TH4200Y - Soy milk tea - Google Patents

Claims (2)

1. Soy Milk Tea consists of: 1% red tea leaves by weight, 40% water by weight, 20% high-fructose corn syrup (55% type) by weight, 6% creamer by weight, 10% soy milk by weight, and 23% ice by weight. 2. The production process for soy milk tea, containing the ingredients specified in Patent 1, involves the following steps: a. Soaked soybeans are mixed with water and processed using a soybean pulp separator to obtain soy milk. b. The soy milk is then boiled at 100°C and left to cool. c. 1% by weight of red tea leaves are added to 40% by weight of boiling water at 100°C. The container is then covered and left to steep for 12 minutes. d. After the specified time, the red tea leaves are filtered out, leaving only the red tea liquid. e. 10% by weight of soy milk is mixed into the red tea liquid, followed by 6% by weight of non-dairy creamer. The creamer is stirred until dissolved. f. 20% by weight of high fructose syrup (55%) is added to the mixture from step e and stirred until well combined. g. 23% by weight of ice is added to the entire mixture and stirred until the ice melts. The resulting soy milk tea is then ready.