Preparation process of milk tea beverage

Abstract

The invention provides a preparation process of a milk tea beverage. Comprising the following raw materials in parts by weight: 50-120 parts of milk powder; 10 to 15 parts of coconut oil; 40 to 80 parts of collagen powder; 11 to 30 parts of non-dairy creamer; 55 to 100 parts of instant tea powder; 30 to 60 parts of tea liquid; 5-12 parts of a stabilizer; 3 to 10 parts of sodium citrate; 3-8 parts of sodium tripolyphosphate; 1 to 3 parts of D-sodium erythorbate; 2 to 12 parts of baking soda; and 2-5 parts of white granulated sugar. The obtained milk tea beverage is more uniform and free of tea powder precipitation; the thickening property, the suspension property, the emulsifying property and the water solubility are excellent; the taste is smoother, and the nutrition of the milk tea product is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation process of milk tea beverage. Background technique [0002] As a drink, milk tea has a long history. Milk tea from my country includes Mongolian milk tea and Hong Kong milk tea. Most of them are green brick tea or black brick tea; Hong Kong-style milk tea is a unique drink in Hong Kong, China. The tea taste is bitter and astringent, and the taste is smooth and rich. The production method is more complicated than that of mainland milk tea. After six steps of "fishing tea, brewing tea, roasting tea, pounding tea, re-baking tea, and pounding tea (milk)", the milk tea retains the richness of the tea leaves. Existing milk tea drinks often have the following problems: (1) The tea taste is wrapped in milk and cannot be released, resulting in milk tea drinks with excess milk taste and insufficient tea taste, the product is not refreshing enough, and the aftertaste is too grea...

AI Technical Summary

Problems solved by technology

Existing milk tea beverages often have the following problems: (1) The tea taste is wrapped in milk and cannot be released, resulting in milk tea beverages with excess milk taste and insufficient tea taste, the product is not refreshing enough, and the aftertaste is too greasy

(2) The tea has a strong astringent taste, which makes the product less fresh and refreshing, so drinking more astringent taste

(3) Due to the imperfect proportion of auxiliary materials, especially chemical additives, the unique tea fragrance of tea is destroyed, making the tea taste of the product impure

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