CN111184066A

CN111184066A - Milk tea and preparation method thereof

Info

Publication number: CN111184066A
Application number: CN201811357494.3A
Authority: CN
Inventors: 王秋岭; 李艳君; 张海斌; 孙云峰; 史丽洁
Original assignee: Inner Mongolia Yili Industrial Group Co Ltd
Current assignee: Inner Mongolia Yili Industrial Group Co Ltd
Priority date: 2018-11-15
Filing date: 2018-11-15
Publication date: 2020-05-22

Abstract

本发明提供了一种奶茶及其制备方法。该奶茶的原料包括以下重量份的成分：奶制品：300‑700份生牛乳，或70‑110份全脂奶粉或脱脂奶粉或炼乳；30‑50份白砂糖；300‑670份茶浸提液；所有原料共1000重量份；当不足1000重量份时，补加余量蒸馏水。其中，所述茶浸提液通过以下方法制备得到：将茶叶或茶粉或茶浓缩液与饮用水混合，保持恒定温度进行间歇搅拌，一定时间后将泡制的茶叶降温，过滤，得到的茶过滤液进行分离机分离，分离后得到茶浸提液。发明通过对奶茶产品基本配方的研究，在不添加任何食品添加剂的条件下，保证奶茶产品感官风味同时，确保产品的货架期稳定性；同时终产品极大程度的保留原料中的营养物质。The invention provides a milk tea and a preparation method thereof. The raw material of the milk tea includes the following components by weight: dairy products: 300-700 parts of raw cow milk, or 70-110 parts of whole milk powder or skimmed milk powder or condensed milk; 30-50 parts of white sugar; 300-670 parts of tea extract ; All raw materials total 1000 parts by weight; when less than 1000 parts by weight, add the remainder of distilled water. Wherein, the tea extract is prepared by the following method: mixing tea leaves or tea powder or tea concentrate with drinking water, maintaining a constant temperature for intermittent stirring, cooling the brewed tea leaves after a certain period of time, filtering, and the obtained tea The filtrate is separated by a separator, and the tea extract is obtained after separation. Through the research on the basic formula of the milk tea product, the invention ensures the sensory flavor of the milk tea product and the shelf life stability of the product without adding any food additives; meanwhile, the final product retains the nutrients in the raw material to a great extent.

Description

Milk tea and preparation method thereof

Technical Field

The invention relates to the technical field of food and beverage. More particularly, the invention relates to milk tea and a preparation method thereof.

Background

The milk tea is a solid or liquid beverage which is mainly prepared from raw materials such as whole milk powder, skimmed milk powder or milk essence, tea leaves or tea leaching liquor or tea powder, sugar, food additives and acidity regulators, is popular with consumers due to the combination of milk nutrition and tea fragrance, and has a trend of increasing sales year by year.

At present, no milk tea product without any food additive is available in the market, and many milk tea enthusiasts select homemade milk tea in view of health problems to achieve the effect of no additive. However, the milk tea is time-consuming and labor-consuming to prepare and drink at the same time, and cannot be stored.

Therefore, there is a need to develop a milk tea product which does not contain additives and can be kept stable in a certain shelf life so as to meet the increasing health requirements of consumers.

Disclosure of Invention

In order to solve the technical problems, the invention provides milk tea and a preparation method thereof. According to the invention, through research on the basic formula of the milk tea product, the tea leaching liquor extracted by a special method is combined with milk, the shelf life stability of the milk tea product can be ensured on the premise of not adding a stabilizer, the sensory flavor of the milk tea product can be maintained, the nutrient loss of the final product is less, and the nutrient substances in the raw materials are retained to a great extent.

In order to achieve the purpose, the invention adopts the following technical scheme:

the invention provides milk tea on one hand, which comprises the following raw materials in parts by weight: milk product, 30-50 parts of white granulated sugar and 300-670 parts of tea leaching liquor; all the raw materials account for 1000 parts by weight; when the weight is less than 1000 parts, the balance of distilled water is added. Wherein the milk product is 300-700 parts of raw milk, or 70-110 parts of whole milk powder, skim milk powder or condensed milk; preferably 300-700 parts raw milk.

The proportion can ensure the stability of the product on the premise of not adding a stabilizer and ensure the flavor of the product.

The tea leaching liquor is prepared by the following method:

mixing tea leaf or tea powder or concentrated tea solution with 80-85 deg.C drinking water, and intermittently stirring while maintaining the constant temperature; cooling the brewed tea to 10-15 deg.C, filtering, separating the obtained tea filtrate with separator to obtain liquid as tea leaching solution. To filter clean solids, 2 filtrations using a 80-120 mesh screen are preferred. Wherein the tea concentrate is commercially available and has a solids content of less than 10%. The tea leaching liquor is filtered by using a sieve of 80-120 meshes, and the filtered tea filtering liquor can be precipitated after standing, so that relatively large particles can be separated out by separating the tea filtering liquor by using a separator, and the stability of the tea leaching liquor is ensured. Preferably, the specific separation parameters of the separator are 4500-7500rpm/400 mL. In the preparation process of the tea leaching liquor, the weight ratio of the tea leaves or tea powder or tea concentrated solution to drinking water is preferably 1: 20-30. Preferably, the intermittent stirring time is 8-15 minutes, which is set to allow the tea to be soaked sufficiently to exert the best tea aroma. More preferably, the intermittent stirring is 2 minutes of stirring, 2 minutes of stopping, and 3 times of repeated (stirring speed: 30-60rpm) soaking for 10 minutes.

The milk tea is liquid milk tea without any additive, and by adopting the tea extraction process flow, the prepared milk tea not only integrates the nutrition of milk, but also has rich tea fragrance; and has a better shelf life stabilizing system. The formula not only keeps the characteristics and taste of the raw materials, but also has rich nutrition under the condition of not adding any acidity regulator, stabilizer and antioxidant; and has better shelf life stability. The beverage can be directly drunk by customers after purchase, is convenient and quick, and meets the health requirements of drinkers.

The invention also provides a preparation method of the milk tea, which comprises the following steps:

s1, preparing tea extract;

s2, adding the raw materials according to the proportion, and stirring and mixing the raw materials uniformly at the temperature of 55-65 ℃; preferably 60 deg.c.

S3, sterilizing the feed liquid obtained in the step S2 at the temperature of 135-143 ℃.

S4, degassing the feed liquid obtained in the step S3 at the temperature of 60-65 ℃; preferably 65 deg.c.

S5, homogenizing the feed liquid obtained in the step S4 at the temperature of 60-65 ℃ to obtain the milk tea. Preferably 65 deg.c.

Preferably, the method further comprises:

and S6, cooling the feed liquid obtained in the step S5 to 10-20 ℃, filling the cooled feed liquid into a tank to be canned, filling the product to obtain a packaged milk tea product, and finishing the subsequent process flows of marking and the like to sell the milk tea.

In the above preparation method, preferably, the step of S3 specifically includes: heating the feed liquid obtained in the step S2 to 65-75 ℃, adding the feed liquid into a steam immersion type sterilization machine or a steam injection type sterilization machine, and performing sterilization treatment for 3-6 seconds at 135-143 ℃. The order of the steps of the preparation method in the present invention is not intended to limit the scope of protection. As will be readily understood by those skilled in the art, when a steam injection sterilizer is selected, the feed liquid needs to be degassed and homogenized before entering the steam injection sterilizer for sterilization, and the technical solution still falls within the protection scope of the present invention.

Preferably, the homogenization pressure in S5 is 30/180 bar. More preferably, the homogenization pressure is 180 bar.

Drawings

FIG. 1 shows LuMisizer stability analysis of milk tea obtained in example 1 of the present invention.

Fig. 2 is a LuMisizer stability analysis of milk tea obtained in example 2 of the present invention.

FIG. 3 shows LuMisizer stability analysis of milk tea obtained in comparative example 1 of the present invention.

Detailed Description

In order to more clearly illustrate the invention, the invention is further described below in connection with preferred embodiments. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and is not to be taken as limiting the scope of the invention.

Example 1

Preparation of milk tea

Firstly, preparing tea leaching liquor:

mixing tea and drinking water at a weight ratio of 1:20, stirring intermittently at 80 deg.C for 2 min and 2 min, and repeatedly soaking for 10min at stirring speed of 30-60rpm for 3 times; cooling the brewed tea to 10 ℃, filtering for 2 times by using a 80-mesh screen, separating the obtained tea filtrate by using a separator, wherein the specific separation parameter of the separator is 4500rpm/400mL, and the separated liquid is the tea leaching liquor.

Secondly, preparing milk tea:

1. weighing 300 parts by weight of raw milk; 50 parts by weight of white granulated sugar; 650 parts by weight of tea extract are stirred and mixed at 60 ℃ until the mixture is uniform.

2. The feed from step 1) was degassed at 65 ℃.

3. The degassed material was homogenized at 65 ℃ under a homogenization pressure of 30/180 bar.

4. The homogenized material was heated to 75 deg.C, and then introduced into a steam injection sterilizer (UHT sterilizer from spx corporation) to sterilize at 135 deg.C for 3 s. And cooling the sterilized materials at 10 ℃.

5. And (4) putting the cooled materials into a can to be filled, and filling the product to obtain the milk tea product with a relatively rich tea flavor.

Example 2

Preparation of milk tea

Firstly, preparing tea leaching liquor:

mixing tea leaves and drinking water, mixing tea leaves or tea powder or concentrated tea solution with 80 deg.C drinking water at a weight ratio of 1:25, intermittently stirring at 80 deg.C for 2 min, stopping stirring for 2 min, and repeatedly soaking for 10min for 3 times (stirring speed: 30-60 rpm); cooling the brewed tea to 10 ℃, filtering for 2 times by using a 100-mesh screen, separating the obtained tea filtrate by using a separator, wherein the specific separation parameter of the separator is 5000rpm/400mL, and the liquid obtained after separation is the tea leaching liquor.

Secondly, preparing milk tea:

1. weighing 560 parts by weight of raw milk; 40 parts by weight of white granulated sugar; 400 parts by weight of tea leaching liquor is stirred and mixed to be uniform at the temperature of 60 ℃.

2. Heating the feed liquid from step 1) to 75 deg.C, introducing into steam immersion sterilizer (Infusion sterilizer from spx corporation), and sterilizing at 143 deg.C for 3 s.

3. The sterilized material was degassed at 65 ℃.

4. The degassed material was homogenized at 65 ℃ under a homogenization pressure of 180 bar.

5. Cooling the homogenized material at 10 ℃.

6. And (4) pumping the cooled materials into a tank to be canned, and filling the product to obtain the milk tea product with better shelf life stability.

Example 3

Preparation of milk tea

Firstly, preparing tea leaching liquor:

mixing tea leaves and drinking water, mixing tea leaves or tea powder or concentrated tea solution with 85 deg.C drinking water at a weight ratio of 1:30, intermittently stirring at constant temperature for 2 min, stopping stirring for 2 min, and repeatedly soaking for 10min for 3 times (stirring speed: 30-60 rpm); cooling the brewed tea to 10-15 ℃, filtering for 2 times by using a 120-mesh screen, separating the obtained tea filtrate by using a separator, wherein the specific separation parameter of the separator is 7500rpm/400mL, and the liquid obtained after separation is the tea leaching liquor.

Secondly, preparing milk tea:

1. weighing 670 parts by weight of raw milk; 30 parts by weight of white granulated sugar; 300 parts by weight of tea leaching liquor is stirred and mixed to be uniform at the temperature of 60 ℃.

3. The sterilized material was degassed at 65 ℃.

5. Cooling the homogenized material at 10 ℃.

6. And (4) pumping the cooled materials into a tank to be filled, and filling the product to obtain the milk tea product without the stabilizer.

Comparative example 1

In the comparative example, the formula of the milk tea is adjusted as follows: 60% of raw milk, 4.5% of white granulated sugar, 2% of tea leaves, 0.035% of monoglyceride, 0.05% of sucrose ester, 0.02% of gellan gum and the balance of drinking water to 100% (by weight), and the other processes are the same as those in example 3 to prepare the milk tea product serving as a control sample.

Comparative example 2

In the comparative example, the formula of the milk tea is adjusted as follows: 50% of raw milk, 4.5% of white granulated sugar, 2% of tea, an acidity regulator (0.01-0.03% of sodium bicarbonate or 0.05% of sodium hexametaphosphate or 0.05% of sodium tripolyphosphate, 0.02% of sodium bicarbonate and 0.02% of sodium hexametaphosphate in the comparative example), a proper amount of edible essence, and the balance of the edible essence is supplemented to 100% by drinking water, and the other processes are the same as the process in the example 2 to prepare the milk tea product serving as the control sample.

Comparative example 3

In the comparison example, the formula of the milk tea is adjusted to be 50% of raw milk, 4.5% of white granulated sugar, 2% of tea leaves and a proper amount of edible essence, the balance is supplemented to be 100% by drinking water, and other processes and formulas are the same as those in the example 1 to prepare the milk tea product serving as a comparison sample. The milk tea product was prepared as a control.

Verification of milk tea product of the invention

The sensory evaluation was performed on the milk tea products in examples 1 to 3 and comparative example 3 of the present invention, and the sensory evaluation was performed on the milk tea products by an evaluation group consisting of 15 research and development engineers, and the results are shown in table 1:

TABLE 1 sensory evaluation results of milk tea

	Color and luster	Tea aroma	Taste of the product	Tissue state
					Example 1	9	9	8	9
Example 2	8	8	9	9
					Example 3	8	9	8	9
Comparative example 3	8	9	7	9

As can be seen from the table above, the products of examples 1-3 are not lost in the milk tea sample of comparative example 3 in terms of color, taste and tissue state, and the tea aroma of examples 1-3 is naturally combined with the milk aroma, and compared with the milk tea product added with essence, the tea aroma is not inferior and the aroma is moderate.

The scoring criteria are shown in table 2:

TABLE 2 scoring criteria description

The shelf life stability measurements were made for examples 1-3 and comparative examples 1-2 and are shown in Table 3:

TABLE 3 shelf-life stability assay results for milk tea

As can be seen from the above table, the pH values of the tea extract of examples 1-3 are between 5.0 and 5.2, the pH value of raw milk is between 6.6 and 6.7, and the pH value of the mixed sample is between 6.72 and 6.76 without adding any acidity regulator, while the pH value of the sample of comparative example 2 with the acidity regulator added is also 6.7, and there is no significant difference between the two.

In the examples 1-3, any stabilizer, emulsifier and acidity regulator are not added, the centrifugal precipitation rate of the milk tea is between 0.65 and 1.0 percent, the floating rate of the oil is between 0.6 and 0.85 percent, and the stability coefficient R value is between 0.79 and 0.82; the stabilizer and the emulsifier are added in the comparative example 1, the centrifugal precipitation rate and the oil floating rate of the product are respectively 0.9 percent and 0.68 percent, and the stability coefficient R value is 0.75. In conclusion, the stability of the milk tea samples added with the stabilizing agent and the emulsifying agent is not obviously different from that of the milk tea samples of the examples 1-3.

LuMisizer stability Analyzer determination:

as shown in fig. 1-3, the contour lines of the samples at the 300 th, 600 th and 900 th bars of the LuMiSizer stability analyzer, as shown in the LuMiSizer stability analysis of examples 1-2, show that the sample has not reached the separation endpoint at the 600 th bar, while the LuMiSizer stability analysis of the sample of comparative example 1 shows that the 300 th bar coincides with the 600 th and 900 th bars, indicating that the sample of comparative example 1 has reached the separation endpoint at the centrifugation to the 300 th bar, the stability of examples 1-2 is significantly better than that of comparative example 1 according to the LuMiSizer stability analysis.

It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention, and it will be obvious to those skilled in the art that other variations or modifications may be made on the basis of the above description, and all embodiments may not be exhaustive, and all obvious variations or modifications may be included within the scope of the present invention.

Claims

1. a milk tea, is characterized in that, the raw material of this milk tea comprises the composition of following weight portion:

Dairy products: 300-700 parts raw cow's milk, or 70-110 parts whole milk powder or skimmed milk powder or condensed milk;

30-50 parts white sugar;

300-670 parts of tea extract;

All raw materials total 1000 parts by weight; when less than 1000 parts by weight, add the remainder of distilled water;

Wherein, the tea extract is prepared by the following method:

Mix tea leaves or tea powder or tea concentrate with drinking water at 80-85°C, keep this constant temperature for intermittent stirring; cool the brewed tea leaves to 10-15°C for filtration, and the obtained tea filtrate is separated by a separator , the liquid obtained after separation is the tea extract.

2. milk tea according to claim 1, is characterized in that, in the preparation process of described tea extract, the weight ratio when tea leaves or tea powder or tea concentrate is mixed with drinking water is 1:20-30.

3. milk tea according to claim 1 is characterized in that, the time of described intermittent stirring is 8-15 minutes.

4. milk tea according to claim 1, is characterized in that, described filtration is carried out using mesh number of 80-120 mesh screen.

5 . The milk tea according to claim 1 , wherein the milk product is 300-700 parts by weight of raw milk. 6 .

6. the method for preparing the described milk tea of any one of claim 1-5, is characterized in that, this method comprises:

S1, prepare tea extract;

S2. Add raw materials according to the proportion, stir and mix at 55-60 ℃ until uniform;

S3, carry out sterilization treatment to the feed liquid obtained from S2 under the condition of 135 ℃-143 ℃;

S4, degassing the feed liquid obtained in S3 at 60-65°C;

S5. The feed liquid obtained in S4 is subjected to homogenization treatment at 60-65° C. to obtain the milk tea.

7. The method according to claim 6, wherein the method further comprises:

S6, the feed liquid obtained in S5 is cooled to 10-20° C. and then poured into a can to be filled, and the product is filled.

8. The method according to claim 6, wherein the step of S3 comprises:

The feed liquid obtained in S2 is heated to 65-75°C, and then added to a steam immersion sterilizer or a steam injection sterilizer, and sterilized at 135°C-143°C for 3-6 seconds.

9. method according to claim 6, is characterized in that, the temperature of stirring and mixing in S2 is 60 ℃;

The temperature of degassing is 65°C;

The homogenization temperature was 65°C.

10. The method according to claim 6, wherein the homogenization pressure in S5 is 30/180 bar.