CN108812999A - A kind of condensed milk packet adds the milk tea of tea bag form to reconstitute product - Google Patents
A kind of condensed milk packet adds the milk tea of tea bag form to reconstitute product Download PDFInfo
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- CN108812999A CN108812999A CN201810474548.8A CN201810474548A CN108812999A CN 108812999 A CN108812999 A CN 108812999A CN 201810474548 A CN201810474548 A CN 201810474548A CN 108812999 A CN108812999 A CN 108812999A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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Abstract
The present invention relates to beverage technology field is reconstituted, specially a kind of condensed milk packet adds the milk tea of tea bag form to reconstitute product.Present invention composition milk tea in the form of the condensed milk packet equipped with condensed milk and equipped with the tea bag of tealeaves reconstitutes product, the sugar and milk in existing milk tea powder packet are replaced with condensed milk, makes to reconstitute the mouthfeel that there is the milk tea that product reconstitute strong, pure milk taste and silk to slide by milk tea of the invention；The instant tea powder in milk tea powder packet is replaced with tealeaves, no longer needs to addition flavors and fragrances and can make to reconstitute the milk tea that product reconstitute by milk tea of the invention greatly promoted on the fragrance and fresh refreshing degree of tea.The milk tea that product reconstitute is reconstituted by milk tea of the invention and is substantially better than existing powder packet cup milk tea in flavor performance, now milk tea is adjusted to have a clear superiority compared with food and drink in sale price, milk tea, the short shelf-life milk tea of difference and cold chain sale, the long-acting quality-guaranteeing phase can be reached, shelf-life can reach 12 months, be a healthy, delicious, inexpensive, convenient and fast milk tea product.
Description
Technical field
The present invention relates to reconstitute beverage technology field more particularly to a kind of condensed milk packet adds the milk tea of tea bag form to reconstitute product.
Background technique
Milk tea is one kind by the favorite drink of young man, and existing commercially available milk tea has powder packet cup milk tea and now adjusts milk
Tea.Powder packet cup milk tea includes milk tea powder packet, and heating water is drunk after reconstituting.Milk tea powder packet one in existing powder packet cup milk tea
As by adding a small amount of instant tea powder realize the flavor of tea, but mouthfeel because of instant tea powder and flavor limit such milk tea
The flavor of product, it is also necessary to which preferable flavor could be obtained by carrying out modification by a certain amount of essence of addition.Addition essence is not inconsistent
Present people's health diet theory is closed, and existing powder packet cup milk tea is compared in terms of milk, the sliding mouthfeel of silk and now adjusts milk
There are also biggish gaps for tea.It now adjusts milk tea to can have preferable milk and the sliding mouthfeel of silk, but now the deficiency of milk tea is adjusted to be
It needs the equipment and personnel of profession to reconstitute, can not want to drink at any time and drink, and sale price is higher.
Summary of the invention
The present invention for the above problem existing for existing milk tea beverage, provide a kind of milk taste is pure, mouthfeel silk is sliding, health and
Add that the milk tea of tea bag form reconstitutes product and this kind of milk tea reconstitutes the preparation method of product convenient for reconstituting the condensed milk packet drunk.
To achieve the above object, the present invention uses following technical scheme.
A kind of condensed milk packet adds the milk tea of tea bag form to reconstitute product, including condensed milk packet and tea bag, and the condensed milk packet is provided with refining
Cream, the tea bag are provided with tea, and the tea bag includes at least one of black tea, green tea and white tea.
The preferable Assam tea tealeaves of the tea, Longjing green tea tealeaves, Pu'er dark green tea tealeaves or carbuncle oolong etc..
In addition, the tea may also include jasmine tea, such as rose tea, jasmine tea, chrysanthemum tea, osmanthus flower tea.
Preferably, the tea bag includes the permeable packing inside bag of water and the tea in packing inside bag.
It is furthermore preferred that the tea bag further includes the moisture-proof outer packaging bag being wrapped in outside packing inside bag.
Preferably, the weight ratio of the tea and condensed milk is 1-3:15-35.
It is furthermore preferred that the weight ratio of the tea and condensed milk is 2-3:25-30 or 1.67-2.5:25-30.
Preferably, the condensed milk is condensed milk, and the physical and chemical index of the condensed milk is：Protein 4.6-5.2g/100g, N ×
6.25；Fatty 9.0-11.0g/100g；Moisture≤28.0%；Sucrose 45.5-48.0g/100g；Acidity≤48.0 ° T.
Preferably, the condensed milk by respectively by sterilization processing sucrose liquid and lotion mix and be concentrated and homogeneous after crystallize
And it obtains；
The concentration is that the Baume degrees under the conditions of mixed material to be concentrated into 48 DEG C is 31.71-32.56, and viscosity is
100°R/20℃；
The condition of the homogeneous is that temperature is 50-60 DEG C, homogenization pressure 10-14MPa；
The method of the crystallization is will to be not less than while agitating the speed of 10 DEG C/min through the mixed material after homogeneous
Its temperature is down to 20 DEG C or less by degree；Or the method for the crystallization be when mixed material after homogeneous is cooled to 28-29 DEG C to
It is added crystal seed and stirs the 1h after being down to 20 DEG C to the temperature of mixed material；
The crystal seed is lactose powder of the partial size less than 5 μm and additive amount is 0.02-0.03wt.% or the institute of mixed material
Stating crystal seed is the 1wt.% that condensed milk finished product and additive amount are mixed material.
Compared with prior art, the beneficial effects of the invention are as follows：The present invention uses the condensed milk packet that condensed milk is housed and tea is housed
The form composition milk tea of the tea bag of leaf reconstitutes product, replaces the sugar and milk in existing milk tea powder packet with condensed milk, makes by milk of the invention
Tea reconstitutes the mouthfeel that there is the milk tea that product reconstitute strong, pure milk taste and silk to slide；The speed in milk tea powder packet is replaced with tealeaves
Molten tea powder, no longer needing to addition flavors and fragrances can make to be reconstituted milk tea that product reconstitute by milk tea of the invention in the fragrance of tea and fresh refreshing
It is greatly promoted on degree.It is thick and solid full to reconstitute resulting milk tea mouthfeel by the way that condensed milk is arranged in pairs or groups according to a certain ratio with tea by the present invention
Full, milk taste and tea flavour are coordinated, and features good taste can further improve the flavor of milk tea.Technological parameter when condensed milk is prepared by control,
Especially control crystallization when the type of crystal seed of crystal seed, dosage and feed intake opportunity, can get that partial size is small and uniform crystal, make cream
Sugared structural state is fine and smooth, and milk tea has the sliding mouthfeel of better silk, and can prevent manufactured condensed milk retrogradation during storage, improves refining
The keeping quality of cream.
The milk tea that product reconstitute is reconstituted by milk tea of the invention and is substantially better than existing powder packet cup milk tea in flavor performance,
Now milk tea is adjusted to have a clear superiority compared with food and drink in sale price, milk tea, the short shelf-life milk tea of difference and cold chain sale can reach long
The shelf-life is imitated, it is a healthy, delicious, inexpensive, convenient and fast milk tea product that the shelf-life, which can reach 12 months,.
Detailed description of the invention
Fig. 1 is the solubility curve and forced crystallization curve graph of lactose.
Specific embodiment
In order to more fully understand technology contents of the invention, combined with specific embodiments below to technical solution of the present invention
It is described further and illustrates.
Embodiment 1-15
Embodiment 1-15 each provides a kind of condensed milk packet and the milk tea of tea bag form is added to reconstitute product, to be formed for reconstituting with water
Milk tea.It includes condensed milk packet and tea bag that the milk tea of embodiment 1-15, which reconstitutes product,.Condensed milk packet is provided with condensed milk.Tea bag includes that water is permeable
Packing inside bag and the tea in packing inside bag, further include the moisture-proof outer packaging bag being wrapped in outside packing inside bag, institute in tea bag
The tea of dress is Assam tea tealeaves.
The packing inside bag of tea bag uses the form of triangle bag in embodiment, and the size of packing inside bag is after packaging：It is long
1200mm × wide 900mm × high 1800mm；Packaging material can be nylon (such as Japanese import nylon), non-woven fabrics, green 100%
Degradable transparent material.(such as rectangular other common bag forms can be used in other embodiments.)
Moisture-proof outer packaging bag of the packing inside bag external demand increase of tea as barrier layer has been packed in embodiment, it can be with the formula of resting the head on
Packing machine is packaged, and in order to the shelf-life for extending product, makes the shelf-life up to 12 months.The packing timber of moisture-proof outer packaging bag
Matter：PET12/PE15/AL7/PE40 (aluminium foil), Package size：Wide 175mm × long 1000mm, electric eye away from：110mm, unit ruler
It is very little：175mm × 110mm (back envelope).
The packaging material of the packaging bag of condensed milk is filled in embodiment：PET12/AL7/NY15/PE35um, Package size：520mm
× 500m, electric eye is away from 115mm.
The physical and chemical index of condensed milk used in embodiment 1-15 is as follows：
| Project | Index |
| Protein/(g/100g, N*6.25) | 4.6-5.2 |
| Fat (X)/(g/100g) | 9.0-11.0 |
| Moisture/(%) | ≤28.0 |
| Sucrose/(g/100g) | 45.5-48.0 |
| Acidity/(° T) | ≤48.0 |
In embodiment condensed milk used by respectively by sterilization processing sugarcane liquid and lotion mix and be concentrated and homogeneous after crystallize
And it obtains；Specific preparation process is as follows：
(1) preparation of sucrose liquid：
Sucrose is dissolved in the water to form sucrose liquid, then sucrose liquid is sterilized and filtered using existing conventional techniques
Processing；It is spare.
(2) preparation of lotion：
The examination of fresh milk：Using ox fresh milk as raw emulsion, lotion should strictly carry out an acceptance inspection by food related request, control bud
The quantity of spore bacterium and thermoduric bacteria, the lotion of acceptance(check) is weighed, filter, is pumped into milk-storage tank after net newborn, cooling；It is spare.
The standardization of cream：The standardization of cream refers to the ratio of fat (F) and non-fat solid (SNF) in adjustment cream, makes to accord with
Fat and non-fat solid ratio, ratio are controlled 8 in composite:20.Dilute cream is added when fatty insufficient, fat is excessively high
When to add skimmed milk or remove a part of dilute cream with seperator.
Advance heat-sterilization：Using 80-85 DEG C, l0min or 95 DEG C, 3~5min or 120 DEG C, 2~4s is sterilized.To cream
The heat treatment that liquid carries out before being concentrated is known as preheating, and the purpose of preheating is mainly：Kill pathogen in lotion and big
Part miscellaneous bacteria destroys the vigor with inactive enzyme, improves the keeping quality of finished product；Pre- heat effect is risen to the vacuum concentration of next step, is prevented
Only coking accelerates evaporation；It is denaturalized protein suitably, postpones finished product retrogradation.
(3) sucrose liquid is mixed with lotion
The calculating for adding the amount of sucrose liquid is using sucrose in water ratio as foundation, and sucrose in water ratio, that is, sucrose enrichment refers to sugarcane in mixture
The ratio of sugared content and its aqueous solution.
Sucrose in water ratio sample calculation：Total milk solid is 28%, the condensed milk that sucrose is 45%,
Sucrose in water ratio=(sucrose/water solution) × 100%=45/ (100-28) × 100%=62.5% can use following
Sucrose liquid is added in lotion one of three kinds of modes：
1. sugar is directly added in raw milk, then preheating is ready for being concentrated in vacuo in next step.
2. by respectively through 95 DEG C, 5min sterilize and be cooled to 57 DEG C after lotion and the sucrose liquid of 65-75% mixed,
It is ready for being concentrated in vacuo in next step.
3. will be sucked through sterilization processing and sucrose liquid after cooling at the end of lotion be concentrated in vacuo and be nearly concentrated
In concentration tank.
Sugaring method is different, and the viscosity variation of lotion is different with the thickening trend of finished product.Sugar and newborn time of contact are longer, become
Thick trend is more significant.Therefore, lotion is feeding-up in process in order to prevent, in above-mentioned three kinds of sugaring methods, selects third
Kind is best.
Into lotion sugaring be condensed milk production in a step, main purpose be inhibit condensed milk in bacterium it is numerous
It grows, increases the keeping quality of product.The addition of sugar can form higher osmotic pressure in condensed milk, and osmotic pressure and sugared concentration are at just
Than therefore, for the growth and breeding that may refrain from bacterium, the higher the better for sugared concentration.But the excessively high sugar precipitating etc. that is also easy to produce of sugaring amount lacks
It falls into, it is therefore desirable to control sugaring amount.
(4) it is concentrated in vacuo
Lotion is concentrated in vacuo, concentration control condition is：45-60 DEG C of temperature, vacuum degree 78.45-98.07kPa.Through
Temperature is 65-85 DEG C when the lotion of advance heat-sterilization reaches vacuum concentration pot, may be at fluidized state.But moisture evaporation makes temperature
Decline, therefore to keep moisture constantly to evaporate to be continuing to supply heat.Baume degrees under the conditions of material is concentrated into 48 DEG C is
31.71-32.56 and viscosity is 100 ° R/20 DEG C.
This partial heat for being continuing to supply vacuum concentration pot is usually the saturated vapor supplied by boiler, and referred to as heating is steamed
Vapour, and moisture vaporizes the steam to be formed and is known as secondary steam in lotion.Moisture vaporizes the steam to be formed and must constantly arrange in lotion
It removes, otherwise it can condense into water and flow back into lotion, carry out evaporation can not, the method for removing secondary steam generally condenses
Method, i.e. secondary steam are directly entered condenser and form water and exclude.Secondary steam is not utilized and is single effect evaporation；Such as by secondary steaming
Vapour introduces another evaporator and uses as heat source, referred to as double-effect evaporation.
1. relative density determination method：The densimeter that relative density determination method uses is generally Baume hydrometer, meter full scale
Between 30-40 Baume degrees, each scale is 0.1 Baume degrees.Baume hydrometer should measure at 15.6 DEG C, but when practical measurement
Not necessarily precisely at 15.6 DEG C, therefore must be corrected.Once, 0.054 Baume degrees of density difference, temperature is higher than the every difference of temperature
Difference is added at 15.6 DEG C；Conversely, then needing to subtract difference.Terminal is determined with relative density, it is possible to be produced because of breast matter variation
Raw error, can be aided with estimated viscosity or refractive index is checked.
2. viscosimetry：Rotaviscometer or hair formula viscosmeter can be used in viscosimetry.It needs when measurement first by milk sample
20 DEG C are cooled to, then surveys its viscosity, it is specified that being 100 ° R/20 DEG C.Bubble, fatty the defects of dissociating are generated in order to prevent, generally
Viscosity is improved, if being greater than 100 ° R/20 DEG C to result when measurement, can be adjusted by the way that sterilized water is added.
Amount of water can be according to often plus water 0.1wt.% reduces 4-5 ° R/20 DEG C of viscosity and calculates.
3. refractometer method：The instrument used can be Abbe refractometer or saccharometer.
The partial moisture in lotion is removed by concentration, is conducive to save, reduces quality and volume, is convenient for preservation and fortune
It is defeated.It takes the mode of vacuum concentration to have and saves the energy, improve the effect of evaporation performance；Evaporation under lower temperature conditions into
Row keeps the original property of lotion；A possibility that avoiding outside contamination.
(5) homogeneous
Processing condition：Homogenization pressure 10-14MPa, temperature are 50-60 DEG C.If using second homogenate, first time homogeneous item
Part and above-mentioned identical, second of homogenization pressure are 3.0-3.5MPa, and temperature control is advisable at 50-60 DEG C.The time of each homogeneous
It can be set as about 1-2h.
(6) it crystallizes
Its temperature is down to 20 with the speed not less than 10 DEG C/min while agitating by the mixed material after homogeneous
DEG C or less.Specifically, existing commercially available continuous instantaneous cooling crystallizer, this equipment and ice cream freezing machine class can be used
Seemingly, condensed milk is under strong stirring action, and can be cooled to 20 DEG C or less in tens seconds to a few minutes.With this equipment
Crystallisation by cooling, available fine lactose crystn not adding crystal seed.And due to stirring strongly, keep condensed milk not variable
It is thick, and brown stain and pollution can be prevented.
Or, crystal seed is added to it when the mixed material after homogeneous is cooled to 28-29 DEG C and stirs to the temperature of mixed material
Degree is down to 20 DEG C, is then further continued for stirring 1h.Specifically, coiled pipe cooler crystallizer can be used, cooling procedure can be divided into 3 ranks
Section：First stage is cooling initial stage, i.e., temperature is rapid by mixed material at 50 DEG C or so after the mixed material discharging of previous step
It is cooled to 35 DEG C or so；Second stage is the forced crystallization phase, and mixed material is continued cool to close to 28 DEG C, then to mixed material
Middle addition crystal seed；Phase III is the cooling later period, stops cooling after mixed material is cooled to 20 DEG C, is further continued for stirring 1h, i.e.,
Complete crystallisation by cooling operation.
Crystal seed is lactose powder of the partial size less than 5 μm and additive amount is the 0.02-0.03wt.% or condensed milk of mixed material
Finished product and additive amount are the 1wt.% of mixed material.
The preparation method of crystal seed：Lactose powder (such as alpha lactose) is taken, 2-3h is dried at 100-105 DEG C, then through micronizer
It crushes, then dries 1h at 100-105 DEG C, and re-start crushing, the powder for crossing sieve on the 120th is required crystal seed.Then bottle,
It seals, store for future use.
Condensed milk can be cooled down in time by crystallisation by cooling to prevent condensed milk retrogradation during storage, controlled lactose crystn, made cream
Sugared structural state is fine and smooth.
1. the relationship of lactose crystn and structural state：The solubility of lactose is lower, and at room temperature about 18%, containing sucrose
There was only 15% in 62% condensed milk.And lactose content is about 12% in condensed milk, moisture is about 26.5%, this is equivalent to 100g
About contain 13.5g lactose in water, it is obvious that it is extra for wherein having 2/3 lactose.In cooling procedure, as temperature reduces,
Extra lactose will crystallize precipitation.If crystal grain is fine, it can be suspended in condensed milk, to keep condensed milk tissue soft and moist thin
It is greasy.If crystal grain is larger, structural state is bad, or even forms lactose precipitating.
2. the selection of lactose crystn temperature：Using the concentration of lactose solution as abscissa, lactose temperature is vertical coordinate line, can be with
The solubility curve or lactose crystn curve of lactose are drawn, as shown in Figure 1.4 curves are by lactose crystn curve graph in Fig. 1
It is divided into 3 areas：It is dissolution zone on the left of final solubility curve (curve 2), is shakiness on the right side of supersaturated solubility curve (curve 4)
Determine area, is meta-stable area between them.In range of instability, lactose is by natural precipitation.In meta-stable area, lactose is in aqueous solution
In be in hypersaturated state, will crystallize and not crystallize.In this case, as long as creating necessary condition, crystal seed, energy is added
It is promoted to quickly form fine crystal of uniform size, this process is known as the forced crystallization of lactose.Curve 1 is initial in Fig. 1
Solubility curve, curve 2 are final solubility curve, and curve 3 is forced crystallization curve, and curve 4 is supersaturated solubility curve.
(7) sterile packaged (three bandings)
Contain a large amount of bubble in cooling condensed milk in conventional equipment, the condensed milk after crystallisation by cooling can be used when filling
Vacuum seal bottle placer or other degassing equipments or static 5-10h carry out filling again after bubble evolution.It is packed using 6 column
Machine carries out filling.
(8) it stores
Condensed milk packet storage should leave wall and warming facility 30cm or more, and library temperature is constant, must not be higher than 15 DEG C, air humidity
It should not be greater than 85%.In storage, tank 1 or 2 times should be monthly turned over, the formation for preventing sugar from precipitating.
It is as shown in table 1 below that the milk tea of embodiment 1-15 reconstitutes the dosage of condensed milk and Assam tea tealeaves in product.Embodiment
The milk tea of 1-15 reconstitutes product and reconstitutes to form milk tea with 250mL boiling water respectively, and it is as follows specifically to reconstitute method：It is contained with cup
Then 250mL boiling water removes the moisture-proof outer packaging bag of tea bag and tea bag is soaked in 250mL boiling water, impregnates 3min, then will
Tea bag takes out, and the condensed milk then poured into cup in condensed milk packet simultaneously stirs evenly, and obtains milk tea.
Evaluation reconstitutes the taste for the milk tea that product reconstitute and the acceptance level for the person of trying out by embodiment 1-15 milk tea.Evaluation method
It is：Try out person (men and women distinguish 25) of 50 ages at 20-25 years old is drunk after the corresponding milk tea of each embodiment respectively under
Nine points of systems hobby scale in table 2 is given a mark, and then calculating average mark, (average mark is retained whole by the way of rounding up
Number), evaluation result is as shown in table 1.
The milk tea of 1 embodiment 1-15 of table reconstitutes the dosage of condensed milk and tea and the evaluation to gained milk tea is reconstituted in product
2 nine points of systems of table like evaluation of scale table
The milk tea of above-described embodiment reconstitutes product, and after tea bag impregnates 3 minutes, tea flavour and flavor are best, and milk after condensed milk is added
The temperature of tea is suitble to most preferably drink.
The amount that milk tea reconstitutes tea in tea bag in product is more, and tea flavour is denseer after immersion, and the amount of condensed milk is more in condensed milk packet, milk taste
Denseer, sugariness is bigger, tea and condensed milk using certain with when dosage, the milk taste and tea flavour of milk tea can be only achieved it is strong, full,
Coordinate, the sugariness of milk tea is suitable.
From the data of table 1 it is found that the milk tea of embodiment 8 taste that reconstitutes the milk tea that product are reconstituted is best, hobby scoring is most
Height, the tea flavour of milk tea is strong, full, and milk taste is obvious, and sweet tea sense is suitable, and whole milk taste and tea flavour are coordinated.
Embodiment 16-22
Embodiment 16-22 each provides a kind of condensed milk packet and the milk tea of tea bag form is added to reconstitute product, for reconstituting shape with water
At milk tea.It includes condensed milk packet and tea bag that the milk tea of embodiment 16-22, which reconstitutes product,.Condensed milk packet is provided with condensed milk.Tea bag includes that water can
The packing inside bag of infiltration and the tea in packing inside bag further include the moisture-proof outer packaging bag being wrapped in outside packing inside bag.Tea bag
The amount of condensed milk is as shown in Table 3 below in interior filled tea and dosage and condensed milk packet.
The milk tea of embodiment 16-22 reconstitute packing inside bag in product, moisture-proof outer packaging bag and fill the packaging bag of condensed milk with
Embodiment 1 it is identical.The milk tea of embodiment 16-22 reconstitutes the preparation method of condensed milk all in product and milk tea reconstitutes rushing for product
Tune method is identical as upper embodiment 1.
3 embodiment 16-22 milk tea of table reconstitutes the dosage and brewing conditions of condensed milk and tea in product
| Embodiment | Tea | Condensed milk | Brew water | Tea bag soaking time |
| 16 | Assam tea tealeaves, 1.3g | 15g | 150mL | 3min |
| 17 | Longjing green tea tealeaves, 1.0g | 18g | 150mL | 3min |
| 18 | Pu'er dark green tea tealeaves, 1.5g | 15g | 150mL | 3min |
| 19 | Carbuncle oolong, 1.0g | 15g | 150mL | 3min |
| 20 | Longjing green tea tealeaves, 2.5g | 30g | 250mL | 3min |
| 21 | Pu'er dark green tea tealeaves, 3.0g | 25g | 250mL | 3min |
| 22 | Carbuncle oolong, 2.0g | 25g | 250mL | 3min |
The milk tea that product reconstitute is reconstituted by the milk tea of embodiment 16-22 and all has the sliding mouthfeel of preferable silk.
Embodiment 23-25
Embodiment 23-25 each provides a kind of condensed milk packet and the milk tea of tea bag form is added to reconstitute product, for reconstituting shape with water
At milk tea.It includes condensed milk packet and tea bag that the milk tea of embodiment 23-25, which reconstitutes product,.Condensed milk packet is provided with 25g condensed milk.Tea bag includes water
Permeable packing inside bag and the tea in packing inside bag further include the moisture-proof outer packaging bag being wrapped in outside packing inside bag, tea
The tea filled in packet is 2g Assam tea tealeaves.
The milk tea of embodiment 23-25 reconstitute packing inside bag in product, moisture-proof outer packaging bag and fill the packaging bag of condensed milk with
Embodiment 8 it is identical.The milk tea of embodiment 23-25 reconstitute product to reconstitute method identical as upper embodiment 8.
The milk tea of embodiment 23-25 reconstitutes the preparation method of condensed milk all in product and the difference of embodiment 8, difference
It is the method for step (6) crystallization.
The method for crystallising of embodiment 23 is as follows：Crystal seed is added to it when mixed material after homogeneous is cooled to 28-29 DEG C
(partial size of crystal seed and the difference of embodiment 8) and the temperature of stirring to mixed material is down to 20 DEG C, is then further continued for stirring 1h.Tool
Body, coiled pipe cooler crystallizer can be used, cooling procedure can be divided into 3 stages：First stage is cooling initial stage, i.e. previous step
Mixed material is rapidly cooled to 35 DEG C or so at 50 DEG C or so by temperature after rapid mixed material discharging；Second stage is to force
Crystallization phase, mixed material are continued cool to close to 28 DEG C, and crystal seed is then added into mixed material, and crystal seed is that partial size is 7 μm
Lactose powder, the additive amount of crystal seed are the 0.03wt.% of mixed material；Phase III is the cooling later period, and mixed material is cooled to
Stop cooling after 20 DEG C, is further continued for stirring 1h, the i.e. operation of completion crystallisation by cooling.
The method for crystallising of embodiment 24 is as follows：Crystal seed is added to it when mixed material after homogeneous is cooled to 28-29 DEG C
(dosage of crystal seed and the difference of embodiment 23, remaining is all the same) and the temperature of stirring to mixed material is down to 20 DEG C, then again
Continue to stir 1h.The additive amount of crystal seed is the 0.05wt.% of mixed material.
The method for crystallising of embodiment 25 is as follows：Crystal seed is added to it when mixed material after homogeneous is cooled to 30-31 DEG C
It (difference of the temperature and embodiment 24 of mixed material when crystal seed is added, remaining is all the same) and stirs to the temperature drop of mixed material
To 20 DEG C, it is then further continued for stirring 1h.
The milk tea that product are reconstituted is reconstituted using the milk tea of evaluation method evaluation embodiment 23-25 same as Example 8.By
The corresponding milk tea reconstituted of embodiment 23-25, tea flavour is strong, full, and milk taste is obvious, and sweet tea sense is suitable, and whole milk taste and tea flavour are coordinated,
But the sliding mouthfeel of silk is significantly worse than the corresponding milk tea reconstituted of embodiment 8.
Milk tea of the invention reconstitutes product and is designed as cup form, and packaged combination mode can be：Condensed milk packet (25-30g)+three
Angle tea bag (1-3g), cup packing specification point：150ml (small), 250ml (in), 350ml (big), the milk tea of Different Package specification
Different quantities of flush water is corresponded to, is labeled with water line, amount of flush water to water line, the milk tea of different cup packing specifications on milk paper tea cup
Product needs are reconstituted according to the kind and dosage of tea in tea bag, different amounts of condensed milk is added, reconstitutes the mouthfeel and wind of resulting milk tea
Taste could be best.
It is described above that technology contents of the invention are only further illustrated with embodiment, in order to which reader is easier to understand,
But embodiments of the present invention are not represented and are only limitted to this, any technology done according to the present invention extends or recreation, is sent out by this
Bright protection.
Claims (10)
1. a kind of condensed milk packet adds the milk tea of tea bag form to reconstitute product, which is characterized in that including condensed milk packet and tea bag, the condensed milk packet
It is provided with condensed milk, the tea bag is provided with tea, and the tea bag includes at least one of black tea, green tea and white tea.
2. a kind of condensed milk packet according to claim 1 adds the milk tea of tea bag form to reconstitute product, which is characterized in that the tea is also
Including jasmine tea.
3. a kind of condensed milk packet according to claim 1 adds the milk tea of tea bag form to reconstitute product, which is characterized in that the tea bag
Including the permeable packing inside bag of water and the tea in packing inside bag.
4. a kind of condensed milk packet according to claim 3 adds the milk tea of tea bag form to reconstitute product, which is characterized in that the tea bag
It further include the moisture-proof outer packaging bag being wrapped in outside packing inside bag.
5. a kind of condensed milk packet according to claim 1 adds the milk tea of tea bag form to reconstitute product, which is characterized in that the tea with
The weight ratio of condensed milk is 1-3:15-35.
6. a kind of condensed milk packet according to claim 5 adds the milk tea of tea bag form to reconstitute product, which is characterized in that the tea with
The weight ratio of condensed milk is 2-3:25-30.
7. a kind of condensed milk packet according to claim 5 adds the milk tea of tea bag form to reconstitute product, which is characterized in that the tea with
The weight ratio of condensed milk is 1.67-2.5:25-30.
8. adding the milk tea of tea bag form to reconstitute product according to a kind of described in any item condensed milk packets of claim 5-7, which is characterized in that
The tea is Assam tea tealeaves, Longjing green tea tealeaves, Pu'er dark green tea tealeaves or carbuncle oolong.
9. a kind of condensed milk packet according to claim 1 adds the milk tea of tea bag form to reconstitute product, which is characterized in that the condensed milk
Physical and chemical index be：Protein 4.6-5.2g/100g, N × 6.25；Fatty 9.0-11.0g/100g；Moisture≤28.0%；Sucrose
45.5-48.0g/100g；Acidity≤48.0oT.
10. a kind of condensed milk packet according to claim 9 adds the milk tea of tea bag form to reconstitute product, which is characterized in that the refining
Cream by respectively by sterilization processing sucrose liquid and lotion mix and be concentrated and homogeneous after crystallize and obtain；
The concentration is that the Baume degrees under the conditions of mixed material to be concentrated into 48 DEG C is 31.71-32.56, and viscosity is 100 ° of R/
20℃；
The condition of the homogeneous is that temperature is 50-60 DEG C, homogenization pressure 10-14MPa；
The method of the crystallization is that the speed that will be not less than while agitating 10 DEG C/min through the mixed material after homogeneous will
Its temperature is down to 20 DEG C or less；Or the method for the crystallization is that mixed material after homogeneous adds when being cooled to 28-29 DEG C to it
Enter crystal seed and stirs the 1h after being down to 20 DEG C to the temperature of mixed material；
The crystal seed is lactose powder of the partial size less than 5 μm and additive amount is the 0.02-0.03wt.% or the crystalline substance of mixed material
Kind is condensed milk finished product and additive amount is the 1wt.% of mixed material.
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