CN109329421A - It is a kind of can fast food coagulate the preparation method of pearl and its pearl milk tea - Google Patents
It is a kind of can fast food coagulate the preparation method of pearl and its pearl milk tea Download PDFInfo
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- CN109329421A CN109329421A CN201811122217.4A CN201811122217A CN109329421A CN 109329421 A CN109329421 A CN 109329421A CN 201811122217 A CN201811122217 A CN 201811122217A CN 109329421 A CN109329421 A CN 109329421A
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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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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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
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Dispersion Chemistry (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Tea And Coffee (AREA)
- Dairy Products (AREA)
Abstract
The present invention provide it is a kind of can fast food coagulate the preparation method of pearl and its pearl milk tea, specifically include: feeding colloid is uniformly mixed in sucrose or caramel, forms oligodendrocyte glycoprotein mixture；Oligodendrocyte glycoprotein mixture is poured into citric acid solution, and low-temperature heat, cooling with formed infusion it is quenched after liquid；Liquid is filled molding process, forms solidifying pearl substrate；A certain proportion of agar is added in tapioca starch, stirs evenly, adds appropriate hot water, stirs evenly；Solidifying pearl substrate is added in whipping process, so that the solidifying pearl substrate external sheath has cassava powder layer in homogeneous thickness, to form solidifying pearl ontology；Above-mentioned solidifying pearl ontology is put into boiling water and is boiled to picking up after half-mature, and being rapidly added two granulated sugar makes it wrap up the solidifying pearl ontology, the solidifying pearl ontology is poured into ice water, and using instantaneous packaging cryogenic freezing technology, by the solidifying pearl ontology be packaged as it is storable can fast food coagulate pearl.
Description
Technical field:
The present invention relates to a kind of preparation method of milk tea beverage, more particularly to it is a kind of can fast food coagulate pearl and its pearl milk tea
Preparation method.
Background technique:
People not only want nutrition, deliciousness today for the requirement of food, also to have sanatory function.Milk tea is big
Many favorite drinks, in order to pursue delicious, agreeable to the taste and production cost, a variety of fabricated food additives of manufacturer's addition, as essence,
Pigment, thickener etc.；And in order to guarantee the tender mouthfeel of cunning of the solidifying pearl in pearl milk tea, solidifying pearl mostly uses now to boil greatly and now sell at present
Mode, however, in this manner, coagulating pearl centre after cooked, sheath portion is easy paste and falls, it is necessary to which rolling is boiled and boiled in a covered pot over a slow fire
It is ripe, cause boiling for solidifying pearl more difficult and relatively time consuming, meanwhile, the solidifying pearl timeliness after being cooked is too short, is easy water suction, inconvenient
In storage.
Therefore, how to prepare it is a kind of without food additives, can long-term frozen storage and can fast food solidifying pearl, and guarantee
The elasticity of solidifying pearl, color, smell and taste and visual effect are good so that using this coagulate pearl milk tea made of pearl nutrition, deliciousness, appearance,
It is good convenient for many-sided all performances such as storage and health, become the problem of having to take into account that for milk tea industry technology personnel.
Summary of the invention:
The object of the present invention is to provide it is a kind of can fast food coagulate the preparation method of pearl and its pearl milk tea, which facilitates solution
Traditional solidifying pearl and its pearl milk tea boil, store, in terms of inherent shortcoming, for people provide it is a kind of can be comprehensive
Closing improves in nutrition, deliciousness, appearance, is convenient for various pearl milk teas such as storage and health, is suitble in solidifying pearl and its pearl milk
The modularized production of tea processing industry.
The purpose of the present invention is what is be achieved by the steps of:
It is a kind of can fast food coagulate the preparation method of pearl, the solidifying pearl includes solidifying pearl ontology and is wrapped in the solidifying pearl ontology
With certain thickness powder layer, specifically comprise the following steps:
A. it takes suitable edible colloid in sucrose or caramel, is uniformly mixed, form oligodendrocyte glycoprotein mixture；
B. the oligodendrocyte glycoprotein mixture is poured into citric acid solution of the pH value in 4.0~4.3 ranges, and low-temperature heat 2
~5 minutes, then cool to 90~95 DEG C of best gelling temp, with formed infusion it is quenched after liquid；
C. the liquid is filled molding process, i.e., the liquid is quickly poured into the mold of pre-temperature, maintain mould
90 DEG C of interior temperature or more 5~take out after ten minutes, and make gel natural cooling, form solidifying pearl substrate；
D. a certain proportion of agar is added in tapioca starch, pours into blender and stirs evenly, is slow added into appropriate 80
~95 DEG C of hot water, stirs evenly；
E. the solidifying pearl substrate is added in whipping process, so that the solidifying pearl substrate external sheath has cassava in homogeneous thickness
Powder layer, and it is cut into circle or rectangular, to form solidifying pearl ontology；
F. above-mentioned solidifying pearl ontology is put into boiling water and is boiled to picking up after half-mature, and be rapidly added two granulated sugar to make described in it wraps up
Solidifying pearl ontology pours into the solidifying pearl ontology in ice water, and low using instantaneously packing to prevent the solidifying pearl bulk water to be lost
Warm Refrigeration Technique, by the solidifying pearl ontology be packaged as it is storable can fast food coagulate pearl；
H. it is described can fast food coagulate pearl before use, directly by without defrosting can fast food coagulate pearl and be placed in micro-wave oven and heat 3
~5 minutes well done states to transparence, then directly pour into formulated good millet paste, uniform stirring is to get pearl milk tea.
Preferably, edible colloid described in step a can be natural gum existing for nature, as gelatin, natural plant gum,
Seaweed glue, microbiological gum or other itself have gel characteristic colloid constitute.
Preferably, edible colloid described in step a can also be soft sweets or jelly.
Preferably, the mold in step c can be starch mold, plastic mold or metal mold；
Preferably, the usage amount of two granulated sugar of the solidifying pearl body surface package of the half-mature shape in step f is coagulated with described
The size of pearl ontology is directly proportional, and ratio is 3~5:1, to prevent the solidifying pearl ontology of the half-mature shape from hardening.
Preferably, the lower cactus juice of concentration can also be used to replace 80~95 DEG C of the hot water in step d, with
Accelerate the shaping speed of the solidifying pearl ontology and improves the elasticity of the solidifying pearl ontology.
It is a kind of using can fast food coagulate pearl pearl milk tea preparation method, include the following steps:
Step 1: tealeaves preparation: choosing green tea or black tea leaf as raw material, impurity and stem are removed, through spreading out
It puts, steam heat and fried green technology combine water-removing, novel microwave classification technique is dry, Cryogenic Ultrafine crushing and processing are at hyperfine tealeaves
Powder is retained spare；
Step 2: millet paste production: by after step 1 processing gained tealeaves according to 2~5% solid-liquid ratio be placed in water progress
It cooks, the brew temperatures are 80~95 DEG C, and brew time is 5-10 minutes, and filtering, tea is retained spare；
Step 3: allotment: cream and syrup being sequentially added in step 2 gained millet paste, add appropriate ice after mixing evenly
Block；The syrup is sucrose syrup or caramel syrup；The mass ratio of the cream, syrup and millet paste be 2~4:2~5:15~
25；
Step 4: pearl milk tea preparation: be slowly added into the millet paste deployed by step 3 by it is above-mentioned can fast food coagulate pearl
The well done state that preparation method is prepared can fast food coagulate pearl, stir evenly to get pearl milk tea.
Preferably, caramel syrup described in step 3 the preparation method comprises the following steps: two granulated sugar are poured into frying in pot, after coking
It pours into boiling water to be cooked, after the completion of dissolution, both obtains caramel syrup；The mass ratio of two granulated sugar and boiling water is 1:1.
Preferably, sucrose syrup described in step 3 the preparation method comprises the following steps: white granulated sugar is added in boiling water, be sufficiently stirred, it is molten
To get sucrose syrup after the completion of solution；The mass ratio of the boiling water and white granulated sugar is 1:1.
In the present invention can fast food coagulate pearl and its pearl milk tea preparation method be compared with the existing technology one it is big improve, tool
Body surface is present:
1. by the certain thickness powder layer of solidifying pearl ontology outer layer covers, effectively reduce solidifying pearl boil degree of difficulty with
And the cooked time, meanwhile, the setting of powder layer also meet can fast food coagulate pearl manufacturing process is quick, manufacturing cost is low and protects
Deposit the requirement of time limit length；
2. using using gel that can create diversified taste or color change as the material of solidifying pearl ontology, and
And there are a variety of good characteristics such as soft, structure is careful, delicate mouthfeel, stereovision are strong in mouthfeel, can effectively it meet
Consumer is to the diversified consumption demand of pearl milk tea；
3. the present invention half-mature solidifying pearl is heated to after low temperature stores by micro-wave oven it is well done, ensure that through low temperature storage
Solidifying pearl still has the tender mouthfeel of the cunning now boiled, meanwhile, solidifying pearl and ice water processing mode using two granulated sugar package some semi-ripe condition,
The quick icing of the solidifying pearl of half-mature shape is not only facilitated, also can avoid the water loss of solidifying pearl, increases the fragrant and sweet taste and Q bullet of solidifying pearl
Degree, furthermore, cooperate solidifying pearl direct microwave stove heating in the case where not thawing, the solidifying pearl under well done state is quickly reached
The requirement of fast food is arrived；
4. the present invention replaces 80~95 DEG C of hot water during preparing powder layer with the lower cactus juice of concentration
Tapioca starch is stirred, the shaping speed of solidifying pearl ontology can be accelerated and improves the elasticity of the solidifying pearl ontology, and will be wooden
Potato powder and cactus are combined as the raw material for preparing solidifying pearl and its pearl milk tea, are no in the prior art；
5. the present invention does not need to add additional food additives during preparing solidifying pearl and its pearl milk tea and can yet
Meet pearl milk tea in various preparation requirements such as mouthfeel, appearance, storage, it is entirely avoided the appearance of food-safety problem,
Preparation process is easy to operate simultaneously, is appropriate for producing and processing on a large scale.
Specific embodiment:
It is described below for disclosing the present invention so that those skilled in the art can be realized the present invention.Reality in being described below
It applies example to be only used as illustrating, it may occur to persons skilled in the art that other obvious modifications.The sheet defined in the following description
The basic principle of invention can be applied to other embodiments, deformation scheme, improvement project, equivalent program and without departing from this
The other technologies scheme of the spirit and scope of invention.
It is a kind of can fast food coagulate the preparation method of pearl, the solidifying pearl includes solidifying pearl ontology and is wrapped in the solidifying pearl ontology
With certain thickness powder layer, specifically comprise the following steps:
A. it takes suitable edible colloid in sucrose or caramel, is uniformly mixed, form oligodendrocyte glycoprotein mixture；
B. the oligodendrocyte glycoprotein mixture is poured into citric acid solution of the pH value in 4.0~4.3 ranges, and low-temperature heat 2
~5 minutes, then cool to 90~95 DEG C of best gelling temp, with formed infusion it is quenched after liquid；
C. the liquid is filled molding process, i.e., the liquid is quickly poured into the mold of pre-temperature, maintain mould
90 DEG C of interior temperature or more 5~take out after ten minutes, and make gel natural cooling, form solidifying pearl substrate；
D. a certain proportion of agar is added in tapioca starch, pours into blender and stirs evenly, is slow added into appropriate 80
~95 DEG C of hot water, stirs evenly；
E. the solidifying pearl substrate is added in whipping process, so that the solidifying pearl substrate external sheath has cassava in homogeneous thickness
Powder layer, and it is cut into circle or rectangular, to form solidifying pearl ontology；
F. above-mentioned solidifying pearl ontology is put into boiling water and is boiled to picking up after half-mature, and be rapidly added two granulated sugar to make described in it wraps up
Solidifying pearl ontology pours into the solidifying pearl ontology in ice water, and low using instantaneously packing to prevent the solidifying pearl bulk water to be lost
Warm Refrigeration Technique, by the solidifying pearl ontology be packaged as it is storable can fast food coagulate pearl；
H. it is described can fast food coagulate pearl before use, directly by without defrosting can fast food coagulate pearl and be placed in micro-wave oven and heat 3
~5 minutes well done states to transparence, then directly pour into formulated good millet paste, uniform stirring is to get pearl milk tea.
Preferably, edible colloid described in step a can be natural gum existing for nature, as gelatin, natural plant gum,
Seaweed glue, microbiological gum or other itself have gel characteristic colloid constitute.
Preferably, edible colloid described in step a can also be soft sweets or jelly.
Preferably, the mold in step c can be starch mold, plastic mold or metal mold；
Preferably, the usage amount of two granulated sugar of the solidifying pearl body surface package of the half-mature shape in step f is coagulated with described
The size of pearl ontology is directly proportional, and ratio is 3~5:1, to prevent the solidifying pearl ontology of the half-mature shape from hardening.
Preferably, the lower cactus juice of concentration can also be used to replace 80~95 DEG C of the hot water in step d, with
Accelerate the shaping speed of the solidifying pearl ontology and improves the elasticity of the solidifying pearl ontology.
It is a kind of using can fast food coagulate pearl pearl milk tea preparation method, include the following steps:
Step 1: tealeaves preparation: choosing green tea or black tea leaf as raw material, impurity and stem are removed, through spreading out
It puts, steam heat and fried green technology combine water-removing, novel microwave classification technique is dry, Cryogenic Ultrafine crushing and processing are at hyperfine tealeaves
Powder is retained spare；
Step 2: millet paste production: by after step 1 processing gained tealeaves according to 2~5% solid-liquid ratio be placed in water progress
It cooks, the brew temperatures are 80~95 DEG C, and brew time is 5-10 minutes, and filtering, tea is retained spare；
Step 3: allotment: cream and syrup being sequentially added in step 2 gained millet paste, add appropriate ice after mixing evenly
Block；The syrup is sucrose syrup or caramel syrup；The mass ratio of the cream, syrup and millet paste be 2~4:2~5:15~
25；
Step 4: pearl milk tea preparation: be slowly added into the millet paste deployed by step 3 by it is above-mentioned can fast food coagulate pearl
The well done state that preparation method is prepared can fast food coagulate pearl, stir evenly to get pearl milk tea.
Preferably, caramel syrup described in step 3 the preparation method comprises the following steps: two granulated sugar are poured into frying in pot, after coking
It pours into boiling water to be cooked, after the completion of dissolution, both obtains caramel syrup；The mass ratio of two granulated sugar and boiling water is 1:1.
Preferably, sucrose syrup described in step 3 the preparation method comprises the following steps: white granulated sugar is added in boiling water, be sufficiently stirred, it is molten
To get sucrose syrup after the completion of solution；The mass ratio of the boiling water and white granulated sugar is 1:1.
It should be understood by those skilled in the art that the embodiment of the present invention described in foregoing description be only used as citing and it is unlimited
The system present invention.The purpose of the present invention has been fully and effectively achieved.Function and structural principle of the invention is in embodiment
It shows and illustrates, under without departing from the principle, implementation method of the invention can have any form or modification.
Claims (9)
1. one kind can fast food coagulate the preparation method of pearl, the solidifying pearl includes solidifying pearl ontology and the tool for being wrapped in the solidifying pearl ontology
There is certain thickness powder layer, specifically comprises the following steps:
A. it takes suitable edible colloid in sucrose or caramel, is uniformly mixed, form oligodendrocyte glycoprotein mixture；
B. the oligodendrocyte glycoprotein mixture is poured into citric acid solution of the pH value in 4.0~4.3 ranges, and 2~5 points of low-temperature heat
Clock then cools to 90~95 DEG C of best gelling temp, with formed infusion it is quenched after liquid；
C. the liquid is filled molding process, i.e., the liquid is quickly poured into the mold of pre-temperature, maintain Mo Neiwen
90 DEG C of degree or more 5~take out after ten minutes, and make gel natural cooling, form solidifying pearl substrate；
D. a certain proportion of agar is added in tapioca starch, pours into blender and stirs evenly, is slow added into appropriate 80~95
DEG C hot water, stir evenly；
E. the solidifying pearl substrate is added in whipping process, so that the solidifying pearl substrate external sheath has cassava powder in homogeneous thickness
Layer, and it is cut into circle or rectangular, to form solidifying pearl ontology；
F. above-mentioned solidifying pearl ontology is put into boiling water and is boiled to picking up after half-mature, and being rapidly added two granulated sugar makes its wrap up the solidifying pearl
Ontology pours into the solidifying pearl ontology in ice water to prevent the solidifying pearl bulk water to be lost, and using instantaneous packaging low temperature cold
Freeze techniques, by the solidifying pearl ontology be packaged as it is storable can fast food coagulate pearl；
H. it is described can fast food coagulate pearl before use, directly by without defrosting can fast food coagulate pearl and be placed in micro-wave oven and heat 3~5 points
Clock then directly pours into formulated good millet paste, uniform stirring is to get pearl milk tea to the well done state of transparence.
2. it is according to claim 1 can fast food coagulate pearl preparation method, which is characterized in that edible glue described in step a
Matter can be natural gum existing for nature, as gelatin, natural plant gum, seaweed glue, microbiological gum or other itself there is gel
The colloid of characteristic is constituted.
3. it is according to claim 1 can fast food coagulate pearl preparation method, which is characterized in that edible glue described in step a
Matter can also be soft sweets or jelly.
4. it is according to claim 1 can fast food coagulate pearl preparation method, which is characterized in that the mold in step c can
To be starch mold, plastic mold or metal mold.
5. it is according to claim 1 can fast food coagulate pearl preparation method, which is characterized in that the half-mature shape in step f
Solidifying pearl body surface package two granulated sugar usage amount it is directly proportional to the size of the solidifying pearl ontology, and ratio for 3~
5:1, to prevent the solidifying pearl ontology of the half-mature shape from hardening.
6. it is according to claim 1 can fast food coagulate pearl preparation method, which is characterized in that can also be used in step d dense
Lower cactus juice is spent instead of 80~95 DEG C of the hot water, to accelerate shaping speed and the raising of the solidifying pearl ontology
The elasticity of the solidifying pearl ontology.
7. it is a kind of using can fast food coagulate pearl pearl milk tea preparation method, include the following steps:
Step 1: tealeaves preparation: choosing green tea or black tea leaf as raw material, remove impurity and stem, spread,
Steam heat and fried green technology combine that water-removing, novel microwave classification technique be dry, Cryogenic Ultrafine crushing and processing are at hyperfine tea leaf powder,
It retains spare；
Step 2: millet paste production: by after step 1 processing gained tealeaves be placed in water and cook according to 2~5% solid-liquid ratio,
The brew temperatures are 80~95 DEG C, and brew time is 5-10 minutes, and filtering, tea is retained spare；
Step 3: allotment: cream and syrup being sequentially added in step 2 gained millet paste, add appropriate ice cube after mixing evenly；
The syrup is sucrose syrup or caramel syrup；The mass ratio of the cream, syrup and millet paste is 2~4:2~5:15~25；
Step 4: pearl milk tea preparation: being slowly added into the millet paste deployed by step 3 described in any one of claims 1-6
Well done state can fast food coagulate pearl, stir evenly to get pearl milk tea.
8. the processing method of pearl milk tea according to claim 7, which is characterized in that caramel syrup described in step 3
The preparation method comprises the following steps: two granulated sugar are poured into frying in pot, boiling water is poured into after coking and is cooked, after the completion of dissolution, both obtain caramel
Syrup；The mass ratio of two granulated sugar and boiling water is 1:1.
9. the processing method of pearl milk tea according to claim 7, which is characterized in that sucrose syrup described in step 3
The preparation method comprises the following steps: white granulated sugar is added in boiling water, it is sufficiently stirred, to get sucrose syrup after the completion of dissolution；The boiling water and white sand
The mass ratio of sugar is 1:1.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110236180A (en) * | 2019-07-01 | 2019-09-17 | 谢志兵 | A kind of tapioca starch pearl of instant edible and preparation method thereof |
| CN112913948A (en) * | 2021-02-09 | 2021-06-08 | 北京青春朝露茶饮有限公司 | Tea beverage and preparation method thereof |
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| TW200611648A (en) * | 2004-10-01 | 2006-04-16 | Jia-You Jang | Instant pearl milk tea and instant stuffed pearl |
| TW200835447A (en) * | 2007-02-27 | 2008-09-01 | Yu-Huang Chu | Cooking method of tapioca ball expert |
| TWM450227U (en) * | 2012-09-12 | 2013-04-11 | Zhen-Fu Huang | Gel tapioca ball |
| CN203152416U (en) * | 2013-02-28 | 2013-08-28 | 黄镇富 | Gel powder ball |
| US20140335244A1 (en) * | 2013-05-09 | 2014-11-13 | Fong Chen Frozen Food Co., Ltd. | Frozen instant tapioca pearls and method for manufacturing the same |
Cited By (2)
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| CN110236180A (en) * | 2019-07-01 | 2019-09-17 | 谢志兵 | A kind of tapioca starch pearl of instant edible and preparation method thereof |
| CN112913948A (en) * | 2021-02-09 | 2021-06-08 | 北京青春朝露茶饮有限公司 | Tea beverage and preparation method thereof |
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