CN108077486A - A kind of milk tea production method - Google Patents
A kind of milk tea production method Download PDFInfo
- Publication number
- CN108077486A CN108077486A CN201711460876.4A CN201711460876A CN108077486A CN 108077486 A CN108077486 A CN 108077486A CN 201711460876 A CN201711460876 A CN 201711460876A CN 108077486 A CN108077486 A CN 108077486A
- Authority
- CN
- China
- Prior art keywords
- tea
- black
- weight
- milk
- parts
- 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
- 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
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
Abstract
The invention discloses a kind of milk tea production method, including：Step 1, the tealeaves for 80~120 parts by weight of stocking up and 100 DEG C of drinking water of 4800~5200 parts by weight mix tealeaves and drinking water and process 13~17 minutes to obtain processing tea；Step 2, the tea in the processing tea cooked is filtered out, add in the milk powder of 580~620 parts by weight and be stirred to uniform, then static cooling 28~32 minutes is to obtain semi-finished product；Step 3, mixed by the ice cube of the semi-finished product of 280~320 parts by weight, the lemon flavor syrup of 53~57 parts by weight and 280~320 parts by weight, after snow gram, add in well-done sweet potato circle and obtain milk tea.It has the following advantages that：Taste, smell, the fragrance of milk tea obtained all reach optimal.
Description
Technical field
Production method more particularly to a kind of milk tea production method the present invention relates to a kind of beverage.
Background technology
Existing milk tea production method, such as CN102405978A, a kind of preparation method of purple sweet potato milk tea, including：(1) dry
It is dry：Vegetable fat powder, purple sweet potato powder, whole milk powder, maltodextrin, green tea powder, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt are dried at 60 DEG C；(2) grind：By white sand
Sugar, the dry grinds of citric acid simultaneously sieve；(3) mix：By vegetable fat powder, purple sweet potato powder, whole milk powder, maltodextrin, green tea powder, AK
Sugar, white sugar powder, citric acid powder, powdered flavor pour into compounding jar, cover for sealed container, and incorporation time is not less than 30 minutes.Using
Production method acquisition milk tea mouthfeel, flavor are all poor, there is the demand further promoted.
The content of the invention
The present invention provides a kind of milk tea production method, which overcome in background technology present in milk tea production method not
Foot.
The present invention solve its technical problem used technical solution be：
A kind of milk tea production method, including：
Step 1, the tealeaves for 80~120 parts by weight of stocking up and 100 DEG C of drinking water of 4800~5200 parts by weight, mix tealeaves
With drinking water and process 13~17 minutes to obtain processing tea；
Step 2, the tea in the processing tea cooked is filtered out, add in the milk powder of 580~620 parts by weight and stirred mixed
It is bonded to uniformly, then static cooling 28~32 minutes is to obtain semi-finished product；
Step 3, by the semi-finished product of 280~320 parts by weight, the lemon flavor syrup and 280~320 weights of 53~57 parts by weight
The ice cube for measuring part mixes, and after snow gram, adds in well-done sweet potato circle and obtains milk tea.
Among one embodiment：The production method of tealeaves includes in the step 1：
Step A1 selects Yunnan black tea black kung fu tea, Qimen black kung fu tea and Wuyi Lapsang souchong black tea；
Step A2, Yunnan black tea black kung fu tea, Qimen black kung fu tea and Wuyi Lapsang souchong black tea by ratio of weight and the number of copies 25~65:
25~45:5~45 mix it is assorted into tea blend；
Above-mentioned tea blend is divided into two parts by step A3, and first part accounts for 55%~65%, and second part accounts for 35%~45%；
Step A4, first part under 85~95 DEG C of temperature conditionss it is static it is dry 1.5~2.5 it is small when, to consolidate tea blend institute
The shape of formation and stable tea blend fragrance；Second part under 145~155 DEG C of temperature conditionss it is static dry 1.5~2.5 it is small when,
To increase tea blend charcoal fire taste；
Dried first part of tea blend and second part of tea blend are mixed into the raw material tea leaf of milk tea by step A5.
Among one embodiment：In step A1, select Yunnan black tea black kung fu tea, Qimen black kung fu tea, Wuyi Lapsang souchong red
The gross tea of each tea is raw material in tea.
Among one embodiment：In step A3, first part accounts for 59%~61%, and second part accounts for 39%~41%；The step
In A4, first part under 89~91 DEG C of temperature conditionss it is static dry 1.9~2.1 it is small when, second part in 149~151 DEG C of temperature strips
When static state dry 1.9~2.1 is small under part.
Among one embodiment：Yunnan black tea black kung fu tea, Qimen black kung fu tea and Wuyi Lapsang souchong black tea are pressed in step A2
Ratio of weight and number 58~62:28~32:8~12 mix it is assorted into tea blend.
Among one embodiment：Yunnan black tea black kung fu tea, Qimen black kung fu tea and Wuyi Lapsang souchong black tea are pressed in step A2
Ratio of weight and number is 48~52:28~32:18~22 mix it is assorted into tea blend.
Among one embodiment：Yunnan black tea black kung fu tea, Qimen black kung fu tea and Wuyi Lapsang souchong black tea are pressed in step A2
Ratio of weight and number is 38~42:38~42:18~22 mix it is assorted into tea blend.
Among one embodiment：Yunnan black tea black kung fu tea, Qimen black kung fu tea and Wuyi Lapsang souchong black tea are pressed in step A2
Ratio of weight and number is 38~42:28~32:28~32 mix it is assorted into tea blend.
Compared with background technology, it has the following advantages that the technical program：
Composition select lemon flavor syrup and, tealeaves, drinking water, milk powder press 80~120,4800~5200,580~620
Proportioning, semi-finished product, lemon flavor syrup, ice cube by 280~320,53~57,280~320 proportioning and, first process tea, connect
It addition milk powder and stirs, then static cooling, add lemon flavor syrup and ice cube, after snow gram, be eventually adding well-done kind
Potato is justified, and taste, smell, the fragrance of milk tea obtained all reach most preferably.
Three kinds of Yunnan black tea black kung fu tea, Qimen black kung fu tea and Wuyi Lapsang souchong black tea black tea are selected, by three kinds of black tea
Flavor is combined together, and tea blend is divided into two parts, two parts take different temperatures drying with generate different aromas such as tea perfume and
Charcoal is fragrant, is remixed for two parts after drying so that the tealeaves of manufacture has the advantages that the ingenious combination of above-mentioned flavor, fragrance simultaneously, makes
Obtain milk tea has the advantages that the ingenious combination of above-mentioned flavor, fragrance simultaneously.
First part accounts for 59%~61%, first part under 89~91 DEG C of temperature conditionss it is static it is dry 1.9~2.1 it is small when, the
Two parts account for 39%~41%, second part under 149~151 DEG C of temperature conditionss it is static it is dry 1.9~2.1 it is small when, shape, tea perfume and
The fragrant ingenious combination of charcoal.
Specific embodiment
A kind of milk tea production method, including：
Step 1, the tealeaves for 100 parts by weight of stocking up and 100 DEG C of drinking water of 5000 parts by weight, mix tealeaves and drinking water simultaneously
15 minutes are processed to obtain processing tea；
Step 2, the tea in the processing tea cooked is filtered out, add in 600 parts by weight milk powder and be stirred to
Uniformly, then static cooling 30 minutes is to obtain semi-finished product；
Step 3, mixed by the ice cube of the semi-finished product of 300 parts by weight, the lemon flavor syrup of 55 parts by weight and 300 parts by weight
It closes, after snow gram, adds in well-done sweet potato circle and obtain milk tea.
The production method of tealeaves in the step 1, including：
Step A1 selects the gross tea of each tea in Yunnan black tea black kung fu tea, Qimen black kung fu tea, Wuyi Lapsang souchong black tea as original
Material.
Step A2, Yunnan black tea black kung fu tea, Qimen black kung fu tea and Wuyi Lapsang souchong black tea by ratio of weight and the number of copies 25~65:
25~45:5~45 mix it is assorted uniformly into tea blend；
Above-mentioned tea blend is divided into two parts by step A3, and first part accounts for 55%~65%, and second part accounts for 35%~45%；
Step A4, first part under 85~95 DEG C of temperature conditionss it is static it is dry 1.5~2.5 it is small when, to consolidate tea blend institute
The shape of formation and stable tea blend fragrance；Second part under 145~155 DEG C of temperature conditionss it is static dry 1.5~2.5 it is small when,
To increase tea blend charcoal fire taste；
Dried first part of tea blend and second part of tea blend are mixed into the tealeaves of milk tea by step A5.
Among present embodiment：In step A3, first part accounts for 59%~61%, and second part accounts for 39%~41%,
If first part accounts for 60%, second part accounts for 40%；In step A4, first part static dry 1.9 under 89~91 DEG C of temperature conditionss
~2.1 it is small when, second part under 149~151 DEG C of temperature conditionss it is static dry 1.9~2.1 it is small when.
Yunnan black tea black kung fu tea, Qimen black kung fu tea and Wuyi Lapsang souchong black tea are as follows by ratio of weight and the number of copies in step A2
Table：
| Raw material forms | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 |
| Yunnan black tea black kung fu tea | 60 | 50 | 40 | 40 | 40 | 30 |
| Qimen black kung fu tea | 30 | 30 | 40 | 30 | 30 | 40 |
| Wuyi Lapsang souchong | 10 | 20 | 20 | 30 | 40 | 40 |
The flavor of three kinds of black tea is respectively：The Yunnan black tea black kung fu tea, fragrance：It is fragrant and sweet strong, flavour：It is fresh dense mellow.Qi
Door black kung fu tea, fragrance：It is fresh and tender fragrant and sweet, flavour：It is fresh pure and sweet.Wuyi Lapsang souchong, fragrance：It is invigorating strong, micro-strip pine smoky flavour.It grows
Taste：Dense alcohol is sweet, like longan soup taste.Among present embodiment, Yunnan black tea black kung fu tea, Qimen black kung fu tea and Wuyi are selected
Three kinds of black tea of Lapsang souchong black tea are combined together the flavor of three kinds of black tea is ingenious, and tea blend is divided into two parts, and two parts are adopted
Different temperatures drying is taken to generate different aromas, it is dry after two parts remix so that the tealeaves of manufacture have simultaneously above-mentioned flavor,
The advantages of fragrance.
Using the milk tea among following evaluation standards evaluation and test present embodiment, the results are shown in table below：
Evaluation standard：
The above is only present pre-ferred embodiments, therefore cannot limit the scope implemented of the present invention according to this, i.e., according to
The equivalent changes and modifications that the scope of the claims of the present invention and description are made all should still belong in the range of the present invention covers.
Claims (8)
1. a kind of milk tea production method, it is characterised in that：Including：
Step 1, the tealeaves for 80~120 parts by weight of stocking up and 100 DEG C of drinking water of 4800~5200 parts by weight, mix tealeaves and drink
With water and 13~17 minutes are processed to obtain processing tea；
Step 2, the tea in the processing tea cooked is filtered out, add in 580~620 parts by weight milk powder and be stirred to
Uniformly, then static cooling 28~32 minutes is to obtain semi-finished product；
Step 3, by the semi-finished product of 280~320 parts by weight, the lemon flavor syrup of 53~57 parts by weight and 280~320 parts by weight
Ice cube mixing, after snow gram, add in well-done sweet potato circle i.e. acquisition milk tea.
2. a kind of milk tea production method according to claim 1, it is characterised in that：The production method of tealeaves in the step 1
Including：
Step A1 selects Yunnan black tea black kung fu tea, Qimen black kung fu tea and Wuyi Lapsang souchong black tea；
Step A2, Yunnan black tea black kung fu tea, Qimen black kung fu tea and Wuyi Lapsang souchong black tea by ratio of weight and the number of copies 25~65:25~
45:5~45 mix it is assorted into tea blend；
Above-mentioned tea blend is divided into two parts by step A3, and first part accounts for 55%~65%, and second part accounts for 35%~45%；
Step A4, first part under 85~95 DEG C of temperature conditionss it is static it is dry 1.5~2.5 it is small when, formed with consolidating tea blend
Shape and stablize tea blend fragrance；Second part under 145~155 DEG C of temperature conditionss it is static dry 1.5~2.5 it is small when, to increase
Add tea blend charcoal fire taste；
Dried first part of tea blend and second part of tea blend are mixed into the raw material tea leaf of milk tea by step A5.
3. a kind of milk tea production method according to claim 2, it is characterised in that：In step A1, the Yunnan black tea time is selected
The gross tea of each tea is raw material in black tea, Qimen black kung fu tea, Wuyi Lapsang souchong black tea.
4. a kind of milk tea production method according to claim 2, it is characterised in that：In step A3, first part accounts for 59%
~61%, second part accounts for 39%~41%；In step A4, first part of static drying 1.9 under 89~91 DEG C of temperature conditionss~
2.1 it is small when, second part under 149~151 DEG C of temperature conditionss it is static dry 1.9~2.1 it is small when.
5. a kind of milk tea production method according to Claims 2 or 3 or 4, it is characterised in that：The Yunnan black tea time in step A2
Black tea, Qimen black kung fu tea and Wuyi Lapsang souchong black tea by ratio of weight and the number of copies 58~62:28~32:8~12 carry out mixing spelling
It is made into tea blend.
6. a kind of milk tea production method according to Claims 2 or 3 or 4, it is characterised in that：The Yunnan black tea time in step A2
Black tea, Qimen black kung fu tea and Wuyi Lapsang souchong black tea are 48~52 by ratio of weight and the number of copies:28~32:18~22 are mixed
It is assorted into tea blend.
7. a kind of milk tea production method according to Claims 2 or 3 or 4, it is characterised in that：The Yunnan black tea time in step A2
Black tea, Qimen black kung fu tea and Wuyi Lapsang souchong black tea are 38~42 by ratio of weight and the number of copies:38~42:18~22 are mixed
It is assorted into tea blend.
8. a kind of milk tea production method according to claim 1 or 2 or 3 or 4, it is characterised in that：Yunnan black tea in step A2
Black kung fu tea, Qimen black kung fu tea and Wuyi Lapsang souchong black tea are 38~42 by ratio of weight and the number of copies:28~32:28~32 carry out
It mixes assorted into tea blend.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711460876.4A CN108077486A (en) | 2017-12-28 | 2017-12-28 | A kind of milk tea production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711460876.4A CN108077486A (en) | 2017-12-28 | 2017-12-28 | A kind of milk tea production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108077486A true CN108077486A (en) | 2018-05-29 |
Family
ID=62180375
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711460876.4A Pending CN108077486A (en) | 2017-12-28 | 2017-12-28 | A kind of milk tea production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108077486A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111184066A (en) * | 2018-11-15 | 2020-05-22 | 内蒙古伊利实业集团股份有限公司 | Milk tea and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1059833A (en) * | 1991-09-16 | 1992-04-01 | 李元付 | A kind of production technology of milk tea |
| CN102885140A (en) * | 2012-10-30 | 2013-01-23 | 黄林东 | Red bean milk tea and preparation method thereof |
-
2017
- 2017-12-28 CN CN201711460876.4A patent/CN108077486A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1059833A (en) * | 1991-09-16 | 1992-04-01 | 李元付 | A kind of production technology of milk tea |
| CN102885140A (en) * | 2012-10-30 | 2013-01-23 | 黄林东 | Red bean milk tea and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王绍梅: "《茶道与茶艺》", 30 September 2011 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111184066A (en) * | 2018-11-15 | 2020-05-22 | 内蒙古伊利实业集团股份有限公司 | Milk tea and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101584449A (en) | Hotpot noodles soup seasoning, processing technique and application thereof | |
| CN104366414B (en) | Granular pattern instant noodles compound seasoner containing flavor grease and preparation method thereof | |
| CN112841600A (en) | Cold-processed meat particle sauce and preparation method and application thereof | |
| CN105166232A (en) | Manufacturing method of red kojic rice tea | |
| CN101366415A (en) | Tea blend and tea blend beverage | |
| CN101731341B (en) | Functional milk tea powder and method for preparing same | |
| KR101221326B1 (en) | Rice cake for Topokki and manufacturing method thereof | |
| CN107094937B (en) | A kind of portable ultra micro black tea powder instant tea and preparation method thereof | |
| CN108077486A (en) | A kind of milk tea production method | |
| KR100985483B1 (en) | Barly-coffee mix | |
| CN104663900B (en) | A kind of preparation method of mushroom with abundant selenium milk tea | |
| KR101528228B1 (en) | Improvement the Dispersibility of Roasted Grain Flour and Thereof Manufacturing Method | |
| JPH05176681A (en) | Corn tea and its production | |
| CN105746766A (en) | Citrus fruit tea and a preparing method thereof | |
| CN104207067A (en) | Preparation method of instant pickled Chinese cabbage | |
| CN102987352A (en) | Manufacturing method of low-salt wheat sauce | |
| CN108185030A (en) | A kind of production method of the raw material black tea of milk tea | |
| CN106172839A (en) | Formula, technique and the screening technique of a kind of tea bean curd | |
| KR102006711B1 (en) | Red pepper seed tea and its production method, red pepper seed drink | |
| CN109349511A (en) | A kind of fresh adding flavored type mayonnaise and preparation method thereof | |
| JP6650225B2 (en) | Powder beverage and method for producing the same | |
| KR102502260B1 (en) | Salad dressing containing black sesame and manufacturing methods thereof | |
| CN113966777B (en) | Low-sugar weight-losing coffee and preparation method thereof | |
| KR20170137371A (en) | Coffee grain syrup using spent coffee, and manufacturing method thereof | |
| CN107821975A (en) | A kind of production method of the dried pork floss of delicate fragrance green tea flavored |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180529 |