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Preparation method of milk tea

A technology for milk tea and milk, applied in the food field, can solve problems such as unfavorable long-term consumption, and achieve the effects of convenient consumption, health benefits, and sweet taste.

Inactive Publication Date: 2012-04-04
戚军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there are many artificially synthesized additives, sweeteners, etc. in the existing milk tea drinks, which are unfavorable for people's long-term consumption and other problems.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: a kind of milk tea, is configured by the raw material of following percentage by weight, is characterized in that: tea powder 35%; Mung bean powder 13%; Job's tears powder 20%; Taro powder 8%; Milk dry powder 8%; for fructose.

[0015] Its preparation method is as follows:

[0016] (1) select green tea leaves as raw material, remove impurities and stems, dry, and grind into 100 mesh tea powder;

[0017] (2) Mung bean, coix seed and sweet taro are respectively used as raw materials, impurities and stems are removed, dried, and ground into 100-mesh tea powder;

[0018] (3) The ground tea powder, mung bean powder, barley powder, taro powder, dry milk powder and fructose are prepared according to the above weight percentages, mixed evenly, and packed into bags.

Embodiment 2

[0019] Embodiment 2: a kind of milk tea, is configured by the raw material of following percentage by weight, is characterized in that: tea powder 45%; Mung bean powder 10%; Job's tears powder 13%; Taro powder 5%; Milk dry powder 5%; For xylitol.

[0020] Its preparation method is as follows:

[0021] (1) select green tea leaves as raw material, remove impurities and stems, dry, and grind into 100 mesh tea powder;

[0022] (2) Mung bean, coix seed and sweet taro are respectively used as raw materials, impurities and stems are removed, dried, and ground into 100-mesh tea powder;

[0023] (3) The ground tea powder, mung bean powder, barley powder, taro powder, dry milk powder and xylitol are prepared according to the above weight percentages, mixed evenly, and packed into bags.

Embodiment 3

[0024] Embodiment 3: a kind of milk tea, is configured by the raw material of following percentage by weight, is characterized in that: tea powder 40%; Mung bean powder 12%; Job's tears powder 15%; Taro powder 6%; Milk dry powder 6%; for sweeteners.

[0025] The sweetener is a mixture of fructose or xylitol.

[0026] Its preparation method is as follows:

[0027] (1) Select black tea leaves as raw materials, remove impurities and stems, dry, and grind into 100 mesh tea powder;

[0028] (2) Mung bean, coix seed and sweet taro are respectively used as raw materials, impurities and stems are removed, dried, and ground into 100-mesh tea powder;

[0029] (3) The ground tea powder, mung bean powder, coix seed powder, taro powder, dry milk powder and sweetener are configured according to the above weight percentages, mixed evenly, and packed into bags.

[0030] The proportioning values ​​of the above-mentioned embodiments are all preferred embodiments of the present invention. The...

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PUM

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Abstract

The invention belongs to the field of foods, in particular relates to a preparation method of milk tea with smooth and refreshing taste. The milk tea is prepared by the following raw materials in percentage by weight: 35-45 percent of tea powder, 10-13 percent of mung bean flour, 13-20 percent of coix seed powder, 5-8 percent of purple yam powder, 5-8 percent of milk dry powder and the balance of sweetener. By using mung bean, coix seed and purple yam powder as another main raw materials of the milk tea, the milk tea has sweet taste, is not greasy and can also suppress self acerbic taste of the tea powder; and the milk tea is convenient for drinking, has better taste, beautifies and maintains the face, is beneficial to health and is suitable for long-term drinking.

Description

technical field [0001] The invention belongs to the field of food, in particular to a method for preparing milk tea with fine and refreshing taste. Background technique [0002] Tea contains many nutrients and medicinal ingredients, mainly including: tea polyphenols, plant alkaloids, proteins, amino acids, vitamins, pectin and various inorganic mineral elements, such as manganese, iron, fluorine, potassium, sodium, etc. As a traditional Chinese drink, green tea is loved by the Chinese people and even the people of the world for its effects of refreshing and clearing the heart, clearing heat and relieving heat, eliminating food and reducing phlegm, preventing cancer and lowering blood fat, preventing computer radiation, beauty and anti-aging. Products that are the main raw materials continue to emerge as the times require, such as tea-flavored beverages, tea-flavored cakes, etc. Among them, tea-flavored milk tea is particularly popular among people, especially female friends...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 戚军
Owner 戚军
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