What is the thick milk in milk tea, and what is thick milk milk tea

Real milk is milk, and fake milk is what we often call non-dairy creamer.

creamer). Let's talk about why there is a difference between real milk and fake milk.

The earliest milk tea was of course milk and tea, and later it was discovered that milk could be replaced with non-dairy creamer, and the resulting milk tea was very similar to the milk tea made from milk in appearance and taste, and even provided a better sensory experience after the mouth, that is, the taste was smoother.

The main ingredient of non-dairy creamer: hydrogenated vegetable oil.

Glucose syrup, sodium tyrochromatate, sodium aluminosilicate. Sodium caseinate is an emulsifier and sodium aluminosilicate is an anti-caking agent. The problem lies in hydrogenated vegetable oil, according to the current hydrogenated vegetable oil process, most of the hydrogenated vegetable oil is partially hydrogenated, not completely hydrogenated.

Partially hydrogenated oils (PHOS) contain trans fatty acids.

trans fat), while countless scientific studies have discovered trans fatty acids and human cardiovascular disease.

There is a direct positive correlation.

The thick milk in milk tea refers to the relatively high content of dairy products in milk tea, and a thick layer of milk is added to ordinary milk tea. The taste of thick milk is generally denser, more milky, and the thick taste is very addictive. The term "thick milk" was first coined by Ice Bock, which is used to obtain concentrated milk by lowering the temperature and then analyzing the water in the milk, that is, using the freezing purification method.

Thick milk is a substance with a high sweetness like chocolate and candy, and the calories are similar to that of chocolate, so it is a new form of "candy". Thick milk tea has a higher nutritional value than traditional milk, and can be used to make milk tea or coffee.

The thick milk in milk tea may be milk skin, a kind of fat sediment.

Thick milk is a blended milk, which is a creamy synthetic milk made by adding cream to it.

A lot of soy milk is put into the thick milk milk tea, first of all, the tea leaves must be fried fragrant, then the tea is taken out, pure milk is put in, condiments such as roasted fairy grass and pearls are put in, and then the soybean milk is placed on the surface of the milk tea, so that the thick milk milk tea is completed. The taste of thick milk tea is very mellow, sweet but not greasy, and it is a very popular drink.

Very similar to the milk cap, the surface of the milk tea is covered with a thick layer of cream, and the production method is to stir the three raw materials of cream, pure milk and sesame evenly, add light cream and sugar and beat it with a machine until it is thick.

Thick milk milk tea has a more mellow and rich taste than ordinary milk tea, and it can be made with whole milk, margarine, and condensed milk.

The difference between thick milk tea and ordinary milk tea is:

1. The difference in raw materials. Cow's milk is the milk secreted in the cow's mammary glands. The milk that is now eaten is a specialized milk breed that is highly bred by ordinary cattle breeds, such as the milk produced by black and white cattle.

It has the effect of replenishing deficiency, benefiting the lungs and stomach, nourishing blood, nourishing and moisturizing dryness, and detoxifying. The essence of thick milk milk tea is thick milk.

The first to put forward the "thick milk" is Bingbock, which refers to the milk in coffee, which is also transliterated from German, which means frozen purification method, by lowering the temperature, the water in the milk is analyzed, so as to obtain concentrated milk. The raw materials of ordinary milk tea are usually ordinary milk or cream.

2. The difference in taste. Thick milk has a denser taste, is similar to chocolate, candy is a high sweetness substance, calories are not inferior to chocolate, but a new form of "candy", so people will want to stop it. Ordinary milk tea is not as good as thick milk tea in terms of taste and sweetness.