Common turnip milk tea and preparation method thereof

Abstract

The invention discloses a common turnip milk tea. The common turnip milk tea comprises the components in percentage by weight: 5-20% of a common turnip water extract, 5-30% of a tea solution, 20-80% of milk or 2-8% of milk powder, 4-10% of sugar, 0.1-0.5% of a food stabilizing agent, 0-0.06% of a pH regulator, 0-0.2% of essence and the balance of drinking water. The preparation method comprises the following steps: mixing filtrate obtained by boiling common turnip particles of 40 meshes and filtering the boiled common turnip particles, with components of the tea solution, the food stabilizing agent, the sugar solution and the milk; adding the essence and the pH regulator, and performing homogenizing twice so as to obtain the homogenized mixture, wherein the homogenizing pressure for the first time is 20-40MPa and the homogenizing pressure for the second time is 15-30MPa; sterilizing the homogenized mixture at 125-145 DEG C for 4-30 seconds with UHT, and then, filling the sterilized mixture; or after filling, sterilizing the homogenized mixture at 110-130 DEG C for 10-30 minutes so as to obtain the common turnip milk tea. According to the common turnip milk tea prepared by the method disclosed by the invention, the bad special flavor of common turnip is concealed with the perfume of the tea, and the food stabilizing agent and the pH regulator are added, so that the stability of products is improved.

Description

technical field [0001] The invention relates to the field of food, in particular to coriander root milk tea and a preparation method thereof. Background technique [0002] coriander root ( Brassica rapa L.) is a biennial herbaceous plant of Brassica genus Brassica, with a well-developed root system, and the upper part swells to form an oblate fleshy tuber, round in shape like a radish, sweet in taste, and high in density. Ancient plants, belonging to medicinal and edible plants. Coriander root has the functions of sweet and warm, heat-clearing and detoxifying, nourishing and increasing oxygen, lowering blood sugar, anti-hypoxia, reducing blood fat, and anti-fatigue. Modern scientific research has found that coriander root is rich in vitamins, proteins, flavonoids, calcium, phosphorus, iron and other nutrients. Regular consumption is very beneficial to the human body. At present, it has a small amount of application in the field of medicine and food, and there are few repo...

AI Technical Summary

Problems solved by technology

However, due to the high content of coriander root polysaccharide in the aqueous extract of coriander root, the stability of the beverage is poor, and it still cannot meet the commercialization requirements

[0006] There are reports in the prior art about coriander root milk tea (Liu Yefeng, research on anti-hypoxic functional food with Tibetan coriander root as the main component, master's thesis of Zhejiang University, January 2012), using the treatment method of hot soup before beating to eliminate coriander root The pungent smell of roots, the blanching solution is an aqueous solution containing 1% sodium isocitrate and 1% ascorbic acid, heated to 70~105°C, can reduce the pungent smell but cannot completely eliminate it

Coriander root juice mixed with milk tea is extremely unstable, and interlayer stratification is prone to occur. The coriander root juice and milk tea cannot dissolve well, resulting in the abandonment of this solution

[0007] In order to solve the problem of poor stability of liquid beverages and the inability to meet the shelf life requirements, commercialized milk tea also adopts the method of making powder products. Consumers can only brew temporarily after purchase, and cannot drink immediately

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