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Freshly-brewed cheese cream tea and preparation method thereof

A technology of cheese and tea soup, which is applied in the field of tea beverage and its preparation, can solve the problems that the color and taste of the product cannot be uniformly adjusted, and achieve the effect of helping digestion of meat, rich taste and simple production

Inactive Publication Date: 2016-12-07
广州皇茶投资有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the above-mentioned substances are not added to industrially produced beverages, the color, taste, etc. of the product cannot be uniformly prepared

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A freshly brewed tea with cheese cream, comprising tea soup, cheese cream and Uji matcha powder successively placed in a beverage cup from bottom to top, the volume ratio of the tea soup to cheese cream is 5:1, the mass of matcha powder Serving Size: 3g.

[0033] In this embodiment, the cheese cream includes the following components in parts by mass: 400 g of whipped cream, 300 g of condensed milk, 8 g of rose salt, 10 g of white sugar, 250 g of cheese, and 300 g of milk.

[0034] The tea soup includes the following components in parts by mass: 8 g of tea bags, 400 g of water, and 30 g of fructose. The tea bag contains osmanthus oolong.

[0035] A method for preparing freshly brewed tea with cheese cream, specifically comprising the following steps:

[0036] A. Make cheese cream.

[0037] A1. Weigh whipped cream, condensed milk, rose salt and white sugar in the milk capping machine according to the parts by mass, stir evenly, and the speed of the milk capping machine...

Embodiment 2

[0048]The difference between this example and Example 1 is that the volume ratio of tea soup and cheese cream in the freshly brewed tea with cheese cream is 4:1, and the contents of each component in the tea soup and cheese cream are different, specifically:

[0049] The cheese cream includes the following components in parts by mass: 360g of whipped cream, 350g of condensed milk, 9g of rose salt, 15g of white sugar, 200g of cheese, and 320g of milk.

[0050] The tea soup includes the following components in parts by mass: 10 g of tea bags, 500 g of water, and 25 g of fructose. The tea bag contains lychee black tea.

Embodiment 3

[0052] The difference between this example and Example 1 is that the volume ratio of tea soup and cheese cream in the freshly brewed tea with cheese cream is 6:1, and the contents of each component in the tea soup and cheese cream are different, specifically:

[0053] The cheese cream includes the following components in parts by mass: 450g of whipping cream, 280g of condensed milk, 10g of rose salt, 12g of white sugar, 300g of cheese, and 280g of milk.

[0054] The tea soup includes the following components in parts by mass: 9 g of tea bags, 450 g of water, and 28 g of fructose. The tea bag contains Sakura Oolong.

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PUM

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Abstract

The invention discloses freshly-brewed cheese cream tea and a preparation method thereof. The freshly-brewed cheese cream tea comprises tea soup, cheese cream and Uji matcha powder which are sequentially stored in a beverage cup from bottom to top. The volume ratio of the tea soup to the cheese cream ranges from 4:1 to 9:1, and the mass fraction of the matcha powder is 2-3g. The preparation method includes steps of cheese cream preparation, tea extraction and finished product preparation. The freshly-brewed cheese cream tea does not contain any additives and various powdery substances and contains various advanced nutrition substances such as rich albumen and fat, taste and flavor of tea are kept to the greatest extent, lack of oxygen in drinking water can be solved, aromatic oil in the freshly-brewed cheese cream tea can dissolve animal fat, and the objectives of relieving greasy feeling and helping digestion of meat are achieved.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a tea beverage and a preparation method thereof. Background technique [0002] At present, the mainstream beverages on the market include: original flavor milk tea, fruit flavor milk tea, fruit juice drinks and tea drinks, etc. [0003] Milk tea is the product most recognized by ordinary consumers. Traditional milk tea shops use creamer to make milk tea. The taste of creamer is richer and smoother; but creamer contains trans fat, which has been banned in many countries. , thus restricting the production and sale of milk tea. Fruity milk tea is another type of milk tea, which is made by adding flavors of different fruit flavors, but the problem of pigments in flavors has been widely criticized, so it is on the verge of being eliminated. Concentrated juice, the raw material of fruit juice drinks, is one of the main sources of profit for the factory. The price of ordin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23C9/152
CPCA23F3/14A23C9/152
Inventor 李灼武
Owner 广州皇茶投资有限公司
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