CN109221401A - A kind of fermented tea brown lactic acid bacteria beverage and preparation method thereof - Google Patents
A kind of fermented tea brown lactic acid bacteria beverage and preparation method thereof Download PDFInfo
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- CN109221401A CN109221401A CN201811159299.XA CN201811159299A CN109221401A CN 109221401 A CN109221401 A CN 109221401A CN 201811159299 A CN201811159299 A CN 201811159299A CN 109221401 A CN109221401 A CN 109221401A
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
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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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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Abstract
The invention discloses a kind of fermented tea brown lactic acid bacteria beverages, are made of the component that following weight matches: 10~80 parts of tea fermentation liquid, 20~90 parts of brown Yoghourt, 0.5~2.5 part of stabiliser solution.Tea leaching liquor resulting tea fermentation liquid after fermented tea ferments, with special fragrance, the fragrance one integrated mass of the fermenting aroma and brown lactic acid bacteria beverage, the unique new experience of brown lactic acid bacteria beverage is imparted, and gained fermented tea brown lactic acid bacteria beverage is rich in tea polyphenols, caffeine, glucuronic acid isoreactivity ingredient.By tea fermentation liquid in conjunction with brown lactic acid bacteria beverage, also solves the bottleneck of current brown lactic acid bacteria upgrading, provide new approach for the upgrading of brown lactic acid bacteria beverage, while balancing flavor and the nutrition of tea, enrich the type of fermented food.
Description
Technical field
The present invention relates to fermented beverage technical field, in particular to a kind of fermented tea brown lactic acid bacteria beverage and its preparation side
Method.
Background technique
Fermented tea is a kind of civil folk tradition acidic beverages for having long history in China, in addition to China, Japan, South Korea
Outside equal Asias, fermented tea is also wide-spread always in central Europe and east various countries.Fermented tea is by pyroligneous acid bacterium, yeast
Compound bacteria made of bacterium and lactic acid bacteria symbiosis, it can preferably grow in the glucose-tea broth of preference temperature, and can be by sucrose inversion
For fructose and glucose, it is further converted to tartaric acid, gluconic acid, acetic acid, 2- ketone gluconic acid and ketone acetic acid etc., makes glucose-tea broth
The beverage for generating a kind of sweet and sour taste is the beverage resource of the civil preciousness in China.
Brown Yoghourt is that protein in raw material milk and amino acid and reduced sugar occur in long-time high-temperature sterilization process
Maillard reaction, brown, unique flavor the yogurt of one kind that then inoculating lactic acid bacterium ferments after the cooling period.Brown yogurt
Rich in biodiasmin and brown stain pigment, it is a kind of product being beneficial to health that brown stain pigment, which has antioxidation,.
Current brown lactic acid bacteria beverage upgrading is mostly focused on the promotion and the extension of simple flavor of product viable count, still
The document report not combined about brown lactic acid bacteria beverage in fermented tea.
Summary of the invention
It is an object of the invention to overcome the above-mentioned deficiency in the presence of the prior art, one kind is provided.
In order to achieve the above-mentioned object of the invention, the present invention provides following technical schemes:
A kind of fermented tea brown lactic acid bacteria beverage is made of the component that following weight matches:
10~80 parts of tea fermentation liquid, 20~90 parts of brown Yoghourt, 0.5~2.5 part of stabiliser solution.
Tea leaching liquor resulting tea fermentation liquid after fermented tea ferments has special fragrance, the fermenting aroma and brown
The fragrance one integrated mass of sour milk beverage imparts the unique new experience of brown lactic acid bacteria beverage, and gained fermented tea brown
Sour milk beverage is rich in tea polyphenols, caffeine, glucuronic acid isoreactivity ingredient.By tea fermentation liquid and brown lactic acid bacteria beverage knot
It closes, solves the bottleneck of current brown lactic acid bacteria upgrading, provide new approach for the upgrading of brown lactic acid bacteria beverage, put down simultaneously
Weighed tea flavor and nutrition, enrich the type of fermented food.
Preferably, above-mentioned fermented tea brown lactic acid bacteria beverage is made of the component that following weight matches:
30~60 parts of tea fermentation liquid, 40~70 parts of brown Yoghourt, 1.0~2.0 parts of stabiliser solution.
Preferably, above-mentioned fermented tea brown lactic acid bacteria beverage is made of the component that following weight matches:
45 parts of tea fermentation liquid, 55 parts of brown Yoghourt, 1.5 parts of stabiliser solution.
Preferably, the tea fermentation liquid is made of tealeaves leaching liquor through fermented tea fermentation.
Preferably, the brown Yoghourt through Maillard reaction and ferment-fermented is made of raw milk.
Preferably, above-mentioned fermented tea brown lactic acid bacteria beverage is made of the supplementary material that following weight matches:
The tea fermentation liquid is made of the raw material that following weight matches: 5~20 parts of tealeaves, 0.01~0.1 part of fermented tea, sweet tea
10~15 parts of taste agent, 2~5 parts of flavoring agent, 60~95 parts of water；
The brown Yoghourt is made of the raw material that following weight matches: 70~90 parts of raw milk, 10~15 parts of reduced sugar, hair
0.01~0.1 part of ferment agent；
The stabiliser solution is made of the raw material that following weight matches: 0.5~2.5 part of stabilizer, sweetener 10~15
Part, 75~100 parts of water.
Preferably, above-mentioned fermented tea brown lactic acid bacteria beverage is made of the supplementary material that following weight matches:
The tea fermentation liquid is made of the raw material that following weight matches: 10~15 parts of tealeaves, 0.05~0.08 part of fermented tea,
10~15 parts of sweetener, 2~5 parts of flavoring agent, 70~90 parts of water；
The brown Yoghourt is made of the raw material that following weight matches: 70~90 parts of raw milk, 10~15 parts of reduced sugar, hair
0.05~0.07 part of ferment agent；
The stabiliser solution is made of the raw material that following weight matches: 0.5~2.5 part of stabilizer, sweetener 10~15
Part, 80~90 parts of water.
Preferably, the tealeaves is the composition of one or more of black tea, green tea, white tea, dark green tea, jasmine tea；Into one
Step ground, the tealeaves are the composition of one or more of black tea, green tea and jasmine tea；It is further preferred that the tealeaves is
The quality proportioning of the composition of black tea and green tea, black tea and green tea is 3:1~4:1.
Preferably, the fermented tea be lactic acid bacteria, acetic acid bacteria and saccharomycete composition, the lactic acid bacteria, acetic acid bacteria and
The quality proportioning of saccharomycete is (1~6): (0~3): (0~3).
Further, the quality proportioning of the lactic acid bacteria, acetic acid bacteria and saccharomycete is 6:(0~1): (0~1).
Further, the quality proportioning of the lactic acid bacteria, acetic acid bacteria and saccharomycete is 6:1:1.
Further, the lactic acid bacteria be Lactobacillus delbrueckii, lactobacillus bulgaricus, Lactobacillus helveticus, lactobacillus plantarum,
Lactobacillus paracasei, lactobacillus acidophilus, Lactobacillus brevis, lactobacillus fermenti, Lactobacillus casei, streptococcus lactis, streptococcus cremoris,
The composition of one or more of streptococcus thermophilus；The acetic acid bacteria is acetobacter xylinum, quasi- acetobacter xylinum, gluconic acid bar
One or more of bacterium, production ketone acetobacter, weak oxidized acetic acid bacteria, glucose acetic acid bacteria, vinegar mycoderma aceti and Pasteur's acetobacter
Composition；The saccharomycete be saccharomyces cerevisiae, not aobvious yeast, rood class yeast, schizosaccharomyces pombe, candida tropicalis, gram
One or more of this Candida of Shandong, the inferior Dbaly yeast of the Chinese, brettanomyce, Ke Leke yeast, Bayer Zygosaccharomyces
Composition.
Further, the lactic acid bacteria is lactobacillus bulgaricus, Lactobacillus helveticus, lactobacillus plantarum, secondary cheese cream bar
The composition of one or more of bacterium, lactobacillus acidophilus, Lactobacillus brevis, lactobacillus fermenti；The acetic acid bacteria is acetobacter xylinum；
The saccharomycete is schizosaccharomyces pombe.
Preferably, the raw milk total dry content is 11%~14%, and protein content is not less than 3.0%；It is described
Raw milk is the composition of one or more of milk powder of whole milk, lowfat milk, whole skimmed milk or aforementioned milk.
Preferably, the reduced sugar is the carbohydrate of reproducibility.List in carbohydrate, in molecule containing free aldehyde or ketone group
Sugar and the disaccharides containing free aldehyde all have reproducibility.In the present invention, the reduced sugar is glucose, fructose, lactose, gala
The composition of one or more of sugar, maltose；Further, the reduced sugar is glucose.
Preferably, the leavening be lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus casei, bifidobacterium lactis and
One or more of compositions of Lactobacillus rhamnosus.
Further, the leavening is the combination of one or both of lactobacillus bulgaricus and streptococcus thermophilus
Object.
Preferably, the stabilizer is carragheen, sodium carboxymethylcellulose, pectin, gelatin, polysaccharide, citrus fruit fibres, agar
With the composition of one or more of sodium alginate propylene glycol ester.
Further, the stabilizer is the composition of one or more of pectin, gelatin and agar.
Preferably, the sweetener is the group of one or more of white granulated sugar, fructose syrup, fructose and concentrated apple juice
Close object；The flavoring agent is the composition of one or more of fruit juice, flower concentrate and essence.
Further, the sweetener is white granulated sugar or fructose syrup.
Further, the fruit juice is fruit juice commonly used in the art, is made by conventional method in that art, as long as fruit syrup is
Can, it can take the circumstances into consideration to select according to actual needs, including but not limited to pineapple fruit juice, blueberry juice, lemon juice/concentrate, apple
Fruit juice, concentrated haw juice, mango juice, orange juice, grape juice/concentrate, orange juice, grapefruit juice, cherry juice, red pomegranate
Juice, watermelon juice, Cantaloupe juice, Tomato juice, Chinese flowering quince juice, kiwi-fruit juice, bananas juice, strawberry juice, raspberry juice, cranberry juice, preserved plum
Juice etc.；The colored concentrate is flower concentrate commonly used in the art, is made by conventional method in that art, chooses colored edible portion
Divide and be made by extraction, concentration, can be selected as one sees fit according to actual needs, including but not limited to: rose extracting liquid, lily extraction
Take liquid, Jasmine extract liquor, sweet osmanthus extract liquor, oriental cherry extract liquor, yulan magnolia extract liquor, gardenia extract liquor, violet extraction
Liquid, honeysuckle extract liquor, lotus extract liquor, sophora flower extract liquor etc.；The essence is essence commonly used in the art.
The present invention also provides the preparation methods of above-mentioned fermented tea brown lactic acid bacteria beverage, include the following steps:
1) prepared by tea fermentation liquid
S01. prepared by tea leaching liquor: taking tealeaves, the sweetener of formula ratio, 85~100 DEG C of formula ratio are added after mixing
Flavoring agent is added to get tea leaching liquor in water, stirring 5~stand 20~60 minutes after ten minutes；
S02. sterilize: tea leaching liquor is sterilized through 200~400 mesh filter-cloth filterings, and in 90~120 DEG C；
S03. it ferments: accessing fermented tea according to formula ratio, ferment to get tea fermentation liquid；
2) prepared by brown Yoghourt
S01. Maillard reaction: raw milk, the reduced sugar of formula ratio are taken, carries out Mei Lade after mixing at 90~121 DEG C
Reaction 10~300 minutes to get brown yogurt base material；
S02. it ferments: accessing leavening according to formula ratio, ferment to get brown Yoghourt；
3) prepared by stabiliser solution: taking the stabilizer of formula ratio, sweetener to be dissolved in the water of formula ratio, 90~95 DEG C of sterilizations
5~10 minutes to get stabiliser solution；
4) it mixes: tea fermentation liquid, brown Yoghourt and stabiliser solution being mixed according to the ratio, homogeneous under 15~20MPa pressure,
Then sterile filling is to get fermented tea brown lactic acid bacteria beverage；
Step 1), 2), 3) between without sequencing relationship.
Preferably, in step 1), when prepared by tea leaching liquor, time of repose is 30 minutes；It is cooled to after the sterilization of tea leaching liquor
25~32 DEG C are accessed fermented tea fermentation again.
Preferably, in step 2), the temperature of Maillard reaction is 95~100 DEG C；After Maillard reaction, brown Yoghourt
Be cooled to 25~42 DEG C access again it is ferment-fermented；Fermentation temperature is 28~38 DEG C, and fermentation time is 2~3 days, it is highly preferred that
Fermentation temperature is 30 DEG C, and fermentation time is 3 days.
In above-mentioned preparation method, when carrying out sterilization operation, sterilization temperature is higher, and sterilizing time is shorter.
In above-mentioned technical proposal, the water is all the routine water of this field.
On the basis of common knowledge of the art, above-mentioned each optimum condition can any combination；Above-mentioned fermented tea brown lactic acid
Bacteria beverage can be prepared into various fermented tea sour milk beverages according to the actual situation, all to utilize fermented tea brown lactic acid of the invention
The product of bacteria beverage preparation, is within the scope of the present invention.
Compared with prior art, beneficial effects of the present invention:
Tea leaching liquor resulting tea fermentation liquid after fermented tea ferments has special fragrance, the fermenting aroma and brown
The fragrance one integrated mass of sour milk beverage imparts the unique new experience of brown lactic acid bacteria beverage, and gained fermented tea brown
Sour milk beverage is rich in tea polyphenols, caffeine, glucuronic acid isoreactivity ingredient.By tea fermentation liquid and brown lactic acid bacteria beverage knot
It closes, also solves the bottleneck of current brown lactic acid bacteria upgrading, provide new approach for the upgrading of brown lactic acid bacteria beverage, simultaneously
Flavor and the nutrition for balancing tea, enrich the type of fermented food.
Specific embodiment
Below with reference to test example and specific embodiment, the present invention is described in further detail.But this should not be understood
It is all that this is belonged to based on the technology that the content of present invention is realized for the scope of the above subject matter of the present invention is limited to the following embodiments
The range of invention.
Raw material and equipment used in the embodiment of the present invention are known product, are obtained by purchase.
A kind of fermented tea brown lactic acid bacteria beverage of embodiment 1
It is made of the component that following weight matches:
45 parts of tea fermentation liquid, 55 parts of brown Yoghourt, 1.5 parts of stabiliser solution；Wherein,
Tea fermentation liquid is made of the raw material that following weight matches:
15 parts of Darjeeling's black tea, 0.06 part of fermented tea (0.045 part of lactobacillus bulgaricus, 0.0075 part of acetobacter xylinum, grain
0.0075 part of wine fission yeast), 15 parts of white granulated sugar, 4 parts of mango juice, 85 parts of water；
Brown Yoghourt is made of the raw material that following weight matches:
80 parts of skim milk, 15 parts of glucose, 0.06 part of leavening (0.03 part of lactobacillus bulgaricus, streptococcus thermophilus
0.03 part)；
Stabiliser solution is made of the raw material that following weight matches:
1.5 parts of pectin, 15 parts of fructose syrup, 90 parts of water.
A kind of fermented tea brown lactic acid bacteria beverage of embodiment 2
It is made of the component that following weight matches:
30 parts of tea fermentation liquid, 40 parts of brown Yoghourt, 1.0 parts of stabiliser solution；Wherein,
Tea fermentation liquid is made of the raw material that following weight matches:
10 parts of Keemun black tea, 0.05 part of fermented tea (0.3 part of lactobacillus bulgaricus, 0.1 part of acetobacter xylinum, grain wine fragmentation
0.1 part of yeast), 10 parts of fructose syrup, 2 parts of grape juice, 70 parts of water；
Brown Yoghourt is made of the raw material that following weight matches:
70 parts of whole milk, 10 parts of fructose, 0.05 part of leavening (0.03 part of lactobacillus bulgaricus, streptococcus thermophilus
0.02 part)；
Stabiliser solution is made of the raw material that following weight matches:
0.5 part of gelatin, 10 parts of white granulated sugar, 80 parts of water.
A kind of fermented tea brown lactic acid bacteria beverage of embodiment 3 and preparation method thereof
1. raw material
15 parts of Darjeeling's black tea, 0.08 part of fermented tea are (0.06 part of lactobacillus bulgaricus, 0.01 part of lactobacillus plantarum, thermophilic
0.01 part of Lactobacillus lactis), 5 parts of strawberry fruit juice, 90 parts of whole-fat milk powder, 0.07 part of 15 parts of glucose, leavening (bulgarian milk bar
0.04 part of bacterium, 0.03 part of streptococcus thermophilus), 2.5 parts of agar, 30 parts of white granulated sugar, 180 parts of water.
2. preparation method
1) prepared by tea fermentation liquid
S01. prepared by tea leaching liquor: 15 parts of Darjeeling's black tea, 15 parts of white granulated sugar are taken, 90 parts 95 DEG C of water is added after mixing,
Stirring stands 30 minutes after ten minutes, is added 5 parts of strawberry fruit juice to get tea leaching liquor；
S02. sterilize: tea leaching liquor is sterilized 5 minutes through 300 mesh filter-cloth filterings, and in 95 DEG C, is cooled to 28 DEG C；
S03. it ferments: accessing fermented tea according to formula ratio, ferment 3 days to get tea fermentation liquid；
2) prepared by brown Yoghourt
S01. Maillard reaction: 90 parts of whole-fat milk powder, 15 parts of glucose are taken, carries out Maillard reaction after mixing at 95 DEG C
150 minutes to get brown yogurt base material；
S02. it ferments: after brown yogurt base material is cooled to 35 DEG C, accessing leavening according to formula ratio, 35 DEG C ferment 3 days,
Up to brown Yoghourt；
3) stabiliser solution prepare: take 2.5 parts of agar, 15 parts of white granulated sugar be dissolved in 90 parts of water, 95 DEG C sterilize 5 minutes, it is cold
But to 20 DEG C hereinafter, up to stabiliser solution；
4) it mixes: taking 60 parts of tea fermentation liquid, 70 parts of brown Yoghourt and 2 parts of stabiliser solution mixing, under 15MPa pressure
Matter, then sterile filling is to get fermented tea brown lactic acid bacteria beverage.
3. index determining and sensory evaluation result
Fermented tea sour milk beverage microbiological indicator obtained by the present embodiment is normal, and tea perfume is prominent, and yoghourt-flavored is more clear
Refreshing, meta-acid, mouthfeel is good.
A kind of fermented tea brown lactic acid bacteria beverage of embodiment 4 and preparation method thereof
1. raw material
5 parts of Darjeeling's black tea, 0.01 part of fermented tea (0.004 part of lactobacillus bulgaricus, 0.003 part of acetobacter xylinum, grain wine
0.003 part of fission yeast), 2 parts of pineapple fruit juice, 70 parts of skimmed milk powder, 0.01 part of 10 parts of galactolipin, leavening (bulgarian milk
0.005 part of bacillus, 0.005 part of streptococcus thermophilus), 0.5 part of soybean polyoses, 20 parts of white granulated sugar, 135 parts of water.
2. preparation method
1) prepared by tea fermentation liquid
S01. prepared by tea leaching liquor: taking 5 parts of Darjeeling's black tea, 10 parts of white granulated sugar, 60 parts 90 DEG C of water is added after mixing, stirs
It mixes and stands 30 minutes after five minutes, be added 2 parts of pineapple fruit juice to get tea leaching liquor；
S02. sterilize: tea leaching liquor is sterilized 5 minutes through 300 mesh filter-cloth filterings, and in 95 DEG C, is cooled to 28 DEG C；
S03. it ferments: accessing fermented tea according to formula ratio, ferment 3 days to get tea fermentation liquid；
2) prepared by brown Yoghourt
S01. Maillard reaction: 70 parts of extracting degreasing milk powder, 10 parts of galactolipin carry out Maillard reaction at 95 DEG C after mixing
180 minutes to get brown yogurt base material；
S02. it ferments: after brown yogurt base material is cooled to 30 DEG C, accessing leavening according to formula ratio, 30 DEG C ferment 3 days,
Up to brown Yoghourt；
3) stabiliser solution prepare: take 0.5 part of soybean polyoses, 10 parts of white granulated sugar be dissolved in 75 parts of water, 95 DEG C sterilize 5 points
Clock is cooled to 20 DEG C hereinafter, up to stabiliser solution；
4) it mixes: taking 10 parts of tea fermentation liquid, 20 parts of brown Yoghourt and 0.5 part of stabiliser solution mixing, under 15MPa pressure
Matter, then sterile filling is to get fermented tea brown lactic acid bacteria beverage.
3. index determining and sensory evaluation result
Sour milk beverage microbiological indicator obtained by the present embodiment is normal, and tea perfume and pineapple flavor are soft, yoghourt-flavored
Clearly, sour-sweet moderate, mouthfeel is good, and storage period has no bleed.
A kind of fermented tea brown lactic acid bacteria beverage of embodiment 5 and preparation method thereof
1. raw material
10 parts of Keemun black tea, Darjeeling's black tea, 10 parts, 0.1 part of fermented tea (0.05 part of lactobacillus plantarum, grain wine fragmentation ferment
Female 0.05 part), 5 parts of green apple juice, 0.1 part of flavoring apple essence, 90 parts of whole milk, 15 parts of maltose, 0.1 part of leavening (protect plus
0.04 part of Leah lactobacillus, 0.06 part of streptococcus thermophilus), 2.5 parts of pectin, 30 parts of white granulated sugar, 195 parts of water.
2. preparation method
1) prepared by tea fermentation liquid
S01. prepared by tea leaching liquor: taking 10 parts of Keemun black tea, 10 parts of Darjeeling's black tea, 15 parts of white granulated sugar, is added after mixing
95 parts 85 DEG C of water, stirring stand 60 minutes after ten minutes, and 5 parts of green apple juice, 0.1 part of flavoring apple essence is added to get tea extraction
Liquid；
S02. sterilize: tea leaching liquor is sterilized 15 seconds through 200 mesh filter-cloth filterings, and in 115 DEG C, is cooled to 25 DEG C；
S03. it ferments: accessing fermented tea according to formula ratio, ferment 3 days to get tea fermentation liquid；
2) prepared by brown Yoghourt
S01. Maillard reaction: taking 90 parts of whole milk, 15 parts of maltose, and it is anti-to carry out Mei Lade after mixing at 100 DEG C
Answer 120 minutes to get brown yogurt base material；
S02. it ferments: after brown yogurt base material is cooled to 25 DEG C, accessing leavening according to formula ratio, 28 DEG C ferment 3 days,
Up to brown Yoghourt；
3) prepared by stabiliser solution: it takes 2.5 parts of pectin, 15 parts of white granulated sugar, be dissolved in 100 parts of water, 90 DEG C are sterilized 10 minutes,
20 DEG C are cooled to hereinafter, up to stabiliser solution；
4) it mixes: taking 80 parts of tea fermentation liquid, 90 parts of brown Yoghourt and 2.5 parts of stabiliser solution mixing, under 20MPa pressure
Matter, then sterile filling is to get fermented tea brown lactic acid bacteria beverage.
3. index determining and sensory evaluation result
Sour milk beverage microbiological indicator obtained by the present embodiment is normal, and tea perfume and green apple flavor are prominent, Yoghourt wind
Taste is salubrious, inclined sweet tea, taste good, and storage period has no bleed.
A kind of fermented tea brown lactic acid bacteria beverage of embodiment 6 and preparation method thereof
1. raw material
7 parts of dark green tea tea powder, 0.03 part of fermented tea (0.01 part of lactobacillus bulgaricus, 0.02 part of acetobacter xylinum), blackcurrant
3 parts of juice, 75 parts of skim milk, 13 parts of glucose, 0.03 part of leavening (0.015 part of lactobacillus bulgaricus, streptococcus thermophilus
0.015 part), 1.0 parts of gelatin, 25 parts of fructose syrup, 145 parts of water.
2. preparation method
1) prepared by tea fermentation liquid
S01. prepared by tea leaching liquor: taking 7 parts of dark green tea tea powder, 12 parts of fructose syrup, 65 parts 95 DEG C of water is added after mixing, stirs
It mixes and stands 10 minutes after five minutes, be added 3 parts of black gallon juice to get tea leaching liquor；
S02. sterilize: tea leaching liquor is sterilized 10 minutes through 400 mesh filter-cloth filterings, and in 90 DEG C, is cooled to 32 DEG C；
S03. it ferments: accessing fermented tea according to formula ratio, ferment 3 days to get tea fermentation liquid；
2) prepared by brown Yoghourt
S01. Maillard reaction: 75 parts of extracting degreasing milk, 13 parts of glucose carry out Maillard reaction at 90 DEG C after mixing
300 minutes to get brown yogurt base material；
S02. it ferments: after brown yogurt base material is cooled to 42 DEG C, accessing leavening according to formula ratio, 38 DEG C ferment 2 days,
Up to brown Yoghourt；
3) stabiliser solution prepare: take 1.0 parts of gelatin, 13 parts of fructose syrup be dissolved in 80 parts of water, 95 DEG C sterilize 5 minutes,
20 DEG C are cooled to hereinafter, up to stabiliser solution；
4) it mixes: 20 parts of tea fermentation liquid, 30 parts of brown Yoghourt and 0.75 part of stabiliser solution mixing is taken, under 15MPa pressure
Homogeneous, then sterile filling is to get fermented tea brown lactic acid bacteria beverage.
3. index determining and sensory evaluation result
Sour milk beverage microbiological indicator obtained by the present embodiment is normal, and yoghourt-flavored is salubrious, and dark green tea flavor is excessively prominent
Out, the Flavor release of sour milk beverage is affected, storage period has no bleed.
A kind of fermented tea brown lactic acid bacteria beverage of embodiment 7 and preparation method thereof
1. raw material
15 parts of Darjeeling's black tea, 3 parts of Pu'er green tea, 0.09 part of fermented tea (0.03 part of lactobacillus plantarum, vinegar mycoderma aceti 0.03
Part, 0.03 part of schizosaccharomyces pombe), 4 parts of lemon juice, 0.2 part of black tea essence, 85 parts of lowfat milk, 12 parts of glucose, leavening
0.08 portion of (0.04 part of lactobacillus bulgaricus, 0.04 part of streptococcus thermophilus), 2.0 parts of agar, 25 parts of white granulated sugar, 180 parts of water.
2. preparation method
1) prepared by tea fermentation liquid
S01. prepared by tea leaching liquor: taking 15 parts of bright red ridge black tea, 3 parts of Pu'er green tea, 13 parts of white granulated sugar, 85 are added after mixing
Parts 100 DEG C of water, stirring stand 40 minutes after five minutes, are added that 4 parts of lemon juice, 0.2 part of black tea essence to get tea leaching liquor；
S02. sterilize: tea leaching liquor is sterilized 15 seconds through 300 mesh filter-cloth filterings, and in 120 DEG C, is cooled to 28 DEG C；
S03. it ferments: accessing fermented tea according to formula ratio, ferment 3 days to get tea fermentation liquid；
2) prepared by brown Yoghourt
S01. Maillard reaction: taking 85 parts of lowfat milk, 12 parts of glucose, and it is anti-to carry out Mei Lade after mixing at 121 DEG C
Answer 10 minutes to get brown yogurt base material；
S02. it ferments: after brown yogurt base material is cooled to 35 DEG C, accessing leavening according to formula ratio, 35 DEG C ferment 3 days,
Up to brown Yoghourt；
3) stabiliser solution prepare: take 2.0 parts of agar, 12 parts of white granulated sugar be dissolved in 95 parts of water, 95 DEG C sterilize 5 minutes, it is cold
But to 20 DEG C hereinafter, up to stabiliser solution；
4) it mixes: tea fermentation liquid 70, brown Yoghourt 80 and stabiliser solution 2.25 being taken to mix, homogeneous under 15MPa pressure, so
Sterile filling is afterwards to get fermented tea brown lactic acid bacteria beverage.
3. index determining and sensory evaluation result
Sour milk beverage microbiological indicator obtained by the present embodiment is normal, green tea and black tea soft aroma and, yoghourt-flavored
Clearly, sour-sweet moderate, mouthfeel is good, and storage period has no bleed.
Beneficial effects of the present invention are proved below by way of experimental example:
1 embodiment of experimental example, 1 intermediate product and the detection of finished product flavor substance
1. tea fermentation liquid flavor substance detects
Utilize the flavor in the tea fermentation liquid of step 1) preparation in gas chromatography-mass spectrometry GC-MS detection embodiment 1
Substance, compound and the NIST.11library of detection match, and the qualification result that matching degree is greater than 85 (maximum values 100) gives
With confirmation, and relative quantification is carried out to each compound using areas of peak normalization method.Experimental result is shown in Table 1.
Volatile flavor substance ingredient and content in 1 tea fermentation liquid of table
Note :-expression is not detected or matching degree < 85.
2. brown yoghourt-flavored substance detects
Waving in the brown yogurt base material prepared using gas chromatography-mass spectrometry GC-MS measurement 1 step 2) of embodiment
Hair property flavor substance, compound and the NIST.11library of detection match, and matching degree is greater than the mirror of 85 (maximum values 100)
Determine result to add their confirmation, and relative quantification is carried out to each compound using areas of peak normalization method.Experimental result such as table 2.
2 brown Yoghourt volatile flavor substance ingredient of table and content
3. fermented tea brown lactic acid bacteria beverage flavor substance detects
It is volatilized using fermented tea brown lactic acid bacteria beverage prepared by gas chromatography-mass spectrometry GC-MS measurement embodiment 1
Property flavor substance, compound and the NIST.11library of detection match, and matching degree is greater than the identification of 85 (maximum values 100)
As a result it adds their confirmation, and relative quantification is carried out to each compound using areas of peak normalization method.Experimental result such as table 3.
3 fermented tea brown lactic acid bacteria beverage volatile flavor substance ingredient of table and content
4. testing result compares
Testing result is relatively shown in Table 4.
The intermediate product of table 4 and finished product volatile flavor substance testing result compare
By table 1~4 it can be seen that respective volatile flavor substance has after tea fermentation liquid and the combination of brown Yoghourt
Complementation not only enriches the type of fermented tea brown lactic acid bacteria beverage volatile flavor substance of the present invention (in tea fermentation liquid
It detects 43 kinds of volatile flavor substances, 48 kinds of volatile flavor substances, fermented tea brown lactic acid bacteria is detected in brown Yoghourt
55 kinds of volatile flavor substances are detected in beverage), also it is further improved the content of each volatile flavor substance, such as
Most alcohols material (such as linalool, terpinol, benzyl carbinol, geraniol), organic acid (such as formic acid, myristic acid, palm
Acid, capric acid, geranic acid etc.), ketone, aldehyde and Ester (such as butyl acetate, gaultherolin), these flavor substances make black tea
Bacterium brown lactic acid bacteria beverage has unique fragrance.
Above-mentioned description of test: the peat-reek of tea fermentation liquid in the present invention, the fragrance one integrated mass with brown Yoghourt, jointly
Under effect, the unique new experience of brown lactic acid bacteria beverage of the present invention is imparted.The present invention is by tea fermentation liquid and brown Yoghourt phase
In conjunction with, not only solve the bottleneck in current brown lactic acid bacteria beverage product up-gradation, be brown lactic acid bacteria beverage product up-gradation
New approach is provided, flavor and the nutrition of tea and brown Yoghourt is also balanced, enriches the type of fermented food.
Claims (10)
1. a kind of fermented tea brown lactic acid bacteria beverage, which is characterized in that be made of the component that following weight matches:
10~80 parts of tea fermentation liquid, 20~90 parts of brown Yoghourt, 0.5~2.5 part of stabiliser solution.
2. fermented tea brown lactic acid bacteria beverage according to claim 1, which is characterized in that the component matched by following weight
It is made:
30~60 parts of tea fermentation liquid, 40~70 parts of brown Yoghourt, 1.0~2.0 parts of stabiliser solution.
3. fermented tea brown lactic acid bacteria beverage according to claim 1 or 2, which is characterized in that the tea fermentation liquid is by tea
Leaf leaching liquor is made through fermented tea fermentation.
4. fermented tea brown lactic acid bacteria beverage according to claim 1 or 2, which is characterized in that the brown Yoghourt is by original
Material cream is through Maillard reaction and ferment-fermented is made.
5. fermented tea brown lactic acid bacteria beverage according to claim 1, which is characterized in that
The tea fermentation liquid is made of the raw material that following weight matches: 5~20 parts of tealeaves, 0.01~0.1 part of fermented tea, sweetener
10~15 parts, 2~5 parts of flavoring agent, 60~95 parts of water；
The brown Yoghourt is made of the raw material that following weight matches: 70~90 parts of raw milk, 10~15 parts of reduced sugar, leavening
0.01~0.1 part；
The stabiliser solution is made of the raw material that following weight matches: 0.5~2.5 part of stabilizer, 10~15 parts of sweetener, water
75~100 parts.
6. fermented tea brown lactic acid bacteria beverage according to claim 5, which is characterized in that the fermented tea be lactic acid bacteria,
The composition of acetic acid bacteria and saccharomycete, the quality proportioning of the lactic acid bacteria, acetic acid bacteria and saccharomycete are (1~6): (0~3): (0
~3).
7. fermented tea brown lactic acid bacteria beverage according to claim 5, which is characterized in that the leavening is Bulgaria
The composition of one or both of lactobacillus and streptococcus thermophilus.
8. fermented tea brown lactic acid bacteria beverage according to claim 5, which is characterized in that the stabilizer be carragheen,
One or more of sodium carboxymethylcellulose, pectin, gelatin, polysaccharide, citrus fruit fibres, agar and sodium alginate propylene glycol ester
Composition.
9. fermented tea brown lactic acid bacteria beverage according to claim 5, which is characterized in that the sweetener be white granulated sugar,
The composition of one or more of fructose syrup, fructose and concentrated apple juice；The flavoring agent is fruit juice, flower concentrate and perfume (or spice)
The composition of one or more of essence.
10. a kind of preparation method of fermented tea brown lactic acid bacteria beverage according to any one of claims 1 to 9, which is characterized in that
Include the following steps:
1) prepared by tea fermentation liquid
S01. prepared by tea leaching liquor: taking tealeaves, the sweetener of formula ratio, 85~100 DEG C of water of formula ratio is added after mixing, stirs
It mixes 5~stands 20~60 minutes after ten minutes, flavoring agent is added to get tea leaching liquor；
S02. sterilize: tea leaching liquor is sterilized through 200~400 mesh filter-cloth filterings, and in 90~120 DEG C；
S03. it ferments: accessing fermented tea according to formula ratio, ferment to get tea fermentation liquid；
2) prepared by brown Yoghourt
S01. Maillard reaction: raw milk, the reduced sugar of formula ratio are taken, carries out Maillard reaction after mixing at 90~121 DEG C
10~300 minutes to get brown yogurt base material；
S02. it ferments: accessing leavening according to formula ratio, ferment to get brown Yoghourt；
3) prepared by stabiliser solution: taking the stabilizer sweetener of formula ratio to be dissolved in the water of formula ratio, 90~95 DEG C of sterilizations 5~10
Minute is to get stabiliser solution；
4) it mixes: tea fermentation liquid, brown Yoghourt and stabiliser solution being mixed according to the ratio, homogeneous under 15~20MPa pressure, then
Sterile filling is to get fermented tea brown lactic acid bacteria beverage；
Step 1), 2), 3) between without sequencing relationship.
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