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Tea yoghurt and preparation method thereof

A technology of yogurt and tea, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of low source of nutrients, low nutritional value, and poor health care effects, and achieve the effects of convenient drinking, stable taste, and quality assurance

Active Publication Date: 2016-02-10
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved by the present invention is to provide a kind of tea yogurt and its preparation method in order to overcome the shortcomings of existing tea yogurt, such as less tea source nutrients, poor health care effect and low nutritional value.

Method used

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  • Tea yoghurt and preparation method thereof
  • Tea yoghurt and preparation method thereof
  • Tea yoghurt and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0038] Homogenize the reconstituted milk, take the homogenized reconstituted milk that accounts for 25% of the total mass of the homogenized reconstituted milk, preheat it to 75°C, add 6% fructose syrup and 0.6% tea leaves to the total mass of the final product and 0.07% vitamin C, leached at 75°C for 28 minutes, filtered to remove the filter residue, mixed the filtrate with the remaining homogeneous reconstituted milk, sterilized at 80°C for 10 minutes, cooled to 38°C, and added starter Streptococcus thermophilus 1× 10 6 cfu / mL, Lactobacillus bulgaricus 1×10 6 cfu / mL fermented for 8 hours.

Embodiment 2

[0040] Homogenize the raw milk, take the homogenized raw milk that accounts for 20% of the total mass of the homogenized raw milk, preheat it to 70°C, add 8% of sucrose, 0.5% of tea and 0.05% of the total mass of the final product % vitamin C, leached for 30 minutes at 75°C, filtered to remove the filter residue, mixed the filtrate with the remaining homogenized raw milk, sterilized at 90°C for 5 minutes, cooled to 42°C, and added starter Streptococcus thermophilus 4×10 6 cfu / mL fermented for 6 hours.

Embodiment 3

[0042] Homogenize the raw milk, take the homogenized raw milk that accounts for 30% of the total mass of the homogenized raw milk, preheat it to 72°C, add 7% sucrose, 0.4% tea, 0.03 % vitamin E and 0.03% vitamin C, extract at 70°C for 40 minutes, filter to remove the filter residue, mix the filtrate with the remaining homogenized raw milk, sterilize at 90°C for 7 minutes, cool to 42°C, add starter cheese milk Bacillus 2×10 6 cfu / mL fermented for 24 hours.

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Abstract

The invention provides tea yoghurt and a preparation method thereof. The preparation method comprises the following steps: homogenizing raw milk, taking homogenized raw milk which accounts for 20-30 percent of the total mass of the homogenized raw milk, preheating, adding a sweetening agent, tea leaves and an antioxidant, preserving heat, leaching, filtering, mixing the filtrate and the residual homogenized raw milk, sterilizing, cooling, and inoculating a fermentation agent for fermenting, thereby obtaining the product. The tea yoghurt prepared by the preparation method refers to real sense of tea yoghurt, is strong in tea aroma and is not added with any tea flavor or tea concentrate, and the tea flavor completely comes from the tea leaves. Meanwhile, due to the addition of antioxidant substances, the stability of the tea flavor in the guarantee period is guaranteed. According to the preparation method disclosed by the invention, due to process adjustment, blockage of a homogenizer in the product preparation process is avoided.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to tea yoghurt and a preparation method thereof. Background technique [0002] Tea originated in China and was first used as a sacrifice. However, it has been used as vegetable food since the late Spring and Autumn Period, developed into a medicinal drink in the middle of the Western Han Dynasty, developed into a high-grade court drink in the late Western Han Dynasty, and became popular among the people as an ordinary drink after the Western Jin Dynasty. The earliest relic of artificial tea plantation was found in the Tianluoshan site in Yuyao, Zhejiang Province, which has a history of more than 6,000 years. [0003] Tea drinks are known as "one of the world's three major drinks". At the beginning of the 19th century, the composition of tea was gradually clarified. After separation and identification by modern science, it was found that tea contains more than 450 kinds of organic ch...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/127
Inventor 韩梅王建伟徐致远沈玲
Owner BRIGHT DAIRY & FOOD
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