CN104799199B - A kind of fermented tea milk tea pudding rich in dietary fiber and preparation method thereof - Google Patents
A kind of fermented tea milk tea pudding rich in dietary fiber and preparation method thereof Download PDFInfo
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- 239000008267 milk Substances 0.000 title claims abstract description 68
- 210000004080 milk Anatomy 0.000 title claims abstract description 68
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- 235000019225 fermented tea Nutrition 0.000 title claims abstract description 55
- 235000011962 puddings Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 8
- 241001122767 Theaceae Species 0.000 title abstract 2
- 239000012530 fluid Substances 0.000 claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 18
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical group CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 5
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- 229910052708 sodium Inorganic materials 0.000 claims description 5
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000005018 casein Substances 0.000 description 4
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 4
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- 239000000835 fiber Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
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- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
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- 238000007711 solidification Methods 0.000 description 1
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- 239000000600 sorbitol Substances 0.000 description 1
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- 239000003440 toxic substance Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Grain Derivatives (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of fermented tea milk pudding rich in dietary fiber and preparation method thereof, and by percentage to the quality, the fermented tea milk pudding includes following raw material：Fermented tea milk tea zymotic fluid 70 85%, the emulsifying agent of whipping cream 2 4% is appropriate, white granulated sugar 2 6%, egg pulp 10 20%.The present invention is by the way that conventional black bacterium resource is added in pudding, add the nutritive value of pudding, improve the taste of pudding, simultaneously by improving fermented tea fermentation method, substantial amounts of dietary fiber can not only be provided for pudding, and the addition of thickener is avoided, the sour-sweet mouthfeel of this nutrient health unified with nature can more cater to the consumption demand of consumer.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of fermented tea milk tea pudding and its system rich in dietary fiber
Preparation Method.
Background technology
Pudding（pudding）It is a kind of traditional food of Britain, milk pudding is a kind of material solidification Cheng Gu by pulpous state
The food of body g., jelly-like, it is that a kind of gel freezes semi-solid dairy product, is popular in European and American countries, generally as dessert or after meal sweet tea
Food, unique flavor are deep to be liked by consumers in general.
The Mixed Microbes that fermented tea is made up of saccharomycete, acetic acid bacteria and lactic acid bacteria etc., can by carrying out fermentation to glucose-tea broth
To obtain the natural health drink of sweet and sour taste, wherein containing D-Glucose diacid-Isosorbide-5-Nitrae-lactone, glucuronic acid, protein,
Amino acid, acetic acid, lactic acid etc., there are antibacterial, removing toxic substances and anticancer to human body.
As the improvement of people's living standards, to the demand more and more higher of quality of the life, in terms of food, mouthfeel and health care
The dual key element of function turns into the common trend for the product development that disappears soon.The innovation of pudding product is embodied in taste mostly in the market
On, and effective breach is not searched out also in terms of nutrient health, and the processing of traditional pudding needs to add largely
Thickener realizes structure stabilising system, does not meet market development direction.
The content of the invention
To solve the above problems, it is an object of the invention to provide a kind of fermented tea milk tea pudding rich in dietary fiber and
Its preparation method, the present invention by the way that the fermented tea of traditional health is added in pudding, obtain a kind of mouthfeel and nutrition obtain it is double
Bring up again the pudding product risen.
To reach above-mentioned purpose, a kind of preparation method of fermented tea milk tea pudding designed by the present invention, it is characterised in that
By percentage to the quality, raw material consists of the following composition, and the percentage sum of each raw material is 100%：
Fermented tea milk tea zymotic fluid 70-85%
Whipping cream 2-4%
Appropriate emulsifying agent
White granulated sugar 2-6%
Egg pulp 10-20%
Wherein, described fermented tea milk tea zymotic fluid is prepared via a method which：100 parts of water are heated to 75-95 DEG C, add
4 ~ 8 parts of black tea, insulation maintain 5-20min, and 300 mesh are filtered to remove tea grounds and obtain millet paste, then add 50-100 part milk, white granulated sugar
4-12 parts, it is well mixed, milk tea is obtained after pasteurize；By in the fermented tea strain milk tea activated, fermented in 25-30 DEG C of stirring
3.8-4.2 is down to zymotic fluid pH, stops fermentation, after shearing 30min with high-speed shearing machine, in 55-65 DEG C, 18-20MPa pressure
Lower carry out homogeneous, it is cooled to 30-40 DEG C and obtains fermented tea milk tea zymotic fluid.
Described emulsifying agent is soybean lecithin, casein sodium, list, diglycerine fatty acid ester, polyoxyethylene sorbitol acid anhydride
Monoleate 1-2 in mass ratio:3-6: 4-10:6-12 ratio mixes.
Present invention also offers the preparation method of the fermented tea milk tea pudding, comprise the following steps：
（1）Prepare milk tea：100 parts of water are heated to 75-95 DEG C, add 4 ~ 8 parts of black tea, and insulation maintains 5-20min, 300 mesh
It is filtered to remove tea grounds and obtains millet paste, then adds 50-100 part milk, white granulated sugar 4-12 parts, be well mixed, milk is obtained after pasteurize
Tea；
（2）Fermented tea fermentation milk tea：The fermented tea strain activated is accessed into step（1）In obtained milk tea, in 25-30
DEG C stirring fermentation is down to 3.8-4.2 to zymotic fluid pH, stops fermentation, after shearing 30min with high-speed shearing machine, in 55-65 DEG C,
Homogeneous is carried out under 18-20MPa pressure, 30-40 DEG C is cooled to and obtains fermented tea milk tea zymotic fluid；
（3）Prepare pudding liquid：It is cooled to after whipping cream, emulsifying agent, white granulated sugar, egg pulp are well mixed in 60-70 DEG C
30-40 DEG C, add to step（2）In obtained fermented tea milk tea zymotic fluid, after being well mixed, pressed in 55-65 DEG C, 20-25MPa
Homogeneous is carried out under power and obtains pudding liquid；
（4）Filling, sterilization, cooling：By step（3）Obtained pudding liquid carries out filling, sealing, in 75-85 DEG C of bar while hot
20-60min is sterilized under part, is then cooled down in 4-10 DEG C, obtains fermented tea milk tea pudding finished product.
In all operations step, sterilization temperature is not higher than 90 DEG C, to ensure fermented tea thermal sensitivity bioactive ingredients not
It is destroyed.
Creative utilization traditional zymotic resource fermented tea of the present invention, is added in pudding food, it is existing compared in the market not
With the pudding product of taste, not only it has breakthrough and improves on taste, and improve nutritive value, more meeting market comsupton needs
Ask, a kind of new method is also provided for the utilization of fermented tea resource.
The present invention is different from traditional standing for fermentation method in terms of fermented tea fermentation, using stirring fermentation method, avoids
Zymotic fluid surface forms bulk mycoderm, but forms scattered fibre bundle, so as to provide substantial amounts of dietary fiber sources for pudding,
And these a large amount of dispersed fibre bundles make pudding possess the characteristic from gel, without additionally adding the thickening such as other colloids
Agent, it becomes possible to form stable texture, nutrient health.
Embodiment
Technical scheme is described further below in conjunction with instantiation, but does not limit the present invention.
Embodiment 1：
By percentage to the quality, it is formulated by following raw material：Fermented tea milk tea zymotic fluid 70%, whipping cream 4%, emulsifying agent
0.1%, white granulated sugar 6%, egg pulp 19.9%.Wherein, soybean lecithin, casein sodium, list in emulsifying agent, diglycerine fatty acid ester,
The mass ratio of Tween-80 is 1:3: 4:6.
Preparation method comprises the following steps：
（1）Prepare milk tea：1000g water is heated to 75 DEG C, adds black tea 80g, and insulation maintains 20min, and 300 mesh are filtered to remove
Tea grounds obtains millet paste, then adds 1000g milk, white granulated sugar 40g, is well mixed, milk tea is obtained after pasteurize；
（2）Fermented tea fermentation milk tea：The fermented tea strain activated is accessed into step（1）In obtained milk tea, in 30 DEG C,
Under 200rpm mixing speeds, ferment and be down to 4.2 to zymotic fluid pH, stop fermentation, after shearing 30min with high-speed shearing machine, in 65
DEG C, carry out homogeneous under 20MPa pressure, be cooled to 30 DEG C and obtain fermented tea milk tea zymotic fluid；
（3）Prepare pudding liquid：30 are cooled to after whipping cream, emulsifying agent, white granulated sugar, egg pulp are well mixed in 70 DEG C
DEG C, add to step（2）In obtained fermented tea milk tea zymotic fluid, after being well mixed, carried out under 65 DEG C, 25MPa pressure equal
Matter obtains pudding liquid；
（4）Filling, sterilization, cooling：By step（3）Obtained pudding liquid carries out filling, sealing, under the conditions of 85 DEG C while hot
20min is sterilized, is then cooled down in 10 DEG C, obtains fermented tea milk tea pudding finished product.
Embodiment 2：
By percentage to the quality, it is formulated by following raw material：Fermented tea milk tea zymotic fluid 85%, whipping cream 2%, emulsifying agent
0.08%, white granulated sugar 2%, egg pulp 10.92%.Wherein, soybean lecithin, casein sodium, list in emulsifying agent, diglycerine fatty acid
Ester, the mass ratio of Tween-80 are 2:3: 5:6.
Preparation method comprises the following steps：
（1）Prepare milk tea：1000g water is heated to 95 DEG C, adds black tea 40g, and insulation maintains 5min, and 300 mesh are filtered to remove
Tea grounds obtains millet paste, then adds 800g milk, white granulated sugar 80g, is well mixed, milk tea is obtained after pasteurize；
（2）Fermented tea fermentation milk tea：The fermented tea strain activated is accessed into step（1）In obtained milk tea, in 28 DEG C,
Under 300rpm mixing speeds, ferment and be down to 4.0 to zymotic fluid pH, stop fermentation, after shearing 30min with high-speed shearing machine, in 55
DEG C, carry out homogeneous under 18MPa pressure, be cooled to 40 DEG C and obtain fermented tea milk tea zymotic fluid；
（3）Prepare pudding liquid：40 are cooled to after whipping cream, emulsifying agent, white granulated sugar, egg pulp are well mixed in 65 DEG C
DEG C, add to step（2）In obtained fermented tea milk tea zymotic fluid, after being well mixed, carried out under 60 DEG C, 22MPa pressure equal
Matter obtains pudding liquid；
（4）Filling, sterilization, cooling：By step（3）Obtained pudding liquid carries out filling, sealing, under the conditions of 80 DEG C while hot
30min is sterilized, is then cooled down in 40 DEG C, obtains fermented tea milk tea pudding finished product.
Embodiment 3：
By percentage to the quality, it is formulated by following raw material：Fermented tea milk tea zymotic fluid 80%, whipping cream 3%, emulsifying agent
0.09%, white granulated sugar 4%, egg pulp 12.91%.Wherein, soybean lecithin, casein sodium, list in emulsifying agent, diglycerine fatty acid
Ester, the mass ratio of Tween-80 are 1:4:5:7.
Preparation method comprises the following steps：
（1）Prepare milk tea：1000g water is heated to 90 DEG C, adds black tea 60g, and insulation maintains 10min, and 300 mesh are filtered to remove
Tea grounds obtains millet paste, then adds 500g milk, white granulated sugar 120g, is well mixed, milk tea is obtained after pasteurize；
（2）Fermented tea fermentation milk tea：The fermented tea strain activated is accessed into step（1）In obtained milk tea, in 25 DEG C,
Under 100rpm mixing speeds, ferment and be down to 3.8 to zymotic fluid pH, stop fermentation, after shearing 30min with high-speed shearing machine, in 60
DEG C, carry out homogeneous under 18MPa pressure, be cooled to 30 DEG C and obtain fermented tea milk tea zymotic fluid；
（3）Prepare pudding liquid：30 are cooled to after whipping cream, emulsifying agent, white granulated sugar, egg pulp are well mixed in 60 DEG C
DEG C, add to step（2）In obtained fermented tea milk tea zymotic fluid, after being well mixed, carried out under 55 DEG C, 20MPa pressure equal
Matter obtains pudding liquid；
（4）Filling, sterilization, cooling：By step（3）Obtained pudding liquid carries out filling, sealing, under the conditions of 75 DEG C while hot
60min is sterilized, is then cooled down in 4 DEG C, obtains fermented tea milk tea pudding finished product.
Claims (3)
- A kind of 1. fermented tea milk tea pudding rich in dietary fiber, it is characterised in that by percentage to the quality, raw material by below into It is grouped into, the percentage sum of each raw material is 100%：Fermented tea milk tea zymotic fluid 70-85%Whipping cream 2-4%Appropriate emulsifying agentWhite granulated sugar 2-6%Egg pulp 10-20%Described fermented tea milk tea zymotic fluid is prepared via a method which：100 parts of water are heated to 75-95 DEG C, add black tea 4 ~ 8 Part, insulation maintains 5-20min, and 300 mesh are filtered to remove tea grounds and obtain millet paste, then addition 50-100 part milk, white granulated sugar 4-12 parts, It is well mixed, milk tea is obtained after pasteurize；The fermented tea strain activated is accessed in milk tea, in 25-30 DEG C of stirring fermentation extremely Zymotic fluid pH is down to 3.8-4.2, stops fermentation, after shearing 30min with high-speed shearing machine, under 55-65 DEG C, 18-20MPa pressure Homogeneous is carried out, 30-40 DEG C is cooled to and obtains fermented tea milk tea zymotic fluid.
- 2. fermented tea milk tea pudding according to claim 1, it is characterised in that described emulsifying agent is soybean lecithin, junket Protein acid sodium, list, diglycerine fatty acid ester, Tween-80 1-2 in mass ratio:3-6: 4-10:6-12 Ratio mix.
- 3. the preparation method of the fermented tea milk tea pudding as described in right wants 1, it is characterised in that comprise the following steps：（1）Prepare milk tea：100 parts of water are heated to 75-95 DEG C, add 4 ~ 8 parts of black tea, and insulation maintains 5-20min, the filtering of 300 mesh Remove tea grounds and obtain millet paste, then add 50-100 part milk, white granulated sugar 4-12 parts, be well mixed, milk tea is obtained after pasteurize；（2）Fermented tea fermentation milk tea：The fermented tea strain activated is accessed into step（1）In obtained milk tea, stirred in 25-30 DEG C Mix fermentation and be down to 3.8-4.2 to zymotic fluid pH, stop fermentation, after shearing 30min with high-speed shearing machine, in 55-65 DEG C, 18- Homogeneous is carried out under 20MPa pressure, 30-40 DEG C is cooled to and obtains fermented tea milk tea zymotic fluid；（3）Prepare pudding liquid：30-40 is cooled to after whipping cream, emulsifying agent, white granulated sugar, egg pulp are well mixed in 60-70 DEG C DEG C, add to step（2）In obtained fermented tea milk tea zymotic fluid, after being well mixed, under 55-65 DEG C, 20-25MPa pressure Carry out homogeneous and obtain pudding liquid；（4）Filling, sterilization, cooling：By step（3）Obtained pudding liquid carries out filling, sealing, under the conditions of 75-85 DEG C while hot 20-60min is sterilized, is then cooled down in 4-10 DEG C, obtains fermented tea milk tea pudding finished product.
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| CN201510255332.9A CN104799199B (en) | 2015-05-19 | 2015-05-19 | A kind of fermented tea milk tea pudding rich in dietary fiber and preparation method thereof |
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| CN105995330B (en) * | 2016-05-23 | 2019-04-02 | 江南大学 | A kind of high-cellulose functionality red date fermentation beverage and preparation method thereof |
| CN107156660A (en) * | 2017-07-18 | 2017-09-15 | 四川大学 | A kind of egg pudding and preparation method thereof |
| CN107836650A (en) * | 2017-10-25 | 2018-03-27 | 四川大学 | A kind of egg pudding rich in dietary fiber and preparation method thereof |
| CN113768111A (en) * | 2021-08-04 | 2021-12-10 | 康睿食品有限公司 | Jasmine milk jelly and production process thereof |
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| CN102488122A (en) * | 2011-12-08 | 2012-06-13 | 浙江大学 | Black tea fungus jelly and preparation method thereof |
| CN102511745A (en) * | 2011-12-22 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Acidic milk pudding and preparation method thereof |
| CN102586360A (en) * | 2012-02-15 | 2012-07-18 | 东华大学 | Method for preparing soluble bacterial cellulose |
| CN103393014A (en) * | 2013-06-24 | 2013-11-20 | 芜湖乐锐思信息咨询有限公司 | Fruit egg milk pudding tower and its processing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103734621A (en) * | 2013-12-20 | 2014-04-23 | 石家庄市兄弟伊兰食品配料有限公司 | Matcha milk pudding and preparation method thereof |
| CN103907835B (en) * | 2014-04-24 | 2016-04-13 | 石家庄市兄弟伊兰食品配料有限公司 | A kind of durian yoghurt puddings and preparation method thereof |
-
2015
- 2015-05-19 CN CN201510255332.9A patent/CN104799199B/en active Active
- 2015-05-19 CN CN201810205732.2A patent/CN108185306A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488122A (en) * | 2011-12-08 | 2012-06-13 | 浙江大学 | Black tea fungus jelly and preparation method thereof |
| CN102511745A (en) * | 2011-12-22 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Acidic milk pudding and preparation method thereof |
| CN102586360A (en) * | 2012-02-15 | 2012-07-18 | 东华大学 | Method for preparing soluble bacterial cellulose |
| CN103393014A (en) * | 2013-06-24 | 2013-11-20 | 芜湖乐锐思信息咨询有限公司 | Fruit egg milk pudding tower and its processing method |
Non-Patent Citations (1)
| Title |
|---|
| 功能性饮料红茶菌研究进展;陈秀清 等;《福建茶叶》;20090625(第2期);12-13 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108185306A (en) | 2018-06-22 |
| CN104799199A (en) | 2015-07-29 |
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