Processing and preparing method of tea yoghourt

A technology of yogurt, preparation steps, applied in the field of tea yogurt preparation, to achieve the effect of good market space

Inactive Publication Date: 2016-03-09
廖广有
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention seeks an optimal production process to produce ultrafine green tea powder yoghurt on the basis of exploring the ultrafine green tea powder; no relevant reports have been seen at home and abroad at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A tea yogurt, the component ratio of the formula is:

[0023] 1 part of ultra-fine green tea powder, 7 parts of inoculation amount, 14 parts of skimmed milk powder, 8 parts of white sugar, and 0.35 parts of stabilizer;

[0024] The stabilizer formula is: xanthan gum 0.1%, CMC-Na~0.2%, sodium alginate 0.05%;

[0025] A method for processing and preparing tea yogurt. The preparation steps include:

[0026] (1) Mixing and blending: Mix the components according to the proportion and stir evenly;

[0027] (2) Divide and sterilize: Divide the stirred liquid into yogurt bottles for sterilization. The sterilization temperature is 85°C and the time is 5 minutes;

[0028] (3) Cooling and inoculation: After the sterilization is completed, take out the yogurt bottle, quickly cool down to 42℃, and connect to the working starter;

[0029] (4) Fermentation: Put the inoculated material liquid into an electric heating constant temperature incubator at 42°C for fermentation, and the acidity reaches ...

Embodiment 2

[0032] A tea yogurt, the component ratio of the formula is:

[0033] Superfine green tea powder 0.8, inoculation amount is 6, skimmed milk powder amount is 10 white sugar 6, stabilizer 0.18;

[0034] The stabilizer formula is: xanthan gum 0.06, CMC-Na 0.06, sodium alginate 0.06;

[0035] A method for processing and preparing tea yogurt. The preparation steps include:

[0036] (1) Mixing and blending: Mix the components according to the proportion and stir evenly;

[0037] (2) Divide and sterilize: Divide the stirred liquid into yogurt bottles for sterilization. The sterilization temperature is 85°C and the time is 5 minutes;

[0038] (3) Cooling and inoculation: After the sterilization is completed, take out the yogurt bottle, quickly cool down to 42℃, and connect to the working starter;

[0039] (4) Fermentation: Put the inoculated material liquid into an electric heating constant temperature incubator at 42°C for fermentation, and the acidity reaches 75°T, then take it out and move it t...

Embodiment 3

[0042] A tea yogurt, the component ratio of the formula is:

[0043] 0.6 parts of ultra-fine green tea powder, 6 parts of inoculation, 12 parts of skimmed milk powder, 5 parts of white sugar, 0.25 parts of stabilizer;

[0044] The stabilizer formula is: Xanthan gum 0.05%, CMC-Na 0.05%, sodium alginate 0.15%;

[0045] A method for processing and preparing tea yogurt. The preparation steps include:

[0046] (1) Mixing and blending: Mix the components according to the proportion and stir evenly;

[0047] (2) Divide and sterilize: Divide the stirred liquid into yogurt bottles for sterilization. The sterilization temperature is 85°C and the time is 5 minutes;

[0048] (3) Cooling and inoculation: After the sterilization is completed, take out the yogurt bottle, quickly cool down to about 42℃, and connect to the working starter;

[0049] (4) Fermentation: Put the inoculated material liquid into an electric heating constant temperature incubator at 42°C for fermentation, and the acidity reaches ...

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PUM

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Abstract

The invention relates to a preparation method of tea yoghourt, belonging to the technical field of food processing. According to the formula, the tea yoghourt comprises the following ingredients by weight ratio: 0.5-1 part of ultrafine green tea powder, 4-8 parts of inoculum concentrations, 9-15 parts of skim milk powder, 4-8 parts of white granulated sugar, and 0.1-0.5 part of a stabilizer, wherein the stabilizer comprises 0.05%-0.1% of xanthan gum, 0.05%-0.2% of CMC-Na, and 0.05%-0.15% of sodium alginate. The preparation method comprises the specific steps of mixing and blending the ingredients in ratio, stirring uniformly, subpackaging, sterilizing, then rapidly cooling to about 42 DEG C, inoculating a leavening agent, putting the inoculated feed liquid into an electric heating constant-temperature incubator being 42 DEG C, fermenting, taking the fermented feed liquid when the acidity reaches 70-80 acid degrees, putting the feed liquid into a refrigerator being 0-4 DEG C, and carrying out cold storage for 17h, thus obtaining finished tea yoghourt product. The tea yoghourt prepared by the method not only can keep the original nutritive value and health of yoghourt, but also has the flavor of tea leaves.

Description

technical field [0001] The invention relates to a method for preparing tea yogurt, which belongs to the technical field of food production. Background technique [0002] Along with improving constantly of people's living standard, yogurt is more and more subject to liking of people. Some people predict that in the near future, yogurt will replace sterilized milk as people's daily drinks. Yogurt is a healthy drink containing strong lactic acid bacteria, which can enhance digestion, increase appetite, enhance intestinal peristalsis and the body's material metabolism, regular drinking can improve human health. [0003] The carbohydrates in yogurt are easier to digest and absorb, and the protein is more conducive to absorption due to the formation of fine clots. The amount of free amino acids is increased by 4 times, peptone and peptides are significantly increased, and it is easier to be absorbed by the body. The metabolism of cholesterol and fat is better than that of milk. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 廖广有
Owner 廖广有
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