CN101971900A - Mutton smell-free flavored butter tea and manufacturing method - Google Patents
Mutton smell-free flavored butter tea and manufacturing method Download PDFInfo
- Publication number
- CN101971900A CN101971900A CN 201010290092 CN201010290092A CN101971900A CN 101971900 A CN101971900 A CN 101971900A CN 201010290092 CN201010290092 CN 201010290092 CN 201010290092 A CN201010290092 A CN 201010290092A CN 101971900 A CN101971900 A CN 101971900A
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- Prior art keywords
- tea
- butter
- buttered
- bucket
- minute
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- Pending
Links
- 235000014121 butter Nutrition 0.000 title claims abstract description 24
- 241001122767 Theaceae Species 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 58
- 235000013616 tea Nutrition 0.000 claims abstract description 45
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000009569 green tea Nutrition 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 10
- 235000020234 walnut Nutrition 0.000 claims abstract description 10
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 9
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 9
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 9
- 235000004348 Perilla frutescens Nutrition 0.000 claims abstract description 9
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 9
- 235000021539 instant coffee Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 239000004615 ingredient Substances 0.000 claims abstract description 3
- 240000007049 Juglans regia Species 0.000 claims abstract 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 8
- 235000018262 Arachis monticola Nutrition 0.000 claims description 8
- 235000020232 peanut Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 5
- 238000002347 injection Methods 0.000 claims description 4
- 239000007924 injection Substances 0.000 claims description 4
- 241001494479 Pecora Species 0.000 claims description 2
- 238000004945 emulsification Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 235000013601 eggs Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 235000003276 Apios tuberosa Nutrition 0.000 abstract 1
- 235000010744 Arachis villosulicarpa Nutrition 0.000 abstract 1
- 235000021056 liquid food Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 241000758789 Juglans Species 0.000 description 6
- 241000207961 Sesamum Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 206010053615 Thermal burn Diseases 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a mutton smell-free flavored butter tea and a preparation method. Butter, green tea and water are used as main materials, walnut kernels, groundnut kernels, sesames, Perilla frutescens, instant coffee powder, salt, white sugar and eggs are used as auxiliary materials, and the butter tea is prepared by adding the auxiliary materials into a butter tea barrel filled with the butter and stirring. The butter tea maintains the flavor and functional characteristics of the traditional butter tea, effectively removes the mutton and fishy smell and is more delicious. Because of the added multiple auxiliary materials, the butter tea contains more nutritional ingredients, thereby being a liquid food having the characteristics of nutrient enrichment and aromatic flavor.
Description
Technical field:
The present invention relates to a kind of nothing has a strong smell and adds flavor buttered tea and preparation method.
Background technology:
Butter is isolated butterfat from milk, buttered tea is one of main food in the compatriot of the Tibetan daily life, can and scald the tea that boils with butter, walnut kernel, salt during making puts in the special-purpose buttered tea bucket, through fully lashing mixing is traditional buttered tea that emulsion promptly becomes aromatic delicious food, it is a kind of phitosite, very strong resisting cold and nourishing the stomach refreshing function are arranged, thus on the snowy region plateau and western many areas liked by people.But blemish in an otherwise perfect thing is, butter itself has one fishy taste of having a strong smell especially, and the buttered tea that adopts conventional method to make also contains the fishy taste of having a strong smell inevitably, thereby makes the part crowd be difficult to accept.Though traditional in addition buttered tea heat is high, protein content is less, contains face and the Yan Youqi disappearance with regard to nutrition.
Summary of the invention:
For improving the deficiency that traditional buttered tea exists, the object of the present invention is to provide and a kind ofly can effectively remove the butter fishy taste of having a strong smell, fragrance is stronger, and increases nutrition such as protein, makes that its nutrition more becomes comprehensively, abundant nothing is had a strong smell adds distinguish the flavor of buttered tea and preparation method.
A kind of nothing is had a strong smell and is added the preparation method of the buttered tea of distinguishing the flavor of, and butter and auxiliary material are lashed emulsification and formed with the tea juice that boils that injects in the buttered tea bucket, it is characterized in that step is as follows:
With butter, green tea and water is major ingredient, walnut kernel, shelled peanut, sesame, Perilla frutescens, instant coffee powder, salt, white sugar and egg are auxiliary material, to train shelled peanut, sesame, the Perilla frutescens of frying the back grind into powder respectively, with the buttered tea bucket of putting into dress butter behind raw walnut benevolence powder and the instant coffee powder mixing, each raw material is butter by weight ratio: shelled peanut: walnut kernel: sesame: Perilla frutescens: instant coffee powder=5～7: 2～3: 1～1.5: 0.8～1.5: 0.8～1.5: 0.43; To be green tea by weight ratio again: water=4～7: 100 through in the green tea juice injection buttered tea bucket that boils and filter, green tea juice injection rate first is to high 1/3 place of bucket, in the buttered tea bucket, lashed 1 minute then by 40～50 times/minute speed, lashed 1 minute by 40～50 times/minute speed again after the proportioning of joining 1 piece of egg by 1～2kg buttered tea is put into the raw egg that shells again, green tea juice with remainder all injects in the buttered tea bucket at last, put into 5～10g salt and 0～100g white sugar, lash by 20～30 times/minute speed and promptly made no sheep offensive smell buttered tea in 1 minute.
The buttered tea of making by the invention described above method, not only keep the local flavor and the function characteristics of traditional buttered tea, and removed the fishy taste of having a strong smell effectively, better to eat, the multiple auxiliary material that increases makes its nutritional labeling more comprehensively, is a kind of characteristic food liquid of nutritious, aromatic flavour.
The specific embodiment:
The invention will be further described to provide embodiment below:
Embodiment 1
Take by weighing the shelled peanut 60g that roasting was fried, roasted sesame 25g fries Perilla frutescens 25g, raw walnut benevolence 30g, grind to fine powder respectively, add the 15g instant coffee powder again, the abundant mixing of above-mentioned siccative, take by weighing butter 155g again, together put into special-purpose buttered tea bucket, get 200g green tea and put into and add 4.4kg water boil leaching tea juice in the kettle and pour in the buttered tea bucket, for the first time to high 1/3 place of bucket, lashed 1 minute, 40-50 time, put 2 pieces of the raw eggs of shelling again into, lashed 1 minute, 40-50 time, remaining tea juice is all injected in the bucket, and add 5g salt and 50g white sugar, slowly lashed again 1 minute, 20-30 time, can obtain 5kg does not have to have a strong smell and adds the flavor buttered tea.
Embodiment 2
It is standby to take by weighing the butter 38g little vacuum packaging bag of packing into, again will be through frying the shelled peanut 14g of training, and roasted sesame 7g fries Perilla frutescens 7g, and raw walnut benevolence 7g grinds respectively and is fine powder, adds after 3g instant coffee powder, the 1g salt mixing and packs into standby in the little vacuum packaging bag; Get green tea 50g and pack in the bubble bag, above-mentioned 3 pouches put into together store in the plastic packaging bag standby.Need the time spent to take plastic packaging bag apart, taking out tealeaves bubble bag puts into and adds water 1000g in the kettle and boil, take two pouches in addition apart, the butter of interior dress and dried auxiliary material are all put into the buttered tea bucket that capacity is 1000ml, inject tea juice to high 1/3 place of bucket, lash 1 minute 40-50 time, put one piece of raw egg that shells into, continue to lash 1 minute 40-50 time, remaining tea juice is all injected lashed at a slow speed in the bucket 1 minute, 20-30 time, can obtain 1kg does not have to have a strong smell and adds the flavor buttered tea.
Claims (1)
1. a nothing is had a strong smell and is added the preparation method of the buttered tea of distinguishing the flavor of, and butter and auxiliary material are lashed emulsification and formed with the tea juice that boils that injects in the buttered tea bucket, it is characterized in that step is as follows:
With butter, green tea and water is major ingredient, walnut kernel, shelled peanut, sesame, Perilla frutescens, instant coffee powder, salt, white sugar and egg are auxiliary material, to train shelled peanut, sesame, the Perilla frutescens of frying the back grind into powder respectively, with the buttered tea bucket of putting into dress butter behind raw walnut benevolence powder and the instant coffee powder mixing, each raw material is butter by weight ratio: shelled peanut: walnut kernel: sesame: Perilla frutescens: instant coffee powder=5～7: 2～3: 1～1.5: 0.8～1.5: 0.8～1.5: 0.43; To be green tea by weight ratio again: water=4～7: 100 through in the green tea juice injection buttered tea bucket that boils and filter, green tea juice injection rate first is to high 1/3 place of bucket, in the buttered tea bucket, lashed 1 minute then by 40～50 times/minute speed, lashed 1 minute by 40～50 times/minute speed again after the proportioning of joining 1 piece of egg by 1～2kg buttered tea is put into the raw egg that shells again, green tea juice with remainder all injects in the buttered tea bucket at last, put into 5～10g salt and 0～100g white sugar, lash by 20～30 times/minute speed and promptly made no sheep offensive smell buttered tea in 1 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010290092 CN101971900A (en) | 2010-09-25 | 2010-09-25 | Mutton smell-free flavored butter tea and manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010290092 CN101971900A (en) | 2010-09-25 | 2010-09-25 | Mutton smell-free flavored butter tea and manufacturing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101971900A true CN101971900A (en) | 2011-02-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010290092 Pending CN101971900A (en) | 2010-09-25 | 2010-09-25 | Mutton smell-free flavored butter tea and manufacturing method |
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| Country | Link |
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| CN (1) | CN101971900A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393124A (en) * | 2013-07-29 | 2013-11-20 | 贵州大学 | Production method of tea soup series product |
| CN105394246A (en) * | 2015-12-01 | 2016-03-16 | 西藏大学农牧学院 | Automatic processing method of high-quality buttered tea and green tea |
| CN105994748A (en) * | 2016-05-31 | 2016-10-12 | 苟春虎 | Traditional Qinghai highland barley-buttered tea |
| CN106163292A (en) * | 2014-04-10 | 2016-11-23 | 雀巢产品技术援助有限公司 | Tea creamer composition and application thereof |
| CN108713616A (en) * | 2018-03-29 | 2018-10-30 | 甘肃华羚生物技术研究中心 | A kind of seasoning buttered tea and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117798A (en) * | 1995-06-29 | 1996-03-06 | 北京市食品研究所 | Instant buttered tea and its making technology |
-
2010
- 2010-09-25 CN CN 201010290092 patent/CN101971900A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117798A (en) * | 1995-06-29 | 1996-03-06 | 北京市食品研究所 | Instant buttered tea and its making technology |
Non-Patent Citations (4)
| Title |
|---|
| 《农业考古》 19951230 苏芳华 等 云南民族饮茶方式 , 第04期 * |
| 《碧沉香泛普洱茶》 20090131 徐传宏 酥油茶 农村读物出版社 145-146 1 , * |
| 《茶学概论》 20070831 周巨根 酥油茶 中国中医药出版社 140-141 1 , 第1版 * |
| 《藏族风俗文化》 20071231 白玉芬 酥油茶 西藏人民出版社 100-101 1 , 第1版 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393124A (en) * | 2013-07-29 | 2013-11-20 | 贵州大学 | Production method of tea soup series product |
| CN103393124B (en) * | 2013-07-29 | 2015-06-10 | 贵州大学 | Production method of tea soup series product |
| CN106163292A (en) * | 2014-04-10 | 2016-11-23 | 雀巢产品技术援助有限公司 | Tea creamer composition and application thereof |
| CN105394246A (en) * | 2015-12-01 | 2016-03-16 | 西藏大学农牧学院 | Automatic processing method of high-quality buttered tea and green tea |
| CN105994748A (en) * | 2016-05-31 | 2016-10-12 | 苟春虎 | Traditional Qinghai highland barley-buttered tea |
| CN108713616A (en) * | 2018-03-29 | 2018-10-30 | 甘肃华羚生物技术研究中心 | A kind of seasoning buttered tea and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110216 |