CN113519623A - Viable bacteria type acidic sucrose-free fruit milk tea and preparation method thereof - Google Patents
Viable bacteria type acidic sucrose-free fruit milk tea and preparation method thereof Download PDFInfo
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- CN113519623A CN113519623A CN202110656869.1A CN202110656869A CN113519623A CN 113519623 A CN113519623 A CN 113519623A CN 202110656869 A CN202110656869 A CN 202110656869A CN 113519623 A CN113519623 A CN 113519623A
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Images
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
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Dispersion Chemistry (AREA)
- Tea And Coffee (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a live bacterium type acidic sucrose-free fruit milk tea and a preparation method thereof. The sucrose-free fruit milk tea comprises, by mass, 20-45% of fermented milk tea base material A and 55-80% of sterilized sugar water base material B. Through the comprehensive system research on the fermentation base material A and the live bacterial type fruit milk tea finished product, the results show that: different tea raw materials have obvious influence on the stability of a fermentation system of a fermentation base material A and the flavor of a finished product of the product, and different stabilizer systems and different fermenting agents have obvious influence on the stability and the flavor of a finished product of the viable bacteria type fruit milk tea. The live bacterial type acidic sucrose-free fruit milk tea has good bacterial activity and stability while the flavor and the taste are ensured.
Description
Technical Field
The invention belongs to the technical field of dairy processing, and particularly relates to a live bacterium type acidic sucrose-free fruit milk tea and a preparation method thereof.
Background
Milk tea has become a classic leisure food in milk beverage and is widely spread. With the popularity of new tea drinks, tea culture is continually challenged to update. The milk tea products are diversified, subdivided and updated and upgraded quickly, and related milk tea products are bound to occupy a larger share in the food and beverage market. However, at present, the products of the prepackaged fermented milk tea are not yet on the surface, most of the current tea milk in the market is neutral, and the acidic fruit milk tea sold by matching and combining the prepackaged food of the lactobacillus beverage, the fruit and the tea is only available in off-line drinking shops, and the milk content is extremely low.
A great deal of research at home and abroad shows that the tea contains a plurality of active ingredients such as tea polyphenol, alkaloid, tea polysaccharide, tea pigment and the like, wherein the tea polyphenol is a general term of a plurality of polyphenol substances in the tea, the content of the tea polyphenol substances accounts for 20-30% of the total dry matter of the tea, the tea is the substance with the largest content except water in the tea, and the tea has a plurality of health care functions of removing free radicals, resisting cancers, mutation, sterilizing, reducing blood pressure, resisting radiation, preventing cardiovascular diseases, diabetes and the like. However, tea polyphenol is easily combined with protein in milk to form unstable compound, bad sour and sour flavor is easily generated in the process of adding and fermenting, and the fermented fruit milk tea product with protein content of more than 1.0% prepared later is easy to generate bad phenomena such as layering, precipitation and the like. A natural beneficial microorganism slow-acting process exists in the preparation process of the tea raw material, and the water evaporation method, the acting time and the temperature are all the keys for forming the tea flavor, which all suggest that the tea raw material is obviously different from the tea raw material which is added before and after the tea raw material is fermented.
Disclosure of Invention
The invention aims to provide a live-bacterium type acidic sucrose-free fruit milk tea and a preparation method thereof, aiming at the technical gap of a pre-packaged sucrose-free fermented fruit milk tea product with tea raw materials added before.
The technical scheme adopted by the invention is as follows:
in a first aspect of the present invention, a live-bacteria type fruit milk tea product is provided, which comprises, by mass:
20-45% of fermented milk tea base material A;
55 to 80 percent of syrup base material B;
wherein the fermented milk tea base material is prepared by fermenting milk liquid, tea and a compound leaven;
the sugar water base B comprises the combination of any one of the following (I) or (II) and low-ester pectin:
at least one of crystalline fructose, sucralose, isomaltulose oligosaccharide, soybean polysaccharide, resistant dextrin, maltodextrin, fruit and vegetable juice and food essence;
(II) at least one of erythritol, crystalline fructose, sucralose, and stevioside;
preferably, the sugar water base B is subjected to a sterilisation treatment, more preferably the sugar water base B is subjected to a pasteurisation treatment.
Wherein the low ester pectin is a stabilizer, and the balance is a sweetener.
Still further, according to the viable bacteria type yoghurt tea product of the first aspect of the present invention, the mass percentage of the low-ester pectin in the sugar water base B is 0.1-1.2%.
The sugar water base B comprises the combination of any one of the following (I) or (II) and low-ester pectin:
the sugar water base material B comprises at least one of 0.1-5% of resistant dextrin, 0.1-5% of maltodextrin and 0.1-5% of fruit and vegetable juice by mass percentage;
(II) comprises, by mass, 0.1-5% of erythritol, 0.5-5% of crystalline fructose, 0.007-0.015% of sucralose and 0.002-0.03% of stevioside in the sugar water base material B.
Still further, in the viable bacteria type fruit milk tea product according to the first aspect of the present invention, the sugar water base B further comprises other food materials; the other food raw materials preferably comprise at least one of 0.1-5% of resistant dextrin, 0.1-5% of maltodextrin and 0.1-5% of fruit and vegetable juice.
Further, according to the live bacterial type fruit milk tea product of the first aspect of the present invention, the milk comprises any one of the following (i) to (iii):
(I) whole milk powder and/or skim milk powder; and
at least two of pectin, diacetyl tartaric acid esters of mono-and diglycerides, crystalline fructose and resistant dextrins;
(II) non-reconstituted milk of skimmed milk, cream and albumen powder;
(III) whole fresh milk and skimmed milk powder.
Preferably, the total milk content in the milk is 70-95%.
Further, the live-bacterial fruit milk tea preparation according to the first aspect of the present invention, wherein the tea includes at least one of oolong tea, green tea, black tea and jasmine tea;
preferably, the tea is 200-mesh tea powder or tea concentrated solution;
further preferably, the adding amount of the tea powder is 0.02 to 0.3 percent in percentage by mass of the fermented milk tea base material A;
or further preferably, the addition amount of the tea concentrated solution is 0.1-5% by mass of the fermented milk tea base material A.
Further, the live-bacterial type fruit milk tea product according to the first aspect of the present invention, wherein the composite starter comprises at least one of lactobacillus plantarum DMDL9010, lactobacillus plantarum fee 8, streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus lactis subsp lactis, lactobacillus lactis cremoris, bifidobacterium animalis HN019, and lactobacillus acidophilus NCFM;
preferably, the addition amount of each bacterium is 107～108CFU/mL。
In a second aspect of the present invention, there is provided a method for preparing a viable bacteria type fruit milk tea product according to the first aspect of the present invention, comprising preparing a fermented milk tea base material a and a sugar water base material B, respectively; mixing at a certain proportion, and aseptically packaging.
Further, according to the method of the second aspect of the present invention, the preparation method of the fermented milk tea base a comprises the steps of:
dry-mixing solid raw materials, adding water, mixing, hydrating, heating for hydrating, shearing, homogenizing, sterilizing at high temperature, and cooling;
adding activated composite leaven, mixing, fermenting, and demulsifying.
Preferably, dry powder such as milk powder and the like is dry-mixed with tea powder, then normal-temperature water or normal-temperature hydrated milk powder is added for uniform mixing, low-temperature hydration, heating for continuous hydration, uniform shearing, homogenization, high-temperature sterilization and cooling;
adding activated composite leaven, mixing evenly, fermenting to 60-70 DEG of acidity T, and demulsifying to obtain the emulsion.
More preferably, the temperature of hydration is 20-28 ℃, and most preferably 25 ℃; the hydration time is 10-20 min.
More preferably, the temperature for heating and hydrating is 50-60 ℃, and most preferably is 55 ℃; the heating hydration time is 10-20 min.
More preferably, the shearing is performed at 400 to 600rpm, most preferably at 500 rpm.
More preferably, the homogenization condition is that the homogenization is carried out under the pressure condition of 180-220 bar; most preferably at a pressure of 200 bar.
More preferably, the temperature of the fermentation is 35-43 ℃.
In some embodiments of the invention, after dry powder such as milk powder and the like is dry-mixed with tea powder, normal-temperature water or normal-temperature hydrated milk powder is added and uniformly mixed, the mixture is kept at 25 ℃ and 300r/min under a stirring state and is hydrated for about 20min, the temperature is raised to 44-48 ℃ and is continuously hydrated for 10min, the mixture is uniformly sheared at 500rpm, the mixture is homogenized under the pressure condition of 200bar, the temperature is kept at 95 ℃ for 5min for sterilization, the mixture is cooled, a composite leaven is inoculated, the mixture is fermented to reach the required acidity, emulsion breaking is carried out, and then the fermented milk tea base material is prepared, and the fermented milk tea base material is refrigerated at 4 ℃ and is kept for standby.
In some embodiments of the invention, dry powder is dry-mixed, normal temperature water or normal temperature hydrated milk powder is added and mixed uniformly, diluent of concentrated tea liquid is slowly added, the mixture is kept at 25 ℃ and is stirred at 300r/min for about 20min, the temperature is increased to 44-48 ℃ and is continuously hydrated for 10min, the mixture is uniformly sheared at 500rpm, homogenized under the pressure condition of 200bar, the temperature is kept at 95 ℃ for 5min for sterilization, cooled, a composite leaven is added, the mixture is fermented to reach the required acidity, demulsification is carried out, namely fermented milk tea base material is prepared, and the mixture is refrigerated at 4 ℃ and is placed for standby.
Still further, according to the method of the second aspect of the present invention, the activation culture solution for activating the complex starter comprises water and the following components by mass percent: 7.2 to 8.5 percent of whole milk powder, 1.2 to 2.5 percent of skimmed milk powder and 1 to 4.5 percent of crystalline fructose.
Preferably, the activation condition is that the culture is carried out for 0.2h to 0.8h at the temperature of 35.5 ℃ to 42.5 ℃.
Further, according to the process of the second aspect of the invention, the process for the preparation of sugar water base B comprises the steps of: dry-mixing the solid raw materials, adding water to dissolve, adding the liquid raw materials, fixing the volume, uniformly shearing, and sterilizing to obtain the product.
Preferably, the solid raw materials are dry-mixed and dissolved in water at the temperature of 55-60 ℃; adding liquid raw materials, fixing the volume, uniformly shearing, and sterilizing to obtain the product; sterilizing at 95 ℃ for 5-15 min to obtain the product.
In some embodiments of the invention, solid additives such as low-ester pectin, crystalline fructose, oligomeric isomaltulose, resistant dextrin and maltodextrin are dry-mixed, a certain amount of hot water at 55-60 ℃ is added for dissolving for 30min, food essence and diluted sucralose solution are added, the volume is constant, the mixture is uniformly cut, and the mixture is sterilized at 95 ℃ for 10min to obtain the sterilized syrup base material.
The invention has the beneficial effects that:
according to the invention, the non-sucrose fermentation type fruit milk tea product is prepared by slowly mixing the tea powder with milk in a cold dissolving and cold adding manner, hydrating at a low temperature, fermenting, and then mixing with fruit and vegetable juice for the second time, wherein the protein content of the non-sucrose fermentation type fruit milk tea product is more than 1.0%, so that the product has double nutrition of fermented milk and fermented tea, is good in both flavor and stability, and has a wide market prospect.
The invention carries out comprehensive system research on the fermentation base material A and the viable bacteria type fruit milk tea finished product, and finds that: different tea raw materials have obvious influence on the stability of a fermentation system of a fermentation base material A and the flavor of a finished product of the product, and different stabilizer systems and different fermenting agents have obvious influence on the stability and the flavor of a finished product of the viable bacteria type fruit milk tea.
In addition, the viable bacteria type fruit milk tea has the advantages of rich raw material sources, unique flavor, fresh and cool taste, rich layers, embellished fruit fragrance, long tea-feeling aftertaste, high viable bacteria count of lactic acid bacteria in a preservation period, and all indexes such as protein, fat indexes and microorganisms which accord with the national standard GB/T21732 and 2008.
The mixing technological parameters of the tea and the milk are optimized, and the mixture is hydrated at low temperature after cold mixing, so that the fermented milk tea stock solution system is more stable, the state of the fermented base material is better, and the phenomenon of bottom sinking and agglomeration of the granular tea powder is avoided obviously.
The invention also provides a preparation method of the live bacterial type fruit milk tea, which has the advantages of simple and easily controlled production process, fresh and cool taste, good stability, no bad states of layering, precipitation, flocculation and the like.
Drawings
Figure 1 is a diagram of a sucrose-free fermented fruit milk tea product.
FIG. 2 shows the results of multiple light scattering analysis of various groups of sucrose-free fermented fruit milk tea products. Sample 1: 30% fermented milk tea (containing 13.5% whole milk powder) and 70% sugar water
FIG. 3 is a graph showing the variation curve of the back scattered light of four kinds of fruit milk teas, i.e., a particle movement trend monitoring curve (Table 3, which is the bottom instability index (TSI) condition of the final product with the same final protein content and different ratios of fermented milk tea). Sample 1: 30% fermented milk tea (containing 13.5% whole milk powder) and 70% sugar water; sample 2: 35% fermented milk tea (containing 5.6% whole milk powder, 4.46% skimmed milk powder) and 65% sugar water; sample 3: 40% fermented milk tea (containing 4.9% whole milk powder, 3.9% skimmed milk powder) and 60% sugar water; sample 4: 45% fermented milk tea (containing 4.36% whole milk powder, 3.47% skim milk powder and 55% sugar water).
Detailed Description
The present invention will be described in further detail with reference to the following examples. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
In some of these examples, the sugar water base B also includes fruit and vegetable juice, resistant dextrin, polydextrose, citrus fiber, etc., which can optimize the flavor stability and state stability of the live-bacterial type buttertea product.
The flavor of the viable bacteria type fruit milk tea product can be further optimized by selecting a proper sweet substance, and more importantly, the proper sweet substance is favorable for improving the flavor release and stability of the fruit milk tea product.
The following examples are intended to illustrate the experimental materials and reagents used in the examples, unless otherwise specified, and are all commercially available.
The sources and information of the various strains used in the examples are shown in table 1.
TABLE 1 information on the strains
Example 1
A live bacteria type sucrose-free fruit milk tea and a preparation method thereof comprise the following steps:
(1) preparing a fermented milk tea base material A: the production method comprises the following steps of (1) dry-mixing all raw materials including 11% of full cream milk powder, 0.2% of oolong tea powder, 0.1% of jasmine tea powder, 0.05% of black tea powder and 0.2% of diacetyl tartaric acid mono-diglyceride, adding normal-temperature water to the mixed materials to a constant volume of 90%, carrying out online high-shear circulation for 10min, heating to 44 ℃ to hydrate for 10min, then adding reverse osmosis water to 100%, homogenizing (preheating to 65 ℃, secondary homogenizing pressure of 5MPa and primary homogenizing pressure of 20MPa), carrying out heat preservation and sterilization at 95 ℃ for 5min, and cooling to 43 ℃ through a plate sheet;
(2) inoculating activated fermentation broth to raw milk on line on an aseptic operation platform, transferring to a fermentation tank through an aseptic pipeline, continuously stirring at low speed for 5min, and uniformly mixing;
the fermentation broth is mixed activated fermentation broth of Lactobacillus reuteri, Lactobacillus plantarum DMDL9010, Lactobacillus plantarum FEED8 Streptococcus thermophilus, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus lactis subsp lactis, Lactobacillus lactis cremoris, Bifidobacterium animalis HN019TM, Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus YGG, and Lactobacillus paracasei k9, wherein the addition amount of each bacterium is 107～108CFU/mL。
(3) Standing and fermenting with water jacketed by a fermentation tank until the titration acidity is 70 ° T, turning over the tank, cooling to 10 deg.C, refrigerating and aging for 6h to obtain fermented milk tea base material A;
(4) preparing a sugar water base material B, wherein the base material B comprises the following components in percentage by mass: setting the volume of 0.8% pectin, 2.8% crystalline fructose, 0.02% sucralose, 0.1% resistant dextrin, 0.1% maltodextrin, 1% white peach juice and 0.5% essence for food to 100%, mixing and shearing at 55 ℃ for 10min on line, passing through a plate at 125 ℃ for 15s for sterilization, cooling to 10 ℃ to prepare a sugar water mixture B for later use;
(5) and (3) preparing a finished product: and (3) extracting 40% of the fermented milk tea base material A in the step (3) and 60% of the sugar water mixture B in the step (4), mixing, performing sterile homogenization (the pressure of the secondary homogenization is 5MPa, and the pressure of the primary homogenization is 20MPa), pumping to a sterile can, and performing sterile filling to obtain the live type acidic sucrose-free fruit milk tea.
In the storage period, the sucrose-free fruit milk tea is sampled and subjected to a plate counting experiment of lactococcus lactis, lactobacillus, mould, yeast and the like, and the result shows that the product lactobacillus index and the product sanitation index both meet the requirements of the national standard GB/T21732-6The requirement of CFU/mL, no mould yeast was detected. The results of the experiments for monitoring the stratified water evolution condition and the flavor change are shown in figure 1 (a graph of a product at the beginning and end of a preservation period), figure 2 (a multiple light scattering instrument monitoring curve) and table 1 (uniformity analysis of a sample at the end of the preservation period), which shows that the product is stable in the preservation period, the sample is relatively uniform, and no adverse stratification or precipitation occurs.
Example 2
A live bacteria type sucrose-free fruit milk tea and a preparation method thereof comprise the following steps:
(1) preparing a fermented milk tea base material A: 5.8% of full cream milk powder, 5% of skimmed milk powder, 1% of cream, 0.2% of oolong tea powder, 0.1% of jasmine tea powder, 0.05% of black tea powder and 0.2% of diacetyl tartaric acid monoglyceride and diglyceride, dry-mixing all the raw materials, adding normal-temperature water to the mixture until the volume is 90%, performing online high shear cycle for 10min, heating the mixture to 44 ℃ for hydration for 10min, then supplementing reverse osmosis water to 100%, homogenizing (preheating to 65 ℃, the secondary homogenization pressure is 5MPa, and the primary homogenization pressure is 20MPa), keeping the temperature at 95 ℃ for 5min, and cooling the mixture to 43 ℃ through a plate sheet;
(2) inoculating activated fermentation broth to raw milk on line on an aseptic operation platform, transferring to a fermentation tank through an aseptic pipeline, continuously stirring at low speed for 5min, and uniformly mixing;
the fermentation liquid is Lactobacillus plantarum FEED8 Streptococcus thermophilus, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus lactis subsp lactis, and Bifidobacterium animalis HN019TMAnd mixed activation fermentation broth of lactobacillus acidophilus NCFM, wherein the addition amount of each bacterium is 107～108CFU/mL。
(3) Standing and fermenting with water jacketed by a fermentation tank until the titration acidity is 70 ° T, turning over the tank, cooling to 10 deg.C, refrigerating and aging for 6h to obtain fermented milk tea base material A;
(4) preparing a sugar water base material B, wherein the base material B comprises the following components in percentage by mass: setting the volume of 0.8% pectin, 2.8% crystalline fructose, 0.02% sucralose, 0.1% resistant dextrin, 0.1% maltodextrin, 1% white peach juice and 0.5% essence for food to 80%, mixing and shearing at 55 ℃ for 10min on line, passing through a plate at 125 ℃ for 15s for sterilization, cooling to 10 ℃ to prepare a sugar water mixture B for later use;
(5) and (3) preparing a finished product: and (3) extracting 40% of the fermented milk tea base material A in the step (3) and 60% of the sugar water mixture B in the step (4), mixing, performing sterile homogenization (the pressure of the secondary homogenization is 5MPa, and the pressure of the primary homogenization is 20MPa), pumping to a sterile can, and performing sterile filling to obtain the live type acidic sucrose-free fruit milk tea.
In the storage period, the acidic sucrose-free fruit milk tea is sampled and subjected to a plate counting experiment of lactococcus lactis, lactobacillus, mould, yeast and the like, and the result shows that the product lactobacillus index and the product sanitation index both meet the requirements of the national standard GB/T21732-6The requirement of CFU/mL, no mould yeast was detected. The results of the experiments for monitoring the stratified water evolution condition and the flavor change are shown in figure 1 (a graph of a product at the beginning and end of a preservation period), figure 2 (a multiple light scattering instrument monitoring curve) and table 1 (uniformity analysis of a sample at the end of the preservation period), which shows that the product is stable in the preservation period, the sample is relatively uniform, and no adverse stratification or precipitation occurs.
Example 3
A live bacteria type sucrose-free fruit milk tea and a preparation method thereof comprise the following steps:
(1) preparing a fermented milk tea base material A: 5.8% of full cream milk powder, 5% of skimmed milk powder, 0.2% of oolong tea powder, 0.1% of jasmine tea powder, 0.05% of black tea powder and 0.2% of diacetyl tartaric acid monoglyceride and diglyceride, dry-mixing all the raw materials, adding normal-temperature water to fix the volume to 90%, carrying out online high shear circulation for 10min, heating to 44 ℃ to hydrate for 10min, then supplementing reverse osmosis water to 100%, homogenizing (preheating to 65 ℃, secondary homogenization pressure of 5MPa and primary homogenization pressure of 20MPa), carrying out heat preservation and sterilization at 95 ℃ for 5min, and cooling to 43 ℃ through a plate sheet;
(2) inoculating activated fermentation broth to raw milk on line on an aseptic operation platform, transferring to a fermentation tank through an aseptic pipeline, continuously stirring at low speed for 5min, and uniformly mixing;
the fermentation liquid is mixed activated fermentation liquid of Lactobacillus reuteri, Lactobacillus plantarum DMDL9010, Streptococcus thermophilus, Lactobacillus delbrueckii subsp bulgaricus and lactococcus lactis subsp cremoris, wherein the addition amount of each bacterium is 107～108CFU/mL。
(3) Standing and fermenting with water jacketed by a fermentation tank until the titration acidity is 70 ° T, turning over the tank, cooling to 10 deg.C, refrigerating and aging for 6h to obtain fermented milk tea base material A;
(4) preparing a sugar water base material B, wherein the base material B comprises the following components in percentage by mass: setting the volume of 0.8% pectin, 1% cream, 2.8% crystalline fructose, 0.02% sucralose, 0.1% resistant dextrin, 0.1% maltodextrin, 1% white peach juice and 0.5% food essence to 80%, mixing and shearing at 55 ℃ on line for 10min, passing through a plate at 125 ℃ for 15s for sterilization, cooling to 10 ℃ to prepare a sugar water mixture B for later use;
(5) and (3) preparing a finished product: and (3) extracting 40% of the fermented milk tea base material A in the step (3) and 60% of the sugar water mixture B in the step (4), mixing, performing sterile homogenization (the pressure of the secondary homogenization is 5MPa, and the pressure of the primary homogenization is 20MPa), pumping to a sterile can, and performing sterile filling to obtain the live type acidic sucrose-free fruit milk tea.
In the storage period, the acidic sucrose-free fruit milk tea is sampled and subjected to a plate counting experiment of lactococcus lactis, lactobacillus, mould, yeast and the like, and the result shows that the product lactobacillus index and the product sanitation index both meet the requirements of the national standard GB/T21732-6The requirement of CFU/mL, no mould yeast was detected. The results of the experiments for monitoring the stratified water separation and flavor change were shown in FIG. 1 (final product in preservation period), FIG. 2 (multiple light scattering instrument monitoring curve) and Table 1 (final sample in preservation period)Sexual analysis) shows that the product is stable in the preservation period, the sample is relatively uniform, and the phenomena of poor layering and precipitation are avoided.
Example 4
Blending, homogenizing, sterilizing and the like were carried out according to the experimental procedures in example 1, and the raw materials of step (1) were unchanged except for the tea powder, and example 4 was taiwan frozen top oolong tea concentrate 1.
The acidic sucrose-free fruit milk tea is sampled and subjected to a flavor change monitoring experiment, the flavor condition of the end-of-storage-period product is shown in the following table 2, and the result shows that the flavor of the product in example 4 is softest and richer in gradation, the concentrated liquid tea soup of the oolong tea is more favorable for highlighting the tea feeling of the product, but the oolong tea powder has certain advantages in consideration of the limitations of the transportation and storage conditions of the raw materials of the concentrated liquid. Meanwhile, the sample is processed by a multiple light scattering instrument, the instability caused by the movement of product particles is analyzed, the instability coefficient TSI of the product shown in the table 3 is obtained, and the result shows that the TSI coefficient in the product preservation period corresponding to the oolong tea concentrated solution 1 is minimum and the stability is optimal.
Comparative examples 1 to 3:
the operations of material preparation, homogenization, sterilization and the like are carried out according to the experimental steps of the example 1, and the stabilizers of the comparative examples 1-3 and the example 1 are respectively as follows: soybean polysaccharide, high ester pectin, citrus fiber, and low ester pectin, all in an amount of 0.8%.
The comparison results of the flavor and the stability of the product are respectively shown in the following tables 2 and 3, and the results show that the low-ester pectin has a relatively stable application effect, and then citrus fiber, soybean polysaccharide and high-ester pectin are obtained; wherein the flavor effect is that low ester pectin is superior to soybean polysaccharide, superior to citrus fiber, and high ester pectin.
Comparative examples 4 to 8:
blending, homogenizing, sterilizing and the like were performed according to the procedure provided in example 1, the raw materials except the oolong tea powder in step (1) were unchanged, and taiwan frozen oolong tea powder 1 was used in comparative example 4; comparative example 5 oolong tea powder 2 from Fujian province; comparative example 6 used oolong tea powder 3 of Anhui producing area; comparative example 7 used a mixed blend of taiwan frozen top oolong tea powder 1 and oolong tea powder 2 of fujian producing area; comparative example 8 used a mixed blend of taiwan frozen top oolong tea powder 1 and oolong tea powder 3 of Anhui producing area; example 1 used a mixed match of taiwan frozen top oolong tea powder 1, oolong tea powder 2 from fujian producing area and oolong tea powder 3 from Anhui producing area.
Sampling the live bacterial type acidic sucrose-free fruit milk tea, and performing a plate counting experiment on lactococcus lactis, lactobacillus, mould, yeast and the like, wherein the results are shown in table 5, and show that the microbial indexes of the product all meet the requirements of the national standard GB 21732; in addition, example 1 has the advantage of a stronger milk fat aroma than the methods of the other comparative examples. Meanwhile, the layered water separation condition and flavor change monitoring experiment is carried out, and the flavor conditions of the products at the beginning and the end of the preservation period are shown in the following table 2, which shows that the flavors of the examples 1 and 4 are softest and have richer layers. Meanwhile, sensory evaluation is carried out on the aqueous solution of the tea raw materials, the results are shown in table 4, and the table shows that the comprehensive indexes of solubility, color, flavor and the like of the Taiwan frozen-top oolong tea powder 1 are better, the oolong tea powder 2 in Fujian producing areas and the oolong tea powder 3 in Anhui producing areas are better, and the fermentation application experiments of the tea raw materials show that the flavor of the product after the fermentation process is applied in combination with the tea raw materials is more hierarchical and is obviously different from the sensory characteristics of the stock solution.
Comparative example 9
The preparation method comprises the following steps of carrying out operations of material mixing, homogenizing, sterilizing and the like according to the experimental steps of the embodiment 1, wherein different parameters are set in the material mixing process in the step (1), in the embodiment 1, all raw materials are dry-mixed firstly, then water with the temperature of 4-6 ℃ is added to the mixture until the volume is up to 90%, the mixture is subjected to online high shear circulation for 10min, and then the mixture is heated to the temperature of 44-48 ℃ for hydration for 10 min; comparative example 9 RO water is preheated to 55-65 ℃, all dry mixed raw materials are added, the constant volume is 90%, the online high shear circulation is carried out for 10-15 min, and the additional hydration retention time is not increased.
The acidic sucrose-free fruit milk tea is sampled and subjected to a flavor change monitoring experiment, the flavor condition of the end-of-preservation product is shown in the following table 2, and the flavor of the end-of-preservation product is softest, the levels are richer, and the low-temperature hydration ingredient process has certain advantages, is more favorable for extracting natural water-soluble components in the tea, releases corresponding prebiotic factors, and improves the characteristics of the overall flavor of the fermentation. Meanwhile, a multi-light scattering instrument is arranged on the sample, the instability caused by the movement of product particles is analyzed, the instability coefficient TSI of the product shown in the table 3 shows that the low-temperature hydration is more beneficial to the stability of the product.
Comparative example 10
The raw materials other than oolong tea, which were the same as the raw materials of step (1) in example 1, were unchanged, and taiwan frozen oolong tea powder 1 was used in comparative example 4; comparative example 5 oolong tea powder 2 from Fujian province; comparative example 10 used oolong tea concentrate 2 from Fujian province.
The acidic sucrose-free fruit milk tea is sampled and subjected to a flavor change monitoring experiment, the flavor conditions of the end-of-storage-period products are shown in the following table 2, the flavor of the products in examples 1 and 4 is softest, the layers are richer, the concentrated liquid tea soup of the oolong tea is more favorable for highlighting the tea feeling of the products, and the oolong tea powder has certain advantages in consideration of the limitations of the transportation and storage conditions of the raw materials of the concentrated liquid. Meanwhile, a multi-light scattering instrument is arranged on the sample, the instability caused by the movement of product particles is analyzed, the instability coefficient TSI of the product shown in the table 3 shows that the TSI coefficient in the product storage period corresponding to the oolong tea concentrated solution 1 is the minimum, the stability is the best, and then the oolong tea powder 1 also shows a higher stability result corresponding to the product comparative example 4.
Comparative examples 11 to 13
Blending, homogenizing, sterilizing and the like are carried out according to the steps provided in the example 1, the raw materials except the leavening agent in the step (1) are not changed, and the leavening agent used in the comparative example 11 is the combined leavening agent 1 (comprising streptococcus thermophilus and lactobacillus bulgaricus) in the strain range and is also the plant-based leavening strain 061 type compound strain recommended and preferred by danisc; the starter used in comparative example 12 was the strain range combination starter 2 (including streptococcus thermophilus, lactobacillus bulgaricus), a type of bacteria that produce acid slowly for fermentation of ordinary pure cow milk; the starter used in comparative example 13 was the species range combination starter 3 (including streptococcus thermophilus, lactobacillus bulgaricus), which was a combination of plant-based fermenting species 061 and starter 2; the leavening agent used in example 1 was a mixed activated broth of lactobacillus reuteri, lactobacillus plantarum DMDL9010, lactobacillus plantarum fed 8 streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus lactis subsp lactis, lactobacillus cremoris, bifidobacterium animalis HN019TM, lactobacillus acidophilus NCFM, lactobacillus rhamnosus YGG, lactobacillus paracasei k 9.
The acidic sucrose-free fruit-milk tea was sampled and subjected to flavor change and TSI monitoring experiments, and the flavor and TSI indexes of the final product at the preservation period are shown in tables 2 and 3 below, which shows that the flavor and state of example 1 are optimal, and the comparative examples of other strains all show strong sour and rancid flavor, which is not favorable for the flavor and stability of the product.
Comparative examples 14 to 16
Comparative example 14 the addition amount of the fermented milk tea base material A is 30 percent, and the addition amount of the sugar water base material B is 70 percent; comparative example 15 the addition amount of the fermented milk tea base material A is 35%, and the addition amount of the sugar water base material B is 65%; example 1 the addition amount of the fermented milk tea base material A is 40 percent, and the addition amount of the sugar water base material B is 60 percent; comparative example 16 the addition of the fermented milk tea base material a was 45%, and the addition of the sugar water base material B was 55%.
The acidic sucrose-free fruit milk tea is sampled and subjected to a flavor state change monitoring experiment, and the flavor condition and TSI indexes of the end-of-preservation-period product are shown in the following tables 2 and 3, which show that the flavor, the freshness and the color sensory state of the product in example 1 are optimal, namely the fermented flavor brought by 40% fermented milk and the taste of the prepared product are comprehensive and optimal, the tea feeling is most prominent, the fermented flavor is not too thin and not too viscous, and the tea feeling is 35%, 45% and 30%.
TABLE 2 comparative evaluation of fermented flavors of different groups of finished products
TABLE 3 instability coefficient TSI of different groups of fermentation systems and final products and other physicochemical indexes
Note: (1) all TSI data in the table are obtained after monitoring for 24 hours at 10 ℃ by adopting a multiple light scattering instrument; (2) sample homogeneity is characterized by the standard deviation of the backscattered light data of the first bar of the backscattered light scan curve; (3) all the data of the centrifugal precipitation rate in the table are the average values of three groups of parallel experiments, (as the precipitation is loose, the whey is not necessarily completely discarded, the removed precipitation is characterized by a suspension containing high-concentration precipitation, and the supernatant is about 10 percent in the suspension), and the data in the table are all the data of the formula
And (4) calculating to obtain the product, wherein m1 is the mass of the supernatant obtained after centrifugation for 10min at the temperature of 10 ℃ and at the speed of 5000rpm/min, and m total is the total mass of the fermented milk tea product.
TABLE 4 Water solubility and flavor characteristics of aqueous solutions of different tea materials
Note: the ratio of tea powder to water was 1:50 for all groups and the water temperature was tested at 50 + -5 deg.C.
TABLE 5 microbiological indicator (. times.10) for the final product storage period in the different tea material production areas8CFU/mL)
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, so as to understand the technical solutions of the present invention specifically and in detail, but not to be understood as the limitation of the protection scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. It should be understood that the technical solutions provided by the present invention, which are obtained by logical analysis, reasoning or limited experiments, are within the scope of the appended claims. Therefore, the protection scope of the present invention should be subject to the content of the appended claims, and the description and the drawings can be used for explaining the content of the claims.
Claims (10)
1. A live bacterium type fruit milk tea product is characterized by comprising the following components in percentage by mass:
20-45% of fermented milk tea base material A;
55 to 80 percent of syrup base material B;
wherein the fermented milk tea base material is prepared by fermenting milk liquid, tea and a compound leaven;
the sugar water base B comprises the combination of any one of the following (I) or (II) and low-ester pectin:
at least one of crystalline fructose, sucralose, isomaltulose oligosaccharide, soybean polysaccharide, resistant dextrin, maltodextrin, fruit and vegetable juice and food essence;
(II) at least one of erythritol, crystalline fructose, sucralose, and stevioside;
the sugar water base B is preferably subjected to a sterilisation treatment, more preferably a pasteurisation treatment.
2. The live-bacterial fruit milk tea preparation according to claim 1, wherein the milk comprises any one of the following (i) to (iii):
(I) whole milk powder and/or skim milk powder; and
at least two of pectin, diacetyl tartaric acid esters of mono-and diglycerides, crystalline fructose and resistant dextrins;
(II) non-reconstituted milk of skimmed milk, cream and albumen powder;
(III) whole fresh milk and skim milk powder;
preferably, the total milk content in the milk is 70-95%.
3. The live-bacterial fruit milk tea product of claim 1, wherein the tea comprises at least one of oolong tea, green tea, black tea, and jasmine tea;
the tea is preferably 200-mesh tea powder or tea concentrated solution;
further preferably, the adding amount of the tea powder is 0.02 to 0.3 percent in percentage by mass of the fermented milk tea base material A;
or further preferably, the addition amount of the tea concentrated solution is 0.1-5% by mass of the fermented milk tea base material A.
4. The viable bacteria type lacto-tea preparation according to claim 1, wherein the complex starter comprises at least one of lactobacillus plantarum DMDL9010, lactobacillus plantarum fee 8, streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus, lactococcus lactis subsp lactis, bifidobacterium animalis HN019, and lactobacillus acidophilus NCFM;
the addition amount of each bacterium is preferably 107～108CFU/mL。
5. The viable bacteria type yoghurt tea product according to claim 1, wherein the mass percentage of the low-ester pectin is 0.1 to 1.2% in terms of the mass percentage in the sugar water base B.
6. A viable bacteria type fruit milk tea product according to claim 1, wherein the sugar water base B comprises a combination of any one of the following (i) or (ii) with low ester pectin:
the sugar water base material B comprises at least one of 0.1-5% of resistant dextrin, 0.1-5% of maltodextrin and 0.1-5% of fruit and vegetable juice by mass percentage;
(II) comprises, by mass, 0.1-5% of erythritol, 0.5-5% of crystalline fructose, 0.007-0.015% of sucralose and 0.002-0.03% of stevioside in the sugar water base material B.
7. The method of producing the live-bacterial fruit milk tea product according to any one of claims 1 to 6, wherein the fermented milk tea base A and the sugar water base B are separately prepared; mixing at a certain proportion, and aseptically packaging.
8. The method of manufacturing of claim 7, wherein the method of manufacturing fermented milk tea base A comprises the steps of:
dry-mixing solid raw materials, adding water, mixing, hydrating, heating for hydrating, shearing, homogenizing, sterilizing at high temperature, and cooling; adding activated composite leaven, mixing, fermenting, and demulsifying.
9. The preparation method of claim 8, wherein the activation culture solution for activating the composite fermentation agent comprises water and the following components in percentage by mass: 7.2 to 8.5 percent of whole milk powder, 1.2 to 2.5 percent of skimmed milk powder and 1 to 4.5 percent of crystalline fructose.
10. The process according to claim 7, characterized in that the process for the preparation of sugar water base B comprises the steps of: dry-mixing the solid raw materials, adding water to dissolve, adding the liquid raw materials, fixing the volume, uniformly shearing, and sterilizing to obtain the product.
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| CN114258970A (en) * | 2021-12-31 | 2022-04-01 | 光明乳业股份有限公司 | Low-temperature double-fermentation yoghourt tea and preparation method thereof |
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