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Kombucha milk tea pudding rich in dietary fibers and preparation method of kombucha milk tea pudding

A technology of dietary fiber and kombucha, which is applied in the field of food processing, can solve problems that do not conform to the direction of market development, nutrition and health have not been found, and achieve the effect of improving nutritional value and taste

Active Publication Date: 2015-07-29
烟台安康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the innovation of pudding products on the market is mostly reflected in the taste, but no effective breakthrough has been found in terms of nutrition and health, and the processing of traditional pudding needs to add a large amount of thickener to achieve a stable system, which is not in line with the market development direction

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] In terms of mass percentage, it is prepared from the following raw materials: 70% kombucha milk tea fermentation liquid, 4% whipped cream, 0.1% emulsifier, 6% white sugar, and 19.9% ​​whole egg liquid. Wherein, the mass ratio of soybean lecithin, sodium caseinate, mono, diglyceride fatty acid ester, polyoxyethylene sorbitan monooleate in the emulsifier is 1:3:4:6.

[0025] The preparation method comprises the following steps:

[0026] (1) Prepare milk tea: Heat 1000g of water to 75°C, add 80g of black tea, keep it warm for 20 minutes, filter through 300 mesh to remove tea dregs to obtain tea soup, then add 1000g of milk and 40g of white sugar, mix well, and pasteurize to obtain milk tea;

[0027] (2) Kombucha fermented milk tea: Insert the activated kombucha strain into the milk tea obtained in step (1), and ferment at 30°C and 200rpm stirring speed until the pH of the fermentation liquid drops to 4.2, stop the fermentation, and use high-speed After shearing for 30 min...

Embodiment 2

[0031] In terms of mass percentage, it is prepared from the following raw materials: 85% kombucha milk tea fermentation liquid, 2% whipped cream, 0.08% emulsifier, 2% white sugar, and 10.92% whole egg liquid. Wherein, the mass ratio of soybean lecithin, sodium caseinate, mono, diglyceride fatty acid ester, polyoxyethylene sorbitan monooleate in the emulsifier is 2:3:5:6.

[0032] The preparation method comprises the following steps:

[0033] (1) Prepare milk tea: heat 1000g of water to 95°C, add 40g of black tea, keep warm for 5 minutes, filter through 300 mesh to remove tea dregs to obtain tea soup, then add 800g of milk and 80g of white sugar, mix well, and pasteurize to obtain milk tea;

[0034] (2) Kombucha fermented milk tea: Insert the activated kombucha strain into the milk tea obtained in step (1), and ferment at 28°C and 300rpm stirring speed until the pH of the fermentation liquid drops to 4.0, stop the fermentation, and use high-speed After shearing with a shearing...

Embodiment 3

[0038] In terms of mass percentage, it is prepared from the following raw materials: 80% kombucha milk tea fermentation liquid, 3% whipped cream, 0.09% emulsifier, 4% white sugar, and 12.91% whole egg liquid. Wherein, the mass ratio of soybean lecithin, sodium caseinate, mono- and diglyceride fatty acid ester, and polyoxyethylene sorbitan monooleate in the emulsifier is 1:4:5:7.

[0039] The preparation method comprises the following steps:

[0040] (1) Prepare milk tea: heat 1000g of water to 90°C, add 60g of black tea, keep it warm for 10 minutes, filter through 300 mesh to remove tea dregs to obtain tea soup, then add 500g of milk and 120g of white sugar, mix well, and pasteurize to obtain milk tea;

[0041] (2) Kombucha fermented milk tea: Insert the activated kombucha strain into the milk tea obtained in step (1), and ferment at 25°C and 100rpm stirring speed until the pH of the fermentation liquid drops to 3.8, stop the fermentation, and use high-speed After shearing wi...

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Abstract

The invention discloses kombucha milk tea pudding rich in dietary fibers and a preparation method of the kombucha milk tea pudding. The kombucha milk tea pudding comprises the following raw materials in percentage by weight: 70 to 85 percent of kombucha milk tea fermented liquid, 2 to 4 percent of unsalted butter, a proper amount of emulsifier, 2 to 6 percent of white granulated sugar and 10 to 20 percent of whole egg liquid. According to the kombucha milk tea pudding and the preparation method disclosed by the invention, a traditional kombucha source is added into the pudding, so that the nutrient value of the pudding is increased, and the taste of the pudding is improved; meanwhile, by improving a kombucha fermenting mode, a large amount of dietary fibers can be provided for the pudding, and addition of a thickening agent is avoided; a nutrient-healthy-combined natural sweet and scour taste can better meet the consume demand of consumers.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a kombucha milk tea pudding rich in dietary fiber and a preparation method thereof. Background technique [0002] Pudding is a traditional British food. Milk pudding is a kind of food that is solidified from a pulpy material into a solid jelly. It is a semi-solid dairy product that is gelled. Or dessert after meal, unique flavor, deeply loved by consumers. [0003] Kombucha is a mixed bacteria composed of yeast, acetic acid bacteria and lactic acid bacteria. By fermenting sugar tea water, a sweet and sour natural health drink can be obtained, which contains D-glucaric acid-1,4-lactone, glucuronide Acid, protein, amino acid, acetic acid, lactic acid, etc. have antibacterial, detoxifying and anticancer effects on the human body. [0004] With the improvement of people's living standards, the demand for quality of life is getting higher and higher. In terms of food, the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/187A23L1/30A23L9/10
CPCA23V2002/00A23V2200/242A23V2200/30A23V2250/214
Inventor 娄尤来
Owner 烟台安康生物科技有限公司
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