CN115413723A - Sediment-free salty oat milk tea and processing method thereof - Google Patents
Sediment-free salty oat milk tea and processing method thereof Download PDFInfo
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- CN115413723A CN115413723A CN202211124712.5A CN202211124712A CN115413723A CN 115413723 A CN115413723 A CN 115413723A CN 202211124712 A CN202211124712 A CN 202211124712A CN 115413723 A CN115413723 A CN 115413723A
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Classifications
-
- 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a salty oat milk tea without sediment and a processing method thereof, the salty oat milk tea is prepared from oat thick pulp, brick tea leaves and sea salt, and the weight ratio of the oat thick pulp, the brick tea leaves and the sea salt is as follows: brick tea: sea salt =1250:15:3; the brick tea leaves are used for stewing tea soup, the oat thick slurry is prepared by carrying out enzymolysis on oat thick slurry by using medium-temperature alpha amylase, and the concentration of salty oat milk tea is controlled by the adding amount of the stewing tea soup. The 0 lactose oat milk tea prepared by the invention is convenient for people suffering from lactose intolerance and the like to drink, the stew tea soup is used for replacing the tea powder, the flavor of the tea is stronger, the generation of precipitates is effectively reduced, the oat thick pulp after enzymolysis is used, the taste is smoother, the oat fragrance is stronger, the oat thick pulp is better fused with the tea soup, the tea soup is filtered after being fused, the prepared oat milk tea has no precipitates and less nutrient loss, in addition, the nutrient materials are supplemented, the dietetic invigoration effect of the milk tea is improved, and the popularization is convenient.
Description
Technical Field
The invention relates to the field of milk tea beverages, and particularly relates to a sediment-free salty oat milk tea and a processing method thereof.
Background
The beverage in the market at present is prepared by mixing pigment, edible essence, flavoring agent and sugar with purified water, belongs to high-sugar and high-calorie food, does not contain any nutrient component, and is easy to become fat and nutrient-free when people eat more oat milk tea, so that the popularization of oat milk tea with rich nutrient value is necessary, for example, the oat milk tea with high nutrient value is prepared by matching oat with milk tea.
Oat has the highest economic value, which is mainly reflected in high nutritional value. The Chinese naked oat contains 15.6 percent of crude protein, 8.5 percent of fat, starch releasing heat, phosphorus, iron, calcium and other elements; the water-soluble dietary fiber in the oat is 4.7 times and 7.7 times of that of the wheat and the corn respectively; the B vitamins, nicotinic acid, folic acid and pantothenic acid in the oat are rich, and particularly the vitamin E is 15 mg in every 100 g of oat flour; the oat flour also contains saponins which are absent from the cereal grains.
The herba Avenae Fatuae has medical value and health promotion effect, and can be used for lowering blood pressure, reducing cholesterol, preventing and treating carcinoma of large intestine, and preventing and treating heart disease. Research proves that the naked oat can prevent and treat cardiovascular and cerebrovascular diseases caused by hyperlipidemia. The naked oat meal can obviously reduce cholesterol, triglyceride and beta-lipoprotein in the cardiovascular system and the liver after being taken, the total effective rate reaches 87.2 percent, the curative effect of the naked oat meal has no obvious difference with coronary heart disease, and the naked oat meal has no side effect. Has the same obvious curative effect on secondary hyperlipemia caused by liver and kidney diseases, diabetes, fatty liver and the like. Eating oatmeal for a long time is beneficial to controlling diabetes and obesity. The oat contains high-viscosity soluble fiber, and has effects of delaying gastric emptying, increasing satiety, and controlling appetite. The oat containing dietary structure helps to control energy intake over a long period of time, and the slowly digested carbohydrates have an effect on blood glucose. Oat fiber also reduces hunger and, of course, may help reduce weight. The oat can effectively reduce cholesterol in a human body, and can play a certain role in preventing the cardiovascular and cerebrovascular diseases of middle-aged and elderly people after being eaten frequently; the oat has good blood sugar reducing effect for diabetic patients after being eaten frequently; oat porridge has the function of relaxing bowels, so that a plurality of old people have dry bowels, cerebrovascular accidents are easily caused, and oat can relieve constipation; it can also improve blood circulation and relieve the pressure caused by life and work; the contained minerals such as calcium, phosphorus, iron, zinc and the like have the effects of preventing osteoporosis, promoting wound healing and preventing anemia, and are good calcium supplement products; the oat contains abundant linoleic acid, has auxiliary curative effects on fatty liver, diabetes, edema, constipation and the like, and is also beneficial to enhancing physical strength of the old and prolonging life.
Because the oat has the value, the oat has been applied to milk tea in the prior art, but the industry is basically sweet oat milk tea and is not salty oat milk tea, the industry is basically salty Niu Rucha, which is not friendly to people suffering from lactose intolerance and the like, the oat milk tea is directly combined with the scheme, the oat powder is added with salt and the tea powder for brewing, the prepared oat milk tea is easy to precipitate, the gluten granular sensation of grains is obvious, the taste experience of the mouth is poor, the oat fragrance is not strong enough, and the oat milk tea is not convenient to popularize.
Disclosure of Invention
The invention aims to provide a salty oat milk tea without precipitates and a processing method thereof, and aims to solve the defects in the background art.
In order to achieve the above purpose, the invention provides the following technical scheme: a salty oat milk tea without sediment is prepared from oat thick pulp, brick tea leaves and sea salt, wherein the oat thick pulp, the brick tea leaves and the sea salt are prepared from the following raw materials in parts by weight: brick tea: sea salt =1250:15:3;
the brick tea leaves are used for stewing tea soup, the oat thick pulp is the oat thick pulp subjected to medium-temperature alpha amylase enzymolysis, and the concentration of the salty oat milk tea is controlled by the adding amount of the stewing tea soup.
Preferably, the salty oat milk tea also comprises added nutrient materials, and the nutrient materials are arranged in the weight ratio of the nutrient materials to the oat thick pulp: oat thick syrup =6:5.
preferably, the nutrient materials are one or more of red beans, red dates, medlar, tremella and lotus seeds.
A processing method of salty oat milk tea without precipitates comprises the following processing steps:
the method comprises the following steps: feeding materials, namely selecting brick tea leaves and adding purified water to stew tea soup for later use;
extracting oat thick slurry, and performing enzymolysis by using medium-temperature alpha amylase for later use;
mixing the tea soup with the oat thick pulp subjected to enzymolysis, and adding sea salt;
step two: heating, stirring, maintaining the temperature, starting stirring, heating the materials to 95 deg.C, and maintaining the temperature for 10min;
step three: filtering, namely filtering the material and removing impurities;
step four: adding materials, taking filtrate, and adding nutritional materials into the filtrate;
step five: fixing the volume, namely conveying the mixed materials to a constant volume tank, and fixing the volume to 3000g;
step six: homogenizing the material, wherein the homogenizing pressure is set to be 20-30MPa;
step seven: UHT sterilizing at 137-139 deg.C for 10s or less;
step eight: canning, namely canning the sterilized salty oat milk tea and sealing the canned oat milk tea with a cover.
Preferably, the mesh number of the filter screens used in the third step is 100 meshes or 80 meshes.
Preferably, the nutrient materials in the fourth step are cooked food, and the nutrient materials are washed and dried after being cooked.
In the technical scheme, the invention provides the following technical effects and advantages:
through oat thick liquid, brick tea and sea salt and can make the 0 lactose oat milk tea of salty taste according to the nutrient material of taste selection, be convenient for people such as lactose intolerance to suffer from the disease and drink, and use stifled tea soup to replace and use tea powder, make the flavor of tea taste thicker, effectively reduced the formation of precipitate, use the thick liquid of oat after the enzymolysis, make the taste more smooth, oat fragrance is more strong, fuse better with the tea soup, and filter again after this tea soup fuses, the oat milk tea of making out does not deposit, loss of nutrition is less, and supply nutrient material in addition, improve the food supplement effect of milk tea, facilitate promotion.
Detailed Description
The present invention will be described in further detail below in order to enable those skilled in the art to better understand the technical solution of the present invention.
The invention provides a sediment-free salty oat milk tea which is prepared from oat thick pulp, brick tea leaves and sea salt, wherein the oat thick pulp, the brick tea leaves and the sea salt are prepared into the following components in parts by weight: brick tea: sea salt =1250:15:3;
the brick tea leaves are used for stewing tea soup, the oat thick pulp is prepared by middle-temperature alpha amylase enzymolysis, and the concentration of the salty oat milk tea is controlled by the adding amount of the stewing tea soup.
Further, in the technical scheme, the salty oat milk tea also comprises added nutrient materials, and the weight ratio of the nutrient materials to the oat thick pulp is as follows: oat thick syrup =6:5.
furthermore, in the technical scheme, the nutrient materials are one or more of red beans, red dates, medlar, tremella and lotus seeds.
A processing method of salty oat milk tea without precipitates comprises the following processing steps:
the method comprises the following steps: feeding materials, namely selecting brick tea leaves and adding purified water to stew tea soup for later use;
extracting oat thick slurry, and performing enzymolysis by using medium-temperature alpha amylase for later use;
mixing the tea soup with the oat thick pulp subjected to enzymolysis, and adding sea salt, wherein the specific taste can be adjusted according to the preference of people on concentration and the input amount of materials;
step two: heating, stirring, maintaining the temperature, starting stirring, heating the materials to 95 deg.C, and maintaining the temperature for 10min;
step three: filtering, namely filtering the material, selecting 100 meshes or 80 meshes as the mesh number of the used filter screen, and removing impurities;
step four: adding materials, taking filtrate, adding nutritional materials into the filtrate, wherein the nutritional materials are cooked food, and the nutritional materials are washed and dried after being cooked, and are refrigerated for storage, so that the sanitation and safety of the nutritional materials are guaranteed, and the nutritional materials are used when kept fresh;
step five: the mixed materials are sent to a constant volume tank, the constant volume is 3000g, the constant volume tank is not limited, but is an embodiment of the scheme, and the capacity of the packing tube is specifically referred to;
step six: homogenizing the material, wherein the homogenizing pressure is set to be 20-30MPa;
step seven: UHT sterilization is carried out, wherein the parameters are set to be 137-139 ℃, and the sterilization time is less than or equal to 10s;
step eight: canning, namely canning the sterilized salty oat milk tea and sealing the canned oat milk tea with a cover.
The prepared oat milk tea has no precipitate, smooth taste, strong oat fragrance, good tea flavor and less nutrient loss.
While certain exemplary embodiments of the present invention have been described above by way of illustration only, it will be apparent to those of ordinary skill in the art that the described embodiments may be modified in various different ways without departing from the spirit and scope of the invention. Therefore, the above description is illustrative in nature and should not be construed as limiting the scope of the invention, which is defined by the appended claims, and any modifications, equivalents, improvements and the like, which come within the spirit and scope of the invention are intended to be embraced therein.
Claims (6)
1. The sediment-free salty oat milk tea is characterized in that: the salty oat milk tea is prepared from oat thick pulp, brick tea leaves and sea salt, wherein the oat thick pulp, the brick tea leaves and the sea salt are prepared into the following components in parts by weight: brick tea: sea salt =1250:15:3;
the brick tea leaves are used for stewing tea soup, the oat thick pulp is the oat thick pulp subjected to medium-temperature alpha amylase enzymolysis, and the concentration of the salty oat milk tea is controlled by the adding amount of the stewing tea soup.
2. The sediment-free salty oat milk tea according to claim 1, characterized in that: the salty oat milk tea also comprises added nutrient materials, and the nutrient materials are arranged in the weight ratio of the nutrient materials to the oat thick pulp: oat thick paste =6:5.
3. the sediment-free salty oat milk tea according to claim 2, characterized in that: the nutrient material is one or more of red bean, red date, medlar, tremella and lotus seed.
4. A method for processing sediment-free salty oat milk tea, which comprises the salty oat milk tea as claimed in any one of claims 1 to 3, and is characterized in that: the salty oat milk tea comprises the following processing steps:
the method comprises the following steps: feeding materials, namely selecting brick tea leaves and adding purified water to stew tea soup for later use;
extracting oat thick slurry, and performing enzymolysis by using medium-temperature alpha amylase for later use;
mixing the tea soup with the oat thick slurry after enzymolysis, and adding sea salt;
step two: heating, stirring, maintaining the temperature, stirring, heating to 95 deg.C, and maintaining the temperature for 10min;
step three: filtering, namely filtering the material and removing impurities;
step four: adding materials, taking filtrate, and adding nutritional materials into the filtrate;
step five: fixing the volume, namely conveying the mixed materials to a constant volume tank, and fixing the volume to 3000g;
step six: homogenizing the material, wherein the homogenizing pressure is set to be 20-30MPa;
step seven: UHT sterilization is carried out, wherein the parameters are set to be 137-139 ℃, and the sterilization time is less than or equal to 10s;
step eight: canning, namely canning the sterilized salty oat milk tea and sealing the canned oat milk tea with a cover.
5. The processing method of the salty oat milk tea without sediment according to claim 4, characterized by comprising the following steps: the mesh number of the filter screen used in the third step is selected from 100 meshes or 80 meshes.
6. The processing method of the precipitate-free salty oat milk tea according to claim 4, characterized by comprising the following steps: and the nutrient materials in the fourth step are cooked food, and the nutrient materials are washed and dried after being cooked.
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