TW201528973A - Brown rice milk, milk tea and preparation methods of two - Google Patents

Abstract

The invention relates to the field of milk-containing beverages, and in particular relates to brown rice milk, milk tea and preparation methods of the two. The preparation method of the brown rice milk comprises the steps of mixing pre-treated brown rice with water, soaking the brown rice, grinding the soaked brown rice into a thick liquid, and sieving to obtain a primary product; mixing the primary product with an enzyme for enzymolysis, and carrying out enzyme deactivation so as to obtain the brown rice milk, wherein the enzyme is a mixture of glucoamylase and amylase. The milk tea provided by the invention has the quality meeting with the national standard and excellent protein stability, can be stored for a long term, has fine and smooth mouth feel, fresh and pure taste and both milk flavor and unique rice flavor, and is novel milk tea with comprehensive nutrition.

Description

Mysterious rice slurry and preparation method thereof, milk tea and preparation method thereof

The invention relates to the field of milk-containing beverages, in particular to a black rice slurry and a preparation method thereof, a milk tea and a preparation method thereof.

Milk-containing beverages are made from fresh milk or dairy products, which are fermented or unfermented. The milk-containing beverages are unique in the soft drink industry with their unique flavor. Since the beginning of the 1980s, it has become an important variety in soft drinks. Milk-containing beverages are nutritional beverages. In addition to milk, the beverages generally contain water, sweeteners, fruit flavors or other excipients. According to the different methods of blending, milk-containing beverages are divided into formulated milk-containing beverages and fermented milk-containing beverages. Wherein, the formulated milk-containing beverage is a beverage prepared by using milk or dairy products as raw materials, adding water, and one or more kinds of sugar, sweetener, sour agent, juice, tea, coffee, plant extract, and the like; The fermented milk-containing beverage is a milk or a dairy product which is prepared by fermenting a beneficial bacteria such as lactic acid bacteria, and adding sugar, sugar, sweetener, sour agent, juice, tea, coffee, plant extract, etc. One or several modulated beverages, such as lactic acid bacteria beverages.

Milk tea is a kind of brewed milk beverage mixed with tea and milk. It has the aroma of milk tea in China, India, Britain, Singapore, Malaysia, Taiwan, Hong Kong, Macao, etc. The way of making this beverage is because of local characteristics. Different, such as Indian milk tea, is famous for adding special spices to Marsala; Hong Kong milk tea is famous for stockings and milk tea; Taiwan's pearl milk tea is also unique. Milk tea has the dual nutrition of milk and tea. In addition to rich nutrients such as protein and fat, it also contains caffeine, tannic acid, theophylline, aromatic oil, chlorophyll, amino acids, sugars, various minerals and multivitamins. More than 300 kinds of chemical ingredients beneficial to the human body such as Vc, Vp, niacin, folic acid, etc., have the effects of removing greasy, helping digestion, refreshing, diuretic, detoxifying and eliminating fatigue.

With the accelerated pace of modern life and the improvement of people's material living standards, consumers are paying more and more attention to the quality of life, and gradually form a fashionable and healthy diet. Therefore, the development of a new type of milk tea with good taste and comprehensive nutrition is the beverage industry today. The hot spot has huge market potential.

In view of this, the present invention provides a black rice slurry and a preparation method thereof, a milk tea and a preparation method thereof. The black rice pulp is used for the preparation of milk tea after enzymatic hydrolysis, so that the nutrition of the milk tea is more comprehensive, the taste is fine, the rice has a fragrant taste, and the stability of the milk tea is improved. The milk tea can be stored for a long time, and the taste is delicate and the taste is fresh and pure. At the same time, it has a milky aroma and a unique rice aroma. It is a comprehensive and comprehensive milk tea.

In order to achieve the above object, the present invention provides the following technical solutions:

The invention provides a preparation method of a black rice slurry, which comprises the following steps: taking brown rice after being pretreated and mixing with water, immersing, refining and sieving to obtain a primary product, mixing the primary product with the enzyme preparation, enzymatically decomposing and extinguishing The enzyme, that is, the enzyme preparation is a mixture of a saccharification enzyme and an amylase.

Brown rice is a whole grain rice obtained by removing the rice husk from rice by the glutinous rice machine. It is rich in nutrients and has high health care function. Brown rice is rich in potassium, magnesium, zinc, iron, manganese and other trace elements to prevent cardiovascular disease and anemia; brown rice contains a large amount of dietary fiber, which can promote the proliferation of beneficial bacteria in the intestine, prevent constipation and intestinal cancer; Brown rice is also rich in linoleic acid and vitamin E, which has the effect of lowering blood cholesterol and absorbing neutral fat, which can prevent high blood pressure. After soaking, refining and enzymatic hydrolysis, the brown rice is hydrolyzed into small molecular sugars such as glucose, maltose, maltotriose and α-dextrin, which makes the nutrition of milk tea more comprehensive and easy to absorb, and the taste is fine and improved. The stability of milk tea.

In some embodiments provided by the present invention, the pretreatment is washed 3 times to remove debris such as metals, stones, and the like.

In the sieving operation, preferably, the mesh number of the screen is 100 mesh.

Amylase is a general term for enzymes that hydrolyze starch and glycogen. It has high efficiency and specificity. It can hydrolyze α-1,4-glycosidic bonds in amylose or amylopectin to produce glucose, maltose and malt. Sugar, α-dextrin, etc.

Glucoamylase, also known as glucoamylase, can produce starch from the non-reducing end of the hydrolysis of α-1,4 glucosidic bond to produce glucose, but also slowly hydrolyze the α-1,6 glucosidic bond, which can be converted into glucose. Hydrolyzed dextrin.

In order to ensure that the starch in the black rice pulp is decomposed into small molecules of sugar, the mouthfeel is more delicate, and the stability of the milk tea can be ensured. Therefore, the saccharification enzyme and the amylase are added in the process of making the black rice pulp of the present invention.

Preferably, the enzyme activity of the saccharification enzyme is ≥2000 U, and the enzyme activity of the amylase is ≥60000 U.

Amylases can be classified into alpha-amylases and beta-amylases depending on the isomeric type of enzymatic hydrolysate.

Among them, the α-amylase acts on both amylose and amylopectin, and randomly cleaves the α-1,4-glycosidic bond inside the sugar chain without distinction. In the hydrolysis of amylose, the final product is mainly glucose, in addition, a small amount of maltotriose and maltose; in the hydrolysis of amylopectin, in addition to maltose, glucose, maltotriose, it also produces α-dextrin .

The β-amylase differs from the α-amylase in that the α-1,4-glucan chain is sequentially cleaved from the non-reducing end in units of maltose. When hydrolyzed amylose, maltose and a small amount of glucose are obtained; when amylopectin or dextran is hydrolyzed, only a limited dextrin having a relatively large molecular weight can be produced.

Preferably, the amylase is an alpha-amylase.

In some embodiments provided herein, the amylase is an alpha-amylase.

In order to obtain a more sufficient hydrolysis of the starch in the brown rice, in some embodiments provided by the present invention, the percentage of the quality of the enzyme preparation to the brown rice is from 2% to 6%.

In some embodiments provided by the present invention, the percentage of quality of the saccharifying enzyme to brown rice is from 1% to 3%.

In some embodiments provided by the present invention, the percentage of quality of the amylase to brown rice is from 1% to 3%.

In order to ensure sufficient enzymatic hydrolysis, preferably, the enzymatic hydrolysis is carried out at 60 ° C to 80 ° C for 0.5 h to 2 h.

In order to allow the brown rice to sufficiently absorb water, it is preferred that the soaking time is from 2 h to 4 h.

In order to terminate the action of the enzyme, an enzyme inactivation operation is required. In some embodiments provided by the present invention, the enzyme is inactivated at a temperature of 90 ° C to 100 ° C for 20 min to 40 min.

In some embodiments provided by the present invention, the step of inactivating the enzyme further comprises the step of cooling.

The present invention also provides a rice syrup prepared by the preparation method provided by the present invention.

The invention also provides a milk tea, the raw material of which comprises milk powder, tea powder, sweetener, modified starch, stabilizer, non-dairy creamer, food flavor, water and the rice slurry provided by the invention.

The milk tea provided by the invention contains the nutrients of brown rice and tea at the same time, can be multi-complementary in nutrition, has certain health care functions, and has a unique rice aromatic taste and a refreshing milk taste in harmony with milk and tea in flavor and mouthfeel.

In order to make the milk tea taste fine, stable, taste fresh and pure, comprehensive nutrition, as a preferred, black rice milk, milk powder, tea powder, sweetener, modified starch, stabilizer, non-dairy creamer, food flavor and water quality ratio (30 to 60): (20 to 40): (1 to 5): (50 to 80): (0.1 to 1.5): (0.5 to 1.0): (30 to 60): (0.1 to 1): ( 700 to 900).

Preferably, the quality ratio of black rice pulp, milk powder, tea powder, sweetener, modified starch, stabilizer, non-dairy creamer, food flavor and water is 40 : 25 : 2.5 : 57 : 0.8 : 0.6 : 40 : 0.12 : 826 .

In order to cater to a fashionable and healthy eating concept, the content of fat in the milk tea is low. In some embodiments provided by the present invention, the milk powder is skim milk powder.

In order to increase the sweetness of the tea, a sweetener is added to the milk tea provided by the present invention. In some embodiments provided by the present invention, the sweetener is white granulated sugar.

In some embodiments provided by the present invention, the modified starch is selected from the modified starch prepared from corn starch.

In order to increase the stability of the milk tea, in some embodiments provided herein, the stabilizer is a mixture of monoglyceride and sucrose ester.

In some embodiments provided by the present invention, the quality ratio of monoglyceride to sucrose ester in the stabilizer is (0.1 to 0.5): (0.1 to 0.5).

In order to increase the rice aroma of the milk tea, in some embodiments provided by the present invention, the food flavor is black rice flavor.

The invention also provides a preparation method of milk tea, comprising: 20-40 parts of milk powder, 1-5 parts of tea powder, 50-80 parts of sweetener, 0.1-1.5 parts of modified starch, stabilizer, in parts by weight 0.5 to 1.0 part, 30 to 60 parts of non-dairy creamer, 0.1 to 1 part of edible essence, 700 to 900 parts of water, 30 to 60 parts of the black rice slurry provided by the present invention, and the raw materials are mixed, sterilized, and homogenized.

In order to make the taste and flavor of the milk tea better, in some embodiments provided by the present invention, the rice milk powder, the milk powder, the tea powder, the sweetener, the modified starch, the stabilizer, the non-dairy cream, the food flavor and the water are preferably used. The quality ratio is 40 : 25 : 2.5 : 57 : 0.8 : 0.6 : 40 : 0.12 : 826 .

In order to make the fat content in the milk tea low, in some embodiments provided by the present invention, the milk powder in the raw material is skim milk powder.

In order to increase the sweetness of the milk tea, a sweetener is added to the milk tea. In some embodiments provided by the invention, the sweetener is white granulated sugar.

In some embodiments provided by the present invention, the modified starch is selected from the modified starch prepared from corn starch.

In order to make the stability of the milk tea excellent, it can be stored for a long time, and a stabilizer is added to the milk tea. In some embodiments provided herein, the stabilizer is a mixture of monoglycerides and sucrose esters.

In some embodiments provided by the present invention, the quality ratio of monoglyceride to sucrose ester in the stabilizer is (0.1 to 0.5): (0.1 to 0.5).

In some embodiments provided by the present invention, the food flavor is black rice flavor.

The mixing method in the preparation method provided by the invention is specifically: after the sweetener, the modified starch and the stabilizer are dry-mixed uniformly, water is added, the first stirring is performed, and then the milk powder, the tea powder, the vegetable fat and the invention are provided. The black rice pulp is stirred for the second time, and the flavor is added to the flavor, and finally the volume is fixed.

In order to ensure that the sweetener, the modified starch, and the stabilizer are sufficiently dissolved, in some embodiments provided by the present invention, the temperature of the water is from 60 ° C to 80 ° C.

In order to ensure that the sweetener, the modified starch, and the stabilizer are sufficiently dissolved, in some embodiments provided by the present invention, the first stirring time in the preparation method is from 10 min to 20 min.

In order to ensure that the milk powder, the tea powder, the vegetable fat, and the black rice slurry provided by the present invention are sufficiently dissolved, in some embodiments provided by the present invention, the second stirring time in the preparation method is from 10 min to 30 min.

In order to kill most of the microorganisms in the milk tea and extend the shelf life of the milk tea, the milk tea needs to be sterilized. Preferably, the sterilization is carried out for 3 to 5 seconds under the conditions of 135 to 140 °C.

In order to make the milk tea uniform and improve the quality of the product, it is necessary to homogenize the milk tea. Preferably, the homogenization is homogenization under the conditions of 60 ° C to 80 ° C and 15 MPa to 25 MPa.

In some embodiments provided by the present invention, the step of filling is also included after homogenization.

Preferably, the filling temperature is from 20 ° C to 30 ° C.

The present invention also provides a milk tea prepared by the production method provided by the present invention.

The raw materials of the milk tea include milk powder, tea powder, sweetener, modified starch, stabilizer, non-dairy creamer, edible flavor, water and the black rice pulp provided by the invention; black rice pulp, milk powder, tea powder, sweetener, modified starch , Stabilizer, non-dairy creamer, food flavor and water quality ratio (30 ~ 60): (20 ~ 40): (1 ~ 5): (50 ~ 80): (0.1 ~ 1.5): (0.5 ~ 1.0 ): (30 ~ 60): (0.1 ~ 1): (700 ~ 900); as a preferred, black rice milk, milk powder, tea powder, sweetener, modified starch, stabilizer, non-dairy creamer, food flavor and water The quality ratio is 40 : 25 : 2.5 : 57 : 0.8 : 0.6 : 40 : 0.12 : 826 ; the milk powder is skim milk powder ; the sweetener is white sugar ; the modified starch is made of modified starch made from corn starch ; It is a mixture of monoglyceride and sucrose ester; the quality ratio of monoglyceride to sucrose ester in the stabilizer is (0.1-0.5): (0.1-0.5); the edible flavor is black rice flavor.

The invention provides a black rice slurry and a preparation method thereof, a milk tea and a preparation method thereof. The preparation method of the black rice slurry is that the brown rice is pretreated and mixed with water, soaked, refined, sieved to obtain a primary product, and the primary product is mixed with the enzyme preparation, enzymatically hydrolyzed, and the enzyme is inactivated; A mixture of saccharification enzymes and amylases. The black rice pulp is used for the preparation of milk tea after enzymatic hydrolysis, so that the nutrition of the milk tea is more comprehensive and easy to absorb, the taste is delicate, the rice has a fragrant taste, and the stability of the milk tea is improved; the quality test of the milk tea provided by the invention is performed, and the result is It is shown that the protein content in the milk tea provided by the present invention conforms to the national standard; the stability test shows that the protein stability in the milk tea provided by the invention is excellent; and the shelf life detection test shows that the milk tea provided by the invention is under normal temperature conditions It can be stored stably for 9 months and can be stored stably for 9 months under accelerated conditions. The taste evaluation test shows that the milk tea provided by the present invention has a higher rice flavor than ordinary milk tea, and the aroma is more intense after combining with the milk flavor, in flavor and The taste of the tea is greatly improved; the milk tea provided by the invention has the nutrients of brown rice, milk and tea at the same time, and the brown rice is rich in trace elements beneficial to the human body, dietary fiber, linoleic acid and vitamin E, and the milk is rich in Protein and fat, tea contains caffeine, vitamins, tannins, theophylline, aroma , Amino acids, carbohydrates, minerals and chlorophyll than three hundred kinds of chemical ingredients beneficial to human body, can be seen, the milk is a nutritious milk. It can be seen that the quality of the milk tea provided by the invention conforms to the national standard, and the protein has excellent stability and long-term storage. The milk tea has a delicate taste, fresh and pure taste, and has a milky fragrance and a unique rice scent, which is a comprehensive nutrition. New milk tea.

The invention discloses a black rice slurry and a preparation method thereof, a milk tea and a preparation method thereof, and those skilled in the art can learn from the contents of the paper and appropriately improve the process parameters. It is to be understood that all such alternatives and modifications are obvious to those skilled in the art and are considered to be included in the present invention. The method and the application of the present invention have been described by the preferred embodiments, and it is obvious that the method and application described herein may be modified or appropriately modified and combined without departing from the scope of the present invention. The technique of the present invention is applied.

The raw material or auxiliary materials used in the black rice pulp and the preparation method thereof, the milk tea and the preparation method thereof can be purchased from the market; among them, the tea powder is purchased from Shenbao Huacheng Technology Co., Ltd.; the origin of the skim milk powder is New Zealand. It meets the acceptance specifications of skim milk powder; white sugar is purchased from Guangdong Jinling Sugar Industry Group Co., Ltd., which meets the standard of GB317-2006; brown rice is purchased from Guangzhou Winte Health Food Co., Ltd.; single fat is purchased from Dunnike Co., Ltd. Sucrose ester was purchased from Mitsubishi Chemical Co., Ltd.; the vegetable fat was purchased from Nestle Co., Ltd.; the modified starch was purchased from National Starch Chemical Trading Co., Ltd.; the black rice flavor was purchased from International Flavor & Fragrance (China) Co., Ltd.; the saccharifying enzyme was purchased from Dunnique. Ltd.; alpha-amylase was purchased from Dunnique Limited.

The present invention is further illustrated below in conjunction with the embodiments:

Example 1 Preparation of black rice slurry

Wash 200kg of mold-free brown rice 3 times, remove metal, stone and other debris, soak it with 300kg of normal temperature (25 ° C) water for 3h and drain until no obvious water droplets. The soaked brown rice is refined in a colloid mill. After the refining is completed, the 100 mesh screen is passed, and the primary product of the black rice slurry is obtained, and the yield is 84%. The primary product of the black rice syrup is heated to 50 ° C, and 4 kg of glucoamylase (enzyme activity ≥ 2000 U) and α-amylase (enzyme activity ≥ 60000 U) are added, and the mixture is stirred while stirring, and heating is continued until 65 ° C, and the time is started for 1 h. Enzymatic hydrolysis, the DE value is 70%. After the end of the enzymatic hydrolysis, the enzyme was inactivated by boiling in boiling water at 95 ° C for 30 min. After the enzyme was deactivated, the cold water was cooled to room temperature to obtain a black rice slurry.

Example 2 Preparation of black rice slurry

Wash 200kg of mildew-free brown rice 3 times, remove metal, stone and other debris, soak it with 360kg of water at room temperature (25 °C) for 4h, then drain to no obvious water droplets. The soaked brown rice is refined in a colloid mill. After the refining is completed, the 100 mesh screen is passed, and the primary product of the black rice slurry is obtained, and the yield is 86%. The primary product of the black rice pulp is heated to 50 ° C, 1 kg of glucoamylase (enzyme activity ≥ 2000 U) and 3 kg of α-amylase (enzyme activity ≥ 60000 U) are added, and stirred while stirring, and heating is continued until 80 ° C, and the time is started for 2 h. Enzymatic hydrolysis, DE value of 66.8%. After the end of the enzymatic hydrolysis, the enzyme was sterilized by boiling in water at 90 ° C for 40 min, and the enzyme was cooled, and then cooled to room temperature by cold water to obtain a black rice slurry.

Example 3 Preparation of black rice slurry

Wash 200kg of mildew-free brown rice 3 times, remove metal, stone and other debris, soak it with 400kg of normal temperature (25 ° C) water for 2h and drain until no obvious water droplets. The soaked brown rice is refined in a colloid mill. After the refining is completed, the 100 mesh screen is passed, and the primary product of the black rice slurry is obtained, and the yield is 85%. The primary product of the black rice slurry is heated to 50 ° C, and 9 kg of glucoamylase (enzyme activity ≥ 2000 U) and 3 kg of α-amylase (enzyme activity ≥ 60000 U) are added, and the mixture is stirred while stirring, and heating is continued until 60 ° C, and the time is started. h enzymatic hydrolysis, DE value of 61.3%. After the end of the enzymatic hydrolysis, the enzyme was sterilized by boiling in water at 100 ° C for 20 min to obtain a black rice slurry.

Example 4 Preparation of milk tea

After dry mixing of 57kg white sugar, 0.35kg monoglyceride, 0.25kg sucrose ester and 0.8kg modified starch, preheating to 72°C, 400kg pure water, stirring in a loop for 10min, then uniformly adding 25kg skim milk powder, 2.5 Kg tea powder, 40kg of non-dairy creamer and 40kg of the rice slurry prepared in Example 1, continue to stir for 10min until all the raw materials are completely dispersed and dissolved, then add 0.12kg of black rice flavor for fragrance, and finally add 434kg of water to mix. Get a milk tea blend.

The milk tea preparation solution was subjected to UHT sterilization, and the sterilization condition was: sterilization at 139 ° C for 4 s; homogenization conditions were: 70 ° C, 20 MPa. The UHT-sterilized milk tea preparation solution is aseptically filled at 20 to 30 ° C.

Example 5 Preparation of milk tea

50kg white sugar, 0.42kg monoglyceride, 0.08kg sucrose ester, 1.5kg modified starch are uniformly mixed, then preheated to 400°C 400kg pure water, stirred in a loop for 15min, then evenly added 40kg skim milk powder, 5kg tea Powder, 30kg of non-dairy creamer and 30kg of the rice syrup prepared in Example 1, continue to stir for 15min, until all the raw materials are completely dispersed and dissolved, then add 0.1kg of black rice flavor for fragrance, and finally add 300kg of water to mix, get milk tea Mix the solution.

The milk tea preparation solution is subjected to UHT sterilization, and the sterilization condition is: sterilizing at 135 ° C for 5 s; the homogenization condition is: 60 ° C, 25 MPa. The UHT-sterilized milk tea preparation solution is aseptically filled at 20 to 30 ° C.

Example 6 Preparation of milk tea

80kg white sugar, 0.17kg monoglyceride, 0.85kg sucrose ester, 0.1kg modified starch are dry mixed uniformly, then preheated to 400°C 400kg pure water, stirred in a loop for 20min, then evenly added 20kg skim milk powder, 1kg tea Powder, 50kg of non-dairy creamer and 60kg of rice syrup prepared in Example 1, continue to stir for 30min, until all the raw materials are completely dispersed and dissolved, then add 1kg of black rice flavor to adjust the fragrance, and finally add 500kg of water to mix, get milk tea blending liquid.

The milk tea mixture is subjected to UHT sterilization, and the sterilization condition is: sterilization at 140 ° C for 3 s; homogenization conditions are: 80 ° C, 15 MPa. After UHT sterilization, it is available.

Example 7 Quality Testing Test of Milk Tea

The milk teas obtained in Examples 4 to 6 were tested for physical and chemical indexes such as fat, protein, and non-fat milk solids. The test standards are given in Table 1 (GBT 217312-2008), in which the fat content and the non-fat milk solid content in the milk-containing beverage are not specified. The test results of various physical and chemical indicators are shown in Table 2. Table 1 Physical and chemical indicators for milk beverages (GBT 217312-2008)

It can be seen from the above test results that the content of protein in the milk tea prepared in Examples 4 to 6 was 1.0%, 1.2%, and 1.1%, respectively, and the fat contents were 1.5%, 1.1%, and 1.6%, respectively, and the content of non-fat milk solids. They are 7.2%, 8.0%, and 7.1%, respectively. The protein content is in line with national standards. The milk tea is also rich in dietary fiber, linoleic acid, vitamin E, caffeine, tannic acid, theophylline, aromatic oil, and various human bodies. Essential nutrients such as trace elements and amino acids. It can be seen that the milk tea provided by the present invention is rich in nutrients.

Example 8 Stability Test of Milk Tea

The milk tea prepared in Examples 4 to 6 was used as a sample solution to carry out protein stability test. The detection method is as follows: the sterilizer is preheated until the water boils, the sample solution is divided into 2 parts, and the mixture is placed in a 250 mL flask, and placed in a sterilizing pot for sterilization at 121 ° C for 11 min. The test standards are shown in Table 3, and the test results are shown in Table 4.

From the above test results, it was found that the protein of the milk tea prepared in Examples 4 to 6 was excellent in stability, and it was found that the milk tea provided by the present invention can be stored for a long period of time.

Example 9 Shelf Life Test of Milk Tea

The teas prepared in Examples 4 to 6 were stored at room temperature (25 ° C) for 12 months, and samples were taken at 0 months, 3 months, 6 months, 9 months, and 12 months for observation and taste. The results are shown in Table 5.

The results of the above test showed that the milk teas prepared in Examples 4 to 6 had no oil slick and no precipitation in the state of 0 to 9 months, and the mouthfeel flavor was normal; at the 12th month, a little oil slick appeared, but no precipitation, and The palate is normal. The results show that the milk tea provided by the present invention can be stably stored for 9 months under normal temperature conditions.

Example 10 Shelf Life Test of Milk Tea

The milk tea prepared in Examples 4 to 6 was stored under accelerated conditions (37 to 40 ° C, 75% relative humidity) for 12 weeks, and stored for one week at room temperature, and stored under accelerated conditions for 0. Samples were taken for observation and taste testing at month, 3 months, 6 months, 9 months, and 12 months. The results are shown in Table 6.

It can be seen from the above test results that the milk teas obtained in Examples 4 to 6 have no oil slick and no precipitation in the state of 0 to 9 months, and the mouthfeel flavor is normal; a little oil slick occurs at the 12th month, but no precipitation occurs. And the taste is normal. The results show that the milk tea provided by the present invention can be stably stored for 9 months under accelerated conditions.

Example 11 Taste evaluation of milk tea

The teas prepared in Examples 4 to 6 were used as the test group, and the commercially available ordinary milk tea was used as the control group. The milk tea of the test group and the control group was set to 3 replicates, and sensory evaluation was performed by 20 professional sensory assessors, and the sensory evaluation score was performed. The criteria are shown in Table 7, and the sensory evaluation results are shown in Table 8.

According to the above test results, the average scores of the color, hanging cup, aroma and taste of the milk tea prepared by the 20 professional sensory assessors for Examples 4 to 6 were 92.5, 90.4, 95.1, and 93.8, respectively, which were higher than those of the control group. fraction. The results show that the milk tea provided by the present invention has a great improvement in flavor and mouthfeel than ordinary milk tea, and the rice flavor is increased, and the aroma is more intense after being combined with the milk flavor.

The above embodiments are intended to be illustrative only, and are not intended to limit the scope of the present invention. It is included in the scope of the following patent application.

Claims (15)

The invention discloses a preparation method of a black rice slurry, comprising the following steps: taking brown rice after pretreatment and mixing with water, immersing, refining and sieving to obtain a primary product, mixing the primary product with an enzyme preparation, enzymatically decomposing, and inactivating the enzyme, That is, the enzyme preparation is a mixture of a saccharification enzyme and an amylase. The method for preparing a black rice slurry according to the first aspect of the invention, wherein the enzyme activity of the saccharifying enzyme is ≥2000 U. The method for preparing a black rice slurry according to claim 1, wherein the amylase has an enzyme activity of ≥60000 U. The method for preparing a black rice slurry according to the first aspect of the invention, wherein the percentage of the quality of the enzyme preparation and the brown rice is 2% to 6%. The method for preparing a black rice slurry according to claim 1, wherein the enzymatic hydrolysis is carried out at 60 ° C to 80 ° C for 0.5 h to 2 h. The method for preparing a black rice slurry according to claim 1, wherein the soaking time is from 2 h to 4 h. The method for preparing a black rice slurry according to the first aspect of the invention, wherein the enzyme is inactivated at a temperature of from 90 ° C to 100 ° C for 20 min to 40 min. The method for preparing a black rice slurry according to claim 1, wherein the step of inactivating the enzyme further comprises the step of cooling. A black rice slurry obtained by the production method according to any one of claims 1 to 8. A milk tea, the raw material thereof comprising milk powder, tea powder, sweetener, modified starch, stabilizer, non-dairy creamer, edible flavor, water and the black rice slurry as described in claim 9 of the patent application. The method for preparing a milk tea according to claim 10, wherein the black rice slurry, the milk powder, the tea powder, the sweetener, the modified starch, the stabilizer, the vegetable fat The ratio of the quality of the edible essence to the water is (30 to 60): (20 to 40): (1 to 5): (50 to 80): (0.1 to 1.5): (0.5 to 1.0): (30 to 60): (0.1 to 1): (700 to 900). A method for preparing milk tea, comprising: 20-40 parts of milk powder, 1-5 parts of tea powder, 50-80 parts of sweetener, 0.1-1.5 parts of modified starch, 0.5-1.0 parts of stabilizer, and parts by weight, in parts by weight, 30 to 60 parts of non-dairy creamer, 0.1 to 1 part of edible essence, 700 to 900 parts of water, 30 to 60 parts of the black rice slurry as described in claim 9 of the patent application, and the raw materials are mixed, sterilized and homogenized, that is, . The method for preparing a milk tea according to claim 12, wherein the sterilization is performed at a temperature of 135 ° C to 140 ° C for 3 s to 5 s. The method for preparing a milk tea according to claim 12, wherein the homogenization is homogenized under the conditions of 60 ° C to 80 ° C and 15 MPa to 25 MPa. A milk tea prepared by the method for preparing milk tea according to any one of claims 12 to 14.