CN103404593B - Black tea sugarcane juice yoghourt and preparation method thereof - Google Patents
Black tea sugarcane juice yoghourt and preparation method thereof Download PDFInfo
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- CN103404593B CN103404593B CN201310345852.XA CN201310345852A CN103404593B CN 103404593 B CN103404593 B CN 103404593B CN 201310345852 A CN201310345852 A CN 201310345852A CN 103404593 B CN103404593 B CN 103404593B
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Abstract
The invention discloses black tea sugarcane juice yoghurt. The formula comprises black tea, sugarcane juice, milk powder, stabilizer, yoghurt fermentation bacteria agents and drinking water; the formula comprises the components in weight part in every 100 parts by weight: 8-15 parts of black tea scouring liquid, 15-25 parts of sugarcane juice, 8-15 parts of milk powder, 0.1-0.2 part of stabilizer, 3-5 parts of yoghurt fermentation bacteria agents, and the balance of drinking water. The black tea sugarcane juice yoghurt has the advantages that a novel yoghurt product is developed by taking black tea, sugarcane juice and milk powder as the main raw materials; the fresh and sweet taste of sugarcane and black tea flavor are realized, the sour and sweet taste is moderate, and the delicate taste is realized; arteriosclerosis can be inhibited by drinking the black tea sugarcane juice yoghurt for a long term, the function of blood capillary is enhanced, the anti-mutation effect is realized and the human immunization is improved; meanwhile, the product is low in cost, convenient and fast to prepare, and suitable for large-scale production.
Description
Technical field
The present invention relates to Yoghourt processing technique field, relate in particular to a kind of black tea sugar-cane juice Yoghourt and preparation method thereof.
Background technology
Yoghourt is that milk is made by fermentation, and taste is sour-sweet fine and smooth, nutritious, is loved by the people.Expert claims that it is " food of 21 century ", a kind of " nutriment of function uniqueness ", compare with fresh milk, Yoghourt not only has whole nutrients of fresh milk, and Yoghourt can make protein form trickle newborn piece, lactic acid and calcium are in conjunction with the calcium lactate generating, easier digested absorption; In Yoghourt, contain a large amount of biodiasmins simultaneously, lactic acid bacteria can be settled down at the schneiderian membrance of human body or alimentary canal etc. and be located, the metabolite producing can reduce the pH value in enteron aisle, suppress spoilage organisms growth in enteron aisle, weaken spoilage organisms at the product toxic action of enteron aisle, thereby maintain the interior normal microecological balance of microenvironment, especially enteron aisle in body.
At present, the Yoghourt on market is generally natural yogurt and fruit-flavoured yogurt; Mainly take fresh milk or auxiliary material as main, carry out lactobacillus-fermented, develop auxotype, health Yoghourt; Also have by milk and Pu'er tea and be primary raw material, develop the Pu-er Tea Yogurt, its tea is aromatic strongly fragrant simultaneously, warm better with milk taste; Compare and there is unique perfume with common sour milk.
Black tea contains a large amount of aldehydes matters, and the molecular weight of these aldehydes matters is very large, from clinical test results, have equally anti-oxidant, reduce blood fat, suppress artery sclerosis, strengthen the functions such as capillary function, anti-sudden change.Black tea contains lipopolysaccharides, therefore, often drinks black tea and has the hypoglycemic effect of falling; Black tea has stronger sterilization, antiinflammation, and black tea is warm in nature, arrogates to oneself in temperature and dispels cold, and warm stomach is dispeled cold, and can reduce phlegm, helps digestion, whet the appetite.As can be seen here, black tea should weakness of the spleen and the stomach person be drunk.Therefore, in daily life, the bad consumer of taste should select black tea to carry out savoring drink, and drinking black tea has obviously and benefit health.
The nutritive value of sugarcane is very high, and its moisture content is many, and moisture accounts for 84% of sugarcane; In addition, Sugar Content in Sugarcane is abundant equally, wherein sucrose, glucose and fructose, and content reaches 12%; Through scientific analysis, sugarcane also contains other materials of needed by human body, as 0.2 gram, protein, 0.5 gram, fat, 8 milligrams of calcium, 4 milligrams, phosphorus, 1.3 milligrams of iron.In addition, sugarcane also contains the multiple amino acid that are conducive to human body such as asparatate, glutamic acid, serine, alanine, and vitamin B1, vitamin B2, pyridoxamine and vitamin C etc.The iron-holder of sugarcane, in various fruit, occupies " champion " throne; Ancient Chinese physician also lists sugarcane in " tonic ", and the traditional Chinese medical science thinks, sugarcane enters lung, stomach two warps, there is heat-clearing, promote the production of body fluid, lower gas, moisturize, the special-effect of tonifying lung benefit stomach; Sugarcane can be treated and hinder Tianjin because of what pyreticosis caused, restlessness and thirst, gastric disorder causing nausea vomiting, the cough and asthma that the dryness of the lung causes.Outside drawing, sugarcane can also be unhitched in defaecation, drinks its juice also can alleviation of alcohol poisoning.
Summary of the invention
Technical problem solved by the invention is to provide a kind of black tea sugar-cane juice Yoghourt and preparation method thereof, to solve the shortcoming in above-mentioned background technology.
Technical problem solved by the invention realizes by the following technical solutions:
Black tea sugar-cane juice Yoghourt, formula comprises black tea soak, sugar-cane juice, milk powder, stabilizing agent, Yoghourt fermentation microbial inoculum and drinking water; In every 100 weight portions, each constituent content is: 8～15 parts of black tea soaks, and 15～25 parts of sugar-cane juices, 8～15 parts of milk powder, 0.1～0.2 part of stabilizing agent, 3～5 parts of Yoghourt fermentation microbial inoculums, surplus is drinking water.
In the present invention, stabilizing agent is sodium carboxymethylcellulose (CMC-Na).
In the present invention, Yoghourt fermentation microbial inoculum contains streptococcus thermophilus and lactobacillus bulgaricus.
The preparation method of black tea sugar-cane juice Yoghourt, comprises the steps:
(1) raw material is chosen
Black tea: choose Wuyi Mountain rock tea; Sugarcane: choose maturity moderate, without insect pest, pollution-free, AT casting skin sugarcane; Yoghourt fermentation microbial inoculum: choose the bright Yoghourt of sending of refrigeration;
(2) pretreatment of raw material
The preparation of black tea soak: adopt secondary extraction to extract tea, first by black tea lixiviate in boiling water, then tea juice is rejected, then by filter residue lixiviate in boiling water, subsequently filter residue is removed, obtain black tea soak;
The preparation of sugar-cane juice: the peeling of casting skin sugarcane is cleaned, be cut into bulk, then squeeze the juice, by bagasse elimination, obtain sugar-cane juice successively;
(3) stabilizer treatment
Use drinking water that stabilizing agent is dissolved, to be dissolved completely after, obtain pasty state stabilizing agent;
(4) Yoghourt base-material preparation
Appropriate milk powder is dissolved in drinking water, and milk powder and drinking water ratio are (10～15): 50, obtain Yoghourt base-material;
(5) mix sterilization, cooling
Black tea soak prepared by step (2)～(4), sugar-cane juice, pasty state stabilizing agent and Yoghourt base-material evenly mix, and by cooling after pasteurize, obtain mixed solution;
(6) inoculation, packing
When step (5) gained mixed solution is cooled to 42 ℃, Yoghourt fermentation microbial inoculum and mixed solution are inoculated, then carry out packing, obtain Yoghourt inoculation liquid;
(7) fermentation, check
Keep yeasting at 42 ℃ step (6) gained Yoghourt inoculation liquid, temperature height can make bacterial classification inactivation, and the low fermenting speed of temperature can slow down slowly, the institutional framework of influence of temperature change Yoghourt; Fermentation 4～8h, and by fermented yoghourt being carried out to Yoghourt physical and chemical index and microbiological indicator detects, it is qualified to detect, and obtains finished yogurt prod.
In the present invention, in step (3), stabilizing agent is 0.1 part.
In the present invention, in step (4), milk powder is 10 parts.
In the present invention, in step (5), black tea soak is 10 parts, and sugar-cane juice is 20 parts.
In the present invention, in step (6), Yoghourt fermentation microbial inoculum is 3 parts.
In the present invention, in step (7), fermentation time is 5h.
Beneficial effect: the present invention be take black tea, sugar-cane juice and milk powder as primary raw material, develops a kind of new sour milk products; Its mouthfeel slightly sugarcane is fresh and sweet, has black tea fragrant, sour-sweet moderate, delicate mouthfeel; Long-term drinking contributes to suppress artery sclerosis, strengthens capillary function, anti-sudden change and improves body immunity; This production cost is low simultaneously, and it is convenient to prepare, and is applicable to large-scale production.
The specific embodiment
Below by following specific embodiment, describe the present invention.
Embodiment 1
In every 100 weight portion black tea sugar-cane juice Yoghourts, each constituent content is: 10 parts of black tea soaks, and 18 parts of sugar-cane juices, 12 parts of milk powder, 0.1 part of stabilizing agent, 4 parts of Yoghourt fermentation microbial inoculums, surplus is drinking water; Preparation method comprises the steps:
(1) raw material is chosen
Black tea: the Wuyi Mountain rock tea of choosing Huang Yu tender tea leaves Tea Co., Ltd; Sugarcane: choose maturity moderate, without insect pest, pollution-free, AT casting skin sugarcane; Yoghourt fermentation microbial inoculum: choose the bright Yoghourt of sending of refrigeration of nearly 3-5 of date of manufacture days;
(2) pretreatment of raw material
The preparation of black tea soak: adopt secondary extraction to extract tea, first in the tea ratio of 1:100, by black tea lixiviate 2min in 85 ℃ of water, then tea juice is rejected, again by filter residue in the tea ratio of 1:100 lixiviate 10min in 85 ℃ of water, subsequently filter residue is removed, obtain black tea soak;
The preparation of sugar-cane juice: the peeling of casting skin sugarcane is cleaned, be cut into bulk, then squeeze the juice, by bagasse elimination, obtain sugar-cane juice successively;
(3) stabilizer treatment
Use drinking water that stabilizing agent is dissolved, to be dissolved completely after, obtain pasty state stabilizing agent;
(4) Yoghourt base-material preparation
Appropriate milk powder is dissolved in drinking water, and milk powder and drinking water ratio are 12:50, obtain Yoghourt base-material;
(5) mix sterilization, cooling
Black tea soak prepared by step (2)～(4), sugar-cane juice, pasty state stabilizing agent and Yoghourt base-material evenly mix, mixed proportion scope: 10 parts of black tea soaks, 18 parts of sugar-cane juices, 0.2 part of pasty state stabilizing agent, 67.8 parts of Yoghourt base-materials, and by cooling after pasteurize, obtain mixed solution;
(6) inoculation, packing
When step (5) gained mixed solution is cooled to 42 ℃, Yoghourt fermentation microbial inoculum and mixed solution are inoculated to inoculum concentration scope: 4 parts of Yoghourt fermentation microbial inoculums, 96 parts of mixed solutions; Then carry out packing, obtain Yoghourt inoculation liquid;
(7) fermentation, check
Keep yeasting at 42 ℃ step (6) gained Yoghourt inoculation liquid, fermentation 4h, and fermented yoghourt is carried out to Yoghourt physical and chemical index and microbiological indicator detection, it is qualified to detect, and obtains finished yogurt prod.
Embodiment 2
In every 100 weight portion black tea sugar-cane juice Yoghourts, each constituent content is: 10 parts of black tea soaks, and 15 parts of sugar-cane juices, 15 parts of milk powder, 0.2 part of stabilizing agent, 5 parts of Yoghourt fermentation microbial inoculums, surplus is drinking water; Preparation method comprises the steps:
(1) raw material is chosen
Black tea: the Wuyi Mountain rock tea of choosing Huang Yu tender tea leaves Tea Co., Ltd; Sugarcane: choose maturity moderate, without insect pest, pollution-free, AT casting skin sugarcane; Yoghourt fermentation microbial inoculum: choose the bright Yoghourt of sending of refrigeration of nearly 3-5 of date of manufacture days;
(2) pretreatment of raw material
The preparation of black tea soak: adopt secondary extraction to extract tea, first in the tea ratio of 1:100, by black tea lixiviate 2min in 90 ℃ of water, then tea juice is rejected, again by filter residue in the tea ratio of 1:100 lixiviate 10min in 90 ℃ of water, subsequently filter residue is removed, obtain black tea soak;
The preparation of sugar-cane juice: the peeling of casting skin sugarcane is cleaned, be cut into bulk, then squeeze the juice, by bagasse elimination, obtain sugar-cane juice successively;
(3) stabilizer treatment
Use drinking water that stabilizing agent is dissolved, to be dissolved completely after, obtain pasty state stabilizing agent;
(4) Yoghourt base-material preparation
Milk powder is dissolved in drinking water, and milk powder and drinking water ratio are 15:50, obtain Yoghourt base-material;
(5) mix sterilization, cooling
Black tea soak prepared by step (2)～(4), sugar-cane juice, pasty state stabilizing agent and Yoghourt base-material evenly mix, mixed proportion scope: 10 parts of black tea soaks, 15 parts of sugar-cane juices, 0.2 part of pasty state stabilizing agent, 69.8 parts of Yoghourt base-materials; And by cooling after pasteurize, obtain mixed solution;
(6) inoculation, packing
When step (5) gained mixed solution is cooled to 42 ℃, Yoghourt fermentation microbial inoculum and mixed solution are inoculated to inoculum concentration scope: 5 parts of Yoghourt fermentation microbial inoculums, 95 parts of mixed solutions; Then carry out packing, obtain Yoghourt inoculation liquid;
(7) fermentation, check
Keep yeasting at 42 ℃ step (6) gained Yoghourt inoculation liquid, fermentation 5h, and fermented yoghourt is carried out to Yoghourt physical and chemical index and microbiological indicator detection, it is qualified to detect, and obtains finished yogurt prod.
Embodiment 3
In every 100 weight portion black tea sugar-cane juice Yoghourts, each constituent content is: 8 parts of black tea soaks, and 22 parts of sugar-cane juices, 10 parts of milk powder, 0.1 part of stabilizing agent, 3 parts of Yoghourt fermentation microbial inoculums, surplus is drinking water; Preparation method
(1) raw material is chosen
Black tea: the Wuyi Mountain rock tea of choosing Huang Yu tender tea leaves Tea Co., Ltd; Sugarcane: choose maturity moderate, without insect pest, pollution-free, AT casting skin sugarcane; Yoghourt fermentation microbial inoculum: choose the bright Yoghourt of sending of refrigeration of nearly 3-5 of date of manufacture days;
(2) pretreatment of raw material
The preparation of black tea soak: adopt secondary extraction to extract tea, first in the tea ratio of 1:100, by black tea lixiviate 2min in 95 ℃ of water, then tea juice is rejected, again by filter residue in the tea ratio of 1:100 lixiviate 10min in 95 ℃ of water, subsequently filter residue is removed, obtain black tea soak;
The preparation of sugar-cane juice: the peeling of casting skin sugarcane is cleaned, be cut into bulk, then squeeze the juice, by bagasse elimination, obtain sugar-cane juice successively;
(3) stabilizer treatment
Use drinking water that stabilizing agent is dissolved, to be dissolved completely after, obtain pasty state stabilizing agent;
(4) Yoghourt base-material preparation
Appropriate milk powder is dissolved in drinking water, and milk powder and drinking water ratio are 10:50, obtain Yoghourt base-material;
(5) mix sterilization, cooling
Black tea soak prepared by step (2)～(4), sugar-cane juice, pasty state stabilizing agent and Yoghourt base-material evenly mix, mixed proportion scope: 8 parts of black tea soaks, 22 parts of sugar-cane juices, 0.2 part of pasty state stabilizing agent, 66.8 parts of Yoghourt base-materials; And by cooling after pasteurize, obtain mixed solution;
(6) inoculation, packing
When step (5) gained mixed solution is cooled to 42 ℃, Yoghourt fermentation microbial inoculum and mixed solution are inoculated to inoculum concentration scope: 3 parts of Yoghourt fermentation microbial inoculums, 97 parts of mixed solutions; Then carry out packing, obtain Yoghourt inoculation liquid;
(7) fermentation, check
Keep yeasting at 42 ℃ step (6) gained Yoghourt inoculation liquid, fermentation 5h, and fermented yoghourt is carried out to Yoghourt physical and chemical index and microbiological indicator detection, it is qualified to detect, and obtains finished yogurt prod.
In above-described embodiment 1～3, the batching of black tea sugar-cane juice Yoghourt is through single factor and orthogonal test, 10 parts of black tea soaks, 20 parts of sugar-cane juices, 10 parts of milk powder, 0.1 part of stabilizing agent, 3 parts of Yoghourt fermentation microbial inoculums, fermentation 5h, for obtaining the fermentation parameter of best mouthfeel, fermentation product is out better, delicate mouthfeel, Yoghourt physical and chemical index: total acid (in lactic acid) 2.05%, reduced sugar 2.00%; Microbiological indicator: mould: 15 CFU/mL, saccharomycete <10 CFU/mL, lactic acid bacteria 5.3 * 107 CFU/mL, coliform does not detect; Above Yoghourt physical and chemical index and microbiological indicator all meet the microbial standard of national acidified milk.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (4)
1. the preparation method of a black tea sugar-cane juice Yoghourt, it is characterized in that, every 100 weight portion finished yogurt prods are made by the raw material of following weight portion: 8～15 parts of black tea soaks, 15～25 parts of sugar-cane juices, 3～5 parts of Yoghourt fermentation microbial inoculums, 8～15 parts of milk powder, 0.1～0.2 part of stabilizing agent, and surplus is drinking water; The method comprises the steps:
(1) raw material is chosen
Black tea: choose rock tea; Sugarcane: choose maturity moderate, without insect pest, pollution-free, AT casting skin sugarcane;
(2) pretreatment of raw material
The preparation of black tea soak: adopt secondary extraction to extract tea, first by black tea lixiviate in boiling water, then tea juice is rejected, then by filter residue lixiviate in boiling water, subsequently filter residue is removed, obtain black tea soak;
The preparation of sugar-cane juice: the peeling of casting skin sugarcane is cleaned, be cut into bulk, then squeeze the juice, by bagasse elimination, obtain sugar-cane juice successively;
(3) stabilizer treatment
Use drinking water that stabilizing agent is dissolved, to be dissolved completely after, obtain pasty state stabilizing agent;
(4) Yoghourt base-material preparation
Milk powder is dissolved in drinking water, and milk powder and drinking water ratio are (10～15): 50, obtain Yoghourt base-material;
(5) mix sterilization, cooling
Black tea soak prepared by step (2)～(4), sugar-cane juice, pasty state stabilizing agent and Yoghourt base-material evenly mix, and by cooling after pasteurize, obtain mixed solution;
(6) inoculation, packing
After step (5) gained mixed solution is cooling, Yoghourt fermentation microbial inoculum and mixed solution are inoculated to inoculum concentration scope: 3～5 parts of Yoghourt fermentation microbial inoculums, 95～97 parts of mixed solutions; Then carry out packing, obtain Yoghourt inoculation liquid;
(7) fermentation, check
Step (6) gained Yoghourt inoculation liquid is kept to yeasting, fermentation 4～8h, and fermented yoghourt is carried out to Yoghourt physical and chemical index and microbiological indicator detection, it is qualified to detect, and obtains finished yogurt prod.
2. the preparation method of black tea sugar-cane juice Yoghourt according to claim 1, is characterized in that, in described step (7), fermentation time is 5h.
3. the preparation method of black tea sugar-cane juice Yoghourt according to claim 1, is characterized in that, described stabilizing agent is sodium carboxymethylcellulose.
4. the preparation method of black tea sugar-cane juice Yoghourt according to claim 1, is characterized in that, described Yoghourt fermentation microbial inoculum contains streptococcus thermophilus and lactobacillus bulgaricus.
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105124034A (en) * | 2015-08-13 | 2015-12-09 | 刘民钦 | Preparation method of sugarcane black tea |
| CN106070624A (en) * | 2016-07-18 | 2016-11-09 | 湖南中医药大学 | A kind of Rhizoma Polygonati hawthorn yogurt and preparation method thereof |
| CN107788116A (en) * | 2017-11-14 | 2018-03-13 | 浙江李子园食品股份有限公司 | A kind of sweet milk milk beverage and preparation method thereof |
| CN111011501A (en) * | 2019-12-24 | 2020-04-17 | 光明乳业股份有限公司 | Yoghourt without sucrose addition and preparation method thereof |
| CN111296572A (en) * | 2020-02-21 | 2020-06-19 | 西安东方乳业有限公司 | Yoghourt containing phytosterol ester and production process thereof |
| CN113068742A (en) * | 2021-03-18 | 2021-07-06 | 广西大学 | Sugarcane yoghourt and preparation method thereof |
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| CN1418555A (en) * | 2002-12-19 | 2003-05-21 | 罗宣奇 | Leben using mung bean as raw material, and its prodn. method |
| WO2007121584A1 (en) * | 2006-04-20 | 2007-11-01 | Metabev Inc. | Food product containing policosanols |
| CN101467564A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Method for producing sugarcane milk beverage and product |
| 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 |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1418555A (en) * | 2002-12-19 | 2003-05-21 | 罗宣奇 | Leben using mung bean as raw material, and its prodn. method |
| WO2007121584A1 (en) * | 2006-04-20 | 2007-11-01 | Metabev Inc. | Food product containing policosanols |
| CN101467564A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Method for producing sugarcane milk beverage and product |
| 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 |
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