Milk tea, as its name implies, is the product of the combination of milk tea, which can be described as an "evergreen tree" in the beverage circle. Then, as for the "milk" in milk tea, that is, the "milk" in milk, weak milk and non-dairy powder, why do most merchants choose non-dairy powder?
0 1 milk
Regarding milk, it is healthy, but the pertinence and plasticity of making milk tea or other drinks are not strong. Why?
First, it is the cost. Because of its high price, the demand for a single cup of milk is large, and the cost of a single cup is often too high. However, due to various expenses, the cost of a single cup that ordinary beverage shops can bear is limited. I believe that not many shopkeepers can accept this increase in cost.
Secondly, the application rate of milk in milk tea is relatively low. Milk is often used in fresh milk, milk caps and coffee lattes. It's not that using milk is not good, but that the applicability of milk in milk tea is not very high. Although it is healthier, its cost performance is relatively low.
Light milk
It is milk after fresh milk is disinfected and some water is distilled off, which can be said to be "essence milk", characterized by low water content and relatively rich milk flavor.
There are two kinds of light milk on the market, one is full-fat light milk, which is the distilled milk mentioned above; There is also a kind of vegetable fat light milk, which is made by extracting related substances from vegetable fat, and its composition is basically the same as that of non-dairy creamer. Even some brands of light milk have higher trans fatty acids content than non-dairy creamer.
Although the milk flavor of light milk is stronger than that of milk, it has not met the demand of many drinks for milk flavor. As a commercial beverage, the taste is very important. Generally, it is impossible to meet this requirement without adding the proportion of light milk, so most of the light milk on the market is used to make Hong Kong-style milk tea. And the cost of light milk is relatively high.
03 Non-dairy creamer (cream)
Another name of non-dairy creamer is "creamer", which is extracted from vegetable oil. Its advantages are rich milk flavor, low cost and wide applicability, and it can be used to make almost all milk-flavored drinks and desserts. Its disadvantages are low nutritional content, and some trans fatty acids in non-dairy creamer exceed the standard.
Jiang yi chun Xiang creamer ingredients list
Speaking of trans fatty acids, trans fatty acids are harmful, but they are not as scary as many people think. As long as it does not exceed a certain standard, it will not have much impact on the body. There are still 3%-5% trans fatty acids in the fresh milk we usually drink.
When paired with a tea base with strong tea flavor, the creamer with insufficient milk fragrance is too refreshing, which will make tea and milk have a strong sense of separation, and it will feel thin and tasteless when drinking. The mellow creamer will not hide the tea fragrance, but can highlight the tea milk layering of milk tea.
Formula:
Qianchaji carbonated oolong tea soup 300ml+ Tilmis seal honey 45ml+ mellow creamer powder 45g+ ice cubes 1280g+ pearl fruit 70g.