CN115886106A - Instant black fungus milk tea and preparation method thereof - Google Patents
Instant black fungus milk tea and preparation method thereof Download PDFInfo
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- CN115886106A CN115886106A CN202211670690.2A CN202211670690A CN115886106A CN 115886106 A CN115886106 A CN 115886106A CN 202211670690 A CN202211670690 A CN 202211670690A CN 115886106 A CN115886106 A CN 115886106A
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to the technical field of milk tea, and discloses instant black fungus milk tea and a preparation method thereof in order to solve the problem that black fungus is not applied to the existing milk tea, wherein the instant black fungus milk tea comprises the following raw materials: black fungus superfine powder, black fungus granules, non-dairy creamer, whole milk powder, crystal sugar powder, mint powder, xanthan gum and tea polyphenol. The black fungus milk tea is rich in nutrition, contains high-quality protein, and the addition of trace mint powder can cover the algae fishy smell of the black fungus, and meanwhile, the fresh taste weakens the sweet and greasy feeling of the milk tea beverage; the tea polyphenol is used as a natural preservative, so that the shelf life of the milk tea product can be prolonged, and the taste of the milk tea product cannot be damaged; the vegetable fat powder can accelerate the dissolution rate of the black fungus powder, so that when the milk tea prepared by the invention is brewed by adding boiled water, no suspension ball exists, the whole milk tea is colloidal, and the taste is smooth and fine.
Description
Technical Field
The invention relates to the technical field of milk tea, and particularly relates to instant black fungus milk tea and a preparation method thereof.
Background
The milk tea has inherent nutritional value of milk products, is the most popular leisure beverage at present, is a necessary way in the development process as the milk tea is the most popular leisure beverage in the market at present, but the instant black fungus milk tea does not appear in the market at present, in recent years, the yield of black fungus in China is increased year by year, but the development of the black fungus is quite lagged, the black fungus processing products in the market are few, and the increasing demand of people on the black fungus processing food can not be met.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides instant black fungus milk tea and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
an instant black fungus milk tea comprises the following raw materials in parts by weight: 2.5-3.5 parts of black fungus superfine powder, 0.5-1.5 parts of black fungus granules, 4.5-5.5 parts of non-dairy creamer, 2.8-3.5 parts of whole milk powder, 4.5-5.5 parts of rock candy powder, 0.04-0.05 part of mint powder, 0.08-0.1 part of xanthan gum and 0.001 part of tea polyphenol.
Preferably, the feed comprises the following raw materials in parts by weight: 2.6 to 3.4 parts of black fungus superfine powder, 0.6 to 1.4 parts of black fungus granules, 4.6 to 5.2 parts of non-dairy creamer, 3 to 3.2 parts of whole milk powder, 4.6 to 5.2 parts of rock candy powder, 0.04 to 0.05 part of mint powder, 0.08 to 0.1 part of xanthan gum and 0.001 part of tea polyphenol.
Preferably, the feed comprises the following raw materials in parts by weight: 3 parts of black fungus superfine powder, 1 part of black fungus granules, 5 parts of non-dairy creamer, 3.15 parts of whole milk powder, 5 parts of crystal sugar powder, 0.045 part of mint powder, 0.09 part of xanthan gum and 0.001 part of tea polyphenol.
Preferably, the feed comprises the following raw materials in parts by weight: 3 parts of black fungus superfine powder, 0.8 part of black fungus granules, 5 parts of non-dairy creamer, 2 parts of whole milk powder, 5 parts of crystal sugar powder, 0.05 part of mint powder, 0.1 part of xanthan gum and 0.001 part of tea polyphenol.
Preferably, the preparation method of the black fungus superfine powder comprises the following steps: cleaning and impurity removing: soaking wild Auricularia in 40-50 deg.C water, cleaning, and removing root and stalk of impurities; soaking and fermenting raw materials: putting the cleaned black fungus into water, and soaking in a constant-temperature water bath at 50 ℃ for 1-3h; preparing ultramicro black fungus powder: and (3) airing the soaked black fungus, putting the black fungus into an oven for drying at 50-60 ℃ until the water content is less than 13%, and crushing the dried black fungus to obtain the black fungus superfine powder with the granularity of more than 400 meshes.
Preferably, the preparation method of the black fungus granules comprises the following steps: cleaning and impurity removing: soaking wild Auricularia in 40-50 deg.C water, cleaning, and removing root and pedicle of impurities; soaking and fermenting raw materials: putting the cleaned black fungus into water, and soaking in a constant-temperature water bath at 50 ℃ for 1-3h; preparing black fungus granules: airing the soaked black fungus, putting the black fungus into an oven for drying at 50-60 ℃ until the water content is less than 13%, crushing the dried black fungus, and selecting uniformly-granulated granules according to parts by weight.
The preparation method of the instant black fungus milk tea comprises the following steps:
weighing the raw materials in parts by weight;
the raw materials are put into a mixing stirrer and are uniformly mixed to obtain the instant black fungus milk tea.
Preferably, vacuum packaging is carried out on the instant black fungus milk tea according to the packaging standard; irradiating the vacuum-packaged instant black fungus milk tea with 2500-5000 kilorads of radiation.
The black fungus is rich in nutrition, has high protein content, is high-quality protein, contains eight amino acids essential to human body, and particularly contains rich lysine and leucine. In addition, the black fungus also contains a plurality of physiological active substances, has special health care function, and has the functions of regulating the human body immunity, reducing blood sugar, reducing blood fat and the like. In addition, the colloid in the black fungus can adsorb and gather dust impurities remained in the digestive system of a human body and discharge the dust impurities out of the human body, the cellulose contained in the black fungus plays a role of clearing and cleaning the stomach and promoting enterokinesia and fat excretion, and the black fungus is beneficial to weight reduction, and has good effects of clearing lung, tonifying qi, moistening dryness and nourishing.
The mint is pungent in taste, cool in nature, enters lung and liver channels, has the effects of dispersing wind heat, clearing throat, promoting eruption, detoxifying, soothing liver, relieving depression and itching and the like, is suitable for symptoms such as cold, fever, headache, sore throat, adiaphoresis, wind-fire red eyes, rubella, skin itching, hernial pain, diarrhea, scrofula and the like, has a slight pain relieving effect when being externally used, and is used for treating neuralgia and the like.
The tea polyphenol can eliminate harmful free radicals, block lipid peroxidation and improve the activity of enzymes in human bodies, thereby playing the roles of resisting mutation and cancers.
The whole milk powder contains high-quality protein, fat, various vitamins and mineral substances such as calcium, phosphorus, iron and the like in milk, is a good nutritional product suitable for daily drinking, can prevent skin from being dry and dark, and can make the skin white and glossy; can also supplement abundant calcium, and is suitable for people with calcium deficiency, children, irritability, insomnia and people with high work pressure.
The crystal sugar has effects of moistening lung, relieving cough, eliminating phlegm, clearing pathogenic fire, supplementing water and sugar, supplementing body fluid, supplying energy, supplementing blood sugar, tonifying heart, promoting urination, and removing toxic substance.
According to the invention, black fungus, non-dairy creamer, whole milk powder, mint powder and tea polyphenol are selected as raw materials, so that the tea milk beverage is rich in nutrition and contains high-quality protein, the algae fishy smell of the black fungus is covered by adding trace mint powder, and meanwhile, the sweet and greasy feeling of the milk tea beverage is weakened by the fresh taste; the tea polyphenol is used as a natural preservative, so that the shelf life of the milk tea product can be prolonged, and the taste of the milk tea product cannot be damaged; the vegetable fat powder can accelerate the dissolution rate of the black fungus powder, so that the milk tea prepared by the invention has no suspended ball, is integrally colloidal and has smooth and fine taste when being brewed by adding boiled water.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
Example 1
Soaking wild Auricularia in 40 deg.C water, cleaning, and removing impurities; putting the cleaned black fungus into water, and soaking in a constant-temperature water bath at 50 ℃ for 1h;
drying the soaked black fungus in the air, putting the dried black fungus into an oven at 50 ℃ for drying until the water content is less than 13%, and crushing the dried black fungus to obtain black fungus superfine powder with the granularity of more than 400 meshes for later use;
crushing the dried black fungus, and selecting uniform particles according to parts by weight for later use;
weighing 2.5 parts of black fungus ultra-fine powder, 0.5 part of black fungus granules, 4.5 parts of non-dairy creamer, 2.8 parts of whole milk powder, 4.5 parts of rock candy powder, 0.04 part of mint powder, 0.08 part of xanthan gum and 0.001 part of tea polyphenol;
putting the weighed raw materials into a mixing stirrer, and uniformly mixing to obtain instant black fungus milk tea;
vacuum packaging the instant black fungus milk tea according to the packaging standard; irradiating the vacuum-packaged instant black fungus milk tea with 2500 kilorads of radiation.
Example 2
Soaking wild Auricularia in 50 deg.C water, cleaning, and removing impurities; putting the cleaned black fungus into water, and soaking in a constant-temperature water bath at 50 ℃ for 1-3h;
drying the soaked black fungus in the air, putting the dried black fungus into an oven at 60 ℃ for drying until the water content is less than 13%, and crushing the dried black fungus to obtain black fungus superfine powder with the granularity of more than 400 meshes for later use;
crushing the dried black fungus, and selecting uniform particles according to the parts by weight for later use;
weighing 3.5 parts of black fungus superfine powder, 1.5 parts of black fungus granules, 5.5 parts of non-dairy creamer, 3.5 parts of whole milk powder, 5.5 parts of crystal sugar powder, 0.05 part of mint powder, 0.1 part of xanthan gum and 0.001 part of tea polyphenol;
putting the weighed raw materials into a mixing stirrer, and uniformly mixing to obtain instant black fungus milk tea;
vacuum packaging the instant black fungus milk tea according to the packaging standard; irradiating the vacuum-packaged instant black fungus milk tea with 5000 kilorads of radiation.
Example 3
Soaking wild Auricularia in 50 deg.C water, cleaning, and removing impurities; putting the cleaned black fungus into water, and soaking in a constant-temperature water bath at 50 ℃ for 3h;
drying the soaked black fungus in the air, putting the dried black fungus into an oven at 60 ℃ for drying until the water content is less than 13%, and crushing the dried black fungus to obtain black fungus superfine powder with the granularity of more than 400 meshes for later use;
crushing the dried black fungus, and selecting uniform particles according to the parts by weight for later use;
weighing 3.4 parts of black fungus superfine powder, 1.4 parts of black fungus granules, 5.2 parts of non-dairy creamer, 3.2 parts of whole milk powder, 5.2 parts of crystal sugar powder, 0.05 part of mint powder, 0.1 part of xanthan gum and 0.001 part of tea polyphenol;
putting the weighed raw materials into a mixing stirrer, and uniformly mixing to obtain instant black fungus milk tea;
vacuum packaging the instant black fungus milk tea according to the packaging standard; irradiating the vacuum-packaged instant black fungus milk tea with 5000 kilorads of radiation.
Example 4
Soaking wild Auricularia in 40 deg.C water, cleaning, and removing impurities; putting the cleaned black fungus into water, and soaking in a constant-temperature water bath at 50 ℃ for 1h;
drying the soaked black fungus in the air, putting the dried black fungus into an oven at 50 ℃ for drying until the water content is less than 13%, and crushing the dried black fungus to obtain black fungus superfine powder with the granularity of more than 400 meshes for later use;
crushing the dried black fungus, and selecting uniform particles according to parts by weight for later use;
weighing 2.6 parts of black fungus superfine powder, 0.6 part of black fungus granules, 4.6 parts of non-dairy creamer, 3 parts of whole milk powder, 4.6 parts of crystal sugar powder, 0.04 part of mint powder, 0.08 part of xanthan gum and 0.001 part of tea polyphenol;
putting the weighed raw materials into a mixing stirrer, and uniformly mixing to obtain instant black fungus milk tea;
vacuum packaging the instant black fungus milk tea according to the packaging standard; irradiating the vacuum-packaged instant black fungus milk tea with 2500 kilorads of radiation.
Example 5
Soaking wild Auricularia in 45 deg.C water, cleaning, and removing impurities; putting the cleaned black fungus into water, and soaking in a constant-temperature water bath at 50 ℃ for 2h;
drying the soaked black fungus in the air, putting the dried black fungus into an oven at 55 ℃ for drying until the water content is less than 13%, and crushing the dried black fungus to obtain black fungus superfine powder with the granularity of more than 400 meshes for later use;
crushing the dried black fungus, and selecting uniform particles according to the parts by weight for later use;
weighing 3 parts of black fungus superfine powder, 1 part of black fungus granules, 5 parts of non-dairy creamer, 3.15 parts of whole milk powder, 5 parts of crystal sugar powder, 0.045 part of mint powder, 0.09 part of xanthan gum and 0.001 part of tea polyphenol;
putting the weighed raw materials into a mixing stirrer, and uniformly mixing to obtain instant black fungus milk tea;
vacuum packaging the instant black fungus milk tea according to the packaging standard; irradiating the instant black fungus milk tea after vacuum packaging with 3750 kilorads.
Example 6
Soaking wild Auricularia in 45 deg.C water, cleaning, and removing impurities; putting the cleaned black fungus into water, and soaking in a constant-temperature water bath at 50 ℃ for 2h;
drying the soaked black fungus in the air, putting the dried black fungus into an oven at 55 ℃ for drying until the water content is less than 13%, and crushing the dried black fungus to obtain black fungus superfine powder with the granularity of more than 400 meshes for later use;
crushing the dried black fungus, and selecting uniform particles according to the parts by weight for later use;
weighing 3 parts of black fungus superfine powder, 0.8 part of black fungus granules, 5 parts of non-dairy creamer, 2 parts of whole milk powder, 5 parts of crystal sugar powder, 0.05 part of mint powder, 0.1 part of xanthan gum and 0.001 part of tea polyphenol;
putting the weighed raw materials into a mixing stirrer, and uniformly mixing to obtain instant black fungus milk tea;
vacuum packaging the instant black fungus milk tea according to the packaging standard; irradiating the vacuum-packaged instant black fungus milk tea with 3500 kilorads of radiation.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. The instant black fungus milk tea is characterized by comprising the following raw materials in parts by weight: 2.5-3.5 parts of black fungus superfine powder, 0.5-1.5 parts of black fungus granules, 4.5-5.5 parts of non-dairy creamer, 2.8-3.5 parts of whole milk powder, 4.5-5.5 parts of rock candy powder, 0.04-0.05 part of mint powder, 0.08-0.1 part of xanthan gum and 0.001 part of tea polyphenol.
2. The instant black fungus milk tea as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight: 2.6 to 3.4 parts of black fungus ultra-fine powder, 0.6 to 1.4 parts of black fungus granules, 4.6 to 5.2 parts of non-dairy creamer, 3 to 3.2 parts of whole milk powder, 4.6 to 5.2 parts of rock candy powder, 0.04 to 0.05 part of mint powder, 0.08 to 0.1 part of xanthan gum and 0.001 part of tea polyphenol.
3. The instant black fungus milk tea as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight: 3 parts of black fungus ultra-fine powder, 1 part of black fungus granules, 5 parts of non-dairy creamer, 3.15 parts of whole milk powder, 5 parts of rock candy powder, 0.045 part of mint powder, 0.09 part of xanthan gum and 0.001 part of tea polyphenol.
4. The instant black fungus milk tea as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight: 3 parts of black fungus superfine powder, 0.8 part of black fungus granules, 5 parts of non-dairy creamer, 2 parts of whole milk powder, 5 parts of crystal sugar powder, 0.05 part of mint powder, 0.1 part of xanthan gum and 0.001 part of tea polyphenol.
5. The instant black fungus milk tea as claimed in claim 1, wherein the preparation method of the black fungus superfine powder comprises the following steps:
cleaning and impurity removing: soaking wild Auricularia in 40-50 deg.C water, cleaning, and removing root and stalk of impurities;
soaking and fermenting raw materials: putting the cleaned black fungus into water, and soaking in a constant-temperature water bath at 50 ℃ for 1-3h;
preparing ultramicro black fungus powder: and (3) airing the soaked black fungus, putting the black fungus into an oven for drying at 50-60 ℃ until the water content is less than 13%, and crushing the dried black fungus to obtain the black fungus superfine powder with the granularity of more than 400 meshes.
6. The instant black fungus milk tea as claimed in claim 1, wherein the preparation method of the black fungus granules comprises the following steps:
cleaning and impurity removing: soaking wild Auricularia in 40-50 deg.C water, cleaning, and removing root and pedicle of impurities;
soaking and fermenting raw materials: putting the cleaned black fungus into water, and soaking in a constant-temperature water bath at 50 ℃ for 1-3h;
preparing black fungus granules: drying the soaked black fungus in the air, putting the dried black fungus into an oven at 50-60 ℃ for drying until the water content is less than 13%, crushing the dried black fungus, and selecting the particles with uniform particles according to the parts by weight.
7. The method for preparing instant black fungus milk tea as claimed in any one of claims 1 to 6, comprising the following steps:
weighing the raw materials in parts by weight;
the raw materials are put into a mixing stirrer and are uniformly mixed to obtain the instant black fungus milk tea.
8. The method for preparing the instant black fungus milk tea as claimed in claim 7, wherein the instant black fungus milk tea is vacuum-packed according to a packing standard;
irradiating the vacuum-packaged instant black fungus milk tea with 2500-5000 kilorads of radiation.
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| CN202211670690.2A CN115886106A (en) | 2022-12-26 | 2022-12-26 | Instant black fungus milk tea and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1513364A (en) * | 2003-05-06 | 2004-07-21 | 张振龙 | Black edible tree fungi powder, its prepn. method and application |
| CN104286825A (en) * | 2014-09-15 | 2015-01-21 | 山东自在天食品有限公司 | Lung-moistening agaric nutrition powder and preparation method thereof |
| CN106306170A (en) * | 2016-08-19 | 2017-01-11 | 蜡笔小新（福建）食品工业有限公司 | Five-cereal milky tea and preparation method thereof |
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2022
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| CN1513364A (en) * | 2003-05-06 | 2004-07-21 | 张振龙 | Black edible tree fungi powder, its prepn. method and application |
| CN104286825A (en) * | 2014-09-15 | 2015-01-21 | 山东自在天食品有限公司 | Lung-moistening agaric nutrition powder and preparation method thereof |
| CN106306170A (en) * | 2016-08-19 | 2017-01-11 | 蜡笔小新（福建）食品工业有限公司 | Five-cereal milky tea and preparation method thereof |
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