CN109221420A - A kind of pouring type milk oil tea and preparation method thereof - Google Patents

Abstract

The present invention provides a kind of pouring type milk oil tea and preparation method thereof, and in particular to food processing technology field.The present invention prepares compound milk powder using extraction concentration method and is added in the own tea of tooth, promotes the fresh fragrance of oil tea, increases fragrant and sweet, milk taste and refrigerant mouthfeel for oil tea, enriches the taste experience of oil tea finished product；The chopped spring onion color dried using fragrance extracting machine is vivid, green onion is aromatic strongly fragrant；The polished glutinous flower and the fluffy grain of oily fruit being prepared using low-temperature frying method are big, palatable crisp, do not stick to one's teeth, without grease taste.A variety of Special plants refine the own tea of manufactured tooth in the present invention, the oil tea brewed is set both to possess traditional properties, but also with milk smooth and sweet osmanthus it is fragrant and sweet, there is people's slight chill in the air of oozing of peppermint again simultaneously, various tastes are perfectly combined, make millet paste golden yellow color, it is limpid without layering, fragrance of osmanthus is strong, milk fragrance is plentiful, taste it is fragrant and sweet it is mellow, cool and refreshing, return it is sweet long.

Description

A kind of pouring type milk oil tea and preparation method thereof

[technical field]

The present invention relates to food processing technology fields, and in particular to a kind of pouring type milk oil tea and preparation method thereof.

[background technique]

Oil tea be Guangxi Zhuang Autonomous Region have dense nationality amorous feedings a kind of traditional snack, rely on Guangxi it is special from Right and geographical environment, counties and districts are lived in concentrated communities already by " tea of buying oil " custom multiple ethnic groups in Guangxi province becomes a kind of Symbol of Culture, Miao Jia, Yao Jia, Zhuang, the Dong nationality people can drink oil tea in the morning, afternoon and evening daily, and be received guests with oil tea to express warm and friendly meaning. Oil tea tool quenches one's thirst and allays one's hunger, and refreshes the mind, and dispeling wind and dehumidification is anti-to cure cold, and the functions such as have loose bowels are surround, moisture for inhabiting hills and mountains Play the role of keeping fit and healthy for the ethnic group in heavier mountain forest area, except miasma clearing damp.

In recent years, the development of recreational tourism agricultural is carried forward vigorously in Guangxi, promotes modern agriculture and scenery with hills and waters, ecology, folk custom, new Rural development combines.Oil tea has dense characteristic of folk customs, is the outstanding kind that exploitation is characteristic brand, but the production of oil tea Tool is more heavy, and production process is also relatively complicated, and millet paste taste is single, lacks the mouthfeel of innovation, it is difficult to meet each level and disappear The taste demand of the person of expense, therefore limit its universal and popularization.Currently, the linguistic term of oil tea production is being goed deep into, but Lack the innovation on taste.Wherein, China Patent Publication No. CN104938694A, entitled instant rice-fragrant type oil tea In the patent document of production method, disclose using tea oil, tealeaves, glutinous rice frying into tea bag packet, and help with the system of ingredient packet Make method, but its frying temperature and time is uncontrollable, causes product quality consistency poor, and millet paste taste is single；It is Chinese special Sharp Authorization Notice No. is CN103271301B, in a kind of patent document of entitled instant oil tea and preparation method thereof, is also disclosed A kind of production oil tea water steamed dumping is major ingredient, and various fried snacks are the method for ingredient, makes oil tea transport easy to carry, but its steamed dumping In be it is fresh-keeping joined preservative, taste is again single, while various fried snacks have been all made of high-temperature heating method, not scientific enough, The poisonous and harmful substances such as oil polymers are easy to produce, are not conducive to good health.

For solution oil tea production process is complicated, taste is single, is not easy to promote, and quality difference in existing oil tea making and research Greatly, ingredient processes unscientific problem, need to develop it is a kind of can it is easy to carry, quality is stable, the pouring type milk oil tea of health-nutrition.

[summary of the invention]

Goal of the invention of the invention is: for oil tea production process is complicated, taste is single, is not easy to promote, and existing oil Quality difference is big in tea making and research, ingredient processes unscientific problem, provides a kind of pouring type milk oil tea.The present invention is using more The own tea of tooth is made in kind Special plant refinement, so that the oil tea for brewing out is both possessed traditional properties, but also with the smooth and osmanthus of milk Colored is fragrant and sweet, while having people's slight chill in the air of oozing of peppermint again, and various tastes are perfectly combined, and it is limpid that golden yellow color, millet paste is successfully made Without layering, fragrance of osmanthus is strong, milk fragrance is plentiful, taste it is fragrant and sweet it is mellow, cool and refreshing, return sweet long pouring type milk oil tea at Product.

To achieve the goals above, The technical solution adopted by the invention is as follows:

A kind of preparation method of pouring type milk oil tea, comprising the following steps:

A1. it prepares polished glutinous flower: by weight, taking 3.5-6.5 parts of glutinous rice, the water 8.5- that temperature is 21-23 DEG C is added It 10.5 parts, after maintaining water temperature at 21-23 DEG C of immersion 185-235 minutes, drains the water, is subsequently placed on steamer Steam by water bath 1-4 hours, Obtain ripe glutinous rice；Then ripe glutinous rice is placed on bamboo basket and is spread out, and dried in the shade until moisture content is 19%-23%, part is ripe at this time Glutinous rice tight knot is agglomerating, after the pockets of ripe glutinous rice in part is rubbed scattered into single particle, again spreads ripe glutinous rice out on bamboo basket, spreads out With a thickness of 0.6-1.4cm, then dry in the shade until moisture content less than 6%, obtain negative rice；Then it extracting tea seed oil 6-10 parts, is placed in pot After being heated to 90-110 DEG C, negative rice is added, 90-110 DEG C of temperature is kept to carry out frying, deep-fat frying time is 6-14 seconds, is then fished out The negative rice fried out is cooled to room temperature after draining oil to get polished glutinous flower；

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the small of 0.6-1.2cm length Section, is then placed in Titian disk and spreads out, spread out with a thickness of 0.8-1.4cm, the Titian disk for spreading fresh green onion out is then put into Titian In machine, the door of fragrance extracting machine is made to be in half-open position, half-open angle is 18-60 degree, carries out 2-4 hours drying and processings, setting mentions Fragrant machine drying temperature is 83-93 DEG C, obtains dry green onion, then takes out dry green onion, cooling in the environment of relative humidity is 15%-25% To room temperature to get chopped spring onion；

C1. it prepares compound milk powder: by weight, taking 5-9 parts of milk powder, 2-4 parts of jelly powder, be uniformly mixed, mixed Powder；Then 1-3 parts of Siraitia grosvenorii face powder, 0.8-1.4 parts of Herba Menthae powder are taken, 60 degree or more 3-5 parts of white wine is added, stirs evenly, obtain Mixed liquor；Then mixed liquor is uniformly sprayed on mixed powder, after mixing, dries at 62-68 DEG C to moisture content and be less than 3% to get compound milk powder；

D1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 26-34 DEG C to moisture content is 58%-68%, is obtained Then by weight stem tea takes 6-10 parts of stem tea to be placed in pot, be added tea-seed oil 0.2-0.6 parts, fried with high fire to leaf Roll contracting, is then adjusted to small fire, is then added water 0.1-0.3 parts, and frying to moisture content is 30%-38%, then is dried to aqueous Rate is then ground into powder less than 6%, is then added compound milk powder 3-5 parts, is uniformly mixed to get the own tea of tooth；

E1. it prepares stir-fry peanut: taking 2.5-5.5 parts of shelled peanut, with cold water soak 3-6 minutes, then drain the water, then in pot Shelled peanut is poured into again after 4-8 portions of tea-seed oils of middle addition, and warm fire is heated to shelled peanut and cracks, and then pours out shelled peanut, drips Drier oil is cooled to room temperature to get peanut is fried；

F1. it dispenses: by weight, taking 2.5-3.5 parts of white sugar, 1-3 parts of tea-seed oil, 0.8-2 parts of salt, compound milk powder 0.7-1.5 parts, stir-fry peanut 0.7-1.1 parts, own tea 0.4-0.8 parts and 0.2-0.6 parts of chopped spring onion of tooth, are individually packaged into bag；So After take oily fruit 4-8 parts and polished glutinous flower 1.3-2.7 parts, bag is packaged into after mixing；Last above-mentioned each bag respectively take 1 bag it is packed, i.e., it is complete At preparation, pouring type milk oil tea is obtained.

Optimization, which is characterized in that Siraitia grosvenorii face powder described in step c1 the preparation method comprises the following steps: by weight, take new 1-3 parts of fresh fructus momordicae, after smashing to pieces, 9-15 parts of ethanol water that volume fraction is 40%-48% is added, are ultrasonically treated 62-70 Minute, it then filters, collects filtrate I, the ethanol water 3- that volume fraction is 40%-48% is then added again in filter residue It 7 parts, is ultrasonically treated 25-33 minutes, then filters, collect filtrate II, merging filtrate I and filtrate II, obtain total filtrate；Then it presses Weight part ratio takes fresh sweet osmanthus 4-8 parts, total filtrate is added, and adds 30-50 parts of ethyl alcohol that volume fraction is 70%-80%, 40-50 DEG C immersion 3-5 hours, then filter, collect leachate I, be added followed by volume fraction be 65%-75% ethyl alcohol 20-26 parts, 40-50 DEG C immersion 1-2 hours, then filter, collect leachate II, merge leachate I and leachate II, then It gets dry extract after being dried under reduced pressure at 50-60 DEG C；Then take dry cream grinding and sieving to get Siraitia grosvenorii face powder.

Advanced optimize, Herba Menthae powder described in step c1 the preparation method comprises the following steps: take 4-6 parts of fresh mint herb, clean, Removal of impurities is added water 1-2 parts, is squeezed, squeezed the juice, and is then added active carbon 0.02-0.04 parts, 0.03-0.05 parts of zeolite It is 8-14 parts of ethanol water of 75%-85% with volume fraction, microwave treatment 30-40 minutes, setting microwave power was 12- 16kw is then filtered, and collects filtrate, and mint extract is obtained after then filtrate is dried under reduced pressure at 50-60 DEG C, then peppermint is taken to mention It takes object to crush, sieving, obtains Herba Menthae powder.

Further optimize, the fresh own tealeaves of tooth described in step d1 is selected from the 1 bud 3-4 leaf picked the 4-5 month.

Further optimize again, the preparation method of oil fruit described in step f1 the following steps are included:

A2. by weight, 10-14 parts of glutinous rice are taken, 85-95 mesh is smashed it through, then plus 20-26 parts of water, in room temperature Lower immersion 8-16 minutes, then drains the water, and then plus 1.5-3.5 parts of water, stirs evenly, obtains glutinous paste, then rub glutinous paste It is twisted into the glutinous rice grain that diameter is 0.5-1.1cm, it is spare；

B2. 2.5-4.5 parts of glutinous rice are taken, 75-85 mesh is smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to set In dry glutinous rice flour, and glutinous rice grain is made to roll 3-5 times back and forth in dry glutinous rice flour, until one layer of dry glutinous rice is adhered on glutinous rice grain surface Powder then screens out the dry glutinous rice flour being not attached on glutinous rice grain with sieve, obtains glutinous rice ball；

C2. it extracting tea seed oil 26-32 parts, is placed in pot after being heated to 90-110 DEG C, glutinous rice ball is added, kept for 90-110 DEG C Temperature carries out frying, until glutinous rice ball floats to pasta, then pulls glutinous rice ball out, drains oil, obtain oily fruit.

Further optimize again, the sieve mesh number of sieving described in step a2 is than the big 8-12 mesh in step b1.

A kind of pouring type milk oil tea for being prepared as described above method and obtaining.

In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:

1. the own tea of tooth is made using the refinement of a variety of Special plants in the present invention, the oil tea for brewing out is made both to have possessed traditional wind Taste, but also with milk smooth and sweet osmanthus it is fragrant and sweet, while having people's slight chill in the air of oozing of peppermint again, various tastes are perfectly combined, at Function be made golden yellow color, millet paste it is limpid without layering, fragrance of osmanthus is strong, milk fragrance is plentiful, taste it is fragrant and sweet it is mellow, cool and refreshing, return Sweet long pouring type milk oil tea finished product, shelf life of products is up to 2-3.Wherein, compound milk powder is prepared using extraction concentration method It is added in the own tea of tooth, promotes the fresh fragrance of oil tea, increase fragrant and sweet, milk taste and refrigerant mouthfeel for oil tea, enrich oil tea finished product Taste experience；The chopped spring onion color dried using fragrance extracting machine is vivid, green onion is aromatic strongly fragrant；It is prepared using low-temperature frying method glutinous Popped rice and the fluffy grain of oily fruit are big, palatable crisp, do not stick to one's teeth, without grease taste.

2. the present invention does not completely close the door of fragrance extracting machine when preparing chopped spring onion, but forms certain half-open angle, and Cooperate stringent heating temperature and drying time control, aroma volatile in green onion is made completely to retain and can remove nose of choking Taste, fresh and tender sweetness when making edible.When door opens certain angle, the nose vulcanization ingredient of choking in green onion can be sent out with the oxygen in air Raw oxidation reaction forms and has aromatic sulfide, the chopped spring onion bright made, give off a strong fragrance and it is prolonged do not dissipate, it is fresh and tender Sweetness is without nose taste of choking.Study and prove by many experiments, if the half-open angle of Titian gate is greater than 60 degree, fragrance in green onion at Branch is easy to spill into air and lose with the flowing of air, and leaf Determination of Chlorophyll ingredient is also easily oxidized and sends out blade face Huang, the chopped spring onion color made is sallow, fragrance is light, mouthfeel is harder；When the half-open angle of the door of fragrance extracting machine is less than 18 degree, in green onion Nose of choking vulcanization ingredient fails to be completely oxidized to flavor component, and keeps chopped spring onion fragrance light, and entrance has nose taste of choking, taste bad.

3. the compound milk powder being made of Siraitia grosvenorii face powder, Herba Menthae powder, pectin and white wine is added in the present invention in the own tea of tooth, lead to The proportion for crossing strict control each component makes the oil tea brewed have taste experience abundant, has not only incorporated the milk of milk, but also full Faint scent and peppermint containing sweet osmanthus it is refrigerant, make oil tea increase it is smooth it is mellow, clear away heart-fire pleasant mouthfeel, perfect combination traditional properties and Fresh taste.Wherein, the Siraitia grosvenorii face powder in compound milk powder is refined through Siraitia grosvenorii and sweet osmanthus, water-soluble using suitable ethyl alcohol Liquid first extracts the sweet tea glycosides ingredient in Siraitia grosvenorii as solvent, then the extracting solution is directly used in the fragrance in soak extraction sweet osmanthus Substance, the fragrance of osmanthus that gained Siraitia grosvenorii face powder distributes than using the ethanol water of same concentrations to extract stronger, sieve respectively Chinese fruit sweet tea glycosides sugariness height, features good taste, heat are low, are the best sugar substitutions of the patients such as obesity, hypertension, diabetes, heart disease Product；Herba Menthae powder in compound milk powder carries out microwave abstracting using the ethanol water of suitable concentration, while active carbon and boiling is added Masonry is adsorbent collective effect, removes dark pigment and bitter principle in extracting solution, when independent using one of absorption When agent, depigmentation and bitter effects are poor.

4. the present invention during tooth own tea frying, by the moisture content of tealeaves when control frying, both had tealeaves dense Strong burnt odor breath again mitigates the millet paste bitter taste brewed, when frying moisture content is 28%-38% by the way of drying The evaporation for assisting moisture, is conducive to the reservation of effective component in tealeaves, and be easy to crush and brew, and grows the millet paste for brewing out Taste is mellow and returns sweet long；If directly making moisture content less than 6% with the own tea of pot frying tooth, millet paste taste can show slightly light, fragrant Gas is also lacking；If being dried to moisture content 6% or more, the time is shorter due to drying, the fragrance and soup look colour generation object of tealeaves Matter fails generation, bitter taste ingredient completely and fails whole oxidation removals, causes the oil tea millet paste color brewed darker and light, fragrant Gas is light, lack it is fragrant and sweet mellow, and it is micro- have bitter taste, return the sweet duration it is also partially short.

5. the partial size of the dry glutinous rice flour of oily fruit outer layer is greater than the partial size of the crushing glutinous rice of internal package, and the two in the present invention The sieve mesh number difference 8-12 mesh used is the most suitable, external glutinous rice flour can be made more loose in this way, during low-temperature frying oil and Oil temperature energy rapid osmotic glutinous rice ball, reaches good expansion effect, makes that the fluffy grain of polished glutinous flower is big, palatable crisp, does not stick to one's teeth.

6. oil fruit of the invention and polished glutinous flower use low-temperature short-time frying method, high temperature and long-time heating is avoided to generate grease poly- It closes object and is detrimental to health.Polished glutinous flower first impregnates in 21-23 DEG C of water when preparing, and is swollen glutinous rice sufficiently but is unlikely to Gelatinization, and strict control moisture content, avoid glutinous rice from agglomerating, and oil temperature and oil energy Quick uniform are diffused into yin when facilitating subsequent frying Meter Zhong, the fluffy grain of the polished glutinous flower made is big, palatable crisp, does not stick to one's teeth, without grease taste.

[specific embodiment]

Below with reference to embodiment, the invention will be further described.

Embodiment 1

A kind of preparation method of pouring type milk oil tea, comprising the following steps:

A1. it prepares polished glutinous flower: by weight, taking 3.5 parts of glutinous rice, 8.5 parts of water that temperature is 21 DEG C are added, keep water temperature After 21 DEG C are impregnated 185 minutes, drains the water, be subsequently placed in Steam by water bath 1 hour on steamer, obtain ripe glutinous rice；Then by ripe glutinous rice It is placed on bamboo basket and spreads out, and dry in the shade until moisture content is 19%, the ripe glutinous rice tight knot in part is agglomerating at this time, and part is pockets of ripe glutinous After rice rubs scattered into single particle, ripe glutinous rice is spread out on bamboo basket again, is spread out with a thickness of 0.6cm, then dried in the shade until moisture content Less than 1%, negative rice is obtained；Then 6 parts of extracting tea seed oil are placed in pot after being heated to 90 DEG C, and negative rice is added, keeps 90 DEG C of temperature Frying is carried out, deep-fat frying time is 6 seconds, then pulls the negative rice fried out, cools to room temperature after draining oil to get polished glutinous flower；

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the segment of 0.6cm length, Then it is placed in Titian disk and spreads out, spread out with a thickness of 0.8cm, then the Titian disk for spreading fresh green onion out is put into fragrance extracting machine, is made The door of fragrance extracting machine is in half-open position, and half-open angle is 18 degree, carries out 2 hours drying and processings, fragrance extracting machine drying temperature is arranged It is 83 DEG C, obtains dry green onion, then take out dry green onion, is cooled to room temperature in the environment of relative humidity is 15% to get chopped spring onion；

C1. it prepares compound milk powder: by weight, taking 5 parts of milk powder, 2 parts of jelly powder, be uniformly mixed, obtain mixed powder；So After take 1 part of Siraitia grosvenorii face powder, 0.8 part of Herba Menthae powder, be added 60 degree or more 3 parts of white wine, stir evenly, obtain mixed liquor；Then will Mixed liquor is uniformly sprayed on mixed powder, after mixing, is dried to moisture content less than 1% at 62 DEG C to get compound milk powder；

Wherein, Siraitia grosvenorii face powder the preparation method comprises the following steps: by weight, take 1 part of new fresh fructus momordicae, after smashing to pieces, body is added Fraction is 9 parts of ethanol water of 40%, is ultrasonically treated 62 minutes, then filters, and collects filtrate I, then in filter residue again The secondary volume fraction that is added is 3 parts of ethanol water of 40%, is ultrasonically treated 25 minutes, then filters, collect filtrate II, merges filter Liquid I and filtrate II, obtain total filtrate；Then by weight, 4 parts of fresh sweet osmanthus is taken, total filtrate is added, adds volume fraction It for 30 parts of ethyl alcohol of 70%, impregnates 3 hours at 40 DEG C, then filters, collect leachate I, being added followed by volume fraction is 20 parts of 65% ethyl alcohol is impregnated 1 hour at 40 DEG C, is then filtered, and collects leachate II, merges leachate I and leachate II, so It gets dry extract after being dried under reduced pressure at 50 DEG C afterwards；Then take dry cream grinding and sieving to get Siraitia grosvenorii face powder.

Herba Menthae powder the preparation method comprises the following steps: take 4 parts of fresh mint herb, clean, removal of impurities, be added 1 part of water, squeezed, obtained To juicing, 8 parts of ethanol water that 0.02 part of active carbon, 0.03 part of zeolite and volume fraction are 75% are then added, at microwave Reason 30 minutes, setting microwave power are 12kw, are then filtered, and filtrate is collected, and are obtained after then filtrate is dried under reduced pressure at 50 DEG C thin Lotus extract then takes mint extract to crush, sieving, obtains Herba Menthae powder.

D1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 26 DEG C to moisture content is 58%, obtains stem tea, so Afterwards by weight, it takes 6 parts of stem tea to be placed in pot, is added 0.2 part of tea-seed oil, is fried with high fire to blade face and crispaturaed, then adjusted For small fire, it is then added 0.1 part of water, frying to moisture content is 30%, then is dried to that moisture content less than 1.8%, is then crushed into powder Then 3 parts of compound milk powder is added in end, be uniformly mixed to get the own tea of tooth；

Wherein, the own tealeaves of fresh tooth is selected from 1 bud, 3 leaf of picking in April.

E1. it prepares stir-fry peanut: taking 2.5 parts of shelled peanut, with cold water soak 3 minutes, then drain the water, be then added in pot Shelled peanut is poured into after 4 portions of tea-seed oils again, warm fire is heated to shelled peanut and cracks, and then pours out shelled peanut, drains oil, cooling To room temperature to get stir-fry peanut；

F1. it dispenses: by weight, taking 2.5 parts of white sugar, 1 part of tea-seed oil, 0.8 part of salt, 0.7 part of compound milk powder, fries flower Raw 0.7 part, 0.4 part and 0.2 part of chopped spring onion of the own tea of tooth, are individually packaged into bag；Then 4 parts and 1.3 parts of polished glutinous flower of oily fruit are taken, is mixed Bag is packaged into after conjunction；Last above-mentioned each bag respectively take 1 bag it is packed, that is, complete preparation, obtain pouring type milk oil tea.

Wherein, oily fruit preparation method the following steps are included:

A2. by weight, 10 parts of glutinous rice are taken, 85 meshes are smashed it through, then plus 20 parts of water, impregnates 8 points at room temperature Then clock drains the water, then plus 1.5 parts of water, stir evenly, obtain glutinous paste, and then rubbing glutinous paste at diameter is 0.5cm's Glutinous rice grain, it is spare；

B2. 2.5 parts of glutinous rice are taken, 75 meshes are smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry glutinous rice In powder, and glutinous rice grain is made to roll back and forth in dry glutinous rice flour 3 times, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, then used Sieve screens out the dry glutinous rice flour being not attached on glutinous rice grain, obtains glutinous rice ball；

C2. 26 parts of extracting tea seed oil are placed in pot after being heated to 90 DEG C, and glutinous rice ball is added, and 90 DEG C of temperature is kept to carry out oil It is fried, until glutinous rice ball floats to pasta, then pulls glutinous rice ball out, drain oil, obtain oily fruit.

Embodiment 2

A kind of preparation method of pouring type milk oil tea, comprising the following steps:

A1. it prepares polished glutinous flower: by weight, taking 6.5 parts of glutinous rice, 10.5 parts of water that temperature is 23 DEG C are added, keep water Temperature drains the water after 23 DEG C are impregnated 235 minutes, is subsequently placed in Steam by water bath 4 hours on steamer, obtains ripe glutinous rice；It then will be ripe glutinous Rice, which is placed on bamboo basket, to be spread out, and is dried in the shade until moisture content is 23%, and the ripe glutinous rice tight knot in part is agglomerating at this time, and part is pockets of ripe After glutinous rice rubs scattered into single particle, ripe glutinous rice is spread out on bamboo basket again, is spread out with a thickness of 1.4cm, then dried in the shade until aqueous Rate obtains negative rice less than 6%；Then 10 parts of extracting tea seed oil are placed in pot after being heated to 110 DEG C, and negative rice is added, is kept for 110 DEG C Temperature carry out fried, deep-fat frying time is 14 seconds, then pulls the negative rice fried out, cools to room temperature after draining oil to get glutinous rice Flower；

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the segment of 1.2cm length, Then it is placed in Titian disk and spreads out, spread out with a thickness of 1.4cm, then the Titian disk for spreading fresh green onion out is put into fragrance extracting machine, is made The door of fragrance extracting machine is in half-open position, and half-open angle is 60 degree, carries out 4 hours drying and processings, fragrance extracting machine drying temperature is arranged It is 93 DEG C, obtains dry green onion, then take out dry green onion, is cooled to room temperature in the environment of relative humidity is 25% to get chopped spring onion；

C1. it prepares compound milk powder: by weight, taking 9 parts of milk powder, 4 parts of jelly powder, be uniformly mixed, obtain mixed powder；So After take 3 parts of Siraitia grosvenorii face powder, 1.4 parts of Herba Menthae powder, be added 75 degree or more 5 parts of white wine, stir evenly, obtain mixed liquor；Then will Mixed liquor is uniformly sprayed on mixed powder, after mixing, is dried to moisture content less than 3% at 68 DEG C to get compound milk powder；

Wherein, Siraitia grosvenorii face powder the preparation method comprises the following steps: by weight, take 3 parts of new fresh fructus momordicae, after smashing to pieces, body is added Fraction is 15 parts of ethanol water of 48%, is ultrasonically treated 70 minutes, then filters, and collects filtrate I, then in filter residue again The secondary volume fraction that is added is 7 parts of ethanol water of 48%, is ultrasonically treated 33 minutes, then filters, collect filtrate II, merges filter Liquid I and filtrate II, obtain total filtrate；Then by weight, 8 parts of fresh sweet osmanthus is taken, total filtrate is added, adds volume fraction It for 50 parts of ethyl alcohol of 80%, impregnates 5 hours at 50 DEG C, then filters, collect leachate I, being added followed by volume fraction is 26 parts of 75% ethyl alcohol is impregnated 2 hours at 50 DEG C, is then filtered, and collects leachate II, merges leachate I and leachate II, so It gets dry extract after being dried under reduced pressure at 60 DEG C afterwards；Then take dry cream grinding and sieving to get Siraitia grosvenorii face powder.

Herba Menthae powder the preparation method comprises the following steps: take 6 parts of fresh mint herb, clean, removal of impurities, be added 2 parts of water, squeezed, obtained To juicing, 14 parts of ethanol water that 0.04 part of active carbon, 0.05 part of zeolite and volume fraction are 85% are then added, at microwave Reason 40 minutes, setting microwave power are 16kw, are then filtered, and filtrate is collected, and are obtained after then filtrate is dried under reduced pressure at 60 DEG C thin Lotus extract then takes mint extract to crush, sieving, obtains Herba Menthae powder.

D1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 34 DEG C to moisture content is 68%, obtains stem tea, so Afterwards by weight, it takes 10 parts of stem tea to be placed in pot, is added 0.6 part of tea-seed oil, is fried with high fire to blade face and crispaturaed, then adjusted For small fire, it is then added 0.3 part of water, frying to moisture content is 38%, then is dried to that moisture content less than 6%, is then ground into powder, Then 5 parts of compound milk powder is added, is uniformly mixed to get the own tea of tooth；

Wherein, the own tealeaves of fresh tooth is selected from 1 bud, 4 leaf of picking in May.

E1. it prepares stir-fry peanut: taking 5.5 parts of shelled peanut, with cold water soak 6 minutes, then drain the water, be then added in pot Shelled peanut is poured into after 8 portions of tea-seed oils again, warm fire is heated to shelled peanut and cracks, and then pours out shelled peanut, drains oil, cooling To room temperature to get stir-fry peanut；

F1. it dispenses: by weight, taking 3.5 parts of white sugar, 3 parts of tea-seed oil, 2 parts of salt, 1.5 parts of compound milk powder, fries peanut 1.1 parts, 0.8 part and 0.6 part of chopped spring onion of the own tea of tooth, are individually packaged into bag；Then 8 parts and 2.7 parts of polished glutinous flower of oily fruit are taken, mixing After be packaged into bag；Last above-mentioned each bag respectively take 1 bag it is packed, that is, complete preparation, obtain pouring type milk oil tea.

Wherein, oily fruit preparation method the following steps are included:

A2. by weight, 14 parts of glutinous rice are taken, 95 meshes are smashed it through, then plus 26 parts of water, impregnates 16 points at room temperature Then clock drains the water, then plus 3.5 parts of water, stir evenly, obtain glutinous paste, and then rubbing glutinous paste at diameter is 1.1cm's Glutinous rice grain, it is spare；

B2. 4.5 parts of glutinous rice are taken, 85 meshes are smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry glutinous rice In powder, and glutinous rice grain is made to roll back and forth in dry glutinous rice flour 5 times, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, then used Sieve screens out the dry glutinous rice flour being not attached on glutinous rice grain, obtains glutinous rice ball；

C2. 32 parts of extracting tea seed oil are placed in pot after being heated to 110 DEG C, and glutinous rice ball is added, and 110 DEG C of temperature is kept to carry out Then frying pulls glutinous rice ball out, drains oil, obtain oily fruit until glutinous rice ball floats to pasta.

Embodiment 3

A kind of preparation method of pouring type milk oil tea, comprising the following steps:

A1. it prepares polished glutinous flower: by weight, taking 4.5 parts of glutinous rice, 9 parts of water that temperature is 21.5 DEG C are added, keep water temperature After 21.5 DEG C are impregnated 197 minutes, drains the water, be subsequently placed in Steam by water bath 2 hours on steamer, obtain ripe glutinous rice；It then will be ripe glutinous Rice, which is placed on bamboo basket, to be spread out, and is dried in the shade until moisture content is 20%, and the ripe glutinous rice tight knot in part is agglomerating at this time, and part is pockets of ripe After glutinous rice rubs scattered into single particle, ripe glutinous rice is spread out on bamboo basket again, is spread out with a thickness of 0.8cm, then dried in the shade until aqueous Rate obtains negative rice less than 2.2%；Then 7 parts of extracting tea seed oil are placed in pot after being heated to 95 DEG C, and negative rice is added, is kept for 95 DEG C Temperature carries out frying, and deep-fat frying time is 8 seconds, then pulls the negative rice fried out, cools to room temperature after draining oil to get polished glutinous flower；

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the segment of 0.7cm length, Then it is placed in Titian disk and spreads out, spread out with a thickness of 1cm, then the Titian disk for spreading fresh green onion out is put into fragrance extracting machine, makes to mention The door of fragrant machine is in half-open position, and half-open angle is 28 degree, carries out 2.5 hours drying and processings, fragrance extracting machine drying temperature is arranged It is 84 DEG C, obtains dry green onion, then take out dry green onion, is cooled to room temperature in the environment of relative humidity is 17% to get chopped spring onion；

C1. it prepares compound milk powder: by weight, taking 6 parts of milk powder, 2.5 parts of jelly powder, be uniformly mixed, obtain mixed powder； Then 1.5 parts of Siraitia grosvenorii face powder, 0.9 part of Herba Menthae powder are taken, 64 degree or more 3.5 parts of white wine is added, stirs evenly, obtain mixed liquor； Then mixed liquor is uniformly sprayed on mixed powder, after mixing, at 64 DEG C dry to moisture content less than 1.5% to get Compound milk powder；

Wherein, Siraitia grosvenorii face powder the preparation method comprises the following steps: by weight, take 1.5 parts of new fresh fructus momordicae, after smashing to pieces, be added Volume fraction is 10.5 parts of ethanol water of 42%, is ultrasonically treated 64 minutes, then filters, and filtrate I is collected, then in filter residue In volume fraction is added again is 4 parts of ethanol water of 42%, be ultrasonically treated 27 minutes, then filter, collect filtrate II, close And filtrate I and filtrate II, obtain total filtrate；Then by weight, 5 parts of fresh sweet osmanthus is taken, total filtrate is added, adds volume Score is 35 parts of ethyl alcohol of 73%, impregnates 3.5 hours at 42 DEG C, then filters, and collects leachate I, is added followed by volume point Number is 21.5 parts of ethyl alcohol of 68%, impregnates 1.2 hours at 42 DEG C, then filters, and collects leachate II, merges leachate I and leaching Liquid II out gets dry extract after being then dried under reduced pressure at 52 DEG C；Then take dry cream grinding and sieving to get Siraitia grosvenorii face powder.

Herba Menthae powder the preparation method comprises the following steps: take 4.5 parts of fresh mint herb, clean, removal of impurities, be added 1.3 parts of water, pressed It squeezes, is squeezed the juice, 9.5 parts of ethanol water that 0.03 part of active carbon, 0.04 part of zeolite and volume fraction are 78% are then added, Microwave treatment 32 minutes, setting microwave power was 13kw, was then filtered, and collected filtrate, then filtrate is dried under reduced pressure at 52 DEG C Mint extract is obtained afterwards, is then taken mint extract to crush, sieving, is obtained Herba Menthae powder.

D1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 28 DEG C to moisture content is 60%, obtains stem tea, so Afterwards by weight, it takes 7 parts of stem tea to be placed in pot, is added 0.3 part of tea-seed oil, is fried with high fire to blade face and crispaturaed, then adjusted For small fire, it is then added 0.2 part of water, frying to moisture content is 32%, then is dried to that moisture content less than 2.6%, is then crushed into powder Then 3.5 parts of compound milk powder is added in end, be uniformly mixed to get the own tea of tooth；

Wherein, the own tealeaves of fresh tooth is selected from the 1 bud 3-4 leaf picked the 4-5 month.

E1. it prepares stir-fry peanut: taking 3 parts of shelled peanut, with cold water soak 3.5 minutes, then drain the water, be then added in pot Shelled peanut is poured into after 5 portions of tea-seed oils again, warm fire is heated to shelled peanut and cracks, and then pours out shelled peanut, drains oil, cooling To room temperature to get stir-fry peanut；

F1. it dispenses: by weight, taking 2.7 parts of white sugar, 1.5 parts of tea-seed oil, 1.1 parts of salt, 0.9 part of compound milk powder, fries 0.5 part and 0.3 part of chopped spring onion of the own tea of 0.8 part of peanut, tooth, individually it is packaged into bag；Then 5 parts and 1.6 parts of polished glutinous flower of oily fruit are taken, Bag is packaged into after mixing；Last above-mentioned each bag respectively take 1 bag it is packed, that is, complete preparation, obtain pouring type milk oil tea.

Wherein, oily fruit preparation method the following steps are included:

A2. by weight, 11 parts of glutinous rice are taken, 87 meshes are smashed it through, then plus 21.5 parts of water, impregnates 10 at room temperature Then clock drains the water, then plus 2 parts of water, stir evenly, obtain glutinous paste, and then rubbing glutinous paste at diameter is the glutinous of 0.6cm The grain of rice, it is spare；

B2. 3 parts of glutinous rice are taken, 79 meshes are smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry glutinous rice flour In, and glutinous rice grain is made to roll back and forth in dry glutinous rice flour 4 times, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, then with sieve Mesh screen removes the dry glutinous rice flour being not attached on glutinous rice grain, obtains glutinous rice ball；

C2. 27 parts of extracting tea seed oil are placed in pot after being heated to 95 DEG C, and glutinous rice ball is added, and 95 DEG C of temperature is kept to carry out oil It is fried, until glutinous rice ball floats to pasta, then pulls glutinous rice ball out, drain oil, obtain oily fruit.

Embodiment 4

A kind of preparation method of pouring type milk oil tea, comprising the following steps:

A1. it prepares polished glutinous flower: by weight, taking 6 parts of glutinous rice, 10 parts of water that temperature is 22.5 DEG C are added, keep water temperature After 22.5 DEG C are impregnated 222 minutes, drains the water, be subsequently placed in Steam by water bath 3.5 hours on steamer, obtain ripe glutinous rice；It then will be ripe Glutinous rice is placed on bamboo basket and spreads out, and dries in the shade until moisture content is 22%, and the ripe glutinous rice tight knot in part is agglomerating at this time, and part is pockets of After ripe glutinous rice rubs scattered into single particle, ripe glutinous rice is spread out on bamboo basket again, is spread out with a thickness of 1.2m, then dried in the shade until aqueous Rate obtains negative rice less than 4.7%；Then 9 parts of extracting tea seed oil are placed in pot after being heated to 105 DEG C, and negative rice is added, is kept for 105 DEG C Temperature carry out fried, deep-fat frying time is 12 seconds, then pulls the negative rice fried out, cools to room temperature after draining oil to get glutinous rice Flower；

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the segment of 1cm length, connect Be placed in Titian disk and spread out, spread out with a thickness of 1.3cm, then the Titian disk for spreading fresh green onion out be put into fragrance extracting machine, makes to mention The door of fragrant machine is in half-open position, and half-open angle is 49 degree, carries out 3.5 hours drying and processings, fragrance extracting machine drying temperature is arranged It is 91 DEG C, obtains dry green onion, then take out dry green onion, is cooled to room temperature in the environment of relative humidity is 23% to get chopped spring onion；

C1. it prepares compound milk powder: by weight, taking 8 parts of milk powder, 3.5 parts of jelly powder, be uniformly mixed, obtain mixed powder； Then 2.5 parts of Siraitia grosvenorii face powder, 1.2 parts of Herba Menthae powder are taken, 72 degree or more 4.5 parts of white wine is added, stirs evenly, obtain mixed liquor； Then mixed liquor is uniformly sprayed on mixed powder, after mixing, at 67 DEG C dry to moisture content less than 2.5% to get Compound milk powder；

Wherein, Siraitia grosvenorii face powder the preparation method comprises the following steps: by weight, take 2.5 parts of new fresh fructus momordicae, after smashing to pieces, be added Volume fraction is 14 parts of ethanol water of 46%, is ultrasonically treated 68 minutes, then filters, and filtrate I is collected, then in filter residue 6 parts of ethanol water that volume fraction is 46% are added again, is ultrasonically treated 31 minutes, then filters, collect filtrate II, merge Filtrate I and filtrate II, obtain total filtrate；Then by weight, 7 parts of fresh sweet osmanthus is taken, total filtrate is added, adds volume point Number is 45 parts of ethyl alcohol of 78%, impregnates 4.5 hours at 47 DEG C, then filters, and collects leachate I, is added followed by volume fraction It for 24.5 parts of ethyl alcohol of 73%, impregnates 1.8 hours at 47 DEG C, then filters, collect leachate II, merge leachate I and leach Liquid II gets dry extract after being then dried under reduced pressure at 57 DEG C；Then take dry cream grinding and sieving to get Siraitia grosvenorii face powder.

Herba Menthae powder the preparation method comprises the following steps: take 5.5 parts of fresh mint herb, clean, removal of impurities, be added 1.7 parts of water, pressed It squeezes, is squeezed the juice, 12 parts of ethanol water that 0.03 part of active carbon, 0.04 part of zeolite and volume fraction are 82% are then added, Microwave treatment 38 minutes, setting microwave power was 15kw, was then filtered, and collected filtrate, then filtrate is dried under reduced pressure at 57 DEG C Mint extract is obtained afterwards, is then taken mint extract to crush, sieving, is obtained Herba Menthae powder.

D1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 32 DEG C to moisture content is 65%, obtains stem tea, so Afterwards by weight, it takes 9 parts of stem tea to be placed in pot, is added 0.5 part of tea-seed oil, is fried with high fire to blade face and crispaturaed, then adjusted For small fire, it is then added 0.2 part of water, frying to moisture content is 36%, then is dried to that moisture content less than 4.8%, is then crushed into powder Then 4.5 parts of compound milk powder is added in end, be uniformly mixed to get the own tea of tooth；

Wherein, the own tealeaves of fresh tooth is selected from the 1 bud 3-4 leaf picked the 4-5 month.

E1. it prepares stir-fry peanut: taking 4.5 parts of shelled peanut, with cold water soak 5 minutes, then drain the water, be then added in pot Shelled peanut is poured into after 7 portions of tea-seed oils again, warm fire is heated to shelled peanut and cracks, and then pours out shelled peanut, drains oil, cooling To room temperature to get stir-fry peanut；

F1. it dispenses: by weight, taking 3.2 parts of white sugar, 2.5 parts of tea-seed oil, 1.7 parts of salt, 1.3 parts of compound milk powder, fries 0.7 part and 0.5 part of chopped spring onion of the own tea of 1 part of peanut, tooth, individually it is packaged into bag；Then 7 parts and 2.3 parts of polished glutinous flower of oily fruit are taken, is mixed Bag is packaged into after conjunction；Last above-mentioned each bag respectively take 1 bag it is packed, that is, complete preparation, obtain pouring type milk oil tea.

Wherein, oily fruit preparation method the following steps are included:

A2. by weight, 13 parts of glutinous rice are taken, 94 meshes are smashed it through, then plus 25 parts of water, impregnates 14 points at room temperature Then clock drains the water, then plus 3 parts of water, stir evenly, obtain glutinous paste, then glutinous paste is rubbed to the glutinous rice for being 1cm at diameter Grain, it is spare；

B2. 4 parts of glutinous rice are taken, 82 meshes are smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry glutinous rice flour In, and glutinous rice grain is made to roll back and forth in dry glutinous rice flour 4 times, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, then with sieve Mesh screen removes the dry glutinous rice flour being not attached on glutinous rice grain, obtains glutinous rice ball；

C2. 30.5 parts of extracting tea seed oil are placed in pot after being heated to 105 DEG C, be added glutinous rice ball, keep 105 DEG C temperature into Row is fried, until glutinous rice ball floats to pasta, then pulls glutinous rice ball out, drains oil, obtain oily fruit.

Embodiment 5

A kind of preparation method of pouring type milk oil tea, comprising the following steps:

A1. it prepares polished glutinous flower: by weight, taking 5 parts of glutinous rice, 9.5 parts of water that temperature is 22 DEG C are added, maintain water temperature at After 22 DEG C are impregnated 210 minutes, drains the water, be subsequently placed in Steam by water bath 2.5 hours on steamer, obtain ripe glutinous rice；Then by ripe glutinous rice It is placed on bamboo basket and spreads out, and dry in the shade until moisture content is 21%, the ripe glutinous rice tight knot in part is agglomerating at this time, and part is pockets of ripe glutinous After rice rubs scattered into single particle, ripe glutinous rice is spread out on bamboo basket again, is spread out with a thickness of 1cm, then dried in the shade until moisture content is small In 3.5%, negative rice is obtained；Then 8 parts of extracting tea seed oil are placed in pot after being heated to 100 DEG C, and negative rice is added, keeps 100 DEG C of temperature Degree carries out frying, and deep-fat frying time is 10 seconds, then pulls the negative rice fried out, cools to room temperature after draining oil to get polished glutinous flower；

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the segment of 0.9cm length, Then it is placed in Titian disk and spreads out, spread out with a thickness of 1.1cm, then the Titian disk for spreading fresh green onion out is put into fragrance extracting machine, is made The door of fragrance extracting machine is in half-open position, and half-open angle is 39 degree, carries out 3 hours drying and processings, fragrance extracting machine drying temperature is arranged It is 88 DEG C, obtains dry green onion, then take out dry green onion, is cooled to room temperature in the environment of relative humidity is 20% to get chopped spring onion；

C1. it prepares compound milk powder: by weight, taking 7 parts of milk powder, 3 parts of jelly powder, be uniformly mixed, obtain mixed powder；So After take 2 parts of Siraitia grosvenorii face powder, 1.1 parts of Herba Menthae powder, be added 68 degree or more 4 parts of white wine, stir evenly, obtain mixed liquor；Then will Mixed liquor is uniformly sprayed on mixed powder, after mixing, is dried to moisture content less than 2% at 65 DEG C to get compound milk powder；

Wherein, Siraitia grosvenorii face powder the preparation method comprises the following steps: by weight, take 2 parts of new fresh fructus momordicae, after smashing to pieces, body is added Fraction is 12 parts of ethanol water of 44%, is ultrasonically treated 66 minutes, then filters, and collects filtrate I, then in filter residue again The secondary volume fraction that is added is 5 parts of ethanol water of 44%, is ultrasonically treated 29 minutes, then filters, collect filtrate II, merges filter Liquid I and filtrate II, obtain total filtrate；Then by weight, 6 parts of fresh sweet osmanthus is taken, total filtrate is added, adds volume fraction It for 40 parts of ethyl alcohol of 75%, impregnates 4 hours at 45 DEG C, then filters, collect leachate I, being added followed by volume fraction is 23 parts of 70% ethyl alcohol is impregnated 1.5 hours at 45 DEG C, is then filtered, and collects leachate II, merges leachate I and leachate II, Then it gets dry extract after being dried under reduced pressure at 55 DEG C；Then take dry cream grinding and sieving to get Siraitia grosvenorii face powder.

Herba Menthae powder the preparation method comprises the following steps: take 5 parts of fresh mint herb, clean, removal of impurities, be added 1.5 parts of water, squeezed, It is squeezed the juice, 11 parts of ethanol water that 0.03 part of active carbon, 0.04 part of zeolite and volume fraction are 80%, microwave is then added Processing 35 minutes, setting microwave power are 14kw, are then filtered, and filtrate is collected, after then filtrate is dried under reduced pressure at 55 DEG C Mint extract then takes mint extract to crush, sieving, obtains Herba Menthae powder.

D1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 30 DEG C to moisture content is 63%, obtains stem tea, so Afterwards by weight, it takes 8 parts of stem tea to be placed in pot, is added 0.4 part of tea-seed oil, is fried with high fire to blade face and crispaturaed, then adjusted For small fire, it is then added 0.2 part of water, frying to moisture content is 34%, then is dried to that moisture content less than 3.9%, is then crushed into powder Then 4 parts of compound milk powder is added in end, be uniformly mixed to get the own tea of tooth；

Wherein, the own tealeaves of fresh tooth is selected from the 1 bud 3-4 leaf picked the 4-5 month.

E1. it prepares stir-fry peanut: taking 4 parts of shelled peanut, with cold water soak 4.5 minutes, then drain the water, be then added in pot Shelled peanut is poured into after 6 portions of tea-seed oils again, warm fire is heated to shelled peanut and cracks, and then pours out shelled peanut, drains oil, cooling To room temperature to get stir-fry peanut；

F1. it dispenses: by weight, taking 3 parts of white sugar, 2 parts of tea-seed oil, 1.4 parts of salt, 1.1 parts of compound milk powder, fries peanut 0.9 part, 0.6 part and 0.4 part of chopped spring onion of the own tea of tooth, are individually packaged into bag；Then 6 parts and 2 parts of polished glutinous flower of oily fruit, after mixing are taken It is packaged into bag；Last above-mentioned each bag respectively take 1 bag it is packed, that is, complete preparation, obtain pouring type milk oil tea.

Wherein, oily fruit preparation method the following steps are included:

A2. by weight, 12 parts of glutinous rice are taken, 90 meshes are smashed it through, then plus 23 parts of water, impregnates 12 points at room temperature Then clock drains the water, then plus 2.5 parts of water, stir evenly, obtain glutinous paste, and then rubbing glutinous paste at diameter is 0.8cm's Glutinous rice grain, it is spare；

B2. 3.5 parts of glutinous rice are taken, 80 meshes are smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry glutinous rice In powder, and glutinous rice grain is made to roll back and forth in dry glutinous rice flour 4 times, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, then used Sieve screens out the dry glutinous rice flour being not attached on glutinous rice grain, obtains glutinous rice ball；

C2. 29 parts of extracting tea seed oil are placed in pot after being heated to 100 DEG C, and glutinous rice ball is added, and 100 DEG C of temperature is kept to carry out Then frying pulls glutinous rice ball out, drains oil, obtain oily fruit until glutinous rice ball floats to pasta.

Embodiment 6

It is outside one's consideration except setting 16 for the half-open angle of Titian gate in step b1, remaining method is the same as embodiment 5.

Embodiment 7

It is outside one's consideration except setting 62 for the half-open angle of Titian gate in step b1, remaining method is the same as embodiment 5.

Embodiment 8

Except tooth is prepared in step c1, oneself is added without compound milk powder the tea time, remaining method is the same as embodiment 5.

Embodiment 9

Except individually used when preparing Siraitia grosvenorii face powder in step c1 volume fraction for 12 parts of ethanol water of 44% 23 parts of the ethanol water immersions that extraction Siraitia grosvenorii, 57 parts of the ethanol water that volume fraction is 75% and volume fraction are 70% Outside sweet osmanthus, remaining method is the same as embodiment 5.

Embodiment 10

In addition to being added without active carbon when preparing Herba Menthae powder in step c1, remaining method is the same as embodiment 5.

Embodiment 11

In addition to being added without zeolite when preparing Herba Menthae powder in step c1, remaining method is the same as embodiment 5.

Embodiment 12

Except the own tealeaves of step c1 dens in dente is directly fried to moisture content less than 3.9% without shining dry run in pot Outside, remaining method is the same as embodiment 5.

Embodiment 13

In addition to stem tea is dried to that moisture content is 6.5% in step c1, remaining method is the same as embodiment 5.

Embodiment 14

Glutinous rice smashes it through that 80 meshes, glutinous rice smashes it through outside 90 meshes in step b2 in the step a2 of oil removing fruit preparation, Remaining method is the same as embodiment 5.

Embodiment 15

Glutinous rice smashes it through that 87 meshes, glutinous rice smashes it through outside 82 meshes in step b2 in the step a2 of oil removing fruit preparation, Remaining method is the same as embodiment 5.

Embodiment 16

Glutinous rice smashes it through that 93 meshes, glutinous rice smashes it through outside 78 meshes in step b2 in the step a2 of oil removing fruit preparation, Remaining method is the same as embodiment 5.

The comparison of 17 implementation result of embodiment

1. the preparation of laboratory sample: choosing with a collection of raw material, laboratory sample is prepared according to the method for embodiment 1-16 1-16。

2. evaluation method: random invitation oil tea production distributors represent 30 people composition oil tea and judge the committee.

2.1. quality evaluation is carried out to the oil tea that laboratory sample 1-5,8-13 are brewed by evaluation criterion in table 1, it is specific to rush Bubble method are as follows: the own tea of tooth is taken, water is added by solid-liquid ratio 1:15, appropriate tea-seed oil is then added, is then boiled in pot 5 minutes, Then it after appropriate salt is added, pours into transparent bowl.Evaluation method are as follows: color, fragrance and the precipitating of millet paste are first investigated, Then it is slowly stirred 30 seconds with chopsticks, then osculum is trembled into and slowly swallowed, experiences after drinking and determine whether back within 5 minutes sweet, connect Gargled with 37 DEG C of pure water, then taste next laboratory sample.Every judging panel is respectively to the color of oil tea, fragrance, precipitating It gives a mark with flavour, each judging panel's score is finally summarized by Tong Fen group, be averaged as final result, detailed results are shown in Table 2。

2.2. the quality of the chopped spring onion of laboratory sample 1,3,5-7 is evaluated, investigates the appearance and fragrance of chopped spring onion, then will Chopped spring onion is directly placed into chewing evaluation mouthfeel, evaluation result in mouth and is shown in Table 3.

2.3. the oily fruit matter of laboratory sample 1,3,5,14,15 is evaluated, observes oily fruit appearance, then puts oily fruit Chewing evaluation mouthfeel, evaluation result are shown in Table 4 in entrance.

1 oil tea millet paste quality evaluation table of table

3. evaluation result

2 oil tea millet paste quality evaluation result of table

Sample	Color	Fragrance	Precipitating	Flavour	Total score
						Laboratory sample 1	18.2	18.4	18.2	38.3	93.1
Laboratory sample 2	18.8	18.9	18.7	38.8	95.2
						Laboratory sample 3	19.1	19.2	19.2	39.3	96.8
Laboratory sample 4	19.4	19.5	19.4	39.5	97.8
						Laboratory sample 5	19.7	19.8	19.8	39.9	99.2
Laboratory sample 8	17.4	8.5	19.8	15.4	61.1
						Laboratory sample 9	17.1	13.4	17.6	23.6	71.7
Laboratory sample 10	12.2	19.4	12.1	16.4	60.1
						Laboratory sample 11	12.4	19.5	11.9	16.7	60.5
Laboratory sample 12	11.5	11.1	11.9	21.3	55.8
						Laboratory sample 13	12.1	13.3	12.7	25.4	63.5

3 chopped spring onion quality evaluation result of table

The oily fruit matter evaluation result of table 4

Sample	Appearance, mouthfeel
		Laboratory sample 1	Fluffy grain is big, full, palatable crisp, does not stick to one's teeth
Laboratory sample 3	Fluffy grain is big, full, palatable crisp, does not stick to one's teeth
		Laboratory sample 5	Fluffy grain is big, full, palatable crisp, does not stick to one's teeth
Laboratory sample 14	Consolidation grain is small, it is harder, relatively stick to one's teeth
		Laboratory sample 15	Consolidation grain is small, it is harder, relatively stick to one's teeth
Laboratory sample 16	Consolidation grain is small, slightly firmly, slightly sticks to one's teeth

4. experimental result

As seen from Table 2, the quality evaluation score for the oil tea that laboratory sample 1-5 is brewed is higher than laboratory sample 8-13；From table 3 Out, the quality evaluation of 1,3,5 chopped spring onion of laboratory sample is better than laboratory sample 6,7；As seen from Table 4, the product of the oily fruit of laboratory sample 1,3,5 Matter evaluation is better than laboratory sample 14-16.

Laboratory sample 6, which prepares chopped spring onion, keeps the half-open angle of Titian gate smaller, and the sulfide for the nose that causes to choke fails completely anti- It answers, mouthfeel decline.

Laboratory sample 7, which prepares chopped spring onion, keeps the half-open angle of Titian gate larger, cause in green onion pigment composition oxidation, fragrance at Divide loss, influences the color, fragrance and mouthfeel of chopped spring onion.

Preparing tooth, oneself is added without compound milk powder the tea time to laboratory sample 8, keeps the oil tea taste brewed single, is short of fragrance of osmanthus The refrigerant mouthfeel with milk and salty sweet tea.

Laboratory sample 9 individually uses ethanol water to extract Siraitia grosvenorii when preparing Siraitia grosvenorii face powder and impregnates osmanthus Flower, the Siraitia grosvenorii face powder fragrance of osmanthus made is thin, and the oil tea fragrance of osmanthus brewed out is light, lacks fresh aromatic thick sense.

Laboratory sample 10 and laboratory sample 11 are only used alone one of active carbon and zeolite and make when preparing Herba Menthae powder It is that adsorbent is used for depigmentation and bitter taste, effect is poor, makes that the millet paste color brewed is darker, slightly muddy, mouthfeel is more bitter.

It is identical as laboratory sample 5 that the own tealeaves of tooth in laboratory sample 12 is directly fried to moisture content in pot, due to length Time high temperature frying, causes that the oil tea millet paste color brewed is partially dark, precipitating is more, fragrance is thin, lacks fresh aromatic thick sense, time sweet Duration is partially short.

Height of the moisture content compared with embodiment 1-5 after stem tea dries in laboratory sample 13, due to shorter, the tealeaves that dries the time Fragrance and soup look present-color material fail completely generate, bitter taste ingredient fail whole oxidation removals, cause the oil tea tea brewed Soup look pool is darker and light, fragrance is light, lacks fragrant and sweet mellow sense, and it is micro- have bitter taste, it is also partially short to return the sweet duration.

The sieve mesh number of step a2 causes oily fruit outer layer obtained less than step b2 when preparing oily fruit in laboratory sample 14 Dry glutinous rice flour partial size is too small, and oil and oil temperature uniformly inside rapid osmotic, cannot be unable to reach expansion effect, make You Guokou when fried Feel harder and sticks to one's teeth.

The sieve mesh number difference of step a2 and step b2 has exceeded laboratory sample 1- when preparing oily fruit in laboratory sample 15,16 5 range causes oil and oil temperature infiltration in frying course unevenly, to influence expansion effect, keeps oily fruit obtained hard and sticks to one's teeth.

Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to In the covered the scope of the patents of the present invention.

Claims (7)

1. a kind of preparation method of pouring type milk oil tea, which comprises the following steps:

A1. it prepares polished glutinous flower: by weight, taking 3.5-6.5 parts of glutinous rice, 8.5-10.5 parts of water that temperature is 21-23 DEG C are added, It after maintaining water temperature at 21-23 DEG C of immersion 185-235 minutes, drains the water, is subsequently placed on steamer Steam by water bath 1-4 hours, obtains ripe Glutinous rice；Then ripe glutinous rice is placed on bamboo basket and is spread out, and dried in the shade until moisture content is 19%-23%, the ripe glutinous rice in part is tight at this time Clump together, after the pockets of ripe glutinous rice in part is rubbed scattered into single particle, again spread ripe glutinous rice on bamboo basket out, spread out with a thickness of 0.6-1.4cm, then dry in the shade until moisture content less than 6%, obtain negative rice；Then it extracting tea seed oil 6-10 parts, is placed in pot and is heated to After 90-110 DEG C, negative rice is added, 90-110 DEG C of temperature is kept to carry out frying, deep-fat frying time is 6-14 seconds, then pulls out and fries Negative rice, cool to room temperature after draining oil to get polished glutinous flower；

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the segment of 0.6-1.2cm length, Then it is placed in Titian disk and spreads out, spread out with a thickness of 0.8-1.4cm, the Titian disk for spreading fresh green onion out is then put into fragrance extracting machine In, so that the door of fragrance extracting machine is in half-open position, half-open angle is 18-60 degree, carries out 2-4 hours drying and processings, Titian is arranged Machine drying temperature is 83-93 DEG C, obtains dry green onion, then takes out dry green onion, is cooled in the environment of relative humidity is 15%-25% Room temperature is to get chopped spring onion；

C1. it prepares compound milk powder: by weight, taking 5-9 parts of milk powder, 2-4 parts of jelly powder, be uniformly mixed, obtain mixed powder；So After take 1-3 parts of Siraitia grosvenorii face powder, 0.8-1.4 parts of Herba Menthae powder, be added 60 degree or more 3-5 parts of white wine, stir evenly, mixed Liquid；Then mixed liquor is uniformly sprayed on mixed powder, after mixing, is dried to moisture content at 62-68 DEG C less than 3%, Up to compound milk powder；

D1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 26-34 DEG C to moisture content is 58%-68%, obtains dry tea Then by weight leaf takes 6-10 parts of stem tea to be placed in pot, be added tea-seed oil 0.2-0.6 parts, is fried with high fire to blade face and is rolled up Contracting, is then adjusted to small fire, is then added water 0.1-0.3 parts, and frying to moisture content is 30%-38%, then is dried to that moisture content is small In 6%, it is then ground into powder, is then added compound milk powder 3-5 parts, is uniformly mixed to get the own tea of tooth；

E1. it prepares stir-fry peanut: taking 2.5-5.5 parts of shelled peanut, with cold water soak 3-6 minutes, then drain the water, then add in pot Shelled peanut is poured into again after entering 4-8 portions of tea-seed oils, warm fire is heated to shelled peanut and cracks, and shelled peanut is then poured out, oil is drained, It is cooled to room temperature to get peanut is fried；

F1. it dispenses: by weight, taking 2.5-3.5 parts of white sugar, 1-3 parts of tea-seed oil, 0.8-2 parts of salt, compound milk powder 0.7- 1.5 parts, stir-fry peanut 0.7-1.1 parts, own tea 0.4-0.8 parts and 0.2-0.6 parts of chopped spring onion of tooth, are individually packaged into bag；Then it takes Oily fruit 4-8 parts and polished glutinous flower 1.3-2.7 parts, bag is packaged into after mixing；Last above-mentioned each bag respectively take 1 bag it is packed, that is, complete system It is standby, obtain pouring type milk oil tea.

2. a kind of preparation method of pouring type milk oil tea according to claim 1, which is characterized in that sieve described in step c1 Chinese fruity powder the preparation method comprises the following steps: by weight, take new fresh fructus momordicae 1-3 parts, after smashing to pieces, addition volume fraction is 40%- 9-15 parts of 48% ethanol water is ultrasonically treated 62-70 minutes, then filters, and collects filtrate I, then in filter residue again 3-7 parts of ethanol water that volume fraction is 40%-48% are added, is ultrasonically treated 25-33 minutes, then filters, collect filtrate II, merging filtrate I and filtrate II obtain total filtrate；Then by weight, fresh sweet osmanthus 4-8 parts are taken, total filtrate is added, then It is 30-50 part of ethyl alcohol of 70%-80% that volume fraction, which is added, 40-50 DEG C immersion 3-5 hours, then filter, collection leachate I, being added followed by volume fraction is 20-26 part of ethyl alcohol of 65%-75%, 40-50 DEG C immersion 1-2 hours, then filter, receipts Collect leachate II, merges leachate I and leachate II, get dry extract after being then dried under reduced pressure at 50-60 DEG C；Then dried cream powder is taken Sieving is after broken to get Siraitia grosvenorii face powder.

3. a kind of preparation method of pouring type milk oil tea according to claim 1, which is characterized in that thin described in step c1 Lotus powder the preparation method comprises the following steps: take 4-6 parts of fresh mint herb, clean, removal of impurities, be added water 1-2 parts, squeezed, squeezed the juice, Then active carbon 0.02-0.04 parts of addition, 0.03-0.05 parts of zeolite and volume fraction are the ethanol water 8- of 75%-85% 14 parts, microwave treatment 30-40 minutes, setting microwave power was 12-16kw, was then filtered, and collected filtrate, then filtrate is in 50- Mint extract is obtained after being dried under reduced pressure at 60 DEG C, is then taken mint extract to crush, sieving, is obtained Herba Menthae powder.

4. a kind of preparation method of pouring type milk oil tea according to claim 1, which is characterized in that new described in step d1 The fresh own tealeaves of tooth is selected from the 1 bud 3-4 leaf picked the 4-5 month.

5. a kind of pouring type milk oil tea according to claim 1, which is characterized in that the preparation side of oil fruit described in step f1 Method the following steps are included:

A2. by weight, 10-14 parts of glutinous rice are taken, 85-95 mesh is smashed it through, then plus 20-26 parts of water, is soaked at room temperature Bubble 8-16 minute, then drains the water, and then plus 1.5-3.5 parts of water, stirs evenly, obtains glutinous paste, then by glutinous paste rubbing at Diameter is the glutinous rice grain of 0.5-1.1cm, spare；

B2. 2.5-4.5 parts of glutinous rice are taken, 75-85 mesh is smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry In glutinous rice flour, and glutinous rice grain is made to roll 3-5 times back and forth in dry glutinous rice flour, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, Then the dry glutinous rice flour being not attached on glutinous rice grain is screened out with sieve, obtains glutinous rice ball；

C2. it extracting tea seed oil 26-32 parts, is placed in pot after being heated to 90-110 DEG C, glutinous rice ball is added, keep 90-110 DEG C of temperature Frying is carried out, until glutinous rice ball floats to pasta, glutinous rice ball is then pulled out, drains oil, obtain oily fruit.

6. a kind of pouring type milk oil tea according to claim 4, which is characterized in that the sieve mesh of sieving described in step a2 Number is than the big 8-12 mesh in step b1.

7. a kind of pouring type milk oil tea obtained by any one of claim 1-6 preparation method.