CN109430465A - The preparation method of yoghourt tea - Google Patents
The preparation method of yoghourt tea Download PDFInfo
- Publication number
- CN109430465A CN109430465A CN201811576061.7A CN201811576061A CN109430465A CN 109430465 A CN109430465 A CN 109430465A CN 201811576061 A CN201811576061 A CN 201811576061A CN 109430465 A CN109430465 A CN 109430465A
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- Prior art keywords
- tea
- yoghourt
- essence
- preparation
- dissolved
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Classifications
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Abstract
The present invention relates to beverage industry technical fields, more particularly to a kind of preparation method of yoghourt tea.The preparation method of yoghourt tea includes the following steps: the dissolution of (1) first wife material；(2) it mixes；(3) acid adding；(4) blending；(5) homogeneous；(6) filling and sterilization.The flavor and taste of yoghourt tea made of the method provided through the invention are best, have the distinctive fragrance of blending type yoghourt tea and strong jasmin.Every chemical index and microbiological indicator meet national standard.
Description
Technical field
The present invention relates to beverage industry technical fields, more particularly to a kind of preparation method of yoghourt tea.
Background technique
Currently, solid milk tea market has tended to saturation state.And the liquid milky tea occurred currently on the market is of less types, greatly
Belong to neutral milk tea more, is the evolution of solid milk tea.From the point of view of the propensity to consume, during the broiling summer, for the majority of consumers,
Acidic beverages are more suitable, but the domestic research in this aspect at present is less.
Summary of the invention
The present invention is directed in view of the above-mentioned problems, proposing a kind of preparation method of yoghourt tea
Technical program of the present invention lies in:
The preparation method of yoghourt tea, includes the following steps:
(1) dissolution of first wife's material:
Vegetable fat powder is dissolved with 40 ~ 45 DEG C of warm water, until being completely dissolved；Black tea powder is dissolved with 35 ~ 40 DEG C of warm water, and constantly
Stirring, until being completely dissolved；By milk powder, dissolved with 50 ~ 55 DEG C of pure water；Sugar and stabilizer is sufficiently dry-mixed uniform,
It with 70 DEG C ~ 80 DEG C of pure water come steady dissolution agent, constantly heats, until sugar and stabilizer are all completely dissolved, in heating process
In, the mixture of sugar and stabilizer need to be stirred continuously to without obvious particle；
(2) it mixes:
It is uniformly mixed above-mentioned, then cooling is 20 ~ 35 DEG C, then is acidified；
(3) acid adding: pure water is added to be dissolved, diluted lactic acid, malic acid, sodium citrate；It is constantly quickly stirred during acid adding
It mixes, at a slow speed acid adding, after adding acid, continues to stir 2min or so, prevent part from flocculation phenomenon occur, keep solution acidification uniform；
(4) blending: before blending, rouge flower bud and ethylmaltol are put into acidified solution；In fragrance process, first plus
Black tea essence, then plus jasmine tea essence, finally plus chocolate essence；
(5) homogeneous homogeneous: is carried out to the solution after blending；
(6) filling and sterilization: in advance sterilizing PET bottle with boiling water, and the yoghourt tea that homogeneous is crossed is filling to carry out into PET bottle
Sterilization.
During described (6) filling and sterilization: sterilization temperature is 82 DEG C, sterilizing time 15min.
The additive amount of black tea essence is 0.5% in described (4) fragrance process, and the additive amount of jasmine jasmine tea essence is 0.4%；Ingeniously
The additive amount of gram force essence is 0.1%.
The parameter of described (5) homogeneous are as follows: homogenizing temperature is 55 DEG C ~ 60 DEG C, and pressure is 5MPa ~ 20MPa
The technical effects of the invention are that:
The flavor and taste of yoghourt tea made of the method provided through the invention are best, have the distinctive perfume (or spice) of blending type yoghourt tea
Gas and strong jasmin.Every chemical index and microbiological indicator meet national standard.
Specific embodiment
The preparation method of yoghourt tea, includes the following steps:
(1) dissolution of first wife's material:
Vegetable fat powder is dissolved with 40 ~ 45 DEG C of warm water, until being completely dissolved；Black tea powder is dissolved with 35 ~ 40 DEG C of warm water, and constantly
Stirring, until being completely dissolved；By milk powder, dissolved with 50 ~ 55 DEG C of pure water；Sugar and stabilizer is sufficiently dry-mixed uniform,
It with 70 DEG C ~ 80 DEG C of pure water come steady dissolution agent, constantly heats, until sugar and stabilizer are all completely dissolved, in heating process
In, the mixture of sugar and stabilizer need to be stirred continuously to without obvious particle；
(2) it mixes:
It is uniformly mixed above-mentioned, then cooling is 20 ~ 35 DEG C, then is acidified；
(3) acid adding: pure water is added to be dissolved, diluted lactic acid, malic acid, sodium citrate；It is constantly quickly stirred during acid adding
It mixes, at a slow speed acid adding, after adding acid, continues to stir 2min or so, prevent part from flocculation phenomenon occur, keep solution acidification uniform；
(4) blending: before blending, rouge flower bud and ethylmaltol are put into acidified solution；In fragrance process, first plus
Black tea essence, then plus jasmine tea essence, finally plus chocolate essence；
(5) homogeneous homogeneous: is carried out to the solution after blending；
(6) filling and sterilization: in advance sterilizing PET bottle with boiling water, and the yoghourt tea that homogeneous is crossed is filling to carry out into PET bottle
Sterilization.
Wherein, during described (6) filling and sterilization: sterilization temperature is 82 DEG C, sterilizing time 15min.
The additive amount of black tea essence is 0.5% in described (4) fragrance process, and the additive amount of jasmine jasmine tea essence is 0.4%；Ingeniously
The additive amount of gram force essence is 0.1%.
The parameter of described (5) homogeneous are as follows: homogenizing temperature is 55 DEG C ~ 60 DEG C, and pressure is 5MPa ~ 20MPa.
Claims (4)
1. the preparation method of yoghourt tea, characterized by the following steps:
(1) dissolution of first wife's material:
Vegetable fat powder is dissolved with 40 ~ 45 DEG C of warm water, until being completely dissolved；Black tea powder is dissolved with 35 ~ 40 DEG C of warm water, and constantly
Stirring, until being completely dissolved；By milk powder, dissolved with 50 ~ 55 DEG C of pure water；Sugar and stabilizer is sufficiently dry-mixed uniform,
It with 70 DEG C ~ 80 DEG C of pure water come steady dissolution agent, constantly heats, until sugar and stabilizer are all completely dissolved, in heating process
In, the mixture of sugar and stabilizer need to be stirred continuously to without obvious particle；
(2) it mixes:
It is uniformly mixed above-mentioned, then cooling is 20 ~ 35 DEG C, then is acidified；
(3) acid adding: pure water is added to be dissolved, diluted lactic acid, malic acid, sodium citrate；It is constantly quickly stirred during acid adding
It mixes, at a slow speed acid adding, after adding acid, continues to stir 2min or so, prevent part from flocculation phenomenon occur, keep solution acidification uniform；
(4) blending: before blending, rouge flower bud and ethylmaltol are put into acidified solution；In fragrance process, first plus
Black tea essence, then plus jasmine tea essence, finally plus chocolate essence；
(5) homogeneous homogeneous: is carried out to the solution after blending；
(6) filling and sterilization: in advance sterilizing PET bottle with boiling water, and the yoghourt tea that homogeneous is crossed is filling to carry out into PET bottle
Sterilization.
2. the preparation method of yoghourt tea according to claim 1, it is characterised in that: the process of described (6) filling and sterilization
In: sterilization temperature is 82 DEG C, sterilizing time 15min.
3. the preparation method of yoghourt tea according to claim 2, it is characterised in that: black tea in described (4) fragrance process
The additive amount of essence is 0.5%, and the additive amount of jasmine jasmine tea essence is 0.4%；The additive amount of chocolate essence is 0.1%.
4. the preparation method of yoghourt tea according to claim 3, it is characterised in that: the parameter of described (5) homogeneous are as follows:
Matter temperature is 55 DEG C ~ 60 DEG C, and pressure is 5MPa ~ 20MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811576061.7A CN109430465A (en) | 2018-12-22 | 2018-12-22 | The preparation method of yoghourt tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811576061.7A CN109430465A (en) | 2018-12-22 | 2018-12-22 | The preparation method of yoghourt tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109430465A true CN109430465A (en) | 2019-03-08 |
Family
ID=65535021
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811576061.7A Pending CN109430465A (en) | 2018-12-22 | 2018-12-22 | The preparation method of yoghourt tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109430465A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338224A (en) * | 2019-08-23 | 2019-10-18 | 云南乍甸乳业有限责任公司 | The production method of probiotic acid milk tea |
-
2018
- 2018-12-22 CN CN201811576061.7A patent/CN109430465A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338224A (en) * | 2019-08-23 | 2019-10-18 | 云南乍甸乳业有限责任公司 | The production method of probiotic acid milk tea |
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Legal Events
| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190308 |