CN105724573A - Preparation method of Pu'er tea yogurt - Google Patents
Preparation method of Pu'er tea yogurt Download PDFInfo
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- CN105724573A CN105724573A CN201410766597.0A CN201410766597A CN105724573A CN 105724573 A CN105724573 A CN 105724573A CN 201410766597 A CN201410766597 A CN 201410766597A CN 105724573 A CN105724573 A CN 105724573A
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Abstract
The invention discloses Pu'er tea yogurt which is prepared from the following raw materials: fresh milk, Pu'er tea, calendula, lactic acid bacteria, gelatin, lentinan, white granular sugar, isomaltooligosaccharide and water through the steps of preparing Pu'er tea juice, performing sterilization, blending the components and performing inoculating fermentation. The yogurt and the Pu'er tea in the Pu'er tea yogurt are matched properly, wherein the Pu'er tea participates in the fermentation of the yogurt, so that the Pu'er tea yogurt has pure tea flavor and mellow yogurt flavor and has a fine and smooth mouth feel. Flavors of the Pu'er tea and yogurt are fused well, so that the Pu'er tea yogurt is easily acceptable, is beneficial to body health when being drunk for long time, and can improve body immunity.
Description
Technical field
The present invention relates to the manufacture method of a kind of the Pu-er Tea Yogurt, belong to food processing technology field.
Background technology
Yoghourt is generally with fresh milk or reconstituted milk for primary raw material, through homogenizing, pasteurize, a kind of fermented dairy product rich in probiotic bacteria prepared by the technique such as lactic acid bacteria fermentation.Yoghourt is good health-preserving beverage, it have overcome lactose inadaptation, reduce cholesterol, regulate constipation prevention bacillary, suppress the effect such as cancer, looks improving and the skin nourishing.Possibly together with a lot of vitamin in Yoghourt, wherein vitamin A and vitamin B2 are all of value to eyes；Aminoacid in Yoghourt is of value to hair；Simultaneously as Yoghourt can improve digestive function, it is prevented that constipation, it is suppressed that harmful substance such as phenol indole and aminated compounds produce in intestinal and accumulate, thus can prevent cell senescence, make skin fair and vigorous and graceful.
Folium camelliae assamicae originates in Yunnan, is the general name of the various Yunnan compressed tea adopting green tea or the fermented steam pressure of postfermented tea, including Tuo tea, cake tea, side tea, tight tea etc..Showing according to research data, owing to passing through unique sweat when Folium camelliae assamicae makes, the Koji Fungi in contained ferment contains trace lipolytic enzyme, and this has remarkable efficacy to decomposing body fat.Therefore, drink Folium camelliae assamicae and can lose weight, and the cholesterol in blood and triglyceride can be reduced.Pu'er tea warm in nature and, warming the stomach does not injure one's stomach, data show drink Folium camelliae assamicae be likely to be of blood fat reducing, improve insulin resist and prevent cardiovascular disease effect.By isolated experiment and zooperal result, Folium camelliae assamicae extract has obvious antioxidant activity, scavenging free radicals, reduces the quantity of LDI unsaturated fatty acid and increases the content of LDL tocopherol, to reduce the oxidation-sensitive degree of LDL.Inference drinks Folium camelliae assamicae can the generation of prevention of arterial atherosclerosis and cardiovascular disease.Kill cancerous cell effect strong.Experiments show that, Folium camelliae assamicae has multiple abundant anti-pain micro constitutent, such as Q-carotene, vitamin B1, B2, C, E etc..Produced health-care effect in Folium camelliae assamicae drinking process, wherein, human body is had many positive roles by caffeine.
Summary of the invention
It is an object of the invention to provide a kind of nutritious, the manufacture method of the Pu-er Tea Yogurt of unique flavor.
The technical solution used in the present invention is as follows:
The manufacture method of a kind of the Pu-er Tea Yogurt, every 1000 weight portion the Pu-er Tea Yogurts are made up of the raw material of following weight portion: fresh milk 650～780, Folium camelliae assamicae 35～50, lactic acid bacteria 0.5～1, gelatin 5～10, lentinan 10～15, white sugar 10～15, dextrinosan 10～15, surplus are water.
One of each formula in the weight portion of each raw material components such as following table in described the Pu-er Tea Yogurt:
The preparation method of the Pu-er Tea Yogurt, it is characterised in that comprise the following steps:
(1) preparation of Pu'er tea juice
Folium camelliae assamicae, Flos Inulae, Folium Perillae are immersed in 85～90 DEG C of appropriate water, soaks 20～30min, be then centrifuged for separating, filter, discard leaching slag and namely obtain Pu'er tea juice；
(2) sterilization
Fresh milk and Pu'er tea juice are sterilized, and temperature controls at 85～90 DEG C, is incubated 20～30min；
(3) allotment
Fresh milk after sterilization and Pu'er tea juice are sent into material-compound tank, then by above-mentioned formula, gelatin, lentinan, white sugar, dextrinosan is put in material-compound tank, and stir so as to mix homogeneously；
Fresh milk after sterilization and Pu'er tea juice are sent into material-compound tank, then by above-mentioned formula, gelatin, lentinan, white sugar, dextrinosan is put in material-compound tank, and stir so as to mix homogeneously；
(4) inoculation fermentation
Deployed feed liquid is cooled to 42～45 DEG C, the mixing Ruzhong after lactobacillus inoculum to cooling, in the constant incubator of 42 DEG C, cultivates 5～6h after subpackage namely obtain final products.
Described being filtered into first is filtered through 200 order duplex strainers, then through diatom filter fine straining to remove impurity therein and insoluble matter.
Beneficial effects of the present invention is as follows: in the Pu-er Tea Yogurt of the present invention, fresh milk and Folium camelliae assamicae blend proportion are moderate, Folium camelliae assamicae participates in Yoghourt fermentation, tea perfume (or spice) is pure, milk taste is strong, delicate mouthfeel and lubricate, Folium camelliae assamicae is fragrant to be merged better with Yoghourt fragrance, easily accepting for people, long-term drink contributes to healthy, it is possible to improve body immunity.Preparation method of the present invention is simple, easily operates, and production cost is low, it is simple to popularity, it is easy to accomplish standardization, standardization, factorial praluction.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described:
Embodiment 1
Every 1000 weight portion the Pu-er Tea Yogurts are made up of the raw material of following weight portion: fresh milk 667, Folium camelliae assamicae 21, Flos Inulae 10, Folium Perillae 10, lactic acid bacteria 0.5, gelatin 5, lentinan 0.10, white sugar 10, dextrinosan 10, surplus are water.
The preparation method of the Pu-er Tea Yogurt comprises the following steps:
(1) preparation of Pu'er tea juice
Folium camelliae assamicae, Flos Inulae, Folium Perillae are immersed in 80～90 DEG C of appropriate water, soaks 20～30min, be then centrifuged for separating, filter, discard leaching slag and namely obtain Pu'er tea juice；
(2) sterilization
Fresh milk and Pu'er tea juice are sterilized, and temperature controls at 85 DEG C, is incubated 25min；
(3) allotment
Fresh milk after sterilization and Pu'er tea juice are sent into material-compound tank, then by above-mentioned formula, gelatin, lentinan, white sugar, dextrinosan is put in material-compound tank, and stir so as to mix homogeneously；
(4) inoculation fermentation
Deployed feed liquid is cooled to 45 DEG C, the mixing Ruzhong after lactobacillus inoculum to cooling, in the constant incubator of 42 DEG C, cultivates 5～6h after subpackage namely obtain final products.
Described being filtered into first is filtered through 200 order duplex strainers, then through diatom filter fine straining to remove impurity therein and insoluble matter.
Embodiment 2
Every 1000 weight portion the Pu-er Tea Yogurt the Pu-er Tea Yogurts are made up of the raw material of following weight portion: fresh milk 702, Folium camelliae assamicae 25, Flos Inulae 12, Folium Perillae 12, lactic acid bacteria 0.6, gelatin 6, lentinan 0.16, white sugar 11, dextrinosan 12, surplus are water.The preparation method of the Pu-er Tea Yogurt is with embodiment 1.Embodiment 3
Every 1000 weight portion the Pu-er Tea Yogurts are made up of the raw material of following weight portion: fresh milk 743, Folium camelliae assamicae 27, Flos Inulae 14, Folium Perillae 14, lactic acid bacteria 0.8, gelatin 8, lentinan 0.17, white sugar 13, dextrinosan 13, surplus are water.The preparation method of the Pu-er Tea Yogurt is with embodiment 1.
Embodiment 4
Every 1000 weight portion the Pu-er Tea Yogurts are made up of the raw material of following weight portion: fresh milk 778, Folium camelliae assamicae 30, Flos Inulae 15, Folium Perillae 15, lactic acid bacteria 0.8, gelatin 8, lentinan 0.18, white sugar 14, dextrinosan 14, surplus are water.The preparation method of the Pu-er Tea Yogurt is with embodiment 1.
The present invention is not limited to above-described detailed description of the invention; the foregoing is only presently preferred embodiments of the present invention; not in order to limit the present invention; all any amendment, equivalent replacement and improvement etc. made within the spirit and principles in the present invention, should be included within protection scope of the present invention.
Claims (3)
1. a Pu-er Tea Yogurt, it is characterized in that, every 1000 weight portion the Pu-er Tea Yogurts are made up of the raw material of following weight portion: fresh milk 650～780, Folium camelliae assamicae 20～30, Flos Inulae 10～15, Folium Perillae 10～15, lactic acid bacteria 0.5～1, gelatin 5～10, lentinan 0.1～0.15, white sugar 10～15, dextrinosan 10～15, surplus are water.
2. the preparation method of a Pu-er Tea Yogurt as claimed in claim 1, it is characterised in that comprise the following steps:
(1) preparation of Pu'er tea juice
Folium camelliae assamicae, Flos Inulae, Folium Perillae are immersed in 80-90 DEG C of appropriate water, soaks 20-30min, be then centrifuged for separating, filter, discard leaching slag and namely obtain Pu'er tea juice；
(2) sterilization
Fresh milk and Pu'er tea juice are sterilized, and temperature controls at 85～90 DEG C, is incubated 20～30min；
(3) allotment
Fresh milk after sterilization and Pu'er tea juice are sent into material-compound tank, then by above-mentioned formula, gelatin, lentinan, white sugar, dextrinosan is put in material-compound tank, and stir so as to mix homogeneously；
(4) inoculation fermentation
Deployed feed liquid is cooled to 42～45 DEG C, the mixing Ruzhong after lactobacillus inoculum to cooling, in the constant incubator of 42 DEG C, cultivates 5～6h after subpackage namely obtain final products.
3. the preparation method of the Pu-er Tea Yogurt according to claim 2, it is characterised in that described being filtered into first is filtered through 200 order duplex strainers, then through diatom filter fine straining to remove impurity therein and insoluble matter.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410766597.0A CN105724573A (en) | 2014-12-11 | 2014-12-11 | Preparation method of Pu'er tea yogurt |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410766597.0A CN105724573A (en) | 2014-12-11 | 2014-12-11 | Preparation method of Pu'er tea yogurt |
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| CN105724573A true CN105724573A (en) | 2016-07-06 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338224A (en) * | 2019-08-23 | 2019-10-18 | 云南乍甸乳业有限责任公司 | The production method of probiotic acid milk tea |
| CN110934188A (en) * | 2019-11-20 | 2020-03-31 | 黄冈师范学院 | Purple perilla and Chinese mugwort yoghourt and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731338A (en) * | 2009-12-31 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Tea extract-containing acidophilous milk and preparation method thereof |
| CN102823648A (en) * | 2012-07-31 | 2012-12-19 | 安徽省天旭茶业有限公司 | Jasmine tea yoghourt and preparation method thereof |
-
2014
- 2014-12-11 CN CN201410766597.0A patent/CN105724573A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731338A (en) * | 2009-12-31 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Tea extract-containing acidophilous milk and preparation method thereof |
| CN102823648A (en) * | 2012-07-31 | 2012-12-19 | 安徽省天旭茶业有限公司 | Jasmine tea yoghourt and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338224A (en) * | 2019-08-23 | 2019-10-18 | 云南乍甸乳业有限责任公司 | The production method of probiotic acid milk tea |
| CN110934188A (en) * | 2019-11-20 | 2020-03-31 | 黄冈师范学院 | Purple perilla and Chinese mugwort yoghourt and preparation method thereof |
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Application publication date: 20160706 |
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