阅读说明：本技术 一种风味独特的高营养奶茶及其研制方法 (High-nutrition milk tea with unique flavor and preparation method thereof ) 是由 张聪 于 2021-09-23 设计创作，主要内容包括：本发明公开了一种风味独特的高营养奶茶及其研制方法,属于食品加工技术领域,包括如下步骤：(1)奶茶液的制作；(2)绿茶液的制作；(3)果汁混合液的制作；(4)成品的制作。本申请提供了一种风味独特的高营养奶茶的研制方法,利用口腔中的味蕾(味觉感受器)感受原理和鼻腔的鼻后嗅觉原理来进行原料的调配,并结合电晕、超微粉碎、煮沸、高压均质等物理方法,实现原料的充分利用,改变原料的组成、粒度和分子聚集状态,转化成更有益的存在形式,最终制备的奶茶具有独特的风味和丰富的营养保健价值。(The invention discloses high-nutrition milk tea with unique flavor and a preparation method thereof, belonging to the technical field of food processing and comprising the following steps: (1) preparing milk tea liquid; (2) preparing green tea liquid; (3) preparing a fruit juice mixed solution; (4) and (5) manufacturing a finished product. The application provides a method for developing high-nutrition milk tea with unique flavor, the raw materials are blended by utilizing the taste bud (taste receptor) feeling principle in the oral cavity and the retronasal olfaction principle of the nasal cavity, and physical methods such as corona, superfine grinding, boiling, high-pressure homogenization and the like are combined to realize the full utilization of the raw materials, change the composition, granularity and molecular aggregation state of the raw materials and convert the raw materials into more beneficial existing forms, and finally the prepared milk tea has unique flavor and rich nutritional health-care value.)

1. A method for developing high-nutrition milk tea with unique flavor is characterized by comprising the following steps:

(1) preparing milk tea liquid:

a. weighing 30-40 parts of milk powder, 40-50 parts of condensed milk, 10-16 parts of cheese powder, 10-14 parts of gordon euryale seed powder, 70-80 parts of coconut juice and 90-110 parts of water in corresponding parts by weight for later use;

b. uniformly mixing the milk powder, the cheese powder and the gorgon fruit powder weighed in the operation a, placing the mixture into a corona discharge instrument for corona treatment, and taking out the mixture to obtain mixed powder A for later use;

c. placing the coconut milk, the water and the mixed powder A obtained in the operation b into a pot in sequence, heating the mixture to boil, and keeping the temperature at 70-80 ℃ to obtain milk tea liquid for later use;

(2) preparing green tea liquid:

A. weighing 50-70 parts of white granulated sugar, 20-30 parts of honey, 20-40 parts of apple juice, 7-13 parts of passion fruit pulp and 1-2 parts of resveratrol in corresponding parts by weight for later use;

B. putting the white sugar weighed in the operation A into a pot for stir-frying, after the sugar color is fried, sequentially adding the honey, the apple juice, the passion fruit pulp and the resveratrol weighed in the operation A into the sugar color, and continuously frying until the mixture is uniform and sticky to obtain sugar coatings for later use;

C. uniformly coating the sugar coating obtained in the operation B on the surface of the green tea, quickly placing the green tea in liquid nitrogen for cryogenic treatment, and taking out a green tea inclusion for later use;

D. taking out the green tea inclusion obtained in the operation C from liquid nitrogen, and placing the green tea inclusion in an ultrafine grinder for ultrafine grinding treatment to obtain mixed powder B for later use;

E. d, leaching the mixed powder B obtained in the operation D in hot water, filtering and removing slag to obtain green tea liquid, and storing the green tea liquid in a refrigerator for later use;

(3) preparing a fruit juice mixed solution:

peeling and deseeding fresh lemon, orange, dragon fruit and grape respectively, then weighing 7-11 parts of lemon pulp without peel and deseeding, 70-90 parts of orange pulp, 40-60 parts of dragon fruit pulp, 60-90 parts of grape pulp and 0.6-1 part of tea polyphenol, placing the weighed lemon pulp, orange pulp, dragon fruit pulp, grape pulp and tea polyphenol into a microjet high-pressure homogenizer to carry out high-pressure homogenization treatment, and placing the obtained fruit juice mixed solution into a refrigerator to be stored for later use;

(4) and (3) manufacturing a finished product:

and (3) adding the green tea liquid obtained in the step (2) and the fruit juice mixed liquid obtained in the step (3) into the milky tea liquid obtained in the step (1) for blending, canning and sterilizing.

2. The method for developing the high-nutrition milk tea with unique flavor according to claim 1, wherein the working voltage is controlled to be 8-12 kV during the corona treatment in the operation b of the step (1), and the corona treatment time is 1-2 min.

3. The method for preparing high-nutrition milk tea with unique flavor according to claim 1, wherein the weight ratio of the green tea to the sugar coating is controlled to be 1: 2-3 when the sugar coating in the step (2) operation C is uniformly coated.

4. The method for preparing high nutritional milk tea with unique flavor according to claim 1, wherein the time of the cryogenic treatment in the operation C in the step (2) is more than or equal to 2 min.

5. The method for developing the high-nutrition milk tea with unique flavor according to claim 1, wherein the working pressure of the high-pressure homogenization treatment in the step (3) is 80-90 MPa, and the time of the high-pressure homogenization treatment is 6-10 min.

6. The method for developing the high-nutrition milk tea with unique flavor according to claim 1, wherein the weight ratio of the green tea liquid, the fruit juice mixed liquid and the milk tea liquid in the step (4) is 1: 2-3: 10-14.

7. A high-nutrition milk tea with unique flavor, which is characterized by being developed by the method of any one of the claims 1 to 7.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to high-nutrition milk tea with unique flavor and a preparation method thereof.

Background

The milk tea is one of drinks, the main nutritional value of the milk tea is derived from various high-nutrient components such as high protein, high fat and the like contained in milk, which are very helpful for the health of human bodies, in addition, alkali and various mineral substances contained in the tea added in the milk tea can supplement the deficiency of water and oxygen deficiency in drinking water of people, and the aromatic oil contained in the tea can dissolve animal fat and has very good functions of helping digestion and relieving greasiness. Therefore, for people who drink for a long time and are acidic, the milk tea has the functions of helping digestion, relieving greasiness, eliminating fatigue and strengthening body, and is an indispensable part of the daily diet of the people.

Although the milk tea is well developed at present, the milk tea has four problems of high sugar content, high fat content, high caffeine content, high trans-fatty acid content and the like, has common flavor, and has far different nutritional values compared with milk. Therefore, the development and research of milk tea with high nutritive value and unique flavor are urgently needed.

Disclosure of Invention

The invention aims to provide high-nutrition milk tea with unique flavor and a development method thereof aiming at the existing problems.

The invention is realized by the following technical scheme:

a preparation method of high-nutrition milk tea with unique flavor comprises the following steps:

(1) preparing milk tea liquid:

a. weighing 30-40 parts of milk powder, 40-50 parts of condensed milk, 10-16 parts of cheese powder, 10-14 parts of gordon euryale seed powder, 70-80 parts of coconut juice and 90-110 parts of water in corresponding parts by weight for later use;

b. uniformly mixing the milk powder, the cheese powder and the gorgon fruit powder weighed in the operation a, placing the mixture into a corona discharge instrument for corona treatment, and taking out the mixture to obtain mixed powder A for later use;

c. placing the coconut milk, the water and the mixed powder A obtained in the operation b into a pot in sequence, heating the mixture to boil, and keeping the temperature at 70-80 ℃ to obtain milk tea liquid for later use;

(2) preparing green tea liquid:

A. weighing 50-70 parts of white granulated sugar, 20-30 parts of honey, 20-40 parts of apple juice, 7-13 parts of passion fruit pulp and 1-2 parts of resveratrol in corresponding parts by weight for later use;

B. putting the white sugar weighed in the operation A into a pot for stir-frying, after the sugar color is fried, sequentially adding the honey, the apple juice, the passion fruit pulp and the resveratrol weighed in the operation A into the sugar color, and continuously frying until the mixture is uniform and sticky to obtain sugar coatings for later use;

C. uniformly coating the sugar coating obtained in the operation B on the surface of the green tea, quickly placing the green tea in liquid nitrogen for cryogenic treatment, and taking out a green tea inclusion for later use;

D. taking out the green tea inclusion obtained in the operation C from liquid nitrogen, and placing the green tea inclusion in an ultrafine grinder for ultrafine grinding treatment to obtain mixed powder B for later use;

E. d, leaching the mixed powder B obtained in the operation D in hot water, filtering and removing slag to obtain green tea liquid, and storing the green tea liquid in a refrigerator for later use;

(3) preparing a fruit juice mixed solution:

peeling and deseeding fresh lemon, orange, dragon fruit and grape respectively, then weighing 7-11 parts of lemon pulp without peel and deseeding, 70-90 parts of orange pulp, 40-60 parts of dragon fruit pulp, 60-90 parts of grape pulp and 0.6-1 part of tea polyphenol, placing the weighed lemon pulp, orange pulp, dragon fruit pulp, grape pulp and tea polyphenol into a microjet high-pressure homogenizer to carry out high-pressure homogenization treatment, and placing the obtained fruit juice mixed solution into a refrigerator to be stored for later use;

(4) and (3) manufacturing a finished product:

and (3) adding the green tea liquid obtained in the step (2) and the fruit juice mixed liquid obtained in the step (3) into the milky tea liquid obtained in the step (1) for blending, canning and sterilizing.

Further, in the step (1), the working voltage is controlled to be 8-12 kV during the corona treatment in the operation b, and the corona treatment time is 1-2 min.

Further, the weight ratio of the green tea to the sugar coating is controlled to be 1: 2-3 when the sugar coating in the step (2) operation C is uniformly coated.

Further, the time of the cryogenic treatment in the operation C in the step (2) is more than or equal to 2 min.

Further, the working pressure during the high-pressure homogenization treatment in the step (3) is 80-90 MPa, and the time of the high-pressure homogenization treatment is 6-10 min.

Further, the weight ratio of the green tea liquid, the fruit juice mixed liquid and the milky tea liquid in the step (4) is 1: 2-3: 10-14.

1. This application is with milk powder, cheese powder, carry out corona treatment in placing the corona discharge appearance in behind the gorgon fruit powder according to suitable proportion mixing, can form the low temperature plasma district on the surface of hybrid powder through discharging, thereby improve the surface tension of raw materials, corona discharge effect can also form slightly concave intensive hole on the surface of raw materials simultaneously, thereby improve the processing characteristics of raw materials, protein, polysaccharide are when taking place partial decomposition, decompose into easily digestive absorption's micromolecule peptide and sugar, then add coconut juice and water and boil, obtain mellow easily digestive absorption's milk tea liquid.

2. The special green tea liquid is added in the development of the milk tea, so that the original flavor and the nutrition and health care value of the green tea are kept, the bitter taste of the green tea can be inhibited, the nutrition and health care value of the milk tea can be obviously improved when the green tea liquid is added into the milk tea, the flavor of the milk tea is enriched, and the conversion of saccharides into fat can be inhibited, so that the milk tea has the effect of preventing obesity. Specifically, after white granulated sugar is fried to have sugar color, honey, apple juice, passion fruit pulp and resveratrol are sequentially added to form a sticky sugar coating, the sticky sugar coating is uniformly coated on the surface of green tea to form a compact protective film layer on the surface of the green tea, then the dense protective film layer is placed in liquid nitrogen to be rapidly cooled, the green tea coating forms a very large internal and external temperature difference, due to the binding effect of an outer film layer, very large internal stress can be generated inside the green tea coating, finally, superfine grinding treatment is carried out, the superfine grinding and the internal stress are mutually synergistic to act with the green tea coating to enable molecules of green tea fibers and polysaccharides to break molecular chains and degrade, the composition, the granularity and the molecular aggregation state of cellulose and polysaccharides are changed to be more beneficial to a human body, in addition, through the operation, the green tea is mutually and tightly contacted with an outer sugar coating layer, the internal stress and the superfine grinding effect are achieved, the interface effect between the raw materials can be weakened or even completely eliminated, and the homogeneous fusion between the raw materials is promoted.

3. The fruit juice mixed liquid is added in the development of the milk tea, the flavor taste and the nutritional composition of the milk tea are mainly enriched, the lemon, the orange, the dragon fruit and the grape are respectively peeled and deseeded and then reasonably proportioned, then the microjet high-pressure homogenization treatment is carried out, the materials are collided at a high speed in an oscillation reaction cavity, the polysaccharide molecular chains are broken and degraded under the actions of high-frequency oscillation, instantaneous pressure drop, strong shearing, cavitation and the like, the monosaccharide composition, the granularity and the molecular aggregation state of the polysaccharide are changed, and the polysaccharide is converted into a more beneficial existing form, so that the flavor and the nutritional value of the milk tea are further improved.

4. When the applicant selects raw materials, the existing beverage materials are deeply analyzed by utilizing the taste bud (taste receptor) sensing principle in the oral cavity and the retronasal olfaction principle of the nasal cavity, the flavor characteristics of the raw materials in the taste buds and the aroma expression form in the nasal cavity are known, and the working efficiency of beverage blending is rapidly and accurately improved.

Compared with the prior art, the invention has the following advantages:

the application provides a method for developing high-nutrition milk tea with unique flavor, the raw materials are blended by utilizing the taste bud (taste receptor) feeling principle in the oral cavity and the retronasal olfaction principle of the nasal cavity, and physical methods such as corona, superfine grinding, boiling, high-pressure homogenization and the like are combined to realize the full utilization of the raw materials, change the composition, granularity and molecular aggregation state of the raw materials and convert the raw materials into more beneficial existing forms, and finally the prepared milk tea has unique flavor and rich nutritional health-care value.

Detailed Description

A preparation method of high-nutrition milk tea with unique flavor comprises the following steps:

(1) preparing milk tea liquid:

a. weighing 30-40 parts of milk powder, 40-50 parts of condensed milk, 10-16 parts of cheese powder, 10-14 parts of gordon euryale seed powder, 70-80 parts of coconut juice and 90-110 parts of water in corresponding parts by weight for later use;

b. uniformly mixing the milk powder, the cheese powder and the gorgon fruit powder weighed in the operation a, placing the mixture into a corona discharge instrument for corona treatment, controlling the working voltage to be 8-12 kV, and controlling the corona treatment time to be 1-2 min, and taking out the mixture to obtain mixed powder A for later use;

c. placing the coconut milk, the water and the mixed powder A obtained in the operation b into a pot in sequence, heating the mixture to boil, and keeping the temperature at 70-80 ℃ to obtain milk tea liquid for later use;

(2) preparing green tea liquid:

A. weighing 50-70 parts of white granulated sugar, 20-30 parts of honey, 20-40 parts of apple juice, 7-13 parts of passion fruit pulp and 1-2 parts of resveratrol in corresponding parts by weight for later use;

B. putting the white sugar weighed in the operation A into a pot for stir-frying, after the sugar color is fried, sequentially adding the honey, the apple juice, the passion fruit pulp and the resveratrol weighed in the operation A into the sugar color, and continuously frying until the mixture is uniform and sticky to obtain sugar coatings for later use;

C. uniformly coating the sugar coating obtained in the operation B on the surface of the green tea, quickly placing the green tea in liquid nitrogen for subzero treatment, wherein the subzero treatment time is more than or equal to 2min, taking out the green tea inclusion for later use, and controlling the weight ratio of the green tea to the sugar coating to be 1: 2-3 when the sugar coating is uniformly coated;

D. taking out the green tea inclusion obtained in the operation C from liquid nitrogen, and placing the green tea inclusion in an ultrafine grinder for ultrafine grinding treatment to obtain mixed powder B for later use;

E. d, leaching the mixed powder B obtained in the operation D in hot water, filtering and removing slag to obtain green tea liquid, and storing the green tea liquid in a refrigerator for later use;

(3) preparing a fruit juice mixed solution:

peeling and deseeding fresh lemon, orange, dragon fruit and grape respectively, then weighing 7-11 parts of lemon pulp without peel and deseeding, 70-90 parts of orange pulp, 40-60 parts of dragon fruit pulp, 60-90 parts of grape pulp and 0.6-1 part of tea polyphenol, placing the weighed materials into a microjet high-pressure homogenizer for high-pressure homogenization treatment, wherein the working pressure is 80-90 MPa, and after the high-pressure homogenization treatment is carried out for 6-10 min, obtaining a fruit juice mixed solution and placing the fruit juice mixed solution into a refrigerator for storage;

(4) and (3) manufacturing a finished product:

adding the green tea liquid obtained in the step (2) and the fruit juice mixed liquid obtained in the step (3) into the milk tea liquid obtained in the step (1) for blending, and then canning and sterilizing, wherein the weight ratio of the green tea liquid to the fruit juice mixed liquid to the milk tea liquid is 1: 2-3: 10-14.

For further explanation of the present invention, reference will now be made to the following specific examples.

Example 1

A preparation method of high-nutrition milk tea with unique flavor comprises the following steps:

(1) preparing milk tea liquid:

a. weighing 30 parts of milk powder, 40 parts of condensed milk, 10 parts of cheese powder, 10 parts of gordon euryale seed powder, 70 parts of coconut juice and 90 parts of water in corresponding parts by weight for later use;

b. uniformly mixing the milk powder, the cheese powder and the gorgon fruit powder weighed in the operation a, placing the mixture into a corona discharge instrument for corona treatment, controlling the working voltage to be 8kV and the corona treatment time to be 1min, and taking out the mixture to obtain mixed powder A for later use;

c. placing the coconut milk, the water and the mixed powder A obtained in the operation b into a pot in sequence, heating the mixture to boil, and keeping the temperature at 70 ℃ to obtain milk tea liquid for later use;

(2) preparing green tea liquid:

A. weighing 50 parts of white granulated sugar, 20 parts of honey, 20 parts of apple juice, 7 parts of passion fruit pulp and 1 part of resveratrol in corresponding parts by weight for later use;

B. putting the white sugar weighed in the operation A into a pot for stir-frying, after the sugar color is fried, sequentially adding the honey, the apple juice, the passion fruit pulp and the resveratrol weighed in the operation A into the sugar color, and continuously frying until the mixture is uniform and sticky to obtain sugar coatings for later use;

C. uniformly coating the sugar coating obtained in the operation B on the surface of the green tea, quickly placing the green tea in liquid nitrogen for subzero treatment for 2min, taking out the green tea inclusion for later use, and controlling the weight ratio of the green tea to the sugar coating to be 1:2 when the sugar coating is uniformly coated;

D. taking out the green tea inclusion obtained in the operation C from liquid nitrogen, and placing the green tea inclusion in an ultrafine grinder for ultrafine grinding treatment to obtain mixed powder B for later use;

E. d, leaching the mixed powder B obtained in the operation D in hot water, filtering and removing slag to obtain green tea liquid, and storing the green tea liquid in a refrigerator for later use;

(3) preparing a fruit juice mixed solution:

peeling and removing seeds of fresh lemon, orange, dragon fruit and grape respectively, then weighing 7 parts of lemon pulp without peel and seeds, 70 parts of orange pulp, 40 parts of dragon fruit pulp, 60 parts of grape pulp and 0.6 part of tea polyphenol, placing the weighed materials into a micro-jet high-pressure homogenizer for high-pressure homogenization treatment, wherein the working pressure is 80MPa, and after 6min of high-pressure homogenization treatment, obtaining a fruit juice mixed solution and placing the fruit juice mixed solution into a refrigerator for storage;

(4) and (3) manufacturing a finished product:

adding the green tea liquid obtained in the step (2) and the fruit juice mixed liquid obtained in the step (3) into the milk tea liquid obtained in the step (1) for blending, and then canning and sterilizing, wherein the weight ratio of the green tea liquid to the fruit juice mixed liquid to the milk tea liquid is 1:2: 10.

Example 2

A preparation method of high-nutrition milk tea with unique flavor comprises the following steps:

(1) preparing milk tea liquid:

a. weighing 35 parts of milk powder, 45 parts of condensed milk, 13 parts of cheese powder, 12 parts of gordon euryale seed powder, 75 parts of coconut milk and 100 parts of water in corresponding parts by weight for later use;

b. uniformly mixing the milk powder, the cheese powder and the gorgon fruit powder weighed in the operation a, placing the mixture into a corona discharge instrument for corona treatment, controlling the working voltage to be 10kV and the corona treatment time to be 1.5min, and taking out the mixture to obtain mixed powder A for later use;

c. placing the coconut milk, the water and the mixed powder A obtained in the operation b into a pot in sequence, heating the mixture to boil, and keeping the temperature at 75 ℃ to obtain milk tea liquid for later use;

(2) preparing green tea liquid:

A. weighing 60 parts of white granulated sugar, 25 parts of honey, 30 parts of apple juice, 10 parts of passion fruit pulp and 1.5 parts of resveratrol in corresponding parts by weight for later use;

B. putting the white sugar weighed in the operation A into a pot for stir-frying, after the sugar color is fried, sequentially adding the honey, the apple juice, the passion fruit pulp and the resveratrol weighed in the operation A into the sugar color, and continuously frying until the mixture is uniform and sticky to obtain sugar coatings for later use;

C. uniformly coating the sugar coating obtained in the operation B on the surface of the green tea, quickly placing the green tea in liquid nitrogen for subzero treatment for 4min, taking out the green tea inclusion for later use, and controlling the weight ratio of the green tea to the sugar coating to be 1:2.5 when the sugar coating is uniformly coated;

D. taking out the green tea inclusion obtained in the operation C from liquid nitrogen, and placing the green tea inclusion in an ultrafine grinder for ultrafine grinding treatment to obtain mixed powder B for later use;

E. d, leaching the mixed powder B obtained in the operation D in hot water, filtering and removing slag to obtain green tea liquid, and storing the green tea liquid in a refrigerator for later use;

(3) preparing a fruit juice mixed solution:

respectively peeling fresh lemon, orange, dragon fruit and grape, removing seed, then weighing 9 parts of lemon pulp without peel and seed, 80 parts of orange pulp, 50 parts of dragon fruit pulp, 75 parts of grape pulp and 0.8 part of tea polyphenol, placing the weighed materials into a micro-jet high-pressure homogenizer for high-pressure homogenization treatment, wherein the working pressure is 85MPa, and after the high-pressure homogenization treatment is carried out for 8min, obtaining a fruit juice mixed solution and placing the fruit juice mixed solution into a refrigerator for storage;

(4) and (3) manufacturing a finished product:

adding the green tea liquid obtained in the step (2) and the fruit juice mixed liquid obtained in the step (3) into the milk tea liquid obtained in the step (1) for blending, canning and sterilizing, wherein the weight ratio of the green tea liquid to the fruit juice mixed liquid to the milk tea liquid is 1:2.5: 12.

Example 3

A preparation method of high-nutrition milk tea with unique flavor comprises the following steps:

(1) preparing milk tea liquid:

a. weighing 40 parts of milk powder, 50 parts of condensed milk, 16 parts of cheese powder, 14 parts of gordon euryale seed powder, 80 parts of coconut milk and 110 parts of water in corresponding parts by weight for later use;

b. uniformly mixing the milk powder, the cheese powder and the gorgon fruit powder weighed in the operation a, placing the mixture into a corona discharge instrument for corona treatment, controlling the working voltage to be 12kV and the corona treatment time to be 2min, and taking out the mixture to obtain mixed powder A for later use;

c. placing the coconut milk, the water and the mixed powder A obtained in the operation b into a pot in sequence, heating the mixture to boil, and keeping the temperature at 80 ℃ to obtain milk tea liquid for later use;

(2) preparing green tea liquid:

A. weighing 70 parts of white granulated sugar, 30 parts of honey, 40 parts of apple juice, 13 parts of passion fruit pulp and 2 parts of resveratrol in corresponding parts by weight for later use;

B. putting the white sugar weighed in the operation A into a pot for stir-frying, after the sugar color is fried, sequentially adding the honey, the apple juice, the passion fruit pulp and the resveratrol weighed in the operation A into the sugar color, and continuously frying until the mixture is uniform and sticky to obtain sugar coatings for later use;

C. uniformly coating the sugar coating obtained in the operation B on the surface of the green tea, quickly placing the green tea in liquid nitrogen for subzero treatment for 6min, taking out the green tea coating for later use, and controlling the weight ratio of the green tea to the sugar coating to be 1:3 when the sugar coating is uniformly coated;

D. taking out the green tea inclusion obtained in the operation C from liquid nitrogen, and placing the green tea inclusion in an ultrafine grinder for ultrafine grinding treatment to obtain mixed powder B for later use;

E. d, leaching the mixed powder B obtained in the operation D in hot water, filtering and removing slag to obtain green tea liquid, and storing the green tea liquid in a refrigerator for later use;

(3) preparing a fruit juice mixed solution:

respectively peeling and removing seeds of fresh lemon, orange, dragon fruit and grape, then weighing 11 parts of lemon pulp without peel and seeds, 90 parts of orange pulp, 60 parts of dragon fruit pulp, 90 parts of grape pulp and 1 part of tea polyphenol, placing the weighed materials into a microjet high-pressure homogenizer for high-pressure homogenization treatment, wherein the working pressure is 90MPa, and after the high-pressure homogenization treatment is carried out for 10min, obtaining a fruit juice mixed solution and placing the fruit juice mixed solution into a refrigerator for storage;

(4) and (3) manufacturing a finished product:

adding the green tea liquid obtained in the step (2) and the fruit juice mixed liquid obtained in the step (3) into the milk tea liquid obtained in the step (1) for blending, canning and sterilizing, wherein the weight ratio of the green tea liquid to the fruit juice mixed liquid to the milk tea liquid is 1:3: 14.

Example 4

A preparation method of high-nutrition milk tea with unique flavor comprises the following steps:

(1) preparing milk tea liquid:

a. weighing 35 parts of milk powder, 45 parts of condensed milk, 13 parts of cheese powder, 12 parts of gordon euryale seed powder, 75 parts of coconut milk and 100 parts of water in corresponding parts by weight for later use;

b. b, sequentially placing all the raw materials weighed in the operation a into a pot, heating to boil, and keeping the temperature at 75 ℃ to obtain milk tea liquid for later use;

(2) preparing green tea liquid:

A. weighing 60 parts of white granulated sugar, 25 parts of honey, 30 parts of apple juice, 10 parts of passion fruit pulp and 1.5 parts of resveratrol in corresponding parts by weight for later use;

B. putting the white sugar weighed in the operation A into a pot for stir-frying, after the sugar color is fried, sequentially adding the honey, the apple juice, the passion fruit pulp and the resveratrol weighed in the operation A into the sugar color, and continuously frying until the mixture is uniform and sticky to obtain sugar coatings for later use;

C. uniformly coating the sugar coating obtained in the operation B on the surface of the green tea, quickly placing the green tea in liquid nitrogen for subzero treatment for 4min, taking out the green tea inclusion for later use, and controlling the weight ratio of the green tea to the sugar coating to be 1:2.5 when the sugar coating is uniformly coated;

D. taking out the green tea inclusion obtained in the operation C from liquid nitrogen, and placing the green tea inclusion in an ultrafine grinder for ultrafine grinding treatment to obtain mixed powder B for later use;

E. d, leaching the mixed powder B obtained in the operation D in hot water, filtering and removing slag to obtain green tea liquid, and storing the green tea liquid in a refrigerator for later use;

(3) preparing a fruit juice mixed solution:

respectively peeling fresh lemon, orange, dragon fruit and grape, removing seed, then weighing 9 parts of lemon pulp without peel and seed, 80 parts of orange pulp, 50 parts of dragon fruit pulp, 75 parts of grape pulp and 0.8 part of tea polyphenol, placing the weighed materials into a micro-jet high-pressure homogenizer for high-pressure homogenization treatment, wherein the working pressure is 85MPa, and after the high-pressure homogenization treatment is carried out for 8min, obtaining a fruit juice mixed solution and placing the fruit juice mixed solution into a refrigerator for storage;

(4) and (3) manufacturing a finished product:

adding the green tea liquid obtained in the step (2) and the fruit juice mixed liquid obtained in the step (3) into the milk tea liquid obtained in the step (1) for blending, canning and sterilizing, wherein the weight ratio of the green tea liquid to the fruit juice mixed liquid to the milk tea liquid is 1:2.5: 12.

Example 5

A preparation method of high-nutrition milk tea with unique flavor comprises the following steps:

(1) preparing milk tea liquid:

a. weighing 35 parts of milk powder, 45 parts of condensed milk, 13 parts of cheese powder, 12 parts of gordon euryale seed powder, 75 parts of coconut milk and 100 parts of water in corresponding parts by weight for later use;

b. uniformly mixing the milk powder, the cheese powder and the gorgon fruit powder weighed in the operation a, placing the mixture into a corona discharge instrument for corona treatment, controlling the working voltage to be 10kV and the corona treatment time to be 1.5min, and taking out the mixture to obtain mixed powder A for later use;

c. placing the coconut milk, the water and the mixed powder A obtained in the operation b into a pot in sequence, heating the mixture to boil, and keeping the temperature at 75 ℃ to obtain milk tea liquid for later use;

(2) preparing green tea liquid:

A. weighing 60 parts of white granulated sugar, 25 parts of honey, 30 parts of apple juice, 10 parts of passion fruit pulp and 1.5 parts of resveratrol in corresponding parts by weight for later use;

B. putting the white sugar weighed in the operation A into a pot for stir-frying, after the sugar color is fried, sequentially adding the honey, the apple juice, the passion fruit pulp and the resveratrol weighed in the operation A into the sugar color, and continuously frying until the mixture is uniform and sticky to obtain sugar coatings for later use;

C. uniformly coating the sugar coating obtained in the operation B on the surface of the green tea to obtain a coating body for later use, wherein the weight ratio of the green tea to the sugar coating is controlled to be 1:2.5 when the sugar coating is uniformly coated;

D. taking out the green tea inclusion obtained in the operation C from liquid nitrogen, and placing the green tea inclusion in an ultrafine grinder for ultrafine grinding treatment to obtain mixed powder B for later use;

E. d, leaching the mixed powder B obtained in the operation D in hot water, filtering and removing slag to obtain green tea liquid, and storing the green tea liquid in a refrigerator for later use;

(3) preparing a fruit juice mixed solution:

respectively peeling fresh lemon, orange, dragon fruit and grape, removing seed, then weighing 9 parts of lemon pulp without peel and seed, 80 parts of orange pulp, 50 parts of dragon fruit pulp, 75 parts of grape pulp and 0.8 part of tea polyphenol, placing the weighed materials into a micro-jet high-pressure homogenizer for high-pressure homogenization treatment, wherein the working pressure is 85MPa, and after the high-pressure homogenization treatment is carried out for 8min, obtaining a fruit juice mixed solution and placing the fruit juice mixed solution into a refrigerator for storage;

(4) and (3) manufacturing a finished product:

adding the green tea liquid obtained in the step (2) and the fruit juice mixed liquid obtained in the step (3) into the milk tea liquid obtained in the step (1) for blending, canning and sterilizing, wherein the weight ratio of the green tea liquid to the fruit juice mixed liquid to the milk tea liquid is 1:2.5: 12.

Example 6

A preparation method of high-nutrition milk tea with unique flavor comprises the following steps:

(1) preparing milk tea liquid:

a. weighing 35 parts of milk powder, 45 parts of condensed milk, 13 parts of cheese powder, 12 parts of gordon euryale seed powder, 75 parts of coconut milk and 100 parts of water in corresponding parts by weight for later use;

b. uniformly mixing the milk powder, the cheese powder and the gorgon fruit powder weighed in the operation a, placing the mixture into a corona discharge instrument for corona treatment, controlling the working voltage to be 10kV and the corona treatment time to be 1.5min, and taking out the mixture to obtain mixed powder A for later use;

c. placing the coconut milk, the water and the mixed powder A obtained in the operation b into a pot in sequence, heating the mixture to boil, and keeping the temperature at 75 ℃ to obtain milk tea liquid for later use;

(2) preparing green tea liquid:

leaching green tea in hot water, filtering to remove residue to obtain green tea liquid, and refrigerating in refrigerator;

(3) preparing a fruit juice mixed solution:

respectively peeling fresh lemon, orange, dragon fruit and grape, removing seed, then weighing 9 parts of lemon pulp without peel and seed, 80 parts of orange pulp, 50 parts of dragon fruit pulp, 75 parts of grape pulp and 0.8 part of tea polyphenol, placing the weighed materials into a micro-jet high-pressure homogenizer for high-pressure homogenization treatment, wherein the working pressure is 85MPa, and after the high-pressure homogenization treatment is carried out for 8min, obtaining a fruit juice mixed solution and placing the fruit juice mixed solution into a refrigerator for storage;

(4) and (3) manufacturing a finished product:

adding the green tea liquid obtained in the step (2) and the fruit juice mixed liquid obtained in the step (3) into the milk tea liquid obtained in the step (1) for blending, canning and sterilizing, wherein the weight ratio of the green tea liquid to the fruit juice mixed liquid to the milk tea liquid is 1:2.5: 12.

Example 7

A preparation method of high-nutrition milk tea with unique flavor comprises the following steps:

(1) preparing milk tea liquid:

a. weighing 35 parts of milk powder, 45 parts of condensed milk, 13 parts of cheese powder, 12 parts of gordon euryale seed powder, 75 parts of coconut milk and 100 parts of water in corresponding parts by weight for later use;

b. uniformly mixing the milk powder, the cheese powder and the gorgon fruit powder weighed in the operation a, placing the mixture into a corona discharge instrument for corona treatment, controlling the working voltage to be 10kV and the corona treatment time to be 1.5min, and taking out the mixture to obtain mixed powder A for later use;

c. placing the coconut milk, the water and the mixed powder A obtained in the operation b into a pot in sequence, heating the mixture to boil, and keeping the temperature at 75 ℃ to obtain milk tea liquid for later use;

(2) preparing a fruit juice mixed solution:

respectively peeling fresh lemon, orange, dragon fruit and grape, removing seed, then weighing 9 parts of lemon pulp without peel and seed, 80 parts of orange pulp, 50 parts of dragon fruit pulp, 75 parts of grape pulp and 0.8 part of tea polyphenol, placing the weighed materials into a micro-jet high-pressure homogenizer for high-pressure homogenization treatment, wherein the working pressure is 85MPa, and after the high-pressure homogenization treatment is carried out for 8min, obtaining a fruit juice mixed solution and placing the fruit juice mixed solution into a refrigerator for storage;

(4) and (3) manufacturing a finished product:

and (3) adding the fruit juice mixed liquor obtained in the step (2) into the milky tea liquor obtained in the step (1) for blending, and then canning and sterilizing, wherein the weight ratio of the fruit juice mixed liquor to the milky tea liquor is 2.5: 12.

Example 8

A preparation method of high-nutrition milk tea with unique flavor comprises the following steps:

(1) preparing milk tea liquid:

a. weighing 35 parts of milk powder, 45 parts of condensed milk, 13 parts of cheese powder, 12 parts of gordon euryale seed powder, 75 parts of coconut milk and 100 parts of water in corresponding parts by weight for later use;

b. uniformly mixing the milk powder, the cheese powder and the gorgon fruit powder weighed in the operation a, placing the mixture into a corona discharge instrument for corona treatment, controlling the working voltage to be 10kV and the corona treatment time to be 1.5min, and taking out the mixture to obtain mixed powder A for later use;

c. placing the coconut milk, the water and the mixed powder A obtained in the operation b into a pot in sequence, heating the mixture to boil, and keeping the temperature at 75 ℃ to obtain milk tea liquid for later use;

(2) preparing green tea liquid:

A. weighing 60 parts of white granulated sugar, 25 parts of honey, 30 parts of apple juice, 10 parts of passion fruit pulp and 1.5 parts of resveratrol in corresponding parts by weight for later use;

B. putting the white sugar weighed in the operation A into a pot for stir-frying, after the sugar color is fried, sequentially adding the honey, the apple juice, the passion fruit pulp and the resveratrol weighed in the operation A into the sugar color, and continuously frying until the mixture is uniform and sticky to obtain sugar coatings for later use;

C. uniformly coating the sugar coating obtained in the operation B on the surface of the green tea, quickly placing the green tea in liquid nitrogen for subzero treatment for 4min, taking out the green tea inclusion for later use, and controlling the weight ratio of the green tea to the sugar coating to be 1:2.5 when the sugar coating is uniformly coated;

D. taking out the green tea inclusion obtained in the operation C from liquid nitrogen, and placing the green tea inclusion in an ultrafine grinder for ultrafine grinding treatment to obtain mixed powder B for later use;

E. d, leaching the mixed powder B obtained in the operation D in hot water, filtering and removing slag to obtain green tea liquid, and storing the green tea liquid in a refrigerator for later use;

(3) preparing a fruit juice mixed solution:

respectively peeling fresh lemon, orange, dragon fruit and grape, removing seed, then weighing 9 parts of lemon pulp without peel and seed, 80 parts of orange pulp, 50 parts of dragon fruit pulp, 75 parts of grape pulp and 0.8 part of tea polyphenol, placing the obtained mixture in a homogenizer for homogenization treatment, and placing the obtained mixture in a refrigerator for storage after 8min of high-pressure homogenization treatment;

(4) and (3) manufacturing a finished product:

adding the green tea liquid obtained in the step (2) and the fruit juice mixed liquid obtained in the step (3) into the milk tea liquid obtained in the step (1) for blending, canning and sterilizing, wherein the weight ratio of the green tea liquid to the fruit juice mixed liquid to the milk tea liquid is 1:2.5: 12.

Example 9

A preparation method of high-nutrition milk tea with unique flavor comprises the following steps:

(1) preparing milk tea liquid:

a. weighing 35 parts of milk powder, 45 parts of condensed milk, 13 parts of cheese powder, 12 parts of gordon euryale seed powder, 75 parts of coconut milk and 100 parts of water in corresponding parts by weight for later use;

b. uniformly mixing the milk powder, the cheese powder and the gorgon fruit powder weighed in the operation a, placing the mixture into a corona discharge instrument for corona treatment, controlling the working voltage to be 10kV and the corona treatment time to be 1.5min, and taking out the mixture to obtain mixed powder A for later use;

c. placing the coconut milk, the water and the mixed powder A obtained in the operation b into a pot in sequence, heating the mixture to boil, and keeping the temperature at 75 ℃ to obtain milk tea liquid for later use;

(2) preparing green tea liquid:

A. weighing 60 parts of white granulated sugar, 25 parts of honey, 30 parts of apple juice, 10 parts of passion fruit pulp and 1.5 parts of resveratrol in corresponding parts by weight for later use;

B. putting the white sugar weighed in the operation A into a pot for stir-frying, after the sugar color is fried, sequentially adding the honey, the apple juice, the passion fruit pulp and the resveratrol weighed in the operation A into the sugar color, and continuously frying until the mixture is uniform and sticky to obtain sugar coatings for later use;

C. uniformly coating the sugar coating obtained in the operation B on the surface of the green tea, quickly placing the green tea in liquid nitrogen for subzero treatment for 4min, taking out the green tea inclusion for later use, and controlling the weight ratio of the green tea to the sugar coating to be 1:2.5 when the sugar coating is uniformly coated;

D. taking out the green tea inclusion obtained in the operation C from liquid nitrogen, and placing the green tea inclusion in an ultrafine grinder for ultrafine grinding treatment to obtain mixed powder B for later use;

E. d, leaching the mixed powder B obtained in the operation D in hot water, filtering and removing slag to obtain green tea liquid, and storing the green tea liquid in a refrigerator for later use;

(3) and (3) manufacturing a finished product:

adding the green tea liquid obtained in the step (2) into the milky tea liquid obtained in the step (1) for blending, and then canning and sterilizing, wherein the weight ratio of the green tea liquid to the milky tea liquid is 1: 12.

In order to compare the technical effects of the application, the milk tea is correspondingly prepared by the methods of the above examples 2 and 4-9, and then the performance evaluation tests are carried out on the taste and the nutritional value of the milk tea prepared by the methods of each group, specifically:

(1) evaluation of sensory and taste

The milk tea prepared correspondingly by each formula method is subjected to sensory evaluation on each group of albumen powder by 20 professionals. Specific test data are shown in table 1 below:

TABLE 1

	Taste of the product
		Example 2	Mellow taste and strong fragrance
Example 4	Has good taste and light flavor
		Example 5	Slightly bitter and astringent taste and light fragrance
Example 6	Bitter taste and aromatic flavor
		Example 7	Has good taste and light flavor
Example 8	Has good taste and light flavor
		Example 9	Coarse taste and light fragrance

As can be seen from the table 1, the milk tea developed by the method has mellow taste and aromatic flavor, and is very popular with the masses.

(2) Determination of nutrient content

The milk tea prepared in the same manner as in example 2 and examples 4 to 9 was subjected to measurement of nutrient content (content of nutrient content per 100mL of milk tea) in the same manner as above.

The specific experimental comparative data are shown in the following table 2:

TABLE 2

From the above table 2, it can be seen that the application provides a development method of a high-nutrition milk tea with a unique flavor, the raw materials are blended by utilizing the taste bud (gustatory receptor) sensing principle in the oral cavity and the retronasal olfaction principle of the nasal cavity, and the physical methods of corona, superfine grinding, boiling, high-pressure homogenization and the like are combined to realize the full utilization of the raw materials, change the composition, granularity and molecular aggregation state of the raw materials, and convert the raw materials into a more beneficial existence form, so that the finally prepared milk tea has rich nutrition and health care values.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention, and the present invention is not limited to the illustrated embodiments, and all the modifications and equivalents of the embodiments may be made without departing from the spirit of the present invention.