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Green tea yogurt and preparation method thereof

A technology for yogurt and green tea, applied in milk preparations, dairy products, applications, etc., can solve the problems of less tea efficacy substances, delayed bitterness, easy precipitation of whey, etc., and achieves increased solubility, fine texture, and product quality. uniform effect

Inactive Publication Date: 2013-02-20
HANGZHOU TEA RES INST CHINA COOP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The invention provides a kind of green tea yoghurt which has many types and high content of tea functional substances, balanced nutrition, good stability of tea powder, delicate texture, sweet and sour taste, and remarkable tea flavor, which solves the problems of the existing products with few tea functional substances and low Problems such as clear and easy precipitation, bitterness and astringency

Method used

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  • Green tea yogurt and preparation method thereof
  • Green tea yogurt and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0042] The raw materials of 1kg green tea yogurt include: skimmed milk powder 100g, superfine green tea powder 5g, stabilizer (12g whey protein concentrate with 80% protein content), flavoring agent (β-cyclodextrin 1g), sweetener (white 50g of granulated sugar, 0.3g of acesulfame potassium), and the balance is water. Wherein, the ultrafine green tea powder has a particle size of 500 mesh.

[0043] The preparation method comprises the following steps:

[0044] (1) Preparation of ultrafine green tea powder solution: Disperse 5g of green tea powder in 495g of water, filter with a 50-mesh filter cloth, take the filtrate, and homogenize twice with a homogenizer (homogenizing pressure 100MPa) to obtain ultrafine green tea powder solution;

[0045] (2) Preparation of reconstituted milk: Dissolve skimmed milk powder, stabilizers, flavoring agents and sweeteners in 336.7 g of 40°C water according to the formula, and circulate and stir for 15 minutes to fully hydrate the liquid to obt...

Embodiment 2

[0050] The raw materials of 1kg of green tea yogurt include: 120g of skim milk powder, 10g of superfine green tea powder, stabilizer (2g of modified starch, 10g of concentrated whey protein with a protein content of 80%), flavoring agent (3g of β-cyclodextrin), sweetener Flavoring agent (white sugar 50g, acesulfame potassium 0.4g), the balance is water. Wherein, the ultrafine green tea powder has a particle size of 600 mesh.

[0051] The preparation method comprises the following steps:

[0052] (1) Preparation of superfine green tea powder solution: Disperse 10g of green tea powder in 490g of water, filter with a 50-mesh filter cloth, take the filtrate, and homogenize twice with a homogenizer (homogeneous pressure 90MPa) to obtain superfine green tea powder solution;

[0053] (2) Preparation of reconstituted milk: Dissolve skimmed milk powder, stabilizers, flavoring agents and sweeteners in 314.6 g of water at 40°C according to the formula, and circulate and stir for 15 min...

Embodiment 3

[0058] The raw materials of 1kg green tea yogurt include: 110g skimmed milk powder, 12g superfine green tea powder, stabilizer (2g soybean polysaccharide, 10g whey protein concentrate with 80% protein content), flavoring agent (4g β-cyclodextrin), sweetener Flavoring agent (white sugar 30g, aspartame 0.4g), the balance is water. Wherein, the ultrafine green tea powder has a particle size of 800 mesh.

[0059] The preparation method comprises the following steps:

[0060] (1) Preparation of superfine green tea powder solution: Disperse 12g of green tea powder in 488g of water, filter with a 60-mesh filter cloth, take the filtrate, and homogenize it 3 times with a homogenizer (homogeneous pressure 80MPa) to obtain superfine green tea powder solution;

[0061] (2) Preparation of reconstituted milk: Dissolve skimmed milk powder, stabilizers, flavoring agents and sweeteners in 343.6 g of water at 40°C according to the formula, and circulate and stir for 15 minutes to fully hydrat...

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Abstract

The present invention discloses a green tea yogurt and a preparation method thereof. The green tea yogurt comprises the following raw materials, by weight, 9-12% of defatted milk powder, 0.5-1.5% of ultra-micro green tea powder, 1.2-1.9% of a stabilizer, 0.1-0.5% of a flavoring agent, 3-9% of a sweetening agent, and 75.1-86.2% of water. According to the present invention, the ultra-micro green tea powder is added to the reconstituted milk, and processes of homogenization, sterilization, inoculation, fermentation, demulsification and afterripening are performed to prepare the green tea yogurt, such that the preparation method is simple, stability of the green tea powder can be effectively improved, and destruction on effective components in the green tea can be prevented; and the prepared green tea yogurt has characteristics of multiple types of high content tea efficacy substances, balanced nutrition, good tea powder stability, fine texture, sweet and sour taste, and flavors of both green tea and yogurt.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a green tea yoghurt and a preparation method thereof. Background technique [0002] In recent years, the intake of high-sugar and high-fat foods has caused serious obesity problems for people. At the same time, diseases associated with obesity have also plagued many consumers. It is difficult to cure them only by drugs. What is more important is to adjust dietary structure and change Eating habits, balanced nutrient absorption to control weight gain, avoid and reduce the occurrence of various diseases. [0003] Yogurt is a dairy product that uses fresh milk or reconstituted milk as the raw material, adds beneficial bacteria (starter) to the milk after sterilization, and then cools and fills the milk after fermentation. During the fermentation process, lactose, protein, and fat are decomposed into small molecular substances, making the nutrients beneficial to the human body easier t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 朱科学张士康王彬孙卉子周惠明蒋玉兰刘婧彭伟
Owner HANGZHOU TEA RES INST CHINA COOP
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