Milk tea, also called Mongolian tea, is an indispensable drink in the daily life of Mongols herdsmen. Rich in essential nutrients such as vitamin C, tannins, protein, acids, and aromatic oils that are essential to the human body. Due to the inconvenient storage and processing of raw materials, the market for milk tea products is limited. Milk tea beverage is made by processing and blending whole milk powder, tea powder, and other main raw materials. It has a strong aroma, a smooth taste, and can be stored for a long time after sterilization.

 The product has excellent stability and can be packaged in PET bottles, greatly extending the shelf life. Rich milk aroma, elegant tea aroma, and delicate taste.

    [Reference Formula]

    [production process]

     Fat powder+TL50+sorbitol → dissolve essence+pigment ↓                  baking soda

             Sugar+fructose syrup+RE₂→ dissolution ↓                    ↓

           IsoVc sodium+black tea powder+sodium hexametaphosphate → dissolution → mixing → blending → constant volume → pH adjustment → homogenization → filling

                     Milk+condensed milk → dissolution ↑

    →Sterilization → cooling, finished product

The total amount of beverage is 1000mL.

1. Treatment of milk powder: Add 200mL of pure water at 50 ℃ to the weighed whole milk powder and condensed milk, keep them in a water bath at 50 ℃, stir for 10 minutes to fully dissolve, and set aside.

2. Treatment of tea powder: Dilute and stir the weighed sodium isoVc, black tea powder, and sodium hexametaphosphate in 100mL of warm water for dissolution, and set aside.

3. Treatment of vegetable fat powder: Add the weighed vegetable fat powder, TL50 sweet sugar, and sorbitol to 200ml of purified water at 60 ℃, stir and keep warm until they are fully dissolved, and set aside.

4. Sol: After evenly mixing the weighed white sugar, fructose syrup, and stabilizer, add about 300mL of purified water at 70-80 ℃, shear for 15-20 minutes to fully dissolve, and set aside.

5. Ingredients: Mix the dissolved milk, tea powder, vegetable fat powder, and stabilizer thoroughly until they are evenly mixed and ready for use.

6. Flavor mixing, color mixing, constant volume, pH value adjustment: add essence to the mixed liquid, then dilute caramel pigment with 50ml normal temperature water, add it to the mixed liquid, and mix it evenly; Then add water to the mixture to a constant volume of 1000mL, stir evenly, and finally adjust the pH value of the mixture to 6.8-7.2 with an appropriate amount of baking soda.

7. Homogenization: Heat the prepared material liquid to about 70 ℃ for homogenization, with homogenization pressures of 5-10Mpa (secondary pressure) and 30-35Mpa (primary pressure).

8. Sterilization: After filling the homogenized material, perform high-temperature sterilization at 121 ℃ for 15-20 minutes.

9. Cooling, Finished Product: Cool the sterilized product to a temperature below 40 ℃ in the center of the container, label, box, and store it in storage.

[Precautions]

1. The production water must be softened water, and the conductivity of the production water (25 ℃± 1 ℃) is less than 10 μ S/cm。

2. The pH value of the product should be controlled between 6.8 and 7.2 to ensure its stability.

3. In addition to adding sweeteners, flavor enhancers, essence and preservatives, there is no need to add any other emulsification, thickening and other additives to avoid affecting the stability of the final product.