CN112823650A - Tea and milk co-fermented tea yogurt containing vinegar and preparation method thereof - Google Patents
Tea and milk co-fermented tea yogurt containing vinegar and preparation method thereof Download PDFInfo
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- CN112823650A CN112823650A CN201911138719.0A CN201911138719A CN112823650A CN 112823650 A CN112823650 A CN 112823650A CN 201911138719 A CN201911138719 A CN 201911138719A CN 112823650 A CN112823650 A CN 112823650A
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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
- 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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- 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
- 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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
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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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Abstract
The application provides a tea sour milk and a preparation method thereof, the tea sour milk comprises a common fermentation product of tea cold-extraction leaching tea soup and milk and edible raw vinegar, preferably apple vinegar, wherein the edible raw vinegar accounts for 5-80 parts, the soluble solid matters in the tea cold-extraction leaching tea soup accounts for 1-6 parts and the milk proteins account for 8.4-11.4 parts, preferably 10.0 parts by weight of each 1000 parts of the tea sour milk product. The tea sour milk has the advantages of strong and smooth flavor, and slight sour flavor, particularly the composite sour taste of acetic acid and lactic acid, and can provide a new health choice for consumers.
Description
Technical Field
The application relates to the field of dairy product and tea beverage processing, and particularly provides a tea-containing lactic acid beverage prepared by a milk and tea soup mixed fermentation process and adding edible original vinegar. The product is realized by a multi-step process comprising tea extraction, preparation of tea milk common fermentation liquor, preparation of gum sugar solution, mixing and homogenizing, sterilization and filling, so that the product has the composite taste of the fermented tea milk and the edible original vinegar and related functional benefits.
Background
The tea extract has tea polyphenols and caffeine, can reduce cholesterol and blood pressure, improve immunity and bactericidal power, and has weight reducing effect. The edible vinegar such as apple vinegar is rich in organic acid and vitamins, and has effects of preventing common cold, protecting health, caring skin, relieving fatigue, and promoting digestion. The taste of the acetic acid is deep and popular with young consumers, and the combination of the fermented sour taste of the fermented tea milk and the added dazzling acetic acid taste of the edible vinegar can provide a new health choice for the consumers. The invention aims to develop a novel tea-milk-containing compound organic acid beverage by matching edible original vinegar and novel fermented tea milk with each other through product formula and process design, so that the aroma, smoothness and slightly acidic flavor of the fermented tea milk mainly fermented by lactobacillus plantarum are compounded with the acetic acid feeling of the edible vinegar. Chinese patent application 201810894873.X discloses fruit vinegar you ge milk tea and a preparation method thereof, wherein skim milk and Pu' er tea are adopted to prepare the milk tea, so that the heat of the beverage is reduced, and fruit vinegar and you ge are added, so that a certain weight-reducing effect is achieved. The Chinese patent application 201510119506.9 discloses a mature tea cheese and a preparation method thereof, the prepared mature tea cheese has complex physicochemical components, fine tissue and tea flavor and frankincense in mouth feel. There is still a need in the market for liquid dairy products of different taste, in particular fermented milks that are preferred by consumers. The application provides tea and milk co-fermented tea yogurt containing vinegar to meet market demands.
Disclosure of Invention
The present application provides a tea acid dairy product and a method of making the same as described in the embodiments below.
Item 1. a tea yogurt comprising a co-fermented product of cold-extracted tea soup and milk of tea leaves and edible raw vinegar, preferably apple vinegar, wherein 5 to 80 parts by weight of the edible raw vinegar per 1000 parts by weight of the tea yogurt product, 1 to 6 parts by weight of soluble solids in the cold-extracted tea soup of tea leaves, and 8.4 to 11.4 parts by weight of milk proteins, preferably 10.0 parts by weight of the milk.
Item 2. the tea acid dairy of item 1, further comprising per 1000 parts by weight of tea acid dairy product one or more ingredients selected from the group consisting of: 80-120 parts of white granulated sugar, 0.1-1 part of sodium tripolyphosphate, 0.1-1 part of sodium citrate, 0.1-1 part of citric acid monohydrate, 1-5 parts of pectin, 2-6 parts of soybean polysaccharide and 1-2 parts of edible essence.
Item 3 the cultured tea milk of any one of items 1 to 2, wherein the tea leaves are black tea or green tea.
Item 4. a method of preparing tea yogurt, comprising the steps of:
1) preparing tea milk common fermentation liquor: cold extracting tea leaves, such as green tea or black tea, filtering the tea soup, mixing the filter residue with homogenized milk or reconstituted milk, adding a sugar source, preferably glucose, uniformly mixing, sterilizing, such as pasteurizing, cooling, adding a strain, such as Lactobacillus plantarum (Lactobacillus plantarum), preferably Lactobacillus plantarum LB-1, after-fermenting, demulsifying and homogenizing to obtain a tea-milk co-fermentation liquid, wherein the adding amount of the tea soup soluble solid is 1-6 parts by weight based on the weight of the extracted tea soup soluble solid, the adding amount of the protein is 8.4-11.4 parts by weight, preferably 10.0 parts by weight based on the weight of the protein of the milk or reconstituted milk, and the adding amount of the sugar source, preferably glucose is 3-8 parts by weight;
2) preparing gum liquid: adding a premix of 80-120 parts by weight of white granulated sugar, 0.1-1 part by weight of sodium tripolyphosphate, 0.1-1 part by weight of sodium citrate, 1-5 parts by weight of pectin and 2-6 parts by weight of soybean polysaccharide into 10-20 parts by weight, preferably 15 parts by weight of hot water, such as 65-75 ℃ water, and then adding 5-80 parts by weight of edible raw vinegar, such as apple vinegar, to dissolve to obtain a gum solution;
3) mixing: mixing the co-fermented tea-milk liquid from step 1) and the gum sugar liquid from step 2) to obtain a feed liquid, cooling, optionally adding 1-2 parts by weight of flavoring essence, then adding acid, such as citric acid, preferably citric acid monohydrate to adjust the pH to 3-6, preferably pH4.3, and making up the total amount to 1000 parts by weight with water to obtain a semi-finished product feed liquid;
4) optionally homogenizing: homogenizing the semi-finished feed solution, preferably at a homogenization pressure of 40/200 bar;
5) and (3) sterilization and filling: and (4) sterilizing the semi-finished product feed liquid from the step 3) or the step 4), and filling to obtain a finished product of the tea sour milk.
Item 5 the process of item 4, wherein the conditions of cold extraction leaching are 55-60 ℃ for 30 minutes.
Item 6. the method of any one of items 4 to 5, wherein in step 3), the temperature of the cooled feed solution does not exceed 12 ℃.
Item 7. the method of any one of items 4 to 6, wherein the sterilization is performed at a temperature of 110 ℃ for 4 seconds and a filling temperature of 30 ℃ or less.
Item 8 the method of any one of items 4 to 7, wherein the finished tea yogurt is packaged in the form of a tetra Pak brick, tetra Pak pillow, Bailey bag, Karmet bag, PET bottle, HDPE bottle, or aseptic cup.
Item 9. tea yogurt prepared according to the method of any one of items 4-8.
The tea sour milk has the advantages of fragrant and thick taste, smoothness and slightly sour flavor, particularly the composite sour taste of acetic acid and lactic acid, and can provide a new health choice for consumers.
Definition of
All terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art unless otherwise defined. It is noted that the terms used herein should be interpreted as having a meaning that is consistent with the context of this specification and should not be interpreted in an idealized or overly formal sense. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the disclosure.
The terms "comprises," "comprising," and the like, as used herein, specify the presence of stated features, steps, operations, and/or components, but do not preclude the presence or addition of one or more other features, steps, operations, or components.
The water used herein is water conventional in the art, such as spring water, well water, distilled water and tap water, which water is required to meet the national drinking water related requirements.
Tea leaves used herein are conventional in the art, such as green tea, black tea, yellow tea, white tea, oolong tea, dark tea, etc., preferably black tea and green tea, such as jasmine tea.
The raw milk used in the method is milk conventional in the art, such as one or more of cow milk, horse milk, sheep milk and camel milk, and preferably fresh milk, such as fresh raw milk qualified by illite acceptance. The raw milk used herein may also be reconstituted milk prepared from powdered milk with water. The protein content of the raw milk is typically about 3%. Thus, 350g of raw milk, such as fresh milk, has a protein content of about 10.5 g.
The sugar source in the present application refers to a sugar source used for fermentation of a bacterial species such as lactobacillus plantarum, and includes various sugars usable for food production, such as monosaccharides, disaccharides, polysaccharides, and the like, such as glucose, sucrose, fructose, and the like.
The strain for tea fermentation in this application is Lactobacillus plantarum (Lactobacillus plantarum), such as Lactobacillus plantarum Harvest LB-1 from Hansen of the family. It will be appreciated by those skilled in the art that the species is not limited to lactobacillus plantarum. Any lactobacillus that can be used in the food industry, in particular in milk fermentation, can in particular be used in the method of the present application, and other suitable lactobacillus species, subspecies and strains can be determined by the person skilled in the art by means of routine techniques in the art, and such lactobacillus species, subspecies and strains are also within the scope of the present invention.
As used herein, edible raw vinegar such as rice vinegar, smoked vinegar, sugar vinegar, white vinegar, mature vinegar and the like, preferably apple vinegar, grape vinegar, malt vinegar and the like, more preferably apple vinegar.
As used herein, "cold extraction" means extraction of tea leaves with water at low temperature for a period of time, preferably at 55-60℃ for 30 minutes. Under the cold extraction condition, the flavor substances with smaller molecular weight in the tea leaves are extracted into water. Thus, the cold extracted water contains the fresh aroma of tea leaves. The soluble solids content of the tea broth after tea extraction can be calculated as Brix%, for example, when the mass of soluble solids in 100 g of solution is 1 g, Brix% is 1%.
"pasteurization" as used herein refers to the sterilization method of the instant invention, national biologist Louis. Pasteurization is commonly used in the milk industry to achieve the sterilization of microorganisms in milk. For example, the pasteurization temperature may be 95 ℃ and the pasteurization time may be 300 seconds.
"demulsification" as used herein is a common operation in the food industry, particularly the dairy industry. As used herein, demulsification is achieved by agitation, such as gate agitation, which is considered to be achieved when large clumps of coagulum are not visually observed during agitation.
As used herein, "homogenization" is a technique and operation commonly used in the food industry. Fat in the milk can be broken more finely through homogenization, so that the whole product is more stable, and the milk is more white. Homogenization may be performed using a homogenizer. The homogenization pressure may be the homogenization pressure normally used in milk homogenization, for example 40/200 bar or 30/150 bar.
The tea sour milk product in this application can directly be filled in the packaging container and obtain the tea sour milk finished product. For example, the finished tea yoghurt product may be packaged in the form of a tetra Pak, Bailey pack, Karme pack, PET bottle, HDPE bottle, or aseptic cup, etc.
Detailed Description
Embodiments of the present disclosure will be described below. It should be understood that the description is illustrative only and is not intended to limit the scope of the present disclosure. In the following detailed description, for purposes of explanation, numerous specific details are set forth in order to provide a thorough understanding of the embodiments of the disclosure. It may be evident, however, that one or more embodiments may be practiced without these specific details. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present disclosure.
The technical features and characteristics of the present invention are described in detail below by using specific examples, which are not intended to limit the scope of the present invention.
Examples
The reagents and starting materials and equipment used in the present application are commercially available. Specifically, the reagents and raw materials used in the examples and the sources of the apparatus are as follows: the milk is from raw milk qualified by Yili acceptance; the apple raw vinegar is from Lvjie company, and the total acid content is more than or equal to 5g/100 mL; the jasmine green tea is a Meiting Dingbao jasmine tea MPC 190167; the black tea is BBT 18314; the white granulated sugar is superior or first grade white granulated sugar purchased in the market; glucose was from calix investment (china) ltd; the soybean polysaccharide is from Weibo food Co., Ltd, Quanzhou city, Fujian province; pectin from CPKELCO; the sodium tripolyphosphate is from Hubei Xingcheng chemical group GmbH; sodium citrate is from Rizhuangbo source Biochemical Co., Ltd; citric acid monohydrate from Rizhuangbo source Biochemical Co., Ltd; the strain is Lactobacillus plantarum Harvest LB-1 produced by Kehansen company; the edible essence is from Changchuan flavor (Shanghai) Co., Ltd; the homogenizer is a GEA homogenizer.
Example 1
The product formula comprises (every 1000 g of the product contains)
The preparation method comprises the following steps:
1) preparing tea milk common fermentation liquor: mixing jasmine green tea with water in a ratio of 1: 20, carrying out cold extraction leaching under the conditions of 55-60 ℃, stirring at 220 rpm/min in a frame mode and stirring for 30 min; filtering the tea soup by a 200-mesh screen and a centrifugal impurity removal device, mixing the tea soup with the homogenized milk in proportion, adding glucose, uniformly mixing, and pasteurizing at the sterilization temperature of 95 ℃ for 300 s; cooling the tubular or plate heat exchanger; fermentation: inoculating strain Lactobacillus plantarum Harvest LB-1, fermenting at 37 + -1 deg.C for 22-26 hr; and (4) after the fermentation end point is reached, carrying out frame stirring and demulsification, and homogenizing at 30/150 bars to obtain the tea-milk co-fermentation liquid.
2) Preparing gum liquid: heating water 15% of the total amount to 65 deg.C, adding premixed white sugar, buffer salt (sodium tripolyphosphate and sodium citrate), pectin and soybean polysaccharide, adding apple vinegar, dissolving for 15-20 min until no visible particles are observed, cooling to below 12 deg.C to obtain gum solution, and storing.
3) Mixing: mixing the tea milk co-fermentation liquid from the step 1) and the gum sugar liquid from the step 2), cooling to be less than or equal to 12 ℃ after uniform mixing, adding edible essence, and then adding citric acid monohydrate to adjust the pH value to 4.3.
4) Homogenizing: homogenizing with a homogenizer at 60 deg.C under 40/200 bar.
5) And (3) sterilization and filling: sterilizing the homogenized mixture at 110 deg.C for 4 s, and packaging at 25-30 deg.C.
Example 2
The product formula comprises (every 1000 g of the product contains)
The preparation method comprises the following steps:
1) preparing tea milk common fermentation liquor: mixing jasmine green tea with water in a ratio of 1: 20, carrying out cold extraction leaching under the conditions of 55-60 ℃, stirring at 220 rpm/min in a frame mode and stirring for 30 min; filtering the tea soup by a 200-mesh screen and a centrifugal impurity removal device, mixing the tea soup with the homogenized milk in proportion, adding glucose, uniformly mixing, and pasteurizing at the sterilization temperature of 95 ℃ for 300 s; cooling the tubular or plate heat exchanger; fermentation: inoculating strain Lactobacillus plantarum Harvest LB-1, fermenting at 37 + -1 deg.C for 22-26 hr; and (4) after the fermentation end point is reached, carrying out frame stirring and demulsification, and homogenizing at 30/150 bars to obtain the tea-milk co-fermentation liquid.
2) Preparing gum liquid: heating water accounting for 15% of the total amount to 75 ℃, simultaneously adding premixed white granulated sugar, buffer salt (sodium tripolyphosphate and sodium citrate), pectin and soybean polysaccharide, then adding apple vinegar, dissolving for 15-20 minutes until no particles are visible to naked eyes, cooling to below 12 ℃ to obtain a gum liquid, and storing for later use.
3) Mixing: mixing the tea milk co-fermentation liquid from the step 1) and the gum sugar liquid from the step 2), cooling to be less than or equal to 12 ℃ after uniform mixing, adding edible essence, and then adding citric acid monohydrate to adjust the pH value to 4.3.
4) Homogenizing: homogenizing with a homogenizer at 65 deg.C and 40/200 bar.
5) And (3) sterilization and filling: sterilizing the homogenized mixture at 110 deg.C for 4 s, and packaging at 25-30 deg.C.
Example 3
The product formula comprises (every 1000 g of the product contains)
The preparation method comprises the following steps:
1) preparing tea milk common fermentation liquor: mixing jasmine green tea with water in a ratio of 1: 20, carrying out cold extraction leaching under the conditions of 55-60 ℃, stirring at 220 rpm/min in a frame mode and stirring for 30 min; filtering the tea soup by a 200-mesh screen and a centrifugal impurity removal device, mixing the tea soup with the homogenized milk in proportion, adding glucose, uniformly mixing, and pasteurizing at the sterilization temperature of 95 ℃ for 300 s; cooling the tubular or plate heat exchanger; fermentation: inoculating strain Lactobacillus plantarum Harvest LB-1, fermenting at 37 + -1 deg.C for 22-26 hr; and (4) after the fermentation end point is reached, carrying out frame stirring and demulsification, and homogenizing at 30/150 bars to obtain the tea-milk co-fermentation liquid.
2) Preparing gum liquid: heating water 15% of the total amount to 65 deg.C, adding premixed white sugar, buffer salt (sodium tripolyphosphate and sodium citrate), pectin and soybean polysaccharide, adding apple vinegar, dissolving for 15-20 min until no visible particles are observed, cooling to below 12 deg.C to obtain gum solution, and storing.
3) Mixing: mixing the tea milk co-fermentation liquid from the step 1) and the gum sugar liquid from the step 2), cooling to be less than or equal to 12 ℃ after uniform mixing, adding edible essence, and then adding citric acid monohydrate to adjust the pH value to 4.3.
4) Homogenizing: homogenizing with a homogenizer at 60 deg.C under 40/200 bar.
5) And (3) sterilization and filling: sterilizing the homogenized mixture at 110 deg.C for 4 s, and packaging at 25-30 deg.C.
Example 4
The product formula comprises (every 1000 g of the product contains)
The preparation method comprises the following steps:
1) preparing tea milk common fermentation liquor: mixing jasmine green tea with water in a ratio of 1: 20, carrying out cold extraction leaching under the conditions of 55-60 ℃, stirring at 220 rpm/min in a frame mode and stirring for 30 min; filtering the tea soup by a 200-mesh screen and a centrifugal impurity removal device, mixing the tea soup with the homogenized milk in proportion, adding glucose, uniformly mixing, and pasteurizing at the sterilization temperature of 95 ℃ for 300 s; cooling the tubular or plate heat exchanger; fermentation: inoculating strain Lactobacillus plantarum Harvest LB-1, fermenting at 37 + -1 deg.C for 22-26 hr; and (4) after the fermentation end point is reached, carrying out frame stirring and demulsification, and homogenizing at 30/150 bars to obtain the tea-milk co-fermentation liquid.
2) Preparing gum liquid: heating water accounting for 15% of the total amount to 75 ℃, simultaneously adding premixed white granulated sugar, buffer salt (sodium tripolyphosphate and sodium citrate), pectin and soybean polysaccharide, then adding apple vinegar, dissolving for 15-20 minutes until no particles are visible to naked eyes, cooling to below 12 ℃ to obtain a gum liquid, and storing for later use.
3) Mixing: mixing the tea milk co-fermentation liquid from the step 1) and the gum sugar liquid from the step 2), cooling to be less than or equal to 12 ℃ after uniform mixing, adding edible essence, and then adding citric acid monohydrate to adjust the pH value to 4.3.
4) Homogenizing: homogenizing with a homogenizer at 65 deg.C and 40/200 bar.
5) And (3) sterilization and filling: sterilizing the homogenized mixture at 110 deg.C for 4 s, and packaging at 25-30 deg.C.
Example 5
The product formula comprises (every 1000 g of the product contains)
The preparation method comprises the following steps:
1) preparing tea milk common fermentation liquor: mixing jasmine green tea with water in a ratio of 1: 20, carrying out cold extraction leaching under the conditions of 55-60 ℃, stirring at 220 rpm/min in a frame mode and stirring for 30 min; filtering the tea soup by a 200-mesh screen and a centrifugal impurity removal device, mixing the tea soup with the homogenized milk in proportion, adding glucose, uniformly mixing, and pasteurizing at the sterilization temperature of 95 ℃ for 300 s; cooling the tubular or plate heat exchanger; fermentation: inoculating strain Lactobacillus plantarum Harvest LB-1, fermenting at 37 + -1 deg.C for 22-26 hr; and (4) after the fermentation end point is reached, carrying out frame stirring and demulsification, and homogenizing at 30/150 bars to obtain the tea-milk co-fermentation liquid.
2) Preparing gum liquid: heating water 15% of the total amount to 65 deg.C, adding premixed white sugar, buffer salt (sodium tripolyphosphate and sodium citrate), pectin and soybean polysaccharide, adding apple vinegar, dissolving for 15-20 min until no visible particles are observed, cooling to below 12 deg.C to obtain gum solution, and storing.
3) Mixing: mixing the tea milk co-fermentation liquid from the step 1) and the gum sugar liquid from the step 2), cooling to be less than or equal to 12 ℃ after uniform mixing, adding edible essence, and then adding citric acid monohydrate to adjust the pH value to 4.3.
4) Homogenizing: homogenizing with a homogenizer at 60 deg.C under 40/200 bar.
5) And (3) sterilization and filling: sterilizing the homogenized mixture at 110 deg.C for 4 s, and packaging at 25-30 deg.C.
Example 6
The product formula comprises (every 1000 g of the product contains)
The preparation method comprises the following steps:
1) preparing tea milk common fermentation liquor: mixing black tea with water in a ratio of 1: 20, carrying out cold extraction leaching under the conditions of 55-60 ℃, stirring at 220 rpm/min in a frame mode and stirring for 30 min; filtering the tea soup by a 200-mesh screen and a centrifugal impurity removal device, mixing the tea soup with the homogenized milk in proportion, adding glucose, uniformly mixing, and carrying out pasteurization at the sterilization temperature of 95 ℃ for 300 seconds; cooling the tubular or plate heat exchanger; fermentation: inoculating strain Lactobacillus plantarum Harvest LB-1, fermenting at 37 +/-1 ℃ for 22-26 h; and (4) performing frame stirring and demulsification on the fermented solution to reach the fermentation end point, and homogenizing the fermented solution at 30/150 bars to obtain the tea-milk co-fermented solution.
2) Preparing gum liquid: heating water accounting for 15% of the total amount to 75 deg.C, adding premixed white sugar, buffer salt (sodium tripolyphosphate and sodium citrate), pectin and soybean polysaccharide, adding apple vinegar, dissolving for 15-20 min until no visible particles are observed, cooling to below 12 deg.C to obtain a gum solution, and storing.
3) Mixing: mixing the tea milk co-fermentation liquid from the step 1) and the gum sugar liquid from the step 2), cooling to be less than or equal to 12 ℃ after uniform mixing, adding edible essence, and then adding citric acid monohydrate to adjust the pH value to 4.3.
4) Homogenizing: homogenizing with a homogenizer at 65 deg.C and 40/200 bar.
5) And (3) sterilization and filling: sterilizing the homogenized mixture at 110 deg.C for 4 s, and packaging at 25-30 deg.C.
Example 7
The product formula comprises (every 1000 g of the product contains)
The preparation method comprises the following steps:
1) preparing tea milk common fermentation liquor: mixing black tea with water in a ratio of 1: 20, carrying out cold extraction leaching under the conditions of 55-60 ℃, stirring at 220 rpm/min in a frame mode and stirring for 30 min; filtering the tea soup by a 200-mesh screen and a centrifugal impurity removal device, mixing the tea soup with the homogenized milk in proportion, adding glucose, uniformly mixing, and carrying out pasteurization at the sterilization temperature of 95 ℃ for 300 seconds; cooling the tubular or plate heat exchanger; fermentation: inoculating strain Lactobacillus plantarum Harvest LB-1, fermenting at 37 +/-1 ℃ for 22-26 h; and (4) performing frame stirring and demulsification on the fermented solution to reach the fermentation end point, and homogenizing the fermented solution at 30/150 bars to obtain the tea-milk co-fermented solution.
2) Preparing gum liquid: heating water accounting for 15% of the total amount to 65-75 ℃, simultaneously adding premixed white granulated sugar, buffer salt (sodium tripolyphosphate and sodium citrate), pectin and soybean polysaccharide, then adding apple vinegar, dissolving for 15-20 minutes until no particles are visible to naked eyes, cooling to below 12 ℃ to obtain a gum liquid, and storing for later use.
3) Mixing: mixing the tea milk co-fermentation liquid from the step 1) and the gum sugar liquid from the step 2), cooling to be less than or equal to 12 ℃ after uniform mixing, adding edible essence, and then adding citric acid monohydrate to adjust the pH value to 4.3.
4) Homogenizing: homogenizing with homogenizer at 60-65 deg.C and 40/200 bar.
5) And (3) sterilization and filling: sterilizing the homogenized mixture at 110 deg.C for 4 s, and packaging at 25-30 deg.C.
Example 8
The product formula comprises (every 1000 g of the product contains)
The preparation method comprises the following steps:
1) preparing tea milk common fermentation liquor: mixing black tea with water in a ratio of 1: 20, carrying out cold extraction leaching under the conditions of 55-60 ℃, stirring at 220 rpm/min in a frame mode and stirring for 30 min; filtering the tea soup by a 200-mesh screen and a centrifugal impurity removal device, mixing the tea soup with the homogenized milk in proportion, adding glucose, uniformly mixing, and carrying out pasteurization at the sterilization temperature of 95 ℃ for 300 seconds; cooling the tubular or plate heat exchanger; fermentation: inoculating strain Lactobacillus plantarum Harvest LB-1, fermenting at 37 +/-1 ℃ for 22-26 h; and (4) performing frame stirring and demulsification on the fermented solution to reach the fermentation end point, and homogenizing the fermented solution at 30/150 bars to obtain the tea-milk co-fermented solution.
2) Preparing gum liquid: heating water accounting for 15% of the total amount to 65-75 ℃, simultaneously adding premixed white granulated sugar, buffer salt (sodium tripolyphosphate and sodium citrate), pectin and soybean polysaccharide, then adding apple vinegar, dissolving for 15-20 minutes until no particles are visible to naked eyes, cooling to below 12 ℃ to obtain a gum liquid, and storing for later use.
3) Mixing: mixing the tea milk co-fermentation liquid from the step 1) and the gum sugar liquid from the step 2), cooling to be less than or equal to 12 ℃ after uniform mixing, adding edible essence, and then adding citric acid monohydrate to adjust the pH value to 4.3.
4) Homogenizing: homogenizing with homogenizer at 60-65 deg.C and 40/200 bar.
5) And (3) sterilization and filling: sterilizing the homogenized mixture at 110 deg.C for 4 s, and packaging at 25-30 deg.C.
Example 9
The product formula comprises (every 1000 g of the product contains)
The preparation method comprises the following steps:
1) preparing tea milk common fermentation liquor: mixing black tea with water in a ratio of 1: 20, carrying out cold extraction leaching under the conditions of 55-60 ℃, stirring at 220 rpm/min in a frame mode and stirring for 30 min; filtering the tea soup by a 200-mesh screen and a centrifugal impurity removal device, mixing the tea soup with the homogenized milk in proportion, adding glucose, uniformly mixing, and carrying out pasteurization at the sterilization temperature of 95 ℃ for 300 seconds; cooling the tubular or plate heat exchanger; fermentation: inoculating strain Lactobacillus plantarum Harvest LB-1, fermenting at 37 +/-1 ℃ for 22-26 h; and (4) performing frame stirring and demulsification on the fermented solution to reach the fermentation end point, and homogenizing the fermented solution at 30/150 bars to obtain the tea-milk co-fermented solution.
2) Preparing gum liquid: heating water accounting for 15% of the total amount to 65-75 ℃, simultaneously adding premixed white granulated sugar, buffer salt (sodium tripolyphosphate and sodium citrate), pectin and soybean polysaccharide, then adding apple vinegar, dissolving for 15-20 minutes until no particles are visible to naked eyes, cooling to below 12 ℃ to obtain a gum liquid, and storing for later use.
3) Mixing: mixing the tea milk co-fermentation liquid from the step 1) and the gum sugar liquid from the step 2), cooling to be less than or equal to 12 ℃ after uniform mixing, adding edible essence, and then adding citric acid monohydrate to adjust the pH value to 4.3.
4) Homogenizing: homogenizing with homogenizer at 60-65 deg.C and 40/200 bar.
5) And (3) sterilization and filling: sterilizing the homogenized mixture at 110 deg.C for 4 s, and packaging at 25-30 deg.C.
Example 10
The product formula comprises (every 1000 g of the product contains)
The preparation method comprises the following steps:
1) preparing tea milk common fermentation liquor: mixing black tea with water in a ratio of 1: 20, carrying out cold extraction leaching under the conditions of 55-60 ℃, stirring at 220 rpm/min in a frame mode and stirring for 30 min; filtering the tea soup by a 200-mesh screen and a centrifugal impurity removal device, mixing the tea soup with the homogenized milk in proportion, adding glucose, uniformly mixing, and carrying out pasteurization at the sterilization temperature of 95 ℃ for 300 seconds; cooling the tubular or plate heat exchanger; fermentation: inoculating strain Lactobacillus plantarum Harvest LB-1, fermenting at 37 +/-1 ℃ for 22-26 h; and (4) performing frame stirring and demulsification on the fermented solution to reach the fermentation end point, and homogenizing the fermented solution at 30/150 bars to obtain the tea-milk co-fermented solution.
2) Preparing gum liquid: heating water accounting for 15% of the total amount to 65-75 ℃, simultaneously adding premixed white granulated sugar, buffer salt (sodium tripolyphosphate and sodium citrate), pectin and soybean polysaccharide, then adding apple vinegar, dissolving for 15-20 minutes until no particles are visible to naked eyes, cooling to below 12 ℃ to obtain a gum liquid, and storing for later use.
3) Mixing: mixing the tea milk co-fermentation liquid from the step 1) and the gum sugar liquid from the step 2), cooling to be less than or equal to 12 ℃ after uniform mixing, adding edible essence, and then adding citric acid monohydrate to adjust the pH value to 4.3.
4) Homogenizing: homogenizing with homogenizer at 60-65 deg.C and 40/200 bar.
5) And (3) sterilization and filling: sterilizing the homogenized mixture at 110 deg.C for 4 s, and packaging at 25-30 deg.C.
Example 11
The product formula comprises (every 1000 g of the product contains)
The preparation method comprises the following steps:
1) preparing tea milk common fermentation liquor: mixing jasmine green tea with water in a ratio of 1: 20, carrying out cold extraction leaching under the conditions of 55-60 ℃, stirring at 220 rpm/min in a frame mode and stirring for 30 min; filtering the tea soup by a 200-mesh screen and a centrifugal impurity removal device, mixing the tea soup with the homogenized milk in proportion, adding glucose, uniformly mixing, and pasteurizing at the sterilization temperature of 95 ℃ for 300 s; cooling the tubular or plate heat exchanger; fermentation: inoculating strain Lactobacillus plantarum Harvest LB-1, fermenting at 37 + -1 deg.C for 22-26 hr; and (4) after the fermentation end point is reached, carrying out frame stirring and demulsification, and homogenizing at 30/150 bars to obtain the tea-milk co-fermentation liquid.
2) Preparing gum liquid: heating water accounting for 15% of the total amount to 65-75 ℃, simultaneously adding premixed white granulated sugar, buffer salt (sodium tripolyphosphate and sodium citrate), pectin and soybean polysaccharide, then adding apple vinegar, dissolving for 15-20 minutes until no particles are visible to naked eyes, cooling to below 12 ℃ to obtain a gum liquid, and storing for later use.
3) Mixing: mixing the tea milk co-fermentation liquid from the step 1) and the gum sugar liquid from the step 2), cooling to be less than or equal to 12 ℃ after uniform mixing, adding edible essence, and then adding citric acid monohydrate to adjust the pH value to 4.3.
4) Homogenizing: homogenizing with homogenizer at 60-65 deg.C and 40/200 bar.
5) And (3) sterilization and filling: sterilizing the homogenized mixture at 110 deg.C for 4 s, and packaging at 25-30 deg.C.
Example 12
The product formula comprises (every 1000 g of the product contains)
The preparation method comprises the following steps:
1) preparing tea milk common fermentation liquor: mixing jasmine green tea with water in a ratio of 1: 20, carrying out cold extraction leaching under the conditions of 55-60 ℃, stirring at 220 rpm/min in a frame mode and stirring for 30 min; filtering the tea soup by a 200-mesh screen and a centrifugal impurity removal device, mixing the tea soup with the homogenized milk in proportion, adding glucose, uniformly mixing, and pasteurizing at the sterilization temperature of 95 ℃ for 300 s; cooling the tubular or plate heat exchanger; fermentation: inoculating strain Lactobacillus plantarum Harvest LB-1, fermenting at 37 + -1 deg.C for 22-26 hr; and (4) after the fermentation end point is reached, carrying out frame stirring and demulsification, and homogenizing at 30/150 bars to obtain the tea-milk co-fermentation liquid.
2) Preparing gum liquid: heating water accounting for 15% of the total amount to 65-75 ℃, simultaneously adding premixed white granulated sugar, buffer salt (sodium tripolyphosphate and sodium citrate), pectin and soybean polysaccharide, then adding apple vinegar, dissolving for 15-20 minutes until no particles are visible to naked eyes, cooling to below 12 ℃ to obtain a gum liquid, and storing for later use.
3) Mixing: mixing the tea milk co-fermentation liquid from the step 1) and the gum sugar liquid from the step 2), cooling to be less than or equal to 12 ℃ after uniform mixing, adding edible essence, and then adding citric acid monohydrate to adjust the pH value to 4.3.
4) Homogenizing: homogenizing with homogenizer at 60-65 deg.C and 40/200 bar.
5) And (3) sterilization and filling: sterilizing the homogenized mixture at 110 deg.C for 4 s, and packaging at 25-30 deg.C.
Comparative example 1
The product formula comprises (every 1000 g of the product contains)
The preparation method comprises the following steps:
1) preparing tea milk common fermentation liquor: mixing jasmine green tea with water in a ratio of 1: 20, carrying out cold extraction leaching under the conditions of 55-60 ℃, stirring at 220 rpm/min in a frame mode and stirring for 30 min; filtering the tea soup by a 200-mesh screen and a centrifugal impurity removal device, mixing the tea soup with the homogenized milk in proportion, adding glucose, uniformly mixing, and pasteurizing at the sterilization temperature of 95 ℃ for 300 s; cooling the tubular or plate heat exchanger; fermentation: inoculating strain Lactobacillus plantarum Harvest LB-1, fermenting at 37 + -1 deg.C for 22-26 hr; and (4) after the fermentation end point is reached, carrying out frame stirring and demulsification, and homogenizing at 30/150 bars to obtain the tea-milk co-fermentation liquid.
2) Preparing gum liquid: heating water accounting for 15% of the total amount to 65-75 ℃, simultaneously adding premixed white granulated sugar, buffer salt (sodium tripolyphosphate and sodium citrate), pectin and soybean polysaccharide, dissolving for 15-20 minutes until no visible particles exist, cooling to below 12 ℃ to obtain a gum liquid, and storing for later use.
3) Mixing: mixing the tea milk co-fermentation liquid from the step 1) and the gum sugar liquid from the step 2), cooling to be less than or equal to 12 ℃ after uniform mixing, adding edible essence, and then adding citric acid monohydrate to adjust the pH value to 4.3.
4) Homogenizing: homogenizing with homogenizer at 60-65 deg.C and 40/200 bar.
5) And (3) sterilization and filling: sterilizing the homogenized mixture at 110 deg.C for 4 s, and packaging at 25-30 deg.C.
Comparative example 2
The product formula comprises (every 1000 g of the product contains)
The preparation method comprises the following steps:
1) preparing tea milk common fermentation liquor: mixing residues of jasmine green tea subjected to five cold extraction extractions with water in a ratio of 1: 20, carrying out cold extraction leaching under the conditions of 55-60 ℃, stirring at 220 rpm/min in a frame mode and stirring for 30 min; filtering the tea soup by a 200-mesh screen and a centrifugal impurity removal device, mixing the tea soup with the homogenized milk in proportion, adding glucose, uniformly mixing, and pasteurizing at the sterilization temperature of 95 ℃ for 300 s; cooling the tubular or plate heat exchanger; fermentation: inoculating strain Lactobacillus plantarum Harvest LB-1, fermenting at 37 + -1 deg.C for 22-26 hr; and (4) after the fermentation end point is reached, carrying out frame stirring and demulsification, and homogenizing at 30/150 bars to obtain the tea-milk co-fermentation liquid.
2) Preparing gum liquid: heating water accounting for 15% of the total amount to 65-75 ℃, simultaneously adding premixed white granulated sugar, buffer salt (sodium tripolyphosphate and sodium citrate), pectin and soybean polysaccharide, then adding apple vinegar, dissolving for 15-20 minutes until no particles are visible to naked eyes, cooling to below 12 ℃ to obtain a gum liquid, and storing for later use.
3) Mixing: mixing the tea milk co-fermentation liquid from the step 1) and the gum sugar liquid from the step 2), cooling to be less than or equal to 12 ℃ after uniform mixing, adding edible essence, and then adding citric acid monohydrate to adjust the pH value to 4.3.
4) Homogenizing: homogenizing with homogenizer at 60-65 deg.C and 40/200 bar.
5) And (3) sterilization and filling: sterilizing the homogenized mixture at 110 deg.C for 4 s, and packaging at 25-30 deg.C.
Comparative example 3
The product formula comprises (every 1000 g of the product contains)
The preparation method comprises the following steps:
1) preparing tea milk common fermentation liquor: mixing black tea with water in a ratio of 1: 20, carrying out cold extraction leaching under the conditions of 55-60 ℃, stirring at 220 rpm/min in a frame mode and stirring for 30 min; filtering the tea soup by a 200-mesh screen and a centrifugal impurity removal device, mixing the tea soup with the homogenized milk in proportion, adding glucose, uniformly mixing, and carrying out pasteurization at the sterilization temperature of 95 ℃ for 300 seconds; cooling the tubular or plate heat exchanger; fermentation: inoculating strain Lactobacillus plantarum Harvest LB-1, fermenting at 37 +/-1 ℃ for 22-26 h; and (4) performing frame stirring and demulsification on the fermented solution to reach the fermentation end point, and homogenizing the fermented solution at 30/150 bars to obtain the tea-milk co-fermented solution.
2) Preparing gum liquid: heating water accounting for 15% of the total amount to 65-75 ℃, simultaneously adding premixed white granulated sugar, buffer salt (sodium tripolyphosphate and sodium citrate), pectin and soybean polysaccharide, dissolving for 15-20 minutes until no visible particles exist, cooling to below 12 ℃ to obtain a gum liquid, and storing for later use.
3) Mixing: mixing the tea milk co-fermentation liquid from the step 1) and the gum sugar liquid from the step 2), cooling to be less than or equal to 12 ℃ after uniform mixing, adding edible essence, and then adding citric acid monohydrate to adjust the pH value to 4.3.
4) Homogenizing: homogenizing with homogenizer at 60-65 deg.C and 40/200 bar.
5) And (3) sterilization and filling: sterilizing the homogenized mixture at 110 deg.C for 4 s, and packaging at 25-30 deg.C.
Comparative example 4
The product formula comprises (every 1000 g of the product contains)
The preparation method comprises the following steps:
1) preparing tea milk common fermentation liquor: mixing the residue of the five cold extraction leachates of the black tea with water in a ratio of 1: 20, carrying out cold extraction leaching under the conditions of 55-60 ℃, stirring at 220 rpm/min in a frame mode and stirring for 30 min; filtering the tea soup by a 200-mesh screen and a centrifugal impurity removal device, mixing the tea soup with the homogenized milk in proportion, adding glucose, uniformly mixing, and carrying out pasteurization at the sterilization temperature of 95 ℃ for 300 seconds; cooling the tubular or plate heat exchanger; fermentation: inoculating strain Lactobacillus plantarum Harvest LB-1, fermenting at 37 +/-1 ℃ for 22-26 h; and (4) performing frame stirring and demulsification on the fermented solution to reach the fermentation end point, and homogenizing the fermented solution at 30/150 bars to obtain the tea-milk co-fermented solution.
2) Preparing gum liquid: heating water accounting for 15% of the total amount to 65-75 ℃, simultaneously adding premixed white granulated sugar, buffer salt (sodium tripolyphosphate and sodium citrate), pectin and soybean polysaccharide, then adding apple vinegar, dissolving for 15-20 minutes until no particles are visible to naked eyes, cooling to below 12 ℃ to obtain a gum liquid, and storing for later use.
3) Mixing: mixing the tea milk co-fermentation liquid from the step 1) and the gum sugar liquid from the step 2), cooling to be less than or equal to 12 ℃ after uniform mixing, adding edible essence, and then adding citric acid monohydrate to adjust the pH value to 4.3.
4) Homogenizing: homogenizing with homogenizer at 60-65 deg.C and 40/200 bar.
5) And (3) sterilization and filling: sterilizing the homogenized mixture at 110 deg.C for 4 s, and packaging at 25-30 deg.C.
Comparative example 5
The product formula comprises (every 1000 g of the product contains)
The preparation method comprises the following steps:
1) preparing tea milk common fermentation liquor: mixing the residue of the five cold extraction leachates of the black tea with water in a ratio of 1: 20, carrying out cold extraction leaching under the conditions of 55-60 ℃, stirring at 220 rpm/min in a frame mode and stirring for 30 min; filtering the tea soup by a 200-mesh screen and a centrifugal impurity removal device, mixing the tea soup with the homogenized milk in proportion, adding glucose, uniformly mixing, and carrying out pasteurization at the sterilization temperature of 95 ℃ for 300 seconds; cooling the tubular or plate heat exchanger; fermentation: inoculating strain Lactobacillus plantarum Harvest LB-1, fermenting at 37 +/-1 ℃ for 22-26 h; and (4) performing frame stirring and demulsification on the fermented solution to reach the fermentation end point, and homogenizing the fermented solution at 30/150 bars to obtain the tea-milk co-fermented solution.
2) Preparing gum liquid: heating water accounting for 15% of the total amount to 65-75 ℃, simultaneously adding premixed white granulated sugar, buffer salt (sodium tripolyphosphate and sodium citrate), pectin and soybean polysaccharide, then adding apple vinegar, dissolving for 15-20 minutes until no particles are visible to naked eyes, cooling to below 12 ℃ to obtain a gum liquid, and storing for later use.
3) Mixing: mixing the tea milk co-fermentation liquid from the step 1) and the gum sugar liquid from the step 2), cooling to be less than or equal to 12 ℃ after uniform mixing, adding edible essence, and then adding citric acid monohydrate to adjust the pH value to 4.3.
4) Homogenizing: homogenizing with homogenizer at 60-65 deg.C and 40/200 bar.
5) And (3) sterilization and filling: sterilizing the homogenized mixture at 110 deg.C for 4 s, and packaging at 25-30 deg.C.
Example 13 analysis of the nutritional composition of tea sour milk products
The products of examples 1 and 6 and the products of comparative examples were tested for their nutritional indicators, specifically, the contents of protein, fatty acid, carbohydrate, energy, tea polyphenol, and caffeine in each product were measured by the following methods, and the types of organic acids were analyzed (test method: GB 5009.157-2016), and the results are shown in Table 1.
TABLE 1
EXAMPLE 14 evaluation of the preference of tea sour milk products
Healthy volunteers were recruited, with exception of anogeusive volunteers (e.g., in cold fever) and those allergic to milk. 50 volunteers were recruited, of which 5 persons each of males and females between 11-20 years old, 5 persons each of males and females between 21-30 years old, 5 persons each of males and females between 31-40 years old, 5 persons each of males and females between 41-50 years old, and 5 persons each of males and females between 51-60 years old were recruited. These volunteers tasted samples of the tea yogurt of example and comparative example together in the same test room on an empty stomach as subjects after filling out informed consent, and scored each sample individually for a total score of 5. The experiment was performed using a double-blind method, i.e. each sample carries only one number (numbers 1-15, respectively, the same number corresponding to the same product), and neither the sample distributor nor the test subject know which product the number corresponds to. Each subject tasted 15 samples numbered 1-15, respectively, 5 minutes apart between each taste, and swished with water before each taste so as not to affect the evaluation results, and the subjects scored on the scoring table after each taste. After the experiment was completed, the score table collected by the inventors was counted, and the average score of each product (the result is expressed as the average score ± standard error) was calculated as follows.
TABLE 2
As can be seen from the data of table 2, for green tea yogurt, the subjects preferred tea-containing and vinegar-containing tea yogurt (samples of examples 1-5) over vinegar-free tea yogurt (sample of comparative example 1) or substantially tea-free tea yogurt (sample of comparative example 2) and tea and vinegar-free yogurt (sample of comparative example 5). Also, for black tea yogurt, subjects preferred tea-containing and vinegar-containing tea yogurt (samples of examples 6-12) over tea yogurt without vinegar (sample of comparative example 3) or tea yogurt substantially without tea (sample of comparative example 4) and tea and vinegar-free yogurt (sample of comparative example 5). The reason for this may be due to the additive or synergistic effect of the ingredients in vinegar and tea resulting in a better mouthfeel.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are only exemplary embodiments of the present invention and are not intended to limit the present invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. A tea sour milk comprises a co-fermented product of tea cold-extracted tea soup and milk, and edible raw vinegar, preferably apple vinegar, wherein the edible raw vinegar accounts for 5-80 parts by weight, the soluble solid matters in the tea cold-extracted tea soup accounts for 1-6 parts by weight, and the milk protein accounts for 8.4-11.4 parts by weight, preferably 10.0 parts by weight, per 1000 parts by weight of the tea sour milk product.
2. The tea acid dairy of claim 1, further comprising per 1000 parts by weight of tea acid dairy product one or more selected from the group consisting of: 80-120 parts of white granulated sugar, 0.1-1 part of sodium tripolyphosphate, 0.1-1 part of sodium citrate, 0.1-1 part of citric acid monohydrate, 1-5 parts of pectin, 2-6 parts of soybean polysaccharide and 1-2 parts of edible essence.
3. The tea yogurt of any one of claims 1-2, wherein the tea leaves are black tea or green tea.
4. A method of preparing tea yogurt, comprising the steps of:
1) preparing tea milk common fermentation liquor: cold extracting tea leaves, such as green tea or black tea, filtering the tea soup, mixing the filter residue with homogenized milk or reconstituted milk, adding a sugar source, preferably glucose, uniformly mixing, sterilizing, such as pasteurizing, cooling, adding a strain, such as Lactobacillus plantarum (Lactobacillus plantarum), preferably Lactobacillus plantarum LB-1, after-fermenting, demulsifying and homogenizing to obtain a tea-milk co-fermentation liquid, wherein the adding amount of the tea soup soluble solid is 1-6 parts by weight based on the weight of the extracted tea soup soluble solid, the adding amount of the protein is 8.4-11.4 parts by weight, preferably 10.0 parts by weight based on the weight of the protein of the milk or reconstituted milk, and the adding amount of the sugar source, preferably glucose is 3-8 parts by weight;
2) preparing gum liquid: adding a premix of 80-120 parts by weight of white granulated sugar, 0.1-1 part by weight of sodium tripolyphosphate, 0.1-1 part by weight of sodium citrate, 1-5 parts by weight of pectin and 2-6 parts by weight of soybean polysaccharide into 10-20 parts by weight, preferably 15 parts by weight of hot water, such as 65-75 ℃ water, and then adding 5-80 parts by weight of edible raw vinegar, such as apple vinegar, to dissolve to obtain a gum solution;
3) mixing: mixing the co-fermented tea-milk liquid from step 1) and the gum sugar liquid from step 2) to obtain a feed liquid, cooling, optionally adding 1-2 parts by weight of flavoring essence, then adding acid, such as citric acid, preferably citric acid monohydrate to adjust the pH to 3-6, preferably pH4.3, and making up the total amount to 1000 parts by weight with water to obtain a semi-finished product feed liquid;
4) optionally homogenizing: homogenizing the semi-finished feed solution, preferably at a homogenization pressure of 40/200 bar;
5) and (3) sterilization and filling: and (4) sterilizing the semi-finished product feed liquid from the step 3) or the step 4), and filling to obtain a finished product of the tea sour milk.
5. A process according to claim 4, wherein the conditions of cold extraction are 55-60 ℃ for 30 minutes.
6. A process according to any one of claims 4 to 5, wherein in step 3) the cooled liquor temperature does not exceed 12 ℃.
7. A process as claimed in any one of claims 4 to 6, wherein the sterilisation is carried out at a temperature of 110 ℃ for 4 seconds and a filling temperature of 30 ℃ or less.
8. The method of any one of claims 4 to 7, wherein the finished tea yoghurt is packaged in the form of a tetra Pak, Pai Pak, Karme bag, PET bottle, HDPE bottle, or sterile cup.
9. Tea yogurt produced by the method according to any one of claims 4 to 8.
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| CN102047959A (en) * | 2010-11-10 | 2011-05-11 | 内蒙古伊利实业集团股份有限公司 | Yoghurt containing fruit vinegar and preparation method thereof |
| CN103875805A (en) * | 2012-12-21 | 2014-06-25 | 内蒙古伊利实业集团股份有限公司 | Tea-flavor active lactic acid bacteria beverage and preparation method thereof |
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| CN102047959A (en) * | 2010-11-10 | 2011-05-11 | 内蒙古伊利实业集团股份有限公司 | Yoghurt containing fruit vinegar and preparation method thereof |
| CN103875805A (en) * | 2012-12-21 | 2014-06-25 | 内蒙古伊利实业集团股份有限公司 | Tea-flavor active lactic acid bacteria beverage and preparation method thereof |
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