Tea polysaccharide fermented milk beverage

Abstract

The invention discloses a tea polysaccharide fermented milk beverage which comprises the following components in parts by weight: 230-280 parts of a leavening agent, 60-85 parts of white granulated sugar, 2-5 parts of sodium carboxymethyl cellulose, 1-3 parts of sodium citrate and a proper amount of water, the leavening agent is prepared by the following process: adding water with the temperature of 50 DEG C into 4-6 parts of tea polysaccharide extract, 100 parts of skimmed milk powder and 10 parts of whey protein concentrate powder, dissolving, homogenizing, heating and sterilizing the homogenized solution in a water bath, inoculating streptococcus thermophilus into the solution on a sterile operation table after cooling, and fermenting for 5 hours to obtain the leavening agent. The tea polysaccharide extracted from the dried oolong tea is used as the raw material of the leavening agent in the fermented milk beverage, the extraction condition is optimized, the activity of protein extracted from the tea polysaccharide is reserved to the maximum extent, the loss of effective components is reduced, and the complex saccharide structure of the tea polysaccharide provides a rich carbon source for microorganisms in the leavening agent; the growth of microorganisms in the leavening agent is facilitated, so that the fermentation effect of the fermented milk beverage prepared by the leavening agent is enhanced.

Description

Technical Field

[0001] The invention relates to the technical field of functional beverage processing methods, in particular to a tea polysaccharide fermented milk beverage. Background Art

[0002] Tea polysaccharide is an acidic glycoprotein, composed of sugars, pectin, protein, etc., and exists in the form of tea polysaccharide complex in tea. In addition to its health benefits such as regulating immunity, anti-oxidation, lowering blood sugar, anti-aging, and anti-tumor, adding an appropriate amount of tea polysaccharide to lactic acid bacteria beverages can promote the acid production of fermented bacteria to a certain extent, which is beneficial to improving the water holding capacity of tea polysaccharide fermented milk beverages, and significantly improving the sensory qualities of fermented milk beverages such as flavor, taste, color and tissue state. At the same time, it can improve the fermented milk beverage's ability to scavenge DPPH free radicals and hydroxyl free radicals and its ability to reduce Fe3+.

[0003] Since the extraction of tea polysaccharides in the prior art is restricted by multiple factors such as temperature and stirring, resulting in a relatively low polysaccharide extraction rate, there are not many examples of extracting tea polysaccharides from tea leaves to prepare fermented milk beverages, and there is currently no report on the addition of tea polysaccharides to the starter of fermented milk beverages on the market. Summary of the invention

[0004] The present invention provides a tea polysaccharide fermented milk beverage, aiming to solve the problems raised in the above background technology.

[0005] In order to solve the above technical problems, the present invention adopts the following technical solutions: A tea polysaccharide fermented milk beverage, the components of which are as follows: 230-280 parts of a starter, 60-85 parts of white sugar, 2-5 parts of sodium carboxymethyl cellulose, 1-3 parts of sodium citrate and an appropriate amount of water, wherein the starter is made by the following production process: 1) Add 30-50°C water to 4-9 parts of tea polysaccharide extract, 100 parts of skim milk powder and 10 parts of whey protein concentrate powder to dissolve, and then homogenize them at 65°C and 15-20 MPa; 2) Sterilize the homogenized solution by heating in a water bath, and then cool to 42±1℃; 3) Inoculate the cooled solution with thermophilic Streptococcus on a sterile operating table, and then ferment for 5 hours at a fermentation temperature of 42±1°C to obtain a starter culture, wherein the starter culture contains not less than 1×107 CFU / g of thermophilic Streptococcus; 4) The starter obtained in step 3) is subjected to demulsification treatment and cooled to below 25° C. for later use.

[0006] Furthermore, the weight proportions of the components are: 250 parts of leavening agent, 80 parts of white granulated sugar, 4 parts of sodium carboxymethyl cellulose, 1 part of sodium citrate and appropriate amount of water.

[0007] Furthermore, in step 1), the tea polysaccharide extract is prepared by the following steps: (1) Selecting dry oolong tea as raw material, adding 60-80°C water to extract it 2-3 times, the extraction time is 60-90 min, the ratio of dry oolong tea to water is 1:40 g / mL, after precipitation and filtration, filter with filter paper to obtain filter residue and filtrate for later use; (2) Concentrating the filtrate obtained in step (1) to about 1 / 4 of the original volume to obtain a concentrated solution; (3) the concentrated solution obtained in step (2) is fully mixed with 95% ethanol, the mixed solution is allowed to stand for precipitation, and the ethanol is recovered by filtering after precipitation to obtain crude oolong tea polysaccharides; (4) The crude oolong tea polysaccharide obtained in step (3) is washed twice with 95% ethanol, filtered, and then vacuum dried to obtain a tea polysaccharide extract.

[0008] Furthermore, the protein moisture content in skimmed milk powder is 32.4%, and the protein moisture content in whey protein concentrate powder is 76%.

[0009] A preparation process of a tea polysaccharide fermented milk beverage comprises the following steps: a) Dissolve 80 parts of white sugar, 4 parts of sodium carboxymethyl cellulose and 1 part of sodium citrate in water and mix well, then cool to below 30°C; b) adding 250 parts of starter culture to the obtained solution, mixing and stirring for 15 minutes, and then adding 30% citric acid solution to adjust the pH of the solution (4.3±1.0); c) homogenizing the mixture at 65°C and 18-20 MPa; d) The homogenized solution is bottled, sterilized in a water bath, and then cooled to room temperature to obtain a tea polysaccharide fermented milk beverage.

[0010] From the above description of the structure of the present invention, it can be seen that the present invention has the following advantages: The present invention uses tea polysaccharides extracted from oolong tea as the raw material of the starter in the fermented milk beverage, optimizes the extraction conditions, and retains the activity of the protein extracted from the tea polysaccharides to the greatest extent during the production process of the fermented milk beverage, reducing the loss of effective ingredients. The complex sugar structure of the tea polysaccharides provides a rich carbon source for the microorganisms in the starter, which is helpful for the growth of the microorganisms in the starter, thereby enhancing the fermentation effect of the fermented milk beverage prepared by the starter. At the same time, the tea polysaccharides have a unique sweetness and taste. As a natural sweetener, they can replace part of the traditional sweeteners, such as sucrose, in the starter, so as to produce a healthier and low-calorie fermented product. While enhancing the stability of the starter, it also meets the urgent needs of modern consumers for healthy drinks, so that the fermented milk beverage prepared by the starter has high drinking value and market competitiveness. DETAILED DESCRIPTION

[0011] The specific implementation of the present invention is described below. In order to fully understand the present invention, many details are described below, but for those skilled in the art, the present invention can be implemented without these details. For well-known components, methods and processes, they are not described in detail below.

[0012] Embodiment 1 A tea polysaccharide fermented milk beverage comprises the following components in weight ratio: 250 parts of a starter, 80 parts of white sugar, 4 parts of sodium carboxymethyl cellulose, 1 part of sodium citrate and an appropriate amount of water, wherein the starter is prepared by the following preparation process: 1) Add 50°C water to 4 parts of tea polysaccharide extract, 100 parts of skim milk powder, and 10 parts of whey protein concentrate powder to dissolve them, and then homogenize them at 65°C and 15-20 MPa; 2) Sterilize the homogenized solution by heating in a water bath, and then cool to 42±1℃; 3) Inoculate the cooled solution with thermophilic Streptococcus on a sterile operating table, and then ferment for 5 hours at a fermentation temperature of 42±1°C to obtain a starter culture containing not less than 1×107 CFU / g of thermophilic Streptococcus; 4) The starter obtained in step 3) is subjected to demulsification treatment and cooled to below 25° C. for later use.

[0013] The protein moisture content in skim milk powder is 32.4%, and the moisture content in whey protein concentrate powder is 76%.

[0014] Tea polysaccharide extract is prepared by the following steps: (1) Select oolong tea dry tea as raw material, add 60°C water to extract it twice, the extraction time is 60 min, the ratio of oolong tea dry tea to water is oolong tea dry tea: water = 1:40 g / mL, after precipitation and filtration, filter with filter paper to obtain filter residue and filtrate for use; (2) Concentrating the filtrate obtained in step (1) to about 1 / 4 of the original volume to obtain a concentrated solution; (3) the concentrated solution obtained in step (2) is fully mixed with 95% ethanol, the mixed solution is allowed to stand for precipitation, and the ethanol is recovered by filtering after precipitation to obtain crude oolong tea polysaccharides; (4) washing the crude oolong tea polysaccharide obtained in step (3) twice with 95% ethanol, filtering it, and then vacuum drying it to obtain a tea polysaccharide extract; A preparation process of a tea polysaccharide fermented milk beverage comprises the following steps: a) Dissolve 80 parts of white sugar, 4 parts of sodium carboxymethyl cellulose and 1 part of sodium citrate in water and mix well, then cool to below 30°C; b) adding 250 parts of starter culture to the obtained solution, mixing and stirring for 15 minutes, and then adding 30% citric acid solution to adjust the pH of the solution (4.3±1.0); c) homogenizing the mixture at 65°C and 18-20 MPa; d) The homogenized solution is bottled, sterilized in a water bath, and then cooled to room temperature to obtain a tea polysaccharide fermented milk beverage.

[0015] Embodiment 2 A tea polysaccharide fermented milk beverage comprises the following components in weight ratio: 260 parts of a starter, 70 parts of white sugar, 3 parts of sodium carboxymethyl cellulose, 2 parts of sodium citrate and an appropriate amount of water, wherein the starter is made by the following production process: 1) Add 50°C water to 6 parts of tea polysaccharide extract, 100 parts of skim milk powder, and 10 parts of whey protein concentrate powder to dissolve them, and then homogenize them at 65°C and 15-20 MPa; 2) Sterilize the homogenized solution by heating in a water bath, and then cool to 42±1℃; 3) Inoculate the cooled solution with thermophilic Streptococcus on a sterile operating table, and then ferment for 5 hours at a fermentation temperature of 42±1°C to obtain a starter culture containing not less than 1×107 CFU / g of thermophilic Streptococcus; 4) The starter obtained in step 3) is subjected to demulsification treatment and cooled to below 25° C. for later use.

[0016] Tea polysaccharide extract is prepared by the following steps: (1) Select oolong tea dry tea as raw material, add 80°C water to extract it three times, the extraction time is 90 min, the ratio of oolong tea dry tea to water is oolong tea dry tea: water = 1:40 g / mL, after precipitation and filtration, filter with filter paper to obtain filter residue and filtrate for use; (2) Concentrating the filtrate obtained in step (1) to about 1 / 4 of the original volume to obtain a concentrated solution; (3) the concentrated solution obtained in step (2) is fully mixed with 95% ethanol, the mixed solution is allowed to stand for precipitation, and the ethanol is recovered by filtering after precipitation to obtain crude oolong tea polysaccharides; (4) washing the crude oolong tea polysaccharide obtained in step (3) twice with 95% ethanol, filtering it, and then vacuum drying it to obtain a tea polysaccharide extract; A preparation process of a tea polysaccharide fermented milk beverage comprises the following steps: a) Dissolve 80 parts of white sugar, 4 parts of sodium carboxymethyl cellulose and 1 part of sodium citrate in water and mix well, then cool to below 30°C; b) adding 250 parts of starter culture to the obtained solution, mixing and stirring for 15 minutes, and then adding 30% citric acid solution to adjust the pH of the solution (4.3±1.0); c) homogenizing the mixture at 65°C and 18-20 MPa; d) The homogenized solution is bottled, sterilized in a water bath, and then cooled to room temperature to obtain a tea polysaccharide fermented milk beverage.

[0017] The above is only a specific implementation of the present invention, but the design concept of the present invention is not limited thereto. Any non-substantial changes to the present invention using this concept shall be deemed as an infringement of the protection scope of the present invention.

Claims

1. A tea polysaccharide fermented milk beverage, characterized in that: The weight proportions of the components are: 230-280 parts of starter, 60-85 parts of white sugar, 2-5 parts of sodium carboxymethyl cellulose, 1-3 parts of sodium citrate and appropriate amount of water, wherein the starter is made by the following production process: 1) Add 30-50°C water to 4-9 parts of tea polysaccharide extract, 100 parts of skim milk powder and 10 parts of whey protein concentrate powder to dissolve, and then homogenize them at 65°C and 15-20 MPa; 2) Sterilize the homogenized solution by heating in a water bath, and then cool to 42±1℃; 3) Inoculate the cooled solution with thermophilic Streptococcus on a sterile operating table, and then ferment for 5 hours at a fermentation temperature of 42±1°C to obtain a starter culture, wherein the starter culture contains not less than 1×107 CFU / g of thermophilic Streptococcus; 4) Demulsify the starter obtained in step 3) and cool it to below 25° C. for later use.

2. The tea polysaccharide fermented milk beverage according to claim 1, characterized in that: The weight proportions of the components are: 250 parts of leavening agent, 80 parts of white granulated sugar, 4 parts of sodium carboxymethyl cellulose, 1 part of sodium citrate and appropriate amount of water.

3. The tea polysaccharide fermented milk beverage according to claim 1, characterized in that: Step 1) The Chinese tea polysaccharide extract is prepared by the following steps: (1) Selecting dry oolong tea as raw material, adding 60-80°C water to extract it 2-3 times, the extraction time is 60-90 min, the ratio of dry oolong tea to water is 1:40 g / mL, after precipitation and filtration, filter with filter paper to obtain filter residue and filtrate for later use; (2) Concentrating the filtrate obtained in step (1) to about 1 / 4 of the original volume to obtain a concentrated solution; (3) the concentrated solution obtained in step (2) is fully mixed with 95% ethanol, the mixed solution is allowed to stand for precipitation, and the ethanol is recovered by filtering after precipitation to obtain crude oolong tea polysaccharides; (4) The crude oolong tea polysaccharide obtained in step (3) is washed twice with 95% ethanol, filtered, and then vacuum dried to obtain a tea polysaccharide extract.

4. The tea polysaccharide fermented milk beverage according to claim 1, characterized in that: The protein moisture content of the skimmed milk powder is 32.4%, and the protein moisture content of the whey protein concentrate powder is 76%.

5. The process for preparing a tea polysaccharide fermented milk beverage according to claim 2, characterized in that: The following steps are involved: a) Dissolve 80 parts of white sugar, 4 parts of sodium carboxymethyl cellulose and 1 part of sodium citrate in water and mix well, then cool to below 30°C; b) adding 250 parts of starter culture to the obtained solution, mixing and stirring for 15 minutes, and then adding 30% citric acid solution to adjust the pH of the solution (4.3±1.0); c) homogenizing it at 65°C and 18-20MPa; d) The homogenized solution is bottled, sterilized in a water bath, and then cooled to room temperature to obtain a tea polysaccharide fermented milk beverage.