CN103340242A - Milky tea and composition for milky tea as well as preparation method of milky tea - Google Patents
Milky tea and composition for milky tea as well as preparation method of milky tea Download PDFInfo
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- CN103340242A CN103340242A CN201310303666XA CN201310303666A CN103340242A CN 103340242 A CN103340242 A CN 103340242A CN 201310303666X A CN201310303666X A CN 201310303666XA CN 201310303666 A CN201310303666 A CN 201310303666A CN 103340242 A CN103340242 A CN 103340242A
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Abstract
The invention discloses milky tea, a composition for the milky tea as well as a preparation method of the milky tea. The composition comprises tea powder and non-dairy creamer in a weight ratio of 1: (35-45), wherein the non-dairy creamer comprises the following raw materials in parts by weight: 25-40 parts of sucrose polyester, 0-3 parts of vegetable oil, 30-60 parts of glucose syrup, 1.7-14 of emulsifier and 0.25-1.6 parts of thickener. The preparation method of milky tea comprises the following steps of: mixing the sucrose polyester, the vegetable oil, the glucose syrup, the emulsifier and the thickener, then dissolving the mixture in distilled water, homogenizing, sterilizing, adding essence and drying to obtain the non-dairy creamer, and mixing the non-dairy creamer and the tea powder to obtain the milky tea. The non-dairy creamer in the milky tea is not digested by human bodies, can be used for ensuring the flavor and the quality of food and meanwhile ensuring that excessive heat and fat are not ingested by the human bodies, does not contain trans-fatty acids and can be used for effectively preventing the health hidden danger of the trans-fatty acids in the human bodies.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of composition for milk tea, milk tea and preparation method thereof.
Background technology
Cream claims vegetable fat powder again.Lower and mouthfeel outward appearance is near milk powder because of its cost, producing the creamy local flavor of a kind of class behind its adding Foods or drinks, can improve mouthfeel preferably, give product " milk sense ", in food industry, be widely used in also using a large amount of vegetable fat powders in the milk tea in beverage and the leisure food batching.
It is essential that fat is not only human nutrition institute, also is one of main source of body energy, improves flavours in food products, mouthfeel and fragrance, makes food possess characteristics such as soft and smooth exquisiteness.The World Health Organization advises that fat should not surpass 30% in everyone origin of heat every day, and saturated fat should not surpass 10%.But present consumption habit and food processing mode cause the body fat Excessive Intake, bring such as diseases such as obesity, angiocardiopathy, digestive system function disorder, internal system functional disturbance and cancers to health and perplex.Therefore, fatty Excessive Intake brings adverse effect fully to be paid close attention to health.External many consumers glad consumption low-fat food or fat free foods.In food manufacturing, can adopt several different methods to reduce its fat content, for example adjust prescription, adopt the fat in the fat substitute substitute food product.The U.S., Japan and some countries of Europe are devoted to development and the exploitation of fat substitute one after another in recent years, and by vast food manufacturing enterprise and consumer are favored, low fat and no fat foods have become the trend of food development.
At present, the domestic and international vegetable fat powder produced of enterprise is to be primary raw material with the hydrogenated vegetable oil, is aided with raw material or food additives such as glucose syrup, casein, emulsifying agent, stabilizing agent, thickener, essence, pigment, after mixing, form through emulsification homogeneous, spray-drying.Hydrogenated vegetable oil is to be formed by common vegetable oil hydrogenation, not only can prolong the shelf-life of cake, can also allow cake more crisp; Simultaneously, because the fusing point height can keep solid shape under the room temperature, therefore be widely used in food processing.But in hydrogenation process, owing to reasons such as production technology, technology, costs, cause hydrogenation not exclusively to produce trans-fatty acid, if the long-term a large amount of trans-fatty acids of taking in of human body, can make not only that low-density lipoprotein (is commonly called as bad cholesterol in the blood, LDL) raise, also can reduce HDL and (be commonly called as cholesterol, content HDL).The viscosity of LDL is bigger, easily sticks on the vascular wall, causes people's vascular sclerosis, also can increase risk of diabetes simultaneously.HDL can deliver the cholesterol in the surrounding tissue, is converted into bile acid again or directly discharges the incidence of disease of reduction atherosclerotic and diabetes by bile from enteron aisle.In addition, trans-fatty acid can be transitted to fetus by placenta and breast milk, thereby makes the baby suffer from essential fatty acid deficiency easily; To retina, central nervous system unify cerebral function generation, the development have a negative impact, and then the influence grow.Part Study has also confirmed the become positive correlation of trans-fatty acid with tumour.
Also do not have the low card of a kind of low fat in the prior art or do not have the healthy and safe milk tea that fat zero blocks, do not contain trans-fatty acid.
Summary of the invention
Provide hereinafter about brief overview of the present invention, in order to basic comprehension about some aspect of the present invention is provided.Should be appreciated that this general introduction is not about exhaustive general introduction of the present invention.It is not that intention is determined key of the present invention or pith, neither be intended to limit scope of the present invention.Its purpose only is that the form of simplifying provides some concept, with this as the preorder of discussing after a while in greater detail.
The purpose of the embodiment of the invention is the defective at above-mentioned prior art, provides a kind of based on not by the fat substitute of human consumption, thereby reduces human body to the absorption of heat, and human body does not have the milk tea that trans-fatty acid is taken in.
The present invention also provides a kind of composition for milk tea.
The present invention also provides a kind of method of utilizing the above-mentioned preparation of compositions milk tea that is used for milk tea.
To achieve these goals, the technical scheme taked of the present invention is:
A kind of composition for milk tea comprises tea powder and vegetable fat powder, and the weight ratio of described tea powder and vegetable fat powder is 1:35～45;
Described vegetable fat powder comprises the raw material of following weight portion:
SPE 25-40 part, vegetable oil 0-3 part, glucose syrup 30-60 part, emulsifying agent 1.7-14 part, thickener 0.25-1.6 part.
Another technical scheme provided by the invention:
A kind of method of utilizing the above-mentioned preparation of compositions milk tea that is used for milk tea may further comprise the steps:
With soluble in water after SPE, vegetable oil, glucose syrup, emulsifying agent, the thickener mixing, pass through homogeneous, sterilization, drying again, namely obtain vegetable fat powder;
Vegetable fat powder and tea powder are configured, namely obtain milk tea.
Another technical scheme provided by the invention:
A kind of milk tea, described milk tea prepares according to above-mentioned method.
Compared with prior art, the invention has the beneficial effects as follows:
1. vegetable fat powder of the present invention partially or completely replaces traditional hydrogenated vegetable oil with SPE, very approaching because of its working properties and conventional grease, and not by human consumption, both can guarantee local flavor and the quality of milk tea, can guarantee the drinking milk tea time again, human body is heat and the fat of Excessive Intake not.
2. the vegetable fat powder in the milk tea of the present invention does not contain the hydrogenation vegetable oil, adopts the milk tea of formulation of the present invention, can provide vegetable fat powder distinctive mellow, fragrant sliding mouthfeel and local flavor;
3. do not contain trans-fatty acid in the milk tea of the present invention, can prevent effectively that trans-fatty acid is to the healthy hidden danger of human body;
4. the vegetable fat powder in the milk tea of the present invention can be different according to purposes and taste etc., and add on a small quantity or zero add other vegetable oil, can effectively reduce human body fat every day intake.
Description of drawings
In order to be illustrated more clearly in the embodiment of the invention or technical scheme of the prior art, to do to introduce simply to the accompanying drawing of required use in embodiment or the description of the Prior Art below, apparently, accompanying drawing in describing below only is some embodiments of the present invention, for those of ordinary skills, under the prerequisite of not paying creative work, can also obtain other accompanying drawing according to these accompanying drawings.
The preparation method's of the milk tea that Fig. 1 provides for the embodiment of the invention optional flow chart.
The specific embodiment
For the purpose, technical scheme and the advantage that make the embodiment of the invention clearer, below in conjunction with the accompanying drawing in the embodiment of the invention, technical scheme in the embodiment of the invention is clearly and completely described, obviously, described embodiment is the present invention's part embodiment, rather than whole embodiment.The element of describing in an accompanying drawing of the present invention or a kind of embodiment and feature can combine with element and the feature shown in one or more other accompanying drawing or the embodiment.Should be noted that for purpose clearly, omitted the parts that have nothing to do with the present invention, those of ordinary skills are known and expression and the description of processing in accompanying drawing and the explanation.Based on the embodiment among the present invention, those of ordinary skills belong to the scope of protection of the invention not paying the every other embodiment that obtains under the creative work prerequisite.
The invention provides a kind of composition for milk tea, comprise tea powder and vegetable fat powder, the weight ratio of described tea powder and vegetable fat powder is 1:35～45;
Described vegetable fat powder comprises the raw material of following weight portion:
SPE 25-40 part, vegetable oil 0-3 part, glucose syrup 30-60 part, emulsifying agent 1.7-14 part, thickener 0.25-1.6 part.
SPE is to be reacted under certain condition by the methyl esters that sucrose and soybean oil and methyl alcohol reaction obtain among the present invention, form through processes such as refining, water washing, drying, evaporation are refining, its molecular structure is generally a sucrose molecule in conjunction with 6～8 fatty acid molecules again.According to medical research, human body is the rapidest to containing 3 fatty acid esters (as triglycerides) absorption, but absorbs decline gradually to connecting 4 above fatty acid esters, and can be decomposed absorption by human body hardly to the ester that contains 6 aliphatic acid.Therefore, substitution value can not absorbed by small intestine by 6～8 SPE, can directly excrete through enteron aisle, so can not produce heat.Simultaneously, SPE through over hydrogenation processing, does not have the generation of trans-fatty acid.Therefore, SPE is a kind ofly not produce heat, and does not contain the natural oil substitute of trans-fatty acid.Be applied in the milk tea, both can have guaranteed flavour and quality that milk tea needs, can prevent human body Excessive Intake heat and fat again.The amount of limiting the use of of SPE (≤10.6g/d) and the scope of application (can be applicable to all food).
Composition proportioning of the present invention is scientific and reasonable, partially or completely replaces traditional hydrogenated vegetable oil with SPE, both can guarantee local flavor and the quality of milk tea, can guarantee human body not heat and the fat of Excessive Intake again.
Alternatively, described vegetable fat powder also comprises essence 0.01-0.5 part.Add essence and regulate the mouthfeel of vegetable fat powder.
Alternatively, described vegetable oil is selected from palm oil, corn oil, olive oil, peanut oil, soybean oil or rapeseed oil;
And/or;
Described emulsifying agent comprises: Sodium Caseinate 1.5-4 part, the sweet ester 0.1-5 of single glycerin fatty part, the sweet ester 0.1-5 part of diglycerol fat;
And/or;
Described thickener comprises: stearoyl lactate 0.1-1 part, dipotassium hydrogen phosphate 0.05-0.2 part, calgon 0.1-0.4 part.
Adopt above-mentioned preferred prescription, the vegetable fat powder of preparation does not contain trans-fatty acid when having mellow, fragrant sliding mouthfeel and local flavor, can prevent effectively that trans-fatty acid is to the healthy hidden danger of human body.
A kind of method of utilizing the above-mentioned preparation of compositions milk tea that is used for milk tea provided by the invention may further comprise the steps:
With soluble in water after SPE, vegetable oil, glucose syrup, emulsifying agent, the thickener mixing, pass through homogeneous, sterilization, drying again, namely obtain vegetable fat powder;
Vegetable fat powder and tea powder are configured, namely obtain milk tea.
The milk tea of method preparation of the present invention does not contain trans-fatty acid, useful health.
Alternatively, described water is distilled water, and the consumption of described distilled water is SPE, vegetable oil, glucose syrup, emulsifying agent, thickener gross weight 2-6 times.
Alternatively, the pressure of described homogeneous is 15-30MPa, and the temperature of described homogeneous is 60～80 ℃, and the homogeneous number of times is 1～3 time; And/or, described drying is spray-drying, and described spray-dired charging rate is 400～500mL/h, and described spray-dired EAT is 120～180 ℃, described spray-dired leaving air temp is 80～90 ℃, and described spray-dired pressure is 20～30Mpa.
Select above-mentioned preferred technological parameter for use, guarantee local flavor and the quality of the vegetable fat powder of preparation, can guarantee human body not heat and the fat of Excessive Intake again after the edible milk tea.
Preferred technological parameter is: the pressure of described homogeneous is 20-25MPa, the temperature of described homogeneous is 65, and/or, described spray-dired charging rate is 460mL/h, described spray-dired EAT is 160 ℃, described spray-dired leaving air temp is 85 ℃, and described spray-dired pressure is 25Mpa.
Alternatively, described sterilization is pasteurize, also comprises after the described drying dried product is carried out asepsis vacuum packing.Select for use pasteurize convenient and easy, product is carried out asepsis vacuum packing, be convenient to store.
Alternatively, also comprise adding essence before the described drying.Add essence and carry out seasoning.
A kind of milk tea, described milk tea prepares according to above-mentioned method.
Do not contain trans-fatty acid in the milk tea of the present invention, can prevent effectively that trans-fatty acid is to the healthy hidden danger of human body.
Referring to Fig. 1, the preparation method of milk tea of the present invention:
Vegetable fat powder raw material SPE, vegetable oil, glucose syrup, emulsifying agent, thickener are fully mixed, add dissolved in distilled water, homogeneous then, pasteurize adds the essence blending, and spray-drying obtains vegetable fat powder again, mixes with the tea powder, obtains milk tea.
The present invention is further illustrated below by specific embodiment:
Embodiment 1
Take by weighing raw material according to following weight: (gram)
SPE 35g; Palm oil 0.5g; Glucose syrup 55.6g; Sodium Caseinate 3.5g; The sweet ester 2g of single glycerin fatty; The sweet ester 2g of diglycerol fat; Stearoyl lactate 0.5g; Dipotassium hydrogen phosphate 0.15g; Calgon 0.3g; Essence 0.45g.
The preparation method of milk tea:
Raw material is dissolved in the 500g distilled water after mixing by said ratio, and through homogeneous, pasteurize, pasteurize be usually at 75 ℃, sterilization 20s, and blending after the spray-drying, is carried out asepsis vacuum packing with product and is obtained vegetable fat powder.Wherein, homogenization pressure is 20MP, and temperature is 65 ℃, and the homogeneous number of times is 2 times.And with charging rate 460mL/h, EAT is 160 ℃, and leaving air temp is 84 ℃, and atomisation pressure is that the process conditions of 25Mpa are carried out spray-drying;
Tea powder and the above-mentioned vegetable fat powder for preparing are configured with weight ratio 1:40, obtain milk tea.When drinking, also can add the tea powder respectively with the weight ratio 1:40 of vegetable fat powder with the tea powder and mix with vegetable fat powder, Jia Shuichong, stirring gets final product.
Embodiment 2
Take by weighing raw material according to following weight: (gram)
SPE 30g; Palm oil 3g; Glucose syrup 58.5g; Sodium Caseinate 3g; The sweet ester 4g of single glycerin fatty; The sweet ester 0.1g of diglycerol fat; Stearoyl lactate 0.2g; Dipotassium hydrogen phosphate 0.18g; Calgon 0.4g; Essence 0.3g.
The preparation method of milk tea:
Raw material is dissolved in the 590g distilled water after mixing by said ratio, and through homogeneous, pasteurize, blending after the spray-drying, obtains vegetable fat powder.Wherein, homogenization pressure is 15MP, and temperature is 80 ℃, and the homogeneous number of times is 1 time.And with charging rate 400mL/h, EAT is 120 ℃, and leaving air temp is 90 ℃, and atomisation pressure is that the process conditions of 20Mpa are carried out spray-drying;
The tea powder is mixed with weight ratio 1:35 with the above-mentioned vegetable fat powder for preparing, obtain milk tea.
Embodiment 3
Take by weighing raw material according to following weight: (gram)
SPE 10g; Corn oil 15g; Glucose syrup 30g; Sodium Caseinate 2g; The sweet ester 5g of single glycerin fatty; The sweet ester 4g of diglycerol fat; Stearoyl lactate 0.1g; Dipotassium hydrogen phosphate 0.1g; Calgon 0.2g; Essence 0.5g.
The preparation method of vegetable fat powder:
Raw material is dissolved in the 270g distilled water after mixing by said ratio, and through homogeneous, pasteurize, blending after the spray-drying, obtains vegetable fat powder.Wherein, homogenization pressure is 30MP, and temperature is 60 ℃, and the homogeneous number of times is 3 times.And with charging rate 500mL/h, EAT is 180 ℃, and leaving air temp is 80 ℃, and atomisation pressure is that the process conditions of 30Mpa are carried out spray-drying;
The tea powder is mixed with weight ratio 1:45 with the above-mentioned vegetable fat powder for preparing, obtain milk tea.
Embodiment 4
Take by weighing raw material according to following weight: (gram)
SPE 20g; Peanut oil 10g; Glucose syrup 40g; Sodium Caseinate 1.5g; The sweet ester 0.15g of single glycerin fatty; The sweet ester 5g of diglycerol fat; Stearoyl lactate 1g; Dipotassium hydrogen phosphate 0.05g; Calgon 0.15g; Essence 0.1g.
The preparation method of milk tea:
Raw material is dissolved in the 160g distilled water after mixing by said ratio, and through homogeneous, pasteurize, blending after the spray-drying, obtains vegetable fat powder.Wherein, homogenization pressure is 25MP, and temperature is 70 ℃, and the homogeneous number of times is 3 times.And with charging rate 450mL/h, EAT is 140 ℃, and leaving air temp is 85 ℃, and atomisation pressure is that the process conditions of 28Mpa are carried out spray-drying;
Tea powder and the above-mentioned vegetable fat powder for preparing are configured with weight ratio 1:38, obtain milk tea.
Embodiment 5
Take by weighing raw material according to following weight: (gram)
SPE 40g; Glucose syrup 50g; Sodium Caseinate 4g; The sweet ester 3g of single glycerin fatty; The sweet ester 0.5g of diglycerol fat; Stearoyl lactate 0.8g; Dipotassium hydrogen phosphate 0.2g; Calgon 0.1g; Essence 0.2g.
The preparation method of milk tea such as embodiment 1.
In the various embodiments described above of the present invention, the sequence number of embodiment only is convenient to describe, and does not represent the quality of embodiment.Description to each embodiment all emphasizes particularly on different fields, and does not have the part of detailed description among certain embodiment, can be referring to the associated description of other embodiment.
In embodiment such as apparatus and method of the present invention, obviously, after can decomposing, make up and/or decompose, each parts or each step reconfigure.These decomposition and/or reconfigure and to be considered as equivalents of the present invention.Simultaneously, in the above in the description to the specific embodiment of the invention, can in one or more other embodiment, use in identical or similar mode at the feature that a kind of embodiment is described and/or illustrated, combined with the feature in other embodiment, or the feature in alternative other embodiment.
Should emphasize that term " comprises/comprise " existence that refers to feature, key element, step or assembly when this paper uses, but not get rid of the existence of one or more further feature, key element, step or assembly or additional.
It should be noted that at last: though above the present invention and the advantage thereof of having described in detail is to be understood that and can carries out various changes, alternative and conversion under the situation that does not exceed the spirit and scope of the present invention that limited by appended claim.And scope of the present invention is not limited only to the specific embodiment of the described process of specification, equipment, means, method and step.The one of ordinary skilled in the art will readily appreciate that from disclosure of the present invention, can use according to the present invention and carry out and process, equipment, means, method or the step essentially identical function of corresponding embodiment described herein or acquisition result essentially identical with it, existing and that will be developed in the future.Therefore, appended claim is intended to comprise such process, equipment, means, method or step in their scope.
Claims (10)
1. a composition that is used for milk tea is characterized in that comprise tea powder and vegetable fat powder, the weight ratio of described tea powder and vegetable fat powder is 1:35～45;
Described vegetable fat powder comprises the raw material of following weight portion:
SPE 25-40 part, vegetable oil 0-3 part, glucose syrup 30-60 part, emulsifying agent 1.7-14 part, thickener 0.25-1.6 part.
2. the composition for milk tea according to claim 1 is characterized in that, described vegetable fat powder also comprises essence 0.01-0.5 part.
3. the composition for milk tea according to claim 1 is characterized in that, described vegetable oil is selected from palm oil, corn oil, olive oil, peanut oil, soybean oil or rapeseed oil;
And/or;
Described emulsifying agent comprises: Sodium Caseinate 1.5-4 part, the sweet ester 0.1-5 of single glycerin fatty part, the sweet ester 0.1-5 part of diglycerol fat;
And/or;
Described thickener comprises: stearoyl lactate 0.1-1 part, dipotassium hydrogen phosphate 0.05-0.2 part, calgon 0.1-0.4 part.
4. a method of utilizing each described preparation of compositions milk tea for milk tea of claim 1-3 is characterized in that, may further comprise the steps:
With soluble in water after SPE, vegetable oil, glucose syrup, emulsifying agent, the thickener mixing, pass through homogeneous, sterilization, drying again, namely obtain vegetable fat powder;
Vegetable fat powder and tea powder are configured, namely obtain milk tea.
5. method according to claim 4 is characterized in that, described water is distilled water, and the consumption of described distilled water is SPE, vegetable oil, glucose syrup, emulsifying agent, thickener gross weight 2-6 times.
6. method according to claim 4 is characterized in that, the pressure of described homogeneous is 15-30MPa, and the temperature of described homogeneous is 60～80 ℃, and the homogeneous number of times is 1～3 time; And/or, described drying is spray-drying, and described spray-dired charging rate is 400～500mL/h, and described spray-dired EAT is 120～180 ℃, described spray-dired leaving air temp is 80～90 ℃, and described spray-dired pressure is 20～30Mpa.
7. method according to claim 6, it is characterized in that, the pressure of described homogeneous is 20-25MPa, the temperature of described homogeneous is 65 ℃, and/or described spray-dired charging rate is 460mL/h, and described spray-dired EAT is 160 ℃, described spray-dired leaving air temp is 84 ℃, and described spray-dired pressure is 25Mpa.
8. according to each described method of claim 4-7, it is characterized in that,
Described sterilization is pasteurize, also comprises after the described drying dried product is carried out asepsis vacuum packing.
9. method according to claim 8 is characterized in that,
Also comprise adding essence before the described drying.
10. a milk tea is characterized in that, described milk tea prepares according to each described method of claim 4-9.
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Cited By (5)
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| CN103652088A (en) * | 2013-11-18 | 2014-03-26 | 深圳市深宝技术中心有限公司 | Method for processing novel solid milk tea |
| WO2016065888A1 (en) * | 2014-10-27 | 2016-05-06 | 浙江理工大学 | Environment-friendly sucrose polyester emulsion used as fabric softener and preparation method therefor |
| CN108813012A (en) * | 2018-06-29 | 2018-11-16 | 深圳市安德堂生物科技有限公司 | A kind of preparation method playing tough fruit milk tea |
| CN110447721A (en) * | 2019-09-18 | 2019-11-15 | 中国石油天然气股份有限公司内蒙古销售分公司 | A kind of rose fragrant milk tea powder and preparation method thereof |
| CN111248284A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Milk tea mate slurry stored at normal temperature and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652088A (en) * | 2013-11-18 | 2014-03-26 | 深圳市深宝技术中心有限公司 | Method for processing novel solid milk tea |
| CN103652088B (en) * | 2013-11-18 | 2015-08-26 | 深圳市深宝技术中心有限公司 | A kind of processing method of novel solid milk tea |
| WO2016065888A1 (en) * | 2014-10-27 | 2016-05-06 | 浙江理工大学 | Environment-friendly sucrose polyester emulsion used as fabric softener and preparation method therefor |
| CN108813012A (en) * | 2018-06-29 | 2018-11-16 | 深圳市安德堂生物科技有限公司 | A kind of preparation method playing tough fruit milk tea |
| CN111248284A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Milk tea mate slurry stored at normal temperature and preparation method thereof |
| CN110447721A (en) * | 2019-09-18 | 2019-11-15 | 中国石油天然气股份有限公司内蒙古销售分公司 | A kind of rose fragrant milk tea powder and preparation method thereof |
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| CN103340242B (en) | 2014-12-24 |
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