CN115316459A - Preparation method of purple yam tea milk beverage - Google Patents

Abstract

The invention discloses a preparation method of a purple yam tea milk beverage, and relates to the technical field of nutritional health-care beverages. The preparation method disclosed by the invention is simple and easy to implement, has no special requirements on equipment, can be used for directly preparing the purple yam tea beverage, is soft and light purple in color, uniform in tissue, free of layering, proper in sweetness and harmonious in taste, has obvious fragrance of yam and tea, and is a functional beverage with unique flavor and rich nutrition.

Description

A kind of preparation method of purple yam tea milk beverage

technical field

The invention relates to the technical field of nutrition and health drinks, in particular to a method for making a purple yam tea milk drink.

Background technique

Purple yam, also known as "purple ginseng", has a bright purple flesh color. In addition to active polysaccharides, diosgenin, starch, various amino acids, mineral elements and other common nutritional and active ingredients in yams, it also contains 8 types of flavonoids such as anthocyanins. It has nutritional and health value such as beauty, delaying aging, invigorating the spleen and stomach, preventing obesity, lowering blood sugar, blood fat, and reducing cardiovascular diseases. However, due to the limited distribution of purple yam, seasonality, immature processing technology, and inconvenient transportation limitations, its production scale is not widespread.

As a hot spot in the domestic beverage market in recent years, fruit and vegetable juice beverages have gradually become an important part of the beverage industry. In addition to replenishing water and providing nutrients needed by the body, it also has health care effects. Convenient, nutritious and green organic compound beverages are becoming more and more mature, and new technologies are constantly developing to cater to consumers' tastes; tea milk drinks have both nutritional and health effects, and can cool and quench thirst. In the beverage market, it has been favored by more and more consumers, and flavored tea beverages have always been one of the key beverages in the development of the beverage market.

With the continuous improvement of consumers' health awareness and the ever-changing pursuit of beverage quality, healthy and green tea beverages will stand out; purple yam is a traditional food with the same origin as medicine and food, and the processing and utilization of yam has always been the focus of people's research. The purple yam drink not only increases the variety of healthy drinks, but also has certain value in the nutrition and health care of human beings.

Contents of the invention

The object of the present invention is to aim at the present situation, in order to solve the above-mentioned problems, the present invention provides a method for preparing purple yam tea milk drink.

A purple yam tea milk beverage, the raw material ratio includes: purple yam, tea leaves, drinking water, milk, carbohydrates, stabilizer.

A method for making a purple yam tea milk beverage, comprising the following steps:

Step 1: The preparation of yam juice, first select a few fresh purple yams that are free from diseases, insect pests, and no bump damage, rinse them with running water, peel them, weigh them, then cut the yams into 3-5mm thin slices with a slicer, and place them immediately After 30 minutes of color protection treatment in acetic acid bacteria, yeast, and lactobacillus DU-106 mixed bacteria fermentation color protection solution, take it out, wash the remaining color protection agent with clean water, put it in a steamer and steam it, take it out and put it in a squeezer Squeeze juice with 4 times the volume of drinking water in the juicer, and then filter the yam pulp with an 80-mesh filter to obtain yam juice;

Step 2: Preparation of tea soup, put the tea leaves into the extraction bucket, add a certain quality of water for ultrasonic extraction at about 80-90°C for 10-25 minutes, and then filter with an 80-mesh filter to obtain the tea extract. Add 0.15mg/ml white granulated sugar to the tea extract, place it in a sterilizer, heat and sterilize it at 121°C for 15 minutes, then cool it to room temperature and add 3%-5% plant lactic acid bacteria to ferment for 24 hours. Fermented tea soup.

Step 3: mixing and preparing, mixing and preparing the yam juice in step 1, tea soup and milk in step 2 according to a certain proportion, and then adding 6%-10% (w/w) carbohydrates according to the total mass of the mixed solution, 0.1% (w/w) citric acid, 0.1%-0.2% (w/w) compound stabilizer, the compound stabilizer is xanthan gum and CMC-Na;

Step 4: Homogenization, under the conditions of homogenization pressure of 25-35MPa and temperature of 55-65°C, homogenize the prepared stock solution obtained in step 3 for 2-3 times;

Step 5: Sterilization, the raw liquid after the homogenization treatment in step 4 is subjected to high-temperature instantaneous sterilization, the sterilization temperature is 135°C-150°C, and the time is 2-8s.

Step 6: Aseptic filling, aseptically packaging the stock solution obtained in Step 5 to obtain a purple yam tea milk beverage.

Preferably, in step 1, the cooking temperature of the purple yam is 100° C. for 30 minutes.

Preferably, the tea varieties in step 2 include but not limited to single cluster tea.

Preferably, the mixing ratio of yam juice, tea soup and milk in step 3 is 1:2:2.

Preferably, the carbohydrate in step 3 is one of white granulated sugar, rock sugar, brown sugar and glucose, and the added amount is 8% (w/w).

Preferably, the amount of citric acid added in step 3 is 0.18% (w/w).

Preferably, the composite stabilizer in step 3 is xanthan gum and CMC-Na in a ratio of 1:1.5.

Preferably, in step 4, the homogenization pressure is set to 30Mpa, the temperature is set to 60°C, and the number of homogenization times is 2.

Beneficial effects of the present invention:

The invention is simple and easy to implement, and has no special requirements for equipment. The purple yam tea drink can be directly produced through the production method of the invention. The product is soft lavender, and its structure is uniform without stratification, and the sweetness is suitable and the taste is harmonious. With the obvious aroma of yam and tea, it is a functional drink with unique flavor and rich nutrition.

Detailed ways

The technical solutions of the present invention will be described in further detail below in conjunction with the attached tables in the embodiments of the present invention, but the present invention is not limited to the following embodiments. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

Implementation Case 1

A method for making a purple yam tea milk drink, comprising the steps of:

Step 1: Preparation of yam juice, select fresh purple yam without pests and diseases, wash it with running water, drain the water, peel it, cut it into 3mm slices with a slicer, put it in acetic acid bacteria, yeast, and lactic acid spores immediately Bacillus DU-106 mixed-bacteria fermentation color protection liquid after color protection treatment for 30 minutes, then rinse the color protection liquid with running water, send it to the cooking machine, cook for 30 minutes, and then put the steamed yam into the squeezer Add 4 times the volume of drinking water to the juicer to squeeze the juice, and then filter it with an 80-mesh filter to obtain yam juice;

Step 2: Preparation of tea soup, crush the tea leaves and put them into the extraction barrel, add 30 times the volume of drinking water, extract and extract by ultrasonic at 80°C for 25 minutes, and then filter with an 80-mesh filter to obtain the tea extract. Add 0.15 mg/ml white sugar to the extract, heat and sterilize it in a sterilizer at 121°C for 15 minutes, then cool to room temperature and add 3% plant lactic acid bacteria to ferment for 24 hours to obtain fermented tea soup;

Step 3: Mix and prepare, mix and prepare the yam juice in step 1, tea soup and milk in step 2 in a ratio of 1:2:2, then add 6% (w/w) sugar according to the total mass of the mixture Substances, citric acid 0.1% (w/w); 0.2% composite stabilizer, composite stabilizer is xanthan gum and CMC-Na, the ratio is 1:1.5;

Step 4: Homogenize the prepared stock solution twice at a pressure of 35 MPa and a temperature of 50°C, and then perform high-temperature instantaneous sterilization at 135°C for 7 seconds;

Step 5: aseptic filling, aseptically packaging the stock solution obtained in step 4 to obtain a purple yam tea milk beverage.

Embodiment two

A method for making a purple yam tea milk drink, comprising the steps of:

Step 1: Preparation of yam juice, select fresh purple yam without pests and diseases, wash it with running water, drain the water, peel it, cut it into 3mm slices with a slicer, and place it in acetic acid bacteria, yeast, lactobacillus DU- 106 Take it out after 30 minutes of color protection treatment in the mixed bacteria fermentation color protection solution, then rinse the color protection solution with running water, put it into the cooking machine, cook for 30 minutes, and then put the steamed yam into the juicer Squeeze the juice with 4 times the volume of drinking water, and then filter it with an 80-mesh filter to obtain yam juice;

Step 2: Preparation of tea soup, crush the tea leaves and put them into the extraction barrel, add 35 times the volume of drinking water, extract and extract by ultrasonic at 85°C for 20 minutes, and then filter with an 80-mesh filter to obtain the tea extract. Add 0.15 mg/ml white sugar to the extract, heat and sterilize it in a sterilizer at 121°C for 15 minutes, then cool to room temperature and add 3% plant lactic acid bacteria to ferment for 24 hours to obtain fermented tea soup;

Step 3: Mix and prepare, mix and prepare the yam juice in step 1, tea soup and milk in step 2 in a ratio of 1:2:2, then add 7% (w/w) sugar according to the total mass of the mixture Substances, citric acid 0.15% (w/w); 0.2% composite stabilizer, composite stabilizer is xanthan gum and CMC-Na, the ratio is 1:1.5;

Step 4: Homogenize the prepared stock solution twice at a pressure of 30 MPa and a temperature of 55°C, and then perform high-temperature instantaneous sterilization at 135°C for 7 seconds;

Step 5: aseptic filling, aseptically packaging the stock solution obtained in step 4 to obtain a purple yam tea milk beverage.

Embodiment three

A method for making a purple yam tea milk drink, comprising the steps of:

Step 1: Preparation of yam juice, select fresh purple yam without pests and diseases, wash it with running water, drain the water, peel it, cut it into 3mm slices with a slicer, and immediately place it in acetic acid bacteria, yeast, lactobacillus DU -106 Mixed bacteria fermentation color protection liquid after color protection treatment for 30 minutes, take it out, then rinse the color protection liquid with running water, put it into the cooking machine, cook for 30 minutes, and then put the steamed yam into the juicer Extract the juice with 4 times the volume of drinking water, then filter with an 80-mesh filter to obtain yam juice;

Step 2: Preparation of tea soup, crush the tea leaves and put them into the extraction barrel, add 40 times the volume of drinking water, extract and extract by ultrasonic at 90°C for 15 minutes, and then filter with an 80-mesh filter to obtain the tea extract. Add 0.15 mg/ml white sugar to the extract, heat and sterilize it in a sterilizer at 121°C for 15 minutes, then cool to room temperature and add 5% plant lactic acid bacteria to ferment for 24 hours to obtain fermented tea soup;

Step 3: Mix and prepare, mix and prepare the yam juice in step 1, tea soup and milk in step 2 in a ratio of 1:2:2, then add 8% (w/w) sugar according to the total mass of the mixture Substances, citric acid 0.18% (w/w); 0.2% compound stabilizer, compound stabilizer is xanthan gum and CMC-Na, the ratio is 1:1.5;

Step 4: Homogenize the prepared stock solution for 2 times at a pressure of 25 MPa and a temperature of 60°C, and then perform high-temperature instantaneous sterilization at 135°C for 7 seconds;

Step 5: aseptic filling, aseptically packaging the stock solution obtained in step 4 to obtain a purple yam tea milk beverage.

Embodiment Four

A method for making a purple yam tea milk drink, comprising the steps of:

Step 1: Preparation of yam juice, select fresh purple yam without pests and diseases, wash it with running water, drain the water, peel it, cut it into 3mm slices with a slicer, and place it in acetic acid bacteria, yeast, lactobacillus DU- 106 Take it out after 30 minutes of color protection treatment in the mixed bacteria fermentation color protection solution, then rinse the color protection solution with running water, put it into the cooking machine, cook for 30 minutes, and then put the steamed yam into the juicer Squeeze the juice with 4 times the volume of drinking water, and then filter it with an 80-mesh filter to obtain yam juice;

Step 2: Preparation of tea soup, crush the tea leaves and put them into the extraction barrel, add 45 times the volume of drinking water, extract and extract by ultrasonic at 95°C for 10 minutes, and then filter with an 80-mesh filter to obtain the tea extract. Add 0.15 mg/ml white sugar to the extract, heat and sterilize it in a sterilizer at 121°C for 15 minutes, then cool to room temperature and add 5% plant lactic acid bacteria to ferment for 24 hours to obtain fermented tea soup;

Step 3: Mix and prepare, mix and prepare the yam juice in step 1, tea soup and milk in step 2 in a ratio of 1:2:2, then add 10% (w/w) sugar according to the total mass of the mixture Substances, citric acid 0.18% (w/w); 0.2% compound stabilizer, compound stabilizer is xanthan gum and CMC-Na, the ratio is 1:1.5;

Step 4: Homogenize the prepared stock solution twice at a pressure of 20 MPa and a temperature of 60°C, and then perform high-temperature instantaneous sterilization at 135°C for 7 seconds;

Step 5: aseptic filling, aseptically packaging the stock solution obtained in step 4 to obtain a purple yam tea milk beverage.

Comparative case 1

A method for making a purple yam tea milk drink, comprising the steps of:

Step 1: Preparation of yam juice. Select fresh purple yams free from diseases and insect pests, wash and drain the water with running water, peel off the skin, cut into 3mm slices with a slicer, immerse in hot water at 95°C for 6 minutes, and then use Running water is used for cooling, and then the yam is put into a juice extractor to be squeezed with 4 times the volume of drinking water, and then filtered with a filter to obtain yam juice, which is then matured at 95°C;

Step 2: Preparation of tea soup, put the tea leaves into the extraction barrel, add 45 times the volume of drinking water, extract and extract at a constant temperature of 95°C for 10 minutes, then filter through an 80-mesh filter to obtain the tea extract, and then cool to room temperature spare;

Step 3: Mix and prepare, mix and prepare the yam juice in step 1, tea soup and milk in step 2 in a ratio of 1:2:2, and then add 8% (w/w) white powder according to the total mass of the mixture Sugar, citric acid 0.2% (w/w); 0.2% compound stabilizer;

Step 4: Homogenize the prepared stock solution twice at a pressure of 20 MPa and a temperature of 60°C, and then pasteurize it at 80°C for 30 minutes;

Step 5: aseptic filling, aseptically packaging the stock solution obtained in step 4 to obtain a purple yam tea milk beverage.

Comparative example two

A method for making a purple yam tea milk drink, comprising the steps of:

Step 1: Preparation of yam juice, select fresh purple yam without pests and diseases, wash it with running water, drain the water, peel it, cut it into thin slices with a slicer, immerse it in hot water at 95°C for 6 minutes, and then rinse it with running water Cool, then put the yam into a juice extractor and squeeze it with 4 times the volume of drinking water, then filter it with a filter to get the yam juice, and then ripen it at 95°C;

Step 2: Preparation of tea soup. Put the tea leaves into the extraction bucket, add 45 times the volume of drinking water, heat in a water bath at 80°C for 30 minutes, then filter through a 60-mesh filter to obtain tea extract, and then cool to room temperature for later use;

Step 3: Mix and prepare, mix and prepare the yam juice in step 1, tea soup and milk in step 2 in a ratio of 1:2:2, and then add 6% (w/w) sweetener according to the total mass of the mixture Flavoring agent, citric acid 0.2% (w/w); 0.2% pectin;

Step 4: Homogenize the prepared stock solution twice at a pressure of 25 MPa and a temperature of 60°C, and then pasteurize it at 80°C for 30 minutes;

Step 5: aseptic filling, aseptically packaging the stock solution obtained in step 4 to obtain a purple yam tea milk beverage.

Sensory evaluation was performed on the example and the comparative example, and the measurement of the texture characteristic in the example was measured.

Table 1-1 Sensory evaluation criteria

Table 1-2 Sample sensory evaluation table

Analysis of the foregoing tables shows that the purple yam tea milk beverage produced according to Examples 1-4 is significantly higher than that of the comparative examples in terms of color, texture, mouthfeel, and fragrance. Illustrate that this invention can improve flavor mouthfeel very well compared with comparative example, has improved the quality of product as a whole.

Determination of Textural Properties

Take cases 1-4 and comparative examples 1-2, put 100ml each in a 35mm pressure plate, and use EZ-SX texture analyzer with BE probe with a diameter of 35mm to test the hardness, smoothness, cohesion and viscosity coefficient of purple yam tea milk beverage To measure, the measuring speed is 1.0mm/s, and the testing distance is 30mm. Table 2 is the measuring results of texture properties.

Table 2 Determination results of texture characteristics of samples

Analysis of Table 2 shows that the purple yam tea milk drink prepared in Examples 1-4 is better than Comparative Examples 1-2 in terms of hardness, smoothness, cohesion and viscosity coefficient.

Microbiological test results

The total number of bacteria ≤ 100cfu/ml, coliform ≤ 6cfu/100ml, no pathogenic bacteria were detected.

The above descriptions are only preferred implementation modes of the present invention. The present invention is not limited to the above method, there may be slight changes in the experimental process, if the present invention is modified without departing from the scope, and belongs to the claims of the present invention and the equivalent technical scope, then the present invention is also intended to include these changes . The present invention allows those skilled in the art to make possible replacements and modifications to the present invention according to better experimental schemes.

Claims (9)

1. The purple yam tea milk beverage is characterized by comprising the following raw materials: purple yam, tea, drinking water, cow milk, saccharides and a stabilizer.

2. The preparation method of the purple yam tea milk beverage is characterized by comprising the following steps:

step 1: preparing yam juice, firstly selecting a plurality of fresh purple yams without diseases, insect pests, collision and damage, washing the fresh purple yams by flowing water, peeling and weighing the yams, then cutting the yams into slices with the thickness of 3-5mm by using a slicing machine, immediately placing the slices into acetic acid bacteria, saccharomycetes and lactobacillus DU-106 mixed bacteria fermentation color protection liquid for color protection treatment for 30 minutes, taking out the slices, cleaning residual color protection agent by using clear water, then placing the slices into a cooking machine for cooking, taking out the slices and placing the slices into a juice extractor for squeezing with 4 times of volume of drinking water, and then filtering yam pulp by using a 80-mesh filter screen to obtain the yam juice;

and 2, step: preparing tea soup, namely putting tea leaves into an extraction barrel, adding water, carrying out ultrasonic extraction and extraction for 10-25 minutes at 80-90 ℃, then filtering by using a 80-mesh filter screen to obtain tea extract, adding 0.15mg/ml white granulated sugar into the tea extract, placing the tea extract in a sterilization pot, heating and sterilizing for 15 minutes at 121 ℃, then cooling to normal temperature, inoculating 3-5% of plant lactic acid bacteria, and fermenting for 24 hours to obtain fermented tea soup;

and step 3: mixing and blending the Chinese yam juice in the step 1, the tea soup in the step 2 and the milk according to a proportion, and then adding 6-10% (w/w) of carbohydrate, 0.1% (w/w) of citric acid and 0.1-0.2% (w/w) of composite stabilizer according to the total mass of the mixed solution, wherein the composite stabilizer is xanthan gum and CMC-Na;

and 4, step 4: homogenizing at 55-65 deg.C under 25-35MPa for 2-3 times;

and 5: sterilizing, namely instantly sterilizing the stock solution homogenized in the step 4 at high temperature, wherein the sterilization temperature is 135-150 ℃ and the sterilization time is 2-8s;

step 6: and (5) sterile filling, and carrying out sterile packaging on the stock solution obtained in the step (5) to obtain the purple yam tea milk beverage.

3. The preparation method of the purple yam tea milk beverage according to claim 2, wherein in the step 1, the cooking temperature of the purple yam is 100 ℃ and the cooking time is 30 minutes.

4. The method for preparing the purple yam tea milk beverage as claimed in claim 2, wherein the tea variety in step 2 includes but is not limited to single tea.

5. The manufacturing method of the purple yam tea milk beverage as claimed in claim 2, wherein the mixing ratio of the yam juice, the tea soup and the milk in the step 3 is 1:2:2.

6. the preparation method of the purple yam tea milk beverage according to claim 2, wherein the sugar in the step 3 is one of white granulated sugar, rock candy, yellow sugar and glucose, and the addition amount is 8% (w/w).

7. The method for preparing the purple yam tea milk beverage according to claim 2, wherein the addition amount of the citric acid in the step 3 is 0.18% (w/w).

8. The preparation method of the purple yam tea milk beverage as claimed in claim 2, wherein the compound stabilizer in the step 3 is xanthan gum and CMC-Na, and the proportion of the xanthan gum to the CMC-Na is 1:1.5.

9. the method for preparing the purple yam tea milk beverage according to claim 2, wherein in the step 4, the homogenization pressure is set to be 30Mpa, the temperature is set to be 60 ℃, and the homogenization times are 2 times.