CN115868560A - Milky tea soup, milky tea base material, milky tea frozen beverage and preparation method thereof - Google Patents
Milky tea soup, milky tea base material, milky tea frozen beverage and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to the technical field of frozen drinks, and particularly relates to milk tea soup with a rich flavor, a milk tea base material prepared from the milk tea soup, a milk tea frozen drink, and a preparation method of the milk tea frozen drink. According to the preparation method of the milky tea soup, after the milky tea is washed and soaked by using the low-concentration sodium chloride aqueous solution, the tea flavor and the drinking taste of the milky tea soup can be effectively improved. The milky tea frozen beverage provided by the invention is based on the milky tea soup with rich flavor as a tea flavor raw material, and can be prepared into a tea flavor frozen beverage with rich tea flavor, cool mouthfeel and nature through reasonable blending of a frozen beverage formula.
Description
Technical Field
The invention belongs to the technical field of frozen drinks, and particularly relates to milk tea soup with a rich flavor, a milk tea base material prepared from the milk tea soup, a milk tea frozen drink, and a preparation method of the milk tea frozen drink.
Background
The frozen beverage is prepared with drinking water, milk product, egg product, sweetener, edible oil and fat as main material and proper amount of food additive including essence, stabilizer, coloring agent, emulsifier, etc. and through mixing, sterilizing, homogenizing, ageing, coagulating, forming, hardening and other steps. Common frozen drinks include ice cream, ice cream bar, slush, ice sucker, edible ice, sweet ice, and the like. In order to enrich the taste and flavor of the frozen drink and meet different requirements of consumers, various merchants develop the frozen drink with different tastes and flavors. Especially, with the trend of milk tea products, the milk tea taste frozen beverage also becomes a popular product.
However, the frozen beverage with the milk tea flavor in the market is prepared by adding tea powder and essence, and most of the products select the tea powder to form the tea flavor. However, the tea powder is made into powder at high temperature, so that the flavor loss is serious, and the tea flavor of the milk tea product is unnatural due to the blending of essence; if the content of the tea powder and the essence is increased, unpleasant odor is generated, and the quality of the product is affected. In addition, at present, most of the popular milk tea frozen drinks are sold in the ice cream form, and the development of more forms of frozen drinks is expected to meet the market demand.
Disclosure of Invention
Therefore, the invention aims to provide the milk tea soup with rich flavor, and the milk tea soup can be used for preparing milk tea frozen drinks;
the second technical problem to be solved by the invention is to provide a milk tea base material with rich flavor and fresh mouthfeel, and the milk tea base material can be used for preparing milk tea frozen drinks and has the advantage of good edible mouthfeel;
the third technical problem to be solved by the invention is to provide a milky tea frozen beverage with rich flavor and fresh mouthfeel, and the frozen beverage has the advantage of good edible mouthfeel;
the fourth technical problem to be solved by the invention is to provide the preparation methods of the milk tea soup, the milk tea base material and the milk tea frozen beverage with rich flavor.
In order to solve the technical problems, the preparation method of the milk tea soup comprises the following steps:
(1) Adding tea leaves into a first sodium chloride solution to wash the tea leaves for later use;
(2) Soaking the cleaned tea leaves in a second sodium chloride solution;
(3) Mixing sugar with raw milk to obtain milk base material;
(4) Mixing the tea leaves and the milk base material uniformly, carrying out heat preservation and infusion, filtering and cooling to obtain the tea.
Specifically, the tea comprises black tea, green tea, oolong tea, and the like.
Specifically, in the step (1), the concentration of the first sodium chloride solution is 0.1 to 0.3wt% per mill; preferably, the concentration of the first sodium chloride solution is 0.2wt% o;
preferably, the temperature of the tea washing step is 20-30 ℃, and the time is 1-3min; preferably, the temperature of the tea washing step is 25 ℃, and the time is 2min.
Specifically, in the step (2), the concentration of the second sodium chloride solution is 0.5 to 1.5 wt%; preferably, the concentration of the second sodium chloride solution is 1wt% o;
preferably, the temperature of the soaking step is 40-50 ℃, and the time is 5-15min; preferably, the temperature of the soaking step is 45 ℃ and the time is 10min.
Specifically, in the step (3), the adding amount of the sugar material based on the raw milk is 5-15wt%; preferably, the sugar material is added in an amount of 10wt% based on the raw milk;
preferably, the sugar material comprises monosaccharides such as glucose and/or fructose;
preferably, the step (3) further comprises the steps of heating the milk base material to 90-100 ℃ and keeping the temperature for 0.5-1.5 h; preferably, the heating temperature is 95 ℃, and the heat preservation time is 1h.
Specifically, in the step (4), the temperature in the heat-preservation brewing step is 90-100 ℃, and the brewing time is 2-4h; preferably, the temperature of the heat-preservation brewing step is 95 ℃, and the brewing time is 3 hours;
preferably, the dosage ratio of the tea leaves to the milk base material is that 1 ton of milk base material is added into each 0.5-3kg of tea leaves for brewing;
preferably, the step (4) further comprises a step of performing intermittent stirring in the heat-preservation brewing process;
preferably, the rotating speed of the stirring step is 30-70r/min, and stirring is carried out for 3-7min at intervals of 20-40min; preferably, the rotating speed of the stirring step is 50r/min, and the stirring is carried out for 5min at intervals of 30min.
The invention also discloses the milk tea soup prepared by the method.
The invention also discloses a milk tea base material which comprises the following components in parts by mass based on the total amount of the preparation raw materials: 5-15wt% of sweetening agent, 5-9wt% of milk powder, 0.1-0.3wt% of mono-diglycerol fatty acid ester, 0.05-0.15wt% of locust bean gum, 0.05-0.15wt% of xanthan gum and the balance of the milk tea soup (rest) to 100%.
Preferably, the milk tea base material comprises the following components in percentage by mass based on the total amount of the raw materials for preparing the milk tea base material: 82.6wt% of milk tea soup, 10wt% of sweetening agent, 7wt% of whole milk powder, 0.2wt% of monoglyceride and diglyceride fatty acid ester, 0.1wt% of locust bean gum and 0.1wt% of xanthan gum.
Specifically, the sweetener comprises one or a mixture of more of white granulated sugar, high fructose corn syrup, maltose syrup, edible glucose powder or maltodextrin;
specifically, the milk powder comprises one or a mixture of more of whole milk powder, skimmed milk powder or cream; preferably, the milk powder comprises whole milk powder or a mixture of equal-index skimmed milk powder and cream.
The invention also discloses a method for preparing the milk tea base material, which comprises the steps of mixing, homogenizing, sterilizing and aging the raw material components of the milk tea base material according to the selected proportion.
Specifically, the preparation method of the milk tea base material comprises the following steps:
the temperature of the material mixing step is 60-70 ℃; and/or the presence of a gas in the gas,
the homogenization step adopts low-temperature and low-pressure homogenization; preferably, the temperature of the homogenization step is 35-45 ℃ and the pressure is 60-100bar; and/or the presence of a gas in the gas,
the sterilization step is low-temperature sterilization; preferably, the temperature of the sterilization step is 60-70 ℃, and the time is 20-40min; and/or the presence of a gas in the gas,
the temperature of the aging step is 1-3 ℃, and the time is 6-18h.
The invention also discloses application of the milk tea soup or the milk tea base material in preparing milk tea frozen drinks.
The invention also discloses a milk tea frozen beverage, and the raw materials of the milk tea frozen beverage comprise the milk tea base material and a frozen substrate;
preferably, the mass ratio of the milk tea base material to the frozen matrix is 5-15:1-5, more preferably 10:3;
preferably, the freezing matrix comprises crushed ice particles.
Preferably, the milk tea frozen beverage also comprises granular materials;
preferably, the mass ratio of the milk tea base material to the crushed ice particles to the granular material is 5-15:1-5:0.5-1.5; more preferably 10:3:1.
preferably, the granular material comprises granular raw materials commonly used in milk tea shops such as blacksugar bobo.
The invention also discloses a method for preparing the milk tea frozen drink, which comprises the steps of coagulating the milk tea base material and adding the frozen base material, mixing, filling and quick freezing;
preferably, the outlet temperature of the freezing step is-8 to-12 ℃, and the expansion rate is controlled to be 5-15%; preferably, the outlet temperature of the freezing step is-10 ℃, and the expansion rate is controlled to be 10%; and/or the presence of a gas in the gas,
preferably, the filling volume in the filling step is controlled to be 40-60% of the volume of the cold drink container, and more preferably, the filling is carried out to 1/2 of the volume; and/or the presence of a gas in the atmosphere,
preferably, the temperature of the quick-freezing step is-25 to-35 ℃, and the quick-freezing time is 20 to 40min; preferably, the quick-freezing temperature is-30 ℃, and the quick-freezing time is 30min.
According to the preparation method of the milky tea soup, a large number of experiments show that the brewed tea soup has the best flavor after the tea is washed and soaked by using the low-concentration sodium chloride aqueous solution in the tea washing and making processes of the tea, and the tea flavor and drinking taste of the milky tea soup can be effectively improved; the milk base material is matched for heat preservation and infusion, so that the special burnt milk tea flavor can be obtained, and the prepared frozen beverage has a full-bodied milk tea flavor under the condition that additives such as essence, pigment and the like are not added. The milk tea soup provided by the invention can be suitable for brewing different tea soups of tea leaves, is rich in tea soup flavor, is particularly suitable for raw materials of milk tea frozen drinks, and is rich in the flavor of the prepared frozen drinks and has the optimal characteristic flavor.
The milk tea base material is based on the milk tea soup with rich flavor as a tea flavor raw material, and the frozen beverage can be stable in properties by reasonably blending the formula of the frozen beverage without adding additives such as essence, pigment and the like, so that the frozen beverage with the tea flavor of rich flavor, cool taste and nature is obtained.
The milk tea frozen beverage disclosed by the invention is prepared into a concentrated milk tea frozen beverage through reasonably blending the formula of the frozen beverage, and the milk tea frozen beverage is rich in flavor and cool in taste; the frozen drink can be directly eaten by consumers, and the frozen drink with specific smoothie taste and rich and natural milk tea flavor can be obtained by adding water or cola and other drinks into the frozen drink and mixing for 1-5min for drinking, so that the frozen drink has good eating feeling, forms a new cold drink type and widens the variety of the frozen drink.
Detailed Description
Preparation example 1
The preparation method of the milk tea soup in the preparation example comprises the following steps:
(1) Putting tea (black tea, purchased from market, zhengshan Xiaozhong black tea) into a cleaning tank, adding 0.2 ‰ sodium chloride solution, cleaning, controlling temperature at 25 deg.C for 2min;
(2) Placing the cleaned tea in a soaking tank, adding 1 ‰ sodium chloride solution at 45 deg.C, and soaking for 10min;
(3) Dissolving glucose powder into raw milk according to the proportion of 10wt% to obtain a milk base material, placing the milk base material into a soaking tank, heating to 95 ℃, and preserving heat for 1h for later use;
(4) Putting the filtered tea leaves into a brewing tank, mixing the tea leaves with the milk base material (1 ton of milk base material is added into every 2kg of tea leaves for brewing), and carrying out heat preservation and brewing for 3 hours at 95 ℃; intermittent stirring is adopted in the period, the stirring is carried out once every half hour, the stirring is carried out for 5min every time, and the rotating speed is 50 r/min; filtering to obtain filtrate, and cooling to below 4 deg.C.
Preparation example 2
The preparation method of the milk tea soup in the preparation example comprises the following steps:
(1) Putting tea (black tea) in a cleaning tank, adding 0.1 ‰ sodium chloride solution, cleaning, controlling temperature at 20 deg.C for 3min;
(2) Placing the cleaned tea in a soaking tank, adding 0.5 ‰ sodium chloride solution at 40 deg.C, and soaking for 5min;
(3) Dissolving glucose powder into raw milk according to the proportion of 5wt% to obtain a milk base material, placing the milk base material into a soaking tank, heating to 90 ℃, and preserving heat for 1.5 hours for later use;
(4) Placing the filtered tea leaves into a brewing pot to be mixed with the milk base material (1 ton of milk base material is added into every 2kg of tea leaves for brewing), and soaking for 4 hours at the temperature of 90 ℃; intermittent stirring is adopted in the period, the stirring is carried out once every half hour, the stirring is carried out for 3min every time, and the rotating speed is 40 r/min; filtering to obtain filtrate, and cooling to below 2 deg.C.
Preparation example 3
The preparation method of the milk tea soup in the preparation example comprises the following steps:
(1) Putting tea (black tea) in a cleaning tank, adding 0.3 ‰ sodium chloride solution, cleaning, controlling temperature at 30 deg.C for 3min;
(2) Placing the cleaned tea in a soaking tank, adding 1.5 ‰ sodium chloride solution at 50 deg.C, and soaking for 15min;
(3) Dissolving glucose powder into raw milk according to the proportion of 15wt% to obtain a milk base material, placing the milk base material into a soaking tank, heating to 97 ℃, and preserving heat for 1.5 hours for later use;
(4) Placing the filtered tea leaves into a brewing pot to be mixed with the milk base material (1 ton of milk base material is added into each 3kg of tea leaves for brewing), and soaking for 2 hours at the temperature of 97 ℃; intermittent stirring is adopted in the period, the stirring is carried out once every half hour, the stirring is carried out for 7min every time, and the rotating speed is 60 r/min; filtering to obtain filtrate, and cooling to below 6 deg.C.
Preparation example 4
The preparation method of the milk tea soup in the preparation example comprises the following steps:
(1) Putting tea (black tea) in a cleaning tank, adding 0.5 ‰ sodium chloride solution, cleaning, controlling temperature at 25 deg.C for 2min;
(2) Placing the cleaned tea in a soaking tank, adding 3 ‰ sodium chloride solution at 15 deg.C, and soaking for 30min;
(3) Dissolving glucose powder into raw milk according to the proportion of 20wt% to obtain a milk base material, placing the milk base material into a soaking tank, heating to 95 ℃, and preserving heat for 5 hours for later use;
(4) Placing the filtered tea leaves into a brewing pot to be mixed with the milk base material (1 ton of milk base material is added into each 0.5kg of tea leaves for brewing), and soaking for 3 hours at the temperature of 95 ℃; intermittent stirring is adopted in the period, the stirring is carried out once every half hour, the stirring is carried out for 5min every time, and the rotating speed is 50 r/min; filtering to obtain filtrate, and cooling to below 4 deg.C.
Comparative preparation example 1
The preparation method of the milky tea soup in the comparative preparation example is the same as that in the preparation example 1, and the difference is only that in the step (1), the tea washing step adopts clear water to wash tea.
Comparative preparation example 2
The preparation method of the milky tea soup in the comparative preparation example is the same as that in the preparation example 1, and the difference is only that in the step (2), the soaking step adopts clean water for soaking.
Comparative preparation example 3
The preparation method of the milky tea soup according to the comparative preparation example is the same as that of preparation example 1 except that the sodium chloride solution washing step of step (1) is omitted.
Comparative preparation example 4
The preparation method of the milky tea soup according to the comparative preparation example is the same as that of preparation example 1 except that the sodium chloride solution soaking step of the step (2) is omitted.
Comparative preparation example 5
The preparation method of the milky tea soup in the comparative preparation example is the same as that in the preparation example 1, and is different from the preparation example 1 only in that the step of heating to 95 ℃ and preserving heat in the step (3) is omitted, and in the step (4), the step of preserving heat and infusing is natural heat preservation.
Comparative preparation example 6
The preparation method of the milk tea soup of the comparative preparation example is the same as that of the preparation example 1, and the difference is only that in the step (4), the step of infusing is standing, heat preservation and infusing.
Example 1
The milk tea frozen beverage of the embodiment is prepared from raw materials including milk tea base materials, crushed ice particles and black sugar wave;
the milk tea base material comprises the following components in percentage by mass based on the total amount of preparation raw materials: milk tea soup (preparation example 1) 82.6wt%, white granulated sugar 10wt%, whole milk powder 7wt%, monoglyceride 0.2wt%, locust bean gum 0.1wt%, xanthan gum 0.1wt%;
the mass ratio of the milk tea base material to the crushed ice particles to the brown sugar ripples is 10:3:1.
the preparation method of the milk tea frozen beverage comprises the following steps:
(1) Mixing materials: mixing the materials uniformly at 65 ℃ according to the proportion of the milk tea base material;
(2) Homogenizing: homogenizing the obtained mixture at low temperature and low pressure, controlling the homogenizing temperature at 40 deg.C and homogenizing pressure at 80bar;
(3) And (3) sterilization: sterilizing the obtained mixture at low temperature, controlling the sterilization temperature at 65 deg.C for 30min;
(4) Aging: aging the obtained mixed material at 2 ℃ for 12h to obtain the milk tea base material;
(5) Freezing: freezing the obtained milk tea base material, controlling the outlet temperature to 10 ℃ below zero and the expansion rate to 10%;
(6) Filling: mixing the frozen material liquid, the crushed ice particles and the brown sugar wave according to a selected ratio, filling, and filling to half of the volume of the cold drink cup;
(7) Quick-freezing: and (4) quickly freezing the filled product at-30 ℃ for 30min, and storing in a warehouse.
Example 2
The milk tea frozen beverage of the embodiment is prepared from raw materials including milk tea base materials, crushed ice particles and black sugar wave;
the milk tea base material comprises the following components in percentage by mass based on the total amount of preparation raw materials: milk tea soup (preparation example 2) 85.7wt%, white granulated sugar 5wt%, whole milk powder 9wt%, monoglyceride 0.1wt%, locust bean gum 0.15wt%, xanthan gum 0.05wt%;
the mass ratio of the milk tea base material to the crushed ice particles to the brown sugar ripples is 5:2:1.5.
the preparation method of the milk tea frozen beverage comprises the following steps:
(1) Mixing materials: mixing the materials uniformly at 60 ℃ according to the proportion of the milk tea base material;
(2) Homogenizing: homogenizing the obtained mixture at low temperature and low pressure, controlling the homogenizing temperature at 30 deg.C and homogenizing pressure at 60bar;
(3) And (3) sterilization: sterilizing the obtained mixture at low temperature, and controlling the sterilization temperature at 60 deg.C for 20min;
(4) Aging: aging the obtained mixture at 1 deg.C for 6h to obtain the milk tea base material;
(5) Freezing: freezing the obtained milk tea base material, controlling the outlet temperature to be 8 ℃ below zero and the expansion rate to be 5%;
(6) Filling: mixing the frozen material liquid, the crushed ice particles and the brown sugar wave according to a selected ratio, filling, and filling to half of the volume of the cold drink cup;
(7) Quick-freezing: and (4) quickly freezing the filled product at-25 ℃ for 40min, and warehousing for storage.
Example 3
The milk tea frozen beverage of the embodiment is prepared from raw materials including milk tea base materials, crushed ice particles and black sugar wave;
the milk tea base material comprises the following components in percentage by mass based on the total amount of preparation raw materials: milk tea soup (preparation example 3) 79.5wt%, white granulated sugar 15wt%, whole milk powder 5wt%, monoglyceride 0.3wt%, locust bean gum 0.15wt%, xanthan gum 0.05wt%;
the mass ratio of the milk tea base material to the crushed ice particles to the brown sugar ripples is 15:5:1.5.
the preparation method of the milk tea frozen beverage comprises the following steps:
(1) Mixing materials: uniformly mixing the materials at 70 ℃ according to the proportion of the milk tea base material;
(2) Homogenizing: homogenizing the obtained mixture at low temperature and low pressure, controlling the homogenizing temperature at 50 deg.C and homogenizing pressure at 100bar;
(3) And (3) sterilization: sterilizing the obtained mixture at low temperature, controlling the sterilization temperature at 70 deg.C for 20min;
(4) Aging: aging the obtained mixed material at 3 ℃ for 18h to obtain the milk tea base material;
(5) Freezing: freezing the obtained milk tea base material, controlling the outlet temperature to be-12 ℃ and the expansion rate to be 15%;
(6) Filling: mixing the frozen material liquid, the crushed ice particles and the brown sugar wave according to a selected ratio, filling, and filling to half of the volume of the cold drink cup;
(7) Quick-freezing: and (4) quickly freezing the filled product at-30 ℃ for 30min, and warehousing for storage.
Example 4
The milk tea frozen beverage of the embodiment is prepared from raw materials including milk tea base materials, crushed ice particles and black sugar wave;
the milk tea base material comprises the following components in parts by mass based on the total amount of preparation raw materials: milk tea soup (preparation example 1) 75.4wt%, maltose syrup 15wt%, skimmed milk powder + cream (same as the whole milk powder) 9wt%, monoglyceride 0.3wt%, locust bean gum 0.15wt%, xanthan gum 0.15wt%;
the mass ratio of the milk tea base material to the crushed ice particles to the brown sugar ripples is 10:3:1.
the preparation method of the milk tea frozen beverage is the same as that of the embodiment 1.
Example 5
The raw materials for preparing the milk tea frozen beverage comprise milk tea base materials, crushed ice particles and brown sugar ripples;
the milk tea base material comprises the following components in percentage by mass based on the total amount of preparation raw materials: milk tea soup (preparation example 1) 89.8wt%, high fructose syrup 5wt%, whole milk powder 5wt%, monoglyceride 0.1wt%, locust bean gum 0.05wt%, xanthan gum 0.05wt%;
the mass ratio of the milk tea base material, the crushed ice particles and the brown sugar ripples is 10:3:1.
the preparation method of the milk tea frozen beverage is the same as that in the embodiment 1.
Comparative example 1
The raw materials for preparing the milk tea frozen beverage comprise milk tea base stock, crushed ice particles and brown sugar ripples;
the milk tea base material comprises the following components in percentage by mass based on the total amount of preparation raw materials: milk tea soup (preparation example 4) 82.6wt%, white granulated sugar 5wt%, whole milk powder 5wt%, monoglyceride 0.1wt%, locust bean gum 0.05wt%, xanthan gum 0.05wt%;
the mass ratio of the milk tea base material to the crushed ice particles to the brown sugar ripples is 10:3:1.
the preparation method of the milk tea frozen drink comprises the following steps:
(1) Uniformly mixing the materials at 80 ℃ according to the proportion of the milk tea base material;
(2) Homogenizing: homogenizing the obtained mixture at low temperature and low pressure, controlling the homogenization temperature at 70 deg.C and the homogenization pressure at 150bar;
(3) And (3) sterilization: sterilizing the obtained mixture at low temperature, and controlling the sterilization temperature at 85 deg.C for 5min;
(4) Aging: aging the obtained mixture at 8 deg.C for 28h to obtain required milk tea base material;
(5) Freezing: freezing the milk tea base material, controlling the outlet temperature to be 5 ℃ below zero and the expansion rate to be 30%;
(6) Filling: mixing the frozen material liquid, the crushed ice particles and the brown sugar wave according to a selected ratio, filling, and filling to half of the volume of the cold drink cup;
(7) Quick-freezing: and (4) quickly freezing the filled product at-30 ℃ for 30min, and warehousing for storage.
Comparative example 2
The raw material composition and the preparation method of the milk tea frozen beverage in the comparative example are the same as those in example 1, and the only difference is that the milk tea soup is prepared from the milk tea soup in the comparative preparation example 1.
Comparative example 3
The raw material composition and the preparation method of the milk tea frozen beverage in the comparative example are the same as those in example 1, and the only difference is that the milk tea soup is prepared from the milk tea soup in comparative preparation example 2.
Comparative example 4
The raw material composition and the preparation method of the milk tea frozen beverage in the comparative example are the same as those in example 1, and the only difference is that the milk tea soup is prepared from the milk tea soup in comparative preparation example 3.
Comparative example 5
The raw material composition and the preparation method of the milk tea frozen beverage in the comparative example are the same as those in example 1, and the only difference is that the milk tea soup is prepared from the milk tea soup in comparative preparation example 4.
Comparative example 6
The raw material composition and the preparation method of the milk tea frozen beverage in the comparative example are the same as those in example 1, and the only difference is that the milk tea soup is prepared from the milk tea soup in comparative preparation example 5.
Comparative example 7
The raw material composition and the preparation method of the milk tea frozen beverage in the comparative example are the same as those in example 1, and the only difference is that the milk tea soup is prepared from the milk tea soup in comparative preparation example 6.
Comparative example 8
The raw material composition and the preparation method of the milk tea frozen beverage in the comparative example are the same as those in example 1, and the milk tea base material comprises the following components in parts by mass based on the total amount of the raw materials for preparation: milk tea soup (preparation example 1) 84.6wt%, whole milk powder 15wt%, monoglyceride 0.2wt%, locust bean gum 0.1wt%, xanthan gum 0.1wt%.
Comparative example 9
The raw material composition and the preparation method of the milk tea frozen beverage in the comparative example are the same as those in example 1, and the difference is that the milk tea base material comprises the following components in percentage by mass based on the total amount of the raw materials for preparation: milk tea soup (preparation example 1) 84.6wt%, white granulated sugar 15wt%, monoglyceride/diglycerol fatty acid ester 0.2wt%, locust bean gum 0.1wt%, xanthan gum 0.1wt%.
Comparative example 10
The raw material composition and the preparation method of the milk tea frozen beverage in the comparative example are the same as those in example 1, and the milk tea base material comprises the following components in parts by mass based on the total amount of the raw materials for preparation: milk tea soup (preparation example 1) 82.6wt%, white granulated sugar 10wt%, whole milk powder 7wt%, monoglyceride and diglyceride fatty acid ester 0.2wt%, and xanthan gum 0.1wt%.
Comparative example 11
The raw material composition and the preparation method of the milk tea frozen beverage in the comparative example are the same as those in example 1, and the difference is that the milk tea base material comprises the following components in percentage by mass based on the total amount of the raw materials for preparation: milk tea soup (preparation example 1) 82.6wt%, white granulated sugar 10wt%, whole milk powder 7wt%, monoglyceride 0.2wt%, and locust bean gum 0.1wt%.
Comparative example 12
The raw material composition and the preparation method of the milk tea frozen beverage in the comparative example are the same as those in example 1, and the difference is that the milk tea frozen beverage is not added with the crushed ice particles.
Examples of the experiments
1. Taste test of milky tea soup
Consumer tests were conducted on the tea soups prepared in the above preparation example 1 and comparative preparation examples 1 to 6, respectively, and the sample numbers were a to G in this order.
31 evaluation persons were randomly selected and subjected to sensory test (on the basis of an average score of 31 persons) and overall preference test (on the basis of the number of persons) of the milky tea soup. The test standards are shown in Table 1, and the test results are shown in Table 2.
TABLE 1 Consumer sensory test Scoring criteria
TABLE 2 Consumer sensory test results
As can be seen from the data in the table above, the milk tea soup brewed by the method is obviously superior to the comparative scheme in flavor, color and texture state, and the overall preference is also obviously superior to the comparative scheme.
2. Mouthfeel testing of frozen beverages
Consumer tests were conducted on the flavor and mouthfeel of the frozen drinks prepared in examples 1 to 3 and comparative examples 1 to 12, respectively, with sample numbers a to O in this order.
And randomly selecting 31 evaluation persons, and carrying out sensory test and preference test on the frozen beverage. The test standards are shown in Table 3, and the test results are shown in Table 4.
TABLE 3 Consumer sensory test Scoring criteria
Table 4 consumer sensory test results
As can be seen from the data in the table above, the frozen beverage prepared by the method of the invention is obviously superior to the product of the comparative example in the aspects of tissue state, flavor and taste, and the overall preference is also obviously superior to the product of the comparative example.
3. Mouthfeel testing of frozen beverages (smoothies)
Consumer tests were conducted on the flavor and mouthfeel of the smoothies formed by adding water to the frozen drinks prepared in examples 1 to 3 and comparative examples 1, 8, 9, 10, 11, and 12, respectively, and the samples were designated as a to H.
Freezing and storing the samples A-H at-18 ℃ for at least 48H, then completely taking out, then pouring normal-temperature drinking water (23-25 ℃) to a position 1cm along the cup edge, raising the temperature to-4 ℃ (common frozen drinks with-4 ℃ being the optimal edible temperature), and then performing three tests, wherein the first test is the time for reaching-4 ℃; a second consumer sensory test; the third evaluation criterion for measuring the particle size (the average human tongue can taste particles with a particle size of 20um, the particle size of 50-100um for the best taste of ice particles, and tongue discomfort greater than 100 um) is shown in table 5, and the experimental results are shown in table 6.
TABLE 5 Consumer sensory test Scoring criteria
TABLE 6 sample melting time
| Sample (I) | Time to-4 ℃ (min) | Consumer taste testing | Particle size (um) |
| A | 0.3 | 9.5 | 64 |
| B | 0.5 | 9.0 | 82 |
| C | 0.5 | 9.5 | 75 |
| D | 1.2 | 6.5 | 215 |
| E | 1.0 | 6.5 | 223 |
| F | 1.3 | 5.5 | 168 |
| G | 2.1 | 6.5 | 353 |
| H | 2.5 | 3.5 | 645 |
Through the experiment, the product manufactured by the scheme is more convenient for consumers to eat, the taste and the flavor are better than those of the comparative example, and the particle size is in the most suitable taste range.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (14)
1. The preparation method of the milk tea soup is characterized by comprising the following steps:
(1) Adding tea leaves into a first sodium chloride solution to wash the tea leaves for later use;
(2) Soaking the cleaned tea leaves in a second sodium chloride solution;
(3) Mixing sugar with raw milk to obtain milk base material;
(4) Mixing the tea leaves and the milk base material uniformly, carrying out heat preservation and infusion, filtering and cooling to obtain the tea.
2. The preparation method of the milk tea soup according to claim 1, wherein in the step (1), the concentration of the first sodium chloride solution is 0.1-0.3wt% o;
preferably, the temperature of the tea washing step is 20-30 ℃ and the time is 1-3min.
3. The preparation method of the milky tea soup according to claim 1 or 2, wherein in the step (2), the concentration of the second sodium chloride solution is 0.5-1.5 wt% o;
preferably, the temperature of the soaking step is 40-50 ℃, and the time is 5-15min.
4. The preparation method of the milk tea soup according to any one of claims 1 to 3, wherein in the step (3), the sugar is added in an amount of 5 to 15wt% based on the raw milk;
preferably, the sugar material comprises glucose and/or fructose;
preferably, the step (3) further comprises the steps of heating the milk base material to 90-100 ℃ and keeping the temperature for 0.5-1.5 h.
5. The preparation method of the milk tea soup according to any one of claims 1 to 4, wherein in the step (4), the temperature of the heat-preservation brewing step is 90-100 ℃, and the brewing time is 2-4h;
preferably, the dosage ratio of the tea leaves to the milk base material is that 1 ton of the milk base material is added into each 0.5-3kg of the tea leaves for brewing;
preferably, the step (4) further comprises a step of performing intermittent stirring in the heat-preservation brewing process;
preferably, the rotation speed of the stirring step is 30-70r/min, and stirring is carried out for 3-7min at intervals of 20-40min.
6. Milk tea soup prepared by the method of any one of claims 1 to 5.
7. The milk tea base material is characterized by comprising the following components in parts by mass based on the total amount of preparation raw materials: 5-15wt% of sweetening agent, 5-9wt% of milk powder, 0.1-0.3wt% of mono-diglycerol fatty acid ester, 0.05-0.15wt% of locust bean gum, 0.05-0.15wt% of xanthan gum, and the milk tea soup of claim 6 to make up to 100%.
8. The milk tea base according to claim 7, characterized in that:
the sweetener comprises one or a mixture of more of white granulated sugar, high fructose syrup, maltose syrup, edible glucose powder or maltodextrin;
the milk powder comprises one or a mixture of whole milk powder, skimmed milk powder or cream.
9. A method for preparing the milk tea base material of claim 7 or 8, which is characterized by comprising the steps of mixing, homogenizing, sterilizing and aging the raw material components of the milk tea base material according to the selected proportion.
10. The method of preparing the milk tea base according to claim 9, wherein:
the temperature of the material mixing step is 60-70 ℃; and/or the presence of a gas in the gas,
the homogenization step adopts low-temperature and low-pressure homogenization; preferably, the temperature of the homogenization step is 35-45 ℃ and the pressure is 60-100bar; and/or the presence of a gas in the gas,
the sterilization step is low-temperature sterilization; preferably, the temperature of the sterilization step is 60-70 ℃, and the time is 20-40min; and/or the presence of a gas in the gas,
the temperature of the aging step is 1-3 ℃, and the time is 6-18h.
11. Use of the milk tea soup of claim 6 or the milk tea base of claim 7 or 8 for the preparation of a milk tea frozen drink.
12. A milk tea frozen drink is characterized in that the raw materials comprise the milk tea base material of claim 7 or 8 and a frozen substrate;
preferably, the mass ratio of the milk tea base material to the freezing base material is 5-15:1-5;
preferably, the freezing matrix comprises crushed ice particles.
13. The milk tea frozen beverage according to claim 12, wherein the milk tea frozen beverage further comprises a particulate material;
preferably, the mass ratio of the milk tea base material to the crushed ice particles to the granular material is 5-15:1-5:0.5-1.5.
14. A method for preparing the milk tea frozen drink according to claim 12 or 13, characterized by comprising the steps of coagulating the milk tea base material, and adding the frozen base material, mixing, filling and quick-freezing;
preferably, the outlet temperature of the freezing step is-8 to-12 ℃, and the expansion rate is controlled to be 5-15%; and/or the presence of a gas in the atmosphere,
preferably, the filling volume is controlled to be 40-60% of the volume of the cold drink container in the filling step; and/or the presence of a gas in the gas,
preferably, the temperature of the quick-freezing step is-25 to-35 ℃, and the quick-freezing time is 20-40min.
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| CN101406228A (en) * | 2008-11-11 | 2009-04-15 | 内蒙古伊利实业集团股份有限公司 | Liquid milky tea and preparation method thereof |
| CN104222351A (en) * | 2014-10-17 | 2014-12-24 | 神农架万兴生物科技有限公司 | Preparation process for black tea |
| CN108497109A (en) * | 2018-04-23 | 2018-09-07 | 合肥轩达农业技术开发有限公司 | A kind of fermentation process of black tea |
| CN109997915A (en) * | 2019-05-17 | 2019-07-12 | 新希望乳业股份有限公司 | A kind of milk tea modulation cream and preparation method thereof |
| CN113367226A (en) * | 2021-06-24 | 2021-09-10 | 光明乳业股份有限公司 | Sweet osmanthus milk tea flavored frozen beverage and preparation method thereof |
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- 2022-12-16 CN CN202211637971.8A patent/CN115868560A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101406228A (en) * | 2008-11-11 | 2009-04-15 | 内蒙古伊利实业集团股份有限公司 | Liquid milky tea and preparation method thereof |
| CN104222351A (en) * | 2014-10-17 | 2014-12-24 | 神农架万兴生物科技有限公司 | Preparation process for black tea |
| CN108497109A (en) * | 2018-04-23 | 2018-09-07 | 合肥轩达农业技术开发有限公司 | A kind of fermentation process of black tea |
| CN109997915A (en) * | 2019-05-17 | 2019-07-12 | 新希望乳业股份有限公司 | A kind of milk tea modulation cream and preparation method thereof |
| CN113367226A (en) * | 2021-06-24 | 2021-09-10 | 光明乳业股份有限公司 | Sweet osmanthus milk tea flavored frozen beverage and preparation method thereof |
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