CN108935795A - Jasmine milk tea and preparation method thereof - Google Patents
Jasmine milk tea and preparation method thereof Download PDFInfo
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- CN108935795A CN108935795A CN201710362412.3A CN201710362412A CN108935795A CN 108935795 A CN108935795 A CN 108935795A CN 201710362412 A CN201710362412 A CN 201710362412A CN 108935795 A CN108935795 A CN 108935795A
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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
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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
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
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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
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
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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
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
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Abstract
The present invention provides a kind of jasmine milk tea and preparation method thereof, and the jasmine milk tea includes at least component: smearing tea, jasmine tea extract, milk, carbohydrate, antioxidant, acidity regulator, stabilizer, emulsifier and water.Preparation method of the present invention uses above-mentioned raw materials, and the milk tea characteristic flavor on basis of preparation is prominent, tea sense is obvious, milk taste is strong, the full coordination of mouthfeel, and stability is good, does not precipitate.
Description
Technical field
The present invention relates to a kind of jasmine milk tea and preparation method thereof.
Background technique
Milk tea was the nomadic daily drinks of north of China originally, at least had history in thousand so far.It is spread all over from the Yuan Dynasty
All over the world, at present in Greater China area, country of Central Asia, India is Arabic, Britain, Malaysia, and the area such as Singapore has
Variety classes milk tea is popular.
Presently commercially available milk tea mostly uses greatly black tea and milk to arrange in pairs or groups, a small number of to be arranged in pairs or groups with green tea and milk, by a series of processing
And obtain, but the milk tea of such method preparation has the disadvantage that the selection of (1) milk tea flavor is few；(2) green tea and milk are arranged in pairs or groups,
Product mouthfeel is thin, and fragrance is uncoordinated；(3) the higher polyphenol content of green tea is easy to generate precipitating in conjunction with milk.
Summary of the invention
In view of the foregoing deficiencies of prior art, the purpose of the present invention is to provide a kind of jasmine milk tea and its preparation sides
Method, flavor is prominent, tea sense is obvious, milk taste is strong, mouthfeel is full, and stability is good, does not precipitate.
In order to achieve the above objects and other related objects, the present invention provides a kind of jasmine milk tea, and the jasmine milk tea is at least
Including following components: smear tea, jasmine tea extract, milk, carbohydrate, antioxidant, acidity regulator, stabilizer, emulsifier with
And water.
The tea of smearing is using the green tea Jing Guo shading treatment as raw material, through ultra micro made of the grinding of low temperature ball grinding technique
Fine powder, 100 μm of partial size <.The green tea, which refers to, takes Theaceae Camellia Plants tea Camellia sinensis O Ktunze
[Thea sinensis L.] young leaves or bud.
The jasmine tea, which refers to, (takes mountain using the flower and tealeaves of plant jasmine (Jasminum sambac (L.) Ait)
Theaceae Camellia Plants tea Camellia sinensis O Ktunze [Thea sinensis L.] young leaves or bud, without hair
Ferment is made through techniques such as water-removing, shaping, drying) it spells and scenting, so that tealeaves is absorbed the fragrance of a flower and the tealeaves for preparing, institute
Stating can also be mixed with Jasmine in tealeaves.
Preferably, the weight for smearing tea accounts for the 0.1%~0.4% of entire jasmine milk tea weight；
The weight for preparing jasmine tea used in the jasmine tea extract accounts for the 0.4% of entire jasmine milk tea weight
~0.8%；
The weight of the milk accounts for the 6.0%~8.0% of entire jasmine milk tea weight；
The weight of the carbohydrate accounts for the 4.0%~6.0% of entire jasmine milk tea weight；
The weight of the antioxidant accounts for the 0.02%~0.05% of entire jasmine milk tea weight；
The weight of the acidity regulator accounts for the 0.02%~0.04% of entire jasmine milk tea weight
The weight of the stabilizer accounts for the 0.3%~0.5% of entire jasmine milk tea weight；
The weight of the emulsifier accounts for the 0.1%~0.25% of entire jasmine milk tea weight；
The water is surplus.
Preferably, the jasmine milk tea further includes any one or a few in following technical characteristic:
A. the jasmine tea extract jasmine tea different using scenting number, and the weight of two kinds of jasmine teas are prepared
Measuring ratio is 1:1~2；
B. the milk is that cream and/or condensed milk and milk powder are obtained by mixing according to weight ratio 1:5~7；
C. any one or a few in white granulated sugar, lactose or fructose syrup of the carbohydrate；
D. the emulsifier is selected from single diglycerine fatty acid rouge, diacetyl tartaric acid monodiglyceride, phosphatide, polyglycerol ester
Any one or a few in fat acid esters, stearoyl lactate or sucrose fatty ester；
E. any one or two kind of the antioxidant in D-araboascorbic acid sodium, vitamin E；
F. any one or a few in sodium bicarbonate, sodium carbonate or potassium carbonate of the acidity regulator；
G. the stabilizer be selected from microcrystalline cellulose-sodium carboxymethylcellulose, carragheen, calgon, sodium citrate,
Any one or a few in sodium tripolyphosphate or sodium pyrophosphate.
Preferably, the jasmine milk tea further includes edible essence and/or color stabilizer, and the weight of the edible essence accounts for entirely
The 0.01%~0.15% of jasmine milk tea weight, the weight of the color stabilizer account for the weight of entire jasmine milk tea 0.01%~
0.013%.
Another aspect provides the preparation methods of above-mentioned jasmine milk tea, at least include the following steps:
(1) jasmine tea is taken to be added to the water extraction in proportion, the weight ratio of the jasmine tea and water is 1:35~50, is obtained
Jasmine tea extract liquor is spare；
(2) carbohydrate and part acidity regulator are added to the water in proportion, obtain seasoning liquid A；
(3) tea will be smeared in proportion and remaining acidity regulator is added to the water, obtain seasoning liquid B；
It (4) is that stabilizer is added in 75~85 DEG C of water to temperature, stirring shearing, after water temperature is to 65~75 DEG C in proportion
Milk, emulsifier and antioxidant is added, the seasoning liquid B of step (3) preparation is added in stirring, and stirring obtains milk tea base fluid；
(5) jasmine tea extract liquor made from step (1), (2) and (4), seasoning liquid A and milk tea base fluid are mixed,
Add water；
(6) it sterilizes, encapsulation.
Preferably, step (1) extraction uses closed extracter, and water temperature is 70~75 DEG C, and extraction time is 15~25
Minute, it is filtered after extraction, cooling and centrifuge separation.
Preferably, the temperature of water is 50~60 DEG C in the step (2), is filtered after carbohydrate is added to the water, and is sterilized, and is obtained
Sugar juice；The amount of the acidity regulator is the 20%~80% of total amount, more preferably 50%.
Preferably, the step (3) further includes in proportion also being added to the water color stabilizer；
Preferably, the temperature of water is 15~30 DEG C in the step (3).
Preferably, it is added in homogenizer after milk tea base fluid is obtained in the step (4), mesolow is 30~40Bar, high
Pressing is 180~200Bar, 65~75 DEG C of temperature；The step (6) further includes that homogenizer is added, and mesolow is 30~40Bar,
High pressure be 180~200Bar, 65~75 DEG C of temperature.It is encapsulated after homogeneous in sterilization.
It preferably, further include by jasmine tea extract liquor made from step (1), (2), (4), allotment in the step (5)
Liquid A, milk tea base fluid and edible essence mixing.
Preferably, step (5) is prepared into mixed liquor before step (6) the sterilization encapsulation and homogenizer homogeneous is added.
Filtering and centrifugation in the present invention use the prior art.
Another aspect provides the purposes that above-mentioned jasmine milk tea is used to prepare milk tea beverage.
As described above, jasmine milk tea and preparation method thereof of the invention, has the advantages that
Jasmine milk tea provided by the invention contains the ingredient of green tea whole, and characteristic perfume is prominent, and tea sense is obvious, milk
Taste is strong, and the full coordination of mouthfeel does not precipitate, and stability is good.
Specific embodiment
Illustrate embodiments of the present invention below by way of specific specific example, those skilled in the art can be by this specification
Other advantages and efficacy of the present invention can be easily understood for disclosed content.The present invention can also pass through in addition different specific realities
The mode of applying is embodied or practiced, the various details in this specification can also based on different viewpoints and application, without departing from
Various modifications or alterations are carried out under spirit of the invention.It should be clear that the process equipment or device that are not indicated specifically in the following example
It is all made of conventional equipment or device in the art.In addition, it should also be understood that, one or more method and step mentioned in the present invention is simultaneously
Do not repel and may be used also before and after the combination step there may also be other methods step or between these explicitly mentioned steps
To be inserted into other methods step, unless otherwise indicated；It should also be understood that one or more equipment/device mentioned in the present invention it
Between combination connection relationship do not repel before and after the unit equipment/device there may also be other equipment/device or at this
It can also be inserted into other equipment/device between the two equipment/devices specifically mentioned a bit, unless otherwise indicated.Moreover, unless another
It is described, the number of various method steps is only the convenient tool of identification various method steps, rather than is the row of limitation various method steps
Column order limits the scope of the invention, and relativeness is altered or modified, without essence change technology contents
In the case of, when being also considered as the enforceable scope of the present invention.
Following raw material is all from commercially available, and the unit of following each component is kg, according to the meter for the jasmine milk tea for preparing 100kg
It calculates.
Table 1: the embodiment component (unit: weight percentage (%)) of jasmine milk tea beverage
| Component/number | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| White granulated sugar | 4.0 | 5.0 | 5.0 | 6.0 |
| Whole milk powder | 7.0 | 5.0 | 6.0 | 4.0 |
| Skimmed milk power | — | 1.0 | — | 1.0 |
| Dilute cream | — | 1.0 | — | 1.0 |
| Sweet condensed milk | 1.0 | — | 1.0 | — |
| Smear tea | 0.1 | 0.1 | 0.2 | 0.4 |
| Jasmine tea A | 0.4 | 0.3 | 0.2 | 0.2 |
| Jasmine tea B | 0.4 | 0.4 | 0.4 | 0.2 |
| Single diglycerine fatty acid ester | 0.1 | 0.04 | 0.03 | 0.03 |
| Diacetyl tartaric acid monodiglyceride | 0.1 | 0.04 | 0.04 | 0.04 |
| Sucrose fatty ester | 0.05 | 0.03 | 0.03 | 0.03 |
| Microcrystalline cellulose-sodium carboxymethylcellulose | 0.33 | 0.3 | 0.25 | 0.3 |
| Carragheen | 0.1 | 0.08 | 0.02 | 0.08 |
| Calgon | 0.05 | 0.03 | 00.01 | 0.02 |
| Sodium citrate | 0.02 | 0.02 | 0.02 | 0.01 |
| D-araboascorbic acid sodium | 0.02 | 0.02 | 0.03 | 0.05 |
| Sodium bicarbonate | 0.04 | 0.02 | 0.03 | 0.02 |
| Zinc gluconate | 0.01 | 0.013 | 0.013 | 0.013 |
| Edible essence | 0 | 0.05 | 0.1 | 0.15 |
Embodiment 1
(1) it takes jasmine tea to be added in closed extracter to extract, water temperature is 70 DEG C in closed extracter, extraction time 25
Minute, the weight ratio of the tea and water is 1:35, obtains the filtering of jasmine tea extract liquor, cooling, centrifugation, spare；
(2) it takes carbohydrate and 50% acidity regulator to be added in 4Kg50 DEG C of water, obtains seasoning liquid A；Filtering, sterilization；
(3) it takes to smear and be adjusted in tea, color stabilizer (zinc gluconate) and remaining acidity regulator addition 15 DEG C of water of 2Kg
With liquid B；
(4) be that stabilizer is added in 79 DEG C of water to temperature, stirring shearing, when water temperature to be proportionally added into after 70 DEG C milk,
The seasoning liquid B of step (3) preparation is added in emulsifier and antioxidant, stirring, and stirring obtains milk tea base fluid；It is added in homogenizer,
Its mesolow be 40Bar, high pressure 200Bar, 75 DEG C of temperature
(5) jasmine tea extract liquor made from step (1), (2) and (4), seasoning liquid A and milk tea base fluid are mixed,
Add water to 100kg；
(6) it is added in homogenizer, mesolow 30Bar, high pressure 180Bar, temperature is 75 DEG C, is sterilized, encapsulation.
Embodiment 2
(1) it takes jasmine tea to be added in closed extracter to extract, water temperature is 75 DEG C in closed extracter, extraction time 15
Minute, the weight ratio of the tea and water is 1:50, obtains the filtering of jasmine tea extract liquor, and cooling, centrifugation is spare；
(2) it takes carbohydrate and 40% acidity regulator to be added in 5Kg52 DEG C of water, obtains seasoning liquid A；Filtering, sterilization；
(3) it takes to smear and be adjusted in tea, color stabilizer (zinc gluconate) and remaining acidity regulator addition 20 DEG C of water of 2Kg
With liquid B；
(4) be that stabilizer is added in 80 DEG C of water to temperature, stirring shearing, when water temperature to be proportionally added into after 68 DEG C milk,
The seasoning liquid B of step (3) preparation is added in emulsifier and antioxidant, stirring, and stirring obtains milk tea base fluid；It is added in homogenizer,
Its mesolow be 30Bar, high pressure 180Bar, 65 DEG C of temperature
(5) by jasmine tea extract liquor made from step (1), (2) and (4), seasoning liquid A, milk tea base fluid and edible
Essence mixing, adds water to 100kg；
(6) it is added in homogenizer, mesolow 40Bar, high pressure 200Bar, temperature is 65 DEG C, is sterilized, encapsulation.
Embodiment 3
(1) it takes jasmine tea to be added in closed extracter to extract, water temperature is 72 DEG C in closed extracter, extraction time 20
Minute, the weight ratio of the tea and water is 1:40, obtains the filtering of jasmine tea extract liquor, and cooling, centrifugation is spare；
(2) it takes carbohydrate and 20% acidity regulator to be added in 60 DEG C of water of 5kg, obtains seasoning liquid A；Filtering, sterilization；
(3) it takes to smear and be adjusted in tea, color stabilizer (zinc gluconate) and remaining acidity regulator addition 25 DEG C of water of 6kg
With liquid B；
(4) be that stabilizer is added in 85 DEG C of water to temperature, stirring shearing, when water temperature to be proportionally added into after 75 DEG C milk,
The seasoning liquid B of step (3) preparation is added in emulsifier and antioxidant, stirring, and stirring obtains milk tea base fluid；It is added in homogenizer,
Its mesolow be 30Bar, high pressure 190Bar, 72 DEG C of temperature
(5) by jasmine tea extract liquor made from step (1), (2) and (4), seasoning liquid A, milk tea base fluid and edible
Essence mixing, adds water to 100kg；
(6) it is added in homogenizer, mesolow 30Bar, high pressure 190Bar, temperature is 68 DEG C, is sterilized, encapsulation.
Embodiment 4
(1) it takes jasmine tea to be added in closed extracter to extract, water temperature is 74 DEG C in closed extracter, extraction time 22
Minute, the weight ratio of the tea and water is 1:45, obtains jasmine tea extract liquor, is filtered, cooling, centrifugation, spare；
(2) it takes carbohydrate and 80% acidity regulator to be added in 55 DEG C of water of 6kg, obtains seasoning liquid A；Filtering, sterilization；
(3) it takes to smear and be adjusted in tea, color stabilizer (zinc gluconate) and remaining acidity regulator addition 30 DEG C of water of 8kg
With liquid B；
(4) be that stabilizer is added in 75 DEG C of water to temperature, stirring shearing, when water temperature to be proportionally added into after 65 DEG C milk,
The seasoning liquid B of step (3) preparation is added in emulsifier and antioxidant, stirring, and stirring obtains milk tea base fluid；It is added in homogenizer,
Its mesolow be 30Bar, high pressure 180Bar, 68 DEG C of temperature
(5) by jasmine tea extract liquor made from step (1), (2) and (4), seasoning liquid A, milk tea base fluid and edible
Essence mixing, adds water to 100kg；
(6) it is added in homogenizer, mesolow 40Bar, high pressure 195Bar, temperature is 73 DEG C, is sterilized, encapsulation.
Table 2: the sensory evaluation criteria of jasmine milk tea (full marks 100 divide)
Table 3: the organoleptic quality evaluations of jasmine milk tea of the invention
| Sample | Taste | Color | Smell | Precipitating | State | Comprehensive score |
| Jasmine milk tea sample 1 | 31 | 16 | 19 | 8 | 9 | 83 |
| Jasmine milk tea sample 2 | 38 | 18 | 18 | 9 | 9 | 92 |
| Jasmine milk tea sample 3 | 36 | 18 | 17 | 9 | 9 | 89 |
| Jasmine milk tea sample 4 | 33 | 19 | 16 | 8 | 9 | 85 |
Experiment shows jasmine milk tea prepared by the present invention, the whole components containing green tea, and stability is good, does not have
Precipitating, while jasmine fragrance, naturally, tea sense foot, jasmine taste and the collocation of milk taste are coordinated, mouthfeel is full thick and solid, especially again with sample 2
Taste is best.This explanation smears tea and can effectively improve the tea sense of jasmine milk tea, so that jasmine fragrance is arranged in pairs or groups with milk and more coordinates, assigns simultaneously
Give the pure and fresh green of jasmine milk tea；The different jasmine tea of two kinds of scenting numbers can provide tea sense respectively and high jasmine is fragrant
Gas；Insoluble particle stabilized can be suspended in product system, avoid by the stabiliser system based on microcrystalline cellulose
The generation of precipitating, while assigning product full smooth mouthfeel.
Above embodiment is can not to be interpreted as in order to illustrate embodiment disclosed by the invention to limit of the invention
System.In addition, in various modifications and invention listed herein method, composition variation, do not departing from the scope of the present invention
Be obvious for those skilled in the art under the premise of spirit.Although having combined of the invention a variety of specific
Preferred embodiment has carried out specific description to the present invention, it is to be understood that, the present invention should not be limited only to these specific embodiments.
In fact, various obviously modify as described above for those skilled in the art to obtain invention all should include
Within the scope of the invention.
Claims (10)
1. a kind of jasmine milk tea, which is characterized in that the jasmine milk tea includes at least following components:
Smear tea, jasmine tea extract, milk, carbohydrate, antioxidant, acidity regulator, stabilizer, emulsifier and water.
2. jasmine milk tea according to claim 1, it is characterised in that:
The weight for smearing tea accounts for the 0.1%~0.4% of entire jasmine milk tea weight；
Prepare jasmine tea used in the jasmine tea extract weight account for entire jasmine milk tea weight 0.4%~
0.8%；
The weight of the milk accounts for the 6.0%~8.0% of entire jasmine milk tea weight；
The weight of the carbohydrate accounts for the 4.0%~6.0% of entire jasmine milk tea weight；
The weight of the antioxidant accounts for the 0.02%~0.05% of entire jasmine milk tea weight；
The weight of the acidity regulator accounts for the 0.02%~0.04% of entire jasmine milk tea weight；
The weight of the stabilizer accounts for the 0.3%~0.5% of entire jasmine milk tea weight；
The weight of the emulsifier accounts for the 0.1%~0.25% of entire jasmine milk tea weight；
The water is surplus.
3. jasmine milk tea according to claim 1, which is characterized in that the jasmine milk tea further includes in following technical characteristic
Any one or a few:
A. the jasmine tea extract jasmine tea different using scenting number, and the weight ratio of two kinds of jasmine teas are prepared
It is 1:1~2；
B. the milk is that cream and/or condensed milk and milk powder are obtained by mixing according to weight ratio 1:5~7；
C. any one or a few in white granulated sugar, lactose or fructose syrup of the carbohydrate；
D. the emulsifier is selected from single diglycerine fatty acid rouge, diacetyl tartaric acid monodiglyceride, phosphatide, polyglycerol fatty acid
Any one or a few in ester, stearoyl lactate or sucrose fatty ester；
E. any one or two kind of the antioxidant in D-araboascorbic acid sodium, vitamin E；
F. any one or a few in sodium bicarbonate, sodium carbonate or potassium carbonate of the acidity regulator；
G. the stabilizer is selected from microcrystalline cellulose-sodium carboxymethylcellulose, carragheen, calgon, sodium citrate, trimerization
Sodium phosphate or sodium pyrophosphate any one or a few.
4. jasmine milk tea according to claim 1, which is characterized in that the jasmine milk tea further include edible essence and or
Color stabilizer, the weight of the edible essence account for the 0.01%~0.15% of entire jasmine milk tea weight, the weight of the color stabilizer
Account for the 0.01%~0.013% of entire jasmine milk tea weight.
5. the preparation method of the jasmine milk tea as described in Claims 1 to 4 any one, at least includes the following steps:
(1) jasmine tea is taken to be added to the water extraction in proportion, the weight ratio of the jasmine tea and water is 1:35~50, obtains jasmine
Jasmine tea extract liquor is spare；
(2) carbohydrate and part acidity regulator are added to the water in proportion, obtain seasoning liquid A；
(3) tea will be smeared in proportion and remaining acidity regulator is added to the water, obtain seasoning liquid B；
It (4) is that stabilizer is added in 75~85 DEG C of water to temperature, stirring shearing, when water temperature is to being proportionally added into after 65~75 DEG C
The seasoning liquid B of step (3) preparation is added in milk, emulsifier and antioxidant, stirring, and stirring obtains milk tea base fluid；
(5) jasmine tea extract liquor made from step (1), (2) and (4), seasoning liquid A and milk tea base fluid are mixed, adds water；
(6) it sterilizes, encapsulation.
6. the preparation method of jasmine milk tea according to claim 5, it is characterised in that: step (1) extraction is using close
Extracter is closed, water temperature is 70~75 DEG C, and extraction time is 15~25 minutes, is filtered and is centrifugated after extraction.
7. the preparation method of jasmine milk tea according to claim 5, it is characterised in that: further include in following technical characteristic
Any one or a few,
A. the temperature of water is 50~60 DEG C in the step (2), is filtered after carbohydrate is added to the water, and sterilization obtains sugar juice；
B. the step (3) further includes in proportion also being added to the water color stabilizer；
C. the temperature of water is 15~30 DEG C in the step (3)；
D. step (5) is prepared into mixed liquor before step (6) the sterilization encapsulation and homogenizer homogeneous is added.
8. the preparation method of jasmine milk tea according to claim 5, it is characterised in that: obtain milk tea in the step (4)
After base fluid be added homogenizer in, mesolow be 30~40Bar, high pressure be 180~200Bar, 65~75 DEG C of temperature；The step
Suddenly (6) further include be added homogenizer, mesolow be 30~40Bar, high pressure be 180~200Bar, 65~75 DEG C of temperature.
9. the preparation method of jasmine milk tea according to claim 5, it is characterised in that: further include in the step (5) by
Step (1), (2), jasmine tea extract liquor made from (4), seasoning liquid A, milk tea base fluid and edible essence mixing.
10. the purposes that the jasmine milk tea as described in Claims 1 to 4 Arbitrary Term is used to prepare milk tea beverage.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112655792A (en) * | 2020-12-16 | 2021-04-16 | 邸杰 | Sugar-free osmanthus flower and jasmine flower tea beverage and preparation method thereof |
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