CN115777784A - Pearl milk tea and preparation method thereof - Google Patents
Pearl milk tea and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the technical field of milk tea, in particular to pearl milk tea and a preparation method thereof, wherein the preparation method of the pearl milk tea comprises the following steps: (1) Making black tea into tea bags with gauze, extracting in hot water, and retaining the extractive solution; standing, reserving supernatant, and centrifuging to obtain tea extract; the pearl milk tea is prepared by the following steps of (1) mixing fresh milk, the tea extract and an emulsifier to obtain milk tea liquid, (3) mixing a stabilizer and a sweetening agent, adding hot water and stirring to obtain a glue solution, and (4) uniformly mixing the milk tea liquid and the glue solution, and adding self-made pearls and coconut to obtain the pearl milk tea.
Description
Technical Field
The invention relates to the technical field of milk tea making, and particularly relates to pearl milk tea and a making method thereof.
Background
Milk tea becomes one of favorite drinks of the public consumers, particularly the young people, and research on the field is increasingly intensive. The milk tea made of fresh milk is healthy and good in taste, so that Hongkong style milk tea usually uses fresh milk and fresh milk as raw materials, but milk taste is not enough, and cost is high, so that the phenomenon of using non-dairy creamer as a raw material to prepare the milk tea appears in the market.
At present, the milk tea in the market is various, and the most common milk tea is pearl milk tea. The pearl milk tea is prepared by adding small round-shaped powder balls into cooked milk tea, and the powder balls are called pearls because the powder balls have black, transparent and glittering appearance. In addition, people can add some milk tea such as red beans, fruits, nuts, puddings and the like to prepare milk tea with different tastes.
The Chinese invention patent (application number: 201810471222. X) discloses a processing method of pearl milk tea, and the tea is prepared by the following steps: selecting green tea leaves or black tea leaves as raw materials, removing impurities and stems, and reserving for later use; tea soup preparation: placing tea leaves in water according to the material-liquid ratio of 1-3% for boiling for 5-15 minutes, filtering, and keeping the tea water for later use; blending: adding 4 creamers into the tea soup, dissolving, and adding a proper amount of ice cubes and sugar water, wherein the sugar water is sucrose sugar water or caramel sugar water; preparing milk tea: slowly adding a proper amount of pearl balls into the prepared tea soup in the step 3), and uniformly stirring to obtain the pearl milk tea. The raw materials of the pearl milk tea adopt the self-made pearl balls, and the pearl balls have good elasticity, hardness, toughness and taste. However, the self-made pearl powder ball in the invention still has a problem: the adopted raw materials are still untreated cassava starch, so that the cassava powder is too much to eat, adverse reactions such as dyspepsia and flatulence are easily caused, and the cassava starch has adverse effects on human health. Meanwhile, in the process of using the cassava powder to prepare the milk tea pearls, the cassava powder, other formula materials and additives need to be simply mixed, and a plurality of procedures such as boiling, stirring and the like are carried out, so that the procedures are complex, and in the process of a large number of procedures, pathogenic bacteria cannot be prevented from entering the mixture, and further uncomfortable reactions are caused after people eat the mixture.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides pearl milk tea and a preparation method thereof.
In order to solve the technical problems, the invention adopts the technical scheme that:
a method for preparing pearl milk tea comprises the following steps:
(1) Preparing tea extract: making black tea into tea bags with gauze, extracting in hot water, and keeping the extractive solution; standing, reserving supernatant, and centrifuging to obtain tea extract;
(2 milk tea liquid preparation, namely mixing fresh milk, the tea extract liquid and an emulsifier to obtain milk tea liquid;
(3) Preparing a glue solution: mixing stabilizer and sweetener, adding hot water, and stirring to obtain gelatin solution;
(4) And (3) finished product: and (3) uniformly mixing the milk tea liquid and the glue solution, and adding self-made pearls and coconut to obtain the pearl milk tea.
Preferably, the manufacturing method of the pearl milk tea comprises the following steps:
(1) Preparing tea extract: making 10-20 parts by weight of black tea into tea bags with gauze, placing into 200-400 parts by weight of 70-90 deg.C hot water, extracting for 20-40min for the first time, and retaining the first extractive solution; placing the tea bag after the first extraction in 150-300 parts by weight of 70-90 deg.C hot water for a second extraction for 20-50min, mixing the two extractive solutions, standing for 20-35min, retaining supernatant, and centrifuging to obtain tea extractive solution;
(2 preparing milk tea liquid by mixing 50-130 weight parts of fresh milk, 40-70 weight parts of the tea extract and 0.5-3 weight parts of emulsifier, and dispersing at 60-70 deg.C under 1000-1500rmp for 5-12min to obtain milk tea liquid;
(3) Preparing a glue solution: mixing 1-3 parts by weight of stabilizer and 3-15 parts by weight of sweetener, adding into 40-70 parts by weight of 60-75 ℃ hot water, and stirring at 800-1000rpm for 8-15min to obtain a glue solution;
(4) And (3) finished product: and (2) uniformly mixing 80-130 parts by weight of the milky tea liquid and 40-70 parts by weight of the glue solution, stirring at 400-800rpm for 2-5min, and then adding 15-30 parts by weight of self-made pearls and 5-15 parts by weight of coconut to obtain the pearl milky tea.
The preparation method of the self-made pearl comprises the following steps:
s1, mixing and stirring starch and water; ultrasonic treatment is carried out to obtain ultrasonic suspension; then placing the mixture in a low-temperature plasma reactor for treatment, and freeze-drying the treated solution to obtain nano cassava starch;
s2, mixing and stirring the nano cassava starch, the emulsion stabilizer and water, carrying out suction filtration, and drying the precipitate to obtain functionalized nano starch;
and S3, mixing and stirring the functionalized nano starch, the brown sugar powder and water, kneading into raw pearl balls, pouring the raw pearl balls into hot water for boiling, fishing out, soaking in ice water for cooling, and draining to obtain the self-made pearls.
The pearl ingredient is mainly cassava starch and a small amount of stabilizer as an auxiliary material, and the pearl ingredient is glittering and translucent like agate in appearance after being heated and cooked, is smooth and Q elastic in mouth and chewy, so the pearl ingredient is deeply loved by consumers. However, most of the conventional pearl balls on the market have the following disadvantages: (1) The boiling process is long in time, and the consistency of the pearl taste and the chewiness are not easy to ensure; (2) The food is inconvenient to eat, generally needs about 60 minutes, and is tedious and time-consuming to cook; (3) Has a short shelf life, becomes hard after being stored for more than 4 hours, loses Q degree, and easily nourishes various harmful bacteria, resulting in discomfort to the human body after eating. Therefore, in order to solve the problems, the invention prepares the self-made pearl by adopting a method with simple process, environment-friendly raw materials and short time consumption.
Active substances generated by plasma treatment penetrate into starch through cracks on the surfaces of starch particles, so that starch chains are further depolymerized, starch sheets are added, and the prepared nano starch has higher uniformity, stability and viscoelasticity, and the starch solubility and the paste transparency are improved; meanwhile, pathogenic microorganisms hidden in the starch can be inactivated, the starch is sterilized and disinfected under a mild condition, the original color, texture, effective components and nutritive value of the starch are retained to the maximum extent, the hydroxyl groups of the starch can be polarized by changing the structure and the properties of the main components in the starch, the crosslinking of the starch is promoted under the condition of not damaging the main structure of the starch, and the process in food processing is further improved.
The inventors have observed aggregation during the preparation of the nano-starch and subsequent drying. In order to further improve the dispersion and uniformity of the nano starch in the aqueous solution and further improve the viscoelasticity and taste of the self-made pearl, the emulsion stabilizer is added during the preparation of the self-made pearl, and in order to improve the viscoelasticity and uniformity, and reduce the hardness and the chewing performance of the self-made pearl.
Preferably, the preparation method of the self-made pearl comprises the following steps:
s1, mixing 50-80 parts by weight of cassava starch and 450-700 parts by weight of water, and stirring at 600-1000rpm for 8-20min; then placing the mixture at the temperature of 30-40 ℃, the ultrasonic power of 300-500W and the ultrasonic frequency of 40-70kHz for ultrasonic 30-70min to obtain an ultrasonic suspension; treating in a low temperature plasma reactor for 15-30min, stopping the low temperature plasma reactor for 1-2min after discharging for 2-3min, wherein the discharge voltage is 5-10kv, the discharge frequency is 3-8kHz, and freeze-drying the treated solution to obtain nano cassava starch;
s2, mixing 30-50 parts by weight of nano cassava starch, 3-8 parts by weight of emulsion stabilizer and 300-500 parts by weight of water, stirring at 600-1000rpm for 10-25min, adjusting the pH to 7.5-8.5, stirring at 35-45 ℃ and 800-1200rpm for 4-7h, performing suction filtration, and drying the precipitate to obtain functionalized nano starch;
s3, mixing 30-50 parts by weight of the functionalized nano starch, 20-40 parts by weight of black sugar powder and 25-60 parts by weight of water, stirring for 3-8min at 500-700rpm, kneading into raw pearl balls with the size of 4-8mm, pouring into hot water at 80-100 ℃ for boiling for 10-20min, cooling to 40-60 ℃ for boiling for 10-30min, fishing out, soaking in ice water for 20-40min, and draining to obtain the self-made pearl.
The starch is at least one of tapioca starch, corn starch, sweet potato starch and wheat starch.
The emulsion stabilizer is sodium alginate and/or sodium carboxymethylcellulose; preferably, the emulsion stabilizer is sodium alginate and sodium carboxymethylcellulose according to the mass ratio (1-2): 1; further, the emulsion stabilizer is a mixture of sodium alginate and sodium carboxymethyl cellulose in a mass ratio of 1.5.
When the invention is used for preparing the self-made pearl, the emulsion stabilizer is compounded by sodium alginate and sodium carboxymethyl cellulose, so that the invention has the synergistic effect. The sodium alginate has unique thickening property, hydrophilicity, stability, gelling property, oil resistance, film forming property and other properties, and is widely applied to the food industry. Meanwhile, the sodium alginate has strong bacteriostatic activity on aeromonas hydrophila, candida albicans, escherichia coli and staphylococcus aureus; and the sodium alginate also has an antioxidant effect, and can effectively prevent food from rotting and prolong the shelf life of the food when being used in the food. The sodium carboxymethyl cellulose is also one of the thickening agents, and can be used for improving the eating quality of flour and other wheaten foods, prolonging the shelf life of the wheaten food products and improving the mouthfeel due to certain hydrophilicity and rehydration; the flour has certain gelling effect, so that food can be better gelled, and the elasticity of the flour can be effectively improved, and the hardness and the chewiness of the flour can be reduced by applying the flour; can also be used as an edible coating material and added on the surface of some foods, thereby maximally keeping the foods fresh.
The emulsifier is at least one of sucrose fatty acid ester, sodium stearoyl lactylate and soluble soybean polysaccharide.
The stabilizer comprises: at least one of monoglyceride, diglycerol fatty acid ester, sodium tripolyphosphate, sodium hexametaphosphate and carrageenan.
The sweetener comprises at least one of sucralose, steviol glycosides, xylitol, and crystalline fructose.
A pearl milk tea is obtained by adopting the manufacturing method of any one of the pearl milk tea.
The invention has the beneficial effects that: the manufacturing method is simple, convenient to operate, easy to improve the production efficiency and capable of achieving high-efficiency production. The self-made pearl prepared by the invention has unique flavor, fine and smooth mouthfeel and moderate hardness, the pearl Q prepared by the nano cassava starch is elastic and smooth, the heat is low, and the pearl Q contains higher protein, dietary fiber and calcium, thereby not only keeping the natural mouthfeel of the pearl, but also ensuring the food safety in the pearl preparation process. The prepared pearl milk tea is also a green and environment-friendly natural nutritional food, and is suitable for various consumer groups to eat.
Detailed Description
The above summary of the present invention is described in further detail below with reference to specific embodiments, but it should not be understood that the scope of the above subject matter of the present invention is limited to the following examples.
Introduction of some raw materials in this application:
the black tea is commercially available and purchased from Tianhaoyuan tea industry Co., ltd.
Fresh milk was purchased from the inner Mongolia Yili group of industries, inc.
Carrageenan purchased from Shandong high gloss Biotech limited, cat #: 225, food grade.
Steviol glycoside, available from Shandong Kuo Probiotics technologies, inc., cat #: 001 and the food grade.
The pearl sold in the market is made of black pearl powder balls, and is purchased from Chengdu Heitong Senmei food Co., ltd, and the bar code of the product is as follows: H0000469.
coconut, purchased from commercial chemical company, denlan.
The cassava starch is purchased from Shandong Aicai Biotechnology Co., ltd, and has the following model: SD-011 and food grade.
Sodium alginate, purchased from the Henan Ruichi chemical products, ltd., product number: 2022, food grade.
Sodium carboxymethylcellulose, available from chiqian dry biotechnology limited, henan, cat # stock: 002, food grade.
Black sugar powder, purchased from Shaanxi Yuanyu Biotech limited, cat #: 222, food grade.
Example 1
A method for preparing pearl milk tea comprises the following steps:
(1) Preparing tea extract: making 15 parts by weight of black tea into a tea bag by using gauze, putting the tea bag into 300 parts by weight of 80 ℃ hot water for primary extraction for 25min, reserving a primary extraction liquid, putting the tea bag subjected to primary extraction into 200 parts by weight of 80 ℃ hot water for secondary extraction for 30min, combining the two extraction liquids, standing for 25min, reserving a supernatant, and centrifuging to obtain a tea extraction liquid;
(2 preparation of milk tea liquid, mixing 100 weight parts of fresh milk, 50 weight parts of the tea extract and 1 weight part of sucrose fatty acid ester, and dispersing at 65 deg.C and 1200rmp for 8min to obtain milk tea liquid;
(3) Preparing a glue solution: mixing 2 parts by weight of carrageenan and 5 parts by weight of stevioside, adding the mixture into 50 parts by weight of 70 ℃ hot water, and stirring the mixture for 10min at 1000rpm to obtain a gum solution;
(4) And (3) finished product: and (3) uniformly mixing 100 parts by weight of the milk tea liquid and 50 parts by weight of the gelatin solution, stirring at 600rpm for 3min, and adding 20 parts by weight of commercially available pearl and 10 parts by weight of coconut to obtain the pearl milk tea.
Example 2
A method for preparing pearl milk tea comprises the following steps:
(1) Preparing tea extract: making 15 parts by weight of black tea into a tea bag by using gauze, putting the tea bag into 300 parts by weight of 80 ℃ hot water for primary extraction for 25min, reserving a primary extraction liquid, putting the tea bag subjected to primary extraction into 200 parts by weight of 80 ℃ hot water for secondary extraction for 30min, combining the two extraction liquids, standing for 25min, reserving a supernatant, and centrifuging to obtain a tea extraction liquid;
(2 milk tea liquid preparation, mixing 100 weight parts of fresh milk, 50 weight parts of the tea extract and 1 weight part of sucrose fatty acid ester, and dispersing at 65 deg.C and 1200rmp for 8min to obtain milk tea liquid;
(3) Preparing a glue solution: mixing 2 parts by weight of carrageenan and 5 parts by weight of stevioside, adding the mixture into 50 parts by weight of 70 ℃ hot water, and stirring the mixture for 10min at 1000rpm to obtain a gum solution;
(4) And (3) finished product: and (3) uniformly mixing 100 parts by weight of the milky tea liquid and 50 parts by weight of the glue solution, stirring at 600rpm for 3min, and adding 20 parts by weight of self-made pearls and 10 parts by weight of coconut to obtain the pearl milky tea.
The preparation method of the self-made pearl comprises the following steps: mixing 40 parts by weight of cassava starch, 30 parts by weight of brown sugar powder and 30 parts by weight of water, stirring for 5min at 600rpm, kneading into raw pearl balls with the size of 6mm, pouring the raw pearl balls into hot water with the temperature of 90 ℃ for boiling for 15min, cooling to 50 ℃ for boiling for 20min, taking out the raw pearl balls, soaking the raw pearl balls in ice water for 30min, and draining to obtain the self-made pearl.
Example 3
A method for preparing pearl milk tea comprises the following steps:
(1) Preparing tea extract: making 15 parts by weight of black tea into a tea bag by using gauze, putting the tea bag into 300 parts by weight of hot water at 80 ℃ for primary extraction for 25min, retaining a primary extraction liquid, putting the tea bag extracted for the first time into 200 parts by weight of hot water at 80 ℃ for secondary extraction for 30min, combining the two extraction liquids, standing for 25min, retaining a supernatant, and centrifuging to obtain a tea extraction liquid;
(2 milk tea liquid preparation, mixing 100 weight parts of fresh milk, 50 weight parts of the tea extract and 1 weight part of sucrose fatty acid ester, and dispersing at 65 deg.C and 1200rmp for 8min to obtain milk tea liquid;
(3) Preparing a glue solution: mixing 2 parts by weight of carrageenan and 5 parts by weight of stevioside, adding the mixture into 50 parts by weight of 70 ℃ hot water, and stirring the mixture for 10min at 1000rpm to obtain a gel solution;
(4) And (3) finished product: and (3) uniformly mixing 100 parts by weight of the milky tea liquid and 50 parts by weight of the glue solution, stirring at 600rpm for 3min, and adding 20 parts by weight of self-made pearls and 10 parts by weight of coconut to obtain the pearl milky tea.
The preparation method of the self-made pearl comprises the following steps:
s1, mixing 60 parts by weight of cassava starch and 540 parts by weight of water, and stirring at 800rpm for 12min; then placing the mixture at the temperature of 35 ℃, the ultrasonic power of 400W and the ultrasonic frequency of 60kHz for ultrasonic 45min to obtain an ultrasonic suspension; treating in a low-temperature plasma reactor for 20min, stopping the low-temperature plasma reactor for 1min after discharging for 2min, wherein the discharge voltage is 8kv, the discharge frequency is 5kHz, and freeze-drying the treated solution to obtain the nano cassava starch;
s2, mixing 40 parts by weight of nano cassava starch, 30 parts by weight of brown sugar powder and 30 parts by weight of water, stirring for 5min at 600rpm, kneading into raw pearl balls with the size of 6mm, pouring the raw pearl balls into hot water with the temperature of 90 ℃, boiling for 15min, cooling to 50 ℃, boiling for 20min, taking out, soaking in ice water for 30min, and draining to obtain the self-made pearl.
Example 4
A manufacturing method of pearl milk tea comprises the following steps:
(1) Preparing tea extract: making 15 parts by weight of black tea into a tea bag by using gauze, putting the tea bag into 300 parts by weight of hot water at 80 ℃ for primary extraction for 25min, retaining a primary extraction liquid, putting the tea bag extracted for the first time into 200 parts by weight of hot water at 80 ℃ for secondary extraction for 30min, combining the two extraction liquids, standing for 25min, retaining a supernatant, and centrifuging to obtain a tea extraction liquid;
(2 milk tea liquid preparation, mixing 100 weight parts of fresh milk, 50 weight parts of the tea extract and 1 weight part of sucrose fatty acid ester, and dispersing at 65 deg.C and 1200rmp for 8min to obtain milk tea liquid;
(3) Preparing a glue solution: mixing 2 parts by weight of carrageenan and 5 parts by weight of stevioside, adding the mixture into 50 parts by weight of 70 ℃ hot water, and stirring the mixture for 10min at 1000rpm to obtain a gum solution;
(4) And (3) finished product: and (3) uniformly mixing 100 parts by weight of the milky tea liquid and 50 parts by weight of the glue solution, stirring at 600rpm for 3min, and adding 20 parts by weight of self-made pearls and 10 parts by weight of coconut to obtain the pearl milky tea.
The preparation method of the self-made pearl comprises the following steps:
s1, mixing 60 parts by weight of cassava starch and 540 parts by weight of water, and stirring at 800rpm for 12min; then placing the mixture at the temperature of 35 ℃, the ultrasonic power of 400W and the ultrasonic frequency of 60kHz for ultrasonic 45min to obtain an ultrasonic suspension; treating in a low-temperature plasma reactor for 20min, stopping the low-temperature plasma reactor for 1min after discharging for 2min, wherein the discharge voltage is 8kv, the discharge frequency is 5kHz, and freeze-drying the treated solution to obtain the nano cassava starch;
s2, mixing 40 parts by weight of nano cassava starch, 5 parts by weight of sodium alginate and 400 parts by weight of water, stirring at 800rpm for 15min, adjusting the pH to 8, stirring at 40 ℃ and 1000rpm for 5h, performing suction filtration, and drying the precipitate to obtain functionalized nano starch;
and S3, mixing 40 parts by weight of the functionalized nano starch, 30 parts by weight of brown sugar powder and 30 parts by weight of water, stirring for 5min at 600rpm, kneading into raw pearl balls with the size of 6mm, pouring the raw pearl balls into hot water at 90 ℃ for boiling for 15min, cooling to 50 ℃ for boiling for 20min, taking out the raw pearl balls, soaking the raw pearl balls in ice water for 30min, and draining to obtain the self-made pearl.
Example 5
A method for preparing pearl milk tea comprises the following steps:
(1) Preparing tea extract: making 15 parts by weight of black tea into a tea bag by using gauze, putting the tea bag into 300 parts by weight of hot water at 80 ℃ for primary extraction for 25min, retaining a primary extraction liquid, putting the tea bag extracted for the first time into 200 parts by weight of hot water at 80 ℃ for secondary extraction for 30min, combining the two extraction liquids, standing for 25min, retaining a supernatant, and centrifuging to obtain a tea extraction liquid;
(2 milk tea liquid preparation, mixing 100 weight parts of fresh milk, 50 weight parts of the tea extract and 1 weight part of sucrose fatty acid ester, and dispersing at 65 deg.C and 1200rmp for 8min to obtain milk tea liquid;
(3) Preparing a glue solution: mixing 2 parts by weight of carrageenan and 5 parts by weight of stevioside, adding the mixture into 50 parts by weight of 70 ℃ hot water, and stirring the mixture for 10min at 1000rpm to obtain a gel solution;
(4) And (3) finished product: and (3) uniformly mixing 100 parts by weight of the milky tea liquid and 50 parts by weight of the glue solution, stirring at 600rpm for 3min, and adding 20 parts by weight of self-made pearls and 10 parts by weight of coconut to obtain the pearl milky tea.
The preparation method of the self-made pearl comprises the following steps:
s1, mixing 40 parts by weight of cassava starch, 5 parts by weight of sodium alginate and 400 parts by weight of water, stirring for 15min at 800rpm, adjusting the pH to 8, stirring for 5h at 40 ℃ and 1000rpm, performing suction filtration, and drying a precipitate to obtain functionalized starch;
s2, mixing 40 parts by weight of the functionalized nano starch, 30 parts by weight of brown sugar powder and 30 parts by weight of water, stirring for 5min at 600rpm, kneading into raw pearl balls with the size of 6mm, pouring the raw pearl balls into hot water at 90 ℃ for boiling for 15min, cooling to 50 ℃ for boiling for 20min, taking out the raw pearl balls, soaking the raw pearl balls in ice water for 30min, and draining to obtain the self-made pearl.
Example 6
A manufacturing method of pearl milk tea comprises the following steps:
(1) Preparing tea extract: making 15 parts by weight of black tea into a tea bag by using gauze, putting the tea bag into 300 parts by weight of 80 ℃ hot water for primary extraction for 25min, reserving a primary extraction liquid, putting the tea bag subjected to primary extraction into 200 parts by weight of 80 ℃ hot water for secondary extraction for 30min, combining the two extraction liquids, standing for 25min, reserving a supernatant, and centrifuging to obtain a tea extraction liquid;
(2 milk tea liquid preparation, mixing 100 weight parts of fresh milk, 50 weight parts of the tea extract and 1 weight part of sucrose fatty acid ester, and dispersing at 65 deg.C and 1200rmp for 8min to obtain milk tea liquid;
(3) Preparing a glue solution: mixing 2 parts by weight of carrageenan and 5 parts by weight of stevioside, adding the mixture into 50 parts by weight of 70 ℃ hot water, and stirring the mixture for 10min at 1000rpm to obtain a gel solution;
(4) And (3) finished product: and (3) uniformly mixing 100 parts by weight of the milk tea liquid and 50 parts by weight of the gelatin solution, stirring at 600rpm for 3min, and adding 20 parts by weight of self-made pearls and 10 parts by weight of coconut to obtain the pearl milk tea.
The preparation method of the self-made pearl comprises the following steps:
s1, mixing 60 parts by weight of cassava starch and 540 parts by weight of water, and stirring at 800rpm for 12min; then placing the mixture at the temperature of 35 ℃, the ultrasonic power of 400W and the ultrasonic frequency of 60kHz for ultrasonic 45min to obtain an ultrasonic suspension; processing in a low-temperature plasma reactor for 20min, stopping the low-temperature plasma reactor for 1min after discharging for 2min, wherein the discharge voltage is 8kv, the discharge frequency is 5kHz, and the processed solution is freeze-dried to obtain the nano cassava starch;
s2, mixing 40 parts by weight of nano cassava starch, 5 parts by weight of sodium carboxymethylcellulose and 400 parts by weight of water, stirring for 15min at 800rpm, adjusting the pH to 8, stirring for 5h at 40 ℃ and 1000rpm, performing suction filtration, and drying the precipitate to obtain functionalized nano starch;
s3, mixing 40 parts by weight of the functionalized nano starch, 30 parts by weight of black sugar powder and 30 parts by weight of water, stirring for 5min at 600rpm, kneading into raw pearl balls with the size of 6mm, pouring the raw pearl balls into hot water at 90 ℃, boiling for 15min, cooling to 50 ℃, boiling for 20min, fishing out, soaking in ice water for 30min, and draining to obtain the self-made pearl.
Example 7
A manufacturing method of pearl milk tea comprises the following steps:
(1) Preparing tea extract: making 15 parts by weight of black tea into a tea bag by using gauze, putting the tea bag into 300 parts by weight of 80 ℃ hot water for primary extraction for 25min, reserving a primary extraction liquid, putting the tea bag subjected to primary extraction into 200 parts by weight of 80 ℃ hot water for secondary extraction for 30min, combining the two extraction liquids, standing for 25min, reserving a supernatant, and centrifuging to obtain a tea extraction liquid;
(2 milk tea liquid preparation, mixing 100 weight parts of fresh milk, 50 weight parts of the tea extract and 1 weight part of sucrose fatty acid ester, and dispersing at 65 deg.C and 1200rmp for 8min to obtain milk tea liquid;
(3) Preparing a glue solution: mixing 2 parts by weight of carrageenan and 5 parts by weight of stevioside, adding the mixture into 50 parts by weight of 70 ℃ hot water, and stirring the mixture for 10min at 1000rpm to obtain a gum solution;
(4) And (3) finished product: and (3) uniformly mixing 100 parts by weight of the milky tea liquid and 50 parts by weight of the glue solution, stirring at 600rpm for 3min, and adding 20 parts by weight of self-made pearls and 10 parts by weight of coconut to obtain the pearl milky tea.
The preparation method of the self-made pearl comprises the following steps:
s1, mixing 60 parts by weight of cassava starch and 540 parts by weight of water, and stirring at 800rpm for 12min; then placing the mixture at the temperature of 35 ℃, the ultrasonic power of 400W and the ultrasonic frequency of 60kHz for ultrasonic 45min to obtain an ultrasonic suspension; processing in a low-temperature plasma reactor for 20min, stopping the low-temperature plasma reactor for 1min after discharging for 2min, wherein the discharge voltage is 8kv, the discharge frequency is 5kHz, and the processed solution is freeze-dried to obtain the nano cassava starch;
s2, mixing 40 parts by weight of nano cassava starch, 5 parts by weight of emulsion stabilizer and 400 parts by weight of water, stirring for 15min at 800rpm, adjusting the pH to 8, stirring for 5h at 40 ℃ and 1000rpm, performing suction filtration, and drying the precipitate to obtain functionalized nano starch; the emulsion stabilizer is a mixture of sodium alginate and sodium carboxymethylcellulose according to a mass ratio of 1.5;
s3, mixing 40 parts by weight of the functionalized nano starch, 30 parts by weight of black sugar powder and 30 parts by weight of water, stirring for 5min at 600rpm, kneading into raw pearl balls with the size of 6mm, pouring the raw pearl balls into hot water at 90 ℃, boiling for 15min, cooling to 50 ℃, boiling for 20min, fishing out, soaking in ice water for 30min, and draining to obtain the self-made pearl.
Test example 1
Sensory evaluation of pearl milk tea: the pearl milk tea prepared in examples 1 and 7 was distributed to 40 experienced evaluators to form an evaluation group, in order to avoid the bias of the factors such as different tastes of the evaluators on the product, the evaluation group was randomly numbered, the evaluators rinsed with warm water before scoring, and the evaluators evaluated the product according to the evaluation criteria, and the evaluation group evaluated the state, color, aroma and taste of the milk tea and scored according to the rating of 100. The sensory evaluation results are shown in the evaluation criteria of table 1 and the evaluation results of table 2.
TABLE 1 evaluation criteria
TABLE 2 sensory evaluation
| State of state | Color | Fragrance | Taste of food | Total score | |
| Example 1 | 13 points of | 12 points of | 17 is divided into | 36 points of | 78 points (m) |
| Example 7 | 15 minutes | 15 minutes | 19 minutes | 48 minutes | Score of 97 |
Test example 2
And (3) measuring the physical and chemical properties of the self-made pearl: the hardness, elasticity and chewiness of the commercially available pearl of example 1 and the self-made pearls of examples 2 to 7 were measured by texture analyzer. Selecting a probe P36R, setting parameters: the speed before measurement is 1.00mm/s, the speed during measurement is 5.00mm/s, the speed after measurement is 5.00mm/s, the deformation is 75 percent, the trigger force is 5g, each group of samples is repeatedly measured for 5 times, the average value is taken, and the result is shown in table 3.
TABLE 3 measurement of physical and chemical properties of the homemade pearls
From the results, the pearl milk tea prepared by the invention has good sensory evaluation, the sensory score of the self-made pearls is reduced along with the increase of the hardness, the higher the elasticity is, the better the elasticity is, the smaller the relative hardness of the self-made pearls is, the softer the texture is, the good taste is obtained, and the quality is improved. Meanwhile, the prepared self-made pearls have good physical and chemical properties, and the reason is that active substances generated by plasma treatment penetrate into starch through cracks on the surfaces of starch granules, so that starch chains are further depolymerized, starch sheets are added, and the nano starch is prepared and has higher uniformity, stability and viscoelasticity, and the starch solubility and the paste transparency are improved; meanwhile, pathogenic microorganisms hidden in the starch can be inactivated, the starch is sterilized and disinfected under a mild condition, the original color, texture, effective components and nutritive value of the starch are retained to the maximum extent, the hydroxyl groups of the starch can be polarized by changing the structure and the properties of the main components in the starch, the crosslinking of the starch is promoted under the condition of not damaging the main structure of the starch, and the process in food processing is further improved. The inventors have observed aggregation during the preparation of the nano-starch and subsequent drying. In order to further improve the dispersion and uniformity of the nano starch in the aqueous solution and further improve the viscoelasticity and taste of the self-made pearl, the emulsion stabilizer is added during the preparation of the self-made pearl, and in order to improve the viscoelasticity and uniformity of the self-made pearl and reduce the hardness and the chewing performance of the self-made pearl. In the embodiment 7, the emulsion stabilizer is compounded by sodium alginate and sodium carboxymethylcellulose, so that the synergistic effect is achieved. The sodium alginate is widely applied to the food industry by utilizing the unique characteristics of thickening property, hydrophilicity, stability, gelling property, oil resistance, film forming property and the like of the sodium alginate. Meanwhile, the sodium alginate has strong bacteriostatic activity on aeromonas hydrophila, candida albicans, escherichia coli and staphylococcus aureus; and the sodium alginate also has an antioxidant effect, and can effectively prevent food from rotting and prolong the shelf life of the food when being used in the food. The sodium carboxymethyl cellulose is also one of the thickening agents, and can be used for improving the eating quality of flour and other wheaten foods, prolonging the shelf life of the wheaten food products and improving the mouthfeel due to certain hydrophilicity and rehydration; because the flour has certain gelling effect, the flour is beneficial to better forming gel of food, so that the elasticity of the flour can be effectively improved, and the hardness and chewiness of the flour can be reduced by applying the flour.
Claims (9)
1. The preparation method of the pearl milk tea is characterized by comprising the following steps:
(1) Preparing tea extract: making black tea into tea bags with gauze, extracting in hot water, and keeping the extractive solution; standing, reserving supernatant, and centrifuging to obtain tea extract;
(2 milk tea liquid preparation, namely mixing fresh milk, the tea extract liquid and an emulsifier to obtain milk tea liquid;
(3) Preparing a glue solution: mixing stabilizer and sweetener, adding hot water, and stirring to obtain gelatin solution;
(4) And (3) finished product: and (3) uniformly mixing the milk tea liquid and the gelatin solution, and adding the self-made pearl and the coconut to obtain the pearl milk tea.
2. The method for preparing pearl milk tea according to claim 1, wherein the method for preparing homemade pearls comprises the following steps:
s1, mixing and stirring starch and water; carrying out ultrasonic treatment to obtain an ultrasonic suspension; then placing the cassava into a low-temperature plasma reactor for treatment, and freeze-drying the treated solution to obtain nano cassava starch;
s2, mixing and stirring the nano cassava starch, the emulsion stabilizer and water, carrying out suction filtration, and drying the precipitate to obtain functionalized nano starch;
and S3, mixing and stirring the functionalized nano starch, the brown sugar powder and water, kneading to form raw pearl balls, pouring the raw pearl balls into hot water for boiling, taking out the raw pearl balls, soaking the raw pearl balls in ice water for cooling, and draining to obtain the self-made pearls.
3. The method for making pearl milk tea according to claim 2, wherein the starch is at least one of tapioca starch, corn starch, sweet potato starch, and wheat starch.
4. The method for producing pearl milk tea according to claim 2, wherein the low temperature plasma reactor in step S1 is stopped for 1-2min after discharging for 2-3min, the discharge voltage is 5-10kv, and the discharge frequency is 3-8kHz.
5. The method for manufacturing pearl milk tea according to claim 2, wherein the emulsion stabilizer is sodium alginate and/or sodium carboxymethylcellulose.
6. The method for producing pearl milk tea according to claim 1, wherein the emulsifier is at least one of sucrose fatty acid ester, sodium stearoyl lactylate, and soluble soybean polysaccharide.
7. The method for manufacturing pearl milk tea according to claim 1, wherein the stabilizer comprises: at least one of monoglyceride, diglycerol fatty acid ester, sodium tripolyphosphate, sodium hexametaphosphate and carrageenan.
8. The method of making pearl milk tea according to claim 1, wherein the sweetener comprises at least one of sucralose, steviol glycosides, xylitol, and crystalline fructose.
9. A pearl milk tea, which is obtained by the method for preparing the pearl milk tea as claimed in any one of claims 1 to 8.
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| CN116349870A (en) * | 2023-03-15 | 2023-06-30 | 古茗科技集团有限公司 | A kind of normal temperature quick-boiled starch balls and preparation method thereof |
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