Pasteurization is a heating process for packaged and unpackaged foods (such as milk and fruit juice), and usually mild heat treatment below100 C (212 F) is adopted to eliminate pathogens and extend the shelf life. The purpose of this process is to destroy or shut down organisms and enzymes that cause deterioration or disease risk, including vegetative bacteria, but not bacterial spores.

Because pasteurization is not a sterilization method and does not kill spores, the second "double" pasteurization method can kill germinated spores, thus improving the quality. In the process of pasteurization, the deteriorated enzyme will also be inactivated. Nowadays, pasteurization has been widely used in dairy industry and other food processing industries to achieve food preservation and food safety.

Introduction of milk tea types:

1, grassland milk tea

Grassland milk tea is the originator of all milk teas, which is made by mixing brick tea with fresh milk and adding salt. The northern grassland has a cold climate, so drinking hot salty milk tea can drive away the cold. Grassland milk tea has a unique flavor and rich milk flavor.

2. Coconut milk tea

Hainan coconut milk tea is a "noble" in milk tea. Pure coconut milk tea is blended with coconut powder in black tea powder. The tea body of coconut milk tea keeps the pink color of milk tea, and the aroma of brewed milk tea is particularly pleasant. Coconut powder endows Hainan coconut milk tea with unique charm.

3. Silk stockings and milk tea

Hong Kong's milk tea, also known as "silk stockings milk tea", is made of black tea mixed with thick fresh milk and sugar, with more milk and sugar. The cup is very big and can be used to hold hot or cold drinks.

Refer to the above content: Baidu Encyclopedia Coconut Milk Tea

Refer to the above content: Baidu Encyclopedia Pasteurization Method