CN103283842A - Black-tea cherry yoghourt and preparation method thereof - Google Patents
Black-tea cherry yoghourt and preparation method thereof Download PDFInfo
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- CN103283842A CN103283842A CN2013101477738A CN201310147773A CN103283842A CN 103283842 A CN103283842 A CN 103283842A CN 2013101477738 A CN2013101477738 A CN 2013101477738A CN 201310147773 A CN201310147773 A CN 201310147773A CN 103283842 A CN103283842 A CN 103283842A
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Abstract
A black-tea cherry yoghourt consists of the following raw materials in parts by weight: 100-110 parts of fresh milk, 3-5 parts of black tea, 5-8 parts of cherry, 2-4 parts of red bean, 1-2 parts of fishbone, 2-3 parts of sweet potato leaf, 0.5-0.6 part of celery leaf, 2-3 parts of red bayberry powder, 0.5-1 part of olive leaf, 1-2 parts of loquat leaf, 1-2 parts of flos sophorae, 2-3 parts of semen nelumbinis, 5-10 parts of white sugar, 1-2 parts of brown sugar, 1-2 parts of sodium citrate, 1-2 parts of gellan gum, 0.3-1 part of mixed bacteria. The yoghourt of the invention is added with the raw materials including black tea, cherry and the like, and therefore the taste singleness of the yoghourt is improved, the yoghourt not only has a delicate fragrance of black tea, but also has a refreshing taste of cherry, and the yoghourt has a certain health care effect.
Description
Technical field
The present invention relates generally to the technical field of sour milk, relates in particular to a kind of black tea cherry sour milk.
Background technology
In recent years, along with the enhancing of consumer health's consciousness, sour milk is owing to have comparatively rich nutrient contents, and the parent who is subjected to all age group crowd looks at.Sour milk be milk under the effect of lactic acid bacteria, make by fermentation, taste is sour-sweet fine and smooth, and is nutritious, is loved by the people.Containing rich nutrient contents in the sour milk products, along with modern people improve gradually to the requirement of quality of the life, the renewal speed of sour milk products kind is also more and more faster.
Summary of the invention
The object of the invention is exactly in order to enrich the kind of sour milk, a kind of black tea cherry sour milk to be provided.
The present invention is achieved by the following technical solutions: a kind of black tea cherry sour milk, formed by following weight portion raw material: fresh milk 100-110, black tea 3-5, cherry 5-8, red bean 2-4, fish-bone 1-2, sweet potato leaf 2-3, leaf of Herba Apii graveolentis 0.5-0.6, red bayberry powder 2-3, olive leaf 0.5-1, loguat leaf 1-2, sophora flower 1-2, lotus seeds 2-3, white granulated sugar 5-10, brown sugar 1-2, natrium citricum 1-2, gellan gum 1-2, mixed bacteria 0.3-1;
Described mixed bacteria is that mass ratio is lactobacillus bulgaricus and the streptococcus thermophilus of 1:1-2.
A kind of preparation method of black tea cherry sour milk comprises step:
(1) fish-bone, the lotus seeds of described weight portion is ground to form powdery and evenly mix with the red bayberry powder of described weight portion, cross 100 mesh sieves and get mixed-powder;
(2) with the cherry kernel removing of described weight portion, the white granulated sugar, the natrium citricum that add described weight portion mix, and put into earthenware and pickle;
(3) red bean with described weight portion steeps 2-3h with 3-5 times of water logging, heats 1-2 hour down at 90-100 ℃ then, adds the brown sugar of described weight portion, mixes, and gets red bean paste;
(4) black tea, sweet potato leaf, leaf of Herba Apii graveolentis, olive leaf, loguat leaf, the sophora flower with described weight portion toasts 3-5min down at 70-80 ℃, adds 3-5 times of water, heats 2-3 hour down at 95-100 ℃, and lixiviate concentrates extract, gets concentrate;
(5) homogeneous: above-mentioned mixed-powder, red bean paste, concentrate are added in the fresh milk of described weight portion, at 15-20MPa, carry out homogeneous under the 65-75 ℃ of condition;
(6) sterilization: at the 85-95 ℃ of 30-40min that sterilizes down;
(7) cooling, fermentation: being cooled to 40-45 ℃, adding the mixed bacteria of described weight portion, stir, is 40-45 ℃ of condition bottom fermentation 3-5h in temperature;
(8) product that ferments is cooled to 10 ℃ with the product that ferments, adds the compounds of pickling such as cherry, mixing and stirring is carried out can, places 4-6 ℃ refrigerating chamber to get final product again.
Advantage of the present invention is: process safety of the present invention, simple, quick, pollution-free, production environment require low, have reduced product and have been subjected to microbial contamination, rotten chance.Sour milk of the present invention has added raw materials such as black tea and cherry, has improved the single taste of sour milk, and the delicate fragrance of existing black tea has the tasty and refreshing of cherry again and has been rich in a lot of nutritional labelings, has certain function of health care.
The specific embodiment
A kind of black tea cherry sour milk is made up of following weight portion raw material: fresh milk 110Kg, black tea 3 Kg, cherry 8 Kg, red bean 2 Kg, fish-bone 1 Kg, sweet potato leaf 2 Kg, leaf of Herba Apii graveolentis 0.5 Kg, red bayberry powder 2 Kg, olive leaf 0.5 Kg, loguat leaf 1 Kg, sophora flower 1 Kg, lotus seeds 2 Kg, white granulated sugar 5 Kg, brown sugar 1 Kg, natrium citricum 1 Kg, gellan gum 1 Kg, mixed bacteria 1 Kg;
Described mixed bacteria is that mass ratio is lactobacillus bulgaricus and the streptococcus thermophilus of 1:1-2.
A kind of preparation method of black tea cherry sour milk comprises step:
(1) fish-bone, the lotus seeds of described weight portion is ground to form powdery and evenly mix with the red bayberry powder of described weight portion, cross 100 mesh sieves and get mixed-powder;
(2) with the cherry kernel removing of described weight portion, the white granulated sugar, the natrium citricum that add described weight portion mix, and put into earthenware and pickle;
(3) red bean with described weight portion steeps 2h with 3-5 times of water logging, heats 1 hour down at 100 ℃ then, adds the brown sugar of described weight portion, mixes, and gets red bean paste;
(4) black tea, sweet potato leaf, leaf of Herba Apii graveolentis, olive leaf, loguat leaf, the sophora flower with described weight portion toasts 3-5min down at 70-80 ℃, adds 3 times of water, heats 2 hours down at 100 ℃, and lixiviate concentrates extract, gets concentrate;
(5) homogeneous: above-mentioned mixed-powder, red bean paste, concentrate are added in the fresh milk of described weight portion, at 15MPa, carry out homogeneous under 75 ℃ of conditions;
(6) sterilization: at 95 ℃ of 30min that sterilize down;
(7) cooling, fermentation: being cooled to 43 ℃, adding the mixed bacteria of described weight portion, stir, is 42 ℃ of condition bottom fermentation 3h in temperature;
(8) product that ferments is cooled to 10 ℃ with the product that ferments, adds the compounds of pickling such as cherry, mixing and stirring is carried out can, places 4 ℃ refrigerating chamber to get final product again.
Claims (2)
1. black tea cherry sour milk, it is characterized in that, formed by following weight portion raw material: fresh milk 100-110, black tea 3-5, cherry 5-8, red bean 2-4, fish-bone 1-2, sweet potato leaf 2-3, leaf of Herba Apii graveolentis 0.5-0.6, red bayberry powder 2-3, olive leaf 0.5-1, loguat leaf 1-2, sophora flower 1-2, lotus seeds 2-3, white granulated sugar 5-10, brown sugar 1-2, natrium citricum 1-2, gellan gum 1-2, mixed bacteria 0.3-1;
Described mixed bacteria is that mass ratio is lactobacillus bulgaricus and the streptococcus thermophilus of 1:1-2.
2. the preparation method of a kind of black tea cherry sour milk as claimed in claim 1 is characterized in that, comprises step:
(1) fish-bone, the lotus seeds of described weight portion is ground to form powdery and evenly mix with the red bayberry powder of described weight portion, cross 100 mesh sieves and get mixed-powder;
(2) with the cherry kernel removing of described weight portion, the white granulated sugar, the natrium citricum that add described weight portion mix, and put into earthenware and pickle;
(3) red bean with described weight portion steeps 2-3h with 3-5 times of water logging, heats 1-2 hour down at 90-100 ℃ then, adds the brown sugar of described weight portion, mixes, and gets red bean paste;
(4) black tea, sweet potato leaf, leaf of Herba Apii graveolentis, olive leaf, loguat leaf, the sophora flower with described weight portion toasts 3-5min down at 70-80 ℃, adds 3-5 times of water, heats 2-3 hour down at 95-100 ℃, and lixiviate concentrates extract, gets concentrate;
(5) homogeneous: above-mentioned mixed-powder, red bean paste, concentrate are added in the fresh milk of described weight portion, at 15-20MPa, carry out homogeneous under the 65-75 ℃ of condition;
(6) sterilization: at the 85-95 ℃ of 30-40min that sterilizes down;
(7) cooling, fermentation: being cooled to 40-45 ℃, adding the mixed bacteria of described weight portion, stir, is 40-45 ℃ of condition bottom fermentation 3-5h in temperature;
(8) product that ferments is cooled to 10 ℃ with the product that ferments, adds the compounds of pickling such as cherry, mixing and stirring is carried out can, places 4-6 ℃ refrigerating chamber to get final product again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2013101477738A CN103283842A (en) | 2013-04-26 | 2013-04-26 | Black-tea cherry yoghourt and preparation method thereof |
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| CN2013101477738A CN103283842A (en) | 2013-04-26 | 2013-04-26 | Black-tea cherry yoghourt and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041581A (en) * | 2014-05-19 | 2014-09-17 | 何群 | Bean dreg yoghourt and preparation method thereof |
| CN104041588A (en) * | 2014-05-19 | 2014-09-17 | 安徽阜南常晖食品有限公司 | Lemon black tea yoghurt beverage |
| CN104170985A (en) * | 2014-07-16 | 2014-12-03 | 安徽金菜地食品有限公司 | Calcium-supplementing bone meal milk and preparation method thereof |
| CN104186653A (en) * | 2014-07-16 | 2014-12-10 | 安徽金菜地食品有限公司 | Shrimp and crab flavored yoghurt and preparation method thereof |
| CN105053200A (en) * | 2015-08-18 | 2015-11-18 | 刘永怀 | High calcium yoghurt and preparation method thereof |
| CN109221402A (en) * | 2018-10-16 | 2019-01-18 | 江西农业大学 | A kind of black tea yoghourt and preparation method thereof |
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| CN1849897A (en) * | 2006-05-23 | 2006-10-25 | 大连础明生物科技有限公司 | Milk product containing full-valence animal bone powder |
| CN101647491A (en) * | 2008-08-12 | 2010-02-17 | 内蒙古伊利实业集团股份有限公司 | Fruit yogurt containing tea and production method thereof |
| US20100112130A1 (en) * | 2005-10-11 | 2010-05-06 | Purecircle Sdn Bhd | process for manufacturing a sweetener and use thereof |
| CN102812998A (en) * | 2012-07-31 | 2012-12-12 | 安徽省天旭茶业有限公司 | Black tea yoghourt and preparation method of black tea yoghourt |
-
2013
- 2013-04-26 CN CN2013101477738A patent/CN103283842A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100112130A1 (en) * | 2005-10-11 | 2010-05-06 | Purecircle Sdn Bhd | process for manufacturing a sweetener and use thereof |
| CN1849897A (en) * | 2006-05-23 | 2006-10-25 | 大连础明生物科技有限公司 | Milk product containing full-valence animal bone powder |
| CN101647491A (en) * | 2008-08-12 | 2010-02-17 | 内蒙古伊利实业集团股份有限公司 | Fruit yogurt containing tea and production method thereof |
| CN102812998A (en) * | 2012-07-31 | 2012-12-12 | 安徽省天旭茶业有限公司 | Black tea yoghourt and preparation method of black tea yoghourt |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041581A (en) * | 2014-05-19 | 2014-09-17 | 何群 | Bean dreg yoghourt and preparation method thereof |
| CN104041588A (en) * | 2014-05-19 | 2014-09-17 | 安徽阜南常晖食品有限公司 | Lemon black tea yoghurt beverage |
| CN104170985A (en) * | 2014-07-16 | 2014-12-03 | 安徽金菜地食品有限公司 | Calcium-supplementing bone meal milk and preparation method thereof |
| CN104186653A (en) * | 2014-07-16 | 2014-12-10 | 安徽金菜地食品有限公司 | Shrimp and crab flavored yoghurt and preparation method thereof |
| CN105053200A (en) * | 2015-08-18 | 2015-11-18 | 刘永怀 | High calcium yoghurt and preparation method thereof |
| CN109221402A (en) * | 2018-10-16 | 2019-01-18 | 江西农业大学 | A kind of black tea yoghourt and preparation method thereof |
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Application publication date: 20130911 |