CN1137351A - Instant buttered tea and its preparing technology - Google Patents
Instant buttered tea and its preparing technology Download PDFInfo
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- CN1137351A CN1137351A CN 95105983 CN95105983A CN1137351A CN 1137351 A CN1137351 A CN 1137351A CN 95105983 CN95105983 CN 95105983 CN 95105983 A CN95105983 A CN 95105983A CN 1137351 A CN1137351 A CN 1137351A
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- tea
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- buttered tea
- butter
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Abstract
The present invention relates to an instant buttered tea and its processing technique. Said instant buttered tea is comprised of butter, tea, iodized salt and food additives including emulsifying agent, solidifying agent, stabilizing agent and processing aids, etc.. Its processing technique is simple and easy, applicable to industrial production. Said invented product is superior to ordinary manual blended buttered tea in colour, aroma, taste and nutritional value.
Description
Buttered tea is one of Tibet traditional food, it is the conventional beverage that the Tibetan people must drink every day, its traditional fabrication method is to add butter and salt to make and form in the tea that boils, can make anti-high and cold, the anti-anoxic of people after drinking, build up health, be that the Tibetan people do one of wisdom crystallization that forms over 100 years in struggling with abominable natural environment.
Along with the development of society, the quickening of Tibetan people's growth in the living standard and rhythm of life, i.e. drink, novel buttered tea easy to carry are dashed in market in urgent need a kind of.
The object of the invention provides a kind of instant buttered tea and processing technology thereof, and this product is edible, easy to carry, and processing technology is simple, is easy to apply.
For achieving the above object, the present invention by the following technical solutions: this instant buttered tea comprises: butter, tea, salt compounded of iodine and food additives, food additives comprise: emulsifying agent, curing agent, stabilizing agent, processing aid.
Also can include in the described food additives: anticorrisive agent, food coloring, spices, nutrition fortifier.
The total amount of described emulsifying agent, curing agent, stabilizing agent accounts for the 18-25% of instant buttered tea product population.
Described emulsifying agent is lecithin, tween, EB-2 Compositional type emulsifying agent, and described curing agent, stabilizing agent are calcium lactobionate, cyclodextrin, sodium carboxymethylcellulose, and wherein the total amount of curing agent, stabilizing agent accounts for 90-95%.
The usage ratio of butter and iodine tea can be adjusted as required in the instant buttered tea.Butter can cream, butter or margarine, margarine replace.Emulsifying agent, curing agent, stabilizing agent are to form oil-in-water, water in oil key in the additive, its consumption is the 18-25% of buttered tea product weight, emulsifying agent, curing agent, stabilizing agent can adopt these additives that are used for food, for example: emulsifying agent can be used lecithin, tween, EB-2 Compositional type emulsifying agent, curing agent, stabilizing agent can be used calcium lactobionate, cyclodextrin, sodium carboxymethylcellulose, and processing aid has magnesia, calcium chloride.
The invention will be further described below in conjunction with drawings and Examples:
Fig. 1 is the processing technology block diagram of instant buttered tea.
Processing technology is asked for an interview Fig. 1,1 butter preliminary treatment, 2 ultrasonic emulsification homogeneous, 3 cold Freeze-drying is dry, 4 crushing screenings, 5 package tests, 6 warehouse-ins dispatch from the factory.
Among the figure, the ultrasonic emulsification homogeneous also can adopt emulsifying homogeneous, freeze drying, crushing screening Two steps can spray-drying, the fluidisation moulding replaces. In addition, also can make earlier speed Molten butter powder mixes with the instant tea powder allotment subsequently, dispatches from the factory through package test, warehouse-in again.
Embodiment 1
200 gram butter are put on the inherent electric furnace of enamelled cup be heated to 155 ℃, and under this temperature, heated 5 minutes, it is contained moisture content remove, be cooled to then about 50 ℃, add 10 Tween-20s, 2 gram BE-2 Compositional type emulsifying agents, 0.3 gram sodium carboxymethylcellulose.45 gram cyclodextrin, 1 gram calcium chloride, 0.3 gram Sodium Benzoate, 3 gram vitamin Cs, 20 restrain refined salt fine powders, 10 gram instant tea powders, 0.1 gram sodium hydrogen phosphate, 5 solatenes, it is all changed over to mix in the food mixer stirred 10 minutes; Change this mixture over to enamelled cup again, in refrigerator freezing 20 minutes; Put it into one then and fill in the pot of calcium chloride solution mouth rubble ice, pot is added a cover place in the refrigerator again, make kettle temperature be lower than subzero 30 ℃, kept 10 minutes; Cup is taken out rapidly, with spoon mixture is prized and put into mangler strand mill, and admix 3 gram light magnesium oxides rapidly and sieve (screen window net system), spray lecithin and butter essence; Seal after putting into polybag; Weighing gets sample 270 grams.
Above-mentioned instant buttered tea is made instant capacity, stability test: get 12 gram samples and brew with 80 ℃ boiling water 450ml, all be dissolved into milky emulsion at 15 seconds in the kind, color and luster is even, no residue, inner surface did not have obvious free-fat in 15 minutes, had oil slick slowly to float later on gradually, and the butter come-up is more obvious after 20 minutes, compare with general manual buttered tea, its outward appearance and stability are roughly the same.
Advantage of the present invention: instant buttered tea is graininess or Powdered, its color All be better than the general manual buttered tea made from nutritive value, instant, a punching i.e. drink , health, easy to carry, holding time be long, use and be not subjected to geographical conditions restriction, economy Material benefit, the processing technology of instant buttered tea are to grind on the basis of modern food processing technology Study carefully the large-scale production that is suitable for of exploitation, also can be for example instant tea powder, artificial of other industries Butter etc. provide stable market, drive the development of related industries.
Claims (6)
1, a kind of instant buttered tea is characterized in that it comprises: butter, tea, salt compounded of iodine and food additives, food additives comprise: emulsifying agent, curing agent, stabilizing agent, processing aid.
2, by the described instant buttered tea of claim 1, it is characterized in that also including in the described food additives: anticorrisive agent, food coloring, spices, nutrition fortifier.
3, by the described instant buttered tea of claim 1, it is characterized in that the total amount of described emulsifying agent, curing agent, stabilizing agent accounts for the 18-25% of instant buttered tea product population.
4, by the described instant buttered tea of claim 3, it is characterized in that described emulsifying agent is lecithin, tween, EB-2 Compositional type emulsifying agent, described curing agent, stabilizing agent are calcium lactobionate, cyclodextrin, sodium carboxymethylcellulose, and wherein the total amount of curing agent, stabilizing agent accounts for 90-95%.
5, by claim 1 or 2 described instant buttered teas, the consumption that it is characterized in that each component is: butter 70%, instant tea powder 3.5%, refined salt (iodined) 6.5%, lecithin 1%, Tween-80 0.15%, EB-2 Compositional type emulsifying agent 0.6%, calcium lactobionate 8%, cyclodextrin 8%, sodium carboxymethylcellulose 0.1%, light magnesium oxide 0.5%, calcium chloride 0.5%, Sodium Benzoate 0.1%, solatene 0.02%, spices 0.03%, vitamin C 0.5%, lysine 0.5%.
6, a kind of processing is characterized in that it comprises following step: (1) butter preliminary treatment by the technology of the described product of claim 1; (2) ultrasonic emulsification homogeneous; (3) freeze drying; (4) crushing screening; (5) package test; (6) warehouse-in dispatches from the factory.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 95105983 CN1137351A (en) | 1995-06-08 | 1995-06-08 | Instant buttered tea and its preparing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 95105983 CN1137351A (en) | 1995-06-08 | 1995-06-08 | Instant buttered tea and its preparing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1137351A true CN1137351A (en) | 1996-12-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 95105983 Pending CN1137351A (en) | 1995-06-08 | 1995-06-08 | Instant buttered tea and its preparing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1137351A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028054A (en) * | 2010-11-10 | 2011-04-27 | 西藏天麦力健康品有限公司 | Highland barley instant oil-tea and preparation method thereof |
| CN104146089A (en) * | 2014-07-29 | 2014-11-19 | 东北农业大学 | Tibetan yak buttered tea block and preparation method thereof |
| CN105558161A (en) * | 2016-01-22 | 2016-05-11 | 青海雪峰牦牛乳业有限责任公司 | Tibetan buttered tea powder making method |
| CN106417764A (en) * | 2016-10-11 | 2017-02-22 | 成都惠森生物技术有限公司 | Complete ecological health-care instant butter tea and making method thereof |
| CN106858000A (en) * | 2017-02-09 | 2017-06-20 | 中国科学院昆明植物研究所 | Butter coffee eats drink or instant buttered coffee and preparation method thereof |
| CN107646981A (en) * | 2017-09-13 | 2018-02-02 | 安徽天祥粮油食品有限公司 | A kind of butter protective agent |
-
1995
- 1995-06-08 CN CN 95105983 patent/CN1137351A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028054A (en) * | 2010-11-10 | 2011-04-27 | 西藏天麦力健康品有限公司 | Highland barley instant oil-tea and preparation method thereof |
| CN102028054B (en) * | 2010-11-10 | 2013-03-27 | 西藏天麦力健康品有限公司 | Highland barley instant oil-tea and preparation method thereof |
| CN104146089A (en) * | 2014-07-29 | 2014-11-19 | 东北农业大学 | Tibetan yak buttered tea block and preparation method thereof |
| CN104146089B (en) * | 2014-07-29 | 2016-09-28 | 东北农业大学 | A kind of concealed yak butter oil tea block and preparation method thereof |
| CN105558161A (en) * | 2016-01-22 | 2016-05-11 | 青海雪峰牦牛乳业有限责任公司 | Tibetan buttered tea powder making method |
| CN106417764A (en) * | 2016-10-11 | 2017-02-22 | 成都惠森生物技术有限公司 | Complete ecological health-care instant butter tea and making method thereof |
| CN106858000A (en) * | 2017-02-09 | 2017-06-20 | 中国科学院昆明植物研究所 | Butter coffee eats drink or instant buttered coffee and preparation method thereof |
| CN107646981A (en) * | 2017-09-13 | 2018-02-02 | 安徽天祥粮油食品有限公司 | A kind of butter protective agent |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |