CN102396624A - Preparation method of milk tea - Google Patents

Abstract

The invention belongs to the field of foods, in particular relates to a preparation method of milk tea with smooth and refreshing taste. The milk tea is prepared by the following raw materials in percentage by weight: 35-45 percent of tea powder, 10-13 percent of mung bean flour, 13-20 percent of coix seed powder, 5-8 percent of purple yam powder, 5-8 percent of milk dry powder and the balance of sweetener. By using mung bean, coix seed and purple yam powder as another main raw materials of the milk tea, the milk tea has sweet taste, is not greasy and can also suppress self acerbic taste of the tea powder; and the milk tea is convenient for drinking, has better taste, beautifies and maintains the face, is beneficial to health and is suitable for long-term drinking.

Description

A kind of preparation method of milk tea

Technical field

The invention belongs to field of food, the preparation method of the milk tea that particularly a kind of delicate mouthfeel is tasty and refreshing.

Background technology

Contain many nutritional labelings and effective component in the tealeaves, mainly contain: Tea Polyphenols class, vegetable soda, protein, amino acid, vitamin, pectin element and various inorganic mineral elements, like manganese, iron, fluorine, potassium, sodium etc.Green tea is as the traditional beverage of China; Refresh oneself with it clear away heart-fire, clearing away summerheat, reducing blood lipid eliminates indigestion and phlegm, gives protection against cancer; Anti-computer radiation, the beauty treatment health care effect of waiting for a long time enjoy Chinese people, and even the liking of the people of the world, various is that the product of primary raw material constantly arises at the historic moment with tea; Like the tea flavour beverage, tea flavour cake etc.Wherein, tea flavour milk tea especially enjoys people to like, particularly enjoys liking of female friend.

But the additive that the manual work in the existing milk tea beverage is synthesized, sweetener etc. are more, are unfavorable for problems such as people eat for a long time.

Summary of the invention

In view of the defective that prior art exists, the objective of the invention is to provide a kind of preparation method of milk tea, adopt the milk tea sweetness of this method preparation smooth, have the beautifying face and moistering lotion effect concurrently.

For realizing above-mentioned purpose, the technical solution that the present invention adopted is:

A kind of milk tea is formed by following raw materials by weight percent configuration, it is characterized in that: tea powder 35%-45%; Mung bean flour 10%-13%; Lotus-seed-heart powder 13%-20%; Fragrant taro powder 5%-8%; Milk dry powder 5%-8%; All the other compositions are sweetener.

Described sweetener is one or both mixing in fructose or the xylitol.

Its preparation method is following:

(1) choose green tea or black tea tealeaves as raw material, remove impurity and stalk stem, oven dry grinds to form 100 purpose tea powder;

(2) respectively with mung bean, heart of a lotus seed benevolence, fragrant taro as raw material, remove impurity and stalk stem, oven dry grinds to form 100 purpose tea powder;

(3) with ground tea powder, mung bean flour, lotus-seed-heart powder, fragrant taro powder and milk dry powder and sweetener, form by the configuration of above-mentioned percentage by weight, mix the back pack.

Advantage of the present invention: the present invention adopts mung bean, heart of a lotus seed benevolence, fragrant taro powder another primary raw material as this milk tea, makes this milk tea have taste and sweet mouthfeel and not too greasy, but simultaneously also the pressed tea powder from puckery sense; Instant of the present invention, taste good, and skin maintenance are beneficial to health, are fit to long-term drinking.

The specific embodiment

Embodiment below in conjunction with concrete explains the present invention, but embodiment of the present invention is not limited thereto.

Embodiment 1: a kind of milk tea, form by following raw materials by weight percent configuration, and it is characterized in that: tea powder 35%; Mung bean flour 13%; Lotus-seed-heart powder 20%; Fragrant taro powder 8%; Milk dry powder 8%; All the other compositions are fructose.

Its preparation method is following:

(1) choose green tea as raw material, remove impurity and stalk stem, oven dry grinds to form 100 purpose tea powder;

(2) respectively with mung bean, heart of a lotus seed benevolence, fragrant taro as raw material, remove impurity and stalk stem, oven dry grinds to form 100 purpose tea powder;

(3) with ground tea powder, mung bean flour, lotus-seed-heart powder, fragrant taro powder and milk dry powder and fructose, form by the configuration of above-mentioned percentage by weight, mix the back pack.

Embodiment 2: a kind of milk tea, form by following raw materials by weight percent configuration, and it is characterized in that: tea powder 45%; Mung bean flour 10%; Lotus-seed-heart powder 13%; Fragrant taro powder 5%; Milk dry powder 5%; All the other compositions are xylitol.

Its preparation method is following:

(1) choose green tea as raw material, remove impurity and stalk stem, oven dry grinds to form 100 purpose tea powder;

(2) respectively with mung bean, heart of a lotus seed benevolence, fragrant taro as raw material, remove impurity and stalk stem, oven dry grinds to form 100 purpose tea powder;

(3) with ground tea powder, mung bean flour, lotus-seed-heart powder, fragrant taro powder and milk dry powder and xylitol, form by the configuration of above-mentioned percentage by weight, mix the back pack.

Embodiment 3: a kind of milk tea, form by following raw materials by weight percent configuration, and it is characterized in that: tea powder 40%; Mung bean flour 12%; Lotus-seed-heart powder 15%; Fragrant taro powder 6%; Milk dry powder 6%; All the other compositions are sweetener.

Described sweetener is two kinds of mixing in fructose or the xylitol.

Its preparation method is following:

(1) choose black tea tealeaves as raw material, remove impurity and stalk stem, oven dry grinds to form 100 purpose tea powder;

(2) respectively with mung bean, heart of a lotus seed benevolence, fragrant taro as raw material, remove impurity and stalk stem, oven dry grinds to form 100 purpose tea powder;

(3) with ground tea powder, mung bean flour, lotus-seed-heart powder, fragrant taro powder and milk dry powder and sweetener, form by the configuration of above-mentioned percentage by weight, mix the back pack.

The proportioning value of the foregoing description is preferred embodiment of the present invention, and the present invention puts into warm boiling water or boiling water, stirs, and is promptly drinkable.

Claims (3)

1. the preparation method of a milk tea is characterized in that: the batching of said milk tea forms tea powder 35%-45% by following raw materials by weight percent configuration; Mung bean flour 10%-13%; Lotus-seed-heart powder 13%-20%; Fragrant taro powder 5%-8%; Milk dry powder 5%-8%; All the other compositions are sweetener.

2. the preparation method of a kind of milk tea according to claim 1, it is characterized in that: described sweetener is one or both mixing in fructose or the xylitol.

3. the preparation method of a kind of milk tea according to claim 1 and 2, it is characterized in that: its preparation method is following,

(1) choose green tea or black tea tealeaves as raw material, remove impurity and stalk stem, oven dry grinds to form 100 purpose tea powder;

(2) respectively with mung bean, heart of a lotus seed benevolence, fragrant taro as raw material, remove impurity and stalk stem, oven dry grinds to form 100 purpose tea powder;

(3) with ground tea powder, mung bean flour, lotus-seed-heart powder, fragrant taro powder and milk dry powder and sweetener, form by the configuration of above-mentioned percentage by weight, mix the back pack.