CN112352834A - Ceylon black tea flavor yoghourt and preparation method thereof - Google Patents
Ceylon black tea flavor yoghourt and preparation method thereof Download PDFInfo
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- CN112352834A CN112352834A CN202010876640.4A CN202010876640A CN112352834A CN 112352834 A CN112352834 A CN 112352834A CN 202010876640 A CN202010876640 A CN 202010876640A CN 112352834 A CN112352834 A CN 112352834A
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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
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Abstract
The invention provides a Ceylon black tea flavor yoghourt and a preparation method thereof, relating to the technical field of yoghourt preparation and comprising 86-89% of raw milk, 6-8% of white granulated sugar, 1.5-3% of toffee condensed milk, 1-3% of cream, 0.4-0.7% of concentrated whey protein powder, 0.2-0.45% of instant black tea powder, 1% of stabilizer, 0.01-0.02% of essence and 0.3-0.5% of leavening agent. By adding the instant black tea, the yogurt has the aromatic flavor of the Ceylon black tea, is fine and smooth, maintains the tissue state of the set yogurt by using the packaging form of the plastic cup while not changing the texture and the taste of the stirred yogurt by changing the yogurt stabilizing system, and prevents the structure from being damaged due to damage in the processes of conveying, cooling, storing and the like.
Description
Technical Field
The invention relates to the technical field of yoghourt preparation, and particularly relates to a Ceylon black tea flavored yoghourt and a preparation method thereof.
Background
The yoghurt is an acidic milk product formed by fermenting milk or dairy products under the action of characteristic bacteria. The product can be classified into natural pure yogurt, yogurt with sugar, yogurt with fruit material (with sugar and fruit material), and composite yogurt (with grain and dried fruit). In terms of the taste of the yoghourt, the flavor of the yoghourt is mostly changed by adding jam, grains and the like with different flavors, and the yoghourt with rich milky tea flavor is generated by adding black tea into the yoghourt and performing a fermentation process on the yoghourt in the market.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the yucca black tea flavor yoghourt and the preparation method thereof, and solves the problem of single taste of the yoghourt.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a Ceylon black tea flavor yoghourt comprises 86-89% of raw milk, 6-8% of white granulated sugar, 1.5-3% of toffee condensed milk, 1-3% of single cream, 0.4-0.7% of concentrated whey protein powder, 0.2-0.45% of instant black tea powder, 1% of stabilizer, 0.01-0.02% of essence and 0.3-0.5% of leavening agent.
Preferably, the raw milk is raw milk collected in a pasture, the leavening agent is a mixture of lactobacillus bulgaricus and streptococcus thermophilus, the concentrated whey protein powder is gel-type protein powder with the protein content of 34.5%, the stabilizing agent is a mixture of gelatin, diacetyl tartaric acid monoglyceride and diglyceride and pectin, the cream is cream with the fat content of 35-40%, and the essence is assam flavor essence.
Preferably, the preparation method of the yucca black tea flavor yoghourt comprises the following steps:
s1, collecting fresh milk in a pasture, storing the fresh milk in a centralized manner, conveying the fresh milk to a factory for detection within 2h, filtering the raw milk without antibiotics, and purifying the milk;
s2, heating the raw milk after the milk purification is finished, blending the raw milk after the heating, adding a stabilizer for mixing after the blending is finished, and heating and shearing after the mixing is finished;
s3, homogenizing and mixing the mixed emulsion;
s4, sterilizing the emulsion after homogenizing and mixing at high temperature;
s5, exchanging heat and cooling the sterilized emulsion, inoculating and uniformly mixing, and finally heating and fermenting;
and S6, inspecting the fermented product, and packaging the qualified product for delivery.
Preferably, the S2 blending process comprises heating the raw milk to 45-50 ℃, adding white granulated sugar, concentrated whey protein, instant black tea powder, cream and toffee-flavor condensed milk on line, mixing and stirring, adding the stabilizer after stirring uniformly, mixing and stirring to ensure that the stabilizer is completely dissolved, heating the emulsion to 55-60 ℃, and shearing for 15-20 min.
Preferably, S3 homogenization needs to be carried out by heating the sheared emulsion to 55-65 ℃ and then homogenizing under the pressure environment of 180-200 bar.
Preferably, S4 is sterilized at high temperature, so that the temperature of the homogenized emulsion is raised to 92-98 ℃, and the sterilization time lasts 300S.
Preferably, during fermentation in S5, the emulsion sterilized at high temperature needs to be preheated in a plate heat exchanger, the newly-entered cold milk is cooled to 41-45 ℃ while being preheated, a starter is added into the emulsion through a metering pump, the raw milk is always stirred in the inoculation process, the starter is fully stirred for 10min after being added, the thalli and the milk are completely mixed, and static fermentation is carried out under the condition of keeping the milk temperature. The fermentation time of the starter under the condition is 4h, the fermentation is stopped when the titrated acidity is 73-77 ℃ T, and at the moment, the temperature is immediately reduced, and the stirring and demulsification are needed. The mechanical force applied to the curd is generally 1-2r/min, stirring for 4-8min, and refrigerating the fermented emulsion at 2-6 deg.C for 12-24 h.
Preferably, the emulsion detection in S1 needs to test the raw material emulsion for sensory index, physicochemical index, microbiological index and antibiotic.
Preferably, the factory emulsion in S6 needs to be subjected to microbiological detection and chemical composition detection.
(III) advantageous effects
The invention provides a Ceylon black tea flavor yoghourt and a preparation method thereof. The method has the following beneficial effects:
1. compared with the traditional stirred yoghurt, the invention increases the content of protein and other nutritional ingredients in the yoghurt, and adds the instant black tea powder, so that the prepared yoghurt has fine and smooth mouthfeel and rich tea fragrance.
2. The invention makes the tissue state and fine smooth mouth feel of the stirred yoghurt under the refrigeration condition more perfect by changing the yoghurt stabilizing system, and can recover the curd state of the yoghurt damaged in the processes of conveying, cooling, storing and the like.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
The first embodiment is as follows:
the embodiment of the invention provides a Ceylon black tea flavor yoghourt, which comprises 86% of raw milk, 6% of white granulated sugar, 1.5% of toffee condensed milk, 1% of single cream, 0.4% of concentrated whey protein powder, 0.2% of instant black tea powder, 1% of stabilizer, 0.01% of essence and 0.3% of leavening agent.
S2, heating the raw milk to 45 ℃, adding white granulated sugar, concentrated whey protein, instant black tea powder, cream and toffee-flavor condensed milk on line, mixing and stirring, adding a stabilizer after stirring uniformly, mixing and stirring to ensure that the stabilizer is completely dissolved, heating the emulsion to 55 ℃, and shearing for 15 min. When S3 is homogenized, the temperature of the sheared emulsion is increased to 55 ℃, and then the homogenization is carried out under the pressure environment of 180 bar. S4 high-temperature sterilization is carried out, so that the temperature of the homogenized emulsion is raised to 92 ℃, and the sterilization time lasts 300S.
When in fermentation in S5, the emulsion sterilized at high temperature needs to enter a plate heat exchanger for preheating, the newly entered cold milk is cooled to 43 ℃ while being preheated, a starter culture is added into the emulsion through a metering pump, the raw milk is always kept in a stirring state in the inoculation process, the starter culture is fully stirred for 10min after being added, the thalli and the milk are completely mixed, and the static fermentation is carried out under the condition of keeping the milk temperature. The fermentation time of the leaven under the condition is 4h, the fermentation is stopped when the titrated acidity is 73T, and at the moment, the temperature is immediately reduced, and the stirring and demulsification are needed. The mechanical force applied to the curd is generally 1r/min, stirring for 4min, and refrigerating the fermented emulsion at 2 deg.C for 12 h.
Example two:
the difference between the present embodiment and the first embodiment is: a Ceylon black tea flavor yoghourt comprises 87% of raw milk, 7% of white granulated sugar, 1.7% of toffee condensed milk, 1.5% of single cream, 0.3% of concentrated whey protein powder, 0.4% of instant black tea powder, 1% of stabilizer, 0.01% of essence and 0.37% of leavening agent.
S2, heating the raw milk to 47 ℃, adding white granulated sugar, concentrated whey protein, instant black tea powder, cream and toffee-flavor condensed milk on line, mixing and stirring, adding a stabilizer after stirring uniformly, mixing and stirring to ensure that the stabilizer is completely dissolved, heating the emulsion to 57 ℃, and shearing for 18 min. S3 homogenizing, the temperature of the sheared emulsion is raised to 58 ℃, and then homogenizing is carried out under the pressure of 195 bar. S4 high-temperature sterilization is carried out, so that the temperature of the homogenized emulsion is raised to 94 ℃, and the sterilization time lasts 300S.
When in fermentation in S5, the emulsion sterilized at high temperature needs to enter a plate heat exchanger for preheating, the newly entered cold milk is cooled to 41 ℃ while being preheated, a starter culture is added into the emulsion through a metering pump, the raw milk is always kept in a stirring state in the inoculation process, the starter culture is fully stirred for 10min after being added, the thalli and the milk are completely mixed, and the static fermentation is carried out under the condition of keeping the milk temperature. The fermentation time of the starter under the condition is 5h, the fermentation is stopped when the titrated acidity is 75 DEG T, and at the moment, the temperature is immediately reduced, and the stirring and demulsification are needed. The mechanical force applied to the curd is generally 2r/min, stirring for 6min, and refrigerating the fermented emulsion at 5 deg.C for 17 h.
Example three:
the difference between the present embodiment and the first embodiment is: a Ceylon black tea flavor yoghourt comprises 88% of raw milk, 7.5% of white granulated sugar, 2% of toffee condensed milk, 2% of single cream, 0.5% of concentrated whey protein powder, 0.45% of instant black tea powder, 1% of stabilizer, 0.02% of essence and 0.4% of leavening agent.
S2, heating the raw milk to 49 ℃, adding white granulated sugar, concentrated whey protein, instant black tea powder, cream and toffee-flavor condensed milk on line, mixing and stirring, adding a stabilizer after stirring uniformly, mixing and stirring to ensure that the stabilizer is completely dissolved, heating the emulsion to 59 ℃, and shearing for 19 min. When S3 is homogenized, the temperature of the sheared emulsion is raised to 60 ℃, and then the homogenization is carried out under the pressure environment of 198 bar. S4 high-temperature sterilization is carried out, so that the temperature of the homogenized emulsion is increased to 97 ℃, and the sterilization time lasts 300S.
When in fermentation in S5, the emulsion sterilized at high temperature needs to enter a plate heat exchanger for preheating, the newly entered cold milk is cooled to 45 ℃ while being preheated, a starter culture is added into the emulsion through a metering pump, the raw milk is always kept in a stirring state in the inoculation process, the starter culture is fully stirred for 10min after being added, the thalli and the milk are completely mixed, and the static fermentation is carried out under the condition of keeping the milk temperature. The fermentation time of the starter under the condition is 5.5h, the fermentation is stopped when the titrated acidity is 77 ℃ T, and at the moment, the temperature is immediately reduced, and the stirring and demulsification are needed. The mechanical force applied to the curd is generally 2r/min, stirring for 8min, and refrigerating the fermented emulsion at 6 deg.C for 22 h.
Example four:
the difference between the present embodiment and the first embodiment is: a Ceylon black tea flavor yoghourt comprises 89% of raw milk, 8% of white granulated sugar, 3% of toffee condensed milk, 3% of single cream, 0.7% of concentrated whey protein powder, 0.45% of instant black tea powder, 1% of stabilizer, 0.02% of essence and 0.45% of leavening agent.
S2, heating the raw milk to 50 ℃, adding white granulated sugar, concentrated whey protein, instant black tea powder, cream and toffee-flavor condensed milk on line, mixing and stirring, adding a stabilizer after stirring uniformly, mixing and stirring to ensure that the stabilizer is completely dissolved, heating the emulsion to 60 ℃, and shearing for 20 min. When S3 is homogenized, the temperature of the sheared emulsion is required to be increased to 65 ℃, and then the homogenization is carried out under the environment of 200bar pressure. S4 high-temperature sterilization is carried out, so that the temperature of the homogenized emulsion is raised to 98 ℃, and the sterilization time lasts 300S.
When in fermentation in S5, the emulsion sterilized at high temperature needs to enter a plate heat exchanger for preheating, the newly entered cold milk is cooled to 45 ℃ while being preheated, a starter culture is added into the emulsion through a metering pump, the raw milk is always kept in a stirring state in the inoculation process, the starter culture is fully stirred for 10min after being added, the thalli and the milk are completely mixed, and the static fermentation is carried out under the condition of keeping the milk temperature. The fermentation time of the starter under the condition is 6h, the fermentation is stopped when the titrated acidity is 75 DEG T, and at the moment, the temperature is immediately reduced, and the stirring and demulsification are needed. The mechanical force applied to the curd is generally 2r/min, stirring for 8min, and refrigerating the fermented emulsion at 6 deg.C for 21 h.
The proportioning ratio of the stabilizer is as follows:
| ingredients | Proportioning |
| Gelatin | 0.5 |
| Diacetyl tartaric acid esters of mono-and diglycerides | 0.2 |
| Pectin | 0.3 |
Table of acidity of the emulsion over time: (Unit:. degree.T)
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. A Ceylon black tea flavor yoghourt is characterized in that: comprises 86 to 89 percent of raw milk, 6 to 8 percent of white granulated sugar, 1.5 to 3 percent of toffee condensed milk, 1 to 3 percent of cream, 0.4 to 0.7 percent of concentrated whey protein powder, 0.2 to 0.45 percent of instant black tea powder, 1 percent of stabilizer, 0.01 to 0.02 percent of essence and 0.3 to 0.5 percent of leavening agent.
2. The yucca black tea flavored yogurt of claim 1, wherein the yucca black tea flavored yogurt comprises: the raw milk is raw milk collected by a pasture, the leavening agent is a mixture of lactobacillus bulgaricus and streptococcus thermophilus, the concentrated whey protein powder is gel type protein powder with the protein content of 34.5%, the stabilizing agent is a mixture of gelatin, diacetyl tartaric acid monoglyceride and diglyceride and pectin, the single cream is single cream with the fat content of 35-40%, and the essence is assam flavor essence.
3. A preparation method of a Ceylon black tea flavor yoghourt is characterized by comprising the following steps: the method comprises the following steps:
s1, collecting fresh milk in a pasture, storing the fresh milk in a centralized manner, conveying the fresh milk to a factory for detection within 2h, filtering the raw milk without antibiotics, and purifying the milk;
s2, heating the raw milk after the milk purification is finished, blending the raw milk after the heating, adding a stabilizer for mixing after the blending is finished, and heating and shearing after the mixing is finished;
s3, homogenizing and mixing the mixed emulsion;
s4, sterilizing the emulsion after homogenizing and mixing at high temperature;
s5, exchanging heat and cooling the sterilized emulsion, inoculating and uniformly mixing, and finally heating and fermenting;
and S6, inspecting the fermented product, and packaging the qualified product for delivery.
4. The preparation method of the yucca black tea flavored yogurt according to claim 3, wherein the method comprises the following steps: s2, heating the raw milk to 45-50 ℃, adding white granulated sugar, concentrated whey protein, instant black tea powder, cream and toffee condensed milk on line, mixing and stirring, adding the stabilizer after stirring uniformly, mixing and stirring to ensure that the stabilizer is completely dissolved, heating the milk to 55-60 ℃, and shearing for 15-20 min.
5. The preparation method of the yucca black tea flavored yogurt according to claim 3, wherein the method comprises the following steps: when S3 is homogenized, the temperature of the emulsion after shearing needs to be raised to 55-65 ℃, and then the homogenization is carried out under the environment of 180-200bar pressure.
6. The preparation method of the yucca black tea flavored yogurt according to claim 3, wherein the method comprises the following steps: s4 high-temperature sterilization is carried out, so that the temperature of the homogenized emulsion is raised to 92-98 ℃, and the sterilization time lasts 300S.
7. The preparation method of the yucca black tea flavored yogurt according to claim 3, wherein the method comprises the following steps: when in fermentation in S5, the emulsion sterilized at high temperature needs to enter a plate heat exchanger for preheating, the newly entered cold milk is cooled to 41-45 ℃ while being preheated, a starter is added into the emulsion through a metering pump, the raw milk is always kept in a stirring state in the inoculation process, the starter is fully stirred for 10min after being added, the thalli and the milk are completely mixed, and the static fermentation is carried out under the condition of keeping the milk temperature. The fermentation time of the starter under the condition is 4h, the fermentation is stopped when the titrated acidity is 73-77 ℃ T, and at the moment, the temperature is immediately reduced, and the stirring and demulsification are needed. The mechanical force applied to the curd is generally 1-2r/min, stirring for 4-8min, and refrigerating the fermented emulsion at 2-6 deg.C for 12-24 h.
8. The preparation method of the yucca black tea flavored yogurt according to claim 3, wherein the method comprises the following steps: the detection of the emulsion in S1 needs to test the sensory index, physicochemical index, microbial index and antibiotic of the raw material emulsion.
9. The preparation method of the yucca black tea flavored yogurt according to claim 3, wherein the method comprises the following steps: and in S6, the factory emulsion needs to be subjected to microorganism detection and chemical component detection.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114145340A (en) * | 2021-12-09 | 2022-03-08 | 光明乳业股份有限公司 | Sour milk tea and preparation method thereof |
| CN116076574A (en) * | 2023-02-10 | 2023-05-09 | 光明乳业股份有限公司 | Drinking type flavored yoghurt and preparation method thereof |
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