CN104365843A - Solidified green tea powder yoghourt and preparation method thereof - Google Patents
Solidified green tea powder yoghourt and preparation method thereof Download PDFInfo
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- CN104365843A CN104365843A CN201410583804.9A CN201410583804A CN104365843A CN 104365843 A CN104365843 A CN 104365843A CN 201410583804 A CN201410583804 A CN 201410583804A CN 104365843 A CN104365843 A CN 104365843A
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Abstract
The invention discloses solidified green tea powder yoghourt and a preparation method thereof. The solidified green tea powder yoghourt disclosed by the invention comprises the following raw materials in parts by weight: 15-25 parts of green tea powder, 10-20 parts of skim milk powder, 40-50 parts of fresh milk, 5-11 parts of white granulated sugar, and 2-6 parts of a stabilizer. The preparation method disclosed by the invention comprises the following steps: mixing to blend, homogenizing, sterilizing, cooling to inoculate, fermenting, and storing. By means of ultra-micro-pulverization of green tea, the original nutritional and pharmacological components in tea leaves and the natural colours of the raw materials are kept to the most extent, the solubleness of green tea in water is increased, precipitation can be effectively reduced, and the stability of the solidified green tea powder yoghourt is increased; and because tea polyphenol and caffeine contained in green tea are combined with yoghourt, nutritional substances are complementary, the health effects of the yoghourt are strengthened, and thus, the dietary therapy value of the yoghourt is increased.
Description
Technical field
The present invention relates to technical field of processing dairy products, be specifically related to a kind of coagulating type green tea powder Yoghourt and preparation method thereof.
Background technology
Green tea powder is a kind of green tea of ultra micro powdery, and color is emerald green, fine and smooth, nutrition, health, natural green tea.Adopt Ultramicro-powder milling apparatus, the green tea powder of moment constant low temperature processing, keep the original natural green of green tea and nutrition, pharmaceutical component to greatest extent
Green tea powder has good anti-oxidant and sedation, can lessen fatigue.Containing vitamin C and flavonoids in green tea, flavonoids wherein can strengthen the anti-oxidation efficacy of Vitamin C, this flavonoids is also precious nutriment green tea powder is a kind of economical and practical food, green tea can be reduced weight, reason is aromatic compound energy dissolved fat in green tea, change turbid go greasy, prevent in the stagnant body of fat, vitamin B1, C can promote gastric secretion, have aid digestion with the fat that disappears.Green tea can also increase the metabolism of body fluid nutrition and heat, and low-fat deposition, falls in strengthening microcirculation.
Yoghourt is with fresh milk for raw material, after pasteurize, add beneficial bacterium again in milk, after fermentation, then cools filling a kind of milk product.Sour milk product is many mainly with the fruit-flavor type of the auxiliary materials such as the various fruit juice jam of coagulating type, agitating type and interpolation in the market.Yoghourt not only remains all advantages of milk, and also maximizes favourable factors and minimizes unfavourable ones through process in some aspect, becomes the nutrient and healthcare products being more suitable for the mankind.
Ultrafine green tea powder normally uses low and middle-grade tea fresh leaves, and after the PROCESS FOR TREATMENT such as steam beating, oven dry, then Ultramicro-powder is broken into pure natural tealeaves micropowders.Super fine tea powder maintains the natural gray of the original nutritional labeling of tealeaves, pharmaceutical component and raw material to greatest extent, is widely used in processing various tealeaves food, to strengthen its nutritional health function, and gives varieties of food items natural colored and distinctive tealeaves local flavor.Certain proportion super fine tea powder can be added in major ingredient food such as making tea bread, tea cake, tea ground rice, tea candies, tea ice cream.The exploitation of cakes and sweetmeats product, changing " drinking tea " is " food tea ", defines new Tea Consumption mode.In addition, in daily-use chemical industry, super fine tea powder also can be utilized to make tealeaves shampoo, bath foam, toothpaste etc.Yoghourt is a kind of beverage with better nutritivity value and flavour, and it is more easily absorbed by the body than milk, and the difference because of processing technology can be divided into solidification type yoghourt and the large class of stirred yoghurt two.Yoghourt contains multiple nutritional components, and the Tea Polyphenols contained in tealeaves, caffeine do not have in milk, is added in Yoghourt by tea powder and goes, improve the food therapy value of Yoghourt.Because tea powder and Yoghourt all have good Development volue, have again complementary nutritive value, thus the exploitation of tea powder Yoghourt will have vast potential for future development.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of coagulating type green tea powder Yoghourt and preparation method thereof.
The present invention is achieved by the following technical programs:
A kind of coagulating type green tea powder Yoghourt, it is made up of following raw material: green tea powder 15-25 part, skimmed milk power 10-20 part, fresh milk 40-50 part, white granulated sugar 5-11 part, stabilizing agent 2-6 part.
Described coagulating type green tea powder Yoghourt, it is made up of following raw material: green tea powder 17-23 part, skimmed milk power 12-18 part, fresh milk 42-48 part, white granulated sugar 7-9 part, stabilizing agent 3-5 part.
Described coagulating type green tea powder Yoghourt, it is made up of following raw material: 20 parts, green tea powder, skimmed milk power 15 parts, fresh milk 45 parts, white granulated sugar 8 parts, stabilizing agent 4 parts.
Described green tea powder is ultrafine green tea powder, and fineness is 300-500 order.
Described stabilizing agent is one or more in sodium alginate, converted starch, agar, gelatin, carrageenan.
Also containing whole milk powder 6 parts in described coagulating type green tea powder Yoghourt.
Also containing 3 parts, salt-free butter in described coagulating type green tea powder Yoghourt.
Also containing yoghurt flavours 1 part in described coagulating type green tea powder Yoghourt.
Present invention also offers the preparation method of coagulating type green tea powder Yoghourt, the method comprises the following steps:
A, mixing preparation: filter after green tea powder, skimmed milk power, fresh milk, white granulated sugar, whole milk powder, salt-free butter, yoghurt flavours, converted starch, the abundant mixing and stirring of gelatin, obtain mixed liquor;
B, homogeneous: after mixed liquor being heated to 65 DEG C, homogeneous under the pressure of 14.8mpa;
C, sterilization: the mixed liquor after being completed by homogeneous is heated to 85-90 DEG C, sterilization 5-10 minute;
D, cooling inoculation: after sterilization completes, when feed temperature to be mixed is down to 40-42 DEG C, add the Mixed culture bacterial classification of streptococcus thermophilus and lactobacillus bulgaricus in mixed liquor;
E, fermentation: be sub-packed in Sour milk bottle by vaccinated feed liquid, put into the electro-heating standing-temperature cultivator fermentation that temperature is 43 DEG C, obtain coagulating type green tea powder Yoghourt when to reach 70-80 ° of T, ph be 3.9-4.2 to acidity;
F, preservation: after the coagulating type green tea powder Yoghourt obtained at room temperature is placed 12min, then the refrigerator and cooled moving into 0-4 DEG C hides preservation.
Beneficial effect of the present invention is: control its sterilization temperature by strict in the whole process of green tea powder Yoghourt, avoid the too low bacterium of temperature can not kill completely, temperature is too high causes the casein sex change in milk serious, not easily fermentation is solidified, even cause the problem of milk brown stain, for ensureing normally carrying out of inoculation after fermentation process, put it into the interior fermentation of electro-heating standing-temperature cultivator that temperature is 43 DEG C, what promote milk solidifies the generation with fragrance ingredient diacetyl, not direct in last preservation process the coagulating type green tea powder Yoghourt prepared is put into refrigerator, it is allowed to have a process cushioned, avoid the injury of temperature decrease to bacterial classification, by ultramicro grinding green tea, the nutritious composition in maintenance tealeaves Central Plains that can go up to greatest extent, the natural gray of pharmaceutical component and raw material, add the dissolubility of green tea in water, effectively can reduce precipitation, improve the stability of product, its Tea Polyphenols contained, caffeine combines with Yoghourt, serve the complementation of nutriment, enhance the health-care efficacy of Yoghourt, improve the food therapy value of Yoghourt.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme of the present invention is further described, but described in claimed scope is not limited to.
Embodiment one
A kind of coagulating type green tea powder Yoghourt and preparation method thereof
A, mixing preparation: filter after 15 parts, green tea powder, skimmed milk power 10 parts, fresh milk 40 parts, white granulated sugar 5 parts, whole milk powder 6 parts, 3 parts, salt-free butter, yoghurt flavours 1 part, converted starch 2 parts, gelatin 1 part of abundant mixing and stirring, obtain mixed liquor;
B, homogeneous: after mixed liquor being heated to 65 DEG C, homogeneous under the pressure of 14.8mpa;
C, sterilization: the mixed liquor after being completed by homogeneous is heated to 90 DEG C, sterilization 5 minutes;
D, cooling inoculation: after sterilization completes, when feed temperature to be mixed is down to 40 DEG C, add the Mixed culture bacterial classification of streptococcus thermophilus and lactobacillus bulgaricus in mixed liquor;
E, fermentation: be sub-packed in Sour milk bottle by vaccinated feed liquid, put into the electro-heating standing-temperature cultivator fermentation that temperature is 43 DEG C, obtain coagulating type green tea powder Yoghourt when to reach 70 ° of T, ph be 3.9 to acidity;
F, preservation: after the coagulating type green tea powder Yoghourt obtained at room temperature is placed 12min, then the refrigerator and cooled moving into 0-4 DEG C hides preservation.
Embodiment two
A kind of coagulating type green tea powder Yoghourt and preparation method thereof
A, mixing preparation: filter after 25 parts, green tea powder, skimmed milk power 20 parts, fresh milk 50 parts, white granulated sugar 11 parts, whole milk powder 6 parts, 3 parts, salt-free butter, yoghurt flavours 1 part, converted starch 3 parts, gelatin 2 parts of abundant mixing and stirring, obtain mixed liquor;
B, homogeneous: after mixed liquor being heated to 65 DEG C, homogeneous under the pressure of 14.8mpa;
C, sterilization: the mixed liquor after being completed by homogeneous is heated to 89 DEG C, sterilization 6 minutes;
D, cooling inoculation: after sterilization completes, when feed temperature to be mixed is down to 40 DEG C, add the Mixed culture bacterial classification of streptococcus thermophilus and lactobacillus bulgaricus in mixed liquor;
E, fermentation: be sub-packed in Sour milk bottle by vaccinated feed liquid, put into the electro-heating standing-temperature cultivator fermentation that temperature is 43 DEG C, obtain coagulating type green tea powder Yoghourt when to reach 72 ° of T, ph be 4 to acidity;
F, preservation: after the coagulating type green tea powder Yoghourt obtained at room temperature is placed 12min, then the refrigerator and cooled moving into 0-4 DEG C hides preservation.
Embodiment three
A kind of coagulating type green tea powder Yoghourt and preparation method thereof
A, mixing preparation: filter after 17 parts, green tea powder, skimmed milk power 12 parts, fresh milk 42 parts, white granulated sugar 7 parts, whole milk powder 6 parts, 3 parts, salt-free butter, yoghurt flavours 1 part, 2 parts, agar, gelatin 1 part of abundant mixing and stirring, obtain mixed liquor;
B, homogeneous: after mixed liquor being heated to 65 DEG C, homogeneous under the pressure of 14.8mpa;
C, sterilization: the mixed liquor after being completed by homogeneous is heated to 88 DEG C, sterilization 7 minutes;
D, cooling inoculation: after sterilization completes, when feed temperature to be mixed is down to 41 DEG C, add the Mixed culture bacterial classification of streptococcus thermophilus and lactobacillus bulgaricus in mixed liquor;
E, fermentation: be sub-packed in Sour milk bottle by vaccinated feed liquid, put into the electro-heating standing-temperature cultivator fermentation that temperature is 43 DEG C, obtain coagulating type green tea powder Yoghourt when to reach 74 ° of T, ph be 4 to acidity;
F, preservation: after the coagulating type green tea powder Yoghourt obtained at room temperature is placed 12min, then the refrigerator and cooled moving into 0-4 DEG C hides preservation.
Embodiment four
A kind of coagulating type green tea powder Yoghourt and preparation method thereof
A, mixing preparation: filter after 23 parts, green tea powder, skimmed milk power 18 parts, fresh milk 48 parts, white granulated sugar 9 parts, whole milk powder 6 parts, 3 parts, salt-free butter, yoghurt flavours 1 part, 2 parts, agar, gelatin 2 parts of abundant mixing and stirring, obtain mixed liquor;
B, homogeneous: after mixed liquor being heated to 65 DEG C, homogeneous under the pressure of 14.8mpa;
C, sterilization: the mixed liquor after being completed by homogeneous is heated to 87 DEG C, sterilization 8 minutes;
D, cooling inoculation: after sterilization completes, when feed temperature to be mixed is down to 41 DEG C, add the Mixed culture bacterial classification of streptococcus thermophilus and lactobacillus bulgaricus in mixed liquor;
E, fermentation: be sub-packed in Sour milk bottle by vaccinated feed liquid, put into the electro-heating standing-temperature cultivator fermentation that temperature is 43 DEG C, obtain coagulating type green tea powder Yoghourt when to reach 76 ° of T, ph be 4.1 to acidity;
F, preservation: after the coagulating type green tea powder Yoghourt obtained at room temperature is placed 12min, then the refrigerator and cooled moving into 0-4 DEG C hides preservation.
Embodiment five
A kind of coagulating type green tea powder Yoghourt and preparation method thereof
A, mixing preparation: filter after 20 parts, green tea powder, skimmed milk power 15 parts, fresh milk 45 parts, white granulated sugar 8 parts, whole milk powder 6 parts, 3 parts, salt-free butter, yoghurt flavours 1 part, converted starch 2 parts, gelatin 1 part of abundant mixing and stirring, obtain mixed liquor;
B, homogeneous: after mixed liquor being heated to 65 DEG C, homogeneous under the pressure of 14.8mpa;
C, sterilization: the mixed liquor after being completed by homogeneous is heated to 86 DEG C, sterilization 9 minutes;
D, cooling inoculation: after sterilization completes, when feed temperature to be mixed is down to 42 DEG C, add the Mixed culture bacterial classification of streptococcus thermophilus and lactobacillus bulgaricus in mixed liquor;
E, fermentation: be sub-packed in Sour milk bottle by vaccinated feed liquid, put into the electro-heating standing-temperature cultivator fermentation that temperature is 43 DEG C, obtain coagulating type green tea powder Yoghourt when to reach 78 ° of T, ph be 4.1 to acidity;
F, preservation: after the coagulating type green tea powder Yoghourt obtained at room temperature is placed 12min, then the refrigerator and cooled moving into 0-4 DEG C hides preservation.
Embodiment six
A kind of coagulating type green tea powder Yoghourt and preparation method thereof
A, mixing preparation: filter after 25 parts, green tea powder, skimmed milk power 20 parts, fresh milk 50 parts, white granulated sugar 11 parts, whole milk powder 6 parts, 3 parts, salt-free butter, yoghurt flavours 1 part, converted starch 2 parts, gelatin 2 parts of abundant mixing and stirring, obtain mixed liquor;
B, homogeneous: after mixed liquor being heated to 65 DEG C, homogeneous under the pressure of 14.8mpa;
C, sterilization: the mixed liquor after being completed by homogeneous is heated to 85 DEG C, sterilization 10 minutes;
D, cooling inoculation: after sterilization completes, when feed temperature to be mixed is down to 42 DEG C, add the Mixed culture bacterial classification of streptococcus thermophilus and lactobacillus bulgaricus in mixed liquor;
E, fermentation: be sub-packed in Sour milk bottle by vaccinated feed liquid, put into the electro-heating standing-temperature cultivator fermentation that temperature is 43 DEG C, obtain coagulating type green tea powder Yoghourt when to reach 80 ° of T, ph be 4.2 to acidity;
F, preservation: after the coagulating type green tea powder Yoghourt obtained at room temperature is placed 12min, then the refrigerator and cooled moving into 0-4 DEG C hides preservation.
Below in conjunction with specific experiment example, product of the present invention and technique effect are further described.
Experimental example one
Detect green tea powder biochemistry ingredient content, its result is as shown in table 1: its medium green A is steaming green tea raw material, and green B is 100 object green tea powder, and green C is 300 object green tea powder, and green D is 500 object green tea powder.
Table 1 green tea powder main biochemical component content testing result
By learning because 300 orders are relative less with the particle diameter of 500 order green tea powder in table 1, on the basis of the nutritious composition in maintenance tealeaves Central Plains gone up to greatest extent, pharmaceutical component, improve the dissolubility of green tea in water, effectively can reduce precipitation, therefore select 300-500 object green tea powder to prepare green tea powder Yoghourt more suitable.
Experimental example two
Do contrast test for adding stabilizing agent in green tea powder Yoghourt preparation process to Yoghourt sense organ and quality, its result is as shown in table 2:
Table 2 stabilizing agent is on the impact of Yoghourt organoleptic quality
As can be seen from Table 2, the interpolation of stabilizing agent can not only reduce the cost of manufacture of Yoghourt, and effectively can improve outward appearance and the quality of Yoghourt, and the green tea powder Yoghourt prepared further is optimized.
Claims (9)
1. a coagulating type green tea powder Yoghourt, is characterized in that: it is made up of following raw material: green tea powder 15-25 part, skimmed milk power 10-20 part, fresh milk 40-50 part, white granulated sugar 5-11 part, stabilizing agent 2-6 part.
2. coagulating type green tea powder Yoghourt according to claim 1, is characterized in that: it is made up of following raw material: green tea powder 17-23 part, skimmed milk power 12-18 part, fresh milk 42-48 part, white granulated sugar 7-9 part, stabilizing agent 3-5 part.
3. coagulating type green tea powder Yoghourt according to claim 1, is characterized in that: it is made up of following raw material: 20 parts, green tea powder, skimmed milk power 15 parts, fresh milk 45 parts, white granulated sugar 8 parts, stabilizing agent 4 parts.
4. coagulating type green tea powder Yoghourt according to claim 1, it is characterized in that: described green tea powder is ultrafine green tea powder, fineness is 300-500 order.
5. coagulating type green tea powder Yoghourt according to claim 1, is characterized in that: described stabilizing agent is one or more in sodium alginate, converted starch, agar, gelatin, carrageenan.
6. coagulating type green tea powder Yoghourt according to claim 1, is characterized in that: also containing whole milk powder 6 parts in described coagulating type green tea powder Yoghourt.
7. coagulating type green tea powder Yoghourt according to claim 1, is characterized in that: also containing 3 parts, salt-free butter in described coagulating type green tea powder Yoghourt.
8. coagulating type green tea powder Yoghourt according to claim 1, is characterized in that: also containing yoghurt flavours 1 part in described coagulating type green tea powder Yoghourt.
9. a preparation method for the coagulating type green tea powder Yoghourt as described in as arbitrary in claim 1-3, is characterized in that: the method comprises the following steps:
A, mixing preparation: filter after green tea powder, skimmed milk power, fresh milk, white granulated sugar, whole milk powder, salt-free butter, yoghurt flavours, converted starch, the abundant mixing and stirring of gelatin, obtain mixed liquor;
B, homogeneous: after mixed liquor being heated to 65 DEG C, homogeneous under the pressure of 14.8mpa;
C, sterilization: the mixed liquor after being completed by homogeneous is heated to 85-90 DEG C, sterilization 5-10 minute;
D, cooling inoculation: after sterilization completes, when feed temperature to be mixed is down to 40-42 DEG C, add the Mixed culture bacterial classification of streptococcus thermophilus and lactobacillus bulgaricus in mixed liquor;
E, fermentation: be sub-packed in Sour milk bottle by vaccinated feed liquid, put into the electro-heating standing-temperature cultivator fermentation that temperature is 43 DEG C, obtain coagulating type green tea powder Yoghourt when to reach 70-80 ° of T, ph be 3.9-4.2 to acidity;
F, preservation: after the coagulating type green tea powder Yoghourt obtained at room temperature is placed 12min, then the refrigerator and cooled moving into 0-4 DEG C hides preservation.
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| CN105379841A (en) * | 2015-11-26 | 2016-03-09 | 余红军 | Hop health yoghourt and preparation method thereof |
| CN105379837A (en) * | 2015-11-13 | 2016-03-09 | 廖广有 | Processing and preparing method of tea yoghourt |
| CN105994627A (en) * | 2016-05-19 | 2016-10-12 | 许昌学院 | Preparation method of green tea yoghourt |
| CN106035652A (en) * | 2016-05-19 | 2016-10-26 | 许昌学院 | Preparation method of black tea yogurt |
| CN109221403A (en) * | 2018-10-22 | 2019-01-18 | 上海应用技术大学 | With the active non-thermal sterilization of polyphenol high anti-oxidation can preservation under room temperature Yoghourt preparation |
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Cited By (5)
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| CN105379837A (en) * | 2015-11-13 | 2016-03-09 | 廖广有 | Processing and preparing method of tea yoghourt |
| CN105379841A (en) * | 2015-11-26 | 2016-03-09 | 余红军 | Hop health yoghourt and preparation method thereof |
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Application publication date: 20150225 |