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Nutrient milk tea and its preparation method

A milk tea and nutrition technology, applied in the field of beverages

Inactive Publication Date: 2012-04-11
DALIAN ZHAOYANG SOFTWARE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] As the pace of people's life continues to accelerate, traditional diets and diet products cannot fully meet the requirements of modern life. The development of nutritious, healthy, convenient and fast celery series beverages has great market potential

Method used

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Embodiment Construction

[0031] The nutritious milk tea comprises: spirulina, tea leaves, milk, citric acid, xylitol, wolfberry, licorice, ginseng, jujube, longan and deionized water; the weight percentage of each substance is:

[0032] Spirulina 10~45

[0033] Tea 2~10

[0034] Milk 5~15%

[0035] Citric acid 0.01~1%

[0036] Xylitol 0.1~5%

[0037] Lycium barbarum 0.5~2

[0038] Licorice 0.4~1.5

[0039] Ginseng 0.6~1.2

[0040] Jujube 1~2

[0041] Longan 1~3

[0042] Solvent 45~75%.

[0043] The tealeaves are freshly plucked tea leaves.

[0044] The solvent is deionized water, also known as soft water, which is deionized water obtained by passing water through an ion exchange column, and the content of magnesium and calcium ions is relatively low to obtain water.

[0045] The use of deionized water can reduce the sediment in milk tea and improve the inner quality of milk tea.

[0046] Citric acid is a sour agent, preservative, flavoring and preservative used to adjust the pH and tast...

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Abstract

The invention relates to a milk tea, more specifically relates to a nutrient milk tea and its preparation method, which belongs to the beverage field. According to the invention, Chinese herbal medicines such as gen-seng and the like are added in the milk tea, the efficacy of invigorating energy and nourishing blood provides great help on human body, deionized water taken as a solvent is capable of minimizing the sediment in milk tea and raising the internal quality of the milk tea. Citric acid is a sour additive, an antistaling agent, a flavoring agent and an antiseptic, and is used for adjusting the pH value and mouthfeel of celery milk tea.

Description

[0001] technical field [0002] The invention relates to milk tea, in particular to a nutritious milk tea and a preparation method thereof, belonging to the beverage field. Background technique [0003] Spirulina is rich in protein, β-carotene, vitamin B1, vitamin B2, vitamin B5, vitamin B6, vitamin B11, vitamin B12, vitamin C and vitamin E. There are many types of B vitamins, and each has a special physiological function. The lack of any one of them may lead to disease; and. Spirulina contains a variety of trace elements necessary for the human body, such as calcium, magnesium, sodium, potassium, phosphorus, iodine, Selenium, iron, copper, zinc, etc. Iron deficiency can lead to anemia, and zinc deficiency can lead to dysplasia; selenium can activate DNA repair enzymes, stimulate the production of immunoglobulins and antibodies, capture free radicals, reduce or resist certain metals in the body Toxicity, inhibit the carcinogenic effect of some carcinogens. Selenium als...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23F3/14
Inventor 王新宁
Owner DALIAN ZHAOYANG SOFTWARE TECH
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