated sugar and 1-2 parts of a composite color fixative.
Preferably, the feed is mainly prepared from the following raw materials in parts by weight: 25 parts of milk powder, 55 parts of condensed milk, 23 parts of konjac powder, 4.5 parts of calcium oxide, 90 parts of red-core pitaya, 55 parts of water chestnut, 65 parts of lemon, 65 parts of orange, 90 parts of passion fruit, 5.5 parts of pseudo-ginseng, 2.5 parts of mint, 10 parts of honeysuckle, 10 parts of chrysanthemum, 25 parts of orange peel, 25 parts of lemon peel, 9.5 parts of black tea, 23 parts of cheese powder, 55 parts of honey, 15 parts of white granulated sugar and 1.5 parts of composite color fixative.
Preferably, the composite color fixative comprises 0.7-1.0 part by weight of 4-hexyl resorcinol, 0.7-1.0 part by weight of sodium alginate, 1.0-1.2 parts by weight of distilled glycerin monostearate, 0.5-0.7 part by weight of β -cyclodextrin, 0.5-1.0 part by weight of ascorbic acid and 0.5-0.7 part by weight of citric acid.
Preferably, the composite color fixative comprises 0.85 weight part of 4-hexyl resorcinol, 0.85 weight part of sodium alginate, 1.1 weight part of distilled glycerin monostearate, 0.6 weight part of β -cyclodextrin, 0.7 weight part of ascorbic acid and 0.6 weight part of citric acid.
The preparation method of the red-heart pitaya carbonated konjak milk tea specifically comprises the following steps:
(1) weighing konjac powder, soaking in water at a ratio of 1:25-35, marking down scales after konjac powder particles sink due to water absorption, discarding supernatant, adding water again to the scales for water change, repeatedly changing water for 3-4 times, and soaking for 2-3 h;
(2) pouring calcium oxide into a container, adding water while stirring to dissolve the calcium oxide to prepare a calcium oxide solution, mixing the calcium oxide solution into the soaked konjac fine powder, uniformly stirring and mixing the calcium oxide solution, placing the mixture into a steamer, steaming the mixture for 25 to 35 minutes under the steam of 110 plus materials at 130 ℃, basically solidifying and forming the mixture, then placing the mixture into boiling water to boil for 15 to 25 minutes to obtain konjac gel blocks, cutting the konjac gel blocks into particles of 3mm multiplied by 3mm, then placing the particles into the boiling water to rinse, and fishing out the particles to obtain konjac gel particles for later use;
(3) making black tea into tea bags, placing into a pot, adding appropriate amount of water, milk powder, condensed milk, cheese powder, honey and white sugar, heating to boil, keeping constant temperature at 60-65 deg.C for 15-20min, and taking out the tea bags to obtain milk tea liquid;
(4) removing impurities from fresh Notoginseng radix, herba Menthae, flos Lonicerae and flos Chrysanthemi, cleaning, soaking in normal saline, rinsing with sterile water, draining off surface water, chopping, adding 6-8 times of water of Notoginseng radix, herba Menthae, flos Lonicerae and flos Chrysanthemi, extracting at 70-75 deg.C for 10-15min, filtering to remove residues to obtain plant extract;
(5) cleaning fresh lemon and orange, peeling, cutting into pieces, putting the lemon pulp and the orange pulp into a juicer to be juiced, and obtaining lemon and orange mixed juice; soaking lemon peel and orange peel in cola for 10-12 hr, and filtering to obtain soaking solution;
(6) washing fresh dragon fruit and water chestnut with flowing water, peeling, cutting into blocks, blanching dragon fruit pulp in water for 1-3min, adding composite color fixative for color protection for 25-35min, rinsing with flowing water for 4-5 times after color protection, pulping water chestnut pulp and water at a ratio of 1:15-20, pulping dragon fruit pulp and water at a ratio of 1:1, heating the pulp in a water bath at 70-80 deg.C for 7-12min, filtering with gauze when hot, centrifuging, filtering, cooling to obtain dragon fruit pulp and water chestnut juice respectively;
(7) selecting ripe passion fruit without diseases, insect pests and mechanical damage, separating peel and pulp with seeds of the passion fruit, adding the pulp with seeds into warm water with the weight 2-3 times of that of the pulp with seeds, uniformly stirring, removing seeds, and filtering to obtain passion fruit juice for later use;
(8) mixing the plant extract, lemon and orange mixed juice, soaking solution, water chestnut juice, dragon fruit juice and passion fruit juice, and homogenizing under high pressure for 2-3 times to obtain mixed juice;
(9) adding the konjac gel particles and the milk tea liquid into the mixed juice, slowly stirring uniformly to obtain a blended liquid, filling with carbon dioxide, sealing, and sterilizing in water bath at 80-90 ℃ for 15-20min to obtain the red-heart pitaya carbonic acid konjac milk tea.
Preferably, the mass fraction of the calcium oxide solution in the step (2) is 2.5-3.5%.
Preferably, the temperature for homogenization in step (8) is 60-70 ℃, and the pressure is 140-160 MPa.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
the milk tea has the beneficial effects of reducing blood sugar, reducing blood fat, reducing blood sugar, reducing blood fat, reducing blood sugar, reducing blood fat, reducing blood sugar, nourishing, reducing blood fat, reducing blood sugar, reducing blood fat, reducing blood fat, reducing blood fat, reducing blood sugar, reducing blood fat, reducing blood fat, reducing blood fat, nourishing, reducing blood fat, reducing blood fat, moistening, nourishing, moistening, reducing, moistening.
Detailed Description
The technical solutions of the present invention will be described clearly and completely below, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The red-heart pitaya carbonated konjak milk tea is mainly prepared from the following raw materials in parts by weight: 20 parts of milk powder, 50 parts of condensed milk, 20 parts of konjac powder, 4 parts of calcium oxide, 80 parts of red-heart pitaya, 50 parts of water chestnut, 60 parts of lemon, 60 parts of orange, 80 parts of passion fruit, 5 parts of pseudo-ginseng, 2 parts of mint, 8 parts of honeysuckle, 8 parts of chrysanthemum, 20 parts of orange peel, 20 parts of lemon peel, 9 parts of black tea, 20 parts of cheese powder, 50 parts of honey, 10 parts of white granulated sugar and 1 part of composite color fixative;
the composite color fixative comprises 0.7 weight part of 4-hexyl resorcinol, 0.7 weight part of sodium alginate, 1.0 weight part of distilled glycerin monostearate, 0.5 weight part of β -cyclodextrin, 0.5 weight part of ascorbic acid and 0.5 weight part of citric acid.
The preparation method of the red-heart pitaya carbonated konjak milk tea based on the mixture ratio comprises the following steps:
(1) weighing konjac powder, soaking in water at a ratio of 1:25, marking down scales after konjac powder particles sink due to water absorption, discarding supernatant, adding water again until the scales are changed, repeatedly changing water for 3 times, and soaking for 2 h;
(2) pouring calcium oxide into a container, adding water to dissolve while stirring to prepare a calcium oxide solution with the mass fraction of 2.5%, mixing the calcium oxide solution into the soaked konjac fine powder, uniformly stirring and mixing, placing the mixture into a steamer, steaming the mixture for 25min at 110 ℃ for 25min, basically solidifying and forming, then placing the mixture into boiling water to boil for 15min to obtain konjac gel blocks, cutting the konjac gel blocks into particles with the size of 3mm multiplied by 3mm, then placing the particles into the boiling water to rinse, and fishing out to obtain konjac gel particles for later use;
(3) making black tea into tea bags, placing into a pot, adding appropriate amount of water, milk powder, condensed milk, cheese powder, honey and white sugar, heating to boil, keeping the temperature at 60 deg.C for 15min, and taking out the tea bags to obtain milk tea liquid;
(4) removing impurities from fresh Notoginseng radix, herba Menthae, flos Lonicerae and flos Chrysanthemi, cleaning, soaking in normal saline, rinsing with sterile water, draining off surface water, chopping, adding 6 times of water of Notoginseng radix, herba Menthae, flos Lonicerae and flos Chrysanthemi, extracting at 70 deg.C for 10min, filtering to remove residue to obtain plant extract;
(5) cleaning fresh lemon and orange, peeling, cutting into pieces, putting the lemon pulp and the orange pulp into a juicer to be juiced, and obtaining lemon and orange mixed juice; soaking lemon peel and orange peel in cola for 10-h, and filtering to obtain soaking solution;
(6) fully washing fresh dragon fruits and water chestnuts with flowing water, peeling and cutting into blocks, putting dragon fruit pulp into water for blanching for 1min, adding a composite color retention agent for color retention for 25min, rinsing with flowing water for 4 times after color retention, pulping the water chestnut pulp and the water according to a ratio of 1:15, pulping the dragon fruit pulp and the water according to a ratio of 1:1, putting the pulp into a water bath at 70 ℃ for heating for 7min, filtering with gauze while hot, then performing centrifugal filtration, and cooling to obtain dragon fruit pulp juice and water chestnut juice respectively for later use;
(7) selecting ripe passion fruit without diseases, insect pests and mechanical damage, separating peel and pulp with seeds of the passion fruit, adding the pulp with seeds into warm water with 2 times of the weight of the pulp with seeds, uniformly stirring, removing seeds, and filtering to obtain passion fruit juice for later use;
(8) mixing the plant leaching solution, lemon and orange mixed juice, soaking solution, water chestnut juice, dragon fruit juice and passion fruit juice uniformly, and performing high-pressure homogenization at 60 ℃ and 140MPa for 2 times to obtain mixed juice for later use;
(9) adding the konjac gel particles and the milk tea liquid into the mixed juice, slowly stirring uniformly to obtain a blended liquid, filling with carbon dioxide, sealing, and sterilizing in water bath at 80 ℃ for 15min to obtain the red-heart pitaya carbonic acid konjac milk tea.
Example 2
The red-heart pitaya carbonated konjak milk tea is mainly prepared from the following raw materials in parts by weight: 25 parts of milk powder, 55 parts of condensed milk, 23 parts of konjac powder, 4.5 parts of calcium oxide, 90 parts of red-core pitaya, 55 parts of water chestnut, 65 parts of lemon, 65 parts of orange, 90 parts of passion fruit, 5.5 parts of pseudo-ginseng, 2.5 parts of mint, 10 parts of honeysuckle, 10 parts of chrysanthemum, 25 parts of orange peel, 25 parts of lemon peel, 9.5 parts of black tea, 23 parts of cheese powder, 55 parts of honey, 15 parts of white granulated sugar and 1.5 parts of composite color fixative;
the composite color fixative comprises 0.85 weight part of 4-hexyl resorcinol, 0.85 weight part of sodium alginate, 1.1 weight part of distilled glycerin monostearate, 0.6 weight part of β -cyclodextrin, 0.7 weight part of ascorbic acid and 0.6 weight part of citric acid.
The preparation method of the red-heart pitaya carbonated konjak milk tea based on the mixture ratio comprises the following steps:
(1) weighing konjac powder, soaking in water at a ratio of 1:30, marking down scales after konjac powder particles sink due to water absorption, discarding supernatant, adding water again to the scales, changing water, and repeatedly changing water for 4 times, soaking for 2.5h for later use;
(2) pouring calcium oxide into a container, adding water to dissolve while stirring to prepare a calcium oxide solution with the mass fraction of 3.0%, mixing the calcium oxide solution with the soaked konjac fine powder, uniformly stirring and mixing, placing the mixture into a steamer, steaming the mixture for 30min at 120 ℃ for steam, basically solidifying and forming, then placing the mixture into boiling water to boil for 20min to obtain konjac gel blocks, cutting the konjac gel blocks into particles with the size of 3mm multiplied by 3mm, then placing the particles into the boiling water to rinse, and fishing out to obtain konjac gel particles for later use;
(3) making black tea into tea bags, placing into a pot, adding appropriate amount of water, milk powder, condensed milk, cheese powder, honey and white granulated sugar, heating to boil, keeping the temperature at 63 deg.C for 17min, and taking out the tea bags to obtain milk tea liquid for use;
(4) removing impurities from fresh Notoginseng radix, herba Menthae, flos Lonicerae and flos Chrysanthemi, cleaning, soaking in normal saline, rinsing with sterile water, draining off surface water, chopping, adding water 7 times of the total weight of Notoginseng radix, herba Menthae, flos Lonicerae and flos Chrysanthemi, extracting at 73 deg.C for 13min, filtering to remove residue to obtain plant extract;
(5) cleaning fresh lemon and orange, peeling, cutting into pieces, putting the lemon pulp and the orange pulp into a juicer to be juiced, and obtaining lemon and orange mixed juice; soaking lemon peel and orange peel in cola for 11h, and filtering to obtain soaking solution for use;
(6) fully washing fresh dragon fruits and water chestnuts with flowing water, peeling and cutting into blocks, putting dragon fruit pulp into water for blanching for 2min, adding a composite color retention agent for color retention for 30min, rinsing with flowing water for 5 times after color retention, pulping the water chestnut pulp and the water according to a ratio of 1:17, pulping the dragon fruit pulp and the water according to a ratio of 1:1, putting the pulp into a water bath at 75 ℃ for heating for 9min, filtering with gauze while hot, then performing centrifugal filtration, and cooling to obtain dragon fruit pulp juice and water chestnut juice respectively for later use;
(7) selecting ripe passion fruit without diseases, insect pests and mechanical damage, separating peel and pulp with seeds of the passion fruit, adding the pulp with seeds into warm water with the weight 2.5 times of that of the pulp with seeds, uniformly stirring, removing seeds, and filtering to obtain passion fruit juice for later use;
(8) mixing the plant leaching solution, lemon and orange mixed juice, soaking solution, water chestnut juice, dragon fruit juice and passion fruit juice uniformly, and homogenizing at 65 deg.C and 150MPa for 3 times to obtain mixed juice;
(9) adding the konjac gel particles and the milk tea liquid into the mixed juice, slowly stirring uniformly to obtain a blended liquid, filling with carbon dioxide, sealing, and sterilizing in water bath at 85 ℃ for 17min to obtain the red-heart pitaya carbonic acid konjac milk tea.
Example 3
The red-heart pitaya carbonated konjak milk tea is mainly prepared from the following raw materials in parts by weight: 30 parts of milk powder, 60 parts of condensed milk, 25 parts of konjac powder, 5 parts of calcium oxide, 100 parts of red-heart pitaya, 60 parts of water chestnut, 70 parts of lemon, 70 parts of orange, 100 parts of passion fruit, 6 parts of pseudo-ginseng, 3 parts of mint, 12 parts of honeysuckle, 12 parts of chrysanthemum, 30 parts of orange peel, 30 parts of lemon peel, 10 parts of black tea, 25 parts of cheese powder, 60 parts of honey, 20 parts of white granulated sugar and 2 parts of composite color fixative;
the composite color fixative comprises 1.0 part by weight of 4-hexyl resorcinol, 1.0 part by weight of sodium alginate, 1.2 parts by weight of distilled glyceryl monostearate, 0.7 part by weight of β -cyclodextrin, 1.0 part by weight of ascorbic acid and 0.7 part by weight of citric acid.
The preparation method of the red-heart pitaya carbonated konjak milk tea based on the mixture ratio comprises the following steps:
(1) weighing konjac powder, soaking in water at a ratio of 1:35, marking down scales after konjac powder particles sink due to water absorption, discarding supernatant, adding water again until the scales are changed, repeatedly changing water for 4 times, and soaking for 3 h;
(2) pouring calcium oxide into a container, adding water to dissolve while stirring to prepare a calcium oxide solution with the mass fraction of 3.5%, mixing the calcium oxide solution with the soaked konjac fine powder, uniformly stirring and mixing, placing the mixture into a steamer, steaming for 35min at 130 ℃ for basically solidifying and forming, then placing the mixture into boiling water to boil for 25min to obtain konjac gel blocks, cutting the konjac gel blocks into particles with the size of 3mm multiplied by 3mm, then placing the particles into the boiling water to rinse, and fishing out to obtain konjac gel particles for later use;
(3) making black tea into tea bags, placing into a pot, adding appropriate amount of water, milk powder, condensed milk, cheese powder, honey and white sugar, heating to boil, keeping the temperature at 65 deg.C for 20min, and taking out the tea bags to obtain milk tea liquid;
(4) removing impurities from fresh Notoginseng radix, herba Menthae, flos Lonicerae and flos Chrysanthemi, cleaning, soaking in normal saline, rinsing with sterile water, draining off surface water, chopping, adding water 8 times of the total weight of Notoginseng radix, herba Menthae, flos Lonicerae and flos Chrysanthemi, extracting at 75 deg.C for 15min, filtering to remove residue to obtain plant extract;
(5) cleaning fresh lemon and orange, peeling, cutting into pieces, putting the lemon pulp and the orange pulp into a juicer to be juiced, and obtaining lemon and orange mixed juice; soaking lemon peel and orange peel in cola for 12h, and filtering to obtain soaking solution for use;
(6) fully washing fresh dragon fruits and water chestnuts with flowing water, peeling and cutting into blocks, putting dragon fruit pulp into water for blanching for 3min, adding a composite color retention agent for color retention for 35min, rinsing with flowing water for 5 times after color retention, pulping the water chestnut pulp and the water according to a ratio of 1:20, pulping the dragon fruit pulp and the water according to a ratio of 1:1, putting the pulp into a water bath at 80 ℃ for heating for 12min, filtering with gauze while hot, then performing centrifugal filtration, and cooling to obtain dragon fruit pulp juice and water chestnut juice respectively for later use;
(7) selecting ripe passion fruit without diseases, insect pests and mechanical damage, separating peel and pulp with seeds of the passion fruit, adding the pulp with seeds into warm water with the weight of 3 times of that of the pulp with seeds, uniformly stirring, removing seeds, and filtering to obtain passion fruit juice for later use;
(8) mixing the plant leaching solution, lemon and orange mixed juice, soaking solution, water chestnut juice, dragon fruit juice and passion fruit juice uniformly, and homogenizing at 70 deg.C and 160MPa for 3 times to obtain mixed juice;
(9) adding the konjac gel particles and the milk tea liquid into the mixed juice, slowly stirring uniformly to obtain a blended liquid, filling with carbon dioxide, sealing, and sterilizing in water bath at 90 ℃ for 20min to obtain the red-heart pitaya carbonic acid konjac milk tea.
The following comparative experiments are carried out, and the soluble solid content and the sensory evaluation test of the red-heart pitaya and konjac carbonate milk tea are carried out, wherein the results are shown in table 1:
comparative example 1: the raw materials of the red pitaya carbonated konjak milk tea comprise red pitaya, konjak fine powder, calcium oxide, milk powder, condensed milk, black tea and white granulated sugar, and the rest are the same as those in the embodiment 1 of the invention.
Comparative example 2: the raw materials of the red pitaya carbonated konjak milk tea comprise red pitaya, konjak fine powder, calcium oxide, milk powder, condensed milk, black tea, cheese powder, honey, white granulated sugar, ascorbic acid and citric acid, and the rest are the same as those in the embodiment 1 of the invention.
Comparative example 3. the raw materials of the red pitaya carbonated konjak milk tea are red pitaya, konjak fine powder, calcium oxide, water chestnut, lemon, orange peel, lemon peel, milk powder, condensed milk, black tea, cheese powder, honey, white granulated sugar, sodium alginate and β -cyclodextrin, and the rest are the same as those in example 1 of the present invention.
Comparative example 4: the raw materials of the red pitaya carbonated konjak milk tea comprise red pitaya, konjak fine powder, calcium oxide, passion fruit, pseudo-ginseng, mint, honeysuckle, chrysanthemum, milk powder, condensed milk, black tea, cheese powder, honey, 4-hexyl resorcinol and distilled glycerin monostearate, and the rest are the same as those in the embodiment 1 of the invention.
As can be seen from Table 1, the soluble solid content and sensory evaluation of the red-heart pitaya and konjac carbonate milk tea prepared in the comparative examples 1 to 4 are far inferior to those of the example 1, but compared with the comparative examples 1 to 5, the soluble solid content and sensory evaluation of the comparative examples 3 and 4 are better than those of the other examples, and the soluble solid content of the comparative example 4 is the highest. The soluble solid content and sensory evaluation of the red-heart pitaya carbonated konjak milk tea prepared in examples 1-3 are improved along with the increase of the raw material dosage. In conclusion, the red-heart pitaya and konjac carbonate milk tea is scientific and reasonable in raw material formula, high in soluble solid content, uniform in color quality, fragrant and mellow in taste, refreshing, chewy, moderate in sour and sweet, rich in fruit flavor and milk flavor, high in nutritional value, and has the health-care functions of clearing heat and removing toxicity, promoting the production of body fluid to quench thirst, maintaining beauty and keeping young, promoting digestion, improving human immunity and the like.
Table 1 soluble solid content and sensory evaluation of red-heart pitaya carbonated konjac milk tea
| Type (B) | Soluble solids content% | Sensory evaluation |
| Comparative example 1 | 15 | Dull color, turbidity, fruity and milky flavors, and poor mouthfeel |
| Comparative example 2 | 19 | Light color, fruity and milky flavors, and bad taste |
| Comparative example 3 | 35 | Light color, strong fruit and milk flavor, and sour and sweet taste |
| Comparative example 4 | 25 | Light color, fruit flavor and milk flavor, and fresh and sweet taste |
| Example 1 | 40 | Uniform color quality, mellow and refreshing taste, chewy feeling, moderate sweet and sour taste, and strong fruit and milk flavor |
| Example 2 | 45 | Uniform color quality, mellow and refreshing taste, chewy feeling, moderate sweet and sour taste, and strong fruit and milk flavor |
| Example 3 | 50 | Uniform color quality, mellow and refreshing taste, chewy feeling, moderate sweet and sour taste, and strong fruit and milk flavor |
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (6)
1. The pitaya and carbonic acid konjak milk tea is characterized by being mainly prepared from the following raw materials, by weight, 20-30 parts of milk powder, 50-60 parts of condensed milk, 20-25 parts of fine konjac powder, 4-5 parts of calcium oxide, 80-100 parts of pitaya, 50-60 parts of water chestnuts, 60-70 parts of lemons, 60-70 parts of oranges, 80-100 parts of passion fruits, 5-6 parts of pseudo-ginseng, 2-3 parts of mint, 8-12 parts of honeysuckle, 8-12 parts of chrysanthemum, 20-30 parts of orange peels, 20-30 parts of lemon peels, 9-10 parts of black tea, 20-25 parts of cheese powder, 50-60 parts of honey, 10-20 parts of white granulated sugar and 1-2 parts of a composite color fixative, wherein the composite color fixative comprises 0.7-1.0 part by weight of 4-hexylresorcinol, 0.7-1.0 part by weight of sodium alginate, 1.0-1.2 parts of distilled glyceryl monostearate, 0.5-0.7 part by weight of β -0.5 parts of cyclodextrin and 0.5-0.7 parts of ascorbic acid.
2. The red-heart pitaya carbonated konjak milk tea of claim 1 is mainly prepared from the following raw materials in parts by weight: 25 parts of milk powder, 55 parts of condensed milk, 23 parts of konjac powder, 4.5 parts of calcium oxide, 90 parts of red-core pitaya, 55 parts of water chestnut, 65 parts of lemon, 65 parts of orange, 90 parts of passion fruit, 5.5 parts of pseudo-ginseng, 2.5 parts of mint, 10 parts of honeysuckle, 10 parts of chrysanthemum, 25 parts of orange peel, 25 parts of lemon peel, 9.5 parts of black tea, 23 parts of cheese powder, 55 parts of honey, 15 parts of white granulated sugar and 1.5 parts of composite color fixative.
3. The red-heart pitaya and konjac carbonate milk tea as claimed in claim 1, wherein the composite color fixative comprises 0.85 weight part of 4-hexylresorcinol, 0.85 weight part of sodium alginate, 1.1 weight part of distilled glyceryl monostearate, 0.6 weight part of β -cyclodextrin, 0.7 weight part of ascorbic acid and 0.6 weight part of citric acid.
4. The preparation method of the red-heart pitaya and konjac carbonate milk tea as claimed in any one of claims 1 to 3, which is characterized by comprising the following steps:
(1) weighing konjac powder, soaking in water at a ratio of 1:25-35, marking down scales after konjac powder particles sink due to water absorption, discarding supernatant, adding water again to the scales for water change, repeatedly changing water for 3-4 times, and soaking for 2-3 h;
(2) pouring calcium oxide into a container, adding water while stirring to dissolve the calcium oxide to prepare a calcium oxide solution, mixing the calcium oxide solution into the soaked konjac fine powder, uniformly stirring and mixing the calcium oxide solution, placing the mixture into a steamer, steaming the mixture for 25 to 35 minutes under the steam of 110 plus materials at 130 ℃, basically solidifying and forming the mixture, then placing the mixture into boiling water to boil for 15 to 25 minutes to obtain konjac gel blocks, cutting the konjac gel blocks into particles of 3mm multiplied by 3mm, then placing the particles into the boiling water to rinse, and fishing out the particles to obtain konjac gel particles for later use;
(3) making black tea into tea bags, placing into a pot, adding appropriate amount of water, milk powder, condensed milk, cheese powder, honey and white sugar, heating to boil, keeping constant temperature at 60-65 deg.C for 15-20min, and taking out the tea bags to obtain milk tea liquid;
(4) removing impurities from fresh Notoginseng radix, herba Menthae, flos Lonicerae and flos Chrysanthemi, cleaning, soaking in normal saline, rinsing with sterile water, draining off surface water, chopping, adding 6-8 times of water of Notoginseng radix, herba Menthae, flos Lonicerae and flos Chrysanthemi, extracting at 70-75 deg.C for 10-15min, filtering to remove residues to obtain plant extract;
(5) cleaning fresh lemon and orange, peeling, cutting into pieces, putting the lemon pulp and the orange pulp into a juicer to be juiced, and obtaining lemon and orange mixed juice; soaking lemon peel and orange peel in cola for 10-12 hr, and filtering to obtain soaking solution;
(6) washing fresh dragon fruit and water chestnut with flowing water, peeling, cutting into blocks, blanching dragon fruit pulp in water for 1-3min, adding composite color fixative for color protection for 25-35min, rinsing with flowing water for 4-5 times after color protection, pulping water chestnut pulp and water at a ratio of 1:15-20, pulping dragon fruit pulp and water at a ratio of 1:1, heating the pulp in a water bath at 70-80 deg.C for 7-12min, filtering with gauze when hot, centrifuging, filtering, cooling to obtain dragon fruit pulp and water chestnut juice respectively;
(7) selecting ripe passion fruit without diseases, insect pests and mechanical damage, separating peel and pulp with seeds of the passion fruit, adding the pulp with seeds into warm water with the weight 2-3 times of that of the pulp with seeds, uniformly stirring, removing seeds, and filtering to obtain passion fruit juice for later use;
(8) mixing the plant extract, lemon and orange mixed juice, soaking solution, water chestnut juice, dragon fruit juice and passion fruit juice, and homogenizing under high pressure for 2-3 times to obtain mixed juice;
(9) adding the konjac gel particles and the milk tea liquid into the mixed juice, slowly stirring uniformly to obtain a blended liquid, filling with carbon dioxide, sealing, and sterilizing in water bath at 80-90 ℃ for 15-20min to obtain the red-heart pitaya carbonic acid konjac milk tea.
5. The preparation method of the red-heart pitaya carbonated konjak milk tea of claim 4, which is characterized by comprising the following steps of: the mass fraction of the calcium oxide solution in the step (2) is 2.5-3.5%.
6. The preparation method of the red-heart pitaya carbonated konjak milk tea of claim 4, which is characterized by comprising the following steps of: the temperature of the homogenization in the step (8) is 60-70 ℃, and the pressure is 140-160 MPa.
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| CN1138418A (en) * | 1995-06-20 | 1996-12-25 | 张珩 | Mushroom tea with milk beverage and its prepn. tech. |
| CN104188002A (en) * | 2014-08-29 | 2014-12-10 | 吴金霞 | Rosa laevigata and konjak composite juice and preparation method thereof |
| CN104855621A (en) * | 2015-05-21 | 2015-08-26 | 安徽一杯茶电子商务有限公司 | Peach blossom tea with condensed milk and honey |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1138418A (en) * | 1995-06-20 | 1996-12-25 | 张珩 | Mushroom tea with milk beverage and its prepn. tech. |
| CN104188002A (en) * | 2014-08-29 | 2014-12-10 | 吴金霞 | Rosa laevigata and konjak composite juice and preparation method thereof |
| CN104855621A (en) * | 2015-05-21 | 2015-08-26 | 安徽一杯茶电子商务有限公司 | Peach blossom tea with condensed milk and honey |
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