CN112155089A - Butter milk tea, butter milk tea preparation method and butter oil device - Google Patents
Butter milk tea, butter milk tea preparation method and butter oil device Download PDFInfo
- Publication number
- CN112155089A CN112155089A CN202010261226.2A CN202010261226A CN112155089A CN 112155089 A CN112155089 A CN 112155089A CN 202010261226 A CN202010261226 A CN 202010261226A CN 112155089 A CN112155089 A CN 112155089A
- Authority
- CN
- China
- Prior art keywords
- parts
- essence
- tank
- powder
- butter
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014121 butter Nutrition 0.000 title claims abstract description 78
- 235000015155 buttermilk Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 241001122767 Theaceae Species 0.000 title abstract 7
- 239000000843 powder Substances 0.000 claims abstract description 150
- 239000003921 oil Substances 0.000 claims abstract description 91
- 238000003756 stirring Methods 0.000 claims abstract description 74
- 239000000463 material Substances 0.000 claims abstract description 63
- 238000002156 mixing Methods 0.000 claims abstract description 61
- 235000013336 milk Nutrition 0.000 claims abstract description 33
- 239000008267 milk Substances 0.000 claims abstract description 33
- 210000004080 milk Anatomy 0.000 claims abstract description 33
- 235000013367 dietary fats Nutrition 0.000 claims abstract description 29
- 239000010520 ghee Substances 0.000 claims abstract description 29
- 244000269722 Thea sinensis Species 0.000 claims description 123
- 235000013616 tea Nutrition 0.000 claims description 117
- 238000010438 heat treatment Methods 0.000 claims description 110
- 239000007788 liquid Substances 0.000 claims description 73
- 238000002844 melting Methods 0.000 claims description 57
- 230000008018 melting Effects 0.000 claims description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 48
- 239000000203 mixture Substances 0.000 claims description 46
- 235000013399 edible fruits Nutrition 0.000 claims description 43
- 238000004140 cleaning Methods 0.000 claims description 39
- 238000004904 shortening Methods 0.000 claims description 30
- 239000002245 particle Substances 0.000 claims description 28
- 238000005507 spraying Methods 0.000 claims description 25
- 239000012257 stirred material Substances 0.000 claims description 22
- 235000003599 food sweetener Nutrition 0.000 claims description 18
- 239000003765 sweetening agent Substances 0.000 claims description 18
- 238000005303 weighing Methods 0.000 claims description 17
- 239000000796 flavoring agent Substances 0.000 claims description 16
- 235000013355 food flavoring agent Nutrition 0.000 claims description 16
- 229920001353 Dextrin Polymers 0.000 claims description 13
- 239000004375 Dextrin Substances 0.000 claims description 13
- 239000005862 Whey Substances 0.000 claims description 13
- 102000007544 Whey Proteins Human genes 0.000 claims description 13
- 108010046377 Whey Proteins Proteins 0.000 claims description 13
- 235000020186 condensed milk Nutrition 0.000 claims description 13
- 235000019425 dextrin Nutrition 0.000 claims description 13
- 239000004615 ingredient Substances 0.000 claims description 13
- 238000010792 warming Methods 0.000 claims description 13
- 238000011084 recovery Methods 0.000 claims description 11
- 239000011449 brick Substances 0.000 claims description 9
- 239000003995 emulsifying agent Substances 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 239000002562 thickening agent Substances 0.000 claims description 8
- 240000007594 Oryza sativa Species 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 7
- 235000009566 rice Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000004936 Bromus mango Nutrition 0.000 claims description 6
- 244000241257 Cucumis melo Species 0.000 claims description 6
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 6
- 240000007228 Mangifera indica Species 0.000 claims description 6
- 235000014826 Mangifera indica Nutrition 0.000 claims description 6
- 240000008790 Musa x paradisiaca Species 0.000 claims description 6
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 6
- 235000009184 Spondias indica Nutrition 0.000 claims description 6
- 235000006468 Thea sinensis Nutrition 0.000 claims description 6
- 241000237983 Trochidae Species 0.000 claims description 6
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 6
- 235000020279 black tea Nutrition 0.000 claims description 6
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims description 5
- 244000060011 Cocos nucifera Species 0.000 claims description 5
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 5
- 244000130270 Fagopyrum tataricum Species 0.000 claims description 5
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
- 235000020339 pu-erh tea Nutrition 0.000 claims description 5
- 239000002918 waste heat Substances 0.000 claims description 5
- 239000000811 xylitol Substances 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
- 229960002675 xylitol Drugs 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 4
- 240000009088 Fragaria x ananassa Species 0.000 claims description 4
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 4
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 claims description 4
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 4
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 4
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 4
- 240000006365 Vitis vinifera Species 0.000 claims description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 4
- 235000021014 blueberries Nutrition 0.000 claims description 4
- 230000005540 biological transmission Effects 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 60
- 239000000047 product Substances 0.000 description 28
- 235000013339 cereals Nutrition 0.000 description 14
- 239000007787 solid Substances 0.000 description 13
- 238000005265 energy consumption Methods 0.000 description 12
- 238000000034 method Methods 0.000 description 9
- 230000008569 process Effects 0.000 description 9
- 238000004806 packaging method and process Methods 0.000 description 8
- 239000008369 fruit flavor Substances 0.000 description 6
- 238000010924 continuous production Methods 0.000 description 5
- 230000001105 regulatory effect Effects 0.000 description 4
- 239000010865 sewage Substances 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 238000010923 batch production Methods 0.000 description 3
- 230000001276 controlling effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000009825 accumulation Methods 0.000 description 2
- 238000000889 atomisation Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000010926 purge Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000012459 cleaning agent Substances 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 235000021103 traditional buttermilk Nutrition 0.000 description 1
Images
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
-
- 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
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D5/00—Condensation of vapours; Recovering volatile solvents by condensation
- B01D5/0078—Condensation of vapours; Recovering volatile solvents by condensation characterised by auxiliary systems or arrangements
- B01D5/009—Collecting, removing and/or treatment of the condensate
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
- B01F23/50—Mixing liquids with solids
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
- B01F23/50—Mixing liquids with solids
- B01F23/58—Mixing liquids with solids characterised by the nature of the liquid
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
- B01F23/70—Pre-treatment of the materials to be mixed
- B01F23/711—Heating materials, e.g. melting
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/10—Maintenance of mixers
- B01F35/145—Washing or cleaning mixers not provided for in other groups in this subclass; Inhibiting build-up of material on machine parts using other means
- B01F35/1452—Washing or cleaning mixers not provided for in other groups in this subclass; Inhibiting build-up of material on machine parts using other means using fluids
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/71—Feed mechanisms
- B01F35/712—Feed mechanisms for feeding fluids
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/71—Feed mechanisms
- B01F35/717—Feed mechanisms characterised by the means for feeding the components to the mixer
- B01F35/7179—Feed mechanisms characterised by the means for feeding the components to the mixer using sprayers, nozzles or jets
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/90—Heating or cooling systems
- B01F35/92—Heating or cooling systems for heating the outside of the receptacle, e.g. heated jackets or burners
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J6/00—Heat treatments such as Calcining; Fusing ; Pyrolysis
- B01J6/005—Fusing
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B08—CLEANING
- B08B—CLEANING IN GENERAL; PREVENTION OF FOULING IN GENERAL
- B08B9/00—Cleaning hollow articles by methods or apparatus specially adapted thereto
- B08B9/08—Cleaning containers, e.g. tanks
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/90—Heating or cooling systems
- B01F2035/99—Heating
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F2101/00—Mixing characterised by the nature of the mixed materials or by the application field
- B01F2101/06—Mixing of food ingredients
Abstract
The invention discloses a butter milk tea, a butter milk tea preparation method and a butter oil device, wherein the butter milk tea comprises the following components in parts by weight: 4-5 parts of butter, 30-50 parts of milk powder, 1-2 parts of tea powder and 35-65 parts of tea powder base material; the preparation method comprises the following steps: 1) proportioning, 2) oiling, 3) stirring and 4) mixing. The invention has the advantages that the butter is melted and then mixed with partial powder to prepare the stirring material, the stirring material is mixed with the rest powder to prepare the finished product, the butter and the powder are mixed twice, the material mixing difficulty is reduced, meanwhile, the butter and the powder are stirred and mixed by a mixing device, the mixing uniformity is improved, the product quality and the taste are improved, and the manual labor intensity is reduced; the powder is mixed with the ghee by two times, so that the single mixing time is shortened, the production time is greatly shortened, the production time is shortened to be within 1 hour per batch from 4-5 hours per batch, and the production efficiency and the yield can be improved by 4 times.
Description
The technical field is as follows:
the invention relates to the field of food processing, in particular to butter milk tea, a butter milk tea preparation method and a butter oil device.
Background art:
the butter milk tea is a daily drink for nomadic nationalities in plateau areas in northwest of China, and butter is dissolved into the traditional Mongolia milk tea, so that the butter milk tea has thick and mellow taste, rich nutrient substances and higher heat, is popular with consumers, has higher and higher market acceptance in recent years, and is a drink with good market prospect, and the sale range is also expanded continuously.
The industrial preparation method of the traditional butter milk tea comprises the following steps: manually covering the butter on the solid milk tea, manually feeding into a baking house, baking at a low temperature of below 60 ℃, baking for 2-3h until the butter is dissolved and permeates into the solid milk tea, manually mixing the materials to uniformly mix the butter and the solid milk tea, and then granulating to obtain the butter milk tea.
The preparation method of the butter milk tea has the following problems: 1. the time consumption is long, the production of each batch takes 4-5 hours, and the production efficiency is low; 2. the butter and the solid milk tea are only mixed manually, the mixing uniformity cannot be controlled, the product quality is unstable, the product quality is influenced, the manual labor intensity is high, and the labor cost is high; 3. in the preparation process, various high-energy-consumption devices such as a baking room and a granulator are needed, so that the production energy consumption is high, the equipment purchase cost is high, and the production cost is high.
The invention content is as follows:
the first purpose of the invention is to provide the ghee milk tea with thick and mellow taste.
The second purpose of the invention is to provide a preparation method of the ghee milk tea, which has the advantages of short time consumption, high product quality, low labor intensity and low production cost.
The third purpose of the invention is to provide a shortening oil device which can improve the mixing uniformity, meet the continuous production requirement and has low production cost.
The first purpose of the invention is implemented by the following technical scheme: the butter milk tea comprises the following components in parts by weight: 4-5 parts of butter, 30-50 parts of milk powder, 1-2 parts of tea powder and 35-65 parts of tea powder base material; the tea powder base material comprises the following components in parts by weight: 20-30 parts of condensed milk powder, 10-20 parts of whey powder and 5-15 parts of dextrin powder; the tea powder is any one or combination of more of black tea powder, brick tea powder, tartary buckwheat tea powder or Pu' er tea powder.
Further, the feed also comprises the following auxiliary materials in parts by weight: 3-5 parts of fried rice flour and 3-5 parts of salt.
Further, the feed also comprises the following auxiliary materials in parts by weight: 5-10 parts of sweetening agent, 0-5 parts of flavoring agent, 0-0.5 part of thickening agent, 0-0.1 part of emulsifying agent and 0-0.3 part of essence; the sweetener is any one of white granulated sugar or xylitol; the flavoring agent is any one of coffee powder or oatmeal; the essence is any one of milk essence or fruit-flavored essence; the fruity essence is any one of apple essence, banana essence, mango essence, Hami melon essence, lemon essence, strawberry essence, blueberry essence or grape essence; the fruit essence also comprises 0-5 parts of fruit particles by weight, wherein the fruit particles are coconut fruit particles or the fruit particles with the same taste as the essence.
The second purpose of the invention is implemented by the following technical scheme: the preparation method of the butter milk tea comprises the following steps:
1) oil dissolving: melting butter into liquid state at 40-70 deg.C in butter oil device to obtain liquid butter;
2) preparing materials: weighing 30-50 parts of milk powder, 1-2 parts of tea powder and 35-65 parts of tea powder base material according to the following parts by weight; the tea powder base material comprises the following components in parts by weight: 20-30 parts of condensed milk powder, 10-20 parts of whey powder and 5-15 parts of dextrin powder; the tea powder is any one or combination of more of black tea powder, brick tea powder, tartary buckwheat tea powder or Pu' er tea powder;
3) stirring: after the 2) mixing is finished, weighing 10-30% of the mixture in the step 2) by mass percent in a rapid stirring pot, uniformly atomizing and spraying 4-5 parts by weight of liquid butter into the rapid stirring pot at a rotating speed of 500-800r/min, and mixing for 3-5min to obtain a stirred material;
4) mixing: and 3) after stirring, placing the rest mixture obtained in the step 2) and the stirred material obtained in the step 3) into a two-dimensional mixer, and mixing for 20-40min to obtain the finished product of the ghee milk tea.
Further, in the ingredients in the step 2), the following auxiliary materials in parts by weight are also weighed: 3-5 parts of fried rice flour and 3-5 parts of salt.
Further, in the ingredients in the step 2), the following auxiliary materials in parts by weight are also weighed: 5-10 parts of sweetening agent, 0-5 parts of flavoring agent, 0-0.5 part of thickening agent, 0-0.1 part of emulsifying agent and 0-0.3 part of essence; the sweetener is any one of white granulated sugar or xylitol; the flavoring agent is any one of coffee powder or oatmeal; the essence is any one of milk essence or fruit-flavored essence; the fruity essence is any one of apple essence, banana essence, mango essence, Hami melon essence, lemon essence, strawberry essence, blueberry essence or grape essence; the fruit essence also comprises 0-5 parts of fruit particles by weight, wherein the fruit particles are coconut fruit particles or the fruit particles with the same taste as the essence.
The third object of the invention is implemented by the following technical scheme: the butter oil device comprises a closed oil melting tank, a closed heating tank and a pressure pump; a stirrer is arranged in the oil melting tank; a feeding hole of the oil melting tank is arranged at the top of the shell of the oil melting tank, a discharging hole of the oil melting tank is arranged at the bottom of the shell of the oil melting tank, and a steam jacket is arranged on the outer wall of the shell of the oil melting tank; a steam jacket air inlet communicated with the inner cavity of the steam jacket is formed in the outer wall below the steam jacket; a steam jacket air outlet communicated with the inner cavity of the steam jacket is arranged on the outer wall above the steam jacket; the outer wall of the heating tank is provided with a heat-insulating layer; a heating coil is arranged in the heating tank; a feed inlet of the heating coil penetrates through the outer wall of the top of the heating tank and is arranged outside the heating tank; the discharge hole of the heating coil penetrates through the outer wall of the bottom of the heating tank and is arranged outside the heating tank; a heating tank steam outlet communicated with the inner cavity of the heating tank is arranged on the outer wall of the top of the heating tank, and a heating tank steam inlet communicated with the inner cavity of the heating tank is arranged on the outer wall below the heating tank; the oil melting tank and the heating tank are arranged up and down; the steam jacket air inlet is communicated with the heating tank steam outlet through a steam waste heat pipe; the steam waste heat pipe is provided with an adjusting valve; the discharge hole of the oil melting tank is communicated with the feed inlet of the heating coil pipe in a sealing way; the discharge hole of the heating coil is communicated with the feed inlet of the pressure pump; and an atomizing nozzle is arranged at the discharge hole of the pressure pump.
Further, the stirring shaft of the stirrer is vertically arranged, the top end of the stirring shaft penetrates through the top shell of the oil melting tank, and the top shell of the oil melting tank is arranged outside and is in transmission connection with a top stirring motor fixed on the oil melting tank.
Further, the system also comprises a condensed water recovery system, wherein the condensed water recovery system comprises a water tank, a steam jacket discharge pipe and a heating tank discharge pipe which are respectively communicated with the water tank, and the steam jacket discharge pipe is also communicated with the bottom of the steam jacket; the heating tank discharge pipe is also communicated with the bottom of the heating tank, and the steam jacket discharge pipe and the heating tank discharge pipe are both provided with discharge switch valves.
The cleaning system comprises a cleaning pump, a cleaning pipe and a sewage discharge pipe, wherein a water inlet of the cleaning pump is communicated with the water tank; two ends of the cleaning pipe are respectively communicated with a water outlet of the cleaning pump and an inner cavity of the oil melting tank; a cleaning valve is arranged on the cleaning pipe; the blow-off pipe is communicated with the discharge hole of the heating coil pipe, and a blow-off valve is arranged on the blow-off pipe.
The invention has the advantages that: 1. the preparation method is changed, the butter oiling device is used for melting the solid butter, the liquid butter is mixed with part of powder in an atomization spraying mode to prepare a stirring material, and then the stirring material is mixed with the rest powder to prepare a finished product; the heated liquid butter is stirred and mixed with the powder in the mixing equipment in an atomization spraying mode, so that the mixing uniformity is improved, meanwhile, the problems of local agglomeration and uneven mixing can be avoided when the heated liquid butter is mixed with the powder, and the material mixing difficulty is reduced; through the treatment, the product quality and the taste are improved, and the production difficulty and the labor intensity are reduced. 2. The powder is mixed with the ghee twice, so that the difficulty of single mixing is reduced, the time of single mixing is shortened, the production time is greatly shortened, the production time is shortened to be within 1 hour of each batch from 4-5 hours of each batch, and the production efficiency and the yield can be improved by 4 times. 3. High energy-consuming equipment such as a curing barn, a granulator and the like is not needed in production, so that the equipment purchase cost and the production energy consumption are reduced by more than 80%. 4. The butter oil device suitable for the preparation method is developed, solid butter is melted into liquid by a heating mode of 'steam and stirring' of the oil melting tank, then the liquid butter is uniformly and stably heated to more than 70 ℃ by the flowing of the liquid butter in the heating coil, and in the process, through two-stage heating, the purposes of continuous conversion from the solid state to the liquid state of the butter and high-temperature fragrance excitation are achieved, the requirement of continuous production of a factory is met, the gradient utilization of steam heat energy is realized, the steam consumption is reduced, and the production cost is reduced; 5. the cleaning system is arranged in the butter oil device, so that the device can be cleaned regularly, the safety of substances produced by the device is ensured, and the production requirements of food enterprises are met; 6. the butter oil device can collect and utilize steam condensate water, thereby reducing the consumption of water resources and reducing the production cost.
Description of the drawings:
in order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic view of the entire structure of embodiment 1.
Fig. 2 is a schematic view of the entire structure of embodiment 2.
Fig. 3 is a schematic view of the entire structure of embodiment 3.
The device comprises a molten oil tank 1, a molten oil tank feeding hole 11, a heating tank 2, a heat insulation layer 21, a heating coil 22, a heating tank steam outlet 23, a heating tank steam inlet 24, a pressure pump 3, a stirrer 4, a stirring shaft 41, a stirring motor 42, a steam jacket 5, a steam jacket air inlet 51, a steam jacket air outlet 52, a steam residual heat pipe 6, a regulating valve 61, an atomizing nozzle 7, a condensate water recovery system 8, a water tank 81, a steam jacket discharge pipe 82, a heating tank discharge pipe 83, a discharge switch valve 84, a cleaning system 9, a cleaning pump 91, a cleaning pipe 92, a drain pipe 93, a cleaning valve 94 and a drain valve 95.
The specific implementation mode is as follows:
the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1: as shown in fig. 1, the butter-making device comprises a sealed melted oil tank 1, a sealed heating tank 2 and a pressure pump 3;
a stirrer 4 is arranged in the molten oil tank 1, a stirring shaft 41 of the stirrer 4 is vertically arranged, the top end of the stirring shaft 41 penetrates through the top shell of the molten oil tank 1, is arranged outside the top shell of the molten oil tank 1 and is in transmission connection with a top stirring motor 42 fixed on the molten oil tank 1; a feeding hole 11 of the oil melting tank is arranged at the top of the shell of the oil melting tank 1, a discharging hole of the oil melting tank 1 is arranged at the bottom of the shell of the oil melting tank 1, and a steam jacket 5 is arranged on the outer wall of the shell of the oil melting tank 1; a steam jacket air inlet 51 communicated with the inner cavity of the steam jacket 5 is arranged on the outer wall below the steam jacket 5; a steam jacket air outlet 52 communicated with the inner cavity of the steam jacket 5 is arranged on the outer wall above the steam jacket 5;
the outer wall of the heating tank 2 is provided with a heat-insulating layer 21; a heating coil 22 is arranged in the heating tank 2; the feed inlet of the warming coil 22 penetrates through the outer wall of the top of the warming tank 2 and is arranged outside the warming tank 2; the discharge hole of the warming coil 22 penetrates through the outer wall of the bottom of the warming tank 2 and is arranged outside the warming tank 2; a heating tank steam outlet 23 communicated with the inner cavity of the heating tank 2 is arranged on the outer wall of the top of the heating tank 2, and a heating tank steam inlet 24 communicated with the inner cavity of the heating tank 2 is arranged on the outer wall below the heating tank 2;
the oil melting tank 1 and the heating tank 2 are arranged up and down; the steam jacket air inlet 51 is communicated with the warming tank steam outlet 23 through a steam residual heat pipe 6; the steam waste heat pipe 6 is provided with an adjusting valve 61; the discharge hole of the oil melting tank 1 is hermetically communicated with the feed inlet of the heating coil 22; the discharge hole of the warming coil 22 is communicated with the feed inlet of the pressure pump 3; an atomizing nozzle 7 is arranged on the discharge hole of the pressure pump 3.
The working process is as follows:
1. a preparation stage: introducing high-temperature steam into the inner cavity of the heating tank 2 through a steam inlet 24 of the heating tank to heat the heating coil 22 of the heating tank 2; after a period of time, when the temperature of the heating coil 22 rises to above 70 ℃, the regulating valve 61 is opened, so that the steam in the inner cavity of the heating tank 2 enters the steam jacket 5 of the oil melting tank 1 through the steam residual heat pipe 6 to heat the oil melting tank 1; subsequently, the stirrer 4 is switched on and the preparation phase is ended.
2. The working stage is as follows: solid butter is put into the interior of the melting oil tank 1 through a melting oil tank feeding hole 11, the solid butter is melted into liquid under the stirring action of a stirrer at a certain temperature, a flow valve 10 is opened, liquid butter with a batch production amount is conveyed into a heating coil 22 of a heating tank 2, the liquid butter flows in the heating coil 22 and is heated up, after the temperature is raised to above 70 ℃, a pressure pump 3 is opened, the heated liquid butter enters a quick mixing pot through an atomizing nozzle 7 in an atomizing spraying mode and is premixed with partial powder, and the work is finished at this time. In the process, liquid butter can be stored in the butter tank 1, and the quantitative output of the butter after temperature rise is realized by controlling the pumping amount of the pressure pump 3, so that the continuous production of butter milk tea is realized.
Example 2: as shown in fig. 2, the butter-making device includes a sealed melted oil tank 1, a sealed heating tank 2, and a pressure pump 3; the whole structure is the same as that of the embodiment 1, except that the device also comprises a condensed water recovery system 8, the condensed water recovery system 8 comprises a water tank 81, a steam jacket discharge pipe 82 and a heating tank discharge pipe 83 which are respectively communicated with the water tank 81, and the steam jacket discharge pipe 81 is also communicated with the bottom of the steam jacket 5; the warming tank discharge pipe 83 is also communicated with the bottom of the warming tank 2, and discharge switch valves 84 are arranged on the steam jacket discharge pipe 82 and the warming tank discharge pipe 83.
The working process is as follows:
1. a preparation stage: introducing high-temperature steam into the inner cavity of the heating tank 2 through a steam inlet 24 of the heating tank to heat the heating coil 22 of the heating tank 2; after a period of time, when the temperature of the heating coil 22 rises to above 70 ℃, the regulating valve 61 is opened, so that the steam in the inner cavity of the heating tank 2 enters the steam jacket 5 of the oil melting tank 1 through the steam residual heat pipe 6 to heat the oil melting tank 1; subsequently, the stirrer 4 is switched on and the preparation phase is ended.
2. The working stage is as follows: solid butter is put into the interior of the melting oil tank 1 through a melting oil tank feeding hole 11, the solid butter is melted into liquid under the stirring action of a stirrer at a certain temperature, a flow valve 10 is opened, liquid butter with a batch production amount is conveyed into a heating coil 22 of a heating tank 2, the liquid butter flows in the heating coil 22 and is heated up, after the temperature is raised to above 70 ℃, a pressure pump 3 is opened, the heated liquid butter enters a quick mixing pot through an atomizing nozzle 7 in an atomizing spraying mode and is premixed with partial powder, and the work is finished at this time. In the process, liquid butter can be stored in the butter tank 1, and the continuous production of butter milk tea is realized by controlling the opening and closing of the flow valve 10.
3. And (3) recovering condensed water: with the extension of the use process, condensed water formed by steam cooling is collected in the steam jacket 5 and the heating tank 2 of the oil melting tank 1, and the normal operation of the device is affected by long-term accumulation, so that the condensed water in the steam jacket 5 and the heating tank 2 is discharged into the water tank 81 through the steam jacket discharge pipe 82 and the heating tank discharge pipe 83 of the condensed water recovery system 8. Because the condensed water has less impurities and low salinity, the condensed water can be directly used for general water-using equipment of a factory, such as a boiler, or used for cleaning a device, so that the consumption of water resources in production can be reduced, and the reduction of the production cost is facilitated.
Example 3: as shown in fig. 3, the butter-making device includes a sealed melted oil tank 1, a sealed heating tank 2, and a pressure pump 3; the whole structure is the same as that of the embodiment 1, and the difference is that the device also comprises a condensed water recovery system 8 and a cleaning system 9;
the condensed water recovery system 8 comprises a water tank 81, a steam jacket discharge pipe 82 and a heating tank discharge pipe 83 which are respectively communicated with the water tank 81, wherein the steam jacket discharge pipe 81 is also communicated with the bottom of the steam jacket 5; the heating tank discharge pipe 83 is also communicated with the bottom of the heating tank 2, and the steam jacket discharge pipe 82 and the heating tank discharge pipe 83 are both provided with discharge switch valves 84;
the cleaning system 9 comprises a cleaning pump 91, a cleaning pipe 92 and a sewage discharge pipe 93, wherein the water inlet of the cleaning pump 91 is communicated with the water tank 81; two ends of the cleaning pipe 92 are respectively communicated with a water outlet of the cleaning pump 91 and an inner cavity of the oil melting tank 1; a purge valve 94 is provided on the purge pipe 92; the drain pipe 93 is communicated with the discharge hole of the heating coil 22, and a drain valve 95 is arranged on the drain pipe 93.
The working process is as follows:
1. a preparation stage: introducing high-temperature steam into the inner cavity of the heating tank 2 through a steam inlet 24 of the heating tank to heat the heating coil 22 of the heating tank 2; after a period of time, when the temperature of the heating coil 22 rises to above 70 ℃, the regulating valve 61 is opened, so that the steam in the inner cavity of the heating tank 2 enters the steam jacket 5 of the oil melting tank 1 through the steam residual heat pipe 6 to heat the oil melting tank 1; subsequently, the stirrer 4 is switched on and the preparation phase is ended.
2. The working stage is as follows: solid butter is put into the interior of the melting oil tank 1 through a melting oil tank feeding hole 11, the solid butter is melted into liquid under the stirring action of a stirrer at a certain temperature, a flow valve 10 is opened, liquid butter with a batch production amount is conveyed into a heating coil 22 of a heating tank 2, the liquid butter flows in the heating coil 22 and is heated up, after the temperature is raised to above 70 ℃, a pressure pump 3 is opened, the heated liquid butter enters a quick mixing pot through an atomizing nozzle 7 in an atomizing spraying mode and is premixed with partial powder, and the work is finished at this time. In the process, liquid butter can be stored in the butter tank 1, and the continuous production of butter milk tea is realized by controlling the opening and closing of the flow valve 10.
3. And (3) recovering condensed water: with the extension of the use process, condensed water formed by steam cooling is collected in the steam jacket 5 and the heating tank 2 of the oil melting tank 1, and the normal operation of the device is affected by long-term accumulation, so that the condensed water in the steam jacket 5 and the heating tank 2 is discharged into the water tank 81 through the steam jacket discharge pipe 82 and the heating tank discharge pipe 83 of the condensed water recovery system 8. Because the condensed water has less impurities and low salinity, the condensed water can be directly used for general water-using equipment of a factory, such as a boiler, or used for cleaning a device, so that the consumption of water resources in production can be reduced, and the reduction of the production cost is facilitated.
4. A cleaning stage: because this device is applied to the food industry, and the security requirement to the material is higher, under normal condition, need regularly to carry out the cleaning operation to the device. Before cleaning, the stirrer 4, the flow valve 10 and the blow-down valve 95 are started, and the pressure pump 3 is closed; the cleaning agent is added into the water tank 81 according to the use requirement and the use amount, and is dissolved in the water contained in the water tank 81 to form a cleaning solution, and the cleaning solution is pumped into the inner cavity of the molten oil tank 1 through the cleaning pump 91, passes through the heating coil 22 along the path of the butter and is discharged by the sewage discharge pipe 93. And after a period of time, the cleaning solution is changed into production water, the steps are continuously repeated until the water discharged by the sewage discharge pipe meets the production requirements, and the cleaning stage is ended.
Example 4:
the preparation method of the butter milk tea comprises the following steps:
1) oil dissolving: melting the shortening into a liquid state in the shortening oiling device of example 3 at a temperature of 40 ℃ to obtain liquid shortening;
2) preparing materials: weighing 30 parts of milk powder, 1 part of tea powder and 35 parts of tea powder base material by using a platform scale; in this embodiment, the tea powder is brick tea powder; the tea powder base material comprises the following components in parts by weight: 20 parts of condensed milk powder, 10 parts of whey powder and 5 parts of dextrin powder;
3) stirring: 2) after the ingredients are finished, putting a mixture with the mass percentage of 10% except the liquid butter into a rapid stirring pot, uniformly atomizing and spraying the mixture into the rapid stirring pot at a rotating speed of 500r/min, adding 4 parts by weight of the liquid butter, and mixing for 3min to obtain a stirred material;
4) mixing: 3) and after stirring, placing the rest mixture and the stirred materials in a two-dimensional mixer, and mixing for 20min to obtain the butter milk tea finished product.
In the embodiment, the production time is shortened to be within 30min per batch from 4-5h per batch, and the production efficiency and the yield are improved by 8-10 times; high energy-consuming equipment such as a curing barn and a granulator is not needed in production, so that the equipment purchase cost and the production energy consumption are reduced by more than 80%; through ghee oil device, rapid mixing pot, stir and mix with other materials with the atomizing mode of spraying after making ghee melt for liquid, improved the mixture degree of consistency, improved product quality and taste, and reduced artifical intensity of labour.
Example 5:
the preparation method of the butter milk tea comprises the following steps:
1) oil dissolving: melting the shortening into a liquid state in the shortening oiling device of example 3 at 45 ℃ to obtain liquid shortening;
2) preparing materials: weighing 30 parts of milk powder, 1 part of tea powder, 35 parts of tea powder base material, 3 parts of fried rice flour and 3 parts of salt by using a platform scale; in this embodiment, the tea powder is brick tea powder; the tea powder base material comprises the following components in parts by weight: 20 parts of condensed milk powder, 10 parts of whey powder and 5 parts of dextrin powder;
3) stirring: 2) after the ingredients are finished, putting a mixture with the mass percentage of 10% except the liquid butter into a rapid stirring pot, uniformly atomizing and spraying the mixture into the rapid stirring pot at a rotating speed of 500r/min, adding 4 parts by weight of the liquid butter, and mixing for 3min to obtain a stirred material;
4) mixing: 3) and after stirring, placing the rest mixture and the stirred materials in a two-dimensional mixer, and mixing for 20min to obtain the butter milk tea finished product.
In the embodiment, the production time is shortened to be within 30min per batch from 4-5h per batch, and the production efficiency and the yield are improved by 8-10 times; high energy-consuming equipment such as a curing barn and a granulator is not needed in production, so that the equipment purchase cost and the production energy consumption are reduced by more than 80%; through ghee oil device, rapid mixing pot, stir and mix with other materials with the atomizing mode of spraying after making ghee melt for liquid, improved the mixture degree of consistency, improved product quality and taste, and reduced artifical intensity of labour.
Example 6:
the preparation method of the butter milk tea comprises the following steps:
1) oil dissolving: melting the shortening into a liquid state in the shortening oiling device of example 3 at 55 ℃ to obtain liquid shortening;
2) preparing materials: weighing 40 parts of milk powder, 1.5 parts of tea powder and 50 parts of tea powder base material by using a platform scale; 4 parts of fried rice flour and 4 parts of salt; in this embodiment, the tea powder is brick tea powder; the tea powder base material comprises the following components in parts by weight: 25 parts of condensed milk powder, 15 parts of whey powder and 10 parts of dextrin powder;
3) stirring: 2) after the ingredients are finished, putting a mixture with the mass percentage of 20% except the liquid butter into a rapid stirring pot, uniformly atomizing and spraying the mixture into the rapid stirring pot at the rotating speed of 650r/min, adding 4.5 parts by weight of the liquid butter, and mixing for 4min to obtain a stirred material;
4) mixing: 3) and after stirring, placing the rest mixture and the stirred materials in a two-dimensional mixer, and mixing for 30min to obtain the butter milk tea finished product.
In the embodiment, the production time is shortened to be within 40min per batch from 4-5h per batch, and the production efficiency and the yield can be improved by 6-7.5 times; high energy-consuming equipment such as a curing barn and a granulator is not needed in production, so that the equipment purchase cost and the production energy consumption are reduced by more than 80%; through ghee oil device, rapid mixing pot, stir and mix with other materials with the atomizing mode of spraying after making ghee melt for liquid, improved the mixture degree of consistency, improved product quality and taste, and reduced artifical intensity of labour.
Example 7:
the preparation method of the butter milk tea comprises the following steps:
1) oil dissolving: melting the shortening into a liquid state in the shortening device of example 3 at a temperature of 70 ℃ to obtain liquid shortening;
2) preparing materials: weighing 50 parts of milk powder, 2 parts of tea powder, 65 parts of tea powder base material, 5 parts of fried rice flour and 5 parts of salt by using a platform scale; in this embodiment, the tea powder is brick tea powder; the tea powder base material comprises the following components in parts by weight: 30 parts of condensed milk powder, 20 parts of whey powder and 15 parts of dextrin powder;
3) stirring: 2) after the ingredients are finished, putting a mixture with the mass percentage of 30% except the liquid butter into a rapid stirring pot, uniformly atomizing and spraying 5 parts by weight of the liquid butter into the rapid stirring pot at a rotating speed of 800r/min, and mixing for 5min to obtain a stirred material;
4) mixing: 3) and after stirring, placing the rest mixture and the stirred materials in a two-dimensional mixer, and mixing for 40min to obtain the butter milk tea finished product.
In the embodiment, the production time is shortened from 4-5h per batch to within 1h per batch, and the production efficiency and the yield can be improved by 4-5 times; high energy-consuming equipment such as a curing barn and a granulator is not needed in production, so that the equipment purchase cost and the production energy consumption are reduced by more than 80%; through ghee oil device, rapid mixing pot, stir and mix with other materials with the atomizing mode of spraying after making ghee melt for liquid, improved the mixture degree of consistency, improved product quality and taste, and reduced artifical intensity of labour.
Example 8:
the preparation method of the butter milk tea comprises the following steps:
1) oil dissolving: melting the shortening into a liquid state in the shortening oiling device of example 3 at a temperature of 40 ℃ to obtain liquid shortening;
2) preparing materials: weighing 30 parts of milk powder, 1 part of tea powder, 35 parts of tea powder base material and 5 parts of sweetening agent by using a platform scale; in this embodiment, the tea powder is black tea powder; the tea powder base material comprises the following components in parts by weight: 20 parts of condensed milk powder, 10 parts of whey powder and 5 parts of dextrin powder; the sweetener is xylitol;
3) stirring: 2) after the ingredients are finished, putting a mixture with the mass percentage of 10% except the liquid butter into a rapid stirring pot, uniformly atomizing and spraying 4 parts by weight of the liquid butter into the rapid stirring pot at a rotating speed of 500r/min, and mixing for 3min to obtain a stirred material;
4) mixing: 3) and after stirring, placing the rest mixture and the stirred materials in a two-dimensional mixer, and mixing for 20min to obtain the butter milk tea finished product.
In the embodiment, the production time is shortened to be within 30min per batch from 4-5h per batch, and the production efficiency and the yield can be improved by 8-10 times; high energy-consuming equipment such as a curing barn and a granulator is not needed in production, so that the equipment purchase cost and the production energy consumption are reduced by more than 80%; through ghee oil device, rapid mixing pot, stir and mix with other materials with the atomizing mode of spraying after making ghee melt for liquid, improved the mixture degree of consistency, improved product quality and taste, and reduced artifical intensity of labour.
Example 9:
the preparation method of the butter milk tea comprises the following steps:
1) oil dissolving: melting the shortening into a liquid state in the shortening oiling device of example 3 at 45 ℃ to obtain liquid shortening;
2) preparing materials: weighing 35 parts of milk powder, 1.3 parts of tea powder, 41 parts of tea powder base material, 6 parts of sweetening agent, 1 part of flavoring agent, 0.1 part of thickening agent, 0.02 part of emulsifying agent and 0.1 part of essence by using a platform scale; in this embodiment, the tea powder is black tea powder; the tea powder base material comprises the following components in parts by weight: 22 parts of condensed milk powder, 13 parts of whey powder and 6 parts of dextrin powder; the sweetener is white granulated sugar; the flavoring agent is coffee powder; the essence is milk essence; the fruit grain is 1 part by weight of coconut fruit grain;
3) stirring: 2) after the ingredients are finished, putting a mixture with the mass percentage of 15% except the liquid butter into a rapid stirring pot, atomizing and spraying 4.2 parts by weight of the liquid butter into the rapid stirring pot at a constant speed under the condition of the rotating speed of 600r/min, and mixing for 3.5min to obtain a stirred material;
4) mixing: 3) and after stirring, placing the rest mixture and the stirred materials in a two-dimensional mixer, and mixing for 25min to obtain the butter milk tea finished product.
5) And (4) weighing the fruit grains, packaging the fruit grains separately, and packaging the fruit grains and the packaged finished product of the butter milk tea in a combined manner.
In the embodiment, the production time is shortened to be within 30min per batch from 4-5h per batch, and the production efficiency and the yield can be improved by 8-10 times; high energy-consuming equipment such as a curing barn and a granulator is not needed in production, so that the equipment purchase cost and the production energy consumption are reduced by more than 80%; through ghee oil device, rapid mixing pot, stir and mix with other materials with the atomizing mode of spraying after making ghee melt for liquid, improved the mixture degree of consistency, improved product quality and taste, and reduced artifical intensity of labour.
Example 10:
the preparation method of the butter milk tea comprises the following steps:
1) oil dissolving: melting the shortening into a liquid state in the shortening oiling device of example 3 at a temperature of 50 ℃ to obtain liquid shortening;
2) preparing materials: weighing 40 parts of milk powder, 1.6 parts of tea powder, 48 parts of tea powder base material, 7 parts of sweetening agent, 3 parts of flavoring agent, 0.2 part of thickening agent, 0.05 part of emulsifying agent and 0.15 part of essence by using a platform scale; in this embodiment, the tea powder is brick tea powder; the tea powder base material comprises the following components in parts by weight: 25 parts of condensed milk powder, 15 parts of whey powder and 8 parts of dextrin powder; the sweetening agent is white granulated sugar, the flavoring agent is oatmeal, the essence is fruity essence, and the specific fruity essence is banana essence; the fruit flavor also comprises 2 parts by weight of fruit particles, wherein the variety of the fruit particles corresponds to the taste of the fruit flavor essence, namely in the embodiment, the fruit particles are banana particles;
3) stirring: 2) after the ingredients are finished, putting a mixture with the mass percentage of 20% except the liquid butter into a rapid stirring pot, uniformly atomizing and spraying the mixture into the rapid stirring pot at a rotating speed of 700r/min, adding 4.5 parts by weight of the liquid butter, and mixing for 4min to obtain a stirred material;
4) mixing: 3) and after stirring, placing the rest mixture and the stirred materials in a two-dimensional mixer, and mixing for 30min to obtain the butter milk tea finished product.
5) And (4) weighing the fruit grains, packaging the fruit grains separately, and packaging the fruit grains and the packaged finished product of the butter milk tea in a combined manner.
In the embodiment, the production time is shortened to be within 40min per batch from 4-5h per batch, and the production efficiency and the yield can be improved by 6-7.5 times; high energy-consuming equipment such as a curing barn and a granulator is not needed in production, so that the equipment purchase cost and the production energy consumption are reduced by more than 80%; through ghee oil device, rapid mixing pot, stir and mix with other materials with the atomizing mode of spraying after making ghee melt for liquid, improved the mixture degree of consistency, improved product quality and taste, and reduced artifical intensity of labour.
Example 11:
the preparation method of the butter milk tea comprises the following steps:
1) oil dissolving: melting the shortening into a liquid state in the shortening device of example 3 at a temperature of 60 ℃ to obtain liquid shortening;
2) preparing materials: weighing 45 parts of milk powder, 1.8 parts of tea powder, 55 parts of tea powder base material, 9 parts of sweetening agent, 4 parts of flavoring agent, 0.4 part of thickening agent, 0.07 part of emulsifying agent and 0.2 part of essence by using a platform scale; in this embodiment, the tea powder is tartary buckwheat tea powder; the tea powder base material comprises the following components in parts by weight: 27 parts of condensed milk powder, 18 parts of whey powder and 10 parts of dextrin powder; the sweetening agent is white granulated sugar, the flavoring agent is oatmeal, and the essence is fruity essence; the specific fruity essence is that the fruity essence is mango essence; the fruit flavor also comprises 3 parts by weight of fruit particles, wherein the variety of the fruit particles corresponds to the taste of the fruit flavor, namely in the embodiment, the fruit particles are mango particles;
3) stirring: 2) after the ingredients are finished, putting a mixture with the mass percent of 25% except the liquid butter into a rapid stirring pot, uniformly atomizing and spraying the mixture into the rapid stirring pot at a rotating speed of 750r/min, adding 4.8 parts by weight of the liquid butter, and mixing for 4.5min to obtain a stirred material;
4) mixing: 3) and after stirring, placing the rest mixture and the stirred materials in a two-dimensional mixer, and mixing for 35min to obtain the butter milk tea finished product.
5) And (4) weighing the fruit grains, packaging the fruit grains separately, and packaging the fruit grains and the packaged finished product of the butter milk tea in a combined manner.
In the embodiment, the production time is shortened to be within 45min per batch from 4-5h per batch, and the production efficiency and the yield can be improved by 5-6 times; high energy-consuming equipment such as a curing barn and a granulator is not needed in production, so that the equipment purchase cost and the production energy consumption are reduced by more than 80%; through ghee oil device, rapid mixing pot, stir and mix with other materials with the atomizing mode of spraying after making ghee melt for liquid, improved the mixture degree of consistency, improved product quality and taste, and reduced artifical intensity of labour.
Example 12:
the preparation method of the butter milk tea comprises the following steps:
1) oil dissolving: melting the shortening into a liquid state in the shortening device of example 3 at a temperature of 70 ℃ to obtain liquid shortening;
2) preparing materials: weighing 50 parts of milk powder, 2 parts of tea powder, 65 parts of tea powder base material, 10 parts of sweetening agent, 5 parts of flavoring agent, 0.5 part of thickening agent, 0.1 part of emulsifying agent and 0.3 part of essence by using a platform scale; in this embodiment, the tea powder is pu' er tea powder; the tea powder base material comprises the following components in parts by weight: 30 parts of condensed milk powder, 20 parts of whey powder and 15 parts of dextrin powder; the sweetening agent is white granulated sugar, the flavoring agent is oatmeal, and the essence is fruity essence; the fruit-flavored essence is Hami melon essence; the fruit flavor also comprises 5 parts by weight of fruit particles, wherein the variety of the fruit particles corresponds to the taste of the fruit flavor essence, namely in the embodiment, the fruit particles are Hami melon particles;
3) stirring: 2) after the ingredients are finished, putting a mixture with the mass percentage of 30% except the liquid butter into a rapid stirring pot, uniformly atomizing and spraying 5 parts by weight of the liquid butter into the rapid stirring pot at a rotating speed of 800r/min, and mixing for 5min to obtain a stirred material;
4) mixing: 3) and after stirring, placing the rest mixture and the stirred materials in a two-dimensional mixer, and mixing for 40min to obtain the butter milk tea finished product.
5) And (4) weighing the fruit grains, packaging the fruit grains separately, and packaging the fruit grains and the packaged finished product of the butter milk tea in a combined manner.
In the embodiment, the production time is shortened from 4-5h per batch to within 1h per batch, and the production efficiency and the yield can be improved by 4-5 times; high energy-consuming equipment such as a curing barn and a granulator is not needed in production, so that the equipment purchase cost and the production energy consumption are reduced by more than 80%; through ghee oil device, rapid mixing pot, stir and mix with other materials with the atomizing mode of spraying after making ghee melt for liquid, improved the mixture degree of consistency, improved product quality and taste, and reduced artifical intensity of labour.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The butter milk tea is characterized by comprising the following components in parts by weight: 4-5 parts of butter, 30-50 parts of milk powder, 1-2 parts of tea powder and 35-65 parts of tea powder base material; the tea powder base material comprises the following components in parts by weight: 20-30 parts of condensed milk powder, 10-20 parts of whey powder and 5-15 parts of dextrin powder; the tea powder is any one or combination of more of black tea powder, brick tea powder, tartary buckwheat tea powder or Pu' er tea powder.
2. The ghee milk tea of claim 1, further comprising the following auxiliary materials in parts by weight: 3-5 parts of fried rice flour and 3-5 parts of salt.
3. The ghee milk tea of claim 1, further comprising the following auxiliary materials in parts by weight: 5-10 parts of sweetening agent, 0-5 parts of flavoring agent, 0-0.5 part of thickening agent, 0-0.1 part of emulsifying agent and 0-0.3 part of essence; the sweetener is any one of white granulated sugar or xylitol; the flavoring agent is any one of coffee powder or oatmeal; the essence is any one of milk essence or fruit-flavored essence; the fruity essence is any one of apple essence, banana essence, mango essence, Hami melon essence, lemon essence, strawberry essence, blueberry essence or grape essence; the fruit essence also comprises 0-5 parts of fruit particles by weight, wherein the fruit particles are coconut fruit particles or the fruit particles with the same taste as the essence.
4. The preparation method of buttered milk tea according to claim 1-3, characterized in that it comprises the following steps:
1) oil dissolving: melting butter into liquid state at 40-70 deg.C in butter oil device to obtain liquid butter;
2) preparing materials: weighing 30-50 parts of milk powder, 1-2 parts of tea powder and 35-65 parts of tea powder base material according to the following parts by weight; the tea powder base material comprises the following components in parts by weight: 20-30 parts of condensed milk powder, 10-20 parts of whey powder and 5-15 parts of dextrin powder; the tea powder is any one or combination of more of black tea powder, brick tea powder, tartary buckwheat tea powder or Pu' er tea powder;
3) stirring: after the 2) mixing is finished, weighing 10-30% of the mixture in the step 2) by mass percent in a rapid stirring pot, uniformly atomizing and spraying 4-5 parts by weight of liquid butter into the rapid stirring pot at a rotating speed of 500-800r/min, and mixing for 3-5min to obtain a stirred material;
4) mixing: and 3) after stirring, placing the rest mixture obtained in the step 2) and the stirred material obtained in the step 3) into a two-dimensional mixer, and mixing for 20-40min to obtain the finished product of the ghee milk tea.
5. The preparation method of the ghee milk tea according to claim 4, characterized in that in the ingredients in the step 2), the following auxiliary materials are weighed in parts by weight: 3-5 parts of fried rice flour and 3-5 parts of salt.
6. The preparation method of the ghee milk tea according to claim 4, characterized in that in the ingredients in the step 2), the following auxiliary materials in parts by weight are weighed: 5-10 parts of sweetening agent, 0-5 parts of flavoring agent, 0-0.5 part of thickening agent, 0-0.1 part of emulsifying agent and 0-0.3 part of essence; the sweetener is any one of white granulated sugar or xylitol; the flavoring agent is any one of coffee powder or oatmeal; the essence is any one of milk essence or fruit-flavored essence; the fruity essence is any one of apple essence, banana essence, mango essence, Hami melon essence, lemon essence, strawberry essence, blueberry essence or grape essence; the fruit essence also comprises 0-5 parts of fruit particles by weight, wherein the fruit particles are coconut fruit particles or the fruit particles with the same taste as the essence.
7. The ghee oil device according to claims 4-6, characterized by comprising a closed melted oil tank, a closed warming tank and a pressure pump;
a stirrer is arranged in the oil melting tank; a feeding hole of the oil melting tank is arranged at the top of the shell of the oil melting tank, a discharging hole of the oil melting tank is arranged at the bottom of the shell of the oil melting tank, and a steam jacket is arranged on the outer wall of the shell of the oil melting tank; a steam jacket air inlet communicated with the inner cavity of the steam jacket is formed in the outer wall below the steam jacket; a steam jacket air outlet communicated with the inner cavity of the steam jacket is arranged on the outer wall above the steam jacket;
the outer wall of the heating tank is provided with a heat-insulating layer; a heating coil is arranged in the heating tank; a feed inlet of the heating coil penetrates through the outer wall of the top of the heating tank and is arranged outside the heating tank; the discharge hole of the heating coil penetrates through the outer wall of the bottom of the heating tank and is arranged outside the heating tank; a heating tank steam outlet communicated with the inner cavity of the heating tank is arranged on the outer wall of the top of the heating tank, and a heating tank steam inlet communicated with the inner cavity of the heating tank is arranged on the outer wall below the heating tank;
the oil melting tank and the heating tank are arranged up and down; the steam jacket air inlet is communicated with the heating tank steam outlet through a steam waste heat pipe; the steam waste heat pipe is provided with an adjusting valve; the discharge hole of the oil melting tank is communicated with the feed inlet of the heating coil pipe in a sealing way; the discharge hole of the heating coil is communicated with the feed inlet of the pressure pump; and an atomizing nozzle is arranged at the discharge hole of the pressure pump.
8. The butter oil device of claim 7, wherein the stirring shaft of the stirrer is vertically arranged, the top end of the stirring shaft penetrates through the top shell of the melted oil tank, and the stirring shaft is arranged outside the top shell of the melted oil tank and is in transmission connection with a top stirring motor fixed on the melted oil tank.
9. The shortening device according to claim 7, further comprising a condensate recovery system, wherein the condensate recovery system comprises a water tank, a steam jacket discharge pipe and a warming tank discharge pipe which are respectively communicated with the water tank, and the steam jacket discharge pipe is also communicated with the bottom of the steam jacket; the heating tank discharge pipe is also communicated with the bottom of the heating tank, and the steam jacket discharge pipe and the heating tank discharge pipe are both provided with discharge switch valves.
10. The shortening device of claim 7, further comprising a cleaning system, wherein the cleaning system comprises a cleaning pump, a cleaning pipe and a drain pipe, and a water inlet of the cleaning pump is communicated with the water tank; two ends of the cleaning pipe are respectively communicated with a water outlet of the cleaning pump and an inner cavity of the oil melting tank; a cleaning valve is arranged on the cleaning pipe; the blow-off pipe is communicated with the discharge hole of the heating coil pipe, and a blow-off valve is arranged on the blow-off pipe.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010261226.2A CN112155089A (en) | 2020-04-03 | 2020-04-03 | Butter milk tea, butter milk tea preparation method and butter oil device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010261226.2A CN112155089A (en) | 2020-04-03 | 2020-04-03 | Butter milk tea, butter milk tea preparation method and butter oil device |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112155089A true CN112155089A (en) | 2021-01-01 |
Family
ID=73859433
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010261226.2A Pending CN112155089A (en) | 2020-04-03 | 2020-04-03 | Butter milk tea, butter milk tea preparation method and butter oil device |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112155089A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07180914A (en) * | 1993-12-21 | 1995-07-18 | Ishikawajima Harima Heavy Ind Co Ltd | Heat transfer expediting method for raw material-melting apparatus |
| JPH11346650A (en) * | 1998-06-11 | 1999-12-21 | Kaname Morishita | Butter containing powdered green tea |
| CN203207103U (en) * | 2013-04-22 | 2013-09-25 | 苏州市金鹰机械设备有限公司 | Oil-melting and thermal-insulating two-purpose machine |
| CN104107669A (en) * | 2014-07-28 | 2014-10-22 | 苏州道达信工程技术有限公司 | Grease melting stirring system and oil grease melting processing method |
| CN105166161A (en) * | 2015-08-12 | 2015-12-23 | 甘肃华羚生物技术研究中心 | Qinghai-Tibetan plateau yak dairy product butter milky tea and preparation method thereof |
| CN106172784A (en) * | 2016-07-15 | 2016-12-07 | 四川玖玖爱食品有限公司 | A kind of Semen avenae nudae Ghee milk tea and preparation method thereof |
| CN108713616A (en) * | 2018-03-29 | 2018-10-30 | 甘肃华羚生物技术研究中心 | A kind of seasoning buttered tea and preparation method thereof |
| CN209314924U (en) * | 2018-10-26 | 2019-08-30 | 苏州健飞肠衣有限公司 | A kind of feed animal fat mixing arrangement |
| CN212092178U (en) * | 2020-04-03 | 2020-12-08 | 内蒙古蒙元宽食品有限公司 | Butter carburettor |
-
2020
- 2020-04-03 CN CN202010261226.2A patent/CN112155089A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07180914A (en) * | 1993-12-21 | 1995-07-18 | Ishikawajima Harima Heavy Ind Co Ltd | Heat transfer expediting method for raw material-melting apparatus |
| JPH11346650A (en) * | 1998-06-11 | 1999-12-21 | Kaname Morishita | Butter containing powdered green tea |
| CN203207103U (en) * | 2013-04-22 | 2013-09-25 | 苏州市金鹰机械设备有限公司 | Oil-melting and thermal-insulating two-purpose machine |
| CN104107669A (en) * | 2014-07-28 | 2014-10-22 | 苏州道达信工程技术有限公司 | Grease melting stirring system and oil grease melting processing method |
| CN105166161A (en) * | 2015-08-12 | 2015-12-23 | 甘肃华羚生物技术研究中心 | Qinghai-Tibetan plateau yak dairy product butter milky tea and preparation method thereof |
| CN106172784A (en) * | 2016-07-15 | 2016-12-07 | 四川玖玖爱食品有限公司 | A kind of Semen avenae nudae Ghee milk tea and preparation method thereof |
| CN108713616A (en) * | 2018-03-29 | 2018-10-30 | 甘肃华羚生物技术研究中心 | A kind of seasoning buttered tea and preparation method thereof |
| CN209314924U (en) * | 2018-10-26 | 2019-08-30 | 苏州健飞肠衣有限公司 | A kind of feed animal fat mixing arrangement |
| CN212092178U (en) * | 2020-04-03 | 2020-12-08 | 内蒙古蒙元宽食品有限公司 | Butter carburettor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106008383A (en) | System and method for preparing crude cyanuric acid continuously by using urea | |
| CN112155089A (en) | Butter milk tea, butter milk tea preparation method and butter oil device | |
| CN212092178U (en) | Butter carburettor | |
| CN102293160B (en) | Processing equipment and method for industrially producing dried cheese | |
| CN105502487B (en) | The hydrolysis system and method for a kind of oriented control titanium dioxide particle diameter | |
| CN214020381U (en) | Milk tea is agitated vessel for processing | |
| CN103214876A (en) | Chroma-adjustable caramel pigment producing process | |
| CN206963969U (en) | A kind of novel foodstuff processing unit (plant) | |
| CN100462442C (en) | Method for extracting protein from yellow rice wine stillage | |
| CN104207108B (en) | A kind of fresh chilli sauce and preparation method thereof | |
| CN105585465B (en) | A kind of 3,3 dimethyl butyraldehyde preparation technologies and preparation facilities | |
| CN102461772A (en) | Method for processing fruit jelly | |
| CN215250520U (en) | Plain apparatus for producing of sweet | |
| CN205412998U (en) | Polycarboxylate water reducing agent's flexible automated production device | |
| CN206244817U (en) | It is a kind of automatically continuously to add carbon decolouring system | |
| CN211561922U (en) | Imidacloprid reaction product post-treatment device | |
| CN1031485C (en) | Process for producing instant wild almond powder | |
| CN210058036U (en) | Mixing device for producing efficient slime stripping agent | |
| CN105418414A (en) | Production method for glycerol monostearate and glycerol distearate | |
| CN208493843U (en) | Rapid sugar device | |
| CN205821217U (en) | Carbamide is used to prepare the system of cyanuric acid crude product continuously | |
| CN111484914A (en) | Process for improving fermentation quality of fermented glutinous rice by using enzyme preparation | |
| CN206295870U (en) | From the remote control automatic compounding system of friendship acid ＆ alkali liquid | |
| JPS62289168A (en) | Production of sake or such and equipment therefor | |
| CN220328557U (en) | Sugar feeding device of saccharification tank |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |