Formula of milk tea with wheat flavor

 

 

 

Wheat is rich in nutrition, containing about 12% protein, 2.5% free sugar, vitamins and minerals. For a long time, the processing and utilization of wheat is not high, and the processing varieties are relatively single. This product mainly highlights the unique wheat flavor after baking. It is proposed to add wheat juice into milk to make wheat flavored milk tea. The product has strong wheat flavor and milk flavor, milky white or cream yellow color, even body, no precipitation, refreshing fragrance.

 

 

 

1. Materials and methods:

 

 

 

1.1 materials, instruments and equipment:

 

 

 

Wheat, milk powder, sugar free and defatted), sugar: commercially available

 

 

 

Xanthan gum, monoglycerin, CMC Na, agar, sucrose fatty acids: edible grade.

 

 

 

Smb-260 multi-functional crusher, constant temperature water bath pot, plate and frame filter, sterilization pot, xyf-2d far-infrared oven, etc.

 

 

 

1.2. Process flow:

 

 

 

Raw material 1 → cleaning, impurity removal 1 → baking 1 → crushing 1 → sieving

 

 

 

Composite emulsion stabilizer

 

 

 

A kind of

 

 

 

One → extraction one → filtration one → blending one → filling one → sterilization one →

 

 

 

Chinese style

 

 

 

Sugar 1 → 10% sugar solution 10% milk solution ← 1 milk powder

 

 

 

Cooling I → finished product

 

 

 

1.3 operation points:

 

 

 

1.3.1 raw material cleaning and impurity removal. Select wheat with moderate maturity and no mildew and deterioration, wash it with flowing water to remove sediment and impurities.

 

 

 

1.3.2 baking, crushing and sieving. Bake the wheat at 180 ° C until the wheat is golden yellow with brown color (about 1-2 h), with obvious wheat flavor. Cool it out of the oven and crush it to 80 mesh / 2.54cm sieve. 1.3.3 extraction and filtration. The wheat juice was extracted by adding 20 times water to the wheat flour at 70 ℃ for 30 minutes, and then filtered by a plate and frame filter.

 

 

 

1.3.4 deployment. According to the formula, milk, sugar and composite emulsion stabilizers were added to the wheat juice. The dosage was wheat juice: 10% sugar: 10% milk = 20:22:120

 

 

 

1.3.5 filling, sterilization and cooling. Fill the glass bottle sterilized by boiling water in advance, sterilize at 100 ℃ for 10min, and cool it to room temperature in sections to obtain the finished product.

 

 

 

2. Results and analysis:

 

 

 

2.1 selection of extraction conditions:

 

 

 

The extraction effect of wheat flour directly affects the flavor of milk tea. The extraction of wheat flour is the key technology to produce milk tea. In this paper, L9 (34) orthogonal test was used to screen the extraction conditions. See Table 1 for the factor level

 

 

 

Table 1 factors level of extraction conditions

 

 

 

The test results are evaluated by the assessors (10 teachers and students) according to table 2, and the average value is taken. Through range analysis, the best extraction conditions of wheat flour were obtained: wheat flour: water = 1:20, extraction temperature 70 ° C, extraction time 30 minutes.

 

 

 

Table 2 sensory evaluation standard of wheat juice

 

 

 

2. 2. Selection of the best formula of Maixiang milk tea:

 

 

 

Under the premise of highlighting wheat flavor, this product is mixed with milk and other auxiliary materials. In this paper, L9 (34) orthogonal test is used to screen its formula, and its factor level is shown in Table 3

 

 

 

Table 3 product formula screening factor level

 

 

 

The test results are evaluated by the assessors (10 teachers and students) according to table 4, and the average value is taken. The best formula of Maixiang milk tea is wheat juice: 10% sugar solution: 10% milk solution = 20:22:120

 

 

 

Table 4 sensory evaluation standard of formula screening

 

 

 

2.3. Screening of composite emulsion stabilizers:

 

 

 

It was found that the stability of wheat juice mixed with milk was poor. In this paper, CMC Na, xanthan gum, agar, monoglycerin, sucrose fatty acid and other common emulsifier stabilizers were tested repeatedly. The best compound emulsifier was CMC Na: Xanthan gum: monoglycerin = 0.01%: 0.01% 0.02%.

 

 

 

3. Discussion:

 

 

 

The baking conditions are very important for the formation of wheat flavor. In order to obtain an ideal wheat flavor, the appropriate baking conditions must be provided. It was found that when baking wheat, it should be slowly heated to 180 ° C, and baked at a constant temperature until the wheat is golden yellow and slightly brown, when the wheat has obvious wheat flavor. The maximum baking temperature should not exceed 200 ° C, otherwise, the wheat will be burnt seriously.

 

 

 

4. Conclusion:

 

 

 

a) This product has strong wheat flavor and milk flavor, milky white or milky yellow color, uniform shape, no precipitation, refreshing fragrance;

 

 

 

b) The optimum conditions of wheat extraction were: water = 1:20, temperature 700C, time 30min;

 

 

 

c) The best formula of this product is wheat juice: 10% sugar solution: 10% milk solution = 20:22:12;

 

 

 

d) The best compound emulsion stabilizer is CMC Na xanthan gum: monoglycerin = 0.01%: 0.01%: 0.02%.