CN116138312A - Normal-temperature sour milk tea beverage and preparation method thereof - Google Patents

Normal-temperature sour milk tea beverage and preparation method thereof Download PDF

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Publication number
CN116138312A
CN116138312A CN202111398648.5A CN202111398648A CN116138312A CN 116138312 A CN116138312 A CN 116138312A CN 202111398648 A CN202111398648 A CN 202111398648A CN 116138312 A CN116138312 A CN 116138312A
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tea
milk
temperature
mixed solution
normal
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魏志阳
巴根纳
樊启程
侯廷帅
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Inner Mongolia Yili Industrial Group Co Ltd
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Inner Mongolia Yili Industrial Group Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dispersion Chemistry (AREA)
  • Tea And Coffee (AREA)
  • Dairy Products (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention provides a normal-temperature sour milk tea beverage and a preparation method thereof. Wherein, based on the total weight of the raw materials, the normal temperature yoghurt tea beverage comprises the following components in percentage by weight: 10-50% of milk components, 0.06-0.2% of buffer salt, 0.3-1.2% of tea leaves, 10-25% of fruit and vegetable jam and 0.1-0.4% of stabilizing agent. The normal-temperature sour milk tea beverage can also meet the long shelf life and stable preservation under the normal-temperature condition under the condition of simultaneously having multiple composite flavors of yoghourt, tea and fruits and vegetables.

Description

Normal-temperature sour milk tea beverage and preparation method thereof
Technical Field
The invention belongs to the field of sour milk tea beverage preparation, and particularly relates to a normal-temperature sour milk tea beverage and a preparation method thereof.
Background
The milk-containing beverage/tea beverage on the market at present tends to be biased towards a single milk or tea direction, has single taste and no layering sense, has a relatively short selling time of products on the market and the like within 24 hours, needs to be stored under a refrigerating condition, and has more limiting conditions. Therefore, there is a need for a sour milk beverage having multiple composite flavors of yogurt, tea, and fruit and vegetable, and which satisfies long shelf life and stable preservation at room temperature.
Disclosure of Invention
The invention aims to provide a normal-temperature sour milk tea beverage which can be stably stored for a long shelf life under normal temperature under the condition of simultaneously having multiple composite flavors of yoghourt, tea and fruits and vegetables.
The invention also aims at providing a preparation method of the normal-temperature sour milk tea beverage.
In order to achieve the aim, the invention provides a normal-temperature sour milk tea beverage which comprises the following components in percentage by weight based on the total weight of raw materials: 10-50% of milk components, 0.06-0.2% of buffer salt, 0.3-1.2% of tea leaves, 10-25% of fruit and vegetable jam and 0.1-0.4% of stabilizing agent.
According to some embodiments of the invention, the milk component is selected from at least one of raw milk, skim milk, and semi-skim milk; the buffer salt is at least one selected from sodium citrate, potassium citrate and sodium tripolyphosphate; the stabilizer is at least one selected from pectin, sodium carboxymethyl cellulose and soluble soybean polysaccharide.
The buffer salt can prevent unstable components such as protein and the like from denaturation and precipitation caused by the addition of sour substances in the preparation process of the product; and the fruit and vegetable paste can be chelated with divalent metal ions such as calcium and magnesium in milk and fruit and vegetable paste, and soften hard water to enable suspension to be changed into solution, so that top water separation and the like are avoided, meanwhile, the fruit and vegetable paste has a better emulsification effect on fat, prevents the fat from floating up, and further ensures that the tissue state of the product is stable within a long shelf life.
The stabilizer is a main component for ensuring the stability and refreshing taste of the product in a long shelf life, not only can ensure that the product has the special refreshing taste of the beverage, but also can ensure the stability in the shelf life of the product, and does not have serious adverse phenomena such as water separation, precipitation, layering or water-emulsion separation.
According to some specific embodiments of the present invention, the ambient temperature sour milk tea beverage further comprises the following components in percentage by weight, based on the total weight of the raw materials: 0.001-0.008% of fermentation strain, 0.05-0.2% of acidity regulator and 0-9% of sweetness regulator.
According to some embodiments of the invention, the tea leaf is selected from at least one of jasmine tea, oolong tea, black tea and green tea; the fruit and vegetable jam is selected from fruit and vegetable jam or granules of different fruits and vegetables, preferably at least one of grape, blueberry and konjak crystal balls; the fermentation strain is at least one selected from lactobacillus paracasei, streptococcus thermophilus and lactobacillus bulgaricus; the acidity regulator is at least one selected from citric acid, lactic acid and malic acid; the sweet taste regulator is at least one selected from white granulated sugar, high fructose syrup and sucralose.
The tea is rich in more than 500 kinds of nutrient components required by human bodies, mainly contains alkaloids such as caffeine, theophylline, theobromine, choline and the like, phenolic derivative substances such as flavonoids, catechin, anthocyanin and the like, and various vitamins, amino acids and mineral substances, has various physiological activities such as antioxidation, radiation protection, aging resistance, blood fat reduction, blood sugar reduction, bacteriostasis and enzyme inhibition, and can endow the product with light tea fragrance and tea feel.
The fruit and vegetable jam has the main function of giving the product a strong and natural fruit and vegetable sense and a chewing sense.
The fermentation strain can be metabolized to produce organic acids, acetaldehyde and other aromatic substances, extracellular polysaccharide, gamma-aminobutyric acid and various vitamins such as VB1, VB2, VB6, VB12 and the like which are necessary for human nutrition during fermentation, besides retaining all nutrient components such as protein, calcium and the like of fresh milk, and simultaneously is easier to digest and absorb, so that the utilization rate of various nutrients is improved.
The acidity regulator gives the product a proper sweet and sour feel.
The sweet taste regulator gives the product a proper sweet and sour feel, increases the content of soluble solids of the product, and avoids water separation during shelf life.
The invention also provides a preparation method of the normal-temperature sour milk tea beverage, which comprises the following steps: (1) fermented milk preparation: fermenting the milk component to obtain fermented milk; (2) milk gel mixing: mixing the fermented milk with a stabilizer to obtain a first mixed solution; (3) milk gel tea mixing: extracting tea leaves to obtain tea soup, and mixing the tea soup with the first mixed solution to obtain a second mixed solution; (4) adding other components: adding buffer salt into the second mixed solution to obtain a third mixed solution; (5) homogenizing and sterilizing: and homogenizing and sterilizing the third mixed solution.
According to some embodiments of the invention, the acidity of the fermentation termination in step (1) is 70-95°t; in the step (2), a sweet additive is further added into the first mixed solution, the sweet additive is mixed with a stabilizer in advance to form a gum solution, and then the fermented milk and the gum solution are mixed to obtain a first mixed solution; preferably, the mixing weight ratio of the fermented milk to the gum solution is (2.5-3.5): 1.
according to some specific embodiments of the invention, in step (3), water is selected to extract tea leaves, and the weight ratio of the tea leaves to the water is 1: (18-22), the extraction temperature is 50-55deg.C, and the water is preferably pure water or electrolyzed water.
According to some embodiments of the invention, in step (3), the operation of extracting tea leaves comprises: filtering the decoction obtained by extracting tea with water and tea with 180-220 mesh sieve to obtain filtered decoction, and further centrifuging the filtered decoction to obtain tea decoction; wherein the centrifugal speed is 3800-4200 rpm.
According to some embodiments of the invention, between step (4) and step (5) there is also included an acid conditioning and volume fixing step: and adding an acidity regulator into the second mixed solution to regulate the acidity, and using water to fix the volume until the total weight of the ingredients is reached.
According to some embodiments of the invention, the homogenization temperature in the step (4) homogenization sterilization process is 70-75 ℃, the secondary pressure of homogenization is 35-45bar, and the primary pressure is 180-220bar; the sterilization temperature is 110-112 ℃ and the sterilization time is 3-5s.
According to some embodiments of the invention, the method further comprises the operation of filling the fruit and vegetable jam after the step (4): and (3) filling the fruit and vegetable jam into a package, and filling the solution obtained by the step (4) of homogenizing sterilization into the package.
The normal-temperature sour milk tea beverage provided by the invention adopts the stabilizer and buffer salt as the formula of a stable buffer system, and adopts the cold extraction of tea soup, homogenization of feed liquid and high-temperature sterilization, so that a novel yogurt tea beverage product (protein content of 0.3% -1.5%) with fresh taste and natural coordinated flavor is realized. The combination of the stabilizer and the protein molecules realizes the protection effect, prevents macromolecules from aggregation to form precipitation, and realizes long shelf life preservation under normal temperature. Meanwhile, the water saturation and the soluble solid content of the product are increased through the sweet additive, and the buffer salt is chelated with divalent cations in milk and fruits and vegetables to prevent the product from generating water separation and layering, the necessary acid environment of the product is regulated through the acidity regulator and the buffer salt, and the sour milk, the fruit and vegetable sense and the tea sense which are needed by the product are endowed by adding the fermented milk, the fruit and vegetable sauce and the tea, and the nutritive value of the product is improved. The quality and the taste of the product are maintained together.
Detailed Description
In order to more clearly understand the technical features, objects and advantages of the present invention, a further detailed description will now be made of the technical scheme of the present invention. It should be understood that the following detailed description is merely exemplary, and the technical solutions of the present invention are not limited to the following detailed description.
The invention aims to provide a normal-temperature sour milk tea beverage which has multiple composite flavors of yoghourt, tea and fruits and vegetables and can be stably stored for a long shelf life under normal temperature conditions.
The invention also aims at providing a preparation method of the normal-temperature sour milk tea beverage.
Therefore, the invention provides a normal-temperature sour milk tea beverage, which comprises the following components in percentage by weight based on the total weight of raw materials: milk ingredients 10-50% (preferably 20%, 34%, 40% and 45%), buffer salts 0.06-0.2% (preferably 0.08%, 0.1%, 0.12% and 0.16%), stabilizers 0.1-0.4% (preferably 0.15%, 0.2% and 0.3%), tea leaves 0.3-1.2% (preferably 0.73%, 1% and 1.1%), fruit and vegetable puree 10-25% (preferably 12%, 16%, 18% and 22%), fermentation broth 0.001-0.008% (preferably 0.003%, 0.006% and 0.007%), acidity regulator 0.05-0.2% (preferably 0.08%, 0.15% and 0.18%), sweet taste regulator 0-9% (preferably 3%, 5% and 8%) and food flavor 0-0.23% (preferably 0.1%, 0.15% and 0.2%).
The milk component is selected from at least one of raw milk, skimmed milk and semi-skimmed milk. The buffer salt is at least one selected from sodium citrate, potassium citrate and sodium tripolyphosphate, preferably from 0.02-0.1% (preferably 0.06% and 0.08%) of sodium citrate and 0.04-0.1% (preferably from 0.06% and 0.08%) of sodium tripolyphosphate. The stabilizer is at least one selected from pectin, sodium carboxymethylcellulose and soluble soybean polysaccharide. The tea is at least one selected from jasmine tea, oolong tea, black tea and green tea. The above fruit and vegetable jam is selected from fruit and vegetable jam or granule of different fruits and vegetables, preferably at least one of grape, blueberry and konjak crystal ball. The acidity regulator is at least one selected from citric acid, lactic acid and malic acid. The sweet taste regulator is at least one selected from white granulated sugar, high fructose syrup and sucralose. The above fermentation strain is at least one selected from Lactobacillus paracasei, streptococcus thermophilus and Lactobacillus bulgaricus. The essence for food can be selected from grape essence, jasmine tea essence and yoghurt essence, and is mainly used for endowing the product with the characteristic flavor.
The invention also provides a preparation method of the normal-temperature sour milk tea beverage, which comprises the following steps:
(1) And (3) preparing fermented milk: pasteurizing the milk component at 93-97deg.C (preferably 95deg.C and 96deg.C) for 280-320s (preferably 300 s), rapidly cooling to 42-44deg.C (preferably 43deg.C), adding fermentation strain, and slowly stirring for 10-25 min (preferably 18 min, 20 min and 23 min) to ensure uniform mixing of strain and feed liquid; after the material liquid stops stirring, the material liquid is kept at 42-44 ℃ (preferably 43 ℃) to start fermentation, the fermentation time is 5-8 hours (preferably 6 hours and 7 hours), the specific fermentation time is determined according to the fermentation end point index, and the fermentation end point index is: the titration acidity is 70-95°t (preferably 75°t, 80°t, 85°t, and 90°t). After fermentation, stirring and demulsification are started, and stirring is carried out for at least 15-20 minutes (preferably 18 minutes), so that the fermentation liquid is uniformly stirred and has no large clot. The fermented milk is then homogenized and cooled to 1-20 ℃ (preferably 3 ℃ C., 8 ℃ C.) and stored for later use at a pressure of 30/180bar (the second stage is adjusted first to give a pressure gauge of 30bar and then the first stage is adjusted to give a pressure gauge of 180 bar).
(2) Tea extraction: tea and water for extracting tea are prepared according to the following proportion of 1: (18-22) (preferably 1:20) extracting tea (wherein jasmine tea extract tea is pure water and oolong tea extract tea is electrolyzed water), and maintaining the temperature of the extracted tea at 50-55deg.C (preferably 52deg.C, 54 ℃) for 30-40 min (preferably 32 min, 35 min, 37 min); filtering the tea soup and the tea leaves together through a 180-220 mesh (preferably 200 mesh) screen after extraction is finished, ensuring that the tea soup and the tea leaves are fully separated, centrifuging the tea soup, and cooling the tea soup to 1-8 ℃ (preferably 3 ℃, 5 ℃ and 7 ℃) for later use after the centrifugal separation is carried out on the tea soup, wherein the rotating speed of the centrifugal machine is 3000-5000 rpm (preferably 3500 rpm, 4000 rpm and 4500 rpm).
(3) Preparing a gum solution: heating 15-20% (preferably 17% and 19%) of water to 70-75deg.C (preferably 75deg.C), slowly adding sweet regulator and stabilizer, mixing, dispersing, shearing, emulsifying for 15-20 min (17 min and 19 min), cooling to below 20deg.C, and making into gum solution.
(4) Mixing milk gel tea: mixing fermented milk and gum solution according to (2.5-3.5): 1 (preferably 3:1) by on-line mixing with a static mixer, cooling to 1-12deg.C (preferably 3deg.C, 5deg.C and 7deg.C) to obtain a first mixed solution; and (3) mixing the tea soup obtained in the step (2) into the first mixed liquid under the condition of starting stirring, and stirring for 5-10min (preferably 7min and 9 min) to ensure that the three materials are uniformly mixed to obtain a second mixed liquid.
(5) Preparation and addition of other small materials: the ingredients accounting for 3 to 7 percent (preferably 4 percent and 6 percent) of the ingredients and water accounting for 15 to 35 percent (preferably 20 ℃,25 ℃ and 30 ℃) are slowly added with buffer salt and partial acidity regulator under the state of fully stirring, and the materials are stirred for 10 to 15 minutes (preferably 12 minutes and 14 minutes) so that the feed liquid becomes a uniform mixed liquid without macroscopic particles. And (3) pumping the well-converted feed liquid into the second mixed liquid, and uniformly mixing the feed liquid to obtain a third mixed liquid.
(6) Acid liquor preparation: the acidity regulator is dissolved for 10-15 minutes by stirring the material with the water of the mixture, the volume of which is 10 times of the acid.
(7) Acid regulation: and slowly adding the acid liquor into the third mixed liquor under the condition of starting the stirrer, so that the acid liquor is uniformly mixed, the mixing time is not less than 20 minutes, and the acidity and the pH value of the final product are ensured to meet the requirement of product quality standard.
(8) Constant volume: and (3) using batching water to fix the volume of the mixed material in the step (7) to a batching amount, and uniformly stirring after adding essence.
(9) Homogenizing and sterilizing: sterilizing the material prepared in the step (7) by homogenizing and ultra-high temperature, wherein the homogenizing temperature is 70-75 ℃ (preferably 72 ℃ and 74 ℃), the homogenizing pressure is firstly adjusted to 35-45bar (preferably 40 bar) by the homogenizing pressure, then adjusted to 180-220bar (preferably 200 bar) by the primary pressure, the sterilizing temperature is 110-112 ℃ (preferably 111 ℃), the sterilizing time is 3-5s (preferably 4 s), and cooling to 20-30 ℃ (preferably 25 ℃ and 27 ℃).
(10) Sterilizing the fruit and vegetable sauce: uniformly mixing the fruit and vegetable paste, sterilizing at ultrahigh temperature of 110-112 deg.C (preferably 111 deg.C) for 3-5s (preferably 4 s), and cooling to 20-30deg.C (preferably 22 deg.C, 25 deg.C and 27 deg.C).
(11) Step filling: and (3) filling the sterilized fruit and vegetable jam into a package according to the formula adding amount, and then filling the feed liquid (9) into the package.
According to the invention, through fumbling research on the types and the addition amounts of the sweet additive, the tea, the buffer salt, the stabilizer and the addition amount in the normal temperature yoghurt tea beverage formula, the stabilizer and the buffer salt are used as a stable buffer system to realize brand new products with three characteristics of high protein content (0.3% -1.5%), high tea polyphenol content (more than or equal to 1200 ppm) and high fruit and vegetable sauce content (more than or equal to 15%), so that the stability of the products in a long shelf life at normal temperature is realized; and the mixed mixing of the fruit juice, the tea and the yoghourt ensures that the beverage has multiple composite flavors and enriches the taste and mouthfeel of the product.
The expression "about" in the present invention means that the specific value and reasonable extension within + -5% of the value are still included in the scope of the claimed invention. In addition, unless otherwise indicated, specific values representing amounts, volumes, or temperatures, etc. of the present invention also include reasonable extensions within the range of ±5% of the value. Such as 5% for all values in the range of (5-5 x 0.05)% - (5+5 x 0.05)%, inclusive. The expressions "normal temperature" and "room temperature" in the present invention refer to 25℃at atmospheric pressure.
The fermentation broth used in example 1 and comparative examples 1-3 of the present invention was selected from the mixed broth 1.0 of Hansen (the broth mainly comprising Lactobacillus paracasei and Streptococcus thermophilus).
Examples
The experimental methods and apparatus used in the following examples are conventional methods and apparatus unless otherwise specified.
Materials, reagents and the like used in the examples described below are commercially available unless otherwise specified.
Example 1
The embodiment provides a normal-temperature sour milk tea beverage and a preparation method thereof.
The normal-temperature sour milk tea beverage comprises the following raw material components (each 1000 g of product is contained):
raw milk 340g
Bacterial strain 0.06g
80g of white granulated sugar
Pectin 4g
Citric acid 1.5g
Sodium citrate 0.6g
Sodium tripolyphosphate 0.6g
Jasmine tea 7.3g
Grape jam 60g
Blueberry puree 40g
Konjak crystal ball jam 60g
Food essence 2.0g
The preparation method comprises the following steps:
1) And (3) preparing fermented milk: pasteurizing standardized milk at 95deg.C for 300s, rapidly cooling to 43deg.C, adding fermentation strain, and slowly stirring for 20 min to ensure uniform mixing of strain and feed liquid; after the material liquid stops stirring, the material liquid is kept at 43 ℃ to start fermentation, the fermentation time is 7 hours, the specific fermentation time is determined according to the fermentation end point index, and the fermentation end point index is as follows: the titrating acidity was 85°t. And after fermentation, stirring and demulsification are started, and stirring is performed for at least 18 minutes, so that the fermentation liquid is uniformly stirred without large coagulum. The fermented milk was then homogenized and cooled to 8℃for storage at a pressure of 30/180bar (second stage was adjusted to give a pressure gauge of 30bar and then first stage was adjusted to give a pressure gauge of 180 bar).
2) Tea extraction: tea and tea extracting water are subjected to tea extraction according to the weight ratio of 1:20, the tea extracting water is pure water, and the tea extracting temperature is kept at 52 ℃ for 35 minutes; and after the extraction is finished, the tea soup and the tea are filtered through a 200-mesh screen, so that after the tea soup and the tea are fully separated, the tea soup is centrifugally separated, the rotating speed of a centrifugal machine is 4000 rpm, and the tea soup is cooled to 5 ℃ and stored for later use.
3) Preparing a gum solution: heating the batching water accounting for 17% of the batching amount to 73 ℃, slowly adding the white granulated sugar and pectin premix material under the state of fully stirring, adopting a material melting device with the effects of mixing, dispersing, shearing and emulsifying, melting the material for 17 minutes to enable the material liquid to become uniform mixed liquid without macroscopic particles, and cooling the material to below 20 ℃ after melting the material.
4) Mixing milk gel tea: mixing fermented milk and gum solution according to the following formula 3:1, uniformly mixing the materials on line through a static mixer, cooling to 7 ℃, and then mixing the tea soup obtained in the step 2) into the milk gel mixed solution under the condition of starting stirring, and stirring for 7min to ensure that the three materials are uniformly mixed.
5) Preparation and addition of other small materials: slowly adding water for proportioning accounting for 6% of the proportioning amount at 25 ℃ into sodium citrate, sodium tripolyphosphate and part of citric acid under a fully stirring state, and stirring the mixture for 12 minutes to enable the feed liquid to become a uniform mixed liquid without macroscopic particles. And (3) pumping the well-formed feed liquid into the mixed feed liquid in the step (4), and uniformly mixing the feed liquid.
6) Acid liquor preparation: the citric acid is dissolved for 10-15 minutes by stirring the chemical material at high speed with the dosage water of which the volume is 10 times of the acid.
7) Acid regulation: and (3) slowly adding the acid liquor into the mixed liquor 5) under the condition of starting the stirrer, so that the acid liquor is uniformly mixed, the mixing time is not less than 20 minutes, and the acidity and the pH value of the final product are ensured to meet the requirements of product quality standards.
8) Constant volume: and (3) using batching water to fix the volume of the mixed material in the step 7) to a batching amount, and uniformly stirring after adding essence.
9) Homogenizing and sterilizing: sterilizing the material prepared in the step 7) by homogenizing and ultrahigh temperature, wherein the homogenizing temperature is 72 ℃, the homogenizing pressure is firstly adjusted to 40bar of secondary pressure, then the primary pressure is adjusted to 200bar, the sterilizing temperature is 111 ℃, the sterilizing time is 4s, and the material is cooled to 27 ℃.
10 Sterilization of fruit and vegetable paste: and uniformly mixing the blueberry puree, the grape jam and the konjak crystal ball jam, sterilizing at the ultrahigh temperature of 111 ℃ for 4 seconds, and cooling to 25 ℃.
11 Step filling: and (3) filling the sterilized fruit and vegetable jam into a package according to the formula adding amount, and then filling the feed liquid 9) into the package.
Comparative example 1
The comparative example provides a normal-temperature sour milk tea beverage and a preparation method thereof. The other components and amounts in the formulation of this comparative example were the same as in example 1, except that the following components and amounts were different from example 1:
pectin 0.9g (per 1000 g of product)
The preparation method is the same as in example 1.
Comparative example 2
The comparative example provides a normal-temperature sour milk tea beverage and a preparation method thereof. The components and contents of the formulation of this comparative example are the same as in example 1, and only steps 3) and 5) of example 1 are integrated into the following step 3) in the preparation method, and the other steps are the same as in example 1:
3) Preparing a gum solution: heating the water accounting for 15-20% of the ingredients to 70-75 ℃, slowly adding the white granulated sugar, sodium citrate, sodium tripolyphosphate and pectin premix materials under the condition of fully stirring, and adopting a material melting device with the effects of mixing, dispersing, shearing and emulsifying to melt the materials for 15-20 minutes, so that the material liquid becomes a uniform mixed liquid without macroscopic particles, and cooling the material to below 20 ℃ after the material melting.
Comparative example 3
The comparative example provides a normal-temperature sour milk tea beverage and a preparation method thereof. The other components and amounts in the formulation of this comparative example were the same as in example 1, except that the following components and amounts (per 1000 grams of product) were different from example 1:
sodium citrate 0.2g
Sodium tripolyphosphate 0.1g.
The preparation method is the same as in example 1.
Performance measurement
The mouthfeel and shelf life stability of the normal temperature sour milk tea beverages prepared in example 1 and comparative examples 1 to 3 were measured in line, and the results are shown in table 1.
TABLE 1
Figure BDA0003365271460000091
The centrifugal sedimentation rate of the product in table 1 was measured by:
(1) Centrifuge tubes were prepared, labeled and the empty tubes were weighed sequentially on an analytical balance and noted as m0. To increase accuracy, a minimum of two parallel samples per sample are used.
(2) The sample was shaken to distribute the contents evenly and 10.0g of the sample was drawn from the center of the sample container into a centrifuge tube using a pipette or dropper.
(3) Symmetrically placing the centrifugal tubes into a centrifugal machine, setting the centrifugal speed 3700 r/mm and the centrifugal time to 10min, and starting to centrifuge after closing the cover.
(4) And taking out the sample after centrifugation, slowly pouring out the upper liquid, standing upside down in a test tube rack with filter paper laid on the lower layer, and standing for 10min.
(5) After the inversion is finished, the residual liquid at the edge of the centrifugal pipe orifice and the inner wall of the pipe orifice is wiped clean by filter paper.
(6) After cap screwing, the weights were weighed sequentially on the analytical day and recorded as m1.
(7) Calculating the centrifugal sedimentation rate: r= (m 1-m 0)/10 x 100%.
In table 1, a bohler Brookfield DV2T rotational viscometer was used for viscosity measurement, and a No. 0 rotor was used at room temperature.
From the above results, it can be seen from examples 1 and comparative examples 1 to 3 that the defects of precipitation and water evolution during a period of time were caused, whether the pectin addition amount was small, the chemical process was changed, or the buffer salt (sodium citrate and sodium tripolyphosphate) addition amount was reduced. The product can be placed for 6 months at normal temperature only by adopting the formula and the operation condition, so that the tissue state of the sample is good, and the conditions of protein denaturation flocculus, precipitation and water separation are avoided.
The foregoing is only a preferred embodiment of the present invention. It will be understood that various modifications, combinations, alterations, or substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, variations, or alternatives are also to be understood as being included within the scope of the invention as claimed.

Claims (10)

1. The normal-temperature sour milk tea beverage is characterized by comprising the following components in percentage by weight based on the total weight of the raw materials: 10-50% of milk components, 0.06-0.2% of buffer salt, 0.3-1.2% of tea leaves, 10-25% of fruit and vegetable jam and 0.1-0.4% of stabilizing agent.
2. The ambient temperature sour milk tea beverage of claim 1, wherein the milk component is selected from at least one of raw cow milk, skim milk, and semi-skim milk; the buffer salt is at least one selected from sodium citrate, potassium citrate and sodium tripolyphosphate; the stabilizer is at least one selected from pectin, sodium carboxymethyl cellulose and soluble soybean polysaccharide.
3. The ambient temperature sour milk tea beverage of claim 1, wherein the tea leaf is selected from at least one of jasmine tea, oolong tea, black tea and green tea; the fruit and vegetable jam is selected from fruit and vegetable jam or granule of different fruits and vegetables, preferably at least one of grape, blueberry and konjak crystal ball.
4. The preparation method of the normal-temperature sour milk tea beverage is characterized by comprising the following steps of:
(1) And (3) preparing fermented milk: fermenting the milk component to obtain fermented milk;
(2) Mixing milk gel: mixing the fermented milk with a stabilizer to obtain a first mixed solution;
(3) Mixing milk gel tea: extracting tea leaves to obtain tea soup, and mixing the tea soup with the first mixed solution to obtain a second mixed solution;
(4) Adding other components: adding buffer salt into the second mixed solution to obtain a third mixed solution;
(5) Homogenizing and sterilizing: and homogenizing and sterilizing the third mixed solution.
5. The process according to claim 4, wherein the acidity of the fermentation termination in step (1) is 70-95°t; in the step (2), a sweet additive is further added into the first mixed solution, the sweet additive is mixed with a stabilizer in advance to form a gum solution, and then the fermented milk and the gum solution are mixed to obtain the first mixed solution.
6. The method of claim 5, wherein the fermented milk and the gum solution are mixed in an amount of (2.5-3.5): 1 by weight ratio.
7. The method of claim 4, wherein in step (3), water is selected to extract tea leaves, and the weight ratio of tea leaves to water is 1: (18-22), the extraction temperature is 50-55 ℃.
8. The method of claim 7, wherein in step (3), the step of extracting tea leaves comprises: filtering the decoction obtained by extracting tea with water and tea with 180-220 mesh sieve to obtain filtered decoction, and further centrifuging the filtered decoction to obtain tea decoction; wherein the centrifugal speed is 3800-4200 rpm.
9. The method according to claim 4, further comprising the steps of adjusting acid and fixing volume between the step (4) and the step (5): and adding an acidity regulator into the second mixed solution to regulate the acidity, and using water to fix the volume until the total weight of the ingredients is reached.
10. The preparation method according to claim 5, wherein the homogenization temperature in the step (4) of the homogenizing sterilization is 70-75 ℃, the secondary pressure of the homogenization is 35-45bar, and the primary pressure is 180-220bar; the sterilization temperature is 110-112 ℃ and the sterilization time is 3-5s.
CN202111398648.5A 2021-11-19 2021-11-19 Normal-temperature sour milk tea beverage and preparation method thereof Withdrawn CN116138312A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101406228A (en) * 2008-11-11 2009-04-15 内蒙古伊利实业集团股份有限公司 Liquid milky tea and preparation method thereof
CN112823643A (en) * 2019-11-20 2021-05-21 内蒙古伊利实业集团股份有限公司 Tea and milk dual-fermentation tea yogurt and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101406228A (en) * 2008-11-11 2009-04-15 内蒙古伊利实业集团股份有限公司 Liquid milky tea and preparation method thereof
CN112823643A (en) * 2019-11-20 2021-05-21 内蒙古伊利实业集团股份有限公司 Tea and milk dual-fermentation tea yogurt and preparation method thereof

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