CN114391578A - Konjac pearl milk tea and preparation method thereof - Google Patents
Konjac pearl milk tea and preparation method thereof Download PDFInfo
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- CN114391578A CN114391578A CN202210153132.2A CN202210153132A CN114391578A CN 114391578 A CN114391578 A CN 114391578A CN 202210153132 A CN202210153132 A CN 202210153132A CN 114391578 A CN114391578 A CN 114391578A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- 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
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- 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
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Abstract
The invention discloses a konjak pearl milk tea and a preparation method thereof, wherein the konjak pearl milk tea comprises a powder bag and a konjak pearl bag in a mass ratio of 1: 1-10, and the powder bag comprises the following components in parts by weight: 8-15 parts of skimmed milk powder, 1-3 parts of konjac dietary fiber powder, 1-3 parts of black tea powder, 1-3 parts of pearl powder and 1-3 parts of lily powder; the konjak pearl bag comprises the following components in parts by weight: 3-5 parts of konjac dietary fiber powder, 0.2-1.0 part of gardenia, 10-20 parts of water and 1-2 parts of honey. The konjak pearl milk tea provided by the invention is convenient to drink, has a fine and smooth taste, is low in heat, contains higher dietary fiber and calcium, and can promote gastrointestinal absorption by matching the konjak dietary fiber powder with gardenia, lily, pearl powder and honey, is beneficial to detoxification and metabolism in a human body, and has unique effects of removing freckles, whitening, detoxifying, beautifying, supplementing calcium and the like.
Description
Technical Field
The invention belongs to the technical field of milk tea drinks, and particularly relates to konjak pearl milk tea and a preparation method thereof.
Background
The pearl milk tea is a tea beverage, and is prepared by adding milk tea into starch powder. The beverage has special taste and various colors, so that the beverage becomes a special beverage which is favored by young people at present. However, most of the commercially available pearl milk tea is prepared by blending chemical substances such as non-dairy creamer, essence, pigment, sweetener and the like, and the excessive drinking of the pearl milk tea can damage the health of human bodies, has a large amount of heat and is easy to cause obesity, so the pearl milk tea has a good research prospect on the improvement of the formula of the traditional pearl milk tea.
The powder bag of various milk tea is prepared by taking vegetable fat powder (creamer) as a main material and adding a little of auxiliary materials and various additives, the vegetable fat powder contains a large amount of trans-fatty acid which can induce various diseases, the pearl is prepared by cassava powder, the finished product has the heat of 400 calories of 500 kcal/100 g, and the long-term drinking can cause certain influence on the health of a human body.
Konjak is an ideal dietary fiber food, contains protein, amino acid, saccharide, various mineral substances and trace elements necessary for human body, and has the main component of glucomannan with the functions of preventing and treating cardiovascular diseases, obesity and diabetes, reducing blood pressure, resisting cancer, removing in-vivo free radicals and resisting senility. Improving glycometabolism, regulating intestinal environment, and supplementing calcium. The glucomannan is easy to dissolve in water, can absorb water 100 times of the volume of the glucomannan to form konjac glucomannan, and has good film-forming property.
At present, no health-care pearl milk tea product taking konjak as a raw material exists in the market.
Disclosure of Invention
The invention aims to provide the konjak pearl milk tea and the preparation method thereof, and the prepared konjak pearl milk tea can enhance the metabolism of a human body, expel toxin and beautify the face and contains higher dietary fiber and calcium content.
In order to achieve the purpose, the invention provides konjak pearl milk tea which comprises a powder bag and a konjak pearl bag in a mass ratio of 1: 1-10, wherein the powder bag comprises the following components in parts by weight: 8-15 parts of skimmed milk powder, 1-3 parts of konjac dietary fiber powder, 1-3 parts of black tea powder, 1-3 parts of pearl powder and 1-3 parts of lily powder; the konjak pearl bag comprises the following components in parts by weight: 3-5 parts of konjac dietary fiber powder, 0.2-1.0 part of gardenia, 10-20 parts of water and 1-2 parts of honey.
Further, the konjak and pearl steamed stuffed bun comprises a powder bag and a konjak and pearl bag in a mass ratio of 1:5, wherein the powder bag comprises the following components in parts by weight: 10 parts of skimmed milk powder, 1 part of konjac dietary fiber powder, 1 part of black tea powder, 1 part of pearl powder and 1 part of lily powder; the konjak pearl bag comprises the following components in parts by weight: 3 parts of konjak dietary fiber powder, 0.5 part of gardenia, 10 parts of water and 1.5 parts of honey.
Further, the preparation method of the konjak pearl milk tea comprises the preparation of a flour packet and the preparation of a konjak pearl packet.
Further, the preparation of the powder packet comprises the following steps: weighing skimmed milk powder, rhizoma Amorphophalli dietary fiber powder, black tea powder, Margarita powder and Bulbus Lilii powder in proportion, mixing, and packaging.
Further, the preparation method of the konjak pearl steamed stuffed bun comprises the following steps:
(1) weighing gardenia, boiling for 5-10 min, adding water in parts by weight, then adding konjac dietary fiber powder, stirring uniformly, standing and puffing for 30-60 min after the mixture is viscous;
(2) extruding and forming the konjak slurry puffed in the step (1) to obtain konjak pearl particles, and then carrying out aging treatment;
(3) adding Mel into aged rhizoma Amorphophalli Margarita, sugaring, packaging, and sealing.
Further, the aging treatment of the step (2) specifically includes: decocting rhizoma Amorphophalli Margarita with water until it is aged.
In summary, the invention has the following advantages:
1. the konjak pearl milk tea provided by the invention is convenient to drink, has a fine and smooth taste, the pearl Q prepared from the konjak powder is elastic and smooth, has low heat, and contains higher protein, dietary fiber and calcium, wherein the konjak dietary fiber powder can promote gastrointestinal absorption by matching with gardenia, lily, pearl powder and honey, is beneficial to toxin expelling and metabolism in human bodies, and has unique effects of removing freckles, whitening, expelling toxin, beautifying, supplementing calcium and the like.
2. The konjak pearl milk tea provided by the invention is good in color, flavor and taste, has a nutrition and health care function, is suitable for the old and the young, and has a very good market prospect.
Drawings
FIG. 1 is a schematic view of the preparation process of the present invention.
Detailed Description
The principles and features of this invention are described below in conjunction with embodiments, which are included to explain the invention and not to limit the scope of the invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Example 1
The embodiment provides konjac pearl milk tea which comprises a powder bag and a konjac pearl bag in a mass ratio of 1:5, wherein the powder bag comprises the following components in parts by weight: 10 parts of skimmed milk powder, 1 part of konjac dietary fiber powder, 1 part of black tea powder, 1 part of pearl powder and 1 part of lily powder; the konjak pearl bag comprises the following components in parts by weight: 3 parts of konjak dietary fiber powder, 0.5 part of gardenia, 10 parts of water and 1.5 parts of honey.
Also provides a preparation method of the konjak pearl milk tea, which comprises the following steps:
(1) preparation of powder bag
Weighing skimmed milk powder, rhizoma Amorphophalli dietary fiber powder, black tea powder, Margarita powder and Bulbus Lilii powder in proportion, mixing, and packaging.
(2) Preparing rhizoma Amorphophalli and Margarita bag
(2.1) weighing gardenia, boiling for 5min, adding the rest amount of water, then adding the konjac dietary fiber powder, stirring uniformly, standing and puffing for 30min after the konjac dietary fiber powder is viscous;
(2.2) extruding and forming the puffed konjak slurry to prepare konjak pearl particles, and boiling the konjak pearl particles with water until the konjak pearl particles are aged;
and (2.3) adding honey into the aged konjak pearl particles, sugaring, packaging and sealing.
(3) Preparing milk tea containing rhizoma Amorphophalli and Margarita
Soaking rhizoma Amorphophalli Margarita bag and powder bag in 70 deg.C hot water, and stirring to obtain rhizoma Amorphophalli Margarita milk tea.
Example 2
The embodiment provides konjac pearl milk tea which comprises a powder bag and a konjac pearl bag in a mass ratio of 1:1, wherein the powder bag comprises the following components in parts by weight: 8 parts of skimmed milk powder, 1 part of konjac dietary fiber powder, 1 part of black tea powder, 1 part of pearl powder and 1 part of lily powder; the konjak pearl bag comprises the following components in parts by weight: 3 parts of konjak dietary fiber powder, 0.2 part of gardenia, 10 parts of water and 1 part of honey.
Also provides a preparation method of the konjak pearl milk tea, which comprises the following steps:
(1) preparation of powder bag
Weighing skimmed milk powder, rhizoma Amorphophalli dietary fiber powder, black tea powder, Margarita powder and Bulbus Lilii powder in proportion, mixing, and packaging.
(2) Preparing rhizoma Amorphophalli and Margarita bag
(2.1) weighing gardenia, boiling for 10min, adding water in parts by weight, then adding konjac dietary fiber powder, stirring uniformly, standing and puffing for 30min after the mixture is viscous;
(2.2) extruding and forming the puffed konjak slurry to prepare konjak pearl particles, and boiling the konjak pearl particles with water until the konjak pearl particles are aged;
and (2.3) adding honey into the aged konjak pearl particles, sugaring, packaging and sealing.
(3) Preparing milk tea containing rhizoma Amorphophalli and Margarita
Soaking rhizoma Amorphophalli Margarita bag and powder bag in 80 deg.C hot water, and stirring to obtain rhizoma Amorphophalli Margarita milk tea.
Example 3
The embodiment provides konjac pearl milk tea which comprises a powder bag and a konjac pearl bag in a mass ratio of 1:10, wherein the powder bag comprises the following components in parts by weight: 15 parts of skimmed milk powder, 3 parts of konjac dietary fiber powder, 3 parts of black tea powder, 1 part of pearl powder and 1 part of lily powder; the konjak pearl bag comprises the following components in parts by weight: 5 parts of konjak dietary fiber powder, 1 part of gardenia, 15 parts of water and 2 parts of honey.
Also provides a preparation method of the konjak pearl milk tea, which comprises the following steps:
(1) preparation of powder bag
Weighing skimmed milk powder, rhizoma Amorphophalli dietary fiber powder, black tea powder, Margarita powder and Bulbus Lilii powder in proportion, mixing, and packaging.
(2) Preparing rhizoma Amorphophalli and Margarita bag
(2.1) weighing gardenia, boiling for 10min, adding water in parts by weight, then adding konjac dietary fiber powder, stirring uniformly, standing and puffing for 60min after the mixture is viscous;
(2.2) extruding and forming the puffed konjak slurry to prepare konjak pearl particles, and boiling the konjak pearl particles with water until the konjak pearl particles are aged;
and (2.3) adding honey into the aged konjak pearl particles, sugaring, packaging and sealing.
(3) Preparing milk tea containing rhizoma Amorphophalli and Margarita
Soaking rhizoma Amorphophalli Margarita bag and powder bag in 100 deg.C hot water, and stirring to obtain rhizoma Amorphophalli Margarita milk tea.
Comparative example 1
The comparative example provides pearl milk tea which comprises a powder bag and a pearl bag in a mass ratio of 1:5, wherein the powder bag comprises the following components in parts by weight: 8 parts of skimmed milk powder, 1 part of black tea powder, 1 part of pearl powder and 1 part of lily powder; the pearl bag comprises the following components in parts by weight: 3 parts of sweet potato starch, 0.5 part of gardenia, 10 parts of water and 1.5 parts of honey.
Also provides a preparation method of the pearl milk tea, which comprises the following steps:
(1) preparation of powder bag
Weighing the skimmed milk powder, the black tea powder, the pearl powder and the lily powder according to a proportion, uniformly mixing, and bagging.
(2) Preparing pearl bag
(2.1) weighing gardenia, boiling for 5min, adding water in parts by weight, then adding sweet potato starch, stirring uniformly, standing and puffing for 30min after the mixture is viscous;
(2.2) extruding and forming the puffed sweet potato pulp to obtain pearl grains, and boiling the pearl grains with water until the pearl grains are aged;
and (2.3) adding honey into the aged pearl particles, sugaring, packaging and sealing.
(3) Preparation of pearl milk tea
Soaking Margarita bag and powder bag in 70 deg.C hot water, and stirring to obtain Margarita milk tea.
Comparative example 2
The comparative example provides konjac pearl milk tea which comprises a powder bag and a konjac pearl bag in a mass ratio of 2:1, wherein the powder bag comprises the following components in parts by weight: 8 parts of skimmed milk powder, 1 part of konjac dietary fiber powder, 1 part of black tea powder, 1 part of pearl powder and 1 part of lily powder; the konjak pearl bag comprises the following components in parts by weight: 3 parts of konjak dietary fiber powder, 0.5 part of gardenia, 10 parts of water and 1.5 parts of honey.
Also provides a preparation method of the konjak pearl milk tea, which comprises the following steps:
(1) preparation of powder bag
Weighing skimmed milk powder, rhizoma Amorphophalli dietary fiber powder, black tea powder, Margarita powder and Bulbus Lilii powder in proportion, mixing, and packaging.
(2) Preparing rhizoma Amorphophalli and Margarita bag
(2.1) weighing gardenia, boiling for 5min, adding water in parts by weight, then adding konjac dietary fiber powder, stirring uniformly, standing and puffing for 30min after the mixture is viscous;
(2.2) extruding and forming the puffed konjak slurry to prepare konjak pearl particles, and boiling the konjak pearl particles with water until the konjak pearl particles are aged;
and (2.3) adding honey into the aged konjak pearl particles, sugaring, packaging and sealing.
(3) Preparing milk tea containing rhizoma Amorphophalli and Margarita
Soaking rhizoma Amorphophalli Margarita bag and powder bag in 70 deg.C hot water, and stirring to obtain rhizoma Amorphophalli Margarita milk tea.
Comparative example 3
The comparative example provides konjac pearl milk tea which comprises a powder bag and a konjac pearl bag in a mass ratio of 1:5, wherein the powder bag comprises the following components in parts by weight: 8 parts of skimmed milk powder, 1 part of konjac dietary fiber powder, 1 part of black tea powder and 1 part of pearl powder; the konjak pearl bag comprises the following components in parts by weight: 3 parts of konjak dietary fiber powder, 10 parts of water and 1 part of honey.
Also provides a preparation method of the konjak pearl milk tea, which comprises the following steps:
(1) preparation of powder bag
Weighing skimmed milk powder, rhizoma Amorphophalli dietary fiber powder, black tea powder and Margarita powder in proportion, mixing, and packaging.
(2) Preparing rhizoma Amorphophalli and Margarita bag
(2.1) weighing konjac dietary fiber powder, uniformly stirring in water, standing and puffing for 30min after the konjac dietary fiber powder is viscous;
(2.2) extruding and forming the puffed konjak slurry to prepare konjak pearl particles, and boiling the konjak pearl particles with water until the konjak pearl particles are aged;
and (2.3) adding honey into the aged konjak pearl particles, sugaring, packaging and sealing.
(3) Preparing milk tea containing rhizoma Amorphophalli and Margarita
Soaking rhizoma Amorphophalli Margarita bag and powder bag in 70 deg.C hot water, and stirring to obtain rhizoma Amorphophalli Margarita milk tea.
Test examples
The milk tea prepared in the examples 1-3 and the comparative examples 1-3 is subjected to taste test and nutrition detection, wherein the taste test specifically comprises the following steps:
(1) randomly inviting 100 ginseng to taste tests, wherein 30 old people (age being 60 or more), 15 young children (age 5-13) and 55 adult people (age 13-60) taste common commercial milk tea and the milk tea prepared in examples 1-3 and comparative examples 1-3, and sensory evaluation is performed, wherein sensory evaluation criteria are shown in table 1:
TABLE 1 sensory evaluation criteria
| Taste and flavor | Is very good | Is preferably used | Good taste | General | Difference (D) | Extreme difference |
| Scoring | 9-10 | 7-8 | 6 | 5 | 3-4 | 0-2 |
(2) The sensory evaluation results of 100 persons are shown in table 2:
TABLE 2 sensory evaluation results
| Product(s) | Total score | Average score | Smell(s) |
| Common commercial milk tea | 79 | 7.9 | Mellow wine |
| Example 1 | 920 | 9.2 | Faint scent and sweet scent |
| Examples2 | 860 | 8.6 | Faint scent and sweet scent |
| Example 3 | 900 | 9.0 | Faint scent and sweet scent |
| Comparative example 1 | 760 | 7.6 | Mellow wine |
| Comparative example 2 | 800 | 8.0 | Fragrance |
| Comparative example 3 | 810 | 8.1 | Sweet taste |
As can be seen from table 2, both the elderly and the children can adapt to the taste of the konjac pearl milk tea prepared by the invention, which indicates that the konjac pearl milk tea of the invention is popular and can be popularized and sold.
The results of the nutritional testing are shown in table 3:
TABLE 3 milk tea ingredient nutrition detection data
As can be seen from Table 3, the heat of the konjak pearl milk tea can be reduced, and the protein, dietary fiber and calcium contents of the konjak pearl milk tea prepared by the invention can reach higher levels, so that the konjak pearl milk tea can promote the gastrointestinal absorption and has the functions of health care and calcium supplement. Meanwhile, the people who drink the product frequently after follow-up visit can play a certain effect of spot lightening and whitening after long-term drinking, so that the people with long spots can drink the product properly.
While the present invention has been described in detail with reference to the specific embodiments thereof, it should not be construed as limited by the scope of the present patent. Various modifications and changes may be made by those skilled in the art without inventive step within the scope of the appended claims.
Claims (5)
1. The konjak pearl milk tea is characterized by comprising a powder bag and a konjak pearl bag in a mass ratio of 1: 1-10, wherein the powder bag comprises the following components in parts by weight: 8-15 parts of skimmed milk powder, 1-3 parts of konjac dietary fiber powder, 1-3 parts of black tea powder, 1-3 parts of pearl powder and 1-3 parts of lily powder; the konjak pearl bag comprises the following components in parts by weight: 3-5 parts of konjac dietary fiber powder, 0.2-1.0 part of gardenia, 10-20 parts of water and 1-2 parts of honey.
2. The konjak pearl milk tea of claim 1, which comprises a powder bag and a konjak pearl bag in a mass ratio of 1:5, wherein the powder bag comprises the following components in parts by weight: 10 parts of skimmed milk powder, 1 part of konjac dietary fiber powder, 1 part of black tea powder, 1 part of pearl powder and 1 part of lily powder; the konjak pearl bag comprises the following components in parts by weight: 3 parts of konjak dietary fiber powder, 0.5 part of gardenia, 10 parts of water and 1.5 parts of honey.
3. The method for preparing konjak pearl milk tea according to claim 1 or 2, comprising the preparation of a flour packet and the preparation of a konjak pearl packet, wherein the preparation of the konjak pearl packet comprises the steps of:
(1) weighing gardenia, boiling for 5-10 min, adding the rest amount of water, then adding the konjac dietary fiber powder, stirring uniformly, standing and puffing for 30-60 min after the mixture is viscous;
(2) extruding and forming the konjak slurry puffed in the step (1) to obtain konjak pearl particles, and then carrying out aging treatment;
(3) adding Mel into aged rhizoma Amorphophalli Margarita, sugaring, packaging, and sealing.
4. The method for preparing konjak pearl milk tea according to claim 3, wherein the preparation of the bread comprises the steps of: weighing skimmed milk powder, rhizoma Amorphophalli dietary fiber powder, black tea powder, Margarita powder and Bulbus Lilii powder in proportion, mixing, and packaging.
5. The method for preparing konjak pearl milk tea according to claim 3, wherein the aging treatment of the step (2) specifically comprises: decocting rhizoma Amorphophalli Margarita with water until it is aged.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109452419A (en) * | 2018-12-22 | 2019-03-12 | 孟祥飞 | The preparation method of health konjaku pearl milk tea |
| CN111227072A (en) * | 2020-03-26 | 2020-06-05 | 佛山科学技术学院 | Milk tea and preparation method thereof |
| CN111296576A (en) * | 2020-04-10 | 2020-06-19 | 晋江市鹏翔生物科技有限公司 | Beauty milk tea formula |
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- 2022-02-18 CN CN202210153132.2A patent/CN114391578A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109452419A (en) * | 2018-12-22 | 2019-03-12 | 孟祥飞 | The preparation method of health konjaku pearl milk tea |
| CN111227072A (en) * | 2020-03-26 | 2020-06-05 | 佛山科学技术学院 | Milk tea and preparation method thereof |
| CN111296576A (en) * | 2020-04-10 | 2020-06-19 | 晋江市鹏翔生物科技有限公司 | Beauty milk tea formula |
Non-Patent Citations (2)
| Title |
|---|
| 孙莹莹: ""魔芋珍珠奶茶加工工艺研究"", 《中国食物与营养》, vol. 26, no. 8, pages 150 - 151 * |
| 范娜,王芝馀: ""魔芋珍珠奶茶的研制"", 《食品科技》, vol. 40, no. 10, pages 92 - 96 * |
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