TW201817317A - Pearl milk tea pack and manufacturing method thereof which is convenient to brew and can avoid using preservatives - Google Patents

Abstract

This invention relates to a manufacturing method of pearl milk tea pack, comprising forming dried tapioca balls containing high sugar ratio and packaging into a tapioca balls brewing pack; packaging a milk tea pack containing tea leaves; and further, accommodating the tapioca balls brewing pack and the milk tea pack into an external packaging bag, so as to form a pearl milk tea pack that is convenient for users to brew and consume. In addition, the dried tapioca balls contain high sugar ratio so that they are preserved and satisfy the requirement of food safety.

Description

   Pearl milk tea carry-on bag and manufacturing method thereof   

The invention relates to the technical field of a brewed beverage with a carry-on bag, in particular to a pearl milk tea carry-on bag and a method for making the same.

There are many beverages on the market in Taiwan, but "Pearl Milk Tea" has always been loved by consumers and is the best selling beverage. In particular, pearl milk tea can be a hot drink or a cold drink, which can fully satisfy consumers' drinking needs in summer or winter. However, the current channel for obtaining pearl milk tea is nothing more than a tea shop (stall) or a convenience store. The former is restricted by the place of sale, which is inconvenient to obtain, and the latter is sold as canned or boxed products, and the content may contain preservatives.

Taiwan Patent No. I347171 discloses a "manufacturing method of powdered round food". The technical contents of the pre-patent of the patent include: (1) taking the seaweed gum powder and the lotus root powder and mixing them uniformly with water; (2) adding the seasoning and emulsifying to form a gelatinous mass: rapidly stirring the gelatinous mass Make it quickly emulsified into a gelatin; (3) remove water to less than 35%; (4) mold the gelatinous bolus into a bead shape: use a machine to shape it into a granular powder circle; (5) mature; 6) Placed in a vacuum environment: The cooked powdered dough is immediately placed in a vacuum machine; (7) Quick freezing: at least below zero degrees Celsius, the cooked powdered dough is immediately cooled in a vacuum environment; (8) ) Dry packaging: after drying to remove moisture, pre-packing. Because the ingredients and manufacturing process of the powdered round do not provide a preservative mechanism, the pre-patent case may add artificial preservatives.

Taiwan Patent No. M446771 discloses a powdered round milk tea brewing pack containing collagen. The technical content of the pre-patent case includes: a packaging bag having at least three pressing edges to form a containing space, a brewing powder circle containing collagen, including a core and an outer layer covering the core; and a milk tea Powder; wherein the brewing powder circle containing collagen and the milk tea powder are contained in the containing space. The ingredients and manufacturing process of the powdered round in the technical content of the pre-patent case do not provide a preservative mechanism, so the pre-patent case may add artificial preservatives.

Taiwan No. 345058 discloses a pearl milk tea brewing bag, which includes cereal milk powder, tea powder, and edible plant seeds that expand after absorbing water and can form a gelatin on the surface, and are mixed and set in a packaging bag in proportion. The structure of the packaging bag is in a sealed state around, to contain cereal milk powder, tea powder, and edible plant seeds, and to control the humidity of the contents for storage. The pre-patent case does not disclose the production method and anti-corrosion mechanism of the powder circle.

The purpose of the present invention is to provide a pearl milk tea carry-on bag and a manufacturing method thereof, which have the effects of convenient brewing and eliminating the need for preservatives.

In order to achieve the above-mentioned object and effect, the method for making a pearl milk tea carry-on bag disclosed in the present invention includes making raw pearls by mixing cassava powder, brown sugar powder and water, wherein the cassava powder accounts for 40% to 44% by weight of brown sugar. Powder accounts for 28% to 31% by weight, and the rest is the weight ratio of water. Raw pearls are cooked using a boiling method to form moist pearls. The moist pearls are dried using a hot air drying method to produce dry pearls. The pearl is placed on a carrying container, and the hot air passes through the upper and lower sides of the carrying container. The dried pearls are vacuum-packed to form a brewed pearl bag. Black tea leaves, creamer powder, pure sugar powder, and brown sugar powder are used. Mixed into a tea bag to form a milk tea bag, wherein the black tea leaves account for 10% to 11% by weight, the creamer powder accounts for 40% to 42% by weight, and the pure sugar powder accounts for 23% to 25% by weight. Ratio, the remaining weight ratio is brown sugar powder; one brewed pearl bag and one milk tea bag are packaged in an outer bag, wherein the brewed pearl bag accounts for 48% to 52% by weight, and the rest is the milk tea bag Weight ratio.

The pearl milk tea carry-on bag is an outer bag containing a brewed pearl bag and a milk tea bag, wherein the brewed pearl bag contains dry sugar-containing pearls; the tea bag is a tea bag containing black tea leaves. , Creamer powder and powdered sugar mixture. Further, the brewed pearl bag accounts for 48% to 52% by weight, and the rest is the weight ratio of the milk tea bag.

In the following, in accordance with the purpose and effect of the present invention, preferred embodiments will be listed and described in detail in conjunction with the drawings.

10‧‧‧ Pearl Bag Making

12‧‧‧ Tapioca flour

13‧‧‧ brown sugar powder

14‧‧‧ water

15‧‧‧Raw pearls

16‧‧‧Moist pearl

17‧‧‧ hot air drying

18‧‧‧ Dry Pearl

19‧‧‧ Brewed Pearl Bag

20‧‧‧ Milk Tea Bag Making

22‧‧‧Tea bag

24‧‧‧ Milk Tea Bag

30‧‧‧ Package

32‧‧‧ Outer packing bag

34‧‧‧ Tear Line

36‧‧‧Tear the gap

40‧‧‧carrying container

42‧‧‧ hot air

FIG. 1 is a block diagram of the manufacturing method of the present invention.

Fig. 2 is a block diagram of a method for making a pearl bag according to the present invention.

Fig. 3 is a schematic diagram of the state of hot air drying of the present invention.

FIG. 4 is a schematic diagram of a method for making a milk tea bag according to the present invention.

FIG. 5 is a schematic diagram of a packaging method and a packaging state of the present invention.

Please refer to FIG. 1, which shows a method for making a pearl milk tea portable bag, including a pearl bag 10, a milk tea bag 20, and a package 30.

Please refer to FIG. 2. The pearl bag production 10 is made of cassava powder 12, black sugar powder 13 and water 14 to produce raw pearl 15, wherein the cassava powder 12 accounts for 40% to 44% by weight, and the black sugar powder 13 It accounts for 28% to 31% by weight, and the rest is the weight ratio of water 14. The preferred ratio of each component of the raw pearl 15 is 100 grams of cassava flour 12, 70 grams of brown sugar powder 13 and 65 grams of water 14 to mix and knead.

The raw pearls 15 can be cooked by the boiling method to form moist pearls 16. Subsequently, the wet pearl 16 can be dried by hot air drying 17, thereby removing the water contained in the wet pearl 16 to form a sugar-containing dry pearl 18. The dried pearls 18 are vacuum-packed to form a brewed pearl bag 19.

Referring to FIG. 3, the moist pearl 16 is placed in a carrying container 40, such as a carrying plate or a carrying tray, and is moved into a tunnel drying device and dried at a high temperature of 90 ° C to 105 ° C for 55 minutes to 65 minutes. In particular, the hot air 42 provided by the tunnel-type drying equipment passes above and below the carrying container 40, thereby drying the wet pearl 16 placed in the carrying container 40. However, increasing the drying temperature at the top will reduce the drying time.

It is worth noting that after the dry pearl 18 is dehydrated, the weight ratio of the brown sugar powder 13 in the dry pearl 18 is increased, and the dry pearl 18 is in a state of high sugar content. Therefore, the dry pearl 18 can form a good natural antiseptic effect and increase the shelf life by avoiding the need to add a preservative by using a high sugar ratio and a vacuum package.

Referring to FIG. 4, the milk tea bag making 20 mixes black tea leaves, creamer powder, pure sugar powder and brown sugar powder into a tea bag bag 22 to form a milk tea bag 24. The black tea leaves account for 10% to 11% by weight, the creamer powder accounts for 40% to 42% by weight, the pure sugar powder accounts for 23% to 25% by weight, and the remaining weight ratio is brown sugar powder. The preferred ratios of the black tea leaves, creamer powder, pure sugar powder and brown sugar powder are 3 grams of black tea leaves, 12 grams of creamer powder, 7 grams of pure sugar powder and 7 grams of brown sugar powder. The tea bag 22 is a polypropylene packaging bag. In addition, the pure sugar powder and brown sugar powder may be collectively referred to as sugar powder.

Please refer to FIG. 5, the package 30 is a package of the brewed pearl bag 19 and a milk tea bag 24 packed in an outer packaging bag 32, wherein the brewed pearl bag 19 accounts for 48% to 52% by weight. The balance is the weight ratio of the milk tea bag 24. Next, the outer packaging bag 32 has a tear line 34 and a tear gap 36.

According to the above disclosure, the pearl milk tea portable bag system includes a brewed pearl bag 19 and a milk tea bag 24. The brewed pearl bag 19 contains a dry pearl 18 containing sugar. The milk tea bag 24 includes a mixture of black tea leaves, creamer powder, and powdered sugar. The outer packaging bag 32 contains a brewing pearl bag 19 and a milk tea bag 24, wherein the brewing pearl bag 19 occupies a weight ratio of 48% to 52%, and the rest is a weight ratio of the milk tea bag 24. Further, in the pearl milk tea portable bag, the brewed pearl bag 19 may be 31 grams, and the milk tea bag 24 may be 29 grams.

In this embodiment, the brewing pearl bag 19 of the pearl milk tea carry-on bag is first poured into a predetermined container, and 250 ml of boiling water is poured and left for two minutes. Subsequently, the milk tea bag 24 is placed in the container for about three minutes to achieve the effects of extracting the components of black tea leaves and fully dissolving the creamer powder and sugar powder. This state is pearl milk tea in the form of a hot drink.

In another embodiment of the present embodiment, the brewed pearl bag 19 of the pearl milk tea carry-on bag is first poured into a predetermined container, and then poured into 150 ml of boiling water and allowed to stand for two minutes. Subsequently, the milk tea bag 24 is placed in the container for about three minutes to achieve the effects of extracting the components of black tea leaves and fully dissolving the creamer powder and sugar powder. The milk tea bag 24 is then taken out and a predetermined number of ice cubes are added, that is, pearl milk tea in the form of a cold drink.

According to the above description, in addition to providing a convenient tea bag for brewing pearl milk tea, the present invention also uses hot air drying 17 to form the wet pearl 16 into a dry pearl 18 with a high sugar content. In this way, the use of preservatives is eliminated This improves food safety.

The above-mentioned embodiments are merely for illustrative purposes to illustrate the technology of the present invention and its effects, and are not intended to limit the present invention. Anyone skilled in the art can modify and change the above embodiments without violating the technical principles and spirit of the present invention. Therefore, the scope of protection of the rights of the present invention should be listed in the scope of patent application described below. .

Claims (6)

    A method for making a pearl milk tea carry-on bag, comprising: mixing cassava powder, brown sugar powder and water into raw pearls, wherein the cassava powder accounts for 40% to 44% by weight, and the brown sugar powder accounts for 28% to 31% The weight ratio, the rest is the weight ratio of water; the raw pearls are cooked to form moist pearls by boiling; the moist pearls are dried by hot air drying to produce dry pearls, where the moist pearls are placed on a carrying container Hot air passes through the upper and lower sides of the carrying container; the dried pearls are vacuum-packed to form a brewed pearl bag; black tea leaves, creamer powder, pure sugar powder, and black sugar powder are mixed into a tea bag bag to form A milk tea bag, in which the black tea leaves account for 10% to 11% by weight, the creamer powder accounts for 40% to 42% by weight, the pure sugar powder accounts for 23% to 25% by weight, and the remaining weight ratio is brown sugar powder ; Take one brewed pearl bag and one milk tea bag and package them in an outer bag, wherein the brewed pearl bag accounts for 48% to 52% by weight, and the rest is the weight ratio of the milk tea bag.         The method for making a pearl milk tea carry-on bag according to item 1 of the scope of the patent application, wherein the drying process of the moist pearls is that the moist pearls are placed in the carrying container and moved into a tunnel-type drying device at 90 ° C to 105 ° C Dry at high temperature for 55 minutes to 65 minutes.         The method for making a pearl milk tea carry-on bag according to item 1 of the patent application scope, wherein the tea bag of the milk tea bag is a polypropylene packaging bag.         A pearl milk tea carry-on bag, comprising: a brewed pearl bag containing dry sugar-containing pearls; a milk tea bag containing a mixture of black tea leaves, creamer powder, and powdered sugar; The packaging bag contains a brewing pearl bag and a milk tea bag, wherein the brewing pearl bag occupies a weight ratio of 48% to 52%, and the rest is a weight ratio of the milk tea bag.         The pearl milk tea carry-on bag according to item 4 of the scope of patent application, wherein the milk tea bag uses a polypropylene packaging bag as the tea bag.         The pearl milk tea carry-on bag according to item 4 of the scope of patent application, wherein the sugar powder in the milk tea bag includes pure sugar powder and brown sugar powder.