CN105724568A - Preparation process for tea flavor yogurt - Google Patents
Preparation process for tea flavor yogurt Download PDFInfo
- Publication number
- CN105724568A CN105724568A CN201610114711.0A CN201610114711A CN105724568A CN 105724568 A CN105724568 A CN 105724568A CN 201610114711 A CN201610114711 A CN 201610114711A CN 105724568 A CN105724568 A CN 105724568A
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- China
- Prior art keywords
- yoghourt
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- minute
- tea
- lactic acid
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
- A23C7/043—Removing unwanted substances other than lactose or milk proteins from milk using chemicals in liquid or solid state, e.g. flocculating, adsorbing or extracting agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
Abstract
The invention discloses a preparation process for tea flavor yogurt. According to the process, small porous substances formed by partially carbonizing tea dust are used for adsorbing acidic substances formed during yogurt fermentation, so that the main yogurt has a better taste without sweeteners or with fewer sweeteners, while the yogurt has overall invariable lactic acid content and maintains the original nutritional and healthcare functions.
Description
Technical field
The present invention relates to the preparation technology of a kind of Yoghourt, be specifically related to the preparation technology of a kind of low sugar containing the tea smell even Yoghourt of sugar-free.
Technical background
Yoghourt is with milk for raw material, adds zymocyte after pasteurize again in milk, after fermented, a kind of milk product cooled down.Yoghourt not only remains all advantages of milk, and the processed process of some aspect is also maximized favourable factors and minimized unfavourable ones, and becomes the nutrient and healthcare products being more suitable for the mankind.
At the sweat of Yoghourt, lactic acid bacteria makes in milk sugar, protein be hydrolyzed into as little molecule (such as galactose and lactic acid, little peptide chain and aminoacid etc.), and these changes make Yoghourt more easy to digest and absorb, and the utilization rate of various nutritional labelings is improved.
Yoghourt is except nutritious, also because of containing lactic acid bacteria, with health role.These effects specifically include that safeguards intestinal microbial population ecological balance, forms biological barrier, it is suppressed that the harmful bacteria invasion to intestinal；Improving immune function of human body, lactic acid bacteria can produce some materials strengthening immunologic function, it is possible to improves human immunity, it is prevented that disease.
The Yoghourt that the fermentation of normal pure milk obtains, because sweat necessarily leads to lactic acid, make mouthfeel very sour, in order to cater to the sense of taste demand of major part consumer, Yoghourt, in the course of processing, all with the addition of substantial amounts of natural or synthetic sweet ingredient, such as sucrose, xylitol, aspartame etc..The original tart flavour produced in Yoghourt is suppressed by lactic acid by these sweet ingredients.And in the last few years, along with the change of dietetic nutrition structure, consumer wishes again to obtain more the low sugar even food of sugar-free.So, on this Special food of Yoghourt, wish the preparation technology of a kind of Yoghourt, this technique is when suppressing the tart flavour mouthfeel of Yoghourt, not even interpolation sweeting agent can be added less and just can meet the mouthfeel demand of ordinary consumer, this technique will not reduce again the content of Lactis In Yoghurt simultaneously, keeps its due nutritional health function.
Summary of the invention
The present invention provides the preparation technology of a kind of tea smell Yoghourt, this technology utilization is by the tiny porous mass of partially carbonized for tea dust formation, the acidic materials (lactic acid) formed in absorption Yoghourt fermentation, without sweeting agent or add sweeting agent less premise under, the mouthfeel making main body Yoghourt is better, and the content of lactic acid bacteria of Yoghourt entirety is constant, keep original alimentary health-care function.Adopting the tea smell Yoghourt product that this technique prepares both to maintain the original alimentary health-care function of Yoghourt, can meet again and it is desirable to reduce sweeting agent and make the requirement of consumption, mouthfeel looks ill without because having lacked sweeting agent simultaneously.
Tea dust is by after partially carbonized, the tiny porous mass formed, there is significantly high specific surface area and flourishing internal gutter structure, the similar activated carbon of this structure, there is very strong absorbability, and this absorbability has selectivity, the lactic acid formed in Yoghourt fermentation process is had strong absorbability, and the equimolecular absorbability of other galactose, aminoacid and peptide chain is more weak, the absorbability of various mushrooms then can be ignored.Substantial amounts of lactic acid is thus made to be anchored on these tiny porous masses.This is it is to say, few with, under the premise even without sweeting agent, both having ensure that not reducing of Yoghourt products Middle nutrition health-care components, reducing again lactic acid content, improve the mouthfeel of product.
Primary in the present invention is that tea dust is processed, and forms partially carbonized tiny porous mass.Specifically, this heat treatment process is: when adopting microwave treatment, and first 300W processes 1-20 minute, and then 500W processes 1-10 minute, and last 700W processes 1-5 minute；When adopting electromagnetic eddy heat treated, heating surface make tea dust form a layer thickness bed of material less than 6mm, control the power of electromagnetic eddy firing equipment, control the surface temperature of heating surface 110 DEG C of-260 DEG C of scopes, static at the tea dust bed of material or when stirring, tea dust is carried out heat treatment, the time the processed intensity according to heating, can control between 1 minute to 30 minute, the mode of routine processes can also be adopted, first 120W processes 1-30 minute, and then 300W processes 1-10 minute, and last 600W processes 1-5 minute.When adopting above two method to process tea dust, the effect of process is to make tea dust generation carbonization, althoughs note that the powdery keeping loose on configuration, it is prevented that excessively carbonization and lump.
Utilize these by partially carbonized tea dust, after they are encapsulated in the bag of non-woven wraps, put in the liquid milk stirred, add appropriate fermented bacterium, under certain fermentation temperature (such as 60 DEG C), after certain fermentation time (such as 8 hours), take out the tea dust sack of encapsulation, the Yoghourt product exactly with tea smell obtained.
Utilize technique provided by the invention to prepare Yoghourt, when sweeting agent consumption few even without, still can prepare the Yoghourt product that mouthfeel is good, nutritious, and technique is simpler, also more environmentally-friendly reliably.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further detailed.
The following examples are only used for explaining in detail the explanation present invention the scope not limited the present invention in any way.
The lactic acid generated in Yoghourt fermentation process, partial ionization can go out H in the solution+, so that pH value reduces, the concentration of lactic acid in Yoghourt can be assessed by detecting pH value, say, that pH value is more high, illustrates that in Yoghourt, the concentration of lactic acid is more low, and mouthfeel is also just relatively better；And the concentration of useful lactic acid bacteria can be passed through the result that lactic acid bacteria (coccus+bacillus) counts and represent, concentration value is more high illustrates that the quantity of bacterium is more many.
Embodiment 1
Taking the commercially available Folium Camelliae sinensis of 200g, pulverize and be milled down to below 100 orders, put in microwave oven, first 300W processes 15 minutes, and then 500W processes 3 minutes, and last 700W processes 1 minute, has contained standby.Adopt Autosorb-iQ-C Sorption Analyzer to record these and be about 225m by the specific surface area of partially carbonized starch2/g。
Take liquid milk 1 liter commercially available, after being warmed up to 60 DEG C, keep temperature, it is added thereto to lactobacillus casei (N1115) 1g of commercially available Shijiazhuang Junlebao Dairy Co., Ltd., put into the non-woven bag encapsulating the tea dust after 20g is carbonized simultaneously, maintain fermentation temperature 60 DEG C, after 8 hours, stop fermentation.Opening fermentation tank, be taken out portioned product detection, pH value is 5.07, and lactic acid bacteria (coccus+bacillus) is counted as 1.92 × 109mL-1。
Embodiment 2
Taking the commercially available Folium Camelliae sinensis of 200g, pulverize and be milled down to below 100 orders, pour in iron pan, adopt electromagnetic oven heating to process, first 120W processes 20 minutes, and then 300W processes 7 minutes, and last 600W processes 5 minutes.Adopt Autosorb-iQ-C Sorption Analyzer to record these and be about 219m by the specific surface area of partially carbonized starch2/g。
Take liquid milk 1 liter commercially available, after being warmed up to 60 DEG C, keep temperature, it is added thereto to lactobacillus casei (N1115) 1g of commercially available Shijiazhuang Junlebao Dairy Co., Ltd., put into the non-woven bag encapsulating the tea dust after 20g is carbonized simultaneously, maintain fermentation temperature 60 DEG C, after 8 hours, stop fermentation.Opening fermentation tank, be taken out portioned product detection, pH value is 5.13, and lactic acid bacteria (coccus+bacillus) is counted as 1.91 × 109mL-1。
Comparative example 1
Take liquid milk 1 liter commercially available, after being heated to 60 DEG C, keep temperature, it is added thereto to lactobacillus casei (N1115) 1g of commercially available Shijiazhuang Junlebao Dairy Co., Ltd., after stirring, pours in Yoghourt fermentation tank together, maintain fermentation temperature 60 DEG C, after 8 hours, stop fermentation.Opening fermentation tank, divide product to keep sample detection from middle and upper part extraction portion, pH value is 4.14, and lactic acid bacteria (coccus+bacillus) is counted as 1.89 × 109mL-1。
From the test result of embodiment and comparative example it can be seen that, adopting the Yoghourt that the pH value of the tea smell Yoghourt products obtained in embodiments of the invention adopts common fermentation method to obtain in comparative example, this just illustrates the Yoghourt that the lactic acid concn in the Yoghourt adopting the method for the present invention to obtain obtains significantly lower than common fermentation method；And the count results of lactic acid bacteria (coccus+bacillus) shows, the lactic acid bacteria number that two kinds of methods obtain is essentially identical.It is therefore seen that, the present invention forms porous mass by the liquid milk of partially carbonized container bottom and selects to have adsorbed the lactic acid formed in sweat, reduces the tart flavour of Yoghourt, and does not reduce the quantity of probiotics in Yoghourt.
Claims (3)
1. a preparation technology for tea smell Yoghourt, including Feedstock treating and fermentation, it is characterised in that in the process of Yoghourt fermentation, adds the partially carbonized porous mass that tea dust obtains after treatment.
2. the preparation technology of a kind of tea smell Yoghourt according to claim 1, it is characterised in that the mode that tea dust is processed is microwave treatment, and the step of microwave treatment is, first 300W processes 1-20 minute, and then 500W processes 1-10 minute, and last 700W processes 1-5 minute.
3. the preparation technology of a kind of tea smell Yoghourt according to claim 1, it is characterized in that the mode that tea dust is processed is eddy heating for heating, the temperature of heating surface controls within the scope of 110 DEG C-260 DEG C, the step processed is, first 120W processes 1-30 minute, then 300W processes 1-10 minute, and last 600W processes 1-5 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610114711.0A CN105724568A (en) | 2016-03-01 | 2016-03-01 | Preparation process for tea flavor yogurt |
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| CN201610114711.0A CN105724568A (en) | 2016-03-01 | 2016-03-01 | Preparation process for tea flavor yogurt |
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| CN105724568A true CN105724568A (en) | 2016-07-06 |
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| CN201610114711.0A Pending CN105724568A (en) | 2016-03-01 | 2016-03-01 | Preparation process for tea flavor yogurt |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106221981A (en) * | 2016-08-31 | 2016-12-14 | 郑华庭 | The preparation method of tea flavour medicated beer |
| CN106434075A (en) * | 2016-08-31 | 2017-02-22 | 郑华庭 | Method of preparing beer by utilizing tea leaves |
Citations (5)
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| CN101253891A (en) * | 2008-04-22 | 2008-09-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt affixing sweetening agent package and method of preparing the same |
| CN103999938A (en) * | 2014-04-18 | 2014-08-27 | 河北经贸大学 | Preparation technology for yogurt |
| CN104286172A (en) * | 2013-12-12 | 2015-01-21 | 杭州新希望双峰乳业有限公司 | Preparation technology for set yogurt with high stability |
| CN104472690A (en) * | 2014-12-09 | 2015-04-01 | 青岛德润电池材料有限公司 | Yogurt and preparation method thereof |
| CN105685224A (en) * | 2016-02-02 | 2016-06-22 | 王宏铭 | Preparation process of yogurt |
-
2016
- 2016-03-01 CN CN201610114711.0A patent/CN105724568A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101253891A (en) * | 2008-04-22 | 2008-09-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt affixing sweetening agent package and method of preparing the same |
| CN104286172A (en) * | 2013-12-12 | 2015-01-21 | 杭州新希望双峰乳业有限公司 | Preparation technology for set yogurt with high stability |
| CN103999938A (en) * | 2014-04-18 | 2014-08-27 | 河北经贸大学 | Preparation technology for yogurt |
| CN104472690A (en) * | 2014-12-09 | 2015-04-01 | 青岛德润电池材料有限公司 | Yogurt and preparation method thereof |
| CN105685224A (en) * | 2016-02-02 | 2016-06-22 | 王宏铭 | Preparation process of yogurt |
Non-Patent Citations (5)
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| 何国庆等主编: "《食品微生物检验技术》", 30 November 2013, 中国质检出版社 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106221981A (en) * | 2016-08-31 | 2016-12-14 | 郑华庭 | The preparation method of tea flavour medicated beer |
| CN106434075A (en) * | 2016-08-31 | 2017-02-22 | 郑华庭 | Method of preparing beer by utilizing tea leaves |
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Application publication date: 20160706 |
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