CN103652031A - Pawpaw milk tea powder - Google Patents

Abstract

The invention relates to pawpaw milk tea powder. The pawpaw milk tea powder contains non-dairy cream, white granulated sugar, glucose, pawpaw powder, red tea powder, sodium carboxymethylcellulose and sucrose fatty acid ester; the weight percent of all components is as follows: 45 to 55 percent of non-dairy cream, 25 to 30 percent of white granulated sugar, 10 to 15 percent of glucose, 5 to 10 percent of pawpaw powder, 2 to 5 percent of red tea powder, 0.2 to 0.5 percent of sodium carboxymethylcellulose and 0.1 to 0.3 percent of sucrose fatty acid ester; the non-dairy cream is the acid-resisting non-dairy cream, the sucrose sodium carboxymethylcellulose is the acid-resisting sodium carboxymethylcellulose, and the pawpaw milk tea powder is prepared by the steps of burdening, mixing, sterilizing and packaging. The pawpaw milk tea powder prepared through the method has the following advantages: (1) when the pawpaw milk tea powder is dissolved in the water, the dispersion property and the stability are good, a uniform emulsion state is presented, and the phenomenon such as breaking, layering and precipitating can be avoided whether the pawpaw milk tea powder is dissolved in the cold water or in the hot water; (2) the milk tea produced through the pawpaw milk tea powder is smooth and fine to taste, and thick in milk flavor, and fuses sweet scent of tea and fragrance of the pawpaw; (3) the pawpaw milk tea powder has the functions of invigorating spleen to promote digestion, maintaining beauty and keeping young and the like due to adoption of pawpaw powder.

Description

Pawpaw milk tea powder

Technical field

The invention belongs to food processing field, relate to a kind of milk tea powder, especially a kind of pawpaw milk tea powder.

Background technology

Milk tea (Milk tea) is a kind of beverage that cream or milk powder, sugar, tea etc. is primary raw material of take, and owing to having merged strong milk and the delicate fragrance of tea, makes it in beverage industry, have distinguished feature.At present, milk tea market has entered the stable development stage, along with improving constantly of quality of life and consuming capacity, people require higher to the taste of beverage products, fashion, and this fashion drink very popular, novel taste of milk tea, no matter in a line city, or two or three line cities, nearly all be seen everywhere, young man is so fond that will not let out of one's hand it especially.

Convenient and swift for what make, conventionally all with milk tea powder, make milk tea.In order to enrich the kind of milk tea, increase trophism and the natural attribute of milk tea, need in milk tea powder, add Fruit powder, this class fruit milk tea powder is mainly comprised of vegetable fat powder, white granulated sugar, Fruit powder, black tea powder, emulsifying agent, stabilizing agent etc., belongs to solid beverage.Because Fruit powder contains more organic acid, be stronger acidity, and common vegetable fat powder is acid nonfast.Therefore, at water fruit milky tea powder, make the milk tea time, the milk tea powder that contains vegetable fat powder, Fruit powder etc. is water-soluble, while being especially dissolved in hot water, often there is labile state, the emulsified state of acid nonfast vegetable fat powder is destroyed, making the milk tea of making is no longer uniform emulsion, but upper part is clarified, lower partly precipitated, is obviously divided into two-layer up and down, not only affected outward appearance, serious also cannot drink.

Summary of the invention

The object of the present invention is to provide a kind of pawpaw milk tea powder, in its batching, with acidproof vegetable fat powder, replace common vegetable fat powder, use acidproof stabilizing agent, unsettled problem while having solved the molten water of pawpaw milk tea powder simultaneously.

Common vegetable fat powder is acid nonfast, and when being applied to the acidic beverages of pH value 4-5, the protein in vegetable fat powder is met acid can produce flocculation, has destroyed emulsification system, produces breakdown of emulsion, lamination, and this has also limited the application of vegetable fat powder in acidic beverages.The acidproof vegetable fat powder that has had in the market suitability for industrialized production, if application publication number is the preparation method that CN101919454A patent of invention discloses acidproof vegetable fat powder, has solved breakdown of emulsion, the lamination of vegetable fat powder under acid condition.

Acidproof vegetable fat powder, under sour environment, still has good dispersion and stability, can not produce the phenomenons such as breakdown of emulsion, layering, precipitation, and have milk fragrance.

Pawpaw milk tea powder of the present invention, vegetable fat powder, white granulated sugar, glucose, papaya powder, black tea powder, sodium carboxymethylcellulose, sucrose fatty ester, consist of, the percentage by weight of each composition is as follows: vegetable fat powder 45-55%, white granulated sugar 25～30%, glucose 10-15%, papaya powder 5-10%, black tea powder 2-5%, sodium carboxymethylcellulose 0.2～0.5%, sucrose fatty ester 0.1～0.3%.

Described vegetable fat powder is acidproof vegetable fat powder;

Described papaya powder is freeze drying papaya powder;

Described white granulated sugar refers to through pulverizing, cross the white granulated sugar of 60 mesh sieves;

Described sodium carboxymethylcellulose refers to acid-resistant sodium carboxymethylcellulose;

Described sucrose fatty ester refers to that hydrophilic lipophilic balance is the sucrose fatty ester of 11-13.

The preparation process of pawpaw milk tea powder is as follows:

(1) batching, mixing: in proportion vegetable fat powder, white granulated sugar, papaya powder, black tea powder, sodium carboxymethylcellulose, sucrose fatty ester are placed in to batch mixer, fully stir, mix;

(2) sterilization, packing: the material mixing is packed after microwave sterilization, make pawpaw milk tea powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Freeze drying papaya powder has commercially available prod, is to take pawpaw as raw material, selected, clean, remove the peel, go flesh, cutting, blanching, cooling, pre-freeze, vacuum freeze drying, air-flow crushing, cross the techniques such as 80-100 mesh sieve and make.With other drying means comparisons, the most outstanding advantage of papaya powder that vacuum freeze-drying technique is produced is to protect to greatest extent the color of pawpaw, and the natural nutrient component that pawpaw contains is not destroyed substantially.

The pawpaw milk tea powder tool that the present invention makes has the following advantages: when (1) water is dissolved, have good dispersion and stability, be uniform emulsion state, no matter be that cold water or hot water can not make it produce the phenomenons such as breakdown of emulsion, layering, precipitation; (2) smooth, fine and smooth by the milk tea mouthfeel of its making, milk is strong, has the delicate fragrance of tea and the fragrance of pawpaw concurrently; (3) there is the effects such as reinforcing spleen to promote digestion that papaya powder brings, beautifying face and moistering lotion.

Four, the specific embodiment

Embodiment 1:

Take vegetable fat powder 50kg, white granulated sugar 28kg, glucose 12kg, papaya powder 8kg, black tea powder 3kg, sodium carboxymethylcellulose 0.3kg, sucrose fatty ester 0.2kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes pawpaw milk tea powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Embodiment 2:

Take vegetable fat powder 55kg, white granulated sugar 30kg, glucose 15kg, papaya powder 10kg, black tea powder 5kg, sodium carboxymethylcellulose 0.5kg, sucrose fatty ester 0.3kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes pawpaw milk tea powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Embodiment 3:

Take vegetable fat powder 45kg, white granulated sugar 25kg, glucose 10kg, papaya powder 5kg, black tea powder 2kg, sodium carboxymethylcellulose 0.2kg, sucrose fatty ester 0.1kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes pawpaw milk tea powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.

Claims (6)

1. pawpaw milk tea powder of the present invention, vegetable fat powder, white granulated sugar, papaya powder, black tea powder, sodium carboxymethylcellulose, sucrose fatty ester, consist of, the percentage by weight of each composition is as follows: vegetable fat powder 45-55%, white granulated sugar 25～30%, glucose 10-15%, papaya powder 5-10%, black tea powder 2-5%, sodium carboxymethylcellulose 0.2～0.5%, sucrose fatty ester 0.1～0.3%.

2. according to right 1, requiring described vegetable fat powder is acidproof vegetable fat powder.

3. according to right 1, requiring described papaya powder is freeze drying papaya powder.

4. according to right 1, require described white granulated sugar to refer to through pulverizing, cross the white granulated sugar of 60 mesh sieves.

5. according to right 1, require described sodium carboxymethylcellulose to refer to acid-resistant sodium carboxymethylcellulose.

6. according to right 1, require described sucrose fatty ester to refer to that hydrophilic lipophilic balance is the sucrose fatty ester of 11-13.