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Brewing type milk oil tea and preparation method thereof

A cream tea and brewing technology, which is applied in the direction of milk preparations, other dairy products, dairy products, etc., can solve the problems of complex production process of camellia oleifera, unscientific processing of ingredients, and large quality differences, so as to achieve rich taste experience and clear tea soup No layering, golden color effect

Inactive Publication Date: 2019-01-18
三江县三月三乡耶茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a brewed cream tea for the complex production process of camellia oleifera, single taste, difficult to popularize, and large quality differences and unscientific ingredients processing in the existing research on the production of camellia oleifera

Method used

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  • Brewing type milk oil tea and preparation method thereof
  • Brewing type milk oil tea and preparation method thereof
  • Brewing type milk oil tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A method for preparing brewed cream tea, comprising the following steps:

[0033] a1. Preparation of glutinous rice flower: according to the weight ratio, take 3.5 parts of glutinous rice, add 8.5 parts of water at a temperature of 21°C, keep the water temperature at 21°C and soak for 185 minutes, drain the water, and then steam in a steamer for 1 After hours, the cooked glutinous rice is obtained; then the cooked glutinous rice is placed on a bamboo basket and spread out, and dried in the shade until the water content is 19%. , spread the cooked glutinous rice on the bamboo basket again, the spread thickness is 0.6cm, and then dry in the shade until the water content is less than 1%, to obtain the cloudy rice; then take 6 parts of tea seed oil, put it in a pot and heat it to 90°C, Add yin rice and fry at a temperature of 90°C for 6 seconds, then remove the fried yin rice, drain the oil and let cool to room temperature to get glutinous rice flowers;

[0034] b1. Prepar...

Embodiment 2

[0047] A method for preparing brewed cream tea, comprising the following steps:

[0048] a1. Preparation of glutinous rice flower: according to the weight ratio, take 6.5 parts of glutinous rice, add 10.5 parts of water at a temperature of 23°C, keep the water temperature at 23°C and soak for 235 minutes, drain the water, and then steam in a steamer for 4 After hours, the cooked glutinous rice is obtained; then the cooked glutinous rice is placed on a bamboo basket and spread out, and dried in the shade until the water content is 23%, at this time, part of the cooked glutinous rice is tightly agglomerated, and the part of the agglomerated cooked glutinous rice is rubbed into a single particle , spread the cooked glutinous rice on the bamboo basket again, the spread thickness is 1.4cm, and then dry in the shade until the water content is less than 6%, to obtain the cloudy rice; then take 10 parts of tea seed oil, put it in a pot and heat it to 110°C, Add yin rice and fry at a t...

Embodiment 3

[0062] A method for preparing brewed cream tea, comprising the following steps:

[0063] a1. Preparation of glutinous rice flower: according to the weight ratio, take 4.5 parts of glutinous rice, add 9 parts of water at a temperature of 21.5°C, keep the water temperature at 21.5°C and soak for 197 minutes, drain the water, and then steam in a steamer for 2 After hours, the cooked glutinous rice is obtained; then the cooked glutinous rice is placed on a bamboo basket and spread out, and dried in the shade until the water content is 20%, at this time, part of the cooked glutinous rice is tightly agglomerated, and part of the agglomerated cooked glutinous rice is rubbed into a single particle , spread the cooked glutinous rice on the bamboo basket again, the spread thickness is 0.8cm, and then dry in the shade until the water content is less than 2.2%, to obtain the cloudy rice; then take 7 parts of tea seed oil, put it in a pot and heat it to 95°C, Add yin rice and fry at a temp...

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Abstract

The invention provides brewing type milk oil tea and a preparation method thereof and relates to the technical field of food processing. According to the brewing type milk oil tea, compound milk powder is prepared through a concentration method and is added into Yaji tea to improve the fresh aroma of the oil tea; a sweet aroma, a milk taste and a cool mouthfeel are increased for the oil tea; the taste sense experience of an oil tea finished product is enriched; hopped green onions dried by an aroma improvement machine have a bright color and a rich green onion aroma; fried sticky rice and fried sticky rice balls, which are prepared by adopting a low-temperature oil drying method, are fluffy, crispy and palatable, are not stuck on teeth and have no oil taste. By adopting the Yaji tea refined by various special plants, the brewed oil tea keeps a traditional flavor and also has smoothness of milk and sweetness of sweet-scented osmanthus; meanwhile, the oil tea has a refreshing cool feeling of peppermint; various tastes are perfectly fused so that tea soup has a golden yellow color, is clear and has no layering, a rich sweet-scented osmanthus aroma, an abundant milk flavor, a sweet andmellow taste, a cool and tasty and refreshing taste and a long sweet aftertaste.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a brewed cream tea and a preparation method thereof. 【Background technique】 [0002] Camellia oleifera is a traditional snack with strong ethnic customs in Guangxi Zhuang Autonomous Region. Relying on the special natural and geographical environment of Guangxi, the custom of "cracking camellia oleifera" has become a cultural symbol in many counties and districts inhabited by ethnic minorities in Guangxi Province. The Miao family The people of the Yao, Zhuang and Dong nationalities drink camellia oleifera every morning, noon and evening, and treat guests with camellia oleifera to express their hospitality and friendliness. Camellia oleifera has the functions of quenching thirst and satisfying hunger, refreshing the mind, driving wind and dehumidification, preventing colds, and diarrhea. role. [0003] In recent years, Guangxi has vigorously promoted the development of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/16A23C9/152A23C9/156A23C9/154A23F3/14A23F3/06
CPCA23C9/152A23C9/1522A23C9/1528A23C9/154A23C9/156A23C9/16A23C2240/15A23F3/06A23F3/14
Inventor 张仕林吴义婷
Owner 三江县三月三乡耶茶业有限公司
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