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Tibetan buttered tea powder making method

A production method, the technology of butter tea, applied in the field of food processing

Inactive Publication Date: 2016-05-11
青海雪峰牦牛乳业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Buttered tea is a special beverage in Tibet, China. It is mostly eaten together with tsampa as a staple food. It has the effect of keeping out the cold and refreshing the brain, promoting body fluids and quenching thirst. Quantitative production, that is to say, this product has not yet been developed. This method can be used to quantitatively produce Tibetan-style buttered tea powder, and to promote Tibetan-style buttered tea to the whole country. The market prospect is broad

Method used

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Effect test

Embodiment 1

[0011] Embodiment 1, a kind of production method of Tibetan-style buttered tea powder, it is completed by the following steps, the first step: prepare material, mix 190kg Fuzhuan brick tea with 1000kg, 80 ℃ hot water and boil for 45 minutes, boil the Fuzhuan Use a 180-mesh filter to filter the brick tea solution to remove the tea residue and prepare the Fu brick tea solution for later use;

[0012] Step 2: Add 200kg of ghee, 100kg of yak milk, and 4kg of refined salt to 1000kg of Fuzhuan tea filtrate and heat to 80-85°C with a shear tank at 2900 rpm for 4 minutes, mix evenly and stand still for later use;

[0013] The third step: Homogenization, add the spare raw materials in the second step into the homogenizer, keep the pressure at 20Mpa, keep the temperature at 65°C, homogenize for 45 minutes, and prepare the materials for later use; Step four: Evaporation and concentration, use a three-effect evaporator to The third step is to prepare spare materials for concentration, the...

Embodiment 2

[0015] Embodiment 2, a production method of Tibetan-style butter tea powder, which is completed by the following steps, the first step: prepare materials, mix 210kg of Fuzhuan brick tea with 1000kg of hot water at 90°C and boil for 45 minutes, and boil the cooked Fuzhuan The brick tea solution uses a 200-mesh filter to filter out the tea residue, and the Fu brick tea solution is set aside;

[0016] Step 2: Add 200kg of ghee, 100kg of yak milk, and 5kg of refined salt to 1000kg of Fuzhuan tea filtrate and heat to 85°C with a shear tank at 2900 rpm for 5 minutes, mix evenly and rest for later use;

[0017] The third step: Homogenization, add the spare raw materials in the second step into the homogenizer, keep the pressure at 25Mpa, keep the temperature at 70°C, homogenize for 60 minutes, and prepare the materials for standby; The fourth step: Evaporation and concentration, use a three-effect evaporator to The third step is to prepare spare materials for concentration, the conce...

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Abstract

The invention provides a Tibetan buttered tea powder making method and relates to the field of food processing. The Tibetan buttered tea powder making method comprises the following steps that step 1, material preparation is performed, 200 kg of Fuzhuan tea is mixed with 1000 kg of hot water of 80-1000 DEG C and then boiling is performed for 45 minutes, a Fuzhuan tea extracting solution is prepared by using a 200-mesh filter sieve for standby application; step 2, 200 kg of yak butter, 100 kg of yak milk and 4-5 kg of refined salt are taken and added to 1000 kg of Fuzhuan tea filtrate, heating is performed to reach 80-85 DEG C, shearing is performed by using a shearing tank with the speed of 2900 revolutions per minute for 4-5 minutes, and uniform mixing is performed; step 3, homogeneous pressure is kept for 20-25 MPa, the temperature is kept for 65-70 DEG C; step 4, concentration is performed; step 5, drying and powder spraying are performed, the temperature for drying and powder spraying is 95-98 DEG C, the moisture of buttered tea powder is smaller than or equal to 5%, and a finished product is packed. The Tibetan buttered tea powder making method has the advantages of strengthening the brain, improving the immunity, nourishing the stomach and relaxing the bowels.

Description

1. Technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing Tibetan butter tea powder. 2. Background technology [0002] Buttered tea is a special beverage in Tibet, China. It is mostly eaten together with tsampa as a staple food. It has the effect of keeping out the cold and refreshing the mind, promoting body fluids and quenching thirst. Quantitative production means that this product has not yet been developed, and the method can be used to quantitatively produce Tibetan butter tea powder, and the Tibetan butter tea powder will be promoted to the whole country, and the market prospect is broad. 3. Contents of the invention [0003] In view of the above problems, the present invention provides a production method of Tibetan butter tea powder, which is completed by the following steps. The first step: prepare materials, mix 190-210 kg of Fuzhuan tea with 1000 kg of hot water at 80-90 °C and boil for 45 minutes ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/16
Inventor 赵礼赵德
Owner 青海雪峰牦牛乳业有限责任公司
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