CN104719497A - Faint scent fresh tea cheese and preparation method thereof - Google Patents
Faint scent fresh tea cheese and preparation method thereof Download PDFInfo
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- CN104719497A CN104719497A CN201510155466.3A CN201510155466A CN104719497A CN 104719497 A CN104719497 A CN 104719497A CN 201510155466 A CN201510155466 A CN 201510155466A CN 104719497 A CN104719497 A CN 104719497A
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Abstract
The invention provides faint scent fresh tea cheese and a preparation method thereof. The preparation method comprises the following steps: (1) brewing tea leaves with water of 70-100 DEG C, filtering off the tea leaves, and mixing the tea water with a milk raw material according to a mass ratio of (1:1)-(1:5), wherein the mass ratio of water to tea leaves is (50:1)-(59:1); (2) homogenizing under the pressure of 10-20MPa, and sterilizing for 3-5 minutes at 85-95 DEG C; (3) adding a fermenting agent to ferment at 28-32 DEG C until the pH value is 4.8-5.2 at the final point, thereby obtaining a fermentation product; and (4) stirring the fermentation product at 50-65 DEG C at the rotation speed of 20-100rpm, centrifuging 2000-4000g of the fermentation product for 10-30 minutes, and removing the supernate, thereby obtaining a finished product. The faint scent fresh tea cheese combines the beneficial components of tea and nutrient values of cheese, has the fragrance of tea and has good taste.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of delicate fragrance fresh tea cheese and preparation method thereof.
Background technology
The combination of milk and tea has precipitated the history of more than one thousand years, beneficial contained in tealeaves is a lot, mainly contain caffeine, theophylline, choline, flavonoids and glycoside compound etc., have that heat-clearing is refreshed oneself, eliminates indigestion and phlegm, gone greasy fat-reducing, removing toxic substances is sobered up, promoted the production of body fluid to quench thirst, the only pharmacological action such as dysentery dehumidifying.The fragrance in Ruzhong imparts the special local flavor of tea, and milk tea is as traditional a kind of cuisines, both there is the aromatic good to eat local flavor of tealeaves, there is again the nutritive value that milk is intrinsic, become one of best-selling leisure beverage in the market, but tea cheese rare report.
Tealeaves is worthy of careful study in harvesting, making very much, and method is also a lot of, and according to different preparation methods, tealeaves can divide green tea, black tea, oolong tea, yellow tea, white tea and black tea, and dissimilar tealeaves taste difference is very large.Green tea, yellow tea and white tea and part oolong tea are all the tealeaves belonging to partially light type, and green tea and yellow tea are without fermentation, and white tea (10%) and oolong tea (50%) belong to Partial fermentation tea.Delicate fragrance type is light fermented tea, and it is it is emphasised that clear soup, freshness.It is comparatively light that delicate fragrance type tea leaf fermentation makes the duration and degree of heating, and the water tariff collection in tealeaves is also more, and mouthfeel is light.Black tea is fermented tea, has the effect of aid digestion, warm stomach, dispelling fatigue of refreshing oneself.The raw material that black tea is selected is older tea raw material, so finished product just can find out obvious black from color and luster, black tea can be hypoglycemic, prevents diabetes, anti-ageing, promotes longevity.
Fresh cheese, after manufacturing i.e. edible in a short time, its moisture is sufficient, tart flavour is salubrious, mouthfeel is soft, and fat content is very low, does not usually have crust, and has various different shape and weight.General lactic acid bacteria fermenting agent, to form smooth skyr.Different fresh cheese is different from the aspects such as the type of discharging whey, cleaning step, the method adding cream and curdled milk structure.The growth of saccharomycete and other putrefactive microorganisms reduces the shelf life of fresh cheese, and the existence of too high moisture and surface coat and more lactose to remain be the cause of these microbial growths.
The present invention is with the preparation method by fresh cheese, and milk and tea are the fresh cheese of base-material fermentation, have merged the beneficiating ingredient of tea and the nutritive value of cheese, and have imparted the fragrance of tea, is the choosing of the another cuisines of the people liking tea.
Summary of the invention
Technical problem to be solved by this invention is, this problem of fresh cheese with tea smell is commercially lacked for existing, provide a kind of with milk and tea for the method for brand-new delicate fragrance fresh tea cheese prepared by base-material, the delicate fragrance fresh tea cheese obtained by the method has merged the beneficiating ingredient of tea and the nutritive value of cheese, and possess the fragrance of tea, there is good mouthfeel.
One of technical solution of the present invention: a kind of preparation method of delicate fragrance fresh tea cheese, it comprises following raw material: tealeaves, dairy milk starting material, leavening and water; Described preparation method comprises the steps: that 70 DEG C ~ 100 DEG C water of the tealeaves in described raw material brew by (1), the mass ratio of described water and described tealeaves is 50: 1 ~ 59: 1, filtering tealeaves, again the tea soaked and described dairy milk starting material to be mixed in mass ratio at 1: 1 ~ 1: 5, obtain tea breast compound; (2) by the breast of tea described in step (1) compound 10 ~ 20Mpa homogeneous, 85 DEG C ~ 95 DEG C sterilizings 3 ~ 5 minutes, homogeneous material is obtained; (3) in step (2) described homogeneous material, add leavening 28 DEG C ~ 32 DEG C pH to terminal that ferments is 4.8 ~ 5.2, obtains tunning; The mass ratio of the breast of tea described in described leavening and step (1) compound is 1: 20000 ~ 1: 100000; (4) by DEG C 20 ~ 100 revs/min of stirrings of described for step (3) tunning 50 DEG C ~ 65, centrifugal 10 ~ 30 minutes of 2000 ~ 4000g, removes supernatant, obtains finished product.
In described raw material, described tealeaves is that this area is conventional, from leaf or the bud of tea tree, preferably for being selected from the one in green tea, black tea, yellow tea, white tea, oolong tea and black tea, more preferably for being selected from the one in black tea, yellow tea, white tea and oolong tea, be delicate fragrance type oolong tea best; Described black tea is preferably Pilochun (a green tea), and described white tea is preferably the old tribute eyebrow of Fuding white tea, and described yellow tea is preferably Hunan Junshan Silver Needle Tea, and described oolong tea is preferably delicate fragrance type Anxi Tieguanyin Tea.Described dairy milk starting material is that this area is conventional, preferably for being selected from any one in raw milk, raw horse breast, raw camel breast, skimmed milk, raw sheep breast and recombined milk, more preferably for being selected from any one in raw milk, skimmed milk, raw sheep breast and recombined milk, be raw milk best.Described recombined milk is that this area is conventional, preferably for using milk powder to add water again, makes and described raw milk, raw horse breast, raw camel breast, emulsion that skimmed milk is more suitable than scope with dry biomass with life Yang Ruzhongshui.Described leavening is that this area is conventional, preferably for being selected from DELVO-TEC LL-50DSF (DSM N. V.), CHooZIT
tMone in MA14 (Danisco US Inc. Genencor Divisi), Freeze-dried DVSR-707 (Chr. Hansen A/S) and Freeze-dried DVS R-704 (Chr. Hansen A/S) is more preferably CHooZIT
tMmA14 (Danisco US Inc. Genencor Divisi).Described water is that this area is conventional, preferably for being selected from any one in spring, phreatic water, distilled water and running water, described spring be natural exposure to the underground water on earth's surface or the underground reservoir exposing earth's surface, described phreatic water is the well water on less than 20 meters, earth's surface.
In the present invention, described raw material preferably can also comprise renin, described renin is that this area is conventional, preferably for be selected from Chr. Hansen A/S produce Fromase 750XLG and Danisco US Inc. Genencor Divisi produce Marzyme in one, more preferably for Danisco US Inc. Genencor Divisi production Marzyme.Described renin preferably adds after step (3) adds described leavening 20 ~ 30min.The content of described renin is that this area is conventional, and preferably, the mass ratio of described renin and step (1) described tea breast compound is 1: 2000 ~ 1: 100000, and being more preferably 1: 44100 ~ 1: 100000, is 1: 44100 best.
In the present invention, described raw material preferably can also comprise stabilizing agent, and described stabilizing agent is that this area is conventional, preferably for being selected from the one in mosanom and sodium carboxymethylcellulose.Described stabilizing agent preferably step (4) described centrifugal, remove supernatant after add and stir and evenly mix.The content of described stabilizing agent is that this area is conventional, and being preferably 0.005% ~ 0.05%, is more preferably 0.02% ~ 0.05%, and be 0.02% best, described percentage is the mass percent accounting for product gross mass.
In the present invention, described raw material preferably can also comprise thickener, and described thickener is that this area is conventional, is preferably carragheen.Described thickener preferably described step (4) described centrifugal, remove supernatant after add and stir and evenly mix.The content of described thickener is that this area is conventional, and being preferably 0.005% ~ 0.05%, is more preferably 0.01% ~ 0.05%, and be 0.05% best, described percentage is the mass percent accounting for product gross mass.
In the present invention, step (1) is: brewed by 70 DEG C ~ 100 DEG C water of the tealeaves in described raw material, the mass ratio of described water and described tealeaves is 50: 1 ~ 59: 1 filtering tealeaves, then the tea soaked and described dairy milk starting material to be mixed at 1: 1 ~ 1: 5 in mass ratio, obtains tea breast compound.In step (1), described in brew the water of use temperature be preferably 70 DEG C ~ 90 DEG C, be more preferably 80 DEG C ~ 90 DEG C, be 90 DEG C best.The described time brewed is preferably 3 ~ 5min, is more preferably 5min.The described mass ratio brewing middle water and tealeaves is preferably 50: 1, described in the mass ratio that mixes with described dairy milk starting material of the tea that soaks be preferably 1: 1 ~ 1: 4, being more preferably 1: 1 ~ 1: 3.3, is 1: 2.5 best.
In the present invention, step (2) for: by the breast of tea described in step (1) compound 10 ~ 20Mpa homogeneous, 85 DEG C ~ 95 DEG C sterilizing 3 ~ 5min, obtain homogeneous material.In step (2), the pressure of described homogeneous is preferably 10 ~ 15Mpa, is more preferably 15Mpa.The temperature of described sterilizing is preferably 85 DEG C ~ 90 DEG C, is more preferably 90 DEG C; The time of described sterilizing is preferably 5min.
In the present invention, step (3) is: in step (2) described homogeneous material, add leavening 28 DEG C ~ 32 DEG C pH to terminal that ferments is 4.8 ~ 5.2, obtains tunning.In step (3), the temperature of described acidifying is preferably 28 DEG C ~ 30 DEG C, is more preferably 30 DEG C.The endpoint pH of described acidifying is preferably 4.8 ~ 5.1, is more preferably 4.8 ~ 5.0, is 5.0 best.
In the present invention, step (4) is: stirred by described for step (3) tunning 50 DEG C ~ 65 DEG C 20 ~ 100rpm, the centrifugal 10 ~ 30min of 2000 ~ 4000g, removes supernatant, obtain finished product.In step (4), the temperature of described stirring is preferably 50 DEG C ~ 60 DEG C, is more preferably 55 DEG C.The rotating speed of described stirring is preferably 20 ~ 65rpm, is more preferably 20 ~ 50rpm, is 50rpm best.Described centrifugal rotating speed is preferably 2000 ~ 3000g, is more preferably 3000g.The described centrifugal time is preferably 10 ~ 30min, is more preferably 10 ~ 20min, is 20min best.
In the present invention, preferably can also carry out ultrafiltration after sterilizing described in step (2), the membrane retention molecular weight of described ultrafiltration is that this area is conventional, and being preferably 8000 ~ 10000, is more preferably 8000.The cycles of concentration of described homogeneous material after described ultrafiltration is preferably 2 ~ 4 times, is more preferably 2 times.
Technical solution of the present invention two: a kind of delicate fragrance fresh tea cheese, it is by as described in one of technical solution of the present invention obtained by preparation method.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
The use amount of raw material of the present invention is no more than the use amount of the food additives of national regulation.
Positive progressive effect of the present invention is: for lacking now the cheese with fresh tea local flavor on the market, the invention provides a kind of delicate fragrance fresh tea cheese product.Product of the present invention has merged the beneficiating ingredient of tea and the nutritive value of cheese, and imparts the fragrance of tea, has good mouthfeel.
Accompanying drawing explanation
Fig. 1 is consolidation and the viscoplasticity of delicate fragrance type fresh tea cheese.It is remarkable that the different letter of a, b represents otherness.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
Embodiment 1
1, stock chart
2, preparation method
(1) use 90 DEG C of spring 2.5kg to soak tealeaves 50g and be about 5min, the mass ratio of water and tealeaves is 50: 1, after leaching tealeaves, then the tea soaked and dairy milk starting material to be mixed at 1: 1 in mass ratio, obtains the newborn compound of tea.
(2) by tea breast compound 10Mpa homogeneous in step (1), 85 DEG C of sterilizing 3min, obtain homogeneous material.
(3) in step (2) homogeneous material, leavening DELVO-TEC LL-50 DSF (DSM N. V.) is added, renin Fromase 750XLG (Chr. Hansen A/S) is added after 28 DEG C of fermentation 20min, ferment pH4.8 to terminal, obtains tunning; The mass ratio of leavening and tea breast compound is 1: 100000, and renin is 1: 100000 with tea breast mixture quality ratio.
(4) step (3) tunning is stirred the centrifugal 20min of 5min, 2000g with 20rpm at 60 DEG C, remove supernatant, obtain finished product.
Gained delicate fragrance fresh tea cheese outward appearance is semi-solid, and color and luster shows slightly light brown, morphologically completely different from the aged cheese of bulk.
Embodiment 2
1, stock chart
2, preparation method
(1) use 80 DEG C of phreatic water 1kg to soak tealeaves 17g and be about 6min, the mass ratio of water and tealeaves is 59: 1, after leaching tealeaves, then is mixed with the ratio of dairy milk starting material according to mass ratio 1: 4 by tea, obtains tea breast compound.
(2) by tea breast compound 15Mpa homogeneous in step (1), 90 DEG C of sterilizing 5min, use molecular cut off to be the film of 8000, by concentrated 2 times of tea breast compound, obtain homogeneous material.
(3) leavening CHooZIT is added to homogeneous material in step (2)
tMmA14 (Danisco US Inc. Genencor Divisi), 32 DEG C of pH 5.2 to terminal that ferment, obtain tunning; The mass ratio of leavening and tea breast compound is 1: 25000.
(4) step (3) tunning 65 DEG C of 100rpm are stirred the centrifugal 10min of 30s, 3000g, remove supernatant, obtain finished product.
Gained delicate fragrance fresh tea cheese outward appearance is semi-solid, and color and luster shows slightly light yellow, morphologically completely different from the aged cheese of bulk.
Embodiment 3
1, stock chart
2, preparation method
(1) use 100 DEG C of distilled water 0.84kg to soak tealeaves 16.8g and be about 3min, the mass ratio of water and tealeaves is 50: 1, after leaching tealeaves, and tea mixes according to the ratio of mass ratio 1:5 with raw sheep breast, obtains tea breast compound.
(2) by tea breast compound 20Mpa homogeneous in step (1), 95 DEG C of sterilizing 3min, obtain homogeneous material.
(3) leavening Freeze-dried DVS R-707 (Chr. Hansen A/S) is added to step (2) homogeneous material, renin Marzyme 150MG is added after 30 DEG C of fermentation 30min, (Danisco US Inc. Genencor Divisi), ferment pH5.0 to terminal, obtains tunning; The mass ratio of leavening and tea breast compound is 1: 20000, and renin is 1: 2000 with tea breast mixture quality ratio.
(4) after step (3) tunning 50 DEG C of 50rpm being stirred the centrifugal 15min of 3min, 4000g, remove supernatant, add stabilizing agent and thickener and stir and evenly mix, obtaining finished product; The mass percent that stabilizing agent accounts for product gross mass is 0.02%, and the mass percent that thickener accounts for product gross mass is 0.05%.
Gained delicate fragrance fresh tea cheese outward appearance is semi-solid, and color and luster shows slightly light yellow, morphologically completely different from the aged cheese of bulk.
Embodiment 4
1, stock chart
2, preparation method
(1) use 70 DEG C of spring 1.25kg to soak tealeaves 25g and be about 8min, the mass ratio of water and tealeaves is 50: 1, after leaching tealeaves, and tea mixes with the ratio of recombined milk according to mass ratio 1:2.5, obtains tea breast compound.
(2) by tea breast compound 15Mpa homogeneous in step (1), 90 DEG C of sterilizing 5min, use molecular cut off to be the film of 10000, by concentrated 4 times of tea breast compound, obtain homogeneous material.
(3) in step (2) homogeneous material, leavening Freeze-dried DVS R-704 (Chr. Hansen A/S) is added, renin Marzyme 150MG is added after temperature 30 DEG C fermentation 25min, (Danisco US Inc. Genencor Divisi), ferment pH5.1 to terminal, obtains tunning; The mass ratio of leavening and tea breast compound is 1: 44100, and renin is 1: 44100 with tea breast mixture quality ratio.
(4) step (3) described tunning 60 DEG C of 65rpm are stirred the centrifugal 30min of 4min, 3000g, remove supernatant, add stabilizing agent and stir and evenly mix, obtaining finished product, the mass percent that stabilizing agent accounts for product gross mass is 0.008%.
Gained delicate fragrance fresh tea cheese outward appearance is semi-solid, and color and luster shows slightly dark yellow, morphologically completely different from the aged cheese of bulk.
Embodiment 5
1, stock chart
2, preparation method
(1) use 100 DEG C of distilled water 0.84kg to soak tealeaves 16.8g and be about 5min, the mass ratio of water and tealeaves is 50: 1, after leaching tealeaves, and tea mixes with the ratio of dairy milk starting material according to mass ratio 1:5, obtains tea breast compound.
(2) by the breast of tea described in step (1) compound 20Mpa homogeneous, 95 DEG C of sterilizing 3min, obtain homogeneous material.
(3) add leavening Freeze-dried DVS R-707 to step (2) homogeneous material, add renin Marzyme 150MG after 30 DEG C of fermentation 30min, ferment pH5.0 to terminal, obtains tunning; The mass ratio of leavening and tea breast compound is 1: 20000, and renin is 1: 2000 with tea breast mixture quality ratio.
(4) after step (3) tunning 50 DEG C of 50rpm being stirred the centrifugal 15min of 3min, 4000g, remove supernatant, add stabilizing agent and thickener and stir and evenly mix, obtaining finished product; The mass percent that stabilizing agent accounts for product gross mass is 0.05%, and the mass percent that thickener accounts for product gross mass is 0.005%.
Gained delicate fragrance fresh tea cheese outward appearance is semi-solid, and color and luster shows slightly light yellow, morphologically completely different from the aged cheese of bulk.
Embodiment 6
1, stock chart
2, preparation method
(1) use 100 DEG C of distilled water 0.84kg to soak tealeaves 16.8g and be about 8min, the mass ratio of water and tealeaves is 50: 1, after leaching tealeaves, and tea mixes with the ratio of dairy milk starting material according to mass ratio 1:5, obtains tea breast compound.
(2) by the breast of tea described in step (1) compound 20Mpa homogeneous, 95 DEG C of sterilizing 3min, obtain homogeneous material.
(3) add leavening Freeze-dried DVS R-707 to step (2) homogeneous material, add renin Marzyme 150MG after 30 DEG C of fermentation 30min, ferment pH5.0 to terminal, obtains tunning; The mass ratio of leavening and tea breast compound is 1: 20000, and renin is 1: 2000 with tea breast mixture quality ratio.
(4) after step (3) tunning 50 DEG C of 50rpm being stirred the centrifugal 15min of 3min, 4000g, remove supernatant, add stabilizing agent and thickener and stir and evenly mix, obtaining finished product; The mass percent that stabilizing agent accounts for product gross mass is 0.005%, and the mass percent that thickener accounts for product gross mass is 0.01%.
Gained delicate fragrance fresh tea cheese outward appearance is semi-solid, and color and luster shows slightly light yellow, morphologically completely different from the aged cheese of bulk.
Comparative example 1
The present embodiment batching used: raw milk 5kg, leavening DELVO-TEC LL-50 DSF (DSM N. V.) 0.05g, renin (renin Fromase 750XLG, Chr. Hansen A/S) 1.0g.
(1) by raw milk 15Mpa homogeneous, 85 DEG C of sterilizing 3min.
(2) leavening DELVO-TEC LL-50 DSF (DSM N. V.) is added to the raw milk after sterilizing in step (1), renin Fromase 750XLG is added after temperature 28 DEG C fermentation 20min, ferment pH4.8 to terminal, obtains tunning.
(3) at 60 DEG C, stir the centrifugal 20min of 5min, 2000g with 20rpm, remove supernatant, obtain finished product.
Comparing result is shown in Fig. 1.As can be seen from texture characteristic, the consolidation of embodiment 1 and viscoplasticity and comparative example 1 without significant difference, from the comparing of embodiment 2,3, through ultrafiltration with add the tea cheese consolidation of stabilizing agent and thickener and viscoplasticity is significantly increased.
Comparative example 2
The present embodiment batching used: Hunan Junshan Silver Needle Tea 50g, distilled water 3kg, raw sheep breast 2kg, leavening Freeze-dried DVS R-707 (Chr. Hansen A/S) 0.25g, renin (Marzyme150MG, Danisco US Inc. Genencor Divisi) 0.1g, mosanom 0.2g, carragheen 0.5g.
(1) use 100 DEG C of distilled water 3kg to soak tealeaves 50g and be about 3min, the mass ratio of water and tealeaves is 60: 1, after leaching tealeaves, and tea mixes according to the ratio of mass ratio 1.5:1 with raw sheep breast, obtains tea breast compound.
(2) by tea breast compound 20Mpa homogeneous in step (1), 95 DEG C of sterilizing 3min, obtain homogeneous material.
(3) leavening Freeze-dried DVS R-707 (Chr. Hansen A/S) is added to step (2) homogeneous material, renin Marzyme 150MG is added after temperature 30 DEG C fermentation 25min, (Danisco US Inc. Genencor Divisi), ferment pH5.0 to terminal, obtains tunning; The mass ratio of leavening and tea breast compound is 1: 20000, and renin is 1: 50000 with tea breast mixture quality ratio.
(4) step (3) tunning is stirred 3min with 50rpm at 50 DEG C, the centrifugal 15min of 4000g, remove supernatant, add stabilizing agent mosanom and thickener carragheen obtains finished product, the mass percent that stabilizing agent accounts for product gross mass is 0.05%, and the mass percent that thickener accounts for product gross mass is 0.1%.
Table 1 tea cheese fermentation termination time and consolidation
| Embodiment 3 | Embodiment 4 | Comparative example 2 | |
| Fermentation termination time/h | 17.3±1.77 a | 20.3±1.06 a | 28.5±2.12 b |
| Consolidation/g | 3693.9±181.3 c | 3292.2±96.7 b | 1903.6±11.2 a |
Note:
a, b, cdifferent letter represents significant difference.
Can be found out by this comparative example, when tea breast ratio will affect growth of microorganism higher than during 1:1, cause longer fermentation times and curdled milk incomplete, institute's cheese quality of doing is more crisp, and ductility is bad.
Comparative example 3
The present embodiment batching used: Pu'er tea 14g, phreatic water 0.7kg, raw milk 4.3kg, leavening CHooZIT
tMmA14 (Danisco US Inc. Genencor Divisi) 0.2g.
(1) use 100 DEG C of phreatic water 0.7kg to soak tealeaves 14g and be about 6min, the mass ratio of water and tealeaves is 50: 1, after leaching tealeaves, and tea mixes with the ratio of raw milk according to mass ratio 1:6, obtains tea breast compound.
(2) by tea breast compound 15Mpa homogeneous in step (1), 90 DEG C of sterilizing 5min, use molecular cut off to be the film of 8000, by concentrated 2 times of tea breast compound, obtain homogeneous material.
(3) leavening CHooZIT is added
tMmA14 (Danisco US Inc. Genencor Divisi), temperature 30 DEG C is fermented pH 5.1 to terminal, obtains tunning; The mass ratio of leavening and tea breast compound is 1: 25000.
(4) step (3) tunning is stirred the centrifugal 10min of 30s, 3000g with 100rpm at 65 DEG C, remove supernatant, obtain finished product.
Table 2 subjective appreciation standard
Table 3 tea cheese sensory evaluation scores
Note:
a, b, cdifferent letter represents significant difference (p≤0.05)
As can be seen from subjective appreciation, when breast and the ratio of tea are more than 5:1, tea smell is covered, and affects the overall look and feel of tea cheese.
Should be understood that, after having read foregoing of the present invention, those skilled in the art can make various changes or modifications correlated condition of the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (10)
1. a preparation method for delicate fragrance fresh tea cheese, is characterized in that, it comprises following raw material: tealeaves, dairy milk starting material, leavening and water; Described preparation method comprises the steps:
(1) brewed by 70 DEG C ~ 100 DEG C water of the tealeaves in described raw material, the mass ratio of described water and described tealeaves is 50: 1 ~ 59: 1, filtering tealeaves, then the tea soaked and described dairy milk starting material to be mixed at 1: 1 ~ 1: 5 in mass ratio, obtains tea breast compound;
(2) by the breast of tea described in step (1) compound 10 ~ 20Mpa homogeneous, 85 DEG C ~ 95 DEG C sterilizings 3 ~ 5 minutes, homogeneous material is obtained;
(3) in step (2) described homogeneous material, add leavening 28 DEG C ~ 32 DEG C pH to terminal that ferments is 4.8 ~ 5.2, obtains tunning; The mass ratio of the breast of tea described in described leavening and step (1) compound is 1: 20000 ~ 1: 100000;
(4) by DEG C 20 ~ 100 revs/min of stirrings of described for step (3) tunning 50 DEG C ~ 65, centrifugal 10 ~ 30 minutes of 2000 ~ 4000g, removes supernatant, obtains finished product.
2. preparation method as claimed in claim 1, it is characterized in that, described raw material also comprises renin, and described renin adds after step (3) adds described ferment-fermented 20 ~ 30 minutes; And/or the mass ratio of described renin and step (1) described tea breast compound is 1: 2000 ~ 1: 100000.
3. preparation method as claimed in claim 1, it is characterized in that, described raw material also comprises stabilizing agent, described stabilizing agent is centrifugal in described step (4), remove supernatant after add and stir and evenly mix; And/or described stabilizing agent is be selected from the one in mosanom and sodium carboxymethylcellulose; And/or the content of described stabilizing agent is 0.005% ~ 0.05%, and described percentage is the mass percent accounting for product gross mass.
4. preparation method as claimed in claim 1, it is characterized in that, described raw material also comprises thickener, described thickener step (4) described centrifugal, remove supernatant after add and stir and evenly mix; And/or described thickener is carragheen; And/or the content of described thickener is 0.005% ~ 0.05%, and described percentage is the mass percent accounting for product gross mass.
5. preparation method as claimed in claim 1, is characterized in that, the tealeaves in described raw material is be selected from any one in green tea, black tea, yellow tea, white tea, oolong tea and black tea.
6. preparation method as claimed in claim 1, is characterized in that, the dairy milk starting material in described raw material is be selected from any one in the newborn and recombined milk of raw milk, raw horse breast, raw camel breast, skimmed milk, raw sheep.
7. preparation method as claimed in claim 1, it is characterized in that, described water is be selected from any one in spring, phreatic water, distilled water and running water.
8. preparation method as claimed in claim 1, it is characterized in that, the temperature of water described in step (1) is 70 DEG C ~ 90 DEG C; And/or, described in time of brewing be 3 ~ 5 minutes; And/or, described in brew middle use the mass ratio of water and tealeaves be 50: 1; And/or, described in the mass ratio that mixes with described dairy milk starting material of the tea that soaks be 1: 1 ~ 1: 4; And/or homogenization pressure is 15Mpa described in step (2); And/or described sterilising temp is 85 DEG C ~ 90 DEG C; And/or described sterilization time is 5 minutes; And/or the temperature of acidifying described in step (3) is 28 DEG C ~ 30 DEG C; And/or the endpoint pH of described acidifying is 4.8 ~ 5.1; And/or the temperature stirred described in step (4) is 50 DEG C ~ 60 DEG C; And/or the rotating speed of described stirring is 20 ~ 65 revs/min; And/or described centrifugal rotating speed is 2000 ~ 3000g; And/or the described centrifugal time is 10 ~ 30 minutes.
9. preparation method as claimed in claim 1, is characterized in that, also carry out ultrafiltration after step (2) described sterilizing; And/or the membrane retention molecular weight of described ultrafiltration is 8000 ~ 10000; And/or the cycles of concentration of described homogeneous material after described ultrafiltration is 2 ~ 4 times.
10. a delicate fragrance fresh tea cheese, is characterized in that, it is by as described in claim 1 ~ 9 obtained by preparation method.
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| CN101700076A (en) * | 2009-11-11 | 2010-05-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for making farmer cheese by filtrating with membrane for a long time |
| CN103315069A (en) * | 2013-07-11 | 2013-09-25 | 光明乳业股份有限公司 | Fresh cheese and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101700076A (en) * | 2009-11-11 | 2010-05-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for making farmer cheese by filtrating with membrane for a long time |
| CN103315069A (en) * | 2013-07-11 | 2013-09-25 | 光明乳业股份有限公司 | Fresh cheese and preparation method thereof |
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| Title |
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| 莫蓓红: "夸克干酪加工技术与研究进展", 《食品研究与开发》 * |
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| CN104719497B (en) | 2018-01-09 |
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