CN117581911A - Freeze-dried milk tea and preparation method thereof - Google Patents
Freeze-dried milk tea and preparation method thereof Download PDFInfo
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- CN117581911A CN117581911A CN202311584325.4A CN202311584325A CN117581911A CN 117581911 A CN117581911 A CN 117581911A CN 202311584325 A CN202311584325 A CN 202311584325A CN 117581911 A CN117581911 A CN 117581911A
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- 235000013336 milk Nutrition 0.000 title claims abstract description 121
- 239000008267 milk Substances 0.000 title claims abstract description 121
- 210000004080 milk Anatomy 0.000 title claims abstract description 121
- 241001122767 Theaceae Species 0.000 title claims description 107
- 238000002360 preparation method Methods 0.000 title abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 72
- 239000000203 mixture Substances 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 26
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 21
- 239000005018 casein Substances 0.000 claims abstract description 21
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000021240 caseins Nutrition 0.000 claims abstract description 21
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 20
- 239000003765 sweetening agent Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 14
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 11
- 239000003240 coconut oil Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims description 71
- 230000008014 freezing Effects 0.000 claims description 71
- 238000001035 drying Methods 0.000 claims description 60
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 22
- 239000004386 Erythritol Substances 0.000 claims description 14
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 14
- 229940009714 erythritol Drugs 0.000 claims description 14
- 235000019414 erythritol Nutrition 0.000 claims description 14
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical group OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 14
- 235000019202 steviosides Nutrition 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 13
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 claims description 12
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 claims description 12
- 235000014347 soups Nutrition 0.000 claims description 12
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 11
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 11
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 10
- 235000005487 catechin Nutrition 0.000 claims description 10
- 235000002639 sodium chloride Nutrition 0.000 claims description 10
- 238000000265 homogenisation Methods 0.000 claims description 9
- 239000008347 soybean phospholipid Substances 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000004383 Steviol glycoside Substances 0.000 claims description 5
- 235000019411 steviol glycoside Nutrition 0.000 claims description 5
- 229930182488 steviol glycoside Natural products 0.000 claims description 5
- 150000008144 steviol glycosides Chemical class 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 150000001765 catechin Chemical class 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000002411 adverse Effects 0.000 abstract description 4
- 239000006260 foam Substances 0.000 abstract description 4
- 244000269722 Thea sinensis Species 0.000 abstract 6
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 8
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 8
- 229950001002 cianidanol Drugs 0.000 description 8
- 229940013618 stevioside Drugs 0.000 description 8
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 210000000214 mouth Anatomy 0.000 description 6
- 206010013911 Dysgeusia Diseases 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 3
- 239000008236 heating water Substances 0.000 description 3
- 235000019659 mouth feeling Nutrition 0.000 description 3
- 238000011056 performance test Methods 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000019577 caloric intake Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000004280 healthy diet Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000009736 wetting Methods 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 229940030275 epigallocatechin gallate Drugs 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 235000013618 yogurt 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
-
- 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
- A23C1/00—Concentration, evaporation or drying
- A23C1/06—Concentration by freezing out the water
- A23C1/08—Freeze-drying
-
- 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
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
-
- 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
- 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
- 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
- A23F3/18—Extraction of water soluble tea constituents
-
- 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
- A23F3/22—Drying or concentrating tea extract
- A23F3/26—Drying or concentrating tea extract by lyophilisation
-
- 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
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biophysics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Tea And Coffee (AREA)
Abstract
The application relates to the technical field of milk products and discloses freeze-dried milk tea and a preparation method thereof. The freeze-dried milk tea comprises the following raw materials in percentage by weight: 15-30% of prepared milk powder, 10-20% of pure milk, 0.5-1% of casein, 0.5-1% of soybean lecithin, 3-5.2% of sweetener, 0.1-0.15% of salt, 8-12% of tea, 0.5-1.5% of sodium bicarbonate, 0.2-0.5% of coconut oil and the balance of water. The freeze-dried milk tea prepared by adopting the specific mixture ratio and the specific raw materials can meet the pursuit of people on healthy, delicious and convenient drinks, and has novel form and excellent quality; the prepared freeze-dried milk tea can be directly chewed and used, has excellent chewiness, can continuously foam and form a thick milk layer after being infused by adding water, has a thick taste, and has strong tea flavor and milk flavor; meanwhile, the raw materials used in the method are healthy and cannot adversely affect human bodies.
Description
Technical Field
The application relates to the technical field of milk products, in particular to freeze-dried milk tea and a preparation method thereof.
Background
The milk tea is a delicious and nutritious drink, and is deeply favored by consumers.
The milk tea in the market at present is mainly brewed in milk tea shops or bagged and self-brewed; for thick milk tea, most consumers basically can only choose to purchase in milk tea stores due to the special manufacturing process and the thick, mellow and dense taste; meanwhile, the added raw materials cannot judge whether the quality is good or whether the quality can bring adverse effects to the health of consumers.
Moreover, most of milk tea shops in the current market only provide basic milk tea tastes and ingredients, lack innovation and diversity development, have low consumer selection and interestingness, and cannot meet the diversified demands of consumers.
Therefore, there is an urgent need to provide a thick milk tea with novel form, excellent quality and nutritional value.
Disclosure of Invention
In order to solve at least one technical problem, a thick milk tea which is novel in form, excellent in quality and nutritive in value is developed, and the freeze-dried milk tea and the preparation method thereof are provided.
On one hand, the freeze-dried milk tea provided by the application comprises the following raw materials in percentage by weight: 15-30% of prepared milk powder, 10-20% of pure milk, 0.5-1% of casein, 0.5-1% of soybean lecithin, 3-5.2% of sweetener, 0.1-0.15% of salt, 8-12% of tea, 0.5-1.5% of sodium bicarbonate, 0.2-0.5% of coconut oil and the balance of water.
By adopting the technical scheme, the freeze-dried milk tea prepared by adopting the specific mixture ratio and the specific raw materials can meet the pursuit of people on healthy, delicious and convenient drinks, and has novel form and excellent quality; the prepared freeze-dried milk tea can be directly chewed and used, has excellent chewiness, can continuously foam and form a thick milk layer after being infused by adding water, has a thick taste, and has strong tea flavor and milk flavor; meanwhile, the raw materials used in the method are healthy and cannot adversely affect human bodies; and the freeze-dried milk tea prepared by the method is more convenient and fast, can be brewed and drunk at any time, and overcomes the defect that people can only go to store for purchase.
Optionally, the protein content of the prepared milk powder is 15-30wt%; the prepared milk powder is prepared by a nitrogen charging process.
Through adopting above-mentioned technical scheme, the freeze-dried milk tea of this application preparation that adopts specific modulation milk powder, infuses the back, and the taste is more secret.
Optionally, the tea comprises catechin and EGCG, wherein the content of catechin is 21.5-26.4%, and the content of EGCG is 10.2-12.5wt%.
By adopting the technical scheme, the specific tea is selected, and the prepared freeze-dried milk tea has stronger tea fragrance and smoother mouthfeel; meanwhile, the nutrition value of the milk tea can be increased, the absorption of harmful substances by a human body is reduced, the health of the human body is positively influenced, and the pursuit of modern people on healthy diet is met.
Optionally, the weight ratio of the casein to the soybean phospholipid is 1:0.85-1.2.
Through adopting above-mentioned technical scheme, casein and soybean lecithin of specific ratio are adopted in this application, not only make the taste of milk tea can be more secret, smooth, increase the protein content of milk tea, improve its nutritive value, make the freeze-dried milk tea performance of preparation more stable simultaneously, prevent fat come-up and moisture separation.
Optionally, the sweetener is selected from erythritol and steviol glycoside, and the weight ratio of the erythritol to the steviol glycoside is 3-5:0.1-0.15.
Through adopting above-mentioned technical scheme, the application selects specific erythritol and stevioside as sweetener, can reduce caloric intake and sugar's ingestion, has also increased the stability of making milk tea simultaneously, prevents that milk tea from appearing phenomena such as precipitation, layering, keeps milk tea's quality and taste.
In a second aspect, the present application provides a method for preparing a lyophilized milk tea, comprising the steps of:
s1, adding tea leaves, standing, and filtering to prepare tea soup after heating;
s2, sequentially adding sweetener, table salt, milk powder, pure milk, casein, soybean lecithin and coconut oil into the tea soup, and carrying out homogenizing stirring treatment to prepare a mixture A;
s3, adding sodium bicarbonate into the mixture A, and continuing homogenizing and stirring to prepare a mixture B;
s4, pouring the mixture B into a mold, and performing vacuum freezing and drying treatment to obtain the freeze-dried milk tea.
By adopting the technical scheme, the preparation method of the freeze-dried milk tea is simple in process and reliable in method, the prepared freeze-dried milk tea is stable in performance, novel in form and capable of being made into different shapes and has nutritional value, and the stirring loss of sodium bicarbonate is reduced by controlling the adding step of the sodium bicarbonate.
Optionally, in the step S2, the temperature of the homogenizing treatment is 30-40 ℃, the pressure of the homogenizing treatment is 35-45MPa, the vacuum degree is 300-400mbar, and the rotating speed of the homogenizing treatment is 300-600r/min; in the step S3, the temperature of the homogenization treatment is 65-70 ℃, the pressure of the homogenization treatment is 20-25Mpa, the vacuum degree is 300-400mbar, and the rotating speed of the homogenization treatment is 300-600r/min.
By adopting the technical scheme, the special homogenizing process can more effectively promote the mixing and emulsification of raw materials, and improve the taste and stability of the milk tea.
Optionally, in the step S4, the freezing process is a three-stage freezing process, and the three-stage freezing process includes a first-stage freezing process, a second-stage freezing process, and a third-stage freezing process; the freezing temperature of the first stage freezing process is-45 to-35 ℃ and the freezing time is 160-200min; the temperature of the second stage freezing process is-35 to-30 ℃, and the freezing time is 60-80min; the temperature of the third stage freezing process is-35 to-45 ℃ and the freezing time is 60-80min.
Optionally, in S4, the drying process is a two-stage drying process, and the vacuum degree of the two-stage drying process is 25-30mbar.
Optionally, the two-stage drying process includes a first-stage drying process and a second-stage drying process; the first-stage drying process is that after drying for 50-80min at minus 35 to minus 30 ℃, the temperature is raised to minus 25 to minus 20 ℃ for 50-80min, and then the temperature is raised to minus 15 to minus 10 ℃ for 50-80min; the second stage drying process is that after drying for 50-70min at 0-5 ℃, heating to 5-10 ℃ and drying for 80-100min, heating to 10-15 ℃ and drying for 80-100min, heating to 15-20 ℃ and drying for 110-130min.
By adopting the technical scheme, the method and the device adopt a specific freezing process and a specific drying process, so that the moisture in the mixture can be removed more effectively, and the shelf life and the taste of the milk tea are improved.
In summary, the present invention includes at least one of the following beneficial technical effects:
1. the freeze-dried milk tea prepared by adopting the specific mixture ratio and the specific raw materials can meet the pursuit of people on healthy, delicious and convenient drinks, and has novel form and excellent quality; meanwhile, the raw materials used in the method are healthy and cannot adversely affect human bodies; 2. the freeze-dried milk tea prepared by the application can be directly chewed and used, has excellent chewiness, can continuously foam and form a thick milk layer after being infused by adding water, and has a thick taste and strong tea flavor and milk flavor;
3. the preparation method of the freeze-dried milk tea has the advantages of simple process, reliable method, stable performance, novel form and nutritional value.
Detailed Description
Noun interpretation:
EGCG: epigallocatechin gallate.
The present application is described in further detail below with reference to examples.
The application designs freeze-dried milk tea which comprises the following raw materials in percentage by weight: 15-30% of prepared milk powder, 10-20% of pure milk, 0.5-1% of casein, 0.5-1% of soybean lecithin, 3-5.2% of sweetener, 0.1-0.15% of salt, 8-12% of tea, 0.5-1.5% of sodium bicarbonate, 0.2-0.5% of coconut oil and the balance of water.
The application provides a preparation method of freeze-dried milk tea, which comprises the following steps:
s1, adding tea leaves, standing, and filtering to prepare tea soup after heating;
s2, sequentially adding sweetener, table salt, milk powder, pure milk, casein, soybean lecithin and coconut oil into the tea soup, and carrying out homogenizing stirring treatment to prepare a mixture A;
s3, adding sodium bicarbonate into the mixture A, and continuing homogenizing and stirring to prepare a mixture B;
s4, pouring the mixture B into a mold, and performing vacuum freezing and drying treatment to obtain the freeze-dried milk tea.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
The raw materials of the application are as follows, and all raw materials of the application are commercially available unless specified otherwise:
pure milk: selected from the group consisting of Guangming pure milk;
casein: brand, huaan;
soybean phospholipid: purity 99%;
salt: purity 99%;
sodium bicarbonate: brand, marand purity 99%;
coconut oil: branding, red star;
water: selected from drinking water;
erythritol: brand, huge winning, purity 99%;
steviol glycoside: brand, yuqindi, purity 98%.
The detection item and the detection method are as follows:
stability test: the clarification index and the sedimentation condition after soaking the freeze-dried milk tea (the weight ratio of the freeze-dried milk tea to 85 ℃ water is 1:10) are detected by a stability analyzer (German LUM full-function stability analyzer, product model: LUMiSizer), and the test parameters are as follows: profile line 100, time interval 10s, rotation speed 4000r/min, light factor 1.00, temperature 25 ℃; detecting whether layering phenomenon occurs after the sample is kept stand for 1 h;
rehydration performance: the freeze-dried milk tea is placed in water at 37 ℃, the time from the contact of water at the bottom of a sample to the complete wetting of the upper part of the sample is observed and recorded, the complete wetting time is used for representing the rehydration of the yoghurt block, and the shorter the time is, the better the rehydration is;
sensory evaluation and criteria: sensory evaluation is carried out on the freeze-dried milk tea after the freeze-dried milk tea is soaked in water (the weight ratio of the freeze-dried milk tea to 85 ℃ water is 1:10); and (3) injection: 100 persons are investigated, the full score of each dimension is 5, and the average score is calculated finally.
Mouthfeel: the thick feeling, the mouth is full of the sample, the sample is not swallowed by sliding on the tongue lightly, the sample is kept for at least 10 seconds, and the thick feeling of fat, oil and sediment of the sample in the mouth is felt;
the mouth feeling is fine, the mouth sample is drunk, the mouth is not swallowed by slight sliding on the tongue, the mouth feeling is felt by at least 10 seconds, and the mouth feeling is finer without granular powder;
aftertaste: the aftertaste is strong or weak, and after the sample is swallowed, the oral cavity is used for sensing the strength of the whole aftertaste for a prolonged time;
the length of aftertaste, and the length of time that the oral cavity experiences an overall aftertaste after swallowing of the sample.
Examples 1 to 3
1kg of freeze-dried milk tea was prepared, and the weight percentages of the specific raw materials of examples 1 to 3 are shown in Table 1.
TABLE 1
The balance of drinking water, the protein content in the prepared milk powder is 15wt%, and the preparation method of the prepared milk powder comprises the following steps: selecting skim milk as a raw material, concentrating, spray drying, discharging powder, sieving the powder, filling nitrogen into the powder with the average particle diameter of 130 mu m, and packaging to prepare prepared milk powder, wherein the volume percentage of oxygen after packaging is 0.2%; the sweetener is selected from erythritol, and the tea comprises catechin and EGCG, wherein the content of catechin is 21.5%, and the content of EGCG is 10.2wt%.
Example 1
A preparation method of freeze-dried milk tea comprises the following steps:
s1, heating water to 92 ℃, adding tea leaves, standing, and filtering to prepare tea soup;
s2, sequentially adding sweetener, salt, prepared milk powder, pure milk, casein, soybean lecithin and coconut oil into the tea soup, homogenizing and stirring at 30 ℃, wherein the pressure of the homogenizing is 35MPa, the vacuum degree is 300mbar, and the rotating speed of the homogenizing is 300r/min to prepare a mixture A;
s3, adding sodium bicarbonate into the mixture A, continuing homogenizing and stirring, wherein the temperature of the homogenizing treatment is 65 ℃, the pressure of the homogenizing treatment is 20Mpa, the vacuum degree is 300mbar, and the rotating speed of the homogenizing treatment is 300r/min to prepare a mixture B;
s4, pouring the mixture B into a mold, and performing vacuum freezing and drying treatment to obtain the freeze-dried milk tea;
in the step S4, the freezing process is a three-stage freezing process, wherein the three-stage freezing process comprises a first-stage freezing process, a second-stage freezing process and a third-stage freezing process; the freezing temperature of the first stage freezing process is-45 ℃ and the freezing time is 160min;
the temperature of the second stage freezing process is minus 35 ℃, and the freezing time is 60min; the temperature of the third stage freezing process is-35 ℃,
the freezing time is 60min;
s4, the drying process is a two-stage drying process, and the vacuum degree of the two-stage drying process is 25mbar;
the two-stage drying process comprises a first-stage drying process and a second-stage drying process; the first stage drying process comprises drying at-35deg.C for 50min, heating to-25deg.C for 50min, and continuously heating to-15deg.C for 50min;
the second stage drying process is that after drying for 50min at 0 ℃, the temperature is raised to 5 ℃ for 80min, then the temperature is raised to 10 ℃ for 80min, and finally the temperature is raised to 15 ℃ for 110min.
Example 2
A preparation method of freeze-dried milk tea comprises the following steps:
s1, heating water to 92 ℃, adding tea leaves, standing, and filtering to prepare tea soup;
s2, sequentially adding sweetener, salt, prepared milk powder, pure milk, casein, soybean lecithin and coconut oil into the tea soup, homogenizing and stirring at 35 ℃, 40MPa, 350mbar vacuum degree and 500r/min to prepare a mixture A;
s3, adding sodium bicarbonate into the mixture A, continuing homogenizing and stirring, wherein the homogenizing temperature is 68 ℃, the homogenizing pressure is 22Mpa, the vacuum degree is 350mbar, and the homogenizing rotating speed is 400r/min to prepare a mixture B;
s4, pouring the mixture B into a mold, and performing vacuum freezing and drying treatment to obtain the freeze-dried milk tea;
in the step S4, the freezing process is a three-stage freezing process, wherein the three-stage freezing process comprises a first-stage freezing process, a second-stage freezing process and a third-stage freezing process; the freezing temperature of the first stage freezing process is-40 ℃ and the freezing time is 180min;
the temperature of the second stage freezing process is minus 32 ℃ and the freezing time is 70min; the temperature of the third stage freezing process is-40 ℃,
the freezing time is 70min;
s4, the drying process is a two-stage drying process, and the vacuum degree of the two-stage drying process is 28mbar;
the two-stage drying process comprises a first-stage drying process and a second-stage drying process; the first stage drying process comprises drying at-32deg.C for 65min, heating to-22deg.C for 60min, and continuously heating to-13deg.C for 70min;
the second stage drying process is that after drying for 65min at 3 ℃, the temperature is raised to 8 ℃ for 90min, then the temperature is raised to 12 ℃ for 90min, and finally the temperature is raised to 18 ℃ for 120min.
Example 3
A preparation method of freeze-dried milk tea comprises the following steps:
s1, heating water to 92 ℃, adding tea leaves, standing, and filtering to prepare tea soup;
s2, sequentially adding sweetener, salt, prepared milk powder, pure milk, casein, soybean lecithin and coconut oil into the tea soup, homogenizing and stirring at 40 ℃, 45MPa, 400mbar vacuum degree and 600r/min to prepare a mixture A;
s3, adding sodium bicarbonate into the mixture A, continuing homogenizing and stirring, wherein the temperature of homogenizing is 70 ℃, the pressure of homogenizing is 25Mpa, the vacuum degree is 400mbar, and the rotating speed of homogenizing is 600r/min to prepare a mixture B;
s4, pouring the mixture B into a mold, and performing vacuum freezing and drying treatment to obtain the freeze-dried milk tea;
in the step S4, the freezing process is a three-stage freezing process, wherein the three-stage freezing process comprises a first-stage freezing process, a second-stage freezing process and a third-stage freezing process; the freezing temperature of the first stage freezing process is minus 35 ℃ and the freezing time is 200min;
the temperature of the second stage freezing process is minus 30 ℃ and the freezing time is 80min; the temperature of the third stage freezing process is-45 ℃,
the freezing time is 80min;
s4, the drying process is a two-stage drying process, and the vacuum degree of the two-stage drying process is 30mbar;
the two-stage drying process comprises a first-stage drying process and a second-stage drying process; the first stage drying process comprises drying at-30deg.C for 80min, heating to-20deg.C for 80min, and continuously heating to-10deg.C for 80min;
the second stage drying process is that after drying for 70min at 5 ℃, the temperature is raised to 10 ℃ for 100min, then the temperature is raised to 15 ℃ for 100min, and finally the temperature is raised to 20 ℃ for 130min.
Example 4
The procedure of example 2 was followed except that the protein content of the modified milk powder was 25%.
Example 5
The procedure of example 2 was followed except that the protein content of the modified milk powder was 30%.
Comparative example 1
The procedure of example 2 was followed except that no powdered milk was added, except that the procedure was as in example 2.
Comparative example 2
The procedure is as in example 2, except that no casein is added, but the components and preparation are identical to those of example 2.
Comparative example 3
The procedure of example 2 was followed except that no soybean lecithin was added.
Comparative example 4
The procedure is as in example 2, except that sodium bicarbonate is not added, except that the composition and preparation are identical to those of example 2.
The freeze-dried milky tea prepared by examples 1 to 5 and comparative examples 1 to 4 was subjected to performance test, and the test results are shown in table 2.
TABLE 2
As can be seen from examples 1-3, comparative examples 1-4 and table 2, the freeze-dried milk tea prepared by adopting specific proportions and specific raw materials can meet the pursuit of people on healthy, delicious and convenient drinks, and has novel form and excellent stability; the prepared freeze-dried milk tea can be directly chewed and used, has excellent chewiness, can continuously foam and form a thick milk layer after being infused by adding water, has a dense and fine taste, and has strong tea flavor and milk flavor;
as can be seen from examples 4-5, 2 and table 2, the freeze-dried milk tea prepared by adopting the specific prepared milk powder has a more dense taste after being brewed;
from comparative examples 1 to 4, example 2 and table 2, it is known that the freeze-dried milk tea prepared from the specific raw materials of the present application has more excellent comprehensive performance, but the freeze-dried milk tea prepared without adding the prepared milk powder, casein, soybean lecithin or sodium bicarbonate has poor stability and rough taste, and cannot meet the current demands of people for delicious drinks.
Examples 6 to 7
The procedure of example 4 was followed except that the content of catechin and EGCG in the tea was varied, and the components and preparation method were the same as in example 4.
Example 6
The catechin content was 23.5wt% and the EGCG content was 11.6wt%.
Example 7
The catechin content was 26.4% and the EGCG content was 12.5% by weight.
Examples 8 to 9
The procedure of example 6 was followed except that the weight ratio of casein to soybean phospholipid was varied, and the total weight of casein and soybean phospholipid was not changed, and the other components and preparation method were the same as in example 6.
Example 8
The weight ratio of casein to soybean phospholipid is 1:0.85.
Example 9
The weight ratio of casein to soybean phospholipid is 1:1.
The freeze-dried milky tea prepared by examples 6-9 was subjected to performance test, and the test results are shown in table 3.
TABLE 3 Table 3
As can be seen from examples 6-7, 4 and table 3, the freeze-dried milk tea prepared by adopting specific content of catechin and EGCG has stronger tea fragrance and smoother mouthfeel; meanwhile, the nutrition value of the milk tea can be increased, the absorption of harmful substances by a human body is reduced, the health of the human body is positively influenced, and the pursuit of modern people on healthy diet is met;
as can be seen from examples 8-9, 6 and Table 3, the casein and soybean lecithin in specific proportions are adopted in the preparation method, so that the prepared freeze-dried milk tea has more stable performance and prevents fat from floating up and water from separating.
Examples 10 to 13
Based on example 9, the total weight of the sweetener was not changed, and the rest of the components and the preparation method were the same as those of example 9, except that the types of the sweeteners were different.
Example 10
Equal amounts of steviol glycosides were used instead of erythritol.
Example 11
The sweetener is selected from erythritol and stevioside, and the weight ratio of erythritol to stevioside is 3:0.1.
Example 12
The sweetener is selected from erythritol and stevioside, and the weight ratio of erythritol to stevioside is 4:0.12.
Example 13
The sweetener is selected from erythritol and stevioside, and the weight ratio of erythritol to stevioside is 5:0.15.
The freeze-dried milky tea prepared by examples 10-13 was subjected to performance test, and the test results are shown in table 4.
TABLE 4 Table 4
As can be seen from examples 10-13, 9 and Table 4, the specific erythritol and stevioside are selected as the sweetener, so that the caloric intake and sugar intake can be reduced, the stability of the milk tea is improved, the phenomena of precipitation, layering and the like of the milk tea are prevented, and the quality and the taste of the milk tea are maintained.
The foregoing are all preferred embodiments of the present application, and are not intended to limit the scope of the present application in any way, therefore: all equivalent changes according to the principles of this application should be covered by the protection scope of this application.
Claims (10)
1. The freeze-dried milk tea is characterized by comprising the following raw materials in percentage by weight: 15-30% of prepared milk powder, 10-20% of pure milk, 0.5-1% of casein, 0.5-1% of soybean lecithin, 3-5.2% of sweetener, 0.1-0.15% of salt, 8-12% of tea, 0.5-1.5% of sodium bicarbonate, 0.2-0.5% of coconut oil and the balance of water.
2. The lyophilized milk tea according to claim 1, wherein the protein content of the modified milk powder is 15-30wt%; the prepared milk powder is prepared by a nitrogen charging process.
3. A freeze-dried milk tea according to claim 1 wherein the tea comprises catechins and EGCG, the content of catechins being 21.5-26.4% and the content of EGCG being 10.2-12.5% by weight.
4. A lyophilized milk tea as claimed in claim 1, wherein the weight ratio of casein to soybean phospholipid is 1:0.85-1.2.
5. A lyophilized milk tea according to claim 1, wherein the sweetener is selected from erythritol and steviol glycoside in a weight ratio of 3-5:0.1-0.15.
6. A method of preparing a lyophilized milk tea as claimed in any one of claims 1 to 5 comprising the steps of:
s1, adding tea leaves, standing, and filtering to prepare tea soup after heating;
s2, sequentially adding sweetener, table salt, milk powder, pure milk, casein, soybean lecithin and coconut oil into the tea soup, and carrying out homogenizing stirring treatment to prepare a mixture A;
s3, adding sodium bicarbonate into the mixture A, and continuing homogenizing and stirring to prepare a mixture B;
s4, pouring the mixture B into a mold, and performing vacuum freezing and drying treatment to obtain the freeze-dried milk tea.
7. The method for preparing freeze-dried milk tea according to claim 6, wherein in S2, the temperature of the homogenization treatment is 30-40 ℃, the pressure of the homogenization treatment is 35-45MPa, the vacuum degree is 300-400mbar, and the rotation speed of the homogenization treatment is 300-600r/min; in the step S3, the temperature of the homogenization treatment is 65-70 ℃, the pressure of the homogenization treatment is 20-25Mpa, the vacuum degree is 300-400mbar, and the rotating speed of the homogenization treatment is 300-600r/min.
8. The method for preparing the freeze-dried milk tea according to claim 6, wherein in S4, the freezing process is a three-stage freezing process including a first-stage freezing process, a second-stage freezing process and a third-stage freezing process; the freezing temperature of the first-stage freezing process is-45 to-35 ℃ and the freezing time is 160-200min; the temperature of the second stage freezing process is minus 35 to minus 30 ℃, and the freezing time is 60 to 80 minutes; the temperature of the third stage freezing process is minus 35 to minus 45 ℃ and the freezing time is 60 to 80 minutes.
9. The method for preparing freeze-dried milk tea according to claim 6, wherein in S4, the drying process is a two-stage drying process having a vacuum degree of 25-30mbar.
10. The method of preparing a lyophilized milk tea according to claim 9, wherein the two-stage drying process comprises a first-stage drying process and a second-stage drying process; the first-stage drying process comprises the steps of drying at-35 to-30 ℃ for 50-80min, heating to-25 to-20 ℃ for 50-80min, and continuously heating to-15 to-10 ℃ for 50-80min; the second stage drying process is that after drying for 50-70min at 0-5 ℃, the temperature is raised to 5-10 ℃ for 80-100min, after drying for 80-100min at 10-15 ℃, the temperature is raised to 15-20 ℃ for 110-130min.
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