CN109965010A - Coconut oil milk tea beverage and manufacturing method thereof - Google Patents

Abstract

The invention discloses a coconut oil milk tea beverage and a manufacturing method thereof. The coconut oil milk tea beverage is prepared according to the following raw materials by weight: 10% to 50% of tea juice, 0.5% to 5% of refined coconut oil, and skimmed milk powder. 1%～10%, sweetener 0%～15%, emulsifier 0.05%～0.5%, stabilizer 0.01%～0.5%, acidity regulator 0.01%～0.5%, antioxidant 0.01%～0.1%, edible essence 0-0.2%, and the balance of water; the present invention optimizes the raw material formula of the milk tea beverage, so that the milk tea beverage has the characteristics of smooth taste, rich and balanced tea flavor and milk flavor, especially refined coconut oil is used to replace traditional the milk fat or hydrogenated oil, so that there is no risk of trans fatty acids or cholesterol in the milk tea beverage, and the milk tea product is healthy; in addition, the present invention also optimizes the manufacturing process of the milk tea beverage, so that the quality of the milk tea beverage is very stable, and can last for 9 There is no obvious oil slick agglomeration or white spots within the shelf life of 1 month.

Description

Coconut oil milk tea beverage and manufacturing method thereof

technical field

The invention relates to the technical field of milk tea beverages, and in particular provides a coconut oil milk tea beverage and a manufacturing method thereof.

Background technique

Milk tea is widely loved by consumers because of its smooth and delicate taste and rich aroma. As we all know, the smooth and delicate taste of milk tea is mainly brought by the fat contained in it, and the fats commonly used in milk tea are milk fat or hydrogenated vegetable oil, but these two kinds of fats will produce trans fatty acids and cholesterol. Excessive intake will cause a burden on the body and increase the risk of cardiovascular disease. As a result, milk tea has also been labelled "unhealthy" as concerns have grown over animal-derived fats and hydrogenated vegetable oils in recent years.

In view of this, the present invention is proposed.

SUMMARY OF THE INVENTION

In order to overcome the above-mentioned defects, the present invention provides a coconut oil milk tea beverage and a manufacturing method thereof. The manufacturing method is simple and safe to operate, and the coconut oil milk tea beverage obtained by the manufacturing method has a smooth mouthfeel and strong tea/milk flavor. Balanced, free of dairy fat, trans fatty acids and cholesterol, and with consistent product quality.

The technical scheme that the present invention adopts in order to solve its technical problem is: a kind of manufacture method of coconut oil milk tea beverage, mainly comprises the following steps:

Step (1), ingredients: take by weighing an appropriate amount of tea juice, refined coconut oil, skim milk powder, emulsifier, stabilizer, acidity regulator, antioxidant and water as the main raw material for making coconut oil milk tea beverage;

Step (2), prepare milk tea liquid:

Step (2a), heating the refining coconut oil to 40～100 ℃, then putting the emulsifier and the antioxidant into the refining coconut oil after heating respectively, stirring and dissolving evenly to obtain oil, for subsequent use;

Step (2b), putting the stabilizer into hot water with a temperature of 50-100° C., stirring and dissolving evenly, then adding the skim milk powder into it, stirring and dissolving evenly again, to obtain an initial emulsion, for use;

Step (2c), the above-mentioned gained oil plant and the initial emulsion are mixed, and after stirring, the obtained mixed solution is placed in a homogenizer to carry out homogenization treatment, to obtain an emulsion, for subsequent use;

Step (2d), mixing the tea juice and the acidity regulator, stirring and dissolving evenly, then adding the above-mentioned obtained emulsion to it, stirring again, to obtain the milk tea preparation solution;

Step (3), aseptic filling: first place the obtained milk tea preparation solution in a homogenizer for homogenization treatment, then perform UHT sterilization treatment on the homogenized milk tea preparation solution, cool to room temperature after sterilization, and finally. The milk tea preparation liquid at room temperature is aseptically filled to prepare a coconut oil milk tea beverage.

As a further improvement of the present invention, in the above step (1), the tea juice is extracted from tea leaves or substitute tea and water in a weight ratio of 1:20 to 1:80, and the tea leaves are selected from black tea, green tea, One of oolong tea, white tea and dark tea, the substitute tea is Rooibos tea;

The emulsifier is selected from at least one of mono, diglycerol fatty acid ester, sodium stearoyl lactylate, diacetyl tartaric acid mono-diglyceride and sucrose fatty acid ester;

The stabilizer is selected from at least one of dipotassium hydrogen phosphate, sodium hexametaphosphate, sodium tripolyphosphate, disodium dihydrogen pyrophosphate and sodium citrate;

The acidity regulator is selected from at least one of baking soda, sodium hexametaphosphate and sodium citrate;

The antioxidant is selected from at least one of vitamin C, sodium D-erythorbate and vitamin E.

As a further improvement of the present invention, in the above step (1), the raw materials for making the coconut oil milk tea beverage also include sweeteners and edible flavors, and the sweeteners are selected from white granulated sugar, brown granulated sugar, glucose syrup, fruit at least one of glucose syrup, crystalline fructose, and sucralose;

In addition, the steps of adding the sweetener and the edible essence are as follows: the sweetener, the edible essence, the tea juice and the acidity regulator are mixed together.

As a further improvement of the present invention, in the above step (2c), the mixed solution needs to be preheated at a temperature of 40-90° C. before the homogenization treatment, and the homogenization treatment parameter of the mixed solution is: pressure 50～300Bar, homogeneous temperature 40～90℃.

As a further improvement of the present invention, in the above step (3), the milk tea preparation liquid also needs to be preheated at a temperature of 40-90° C. before the homogenization treatment, and the homogenization treatment parameters of the milk tea preparation solution It is: pressure 50～400Bar, homogeneous temperature 40～90℃.

The present invention also provides a coconut oil milk tea beverage, which is prepared by using the manufacturing method of the coconut oil milk tea beverage according to the present invention.

As a further improvement of the present invention, the coconut oil milk tea beverage is prepared according to the following raw materials by weight: 10% to 50% of tea juice, 0.5% to 5% of refined coconut oil, 1% to 10% of skim milk powder, sweetened Flavor 0%～15%, emulsifier 0.05%～0.5%, stabilizer 0.01%～0.5%, acidity regulator 0.01%～0.5%, antioxidant 0.01%～0.1%, edible essence 0～0.2%, and other amount of water.

As a further improvement of the present invention, the tea juice is extracted from tea leaves or substitute tea and water according to a weight ratio of 1:20 to 1:80, and the tea leaves are selected from black tea, green tea, oolong tea, white tea and dark tea. One, the substitute tea is selected from Rooibos tea;

The sweetener is selected from at least one of white granulated sugar, brown granulated sugar, glucose syrup, high fructose syrup, crystalline fructose and sucralose;

The emulsifier is selected from at least one of mono, diglycerol fatty acid ester, sodium stearoyl lactylate, diacetyl tartaric acid mono-diglyceride and sucrose fatty acid ester;

The stabilizer is selected from at least one of dipotassium hydrogen phosphate, sodium hexametaphosphate, sodium tripolyphosphate, disodium dihydrogen pyrophosphate and sodium citrate;

The acidity regulator is selected from at least one of baking soda, sodium hexametaphosphate and sodium citrate;

The antioxidant is selected from at least one of vitamin C, sodium D-erythorbate and vitamin E.

As a further improvement of the present invention, the emulsifier is compounded by mono-, diglycerol fatty acid ester and sodium stearoyl lactylate in a weight ratio of 2:1;

Described stabilizer is compounded by dipotassium hydrogen phosphate and sodium hexametaphosphate according to weight ratio 1:1;

The acidity regulator is compounded by baking soda, sodium hexametaphosphate and sodium citrate in a weight ratio of 1:1:1;

The antioxidant is compounded from D-sodium erythorbate and vitamin E in a weight ratio of 5 to 10:1.

The beneficial effects of the present invention are: 1. The present invention uses refined coconut oil to replace traditional milk fat or hydrogenated oil, so that the prepared milk tea beverage does not have the risk of trans fatty acids or cholesterol, and the milk tea product is healthier. ② The present invention optimizes the raw material formula and manufacturing process of the milk tea beverage, so that the obtained milk tea beverage has the characteristics of smooth taste, rich and balanced tea flavor and milk flavor, and suitable sweetness, and the quality of the milk tea beverage is also very stable. No obvious oil slick caking or white spots during the 9-month shelf life. 3. The manufacturing method of the coconut oil milk tea beverage of the present invention is simple, safe to operate, and easy to market.

Detailed ways

The present invention will be further described in detail below with reference to specific embodiments, but the present invention is not limited to these embodiments.

The invention discloses a coconut oil milk tea beverage and a production method thereof. The coconut oil milk tea beverage prepared by the production method of the invention has a smooth mouthfeel, a rich and balanced tea/milk taste, and does not contain milk fat, trans fatty acids and cholesterol. And the product quality is stable; the reason for its realization is mainly that the present invention optimizes and innovates the raw material formula and manufacturing method of the coconut oil milk tea beverage, and the specific description is as follows:

One, adopt the manufacture method of the present invention to prepare this coconut oil milk tea beverage

Example 1:

1-1) Raw material formula (see Table 1)

The raw material formula of table 1 embodiment 1

1-2) Manufacturing method:

Step (1), carry out batching according to table 1;

Step (2), prepare milk tea liquid:

Step (2a), the refining coconut oil is heated to 70 ℃, and then the emulsifier and the antioxidant are respectively put into the refining coconut oil after heating, stirring and dissolving are uniform to obtain oil, for subsequent use;

Step (2b), putting the stabilizer into hot water with a temperature of 80° C., stirring and dissolving evenly, then adding the skimmed milk powder to it, stirring and dissolving evenly again, to obtain an initial milk solution, for subsequent use;

Step (2c), mixing the above-mentioned gained oil and initial emulsion, after stirring, the obtained mixed solution is subjected to a preheating treatment with a temperature of 60 ° C, and then the mixed solution after the preheating treatment is placed in a homogenizer. Carry out homogenization treatment, the parameters of homogenization treatment are: pressure 200Bar, homogenization temperature 60℃; obtain emulsion, standby;

Step (2d), mixing the black tea juice, acidity regulator, sweetener and edible essence, stirring and dissolving evenly and then adding the above-mentioned gained emulsion to it, stirring again, to obtain the milk tea preparation solution;

Step (3), aseptic filling: first perform a preheating treatment at a temperature of 60° C. on the obtained milk tea preparation solution, and then place the preheated milk tea preparation solution in a homogenizer for homogenization treatment. The quality treatment parameters are: pressure 250Bar, homogenization temperature 60℃; then the homogenized milk tea preparation liquid is subjected to UHT sterilization treatment, sterilized and cooled to room temperature, and finally the milk tea preparation liquid at room temperature is aseptically filled, ready-made. Got the coconut milk tea drink.

Example 2:

2-1) Raw material formula (see Table 2)

The raw material formula of table 2 embodiment 2

2-2) Manufacturing method:

Step (1), carry out batching according to table 2;

Step (2), prepare milk tea liquid:

Step (2a), the refining coconut oil is heated to 70 ℃, and then the emulsifier and the antioxidant are respectively put into the refining coconut oil after heating, stirring and dissolving are uniform to obtain oil, for subsequent use;

Step (2b), putting the stabilizer into hot water with a temperature of 80° C., stirring and dissolving evenly, then adding the skimmed milk powder to it, stirring and dissolving evenly again, to obtain an initial milk solution, for subsequent use;

Step (2c), mixing the above-mentioned gained oil and initial emulsion, after stirring, the obtained mixed solution is subjected to a preheating treatment with a temperature of 60 ° C, and then the mixed solution after the preheating treatment is placed in a homogenizer. Carry out homogenization treatment, the parameters of homogenization treatment are: pressure 200Bar, homogenization temperature 60℃; obtain emulsion, standby;

Step (2d), mixing the green tea juice, acidity regulator, sweetener and edible essence, stirring and dissolving evenly and then adding the above-mentioned gained emulsion to it, stirring again, to obtain the milk tea preparation solution;

Step (3), aseptic filling: first perform a preheating treatment at a temperature of 60° C. on the obtained milk tea preparation solution, and then place the preheated milk tea preparation solution in a homogenizer for homogenization treatment. The quality treatment parameters are: pressure 250Bar, homogenization temperature 60℃; then the homogenized milk tea preparation liquid is subjected to UHT sterilization treatment, sterilized and cooled to room temperature, and finally the milk tea preparation liquid at room temperature is aseptically filled, ready-made. Got the coconut milk tea drink.

Example 3:

3-1) Raw material formula (see Table 3)

The raw material formula of table 3 embodiment 3

3-2) Manufacturing method:

Step (1), carry out batching according to table 3;

Step (2), prepare milk tea liquid:

Step (2a), the refining coconut oil is heated to 80 ℃, and then the emulsifier and antioxidant are respectively put into the refining coconut oil after heating, stirring and dissolving is uniform, and oil is obtained, for subsequent use;

Step (2b), putting the stabilizer into hot water with a temperature of 85° C., stirring and dissolving evenly, then putting the skim milk powder into it, stirring and dissolving evenly again, to obtain the initial milk liquid, for subsequent use;

Step (2c), the above-mentioned gained oil and initial emulsion are mixed, and after stirring, the obtained mixed solution is subjected to a preheating treatment with a temperature of 65 ° C, and then the mixed solution after the preheating treatment is placed in a homogenizer. Carry out homogenization treatment, and the parameters of homogenization treatment are: pressure 220Bar, homogenization temperature 70℃; obtain emulsion, standby;

Step (2d), mixing the black tea juice, acidity regulator, sweetener and edible essence, stirring and dissolving evenly and then adding the above-mentioned gained emulsion to it, stirring again, to obtain the milk tea preparation solution;

Step (3), aseptic filling: first perform a preheating treatment at a temperature of 65° C. on the obtained milk tea preparation solution, and then place the preheated milk tea preparation solution in a homogenizer for homogenization treatment. The quality treatment parameters are: pressure 300Bar, homogenization temperature 70℃; then the homogenized milk tea preparation liquid is subjected to UHT sterilization treatment, sterilized and cooled to room temperature, and finally the milk tea preparation liquid at room temperature is aseptically filled, ready-made. Got the coconut milk tea drink.

Example 4:

4-1) Raw material formula (see Table 4)

The raw material formula of table 4 embodiment 4

4-2) Manufacturing method:

Step (1), carry out batching according to table 4;

Step (2), prepare milk tea liquid:

Step (2a), the refining coconut oil is heated to 80 ℃, and then the emulsifier and antioxidant are respectively put into the refining coconut oil after heating, stirring and dissolving is uniform, and oil is obtained, for subsequent use;

Step (2b), putting the stabilizer into hot water with a temperature of 85° C., stirring and dissolving evenly, then putting the skim milk powder into it, stirring and dissolving evenly again, to obtain the initial milk liquid, for subsequent use;

Step (2c), the above-mentioned gained oil and initial emulsion are mixed, and after stirring, the obtained mixed solution is subjected to a preheating treatment with a temperature of 65 ° C, and then the mixed solution after the preheating treatment is placed in a homogenizer. Carry out homogenization treatment, and the parameters of homogenization treatment are: pressure 220Bar, homogenization temperature 70℃; obtain emulsion, standby;

Step (2d), mixing the green tea juice, acidity regulator, sweetener and edible essence, stirring and dissolving evenly and then adding the above-mentioned gained emulsion to it, stirring again, to obtain the milk tea preparation solution;

Step (3), aseptic filling: first perform a preheating treatment at a temperature of 65° C. on the obtained milk tea preparation solution, and then place the preheated milk tea preparation solution in a homogenizer for homogenization treatment. The quality treatment parameters are: pressure 300Bar, homogenization temperature 70℃; then the homogenized milk tea preparation liquid is subjected to UHT sterilization treatment, sterilized and cooled to room temperature, and finally the milk tea preparation liquid at room temperature is aseptically filled, ready-made. Got the coconut milk tea drink.

Example 5:

5-1) Raw material formula (see Table 5)

The raw material formula of table 5 embodiment 5

5-2) Manufacturing method:

Step (1), carry out batching according to table 5;

Step (2), prepare milk tea liquid:

Step (2a), the refining coconut oil is heated to 80 ℃, and then the emulsifier and antioxidant are respectively put into the refining coconut oil after heating, stirring and dissolving is uniform, and oil is obtained, for subsequent use;

Step (2b), putting the stabilizer into hot water with a temperature of 85° C., stirring and dissolving evenly, then putting the skim milk powder into it, stirring and dissolving evenly again, to obtain the initial milk liquid, for subsequent use;

Step (2c), the above-mentioned gained oil and initial emulsion are mixed, and after stirring, the obtained mixed solution is subjected to a preheating treatment with a temperature of 65 ° C, and then the mixed solution after the preheating treatment is placed in a homogenizer. Carry out homogenization treatment, and the parameters of homogenization treatment are: pressure 220Bar, homogenization temperature 70℃; obtain emulsion, standby;

Step (2d), mixing the oolong tea juice, acidity regulator, sweetener and edible essence, stirring and dissolving evenly and then adding the above-mentioned obtained emulsion to it, stirring again, to obtain the milk tea preparation solution;

Step (3), aseptic filling: first perform a preheating treatment at a temperature of 65° C. on the obtained milk tea preparation solution, and then place the preheated milk tea preparation solution in a homogenizer for homogenization treatment. The quality treatment parameters are: pressure 300Bar, homogenization temperature 70℃; then the homogenized milk tea preparation liquid is subjected to UHT sterilization treatment, sterilized and cooled to room temperature, and finally the milk tea preparation liquid at room temperature is aseptically filled, ready-made. Got the coconut milk tea drink.

Example 6:

6-1) Raw material formula (see Table 6)

The raw material formula of table 6 embodiment 6

6-2) Manufacturing method:

Step (1), carry out batching according to table 6;

Step (2), prepare milk tea liquid:

Step (2a), the refining coconut oil is heated to 80 ℃, and then the emulsifier and antioxidant are respectively put into the refining coconut oil after heating, stirring and dissolving is uniform, and oil is obtained, for subsequent use;

Step (2b), putting the stabilizer into hot water with a temperature of 85° C., stirring and dissolving evenly, then putting the skim milk powder into it, stirring and dissolving evenly again, to obtain the initial milk liquid, for subsequent use;

Step (2c), the above-mentioned gained oil and initial emulsion are mixed, and after stirring, the obtained mixed solution is subjected to a preheating treatment with a temperature of 65 ° C, and then the mixed solution after the preheating treatment is placed in a homogenizer. Carry out homogenization treatment, and the parameters of homogenization treatment are: pressure 220Bar, homogenization temperature 70℃; obtain emulsion, standby;

Step (2d), mixing the white tea juice, acidity regulator and sweetener, stirring and dissolving evenly and then putting into the above-mentioned obtained emulsion, stirring again, to obtain the milk tea preparation solution;

Step (3), aseptic filling: first perform a preheating treatment at a temperature of 65° C. on the obtained milk tea preparation solution, and then place the preheated milk tea preparation solution in a homogenizer for homogenization treatment. The quality treatment parameters are: pressure 300Bar, homogenization temperature 70℃; then the homogenized milk tea preparation liquid is subjected to UHT sterilization treatment, sterilized and cooled to room temperature, and finally the milk tea preparation liquid at room temperature is aseptically filled, ready-made. Got the coconut milk tea drink.

Example 7:

7-1) Raw material formula (see Table 7)

The raw material formula of table 7 embodiment 7

7-2) Manufacturing method:

Step (1), carry out batching according to table 7;

Step (2), prepare milk tea liquid:

Step (2a), the refining coconut oil is heated to 80 ℃, and then the emulsifier and antioxidant are respectively put into the refining coconut oil after heating, stirring and dissolving is uniform, and oil is obtained, for subsequent use;

Step (2b), putting the stabilizer into hot water with a temperature of 80° C., stirring and dissolving evenly, then adding the skimmed milk powder to it, stirring and dissolving evenly again, to obtain an initial milk solution, for subsequent use;

Step (2c), mixing the above-mentioned gained oil and initial emulsion, and after stirring, the obtained mixed solution is subjected to a preheating treatment with a temperature of 70 ° C, and then the mixed solution after the preheating treatment is placed in a homogenizer. Carry out homogenization treatment, and the parameters of homogenization treatment are: pressure 250Bar, homogenization temperature 75°C; obtain emulsion, standby;

Step (2d), mixing the Fuzhuan tea tea juice, acidity regulator and sweetener, stirring and dissolving evenly and then putting into the above-mentioned gained emulsion, stirring again, to obtain the milk tea preparation solution;

Step (3), aseptic filling: first perform preheating treatment at a temperature of 70° C. on the obtained milk tea preparation solution, and then place the preheated milk tea preparation solution in a homogenizer for homogenization treatment. The quality treatment parameters are: pressure 350Bar, low pressure 40Bar, and homogenization temperature 75℃; then the homogenized milk tea mixture is subjected to UHT sterilization treatment, sterilized and cooled to room temperature, and finally the milk tea mixture at room temperature is aseptically filled , that is, the coconut oil milk tea beverage is prepared.

Example 8:

8-1) Raw material formula (see Table 8)

The raw material formula of table 8 embodiment 8

8-2) Manufacturing method:

Step (1), carry out batching according to table 8;

Step (2), prepare milk tea liquid:

Step (2a), the refining coconut oil is heated to 80 ℃, and then the emulsifier and antioxidant are respectively put into the refining coconut oil after heating, stirring and dissolving is uniform, and oil is obtained, for subsequent use;

Step (2b), putting the stabilizer into hot water with a temperature of 80° C., stirring and dissolving evenly, then adding the skimmed milk powder to it, stirring and dissolving evenly again, to obtain an initial milk solution, for subsequent use;

Step (2c), mixing the above-mentioned gained oil and initial emulsion, and after stirring, the obtained mixed solution is subjected to a preheating treatment with a temperature of 70 ° C, and then the mixed solution after the preheating treatment is placed in a homogenizer. Carry out homogenization treatment, and the parameters of homogenization treatment are: pressure 250Bar, homogenization temperature 75°C; obtain emulsion, standby;

Step (2d), mixing the rooibos tea juice, acidity regulator and edible essence, stirring and dissolving evenly and then adding the above-mentioned obtained emulsion to it, stirring again, to obtain the milk tea preparation solution;

Step (3), aseptic filling: first perform preheating treatment at a temperature of 70° C. on the obtained milk tea preparation solution, and then place the preheated milk tea preparation solution in a homogenizer for homogenization treatment. The quality treatment parameters are: pressure 350Bar, homogenization temperature 75°C; then the homogenized milk tea preparation liquid is subjected to UHT sterilization treatment, sterilized and cooled to room temperature, and finally the milk tea preparation liquid at room temperature is aseptically filled, ready-made. Got the coconut milk tea drink.

2. Product sensory evaluation, and physical and chemical testing

1) Sensory evaluation of the coconut oil milk tea beverage obtained by the present invention

Sensory evaluation was carried out to the coconut oil milk tea beverages prepared in Examples 1 to 8 of the present invention respectively, and the test results were as follows: Table 9 is the sensory evaluation standard of the milk tea beverages; Table 10 is the sensory evaluation results of the coconut oil milk tea beverages prepared by the present invention. .

Table 9 Sensory evaluation criteria of milk tea beverages (full score 100 points)

The sensory evaluation result of table 10 coconut oil milk tea beverage made by the present invention

In combination with Tables 9 and 10, it can be known that: the present invention optimizes the raw material formula and manufacturing process of the milk tea beverage, so that the obtained milk tea beverage has the characteristics of smooth mouthfeel, rich and balanced tea flavor and milk flavor, and suitable sweetness, and the milk tea beverage has the characteristics of The quality is also very stable, and there is no obvious oil slick caking and white spots in the shelf life of up to 9 months.

2) physical and chemical detection of the coconut oil milk tea beverage obtained by the present invention

According to industry standards, physical and chemical tests were carried out on the coconut oil milk tea beverages prepared in Examples 1 to 8 of the present invention, respectively, and it was found that the coconut oil milk tea beverages prepared by the present invention did not contain milk fat, trans fatty acids and cholesterol. , is a healthy drink that is beneficial to human health.

The above-mentioned embodiments are only used to illustrate the composition and effect of the present invention, and are not intended to limit the scope of the present invention. Therefore, all equivalent structural changes and similar modifications that do not depart from the present invention belong to the present invention. the scope of patents.

Claims (9)

1. a kind of manufacturing method of coconut oil milk tea beverage, it is characterised in that: mainly include the following steps:

Step (1), ingredient: weigh suitable tea juice, refined coconut oil, skimmed milk powder, emulsifier, stabilizer, acidity regulator, The main raw material(s) of antioxidant and water as production coconut oil milk tea beverage；

Step (2) prepares milk tea seasoning liquid:

The refined coconut oil is heated to 40~100 DEG C by step (2a), then again respectively by the emulsifier and antioxidant In refined coconut oil after putting into heating, stirring and dissolving is uniform, obtains oil plant, spare；

Step (2b) is put into the stabilizer in the hot water that temperature is 50~100 DEG C, after stirring and dissolving is uniform again thereto The skimmed milk powder is put into, is again stirring for being uniformly dissolved, obtains cream just liquid, it is spare；

Step (2c) mixes above-mentioned gained oil plant and the first liquid of cream, after mixing evenly again sets obtained mixed solution Homogenization is carried out in homogenizer, obtains lotion, it is spare；

Step (2d) mixes the tea juice and acidity regulator, puts into above-mentioned institute after stirring and dissolving is uniform thereto again Lotion, be again stirring for uniformly to get to milk tea seasoning liquid；

Step (3), sterile filling: first above-mentioned resulting milk tea seasoning liquid is placed in homogenizer and carries out homogenization, then to equal Milk tea seasoning liquid after matter carries out UHT sterilization processing, is cooled to room temperature after sterilization, finally that milk tea seasoning liquid at room temperature is sterile It is filling, obtain coconut oil milk tea beverage.

2. the manufacturing method of coconut oil milk tea beverage according to claim 1, it is characterised in that: in above-mentioned steps (1), The tea juice is extracted by tealeaves or alternative tea and water according to weight ratio 1:20~1:80, and the tealeaves be selected from black tea, One of green tea, oolong tea, white tea and dark green tea, the alternative tea select Louis boss tea；

The emulsifier is selected from single, diglycerine fatty acid ester, stearoyl lactate, diacetyl tartaric acid monodiglyceride and sucrose At least one of aliphatic ester；

The stabilizer is in dipotassium hydrogen phosphate, calgon, sodium tripolyphosphate, Sodium Acid Pyrophosphate and sodium citrate At least one；

The acidity regulator is selected from least one of sodium bicarbonate, calgon and sodium citrate；

The antioxidant is selected from least one of vitamin C, D-araboascorbic acid sodium and vitamin E.

3. the manufacturing method of coconut oil milk tea beverage according to claim 1, it is characterised in that: in above-mentioned steps (1), Making in the raw material of coconut oil milk tea beverage further includes pleasantly sweet dose and edible essence, and the sweetener be selected from white granulated sugar, At least one of brown granulated sugar, glucose syrup, fructose syrup, crystal diabetin and Sucralose；

In addition, the addition step of the sweetener and edible essence are as follows: the sweetener, edible essence, tea juice and acidity adjustment Agent is mixed together.

4. the manufacturing method of coconut oil milk tea beverage according to claim 1, it is characterised in that: at above-mentioned steps (2c) In, the mixed solution needs to carry out the pre-heat treatment that temperature is 40~90 DEG C before homogenization, and the mixed solution is equal Matter processing parameter are as follows: 50~300Bar of pressure, 40~90 DEG C of homogenizing temperature.

5. the manufacturing method of coconut oil milk tea beverage according to claim 1, it is characterised in that: in above-mentioned steps (3), The milk tea seasoning liquid needs to carry out temperature also before homogenization as 40~90 DEG C of the pre-heat treatment, and the milk tea seasoning liquid Homogenization parameter are as follows: 50~400Bar of pressure, 40~90 DEG C of homogenizing temperature.

6. a kind of coconut oil milk tea beverage, using the manufacture of coconut oil milk tea beverage described in any one of claim 1-5 Method is prepared.

7. coconut oil milk tea beverage according to claim 6, it is characterised in that: the coconut oil milk tea beverage is according to following heavy The raw material of amount percentage composition is made: tea juice 10%~50%, refined coconut oil 0.5%~5%, skimmed milk powder 1%~10%, sweet tea Taste agent 0%~15%, emulsifier 0.05%~0.5%, stabilizer 0.01%~0.5%, acidity regulator 0.01%~ 0.5%, the water of antioxidant 0.01%~0.1%, edible essence 0~0.2% and surplus.

8. coconut oil milk tea beverage according to claim 7, it is characterised in that: the tea juice by tealeaves or alternative tea with Water is extracted according to weight ratio 1:20~1:80, and the tealeaves is in black tea, green tea, oolong tea, white tea and dark green tea One kind, the alternative tea select Louis boss tea；

The sweetener in white granulated sugar, brown granulated sugar, glucose syrup, fructose syrup, crystal diabetin and Sucralose at least It is a kind of；

The emulsifier is selected from single, diglycerine fatty acid ester, stearoyl lactate, diacetyl tartaric acid monodiglyceride and sucrose At least one of aliphatic ester；

The stabilizer is in dipotassium hydrogen phosphate, calgon, sodium tripolyphosphate, Sodium Acid Pyrophosphate and sodium citrate At least one；

The acidity regulator is selected from least one of sodium bicarbonate, calgon and sodium citrate；

The antioxidant is selected from least one of vitamin C, D-araboascorbic acid sodium and vitamin E.

9. coconut oil milk tea beverage according to claim 8, it is characterised in that: the emulsifier is by list, diglycerine fatty Acid esters and stearoyl lactate are compounded according to weight ratio 2:1；

The stabilizer is compounded by dipotassium hydrogen phosphate and calgon according to weight ratio 1:1；

The acidity regulator is compounded by sodium bicarbonate, calgon and sodium citrate according to weight ratio 1:1:1；

The antioxidant is compounded by D-araboascorbic acid sodium and vitamin E according to 5~10:1 of weight ratio.