Milk Tea Research Articles

Evaluation of salt intake estimated from 24-h urinary sodium excretion in medical professionals in Darkhan-Uul Province, Mongolia: a cross-sectional study

This cross-sectional study aimed to estimate the daily salt intake of medical professionals working in public health facilities in Darkhan-Uul Province, Mongolia. We conducted a multiple logistic regression analysis to identify factors associated with their consumption of salt exceeding the recommended daily salt intake (≥ 5 g/day). A self-administered questionnaire and 24-h urine samples were used to obtain data on the participants’ salt intake. Of 338 participants, 159 completed the 24-h urine collection. The mean sodium excretion into urine was 122.3 mmol/day, which was equivalent to a mean salt intake of 7.7 g/day when the urinary excretion rate was considered as 93%. Body mass index was positively correlated with excess salt intake (adjusted odds ratio [AOR]: 1.27; 95% confidence interval [CI] 1.10–1.46), while age was negatively correlated with excess salt intake (AOR: 0.95; 95% CI 0.91–1.00). Participants who consumed ≥ 2 cups of salted suutei tsai (Mongolian milk tea) daily had a higher risk of consuming ≥ 5 g/day of salt than those who consumed ≤ 1 cup/day. The average estimated salt intake of the participants was higher than the recommended value. Medical professionals should be aware of factors associated with excessive salt consumption and make appropriate adjustments to minimize it.

Project management for start-up businesses in F&B industry: A case study for milk tea shop in Vietnam

Milk tea or Bubble tea is currently growing and becoming entirely developed. Through our investigation into how milk tea shops are constructed nowadays, we discovered that there are no precise plans for handling and building projects; instead, milk tea shops are merely created and controlled using manual solutions. Therefore, we utilize Work Breakdown Structure (WBS) to separate and organize work objects throughout the project scope to address this issue. WBS also aids in minimizing project risks and job-related variations with the person in charge of that activity. Moreover, we used Microsoft Project software to effectively plan, organize, and finish the construction of a milk tea establishment in compliance with the initial budget and schedule. By doing this, we can better understand how to design and manage a project and ensure its success.

Coordinated encapsulation by β-cyclodextrin and chitosan derivatives improves the stability of anthocyanins

To improve the stability of anthocyanins (ACNs), ACNs were loaded into dual-encapsulated nanocomposite particles by self-assembly using β-cyclodextrin (β-CD) and two different water-soluble chitosan derivatives, namely, chitosan hydrochloride (CHC) and carboxymethyl chitosan (CMC). The ACN-loaded β-CD-CHC/CMC nanocomplexes with small diameters (333.86 nm) and had a desirable zeta potential (+45.97 mV). Transmission electron microscopy (TEM) showed that the ACN-loaded β-CD-CHC/CMC nanocomplexes had a spherical structure. Fourier-transform infrared spectroscopy (FT-IR), nuclear magnetic resonance (1H NMR) and X-ray diffraction (XRD) confirmed that the ACNs in the dual nanocomplexes were encapsulated in the cavity of the β-CD and that the CHC/CMC covered the outer layer of β-CD through noncovalent hydrogen bonding. The ACNs from the dual-encapsulated nanocomplexes improved stability of ACNs under adverse environmental conditions or in a simulated gastrointestinal environment. Further, the nanocomplexes exhibited good storage stability and thermal stability over a wide pH range when added into simulated electrolyte drinks (pH = 3.5) and milk tea (pH = 6.8). This study provides a new option for the preparation of stable ACNs nanocomplexes and expands the applications for ACNs in functional foods.

Financial Analysis and Development Research of Mixue Ice Cream＆Tea

With the increase of national income, people's demand for tea surges. Therefore, the tea market has gradually entered people's sight and attracted much attention. Many businessmen quickly seized on this business opportunity. And with the continuous influx of businesses, the market soon became crowded, the competition also became quite fierce. This study will collect the financial data, arrange the financial indicators of Mixue Ice Cream＆Tea and Naixue Tea and compare their profitability, operating capacity, debt capacity and development capacity. Through the comparative analysis of these data, we will study the strengths, weaknesses, potential problems and future development trends of the business model in the tea market of Mixue. Then it will give plans and suggestions for its future strategic adjustment and development direction. For example, Mixue can start to build cold chains to improve product quality and develop cold chain products or expand its business and use the successful experience and strategy of milk tea business to develop new markets like creating the new coffee brand. At the same time, this study hopes that this research can also provide some reference and inspiration to the business operation of other brands in the tea industry and provide some help to the future development of this market.

A Review on Processing Opportunities for the Development of Camel Dairy Products.

Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during last two decades. Such emergence has led dairy industry to provide diversified camel dairy products to the consumers with superior nutritional and functional qualities. In contrast to bovine, very few food products derived from camel milk are available in the present market. With the advancements in food processing interventions, a wide range of dairy and non-dairy products could be obtained from camel milk, including milk powder, cheese, yogurt, ice cream, and even chocolate. In some regions, camel milk is used for traditional dishes such as fermented milk, camel milk tea, or as a base for soups and stews. Current review highlights the processing opportunities regarding the transformation of camel milk into various dairy products via decreasing the inherent functionality that could be achieved by optimization of processing conditions and alteration of chemical composition by using fortification method. Additionally, future research directions could be devised to improve the product quality.

College Students' Preferences for Milk Tea: Results from a Choice Experiment.

(1) Background: Although China is one of the largest tea-producing countries in the world, the Chinese tea industry is facing a decline in profits. However, an explosive market, namely milk tea, has garnered the attention of certain famous tea companies, several of which have launched milk tea products through sub-branding or co-branding. However, there is a scarce amount of literature on consumers' attitudes toward these marketing strategies of the milk tea market. (2) Methods: Utilizing the choice experiment (CE) approach, the aim of this study was to explore consumer preferences for milk tea and investigate consumers' socio-demographic characteristics regarding the preference for milk tea. (3) Results: Firstly, although consumers show positive attitudes toward tea bases that come from famous tea companies, they barely pay attention to the types of tea bases of milk tea products. As for ingredients, consumers show significantly negative attitudes toward non-dairy creamers when compared with fruit bases. Moreover, new brands could undermine consumers' evaluations of milk tea. Secondly, education, the weekly frequency of drinking milk tea, and monthly allowance have a significant influence on consumer preferences. (4) Conclusions: Tea bases from famous tea companies can enhance consumer utility and promote consumer preference for milk tea. Thus, famous tea companies could seek cooperation with milk tea manufacturers, which would be a win-win strategy for both sides. On the other hand, tea companies should make use of their established reputations to gain consumers in the milk tea market, and co-branding or sub-branding strategies could be cost-effective methods to achieve this goal in the highly competitive milk tea market.

Reducing the Flocculation of Milk Tea Using Different Stabilizers to Regulate Tea Proteins

The regulation of flocs derived from polyphenol-protein formation in milk tea has not been fully explored. In this study, the flocculation of milk tea was regulated by adding 10 kinds of stabilizers with different characteristics. The stability coefficient and centrifugal precipitation rate were used as indexes. The optimal concentration ratio of the complex stabilizer was identified using the response surface methodology (RSM), being 0.04% for Arabic gum, 0.02% for β-cyclodextrin and 0.03% for Agar. Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD) and scanning electron microscopy (SEM) were used to analyze the characteristics of different stabilizers in milk tea, and our findings were as follows: (1) The relative strength of the peaks in different stable systems was different. The absorption peaks were mainly near the wave numbers 3376 cm-1, 2928 cm-1, 1655 cm-1, 1542 cm-1, 1408 cm-1, 1047 cm-1 and 925 cm-1. (2) The milk tea system was an amorphous structure. The diffraction peak of the composite system was observed to be about 20°. The crystallinity of the milk tea in the compound group was 33.16%, which was higher than that of the blank group (9.67%). (3) The compound stabilizer reduced flocculation, and the stabilizing agents improved the surface order of milk tea. These results indicate that the combination of polysaccharide stabilizers (Arabic gum and agar) and oligosaccharide stabilizers (β-CD) in certain proportions can regulate the flocculation of milk tea and improve its stability. The potential research avenues involving polyphenol-protein complex instability systems and their applications in food development are expanded by this work.

PH Effects of Soda, Brew, and Citrus on Adhesive Bond Strength of Orthodontic Brackets to the Enamel. Scanning Electron Microscopy and Adhesive Remnant Index Analysis

Aim: To assess the effects of milk tea, carbonated drink, orange juice, and artificial saliva on the shear bond strength (SBS) of orthodontic brackets and assess their mode of failure under a scanning electron microscope (SEM). Material and Methods: Eighty non-carious extracted premolars were disinfected, etched, had primer applied and cured, and bracket bonded with light cure composite adhesive. These teeth were then immersed in separate media of milk tea, carbonated drink, orange juice, and artificial saliva for 10 minutes per day for three months. After which, they were thermocycled and subjected to shear stress in the Universal testing machine, and the shear load was recorded. Following debonding, the teeth were analyzed under SEM for failure analysis using adhesive remnant Index (ARI). Data were analyzed using ANOVA and Tukey multiple comparison tests. Results: Carbonated drink and milk tea showed comparable shear bond strength which differed significantly from that of orange juice and artificial saliva. Conclusion: Carbonated drink had the most erosive effect on the tooth’s surface and showed the least shear bond strength and adhesive remnant score than the teeth immersed in other media.

Oat Milk Tea Model System: Exploring the Stability of Milk Tea and the Bioaccessibility of Green Tea Polyphenols.

Oat milk has become preferential because of its low calorie nature and high dietary fiber content, but its ability to "curdle" when mixed with tea can affect the consumer acceptability for oat milk tea. In this study, a model system for oat milk tea was made by combining oat milk and green tea extract to evaluate the impacts of the oat milk matrix and green tea extract concentration on the stability and polyphenol bioaccessibility. The stability analysis results showed that adding green tea extract to oat milk influenced the stability of the oat milk tea model systems. In contrast, the 3.0% fat oat milk tea model system exhibited a higher stability than the 1.5% fat oat milk tea model system. In simulated gastrointestinal digestive experiments, tea polyphenols in the oat milk tea model systems were relatively stable in oral and stomach digestive stages, while they clearly degraded in the small intestine digestive stage. Furthermore, the bioaccessibility of tea polyphenols was higher for the 3.0% fat oat milk tea model system than for the 1.5% fat oat milk tea model system, especially at low concentrations of green tea extracts (0.05%~0.25%). These results may provide a theoretical reference and data for the formulation of oat milk tea and the bioaccessibility of tea polyphenols in food matrices.

Multidimensional evaluation for environment impacts of plastic straws and alternatives based on life cycle assessment

The low price and excellent flexibility of plastic straws make them very popular, yet their short lifespan and improper disposal after use result in major resource waste and environmental burdens. To this end, paper straws and polylactic acid (PLA) straw alternatives have emerged on the market. Aiming to present a comparative sustainability study of drinking straws, this article provides a life cycle assessment of drinking straws made of polypropylene (PP), paper, and polylactic acid (PLA) based on Chinese context, as well as a scenario analysis of the availability of low-carbon electricity (LCE) and its recycling capacity (RC). The functional unit was set as a straw suitable for 500 ml milk tea cups, and the system boundary is from cradle to grave, including raw material preparation process, straw production process, usage process, waste process, transportation and recovery process. The comparative analysis revealed that the plastic straw alternative would not be superior in all indicators, but would lead to environmental problem-shifting, which will provide a basis for decision making and avoid bias caused by subjective choices. Scenario analysis shows that the synergistic effect of LCE and RC can minimize the environmental burden for paper straw, especially in terms of Primary Energy Demand (PED) which reduced by 27.9% with 100% RC and 50% LCE, and this is mainly due to RC. The findings of this work can offer theoretical justification, data references, and fresh perspectives for environmental evaluation of straws.

Analysis on the Marketing Strategy of Milk Tea Market Based on Consumption Preference Analysis

Milk tea, which combines the advantages of milk and tea, is widely loved by consumers all over the world and has become one of people's daily drink choices. Studying consumer psychology is helpful for enterprises to produce products that customers like and choose the right marketing methods according to customer psychology, so as to expand sales and improve corporate profits and benefits. Once the consumption habits are formed, it is difficult to change, and consumers are more willing to shop according to their own habits. How to cultivate consumers' consumption habits, so as to use this habit psychology to achieve sales goals needs careful consideration by enterprises. Consumer psychology can affect consumers' behavior in consumption, so that consumers can decide what products to choose. Based on this, this paper takes the sales of milk tea market as an example to analyze the marketing strategy of milk tea shop from the perspective of consumption preference, in order to provide reference for the optimization and innovation of marketing strategy of milk tea shop.

Application of Linear Programming on the Maximum-Profit of Milk Tea Store

The aim of this article is the application of the industrial profit optimization on milk tea store. The linear programming model is used to determine the optimal production structure of amount of raw material purchased. The first part optimizes only the single profit from the sales which are put into the objective function. The second section of the article extends the model by the considering factors of employee. This model will have more constraints. The model aims to meet the maximum cost of raw materials, and meet the situation that the staff will have different abilities on making tea and each tea for each person takes different time to complete. The model will be built based on real data, and then will compare the real data results with the calculated results. Conclusions of the paper demonstrate the applicability of the model and possibilities of its extensions.

Analysis of Factors Lead to the Success of Sexy Tea

Since 2018, many people have been obsessed with Sexy Tea, a well-known milk tea chain brand that originated and is rooted in Changsha but recently expanded into new markets that opened new stores in Chongqing, Wuhan, and Nanjing. The fans of Sexy Tea are willing to wait for six to eight hours just for a cup of milk tea. What is Sexy Tea’s charm? Why are people so crazy about it? The purpose of this research was to detect the reasons behind Sexy Tea’s success. This research paper adopted the marketing mix theory to analyze Sexy Tea’s present business strategies including price, promotion, place, and product. In addition, based on SWOT analysis, this paper fully analyzed the strengths, weaknesses, opportunities, and threats of Sexy Tea, which can help the brand to formulate further relevant business strategies. At last, the research result can help Sexy Tea make reasonable improvements and become a better representative Chinese milk tea brand.

Research on Current Development and Social Media Marketing Strategies of MIXUE Ice Cream&Tea’s

As one of the hottest milk tea stores, MIXUE frequently appears on social media. This paper analyzes the current state of MIXUE’s social media marketing and identifies problems in MIXUE’s social media marketing decisions. MIXUE does not appropriately market its products; all its efforts are directed at promoting the MIXUE brand itself. In addition, MIXUE’s short video content was not impressive and did not leave a good impression of the brand. On top of that, MIXUE did not choose to hire a KOC or KOL to be the brand spokesperson. And the store planning was not reasonable, which led to stores of the same brand competing with each other. In order to solve these problems, MIXUE should improve the content of its products in the promotion and try to improve the quality of short videos. In addition, MIXUE should hire the right KOC or KOF to promote their products and brands and reasonably plan the stores to reduce the competition. This article can provide new ideas and information for milk tea companies when exploring social media marketing strategies.

A high-throughput fluorescence immunoassay based on conformational locking strategy of MOFs to enhance AIE effect of CuNCs-CS for bisphenol S analysis in food samples

Dietary intake is an important exposure pathway of environmental bisphenols including bisphenol S (BPS, a typical emerging organic pollutant). However, available data on the occurrence and risk assessment of BPS in food samples are limited due to the lack of high-throughput analytical methods. Herein, based on H2O2 inducing fluorescence turn-off signals, a sensitive and high-throughput fluorescence enzyme-linked immunosorbent assay (FELISA) was developed for BPS investigation in beverages. In this system, the fluorescence of copper nanoclusters in ZIF-8 (CuNCs-CS@ZIF-8) could be quenched with the presence of H2O2 owing to the strong oxidation, being served as signal amplification in FELISA. Meanwhile, the aggregation-induced emission (AIE) fluorescence enhancement of CuNCs-CS through the conformational locking of ZIF-8 provided an effective strategy to overcome the intrinsic limitations of FELISA including high background, serious fluorescence quenching in the detection of real samples. Thus, the integration of AIE building blocks into porous ZIF-8 showed obvious advantages in enhancing the analytical performance of FELISA. Under optimized conditions, satisfactory results with good accuracy were achieved in this proposed FELISA, which was applied for the systematic investigation of BPS in foods and further health risk assessments. The results after 100 beverages analysis displayed an average detection frequency of 55%, and the detected concentration of BPS ranged from below the limit of quantification (LOQ) to 12.08 ng/mL with a mean value of 1.717 ng/mL. Besides, the estimated daily intake (EDI) of BPS was calculated to be 0.05449–4.483 ng/kg-bw/day, in which milk–tea drinks contributed to the majority of BPS daily intake (mean EDI = 4.483 ng/kg-bw/day). And the hazard quotient (HQ) according to EDI values indicated that BPS exposure in beverages might not make a considerable impact on human health.

Erosive Potential and Sugar Content of Popular Beverages: A Double Whammy for Dentition.

This study aims to identify the pH level and subsequently the erosive potential of beverages including their sugar content. Beverages were purchased from a local convenience store, and some of the beverages were freshly prepared. The acidity of each beverage was identified using a calibrated pH meter. The pH was obtained in triplicate, and the results were expressed in average values with standard deviations. The pH values were then used to determine their erosive potential and the sugar content was obtained from the packaging and recorded. A total of 167 beverages were purchased and categorized. The beverages were categorized into 15 groups: milk tea, hawker drinks, instant drinks, fresh fruit juices, milk, energy drinks, designer coffee, soda, canned drinks, cultured milk, vegetable juices, cordials, bottled fruit drinks, tea, and mineral water. The pH value ranges from 2.65 to 7.85. Seven beverages (4.2%) were classified as extremely erosive, 53 beverages (31.1%) were classified as erosive, and 36 beverages (21.6%) were classified as minimally erosive. In total, 57.5% of the beverages were potentially erosive, and most of the soda and energy drinks were erosive. The highest sugar content per 100 g was BOH Teh Tarik Original (71.8 g), whereas the highest sugar content per serving was Carabao energy drink (10.8 g). High sugar content and low acidic content of beverages could have a negative impact on the dentition. An intervention is required from a public health perspective to regulate the consumption of sweetened and flavored beverages.

Highly catalytic and stable Au@AuPt nanoparticles for visual and quantitative detection of E. coli O157:H7.

A visual and quantitative ELISA-like method for Escherichia coli O157:H7 is developed based on highly catalytic and stable Au@AuPt nanoparticles. The proposed enhanced ELISA method can visually detect 100 CFU mL-1 O157:H7 with high specificity and without the need for strict low-temperature reagent storage, thereby increasing the utility. Moreover, it is applicable to spiked tap water and milk tea samples without additional treatments.

Transforming liquids into pops of flavours by using Juice Pearl Kit

Bubble tea or pearl milk tea has become a part of modern food culture over the past decade. The original component of bubble teas is the black chewy pearls which have now evolved into various types of juice pearls so-called popping boba popular for its unique pop-in-the-mouth sensation once bitten. Juice pearls are produced based on a molecular gastronomy technique called spherification. This study aimed to develop an easy-to-use starter kit that consists of pre-mixed raw materials and a few basic pieces of equipment, that can be used for making instant popping juice pearls from any type of liquids samples such as soft drinks, milk, cordial, honey or fruit juice. Juice Pearl Kit is using a reverse spherification technique, where the liquid/beverage containing calcium is dropped into a water bath containing sodium alginate to form a liquid into small edible spheres or commonly named juice pearls. The application of reverse spherification is wider as it can be used with nearly any type of liquid. The developed Juice Pearl Kit consists of a syringe, bottle, forming trays, and pre-mixed spherification powders namely the AlgiBath and CalciGum. The preparation of juice pearls is divided into three steps, namely the preparation of AlgiBath solution and CalciGum solution, followed by the formation of the juice pearl. Juice pearls produced using Juice Pearl Kit are heat stable and show versatility in both iced and hot beverages. The developed production kit should provide a new alternative way for food processors in making unique and presentable foods and beverages, conveniently.

Perubahan warna bahan mahkota tiruan sementara direk setelah perendaman gula merah pada teh susu

Background: Brown sugar is a food ingredient that is often used in food and beverages that we consume daily. Brown sugar can cause discoloration in dental restoration material. Purpose: To determine the discoloration of temporary crown direct technique bis-acryl composite resin after soaking in milk tea that contains brown sugar. Research Methods: Method of this research is laboratory experimental. Total of 10 samples were divided into 2 groups, 5 samples of the first group were immersed in milk tea, while 5 samples of the second group were immersed in milk tea that contains brown sugar with duration of 10 minutes each day for 7 days. The discoloration of the material were tested using VITA Easyshade V. Data results from the color test were processed statistically by T Test . Results: From this study, it can be said that there were no significant color change in all samples because the p value of all the color indicators (ΔE, ΔL, ΔC, and ΔH) > 0.05. Conclusion: There was no significant color change in of temporary crown direct technique bis-acryl composite resin after immersed in brown sugar milk tea.

Sugar-sweetened beverages consumption during Covid-19 pandemic among office workers in semi-urban area in southern Thailand: a cross-sectional study.

During COVID-19 pandemic, office worker has spent more than 6-8 hours per day sitting for online working following social distancing policy. Considering the popularity of online ordering and home delivery services, sugar-sweetened beverages (SSB) consumption have increased. However, the link between the types SSB consumption and their BMI was less well documented. To determine the association of the habitual intake (type, frequency, and volume) of sugar-sweetened beverages (SSB) with body mass index (BMI). A cross-sectional study, 337 office workers were selected according to probability proportionto-size and systematic random sampling. Data were collected using face-to-face interviews on the type, frequency, and volume of sugar-sweetened beverage intake. Samples of sugar-containing beverages were analyzed using high-throughput liquid chromatography/mass spectrometry (LC-MS/MS). The chi-square test was used to determine the relationship of SSB consumption with BMI. Unadjusted binary logistic regression analysis was used to assess the associations between BMI and metabolic diseases. Most respondents (56.1%) were overweight (BMI >23 kg/m2). The most consumed SSB was milk tea (e.g., Thai tea and green tea), which was significantly related with BMI (p=0.03). LC-MS/MS analysis showed that sucrose and lactose were the major sugars in milk tea (34.7 g/100mL, on average). 70.6% of the respondents consumed >24 g/day of sugar, which is more than the World Health Organization's recommendation. Health control policies and health education, for example warning labels for the reduction of SSBconsumption, may urgently be required to promote health in workplaces and prevent SSB-related metabolic diseases.