CN103652088A - Method for processing novel solid milk tea - Google Patents
Method for processing novel solid milk tea Download PDFInfo
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- CN103652088A CN103652088A CN201310575540.8A CN201310575540A CN103652088A CN 103652088 A CN103652088 A CN 103652088A CN 201310575540 A CN201310575540 A CN 201310575540A CN 103652088 A CN103652088 A CN 103652088A
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Abstract
The invention discloses a method for processing novel solid milk tea, and belongs to the technical field of food processing. The method comprises the following steps: with tea leaves as a raw material, extracting and filtering the tea leaves to obtain a tea extracting solution; adding raw and auxiliary materials such as dried skim milk, sodium caseinate, modified starch, maltodextrin and sugar to the tea extracting solution, and evenly agitating to form a water phase; weighing refined vegetable oil and cream, and adding an emulsifier to dissolve to obtain an oil phase; and emulsifying and homogenizing the oil phase and the water phase and then carrying out spray drying so as to obtain the solid milk tea. The novel solid milk tea obtained by the method is uniform in color, is fine, smooth, refreshing, slippery, and plump in taste after being brewed, and is high and natural in tea aroma. Meanwhile, the method has the characteristics of being low in processing cost, large in handling capacity, and applicable to continuous large-scale production.
Description
Technical field
The novel processing method that the present invention relates to a kind of solid milk tea, belongs to food processing technology field.
Background technology
At present, milk tea is nutritious, and mouthfeel is mellow smooth, becomes one of most popular fashion drink instantly, and solid milk tea, because of its instant, meets the demand of the simple life of modern, is deeply subject to liking of consumers in general.
Solid milk tea of the prior art is supplementary material mainly with instant tea powder, white granulated sugar, milk powder, vegetable fat powder, essence etc. greatly, through batching, is mixed and processed, and products obtained therefrom color is more assorted, reconstitutes rear mouthfeel fine and smooth not smooth.In addition, solid milk tea adopts instant tea powder as the source of tea more, and instant tea powder fragrance loss in manufacturing process is serious, and the source using it as tea will reduce the fragrance of tea in solid milk tea greatly, cause milk tea tea not fragrant, and add tea essence, can cause tea perfume (or spice) natural not.And adopt supplementary material to feed intake to dissolve, be dried again the solid milk tea into processing mode, products obtained therefrom pink colour homogeneous, reconstitute rear mouthfeel harmony good compared with batch mixing product, this processing mode is mainly the selection to drying mode, adopt freeze dryings or vacuum drying modes more, but it is dry to compare spraying, and freeze drying and vacuum drying cost are higher, and treating capacity is lower.Spraying is dry because the features such as its suitable continuous large-scale is produced, and cost is lower are widely used in food service industry, but the higher solid milk tea of sugar content adopts this drying mode to there will be the phenomenon that the sticky tower of material cannot powder delivery.Therefore, be necessary how research adopts spray-dired method processing solid milk tea, so that the continuous large-scale of solid milk tea is produced.
Summary of the invention
For the deficiencies in the prior art, the object of the present invention is to provide a kind of novel solid milk tea processing method, the color homogeneous of products obtained therefrom, the delicate mouthfeel after reconstituting, smooth, full, tea perfume (or spice) is higher and natural; Meanwhile, there is processing cost low, the large feature with being convenient to continuous large-scale production for the treatment of capacity.
Realizing object of the present invention can be by taking following technical scheme to reach:
A processing method for novel solid milk tea, is characterized in that comprising the steps:
1) select one or more tealeaves in black tea, green tea, oolong tea to extract, extracting liquid filtering is stand-by;
2) get and filter rear extract, regulate pH value to 6.5-6.9, add water raw material, stir as water; Wherein, water raw material is that one or more in pure water, skimmed milk powder, casein sodium, dipotassium hydrogen phosphate, calgon, maltodextrin, white granulated sugar, converted starch are with arbitrarily than mixing;
3) get refining vegetable oil, cream mixing, be heated to after 70-80 ℃, form deep fat; Monoglyceride, diacetyl tartarate list double glyceride are added in deep fat, are uniformly dissolved as oil phase;
4) oil phase is added to water, under the rotating speed of 8000-11000r/min, emulsification pretreatment 5-10min;
5) by carrying out homogeneous after emulsion filtration, obtain milk tea liquid;
6) milk tea liquid is sprayed and be dried, make solid milk tea.
Realizing object of the present invention can also be by taking following technical scheme to reach:
Realizing one embodiment of the present invention is: in step 1), tealeaves is carried out assorted, adopt spray extracting mode, extract temperature and be greater than 95 ℃, tea weight ratio is 1:8-1:10, and extraction time is 15-30min; Make by the way extract there is good soup look and fresh fragrance.
Realizing one embodiment of the present invention is: in step 2) in, in the extract of every 1200 weight portions, the pure water that need to add 500 weight portions, the skimmed milk powder of 225 weight portions, the casein sodium of 15 weight portions, the dipotassium hydrogen phosphate of 8 weight portions, the calgon of 3 weight portions, the converted starch of 290 weight portions, the maltodextrin of 550 weight portions, the white granulated sugar of 720 weight portions.
Above-mentioned water raw material all can be buied from market, and wherein, casein sodium is Sodium Caseinate, has good emulsification and stabilization, and it can also play the effects such as tackify, bonding, foaming, steady bubble.The Flo-max 8 of the national starch company that converted starch adopts, belongs to oxidized starch, has good film forming, effectively prevents the effects such as moisture absorption of sugar.
Realizing one embodiment of the present invention is: in step 3), in the extract of every 1200 weight portions, need correspondingly to add the refining vegetable oil of 180 weight portions, the cream of 50 weight portions, and the diacetyl tartarate list double glyceride of the monoglyceride of 14 weight portions, 14 weight portions.Refining vegetable oil is selected refining coconut oil, and refining coconut oil used is provided by East Sea grain and oil Industrial Co., Ltd, meets NY/T 230-2006 standard.
Realizing one embodiment of the present invention is: in step 5), carry out homogeneous after emulsion is crossed to 200 orders, homogenizing temperature is 60-70 ℃, and homogenization pressure is 18-25MPa.
Realizing one embodiment of the present invention is: in step 6), after emulsifying homogeneous, milk tea liquid is sprayed and is dried, and EAT is 170-190 ℃, and temperature of outgoing air is 85-95 ℃.
Beneficial effect of the present invention is:
The present invention partly carries out assorted at raw material, can obtain reasonable product quality; Extraction process adopts spray, and products obtained therefrom has good soup look and fresh fragrance; Add emulsifying agent, converted starch etc. to carry out embedding to fragrance, emulsifying homogeneous technique can make each component better merge; Without the processing procedure more to fragrance loss such as overheated concentrated grade, thereby reach, retain tea fragrance and solid milk tea integral manufacture process, again row batch mixing.The more conventional batch mixing product of products obtained therefrom pink colour is more even, brews finer and smoother, sliding mouthful of rear mouthfeel, full, and tea fragrance is higher and natural.Meanwhile, the present invention, in conjunction with spray-dired method, has processing cost low, the large feature with being convenient to continuous large-scale production for the treatment of capacity.
The specific embodiment
Below, in conjunction with the specific embodiment, the present invention is described further:
Embodiment 1:
A processing method for novel solid milk tea, comprises the steps:
1) select 175kg black tea and 25kg large leaf green tea to mix after assorted and spray extractions, extracting temperature is 98 ℃, and tea weight ratio is 1:9, and extraction 30min must the about 1200kg of extract after filtration, concentration approximately 6%;
2) in extract, add 500kg pure water to stir, with sodium acid carbonate, adjust pH to 6.5, add 225kg skimmed milk powder, 15kg casein sodium, 8kg dipotassium hydrogen phosphate, 3kg calgon, 290kg converted starch, 550kg maltodextrin, stirs after 720kg white granulated sugar, as water;
3) take 180kg refining vegetable oil, 50kg cream, is heated to 70 ℃, then by 14kg monoglyceride, 14kg diacetyl tartarate list double glyceride adds in deep fat, maintains 72 ℃ to being uniformly dissolved as oil phase;
4) oil phase is added in water, under the rotating speed of 11000r/min, circulation shear emulsification 8min;
5) carry out homogeneous, 65 ℃ of homogenizing temperatures, homogenization pressure 20Mpa after emulsion being crossed to 200 orders;
6) after emulsifying homogeneous milk tea liquid spray dry, 18 ℃ of EATs, 90 ℃ of temperature of outgoing airs; Make solid milk tea.
Embodiment 2:
A processing method for novel solid milk tea, comprises the steps:
1) select 175kg black tea and 25kg large leaf green tea to mix after assorted and spray extractions, extracting temperature is 98 ℃, and tea weight ratio is 1:10, and extraction 30min must the about 1200kg of extract after filtration, concentration approximately 6%;
2) in extract, add 500kg pure water to stir, with sodium acid carbonate, adjust pH to 6.7, add 225kg skimmed milk powder, 15kg casein sodium, 8kg dipotassium hydrogen phosphate, 3kg calgon, 290kg converted starch, 550kg maltodextrin, stirs after 720kg white granulated sugar, as water;
3) take 180kg refining vegetable oil, 50kg cream, is heated to 78 ℃, then by 14kg monoglyceride, 14kg diacetyl tartarate list double glyceride adds in deep fat, maintains 78 ℃ to being uniformly dissolved as oil phase;
4) oil phase is added in water, under the rotating speed of 11000r/min, circulation shear emulsification 5min;
5) carry out homogeneous after emulsion being crossed to 200 orders, homogenizing temperature is 70 ℃, homogenization pressure 20Mpa;
6) after emulsifying homogeneous, milk tea liquid is sprayed dryly, and EAT is 190 ℃, and temperature of outgoing air is 95 ℃; Make solid milk tea.
Embodiment 3:
A processing method for novel solid milk tea, comprises the steps:
1) select 175kg black tea and 25kg large leaf green tea to mix after assorted and spray extractions, extracting temperature is 96 ℃, and tea weight ratio is 1:8, and extraction 20min must the about 1200kg of extract after filtration, concentration approximately 6%;
2) in extract, add 500kg pure water to stir, with sodium acid carbonate, adjust pH to 6.9, add 225kg skimmed milk powder, 15kg casein sodium, 8kg dipotassium hydrogen phosphate, 3kg calgon, 290kg converted starch, 550kg maltodextrin, stirs after 720kg white granulated sugar, as water;
3) take 180kg refining vegetable oil, 50kg cream, is heated to 75 ℃, then by 14kg monoglyceride, 14kg diacetyl tartarate list double glyceride adds in deep fat, maintains 75 ℃ to being uniformly dissolved as oil phase;
4) oil phase is added in water, under the rotating speed of 11000r/min, circulation shear emulsification 10min;
5) carry out homogeneous after emulsion being crossed to 200 orders, homogenizing temperature is 60 ℃, and homogenization pressure is 20Mpa;
6) after emulsifying homogeneous, milk tea liquid is sprayed dryly, and EAT is 170 ℃, and temperature of outgoing air is 85 ℃; Make solid milk tea.
In a word, product of the present invention is three-in-one by tea, milk and sugar by microcapsules technology, integrated production, and this technique is unique, product pink colour homogeneous, has retained tea fragrant, and delicate mouthfeel is smooth full, meanwhile, there is processing cost low, the large feature with being convenient to continuous large-scale production for the treatment of capacity.
For a person skilled in the art, can make other various corresponding changes and distortion according to technical scheme described above and design, and these all changes and distortion all should belong to the protection domain of the claims in the present invention within.
Claims (6)
1. a processing method for novel solid milk tea, is characterized in that comprising the steps:
1) select one or more tealeaves in black tea, green tea, oolong tea to extract, extracting liquid filtering is stand-by;
2) get and filter rear extract, regulate pH value to 6.5-6.9, add water raw material, stir as water; Wherein, water raw material is that one or more in pure water, skimmed milk powder, casein sodium, dipotassium hydrogen phosphate, calgon, maltodextrin, white granulated sugar, converted starch are with arbitrarily than mixing;
3) get refining vegetable oil, cream mixing, be heated to after 70-80 ℃, form deep fat; Monoglyceride, diacetyl tartarate list double glyceride are added in deep fat, are uniformly dissolved as oil phase;
4) oil phase is added to water, under the rotating speed of 8000-11000r/min, emulsification pretreatment 5-10min;
5) by carrying out homogeneous after emulsion filtration, obtain milk tea liquid;
6) milk tea liquid is sprayed and be dried, make solid milk tea.
2. the processing method of novel solid milk tea according to claim 1, is characterized in that: in step 1), tealeaves is carried out assorted, adopt spray extracting mode, extract temperature and be greater than 95 ℃, tea weight ratio is 1:8-1:10, and extraction time is 15-30min.
3. the processing method of novel solid milk tea according to claim 1, it is characterized in that: in step 2) in, in the extract of every 1200 weight portions, need to add the pure water of 500 weight portions, the skimmed milk powder of 225 weight portions, the casein sodium of 15 weight portions, the dipotassium hydrogen phosphate of 8 weight portions, the calgon of 3 weight portions, the converted starch of 290 weight portions, the maltodextrin of 550 weight portions, the white granulated sugar of 720 weight portions.
4. the processing method of novel solid milk tea according to claim 1, it is characterized in that: in step 3), in the extract of every 1200 weight portions, need correspondingly to add the refining vegetable oil of 180 weight portions, the cream of 50 weight portions, and the diacetyl tartarate list double glyceride of the monoglyceride of 14 weight portions, 14 weight portions.
5. the processing method of novel solid milk tea according to claim 1, is characterized in that: in step 5), carry out homogeneous after emulsion is crossed to 200 orders, homogenizing temperature is 60-70 ℃, and homogenization pressure is 18-25MPa.
6. the processing method of novel solid milk tea according to claim 1, is characterized in that: in step 6), after emulsifying homogeneous, milk tea liquid is sprayed and is dried, and EAT is 170-190 ℃, and temperature of outgoing air is 85-95 ℃.
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Cited By (10)
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| CN104304480A (en) * | 2014-11-03 | 2015-01-28 | 徐州工程学院 | Fast dissolving ginkgo nut milk tea and preparation method thereof |
| CN105994645A (en) * | 2016-06-24 | 2016-10-12 | 阳江喜之郎果冻制造有限公司 | Cranberry milky tea and preparing technology thereof |
| CN106163292A (en) * | 2014-04-10 | 2016-11-23 | 雀巢产品技术援助有限公司 | Tea creamer composition and application thereof |
| CN106260249A (en) * | 2016-08-14 | 2017-01-04 | 耿盛琛 | A kind of sweet unstrained spirits milk tea preparation method |
| CN107173442A (en) * | 2017-05-10 | 2017-09-19 | 阳江喜之郎果冻制造有限公司 | Collagen milk tea and its preparation technology |
| CN109965010A (en) * | 2017-12-28 | 2019-07-05 | 统一企业(中国)投资有限公司昆山研究开发中心 | Coconut oil milk tea beverage and its manufacturing method |
| CN112868846A (en) * | 2021-02-04 | 2021-06-01 | 河北喜之郎食品有限公司 | Microcapsule milk tea solid beverage, preparation method thereof and microcapsule milk tea liquid beverage |
| CN112970891A (en) * | 2021-04-01 | 2021-06-18 | 贝因美（杭州）食品研究院有限公司 | Instant tea milk solid beverage and preparation method thereof |
| CN113040223A (en) * | 2021-05-08 | 2021-06-29 | 甘肃能源化工职业学院 | Milk tea and preparation method thereof |
| CN114747632A (en) * | 2022-05-24 | 2022-07-15 | 张家界诺康生态茶业有限公司 | Preparation method of instant solid milk tea containing strawberry tea |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106163292A (en) * | 2014-04-10 | 2016-11-23 | 雀巢产品技术援助有限公司 | Tea creamer composition and application thereof |
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| CN105994645A (en) * | 2016-06-24 | 2016-10-12 | 阳江喜之郎果冻制造有限公司 | Cranberry milky tea and preparing technology thereof |
| CN106260249A (en) * | 2016-08-14 | 2017-01-04 | 耿盛琛 | A kind of sweet unstrained spirits milk tea preparation method |
| CN107173442A (en) * | 2017-05-10 | 2017-09-19 | 阳江喜之郎果冻制造有限公司 | Collagen milk tea and its preparation technology |
| CN109965010A (en) * | 2017-12-28 | 2019-07-05 | 统一企业(中国)投资有限公司昆山研究开发中心 | Coconut oil milk tea beverage and its manufacturing method |
| CN112868846A (en) * | 2021-02-04 | 2021-06-01 | 河北喜之郎食品有限公司 | Microcapsule milk tea solid beverage, preparation method thereof and microcapsule milk tea liquid beverage |
| CN112970891A (en) * | 2021-04-01 | 2021-06-18 | 贝因美（杭州）食品研究院有限公司 | Instant tea milk solid beverage and preparation method thereof |
| CN113040223A (en) * | 2021-05-08 | 2021-06-29 | 甘肃能源化工职业学院 | Milk tea and preparation method thereof |
| CN114747632A (en) * | 2022-05-24 | 2022-07-15 | 张家界诺康生态茶业有限公司 | Preparation method of instant solid milk tea containing strawberry tea |
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