CN108703338A - A kind of jelly milk tea and its processing method - Google Patents
A kind of jelly milk tea and its processing method Download PDFInfo
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- CN108703338A CN108703338A CN201810518828.4A CN201810518828A CN108703338A CN 108703338 A CN108703338 A CN 108703338A CN 201810518828 A CN201810518828 A CN 201810518828A CN 108703338 A CN108703338 A CN 108703338A
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- powder
- jelly
- milk tea
- jelly milk
- tea
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 66
- 239000008274 jelly Substances 0.000 title claims abstract description 66
- 235000013336 milk Nutrition 0.000 title claims abstract description 43
- 239000008267 milk Substances 0.000 title claims abstract description 43
- 210000004080 milk Anatomy 0.000 title claims abstract description 43
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 241001122767 Theaceae Species 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 96
- 244000269722 Thea sinensis Species 0.000 claims abstract description 90
- 235000013616 tea Nutrition 0.000 claims abstract description 57
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 40
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 34
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 32
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- 229920001817 Agar Polymers 0.000 claims abstract description 20
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 19
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- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims abstract description 17
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 17
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229960004543 anhydrous citric acid Drugs 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000011347 Moringa oleifera Nutrition 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 3
- 244000179886 Moringa oleifera Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000010348 incorporation Methods 0.000 claims description 5
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- YLNDNABNWASMFD-UHFFFAOYSA-N 4-[(1,3-dimethylimidazol-1-ium-2-yl)diazenyl]-n,n-dimethylaniline Chemical group C1=CC(N(C)C)=CC=C1N=NC1=[N+](C)C=CN1C YLNDNABNWASMFD-UHFFFAOYSA-N 0.000 description 6
- 241000220215 Moringa Species 0.000 description 6
- 239000000499 gel Substances 0.000 description 6
- 241000220317 Rosa Species 0.000 description 5
- 239000000853 adhesive Substances 0.000 description 5
- 230000001070 adhesive effect Effects 0.000 description 5
- 238000001914 filtration Methods 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 239000003292 glue Substances 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 239000004576 sand Substances 0.000 description 5
- 235000019614 sour taste Nutrition 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 235000019605 sweet taste sensations Nutrition 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
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- 235000015203 fruit juice Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- YQUVCSBJEUQKSH-UHFFFAOYSA-N 3,4-dihydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241001164374 Calyx Species 0.000 description 2
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003349 gelling agent Substances 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 235000015122 lemonade Nutrition 0.000 description 2
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- 229910052760 oxygen Inorganic materials 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 229910001414 potassium ion Inorganic materials 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
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- 238000009835 boiling Methods 0.000 description 1
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- 208000029078 coronary artery disease Diseases 0.000 description 1
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- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
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- 230000016615 flocculation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 238000003760 magnetic stirring Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- -1 mouthfeel Substances 0.000 description 1
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- 235000019629 palatability Nutrition 0.000 description 1
- 238000006552 photochemical reaction Methods 0.000 description 1
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- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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- 239000003765 sweetening agent Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
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- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to a kind of jelly milk tea and preparation method thereof, and raw material group becomes：The luxuriant Cillium 0.5-1% of vegetable fat powder 50-60%, white granulated sugar 10-15%, black tea powder 13-15%, roselle powder 5-10%, carragheen 1-3%, konjac glucomannan 1-3%, xanthans 1-3%, agar 1-3%, arabinose 1-3%, potassium chloride 0.5-1%, Sucralose 0.1-0.2%, anhydrous citric acid 0.1-0.2%, leaf of Moringa powder 0.5-1%, circle.The problems such as present invention is combined milk tea with jelly, is promoted the nutritive value of jelly, is enriched product type, by the improvement of processing method, obtains the pulvis jelly milk tea that can be brewed, the further bleed for solving to occur during abundant jelly production, layering, bubble.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of jelly milk tea and its processing method.
Background technology
Jelly is a kind of gelatinous food, and appearance is sparkling and crystal-clear, taste lubrication, and sweetness is moistened, very popular.Jelly
Originally it is that gel-like foodstuff is prepared by fruit or fruit juice, however due to the various reasons such as market competition, current many fruits
Freeze without pulp or fruit juice, is more addition pigment and essence.For pulp jelly, product brown stain influence compared with
Greatly, product photochemical reaction or oxidation in storage either transportational process causes brown stain can strong influence product quality.
Have many research natural coloreds and jelly production full of nutrition at present.Such as big vast fine jade has studied roselle jelly
Formula and processing technology, using roselle as primary raw material, konjaku flour, carragheen, xanthans, agar be gelling agent, it is obtained
Jelly shape is complete, elastic suitable, sweet and sour taste.Chen Baohong etc. has studied rose tea jelly, selects edible gelatin, water, white
Granulated sugar and fruit juice are prepared, and the optimum formula of rose tea is obtained by experiment, obtained rose tea jelly delicate mouthfeel, elasticity
With toughness is good, sour and sweet palatability.However in jelly process, presence the problems such as bleed, layering, bubble directly affects
The further exploitation of jelly production.
Milk tea is instantly popular fashion beverage, is drunk conveniently, mellow in taste is smooth, contains tea polyphenols, theabrownin
Equal nutriments, it is more healthy compared with soda；There is presently no the correlative studys for being combined milk tea with jelly.
Invention content
Based on problems of the prior art, the purpose of the present invention is to provide a kind of jelly milk tea and its processing sides
On the one hand method is combined milk tea with jelly, the nutritive value and product type of jelly are promoted, additionally by changing for processing method
Into obtaining the pulvis jelly milk tea that can be brewed, instant edible.
The invention also includes jelly milk tea process, the bleed further occurred in solution jelly production production process,
The problems such as layering, bubble.
Technical scheme is as follows.
A kind of jelly milk tea, raw material include following components：Vegetable fat powder 50-60%, white granulated sugar 10-15%, black tea powder 13-15%,
Roselle powder 5-10%, carragheen 1-3%, konjac glucomannan 1-3%, xanthans 1-3%, agar 1-3%, arabinose 1-3%, potassium chloride
0.5-1%, Sucralose 0.1-0.2%, anhydrous citric acid 0.1-0.2%.
For the processing method of jelly milk tea, jelly organoleptic properties made of the glue of single kind are poor, influence product quality,
And compounded using a variety of glue, the synergistic function having between colloid, gelling agent performance can be made to reach complementary, gel
Effect is good.Under the action of potassium ion, konjac glucomannan, carragheen, xanthans and agar synergistic gelating effect in, gel strength
Greatly, elasticity is good, not bleed, and amount ratio is used alone a certain glue and reduces half or so.
Preferably, the jelly milk tea is powdered, after adding water to brew, stands 1-30min and obtains gluey jelly milk tea.
Further, the time of repose can be 2-5min, 15-20min.
Further, raw material can also add the luxuriant Cillium 0.5-1% of leaf of Moringa powder 0.5-1%, circle.Leaf of Moringa powder,
Circle bud Cillium sieves with 100 mesh sieve net.
Further, the jelly milk tea can also add rose 5-10%, green tea 5-15%.
The invention also includes the processing methods of jelly milk tea, are mixed material using gradient hybrid mode, specific to wrap
Include following steps：
（1）Material is weighed according to component proportion；
（2）Arabinose, potassium chloride, Sucralose, anhydrous citric acid, leaf of Moringa powder, the luxuriant Cillium of circle are utilized into three-dimensional
Mixing machine is uniformly mixed, and obtains component A；
Carragheen, konjac glucomannan, xanthans, agar are uniformly mixed using three-dimensional mixer, obtain component B；
White granulated sugar, black tea powder, roselle powder are uniformly mixed using three-dimensional mixer, obtain component C；
（3）Component A, B, C and vegetable fat powder are sufficiently mixed uniformly using three-dimensional mixer, obtain product.
The product is pulvis shape, is stood after brewed and can be obtained jelly milk tea.
Further, step（2）Three-dimensional mixer incorporation time control in 5-20min；Step（3）Incorporation time
Control is in 10-30min.
The invention also includes another form jelly milk tea, which is the colloidal of commercially available jelly.
For milk tea, vegetable fat powder can occupy bigger component, and vegetable fat powder main component includes vegetable oil, newborn egg
White etc., these components are added in jelly, can lead to generate bleed, uneven（Even flocculation caking）And other issues, therefore
When milk tea and jelly to be combined into one, jelly how is processed to avoid the quality problems being susceptible to, it is ensured that the bullet of product
Property, fine and smooth mouthfeel is with regard to particularly important.For tea powder, the addition of tea powder can make jelly easy to produce bubble, bubble
The mouthfeel and shelf life of product can be seriously affected.Bubble can contain oxygen, and oxygen can cause jelly in storage and transport
Generate oxidation deterioration.It therefore, it is necessary to start with from process aspect, solves the problem above-mentioned, scheme is as follows.
A kind of processing method of jelly milk tea, includes the following steps：
Carragheen, konjac glucomannan, xanthans, agar are added in 40-50 DEG C of warm water, 3-5min is stirred；
By step（1）Suspension be transferred in -5 to 0 DEG C of environment, stand 3-30min；
By step（2）Suspension utilize constant temperature magnetic force heating stirring processing, be added potassium chloride, be made compound sol solution, heating
Time control 2-5min；
By compound sol solution filtration treatment, strainer mesh number is set as 120-140 mesh；Vegetable fat powder, black tea powder are provided；
By vegetable fat powder, black tea powder simultaneously be added in filtered compound sol solution, and it is described while addition be carried out in two steps,
When between 50-90 DEG C, the vegetable fat powder and black tea powder of part is added in compound adhesive solution temperature in the first step, and is stirred continuously, and stirs
It mixes and anhydrous citric acid is added after 2-3min, then the vegetable fat powder and black tea powder and roselle powder of remainder are added simultaneously；
Step is added in white sand sugar juice, arabinose, Sucralose（5）Mixture in, and quickly stir evenly；
Sterilization, cooling.
Further, carragheen, konjac glucomannan, xanthans, agar mass ratio be 1:1:2:3.
Further, it sterilizes to sterilize 10-15min in 80-85 DEG C of water-bath；
Further, step（7）The cooling is to be quickly cooled down, and room temperature is reached in 60s.Mouthfeel can be ensured by being quickly cooled down
Smooth exquisiteness.
Further, the group that processes raw material becomes：Vegetable fat powder 50-60%, white granulated sugar 10-15%, black tea powder 13-15%, roselle
Powder 5-10%, carragheen 1-3%, konjac glucomannan 1-3%, xanthans 1-3%, agar 1-3%, arabinose 1-3%, potassium chloride 0.5-1%,
Sucralose 0.1-0.2%, anhydrous citric acid 0.1-0.2%.
For lemonade and Sucralose, lemonade is for the purpose of seasoning, and Sucralose is as sweetener, the dosage of the two
Selection need to avoid the formation of gel, in order to avoid bring quality problems.
Contain abundant vitamin C, protein, organic acid, protocatechuic acid, polyphenol and anthocyanidin, tool in Roselle calyx
There is very strong anticancer effect, some researches show that anthocyanidin also to have the function of in terms of reducing coronary heart disease, also has a kind of spy in calyx
Different substance-rose of Sharon acid is considered having certain curative effect to diseases such as treatment heart disease, hypertension, artery sclerosis.
For potassium chloride dosage, the presence of potassium ion can enhance the intensity of collaboration gel, add suitable potassium chloride
When, gel strength and mouthfeel are ideal, if excessive addition, the certain bitter taste of product band；I.e. the potassium chloride dosage is this
The more suitable dosage of invention.
Further, above-mentioned raw materials can also add the luxuriant Cillium of circle, leaf of Moringa powder, and the two dosage is respectively：
0.5-1%、0.5-1%。
Further, the jelly milk tea can also add rose 5-10%, green tea 5-15%.As mentioned in background technology
Document, first poured into cold water when describing colloidal sol, then reheat the processing mode boiled.However vegetable fat powder ought subsequently be added
After black tea powder, the phenomenon that technique still suffers from bubble and bleed is found.The present invention further improves the processing of glue,
Including first stirring colloidal sol with warm water, then stand at low temperature, then add row heating stirring, while chlorination is added in this step
Potassium, potassium chloride can significantly improve gelatification.Gel strength is big in the case of the process, and elasticity is good, not bleed.
Equally it is to influence jelly quality critical step, research finds to pass through for the feed postition of vegetable fat powder and black tea powder
Addition simultaneously and it is rapid in two steps carry out, can dramatically avoid bubble that production technology occurs, uneven and other issues.
The beneficial effects of the invention are as follows jelly and milk tea is organically combined, nutrition and the product class of product are enriched
Type；Jelly pulvis obtained brews standing and can be obtained jelly milk tea at the process conditions, and shape is complete, elasticity is suitable, sour
Sweet tea is palatable, delicate mouthfeel, homogeneous, bright and lustrous, there is the unique flavor of roselle.By the improvement of process, solve
The problems such as bleed that occurs in process of producing product, bubble, further extend shelf life；Jelly is neither too hard, nor too soft, and mouthfeel is thin
Greasy, uniformity has good elasticity, toughness and chewiness, and taste is salubrious, and organoleptic quality is good.
Specific implementation mode
Embodiment 1
A kind of processing method of jelly milk tea, includes the following steps：
（1）Each component is weighed according to following raw material proportioning：Vegetable fat powder 60%, white granulated sugar 10%, black tea powder 15%, roselle powder 6.3%,
Carragheen 1%, konjac glucomannan 1%, xanthans 2%, agar 3%, arabinose 1%, potassium chloride 0.5%, Sucralose 0.1%, anhydrous lemon
Acid 0.1%；Carragheen, konjac glucomannan, xanthans, agar are added in 40-50 DEG C of warm water, 5min is stirred；
（2）By step（1）Suspension be transferred in -5 to 0 DEG C of environment, stand 10-20min；
（3）By step（2）Suspension using constant temperature magnetic force heating stirring handle, be added potassium chloride, be made compound sol solution, add
Hot time control 4min；
（4）By compound sol solution filtration treatment, strainer mesh number is set as 130 mesh；Vegetable fat powder, black tea powder are provided；
（5）By vegetable fat powder, black tea powder simultaneously be added in filtered compound sol solution, and it is described while addition in two steps into
Row, when between 80-90 DEG C, 50% vegetable fat powder and black tea powder is added in compound adhesive solution temperature in the first step, and is stirred continuously,
It is added anhydrous citric acid after stirring 3min, then the vegetable fat powder of remainder is added simultaneously and black tea powder and roselle powder and stirs
Uniformly；
（6）Step is added in white sand sugar juice, arabinose, Sucralose（5）Mixture in, and quickly stir evenly；
（7）Sterilization, cooling, sterilize to sterilize 10min in 85 DEG C of water-baths；Cooling is to be quickly cooled down, and room temperature is reached in 60s.
Embodiment 2
A kind of jelly milk tea product is processed to obtain, be included the following steps by following methods：
（1）Each component is weighed according to following raw material proportioning：Vegetable fat powder 55%, white granulated sugar 10%, black tea powder 18%, roselle powder 8.3%,
Carragheen 1%, konjac glucomannan 1%, xanthans 2%, agar 3%, arabinose 1%, potassium chloride 0.5%, Sucralose 0.1%, anhydrous lemon
Acid 0.1%；Carragheen, konjac glucomannan, xanthans, agar are added in 40-50 DEG C of warm water, 5min is stirred；
（2）By step（1）Suspension be transferred in -2 DEG C of environment, stand 15min；
（3）By step（2）Suspension using constant temperature magnetic force heating stirring handle, be added potassium chloride, be made compound sol solution, add
Hot time control 4min；
（4）By compound sol solution filtration treatment, strainer mesh number is set as 130 mesh；Vegetable fat powder, black tea powder are provided；
（5）By vegetable fat powder, black tea powder simultaneously be added in filtered compound sol solution, and it is described while addition in two steps into
Row, when between 80-90 DEG C, 50% vegetable fat powder and black tea powder is added in compound adhesive solution temperature in the first step, and is stirred continuously,
It is added anhydrous citric acid after stirring 3min, then the vegetable fat powder of remainder is added simultaneously and black tea powder and roselle powder and stirs
Uniformly；
（6）Step is added in white sand sugar juice, arabinose, Sucralose（5）Mixture in, and quickly stir evenly；
（7）Sterilization, cooling, sterilize to sterilize 10min in 85 DEG C of water-baths；Cooling is to be quickly cooled down, and room temperature is reached in 60s.
Embodiment 3
A kind of jelly milk tea, raw material are：Vegetable fat powder 56%, white granulated sugar 11.3%, black tea powder 15%, roselle powder 8%, carragheen 1%,
It is konjac glucomannan 1%, xanthans 2%, agar 3%, arabinose 1%, potassium chloride 0.5%, Sucralose 0.1%, anhydrous citric acid 0.1%, peppery
The wooden leaf powder 0.5%, circle bud Cillium 0.5%；Preparation method is specially：（1）Material is weighed according to component proportion；
（2）Arabinose, potassium chloride, Sucralose, anhydrous citric acid, leaf of Moringa powder, the luxuriant Cillium of circle are utilized into three-dimensional
Mixing machine is uniformly mixed, and obtains component A；
Carragheen, konjac glucomannan, xanthans, agar are uniformly mixed using three-dimensional mixer, obtain component B；
White granulated sugar, black tea powder, roselle powder are uniformly mixed using three-dimensional mixer, obtain component C, above-mentioned three-dimensional mixer
Incorporation time is controlled in 10min；
（3）Component A, B, C and vegetable fat powder are sufficiently mixed uniformly using three-dimensional mixer, incorporation time is controlled in 20min, is obtained
Product.
Comparative example 1
A kind of processing method of jelly milk tea, includes the following steps：
Each component is weighed according to following raw material proportioning：Vegetable fat powder 60%, white granulated sugar 10%, black tea powder 15%, roselle powder 6.3%, card
Draw glue 1%, konjac glucomannan 1%, xanthans 2%, agar 3%, arabinose 1%, potassium chloride 0.5%, Sucralose 0.1%, anhydrous citric acid
0.1%；
By carragheen, konjac glucomannan, xanthans, agar dry powder blend in proportion, it is poured slowly into cold water using magnetic stirring apparatus not
Stop stirring, complex sol is made fully to be swollen, then heating is boiled, and transparent colloid is become, and the compound adhesive that total concentration is 1% is made
Solution, boiling time control between 5-10min；
By compound sol solution filtration treatment, strainer mesh number is set as 130 mesh；Vegetable fat powder, black tea powder are provided；
By vegetable fat powder, black tea powder simultaneously be added in filtered compound sol solution, and it is described while addition be carried out in two steps,
When between 80-90 DEG C, 50% vegetable fat powder and black tea powder is added in compound adhesive solution temperature in the first step, and is stirred continuously, stirring
It is added anhydrous citric acid after 3min, then the vegetable fat powder and black tea powder and roselle powder of remainder is added simultaneously；
Step is added in white sand sugar juice, arabinose, Sucralose（5）Mixture in, and quickly stir evenly；
Sterilization, cooling, sterilize to sterilize 10min in 85 DEG C of water-baths；Cooling is to be quickly cooled down, and room temperature is reached in 60s.
Comparative example 2
A kind of jelly milk tea product is processed to obtain, be included the following steps by following methods：
（1）Each component is weighed according to following raw material proportioning：Vegetable fat powder 60%, white granulated sugar 10%, black tea powder 15%, roselle powder 6.3%,
Carragheen 1%, konjac glucomannan 1%, xanthans 2%, agar 3%, arabinose 1%, potassium chloride 0.5%, Sucralose 0.1%, anhydrous lemon
Acid 0.1%；Carragheen, konjac glucomannan, xanthans, agar are added in 40-50 DEG C of warm water, 5min is stirred；
（2）By step（1）Suspension be transferred in -5 to 0 DEG C of environment, stand 10-20min；
（3）By step（2）Suspension using constant temperature magnetic force heating stirring handle, be added potassium chloride, be made compound sol solution, add
Hot time control 4min；
（4）By compound sol solution filtration treatment, strainer mesh number is set as 130 mesh；Vegetable fat powder, black tea powder are provided；
（5）Vegetable fat powder, black tea powder are added in filtered compound sol solution simultaneously, and it is described while the primary addition of addition
It finishes, adds roselle powder and stir evenly；
（6）Step is added in white sand sugar juice, arabinose, Sucralose（5）Mixture in, and quickly stir evenly；
（7）Sterilization, cooling, sterilize to sterilize 10min in 85 DEG C of water-baths；Cooling is to be quickly cooled down, and room temperature is reached in 60s.
With reference to GB19299-2015《Jelly》The quality evaluation standard of formulation, to the flavor of jelly, mouthfeel, color and luster and tissue
Form carries out comprehensive score.The evaluation group for entrusting professional's composition, scores according to standard, takes its average value as knot
Fruit, standards of grading such as following table.
| Project | Standards of grading | Score |
| Color and luster（20 points） | It is smooth, it is ruby red to carry light brown, uniformity | 16-20 |
| Smooth, pink colour is substantially uniform consistent with light brown | 9-15 | |
| Rough, uneven color is muddy | 0-8 | |
| Flavor（25 points） | Delicate mouthfeel, sweet and sour taste have tea perfume and roselle peculiar taste | 20-25 |
| Sour-sweet substantially palatable, tea perfume and roselle flavor are insufficient | 15-20 | |
| Tea perfume and roselle flavor are light, there is peculiar smell, sour-sweet deficiency | 0-14 | |
| Tissue morphology（25 points） | Translucent, elasticity is good, soft moderate, bubble-free, no bleed | 20-25 |
| It is translucent, there are certain elasticity, no bleed, a small amount of bubble | 15-20 | |
| Opaque, elasticity is low, there is bubble and bleed phenomenon | 0-14 | |
| Mouthfeel（30 points） | Smooth in taste is fine and smooth, and chewiness is good, neither too hard, nor too soft | 25-30 |
| Mouthfeel is general, there is certain elasticity, there is certain chewiness | 18-24 | |
| Coarse mouthfeel, elasticity is low, excessively soft or really up to the mark | 0-18 |
Experimental result
Respectively according to above-mentioned standard, to embodiment 1,2, comparative example 1,2 carries out sensory evaluation, as a result distinguishes as follows：
1 evaluation result of embodiment
| Project（Embodiment 1） | Standards of grading | Score |
| Color and luster（20 points） | It is smooth, it is ruby red to carry light brown, uniformity | 19 |
| Flavor（25 points） | Delicate mouthfeel, sweet and sour taste have tea perfume and roselle peculiar taste | 25 |
| Tissue morphology（25 points） | Translucent, elasticity is good, soft moderate, bubble-free, no bleed | 25 |
| Mouthfeel（30 points） | Smooth in taste is fine and smooth, and chewiness is good, neither too hard, nor too soft | 29 |
2 evaluation result of embodiment
| Project（Embodiment 2） | Standards of grading | Score |
| Color and luster（20 points） | It is smooth, it is ruby red to carry light brown, uniformity | 19 |
| Flavor（25 points） | Delicate mouthfeel, sweet and sour taste have tea perfume and roselle peculiar taste | 25 |
| Tissue morphology（25 points） | Translucent, elasticity is good, soft moderate, bubble-free, no bleed | 25 |
| Mouthfeel（30 points） | Smooth in taste is fine and smooth, and chewiness is good, neither too hard, nor too soft | 29 |
1 evaluation result of comparative example
| Project（Comparative example 1） | Standards of grading | Score |
| Color and luster（20 points） | It is ruby red with light brown, it is substantially uniform consistent | 16 |
| Flavor（25 points） | Sour-sweet substantially palatable, tea perfume and roselle peculiar taste show slightly insufficient | 19 |
| Tissue morphology（25 points） | Translucent, poor flexibility has certain bubble and bleed | 16 |
| Mouthfeel（30 points） | Mouthfeel is general, there is certain elasticity, there is certain chewiness | 18 |
2 evaluation result of comparative example
| Project（Comparative example 2） | Standards of grading | Score |
| Color and luster（20 points） | It is ruby red with light brown, it is substantially uniform consistent | 16 |
| Flavor（25 points） | It is sour-sweet substantially palatable, tea perfume and the imbalance of roselle peculiar taste | 23 |
| Tissue morphology（25 points） | Translucent, poor flexibility has certain bleed | 18 |
| Mouthfeel（30 points） | Coarse mouthfeel, chewiness is poor, really up to the mark | 15 |
The jelly milk tea of the present invention all obviously has good in color and luster, mouthfeel, flavor and form it can be seen from above-mentioned result
Good feeling evaluation.
To the jelly milk tea powder-product that embodiment 3 obtains, water is added to brew, stand 15min, you can it is flexible refreshing to obtain mouthfeel
Jelly milk tea that is sliding, being not easy bleed（Through long-term preservation, which still has the color and luster similar with following table, flavor, shape
State and mouthfeel）, for water temperature, it is not required to clearly limit hot water or cold water, for obtained jelly milk tea according to These parameters
It is evaluated, it is as a result as follows：
| Project（Embodiment 3） | Standards of grading | Score |
| Color and luster（20 points） | It is smooth, it is ruby red to carry light brown and light green color, uniformity | 18 |
| Flavor（25 points） | Delicate mouthfeel, sweet and sour taste have tea perfume, Moringa sweetness taste, roselle peculiar taste | 24 |
| Tissue morphology（25 points） | Translucent, elasticity is good, soft moderate, bubble-free, no bleed | 24 |
| Mouthfeel（30 points） | Smooth in taste is fine and smooth, and chewiness is good, neither too hard, nor too soft | 29 |
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be to this hair
The restriction of bright embodiment.For those of ordinary skill in the art, it can also do on the basis of the above description
Go out other various forms of variations or variation.There is no necessity and possibility to exhaust all the enbodiments.It is all in the present invention
Spirit and principle within made by all any modification, equivalent and improvement etc., should be included in the guarantor of the claims in the present invention
Within the scope of shield.
Claims (6)
1. a kind of jelly milk tea, it is characterised in that raw material includes following components：Vegetable fat powder 50-60%, white granulated sugar 10-15%, black tea
Powder 13-15%, roselle powder 5-10%, carragheen 1-3%, konjac glucomannan 1-3%, xanthans 1-3%, agar 1-3%, arabinose 1-
3%, potassium chloride 0.5-1%, Sucralose 0.1-0.2%, anhydrous citric acid 0.1-0.2%.
2. jelly milk tea according to claim 1, it is characterised in that the jelly milk tea is powdered, and water is added to brew
Afterwards, it stands 1-30min and obtains gluey jelly milk tea.
3. jelly milk tea according to claim 1, it is characterised in that raw material can also add leaf of Moringa powder 0.5-1%, circle bud
Cillium 0.5-1%.
4. jelly milk tea according to claim 3, it is characterised in that the luxuriant Cillium of leaf of Moringa powder, circle sieves with 100 mesh sieve
Net.
5. the preparation method of the jelly milk tea described in claim 3, it is characterised in that carried out material using gradient hybrid mode
Mixing, specifically includes following steps：
（1）Material is weighed according to component proportion；
（2）Arabinose, potassium chloride, Sucralose, anhydrous citric acid, leaf of Moringa powder, the luxuriant Cillium of circle are utilized into three-dimensional
Mixing machine is uniformly mixed, and obtains component A；
Carragheen, konjac glucomannan, xanthans, agar are uniformly mixed using three-dimensional mixer, obtain component B；
White granulated sugar, black tea powder, roselle powder are uniformly mixed using three-dimensional mixer, obtain component C；
（3）Component A, B, C and vegetable fat powder are sufficiently mixed uniformly using three-dimensional mixer, obtain product.
6. the processing method of jelly milk tea according to claim 5, it is characterised in that step（2）Three-dimensional mixer mixing
Time controls in 5-20min；Step（3）Incorporation time control in 10-30min.
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| CN110074220A (en) * | 2019-05-31 | 2019-08-02 | 阳江喜之郎果冻制造有限公司 | The production method and the milk tea frozen with the quinoa that quinoa is frozen |
| CN112617157A (en) * | 2020-12-21 | 2021-04-09 | 新希望乳业股份有限公司 | Jelly base material, jelly-containing beverage and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109892608A (en) * | 2019-04-28 | 2019-06-18 | 黔南民族师范学院 | A kind of preparation method of nine footpaths between fields Li Tian odor type jelly |
| CN110074220A (en) * | 2019-05-31 | 2019-08-02 | 阳江喜之郎果冻制造有限公司 | The production method and the milk tea frozen with the quinoa that quinoa is frozen |
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