Probiotic fermented yoghurt cover tea and preparation method thereof

A technology of probiotics and yogurt, which is applied in the direction of bacteria and tea used in milk preparations and food preparation, can solve the problem of difficult suspension of milk caps for a long time, and achieves favorable sales, great economic benefits, improved flavor and high quality. effect of taste

Inactive Publication Date: 2020-10-13
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention proposes a probiotic-fermented yoghurt-covered tea and its preparation method, which solves the problem that the milk-covered tea in the prior art is difficult to suspend on the top of the tea soup for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A probiotic fermented yogurt cover tea, including yogurt cover and tea soup, the milk cover includes the following weight raw materials: 750g fresh milk, 90g sucrose, 90g cream, 10g concentrated whey protein, 5g whole milk protein powder, 2g cheese powder , salt 1.5g, compound thickener 5g, probiotic starter 0.03g, cheese essence 0.002g, deionized water 46.468g, the tea soup includes the following components by weight: tea leaves 10g, fructose syrup 60g, deionized 930g of water, wherein 5g of compound thickener is 0.75g of monoglyceride fatty acid ester, 0.75g of citrus fiber, 1g of starch, and 2.5g of gelatin;

[0032] Its preparation method comprises the following steps:

[0033] A, according to the above raw materials, take each component for subsequent use;

[0034] B. Heat 300g of fresh milk to 80°C, add sucrose, compound thickener, concentrated whey protein, whole milk protein powder, cheese powder and salt to dissolve for 15 minutes to obtain a feed liquid;

[...

Embodiment 2

[0041] A probiotic fermented yogurt cover tea, including yogurt cover and tea soup, the milk cover includes the following weight raw materials: 800g fresh milk, 65g sucrose, 60g cream, 20g concentrated whey protein, 15g whole milk protein powder, 10g cheese powder , salt 1.5g, compound thickener 10g, probiotic starter 0.03g, cheese essence 0.005g, deionized water 18.465g, the tea soup includes the following components by weight: tea leaves 15g, fructose syrup 50g, deionized 935g of water, 10g of compound thickener is 1.5g of mono-diglyceride fatty acid ester, 1.5g of citrus fiber, 1g of propylene glycol fatty acid ester, 1g of starch, and 5g of gelatin;

[0042] Its preparation method comprises the following steps:

[0043] A, according to the above raw materials, take each component for subsequent use;

[0044] B. Heat 300g of fresh milk to 80°C, add sucrose, compound thickener, concentrated whey protein, whole milk protein powder, cheese powder and salt to dissolve for 15 m...

Embodiment 3

[0051] A probiotic fermented yogurt cover tea, including yogurt cover and tea soup, the milk cover includes the following weight raw materials: fresh milk 600g, sucrose 60g, cream 60g, whey protein concentrate 5g, whole milk protein powder 25g, cheese powder 1g , salt 2.5g, compound thickener 15g, probiotic starter 0.05g, cheese flavor 0.02g, deionized water 231.34g, the tea soup includes the following components by weight: tea leaves 5g, fructose syrup 30g, deionized 965g of water, 15g of compound thickener, 3g of mono-diglyceride fatty acid ester, 5g of citrus fiber, 3g of starch, 4g of gelatin;

[0052] Its preparation method comprises the following steps:

[0053] A, according to the above raw materials, take each component for subsequent use;

[0054] B. Heat 200g of fresh milk to 80°C, add sucrose, compound thickener, concentrated whey protein, whole milk protein powder, cheese powder and salt to dissolve for 15 minutes to obtain a feed liquid;

[0055] C. Mix the feed...

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PUM

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Abstract

The invention belongs to the technical field of dairy product processing, and provides probiotic fermented yoghurt cover tea and a preparation method thereof. The probiotic fermented yoghurt cover teacomprises a yoghurt cover and tea soup, wherein the yoghurt cover comprises the following components in percentage by weight: 60%-85% of fresh milk, 6%-9% of sucrose, 6%-9% of single cream, 0.5%-2.0%of whey protein concentrate, 0.5%-2.5% of whole milk protein powder, 0.1%-2.0% of cheese powder, 0.15%-0.25% of edible salt, 0.5%-1.5% of a compound thickening agent, 0.003%-0.005% of probiotic fermentation agent, 0.0002%-0.001% of cheese essence, and the balance of deionized water, and the total percentage by weight of the components is 100%, and the tea soup comprises the following components in percentage by weight: 0.5%-5.0% of tea leaves, 3.0%-7.0% of high fructose corn syrup and the balance of deionized water, and the total percentage by weight of the components is 100%. Through the technical scheme, the problem that in the prior art, a milk cover in milk cover tea is difficult to suspend at the top of tea soup for a long time is solved.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and relates to a probiotic-fermented yoghurt covered tea and a preparation method thereof. Background technique [0002] Milk capped tea has been favored by young consumers in recent years. The milk capped tea sold on the market is mainly composed of tea soup and milk cap. Most of the milk cap is made of non-dairy creamer (hydrogenated vegetable oil), synthetic cream and a small amount of milk powder or Add water to the cheese powder and pour the milk cap into the top of the tea soup. Visually, there are two layers. This state can only last for a few minutes. The milk cap and tea soup are mixed together, which cannot form a strong impact on the taste buds. [0003] Chinese patent CN 106135415 A discloses a tea with milk cap and its preparation method. In this method, the milk cap is prepared by using fresh milk, fresh cream and natural cheese powder to be stirred by a mixer and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137A23F3/16
CPCA23C9/1307A23C9/137A23F3/163A23V2400/125A23V2400/123A23V2400/113A23V2400/517A23V2400/531A23V2400/249
Inventor 赵林松姜海花吕广
Owner HEBEI BROS ILONG FOOD TECH LLC
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