CN109221527A - One kind subtracting sugared fat reducing milk lid tea and production method - Google Patents
One kind subtracting sugared fat reducing milk lid tea and production method Download PDFInfo
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- CN109221527A CN109221527A CN201811460698.XA CN201811460698A CN109221527A CN 109221527 A CN109221527 A CN 109221527A CN 201811460698 A CN201811460698 A CN 201811460698A CN 109221527 A CN109221527 A CN 109221527A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1524—Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
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- Tea And Coffee (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to one kind to subtract sugared fat reducing milk lid tea and production method, it includes the millet paste and milk lid filled in 500ml container, milk lid is covered on the upper surface of millet paste, millet paste is no more than 2/3rds of container volume, it include Aqua Folium Camelliae sinensis 200ml ~ 300ml in the millet paste, ice cube 45g ~ 55g, fructose 10g ~ 20g, sucrose 20g ~ 30g or with the comparable high sweetener of 20g ~ 30g sweetness of cane sugar, L-arabinose 0.70g ~ 0.80g, hydroxyl isomaltulose 15g ~ 25g is simultaneously uniformly mixed, it include milk 200ml ~ 300ml in the milk lid, maltitol 25g ~ 35g, hydroxyl isomaltulose 15g ~ 25g, water 45ml ~ 55ml and salt 0.5g ~ 1.5g.The production method for subtracting sugared fat reducing milk lid tea is made invention additionally discloses a kind of.Not only mouthfeel is good and has the function of to inhibit sucrose, fat absorption etc. for the sugared fat reducing milk lid tea that subtracts of the invention, dramatically the problems such as obesity, diabetes caused by reduction drinking milk's lid tea.
Description
Technical field
The invention belongs to technical field of food beverage, in particular to one kind subtracts sugared fat reducing milk lid tea and production method.
Background technique
Milk lid tea is sampled the different mouthfeels of milk and tea simultaneously, is had both as one of more popular teabag drink in milk tea
Pure and fresh tea perfume and strong milk, while the liquid beverage of the strong milk tea flavour of smooth faint scent is not lost, liked by many crowds.
But it should not excessively be drunk in milk lid tea containing there are many sugar, fat etc., otherwise can there is the problems such as fat, diabetes, this also one
Determine to constrain the development of milk lid tea in degree, and the problems such as the production of milk lid is poor there is also stability, increases the production of milk lid
Difficulty.
Summary of the invention
Technical problem to be solved by the present invention lies in provide one kind and subtract sugared fat reducing milk lid tea and production method, subtract sugar and subtract
Not only mouthfeel is good and has the function of to inhibit sucrose, fat absorption etc. for rouge milk lid tea, dramatically reduces drinking milk's lid tea and is led
The problems such as obesity of cause, diabetes.
The invention is realized in this way providing one kind subtracts sugared fat reducing milk lid tea comprising fill with the tea in 500ml container
Soup and milk lid, milk lid are covered on the upper surface of millet paste, and millet paste is no more than 2/3rds of container volume, include tea in the millet paste
Leaf water 200ml ~ 300ml, ice cube 45g ~ 55g, fructose 10g ~ 20g, sucrose 20g ~ 30g or suitable with 20g ~ 30g sweetness of cane sugar
High sweetener, L-arabinose 0.70g ~ 0.80g, hydroxyl isomaltulose 15g ~ 25g and be uniformly mixed, wrapped in the milk lid
Include milk 200ml ~ 300ml, maltitol 25g ~ 35g, hydroxyl isomaltulose 15g ~ 25g, water 45ml ~ 55ml and salt 0.5g ~
1.5g。
Further, the Aqua Folium Camelliae sinensis is to be prepared using any one tealeaves in black tea, green tea, oolong tea, yellow tea, white tea
Aqua Folium Camelliae sinensis.
Further, the high sweetener includes stevioside, honey element, acesulfame potassium, any one in Sucralose.
The invention is realized in this way a kind of production method for subtracting sugared fat reducing milk lid tea as previously described is provided, it is described to subtract
The production method of sugared fat reducing milk lid tea includes the following steps: to prepare Aqua Folium Camelliae sinensis and milk lid respectively first, in the manufacturing process of milk lid
Middle substep addition maltitol and hydroxyl isomaltulose, then pour into Aqua Folium Camelliae sinensis 200ml ~ 300ml of preparation in 500ml container,
And be added ice cube 45g ~ 55g, fructose 10g ~ 20g, sucrose 20g ~ 30g or with the comparable high power sweet taste of 20g ~ 30g sweetness of cane sugar
Agent, L-arabinose 0.70g ~ 0.80g, hydroxyl isomaltulose 15g ~ 25g and be uniformly mixed obtain millet paste, filled it up in the upper surface of millet paste
The milk lid prepared obtains milk lid tea；It wherein, include milk 200ml ~ 300ml, wheat in milk lid in the manufacturing process of milk lid
Bud sugar alcohol 25g ~ 35g, hydroxyl isomaltulose 15g ~ 25g, water 45ml ~ 55ml and salt 0.5g ~ 1.5g.
Further, the production method for subtracting sugared fat reducing milk lid tea includes the following steps:
Step 1: prepared by Aqua Folium Camelliae sinensis: tealeaves being brewed to obtain Aqua Folium Camelliae sinensis using 100 DEG C of distilled water, Aqua Folium Camelliae sinensis is placed on 4 DEG C
It is stored refrigerated spare in refrigerator；
Step 2: milk lid makes: milk 200ml ~ 300ml, water 45ml ~ 55ml and salt 0.5g ~ 1.5g being mixed, separately by malt
Sugar alcohol 25g ~ 35g is added sequentially in mixed milk in two steps after mixing with hydroxyl isomaltulose 15g ~ 25g, is stirred when being added
Mixed milk is mixed, milk lid is obtained, it is spare that obtained milk lid is sealed 4 DEG C of refrigerations；
Step 3: milk lid tea makes: Aqua Folium Camelliae sinensis 200ml ~ 300ml prepared by step 1 being poured into 500ml container, and ice is added
Block 45g ~ 55g, fructose 10g ~ 20g, sucrose 20g ~ 30g or with the comparable high sweetener of 20g ~ 30g sweetness of cane sugar, L- I
Uncle's sugar 0.70g ~ 0.80g, hydroxyl isomaltulose 15g ~ 25g, which are uniformly mixed, obtains millet paste, then fills it up with step 2 in the upper surface of millet paste
The milk lid prepared obtains milk lid tea.
Further, in step 1, the Aqua Folium Camelliae sinensis is using any in black tea, green tea, oolong tea, yellow tea, white tea
A kind of Aqua Folium Camelliae sinensis of tealeaves preparation.
Further, in step 1, black tea leaf water is selected, the black tea leaf hydromining is prepared with the following method: claimed
It takes Assam tea leaf 15g to be placed in 500ml beaker, after adding 100 DEG C of distilled water 400ml to impregnate 10min, is filtered with tea
It makes tea soup, is added again into beaker after 100 DEG C of distilled water 400ml impregnates 10min at once, then filtered with tea to first
It makes tea soup to second, is then added into beaker after 100 DEG C of distilled water 400ml impregnates 10min, is then filtered again with tea again
Filter obtains third and makes tea soup；It is mixed the obtain first make tea soup, the second soup, third soup of making tea of making tea to obtain black tea leaf
The black tea leaf is water-cooled to and is put into the centrifugation for carrying out 5000 r/min, 10 min in supercentrifuge after room temperature by water, will be from
Black tea leaf water after the heart is fitted into clean vial, is stored in stored refrigerated spare in 4 DEG C of refrigerators.
Further, in step 2, the milk lid is made of whole milk, and the milk lid production includes following step
It is rapid: by whole milk 200ml ~ 300ml, water 45ml ~ 55ml and salt 0.5g ~ 1.5g mix, separately by maltitol 25g ~ 35g with
It is stand-by to be divided into two parts of sugar alcohol mixtures of equivalent after hydroxyl isomaltulose 15g ~ 25g mixing；By mixed whole milk low speed 300r/
Min stirs 2min ~ 4min, is added thereto a sugar alcohol mixtures while stirring；High speed 700r/min stirs 1min ~ 3min again,
Another sugar alcohol mixtures is equally added while stirring；Last middling speed 500r/min stirs 2min ~ 4min, the milk lid that will be stirred
It is spare to seal 4 DEG C of refrigerations.
Compared with prior art, of the invention to subtract sugared fat reducing milk lid tea and production method, including millet paste and milk lid, milk lid cover
It covers in the upper surface of millet paste, L-arabinose, hydroxyl isomaltulose is added in millet paste, play and inhibit sucrose to absorb, inhibit fat, adjust
Save the effect of mouthfeel.Replaced using maltitol and hydroxyl isomaltulose as sweetener, foaming agent in the manufacturing process of milk lid
Common sucrose is the mode of sweetener, and the effect of acquirement is: 1. reducing the intake of sugar, 2. increases milk lid flavor, mouthfeel
It is more mellow, after sugar alcohol 3. is added, milk lid foamed stability is improved, the optimum life of milk lid is extended.Of the invention subtracts
Sugared fat reducing milk lid tea improves the stability of milk lid, while reducing the use of common sugar while guaranteeing flavor, mouthfeel
Amount also has effects that inhibit fat.
Specific embodiment
In order to which technical problems, technical solutions and advantages to be solved are more clearly understood, tie below
Embodiment is closed, the present invention will be described in further detail.It should be appreciated that specific embodiment described herein is only used to solve
The present invention is released, is not intended to limit the present invention.
The present invention subtracts the preferred embodiment of sugared fat reducing milk lid tea comprising millet paste and milk lid in 500ml container are filled with,
Milk lid is covered on the upper surface of millet paste, and millet paste is no more than 2/3rds of container volume, includes Aqua Folium Camelliae sinensis 200ml in the millet paste
~ 300ml, ice cube 45g ~ 55g, fructose 10g ~ 20g, sucrose 20g ~ 30g or with the comparable high power sweet taste of 20g ~ 30g sweetness of cane sugar
Agent, L-arabinose 0.70g ~ 0.80g, hydroxyl isomaltulose 15g ~ 25g are simultaneously uniformly mixed, and include milk in the milk lid
200ml ~ 300ml, maltitol 25g ~ 35g, hydroxyl isomaltulose 15g ~ 25g, water 45ml ~ 55ml and salt 0.5g ~ 1.5g.
The Aqua Folium Camelliae sinensis is the Aqua Folium Camelliae sinensis prepared using any one tealeaves in black tea, green tea, oolong tea, yellow tea, white tea.
The high sweetener includes that stevioside and honey element, acesulfame potassium, Sucralose etc. are this kind of have after cry the sweet tea of taste
Any one in taste agent.
In the present invention, maltitol is used as foaming agent.There is maltitol low in calories, non-saprodontia, difficulty to disappear
A variety of physiological properties such as the property changed, the absorption for promoting calcium, inhibit body fat excessively to gather, since maltitol does not stimulate insulin
Activity, thus also reduce in blood intake fat and be stored in the lipoprotein lipid to play a crucial role in animal adipose tissue
Fat enzyme (LPL) and vigor, thus maltitol and fat with food compared with sucrose or other sweeteners and fat with eat cause it is less
Depot fat, therefore to prevent and treat bariatric patients have certain effect.Maltitol has difficult fermentation character, cannot be by
Microorganism utilizes, and mouthfeel can be used as fat substitute, the milk lid mouthfeel produced is more mellow, fine and smooth, unique close to fat
Flavor, and as foaming agent, its milk lid foamed stability is more preferable.
Hydroxyl isomaltulose is also known as Palatinitol, isomalt, isomalt in addition to having the function of common sugar alcohol such as
Anti-caries do not increase blood glucose etc., also have height endurability, and mouthfeel is similar to sucrose, and sweet taste is pure natural, and it is bad to cover other
Afterwards the advantages that taste so that milk lid tea mouthfeel more it is soft it is pure, sugariness is moderate.
The specific relieving alcoholism and protecting liver of L-arabinose, defaecation gut purge inhibit the functions such as blood glucose, obesity, and its maximum feature is suppression
The function that sucrose processed absorbs, L-arabinose reduce absorption of the human body for sucrose, in sugarcane by the inhibition invertase of selectivity
The sucrose that the L-arabinose of addition 2% -3% just can be effectively suppressed 60% in sugar absorbs, therefore is added in milk lid tea, Ke Yiyou
Effect reduces the absorption of sucrose, achievees the purpose that subtract sugar.
The present invention adds L-arabinose in millet paste, the purpose of hydroxyl isomaltulose is: while 1. guaranteeing sugariness, reducing
The dosage of fructose and sucrose；2. the unique function of L-arabinose reduces absorption of the human body for sucrose；It reduces and drinks
Human body absorbs sugar after milk lid tea.Maltitol, L-arabinose have the function of inhibiting fat.
It is described to subtract sugared fat reducing milk lid tea invention additionally discloses the production method that one kind subtracts sugared fat reducing milk lid tea as previously described
Production method include the following steps: to prepare Aqua Folium Camelliae sinensis and milk lid respectively first, add wheat step by step in the manufacturing process of milk lid
Then Aqua Folium Camelliae sinensis 200ml ~ 300ml of preparation is poured into 500ml container, and ice cube 45g is added by bud sugar alcohol and hydroxyl isomaltulose
~ 55g, fructose 10g ~ 20g, sucrose 20g ~ 30g or with the comparable high sweetener of 20g ~ 30g sweetness of cane sugar, L-arabinose
0.70g ~ 0.80g, hydroxyl isomaltulose 15g ~ 25g and be uniformly mixed obtain millet paste, the milk lid prepared is filled it up in the upper surface of millet paste,
Obtain milk lid tea；Wherein, in the manufacturing process of milk lid, in milk lid include milk 200ml ~ 300ml, maltitol 25g ~ 35g,
Hydroxyl isomaltulose 15g ~ 25g, water 45ml ~ 55ml and salt 0.5g ~ 1.5g.
Specifically, the production method for subtracting sugared fat reducing milk lid tea includes the following steps:
Step 1: prepared by Aqua Folium Camelliae sinensis: tealeaves being brewed to obtain Aqua Folium Camelliae sinensis using 100 DEG C of distilled water, Aqua Folium Camelliae sinensis is placed on 4 DEG C
It is stored refrigerated spare in refrigerator.
Step 2: milk lid makes: milk 200ml ~ 300ml, water 45ml ~ 55ml and salt 0.5g ~ 1.5g being mixed, separately will
Maltitol 25g ~ 35g is added sequentially in mixed milk in two steps after mixing with hydroxyl isomaltulose 15g ~ 25g, and side is added
While the milk after being stirred, obtains milk lid, it is spare that obtained milk lid is sealed 4 DEG C of refrigerations.
Step 3: milk lid tea makes: Aqua Folium Camelliae sinensis 200ml ~ 300ml prepared by step 1 being poured into 500ml container, and is added
Enter ice cube 45g ~ 55g, fructose 10g ~ 20g, sucrose 20g ~ 30g or with the comparable high sweetener of 20g ~ 30g sweetness of cane sugar, L-
Arabinose 0.70g ~ 0.80g, hydroxyl isomaltulose 15g ~ 25g are uniformly mixed and obtain millet paste, then fill it up with step in the upper surface of millet paste
The rapid two milk lids prepared, obtain milk lid tea.
In step 1, the Aqua Folium Camelliae sinensis is to utilize any one tealeaves system in black tea, green tea, oolong tea, yellow tea, white tea
Standby Aqua Folium Camelliae sinensis.
In step 1, black tea leaf water is selected, the black tea leaf hydromining is prepared with the following method: it is preferable to weigh quality
Assam tea leaf 15g be placed in 500ml beaker, add 100 DEG C distilled water 400ml impregnate 10min after, filtered with tea
It makes tea soup, is added again into beaker after 100 DEG C of distilled water 400ml impregnates 10min at once, then filtered with tea to first
It makes tea soup to second, is then added into beaker after 100 DEG C of distilled water 400ml impregnates 10min, is then filtered again with tea again
Filter obtains third and makes tea soup；It is mixed the obtain first make tea soup, the second soup, third soup of making tea of making tea to obtain black tea leaf
The black tea leaf is water-cooled to and is put into the centrifugation for carrying out 5000 r/min, 10 min in supercentrifuge after room temperature, to go by water
Except the tea grounds and insoluble matter in black tea leaf water, organoleptic examination is carried out to the Aqua Folium Camelliae sinensis after centrifugation, color tea perfume meets black tea
Standard, mouthfeel flavour are suitable for, and without bad smell, the black tea leaf water after centrifugation are fitted into clean vial, is stored in 4
It is stored refrigerated spare in DEG C refrigerator.
In step 2, the milk lid is made of whole milk, and the milk lid production includes the following steps: full-cream ox
Milk 200ml ~ 300ml, water 45ml ~ 55ml and salt 0.5g ~ 1.5g mixing, separately by maltitol 25g ~ 35g and hydroxyl isomaltulose
It is stand-by to be divided into two parts of sugar alcohol mixtures of equivalent after 15g ~ 25g mixing；Mixed whole milk low speed 300r/min is stirred
2min ~ 4min is added thereto a sugar alcohol mixtures while stirring；High speed 700r/min stirs 1min ~ 3min again, and same side is stirred
It mixes side and another sugar alcohol mixtures is added；Last middling speed 500r/min stirs 2min ~ 4min, and the milk lid being stirred is sealed 4 DEG C
It refrigerates spare.
Illustrate the preparation method for subtracting sugared fat reducing milk lid tea of the invention combined with specific embodiments below.
Embodiment 1.
The first subtracts the preparation method of sugared fat reducing milk lid tea, includes the following steps:
(11), prepared by black tea leaf water: weighing the preferable Assam tea leaf 15g of quality and is placed in 500ml beaker, adds 100 DEG C
Distilled water 400ml impregnate 10min after, be obtained by filtration first with tea filter and make tea soup, be added 100 DEG C into beaker again at once
After distilled water 400ml impregnates 10min, then second is obtained by filtration with tea filter and is made tea soup, be then added 100 DEG C into beaker again
After distilled water 400ml impregnates 10min, third then is obtained by filtration with tea filter again and makes tea soup；Obtain first is made tea soup, second
Soup, the third of making tea soup of making tea are mixed to obtain black tea leaf water, which is water-cooled to after room temperature be put into high speed from
The centrifugation of 5000 r/min, 10 min are carried out in scheming, to remove the tea grounds and insoluble matter in black tea leaf water, after centrifugation
Aqua Folium Camelliae sinensis carry out organoleptic examination, color tea perfume meets black tea standard, and mouthfeel flavour is suitable for, and without bad smell, after centrifugation
Black tea leaf water be fitted into clean vial, be stored in stored refrigerated spare in 4 DEG C of refrigerators.
(12), milk lid make: by whole milk 200ml, water 55ml and salt 1.5g mix, separately by maltitol 25g with
It is stand-by to be divided into two parts of sugar alcohol mixtures of equivalent after hydroxyl isomaltulose 15g mixing.By mixed whole milk low speed 300r/min
2min is stirred, is added thereto a sugar alcohol mixtures while stirring；High speed 700r/min stirs 1min again, equally adds while stirring
Enter another sugar alcohol mixtures；Last middling speed 500r/min stirs 2min, and it is spare that the milk lid being stirred is sealed 4 DEG C of refrigerations.
(13), milk lid tea makes: black tea leaf water 200ml prepared by (11) being poured into 500ml container, and ice cube is added
55g, fructose 10g, sucrose 20g, L-arabinose 0.70g, hydroxyl isomaltulose 15g, which are uniformly mixed, obtains millet paste, then in millet paste
The upper surface of fill it up with milk lid prepared by (12), obtain milk lid tea.
Embodiment 2.
The preparation method for subtracting sugared fat reducing milk lid tea for second, includes the following steps:
(21), prepared by black tea leaf water: weighing the preferable Assam tea leaf 15g of quality and is placed in 500ml beaker, adds 100 DEG C
Distilled water 400ml impregnate 10min after, be obtained by filtration first with tea filter and make tea soup, be added 100 DEG C into beaker again at once
After distilled water 400ml impregnates 10min, then second is obtained by filtration with tea filter and is made tea soup, be then added 100 DEG C into beaker again
After distilled water 400ml impregnates 10min, third then is obtained by filtration with tea filter again and makes tea soup；Obtain first is made tea soup, second
Soup, the third of making tea soup of making tea are mixed to obtain black tea leaf water, which is water-cooled to after room temperature be put into high speed from
The centrifugation of 5000 r/min, 10 min are carried out in scheming, to remove the tea grounds and insoluble matter in black tea leaf water, after centrifugation
Aqua Folium Camelliae sinensis carry out organoleptic examination, color tea perfume meets black tea standard, and mouthfeel flavour is suitable for, and without bad smell, after centrifugation
Black tea leaf water be fitted into clean vial, be stored in stored refrigerated spare in 4 DEG C of refrigerators.
(22), milk lid make: by whole milk 300ml, water 45ml and salt 1.5g mix, separately by maltitol 35g with
It is stand-by to be divided into two parts of sugar alcohol mixtures of equivalent after hydroxyl isomaltulose 25g mixing；By mixed whole milk low speed 300r/min
4min is stirred, is added thereto a sugar alcohol mixtures while stirring；High speed 700r/min stirs 3min again, equally adds while stirring
Enter another sugar alcohol mixtures；Last middling speed 500r/min stirs 4min, and it is spare that the milk lid being stirred is sealed 4 DEG C of refrigerations.
(23), milk lid tea makes: black tea leaf water 300ml prepared by (21) being poured into 500ml container, and ice cube is added
45g, fructose 20g, sucrose 30g, L-arabinose 0.80g, hydroxyl isomaltulose 25g, which are uniformly mixed, obtains millet paste, then in millet paste
The upper surface of fill it up with milk lid prepared by (22), obtain milk lid tea.
Embodiment 3.
The third subtracts the preparation method of sugared fat reducing milk lid tea, includes the following steps:
(31), prepared by black tea leaf water: weighing the preferable Assam tea leaf 15g of quality and is placed in 500ml beaker, adds 100 DEG C
Distilled water 400ml impregnate 10min after, be obtained by filtration first with tea filter and make tea soup, be added 100 DEG C into beaker again at once
After distilled water 400ml impregnates 10min, then second is obtained by filtration with tea filter and is made tea soup, be then added 100 DEG C into beaker again
After distilled water 400ml impregnates 10min, third then is obtained by filtration with tea filter again and makes tea soup；Obtain first is made tea soup, second
Soup, the third of making tea soup of making tea are mixed to obtain black tea leaf water, which is water-cooled to after room temperature be put into high speed from
The centrifugation of 5000 r/min, 10 min are carried out in scheming, to remove the tea grounds and insoluble matter in black tea leaf water, after centrifugation
Aqua Folium Camelliae sinensis carry out organoleptic examination, color tea perfume meets black tea standard, and mouthfeel flavour is suitable for, and without bad smell, after centrifugation
Black tea leaf water be fitted into clean vial, be stored in stored refrigerated spare in 4 DEG C of refrigerators.
(32), milk lid make: by whole milk 250ml, water 50ml and salt 1.0g mix, separately by maltitol 30g with
It is stand-by to be divided into two parts of sugar alcohol mixtures of equivalent after hydroxyl isomaltulose 20g mixing；By mixed whole milk low speed 300r/min
3min is stirred, is added thereto a sugar alcohol mixtures while stirring；High speed 700r/min stirs 2min again, equally adds while stirring
Enter another sugar alcohol mixtures；Last middling speed 500r/min stirs 3min, and it is spare that the milk lid being stirred is sealed 4 DEG C of refrigerations.
(33), milk lid tea makes: black tea leaf water 250ml prepared by (31) being poured into 500ml container, and ice cube is added
50g, fructose 15g, sucrose 25g, L-arabinose 0.75g, hydroxyl isomaltulose 20g, which are uniformly mixed, obtains millet paste, then in millet paste
The upper surface of fill it up with milk lid prepared by (32), obtain milk lid tea.
In order to measure the stability of milk lid prepared by the method for the present invention, stability parameter is dismissed using milk lid viscosity and milk lid
It is evaluated.
1. milk lid viscosity measurement method: milk lid viscosity is measured using viscosity measurement meter, and temperature when measurement is 8 DEG C, is surveyed
Timing uses S62 and S63 rotor, and the viscosity numerical value of measurement is bigger, and stability is better.
2. milk lid dismisses 4stability determination: 5 g of milk lid beaten is taken, is placed in 40 mesh grid, at 30 DEG C, phase
To 75 % of humidity, measure the ratio (%) that dropping liquid quality in 1 h accounts for gross mass, measurement to dismiss stability numerical value bigger,
Stability is poorer.
The milk lid that milk lid prepared by the present embodiment 3 is prepared with the commonsense method for not adding sugar alcohol is chosen to carry out as a control group
Contrast test obtains following as a result, as shown in the table:
| Sample | Viscosity (Pa*s) | Dismiss stability (%) |
| Control group | 25.50±1.05 | 15 |
| Embodiment 3 | 60.25±3.08 | 5 |
After sugar alcohol is added during from milk lid of the present invention in preparation, cooperate technique change, the more common milk lid of obtained milk lid is (right
According to group) have more stability.Reason is that the stability that milk lid dismisses foaming structure is special by air, fat globule continuous phase rheology
Property and interfacial film viscoelastic influence, opposite and sucrose, maltitol and hydroxyl isomaltulose have higher viscosity, after addition
So that the viscosity of milk lid system increases, fat-albumen interface viscoplasticity is increased, controls absorption and and the junket of albumin layer
Albumen micelle forma-tion complex compound is to increase the cohesive force of fat globule membrane and buttermilk, during whipping, more full-bodied sugar
Alcoholic solution can promote the phosphatide in dilute cream in conjunction with water, and bubble, lipochondrion and free water are incorporated in the inside of protein film,
A close network structure is formed, the stability for having dismissed milk lid is enhanced.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (8)
1. one kind subtracts sugared fat reducing milk lid tea, which is characterized in that it includes the millet paste and milk lid filled in 500ml container, milk lid
Be covered on the upper surface of millet paste, millet paste is no more than 2/3rds of container volume, include in the millet paste Aqua Folium Camelliae sinensis 200ml ~
300ml, ice cube 45g ~ 55g, fructose 10g ~ 20g, sucrose 20g ~ 30g or with the comparable high power sweet taste of 20g ~ 30g sweetness of cane sugar
Agent, L-arabinose 0.70g ~ 0.80g, hydroxyl isomaltulose 15g ~ 25g are simultaneously uniformly mixed, and include milk in the milk lid
200ml ~ 300ml, maltitol 25g ~ 35g, hydroxyl isomaltulose 15g ~ 25g, water 45ml ~ 55ml and salt 0.5g ~ 1.5g.
2. subtracting sugared fat reducing milk lid tea as described in claim 1, which is characterized in that the Aqua Folium Camelliae sinensis is to utilize black tea, green tea, crow
Imperial tea, yellow tea, in white tea the preparation of any one tealeaves Aqua Folium Camelliae sinensis.
3. subtracting sugared fat reducing milk lid tea as described in claim 1, which is characterized in that the high sweetener includes stevioside, sweet tea
Sweet element, acesulfame potassium, any one in Sucralose.
4. a kind of production method for subtracting sugared fat reducing milk lid tea as described in claims 1 or 2 or 3, which is characterized in that described to subtract sugar
The production method of fat reducing milk lid tea includes the following steps: to prepare Aqua Folium Camelliae sinensis and milk lid respectively first, in the manufacturing process of milk lid
Substep addition maltitol and hydroxyl isomaltulose, then pour into Aqua Folium Camelliae sinensis 200ml ~ 300ml of preparation in 500ml container, and
Be added ice cube 45g ~ 55g, fructose 10g ~ 20g, sucrose 20g ~ 30g or with the comparable high sweetener of 20g ~ 30g sweetness of cane sugar,
L-arabinose 0.70g ~ 0.80g, hydroxyl isomaltulose 15g ~ 25g and be uniformly mixed obtain millet paste, filled it up in the upper surface of millet paste
The milk lid of preparation obtains milk lid tea；It wherein, include milk 200ml ~ 300ml, malt in milk lid in the manufacturing process of milk lid
Sugar alcohol 25g ~ 35g, hydroxyl isomaltulose 15g ~ 25g, water 45ml ~ 55ml and salt 0.5g ~ 1.5g.
5. the production method as subtracted sugared fat reducing milk lid tea as claimed in claim 4, which is characterized in that described to subtract sugared fat reducing milk lid
The production method of tea includes the following steps:
Step 1: prepared by Aqua Folium Camelliae sinensis: tealeaves being brewed to obtain Aqua Folium Camelliae sinensis using 100 DEG C of distilled water, Aqua Folium Camelliae sinensis is placed on 4 DEG C
It is stored refrigerated spare in refrigerator；
Step 2: milk lid makes: milk 200ml ~ 300ml, water 45ml ~ 55ml and salt 0.5g ~ 1.5g being mixed, separately by malt
Sugar alcohol 25g ~ 35g is added sequentially in mixed milk in two steps after mixing with hydroxyl isomaltulose 15g ~ 25g, is stirred when being added
Mixed milk is mixed, milk lid is obtained, it is spare that obtained milk lid is sealed 4 DEG C of refrigerations；
Step 3: milk lid tea makes: Aqua Folium Camelliae sinensis 200ml ~ 300ml prepared by step 1 being poured into 500ml container, and ice is added
Block 45g ~ 55g, fructose 10g ~ 20g, sucrose 20g ~ 30g or with the comparable high sweetener of 20g ~ 30g sweetness of cane sugar, L- I
Uncle's sugar 0.70g ~ 0.80g, hydroxyl isomaltulose 15g ~ 25g, which are uniformly mixed, obtains millet paste, then fills it up with step 2 in the upper surface of millet paste
The milk lid prepared obtains milk lid tea.
6. subtracting the production method of sugared fat reducing milk lid tea as claimed in claim 5, which is characterized in that in step 1, the tea
The Aqua Folium Camelliae sinensis that Ye Shuiwei is prepared using any one tealeaves in black tea, green tea, oolong tea, yellow tea, white tea.
7. subtracting the production method of sugared fat reducing milk lid tea as claimed in claim 6, which is characterized in that in step 1, select red
Tea Aqua Folium Camelliae sinensis, the black tea leaf hydromining are prepared with the following method: being weighed Assam tea leaf 15g and are placed in 500ml beaker, add
After 100 DEG C of distilled water 400ml impregnates 10min, first is obtained by filtration with tea filter and is made tea soup, is added again into beaker at once
After 100 DEG C of distilled water 400ml impregnates 10min, then second is obtained by filtration with tea filter and is made tea soup, be then added again into beaker
After 100 DEG C of distilled water 400ml impregnates 10min, third then is obtained by filtration with tea filter again and makes tea soup；Obtain first is made tea
Soup, the second soup, third soup of making tea of making tea are mixed to obtain black tea leaf water, are put into after which is water-cooled to room temperature
Black tea leaf water after centrifugation is packed into clean vial by the centrifugation that 5000 r/min, 10 min are carried out in supercentrifuge
In, it is stored in stored refrigerated spare in 4 DEG C of refrigerators.
8. subtracting the production method of sugared fat reducing milk lid tea as claimed in claim 7, which is characterized in that in step 2, the milk
Lid is made of whole milk, and the milk lid production includes the following steps: whole milk 200ml ~ 300ml, water 45ml ~ 55ml
And salt 0.5g ~ 1.5g mixing, two parts of equivalent are divided into after separately mixing maltitol 25g ~ 35g with hydroxyl isomaltulose 15g ~ 25g
Sugar alcohol mixtures are stand-by；Mixed whole milk low speed 300r/min is stirred into 2min ~ 4min, is added thereto one while stirring
Part sugar alcohol mixtures；High speed 700r/min stirs 1min ~ 3min again, another sugar alcohol mixtures is equally added while stirring；Most
Middling speed 500r/min stirs 2min ~ 4min afterwards, and it is spare that the milk lid being stirred is sealed 4 DEG C of refrigerations.
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Cited By (1)
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| CN112106859A (en) * | 2020-11-05 | 2020-12-22 | 浙江华康药业股份有限公司 | Milk tea and preparation method thereof |
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