Deterioration preventing blueberry milk tea and preparation method thereof

An anti-deterioration and blueberry technology, which is applied in the direction of milk preparations, dairy products, tea treatment before extraction, etc., can solve the problems of reducing the nutritional value of milk tea and reducing the ability to adjust tea components

Inactive Publication Date: 2015-10-07
ANHUI HEZHONG AGRI SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the production and storage of milk tea, it is also easily oxidized into quinone compounds, which greatly reduces the ability of the tea ingredients in milk tea to regulate the human body, thereby reducing the nutritional value of milk tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0014] The invention provides a preparation method of anti-deterioration blueberry milk tea, comprising:

[0015] 1) tea, corn silk, kudzu, gardenia, blueberry, golden cherry root and lotus leaf are soaked in water to obtain infusion;

[0016] 2) extracting the soaking liquid by an extractant, removing the extractant to obtain tea powder;

[0017] 3) mix tea powder, white sesame powder, milk powder, kudzu root powder, red bean powder, white sugar, vanillin and sodium carboxymethyl cellulose to obtain blueberry milk tea powder;

[0018] 4) The above-mentioned milk tea powder is boiled in water to prepare anti-deterioration blueberry milk tea.

[0019] In step 1) of the present invention, the amount of each raw material can be selected within a wide range, but in order to make the prepared tea powder have more excellent tea polyphenols and antioxidant capacity, preferably, in step 1) , with respect to 100 parts by weight of tea, the consumption of corn silk is 30-40 parts by w...

Embodiment 1

[0031] 1) soak tea, corn silk, kudzu, gardenia, blueberry, golden cherry root and lotus leaf in water at 90°C for 1.5h to obtain a soaking solution; wherein tea, corn silk, kudzu, gardenia, blueberry, golden cherry root , the weight ratio of lotus leaf and water is 100:35:8:35:17:16:24:80000.

[0032] 2) At 50 ° C, the above-mentioned soaking solution is extracted 3 times by an extractant (amyl acetate), and the extractant is removed to obtain tea powder; wherein, the mixing time of the extractant and the substance to be extracted is 40min, and the volume of the extractant is 4 times the volume of the extract to be extracted.

[0033] 3) 100g of above-mentioned tea powder, 65g of white sesame powder, 50g of milk powder, 14g of kudzu root powder, 6g of red bean powder, 25g of white sugar, 4g of vanillin and 2g of sodium carboxymethylcellulose were mixed at 25°C for 17min to obtain blueberry milk tea pink;

[0034] 4) The above-mentioned milk tea powder is boiled in water to 1...

Embodiment 2

[0036] 1) soaking tea, corn silk, kudzu, gardenia, blueberry, golden cherry root and lotus leaf in 80° C. water for 1 h to obtain a soaking solution; wherein tea, corn silk, kudzu, gardenia, blueberry, golden cherry root, The weight ratio of lotus leaf and water is 100:30:5:20:7:11:12:50000.

[0037] 2) At 40 ° C, the above-mentioned soaking solution is extracted twice by an extractant (butyl acetate), and the extractant is removed to obtain tea powder; wherein, the mixing time of the extractant and the substance to be extracted is 30min, and the volume of the extractant is 3 times the volume of the extract to be extracted.

[0038] 3) 100g of above-mentioned tea powder, 50g of white sesame powder, 40g of milk powder, 10g of kudzu root powder, 5g of red bean powder, 20g of white granulated sugar, 3g of vanillin and 1g of sodium carboxymethylcellulose were mixed at 15°C for 15min to obtain blueberry milk tea pink;

[0039] 4) The above-mentioned milk tea powder is boiled in w...

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Abstract

The present invention discloses a deterioration preventing blueberry milk tea and a preparation method thereof. The preparation method comprises the following steps: 1) soaking tea leaves, corn stigma, pueraria lobata flowers, gardenia jasminoides, blueberries, rosa laevigata root and lotus leaves in water to obtain a soaking solution; 2) extracting the soaking solution with an extracting agent, and removing the extracting agent to obtain tea powder; 3) mixing the tea powder, white sesame powder, milk powder, radix puerariae powder, red bean powder, white granulated sugar, vanillin and sodium carboxymethyl cellulose to prepare the blueberry milk tea powder; and 4) boiling the milk tea powder in water to obtain the deterioration preventing blueberry milk tea. The deterioration preventing blueberry milk tea powder contains a high concentration of tea polyphenols and thus the milk tea powder can be preserved for a long-term without deterioration.

Description

technical field [0001] The present invention relates to milk tea powder, in particular, to a milk tea powder. Background technique [0002] Milk tea is a beverage mixed with milk and tea. The main components of milk are water, fat, phospholipids, protein, lactose, and inorganic salts, which are rich in nutritional value; while tea can reduce the risk of cardiovascular disease and cancer, mainly because green tea It is rich in flavonoids, especially tea polyphenols. A large number of clinical experiments have proved that tea polyphenols have cell regulation and antioxidant functions. Tea polyphenols are a general term for a class of highly active flavonoids, which are found in high content in tea. Of course, tea not only has cell regulation and antioxidant functions, but also has the effect of losing weight; for example, Unilever found in two clinical experiments on the efficacy of high content of tea polyphenols in tea, without changing diet and physical activity. , Mildl...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23C9/16A23C9/152
Inventor 程想娣
Owner ANHUI HEZHONG AGRI SCI & TECH
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