阅读说明：本技术 一种透明奶茶及其制备方法 (Transparent milk tea and preparation method thereof ) 是由 倪丹 李宁 马国文 张海斌 于 2018-09-14 设计创作，主要内容包括：本发明提供了一种透明奶茶及其制备方法。所述奶茶的制备原料包括乳清蛋白粉和茶原料,所述乳清蛋白粉用量满足所述奶茶中蛋白含量为1％-3％,所述茶原料用量满足所述奶茶中茶多酚含量为200mg/kg-500mg/kg。本发明的产品将分离乳清蛋白或水解乳清蛋白与茶的营养有机结合起来,适合各年龄段的普通人群作为日常饮食长期食用,有利于人体健康。(The invention provides transparent milk tea and a preparation method thereof. The milk tea is prepared from whey protein powder and tea raw materials, wherein the whey protein powder is used in an amount which satisfies that the protein content in the milk tea is 1% -3%, and the tea raw material is used in an amount which satisfies that the tea polyphenol content in the milk tea is 200mg/kg-500 mg/kg. The product organically combines the isolated whey protein or the hydrolyzed whey protein with the nutrition of the tea, is suitable for common people of all ages to eat as daily diet for a long time, and is beneficial to human health.)

1. The transparent milk tea is prepared from whey protein powder and tea raw materials, wherein the whey protein powder is used in an amount which satisfies that the protein content in the milk tea is 1% -3%, and the tea raw material is used in an amount which satisfies that the tea polyphenol content in the milk tea is 200mg/kg-500mg/kg (preferably, the light transmittance of the transparent milk tea is more than 90%).

2. The transparent milk tea according to claim 1, wherein the whey protein powder is whey protein isolate (preferably the whey protein isolate is whey protein isolate prepared by acidification with phosphoric acid or hydrochloric acid) or hydrolyzed whey protein powder.

3. The transparent milk tea according to claim 1, wherein the tea raw material is selected from tea powder or tea concentrate.

4. The transparent milk tea according to any one of claims 1 to 3, wherein the milk tea is prepared from raw materials further comprising one or more of sugar (preferably sugar with an addition amount of 8-10% of sucrose sweetness based on the total amount of the raw materials), stabilizer, edible essence, nutrition enhancer and preservative.

5. The transparent milk tea according to claim 4, wherein the saccharide is selected from the group consisting of one or more of sucrose, fructose, oligosaccharide and sugar substitutes.

6. The transparent milk tea according to claim 4, wherein the stabilizer is selected from the group consisting of one or more combinations of pectin, carboxymethyl cellulose, gellan gum, carrageenan, xanthan gum, and propylene glycol alginate.

7. Transparent milk tea according to claim 4, wherein the preservative is selected from potassium sorbate and/or natamycin.

8. The method for preparing transparent milk tea according to any one of claims 1 to 7, wherein the method at least comprises the following steps:

(1) preparation of protein solution: preparing an aqueous solution of whey protein powder (preferably, the content of protein in the aqueous solution is less than or equal to 15 percent), and sterilizing to obtain the protein solution;

(2) the step of preparing the tea solution: diluting the tea raw material with water to obtain a diluent, adjusting the pH value of the diluent to be less than or equal to 6, and then sterilizing to obtain a tea solution;

(3) slowly adding the protein solution obtained in the step (1) into the tea solution obtained in the step (2) under the condition of stirring to obtain a mixed material, homogenizing the mixed material (preferably, the homogenization condition is 20-30 ℃ and 15MPa-30MPa), and then aseptically filling to obtain the transparent milk tea.

9. The method according to claim 8, wherein the sterilization conditions in the steps (1) and (2) are sterilization at 95 ℃ for 300 s.

10. The production process according to claim 8, wherein the step (2) comprises diluting the tea raw material with water to obtain a diluted solution, adding a buffer solution (preferably, the buffer solution is a monovalent ion buffer solution containing sodium; more preferably, sodium hydrogen phosphate-disodium hydrogen phosphate) to the diluted solution (preferably, the mass ratio of sodium hydrogen phosphate to disodium hydrogen phosphate in the added buffer solution is 0.1 (0.1-0.3) based on the mass of the diluted solution before the addition of the buffer solution, then adjusting the pH of the diluted solution to 6 or less (preferably, adjusting the pH of the diluted solution to 6 or less with citric acid or phosphoric acid), and then sterilizing to obtain the tea solution.

Technical Field

The invention relates to the field of food processing, in particular to transparent milk tea and a preparation method thereof.

Background

Milk tea is a mixed beverage of milk and tea, and has the aroma of milk tea in mainland china, taiwan, hong kong, australia, also, middle asian countries, india, uk, singapore, malaysia, and the like all over the world. Such as indian milk tea, known as special flavors with mosalas; hong Kong milk tea is known as silk stocking milk tea, and Taiwan pearl milk tea has unique characteristics. Inner Mongolia uses grassland milk tea as main material to reduce pathogenic fire and dispel cold. The milk tea has double nutrition of milk and tea, is one of the common food, and is popular in the world.

Milk tea products have a long drinking history, but the milk tea products on the market are few. The existing milk tea product cannot meet the 'new', odd 'and special' requirements of consumers, and the problem that how to expand the grades of milk tea and meet the consumption requirements of the consumers at the same time is the current milk tea industry is difficult.

Whey protein has many nutritional benefits, and in particular, either acidified whey protein isolate or hydrolyzed whey protein are the protein sources of choice for nutrients needed to meet specific physiological challenges. The use of acidified whey proteins in beverages can maintain a good and refreshing mouthfeel and low viscosity at high protein levels. Meanwhile, the solution can be ensured to be transparent. Due to the specific properties of acidified whey protein, the material has applications mainly in acidic beverages such as sports drinks and whey beverage products. At present, no technical report about the application of the acidified whey protein in milk tea beverages is seen.

Disclosure of Invention

The invention aims to provide transparent milk tea.

The invention also aims to provide a preparation method of the transparent milk tea.

In order to achieve the purpose, on one hand, the invention provides transparent milk tea, wherein the preparation raw materials of the milk tea comprise whey protein powder and tea raw materials, the whey protein powder is used in an amount which satisfies that the protein content in the milk tea is 1% -3%, and the tea raw material is used in an amount which satisfies that the tea polyphenol content in the milk tea is 200mg/kg-500 mg/kg.

The stable state of the milk tea and the transparency of the milk tea are affected by the over-high addition of the isolated whey protein; when the addition amount is too low, the taste of the milk tea is affected. The taste of the milk tea product is influenced by the excessively high or low addition amount of the hydrolyzed whey protein.

The whey protein isolate powder can be water soluble whey protein isolate which is acidified by phosphoric acid and is clear and transparent, or clear whey protein isolate which is acidified by hydrochloric acid or hydrolyzed whey protein.

The water content in the milk tea is determined by carrying out core subtraction according to the total amount and protein content of the product and the addition amount of other substances. According to some specific embodiments of the invention, the water content of the milk tea is 710-935 g/kg.

According to some specific embodiments of the present invention, the light transmittance of the transparent milky tea is more than 90%.

According to some embodiments of the invention, the whey protein powder is whey protein powder isolate or hydrolyzed whey protein powder.

According to some embodiments of the present invention, the whey protein isolate powder is prepared by acidification with phosphoric acid or hydrochloric acid.

The main raw material of the transparent milk tea of the invention, namely tea, can be all tea raw materials with tea polyphenol, such as black tea, green tea, black tea, and the like.

According to some embodiments of the invention, the tea material is selected from tea powder or tea concentrate.

The invention preferably selects tea concentrated solution, tea powder has residue, and the tea powder solution needs to be filtered for reuse in order to ensure the transparency of the product.

The content of tea polyphenols in transparent milk tea is preferably 200mg/kg-500mg/kg, and the denaturation of whey protein can be caused by excessive addition. Products with low addition amount do not belong to the category of milk tea beverages.

According to some embodiments of the present invention, the milk tea is prepared from raw materials further comprising one or more of sugar, stabilizer, edible essence, nutrition enhancer and preservative.

According to some embodiments of the invention, the saccharide is selected from the group consisting of sucrose, fructose, oligosaccharide and sugar substitutes.

According to some embodiments of the present invention, the sugar is added in an amount of 8% to 10% of the sweetness of sucrose based on the total amount of the raw material.

According to some embodiments of the invention, the sugar substitute is selected from the group consisting of acesulfame k, aspartame, neotame, sucralose, xylitol, maltitol, and sorbitol.

According to some embodiments of the invention, wherein the stabilizing agent is selected from the group consisting of pectin, carboxymethylcellulose (CMC), gellan gum, carrageenan, xanthan gum, and propylene glycol alginate.

According to some embodiments of the invention, wherein the preservative is selected from potassium sorbate and/or natamycin.

According to some embodiments of the present invention, the flavoring essence may be one or more of synthetic essence, natural essence and natural equivalent essence, and the selection of the type and the addition amount of the essence can be performed according to the conventional techniques in the art.

The dosage of the stabilizer, the edible essence, the nutrition enhancer and the preservative can be added according to the design requirement of the product and the requirements of relevant regulations.

According to some specific embodiments of the present invention, the raw materials for preparing the transparent milk tea comprise:

by total weight of the raw materials of 1000 parts, 60-120 parts of sugar, 6-125 parts of whey protein powder, 1.5-5 parts of tea raw material (tea powder) or 6-20 parts of tea concentrated solution and sodium hydrogen phosphate: 0.1 (0.1-0.3) portion of sodium dihydrogen phosphate, 0-10 portions of citric acid or phosphoric acid, 0-8 portions of stabilizing agent, 0-3 portions of preservative and the rest is water.

According to some specific embodiments of the present invention, the tea raw material is used in an amount such that the tea polyphenol content in the milk tea is 200mg/kg to 300 mg/kg.

On the other hand, the invention also provides a preparation method of the transparent milk tea, wherein the method at least comprises the following steps:

(1) preparation of protein solution: preparing a whey protein powder aqueous solution, and sterilizing to obtain the protein solution;

(2) the step of preparing the tea solution: diluting the tea raw material with water to obtain a diluent, adjusting the pH value of the diluent to be less than or equal to 6, and then sterilizing to obtain a tea solution;

(3) slowly adding the protein solution obtained in the step (1) into the tea solution obtained in the step (2) under the condition of stirring to obtain a mixed material, homogenizing the mixed material, and aseptically filling to obtain the transparent milk tea.

According to some embodiments of the present invention, the protein content in the aqueous solution of step (1) is less than or equal to 15%.

According to some embodiments of the present invention, the sterilization conditions of step (1) and step (2) are sterilization at 95 ℃ for 300 s.

According to some embodiments of the present invention, the step (2) comprises diluting the tea material with water to obtain a diluted solution, adding a buffer solution to the diluted solution, adjusting the pH of the diluted solution to 6 or less, and sterilizing to obtain the tea solution.

According to some embodiments of the invention, the buffer solution is sodium hydrogen phosphate-disodium hydrogen phosphate.

According to some embodiments of the present invention, the mass ratio of sodium hydrogen phosphate to disodium hydrogen phosphate in the buffer solution added thereto is 0.1 (0.1 to 0.3) based on 1000 of the mass of the diluent before the buffer solution is added thereto.

Wherein it is understood that the mass ratio of sodium hydrogen phosphate to disodium hydrogen phosphate in the buffer solution added is 0.1 (0.1 to 0.3) per 1000g of the diluent before the buffer solution is added.

According to some embodiments of the invention, step (2) is adjusting the pH of the tea solution to 6 or less with citric acid and/or phosphoric acid.

According to some embodiments of the invention, wherein the homogenization conditions of step (3) are between 20 ℃ and 30 ℃ and between 15MPa and 30 MPa.

According to some specific embodiments of the invention, the method comprises:

(1) preparation of protein solution a: selecting separated whey protein or hydrolyzed whey protein (the protein content is generally 80% -90%) acidified by hydrochloric acid or phosphoric acid, dry-mixing the whey protein and white granulated sugar to prepare a protein sugar aqueous solution with the protein content of less than or equal to 15%, sterilizing the protein sugar aqueous solution at 95 ℃ for 300s, and cooling for later use;

(2) preparing a tea solution B: mixing or diluting tea powder or tea concentrate with water, adding appropriate amount of sodium hydrogen phosphate-disodium hydrogen phosphate, adjusting pH with citric acid or phosphoric acid to obtain solution with final pH of 6 or below, sterilizing the prepared tea water solution at 95 deg.C for 300s, and cooling;

(3) and slowly adding the solution A into the solution B under the stirring condition until the solution B is completely added, homogenizing the mixed material C at 20-30 ℃ under the pressure of 15-30 MP, and then aseptically filling to obtain the transparent milk tea product.

The light transmission of the present invention can be defined by means of the light transmission value measured by a spectrophotometer. A10 g sample was taken to an accuracy of 0.1g and dissolved in 20ml water. A10 mm cuvette was used with the water to dissolve the sample as the zeroing solution. The light transmittance was measured at a wavelength of 430 nm. Clear, transparent solution-light transmittance > 90%; not clear, but transparent solution-90% > light transmittance > 80%; non-clear, opaque solution-light transmittance < 80%.

In conclusion, the invention provides transparent milk tea and a preparation method thereof. The milk tea of the invention has the following advantages:

the product organically combines the isolated whey protein or the hydrolyzed whey protein with the nutrition of the tea, is suitable for common people of all ages to eat as daily diet for a long time, and is beneficial to human health. In addition, the invention ensures that the prepared transparent milk tea has good flavor and mouthfeel through a reasonable formula and a proper process. And can maintain a transparent state constant during the shelf life. The transparent milky tea without preservative can be refrigerated for more than 15 days at the temperature of 2-10 ℃, and unacceptable layering and precipitation do not occur, and no obvious peculiar smell is generated.

Detailed Description

The following detailed description is provided for the purpose of illustrating the embodiments and the advantageous effects thereof, and is not intended to limit the scope of the present disclosure.