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Chinese yam milk tea and preparation method thereof

A technology of yam milk tea and yam, which is applied in the direction of milk preparations, dairy products, tea treatment before extraction, etc., can solve the problems of reducing nutritional content, not suitable for long-term consumption, etc., and achieves good taste, high nutritional value, and simple production process Effect

Inactive Publication Date: 2013-01-23
徐燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Milk has extremely high nutritional value and is rich in various trace elements such as protein and calcium. Tea contains many nutrients and medicinal ingredients. Yam is a commonly used medicinal and edible food. When people process yam, Usually high temperature is selected for processing, which greatly reduces the nutritional labeling. Milk tea is especially popular among people, especially female friends, but there are many additives in existing tea-flavored beverages, which are not suitable for long-term consumption. Therefore, in order to solve Above-mentioned problem, provide a kind of new technical scheme specially to satisfy people's demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of yam milk tea is made from the following raw materials and their proportions by weight: 10% yam powder; 20% fresh milk; 10% black tea juice; 1% sucrose; 0.01% sodium benzoate; The steps are:

[0020] a, select high-quality yam, peel the yam, cut it into slices, dry the sliced ​​yam at room temperature, put the dried yam slices into a pulverizer and pulverize them to make yam powder;

[0021] b. Pulverize the black tea into powder in a pulverizer, then put it into boiling water and boil it for 30 minutes. Filter the boiled black tea water with gauze to make black tea juice;

[0022] c. Stir and mix the black tea juice and fresh milk, then add yam powder, sucrose, food additives and water and stir again to make yam milk tea.

Embodiment 2

[0024] A kind of yam milk tea is made from the following raw materials and their proportions by weight: 15% yam powder; 25% fresh milk; 12% black tea juice; 2% sucrose; 0.03% sodium benzoate; The steps are:

[0025] a, select high-quality yam, peel the yam, cut it into slices, dry the sliced ​​yam at room temperature, put the dried yam slices into a pulverizer and pulverize them to make yam powder;

[0026] b. Pulverize the black tea into powder in a pulverizer, then put it into boiling water and boil it for 35 minutes. Filter the boiled black tea water with gauze to make black tea juice;

[0027] c. Stir and mix the black tea juice and fresh milk, then add yam powder, sucrose, food additives and water and stir again to make yam milk tea.

Embodiment 3

[0029] A kind of yam milk tea is made from the following raw materials and their proportions by weight: 20% yam powder; 30% fresh milk; 15% black tea juice; 3% sucrose; 0.05% sodium benzoate; The steps are:

[0030] a, select high-quality yam, peel the yam, cut it into slices, dry the sliced ​​yam at room temperature, put the dried yam slices into a pulverizer and pulverize them to make yam powder;

[0031] b. Pulverize the black tea into powder in a pulverizer, then put it into boiling water and boil it for 30-40 minutes, filter the steamed black tea water with gauze to make black tea juice;

[0032] c. Stir and mix the black tea juice and fresh milk, then add yam powder, sucrose, food additives and water and stir again to make yam milk tea.

[0033] The yam is sun-dried at room temperature, retains the original nutrients, and has high nutritional value. The yam milk tea produced not only has the effect of health care, but also has the effect of beauty. It is suitable for pe...

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Abstract

The invention relates to Chinese yam milk tea. The Chinese yam milk tea is characterized in that the Chinese yam milk tea is prepared by the raw materials in percentage by weight: 10-20% of Chinese yam powder, 20-30% of fresh milk, 10-15% of black tea, 1-3% of sucrose, 0.01-0.05% of a food additive, and the balance of water. The Chinese yam milk tea has the advantages that the Chinese yam is dried at the normal temperature so as to maintain the original nutrient content, so that the nutritive value is high, and the Chinese yam milk tea made of the Chinese yam has the health care effect and the skin care effect. The Chinese yam milk tea is suitable for people to drink for a long time, and has the advantages of simplicity in preparation process and favorable taste.

Description

technical field [0001] The present invention relates to a kind of yam milk tea, also relates to a kind of preparation method of yam milk tea. Background technique [0002] Milk has extremely high nutritional value and is rich in various trace elements such as protein and calcium. Tea contains many nutrients and medicinal ingredients. Yam is a commonly used medicinal and edible food. When people process yam, Usually high temperature is selected for processing, which greatly reduces the nutritional labeling. Milk tea is especially popular among people, especially female friends, but there are many additives in existing tea-flavored beverages, which are not suitable for long-term consumption. Therefore, in order to solve Above-mentioned problem, a kind of new technical scheme is specially provided to satisfy people's demand. Contents of the invention [0003] The purpose of this invention is to provide a kind of yam milk tea and preparation method thereof. [0004] The tech...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23F3/14
Inventor 徐燕
Owner 徐燕
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