CN111758778A - Probiotic fermented yoghurt cap tea and preparation method thereof - Google Patents
Probiotic fermented yoghurt cap tea and preparation method thereof Download PDFInfo
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- CN111758778A CN111758778A CN202010589486.2A CN202010589486A CN111758778A CN 111758778 A CN111758778 A CN 111758778A CN 202010589486 A CN202010589486 A CN 202010589486A CN 111758778 A CN111758778 A CN 111758778A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 20
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 150000001875 compounds Chemical class 0.000 claims abstract description 26
- 239000002562 thickening agent Substances 0.000 claims abstract description 26
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- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 23
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 2
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
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- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 2
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
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- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000007413 intestinal health Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- 239000011780 sodium chloride Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000337 buffer salt Substances 0.000 description 1
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- 239000004310 lactic acid Substances 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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
- 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
-
- 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
- A23C9/137—Thickening substances
-
- 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
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Dairy Products (AREA)
Abstract
The invention belongs to the technical field of dairy product processing, and provides probiotic fermented yoghurt cap tea and a preparation method thereof, wherein the probiotic fermented yoghurt cap tea comprises a yoghurt cap and tea soup, and the yoghurt cap comprises the following components in percentage by weight: 60-85% of fresh milk, 6-9% of cane sugar, 6-9% of cream, 0.5-2.0% of concentrated whey protein, 0.5-2.5% of whole milk protein powder, 0.1-2.0% of cheese powder, 0.15-0.25% of salt, 0.5-1.5% of compound thickener, 0.003-0.005% of probiotic starter, 0.0002-0.001% of cheese essence and deionized water to 100%, wherein the tea soup comprises the following components in percentage by weight: 0.5 to 5.0 percent of tea, 3.0 to 7.0 percent of high fructose corn syrup and deionized water to make up to 100 percent. Through the technical scheme, the problem that the milk cap is difficult to suspend on the top of the tea soup for a long time in the milk cap tea in the prior art is solved.
Description
Technical Field
The invention belongs to the technical field of dairy product processing, and relates to probiotic fermented yoghurt-cap tea and a preparation method thereof.
Background
The milk cap tea is popular with young consumers in recent years, the milk cap tea sold in the market is mainly composed of two layers of tea soup and a milk cap, the milk cap is mostly made of non-dairy creamer (hydrogenated vegetable oil), synthetic cream and a small amount of milk powder or cheese powder, the milk cap is poured into the top of the tea soup after being stirred by adding water, the state of an upper layer and a lower layer is seen visually, the state can be maintained for only a few minutes mostly, the milk cap and the tea soup are mixed together, and strong impact on flavor buds cannot be formed.
Chinese patent CN 106135415 a discloses a milk-covered tea and its preparation method, in the method, the preparation of milk-covered is made by using fresh milk, fresh cream and natural cheese powder, and stirring them by stirrer and cold-storing them, although the method mentions that buffer salt is added to form buffer system when preparing milk-covered to prevent protein from denaturing flocculation under acidic condition, it does not solve the problem that the milk-covered sinks in short time and mixes with tea soup.
Chinese patent CN 109845824A discloses cheese milk cap tea beneficial to intestinal ecological health and a preparation method thereof, and the method provides a milk cap beneficial to intestinal health by adding active lactic acid bacteria in the process of making the milk cap.
Disclosure of Invention
The invention provides probiotic fermented yoghurt-covered tea and a preparation method thereof, and solves the problem that in the prior art, a milk cover in the yoghurt-covered tea is difficult to suspend on the top of tea soup for a long time.
The technical scheme of the invention is realized as follows:
the probiotic fermented yoghurt cap tea is characterized by comprising a yoghurt cap and tea soup, wherein the yoghurt cap comprises the following components in percentage by weight: 60-85% of fresh milk, 6-9% of cane sugar, 6-9% of cream, 0.5-2.0% of concentrated whey protein, 0.5-2.5% of whole milk protein powder, 0.1-2.0% of cheese powder, 0.15-0.25% of salt, 0.5-1.5% of compound thickener, 0.003-0.005% of probiotic starter, 0.0002-0.001% of cheese essence and deionized water to 100%, wherein the tea soup comprises the following components in percentage by weight: 0.5 to 5.0 percent of tea, 3.0 to 7.0 percent of high fructose corn syrup and deionized water to make up to 100 percent.
As a further technical scheme, the compound thickener is a combination of three or more than three of pectin, citrus fiber, gelatin, starch, mono-diglycerol fatty acid ester and propylene glycol fatty acid ester.
As a further technical scheme, the content of protein in the concentrated whey protein is 30-35%, the content of protein in the whole milk protein powder is 65-80%, and the content of fructose in the high fructose corn syrup is 55%.
As a further technical scheme, the probiotic starter is a combination of two or more of bifidobacterium lactis, bifidobacterium bifidum, lactobacillus acidophilus, lactobacillus casei, lactobacillus bulgaricus and streptococcus thermophilus.
The invention also provides a preparation method of the probiotic fermented yoghurt cap tea, which comprises the following steps:
A. weighing the components according to the formula of the probiotic fermented yoghurt cap tea for later use;
B. heating part of fresh milk to 75-85 ℃, adding cane sugar, a compound thickener, concentrated whey protein, whole milk protein powder, cheese powder and salt, and dissolving for 10-30 min to obtain feed liquid, wherein the mass of the part of fresh milk is 30-40% of that of the fresh milk;
C. mixing the feed liquid obtained in the step B with the rest fresh milk, the cream and the deionized water to obtain a mixed liquid;
D. c, homogenizing the mixed solution obtained in the step C, sterilizing, and adding a probiotic starter for fermentation to obtain fermented milk;
E. adding cheese essence into the fermented milk, foaming, inflating and expanding, and refrigerating for 1-3 h to obtain a milk cover for later use;
F. brewing tea leaves with hot water of 85-100 ℃ for 3-10 min, filtering to obtain tea soup, adding high fructose corn syrup into the tea soup, and cooling to 0-25 ℃ to obtain mixed tea soup for later use;
G. and D, adding a milk cover into the mixed tea soup obtained in the step F to obtain the probiotic fermented yoghurt milk cover tea.
As a further technical scheme, in the step D, homogenizing is carried out at 60-70 ℃ and 18-22 MPa, sterilization is carried out at 85-95 ℃ for 5-30 min, and fermentation is carried out at 41-43 ℃ for 10-15 h.
And D, as a further technical scheme, fermenting to a fermentation end point in the step D, wherein the pH value of the fermentation end point is 4.4-4.6.
And D, as a further technical scheme, demulsifying is adopted to terminate fermentation after fermentation in the step D, and stirring demulsification is carried out for 1-10 min.
And as a further technical scheme, before foaming and inflation expansion in the step E, the fermented milk is cooled to 0-4 ℃ and is kept stand for 12-24 hours, the foaming time is 3-5 minutes, and the inflation expansion volume is 1.3-1.7 times of the original volume.
As a further technical scheme, the protein content of the probiotic fermented yoghurt cap tea obtained in the step G is 2.5-5.5%.
The working principle and the beneficial effects of the invention are as follows:
1. according to the invention, through designing the formula and the preparation method of the milk-covered tea, the milk-covered tea obtained by pouring the milk cover into the top of the tea soup can maintain the state time of the upper layer and the lower layer of the milk cover and the tea soup for 2 hours or more, the placing time of the milk-covered tea is effectively prolonged, the milk-covered tea is more popular with consumers and is more beneficial to sale, thus greater economic benefits are brought to producers, the problem that the milk cover is difficult to suspend on the top of the tea soup for a long time in the prior art is effectively solved, and the milk-covered tea is suitable for popularization and use.
2. According to the invention, fresh milk, cream, concentrated whey protein and whole milk protein powder are added into the milk cap, the fresh milk, the cream, the concentrated whey protein and the whole milk protein powder are homogenized and sterilized, then probiotics are inoculated, and long-term fermentation is carried out, so that more intense fermentation fragrance is obtained, the flavor and taste of the milk cap tea are improved, and the content of the probiotics reaches 3 × 106CFU/mL, and meanwhile, the probiotics can generate metabolites in the fermentation process, so that the milk-covered tea is very beneficial to human health.
3. According to the invention, the compound thickener is added into the formula of the milk cap, and is compatible with other components in the formula, the milk cap obtained after homogenization and sterilization can be suspended on the top of the tea for a long time, so that the state time of the milk cap and the upper layer and the lower layer of the tea soup of the milk cap tea can be maintained for 2 hours or more, the standing time and the drinking time of the milk cap tea are prolonged, and a consumer can obtain better experience when drinking.
4. According to the invention, the probiotic fermented yoghourt is used for preparing the milk cap, is rich in probiotics, protein, calcium and vitamins, replaces the milk cap prepared from non-dairy creamer (containing a large amount of trans-fatty acid), and is more beneficial to intestinal health.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The probiotic fermented yoghurt cap tea comprises a yoghurt cap and tea soup, wherein the yoghurt cap comprises the following raw materials in parts by weight: 750g of fresh milk, 90g of cane sugar, 90g of cream, 10g of concentrated whey protein, 5g of whole milk protein powder, 2g of cheese powder, 1.5g of salt, 5g of compound thickening agent, 0.03g of probiotic starter, 0.002g of cheese essence and 46.468g of deionized water, wherein the tea soup comprises the following components in parts by weight: 10g of tea, 60g of high fructose corn syrup and 930g of deionized water, wherein 5g of the compound thickening agent is 0.75g of monoglyceride and diglyceride fatty acid ester, 0.75g of citrus fiber, 1g of starch and 2.5g of gelatin;
the preparation method comprises the following steps:
A. weighing the components according to the raw materials for later use;
B. heating 300g of fresh milk to 80 ℃, adding sucrose, a compound thickener, concentrated whey protein, whole milk protein powder, cheese powder and salt, and dissolving for 15min to obtain a feed liquid;
C. mixing the feed liquid obtained in the step B with the rest fresh milk, the cream and the deionized water to obtain a mixed liquid;
D. c, homogenizing the mixed solution obtained in the step C at 65 ℃ and 20MPa, sterilizing at 95 ℃ for 5min, cooling to 42 ℃, adding a probiotic starter, fermenting at 43 ℃ for 12h until the pH value is 4.5, cooling to 25 ℃, stirring and demulsifying for 5min to obtain fermented milk;
E. adding cheese essence into the fermented milk, cooling to 4 ℃, then ripening for 12h, foaming the fermented milk to make the fermented milk aerated and expanded to 1.5 times of the original volume, and refrigerating for 1-3 h to obtain a milk cover for later use;
F. soaking tea in 95 deg.C hot water for 5min, filtering to obtain tea soup, adding fructose and glucose syrup into tea soup, cooling to 25 deg.C to obtain mixed tea soup;
G. and D, adding a milk cover into the mixed tea soup obtained in the step F to obtain the probiotic fermented yoghurt milk cover tea.
Example 2
The probiotic fermented yoghurt cap tea comprises a yoghurt cap and tea soup, wherein the yoghurt cap comprises the following raw materials in parts by weight: 800g of fresh milk, 65g of cane sugar, 60g of cream, 20g of concentrated whey protein, 15g of whole milk protein powder, 10g of cheese powder, 1.5g of table salt, 10g of compound thickening agent, 0.03g of probiotic starter, 0.005g of cheese essence and 18.465g of deionized water, wherein the tea soup comprises the following components in parts by weight: 15g of tea, 50g of high fructose corn syrup, 935g of deionized water and 10g of a compound thickener, wherein the compound thickener is 1.5g of monoglyceride and diglyceride fatty acid ester, 1.5g of citrus fiber, 1g of propylene glycol fatty acid ester, 1g of starch and 5g of gelatin;
the preparation method comprises the following steps:
A. weighing the components according to the raw materials for later use;
B. heating 300g of fresh milk to 80 ℃, adding sucrose, a compound thickener, concentrated whey protein, whole milk protein powder, cheese powder and salt, and dissolving for 15min to obtain a feed liquid;
C. mixing the feed liquid obtained in the step B with the rest fresh milk, the cream and the deionized water to obtain a mixed liquid;
D. c, homogenizing the mixed solution obtained in the step C at 60 ℃ and 18MPa, sterilizing at 95 ℃ for 5min, cooling to 37 ℃, adding a probiotic starter, fermenting at 42 ℃ for 15h until the pH value is 4.4, cooling to 25 ℃, stirring and demulsifying for 5min to obtain fermented milk;
E. adding cheese essence into the fermented milk, cooling to 4 ℃, after-ripening for 24h, foaming the fermented milk to make the fermented milk aerated and expanded to 1.5 times of the original volume, and refrigerating for 1-3 h to obtain a milk cover for later use;
F. soaking tea in 95 deg.C hot water for 5min, filtering to obtain tea soup, adding fructose and glucose syrup into tea soup, cooling to 25 deg.C to obtain mixed tea soup;
G. and D, adding a milk cover into the mixed tea soup obtained in the step F to obtain the probiotic fermented yoghurt milk cover tea.
Example 3
The probiotic fermented yoghurt cap tea comprises a yoghurt cap and tea soup, wherein the yoghurt cap comprises the following raw materials in parts by weight: 600g of fresh milk, 60g of cane sugar, 60g of cream, 5g of concentrated whey protein, 25g of whole milk protein powder, 1g of cheese powder, 2.5g of table salt, 15g of compound thickening agent, 0.05g of probiotic starter, 0.02g of cheese essence and 231.34g of deionized water, wherein the tea soup comprises the following components in parts by weight: 5g of tea, 30g of high fructose corn syrup, 965g of deionized water and 15g of compound thickener, wherein the compound thickener is 3g of monoglyceride and diglyceride fatty acid ester, 5g of citrus fiber, 3g of starch and 4g of gelatin;
the preparation method comprises the following steps:
A. weighing the components according to the raw materials for later use;
B. heating 200g of fresh milk to 80 ℃, adding sucrose, a compound thickener, concentrated whey protein, whole milk protein powder, cheese powder and salt, and dissolving for 15min to obtain a feed liquid;
C. mixing the feed liquid obtained in the step B with the rest fresh milk, the cream and the deionized water to obtain a mixed liquid;
D. c, homogenizing the mixed solution obtained in the step C at 65 ℃ and 20MPa, sterilizing at 95 ℃ for 5min, cooling to 37 ℃, adding a probiotic starter, fermenting at 41 ℃ for 10h until the pH value is 4.5, cooling to 25 ℃, and stirring for demulsification for 1min to obtain fermented milk;
E. adding cheese essence into the fermented milk, cooling to 4 ℃, after-ripening for 24h, foaming the fermented milk to make the fermented milk aerated and expanded to 1.7 times of the original volume, and refrigerating for 1-3 h to obtain a milk cover for later use;
F. soaking tea in 95 deg.C hot water for 5min, filtering to obtain tea soup, adding fructose and glucose syrup into tea soup, cooling to 10 deg.C to obtain mixed tea soup;
G. and D, adding a milk cover into the mixed tea soup obtained in the step F to obtain the probiotic fermented yoghurt milk cover tea.
Example 4
The probiotic fermented yoghurt cap tea comprises a yoghurt cap and tea soup, wherein the yoghurt cap comprises the following raw materials in parts by weight: 850g of fresh milk, 60g of cane sugar, 60g of cream, 5g of concentrated whey protein, 5g of whole milk protein powder, 1g of cheese powder, 1.5g of salt, 5g of compound thickening agent, 0.03g of probiotic starter, 0.002g of cheese essence and 12.198g of deionized water, wherein 5g of compound thickening agent is 1g of citrus fiber, 1g of propylene glycol fatty acid ester, 1g of starch and 2g of pectin;
the tea soup comprises the following components in parts by weight: 30g of tea, 50g of high fructose corn syrup, 920g of deionized water,
the preparation method comprises the following steps:
A. weighing the components according to the raw materials for later use;
B. heating 340g of fresh milk to 85 ℃, adding sucrose, a compound thickener, concentrated whey protein, whole milk protein powder, cheese powder and salt, and dissolving for 20min to obtain a feed liquid;
C. mixing the feed liquid obtained in the step B with the rest fresh milk, the cream and the deionized water to obtain a mixed liquid;
D. c, homogenizing the mixed solution obtained in the step C at 70 ℃ and 22MPa, sterilizing at 85 ℃ for 30min, cooling to 37 ℃, adding a probiotic starter, fermenting at 43 ℃ for 10h until the pH value is 4.4, cooling to 25 ℃, and stirring for demulsification for 10min to obtain fermented milk;
E. adding cheese essence into the fermented milk, cooling to 4 ℃, after-ripening for 24h, foaming the fermented milk to make the fermented milk aerated and expanded to 1.3 times of the original volume, and refrigerating for 1-3 h to obtain a milk cover for later use;
F. soaking tea in 95 deg.C hot water for 5min, filtering to obtain tea soup, adding fructose and glucose syrup into tea soup, cooling to 0 deg.C to obtain mixed tea soup;
G. and D, adding a milk cover into the mixed tea soup obtained in the step F to obtain the probiotic fermented yoghurt milk cover tea.
Example 5
The probiotic fermented yoghurt cap tea comprises a yoghurt cap and tea soup, wherein the yoghurt cap comprises the following raw materials in parts by weight: 700g of fresh milk, 85g of cane sugar, 70g of cream, 10g of concentrated whey protein, 25g of whole milk protein powder, 15g of cheese powder, 2.5g of salt, 15g of compound thickening agent, 0.05g of probiotic starter, 0.005g of cheese essence and 77.445 of deionized water, wherein the tea soup comprises the following components in parts by weight: 50g of tea, 70g of high fructose corn syrup, 880g of deionized water, and 15g of compound thickener, wherein the compound thickener comprises 3g of pectin, 2g of monoglyceride and diglyceride fatty acid ester, 2g of citrus fiber, 3g of propylene glycol fatty acid ester, 3g of starch and 2g of gelatin;
the preparation method comprises the following steps:
A. weighing the components according to the raw materials for later use;
B. heating 210g of fresh milk to 75 ℃, adding sucrose, a compound thickener, concentrated whey protein, whole milk protein powder, cheese powder and salt, and dissolving for 30min to obtain a feed liquid;
C. mixing the feed liquid obtained in the step B with the rest fresh milk, the cream and the deionized water to obtain a mixed liquid;
D. c, homogenizing the mixed solution obtained in the step C at 60 ℃ and 18MPa, sterilizing at 95 ℃ for 5min, cooling to 37 ℃, adding a probiotic starter, fermenting at 42 ℃ for 13h until the pH value is 4.5, cooling to 25 ℃, stirring and demulsifying for 5min to obtain fermented milk;
E. adding cheese essence into the fermented milk, cooling to 4 ℃, after-ripening for 24h, foaming the fermented milk to make the fermented milk aerated and expanded to 1.5 times of the original volume, and refrigerating for 1-3 h to obtain a milk cover for later use;
F. soaking tea in 95 deg.C hot water for 5min, filtering to obtain tea soup, adding fructose and glucose syrup into tea soup, cooling to 15 deg.C to obtain mixed tea soup;
G. and D, adding a milk cover into the mixed tea soup obtained in the step F to obtain the probiotic fermented yoghurt milk cover tea.
Through experimental observation, the milk-covered tea obtained in examples 1 to 5 can maintain the state of the upper layer and the lower layer of the milk cover and the tea soup for 2 hours or more.
The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions, improvements, etc. within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The probiotic fermented yoghurt cap tea is characterized by comprising a yoghurt cap and tea soup, wherein the yoghurt cap comprises the following components in percentage by weight: 60-85% of fresh milk, 6-9% of cane sugar, 6-9% of cream, 0.5-2.0% of concentrated whey protein, 0.5-2.5% of whole milk protein powder, 0.1-2.0% of cheese powder, 0.15-0.25% of salt, 0.5-1.5% of compound thickener, 0.003-0.005% of probiotic starter, 0.0002-0.001% of cheese essence and deionized water to 100%, wherein the tea soup comprises the following components in percentage by weight: 0.5 to 5.0 percent of tea, 3.0 to 7.0 percent of high fructose corn syrup and deionized water to make up to 100 percent.
2. The probiotic fermented yoghurt cap tea as claimed in claim 1, wherein the compound thickener is a combination of three or more of pectin, citrus fiber, gelatin, starch, mono-diglycerol fatty acid ester and propylene glycol fatty acid ester.
3. The probiotic fermented yoghurt cap tea as claimed in claim 1, wherein the content of protein in the concentrated whey protein is 30-35%, the content of protein in the whole milk protein powder is 65-80%, and the content of fructose in the high fructose corn syrup is 55%.
4. The probiotic fermented yoghurt cap tea according to claim 1, wherein the probiotic starter is a combination of two or more of bifidobacterium lactis, bifidobacterium bifidum, lactobacillus acidophilus, lactobacillus casei, lactobacillus bulgaricus and streptococcus thermophilus.
5. A preparation method of probiotic fermented yoghurt-capped tea is characterized by comprising the following steps:
A. according to the formula of the probiotic fermented yoghurt cap tea as claimed in any one of claims 1 to 4, weighing the components for later use;
B. heating part of fresh milk to 75-85 ℃, adding cane sugar, a compound thickener, concentrated whey protein, whole milk protein powder, cheese powder and salt, and dissolving for 10-30 min to obtain feed liquid, wherein the mass of the part of fresh milk is 30-40% of that of the fresh milk;
C. mixing the feed liquid obtained in the step B with the rest fresh milk, the cream and the deionized water to obtain a mixed liquid;
D. c, homogenizing the mixed solution obtained in the step C, sterilizing, and adding a probiotic starter for fermentation to obtain fermented milk;
E. adding cheese essence into the fermented milk, foaming, inflating and expanding, and refrigerating for 1-3 h to obtain a milk cover for later use;
F. brewing tea leaves with hot water of 85-100 ℃ for 3-10 min, filtering to obtain tea soup, adding high fructose corn syrup into the tea soup, and cooling to 0-25 ℃ to obtain mixed tea soup for later use;
G. and D, adding a milk cover into the mixed tea soup obtained in the step F to obtain the probiotic fermented yoghurt milk cover tea.
6. The preparation method of the probiotic fermented yoghurt cap tea according to claim 5, wherein in the step D, the homogenization is carried out at 60-70 ℃ and 18-22 MPa, the sterilization is carried out at 85-95 ℃ for 5-30 min, and the fermentation is carried out at 41-43 ℃ for 10-15 h.
7. The preparation method of the probiotic fermented yoghurt cap tea as claimed in claim 5, wherein the fermentation in the step D is carried out to a fermentation end point, and the pH value of the fermentation end point is 4.4-4.6.
8. The preparation method of the probiotic fermented yoghurt cap tea as claimed in claim 5, wherein the fermentation in the step D is finished by demulsification, and the demulsification time is 1-10 min through stirring.
9. The preparation method of the probiotic fermented yoghurt cap tea as claimed in claim 5, wherein the fermented milk is cooled to 0-4 ℃ and is kept standing for 12-24 h before being puffed and aerated for expansion in the step E, wherein the puffing time is 3-5 min, and the aerated expansion volume is 1.3-1.7 times of the original volume.
10. The method for preparing the probiotic fermented yoghurt cap tea according to any one of claims 5 to 9, wherein the protein content of the probiotic fermented yoghurt cap tea obtained in the step G is 2.5 to 5.5 percent.
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| CN113317425A (en) * | 2021-04-29 | 2021-08-31 | 昆山亿政咖啡有限公司 | Solid beverage and its preparing process |
| CN114831182A (en) * | 2022-05-17 | 2022-08-02 | 宁夏塞尚乳业有限公司 | Functional floating yoghourt and preparation method thereof |
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| CN107183179A (en) * | 2017-06-20 | 2017-09-22 | 河南花花牛生物科技有限公司 | A kind of smear type flavored fermented milk and preparation method thereof |
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