Tea-flavor flavored fermented milk and preparation method thereof

Abstract

The invention discloses a tea-flavor flavored fermented milk. The tea-flavor flavored fermented milk comprises the following raw materials: raw cow's milk, white granulated sugar, tea sauce and probiotics. A preparation method for the flavored fermented milk comprises the following steps: (1) degreasing: subjecting the raw cow's milk to centrifugal degreasing and introducing separated single cream into a temporary storage tank for subsequent usage; (2) fermentation: subjecting the degreased raw cow's milk to sterilization and fermentation successively; (3) homogenization and sterilization: adding the white granulated sugar into the single cream obtained in the step (1) and carrying out homogenization and sterilization; (4) removal of whey: subjecting fermentation broth obtained in the step (2) to demulsification and then to removal of whey; and (5) filling: uniformly mixing the aseptic single cream with the white granulated sugar and the fermentation broth without whey, adding the sauce, carrying out filling, and then carrying out cooling and after-ripening. The tea-flavor flavored fermented milk prepared in the invention is high protein flavored fermented milk, has novel taste, is free of any food additive, guarantees usage of purely natural raw materials and no loss of nutritional ingredients, and maximally increases the content of nutritional ingredients.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to tea-flavored fermented milk and a preparation method thereof. Background technique [0002] Flavored fermented milk is made of more than 80% raw cow (sheep) milk or milk powder, and other raw materials are added. After sterilization and fermentation, the pH value is lowered. Food additives, nutritional enhancers, fruits and vegetables, Products made from grains etc. [0003] Flavored fermented milk is one of the two main types of fermented milk, so it has the common nutritional value of fermented milk. In addition to being rich in protein, sugar, minerals and various vitamins, it is also due to the action of lactic acid bacteria. Lactose, which is not easy to be digested and absorbed by the human body, is turned into lactic acid, which can inhibit the growth and reproduction of harmful microorganisms in the intestinal tract and promote the digestion and absorption of the ...

AI Technical Summary

Problems solved by technology

[0004] However, some experts believe that the addition of fruit or fruit and vegetable juices to flavored fermented milk will dilute the original nutrients in the milk, so the nutritional value is not as high as that of fermented milk.

In addition, there are some flavored fermented milks on the market that can be stored at room temperature. Because they are reheated after fermentation, the shelf life is extended and there is no need for refrigeration. Although nutrients such as protein and vitamins are retained, the live bacteria in them have been killed. The value has decreased, (all kinds of yogurt flood the market, keep your eyes open to see the category Xinhuanet [cited date 2014-12-18])