Tea-flavor flavored fermented milk and preparation method thereof

A technology for fermented milk and flavor, applied in dairy products, other dairy products, bacteria used in food preparation, etc., can solve problems such as reduced nutritional value, and achieve the effect of rich nutrition and fine tissue

Inactive Publication Date: 2016-12-14
北京乐纯悠品食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, some experts believe that the addition of fruit or fruit and vegetable juices to flavored fermented milk will dilute the original nutrients in the milk, so the nutritional value is not as high as that of fermented milk.
In addition, there are some flavored fermented milks on the market that can be stored at room temperature. Because

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] Embodiment 1: A kind of tea-flavored fermented milk developed by the present invention. Its raw materials include raw milk, white sugar, tea sauce, and probiotics. The dosage of each component can be fermented to obtain flavored fermented milk. There is a fermentation process, fermenting raw milk, sugar, and probiotics, adding tea sauce after fermentation, and reconciling to obtain a new taste of flavored fermented milk. The flavored fermented milk developed by the present invention does not use food additives, and the tea itself has reducing Blood lipids, lowering cholesterol, and promoting metabolism, through fusion with flavored fermented milk, flavored fermented milk also has this health care effect.

Embodiment 2

[0075] Embodiment 2: The flavored fermented milk developed by the present invention, the raw materials include raw milk, white sugar, tea sauce, and probiotics. The parts by weight of each component in the raw materials are respectively 849 parts for raw milk and 50 parts for white sugar 10 parts of tea sauce, 0.01 parts of probiotics, 10 parts of tea sauce,

[0076] Among them, the raw material of tea sauce can be matcha, which is rich in nutrients and trace elements necessary for the human body, and its main components are tea polyphenols, caffeine, free amino acids, chlorophyll, protein, aromatic substances, cellulose, vitamins C, A, B1, B2, B3, B5, B6, E, K, H, etc., nearly 30 kinds of trace elements such as potassium, calcium, magnesium, iron, sodium, zinc, selenium, fluorine, etc., using the following method to make matcha Sauce, the raw materials used and the parts by weight are respectively, 5 parts of tea powder, 20 parts of cream, and 5 parts of white sugar, mix the ...

Embodiment 3

[0085]Embodiment 3: The flavored fermented milk developed by the present invention, raw materials include raw milk, white sugar, tea sauce, probiotics, the parts by weight of each component in the raw materials are respectively, raw milk is 949.99 parts, and white sugar is 150 parts 150 parts of tea sauce and 1 part of probiotics. Among them, the raw material of tea sauce can be green tea, which contains more tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients. The following method is used The tea paste is prepared and added into flavored fermented milk. The raw materials and parts by weight used in the tea paste are respectively 20 parts of tea powder, 80 parts of cream, and 60 parts of white sugar, and the white sugar is mixed with the tea powder After uniformity, add cream to dissolve, sterilize in a water bath at 85-95°C for 10-20 minutes, and cool to 20-25°C for later use, which can enrich the nutritional content of flavored ferment...

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PUM

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Abstract

The invention discloses a tea-flavor flavored fermented milk. The tea-flavor flavored fermented milk comprises the following raw materials: raw cow's milk, white granulated sugar, tea sauce and probiotics. A preparation method for the flavored fermented milk comprises the following steps: (1) degreasing: subjecting the raw cow's milk to centrifugal degreasing and introducing separated single cream into a temporary storage tank for subsequent usage; (2) fermentation: subjecting the degreased raw cow's milk to sterilization and fermentation successively; (3) homogenization and sterilization: adding the white granulated sugar into the single cream obtained in the step (1) and carrying out homogenization and sterilization; (4) removal of whey: subjecting fermentation broth obtained in the step (2) to demulsification and then to removal of whey; and (5) filling: uniformly mixing the aseptic single cream with the white granulated sugar and the fermentation broth without whey, adding the sauce, carrying out filling, and then carrying out cooling and after-ripening. The tea-flavor flavored fermented milk prepared in the invention is high protein flavored fermented milk, has novel taste, is free of any food additive, guarantees usage of purely natural raw materials and no loss of nutritional ingredients, and maximally increases the content of nutritional ingredients.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to tea-flavored fermented milk and a preparation method thereof. Background technique [0002] Flavored fermented milk is made of more than 80% raw cow (sheep) milk or milk powder, and other raw materials are added. After sterilization and fermentation, the pH value is lowered. Food additives, nutritional enhancers, fruits and vegetables, Products made from grains etc. [0003] Flavored fermented milk is one of the two main types of fermented milk, so it has the common nutritional value of fermented milk. In addition to being rich in protein, sugar, minerals and various vitamins, it is also due to the action of lactic acid bacteria. Lactose, which is not easy to be digested and absorbed by the human body, is turned into lactic acid, which can inhibit the growth and reproduction of harmful microorganisms in the intestinal tract and promote the digestion and absorption of the ...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/123
CPCA23C9/1238A23C9/13A23C2240/15A23V2400/125A23V2400/123A23V2400/113A23V2400/165A23V2400/175A23V2400/249A23V2400/51A23V2400/169
Inventor 郑艾琳
Owner 北京乐纯悠品食品科技有限公司
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