CN113317425B

CN113317425B - Solid beverage and its preparing process

Info

Publication number: CN113317425B
Application number: CN202110471418.0A
Authority: CN
Inventors: 福岛幸治; 雷姝敏; 李娜; 万顶阳; 张琴; 岳贤芬; 田百玉
Original assignee: Kunshan Yizheng Coffee Co ltd
Current assignee: Kunshan Yizheng Coffee Co ltd
Priority date: 2021-04-29
Filing date: 2021-04-29
Publication date: 2022-04-12
Anticipated expiration: 2041-04-29
Also published as: CN113317425A

Abstract

The invention provides a solid beverage and a manufacturing method thereof, wherein the solid beverage comprises milk cap powder and seasoning powder, and the weight ratio of the milk cap powder to the seasoning powder is 1: 1-5: 1; the milk cover powder comprises, by weight, 10% -40% of white granulated sugar, 10% -30% of cheese powder, 8% -30% of cheese essence, 6% -22% of cheese powder essence and 14% -26% of cheese milk cover powder essence. The seasoning powder can be the conventional solid beverage, and the milk cap powder and the seasoning powder are mixed in proportion, so that a milk cap layer with rich milk flavor and cheese flavor is directly formed on the surface of the solid beverage after the solid beverage is brewed, and the problem of forming the milk cap on the surface of the solid beverage after the solid beverage is brewed is solved.

Description

Solid beverage and its preparing process

Technical Field

The invention relates to the technical field of food processing, in particular to a solid beverage and a manufacturing method thereof.

Background

Most of the existing beverage markets are bottled beverages and freshly brewed/freshly squeezed beverages. The bottled beverage is usually packaged by plastic or pop can, however, in order to ensure the taste and shelf life of the beverage, substances which are not good for health, such as preservatives, are usually added. Although the existing prepared/freshly squeezed beverage is various in variety and can guarantee taste and freshness, people are required to go to a store to take a little, certain geographical limitation is achieved, in addition, the existing prepared/freshly squeezed beverage is good in taste generally in 2 hours, the taste becomes poor after the existing prepared/freshly squeezed beverage is placed for a long time, and bacteria can be bred.

Aiming at the defects of the two beverages, the solid beverage is produced at the same time. Solid beverages, including instant coffee, tea bags, milk tea powder and the like, have the advantages of convenient preparation, convenient purchase and carrying and the like, in addition, the quality guarantee period of the solid beverage is usually longer, and preservatives are rarely added, but the taste is single, the taste is poor, and the pursuit of people for the taste of the solid beverage cannot be met. Taking solid milk tea as an example, the solid milk tea usually has the taste of original milk tea, strawberry milk tea and the like, and the conventional auxiliary materials are mostly packaged jelly or pudding.

In order to diversify the taste and mouthfeel of solid beverages, researchers and researchers develop various solid beverages. For example, patent application No. 201510585105.2 entitled "solid cheese oat milk tea and preparation method thereof" discloses a solid cheese oat milk tea, which comprises compound cheese milk tea powder, oat grains, white granulated sugar, tea powder and cheese powder. Also, for example, patent application No. 201610487118.0 entitled "cranberry milk tea and preparation process thereof" discloses a cranberry milk tea and preparation process thereof, which comprises freeze-dried cranberries and milk tea powder, wherein cranberry fruits are dehydrated by adopting a vacuum freeze-drying technology, so that after being infused with water in the milk tea, the milk tea powder still meets the appearance and flavor experience of fresh fruits, maintains the flavor and sweet and sour taste of the cranberries and simultaneously retains the nutritional value of the cranberries, adopts modulated milk powder to replace vegetable fat powder, and supplements and adds butter powder and whole milk powder to carry out aroma raising, so that the whole milk tea is harmoniously fused with milk flavor, milk taste and tea flavor.

However, some of the currently blended/freshly squeezed beverages in the market still cannot be made into solid beverages, for example, some milk tea has a milk cap to seal the top, and when making the milk tea, the milk cap is usually added on the surface of the milk tea after the milk tea is blended, and the milk cap cannot be directly formed on the surface of the milk tea through brewing, that is, the solid beverages selected by people at present do not have the milk cap.

Disclosure of Invention

The invention aims to provide a solid beverage and a manufacturing method thereof, which aim to solve the problem of forming a milk cover on the surface of the solid beverage directly after the solid beverage is brewed.

In order to solve the technical problems, the invention provides a solid beverage which comprises milk cap powder and seasoning powder, wherein the weight ratio of the milk cap powder to the seasoning powder is 1: 1-5: 1; the milk cover powder comprises, by weight, 10% -40% of white granulated sugar, 10% -30% of cheese powder, 8% -30% of cheese essence, 6% -22% of cheese powder essence and 14% -26% of cheese milk cover powder essence.

Optionally, in the solid beverage, the milk powder cover powder comprises, by weight, 30 ± 5% of white granulated sugar, 20 ± 5% of cheese powder, 20 ± 5% of cheese essence, 10 ± 2% of cheese powder essence and 20 ± 4% of cheese milk powder essence.

Optionally, in the solid beverage, the milk cap powder further comprises 5-8 wt% of whole milk powder, 6-12 wt% of skimmed milk powder and 1.2-3.5 wt% of zero-trans fatty acid non-dairy creamer.

Optionally, in the solid beverage, the milk cover powder comprises, by weight, 20 ± 5% of white granulated sugar, 18 ± 5% of cheese powder, 18 ± 5% of cheese essence, 10 ± 2% of cheese powder essence, 16 ± 2% of cheese milk cover powder essence, 6 ± 1% of whole milk powder, 10 ± 2% of skimmed milk powder and 2 ± 0.5% of zero trans-fatty acid non-dairy creamer.

Optionally, in the solid beverage, the cheese powder comprises extremely-enzymolyzed cheese powder, and the extremely-enzymolyzed cheese powder accounts for 40-80% of the total weight of the cheese powder.

Optionally, in the solid beverage, the cheese essence comprises a mozzarella cheese essence and a cheese powder essence, and the weight ratio of the mozzarella cheese essence to the cheese powder essence is 1: 3-3: 1.

Optionally, in the solid beverage, the milk cap powder further comprises 0.5-3.5 wt% of sea salt particles, and the average diameter of the sea salt particles is 0.2-2 mm.

In order to solve the above-mentioned problems, the present invention also provides a method for producing a solid beverage as described above, the method comprising:

step 1, manufacturing the milk cap powder;

step 2, manufacturing seasoning powder;

step 3, fully mixing the milk cover powder and the seasoning powder according to the weight ratio of 1: 1-5: 1 to obtain solid beverage powder;

step 4, weighing and packaging to obtain bagged solid beverage;

wherein the sum of the interval time between each step does not exceed 48 hours.

Optionally, in the method for manufacturing a solid beverage, step 1 includes:

step 11, screening the white granulated sugar, the cheese powder, the cheese essence, the cheese powder essence and the cheese milk cover powder essence by using a screen of 10-30 meshes, and performing magnetic separation by using a magnetic bar;

and 12, stirring the white granulated sugar, the cheese powder, the cheese essence, the cheese powder essence and the cheese milk cover powder essence after screening and magnetic separation to obtain milk cover powder which is uniformly mixed.

Optionally, in the method for manufacturing a solid beverage, the step 11 includes:

equally dividing the white granulated sugar into 6 equal parts, equally dividing the cheese powder into 2 equal parts, and equally dividing the cheese essence into 2 equal parts;

and sequentially putting a part of white granulated sugar, a part of cheese powder, a part of white granulated sugar, a part of cheese essence, a part of white granulated sugar, cheese powder essence, a part of white granulated sugar, a part of cheese powder, a part of white granulated sugar and cheese milk cover powder essence into a screen mesh of 10 meshes to 30 meshes for screening.

Optionally, in the method for manufacturing the solid beverage, the stirring time in the step 12 is 10 to 15 minutes, and the stirring frequency is 25 to 45 Hz.

Optionally, in the method for manufacturing a solid beverage, the step 4 includes:

step 41, placing the packing material in an ozone environment for sterilization for 60-90 minutes;

and 42, packaging the solid beverage powder with a preset weight, wherein the sealing temperature adopted for packaging is 160-190 ℃.

Optionally, in the method for manufacturing a solid beverage, the method for manufacturing a solid beverage further includes:

step 5, carrying out X-ray detection on the bagged solid beverage, and if foreign matters exist in the X-ray detection packaging bag, judging that the bagged solid beverage is unqualified and rejecting the bagged solid beverage;

and 6, detecting the weight of the product qualified by the X-ray detection, judging the product to be qualified if the weight of the bagged solid beverage is between the standard weight and 0/-10g, and rejecting the product to be unqualified if the weight of the bagged solid beverage is not between the standard weight and 0/-10 g.

Optionally, in the method for manufacturing the solid beverage, the ambient temperature in the steps 1 to 4 is not more than 25 ℃, the humidity is not more than 60%, and ozone is used for disinfection for 30-45 minutes every 4 hours.

The solid beverage comprises milk cap powder and seasoning powder, wherein the weight ratio of the milk cap powder to the seasoning powder is 1: 1-5: 1; the milk cover powder comprises, by weight, 10% -40% of white granulated sugar, 10% -30% of cheese powder, 8% -30% of cheese essence, 6% -22% of cheese powder essence and 14% -26% of cheese milk cover powder essence. The seasoning powder can be the conventional solid beverage, and the milk cap powder and the seasoning powder are mixed in proportion, so that a milk cap layer with rich milk flavor and cheese flavor is directly formed on the surface of the solid beverage after the solid beverage is brewed, and the problem of forming the milk cap on the surface of the solid beverage after the solid beverage is brewed is solved.

Drawings

Fig. 1 is a flowchart of a method for producing a solid beverage according to the present embodiment.

Detailed Description

The solid beverage and the method for producing the same according to the present invention will be described in further detail with reference to the accompanying drawings and specific examples. It is to be noted that the drawings are in a very simplified form and are not to precise scale, which is merely for the purpose of facilitating and distinctly claiming the embodiments of the present invention. Further, the structures illustrated in the drawings are often part of actual structures. In particular, the drawings may have different emphasis points and may sometimes be scaled differently.

It is noted that the terms "comprises" and "comprising," and any variations thereof, in the description and claims of this invention, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.

The embodiment provides a solid beverage, which comprises milk cap powder and seasoning powder, wherein the weight ratio of the milk cap powder to the seasoning powder is 1: 1-5: 1; the milk cover powder comprises, by weight, 10% -40% of white granulated sugar, 10% -30% of cheese powder, 8% -30% of cheese essence, 6% -22% of cheese powder essence and 14% -26% of cheese milk cover powder essence.

In the solid beverage provided by the embodiment, the seasoning powder can be the existing solid beverage powder, such as milk tea powder, coffee powder, tea powder and the like, and the solid beverage provided by the embodiment is added with the milk cap powder in a certain proportion on the basis of the seasoning powder, so that the solid beverage provided by the embodiment can directly form a thick milk cap layer on the surface after being brewed, and the milk cap layer is not easily dissolved in the beverage, thereby not only increasing the taste of the solid beverage, but also improving the mouthfeel of the solid beverage, and solving the problem of how to directly form a milk cap on the surface of the solid beverage after being brewed. In addition, when the milk-based cover powder is more, the milk-based cover formed by brewing can better wrap the beverage, so that the cheese milk-based cover flavor beverage is formed.

Specifically, in this embodiment, the components of the milk powder may specifically include, by weight, 30 ± 5% of white granulated sugar, 20 ± 5% of cheese powder, 20 ± 5% of cheese essence, 10 ± 2% of cheese powder essence, and 20 ± 4% of cheese milk powder essence.

Preferably, in this embodiment, the milk cap powder further includes 5-8 wt% of whole milk powder, 6-12 wt% of skim milk powder, and 1.2-3.5 wt% of zero trans fatty acid non-dairy creamer. Milk flavor in the solid beverage can be increased by adding the whole milk powder and the skim milk powder, and the smooth mouthfeel of the beverage can be further improved by adding the zero-trans fatty acid non-dairy creamer, and the phenomenon of layering of the brewed solid beverage after being placed for a long time can be avoided.

Specifically, the components of the milk cap powder can comprise 20 +/-5% of white granulated sugar, 18 +/-5% of cheese powder, 18 +/-5% of cheese essence, 10 +/-2% of cheese powder essence, 16 +/-2% of cheese milk cap powder essence, 6 +/-1% of whole milk powder, 10 +/-2% of skimmed milk powder and 2 +/-0.5% of zero trans-fatty acid non-dairy creamer.

Further, in order to improve the greasy feeling brought by cheese and milk powder, in the embodiment, the milk cover powder further comprises 0.5-3.5 wt% of sea salt particles, and the average diameter of the sea salt particles is 0.2-2 mm. A small amount of sea salt can improve the greasy feeling of the beverage in the mouth and impart the unique flavor to the solid beverage. When the particles of the sea salt are large, the sea salt can be gradually melted after the solid beverage is brewed, so that a cup of beverage has different flavors along with the lapse of drinking time, and the interest of the beverage in the drinking process is increased.

In this embodiment, the cheese powder comprises extremely enzyme-hydrolyzed cheese powder, and the extremely enzyme-hydrolyzed cheese powder accounts for 40-80% of the total weight of the cheese powder. Under the same weight, the aroma and the taste of the extremely-enzymolyzed cheese powder are much higher than those of the common cheese powder, so that the embodiment replaces a part of the common cheese powder with the extremely-enzymolyzed cheese powder to increase the taste and the aroma of the milk cap formed after the solid beverage is brewed. Specifically, in this embodiment, the type HZTW0005 enzyme-hydrolyzed cheese powder was selected.

And in the embodiment, the cheese essence comprises a mozzarella cheese essence and a cheese powder essence, and the weight ratio of the mozzarella cheese essence to the cheese powder essence is 1: 3-3: 1. Masui cheese is commonly used to form cheese strings, and the masui flavor is chosen to provide incompatibility between the formed milk lids and the beverage over a longer period of time, and also to impart a flavor unique to Masui cheese. Specifically, in this example, the mausuri cheese flavor is 967095 in type and the cheese powder flavor is OC343H in type.

In addition, in this example, cheese powder flavor was selected as RFN071120 and cheese milk cover powder flavor as OC 0630Z.

The present embodiment also provides a method for manufacturing a solid beverage, as shown in fig. 1, the method for manufacturing a solid beverage includes:

step 1, manufacturing the milk cap powder;

step 2, manufacturing seasoning powder;

step 4, weighing and packaging to obtain bagged solid beverage;

According to the manufacturing method of the solid beverage provided by the embodiment, the milk cap powder with a certain proportion is added on the basis of the seasoning powder, so that a thick milk cap layer can be directly formed on the surface of the solid beverage after the solid beverage is brewed, the milk cap layer is not easy to dissolve in the beverage, the taste of the solid beverage is improved, the mouthfeel of the solid beverage is improved, and the problem of how to directly form the milk cap on the surface of the solid beverage after the solid beverage is brewed is solved. In addition, when the milk-based cover powder is more, the milk-based cover formed by brewing can better wrap the beverage, so that the cheese milk-based cover flavor beverage is formed.

In addition, the interval time between the steps is strictly limited, so that the time for exposing each component in the solid beverage in the environment is not more than 48 hours, the variation of the taste and the mouthfeel of the solid beverage caused by the oxidation, the moisture and the like of the components is prevented, and a milk cover layer with better mouthfeel can be directly formed on the surface of the solid beverage after the solid beverage is brewed.

Specifically, in this embodiment, the step 1 includes:

step 11, screening the white granulated sugar, the cheese powder, the cheese essence, the cheese powder essence and the cheese milk cover powder essence by using a screen of 10-30 meshes, and performing magnetic separation by using a magnetic bar; wherein, the screening process can be specifically as follows:

The screen mesh with 10 meshes to 30 meshes is used for screening, so that caking in each component can be avoided, and uniform stirring in the subsequent process is facilitated. The magnetic separation by the magnetic bar can remove metal powder such as iron which may exist in each component, thereby improving the food safety.

Because the weight ratio of the white granulated sugar, the cheese powder and the cheese essence is large, if the white granulated sugar, the cheese powder and the cheese essence are all introduced at one time, the white granulated sugar, the cheese powder and the cheese essence are not beneficial to fully stirring, so that the white granulated sugar, the cheese powder and the cheese essence are cross-sieved in batches, and the stirring time of the subsequent working procedure can be saved. In actual operation, of course, the white granulated sugar, the cheese powder and the cheese essence are only required to be roughly divided into a plurality of parts, and the pouring sequence can also be adjusted. In this embodiment, since the powder after sieving is directly stirred while being poured into and sieved, the order of sieving is defined in order to prevent the occurrence of sticking and the like during stirring.

In addition, in this embodiment, choose for use the cloth to le single-shaft mixer and stir milk cover powder, specifically, stirring frequency is about 25~45Hz, stirring time 10~15 minutes. When the total weight of the milk cover powder is 20 kg-50 kg, the stirring frequency is set to be 25Hz, and the milk cover powder can be uniformly mixed after stirring for 10 minutes. Of course, in other embodiments, the stirring frequency and time may vary according to the weight of the milk cover powder and the component proportion, and should be adjusted according to actual conditions.

Further, in this embodiment, the step 4 includes:

and 42, packaging the solid beverage powder with preset weight, wherein the sealing temperature (including the transverse sealing temperature and the longitudinal sealing temperature) for packaging is 160-190 ℃.

In this embodiment, a full-automatic packaging machine is adopted, so that 1000g, 500g, 200g and other solid beverages with different specifications can be packaged, and the preset weight can be adjusted according to requirements in the actual packaging process. Specifically, select L520 vertical packagine machine, can guarantee to produce 15~30 bags per minute when packing 200g solid beverage, produce 15~20 bags per minute when packing 500g solid beverage to and, produce 10~15 bags per minute when packing 1000g solid beverage, and the precision of packing 200g is 1~3g, the precision of guaranteeing 500g is 2~4g, and the precision of packing 1000g is 2~6 g.

Preferably, in this embodiment, as shown in fig. 1, after weighing and packaging, the method for manufacturing a solid beverage further includes:

The packaged product can be ensured to have no foreign matters through X-ray detection, so that the food safety is ensured; the weight detection ensures that no empty bag, no leakage bag and no outflow of an overweight bag exist, and ensures the consistency of outflow products.

From step 1 to step 6, automatic operation can be realized through equipment, so that manpower can be reduced, production efficiency can be improved, the consistency of taste among each package of solid beverage can be ensured, and the requirements of food sanitation and controllability and meeting sanitary standards are ensured.

It should be noted that, from the opening of the raw material to the packaging of the solid drink, it is generally not more than 24 hours, not more than 48 hours at the longest, and the ambient temperature is not more than 25 ℃ and the humidity is not more than 60%, so as to prevent the solid drink from being changed in taste due to oxidation, moisture, etc. In addition, in order to ensure that the solid beverage reaches the hygienic standard and avoid the food safety problem, ozone is required to be used for disinfecting a processing workshop for 30-45 minutes every 4 hours.

Hereinafter, the solid beverage and the manufacturing method thereof provided by the present invention are specifically described in several embodiments, wherein the first to third embodiments are intended to illustrate the milk cap effect of the solid beverage provided by the present invention after being brewed, and the fourth to ninth embodiments are intended to illustrate the difference in taste of different milk cap powder components in the solid beverage provided by the present invention.

In the following examples (examples one to nine), the flavoring powders of the solid beverages are consistent and all the solid beverages are the existing original milk tea powders, including tea powder, non-dairy creamer, white granulated sugar, milk powder, spices, and the like. And the weight ratio of the mozzarella cheese essence to the cheese powder essence in the cheese essence used in the embodiment is 1: 3.

[ EXAMPLES one ]

In the solid beverage provided in this embodiment, the milk powder includes, by weight, 10% of white granulated sugar, 30% of cheese powder, 12% of cheese essence, 22% of cheese powder essence, and 26% of cheese milk powder essence.

This example provides a solid beverage in which a milk cap powder and a flavor powder were mixed at a weight ratio of 1:1 to obtain 15g of mixed powder. And (3) brewing 15g of mixed powder with 150ml of boiling water to obtain a milk cap and beverage volume ratio of about 1: 10-2: 10, and dissolving the milk cap layer after standing for 2 hours.

[ example two ]

This example provides a solid beverage in which the composition of the milk-cap powder is identical to [ example one ]. This example provides a solid beverage in which a milk cap powder and a flavor powder were mixed in a weight ratio of 3:1 to obtain 15g of mixed powder. And (3) brewing 15g of mixed powder with 150ml of boiling water to obtain a milk cap and beverage volume ratio of about 3: 10-5: 10, and obviously dissolving the milk cap layer after standing for 4 hours.

[ EXAMPLE III ]

This example provides a solid beverage in which the composition of the milk-cap powder is identical to [ example one ]. This example provides a solid beverage in which a milk cap powder and a flavor powder were mixed at a weight ratio of 5:1 to obtain 15g of mixed powder. And (3) brewing 15g of mixed powder with 150ml of boiling water to obtain a milk cap and beverage volume ratio of about 8: 10-10: 10, and obviously dissolving the milk cap layer after standing for 6 hours.

As can be seen from [ example one ], [ example two ], and [ example three ], when the proportion of the weight of the milk cap powder to the weight of the total solid beverage is larger, the larger the thickness of the produced milk cap is, and the larger the thickness of the milk cap is, the slower the dissolution speed thereof is.

[ EXAMPLE IV ]

Mixing the milk cap powder and the seasoning powder in a weight ratio of 3:1, taking 15g of the mixed powder, and adding 150ml of boiling water for brewing to obtain the solid beverage drink. The beverage has slightly sweet taste, but has heavy milk taste, and is smooth and granular after being mixed with milk tea.

[ EXAMPLE V ]

In the solid beverage provided by this embodiment, the milk powder includes, by weight, 30% of white granulated sugar, 20% of cheese powder, 30% of cheese essence, 6% of cheese powder essence, and 14% of cheese milk powder essence.

Mixing the milk cap powder and the seasoning powder in a weight ratio of 3:1, taking 15g of the mixed powder, and adding 150ml of boiling water for brewing to obtain the solid beverage drink. The beverage has sweet taste and milk taste, and is smooth and granule-free after being mixed with milk tea.

[ EXAMPLE six ]

In the solid beverage provided by this embodiment, the milk powder includes, by weight, 40% of white granulated sugar, 10% of cheese powder, 8% of cheese essence, 18% of cheese powder essence, and 24% of cheese milk powder essence.

Mixing the milk cap powder and the seasoning powder in a weight ratio of 3:1, taking 15g of the mixed powder, and adding 150ml of boiling water for brewing to obtain the solid beverage drink. The beverage has sweet taste, but has weak milk taste and no greasy feeling, and is smooth and granule-free after being mixed with milk tea.

[ EXAMPLE VII ]

In the solid beverage provided in this embodiment, the milk powder includes 12% by weight of white granulated sugar, 25% by weight of cheese powder, 17% by weight of cheese essence, 12% by weight of cheese powder essence, and 15% by weight of cheese milk powder essence. In addition, 5% of whole milk powder, 10% of skimmed milk powder, 2% of zero trans fatty acid non-dairy creamer and 2% of sea salt are added.

Mixing the milk cap powder and the seasoning powder in a weight ratio of 3:1, taking 15g of the mixed powder, and adding 150ml of boiling water for brewing to obtain the solid beverage drink. The beverage has slightly sweet taste and moderate milk taste, can slightly taste the salty taste of sea salt, has no greasy feeling, and is smooth and granular after the milk is mixed with milk tea and put into the mouth.

[ example eight ]

In the solid beverage provided in this embodiment, the milk powder includes 20% by weight of white granulated sugar, 20% by weight of cheese powder, 20% by weight of cheese essence, 6% by weight of cheese powder essence, and 14% by weight of cheese milk powder essence. In addition, 8% of whole milk powder, 10% of skimmed milk powder and 2% of zero trans fatty acid non-dairy creamer are added.

Mixing the milk cap powder and the seasoning powder in a weight ratio of 3:1, taking 15g of the mixed powder, and adding 150ml of boiling water for brewing to obtain the solid beverage drink. The beverage has slightly sweet taste, slightly heavy milk taste without greasy feeling, and smooth milk taste without granule.

[ EXAMPLE ninth ]

In the solid beverage provided by this embodiment, the milk powder includes, by weight, 30% of white granulated sugar, 15% of cheese powder, 10% of cheese essence, 10% of cheese powder essence, and 20% of cheese milk powder essence. In addition, 7% of whole milk powder, 6% of skimmed milk powder, 1% of zero trans fatty acid non-dairy creamer and 1% of sea salt are added.

Mixing the milk cap powder and the seasoning powder in a weight ratio of 3:1, taking 15g of the mixed powder, and adding 150ml of boiling water for brewing to obtain the solid beverage drink. The beverage has sweet taste, milk taste, and salt taste, and is slightly greasy with milk tea, and smooth and granular after being taken.

From example four to example nine, it can be seen that the milk powder of the present invention can directly form a milk layer on the surface of a drink after being mixed with boiling water within the range of the mixture ratio of the components, and the sweet taste, the milk taste and the sea salt taste can be adjusted by adjusting the mixture ratio of the components in the milk powder. Meanwhile, the solid beverage added with the whole milk powder and the skim milk powder increases the flavor of milk after being brewed, and the flavor of the milk is stronger by combining with the flavor of cheese. In addition, no matter how the proportion of the components in the milk cap powder is adjusted, the solid beverage can be ensured to have smooth mouthfeel after being brewed in the proportion range provided by the invention.

It should be noted that, in the present specification, the embodiments are described in a progressive manner, each embodiment focuses on differences from other embodiments, similar parts between the embodiments may be referred to each other, and different parts between the embodiments may also be used in combination with each other, which is not limited by the present invention.

In summary, the solid beverage and the manufacturing method thereof provided by the embodiment include milk cap powder and seasoning powder, wherein the weight ratio of the milk cap powder to the seasoning powder is 1: 1-5: 1; the milk cover powder comprises, by weight, 10% -40% of white granulated sugar, 10% -30% of cheese powder, 8% -30% of cheese essence, 6% -22% of cheese powder essence and 14% -26% of cheese milk cover powder essence. The seasoning powder can be the conventional solid beverage, and the milk cap powder and the seasoning powder are mixed in proportion, so that a milk cap layer with rich milk flavor and cheese flavor is directly formed on the surface of the solid beverage after the solid beverage is brewed, and the problem of forming the milk cap on the surface of the solid beverage after the solid beverage is brewed is solved.

The above description is only for the purpose of describing the preferred embodiments of the present invention, and is not intended to limit the scope of the present invention, and any variations and modifications made by those skilled in the art based on the above disclosure are within the scope of the appended claims.

Claims

1. The solid beverage is characterized by comprising milk cap powder and seasoning powder, wherein the weight ratio of the milk cap powder to the seasoning powder is 1: 1-5: 1;

the milk powder cover comprises white granulated sugar 10-40 wt%, cheese powder 10-30 wt%, cheese essence 8-30 wt%, cheese powder essence 6-22 wt% and cheese milk powder essence 14-26 wt%;

the cheese powder comprises extremely enzymolysis cheese powder, and the extremely enzymolysis cheese powder accounts for 40-80% of the total weight of the cheese powder; the cheese essence comprises a mausury cheese essence and a cheese powder essence, wherein the weight ratio of the mausury cheese essence to the cheese powder essence is 1: 3-3: 1.

2. The solid beverage of claim 1, wherein the milk-based powder comprises 30 ± 5% white granulated sugar, 20 ± 5% cheese powder, 20 ± 5% cheese essence, 10 ± 2% cheese powder essence, and 20 ± 4% cheese-based milk-based powder essence by weight.

3. The solid beverage according to claim 1, wherein the milk-cap powder further comprises 5-8% by weight of whole milk powder, 6-12% by weight of skimmed milk powder and 1.2-3.5% by weight of zero trans fatty acid creamer.

4. The solid beverage of claim 3, wherein the milk-covered powder comprises 20 ± 5% by weight of white granulated sugar, 18 ± 5% by weight of cheese powder, 18 ± 5% by weight of cheese essence, 10 ± 2% by weight of cheese powder essence, 16 ± 2% by weight of cheese-covered powder essence, 6 ± 1% by weight of whole milk powder, 10 ± 2% by weight of skimmed milk powder and 2 ± 0.5% by weight of zero trans fatty acid non-dairy creamer.

5. A solid beverage according to claim 1, wherein the milk-cap powder further comprises 0.5-3.5% by weight of sea salt particles, the sea salt particles having an average diameter of 0.2-2 mm.

6. A method for producing a solid beverage according to any one of claims 1 to 5, wherein the method for producing a solid beverage comprises:

step 1, manufacturing the milk cap powder;

step 2, manufacturing the seasoning powder;

step 4, weighing and packaging to obtain bagged solid beverage;

7. A method of manufacturing a solid beverage according to claim 6, wherein the step 1 comprises:

step 11, screening the white granulated sugar, the cheese powder, the cheese essence, the cheese powder essence and the cheese milk cover powder essence by using a screen with 10-30 meshes, and carrying out magnetic separation by using a magnetic bar;

8. A method of manufacturing a solid beverage according to claim 7, wherein the step 11 comprises:

and sequentially putting a part of white granulated sugar, a part of cheese powder, a part of white granulated sugar, a part of cheese essence, a part of white granulated sugar, cheese essence powder, a part of white granulated sugar, a part of cheese essence, a part of white granulated sugar, a part of cheese powder, a part of white granulated sugar and cheese milk cover powder essence into a screen mesh of 10 meshes to 30 meshes for screening.

9. The method for producing a solid beverage according to claim 7, wherein the stirring time in the step 12 is 10 to 15 minutes, and the stirring frequency is 25 to 45 Hz.

10. A method of manufacturing a solid beverage according to claim 6, wherein the step 4 comprises:

11. The method of manufacturing a solid beverage according to claim 6, further comprising:

12. A method of producing a solid beverage according to claim 6, wherein the steps 1 to 4 are performed at an ambient temperature of not more than 25 ℃ and a humidity of not more than 60%, and the solid beverage is sterilized with ozone for 30 to 45 minutes every 4 hours.