CN114403227A - 一种珍珠奶茶的制备方法 - Google Patents
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- 241001122767 Theaceae Species 0.000 title claims abstract description 54
- 239000008267 milk Substances 0.000 title claims abstract description 34
- 210000004080 milk Anatomy 0.000 title claims abstract description 34
- 235000013336 milk Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000013078 crystal Substances 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 238000005406 washing Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 16
- 235000014347 soups Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000003599 food sweetener Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000003765 sweetening agent Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 238000007664 blowing Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000645 desinfectant Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 239000011049 pearl Substances 0.000 abstract description 25
- 230000001954 sterilising effect Effects 0.000 abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 11
- 230000001055 chewing effect Effects 0.000 abstract description 3
- 239000002245 particle Substances 0.000 abstract description 3
- 230000008859 change Effects 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 238000002347 injection Methods 0.000 abstract 1
- 239000007924 injection Substances 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 34
- 238000005516 engineering process Methods 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67B—APPLYING CLOSURE MEMBERS TO BOTTLES JARS, OR SIMILAR CONTAINERS; OPENING CLOSED CONTAINERS
- B67B3/00—Closing bottles, jars or similar containers by applying caps
- B67B3/20—Closing bottles, jars or similar containers by applying caps by applying and rotating preformed threaded caps
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67C—CLEANING, FILLING WITH LIQUIDS OR SEMILIQUIDS, OR EMPTYING, OF BOTTLES, JARS, CANS, CASKS, BARRELS, OR SIMILAR CONTAINERS, NOT OTHERWISE PROVIDED FOR; FUNNELS
- B67C3/00—Bottling liquids or semiliquids; Filling jars or cans with liquids or semiliquids using bottling or like apparatus; Filling casks or barrels with liquids or semiliquids
- B67C3/02—Bottling liquids or semiliquids; Filling jars or cans with liquids or semiliquids using bottling or like apparatus
- B67C3/22—Details
- B67C3/26—Filling-heads; Means for engaging filling-heads with bottle necks
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67C—CLEANING, FILLING WITH LIQUIDS OR SEMILIQUIDS, OR EMPTYING, OF BOTTLES, JARS, CANS, CASKS, BARRELS, OR SIMILAR CONTAINERS, NOT OTHERWISE PROVIDED FOR; FUNNELS
- B67C7/00—Concurrent cleaning, filling, and closing of bottles; Processes or devices for at least two of these operations
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67C—CLEANING, FILLING WITH LIQUIDS OR SEMILIQUIDS, OR EMPTYING, OF BOTTLES, JARS, CANS, CASKS, BARRELS, OR SIMILAR CONTAINERS, NOT OTHERWISE PROVIDED FOR; FUNNELS
- B67C7/00—Concurrent cleaning, filling, and closing of bottles; Processes or devices for at least two of these operations
- B67C7/0006—Conveying; Synchronising
- B67C2007/006—Devices particularly adapted for container filling
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67C—CLEANING, FILLING WITH LIQUIDS OR SEMILIQUIDS, OR EMPTYING, OF BOTTLES, JARS, CANS, CASKS, BARRELS, OR SIMILAR CONTAINERS, NOT OTHERWISE PROVIDED FOR; FUNNELS
- B67C7/00—Concurrent cleaning, filling, and closing of bottles; Processes or devices for at least two of these operations
- B67C7/0006—Conveying; Synchronising
- B67C2007/0066—Devices particularly adapted for container closing
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Tea And Coffee (AREA)
- Filling Of Jars Or Cans And Processes For Cleaning And Sealing Jars (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种珍珠奶茶的制备方法,包括洗瓶、珍珠晶球注入、液体制备、灌装、高压灭菌本发明与现有技术相比的优点在于:本发明解决了传统高温灭菌带来的的口感、颜色变化及营养流失的问题,可以将茶饮料中的维生素、矿物质完好保留,口感也是显而易见地优于一般的高温杀菌饮料,可以保护热灭菌情况下破坏的珍珠咀嚼感,并且保持35天的货架期,让预包装形式的含颗粒内容物茶饮料得以实现,也让这种形式的产品可以顺利进入传统线下零售渠道,可以给予消费者更好的便利性不用去街边茶饮店购买,而只需要去传统线下零售渠道以及线上渠道即可购买,提供了巨大的方便性。
Description
技术领域
本发明涉及瓶装珍珠奶茶超的高压工艺处理方法,具体是指一种珍珠奶茶的制备方法。
背景技术
现阶段,新式茶饮料(定义为具有颗粒内容物且与传统简单全液体瓶装饮料明显差别)已经在街头茶饮店现制现售给到消费者。
珍珠奶茶通过街头茶饮店制售的珍珠奶茶无法灭菌,需要在1到2天喝完,否则就会变坏。传统的灭菌方法通过热杀菌(包括巴氏间灭菌法、巴氏瞬间灭菌法、超高温灭菌等等)会改变产品的色香味以及营养成分。同时,热灭菌方法还会使内部的珍珠颗粒失去特有的咀嚼感,而这种感觉是消费者非常喜欢的。
发明内容
本发明要解决的技术问题是目前的珍珠奶茶加工工艺存在弊端,导致产品口感下降且工艺复杂,不满足生产需要。
为解决上述技术问题,本发明提供的技术方案为:一种珍珠奶茶的制备方法,包括以下步骤:
步骤一、洗瓶,在无菌车间环境内,使用消毒液和清水对PET瓶进行连续多次清洗,并用吹风装置将瓶子吹干;
步骤二、珍珠晶球注入,把PET瓶从清洗线取下,放在定制架上,将珍珠晶球注入到定制架上的PET瓶内;
步骤三、液体制备,每瓶珍珠晶球奶茶的液体部分按一定重量配比,包括1-5克茶叶、55-80克牛乳粉、15-21克牛乳茶基底粉、8-15克甜味剂与200-240克水调配而成,茶叶加入纱布袋加65-93度的水泡制茶汤,10-20分后滤去茶叶,取茶汤然后在茶汤里加入牛乳、甜味剂配比而成,调配后的液体打入储存罐,冷却至室温,等待灌装;
步骤四、灌装,手工把PET瓶在生产线上摆放,使用灌装线将奶茶灌至要求的液位,按设定扭矩自动旋盖并拧紧;
步骤五、高压灭菌,PET瓶在300-700Mpa压力下保压1-8分钟,每次加工1000瓶,完成后在1-4度的冷藏库内保存。
本发明与现有技术相比的优点在于:本发明解决了传统高温灭菌带来的的口感、颜色变化及营养流失的问题,可以将茶饮料中的维生素、矿物质完好保留,口感也是显而易见地优于一般的高温杀菌饮料,可以保护热灭菌情况下破坏的珍珠咀嚼感,并且保持35天的货架期,让预包装形式的含颗粒内容物茶饮料得以实现,也让这种形式的产品可以顺利进入传统线下零售渠道,可以给予消费者更好的便利性不用去街边茶饮店购买,而只需要去传统线下零售渠道以及线上渠道即可购买,提供了巨大的方便性。
进一步的,步骤一的无菌车间温度为1-4摄氏度,湿度20-50%。
进一步的,步骤一的PET瓶包括325-375ml的瓶身和直径25-40mm的瓶盖。
进一步的,步骤二的定制架规格为6*8,共48格,每个定制架可放置48个PET瓶。
进一步的,步骤二中采用人工珍珠晶球注入的方法,漏勺装置的液体漏出后,12-25g的纯晶球放置在漏勺装置上,使用漏斗确保珍珠晶球不掉落在瓶子外或污染瓶口,完成后把PET瓶和定制架卸下工作台。
进一步的,步骤五的高压装置规格为300litre。
具体实施方式
本发明在具体实施时,提出一种珍珠奶茶的制备方法,包括以下步骤:
步骤一、洗瓶,在无菌车间环境内,使用消毒液和清水对PET瓶进行连续多次清洗,并用吹风装置将瓶子吹干;
步骤二、珍珠晶球注入,把PET瓶从清洗线取下,放在定制架上,将珍珠晶球注入到定制架上的PET瓶内;
步骤三、液体制备,每瓶珍珠晶球奶茶的液体部分按一定重量配比,包括1-5克茶叶、55-80克牛乳粉、15-21克牛乳茶基底粉、8-15克甜味剂与200-240克水调配而成,茶叶加入纱布袋加65-93度的水泡制茶汤,10-20分后滤去茶叶,取茶汤然后在茶汤里加入牛乳、甜味剂配比而成,调配后的液体打入储存罐,冷却至室温,等待灌装;
步骤四、灌装,手工把PET瓶在生产线上摆放,使用灌装线将奶茶灌至要求的液位,按设定扭矩自动旋盖并拧紧;
步骤五、高压灭菌,PET瓶在300-700Mpa压力下保压1-8分钟,每次加工1000瓶,完成后在1-4度的冷藏库内保存。
作为改进,步骤一的无菌车间温度为1-4摄氏度,湿度20-50%。
进一步的,步骤一的PET瓶包括325-375ml的瓶身和直径25-40mm的瓶盖。
进一步的,步骤二的定制架规格为6*8,共48格,每个定制架可放置48个PET瓶。
进一步的,步骤二中采用人工珍珠晶球注入的方法,漏勺装置的液体漏出后,12-25g的纯晶球放置在漏勺装置上,使用漏斗确保珍珠晶球不掉落在瓶子外或污染瓶口,完成后把PET瓶和定制架卸下工作台。
进一步的,步骤五的高压装置规格为300litre。
因为晶球的直径是8-10mm,现有机器不能分拣,测量以及注入瓶子,需要手工方法达成;人工把晶球注入瓶子,每瓶20~25g。,通过漏勺装置液体漏出后,约18g的纯晶球遗留在漏勺内。
以上显示和描述了本发明的基本原理和主要特征以及本发明的优点,本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (6)
1.一种珍珠奶茶的制备方法,其特征在于包括以下步骤:
步骤一、洗瓶,在无菌车间环境内,使用消毒液和清水对PET瓶进行连续多次清洗,并用吹风装置将瓶子吹干;
步骤二、珍珠晶球注入,把PET瓶从清洗线取下,放在定制架上,将珍珠晶球注入到定制架上的PET瓶内;
步骤三、液体制备,每瓶珍珠晶球奶茶的液体部分按一定重量配比,包括1-5克茶叶、55-80克牛乳粉、15-21克牛乳茶基底粉、8-15克甜味剂与200-240克水调配而成,茶叶加入纱布袋加65-93度的水泡制茶汤,10-20分后滤去茶叶,取茶汤然后在茶汤里加入牛乳、甜味剂配比而成,调配后的液体打入储存罐,冷却至室温,等待灌装;
步骤四、灌装,手工把PET瓶在生产线上摆放,使用灌装线将奶茶灌至要求的液位,按设定扭矩自动旋盖并拧紧;
步骤五、高压灭菌,PET瓶在300-700Mpa压力下保压1-8分钟,每次加工1000瓶,完成后在1-4度的冷藏库内保存。
2.根据权利要求1所述的一种珍珠奶茶的制备方法,其特征在于:所述步骤一的无菌车间温度为1-4摄氏度,湿度20-50%。
3.根据权利要求1所述的一种珍珠奶茶的制备方法,其特征在于:所述步骤一的PET瓶包括325-375ml的瓶身和直径25-40mm的瓶盖。
4.根据权利要求1所述的一种珍珠奶茶的制备方法,其特征在于:所述步骤二的定制架规格为6*8,共48格,每个定制架可放置48个PET瓶。
5.根据权利要求1所述的一种珍珠奶茶的制备方法,其特征在于:所述步骤二中采用人工珍珠晶球注入的方法,漏勺装置的液体漏出后,12-25g的纯晶球放置在漏勺装置上,使用漏斗确保珍珠晶球不掉落在瓶子外或污染瓶口,完成后把PET瓶和定制架卸下工作台。
6.根据权利要求1所述的一种珍珠奶茶的制备方法,其特征在于:所述步骤五的高压装置规格为300litre。
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Citations (2)
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CN104605021A (zh) * | 2013-11-04 | 2015-05-13 | 新昌县马黛茶业有限公司 | 马黛纳米奶茶 |
CN211445011U (zh) * | 2019-11-27 | 2020-09-08 | 圆心食品(昆山)有限公司 | 一种奶茶用珍珠的灌装设备 |
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CN104605021A (zh) * | 2013-11-04 | 2015-05-13 | 新昌县马黛茶业有限公司 | 马黛纳米奶茶 |
CN211445011U (zh) * | 2019-11-27 | 2020-09-08 | 圆心食品(昆山)有限公司 | 一种奶茶用珍珠的灌装设备 |
Non-Patent Citations (1)
Title |
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吴建新;: "珍珠奶茶的工业化生产", 饮料工业, no. 05, pages 30 - 31 * |
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