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Yoghourt tea and preparation method thereof

A technology of yogurt tea and milk tea, applied to milk preparations, bacteria used in food preparation, tea, etc., to achieve the effect of expanding categories and flavors, unique taste, and filling market gaps

Pending Publication Date: 2022-03-08
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with milk, yogurt has a unique aroma of fermented milk, but due to its thicker texture and sourness, it is not easy to combine it with fragrant and sweet tea to produce a product with a suitable flavor and taste

Method used

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  • Yoghourt tea and preparation method thereof
  • Yoghourt tea and preparation method thereof
  • Yoghourt tea and preparation method thereof

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preparation example Construction

[0032] The present invention also provides a kind of preparation method of yoghurt tea, comprises the following steps:

[0033] (1) Heat the concentrated milk with reverse osmosis membrane to 40-50°C, add part of white sugar and low-ester pectin, and mix for 15-30 minutes;

[0034] (2) Homogenize and sterilize the material obtained in step (1), and cool to fermentation temperature;

[0035] (3) adding a starter to the fermented substrate of step (2) to ferment to obtain the yoghurt base;

[0036] (4) homogenizing the yoghurt base material of step (3);

[0037] (5) Heat the permeated water of the reverse osmosis membrane to 75-85°C, add high-ester pectin and remaining white sugar, stir at high speed for 10-20 minutes, slowly add tea concentrate during stirring, and then 95-121°C, 15- Sterilize for 300s, cool to 38-43°C to obtain pectin solution;

[0038] (6) Mix the yogurt base material and the pectin solution in a ratio of 8:2, and stir for 10 minutes until they are evenly ...

Embodiment 1

[0052] Raw material formula:

[0053]

[0054]

[0055] Preparation:

[0056] (1) Concentrate raw milk at 2°C through a reverse osmosis (RO) membrane (membrane pressure 20bar, membrane pore size 1nm) to obtain concentrated milk: water = 8:2;

[0057] (2) Heat the concentrated milk to 40°C, add part of white sugar and low-ester pectin, and mix for 30 minutes;

[0058] (3) Homogenize the material obtained in step (2) at 60°C and 25Mpa, sterilize at 130°C for 6s, and cool to 43°C for fermentation;

[0059] (4) adding a starter to the fermented substrate of step (3) to ferment to obtain the yoghurt base;

[0060] (5) the yoghurt base material of step (4) is carried out 20Mpa homogeneous;

[0061] (6) Heat the water obtained by intercepting the RO membrane to 85°C, add high-ester pectin, remaining white sugar, and tea concentrate, stir at high speed for 10 minutes, sterilize at 121°C for 15 seconds, and cool to 43°C to obtain a pectin solution;

[0062] (7) Mix the yogurt...

Embodiment 2

[0066] Raw material formula:

[0067]

[0068]

[0069] Preparation:

[0070] (1) Concentrate raw milk at 10°C through reverse osmosis (RO) membrane (membrane pressure 20bar, membrane pore size 1nm) to obtain concentrated milk: water = 8:2;

[0071] (2) Heat the concentrated milk to 50°C, add part of white sugar and low-ester pectin, and mix for 15 minutes;

[0072] (3) Homogenize the material obtained in step (2) at 65°C and 18Mpa, sterilize at 135°C for 4s, and cool to 38°C for fermentation;

[0073] (4) adding a starter to the fermented substrate of step (3) to ferment to obtain the yoghurt base;

[0074] (5) the yogurt base material of step (4) is carried out 10Mpa homogeneous;

[0075] (6) Heat the water obtained by intercepting the RO membrane to 75°C, add high-ester pectin, remaining white sugar, and tea concentrate, stir at high speed for 20 minutes, sterilize at 95°C for 300 seconds, and cool to 38°C to obtain a pectin solution;

[0076] (7) Mix the yogurt b...

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Abstract

The invention discloses yoghourt tea which comprises the following components in percentage by weight: 74.41%-75.848% of reverse osmosis membrane concentrated milk, 5%-8% of white granulated sugar, 0.43%-0.45% of pectin, 1%-4% of a tea concentrated solution, 0.002%-0.01% of a leavening agent and 13.1%-17.7% of reverse osmosis membrane osmotic water. The invention further discloses a preparation method of the yoghourt tea. According to the invention, a special process is adopted, and a yoghourt tea product with milk tea taste is prepared; the variety and flavor of milk tea drinks are expanded, yoghourt and tea which are rich in nutritional value are perfectly combined, the taste is unique, and the market blank is filled.

Description

technical field [0001] The invention belongs to the field of yogurt, and in particular relates to yogurt tea and a preparation method thereof. Background technique [0002] Milk not only brings nutrition to people, but its rich milky fragrance is also a good companion for people to drink with tea or coffee. In recent years, street drinks have become more and more popular, and milk tea in street drinks is loved by consumers of all ages. The sales volume of milk tea is also considerable, and it has always been at the forefront of the order of street drinks of various brands. In view of this, various beverage brands have also launched bottled milk tea products. At the same time, we found that whether it is ready-to-drink or street-drink milk tea products, there are green tea, black tea, and even tea categories to choose from, but the milk base is always milk. Also as a good-flavored dairy product, there has never been a combination of yogurt and tea. Compared with milk, yogu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137A23F3/16
CPCA23C9/13A23C9/137A23F3/163A23V2400/125A23V2400/123A23V2400/21A23V2400/113A23V2400/181A23V2400/175A23V2400/231A23V2400/169A23V2400/321A23V2400/249A23V2400/51
Inventor 苗君莅李伟
Owner BRIGHT DAIRY & FOOD CO LTD