Black tea milk tea with high LAB value and preparation method thereof
The invention provides black tea milk tea with a high LAB value and a preparation method thereof, and the preparation method comprises the following steps: carrying out three-stage extraction on black tea by using deoxygenated water, collecting an extract liquid, and carrying out nitrogen sealing to...
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| creator | WANG ZHISHANG SHEN QIN XI WENBO |
| description | The invention provides black tea milk tea with a high LAB value and a preparation method thereof, and the preparation method comprises the following steps: carrying out three-stage extraction on black tea by using deoxygenated water, collecting an extract liquid, and carrying out nitrogen sealing to obtain tea juice; the preparation method comprises the following steps: uniformly stirring vegetable oil, an emulsifier, vitamin E and water to obtain a mixed solution, uniformly mixing the mixed solution with milk powder, a sugar raw material and buffer salt, filtering, and homogenizing to obtain the milk, and mixing the tea juice with D-sodium erythorbate and sodium bicarbonate, uniformly stirring, adding the milk, uniformly stirring, filtering, homogenizing, deoxidizing, canning and sterilizing to obtain the tea milk. According to the preparation method provided by the invention, the problem that the color and luster of the instant milk tea are darkened due to Maillard reaction, grease deterioration or oxidatio |
| format | Patent |
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According to the preparation method provided by the invention, the problem that the color and luster of the instant milk tea are darkened due to Maillard reaction, grease deterioration or oxidatio</description><subject>COFFEE</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>TEA</subject><subject>THEIR SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHB1yklMzlYoSU1UyM3MgTDKM0syFDIy0zMUfBydFMoSc0pTFRLzUhQKilILEosSSzLz8xRyU0sy8lMUSjJSi1Lz03gYWNMSc4pTeaE0N4Oim2uIs4duakF-fGpxQWJyal5qSbyzn6Ghubm5gbGxsaMxMWoAVbAyGA</recordid><startdate>20240329</startdate><enddate>20240329</enddate><creator>WANG ZHISHANG</creator><creator>SHEN QIN</creator><creator>XI WENBO</creator><scope>EVB</scope></search><sort><creationdate>20240329</creationdate><title>Black tea milk tea with high LAB value and preparation method thereof</title><author>WANG ZHISHANG ; SHEN QIN ; XI WENBO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN117770333A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2024</creationdate><topic>COFFEE</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>TEA</topic><topic>THEIR SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>WANG ZHISHANG</creatorcontrib><creatorcontrib>SHEN QIN</creatorcontrib><creatorcontrib>XI WENBO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>WANG ZHISHANG</au><au>SHEN QIN</au><au>XI WENBO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Black tea milk tea with high LAB value and preparation method thereof</title><date>2024-03-29</date><risdate>2024</risdate><abstract>The invention provides black tea milk tea with a high LAB value and a preparation method thereof, and the preparation method comprises the following steps: carrying out three-stage extraction on black tea by using deoxygenated water, collecting an extract liquid, and carrying out nitrogen sealing to obtain tea juice; the preparation method comprises the following steps: uniformly stirring vegetable oil, an emulsifier, vitamin E and water to obtain a mixed solution, uniformly mixing the mixed solution with milk powder, a sugar raw material and buffer salt, filtering, and homogenizing to obtain the milk, and mixing the tea juice with D-sodium erythorbate and sodium bicarbonate, uniformly stirring, adding the milk, uniformly stirring, filtering, homogenizing, deoxidizing, canning and sterilizing to obtain the tea milk. According to the preparation method provided by the invention, the problem that the color and luster of the instant milk tea are darkened due to Maillard reaction, grease deterioration or oxidatio</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | COFFEE DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MANUFACTURE, PREPARATION, OR INFUSION THEREOF MILK OR CHEESE SUBSTITUTES TEA THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Black tea milk tea with high LAB value and preparation method thereof |
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