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A kind of tea-flavored active lactic acid bacteria beverage and preparation method thereof

A technology for active lactic acid bacteria and beverages, which is applied in the directions of dairy products, milk preparations, and applications to achieve the effects of good flavor, refreshing taste, good flavor and good stability

Active Publication Date: 2015-10-21
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] At present, there is no successful production of an active lactic acid bacteria beverage containing tea ingredients with a higher protein content

Method used

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  • A kind of tea-flavored active lactic acid bacteria beverage and preparation method thereof
  • A kind of tea-flavored active lactic acid bacteria beverage and preparation method thereof
  • A kind of tea-flavored active lactic acid bacteria beverage and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0039] Embodiment 1, black tea flavor active lactic acid bacteria beverage

[0040] The preparation of the black tea flavor active lactic acid bacteria beverage of the present embodiment is carried out according to the following operations:

[0041] (1) Preparation of tea soup:

[0042] Inject 1 ton of pure water into the vacuum reactor, heat the water under natural pressure until it boils, and then cool down naturally. When the water temperature drops to about 80°C, add 10kg of black tea, and keep warm and extract for about 20 minutes under the condition of vacuum degree of 20KPa. During this period, it can be intermittent Supplemented with appropriate stirring, after the leaching is completed, first carry out coarse filtration (80°C), then rapidly cool to 5°C for fine filtration (5°C), to filter out insoluble components visible to the naked eye, and the filtrate is the product of this example. tea soup, spare;

[0043] (2) Preparation of tea soup reconstituted emulsion:

...

Embodiment 2

[0058] Embodiment 2, green tea flavor active lactic acid bacteria beverage

[0059] The preparation of the green tea flavor active lactic acid bacteria beverage of the present embodiment is carried out according to the following operations:

[0060] (1) Preparation of tea soup:

[0061] Inject 1 ton of pure water into the vacuum reactor, heat the water under natural pressure until it boils, and then cool down naturally. When the water temperature drops to about 85°C, add 50kg of green tea, and keep warm and extract for about 15 minutes under the condition of vacuum degree of 50KPa. During this period, it can be intermittent Supplemented with appropriate stirring, after the leaching is completed, first perform coarse filtration (85°C), then rapidly cool to 5°C for fine filtration (5°C), to filter out insoluble components visible to the naked eye, and the filtrate is the product of this example. tea soup, spare;

[0062] (2) Preparation of tea soup reconstituted emulsion:

[...

Embodiment 3

[0077] Embodiment 3, black tea flavor active lactic acid bacteria beverage

[0078] The preparation of the black tea flavor active lactic acid bacteria beverage of the present embodiment is carried out according to the following operations:

[0079] (1) Preparation of tea soup:

[0080] Inject 1 ton of pure water into the vacuum reaction kettle, heat the water under natural pressure until it boils, and then cool down naturally. When the water temperature drops to about 80°C, add 40kg of black tea, and keep warm and extract for about 15 minutes under the condition of vacuum degree of 50KPa. During this period, it can be intermittent Supplemented with appropriate stirring, after the leaching is completed, first carry out coarse filtration (85°C), then rapidly cool to 5°C for fine filtration (5°C), to filter out insoluble components visible to the naked eye, and the filtrate is the product of this example. tea soup, spare;

[0081] (2) Preparation of tea soup reconstituted emul...

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Abstract

The invention provides a tea-flavor active lactic acid bacteria beverage and a preparation method thereof; the method comprises the processes of preparation of a yoghourt base material and preparation of the tea-flavor active lactic acid bacteria beverage by compounding the yoghourt base material; taking the total weight of the tea-flavor active lactic acid bacteria beverage as a benchmark, the tea-flavor active lactic acid bacteria beverage comprises the following components: 35%-55% of the yoghourt base material, 6.5%-7.5% of white granulated sugar, 1%-5% of rock sugar, 0.3%-0.6% of a beverage stabilizing agent, 0.01%-0.1% of an acidity regulator and water; the yoghourt base material is prepared as follows: preparing tea soup under a certain vacuum, using tea soup recovery skim milk powder to obtain tea soup recovery milk for fermentation to prepare the yoghourt base material, and the tea-flavor active lactic acid bacteria beverage with good quality can be prepared by compounding the yoghourt base material.

Description

technical field [0001] The invention relates to a tea-flavored active lactic acid bacteria beverage and a preparation method thereof, in particular to a process of preparing tea soup with a specific process, fermenting tea soup with reconstituted milk powder, and then preparing a tea-flavored active lactic acid bacteria beverage, which belongs to the field of fermented dairy product processing . Background technique [0002] Fermented active lactic acid bacteria drink is a kind of fresh milk or milk powder, vegetable protein powder, fruit and vegetable juice or sugar as raw material, after sterilization, cooling, inoculation of lactic acid bacteria starter culture and fermentation, and then diluted (into the fermented emulsion) Products prepared by adding water, sugar solution, etc.); the protein content of the finished product is not less than 1.0% (m / V) called lactic acid bacteria milk beverage, and the protein content of not less than 0.7% (m / V) is called lactic acid bact...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 程海强张海斌马国文史丽洁
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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