CN110463765A - Yi Zhong le dish milk tea Ji le dish milk tea method for pouring - Google Patents
Yi Zhong le dish milk tea Ji le dish milk tea method for pouring Download PDFInfo
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- CN110463765A CN110463765A CN201910739015.2A CN201910739015A CN110463765A CN 110463765 A CN110463765 A CN 110463765A CN 201910739015 A CN201910739015 A CN 201910739015A CN 110463765 A CN110463765 A CN 110463765A
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- milk tea
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- 235000013336 milk Nutrition 0.000 title claims abstract description 146
- 239000008267 milk Substances 0.000 title claims abstract description 146
- 210000004080 milk Anatomy 0.000 title claims abstract description 146
- 238000000034 method Methods 0.000 title claims abstract description 24
- 241001122767 Theaceae Species 0.000 title claims abstract 36
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 239000006260 foam Substances 0.000 claims abstract description 17
- 239000007864 aqueous solution Substances 0.000 claims abstract description 10
- 239000011259 mixed solution Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 46
- 239000000843 powder Substances 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 240000005373 Panax quinquefolius Species 0.000 claims 1
- 235000003140 Panax quinquefolius Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 15
- 210000004204 blood vessel Anatomy 0.000 abstract description 12
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 12
- 235000012000 cholesterol Nutrition 0.000 abstract description 6
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 5
- 238000004140 cleaning Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 230000005802 health problem Effects 0.000 abstract description 5
- 230000001151 other effect Effects 0.000 abstract description 5
- 231100000331 toxic Toxicity 0.000 abstract description 3
- 230000002588 toxic effect Effects 0.000 abstract description 3
- 235000016127 added sugars Nutrition 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 128
- 244000269722 Thea sinensis Species 0.000 description 127
- 235000009508 confectionery Nutrition 0.000 description 7
- 235000019658 bitter taste Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 125000003118 aryl group Chemical group 0.000 description 4
- 235000019219 chocolate Nutrition 0.000 description 4
- 230000035622 drinking Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 210000000214 mouth Anatomy 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 3
- 208000008589 Obesity Diseases 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000010354 integration Effects 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
Classifications
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses Yi Zhong le dish milk tea Ji the method for pouring of le dish milk tea, is added sugar in milk；The Jia Ru le dish tea in the milk being added after sugar；By blender by Niu Nai Ji le dish tea mixed solution is stirred to blistering；Get Dao le dish milk tea be upper layer be foam, lower layer is milk tea le dish milk tea aqueous solution.Drink Shu le dish milk tea, can not only taste the deliciousness of milk tea, and Tong Guo le dish improve blood vessel elasticity, cleaning blood vessel, can promote cholesterol decompose and other effects effectively prevent due to have milk tea generation cause it is fat, will increase and suffer from the dangerous health problem of cardiovascular disease；Also there is effects for removing toxic heat simultaneously, the crowd for being very suitable to have milk tea for a long time drinks.
Description
Technical field
The present invention relates to beverage production field, especially Yi Zhong le dish milk tea Ji the method for pouring of le dish milk tea.
Background technique
Milk tea was the nomadic daily drinks of Mongolian plat originally, at least had history in thousand so far.Mongolian plat is trip
The native place of herdsman race and the cradle of milk tea, initially most authentic is exactly Mongolian milk.It is spread all over from the Yuan Dynasty all over the world,
At present in Greater China area, country of Central Asia, India is Arabic, Britain, Malaysia, and there are variety classes in the area such as Singapore
Milk tea is popular.
Mongolian plat and the milk tea of Central Asia over the past thousands of years from having not been changed, be still so far it is daily drinking and receive guests must
Standby beverage.Then there is the milk tea of different taste in other areas, and it is well-known that the particular perfume of Ma Sala is added such as India's milk tea；It rises in
The silk stocking milk tea in Hong Kong and the pearl milk tea for rising in Taiwan also show unique characteristics.Milk tea has both the double nutrition of milk and tea, is
One of homely cuisines are in fashion the world.Milk tea kind includes milk tea powder, Ice Milky Tea, hot milk tea, sweet tea milk tea and salty milk tea etc..
Because of the difference of weather, there are two types of the modes for burning milk tea, and south is particular about " drawing ", and milk and strong tea fall between two cups
Fall, pull out one of brown camber line in the sky, so as to tea cream hand over it is molten.It is northern then what is said is " boiling ", milk is poured into pot, is boiled
Black tea is added after boiling to be boiled with soft fire again several minutes, sugaring or salt filtering dress cup.
Modern, which is delithted with, has milk tea, by milk tea as daily, fashion beverage, however the milk tea sold in the market
Most of ingredient without milk and tea, long-term drinking can cause damages to health, are such as easy to cause obesity, will increase and suffer from the heart
The danger etc. of vascular diseases.
Summary of the invention
To solve the above problems, the purpose of the present invention is to provide Yi Zhong le dish milk tea Ji the method for pouring of le dish milk tea,
Le dish and milk combine, and prevent the problem of causing damages to health while tasting milk tea deliciousness, and improve human immunity
Power improves blood vessel elasticity, cleans blood vessel, cholesterol can be promoted to decompose.
Technical solution used by the present invention solves the problems, such as it is:
First aspect present invention provides Yi Zhong le dish milk tea, main component Bao Kuo le dish, milk, water and sugar.
Above-mentioned Yi Zhong le dish milk tea at least has the advantages that Yin Yong le dish milk tea, can not only taste in
Deliciousness, and Tong Guo le dish improve blood vessel elasticity, cleaning blood vessel, can promote cholesterol decompose and other effects effectively prevent due to having milk
What tea generated leads to obesity, will increase the dangerous health problem for suffering from cardiovascular disease；Also there is effects for removing toxic heat simultaneously,
The crowd for being very suitable to have milk tea for a long time drinks.
Mono- Zhong le dish milk tea is provided according to a first aspect of the present invention, and weight percentage is calculated, including Suo Shu le dish
Tea 50%, milk 25%, sugared 7%, water 18%；Le dish milk tea is matched using this, three kinds of mouthfeels: preceding tune: plain chocolate can be drunk out
Aromatic milk fragrance；Middle tune: flash across le dish uniqueness bitter taste；Adjust afterwards: tea flavour returns sweet fresh and clean in oral cavity.
Mono- Zhong le dish milk tea , Suo Shu le dish tea bag Kuo le dish and water , Suo Shu le are provided according to a first aspect of the present invention
The material-water ratio of dish and the water is 1:5~10；Le dish is relatively small with respect to the accounting of water, and the bitter taste of Fang Zhi le dish tea juice is excessively
Weight, user experience are bad.
There is provided mono- Zhong le dish milk tea , Suo Shu le dish according to a first aspect of the present invention is En Ping le dish；Since Enping City has
Unique natural resources and weather conditions, the le dish of output is crisp, sweet and cool-natured, tasty and refreshing, entrance slight bitter, unique flavor.
Mono- Zhong le dish milk tea is provided according to a first aspect of the present invention, further includes matcha powder；It is interspersed, is promoted using matcha powder
Increase the fragrant for smearing tea while aesthetics.
The method for pouring of mono- Zhong le dish milk tea is provided according to a second aspect of the present invention,
Sugar is added in milk；
The Jia Ru le dish tea in the milk being added after sugar；
By blender by Niu Nai Ji le dish tea mixed solution is stirred to blistering；
Obtaining upper layer is foam, lower layer Wei le dish milk tea aqueous solution le dish milk tea.
Milk and le dish tea juice are subjected to effective integration by stirring, stirred to the shape of upper foam lower layer milk tea aqueous solution
State, first tastes foam when drinking, then have milk tea solution, promotes mouthfeel and taste.
The method for pouring of mono- Zhong le dish milk tea is provided according to a second aspect of the present invention, it is described by blender by milk and
It is 5-7 seconds that le dish tea mixed solution, which stirs the blender mixing time into blistering,；Make Niu Nai Ji le dish tea is sufficiently merged and stirred
Mix out foam.
The method for pouring of mono- Zhong le dish milk tea is provided according to a second aspect of the present invention, it is described in the milk being added after sugar
The production method of Jia Ru le dish tea Zhong le dish tea:
Gan Jing le dish is put into sieve；
The hot water that temperature is 100 degrees Celsius is poured into the sieve of Sheng Zhuan You le dish；
Hot water after Chuan Guo le dish is loaded in the container of ice cube by sieve inflow；
It encounters ice cube and is rapidly cooled to 20 degrees Celsius or less get Dao le dish tea.
Le dish is brewed by hot water, le dish taste can be fused in hot water with fast speed, after then brewing
Hot water, which is directly loadable into the container for fill ice cube, to be cooled down rapidly, the taste of effective Suo Zhu le dish.
The method for pouring of mono- Zhong le dish milk tea is provided according to a second aspect of the present invention, and the hot water after the Chuan Guo le dish is logical
Crossing sieve and flowing into the container for being loaded with ice cube further includes swinging up and down to contain the sieve that dress has le dish during hot water flows into
Net；The hot water in Can Liu le dish is effectively reduced, prevents the taste of Chu Xian le dish in hot water long period of soaking le dish excessively dense
Situation, Dao Zhi le dish tea juice Zhong le dish taste is excessive, influences deliciousness.
The method for pouring of mono- Zhong le dish milk tea is provided according to a second aspect of the present invention, it is described obtain upper layer be foam, under
Matcha powder is added on the foam for further comprising the steps of: le dish milk tea upper layer after milk tea le dish milk tea aqueous solution in layer；
Bu Ying Xiang le dish milk tea under the premise of interspersed using matcha powder, increase while promoting aesthetics and smear the fragrant of tea.
Detailed description of the invention
The present invention is further explained with reference to the accompanying drawings and examples；
Fig. 1 is the flow chart of the method for pouring of of embodiment of the present invention mono- Zhong le dish milk tea；
Fig. 2 is the flow chart of the method for pouring Zhong le dish tea of of embodiment of the present invention mono- Zhong le dish milk tea；
Fig. 3 is the schematic diagram of of embodiment of the present invention mono- Zhong le dish milk tea.
Specific embodiment
This part will be described in specific embodiments of the present invention, and the preferred embodiments of the invention is shown in the accompanying drawings, attached
The effect of figure be with figure remark additionally book word segment description, enable a person to intuitively, visually understand of the invention
Each technical characteristic and overall technical architecture, but it should not be understood as limiting the scope of the invention.
In the description of the present invention, it is to be understood that, be related to orientation description, for example, above and below, front, rear, left and right etc.
The orientation or positional relationship of instruction is to be based on the orientation or positional relationship shown in the drawings, and is merely for convenience of the description present invention and letter
Change description, rather than the device or element of indication or suggestion meaning must have a particular orientation, with specific orientation construct and
Operation, therefore be not considered as limiting the invention.
In the description of the present invention, several to be meant that one or more, it is multiple to be meant that two or more, be greater than,
Be less than, more than etc. be interpreted as not including this number, it is above, following, within etc. be interpreted as including this number.If there is being described to first,
Second is only intended to for the purpose of distinguishing technical characteristic, is not understood to indicate or imply relative importance or implicitly indicates institute
The quantity of the technical characteristic of instruction or the precedence relationship for implicitly indicating indicated technical characteristic.
In description of the invention, unless otherwise restricted clearly, the words such as setting, installation, connection be shall be understood in a broad sense, institute
Above-mentioned word in the present invention specific can rationally be determined with the particular content of combination technology scheme by belonging to technical field technical staff
Meaning.
Yi Zhong le dish milk tea, main component Bao Kuo le dish tea, milk, water and sugar.Yin Yong le dish milk tea, can not only taste
Deliciousness in the middle, and Tong Guo le dish improve blood vessel elasticity, cleaning blood vessel, can promote cholesterol decompose and other effects effectively prevent by
In have milk tea generation cause it is fat, will increase and suffer from the dangerous health problem of cardiovascular disease；Also there is heat-clearing solution simultaneously
Malicious function, the crowd for being very suitable to have milk tea for a long time drink.
It should be noted that milk includes but is not limited to milk, milk powder, other dairy produces are also the scope of protection of the invention；
Sugar includes but is not limited to white granulated sugar, syrup, other sugar prods are also the scope of protection of the invention；Water is including but not limited to pure
Water steams leak, other water are also the scope of protection of the invention.
One of embodiment mono- Zhong le dish milk tea , le dish of the invention is En Ping le dish；Since there is uniqueness in Enping City
Natural resources and weather conditions, the le dish of output is crisp, sweet and cool-natured, tasty and refreshing, entrance slight bitter, unique flavor.It should be noted that
En Ping le dish is En Ping le dish Zao le dish tea or Qi Ta le dish product in protection scope of the present invention.
One of embodiment mono- Zhong le dish milk tea of the invention, weight percentage calculate , Bao Kuo le dish tea
50%, milk 25%, sugared 7%, water 18%；This proportion le dish milk tea, can drink out three kinds of mouthfeels: preceding tune: plain chocolate is aromatic
Milk fragrance；Middle tune: flash across le dish uniqueness bitter taste；Adjust afterwards: tea flavour returns sweet fresh and clean in oral cavity.
One of embodiment mono- Zhong le dish milk tea , le dish tea bag Kuo le dish of the invention and Shui , le dish and water
Material-water ratio is 1:5~10；Le dish is relatively small with respect to the accounting of water, and the bitter taste of Fang Zhi le dish tea juice is excessively heavy, user experience
It is bad.
One of embodiment mono- Zhong le dish milk tea of the invention, further includes matcha powder；It is interspersed, is promoted using matcha powder
Increase the fragrant for smearing tea while aesthetics.
One of embodiment mono- Zhong le dish milk tea of the invention, main component includes En Ping le dish, milk, pure
Water, sugar and matcha powder, weight percentage calculate , Bao Kuo le dish tea 50%, milk 25%, sugared 7%, water 18%；Use this
Proportion le dish milk tea, can drink out three kinds of mouthfeels: preceding tune: the aromatic milk fragrance of plain chocolate；Middle tune: the le dish that flashes across is only
Special bitter taste；Adjust afterwards: tea flavour returns sweet fresh and clean in oral cavity；Deliciousness in can not only tasting, and Tong Guo le dish mentions
High blood vessel elasticity, cleaning blood vessel can promote cholesterol to decompose and other effects to effectively prevent leading to fat, meeting due to have milk tea generation
Increase the dangerous health problem for suffering from cardiovascular disease；Also there is effects for removing toxic heat simultaneously, be very suitable to have milk tea for a long time
Crowd drink.
The method for pouring of one of embodiment mono- Zhong le dish milk tea of the invention,
S1: sugar is added in milk；
S2: the Jia Ru le dish tea in the milk being added after sugar；
S3: by blender by Niu Nai Ji le dish tea mixed solution is stirred to blistering；
S4: obtaining upper layer is foam 20,10 le dish milk tea of lower layer Wei le dish milk tea aqueous solution.
Milk and le dish tea juice are subjected to effective integration, stirring to 20 lower layer's milk tea aqueous solution 10 of upper foam by stirring
State, foam is first tasted when drinking, then has milk tea solution, promotes mouthfeel and taste.
The method for pouring of one of embodiment mono- Zhong le dish milk tea of the invention, by blender by Niu Nai Ji le dish
It is 5-7 seconds that tea mixed solution, which stirs the blender mixing time into blistering,；Make Niu Nai Ji le dish tea is sufficiently merged and stirred out
Foam.
The method for pouring of one of embodiment mono- Zhong le dish milk tea of the invention is added in the milk being added after sugar
The production method of le dish tea Zhong le dish tea:
S21: Gan Jing le dish is put into sieve；
S22: the hot water that temperature is 100 degrees Celsius is poured into the sieve of Sheng Zhuan You le dish；
Hot water after S23: Chuan Guo le dish is loaded in the container of ice cube by sieve inflow；
S24: it encounters ice cube and is rapidly cooled to 20 degrees Celsius or less get Dao le dish tea.
Le dish is brewed by hot water, le dish taste can be fused in hot water with fast speed, after then brewing
Hot water, which is directly loadable into the container for fill ice cube, to be cooled down rapidly, the taste of effective Suo Zhu le dish.
The method for pouring of one of embodiment mono- Zhong le dish milk tea of the invention, the hot water after Chuan Guo le dish pass through sieve
Net flows into be loaded in the container of ice cube,
S221: it is swung up and down during hot water flows into and contains the sieve that dress has le dish；
The hot water in Can Liu le dish is effectively reduced, prevents the taste of Chu Xian le dish in hot water long period of soaking le dish excessively
Dense situation is led and causes the le dish taste in le dish tea juice excessive, influences deliciousness.
The method for pouring of one of embodiment mono- Zhong le dish milk tea of the invention, obtains that upper layer is foam, lower layer is
Matcha powder is added on the foam on further comprising the steps of: le dish milk tea upper layer after milk tea le dish milk tea aqueous solution；Not
It is interspersed under the premise of Ying Xiang le dish milk tea using matcha powder, increases the fragrant for smearing tea while promoting aesthetics.
The method for pouring of one of embodiment mono- Zhong le dish milk tea of the invention, the specific steps are as follows:
S21: Gan Jing le dish is put into sieve；
S22: the hot water that temperature is 100 degrees Celsius is poured into the sieve of Sheng Zhuan You le dish；
S221: it is swung up and down during hot water flows into and contains the sieve that dress has le dish；
Hot water after S23: Chuan Guo le dish is loaded in the container of ice cube by sieve inflow；
S24: it encounters ice cube and is rapidly cooled to 20 degrees Celsius or less get Dao le dish tea；
S1: sugar is added in milk；
S2: the Jia Ru le dish tea in the milk being added after sugar；
S3: by blender by Niu Nai Ji le dish tea mixed solution stirs 5-7 seconds to blistering；
S4: obtaining upper layer is foam 20,10 le dish milk tea of lower layer Wei le dish milk tea aqueous solution.
Above-mentioned steps brew le dish milk tea, can drink out three kinds of mouthfeels: preceding tune: the aromatic milk fragrance of plain chocolate；Middle tune:
Flash across le dish uniqueness bitter taste；Adjust afterwards: tea flavour returns sweet fresh and clean in oral cavity；Deliciousness in can not only tasting
And fragrant sliding mouthfeel, Er Qie le dish can be improved that blood vessel elasticity, cleaning blood vessel, that cholesterol can be promoted to decompose and other effects is effectively anti-
Only due to have milk tea generation cause it is fat, will increase and suffer from the dangerous health problem of cardiovascular disease；Also have simultaneously clear
Thermal detoxification function, the crowd for being very suitable to have milk tea for a long time drink.
The above, only presently preferred embodiments of the present invention, the invention is not limited to above embodiment, as long as
It reaches technical effect of the invention with identical means, all should belong to protection scope of the present invention.
Claims (10)
1. Yi Zhong le dish milk tea, which is characterized in that main component Bao Kuo le dish tea, milk, water and sugar.
2. Yi Zhong le dish milk tea according to claim 1, which is characterized in that Suo Shu le dish tea bag Kuo le dish and water, institute
Material-water ratio between Shu le dish and the water is 1:5-10.
3. Yi Zhong le dish milk tea according to claim 2, which is characterized in that Suo Shu le dish is En Ping le dish.
4. Yi Zhong le dish milk tea according to claim 1, which is characterized in that weight percentage is calculated, including described
Le dish tea 50%, milk 25%, sugared 7%, water 18%.
5. Yi Zhong le dish milk tea according to claim 1, which is characterized in that further include matcha powder.
6. the method for pouring of Yi Zhong le dish milk tea, it is characterised in that:
Sugar is added in milk；
The Jia Ru le dish tea in the milk being added after sugar；
By blender by Niu Nai Ji le dish tea mixed solution is stirred to blistering；
Obtaining upper layer is foam, lower layer Wei le dish milk tea aqueous solution le dish milk tea.
7. the method for pouring of Yi Zhong le dish milk tea according to claim 6, which is characterized in that blender mixing time is 5-
7 seconds.
8. the method for pouring of Yi Zhong le dish milk tea according to claim 6, which is characterized in that the ox after sugar is added
The production method of Jia Ru le dish tea Zhong le dish tea in milk:
Gan Jing le dish is put into sieve；
The hot water that temperature is 100 degrees Celsius is poured into the sieve of Sheng Zhuan You le dish；
Hot water after Chuan Guo le dish is loaded in the container of ice cube by sieve inflow；
It encounters ice cube and is rapidly cooled to 20 degrees Celsius or less get Dao le dish tea.
9. the method for pouring of Yi Zhong le dish milk tea according to claim 8, which is characterized in that the heat after the Chuan Guo le dish
It further includes swinging up and down Sheng dress during hot water flows into have le dish that water is loaded in the container of ice cube by sieve inflow
Sieve.
10. the method for pouring of Yi Zhong le dish milk tea according to claim 6, which is characterized in that bubble is in the upper layer that obtains
Foam, lower layer are added on the foam for further comprising the steps of: le dish milk tea upper layer after milk tea le dish milk tea aqueous solution and smear
Tea powder.
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| CN100998360A (en) * | 2006-12-29 | 2007-07-18 | 李玩庆 | Lecai tea and its preparing method |
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| CN105454580A (en) * | 2015-12-11 | 2016-04-06 | 恩平市瑞丰农业发展有限公司 | Oat and Acanthopanax trifoliatus tea and making method thereof |
| CN106804806A (en) * | 2015-11-27 | 2017-06-09 | 吕忠 | A kind of vegetable juice milk tea |
| CN106819983A (en) * | 2017-01-23 | 2017-06-13 | 五邑大学 | Le dish green juice powder and preparation method thereof |
| CN109329488A (en) * | 2018-11-09 | 2019-02-15 | 广东省农业科学院茶叶研究所 | A kind of red No. nine milk tea of English and preparation method thereof |
-
2019
- 2019-08-12 CN CN201910739015.2A patent/CN110463765A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998360A (en) * | 2006-12-29 | 2007-07-18 | 李玩庆 | Lecai tea and its preparing method |
| CN104041619A (en) * | 2014-06-18 | 2014-09-17 | 南京麦思德餐饮管理有限公司 | Preparation method for instantly mixing peppermint milk tea |
| CN106804806A (en) * | 2015-11-27 | 2017-06-09 | 吕忠 | A kind of vegetable juice milk tea |
| CN105454580A (en) * | 2015-12-11 | 2016-04-06 | 恩平市瑞丰农业发展有限公司 | Oat and Acanthopanax trifoliatus tea and making method thereof |
| CN106819983A (en) * | 2017-01-23 | 2017-06-13 | 五邑大学 | Le dish green juice powder and preparation method thereof |
| CN109329488A (en) * | 2018-11-09 | 2019-02-15 | 广东省农业科学院茶叶研究所 | A kind of red No. nine milk tea of English and preparation method thereof |
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Application publication date: 20191119 |