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Fuzhuan tea yoghourt and preparation method thereof

A technology for Fu brick tea and yogurt, applied in the field of Fu brick tea yogurt and its preparation

Active Publication Date: 2014-02-05
刘冬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Researchers have studied the chemical components and biological activities of catechins, flavonoids, tea polyphenols, amino acids and other chemical components in Fuzhuan brick tea during processing, and found that Fuzhuan brick tea has anti-oxidation, lowering blood sugar, lowering blood fat, and improving intestinal bacteria. group and enzyme activity, etc., but the development of functional fermented milk products using Fuzhuan tea as raw material has not been involved

Method used

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  • Fuzhuan tea yoghourt and preparation method thereof
  • Fuzhuan tea yoghourt and preparation method thereof
  • Fuzhuan tea yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] 1. Prepare materials

[0051] Component A: fresh milk 91%, isomaltooligosaccharide 2%, fructooligosaccharide 3.95%, soybean oligosaccharide 1%, oat flour 0.05%;

[0052] Component B: Fuzhuan brick tea leaves 2%;

[0053] Component C: commercially available lactic acid bacteria yogurt starter, composed of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium in a mass ratio of 1:1:1:1, the inoculation amount is 2.0g / L.

[0054] 2. Preparation

[0055] a. Mix the raw materials in component A, homogenize at 55°C and 18MPa for 15 minutes, add Fuzhuan tea leaves, heat at 90°C for 25 minutes to sterilize, filter with sterile gauze and cool to 42°C to obtain a mixed emulsion;

[0056] b. Inoculate the lactic acid bacteria yogurt starter into the mixed emulsion, the inoculation amount is 2.0g / L, ferment at 40°C until the pH is 4.6, and then refrigerate at 6°C for 24 hours to obtain Fuzhuan brick tea yogurt, wh...

Embodiment 2

[0058] 1. Prepare materials

[0059] Component A: fresh milk 89%, isomaltooligosaccharide 2%, fructooligosaccharide 3.95%, soybean oligosaccharide 1%, oat flour 0.05%;

[0060] Component B: Fuzhuan brick tea leaves 4%;

[0061] Component C: commercially available lactic acid bacteria yogurt starter, composed of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium in a mass ratio of 1:1:1:1, the inoculation amount is 2.0g / L.

[0062] 2. Preparation

[0063] a. Mix the raw materials in component A, homogenize at 55°C and 20MPa for 13 minutes, add Fuzhuan tea leaves, heat at 96°C for 15 minutes to sterilize, filter through sterile gauze and cool to 42°C to obtain a mixed emulsion;

[0064] b. Inoculate the lactic acid bacteria yogurt starter into the mixed emulsion, the inoculum amount is 2.0g / L, ferment at 42°C until the pH is 4.6, and then refrigerate at 6°C for 24 hours to obtain Fuzhuan brick tea yogurt, wh...

Embodiment 3

[0066] 1. Prepare materials

[0067] Component A: fresh milk 87%, isomaltooligosaccharide 1.98%, fructooligosaccharide 4%, soybean oligosaccharide 1%, oat flour 0.02%;

[0068] Component B: Fuzhuan brick tea leaves 6%;

[0069] Component C: Lactic acid bacteria yogurt starter, composed of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium in a mass ratio of 1:1:1:1, the inoculation amount is 2.0g / L.

[0070] 2. Preparation

[0071] a. Mix the raw materials in component A, homogenize at 60°C and 20MPa for 12 minutes, add Fuzhuan tea leaves, heat at 96°C for 15 minutes to sterilize, filter through sterile gauze and cool to 42°C to obtain a mixed emulsion;

[0072] b. Inoculate the commercially available lactic acid bacteria yogurt starter into the mixed emulsion, the inoculation amount is 2.0g / L, ferment at 42°C until the pH is 4.6, and then refrigerate at 6°C for 18 hours to obtain Fuzhuan brick tea yoghur...

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Abstract

The invention discloses fuzhuan tea yoghourt and a preparation method of the fuzhuan tea yoghourt. The fuzhuan tea yoghourt comprises raw materials composed of a component A, a component B and a component C, wherein the component A and the component B are composed of following components in mass percentage: the component A is composed of 85%-91% of fresh milk or reconstituted milk, 1.0%-2% of isomalto-oligosaccharide, 3%-4% of fructo-oligose, 0.5%-1% of soybean oligosaccharide and 0.01-0.05% of oat powder; the component B is composed of 2%-10% of fuzhuan tea leaves; the component C is a lactic acid bacteria yoghourt fermenting agent and the inoculating amount is 2.0g / L. The fuzhuan tea yoghourt has a good antioxidant effect and can be used for cleaning ABTS (2,2'-Azinobis-(3-ethylbenzthiazoline-6-sulphonate)) free radicals, DPPH ((1,1-Diphenyl-2-picrylhydrazyl radical 2,2-Diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl)) free radicals and OH free radicals in vitro by different degrees, inhibiting lipid peroxidation and chelating F2<2+>. According to the fuzhuan tea yoghourt, the varieties of the yogurts are enriched and the antioxidant activity of the yogurts is improved.

Description

1. Technical field [0001] The invention relates to a functional fermented milk product, in particular to Fuzhuan brick tea yoghurt and a preparation method thereof. 2. Background technology [0002] Yogurt is a dairy product rich in nutrients fermented by Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium and other probiotics. Yogurt has fine and uniform tissue state and good flavor, not only rich in nutrients such as calcium, protein, riboflavin and vitamins, but also contains a large number of probiotics that are beneficial to human health. Yogurt has the functions of balancing intestinal flora, preventing lactose intolerance, reducing cholesterol absorption and preventing cardiovascular diseases, anti-cancer and anti-aging, improving immunity and promoting calcium absorption. Yogurt is favored by consumers because of its unique flavor, high nutritional value and good health functions. With the improvement of living standards...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23F3/14
Inventor 刘冬毕璋友叶明何清清
Owner 刘冬
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