CN112056430B - Mellow and thick flavored milk black tea and preparation method thereof - Google Patents
Mellow and thick flavored milk black tea and preparation method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Tea And Coffee (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a mellow and thick flavored milk black tea and a preparation method thereof, wherein the preparation method of the mellow and thick flavored milk black tea comprises the following steps: step one: making black tea into tea bags by using gauze, adding the tea bags into water, and extracting by using a tea extraction machine to obtain black tea soup; step two: adding toffee and gelatin into fresh cow milk, stirring, and homogenizing; pouring into a mold container for shaping and refrigerating to obtain milk jelly; step three: adding fresh cow milk into the black tea soup, mixing uniformly, adding sugar, mixing uniformly, and finally adding the pearl powder balls and the cow milk jelly, mixing uniformly, thus obtaining the mellow and thick-flavor cow milk black tea. The preparation method of the flavored milk black tea is simple, and the flavor and smooth taste of the tea are combined with the natural mellow and rich nutrition of milk, so that the milk tea is complementary in nutrition and fragrant and smooth in taste.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a mellow and thick flavored milk black tea and a preparation method thereof.
Background
The tea contains beneficial components such as caffeine, tea polyphenol, trace elements, flavonoids, phenolic acid, tea modifier and the like, can play roles in clearing heat and reducing fire, resisting aging, resisting cancer, diminishing inflammation, reducing blood sugar and the like, and is a healthy drink with sales quantity inferior to distilled water. The milk tea is used as one of tea beverages, and is mainly a dispersion system formed by fresh cow milk or milk powder, tea soup and other components; the milk tea not only has unique flavor, but also has the nutritive value of milk and tea, and has complementary nutrition, and fragrant and smooth mouthfeel.
The milk tea is made and tastes different according to different regions, common varieties are grassland milk tea, english milk tea, pearl milk tea, lacha, india milk tea, harbor (silk stockings) milk tea and the like, and the milk tea has unique flavor and audience groups. The milk tea is taken as a beverage which is deeply favored by young people, and the development of new products of the milk tea not only pays attention to the variety of tastes of the milk tea, but also pays attention to the nutrition enrichment and health of the milk tea.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a mellow and thick flavored milk black tea and a preparation method thereof.
In order to solve the technical problems, the invention adopts the following technical scheme:
the mellow and thick flavored milk black tea comprises the following raw materials: black tea soup, fresh cow milk, cow milk jelly, pearl powder and sugar.
Preferably, the mellow and thick flavored milk black tea comprises the following raw materials in parts by weight: 80-160 parts of black tea soup, 30-100 parts of fresh cow milk, 5-25 parts of cow milk jelly, 5-20 parts of pearl powder balls and 0.5-5 parts of sugar.
Preferably, the black tea is Jinjunmei black tea; the sugar is sucrose.
Preferably, the preparation method of the alcohol and thick flavored milk black tea comprises the following steps:
Step one: making 0.5-5 parts by weight of black tea into tea bags by using gauze, adding the tea bags into 20-100 parts by weight of water, and extracting for 10-50s by using a tea extraction machine to obtain black tea soup;
step two: adding 5-50 parts by weight of toffee and 0.5-5 parts by weight of gelatin into 50-100 parts by weight of fresh cow milk, and stirring for 10-50min at 50-80 ℃ at a stirring speed of 30-120rpm; homogenizing at 3500-10000rpm for 0.5-5min; pouring into a mold container for shaping and refrigerating to obtain milk jelly;
step three: adding 30-100 parts by weight of fresh cow milk into 80-160 parts by weight of black tea soup, uniformly mixing, adding 0.5-5 parts by weight of sugar, uniformly mixing, and finally adding 5-20 parts by weight of pearl powder balls and 5-25 parts by weight of cow milk jelly, uniformly mixing, thus obtaining the mellow and thick flavored cow milk black tea. Preferably, the toffee is white rabbit toffee.
In some embodiments, it is preferred that the alcohol and thick flavored milk black tea comprises the following raw materials in parts by weight: 80-160 parts of black tea soup, 30-100 parts of fresh cow milk, 5-25 parts of cow milk jelly, 5-20 parts of pearl powder balls, 0.1-1 part of additive and 0.5-5 parts of sugar.
Preferably, the preparation method of the alcohol and thick flavored milk black tea comprises the following steps:
Step one: making 0.5-5 parts by weight of black tea into tea bags by using gauze, adding the tea bags into 20-100 parts by weight of water, and extracting the tea bags for 10-50s at 1500-3000rpm by using a tea extraction machine to obtain black tea soup;
step two: adding 5-50 parts by weight of toffee and 0.5-5 parts by weight of gelatin into 50-100 parts by weight of fresh cow milk, and stirring for 10-50min at 50-80 ℃ at a stirring speed of 30-120rpm; homogenizing at 3500-10000rpm for 0.5-5min; pouring into a mold container for shaping, and refrigerating at 0-5deg.C for 1-5 hr to obtain milk jelly;
step three: adding 30-100 parts by weight of fresh cow milk into 80-160 parts by weight of black tea soup, uniformly mixing, adding 0.1-1 part by weight of additive and 0.5-5 parts by weight of sugar, uniformly mixing, and finally adding 5-20 parts by weight of pearl powder balls and 5-25 parts by weight of cow milk jelly, uniformly mixing, thus obtaining the mellow and thick flavored cow milk black tea.
Milk tea prepared by taking cow milk and tea soup as basic raw materials is unstable as an emulsion system, and in order to maintain the milk tea in a stable and uniform state for a longer time, the invention adds functional walnut protein as an additive; the functional walnut protein is not only a nutrition additive for providing rich beneficial essential amino acids for human bodies, but also a functional additive, can improve the sensory quality of milk tea, and effectively improve the taste, smell, color and state of the milk tea.
Preferably, the additive is functionalized walnut protein; the functional walnut protein is prepared by the following method:
(1) Adding defatted walnut powder into water, uniformly mixing, wherein the mass ratio of the defatted walnut powder to the water is 1 (20-50), and regulating the pH value to 8-12; stirring at 50-80deg.C for 10-20min at 50-200rpm; ultrasonic treatment is carried out for 10-30min, and the ultrasonic frequency is 20-35kHz; continuously stirring at 50-80deg.C for 50-100min at 50-200rpm; centrifuging, collecting supernatant, adjusting pH to 3-5, and standing for 50-100min; centrifuging, filtering, and cleaning filter residue with water until the pH value of the cleaning solution is 7.0; freeze drying to obtain walnut protein;
(2) Adding walnut protein into water, stirring for 50-150min at 50-200rpm, wherein the mass ratio of the walnut protein to the water is (1-10): 100; homogenizing at 3500-10000rpm for 0.5-5min, and standing for 30-60min; treating with microwave for 0.5-5min with microwave power of 500-1000W; adjusting the pH value to 1.0-3.0; adding pepsin, wherein the mass ratio of the pepsin to the walnut protein is (0.1-1) 100, stirring for 50-100min at 25-50 ℃ and the stirring speed is 50-200rpm; heating at 90-100deg.C for 1-10min; adjusting the pH value of the solution to 7.0; centrifuging, collecting supernatant, and lyophilizing to obtain pretreated walnut protein;
(3) Adding a modifier into water, and stirring for 1-10min at a stirring speed of 50-200rpm, wherein the mass ratio of the modifier to the water is 1 (80-160); adding pretreated walnut protein, and continuously stirring for 100-150min, wherein the mass ratio of the pretreated walnut protein to the modifier is 1 (1-5); freeze drying, and heating for 80-160min at 100-150deg.C.
In the preparation process of the functionalized walnut protein, the interface adsorption capacity of the walnut protein is increased by pepsin treatment, so that the stability of an emulsion system is improved; the modifier is combined with the surface adsorption layer of the walnut protein through electrostatic action and covalent action to form functional walnut protein; in the emulsion system, the protein structure of the functionalized walnut protein acts with the oil phase, and the branched chain structure of the modifier acts with the water phase, so that the steric hindrance between the emulsions is further increased, and the stability of the emulsion system is maintained.
Preferably, the modifier is pullulan and/or fucoidin; further preferably, the modifier is a mixture of fucan and pullulan in a mass ratio of (1-5): 5.
The invention has the beneficial effects that: the flavored milk black tea disclosed by the invention is simple in preparation method, the Jinjunmei tea soup is used as a substrate, the appearance strips of the Jinjunmei black tea are tight and beautiful, the soup color is brown, the taste is fresh, alive and sweet, the throat rhyme is long, the human body circulation can be improved, sterilization and anti-inflammatory effects are realized, and the tea is refreshing and is a precious product in tea and a top in black tea; the white rabbit milk jelly is matched with fresh cow milk, is fragrant, mellow, tasty, refreshing, delicious, perfectly neutral with the fragrance, toughness and delicious of black pearls, is light, smooth, warm in color and fragrant in lips and teeth, and is deeply favored by young people. The flavor and smooth taste of the tea are combined with the natural mellow and rich nutrition of the milk, so that the milk tea is complementary in nutrition and fragrant and smooth in taste.
Detailed Description
The above summary of the present application is described in further detail below in conjunction with the detailed description, but it should not be understood that the scope of the above-described subject matter of the present application is limited to the following examples.
Introduction of partial raw materials in the application:
black pearl, commercially available black pearl powder (no boiling), was purchased from Jiansheng biotechnology Co., ltd.
Fresh cow milk, commercial pasteurized fresh cow milk was used.
The Jinjunmei black tea adopts the commercial Wuyi mountain Jinjunmei black tea.
The white rabbit toffee adopts commercially available crown garden white rabbit toffee.
Gelatin, food grade, CAS:9000-70-8, purity: 99%, purchased from Shandong Fengtai Biotechnology Co., ltd.
Defatted walnut powder, food grade, particle size: 80 mesh, purchased from Ningxia vanilla biotechnology Co.
Fucoidan, food grade, CAS:9072-19-9, purity: 99% of the product is purchased from Nantong fragrance adding bioengineering Co.
Pullulan, food grade, CAS:9057-02-7, purity: 98% purchased from Shanghai Beilang Biotech Co.
Pepsin, food grade, CAS:9001-75-6, 3800U/g, available from Siankono chemical Co., ltd.
The same raw materials are all the same in source.
Example 1
The mellow and thick flavored milk black tea comprises the following raw materials in parts by weight: 80 parts of Jinjunmei tea soup, 30 parts of fresh cow milk, 5 parts of white rabbit milk jelly, 5 parts of black pearl and 0.5 part of sucrose.
The preparation method of the mellow and thick flavored milk black tea comprises the following steps of:
step one: 1 part by weight of Jinjunmei black tea is made into a tea bag by gauze, then added into 50 parts by weight of purified water, extracted for 35s by a tea extraction machine at 2000rpm, and then Jinjunmei tea soup is obtained;
step two: adding 20 parts by weight of white rabbit toffee and 3.5 parts by weight of gelatin into 80 parts by weight of fresh cow milk, and stirring for 20min at 67 ℃ at a stirring speed of 50rpm; homogenizing at 5000rpm for 1min; pouring into a mold container for shaping, and refrigerating at 4deg.C for 4 hr to obtain white rabbit milk jelly;
step three: adding 30 parts by weight of fresh cow milk into 80 parts by weight of Jinjunmei tea soup, uniformly mixing, adding 0.5 part by weight of sucrose, uniformly mixing, and finally adding 5 parts by weight of black pearl and 5 parts by weight of white rabbit milk jelly, uniformly mixing, thus obtaining the pure and thick flavored cow milk black tea.
Example 2
The mellow and thick flavored milk black tea comprises the following raw materials in parts by weight: 160 parts of Jinjunmei tea soup, 100 parts of fresh cow milk, 25 parts of white rabbit milk jelly, 20 parts of black pearl and 5 parts of sucrose.
The preparation method of the mellow and thick flavored milk black tea comprises the following steps of:
step one: 1 part by weight of Jinjunmei black tea is made into a tea bag by gauze, then added into 50 parts by weight of purified water, extracted for 35s by a tea extraction machine at 2000rpm, and then Jinjunmei tea soup is obtained;
step two: adding 20 parts by weight of white rabbit toffee and 3.5 parts by weight of gelatin into 80 parts by weight of fresh cow milk, and stirring for 20min at 67 ℃ at a stirring speed of 50rpm; homogenizing at 5000rpm for 1min; pouring into a mold container for shaping, and refrigerating at 4deg.C for 4 hr to obtain white rabbit milk jelly;
step three: adding 100 parts by weight of fresh cow milk into 160 parts by weight of Jinjunmei tea soup, uniformly mixing, adding 5 parts by weight of sucrose, uniformly mixing, and finally adding 20 parts by weight of black pearl and 25 parts by weight of white rabbit milk jelly, and uniformly mixing to obtain the mellow and thick flavored cow milk black tea.
Example 3
The mellow and thick flavored milk black tea comprises the following raw materials in parts by weight: 100 parts of Jinjunmei tea soup, 50 parts of fresh cow milk, 12 parts of white rabbit milk jelly, 8 parts of black pearl and 2 parts of sucrose.
The preparation method of the mellow and thick flavored milk black tea comprises the following steps of:
step one: 1 part by weight of Jinjunmei black tea is made into a tea bag by gauze, then added into 50 parts by weight of purified water, extracted for 35s by a tea extraction machine at 2000rpm, and then Jinjunmei tea soup is obtained;
Step two: adding 20 parts by weight of white rabbit toffee and 3.5 parts by weight of gelatin into 80 parts by weight of fresh cow milk, and stirring for 20min at 67 ℃ at a stirring speed of 50rpm; homogenizing at 5000rpm for 1min; pouring into a mold container for shaping, and refrigerating at 4deg.C for 4 hr to obtain white rabbit milk jelly;
step three: adding 50 parts by weight of fresh cow milk into 100 parts by weight of Jinjunmei tea soup, uniformly mixing, adding 2 parts by weight of sucrose, uniformly mixing, and finally adding 8 parts by weight of black pearl and 12 parts by weight of white rabbit milk jelly, uniformly mixing, thus obtaining the pure and strong flavor cow milk black tea.
Test example 1
Sensory evaluation of the mellow and strong flavored milk black tea: 60 testers 16-50 years old were randomly selected, randomly divided into 4 groups of 15 individuals, and the flavored black milk tea of the examples were subjected to sensory evaluation. Each full score was 100 minutes and averaged.
Table 1 sensory evaluation (score) of mellow and strong flavored milk black tea
From the sensory evaluation results of the pure and thick flavored milk black tea in table 1, the flavored milk black tea disclosed by the invention takes Jinjunmei tea soup as a base, the Jinjunmei black tea is tight and beautiful in appearance, brown in color, fresh, alive, sweet and refreshing in taste, long in throat rhyme, and capable of improving human body circulation, sterilizing, resisting inflammation, refreshing and restoring consciousness, and is a precious product in tea and a top in black tea; the white rabbit milk jelly is matched with fresh cow milk, is fragrant, mellow, tasty, refreshing, delicious, perfectly neutral with the fragrance, toughness and delicious of black pearls, is light, smooth, warm in color and fragrant in lips and teeth, and is deeply favored by young people. The flavor and smooth taste of the tea are combined with the natural mellow and rich nutrition of the milk, so that the milk tea is complementary in nutrition and fragrant and smooth in taste.
Example 4
The mellow and thick flavored milk black tea comprises the following raw materials in parts by weight: 100 parts of Jinjunmei tea soup, 50 parts of fresh cow milk, 12 parts of white rabbit milk jelly, 8 parts of black pearl, 0.6 part of additive and 2 parts of sucrose.
The preparation method of the mellow and thick flavored milk black tea comprises the following steps of:
step one: 1 part by weight of Jinjunmei black tea is made into a tea bag by gauze, then added into 50 parts by weight of purified water, extracted for 35s by a tea extraction machine at 2000rpm, and then Jinjunmei tea soup is obtained;
step two: adding 20 parts by weight of white rabbit toffee and 3.5 parts by weight of gelatin into 80 parts by weight of fresh cow milk, and stirring for 20min at 67 ℃ at a stirring speed of 50rpm; homogenizing at 5000rpm for 1min; pouring into a mold container for shaping, and refrigerating at 4deg.C for 4 hr to obtain white rabbit milk jelly;
step three: adding 50 parts by weight of fresh cow milk into 100 parts by weight of Jinjunmei tea soup, uniformly mixing, adding 0.6 part by weight of additive and 2 parts by weight of sucrose, uniformly mixing, and finally adding 8 parts by weight of black pearl and 12 parts by weight of white rabbit jelly, and uniformly mixing to obtain the pure and thick flavored cow milk black tea.
The additive is functional walnut protein; the functional walnut protein is prepared by the following method:
(1) Adding defatted walnut powder into distilled water, uniformly mixing, wherein the mass ratio of the defatted walnut powder to the distilled water is 1:24, and regulating the pH value to 11.5 by using 2M NaOH; stirring at 56 ℃ for 12min at a stirring rate of 80rpm; ultrasonic treatment is carried out for 23min, and the ultrasonic frequency is 25kHz; stirring is continued for 70min at 56 ℃, and the stirring speed is 80rpm; centrifuging, collecting supernatant, adjusting pH to 4.3 with 2M HCl, and standing for 75min; centrifuging, filtering, and cleaning the filter residue with distilled water until the pH value of the cleaning liquid is 7.0; freeze drying to obtain walnut protein;
(2) Adding walnut protein into distilled water, and stirring for 100min at a stirring speed of 80rpm, wherein the mass ratio of the walnut protein to the distilled water is 5:100; homogenizing at 5000rpm for 2min, and standing for 50min; performing microwave treatment for 3min, wherein the microwave power is 800W; the pH was adjusted to 2.0 with 2M HCl; adding pepsin, wherein the mass ratio of the pepsin to the walnut protein is 0.3:100, and stirring for 65min at 37 ℃ with the stirring speed of 80rpm; heating at 95deg.C for 7min, and inactivating enzyme; adjusting the pH value of the solution to 7.0 by using 2M NaOH; centrifuging, collecting supernatant, and lyophilizing to obtain pretreated walnut protein;
(3) Adding a modifier into distilled water, and stirring for 7min at a stirring speed of 80rpm, wherein the mass ratio of the modifier to distilled water is 1:102; adding pretreated walnut protein, and continuously stirring for 113min, wherein the mass ratio of the pretreated walnut protein to the modifier is 1:2.5; freeze drying, and heating in a dryer for 135min at 130deg.C. The modifier is pullulan.
Comparative example 1
The mellow and thick flavored milk black tea comprises the following raw materials in parts by weight: 100 parts of Jinjunmei tea soup, 50 parts of fresh cow milk, 12 parts of white rabbit milk jelly, 8 parts of black pearl, 0.6 part of additive and 2 parts of sucrose.
The preparation method of the mellow and thick flavored milk black tea comprises the following steps of:
step one: 1 part by weight of Jinjunmei black tea is made into a tea bag by gauze, then added into 50 parts by weight of purified water, extracted for 35s by a tea extraction machine at 2000rpm, and then Jinjunmei tea soup is obtained;
step two: adding 20 parts by weight of white rabbit toffee and 3.5 parts by weight of gelatin into 80 parts by weight of fresh cow milk, and stirring for 20min at 67 ℃ at a stirring speed of 50rpm; homogenizing at 5000rpm for 1min; pouring into a mold container for shaping, and refrigerating at 4deg.C for 4 hr to obtain white rabbit milk jelly;
step three: adding 50 parts by weight of fresh cow milk into 100 parts by weight of Jinjunmei tea soup, uniformly mixing, adding 0.6 part by weight of additive and 2 parts by weight of sucrose, uniformly mixing, and finally adding 8 parts by weight of black pearl and 12 parts by weight of white rabbit jelly, and uniformly mixing to obtain the pure and thick flavored cow milk black tea.
The additive is functional walnut protein; the functional walnut protein is prepared by the following method:
(1) Adding defatted walnut powder into distilled water, uniformly mixing, wherein the mass ratio of the defatted walnut powder to the distilled water is 1:24, and regulating the pH value to 11.5 by using 2M NaOH; stirring at 56 ℃ for 105min at a stirring rate of 80rpm; centrifuging, collecting supernatant, adjusting pH to 4.3 with 2M HCl, and standing for 75min; centrifuging, filtering, and cleaning the filter residue with distilled water until the pH value of the cleaning liquid is 7.0; freeze drying to obtain walnut protein;
(2) Adding walnut protein into distilled water, and stirring for 100min at a stirring speed of 80rpm, wherein the mass ratio of the walnut protein to the distilled water is 5:100; homogenizing at 5000rpm for 2min, and standing for 50min; performing microwave treatment for 3min, wherein the microwave power is 800W; the pH was adjusted to 2.0 with 2M HCl; adding pepsin, wherein the mass ratio of the pepsin to the walnut protein is 0.3:100, and stirring for 65min at 37 ℃ with the stirring speed of 80rpm; heating at 95deg.C for 7min, and inactivating enzyme; adjusting the pH value of the solution to 7.0 by using 2M NaOH; centrifuging, collecting supernatant, and lyophilizing to obtain pretreated walnut protein;
(3) Adding a modifier into distilled water, and stirring for 7min at a stirring speed of 80rpm, wherein the mass ratio of the modifier to distilled water is 1:102; adding pretreated walnut protein, and continuously stirring for 113min, wherein the mass ratio of the pretreated walnut protein to the modifier is 1:2.5; freeze drying, and heating in a dryer for 135min at 130deg.C. The modifier is pullulan.
Comparative example 2
The mellow and thick flavored milk black tea comprises the following raw materials in parts by weight: 100 parts of Jinjunmei tea soup, 50 parts of fresh cow milk, 12 parts of white rabbit milk jelly, 8 parts of black pearl, 0.6 part of additive and 2 parts of sucrose.
The preparation method of the mellow and thick flavored milk black tea comprises the following steps of:
step one: 1 part by weight of Jinjunmei black tea is made into a tea bag by gauze, then added into 50 parts by weight of purified water, extracted for 35s by a tea extraction machine at 2000rpm, and then Jinjunmei tea soup is obtained;
step two: adding 20 parts by weight of white rabbit toffee and 3.5 parts by weight of gelatin into 80 parts by weight of fresh cow milk, and stirring for 20min at 67 ℃ at a stirring speed of 50rpm; homogenizing at 5000rpm for 1min; pouring into a mold container for shaping, and refrigerating at 4deg.C for 4 hr to obtain white rabbit milk jelly;
step three: adding 50 parts by weight of fresh cow milk into 100 parts by weight of Jinjunmei tea soup, uniformly mixing, adding 0.6 part by weight of additive and 2 parts by weight of sucrose, uniformly mixing, and finally adding 8 parts by weight of black pearl and 12 parts by weight of white rabbit jelly, and uniformly mixing to obtain the pure and thick flavored cow milk black tea.
The additive is functional walnut protein; the functional walnut protein is prepared by the following method:
(1) Adding defatted walnut powder into distilled water, uniformly mixing, wherein the mass ratio of the defatted walnut powder to the distilled water is 1:24, and regulating the pH value to 11.5 by using 2M NaOH; stirring at 56 ℃ for 12min at a stirring rate of 80rpm; ultrasonic treatment is carried out for 23min, and the ultrasonic frequency is 25kHz; stirring is continued for 70min at 56 ℃, and the stirring speed is 80rpm; centrifuging, collecting supernatant, adjusting pH to 4.3 with 2M HCl, and standing for 75min; centrifuging, filtering, and cleaning the filter residue with distilled water until the pH value of the cleaning liquid is 7.0; freeze drying to obtain walnut protein;
(2) Adding walnut protein into distilled water, and stirring for 100min at a stirring speed of 80rpm, wherein the mass ratio of the walnut protein to the distilled water is 5:100; homogenizing at 5000rpm for 2min, and standing for 50min; the pH was adjusted to 2.0 with 2M HCl; adding pepsin, wherein the mass ratio of the pepsin to the walnut protein is 0.3:100, and stirring for 65min at 37 ℃ with the stirring speed of 80rpm; heating at 95deg.C for 7min, and inactivating enzyme; adjusting the pH value of the solution to 7.0 by using 2M NaOH; centrifuging, collecting supernatant, and lyophilizing to obtain pretreated walnut protein;
(3) Adding a modifier into distilled water, and stirring for 7min at a stirring speed of 80rpm, wherein the mass ratio of the modifier to distilled water is 1:102; adding pretreated walnut protein, and continuously stirring for 113min, wherein the mass ratio of the pretreated walnut protein to the modifier is 1:2.5; freeze drying, and heating in a dryer for 135min at 130deg.C. The modifier is pullulan.
Comparative example 3
The mellow and thick flavored milk black tea comprises the following raw materials in parts by weight: 100 parts of Jinjunmei tea soup, 50 parts of fresh cow milk, 12 parts of white rabbit milk jelly, 8 parts of black pearl, 0.6 part of additive and 2 parts of sucrose.
The preparation method of the mellow and thick flavored milk black tea comprises the following steps of:
step one: 1 part by weight of Jinjunmei black tea is made into a tea bag by gauze, then added into 50 parts by weight of purified water, extracted for 35s by a tea extraction machine at 2000rpm, and then Jinjunmei tea soup is obtained;
step two: adding 20 parts by weight of white rabbit toffee and 3.5 parts by weight of gelatin into 80 parts by weight of fresh cow milk, and stirring for 20min at 67 ℃ at a stirring speed of 50rpm; homogenizing at 5000rpm for 1min; pouring into a mold container for shaping, and refrigerating at 4deg.C for 4 hr to obtain white rabbit milk jelly;
step three: adding 50 parts by weight of fresh cow milk into 100 parts by weight of Jinjunmei tea soup, uniformly mixing, adding 0.6 part by weight of additive and 2 parts by weight of sucrose, uniformly mixing, and finally adding 8 parts by weight of black pearl and 12 parts by weight of white rabbit jelly, and uniformly mixing to obtain the pure and thick flavored cow milk black tea.
The additive is functional walnut protein; the functional walnut protein is prepared by the following method:
(1) Adding defatted walnut powder into distilled water, uniformly mixing, wherein the mass ratio of the defatted walnut powder to the distilled water is 1:24, and regulating the pH value to 11.5 by using 2M NaOH; stirring at 56 ℃ for 12min at a stirring rate of 80rpm; ultrasonic treatment is carried out for 23min, and the ultrasonic frequency is 25kHz; stirring is continued for 70min at 56 ℃, and the stirring speed is 80rpm; centrifuging, collecting supernatant, adjusting pH to 4.3 with 2M HCl, and standing for 75min; centrifuging, filtering, and cleaning the filter residue with distilled water until the pH value of the cleaning liquid is 7.0; freeze drying to obtain walnut protein;
(2) Adding a modifier into distilled water, and stirring for 7min at a stirring speed of 80rpm, wherein the mass ratio of the modifier to distilled water is 1:102; adding walnut protein, and continuing stirring for 113min, wherein the mass ratio of the walnut protein to the modifier is 1:2.5; freeze drying, and heating in a dryer for 135min at 130deg.C. The modifier is pullulan.
Comparative example 4
The mellow and thick flavored milk black tea comprises the following raw materials in parts by weight: 100 parts of Jinjunmei tea soup, 50 parts of fresh cow milk, 12 parts of white rabbit milk jelly, 8 parts of black pearl, 0.6 part of additive and 2 parts of sucrose.
The preparation method of the mellow and thick flavored milk black tea comprises the following steps of:
Step one: 1 part by weight of Jinjunmei black tea is made into a tea bag by gauze, then added into 50 parts by weight of purified water, extracted for 35s by a tea extraction machine at 2000rpm, and then Jinjunmei tea soup is obtained;
step two: adding 20 parts by weight of white rabbit toffee and 3.5 parts by weight of gelatin into 80 parts by weight of fresh cow milk, and stirring for 20min at 67 ℃ at a stirring speed of 50rpm; homogenizing at 5000rpm for 1min; pouring into a mold container for shaping, and refrigerating at 4deg.C for 4 hr to obtain white rabbit milk jelly;
step three: adding 50 parts by weight of fresh cow milk into 100 parts by weight of Jinjunmei tea soup, uniformly mixing, adding 0.6 part by weight of additive and 2 parts by weight of sucrose, uniformly mixing, and finally adding 8 parts by weight of black pearl and 12 parts by weight of white rabbit jelly, and uniformly mixing to obtain the pure and thick flavored cow milk black tea.
The additive is functional walnut protein; the functional walnut protein is prepared by the following method:
(1) Adding defatted walnut powder into distilled water, uniformly mixing, wherein the mass ratio of the defatted walnut powder to the distilled water is 1:24, and regulating the pH value to 11.5 by using 2M NaOH; stirring at 56 ℃ for 12min at a stirring rate of 80rpm; ultrasonic treatment is carried out for 23min, and the ultrasonic frequency is 25kHz; stirring is continued for 70min at 56 ℃, and the stirring speed is 80rpm; centrifuging, collecting supernatant, adjusting pH to 4.3 with 2M HCl, and standing for 75min; centrifuging, filtering, and cleaning the filter residue with distilled water until the pH value of the cleaning liquid is 7.0; freeze drying to obtain walnut protein;
(2) Adding walnut protein into distilled water, and stirring for 100min at a stirring speed of 80rpm, wherein the mass ratio of the walnut protein to the distilled water is 5:100; homogenizing at 5000rpm for 2min, and standing for 50min; performing microwave treatment for 3min, wherein the microwave power is 800W; the pH was adjusted to 2.0 with 2M HCl; adding pepsin, wherein the mass ratio of the pepsin to the walnut protein is 0.3:100, and stirring for 65min at 37 ℃ with the stirring speed of 80rpm; heating at 95deg.C for 7min, and inactivating enzyme; adjusting the pH value of the solution to 7.0 by using 2M NaOH; centrifuging, collecting supernatant, and lyophilizing to obtain functional walnut protein.
Comparative example 5
The mellow and thick flavored milk black tea comprises the following raw materials in parts by weight: 100 parts of Jinjunmei tea soup, 50 parts of fresh cow milk, 12 parts of white rabbit milk jelly, 8 parts of black pearl, 0.6 part of additive and 2 parts of sucrose.
The preparation method of the mellow and thick flavored milk black tea comprises the following steps of:
step one: 1 part by weight of Jinjunmei black tea is made into a tea bag by gauze, then added into 50 parts by weight of purified water, extracted for 35s by a tea extraction machine at 2000rpm, and then Jinjunmei tea soup is obtained;
step two: adding 20 parts by weight of white rabbit toffee and 3.5 parts by weight of gelatin into 80 parts by weight of fresh cow milk, and stirring for 20min at 67 ℃ at a stirring speed of 50rpm; homogenizing at 5000rpm for 1min; pouring into a mold container for shaping, and refrigerating at 4deg.C for 4 hr to obtain white rabbit milk jelly;
Step three: adding 50 parts by weight of fresh cow milk into 100 parts by weight of Jinjunmei tea soup, uniformly mixing, adding 0.6 part by weight of additive and 2 parts by weight of sucrose, uniformly mixing, and finally adding 8 parts by weight of black pearl and 12 parts by weight of white rabbit jelly, and uniformly mixing to obtain the pure and thick flavored cow milk black tea.
The additive is walnut protein; the walnut protein is prepared by the following method:
adding defatted walnut powder into distilled water, uniformly mixing, wherein the mass ratio of the defatted walnut powder to the distilled water is 1:24, and regulating the pH value to 11.5 by using 2M NaOH; stirring at 56 ℃ for 12min at a stirring rate of 80rpm; ultrasonic treatment is carried out for 23min, and the ultrasonic frequency is 25kHz; stirring is continued for 70min at 56 ℃, and the stirring speed is 80rpm; centrifuging, collecting supernatant, adjusting pH to 4.3 with 2M HCl, and standing for 75min; centrifuging, filtering, and cleaning the filter residue with distilled water until the pH value of the cleaning liquid is 7.0; and (5) freeze-drying to obtain the walnut protein.
Comparative example 6
The mellow and thick flavored milk black tea comprises the following raw materials in parts by weight: 100 parts of Jinjunmei tea soup, 50 parts of fresh cow milk, 12 parts of white rabbit milk jelly, 8 parts of black pearl, 0.6 part of additive and 2 parts of sucrose.
The preparation method of the mellow and thick flavored milk black tea comprises the following steps of:
step one: 1 part by weight of Jinjunmei black tea is made into a tea bag by gauze, then added into 50 parts by weight of purified water, extracted for 35s by a tea extraction machine at 2000rpm, and then Jinjunmei tea soup is obtained;
step two: adding 20 parts by weight of white rabbit toffee and 3.5 parts by weight of gelatin into 80 parts by weight of fresh cow milk, and stirring for 20min at 67 ℃ at a stirring speed of 50rpm; homogenizing at 5000rpm for 1min; pouring into a mold container for shaping, and refrigerating at 4deg.C for 4 hr to obtain white rabbit milk jelly;
step three: adding 50 parts by weight of fresh cow milk into 100 parts by weight of Jinjunmei tea soup, uniformly mixing, adding 0.6 part by weight of additive and 2 parts by weight of sucrose, uniformly mixing, and finally adding 8 parts by weight of black pearl and 12 parts by weight of white rabbit jelly, and uniformly mixing to obtain the pure and thick flavored cow milk black tea. The additive is sodium caseinate; wherein, sodium caseinate, food grade, CAS:9005-46-3, purity: 98%, purchased from Hubei Xinrun chemical Co., ltd.
Comparative example 7
The mellow and thick flavored milk black tea comprises the following raw materials in parts by weight: 100 parts of Jinjunmei tea soup, 50 parts of fresh cow milk, 12 parts of white rabbit milk jelly, 8 parts of black pearl, 0.6 part of additive and 2 parts of sucrose.
The preparation method of the mellow and thick flavored milk black tea comprises the following steps of:
step one: 1 part by weight of Jinjunmei black tea is made into a tea bag by gauze, then added into 50 parts by weight of purified water, extracted for 35s by a tea extraction machine at 2000rpm, and then Jinjunmei tea soup is obtained;
step two: adding 20 parts by weight of white rabbit toffee and 3.5 parts by weight of gelatin into 80 parts by weight of fresh cow milk, and stirring for 20min at 67 ℃ at a stirring speed of 50rpm; homogenizing at 5000rpm for 1min; pouring into a mold container for shaping, and refrigerating at 4deg.C for 4 hr to obtain white rabbit milk jelly;
step three: adding 50 parts by weight of fresh cow milk into 100 parts by weight of Jinjunmei tea soup, uniformly mixing, adding 0.6 part by weight of additive and 2 parts by weight of sucrose, uniformly mixing, and finally adding 8 parts by weight of black pearl and 12 parts by weight of white rabbit jelly, and uniformly mixing to obtain the pure and thick flavored cow milk black tea.
The additive is functional walnut protein; the functional walnut protein is prepared by the following method:
(1) Adding defatted walnut powder into distilled water, uniformly mixing, wherein the mass ratio of the defatted walnut powder to the distilled water is 1:24, and regulating the pH value to 11.5 by using 2M NaOH; stirring at 56 ℃ for 12min at a stirring rate of 80rpm; ultrasonic treatment is carried out for 23min, and the ultrasonic frequency is 25kHz; stirring is continued for 70min at 56 ℃, and the stirring speed is 80rpm; centrifuging, collecting supernatant, adjusting pH to 4.3 with 2M HCl, and standing for 75min; centrifuging, filtering, and cleaning the filter residue with distilled water until the pH value of the cleaning liquid is 7.0; freeze drying to obtain walnut protein;
(2) Adding walnut protein into distilled water, and stirring for 100min at a stirring speed of 80rpm, wherein the mass ratio of the walnut protein to the distilled water is 5:100; homogenizing at 5000rpm for 2min, and standing for 50min; performing microwave treatment for 3min, wherein the microwave power is 800W; the pH was adjusted to 2.0 with 2M HCl; adding pepsin, wherein the mass ratio of the pepsin to the walnut protein is 0.3:100, and stirring for 65min at 37 ℃ with the stirring speed of 80rpm; heating at 95deg.C for 7min, and inactivating enzyme; adjusting the pH value of the solution to 7.0 by using 2M NaOH; centrifuging, collecting supernatant, and lyophilizing to obtain pretreated walnut protein;
(3) Adding a modifier into distilled water, and stirring for 7min at a stirring speed of 80rpm, wherein the mass ratio of the modifier to distilled water is 1:102; adding pretreated walnut protein, and continuously stirring for 113min, wherein the mass ratio of the pretreated walnut protein to the modifier is 1:2.5; freeze drying, and heating in a dryer for 135min at 130deg.C. The modifier is glucan. Wherein, dextran, food grade, CAS:9004-54-0, 40kDa, available from Shanghai Beian Biotech Co.
Example 5
The mellow and thick flavored milk black tea comprises the following raw materials in parts by weight: 100 parts of Jinjunmei tea soup, 50 parts of fresh cow milk, 12 parts of white rabbit milk jelly, 8 parts of black pearl, 0.6 part of additive and 2 parts of sucrose.
The preparation method of the mellow and thick flavored milk black tea comprises the following steps of:
step one: 1 part by weight of Jinjunmei black tea is made into a tea bag by gauze, then added into 50 parts by weight of purified water, extracted for 35s by a tea extraction machine at 2000rpm, and then Jinjunmei tea soup is obtained;
step two: adding 20 parts by weight of white rabbit toffee and 3.5 parts by weight of gelatin into 80 parts by weight of fresh cow milk, and stirring for 20min at 67 ℃ at a stirring speed of 50rpm; homogenizing at 5000rpm for 1min; pouring into a mold container for shaping, and refrigerating at 4deg.C for 4 hr to obtain white rabbit milk jelly;
step three: adding 50 parts by weight of fresh cow milk into 100 parts by weight of Jinjunmei tea soup, uniformly mixing, adding 0.6 part by weight of additive and 2 parts by weight of sucrose, uniformly mixing, and finally adding 8 parts by weight of black pearl and 12 parts by weight of white rabbit jelly, and uniformly mixing to obtain the pure and thick flavored cow milk black tea.
The additive is functional walnut protein; the functional walnut protein is prepared by the following method:
(1) Adding defatted walnut powder into distilled water, uniformly mixing, wherein the mass ratio of the defatted walnut powder to the distilled water is 1:24, and regulating the pH value to 11.5 by using 2M NaOH; stirring at 56 ℃ for 12min at a stirring rate of 80rpm; ultrasonic treatment is carried out for 23min, and the ultrasonic frequency is 25kHz; stirring is continued for 70min at 56 ℃, and the stirring speed is 80rpm; centrifuging, collecting supernatant, adjusting pH to 4.3 with 2M HCl, and standing for 75min; centrifuging, filtering, and cleaning the filter residue with distilled water until the pH value of the cleaning liquid is 7.0; freeze drying to obtain walnut protein;
(2) Adding walnut protein into distilled water, and stirring for 100min at a stirring speed of 80rpm, wherein the mass ratio of the walnut protein to the distilled water is 5:100; homogenizing at 5000rpm for 2min, and standing for 50min; performing microwave treatment for 3min, wherein the microwave power is 800W; the pH was adjusted to 2.0 with 2M HCl; adding pepsin, wherein the mass ratio of the pepsin to the walnut protein is 0.3:100, and stirring for 65min at 37 ℃ with the stirring speed of 80rpm; heating at 95deg.C for 7min, and inactivating enzyme; adjusting the pH value of the solution to 7.0 by using 2M NaOH; centrifuging, collecting supernatant, and lyophilizing to obtain pretreated walnut protein;
(3) Adding a modifier into distilled water, and stirring for 7min at a stirring speed of 80rpm, wherein the mass ratio of the modifier to distilled water is 1:102; adding pretreated walnut protein, and continuously stirring for 113min, wherein the mass ratio of the pretreated walnut protein to the modifier is 1:2.5; freeze drying, and heating in a dryer for 135min at 130deg.C. The modifier is fucoidin.
Example 6
The mellow and thick flavored milk black tea comprises the following raw materials in parts by weight: 100 parts of Jinjunmei tea soup, 50 parts of fresh cow milk, 12 parts of white rabbit milk jelly, 8 parts of black pearl, 0.6 part of additive and 2 parts of sucrose.
The preparation method of the mellow and thick flavored milk black tea comprises the following steps of:
step one: 1 part by weight of Jinjunmei black tea is made into a tea bag by gauze, then added into 50 parts by weight of purified water, extracted for 35s by a tea extraction machine at 2000rpm, and then Jinjunmei tea soup is obtained;
step two: adding 20 parts by weight of white rabbit toffee and 3.5 parts by weight of gelatin into 80 parts by weight of fresh cow milk, and stirring for 20min at 67 ℃ at a stirring speed of 50rpm; homogenizing at 5000rpm for 1min; pouring into a mold container for shaping, and refrigerating at 4deg.C for 4 hr to obtain white rabbit milk jelly;
step three: adding 50 parts by weight of fresh cow milk into 100 parts by weight of Jinjunmei tea soup, uniformly mixing, adding 0.6 part by weight of additive and 2 parts by weight of sucrose, uniformly mixing, and finally adding 8 parts by weight of black pearl and 12 parts by weight of white rabbit jelly, and uniformly mixing to obtain the pure and thick flavored cow milk black tea.
The additive is functional walnut protein; the functional walnut protein is prepared by the following method:
(1) Adding defatted walnut powder into distilled water, uniformly mixing, wherein the mass ratio of the defatted walnut powder to the distilled water is 1:24, and regulating the pH value to 11.5 by using 2M NaOH; stirring at 56 ℃ for 12min at a stirring rate of 80rpm; ultrasonic treatment is carried out for 23min, and the ultrasonic frequency is 25kHz; stirring is continued for 70min at 56 ℃, and the stirring speed is 80rpm; centrifuging, collecting supernatant, adjusting pH to 4.3 with 2M HCl, and standing for 75min; centrifuging, filtering, and cleaning the filter residue with distilled water until the pH value of the cleaning liquid is 7.0; freeze drying to obtain walnut protein;
(2) Adding walnut protein into distilled water, and stirring for 100min at a stirring speed of 80rpm, wherein the mass ratio of the walnut protein to the distilled water is 5:100; homogenizing at 5000rpm for 2min, and standing for 50min; performing microwave treatment for 3min, wherein the microwave power is 800W; the pH was adjusted to 2.0 with 2M HCl; adding pepsin, wherein the mass ratio of the pepsin to the walnut protein is 0.3:100, and stirring for 65min at 37 ℃ with the stirring speed of 80rpm; heating at 95deg.C for 7min, and inactivating enzyme; adjusting the pH value of the solution to 7.0 by using 2M NaOH; centrifuging, collecting supernatant, and lyophilizing to obtain pretreated walnut protein;
(3) Adding a modifier into distilled water, and stirring for 7min at a stirring speed of 80rpm, wherein the mass ratio of the modifier to distilled water is 1:102; adding pretreated walnut protein, and continuously stirring for 113min, wherein the mass ratio of the pretreated walnut protein to the modifier is 1:2.5; freeze drying, and heating in a dryer for 135min at 130deg.C. The modifier is a mixture of fucoidin and pullulan according to a mass ratio of 4:5.
Test example 2
Emulsion stability determination: the additives described in examples 4-6 and comparative examples 1-7 were tested with a slight modification to the Pearceand and Kinsella procedure. Mixing 15mL of additive solution with 5mL of soybean oil, homogenizing at 5000rpm for 2min to obtain emulsion, and standing; 50-fold dilution was performed with SDS solution (0.1 wt%) and absorbance (500 nm) was measured at rest for 0min and 10 min. Wherein the additive solution is a 1wt% additive solution prepared by using a PBS solution (ph= 7,0.2M), and an SDS solution (0.1 wt%) is used as a blank; parallel 5 groups, average.
Emulsion stability = OD 1/(OD 1-OD 2) ×Δt
Wherein OD1 is absorbance at rest for 0min, OD2 is absorbance at rest for 10min, and DeltaT is absorbance time interval measured twice.
Table 2 emulsion stability test of additives
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Test example 3
Determining the effect of the additive on the organoleptic quality of the cow's milk black tea: 10 professionally trained individuals were selected, 5 men and 5 women, to evaluate the impact of the additives described in examples 4-6 and comparative examples 3-7 on the organoleptic quality of the black tea of cow's milk; 1 part by weight of Jinjunmei black tea is made into a tea bag by gauze, then added into 50 parts by weight of purified water, extracted for 35s by a tea extraction machine at 2000rpm, and then Jinjunmei tea soup is obtained; and adding 50 parts by weight of fresh cow milk into 100 parts by weight of Jinjunmei tea soup, uniformly mixing, adding 0.6 part by weight of the additive described in examples 4-6 and comparative examples 3-7 and 2 parts by weight of sucrose, and uniformly mixing to obtain cow milk black tea. Wherein the fresh cow milk is commercial pasteurized fresh cow milk. The full scale was 100 minutes and the test results averaged. The blank is without any additives.
TABLE 3 sensory quality scoring criteria
Table 4 effect of additives on organoleptic quality of cow's milk black tea (score)
| Comprehensive scoring | |
| Example 4 | 96.5 |
| Example 5 | 96.0 |
| Example 6 | 98.2 |
| Comparative example 3 | 92.8 |
| Comparative example 4 | 93.6 |
| Comparative example 5 | 89.5 |
| Comparative example 6 | 92.1 |
| Comparative example 7 | 94.3 |
| Blank group | 87.9 |
Comparing example 4 with comparative examples 5-6, the present invention adds functionalized walnut protein as an additive; the functional walnut protein is not only a nutrition additive for providing rich beneficial essential amino acids for human bodies, but also a functional additive, can improve the sensory quality of milk tea, and effectively improve the taste, smell, color and state of the milk tea.
Test example 4
Determining the effect of the additive on the stability of the cow's milk black tea: 1 part by weight of Jinjunmei black tea is made into a tea bag by gauze, then added into 50 parts by weight of purified water, extracted for 35s by a tea extraction machine at 2000rpm, and then Jinjunmei tea soup is obtained; and adding 50 parts by weight of fresh cow milk into 100 parts by weight of Jinjunmei tea soup, uniformly mixing, adding 0.6 part by weight of the additive described in examples 4-6 and comparative examples 3-7 and 2 parts by weight of sucrose, and uniformly mixing to obtain cow milk black tea. Stability was evaluated by measuring the oil precipitation rate of the above-mentioned cow's milk black tea. The above milk black tea was centrifuged at 3000r/min for 10min and averaged over 5 groups. The blank is without any additives.
Fat precipitation rate (%) =x1/x2×100
Wherein the height of the X1 top floating layer is mm; x2 height of sample liquid, mm.
TABLE 5 Effect of additives on stability of cow's milk black tea
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As can be seen from comparison between example 4 and comparative examples 3-5, in the preparation process of the functionalized walnut protein, the interfacial adsorption capacity of the walnut protein is increased by pepsin treatment, which is beneficial to improving the stability of an emulsion system; the modifier is combined with the surface adsorption layer of the walnut protein through electrostatic action and covalent action to form functional walnut protein; in the emulsion system, the protein structure of the functionalized walnut protein acts with the oil phase, and the branched chain structure of the modifier acts with the water phase, so that the steric hindrance between the emulsions is further increased, and the stability of the emulsion system is maintained.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.
Claims (6)
1. The preparation method of the mellow and thick flavored milk black tea is characterized by comprising the following raw materials in parts by weight: 80-160 parts of black tea soup, 30-100 parts of fresh cow milk, 5-25 parts of white rabbit milk jelly, 5-20 parts of pearl powder balls, 0.1-1 part of additive and 0.5-5 parts of sugar;
The additive is functional walnut protein; the functional walnut protein is prepared by the following method:
(1) Adding defatted walnut powder into water, mixing, adjusting pH to 8-12, stirring at 50-80deg.C for 10-20min, performing ultrasonic treatment for 10-30min, stirring at 50-80deg.C for 50-100min, centrifuging, collecting supernatant, adjusting pH to 3-5, standing, centrifuging, filtering, washing the residue with water until pH of the washing liquid is 7.0, and lyophilizing to obtain walnut protein;
(2) Adding walnut protein into water, stirring for 50-150min, homogenizing, standing, microwave treating for 0.5-5min, regulating pH to 1.0-3.0, adding pepsin, stirring at 25-50deg.C for 50-100min, heating at 90-100deg.C for 1-10min, regulating pH to 7.0, centrifuging, collecting supernatant, and lyophilizing to obtain pretreated walnut protein;
(3) Adding a modifier into water, stirring for 1-10min, adding pretreated walnut protein, continuously stirring for 100-150min, wherein the mass ratio of the pretreated walnut protein to the modifier is 1 (1-5), freeze-drying, and finally heating at 100-150 ℃ for 80-160min, and the modifier is a mixture of fucoidan and pullulan according to the mass ratio of 4:5.
2. A process for the preparation of an alcohol and concentrated flavored black milk tea according to claim 1, comprising the steps of:
step one: making 0.5-5 parts by weight of black tea into tea bags by using gauze, adding the tea bags into 20-100 parts by weight of water, and extracting for 10-50s by using a tea extraction machine to obtain black tea soup;
step two: adding 5-50 parts by weight of white rabbit toffee and 0.5-5 parts by weight of gelatin into 50-100 parts by weight of fresh cow milk, and stirring for 10-50min at 50-80 ℃ at a stirring speed of 30-120rpm; homogenizing at 3500-10000rpm for 0.5-5min; pouring into a mold container for shaping and refrigerating to obtain white rabbit milk jelly;
step three: adding 30-100 parts by weight of fresh cow milk into 80-160 parts by weight of black tea soup, uniformly mixing, adding 0.1-1 part by weight of additive and 0.5-5 parts by weight of sugar, uniformly mixing, and finally adding 5-20 parts by weight of pearl powder balls and 5-25 parts by weight of white rabbit milk jelly, uniformly mixing, thus obtaining the mellow and thick flavored cow milk black tea.
3. A process for the preparation of a mild and strong flavour cow's milk black tea according to claim 2, wherein the black tea is any one of the group consisting of gold junmee black tea, silver junmee black tea and copper junmee black tea.
4. A process for the preparation of an alcohol and concentrated flavored black milk tea according to claim 1, wherein the sugar is any one of sucrose, fructose and maltose.
5. A process for the preparation of an alcohol and concentrated flavored black milk tea as claimed in claim 1, wherein the alcohol and concentrated flavored black milk tea comprises the following raw materials in parts by weight: 100 parts of Jinjunmei tea soup, 50 parts of fresh cow milk, 12 parts of white rabbit milk jelly, 8 parts of black pearl, 0.6 part of additive and 2 parts of sucrose;
the preparation method of the mellow and thick flavored milk black tea comprises the following steps of:
step one: 1 part by weight of Jinjunmei black tea is made into a tea bag by gauze, then added into 50 parts by weight of purified water, extracted for 35s by a tea extraction machine at 2000rpm, and then Jinjunmei tea soup is obtained;
step two: adding 20 parts by weight of white rabbit toffee and 3.5 parts by weight of gelatin into 80 parts by weight of fresh cow milk, and stirring for 20min at 67 ℃ at a stirring speed of 50rpm; homogenizing at 5000rpm for 1min; pouring into a mold container for shaping, and refrigerating at 4deg.C for 4 hr to obtain white rabbit milk jelly;
step three: adding 50 parts by weight of fresh cow milk into 100 parts by weight of Jinjunmei tea soup, uniformly mixing, adding 0.6 part by weight of additive and 2 parts by weight of sucrose, uniformly mixing, and finally adding 8 parts by weight of black pearl and 12 parts by weight of white rabbit jelly, thus obtaining mellow and thick flavored cow milk black tea;
The additive is functional walnut protein; the functional walnut protein is prepared by the following method:
(1) Adding defatted walnut powder into distilled water, uniformly mixing, wherein the mass ratio of the defatted walnut powder to the distilled water is 1:24, and regulating the pH value to 11.5 by using 2M NaOH; stirring at 56 ℃ for 12min at a stirring rate of 80rpm; ultrasonic treatment is carried out for 23min, and the ultrasonic frequency is 25kHz; stirring is continued for 70min at 56 ℃, and the stirring speed is 80rpm; centrifuging, collecting supernatant, adjusting pH to 4.3 with 2M HCl, and standing for 75min; centrifuging, filtering, and cleaning the filter residue with distilled water until the pH value of the cleaning liquid is 7.0; freeze drying to obtain walnut protein;
(2) Adding walnut protein into distilled water, and stirring for 100min at a stirring speed of 80rpm, wherein the mass ratio of the walnut protein to the distilled water is 5:100; homogenizing at 5000rpm for 2min, and standing for 50min; performing microwave treatment for 3min, wherein the microwave power is 800W; the pH was adjusted to 2.0 with 2M HCl; adding pepsin, wherein the mass ratio of the pepsin to the walnut protein is 0.3:100, and stirring for 65min at 37 ℃ with the stirring speed of 80rpm; heating at 95deg.C for 7min, and inactivating enzyme; adjusting the pH value of the solution to 7.0 by using 2M NaOH; centrifuging, collecting supernatant, and lyophilizing to obtain pretreated walnut protein;
(3) Adding a modifier into distilled water, and stirring for 7min at a stirring speed of 80rpm, wherein the mass ratio of the modifier to distilled water is 1:102; adding pretreated walnut protein, and continuously stirring for 113min, wherein the mass ratio of the pretreated walnut protein to the modifier is 1:2.5; freeze drying, and heating in a dryer for 135min at 130deg.C; the modifier is a mixture of fucoidin and pullulan according to a mass ratio of 4:5.
6. An mellow and strong flavored milk black tea prepared by the process of any one of claims 1 to 5.
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