CN114946953A - Fresh milk tea and preparation method thereof - Google Patents
Fresh milk tea and preparation method thereof Download PDFInfo
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- CN114946953A CN114946953A CN202210590537.2A CN202210590537A CN114946953A CN 114946953 A CN114946953 A CN 114946953A CN 202210590537 A CN202210590537 A CN 202210590537A CN 114946953 A CN114946953 A CN 114946953A
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- 235000013336 milk Nutrition 0.000 title claims abstract description 173
- 239000008267 milk Substances 0.000 title claims abstract description 173
- 210000004080 milk Anatomy 0.000 title claims abstract description 173
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 241001122767 Theaceae Species 0.000 title claims abstract 29
- 239000000284 extract Substances 0.000 claims abstract description 42
- 239000003381 stabilizer Substances 0.000 claims abstract description 42
- 238000002156 mixing Methods 0.000 claims abstract description 29
- 230000001954 sterilising effect Effects 0.000 claims abstract description 28
- 239000000679 carrageenan Substances 0.000 claims abstract description 25
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 25
- 229940113118 carrageenan Drugs 0.000 claims abstract description 25
- 229920001525 carrageenan Polymers 0.000 claims abstract description 25
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 25
- 239000000194 fatty acid Substances 0.000 claims abstract description 25
- 229930195729 fatty acid Natural products 0.000 claims abstract description 25
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims abstract description 25
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 25
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 25
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 25
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000002386 leaching Methods 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- 230000008569 process Effects 0.000 claims abstract description 15
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 9
- 238000000265 homogenisation Methods 0.000 claims abstract description 9
- 239000003765 sweetening agent Substances 0.000 claims abstract description 9
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 6
- -1 diglycerol fatty acid ester Chemical class 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 30
- 238000001816 cooling Methods 0.000 claims description 28
- 238000000605 extraction Methods 0.000 claims description 22
- 238000000926 separation method Methods 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 10
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- 230000036541 health Effects 0.000 abstract description 9
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- 230000035764 nutrition Effects 0.000 abstract description 8
- 125000003118 aryl group Chemical group 0.000 abstract description 6
- 235000019543 dairy drink Nutrition 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 description 147
- 235000013616 tea Nutrition 0.000 description 141
- 239000002994 raw material Substances 0.000 description 22
- 239000000843 powder Substances 0.000 description 20
- 239000000463 material Substances 0.000 description 14
- 239000000686 essence Substances 0.000 description 13
- 239000003205 fragrance Substances 0.000 description 13
- 239000000047 product Substances 0.000 description 12
- 238000001914 filtration Methods 0.000 description 11
- 235000006468 Thea sinensis Nutrition 0.000 description 10
- 235000020279 black tea Nutrition 0.000 description 9
- 235000021552 granulated sugar Nutrition 0.000 description 9
- 238000003860 storage Methods 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 239000003755 preservative agent Substances 0.000 description 7
- 230000002335 preservative effect Effects 0.000 description 7
- 235000013365 dairy product Nutrition 0.000 description 6
- 238000005086 pumping Methods 0.000 description 5
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- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
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- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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- 235000010447 xylitol Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 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
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- 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
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to the field of dairy drinks, and in particular relates to fresh milk tea and a preparation method thereof. The preparation method of the milk tea comprises the following steps: uniformly mixing fresh milk, a stabilizer, a sweetening agent and tea extract, and then carrying out homogenization treatment and sterilization treatment; the stabilizer comprises: at least one of monoglyceride, diglycerol fatty acid ester, sodium tripolyphosphate, sodium hexametaphosphate and carrageenan; the mass ratio of the fresh milk to the stabilizer is (500-650): (2-4); the tea extract is mainly prepared by mixing and leaching tea leaves and pure water; the leaching temperature is 70-100 ℃; the leaching time is 10-20 min. The preparation method of the milk tea is simple, complex processes and equipment are not needed, the milk tea is good and stable in quality, aromatic in flavor can be kept, the nutrition is rich, and the milk tea is beneficial to body health.
Description
Technical Field
The invention relates to the field of dairy drinks, and in particular relates to fresh milk tea and a preparation method thereof.
Background
The milk tea is one of street drink and network popular food. The milk tea made from the milk tea powder is also called three-in-one milk tea, and the bag is disassembled and is directly added with water to be flushed and stirred, so that the milk tea is simple and convenient. The milk tea is prepared from milk and tea basically, the proportion of the tea to the milk is proper, and the requirements of softness, smoothness, fragrance, non-greasiness, full tea color and the like are met. These are often not what three-in-one instant milk tea can. With the progress of culture and the upgrade of taste, the types of milk tea on the market are more and more at present, such as milk cap tea, pearl milk tea, fancy milk tea, fruit milk tea and the like, the types are various, the Linglan is full of eyes, the coverage is wide, but most of milk tea on the market is prepared by vegetable fat powder, tea powder and milk powder in order to show the mellow taste of the milk tea with rich fragrance and mellow mouth feel. Some high-end milk tea shops are also made of tea soup, but the used milk is often compound modified milk, and the artificial essence is added to maintain the fragrance of the milk tea, so that the requirements of modern young consumers on health foods are not met. In some high-end milk tea shops, most of milk tea which only uses fresh milk and tea soup extract is prepared and sold on site, needs to be drunk immediately, and is short in quality guarantee period, inconvenient to store and the like. Some milk tea beverages with long shelf life in supermarkets are mostly products without brewing, most ingredients of the milk tea beverages also comprise non-dairy creamer, tea powder, creamer and essence, and the milk tea beverages are almost rarely prepared from high-end fresh milk.
The milk and the tea are used as essential components of the milk tea, so that the development of the market of the industrial high-end low-temperature fresh milk tea is limited to a certain extent, the industrial production is inconvenient because the pH value of the tea soup with high concentration is lower, and in order to make the flavor and the product state more stable, some milk tea uses partial tea powder or essence to replace high-temperature extracted tea soup; meanwhile, because the fresh milk is improperly processed, the fresh milk is easy to denature and deteriorate, most of the milk tea produced in the industrialized production uses the milk powder to replace the fresh milk, so that the cost is saved, and the shelf life of the product is ensured.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
One aspect of the invention relates to a preparation method of milk tea, which comprises the following steps:
uniformly mixing fresh milk, a stabilizer, a sweetening agent and tea extract, and then carrying out homogenization treatment and sterilization treatment;
the stabilizer comprises: at least one of monoglyceride, diglycerol fatty acid ester, sodium tripolyphosphate, sodium hexametaphosphate and carrageenan;
the mass ratio of the fresh milk to the stabilizer is (500-650): (2-4);
the tea extract is mainly prepared by mixing and leaching tea leaves and pure water;
the leaching temperature is 70-100 ℃; the leaching time is 10-20 min.
The preparation method of the milk tea is simple, complex processes and equipment are not needed, and the prepared milk tea is good in quality, long in shelf life, rich in nutrition, rich in fragrance and beneficial to body health.
In another aspect of the invention, the invention also relates to the milk tea prepared by the milk tea preparation method.
The milk tea does not contain non-dairy creamer, milk powder, essence, tea powder and preservative, is rich in nutrition, stable in quality after low-temperature storage, long in shelf life and aromatic in flavor, and is beneficial to body health.
Compared with the prior art, the invention has the following beneficial effects:
(1) the preparation method of the milk tea provided by the invention is simple, no complex process and equipment are needed, the raw materials are fresh milk, a certain amount of stabilizer is added, the tea extract obtained by the thermal extraction process is adopted, and the milk tea has good and stable quality when stored at low temperature on the premise of not adding vegetable fat powder, milk powder, essence and preservative, can keep rich fragrance, is rich in nutrition and is beneficial to body health.
(2) The milk tea provided by the invention does not contain additives such as non-dairy creamer, milk powder, essence, preservative and the like, is rich in nutrition, stable in quality during low-temperature storage, long in shelf life, aromatic in flavor and beneficial to body health.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following detailed description, but those skilled in the art will understand that the following described examples are some, not all, of the examples of the present invention, and are only used for illustrating the present invention, and should not be construed as limiting the scope of the present invention. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention. The examples, in which specific conditions are not specified, were carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are conventional products which are not indicated by manufacturers and are commercially available.
One aspect of the invention relates to a preparation method of milk tea, which comprises the following steps:
uniformly mixing fresh milk, a stabilizer, a sweetening agent and tea extract, and then carrying out homogenization treatment and sterilization treatment;
the stabilizer comprises: at least one of monoglyceride, diglycerol fatty acid ester, sodium tripolyphosphate, sodium hexametaphosphate and carrageenan;
the fresh milk, the stabilizer and the tea extract liquid are in a mass ratio of (500-650): (2-4): (300-400);
the tea extract is mainly prepared by mixing and leaching tea leaves and pure water;
the leaching temperature is 70-100 ℃; the leaching time is 10-20 min.
In some embodiments, the mass ratio of the fresh milk, the stabilizer and the tea extract may be, for example, but not limited to, 500: 4: 400. 520, the method comprises the following steps: 3.8: 370. 530: 3.6: 350. 560: 3: 340. 580: 2.5: 330. 600: 2.3: 320. 630: 2.8: 310 or 650: 2: 300.
in some embodiments, the temperature of the leaching may be, for example, but not limited to, 70 ℃, 75 ℃, 80 ℃, 85 ℃, 90 ℃, 92 ℃, 94 ℃, 96 ℃, 98 ℃ or 100 ℃.
In some embodiments, the time for leaching may be, for example, but not limited to, 10min, 12min, 14min, 16min, 17min, 18min, 19min, or 20 min.
The preparation method of the milk tea is simple, complex processes and equipment are not needed, the raw materials are fresh milk, a certain amount of stabilizing agent is added, the tea extract obtained by the thermal extraction process is extracted and extracted for one time, and the milk tea has good and stable quality when stored at low temperature on the premise of not adding non-dairy creamer, milk powder, essence and preservative, can keep aromatic flavor, is rich in nutrition and is beneficial to body health.
Through the hot tea making process, the optimal extraction time and temperature are adopted, unhealthy factors of the tea powder produced in an industrialized mode are avoided, tea leaves are only processed once, secondary extraction is not carried out, the production cost is reduced, and the tea making process is beneficial to health.
Preferably, the sweetener comprises at least one of white sugar, xylitol, and crystalline fructose.
Preferably, the fresh milk includes jersey milk.
The milk tea disclosed by the invention adopts the 1% Jersey fresh milk source which is rare in the Yangshan self-camping pasture, the nutrient index of the Jersey milk source is higher than that of the Holstein milk source, and the milk tea disclosed by the invention has good sensory properties. The fresh milk added in the raw materials is higher in proportion, and compared with the existing product, the fresh milk has higher rareness and higher nutritional value.
The invention does not add vegetable fat powder and milk powder, and uses fresh milk for proportioning. The formula mainly comprises the fresh milk of jerusalem artichoke and the tea extract liquid extracted by the high-temperature hot tea brewing process, so that the good flavor and taste of the product are ensured, meanwhile, the components such as the milk essence, the non-dairy creamer and the milk powder in the traditional milk tea product are replaced, and the requirement of health food is met.
The invention does not add essence, and the fragrance comes from the fragrance combined by cow milk and tea; essence is not added in the formula, the fragrance released by the tea leaves through extraction is completely combined with the rare 1% Jersey milk perfectly, so that the milk fragrance and the tea fragrance of the final product reach the optimal fragrance release value.
Preferably, the stabilizer comprises: mono-diglycerol fatty acid ester, sodium tripolyphosphate, sodium hexametaphosphate and carrageenan.
The stabilizer can prevent fat in a milk tea system from floating upwards and protein from sinking, milk tea can not be layered, and the stability of fresh milk tea is ensured.
The stability and flavor of the milk tea are often influenced due to the low pH value of the high-concentration tea extract, and the problem of instability of the milk tea caused by the low pH value of the tea extract is solved by adding the stabilizer.
Preferably, the mass ratio of the mono-diglycerol fatty acid ester to the sodium tripolyphosphate to the sodium hexametaphosphate to the carrageenan is (4.5-5.5): (2-3): (1.5-3): (0.5-2).
In some specific embodiments, the mass ratio of the mono-diglycerol fatty acid ester, the sodium tripolyphosphate, the sodium hexametaphosphate and the carrageenan can be, but is not limited to, 4.5: 2: 3: 2. 5: 2.5: 1.5: 1.7 or 5.5: 3: 2.5: 0.5.
the stabilizing agent is composed according to a certain mass ratio, and can improve the stability of the milk tea.
Preferably, the extraction temperature of the tea extract is 70-95 ℃.
Preferably, the leaching time of the tea extract is 12-18 min.
The invention adopts a hot tea extraction process, and adopts the optimal extraction temperature, time and pH value of the extraction liquid, so that the taste, flavor and stability of the milk tea reach the optimal state.
Preferably, the tea leaves comprise at least one of black tea, oolong tea, matcha and jasmine tea.
Preferably, the uniformly mixing specifically comprises:
carrying out first mixing treatment and first cooling on fresh milk, a stabilizer and a sweetener to obtain a first mixed system; and carrying out second mixing treatment on the first mixed system and the tea extract to obtain a second mixed system.
Preferably, the temperature of the first mixed system is ≦ 10 ℃ (e.g., 0 ℃, 2 ℃, 4 ℃, 6 ℃, 8 ℃, or 10 ℃).
Preferably, the temperature of the second mixed system is ≦ 10 ℃ (e.g., 0 ℃, 2 ℃, 4 ℃, 6 ℃, 8 ℃, or 10 ℃).
Preferably, the leaching is further followed by solid-liquid separation and secondary cooling.
Preferably, the mass ratio of the tea leaves to the pure water is (7-20): (280-700).
In some embodiments, the ratio of the tea leaves to the pure water may be, for example, but not limited to, 7: 700. 10: 600. 15: 400. 17: 300 or 20: 280.
preferably, after the second cooling, the temperature of the tea extract is ≦ 10 ℃ (e.g., 0 ℃, 2 ℃, 4 ℃, 6 ℃, 8 ℃, or 10 ℃).
Preferably, when the temperature of the pure water is 24-26 ℃, the conductivity of the pure water in the whole process is less than or equal to 30 mu S/cm (such as 1 mu S/cm, 5 mu S/cm, 10 mu S/cm, 15 mu S/cm, 20 mu S/cm, 25 mu S/cm or 30 mu S/cm).
The storage time of the pure water from the preparation to the milk tea ingredient is less than 24 hours, the whole process of the pure water from the preparation to the milk tea ingredient needs to be ensured when the detection temperature is 25 +/-1 ℃, and the conductivity of the pure water is less than or equal to 30 mu S/cm. The pure water is controlled within a certain quality range, so that better extraction of tea is facilitated, and the prepared milk tea is stable in property, good in quality and good in taste after the obtained tea extract is combined with the stabilizer and the fresh milk.
Preferably, the pore size of the solid-liquid separation filter membrane is 1.5 μm to 800 mesh (e.g., 800 mesh, 900 mesh, 1000 mesh or 1100 mesh).
Preferably, the mass ratio of the fresh milk to the sweetener is (500-650): (0.5-65) (e.g., 500: 65, 500: 55, 530: 45, 560: 35, 600: 25, 630: 15, or 650: 0.5).
Preferably, the pressure of the homogenization treatment is 180 to 220bar (such as 180bar, 190bar, 200bar, 210bar or 220 bar).
Preferably, the temperature of the homogenization treatment is 60 to 70 ℃ (for example, 60 ℃, 62 ℃, 64 ℃, 66 ℃, 68 ℃ or 70 ℃).
Preferably, the temperature of the sterilization treatment is 117 to 123 ℃ (e.g., 117 ℃, 118 ℃, 119 ℃, 120 ℃, 121 ℃, 122 ℃ or 123 ℃).
Preferably, the time of the sterilization treatment is 10-20 s (for example, 10s, 12s, 14s, 16s, 18s or 20 s).
The milk tea provided by the invention is not added with a preservative, and is sterilized by adopting a high-temperature sterilization mode, so that the shelf life of the milk tea is prolonged, the milk tea has better quality and taste when being stored at a low temperature, the state is stable, the shelf life can reach 10 days at the temperature of 2-6 ℃, and the milk tea has the advantage of easiness in storage compared with the existing products which are made on the spot.
On the other hand, the invention also relates to the milk tea prepared by the preparation method of the milk tea.
The milk tea does not use additives such as non-dairy creamer, milk powder, essence, preservative and the like as raw materials, is rich in nutrition, stable in quality during low-temperature storage, long in shelf life and aromatic in flavor, and is beneficial to body health.
The milk tea can be used as a milk substrate.
Embodiments of the present invention will be described in detail below with reference to examples and comparative examples.
Example 1
The milk tea of the embodiment is mainly prepared from the following raw materials in parts by weight:
500 parts of Jersey fresh milk, 4 parts of stabilizer, 50 parts of white granulated sugar and 320 parts of tea extract;
the stabilizer comprises monoglyceride and diglycerol fatty acid ester, sodium tripolyphosphate, sodium hexametaphosphate and carrageenan;
the mass ratio of the mono-diglycerol fatty acid ester to the sodium tripolyphosphate to the sodium hexametaphosphate to the carrageenan is 5: 2: 2: 1;
the preparation method of the milk tea comprises the following steps:
(1) checking and accepting the raw materials of the Jeanjia: according to the acceptance requirement of the raw material fresh milk, the raw material fresh milk of the Jersey is approved and released;
(2) filtering, cooling and storing: the filtering mesh number is executed according to the liquid milk process regulation; cooling to 0-4 ℃ for storage, wherein the temperature and time during the storage are executed according to the requirements in the liquid milk process regulation;
(3) cleaning milk: subjecting the raw fresh milk of Jersey qualified after inspection to milk purification treatment, and performing parameters according to the requirements in the liquid milk process regulation;
(4) separation and concentration: if the physical and chemical indexes of the raw material fresh milk can not meet the design requirements, standardized (separation and concentration) treatment is required, and the process parameters are executed according to the requirements in the liquid milk process regulation;
(5) homogenizing, pre-sterilizing, cooling and storing: pre-sterilizing the homogenized Jersey raw material fresh milk, cooling to 2-6 deg.C for use, and performing homogenization pressure, pre-pasteurization temperature and time parameters, and storage time according to the requirements of liquid milk process regulation;
(6) 1, preparing materials: preheating all or part of the ingredient milk to 73 +/-1 ℃, adding fully dry-mixed stabilizer and white granulated sugar when the materials circulate, circulating for 20 minutes at the temperature, and cooling to below 10 ℃ for later use;
(7) and (3) preparing a material 2: mixing 7 parts of Keemun black tea and 280 parts of pure water, heating to 95 ℃, extracting for 20 minutes, filtering after extraction, cooling to below 10 ℃ with the aperture of a filter screen of 1.5 mu m-800 meshes, and pumping into a tank to be mixed with other feed liquid;
(8) mixing materials: pumping all the cooled ingredient 1 and the rest of the ingredient milk into a mixing tank, stirring for 20-30 minutes, and pumping the tea extract in the ingredient 2 into a mixer for mixing; adding 100% milk for the ingredients in the mixing tank, adding tea extract, and mixing, wherein the storage temperature of the feed liquid in the mixing tank is not higher than 10 deg.C;
(9) homogenizing: homogenizing after the index is qualified, wherein the homogenizing pressure is 200bar, and the homogenizing temperature is 65 ℃;
(10) and (3) sterilization treatment: sterilizing the homogenized mixed liquid at 120 deg.C for 15s, cooling to 2-6 deg.C, and storing;
(11) filling, labeling and printing date: sterilizing the product, cooling and filling;
(12) finished product warehousing: and (4) putting the filled product into a refrigerated finished product warehouse and storing at 2-6 ℃.
Example 2
The milk tea of the embodiment is mainly prepared from the following raw materials in parts by weight:
510 parts of Jersey fresh milk, 4 parts of a stabilizer, 50 parts of white granulated sugar and 320 parts of tea extract;
the stabilizer comprises mono-diglycerol fatty acid ester, sodium tripolyphosphate, sodium hexametaphosphate and carrageenan;
the mass ratio of the mono-diglycerol fatty acid ester to the sodium tripolyphosphate to the sodium hexametaphosphate to the carrageenan is 4: 3: 3: 1;
the preparation method of the milk tea comprises the following steps:
(1) to (6) the same as in example 1;
(7) and (3) preparing a material 2: mixing Keemun black tea 20 parts with pure water 700 parts, heating to 95 deg.C, extracting for 20min, filtering after extraction, filtering with filter screen aperture of 1.5 μm-800 mesh, cooling to below 10 deg.C, and mixing with other material liquid;
(8) the same as example 1;
(9) homogenizing: homogenizing after the index is qualified, wherein the homogenizing pressure is 208bar, and the homogenizing temperature is 60 ℃;
(10) and (3) sterilization treatment: sterilizing the homogenized mixed liquid at 123 deg.C for 15s, cooling to 2-6 deg.C, and storing;
(11) examples (12) to (12) are the same as example 1.
Example 3
The milk tea of the embodiment is mainly prepared from the following raw materials in parts by weight:
525 parts of Jean Jersey fresh milk, 4 parts of a stabilizer, 50 parts of white granulated sugar and 320 parts of tea extract;
the stabilizer comprises mono-diglycerol fatty acid ester, sodium tripolyphosphate, sodium hexametaphosphate and carrageenan;
the mass ratio of the monoglyceride, the diglycerol fatty acid ester, the sodium tripolyphosphate, the sodium hexametaphosphate and the carrageenan is 4.5: 3: 2: 0.5;
the preparation method of the milk tea comprises the following steps:
(1) to (6) the same as in example 1;
(7) and (3) preparing a material 2: mixing 7 parts of black tea and 280 parts of pure water, heating to 95 ℃, extracting for 15 minutes, filtering after extraction, cooling to below 10 ℃ with the aperture of a filter screen of 1.5 mu m-800 meshes, and pumping into a tank to be mixed with other feed liquid;
(8) the same as example 1;
(9) homogenizing: homogenizing after the index is qualified, wherein the homogenizing pressure is 180bar, and the homogenizing temperature is 70 ℃;
(10) and (3) sterilization treatment: sterilizing the homogenized mixed liquid at 117 deg.C for 15s, cooling to 2-6 deg.C, and storing;
(11) examples (12) to (12) are the same as example 1.
Example 4
The milk tea of the embodiment is mainly prepared from the following raw materials in parts by weight:
585 parts of Jersey milk, 4 parts of a stabilizer, 50 parts of white granulated sugar and 320 parts of tea extract;
the stabilizer comprises mono-diglycerol fatty acid ester, sodium tripolyphosphate, sodium hexametaphosphate and carrageenan;
the mass ratio of the mono-diglycerol fatty acid ester to the sodium tripolyphosphate to the sodium hexametaphosphate to the carrageenan is 4.5: 2.5: 1: 2;
the preparation method of the milk tea comprises the following steps:
(1) to (6) the same as example 1;
(7) and (2) preparing: mixing 20 parts of black tea and 700 parts of pure water, heating to 95 ℃, extracting for 15 minutes, filtering after extraction, cooling to below 10 ℃ with the aperture of a filter screen of 1.5 mu m-800 meshes, and pumping into a tank to be mixed with other feed liquid;
(8) the same as example 1;
(9) homogenizing: homogenizing after the index is qualified, wherein the homogenizing pressure is 197bar, and the homogenizing temperature is 66 ℃;
(10) and (3) sterilization treatment: sterilizing the homogenized mixed material liquid at 118 deg.C for 15s, cooling to 2-6 deg.C, and storing;
(11) examples (1) to (12) are the same as example 1.
Example 5
The milk tea of the embodiment is mainly prepared from the following raw materials in parts by weight:
595 parts of fresh milk of the jerusalem artichoke, 4 parts of stabilizer, 60 parts of white granulated sugar and 320 parts of tea extract;
the stabilizer comprises mono-diglycerol fatty acid ester, sodium tripolyphosphate, sodium hexametaphosphate and carrageenan;
the mass ratio of the mono-diglycerol fatty acid ester to the sodium tripolyphosphate to the sodium hexametaphosphate to the carrageenan is 5: 2.5: 1.5: 1;
the preparation method of the milk tea comprises the following steps:
(1) to (6) the same as in example 1;
(7) and (3) preparing a material 2: mixing 7 parts of assam black tea and 280 parts of pure water, heating to 95 ℃, extracting for 15 minutes, filtering after extraction, cooling to below 10 ℃ with the aperture of a filter screen of 1.5 mu m-800 meshes, and injecting into a tank to be mixed with other feed liquid;
(8) the same as example 1;
(9) homogenizing: homogenizing after passing index inspection, wherein the homogenizing pressure is 212bar, and the homogenizing temperature is 68 ℃;
(10) and (3) sterilization treatment: sterilizing the homogenized mixed material liquid at 119 deg.C for 15s, cooling to 2-6 deg.C, and storing;
(11) examples (1) to (12) are the same as example 1.
Example 6
The milk tea of the embodiment is mainly prepared from the following raw materials in parts by weight:
605 parts of Jean fresh milk, 2 parts of a stabilizer, 60 parts of white granulated sugar and 320 parts of tea extract;
the stabilizer comprises mono-diglycerol fatty acid ester, sodium tripolyphosphate, sodium hexametaphosphate and carrageenan;
the mass ratio of the mono-diglycerol fatty acid ester to the sodium tripolyphosphate to the sodium hexametaphosphate to the carrageenan is 5: 2: 2: 1;
the preparation method of the milk tea comprises the following steps:
(1) to (6) the same as in example 1;
(7) and (2) preparing: mixing 7 parts of assam black tea and 280 parts of pure water, heating to 95 ℃, extracting for 15 minutes, filtering after extraction, cooling to below 10 ℃ with the aperture of a filter screen of 1.5 mu m-800 meshes, and injecting into a tank to be mixed with other feed liquid;
(8) the same as example 1;
(9) homogenizing: homogenizing after the index is qualified, wherein the homogenizing pressure is 220bar, and the homogenizing temperature is 67 ℃;
(10) and (3) sterilization treatment: sterilizing the homogenized mixed material liquid at 121 deg.C for 15s, cooling to 2-6 deg.C, and storing;
(11) examples (1) to (12) are the same as example 1.
Example 7
The milk tea of the embodiment is mainly prepared from the following raw materials in parts by weight:
625 parts of Jersey fresh milk, 2 parts of a stabilizer, 60 parts of white granulated sugar and 300 parts of tea extract;
the stabilizer comprises mono-diglycerol fatty acid ester, sodium tripolyphosphate, sodium hexametaphosphate and carrageenan;
the mass ratio of the mono-diglycerol fatty acid ester to the sodium tripolyphosphate to the sodium hexametaphosphate to the carrageenan is 5.5: 2: 1.5: 1;
the preparation method of the milk tea comprises the following steps:
(1) to (6) the same as in example 1;
(7) and (3) preparing a material 2: mixing 7 parts of honey-fragrance black tea and 280 parts of pure water, heating to 95 ℃, extracting for 15 minutes, filtering after extraction, cooling to below 10 ℃ with the aperture of a filter screen of 1.5 mu m-800 meshes, and injecting into a tank to be mixed with other feed liquid;
(8) the same as example 1;
(9) homogenizing: homogenizing after passing index inspection, wherein the homogenizing pressure is 210bar, and the homogenizing temperature is 64 ℃;
(10) and (3) sterilization treatment: sterilizing the homogenized mixed liquid at 122 deg.C for 15s, cooling to 2-6 deg.C, and storing;
(11) examples (12) to (12) are the same as example 1.
Example 8
The milk tea of the embodiment is mainly prepared from the following raw materials in parts by weight:
650 parts of Jersey milk, 2 parts of a stabilizer, 60 parts of white granulated sugar and 317 parts of tea extract;
the stabilizer comprises mono-diglycerol fatty acid ester, sodium tripolyphosphate, sodium hexametaphosphate and carrageenan;
the mass ratio of the mono-diglycerol fatty acid ester to the sodium tripolyphosphate to the sodium hexametaphosphate to the carrageenan is 5.5: 2.5: 1: 1;
the preparation method of the milk tea comprises the following steps:
(1) to (6) the same as in example 1;
(7) and (3) preparing a material 2: mixing 7 parts of honey-fragrance black tea and 280 parts of pure water, heating to 95 ℃, extracting for 15 minutes, filtering after extraction, cooling to below 10 ℃ with the aperture of a filter screen of 1.5 mu m-800 meshes, and injecting into a tank to be mixed with other feed liquid;
(8) the same as example 1;
(9) homogenizing: homogenizing after the index is qualified, wherein the homogenizing pressure is 215bar, and the homogenizing temperature is 61 ℃;
(10) and (3) sterilization treatment: sterilizing the homogenized mixed material liquid at 123 deg.C for 15s, cooling to 2-6 deg.C, and storing;
(11) examples (12) to (12) are the same as example 1.
Comparative example 1
The milk tea raw material provided by the comparative example is the same as that in example 1, and the preparation method is different from that in example 1 only in that the extraction temperature of the tea extract in the step (7) is different, and the extraction temperature of the tea extract is 60 ℃.
Comparative example 2
The milk tea raw material provided by the comparative example is only different from that of the milk tea raw material in the example 1 in that the addition amount of the stabilizer is 10 parts, and the preparation method is the same as that of the milk tea raw material in the example 1.
Examples of the experiments
The pH of the tea extracts of the examples and comparative examples was measured and the results are shown in table 1.
TABLE 1 pH of tea extract
The milky tea of examples and comparative examples was subjected to sensory evaluation, and the results are shown in Table 2, wherein the full scale is 10 points.
TABLE 2 sensory evaluation
The data in tables 1 and 2 show that the preparation method of the milk tea provided by the invention is reasonable, the fresh milk is selected as the raw material, a certain amount of stabilizer is added, the tea extract obtained by adopting the thermal extraction process is not required to adjust the pH value of the tea extract, the industrial high-end low-temperature fresh milk tea market is developed to a certain extent, the industrial production is convenient, and the milk tea has good and stable quality, can keep aromatic flavor, is rich in nutrition and is beneficial to body health when stored at low temperature on the premise of not adding vegetable fat powder, milk powder, essence and preservative.
While particular embodiments of the present invention have been illustrated and described, it will be appreciated that the above embodiments are merely illustrative of the technical solution of the present invention and are not restrictive; those of ordinary skill in the art will understand that: modifications may be made to the above-described embodiments, or equivalents may be substituted for some or all of the features thereof without departing from the spirit and scope of the present invention; the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention; it is therefore intended to cover in the appended claims all such alternatives and modifications that are within the scope of the invention.
Claims (10)
1. The preparation method of the milk tea is characterized by comprising the following steps:
uniformly mixing fresh milk, a stabilizer, a sweetening agent and tea extract, and then carrying out homogenization treatment and sterilization treatment;
the stabilizer comprises: at least one of monoglyceride, diglycerol fatty acid ester, sodium tripolyphosphate, sodium hexametaphosphate and carrageenan;
the fresh milk, the stabilizer and the tea extract liquid are in a mass ratio of (500-650): (2-4): (300-400);
the tea extract is mainly prepared by mixing and leaching tea leaves and pure water;
the leaching temperature is 70-100 ℃; the leaching time is 10-20 min.
2. The preparation method of milk tea according to claim 1, wherein the stabilizer comprises: mono-diglycerol fatty acid ester, sodium tripolyphosphate, sodium hexametaphosphate and carrageenan;
preferably, the mass ratio of the mono-diglycerol fatty acid ester to the sodium tripolyphosphate to the sodium hexametaphosphate to the carrageenan is (4.5-5.5): (2-3): (1.5-3): (0.5-2).
3. The preparation method of the milk tea according to claim 1, wherein the extraction temperature of the tea extract is 70-95 ℃;
preferably, the leaching time of the tea extract is 12-18 min.
4. The preparation method of milk tea according to claim 1, wherein the blending specifically comprises:
carrying out first mixing treatment and first cooling on fresh milk, a stabilizer and a sweetener to obtain a first mixed system; and carrying out second mixing treatment on the first mixed system and the tea extract to obtain a second mixed system.
5. The preparation method of the milk tea according to claim 4, wherein the temperature of the first mixed system is less than or equal to 10 ℃;
preferably, the temperature of the second mixed system is 10 ℃ or less.
6. The preparation method of milk tea according to claim 1, wherein the leaching is followed by solid-liquid separation and secondary cooling;
preferably, the mass ratio of the tea leaves to the pure water is (7-20): (280-700);
preferably, after the second cooling, the temperature of the tea extract is less than or equal to 10 ℃;
preferably, when the temperature of the pure water is 24-26 ℃, the conductivity of the pure water in the whole process is less than or equal to 30 mu S/cm;
preferably, the aperture of the filter membrane for solid-liquid separation is 1.5 mu m to 800 meshes.
7. The preparation method of the milk tea according to claim 1, wherein the mass ratio of the fresh milk to the sweetener is (500-650): (0.5 to 65).
8. The method for preparing milk tea according to claim 1, wherein the pressure of the homogenization treatment is 180 to 220 bar;
preferably, the temperature of the homogenization treatment is 60-70 ℃.
9. The preparation method of the milk tea according to claim 1, wherein the temperature of the sterilization treatment is 117-123 ℃;
preferably, the time of the sterilization treatment is 10-20 s.
10. The milk tea prepared by the milk tea preparation method according to any one of claims 1-9.
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Cited By (1)
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| CN115777784A (en) * | 2022-12-05 | 2023-03-14 | 上海承汕餐饮管理有限公司 | Pearl milk tea and preparation method thereof |
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