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A kind of ripe tea cheese and preparation method thereof

A mature and cheese technology, applied in the field of mature tea cheese and its preparation, to achieve the effect of mellow milk flavor, moderate elasticity and strong operability

Active Publication Date: 2018-02-13
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a traditional delicacy, milk tea has both the mellow and delicious flavor of tea leaves and the inherent nutritional value of milk. It has become one of the best-selling leisure drinks in the market, but tea cheese is rarely reported.

Method used

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  • A kind of ripe tea cheese and preparation method thereof
  • A kind of ripe tea cheese and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Raw materials: 18.3g of Biluochun tea leaves (purchased from Jingdong.com), 1.1kg of spring water (purchased from Nongfu Spring Co., Ltd.), 8.9kg of fresh milk (purchased from Guangming Dairy), lactic acid bacteria starter DELVO-TECLL-50DSF (purchased from DSM Company ) 0.05g, acetic acid bacteria starter 100mL, chymosin Fromase750XLG (purchased from Ke Hansen Co., Ltd.) 1g.

[0029]Among them, the acetic acid bacteria starter is acetic acid bacteria Acetobacteraceti (purchased from the China Common Microorganism Culture Collection and Management Center, No. 1.1809) in the skim milk culture solution for 12 hours after being activated for 2 generations, and then 100 mL of it was subcultured. Skim milk culture fluid, the skim milk culture fluid is composed of 12% skim milk and 88% water, and the percentages are mass percentages.

[0030] Preparation:

[0031] (1) Heat spring water to 90°C, brew Biluochun tea leaves, soak for 5 minutes, filter out Biluochun tea leaves, an...

Embodiment 2

[0038] Raw materials: 38g of Lapsang Souchong tea leaves (purchased from JD.com), 2.3kg of deep well water (purchased from Nongfu Spring Co., Ltd.), 8.9kg of fresh goat milk (purchased from Guangming Dairy), lactic acid bacteria starter CHooZIT TM MA14 (purchased from Danisco Co., Ltd.) 0.4g, acetic acid bacteria starter 200mL, rennet Marzyme150MG (purchased from Danisco Co., Ltd.) 5g.

[0039] Among them, the acetic acid bacteria starter is acetic acid bacteria Acetobacteraceti (purchased from the China Common Microorganism Culture Collection and Management Center, No. 1.2830) in the skim milk culture solution at 32 ° C for 24 hours after activation, subcultured for 2 generations, and then take 200 mL of defatted subcultured Milk culture solution, the skim milk culture solution is composed of 12% skim milk and 88% water, and the percentages are mass percentages.

[0040] Preparation:

[0041] (1) Heat deep well water to 100°C, brew Lapsang Souchong tea leaves, soak for 3 min...

Embodiment 3

[0048] Raw materials: 26g Hunan Junshan silver needle tea (purchased from JD.com), 1.3kg distilled water, 8.7kg fresh horse milk (purchased from Guangming Dairy), 0.1g of lactic acid bacteria starter PD 237944-4.0EN (purchased from Danisco Co., Ltd.), Acetic acid bacteria starter 100mL, rennet Marzyme 150MG (purchased from Danisco Co., Ltd.) 3g.

[0049] Among them, the acetic acid bacteria starter is acetic acid bacteria Acetobacteraceti (purchased from the China Common Microorganism Culture Collection and Management Center, No. 1.2830) in the skim milk culture solution for 12 hours at 30 ° C. After being activated for 3 generations, 100 mL of it was subcultured. Skim milk culture fluid, described skim milk culture fluid is made up of 12% skim milk and 88% water, and described percentage is mass percent.

[0050] Preparation:

[0051] (1) Heating distilled water to 70°C, brewing Hunan Junshan Silver Needle tea leaves, soaking for 8 minutes, filtering out Hunan Junshan Silver...

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Abstract

The invention discloses a mature tea cheese and a preparation method thereof. The preparation method comprises the following steps: (1), mixing raw milk and tea to obtain a milk-tea mixture, preheating, the mass ratio of the tea to the raw milk is (0.12-0.3): 1, and , the mass ratio of water to tea leaves is (50~60): 1; (2), fermenting agent is added in the milk tea mixed liquor, static culture, obtains acidified base material A, and fermenting agent comprises lactic acid bacteria and acetic acid bacteria; ( 3) adding rennet to the acidified base material A to curd the milk to obtain curd cheese; (4) cutting the curd cheese, standing still, heating up, keeping warm, pressing, dipping and then maturing. The mature tea cheese produced has complex physical and chemical components, fine texture, smooth and pleasant taste with both tea flavor and frankincense.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a mature tea cheese and a preparation method thereof. Background technique [0002] There are many beneficial ingredients contained in tea, mainly including caffeine, theophylline, choline, flavonoids and glycosides, etc. pharmacological effects. There are many differences in tea picking and production. According to different production methods, tea can be divided into green tea, black tea, oolong tea, yellow tea, white tea and black tea. The taste of different types of tea is also very different. Green tea, yellow tea, white tea, and some oolong teas are all light types of tea. Green tea and yellow tea are not fermented, while white tea and oolong tea are partially fermented teas. Fen-flavor type is lightly fermented tea, which emphasizes clear soup and freshness. Among the oolong teas, the fermentation process of the Fen-flavor type tea leaves is relatively light, and the mois...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/09
Inventor 焦晶凯郭本恒刘振民莫蓓红郑远荣石春权凌勇彪朱培孙颜君
Owner BRIGHT DAIRY & FOOD CO LTD
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