A kind of tea-flavored yoghurt and preparation method thereof

Abstract

The invention provides a tea flavor yogurt and a preparation method thereof, wherein the method comprises the following steps: under a natural pressure, heating water until the water is boiled, then cooling, when the temperature is dropped to 75-85 DEG C, adding tea accounting 0.5%-5% of the water weight, under the condition of a vacuum degree of 10KPa to 50KPa, performing thermal insulation leaching for 15min-20min, filtering to obtain a filtrate as tea soup; controlling the tea soup temperature at 45-65 DEG C, adding skim milk powder, adding a stabilizer and white granulated sugar, and mixing evenly to obtain tea soup restoration milk; controlling the tea soup restoration milk temperature at 37-42 DEG C, inoculating a fermentation agent for culture at 37-42 DEG C until the titratable acidity is 70-80 degrees T, and stopping the fermentation to prepare the tea flavor yogurt with good quality. The tea soup restoration milk comprises 8%-11% of the skim milk powder, 6%-8% of the white granulated sugar and 0.3%-0.8% of the stabilizer.

Description

technical field [0001] The invention relates to a tea-flavored yoghurt and a preparation method thereof, in particular to a tea-flavored yoghurt prepared by a specific process and fermented with reconstituted tea milk powder, which belongs to the field of fermented dairy product processing. Background technique [0002] Yogurt (yogurt, yoghurt) is a dairy product made from fresh milk or reconstituted milk fermented by lactic acid bacteria starter. The yogurt on the market mostly contains a large amount of active lactic acid bacteria, which is rich in nutrition, can enhance people's digestion ability, promote appetite, improve the intestinal environment, and can effectively improve the utilization rate of calcium and phosphorus in the human body, and the taste of yogurt is sweet and sour. Smooth is a kind of dairy product favored by consumers. With the continuous improvement of living standards and the increasing burden of people's mental work, people pay more attention to t...

AI Technical Summary

Problems solved by technology

In the method disclosed in this document, the amount of tea leaves accounts for about 1% to 2% of the amount of milk, and the water used for boiling tea accounts for about 3% of the amount of milk. According to the method disclosed in this document, it is not applicable to the production of industrialized yoghurt

[0008] In the prior art of the above-mentioned documents, there is no mention of the influence of tea ingredients on the fermentation process of yogurt

In fact, tea is an alkaline food, and yogurt fermentation is a process in which milk changes from neutral to acidic. If tea powder or strong tea soup is simply added directly to milk for fermentation, it is easy to have obvious water separation during the fermentation process. Stratification phenomenon; in addition, in acidic environment, the functional components in tea are easy to lose activity, easy to denature and affect the stability of dairy products; in addition, studies have shown that tea polyphenols also have a broad-spectrum antibacterial effect, which has a negative effect on the fermentation process. The reproduction of active lactic acid bacteria in the medium and the maintenance of the number of viable bacteria in the product have adverse effects

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