Coconut milk tea and preparation method thereof

Abstract

The invention discloses coconut milk tea which contains (by weight) 100 portions of solution and 5-30 portions of coconut grains. The solution is prepared by dissolving 30-40g white sugar, 30-45g milk cream and 10-20g coconut flour in 1,000ml of water; wherein the coconut flour is prepared from coconut flesh through the processing of enzymolysis through pepsin, filtrating and drying. The coconut milk tea is rich in unique nutritional components of coconut flesh, and the coconut flour treated with enzymolysis can improve the utilization ratio of nutrient components of the coconut flesh. The coconut grains can make the milk tea have the taste of fruit grains and maintain the faint scent of coconut flesh.

Description

technical field [0001] The invention relates to a drink, specifically a milk tea. Background technique [0002] Milk tea is an indispensable drink in the daily life of Mongolian herdsmen. It is a rich and fragrant drink formed by boiling and concentrating tea leaves, adding fresh milk or milk powder, and boiling again until the tea milk blends. Current milk tea is not limited to the above traditional methods, for example, ginger can also be added to make warm ginger milk tea, banana slices can be added to form banana milk tea, or other fruits can be added to form fruity milk tea. Yet this milk tea that adds fruit does not carry out deep processing to fruit, makes some macromolecular nutrients in the fruit difficult to be directly absorbed by the human body, has reduced the utilization rate of the nutrient in the fruit. [0003] Coconut, the Latin scientific name is Cocos nucifera L., also known as Xuyu, Yuewangtou, coconut ladle, big coconut, etc. It is now widely distribu...

AI Technical Summary

Problems solved by technology

However, most of the coconuts used as beverages are coconut juice at present, and the coconut meat is hard and has only a slight fragrance, so the utilization rate is not high, resulting in a waste of resources