CN106106734A

CN106106734A - A kind of technique preparing tea smell Yoghourt

Info

Publication number: CN106106734A
Application number: CN201610604664.8A
Authority: CN
Inventors: 王翀
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-04-18
Filing date: 2016-07-28
Publication date: 2016-11-16

Abstract

A kind of technique preparing tea smell Yoghourt, in this technique, first in an inert atmosphere tea dust is carried out predrainage process, then the tea dust after predrainage is carried out partially carbonized process and form tiny porous mass, during adding the tea dust of these porous to Yoghourt fermentation, in order to adsorb the acidic materials formed in Yoghourt fermentation, so can be without sweeting agent or add less on the premise of sweeting agent, the mouthfeel making main body Yoghourt is more preferable, and the content of lactic acid bacteria of Yoghourt entirety is constant, keep original alimentary health-care function.

Description

A kind of technique preparing tea smell Yoghourt

Technical field

The present invention relates to the preparation technology of a kind of Yoghourt, be specifically related to a kind of low sugar prepared containing tea smell even sugar-free The technique of Yoghourt.

Background technology

Yoghourt is with milk as raw material, adds zymocyte after pasteurize again in milk, fermented after, then cool down A kind of milk product.Yoghourt not only remains all advantages of milk, and the processed process of some aspect is also maximized favourable factors and minimized unfavourable ones, Become the nutrient and healthcare products being more suitable for the mankind.

At the sweat of Yoghourt, lactic acid bacteria makes sugar, protein in milk be hydrolyzed into as little molecule (such as galactose and breast Sour, little peptide chain and aminoacid etc.), these changes make Yoghourt more easy to digest and absorb, and the utilization rate of various nutritional labelings is able to Improve.

Yoghourt is in addition to nutritious, also because of containing lactic acid bacteria, with health role.These effects specifically include that maintenance Intestinal microbial population ecological balance, forms biological barrier, suppresses the harmful bacteria invasion to intestinal；Improve immune function of human body, lactic acid bacteria Some materials strengthening immunologic function can be produced, human immunity can be improved, prevent disease.

The Yoghourt that the fermentation of normal pure milk obtains, because sweat necessarily leads to lactic acid so that mouthfeel is the sourest, in order to Catering to the sense of taste demand of major part consumer, Yoghourt, in the course of processing, all with the addition of substantial amounts of natural or synthetic Sweet ingredient, such as sucrose, xylitol, aspartame etc..By these sweet ingredients suppression Yoghourt in by lactic acid produce former The tart flavour begun.And in the last few years, along with the change of dietetic nutrition structure, consumer wishes again to obtain more low sugar even sugar-free Food.So, on this Special food of Yoghourt, it is desirable to have the preparation technology of a kind of Yoghourt, this technique is at suppression Yoghourt Tart flavour mouthfeel time, can add less and even not add sweeting agent and just can meet the mouthfeel demand of ordinary consumer, the most this Technique will not reduce again the content of Lactis In Yoghurt, keeps its due nutritional health function.

Summary of the invention

The present invention provides a kind of technique preparing tea smell Yoghourt, and tea dust is first carried out pre-de-by this technique in an inert atmosphere Water, then carries out partially carbonized process to the tea dust after predrainage and forms tiny porous mass, utilizes these tiny porosities The acidic materials (lactic acid) formed in matter absorption Yoghourt fermentation, without sweeting agent or add less on the premise of sweeting agent, The mouthfeel making main body Yoghourt is more preferable, and the content of lactic acid bacteria of Yoghourt entirety is constant, keeps original alimentary health-care function.Use The tea smell Yoghourt product that this technique prepares both had maintained the original alimentary health-care function of Yoghourt, can meet again people and wish Hoping the requirement reducing sweeting agent usage amount, mouthfeel also will not look ill because having lacked sweeting agent simultaneously.

Tea dust by after partially carbonized, the tiny porous mass of formation, there is the highest specific surface area and flourishing inside Pore passage structure, this structure is similar to activated carbon, has the strongest absorbability, and this absorbability has selectivity, right The lactic acid formed during Yoghourt fermentation has a strong absorbability, and galactose, aminoacid and the peptide chain equimolecular to other Absorbability more weak, the absorbability of various mushrooms then can be ignored.Substantial amounts of lactic acid is thus made to be anchored at this On the most tiny porous mass.This was it is to say, few with on the premise of even without sweeting agent, both ensure that Yoghourt products Not reducing of Middle nutrition health-care components, reduces again lactic acid content, improves the mouthfeel of product.

Primary in the present invention is to process tea dust, the tiny porous mass of forming part carbonization.Specifically, This processing procedure is: first, at inert atmosphere (such as CO₂, N₂, or CO₂And N₂Gaseous mixture) in tea dust is carried out predrainage Processing, effect is the portion of water in abjection tea dust；Carry out partially carbonized process followed by tea dust, carry out partially carbonized Microwave treatment can be used, it is possible to use the mode of eddy heating for heating to process during process；When using microwave treatment, first 200W processes 1- 20 minutes, then 400W processed 1-10 minute, and last 600W processes 1-5 minute；When using electromagnetic eddy heat treated, in heating Make tea dust form a layer thickness bed of material less than 6mm on face, control the power of electromagnetic eddy firing equipment, control heating surface Surface temperature 110 DEG C of-260 DEG C of scopes, static at the tea dust bed of material or in the case of stirring, tea dust is carried out at heat Reason, the time of process, according to the intensity of heating, can control between 1 minute to 20 minute, first 120W process 5-20 minute, so Rear 300W processes 2-5 minute, and last 600W processes 2-4 minute.When no matter using microwave method or eddy heating for heating to process tea dust, It is partially carbonized that the effect processed all is intended to make tea dust occur, and althoughs note that the powdery keeping loose on configuration, prevented Spend carbonization and lump.

Utilize these by partially carbonized tea dust, after they are encapsulated in the bag of non-woven wraps, put into In the liquid milk stirred, add appropriate fermented bacterium, under certain fermentation temperature (such as 60 DEG C), through certain After fermentation time (such as 8 hours), take out the tea dust sack of encapsulation, the Yoghourt product exactly with tea smell obtained.

The technique utilizing the present invention to provide prepares Yoghourt, sweeting agent consumption few even without in the case of, the most permissible Prepare in good taste, nutritious Yoghourt product, and technique is simpler, the most more environmentally-friendly reliably.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is further detailed.

The following examples are only used for explaining in detail the explanation present invention, and limit the scope of the present invention never in any form.

The lactic acid generated during Yoghourt fermentation, partial ionization can go out H in the solution⁺, so that pH value reduces, pass through Detection pH value can assess the concentration of lactic acid in Yoghourt, say, that pH value is the highest, illustrates that in Yoghourt, the concentration of lactic acid is the lowest, mouth Feel more preferable；And the concentration of useful lactic acid bacteria can be passed through the result that lactic acid bacteria (coccus+bacillus) counts and represent, The quantity of concentration value the highest explanation bacterium is the most.

Embodiment 1

Take the commercially available Folium Camelliae sinensis of 200g, pulverize and be milled down to below 100 mesh, at the N of flowing₂In atmosphere, (flow velocity about 10 ms/min) enters Row predrainage processes, and first 50 DEG C process 2 hours, and and then 80 DEG C of heating, dryings 1 hour, dry 0.5 hour for last 100 DEG C.

Putting in microwave oven by the tea dust after predrainage, first 200W processes 15 minutes, then 400W process 5 minutes, finally 600W processes 2 minutes, has contained standby.Autosorb-iQ-C Sorption Analyzer is used to record these by partially carbonized starch Specific surface area about 255m²/g。

Take 1 liter of commercially available liquid milk, after being warmed up to 60 DEG C, keep temperature, be added thereto to commercially available Shijiazhuang monarch Le Bao Lactobacillus casei (N1115) 1g of dairy industry company limited, puts into the non-woven fabrics encapsulating the tea dust after 20g is carbonized simultaneously Bag, maintains fermentation temperature 60 DEG C, after 8 hours, stops fermentation.Opening fermentation tank, be taken out portioned product detection, pH value is 5.13, lactic acid bacteria (coccus+bacillus) is counted as 1.93 × 10⁹mL^-1。

Embodiment 2

Take the commercially available Folium Camelliae sinensis of 200g, pulverize and be milled down to below 100 mesh, at the CO of flowing₂In atmosphere, (flow velocity about 15 ms/min) enters Row predrainage processes, and first 60 DEG C process 1 hour, and and then 90 DEG C of heating, dryings 0.5 hour, dry 20 minutes for last 110 DEG C.

Tea dust after predrainage is poured in iron pan, uses electromagnetic oven heating to process, first 120W process 20 minutes, so Rear 300W processes 5 minutes, and last 600W processes 2 minutes.Autosorb-iQ-C Sorption Analyzer is used to record these by part carbon The specific surface area about 211m of the starch changed²/g。

Take 1 liter of commercially available liquid milk, after being warmed up to 60 DEG C, keep temperature, be added thereto to commercially available Shijiazhuang monarch Le Bao Lactobacillus casei (N1115) 1g of dairy industry company limited, puts into the non-woven fabrics encapsulating the tea dust after 20g is carbonized simultaneously Bag, maintains fermentation temperature 60 DEG C, after 8 hours, stops fermentation.Opening fermentation tank, be taken out portioned product detection, pH value is 5.05, lactic acid bacteria (coccus+bacillus) is counted as 1.91 × 10⁹mL^-1。

Comparative example 1

Take 1 liter of commercially available liquid milk, after being heated to 60 DEG C, keep temperature, be added thereto to commercially available Shijiazhuang monarch's Le Bao dairy industry Lactobacillus casei (N1115) 1g of company limited, after stirring, pours in Yoghourt fermentation tank together, maintains fermentation temperature 60 DEG C, after 8 hours, stop fermentation.Opening fermentation tank, take out portioned product from middle and upper part and keep sample detection, pH value is 4.14, lactic acid bacteria (coccus+bacillus) is counted as 1.89 × 10⁹mL^-1。

From the test result of embodiment and comparative example it will be seen that use the tea smell acid obtained embodiments of the invention The pH value of dairy products apparently higher than the Yoghourt using in comparative example common fermentation method to obtain, this just explanation use the side of the present invention The Yoghourt that lactic acid concn in the Yoghourt that method obtains obtains significantly lower than common fermentation method；And lactic acid bacteria (coccus+bacillus) Count results shows, the lactic acid bacteria number that two kinds of methods obtain is essentially identical.It is therefore seen that, the present invention is by partially carbonized container bottom The liquid milk in portion forms porous mass and selects to have adsorbed the lactic acid formed in sweat, reduces the tart flavour of Yoghourt, and not It is reduced the quantity of probiotics in Yoghourt.

Claims

1. the technique preparing tea smell Yoghourt, including Feedstock treating and fermentation, it is characterised in that in the process of Yoghourt fermentation In, add the porous mass that a kind of partially carbonized process tea dust obtains, and tea dust before carrying out partially carbonized process through inertia Drying predrainage under atmosphere processes.

A kind of technique preparing tea smell Yoghourt the most according to claim 1, it is characterised in that tea dust is carried out indifferent gas The method that drying predrainage under atmosphere processes is, it is little that tea dust processes 0.5 under the protection of inert atmosphere at 50 DEG C to 60 DEG C Up to 2 hours, and then 80 DEG C to 90 DEG C process 0.5 hour to 2 hours, last 100 DEG C to 110 DEG C process 10 minutes little to 2 Time.

A kind of technique preparing tea smell Yoghourt the most according to claim 1, it is characterised in that tea dust is carried out part carbon The mode that change processes is microwave treatment, and the step of microwave treatment is, first 200W processes 1-20 minute, and then 400W process 1-10 divides Clock, last 600W processes 1-5 minute.

A kind of technique preparing tea smell Yoghourt the most according to claim 1, it is characterised in that tea dust is carried out part carbon The mode that change processes is eddy heating for heating, and the temperature of heating surface controls in the range of 120 DEG C-210 DEG C, and the step of process is, first 120W processes 5-20 minute, and then 300W processes 2-5 minute, and last 600W processes 2-4 minute.