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Milk tea solid beverage produced by utilizing ultra-micro Pu'er tea powder and preparation method thereof

A technology for Pu-erh tea powder and solid beverage, which is applied in the field of deep processing of tea, can solve the problems of discarding, residual biochemical active substances, and low utilization rate of active ingredients in tea, achieve integrated innovation, avoid loss, and be beneficial to long-term storage.

Inactive Publication Date: 2017-05-17
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional tea is mainly drunk by brewing, the utilization rate of active ingredients in tea is low, and a large amount of biochemical active substances remain in the tea dregs and are discarded

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 500 kg of Pu'er tea is mechanically crushed, placed at 14°C for 6.5 hours, and then crushed with a jet mill. During the crushing process, 30 kg of food-grade dry ice is added to crush it into a powder with a fineness of 350 meshes to obtain superfine Pu'er tea. Powder 468 kg.

[0015] Take 400 kg of ultra-fine Pu'er tea powder, 200 kg of milk powder and 12,000 kg of water, mix them in a mass ratio of 1:0.5:30, and mix them mechanically to obtain a mixture of Pu'er tea powder and milk powder. Add 5.0% soluble soybean polysaccharides of the sum of superfine Pu'er tea powder and milk powder to this mixed solution, that is, 30 kg, and mechanically stir and mix to obtain a new mixed solution. Then inject this mixed solution into a high-pressure homogenizer and carry out homogenization treatment. The processing pressure is 50 MPa. The obtained homogeneous mixed solution is concentrated and then spray-dried to obtain 583 kilograms of milk tea powder, which is Pu'er milk tea so...

Embodiment 2

[0017] 80 kg of Pu'er tea is mechanically crushed, placed at -2°C for 1.0 hour, and then crushed with a jet mill. During the crushing process, 0.56 kg of food-grade dry ice is added to crush it into a powder with a fineness of 1,500 meshes to obtain ultra-fine Pu'er tea. 77 kg of tea powder.

[0018] Take 50 kg of superfine Pu'er tea powder, 225 kg of milk powder and 5,000 kg of water, mix them in a mass ratio of 1:4.5:100, and stir them mechanically to obtain a mixture of Pu'er tea powder and milk powder. Add 1.0% soluble soybean polysaccharide of the sum of superfine Pu'er tea powder and milk powder to this mixed solution, that is, 2.75 kg, and mechanically stir and mix to obtain a new mixed solution. Then inject this mixed solution into a high-pressure homogenizer for homogenization treatment. The processing pressure is 90 MPa. After the obtained homogeneous mixed solution is concentrated, vacuum freeze-drying is carried out to obtain 267 kilograms of milk tea powder, which...

Embodiment 3

[0020] 300 kg of Pu'er tea is mechanically crushed, placed at 6°C for 3.5 hours, and then crushed with a jet mill. During the crushing process, 9 kg of food-grade dry ice is added to crush it into a powder with a fineness of 1,000 meshes to obtain superfine Pu'er tea. Powder 273 kg.

[0021] Take 200 kg of superfine Pu'er tea powder, 600 kg of milk powder and 40,000 kg of water, that is, mix them in a mass ratio of 1:3:200, and stir them mechanically to obtain a mixture of Pu'er tea powder and milk powder. Add 3.0% soluble soybean polysaccharides of the sum of superfine Pu'er tea powder and milk powder to this mixed solution, that is, 24 kg, and mechanically stir and mix to obtain a new mixed solution. Then inject this mixed solution into a high-pressure homogenizer for homogenization treatment. The processing pressure is 10 MPa. The obtained homogeneous mixed solution is concentrated and then spray-dried to obtain 779 kilograms of milk tea powder, which is Pu'er milk tea soli...

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Abstract

The invention provides a milk tea solid beverage produced by utilizing ultra-micro Pu'er tea powder and a preparation method thereof. Components of the milk tea solid beverage comprise the ultra-micro Pu'er tea powder, milk powder and soluble soybean polysaccharides. According to the milk tea solid beverage, the prepared ultra-micro Pu'er tea powder the milk powder and the soluble soybean polysaccharides are prepared into solid fruit tea under a specific condition. The process technology integrates innovations: tea leaf raw materials are refrigerated and are treated with dry ice, so that the loss of thermo-sensitive nutritional components in tea leaves, caused by a thermal action in an ultra-micro crushing process, is reduced or avoided; the dry ice (CO2) is remained in pore cavities of powder grains of the ultra-micro tea powder and the tea powder is easy to store for a long period; the soluble soybean polysaccharides are subjected to high-pressure homogenization treatment, so that the stability of the solid beverage in a brewing process is facilitated; the difference with a manner of extracting tea soup or tea juice from tea leaves as a raw material is that the ultra-micro tea powder is directly used for developing milk tea and nutrient components in the tea leaves are completely kept; process links are reduced so that the production cost is reduced.

Description

technical field [0001] The invention belongs to the technical field of tea deep processing, and in particular relates to a milk tea solid drink made by using ultrafine Pu'er tea powder and a preparation method thereof. Background technique [0002] Traditional tea is mainly drunk by brewing, the utilization rate of active ingredients in tea is low, and a large amount of biochemical active substances remain in the tea dregs and are discarded. The ultra-fine tea powder maintains the integrity and functional activity of tea nutrients, the specific surface area and porosity of the powder particles increase, and the dissolution amount and dissolution rate of the contained ingredients also increase accordingly; its particle size is small, and the tea contained in it Functional ingredients such as polyphenols, theanine, and tea polysaccharides are easily absorbed by the human body, and their nutritional value is much higher than that of brewed tea. For example, a certain amount of...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06A23L3/3409A23C9/16A23C9/156
CPCA23F3/14A23C9/156A23C9/16A23F3/06A23L3/3409
Inventor 陈小强黄伟关荣发黄奕吴周和
Owner HUBEI UNIV OF TECH
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