CN102934689A - Green tea yogurt and preparation method thereof - Google Patents
Green tea yogurt and preparation method thereof Download PDFInfo
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Abstract
The present invention discloses a green tea yogurt and a preparation method thereof. The green tea yogurt comprises the following raw materials, by weight, 9-12% of defatted milk powder, 0.5-1.5% of ultra-micro green tea powder, 1.2-1.9% of a stabilizer, 0.1-0.5% of a flavoring agent, 3-9% of a sweetening agent, and 75.1-86.2% of water. According to the present invention, the ultra-micro green tea powder is added to the reconstituted milk, and processes of homogenization, sterilization, inoculation, fermentation, demulsification and afterripening are performed to prepare the green tea yogurt, such that the preparation method is simple, stability of the green tea powder can be effectively improved, and destruction on effective components in the green tea can be prevented; and the prepared green tea yogurt has characteristics of multiple types of high content tea efficacy substances, balanced nutrition, good tea powder stability, fine texture, sweet and sour taste, and flavors of both green tea and yogurt.
Description
Technical field
The present invention relates to the dairy products field, relate in particular to a kind of green tea yoghourt and preparation method thereof.
Background technology
In recent years, the absorption of high sugar, high-fat foods causes serious problem of obesity to people, simultaneously, the disease of following obesity and coming is also perplexing numerous consumers, only depend on medicine to be difficult to radical cure, the more important thing is and adjust diet structure and change eating habit, thereby balanced nutrients absorbs the control body weight gain, avoids and reduce the generation of various diseases.
Sour milk is take fresh milk or reconstituted milk as raw material, adds beneficial bacterium (leavening) again in cow's milk through after the sterilization, after fermentation, cools off a kind of dairy products of can again.During the fermentation, lactose, protein, fat are broken down into small-molecule substance, nutrient to the human body beneficial is become more easily absorb.Simultaneously, lactic acid bacteria can produce the multiple nutrients thing, promotes the human body intestinal canal wriggling, keeps the balance of gut flora, suppress harmful bacteria growth, produce poison, improve immunity of organisms, play anti-cancer, anticancer effect.Green tea is as universally acknowledged health drink, except the nutritional labeling of routine, also contain the six functions composition, such as vitamins, purine alkaloid class, phenol derivatives, aromatic substance, amino acid and polysaccharide, have the multiple efficacies effect, as: anti-oxidant, anticancer; Reduce angiocardiopathy, breathing problem; Improve skin; Oral cavity cleaning; Aid digestion, diuresis; Strengthen immunity; Lipopenicillinase, fat-reducing etc.The effect that sour milk and green tea all have good lipopenicillinase, regulate metabolism.Studies show that, drinking sour milk not only can hypertension and hyperlipemia, can also reduce hunger, appetite-suppressing.Have people's (have tea at least weekly and reach the above time of half a year for 1 time) of long-term tea drinking habit, the ratio regular meeting of body fat content is significantly less than the people who does not have tea, and stomach fat is also less simultaneously, and along with the custom time of having tea is longer, combustion fat effect more is obvious.The investigation result demonstration, the population health degree of long-term drinking sour milk or green tea all is significantly higher than the general population.
Drinking of green tea often needs high-temperature water to brew, and drink inconvenience, and local flavor is single.At present, tea beverage, the cakes and sweetmeats product of convenient picked-up obtain liking of consumers in general gradually.Tea is combined with sour milk, the green tea flavored sour milk that Recipe by low-sugar low-fat produces, can not only fully satisfy the health demand of modern consumer, make people when drinking sour milk, needn't worry fat and the heat of Excessive Intake, and can allow and numerously do not like the consumer of bitter taste of green tea to find new eating method, so this product has good market prospects.
Yet most of commercially available tea flavour sour milk adopts the essence seasoning to form more, and the tea addition is low, does not have tangible efficacy effect.At present also there are a lot of defectives in some green tea yoghourts, easily produce curdled milk fragility, whey such as, the sour milk of producing and the problem such as separate out; And existing green tea yoghourt product adopts instant green tea powder (dry powder of the water-soluble extract of green tea) to add in the sour milk more, and instant green tea powder nutriment kind is few, and functional component loses more in dry run, and the green tea comprehensive utilization degree is not high.The application for a patent for invention of publication number CN101040638A discloses a kind of green tea yoghourt beverage with effect of weight reducing, ratio with 1000-2000:150-800 is added the green tea powder in the sour milk to after fermentation, the method is added the green tea powder in finished yogurt prod, both are simple the mixing just, the green tea powder does not participate in fermentation, and synergy is less between green tea and the sour milk effect material; Simultaneously, the method green tea powder addition is larger, and the tea powder is easily reunited, and disperses irregularly, easily precipitates, and product is pained, and local flavor is not good, and production cost is higher.The application for a patent for invention of publication number CN101595914A discloses a kind of green tea yoghourt and production method thereof, mixed by the weight ratio of 100:0.08-1.5 and the common food that ferments and obtain with the green tea powder by milk, the used green tea powder of the method is instant green tea powder, water-soluble better, solved green tea powder solubility problem, but produce in the instant tea powder process, insoluble effect material and the loss of indissoluble thing are larger, a lot of not functional components of stripping have been lost, produce a large amount of tea grounds, and water-soluble effect material damage is also more serious in the preparation dry powder process, and the tea local flavor is not obvious.Sun Huizi etc. are take 5% green tea powder, 5% white granulated sugar and 10% skimmed milk power as raw material, prepared green tea powder sour milk, and green tea powder functional component in the Yoghourt fermentation process and product non-oxidizability be studied, but the method green tea powder addition is more, cost is higher, the functional component loss is larger in the preparation process, and product stability and flavor taste still not ideal enough (Sun Huizi etc. Yoghourt fermentation is on the impact of green tea powder functional component and non-oxidizability. food industry science and technology, 2011,32 (9): 131-133).
Ultrafine green tea powder be fresh leaves of tea plant through roller fixation or high-temperature steam complete, after the PROCESS FOR TREATMENT such as oven dry, pure natural tealeaves ultramicro powder more than moment ultramicro grinding to 400 order, the original color and luster of tealeaves and nutrition, effect material have been kept to greatest extent, the effect content of material such as its Tea Polyphenols, chlorophyll, amino acid all are higher than the common tea powder, and also contain a certain amount of tea leaf protein, dietary fiber etc., nutritious.But because water insoluble active ingredient content is higher in the ultrafine green tea powder, if be directly used in the traditional yogurt production technology, less stable affect sour milk matter structure, and products taste is bad.
Summary of the invention
The invention provides that a kind of tea effect substance classes is many and content is high, balanced in nutrition, tea powder good stability, the matter structure is fine and smooth, sweet and sour taste, the significant green tea yoghourt of tea local flavor has solved that existing product tea effect material is few, the problems such as whey is easily separated out, bitter taste retardation.
A kind of green tea yoghourt by weight percentage, comprises following raw material:
This product as primary raw material, improves product stability by adding suitable stabilizing agent with skimmed milk power and ultrafine green tea powder; And according to the traditional yogurt production technology, improve prescription, and add flavouring and sweetener, cover the product bad flavor, produce the green tea yoghourt goods that have green tea and the effect of sour milk multiple efficacies, unique flavor, delicate mouthfeel concurrently.
Described ultrafine green tea powder be the bright leaf of tea through roller fixation or high-temperature steam complete, after the PROCESS FOR TREATMENT such as oven dry, moment the pure natural tealeaves ultramicro powder that obtains of ultramicro grinding, be rich in water-soluble and water-insoluble nutrition, effect material, pollution-free, additive-free, non-pigment, add in the sour milk, can enriched nutritive can play again the effect of natural colouring matter additive.
The particle diameter of described ultrafine green tea powder is preferably the 500-800 order, and under this particle diameter, the ultrafine green tea powder processing characteristics is better, and more is conducive to the dispersion that is in sour milk.
Described stabilizing agent can be in the WPC of 70-85% one or more for soybean polyoses, pectin, xanthans, propylene glycol alginate, converted starch and protein content; Preferably, in weight portion, described stabilizing agent comprises: soybean polyoses 0-8 part, and converted starch 0-8 part, protein content is WPC 5-12 part of 70-85%.
The stabilizing agent of single kind is not ideal enough to the product stablizing effect, different stabilizers is had nothing in common with each other in performance, effect, synergistic function each other can make it complementary on performance, better effects if, for this reason, more preferably, in weight portion, described stabilizing agent comprises: soybean polyoses 4-8 part, and converted starch 4-8 part, protein content is WPC 5-8 part of 70-85%.Soybean polyoses, converted starch and WPC are all soluble in sour milk, can solve the bad problem of traditional stabilizing agent dissolubility; And these three kinds of compound stabilizers use, and more are conducive to the Uniform Dispersion of ultrafine green tea powder in sour milk, but the stability of Effective Raise tea powder.
Described flavouring can be beta-schardinger dextrin-.Beta-schardinger dextrin-energy embedding bitter taste material covers bad smell; Simultaneously, in high-temperature sterilization process, can also play certain protective effect to functional component.
Described sweetener can be in white granulated sugar, acesulfame potassium and the Aspartame at least a.White granulated sugar can promote the growth of lactic acid bacteria, and cost is low; The sweet value of acesulfame potassium and Aspartame is higher, and these three kinds of sweeteners can well cover the retardation of tea powder bitter taste.
Preferably, in weight portion, described sweetener comprises: white granulated sugar 30-80 part, acesulfame potassium 0-0.5 part, Aspartame 0-0.5 part.The sweetener of this proportioning, consumption is few, and heat is low, and the product sweet taste is effective, and concrete consumption proportion can be determined according to the taste needs.
The present invention also provides the preparation method of above-mentioned green tea yoghourt, comprising:
(1) ultrafine green tea powder is added to the water, crosses 20-80 order filter cloth, get filtrate, homogeneous 2-5 time obtains ultrafine green tea powder solution;
(2) skimmed milk power, stabilizing agent, flavouring and sweetener are dissolved in the 30-45 ℃ of water, mixing obtains reconstituted milk;
(3) ultrafine green tea powder solution and reconstituted milk are mixed, be heated to 60-70 ℃, insulation 2-5min; Then homogeneous is 1-2 time, in 90-95 ℃ of sterilization 4-8min, obtains material liquid;
(4) activated streptococcus thermophilus and De Shi lactobacillus Bulgaria kind are inoculated in the material liquid, in 37-45 ℃ of fermented and cultured 4-8h;
(5) after fermentation is finished, be quickly cooled to 15-30 ℃, breakdown of emulsion; Then place 4 ℃ of after-ripening 12-24h, make green tea yoghourt.
This preparation method first ultrafine green tea powder that dissolubility is not so good is mixed with solution, after the homogeneous again with dissolubility preferably reconstituted milk mix, ultrafine green tea powder more is evenly dispersed in the reconstituted milk.
The percentage by weight that each raw material consumption accounts for all raw material total amounts is preferably: skimmed milk power 9-12%, ultrafine green tea powder 0.5-1.5%, stabilizing agent 1.2-1.9%, flavouring 0.1-0.5%, sweetener 3-9%, water 75.1-86.2%.
In the step (1), the weight ratio of described ultrafine green tea powder and water can be 1:30-1: 100, be conducive to the dissolving of ultrafine green tea powder.
By repeatedly homogeneous processing, can further reduce the particle diameter of ultrafine green tea powder, increase its dissolubility in water, reduce precipitation, improve stability.Preferably, described homogenization pressure is 50-100MPa.
In the step (2), described stabilizing agent added before fermentation, compared the rear interpolation of fermentation, and technique is easier, and stablizing effect is better.
In the step (3), described homogeneous is processed can promote dissolving each other of ultrafine green tea powder solution and reconstituted milk, thereby ultrafine green tea powder is dispersed in the reconstituted milk.Preferably, described homogenization pressure is 15-25MPa.
Effective sterilizing can be realized in 90-95 ℃ of sterilization 4-8min, and the activity of beneficiating ingredient in ultrafine green tea powder and the reconstituted milk can be kept.
In the step (4), be used for the fermentation of sour milk with the compound bacteria of streptococcus thermophilus and De Shi lactobacillus Bulgaria kind, better to the cooperative fermentation effect of material liquid.
Described inoculation can for: with viable bacteria concentration 10
9The streptococcus thermophilus fermentation nutrient solution that individual/mL is above and viable bacteria concentration are 10
9The above moral formula lactobacillus Bulgaria of individual/mL plants fermentation culture and is inoculated in the material liquid; The volume ratio that fermentation culture is planted by streptococcus thermophilus fermentation nutrient solution and moral formula lactobacillus Bulgaria is preferably 1:2-2:1; Total inoculum concentration is preferably the 30-50mL/1kg material liquid.
Wherein, can adopt skimmed milk to plant the culture medium of fermented and cultured as streptococcus thermophilus or moral formula lactobacillus Bulgaria.
Adopt described streptococcus thermophilus fermentation nutrient solution and De Shi lactobacillus Bulgaria to plant fermentation culture as the leavening of green tea yoghourt, easy to operate, be fit to suitability for industrialized production.
The present invention adds in the reconstituted milk with ultrafine green tea powder, has prepared green tea yoghourt through suitable homogeneous, sterilization, inoculation, fermentation, breakdown of emulsion and after-ripening technique.
Adopt the inventive method, have following beneficial effect:
(1) preparation method of the present invention processes by ultrafine green tea powder solution being carried out repeatedly homogeneous, has further reduced tea powder footpath, has increased its dissolubility in water; And homogeneous is processed with compound stabilizer and is played synergy, and ultrafine green tea powder is uniformly dispersed in reconstituted milk, has effectively reduced precipitation, has improved stability, and products'texture is even.
(2) prepared products taste is fine and smooth, smooth, and sweet and sour taste, and the milk fragrance of the peculiar fragrance of tealeaves and light green and sour milk uniqueness and milky coordination fusion are given the special local flavor of product and color and luster; Simultaneously, ultrafine green tea powder effect substance classes is abundant and content is more, Tea Polyphenols, chlorophyll, amino acid equal size all are higher than the common tea powder, and the polyphenol substance in the green tea can be combined with cow's milk protein, improved the nutritive value of product, make product have the health care of green tea and sour milk concurrently, have significant non-oxidizability, possess good market prospects.
(3) the present invention adopts the low calorie, low fat prescription, and the integral body utilization of tea powder does not produce waste material, has avoided environmental pollution, has expanded traditional method of drink, for health, nutrition, easily Novel tea product development provide new approaches; A large amount of bright leaves of tea that consume have improved the tea resource utilization rate, can indirectly drive the development of related industry.
The specific embodiment
In following examples, used ultrafine green tea powder be the bright leaf of tea through high-temperature steam complete, after the PROCESS FOR TREATMENT such as oven dry, moment the pure natural tealeaves ultramicro powder that obtains of ultramicro grinding.
Embodiment 1
The raw material of 1kg green tea yoghourt comprises: skimmed milk power 100g, and ultrafine green tea powder 5g, stabilizing agent (protein content is 80% WPC 12g), flavouring (beta-schardinger dextrin-1g), sweetener (white granulated sugar 50g, acesulfame potassium 0.3g), surplus is water.Wherein, the ultrafine green tea powder particle diameter is 500 orders.
The preparation method may further comprise the steps:
(1) preparation of ultrafine green tea powder solution: 5g green tea powder is scattered in the water of 495g, with 50 order filter-cloth filterings, gets filtrate, with homogenizer homogeneous 2 times (homogenization pressure 100MPa), obtain ultrafine green tea powder solution;
(2) preparation of reconstituted milk: skimmed milk power, stabilizing agent, flavouring and sweetener are dissolved in 40 ℃ of water of 336.7g by the prescription consumption, and circulation stirring 15min makes the abundant aquation of feed liquid, obtains reconstituted milk;
(3) preparation of material liquid: ultrafine green tea powder solution and reconstituted milk are mixed, be heated to 60 ℃, insulation 3min carries out preheating; Then use the homogenizer homogeneous 2 times (homogenization pressure 15MPa), in 95 ℃ of sterilization 5min, be cooled to 37 ℃, obtain material liquid;
(4) inoculation and fermentation: with streptococcus thermophilus fermentation nutrient solution (viable bacteria concentration 10
9Individual/as mL) to plant fermentation culture (viable bacteria concentration 10 with moral formula lactobacillus Bulgaria
9Individual/as mL) to be inoculated in the material liquid, in 37 ℃ of fermented and cultured 4.5h; Wherein, the volume ratio that fermentation culture is planted by streptococcus thermophilus fermentation nutrient solution and moral formula lactobacillus Bulgaria is 1.8:1.2, and total inoculum concentration is the 30mL/1kg material liquid;
(5) breakdown of emulsion and after-ripening: after fermentation is finished, be quickly cooled to 20 ℃, breakdown of emulsion; Then place 4 ℃ of after-ripening 12h, make green tea yoghourt.
Embodiment 2
The raw material of 1kg green tea yoghourt comprises: skimmed milk power 120g, ultrafine green tea powder 10g, stabilizing agent (converted starch 2g, protein content is 80% WPC 10g), flavouring (beta-schardinger dextrin-3g), sweetener (white granulated sugar 50g, acesulfame potassium 0.4g), surplus is water.Wherein, the ultrafine green tea powder particle diameter is 600 orders.
The preparation method may further comprise the steps:
(1) preparation of ultrafine green tea powder solution: 10g green tea powder is scattered in the water of 490g, with 50 order filter-cloth filterings, gets filtrate, with homogenizer homogeneous 2 times (homogenization pressure 90MPa), obtain ultrafine green tea powder solution;
(2) preparation of reconstituted milk: skimmed milk power, stabilizing agent, flavouring and sweetener are dissolved in 40 ℃ of water of 314.6g by the prescription consumption, and circulation stirring 15min makes the abundant aquation of feed liquid, obtains reconstituted milk;
(3) preparation of material liquid: ultrafine green tea powder solution and reconstituted milk are mixed, be heated to 60 ℃, insulation 3min carries out preheating; Then use the homogenizer homogeneous 2 times (homogenization pressure 20MPa), in 95 ℃ of sterilization 5min, be cooled to 38 ℃, obtain material liquid;
(4) inoculation and fermentation: with streptococcus thermophilus fermentation nutrient solution (viable bacteria concentration 10
9Individual/as mL) to plant fermentation culture (viable bacteria concentration 10 with moral formula lactobacillus Bulgaria
9Individual/as mL) to be inoculated in the material liquid, in 38 ℃ of fermented and cultured 5h; Wherein, the volume ratio that fermentation culture is planted by streptococcus thermophilus fermentation nutrient solution and moral formula lactobacillus Bulgaria is 1.2:1.8, and total inoculum concentration is the 30mL/1kg material liquid;
(5) breakdown of emulsion and after-ripening: after fermentation is finished, be quickly cooled to 20 ℃, breakdown of emulsion; Then place 4 ℃ of after-ripening 16h, make green tea yoghourt.
Embodiment 3
The raw material of 1kg green tea yoghourt comprises: skimmed milk power 110g, ultrafine green tea powder 12g, stabilizing agent (soybean polyoses 2g, protein content is 80% WPC 10g), flavouring (beta-schardinger dextrin-4g), sweetener (white granulated sugar 30g, Aspartame 0.4g), surplus is water.Wherein, the ultrafine green tea powder particle diameter is 800 orders.
The preparation method may further comprise the steps:
(1) preparation of ultrafine green tea powder solution: 12g green tea powder is scattered in the water of 488g, with 60 order filter-cloth filterings, gets filtrate, with homogenizer homogeneous 3 times (homogenization pressure 80MPa), obtain ultrafine green tea powder solution;
(2) preparation of reconstituted milk: skimmed milk power, stabilizing agent, flavouring and sweetener are dissolved in 40 ℃ of water of 343.6g by the prescription consumption, and circulation stirring 15min makes the abundant aquation of feed liquid, obtains reconstituted milk;
(3) preparation of material liquid: ultrafine green tea powder solution and reconstituted milk are mixed, be heated to 60 ℃, insulation 3min carries out preheating; Then use the homogenizer homogeneous 2 times (homogenization pressure 20MPa), in 90 ℃ of sterilization 5min, be cooled to 40 ℃, obtain material liquid;
(4) inoculation and fermentation: with streptococcus thermophilus fermentation nutrient solution (viable bacteria concentration 10
9Individual/as mL) to plant fermentation culture (viable bacteria concentration 10 with moral formula lactobacillus Bulgaria
9Individual/as mL) to be inoculated in the material liquid, in 40 ℃ of fermented and cultured 5.5h; Wherein, the volume ratio that fermentation culture is planted by streptococcus thermophilus fermentation nutrient solution and moral formula lactobacillus Bulgaria is 1.5:1.5, and total inoculum concentration is the 30mL/1kg material liquid;
(5) breakdown of emulsion and after-ripening: after fermentation is finished, be quickly cooled to 20 ℃, breakdown of emulsion; Then place 4 ℃ of after-ripening 20h, make green tea yoghourt.
Embodiment 4
The raw material of 1kg green tea yoghourt comprises: skimmed milk power 90g, ultrafine green tea powder 14g, stabilizing agent (soybean polyoses 4g, converted starch 4g, protein content are 80% WPC 8g), flavouring (beta-schardinger dextrin-5g), sweetener (white granulated sugar 30g, acesulfame potassium 0.35g, Aspartame 0.05g), surplus is water.Wherein, the ultrafine green tea powder particle diameter is 600 orders.
The preparation method may further comprise the steps:
(1) preparation of ultrafine green tea powder solution: 14g green tea powder is scattered in the water of 486g, with 50 order filter-cloth filterings, gets filtrate, with homogenizer homogeneous 4 times (homogenization pressure 70MPa), obtain ultrafine green tea powder solution;
(2) preparation of reconstituted milk: skimmed milk power, stabilizing agent, flavouring and sweetener are dissolved in 40 ℃ of water of 358.6g by the prescription consumption, and circulation stirring 15min makes the abundant aquation of feed liquid, obtains reconstituted milk;
(3) preparation of material liquid: ultrafine green tea powder solution and reconstituted milk are mixed, be heated to 65 ℃, insulation 3min carries out preheating; Then use the homogenizer homogeneous 2 times (homogenization pressure 25MPa), in 95 ℃ of sterilization 5min, be cooled to 37 ℃, obtain material liquid;
(4) inoculation and fermentation: with streptococcus thermophilus fermentation nutrient solution (viable bacteria concentration 10
9Individual/as mL) to plant fermentation culture (viable bacteria concentration 10 with moral formula lactobacillus Bulgaria
9Individual/as mL) to be inoculated in the material liquid, in 37 ℃ of fermented and cultured 6h; Wherein, the volume ratio that fermentation culture is planted by streptococcus thermophilus fermentation nutrient solution and moral formula lactobacillus Bulgaria is 2:1, and total inoculum concentration is the 30mL/1kg material liquid;
(5) breakdown of emulsion and after-ripening: after fermentation is finished, be quickly cooled to 25 ℃, breakdown of emulsion; Then place 4 ℃ of after-ripening 18h, make green tea yoghourt.
Embodiment 5
The raw material of 1kg green tea yoghourt comprises: skimmed milk power 120g, ultrafine green tea powder 11g, stabilizing agent (soybean polyoses 6g, converted starch 8g, protein content are 80% WPC 5g), flavouring (beta-schardinger dextrin-3g), sweetener (white granulated sugar 30g, acesulfame potassium 0.05g, Aspartame 0.35g), surplus is water.Wherein, the ultrafine green tea powder particle diameter is 800 orders.
The preparation method may further comprise the steps:
(1) preparation of ultrafine green tea powder solution: 11g green tea powder is scattered in the water of 489g, with 80 order filter-cloth filterings, gets filtrate, with homogenizer homogeneous 5 times (homogenization pressure 60MPa), obtain ultrafine green tea powder solution;
(2) preparation of reconstituted milk: skimmed milk power, stabilizing agent, flavouring and sweetener are dissolved in 40 ℃ of water of 327.6g by the prescription consumption, and circulation stirring 15min makes the abundant aquation of feed liquid, obtains reconstituted milk;
(3) preparation of material liquid: ultrafine green tea powder solution and reconstituted milk are mixed, be heated to 70 ℃, insulation 3min carries out preheating; Then use the homogenizer homogeneous 2 times (homogenization pressure 20MPa), in 90 ℃ of sterilization 5min, be cooled to 45 ℃, obtain material liquid;
(4) inoculation and fermentation: with streptococcus thermophilus fermentation nutrient solution (viable bacteria concentration 10
9Individual/as mL) to plant fermentation culture (viable bacteria concentration 10 with moral formula lactobacillus Bulgaria
9Individual/as mL) to be inoculated in the material liquid, in 45 ℃ of fermented and cultured 5h; Wherein, the volume ratio that fermentation culture is planted by streptococcus thermophilus fermentation nutrient solution and moral formula lactobacillus Bulgaria is 1:2, and total inoculum concentration is the 30mL/1kg material liquid;
(5) breakdown of emulsion and after-ripening: after fermentation is finished, be quickly cooled to 25 ℃, breakdown of emulsion; Then place 4 ℃ of after-ripening 24h, make green tea yoghourt.
Embodiment 6
The raw material of 1kg green tea yoghourt comprises: skimmed milk power 110g, ultrafine green tea powder 15g, stabilizing agent (soybean polyoses 8g, converted starch 6g, protein content are 80% WPC 5g), flavouring (beta-schardinger dextrin-5g), sweetener (white granulated sugar 30g, acesulfame potassium 0.2g, Aspartame 0.2g), surplus is water.Wherein, the ultrafine green tea powder particle diameter is 600 orders.
The preparation method may further comprise the steps:
(1) preparation of ultrafine green tea powder solution: 15g green tea powder is scattered in the water of 485g, with 60 order filter-cloth filterings, gets filtrate, with homogenizer homogeneous 5 times (homogenization pressure 50MPa), obtain ultrafine green tea powder solution;
(2) preparation of reconstituted milk: skimmed milk power, stabilizing agent, flavouring and sweetener are dissolved in 40 ℃ of water of 335.6g by the prescription consumption, and circulation stirring 15min makes the abundant aquation of feed liquid, obtains reconstituted milk;
(3) preparation of material liquid: ultrafine green tea powder solution and reconstituted milk are mixed, be heated to 60 ℃, insulation 2min carries out preheating; Then use the homogenizer homogeneous 2 times (homogenization pressure 25MPa), in 95 ℃ of sterilization 5min, be cooled to 37 ℃, obtain material liquid;
(4) inoculation and fermentation: with streptococcus thermophilus fermentation nutrient solution (viable bacteria concentration 10
9Individual/as mL) to plant fermentation culture (viable bacteria concentration 10 with moral formula lactobacillus Bulgaria
9Individual/as mL) to be inoculated in the material liquid, in 37 ℃ of fermented and cultured 5.5h; Wherein, the volume ratio that fermentation culture is planted by streptococcus thermophilus fermentation nutrient solution and moral formula lactobacillus Bulgaria is 1.5:1.5, and total inoculum concentration is the 30mL/1kg material liquid;
(5) breakdown of emulsion and after-ripening: after fermentation is finished, be quickly cooled to 20 ℃, breakdown of emulsion; Then place 4 ℃ of after-ripening 18h, make green tea yoghourt.
Claims (10)
1. green tea yoghourt by weight percentage, comprises following raw material:
2. green tea yoghourt according to claim 1 is characterized in that, the particle diameter of described ultrafine green tea powder is the 500-800 order.
3. green tea yoghourt according to claim 1 is characterized in that, described stabilizing agent is that soybean polyoses, pectin, xanthans, propylene glycol alginate, converted starch and protein content are one or more in the WPC of 70-85%.
4. green tea yoghourt according to claim 1 is characterized in that, in weight portion, described stabilizing agent comprises: soybean polyoses 0-8 part, and converted starch 0-8 part, protein content is WPC 5-12 part of 70-85%.
5. green tea yoghourt according to claim 1 is characterized in that, described flavouring is beta-schardinger dextrin-.
6. green tea yoghourt according to claim 1 is characterized in that, described sweetener is at least a in white granulated sugar, acesulfame potassium and the Aspartame.
7. the preparation method of a green tea yoghourt is characterized in that, comprising:
(1) ultrafine green tea powder is added to the water, crosses 20-80 order filter cloth, get filtrate, homogeneous 2-5 time obtains ultrafine green tea powder solution;
(2) skimmed milk power, stabilizing agent, flavouring and sweetener are dissolved in the 30-45 ℃ of water, mixing obtains reconstituted milk;
(3) ultrafine green tea powder solution and reconstituted milk are mixed, be heated to 60-70 ℃, insulation 2-5min; Then homogeneous is 1-2 time, in 90-95 ℃ of sterilization 4-8min, obtains material liquid;
(4) activated streptococcus thermophilus and De Shi lactobacillus Bulgaria kind are inoculated in the material liquid, in 37-45 ℃ of fermented and cultured 4-8h;
(5) after fermentation is finished, be quickly cooled to 15-30 ℃, breakdown of emulsion; Then place 4 ℃ of after-ripening 12-24h, make green tea yoghourt.
8. preparation method according to claim 7 is characterized in that, the percentage by weight that each raw material consumption accounts for all raw material total amounts is: skimmed milk power 9-12%, ultrafine green tea powder 0.5-1.5%, stabilizing agent 1.2-1.9%, flavouring 0.1-0.5%, sweetener 3-9%, water 75.1-86.2%.
9. preparation method according to claim 7 is characterized in that, in the step (1), described homogenization pressure is 50-100MPa; In the step (3), described homogenization pressure is 15-25MPa.
10. preparation method according to claim 7 is characterized in that, in the step (4), described inoculation is: with viable bacteria concentration 10
9The streptococcus thermophilus fermentation nutrient solution that individual/mL is above and viable bacteria concentration are 10
9The above moral formula lactobacillus Bulgaria of individual/mL plants fermentation culture and is inoculated in the material liquid; The volume ratio that fermentation culture is planted by streptococcus thermophilus fermentation nutrient solution and moral formula lactobacillus Bulgaria is 1:2-2:1; Total inoculum concentration is the 30-50mL/1kg material liquid.
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Cited By (15)
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| CN103271156A (en) * | 2013-04-26 | 2013-09-04 | 蚌埠市福淋乳业有限公司 | Pumpkin seed-containing matcha yoghourt and preparation method thereof |
| CN103283843A (en) * | 2013-04-26 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Mint tea yoghourt and preparation method thereof |
| CN104170969A (en) * | 2014-07-21 | 2014-12-03 | 内蒙古伊利实业集团股份有限公司 | Natural food additive composition used as thickening agent |
| CN104365843A (en) * | 2014-10-27 | 2015-02-25 | 贵州芳瑞堂生物科技有限公司 | Solidified green tea powder yoghourt and preparation method thereof |
| CN104605031A (en) * | 2014-11-13 | 2015-05-13 | 天津科技大学 | Composite fat simulant and preparation method thereof |
| CN105379837A (en) * | 2015-11-13 | 2016-03-09 | 廖广有 | Processing and preparing method of tea yoghourt |
| CN106665858A (en) * | 2016-12-30 | 2017-05-17 | 陕西师范大学 | Green tea goat milk with function of reducing blood pressure and preparation method of green tea goat milk |
| CN107396972A (en) * | 2017-07-25 | 2017-11-28 | 芜湖职业技术学院 | Reducing pressure and sugar antilipemic healthy Yoghourt and preparation method thereof |
| CN107494737A (en) * | 2017-10-13 | 2017-12-22 | 深圳职业技术学院 | A kind of production method of lichee Yoghourt |
| CN108094553A (en) * | 2017-12-18 | 2018-06-01 | 湖北澳利龙食品股份有限公司 | A kind of green tea fermentation soymilk and preparation method thereof |
| CN108566984A (en) * | 2017-08-29 | 2018-09-25 | 江苏农牧科技职业学院 | A kind of radix cynanchi bungei Yoghourt Production technological process |
| CN109832332A (en) * | 2017-11-29 | 2019-06-04 | 内蒙古伊利实业集团股份有限公司 | A kind of acidified milk and preparation method thereof |
| CN110870502A (en) * | 2018-08-29 | 2020-03-10 | 内蒙古农业大学 | Additive composition, application thereof, yoghourt product and method for measuring centrifugal sedimentation rate and sensory score of yoghourt product |
| CN112120079A (en) * | 2020-10-22 | 2020-12-25 | 华南农业大学 | Single-plex whole-tea-flavor yoghourt and preparation method thereof |
| CN114343019A (en) * | 2022-01-24 | 2022-04-15 | 辽宁中医药大学 | Sugar-free yoghourt based on spina date seed soup and processing technology thereof |
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| CN103283843A (en) * | 2013-04-26 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Mint tea yoghourt and preparation method thereof |
| CN103271156A (en) * | 2013-04-26 | 2013-09-04 | 蚌埠市福淋乳业有限公司 | Pumpkin seed-containing matcha yoghourt and preparation method thereof |
| CN104170969A (en) * | 2014-07-21 | 2014-12-03 | 内蒙古伊利实业集团股份有限公司 | Natural food additive composition used as thickening agent |
| CN104365843A (en) * | 2014-10-27 | 2015-02-25 | 贵州芳瑞堂生物科技有限公司 | Solidified green tea powder yoghourt and preparation method thereof |
| CN104605031A (en) * | 2014-11-13 | 2015-05-13 | 天津科技大学 | Composite fat simulant and preparation method thereof |
| CN104605031B (en) * | 2014-11-13 | 2018-02-02 | 天津科技大学 | A kind of compound fat analogue and preparation method thereof |
| CN105379837A (en) * | 2015-11-13 | 2016-03-09 | 廖广有 | Processing and preparing method of tea yoghourt |
| CN106665858A (en) * | 2016-12-30 | 2017-05-17 | 陕西师范大学 | Green tea goat milk with function of reducing blood pressure and preparation method of green tea goat milk |
| CN107396972A (en) * | 2017-07-25 | 2017-11-28 | 芜湖职业技术学院 | Reducing pressure and sugar antilipemic healthy Yoghourt and preparation method thereof |
| CN108566984A (en) * | 2017-08-29 | 2018-09-25 | 江苏农牧科技职业学院 | A kind of radix cynanchi bungei Yoghourt Production technological process |
| CN107494737A (en) * | 2017-10-13 | 2017-12-22 | 深圳职业技术学院 | A kind of production method of lichee Yoghourt |
| CN107494737B (en) * | 2017-10-13 | 2020-12-08 | 深圳职业技术学院 | Production method of litchi yoghourt |
| CN109832332A (en) * | 2017-11-29 | 2019-06-04 | 内蒙古伊利实业集团股份有限公司 | A kind of acidified milk and preparation method thereof |
| CN109832332B (en) * | 2017-11-29 | 2023-03-17 | 内蒙古伊利实业集团股份有限公司 | Fermented milk and preparation method thereof |
| CN108094553A (en) * | 2017-12-18 | 2018-06-01 | 湖北澳利龙食品股份有限公司 | A kind of green tea fermentation soymilk and preparation method thereof |
| CN110870502A (en) * | 2018-08-29 | 2020-03-10 | 内蒙古农业大学 | Additive composition, application thereof, yoghourt product and method for measuring centrifugal sedimentation rate and sensory score of yoghourt product |
| CN112120079A (en) * | 2020-10-22 | 2020-12-25 | 华南农业大学 | Single-plex whole-tea-flavor yoghourt and preparation method thereof |
| CN114343019A (en) * | 2022-01-24 | 2022-04-15 | 辽宁中医药大学 | Sugar-free yoghourt based on spina date seed soup and processing technology thereof |
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