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A kind of fragrant fresh tea cheese and its preparation method

A fresh and fragrant technology, applied in the field of food processing, to achieve the effect of good taste

Active Publication Date: 2018-01-09
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The aroma in milk endows tea with a special flavor, and milk tea, as a traditional delicacy, not only has the mellow and delicious flavor of tea, but also has the inherent nutritional value of milk, and has become one of the best-selling leisure drinks on the market. Tea cheese is rarely reported

Method used

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  • A kind of fragrant fresh tea cheese and its preparation method
  • A kind of fragrant fresh tea cheese and its preparation method
  • A kind of fragrant fresh tea cheese and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Raw material list

[0026]

[0027] 2. Preparation method

[0028] (1) Use 2.5kg of spring water at 90°C to soak 50g of tea leaves for about 5 minutes. The mass ratio of water to tea leaves is 50:1. After filtering out the tea leaves, mix the brewed tea with milk raw materials in a mass ratio of 1:1 to obtain tea. milk mix.

[0029] (2) Homogenize the tea-milk mixture in step (1) at 10 MPa, and sterilize at 85° C. for 3 minutes to obtain a homogeneous material.

[0030] (3) Add starter DELVO-TEC LL-50 DSF (DSM company) to the homogeneous material in step (2), add rennet Fromase 750XLG (Co. Hansen Co., Ltd.) after fermentation at 28°C for 20 minutes, and ferment to the terminal pH4 .8, to obtain a fermentation product; the mass ratio of the leavening agent to the tea-milk mixture is 1:100000, and the mass ratio of rennet to the tea-milk mixture is 1:100000.

[0031] (4) Stir the fermentation product of step (3) at 60° C. at 20 rpm for 5 minutes, centrifuge at 2000...

Embodiment 2

[0034] 1. Raw material list

[0035]

[0036] 2. Preparation method

[0037] (1) Soak 17g of tea leaves in 1 kg of deep well water at 80°C for about 6 minutes. The mass ratio of water to tea leaves is 59:1. After filtering out the tea leaves, mix the tea water and milk raw materials in a mass ratio of 1:4 to obtain tea milk Mixture.

[0038] (2) Homogenize the tea-milk mixture at 15 MPa in step (1), sterilize at 90°C for 5 minutes, and use a membrane with a molecular weight cut-off of 8000 to concentrate the tea-milk mixture by 2 times to obtain a homogeneous material.

[0039] (3) Add starter CHooZIT to the homogeneous material in step (2) TM MA14 (Danisco Co., Ltd.), fermented at 32°C until the final pH is 5.2 to obtain a fermentation product; the mass ratio of the starter to the tea-milk mixture is 1:25000.

[0040] (4) Stir the fermentation product of step (3) at 65° C. at 100 rpm for 30 s, centrifuge at 3000 g for 10 min, and remove the supernatant to obtain the fi...

Embodiment 3

[0043] 1. Raw material list

[0044]

[0045] 2. Preparation method

[0046] (1) Soak 16.8g of tea leaves in 0.84kg of distilled water at 100°C for about 3 minutes. The mass ratio of water to tea leaves is 50:1. After filtering out the tea leaves, mix tea water and raw goat milk in a mass ratio of 1:5 to obtain tea milk Mixture.

[0047] (2) Homogenize the tea-milk mixture at 20 MPa in step (1), and sterilize at 95° C. for 3 minutes to obtain a homogeneous material.

[0048] (3) Add starter Freeze-dried DVS R-707 (Co. Hansen Co., Ltd.) to the homogeneous material in step (2), add rennet Marzyme 150MG after fermentation at 30°C for 30 minutes, (Danisco Co., Ltd.), and ferment to The end point pH is 5.0, and the fermentation product is obtained; the mass ratio of the starter to the tea-milk mixture is 1:20000, and the mass ratio of rennet to the tea-milk mixture is 1:2000.

[0049] (4) Stir the fermentation product of step (3) at 50°C and 50rpm for 3min, centrifuge at 4000...

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Abstract

The invention provides a fragrant fresh tea cheese and a preparation method thereof. The preparation method includes (1) brewing tea leaves with water at 70°C to 100°C, the mass ratio of water to tea leaves is 50:1 to 59:1, filtering out tea leaves, and the mass ratio of tea water to the milk raw material is 1:1 ~1:5 mixing; (2) 10~20Mpa homogeneous, sterilized at 85℃~95℃ for 3~5 minutes; (3) adding fermentation agent at 28℃~32℃ and fermenting until the final pH is 4.8~5.2 to obtain the fermentation product (4) The fermentation product is stirred at 50° C. to 65° C. at 20 to 100 rpm, centrifuged at 2000 to 4000 g for 10 to 30 minutes, and the supernatant is removed to obtain the finished product. The product of the invention combines the beneficial components of tea and the nutritional value of cheese, imparts the aroma of tea and has good taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a fragrant fresh tea cheese and a preparation method thereof. Background technique [0002] The combination of milk and tea has a history of thousands of years. There are many beneficial ingredients in tea, mainly including caffeine, theophylline, choline, flavonoids and glycosides, etc. , Detoxification and sober up, Shengjinzhike, antidiarrheal and dehumidification and other pharmacological effects. The aroma in milk endows tea with a special flavor, and milk tea, as a traditional delicacy, not only has the mellow and delicious flavor of tea, but also has the inherent nutritional value of milk, and has become one of the best-selling leisure drinks on the market. Tea cheese is rarely reported. [0003] Tea leaves are very particular about picking and making, and there are many methods. According to different making methods, tea leaves can be divided into green tea, black tea, oo...

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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