A full-fermented cheese yogurt tea and a preparation method thereof

Abstract

The application discloses a kind of full fermentation cheese yoghurt tea and preparation method thereof, it is related to cheese milk tea technical field.A kind of preparation method of full fermentation cheese yoghurt tea, comprising the following steps;S1 preparation tea paste: after tea leaf is crushed, ball mill, water, first mixed fermentation bacteria are added therein, after preliminary fermentation is carried out, cooling, obtain tea paste;S2 secondary fermentation: tea paste is mixed with milk, cream, second mixed fermentation bacteria are added, secondary fermentation is carried out, and fermentation liquor is obtained;S3 preparation milk tea: auxiliary material solution is added in fermentation liquor, then pH value is adjusted, and full fermentation cheese yoghurt tea is obtained.The preparation method of full fermentation cheese yoghurt tea of the application carries out preliminary fermentation and secondary fermentation by adding mixed fermentation bacteria, to build space structure, form tender and smooth taste, rich taste level, simultaneously increase the polysaccharide material and nutrient material produced by fermentation, so that milk tea has higher nutritional ingredients and taste, flavor, improve consumer evaluation.

Description

Technical Field

[0001] This invention relates to the field of cheese milk tea technology, and more particularly to a fully fermented cheese yogurt tea and its preparation method. Background Technology

[0002] Existing cheese products use a single fermentation technology, relying solely on long-term fermentation with Lactobacillus casei and Lactobacillus paracasei; their nutritional composition is also limited, consisting only of protein, low-molecular-weight enzymatically hydrolyzed fats, calcium, and other substances; and their texture is monotonous, relying on protein denaturation to achieve a gel-like feel.

[0003] The existing cheese teas are generally blended tea or milk tea drinks, which use tea powder or tea leaves and are repeatedly heated and processed, resulting in a significant loss of nutrients.

[0004] Therefore, it is necessary to research a fully fermented cheese yogurt tea. The yogurt tea should have high nutritional content, rich flavor and taste, and high consumer ratings. Summary of the Invention

[0005] The technical problem to be solved by this invention is that existing cheese tea has low nutritional content, significant loss of nutrients, and a monotonous flavor and taste, resulting in low consumer ratings.

[0006] To solve the above-mentioned technical problems, the purpose of this invention is achieved through the following technical solution: providing a method for preparing fully fermented cheese yogurt tea, which involves adding mixed fermentation bacteria for preliminary and secondary fermentation, thereby building a spatial structure, forming a smooth texture, enriching the taste layers, and increasing the polysaccharides and nutrients produced by fermentation, so that the milk tea has higher nutritional content, better taste and flavor, and improves consumer evaluation.

[0007] Specifically, this invention discloses a method for preparing fully fermented cheese yogurt tea, including the following steps;

[0008] S1. Prepare tea paste: After crushing the tea leaves, ball mill them, add water and the first mixed fermentation bacteria, carry out preliminary fermentation, and then cool to obtain tea paste;

[0009] S2 Secondary Fermentation: Mix tea paste with milk and cream, add a second mixed fermentation bacteria, and carry out secondary fermentation to obtain fermented liquid;

[0010] S3 Preparation of Milk Tea: Add the auxiliary material solution to the fermentation liquid, and then adjust the pH value to obtain fully fermented cheese yogurt milk tea;

[0011] The first mixed fermentation bacteria is a mixed strain of Monascus purpureus, yeast, Lactobacillus casei, and Lactobacillus paracasei;

[0012] The second mixed fermentation bacteria is a mixture of Lactobacillus casei and Acetobacter xylinum.

[0013] Preferably, in the first mixed fermentation bacteria, the concentration of Monascus purpureus is 60-80 U / 100L, the concentration of yeast is 80-100 U / 100L, the concentration of Lactobacillus casei is 40-80 U / 100L, and the concentration of Lactobacillus paracasei is 40-60 U / 100L.

[0014] Preferably, in step S1, the amount of water added is 1.5-2.5 times the mass of the tea leaves.

[0015] Preferably, the conditions for the initial fermentation are: temperature 25-35℃, humidity 80-90%, and time 10-15h.

[0016] Preferably, in step S2, the mass ratio of tea paste to milk and cream is (2-8):(80-95):(2-8).

[0017] Preferably, in the second mixed fermentation bacteria, the concentration of Lactobacillus casei is 40-80 U / 100L and the concentration of Acetobacter xylinum is 20-30 U / 100L.

[0018] Preferably, the secondary fermentation conditions are: temperature 30-40℃, time 40-60h.

[0019] Preferably, the mass ratio of the excipient solution to the fermentation broth is (70-84):(20-30).

[0020] Preferably, the excipient solution contains water, sugar and pectin, with a mass ratio of (60-70):(10-14):(0.4-1).

[0021] The present invention also discloses a fully fermented cheese yogurt tea, which is prepared according to the above-described method for preparing fully fermented cheese yogurt tea.

[0022] Beneficial effects:

[0023] The method for preparing fully fermented cheese yogurt tea of ​​the present invention involves adding mixed fermentation bacteria for preliminary and secondary fermentation, thereby building a spatial structure, forming a smooth texture, enriching the taste layers, and increasing the polysaccharides and nutrients produced during fermentation. Among them, the polysaccharides produced by yeast can also enhance the activity efficiency of Lactobacillus casei and accelerate the reaching of the fermentation endpoint. The secondary fermentation gives the milk tea higher nutritional content, better taste and flavor, and improves consumer evaluation. Attached Figure Description

[0024] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the following description of the embodiments will be briefly introduced. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0025] Figure 1 This is a schematic diagram of the fully fermented cheese yogurt tea prepared in Example 1 of the present invention;

[0026] Figure 2 This is a schematic diagram of the fully fermented cheese yogurt tea prepared in Comparative Example 18. Detailed Implementation

[0027] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0028] It should be understood that, when used in this specification and the appended claims, the terms "comprising" and "including" indicate the presence of the described features, integrals, steps, operations, elements and / or components, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components and / or collections thereof.

[0029] It should also be understood that the terminology used in this specification is for the purpose of describing particular embodiments only and is not intended to limit the invention. As used in this specification and the appended claims, the singular forms “a,” “an,” and “the” are intended to include the plural forms unless the context clearly indicates otherwise.

[0030] It should also be further understood that the term "and / or" as used in this specification and the appended claims refers to any combination of one or more of the associated listed items and all possible combinations, and includes such combinations.

[0031] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. The components of the embodiments of the present invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0032] Therefore, the following detailed description of the embodiments of the invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the invention without inventive effort are within the scope of protection of the invention.

[0033] A method for preparing fully fermented cheese yogurt tea includes the following steps;

[0034] S1. Prepare tea paste: After crushing the tea leaves, ball mill them, add water and the first mixed fermentation bacteria, carry out preliminary fermentation, and then cool to obtain tea paste;

[0035] Preferably, after ball milling, the particle size of the tea leaves is 15-20 μm.

[0036] The first mixed fermentation strain is a mixture of Monascus purpureus, yeast, Lactobacillus casei, and Lactobacillus paracasei. Preferably, the concentration of Monascus purpureus is 60-80 U / 100L, the concentration of yeast is 80-100 U / 100L, the concentration of Lactobacillus casei is 40-80 U / 100L, and the concentration of Lactobacillus paracasei is 40-60 U / 100L.

[0037] The preferred amount of water is 1.5-2.5 times the weight of the tea leaves.

[0038] The preferred conditions for initial fermentation are: temperature 25-35℃, humidity 80-90%, and time 10-15 hours.

[0039] S2 Secondary Fermentation: Mix tea paste with milk and cream, add a second mixed fermentation bacteria, and carry out secondary fermentation to obtain fermented liquid;

[0040] The second mixed fermentation strain is a mixture of Lactobacillus casei and Acetobacter xylinum. Preferably, the concentration of Lactobacillus casei is 40-80 U / 100L and the concentration of Acetobacter xylinum is 20-30 U / 100L.

[0041] The preferred mass ratio of tea paste to milk and cream is (2-8):(80-95):(2-8).

[0042] The preferred conditions for secondary fermentation are: temperature 30-40℃ and time 40-60h.

[0043] S3 Preparation of Milk Tea: Add the auxiliary material solution to the fermentation liquid, and then adjust the pH value to obtain fully fermented cheese yogurt milk tea;

[0044] Preferably, the mass ratio of the excipient solution to the fermentation broth is (70-84):(20-30).

[0045] Preferably, the excipient solution contains water, sugar, and pectin in a mass ratio of (60-70):(10-14):(0.4-1). The sugar can be white sugar, yellow sugar, or brown sugar.

[0046] The pH value can be adjusted using citric acid, lactic acid, etc., to 4.2-4.5.

[0047] A fully fermented cheese yogurt tea is prepared according to the above-described method for preparing fully fermented cheese yogurt tea.

[0048] Example 1

[0049] A fully fermented cheese yogurt tea is prepared according to the following steps:

[0050] 1. The tea leaves are pulverized using a hammer mill to a particle size of approximately 200 micrometers;

[0051] 2. Then, the particles are further refined using a ball mill to achieve a particle size of 18 micrometers;

[0052] 3. Add the crushed tea leaves to RO water at a ratio of 1:2, along with 70U / 100L of Monascus purpureus, 90U / 100L of yeast, 70U / 100L of Lactobacillus casei, and 50U / 100L of Lactobacillus paracasei (first mixed fermentation bacteria). Let it sit at 28℃ and 85% humidity for 12 hours for initial fermentation.

[0053] 4. Heat the pre-fermented tea paste at 88℃ for 10 minutes, then cool it to below 30℃;

[0054] The cooled tea paste is mixed with milk and cream, and Lactobacillus casei and Acetobacter xylinum (secondary mixed fermentation bacteria) are added. Fermentation is carried out at 35°C for 48 hours (secondary fermentation) until the specified titratable acidity is reached. By mass fraction: tea paste 5%, fresh milk 90%, cream 5%, Lactobacillus casei 60U / 100L, Acetobacter xylinum 25U / 100L

[0055] 5. Cool the fermentation broth to 5°C.

[0056] 6. Pectin, RO water, and sugar (auxiliary material solution) are boiled to about 90℃, and then fermentation liquid is added; by mass fraction: pectin 0.5%, RO water 62.5%, sugar 12.5%, fermentation liquid 25%.

[0057] 7. Add a 1:1 mixture of citric acid and lactic acid until the pH reaches 4.2;

[0058] 8. Filling and sterilization.

[0059] Example 2

[0060] A fully fermented cheese yogurt tea is prepared according to the following steps:

[0061] 1. The tea leaves are pulverized using a hammer mill to a particle size of approximately 200 micrometers;

[0062] 2. Then, further refine the particles using a ball mill to achieve a particle size of 15 micrometers;

[0063] 3. Add the crushed tea leaves to RO water at a ratio of 1:1.5, along with 60U / 100L of Monascus purpureus, 80U / 100L of yeast, 60U / 100L of Lactobacillus casei, and 40U / 100L of Lactobacillus paracasei (first mixed fermentation bacteria). Let it sit at 25℃ and 80% humidity for 14 hours for initial fermentation.

[0064] 4. Heat the pre-fermented tea paste at 85℃ for 10 minutes, then cool it to below 30℃;

[0065] The cooled tea paste is mixed with milk and cream, and Lactobacillus casei and Acetobacter xylinum (secondary mixed fermentation bacteria) are added. Fermentation is carried out at 30°C for 40 hours (secondary fermentation) until the specified titratable acidity is reached. By mass fraction: tea paste 4%, fresh milk 92%, cream 4%, Lactobacillus casei 40U / 100L, Acetobacter xylinum 20U / 100L

[0066] 5. Cool the fermentation broth to 4°C.

[0067] 6. Boil pectin, RO water, and saccharin (auxiliary material solution) to approximately 90℃, then add fermentation broth; by mass fraction: pectin 0.4%, RO water 65%, saccharin 14%, fermentation broth 20.6%.

[0068] 7. Add a 1:1 mixture of citric acid and lactic acid until the pH reaches 4.5;

[0069] 8. Filling and sterilization.

[0070] Example 3

[0071] A fully fermented cheese yogurt tea is prepared according to the following steps:

[0072] 1. The tea leaves are pulverized using a hammer mill to a particle size of approximately 200 micrometers;

[0073] 2. Then, further refine the particles using a ball mill to achieve a particle size of 15 micrometers;

[0074] 3. Add the crushed tea leaves to RO water at a ratio of 1:2.5, along with 80U / 100L of Monascus purpureus, 100U / 100L of yeast, 80U / 100L of Lactobacillus casei, and 60U / 100L of Lactobacillus paracasei (first mixed fermentation bacteria). Let it sit at 30℃ and 90% humidity for 10 hours for initial fermentation.

[0075] 4. Heat the pre-fermented tea paste at 90℃ for 10 minutes, then cool it to below 30℃;

[0076] The cooled tea paste is mixed with milk and cream, and Lactobacillus casei and Acetobacter xylinum (secondary mixed fermentation bacteria) are added. Fermentation is carried out at 30°C for 40 hours (secondary fermentation) until the specified titratable acidity is reached. By mass fraction: tea paste 6%, fresh milk 88%, cream 6%, Lactobacillus casei 80U / 100L, Acetobacter xylinum 30U / 100L

[0077] 5. Cool the fermentation broth to 6°C.

[0078] 6. Pectin, RO water, and saccharin (auxiliary material solution) are boiled to approximately 90℃, then the fermentation broth is added; by mass fraction: pectin 0.6%, RO water 60%, saccharin 10%, fermentation broth 29.4%.

[0079] 7. Add a 1:1 mixture of citric acid and lactic acid until the pH reaches 4.2;

[0080] 8. Filling and sterilization.

[0081] Meanwhile, the following comparative examples are set according to Example 1.

[0082] Comparative Example 1 differs from Example 1 in that the first mixed fermentation bacteria does not contain Monascus purpureus.

[0083] Comparative Example 2 differs from Example 1 in that the concentration of Monascus purpureus in the first mixed fermentation bacteria is 100 U / 100 L.

[0084] Comparative Example 3 differs from Example 1 in that the first mixed fermentation bacteria does not contain yeast.

[0085] Comparative Example 4 differs from Example 1 in that the concentration of yeast in the first mixed fermentation bacteria is 120 U / 100 L.

[0086] Comparative Example 5 differs from Example 1 in that the first mixed fermentation bacteria does not contain Lactobacillus casei.

[0087] Comparative Example 6 differs from Example 1 in that the concentration of Lactobacillus casei in the first mixed fermentation bacteria is 100 U / 100 L.

[0088] Comparative Example 7 differs from Example 1 in that the first mixed fermentation bacteria does not contain Lactobacillus paracasei.

[0089] Comparative Example 8 differs from Example 1 in that the concentration of Lactobacillus paracasei in the first mixed fermentation bacteria is 80 U / 100 L.

[0090] Comparative Example 9 differs from Example 1 in that the initial fermentation temperature was 22°C.

[0091] Comparative Example 10 differs from Example 1 in that the initial fermentation humidity was 70%.

[0092] Comparative Example 11 differs from Example 1 in that the initial fermentation time is 8 hours.

[0093] Comparative Example 12 differs from Example 1 in that the second mixed fermentation bacteria does not contain Acetobacter xylinum.

[0094] Comparative Example 13 differs from Example 1 in that the concentration of Acetobacter xylinum in the second mixed fermentation bacteria is 40 U / 100 L.

[0095] Comparative Example 14 differs from Example 1 in that the second mixed fermentation bacteria does not contain Lactobacillus casei.

[0096] Comparative Example 15 differs from Example 1 in that the concentration of Lactobacillus casei in the second mixed fermentation bacteria is 100 U / 100 L.

[0097] Comparative Example 16 differs from Example 1 in that the secondary fermentation temperature is 25°C.

[0098] Comparative Example 17 differs from Example 1 in that the secondary fermentation time is 38 hours.

[0099] Comparative Example 18 differs from Example 1 in that it does not include a second mixed fermentation bacteria and directly carries out secondary fermentation at 35°C for 48 hours.

[0100] Comparative Example 19 differs from Example 1 in that, in step 4, no second mixed fermentation bacteria are added, and no secondary fermentation is performed.

[0101] Comparative Example 20 differs from Example 1 in that, in step 6, the components by mass fraction are: pectin 0.5%, RO water 72.5%, white sugar 12.5%, and fermentation broth 15%.

[0102] The fully fermented cheese yogurt teas prepared in Examples 1-3 and Comparative Examples 1-20 were tested for the following nutrient content, and the results are shown in Table 1 below.

[0103] Specifically, in the nutrient content testing: Hexanoic acid determination method: GB 1886.120 National Food Safety Standard for Food Additives - Appendix A Test Method; Coenzyme Q10 determination method: GB / T 22252 Determination of Coenzyme Q10 in Health Foods; Short cellulose determination method: NY / T 3494 Determination of Cellulose, Hemicellulose and Lignin in Agricultural Biomass Raw Materials.

[0104] Table 1. Nutrient Content

[0105]

[0106]

[0107] As shown in the table above, the fully fermented cheese yogurt tea prepared in the examples contains higher levels of nutrients. In contrast, most of the nutrients in the comparative examples are lower. Specifically, the concentrations of certain strains in the first or second mixed fermentation bacteria added to comparative examples 2, 4, 6, 8, 13, and 15 are higher, but the nutrient content is not significantly improved; instead, it leads to increased costs.

[0108] Consumer evaluations were conducted on the fully fermented cheese yogurt teas prepared in Examples 1-3 and Comparative Examples 1-20, and the evaluation data obtained are shown in Table 3 below.

[0109] The evaluation method is a preference rating test.

[0110] The evaluation criteria are shown in Table 2 below.

[0111] Table 2. Preference Evaluation Criteria

[0112]

[0113] Table 3. Preference Evaluation Results

[0114]

[0115]

[0116] As shown in the table above, the fully fermented cheese yogurt tea prepared in the examples has a richer flavor and texture, making it more popular with consumers. However, the second mixed fermentation bacteria in Comparative Example 12 differ from those in this application, resulting in a noticeably less smooth and less dense product. The main reason is that a short-fiber network structure was not formed during fermentation, leading to a poor final product texture.

[0117] A schematic diagram of the fully fermented cheese yogurt tea prepared in Example 1 is shown below. Figure 1 It has a full flavor, good shape, and is tender and smooth.

[0118] A schematic diagram of the fully fermented cheese yogurt tea prepared in Comparative Example 18 is shown below. Figure 2 The secondary fermentation was carried out directly without the addition of a second mixed fermentation bacteria, resulting in the failure to form a short fiber network structure, poor shape, and viscosity.

[0119] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any person skilled in the art can easily conceive of various equivalent modifications or substitutions within the technical scope disclosed in the present invention, and these modifications or substitutions should all be covered within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A method for preparing fully fermented cheese yogurt tea, characterized in that, Includes the following steps; S1. Prepare tea paste: After crushing the tea leaves, ball mill them, add water and the first mixed fermentation bacteria, carry out preliminary fermentation, and then cool to obtain tea paste; S2 Secondary Fermentation: Mix tea paste with milk and cream, add a second mixed fermentation bacteria, and carry out secondary fermentation to obtain fermented liquid; S3 Preparation of Milk Tea: Add the auxiliary material solution to the fermentation liquid, and then adjust the pH value to obtain fully fermented cheese yogurt milk tea; The first mixed fermentation strain is a mixture of Monascus purpureus, yeast, Lactobacillus casei, and Lactobacillus paracasei, wherein the concentration of Monascus purpureus is 60-80 U / 100L, the concentration of yeast is 80-100 U / 100L, the concentration of Lactobacillus casei is 40-80 U / 100L, and the concentration of Lactobacillus paracasei is 40-60 U / 100L. The second mixed fermentation bacteria is a mixture of Lactobacillus casei and Acetobacter xylinum, wherein the concentration of Lactobacillus casei is 40-80 U / 100L and the concentration of Acetobacter xylinum is 20-30 U / 100L. In step S2, the mass ratio of tea paste to milk and cream is (2-8):(80-95):(2-8).

2. The method for preparing fully fermented cheese yogurt tea according to claim 1, characterized in that, In step S1, the amount of water added is 1.5-2.5 times the mass of the tea leaves.

3. The method for preparing fully fermented cheese yogurt tea according to claim 1, characterized in that, The conditions for the initial fermentation are: temperature 25-35℃, humidity 80-90%, and time 10-15h.

4. The method for preparing fully fermented cheese yogurt tea according to claim 1, characterized in that, The secondary fermentation conditions are: temperature 30-40℃, time 40-60h.

5. The method for preparing fully fermented cheese yogurt tea according to claim 1, characterized in that, The mass ratio of the auxiliary material solution to the fermentation broth is (70-84):(20-30).

6. The method for preparing fully fermented cheese yogurt tea according to claim 1, characterized in that, The excipient solution contains water, sugar and pectin, in a mass ratio of (60-70):(10-14):(0.4-1).

7. A fully fermented cheese yogurt tea, prepared according to the method for preparing fully fermented cheese yogurt tea according to any one of claims 1-6.

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