CN112868771A - Aerated apple vinegar flavored tea yogurt and preparation method thereof - Google Patents
Aerated apple vinegar flavored tea yogurt and preparation method thereof Download PDFInfo
- Publication number
- CN112868771A CN112868771A CN201911199506.9A CN201911199506A CN112868771A CN 112868771 A CN112868771 A CN 112868771A CN 201911199506 A CN201911199506 A CN 201911199506A CN 112868771 A CN112868771 A CN 112868771A
- Authority
- CN
- China
- Prior art keywords
- tea
- vinegar
- milk
- aerated
- yogurt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 59
- 239000000052 vinegar Substances 0.000 title claims abstract description 59
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000020335 flavoured tea Nutrition 0.000 title description 2
- 235000013616 tea Nutrition 0.000 claims abstract description 85
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 60
- 235000013336 milk Nutrition 0.000 claims abstract description 42
- 239000008267 milk Substances 0.000 claims abstract description 42
- 210000004080 milk Anatomy 0.000 claims abstract description 42
- 235000014347 soups Nutrition 0.000 claims abstract description 34
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 30
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 30
- 238000000605 extraction Methods 0.000 claims abstract description 11
- 102000014171 Milk Proteins Human genes 0.000 claims abstract description 9
- 108010011756 Milk Proteins Proteins 0.000 claims abstract description 9
- 235000021239 milk protein Nutrition 0.000 claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 claims description 96
- 239000000047 product Substances 0.000 claims description 80
- 239000007788 liquid Substances 0.000 claims description 31
- 238000002156 mixing Methods 0.000 claims description 29
- 238000001816 cooling Methods 0.000 claims description 26
- 229920001277 pectin Polymers 0.000 claims description 26
- 239000001814 pectin Substances 0.000 claims description 26
- 235000010987 pectin Nutrition 0.000 claims description 26
- 235000010469 Glycine max Nutrition 0.000 claims description 25
- 150000004676 glycans Chemical class 0.000 claims description 25
- 229920001282 polysaccharide Polymers 0.000 claims description 25
- 239000005017 polysaccharide Substances 0.000 claims description 25
- 230000001954 sterilising effect Effects 0.000 claims description 25
- 238000000855 fermentation Methods 0.000 claims description 24
- 244000068988 Glycine max Species 0.000 claims description 23
- 230000004151 fermentation Effects 0.000 claims description 23
- 238000011049 filling Methods 0.000 claims description 18
- 239000002253 acid Substances 0.000 claims description 15
- 235000006468 Thea sinensis Nutrition 0.000 claims description 14
- 235000011430 Malus pumila Nutrition 0.000 claims description 13
- 235000015103 Malus silvestris Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 235000020279 black tea Nutrition 0.000 claims description 11
- 239000011265 semifinished product Substances 0.000 claims description 11
- 235000000346 sugar Nutrition 0.000 claims description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 235000009569 green tea Nutrition 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 5
- 240000006365 Vitis vinifera Species 0.000 claims description 5
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 5
- 235000021430 malt vinegar Nutrition 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 235000003599 food sweetener Nutrition 0.000 claims description 3
- 235000020333 oolong tea Nutrition 0.000 claims description 3
- 239000003765 sweetening agent Substances 0.000 claims description 3
- 235000020334 white tea Nutrition 0.000 claims description 3
- 235000020338 yellow tea Nutrition 0.000 claims description 3
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 claims description 2
- 229960002303 citric acid monohydrate Drugs 0.000 claims description 2
- 235000001727 glucose Nutrition 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims description 2
- 239000001509 sodium citrate Substances 0.000 claims description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 2
- 235000011083 sodium citrates Nutrition 0.000 claims description 2
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 21
- 235000019225 fermented tea Nutrition 0.000 abstract description 17
- 239000002131 composite material Substances 0.000 abstract description 11
- 230000036541 health Effects 0.000 abstract description 7
- 235000015140 cultured milk Nutrition 0.000 abstract description 5
- 241001122767 Theaceae Species 0.000 abstract 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 26
- 235000018102 proteins Nutrition 0.000 description 14
- 102000004169 proteins and genes Human genes 0.000 description 14
- 108090000623 proteins and genes Proteins 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 11
- 238000004659 sterilization and disinfection Methods 0.000 description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 240000006024 Lactobacillus plantarum Species 0.000 description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 9
- 238000010521 absorption reaction Methods 0.000 description 9
- 230000002411 adverse Effects 0.000 description 9
- 238000005189 flocculation Methods 0.000 description 9
- 230000016615 flocculation Effects 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 description 9
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 8
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 8
- 241000194020 Streptococcus thermophilus Species 0.000 description 8
- 238000001556 precipitation Methods 0.000 description 8
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 7
- 238000000265 homogenisation Methods 0.000 description 6
- 235000020185 raw untreated milk Nutrition 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 239000000337 buffer salt Substances 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000012905 visible particle Substances 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000021425 apple cider vinegar Nutrition 0.000 description 2
- 229940088447 apple cider vinegar Drugs 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000021262 sour milk Nutrition 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000020248 camel milk Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229940095714 cider vinegar Drugs 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 229920001903 high density polyethylene Polymers 0.000 description 1
- 239000004700 high-density polyethylene Substances 0.000 description 1
- 235000020252 horse milk Nutrition 0.000 description 1
- 229910052900 illite Inorganic materials 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- VGIBGUSAECPPNB-UHFFFAOYSA-L nonaaluminum;magnesium;tripotassium;1,3-dioxido-2,4,5-trioxa-1,3-disilabicyclo[1.1.1]pentane;iron(2+);oxygen(2-);fluoride;hydroxide Chemical compound [OH-].[O-2].[O-2].[O-2].[O-2].[O-2].[F-].[Mg+2].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[Al+3].[K+].[K+].[K+].[Fe+2].O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2.O1[Si]2([O-])O[Si]1([O-])O2 VGIBGUSAECPPNB-UHFFFAOYSA-L 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 235000020254 sheep milk Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000002349 well water Substances 0.000 description 1
- 235000020681 well water Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Dairy Products (AREA)
Abstract
The invention provides aerated tea yogurt, which comprises a fermented product of tea cold-extraction extracted tea soup, a milk fermented product and edible raw vinegar (preferably apple vinegar), wherein carbon dioxide gas is filled in the tea yogurt; wherein the mass fraction of the milk protein is more than 10 per thousand, and the mass fraction of the carbon dioxide gas is 2-8 per thousand. The invention also provides a preparation method of the aerated tea yogurt. The aerated tea yogurt has the composite taste of the fermented milk, the fermented tea and the apple raw vinegar and the carbon dioxide bubble feeling, and provides a new health choice for consumers.
Description
Technical Field
The invention relates to the field of dairy and tea beverage processing, and particularly provides aerated tea yogurt which has the composite taste of fermented milk, fermented tea and food vinegar and the feeling of carbon dioxide bubbles.
Background
The fermented tea has tea polyphenols and caffeine, can reduce cholesterol and blood pressure, improve immunity and bactericidal power, and has weight reducing effect. The functional performance of the health care product is obvious, particularly the improvement function of the gastrointestinal tract, and the health care product meets the requirements of greasiness relieving, health and slimming of modern people. The apple raw vinegar is rich in organic acid and vitamins, and has effects of preventing common cold, promoting health, caring skin, relieving fatigue, and promoting digestion. The taste of the acetic acid is deep and loved by young consumers, and the combination of the fermented acid taste of the fermented tea and the added dazzling acetic acid taste of the edible vinegar can provide a new health choice for the consumers. The addition of carbon dioxide gas can bring about bubble mouthfeel, and the product is endowed with a refreshing and delicious experience. However, the product belongs to milk-containing beverage, the protein content is higher (more than or equal to 1.0 percent), and the stability of milk protein is easily influenced by carbon dioxide gas, so the milk-containing beverage with long shelf life and without carbon dioxide gas filling is on the market. The invention aims to develop a novel double-fermentation type milk-containing beverage containing tea, milk and gas by matching apple raw vinegar, novel fermented tea and traditional fermented milk with one another through the design of a product formula and a process, compounding the slightly sour flavor of the fermented tea mainly fermented by lactobacillus plantarum with the acetic acid feeling of edible vinegar, combining the aroma and smoothness of the fermented milk, adding carbon dioxide gas, and constructing a proper stable system.
Disclosure of Invention
An object of the present invention is to provide aerated tea yogurt comprising a fermented product of cold-extraction of tea leaves with a tea soup, a milk fermented product, and edible raw vinegar (such as rice vinegar, smoked vinegar, sugar vinegar, white vinegar, mature vinegar, grape vinegar, malt vinegar, apple vinegar), and the tea yogurt is filled with carbon dioxide gas; wherein the mass fraction of the milk protein is more than 10 per thousand and the mass fraction of the carbon dioxide gas is 2-8 per thousand based on the total weight of the final product.
In a specific embodiment of the invention, the edible raw vinegar is 5-80 per mill by mass and the soluble solid in the tea cold extraction tea soup is 1-6 per mill by mass based on the total weight of the final product.
In a specific embodiment of the invention, the aerated tea yogurt further comprises pectin and soybean polysaccharide, wherein the mass fraction of the pectin is 1-3 per mill, and the mass fraction of the soybean polysaccharide is 2-6 per mill;
preferably, the addition amount of the soybean polysaccharide is 2.0 to 2.5 times of the addition amount of the pectin.
In a specific embodiment of the invention, the aerated tea yogurt further comprises white granulated sugar, glucose, sodium tripolyphosphate, sodium citrate, citric acid monohydrate, and flavoring essence.
In a particular embodiment of the invention, the tea leaves are green tea, black tea, yellow tea, white tea, oolong tea or dark tea.
Another object of the present invention is to provide a method for preparing aerated tea yogurt, comprising the steps of:
1) preparation of milk ferment: wherein the mass fraction of the milk protein is more than 10 per mill;
2) preparing a tea soup fermented product: wherein the tea soup is tea cold extraction tea soup, and the mass fraction of soluble solid is 1-6 ‰;
3) preparing a sour liquid containing edible vinegar (such as rice vinegar, smoked vinegar, sugar vinegar, white vinegar, mature vinegar, grape vinegar, malt vinegar, and apple vinegar), preferably 5-80 ‰;
4) mixing: mixing the milk fermentation product obtained in the step 1), the tea soup fermentation product obtained in the step 2) and the gum acid liquid obtained in the step 3), and cooling to obtain a semi-finished product feed liquid;
5) and (3) inflating: and filling carbon dioxide gas into the semi-finished product feed liquid, wherein the mass fraction of the filled carbon dioxide gas is 2-8 per mill.
In a particular embodiment of the invention, the preparation of the milk ferment in step 1) comprises homogenizing, sterilizing, cooling, fermenting, demulsifying and homogenizing the milk to obtain the milk ferment; the preparation of the tea soup fermented product in the step 2) comprises cold extracting and leaching tea (preferably black tea or green tea), adding a sweetening agent (preferably glucose), mixing uniformly, sterilizing, cooling and fermenting to obtain the tea soup fermented product.
In a specific embodiment of the invention, the acid solution of gum sugar further comprises pectin and soybean polysaccharide, wherein the mass fraction of the pectin is 1-3 per mill, and the mass fraction of the soybean polysaccharide is 2-6 per mill;
preferably, the addition amount of the soybean polysaccharide is 2.0 to 2.5 times of the addition amount of the pectin.
The invention also provides aerated tea yogurt prepared by the method.
Advantageous effects
Since the stability of milk proteins is easily affected by carbon dioxide gas, long shelf life milk-containing beverages that are temporarily not filled with carbon dioxide gas are on the market. The invention provides aerated tea yogurt by reasonable product formula and process design, which has the composite taste of fermented milk, fermented tea and food vinegar and the carbon dioxide bubble feeling, smooth and sour taste, the composite taste of yogurt and fermented tea, abundant bubble feeling and strong mouthfeel, and the milk protein content is high, thereby providing a new health choice for consumers.
Definition of
The water used herein is water conventional in the art, such as spring water, well water, distilled water and tap water, which water is required to meet the national drinking water related requirements.
Tea leaves used herein are conventional in the art, such as green tea, black tea, yellow tea, white tea, oolong tea, dark tea, etc., with black tea and green tea being preferred.
The raw milk used in the method is milk conventional in the art, such as one or more of cow milk, horse milk, sheep milk and camel milk, and preferably fresh milk, such as fresh raw milk qualified by illite acceptance. The raw milk used herein may also be reconstituted milk prepared from powdered milk with water. Or may be whole milk or half milk. The protein content of the raw milk is typically about 3%. Thus, 350g of raw milk, such as fresh milk, has a protein content of about 10.5 g.
In the present invention, the sweetener is selected from one or more of sucrose, glucose, fructose, lactose.
In the present invention, the milk fermentation strain may be a strain commonly used in milk fermentation, including, but not limited to, for example, Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. bulgaricus), Streptococcus thermophilus (Streptococcus thermophilus), etc., preferably, a combination strain of Lactobacillus bulgaricus and Streptococcus thermophilus, such as Lactobacillus bulgaricus and Streptococcus thermophilus complex strain G077, may be used.
In the present invention, the strain used for tea fermentation is Lactobacillus plantarum (Lactobacillus plantarum), such as Lactobacillus plantarum Harvest LB-1 from Hansen, family. It will be appreciated by those skilled in the art that the species is not limited to lactobacillus plantarum. Any lactobacillus which can be used in the food industry, in particular in the fermentation of milk, can in particular be used in the process of the invention, and other suitable lactobacillus species, subspecies and strains can be determined by the person skilled in the art by means of customary technical measures in the art, and such lactobacillus species, subspecies and strains are also within the scope of the invention.
As used herein, the edible raw vinegar is, for example, rice vinegar, smoked vinegar, sugar vinegar, white vinegar, mature vinegar, etc., preferably apple vinegar, grape vinegar, malt vinegar, etc., more preferably apple vinegar.
The "cold extraction" of tea as described herein is a technique conventional in the art, such as extraction of tea leaves with water at low temperature for a period of time, preferably at 55-60℃ for 30 minutes. Under the cold extraction condition, the flavor substances with smaller molecular weight in the tea leaves are extracted into water. Thus, the cold extracted water contains the fresh aroma of tea leaves. The soluble solids content of the tea broth after tea extraction can be calculated as Brix%, for example, when the mass of soluble solids in 100 g of solution is 1g, Brix% is 1%.
The tea sour milk product in this application can directly be filled in the packaging container and obtain the tea sour milk finished product. For example, the finished tea yoghurt product can be packaged in various forms such as a tetra Pak brick, tetra Pak pillow, Bailey bag, Karme bag, PET bottle, HDPE bottle, or aseptic cup.
In the invention, the protein stability is ensured by using the compounding of the soybean polysaccharide and the pectin. Wherein, the pectin chain wraps the protein macromolecules, and the outer side of the pectin chain presents the same charge, so that the protein molecules are not easy to gather under stronger dispersing force. The soybean polysaccharide molecules are inserted among the protein molecules coated by the pectin, and the interaction force among the soybean polysaccharide molecules strengthens the dispersion state of the protein molecules.
In the embodiment of the present invention, the preparation method of the aerated tea yogurt of the present invention can be specifically operated as follows:
1) preparation of milk ferment: homogenizing, sterilizing, cooling, fermenting, demulsifying and homogenizing the milk to obtain a milk fermentation product; wherein the mass fraction of the milk protein is more than 10 per mill;
2) preparing a tea soup fermented product: cold extracting tea (preferably jasmine green tea or black tea) at 55-60 deg.C for 30 min; adding glucose into the tea soup filter residue, mixing uniformly, pasteurizing, cooling, and fermenting to obtain tea soup fermented product; wherein the addition amount of tea soup soluble solid is 1-6 ‰;
3) preparing the acid solution of the gum sugar: heating water to 65-75 deg.C, adding white sugar, food vinegar (preferably cider vinegar), pectin and soybean polysaccharide, dissolving for 15-20 min, cooling, and storing to obtain a gum acid solution;
4) mixing: mixing the milk fermentation product obtained in the step 1), the tea soup fermentation product obtained in the step 2) and the gum acid liquid obtained in the step 3), and cooling the mixed liquid, wherein the temperature of the cooled liquid is not more than 12 ℃, so as to obtain a semi-finished product liquid;
5) homogenizing: homogenizing the semi-finished feed liquid obtained in the step 4) at the homogenizing pressure of 40/200 bar;
6) and (3) inflating: filling carbon dioxide gas into the semi-finished product feed liquid obtained in the step 4) or the step 5), wherein the mass fraction of the filled carbon dioxide gas is 2-8 per mill;
7) and (3) sterilization and filling: and (3) sterilizing the aerated semi-finished product liquid, wherein the sterilization parameter temperature is 110 ℃, the sterilization time is 4s, and the filling temperature is less than 10 ℃.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments.
Example 1
The product formula comprises (every 1000 g of the product contains)
The process comprises the following steps:
1) preparation of milk ferment: homogenizing milk at 50-65 deg.C and 180bar or 30/180 bar; then sterilizing at 95 ℃ for 300 s; cooling and fermenting: inoculating lactobacillus bulgaricus and streptococcus thermophilus, and fermenting at 42-44 deg.C for 6 h; and demulsifying and homogenizing after the fermentation end point is reached.
2) Preparing a tea soup fermented product: cold extracting flos Jasmini sambac green tea with water at a ratio of 1:20 at 55-60 deg.C for 30 min; adding glucose into the tea soup after filtering residues, mixing uniformly, pasteurizing, cooling, and fermenting: inoculating lactobacillus plantarum, fermenting at 37 + -1 deg.C for 22-26 h. .
3) Preparing the acid solution of the gum sugar: heating the ingredient water accounting for 15% of the ingredient amount to 65 ℃, adding white granulated sugar, buffer salt, apple vinegar, pectin and soybean polysaccharide, dissolving for 15-20 minutes until no visible particles exist, cooling and storing.
4) Mixing: mixing the milk fermentation product obtained in the step 1), the tea soup fermentation product obtained in the step 2) and the gum acid liquid obtained in the step 3), uniformly mixing, and cooling to be less than or equal to 12 ℃ to obtain a semi-finished product feed liquid.
5) Homogenizing: homogenizing at 60-65 deg.C under 40-200 bar.
6) And (3) inflating: adding carbon dioxide gas into the homogenized semi-finished feed liquid by a mixing ratio machine, wherein the addition amount of the carbon dioxide gas is 3 per mill.
7) And (3) sterilization and filling: and (3) sterilizing the aerated feed liquid at the sterilization parameter temperature of 110 ℃ for 4s, and filling at the filling temperature of less than 10 ℃ to obtain the aerated tea yogurt.
The product obtained by the embodiment is smooth and sour in taste, has the composite taste of yoghourt and fermented tea, is full of bubbles and has strong mouthfeel. The product has good stability, and adverse phenomena such as protein flocculation, water absorption at the top, massive precipitation at the bottom and the like do not occur within the shelf life of 6 months.
Example 2
The product formula comprises (every 1000 g of the product contains)
The process comprises the following steps:
1) preparation of milk ferment: homogenizing milk at 50-65 deg.C and 180bar or 30/180 bar; then sterilizing at 95 ℃ for 300 s; cooling and fermenting: inoculating lactobacillus bulgaricus and streptococcus thermophilus, and fermenting at 42-44 deg.C for 6 h; and demulsifying and homogenizing after the fermentation end point is reached.
2) Preparing a tea soup fermented product: cold extracting black tea with water at a ratio of 1:20 at 55-60 deg.C for 30 min; adding glucose into the tea soup after filtering residues, mixing uniformly, pasteurizing, cooling, and fermenting: inoculating Lactobacillus plantarum, fermenting at 37 + -1 deg.C for 9-13 h.
3) Preparing the acid solution of the gum sugar: heating the ingredient water accounting for 15% of the ingredient amount to 75 ℃, adding white granulated sugar, buffer salt, apple vinegar, pectin and soybean polysaccharide, dissolving for 15-20 minutes until no visible particles exist, cooling and storing.
4) Mixing: mixing the milk fermentation product obtained in the step 1), the tea soup fermentation product obtained in the step 2) and the gum acid liquid obtained in the step 3), uniformly mixing, and cooling to be less than or equal to 12 ℃ to obtain a semi-finished product feed liquid.
5) Homogenizing: the homogenization temperature is 60-65 deg.C, and the homogenization pressure is 40/200 bar.
6) And (3) inflating: adding carbon dioxide gas into the homogenized semi-finished feed liquid by a mixing ratio machine, wherein the addition amount of the carbon dioxide gas is 3 per mill.
7) And (3) sterilization and filling: and (3) sterilizing the aerated feed liquid at the sterilization parameter temperature of 110 ℃ for 4s, and filling at the filling temperature of less than 10 ℃ to obtain the aerated tea yogurt.
The product obtained by the embodiment is smooth and sour in taste, has the composite taste of yoghourt and fermented tea, is full of bubbles and has strong mouthfeel. The product has good stability, and adverse phenomena such as protein flocculation, water absorption at the top, massive precipitation at the bottom and the like do not occur within the shelf life of 6 months.
Example 3
The product formula comprises (every 1000 g of the product contains)
The process comprises the following steps:
1) preparation of milk ferment: homogenizing milk at 50-65 deg.C and 180bar or 30/180 bar; then sterilizing at 95 ℃ for 300 s; cooling and fermenting: inoculating milk to ferment lactobacillus bulgaricus and streptococcus thermophilus at 42-44 ℃ for 6 h; and demulsifying and homogenizing after the fermentation end point is reached.
2) Preparing a tea soup fermented product: cold extracting black tea with water at a ratio of 1:20 at 55-60 deg.C for 30 min; adding glucose into the tea soup after filtering residues, mixing uniformly, pasteurizing, cooling, and fermenting: inoculating Lactobacillus plantarum, fermenting at 37 + -1 deg.C for 9-13 h.
3) Preparing the acid solution of the gum sugar: heating the ingredient water accounting for 15% of the ingredient amount to 75 ℃, adding white granulated sugar, buffer salt, apple vinegar, pectin and soybean polysaccharide, dissolving for 15-20 minutes until no visible particles exist, cooling and storing.
4) Mixing: mixing the milk fermentation product obtained in the step 1), the tea soup fermentation product obtained in the step 2) and the gum acid liquid obtained in the step 3), uniformly mixing, and cooling to be less than or equal to 12 ℃ to obtain a semi-finished product feed liquid.
5) Homogenizing: the homogenization temperature is 60-65 deg.C, and the homogenization pressure is 40/200 bar.
6) And (3) inflating: adding carbon dioxide gas into the homogenized semi-finished feed liquid by a mixing ratio machine, wherein the addition amount of the carbon dioxide gas is 2 per mill.
7) And (3) sterilization and filling: and (3) sterilizing the aerated feed liquid at the sterilization parameter temperature of 110 ℃ for 4s, and filling at the filling temperature of less than 10 ℃ to obtain the aerated tea yogurt.
The product obtained by the embodiment is smooth and sour in taste, has the composite taste of yoghourt and fermented tea, is full of bubbles and has strong mouthfeel. The product has good stability, adverse phenomena such as protein flocculation, water absorption at the top, massive precipitation at the bottom and the like do not occur within the shelf life of 6 months, and the protein content of the product is measured to be 1.02g/100 mL.
Example 4
The product formula comprises (every 1000 g of the product contains)
The process comprises the following steps:
1) preparation of milk ferment: homogenizing milk at 50-65 deg.C and 180bar or 30/180 bar; then sterilizing at 95 ℃ for 300 s; cooling and fermenting: inoculating lactobacillus bulgaricus and streptococcus thermophilus, and fermenting at 42-44 deg.C for 6 h; and demulsifying and homogenizing after the fermentation end point is reached.
2) Preparing a tea soup fermented product: cold extracting black tea with water at a ratio of 1:20 at 55-60 deg.C for 30 min; adding glucose into the tea soup after filtering residues, mixing uniformly, pasteurizing, cooling, and fermenting: inoculating Lactobacillus plantarum, fermenting at 37 + -1 deg.C for 9-13 h.
3) Preparing the acid solution of the gum sugar: heating the ingredient water accounting for 15% of the ingredient amount to 75 ℃, adding white granulated sugar, buffer salt, apple vinegar, pectin and soybean polysaccharide, dissolving for 15-20 minutes until no visible particles exist, cooling and storing.
4) Mixing: mixing the milk fermentation product obtained in the step 1), the tea soup fermentation product obtained in the step 2) and the gum acid liquid obtained in the step 3), uniformly mixing, and cooling to be less than or equal to 12 ℃ to obtain a semi-finished product feed liquid.
5) Homogenizing: the homogenization temperature is 60-65 deg.C, and the homogenization pressure is 40/200 bar.
6) And (3) inflating: adding carbon dioxide gas into the homogenized semi-finished feed liquid by a mixing ratio machine, wherein the addition amount of the carbon dioxide gas is 3 per mill.
7) And (3) sterilization and filling: and (3) sterilizing the aerated feed liquid at the sterilization parameter temperature of 110 ℃ for 4s, and filling at the filling temperature of less than 10 ℃ to obtain the aerated tea yogurt.
The product obtained by the embodiment is smooth and sour in taste, has the composite taste of yoghourt and fermented tea, is full of bubbles and has strong mouthfeel. The product has good stability, and adverse phenomena such as protein flocculation, water absorption at the top, massive precipitation at the bottom and the like do not occur within 6 months of shelf life, and the protein content of the product is measured to be 1.01g/100 mL.
Example 5
The preparation method of this example is similar to example 2, except that the amount of apple cider vinegar added is 5.0g, and the amounts of soybean polysaccharide and pectin added are 6.0g and 3.0g, respectively. The prepared product is smooth and sour in taste, has the composite taste of yoghourt and fermented tea, is full in bubble feeling and strong in mouthfeel. The product has good stability, adverse phenomena such as protein flocculation, water absorption at the top, massive precipitation at the bottom and the like do not occur within the shelf life of 6 months, and the protein content of the product is measured to be 1.03g/100 mL.
Example 6
The preparation method of this example is similar to that of example 2, except that the amount of apple cider vinegar added is 80.0 g. The prepared product is smooth and sour in taste, has the composite taste of yoghourt and fermented tea, is full in bubble feeling and strong in mouthfeel. The product has good stability, the adverse phenomena of protein flocculation, water absorption at the top, massive precipitation at the bottom and the like do not occur within the shelf life of 6 months, and the protein content of the product is measured to be 1.04g/100 mL.
Comparative example 1
This comparative example was prepared similarly to example 2 except that step 6) aeration was not included and a product formulation similar to example 2 except that no carbon dioxide gas was included.
Compared with the product of example 2, the product obtained in this comparative example has the following characteristics: the yoghourt has smooth and sour taste, has the composite taste of yoghourt and fermented tea, has good product stability, does not have the adverse phenomena of protein flocculation, water absorption at the top, massive sedimentation at the bottom and the like within the shelf life of 6 months, but has no bubble feeling and slightly poor taste.
Comparative example 2
The comparative example was prepared in a similar manner to example 2, except that the amounts of soy polysaccharide and pectin added were different, and the formula of the product prepared was similar to example 2, except that the amount of soy polysaccharide was 3.4g and the amount of pectin was 0.8 g.
Compared with the product of example 2, the product obtained in this comparative example has the following characteristics: the product stability is poor, the adverse phenomena of protein flocculation, water absorption at the top, massive precipitation at the bottom and the like appear in the shelf life of 6 months, and the protein content of the product is measured to be 0.70g/100 mL.
Comparative example 3
The preparation method of this comparative example is similar to that of example 2, except that the addition amounts of soybean polysaccharide and pectin are different, and the formula of the product prepared by the comparative example is similar to that of example 2, except that the content of soybean polysaccharide is 1.8g, and the content of pectin is 1.5 g.
Compared with the product of example 2, the product obtained in this comparative example has the following characteristics: the product stability is poor, the adverse phenomena of protein flocculation, water absorption at the top, massive precipitation at the bottom and the like appear in the shelf life of 6 months, and the protein content of the product is measured to be 0.65g/100 mL.
In order to embody the beneficial effects of the product provided by the invention, the taste preference degree evaluation and the detection of related nutritional ingredient indexes are specially carried out on the products of the above examples and comparative examples, and the results are as follows:
TABLE 1
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are only exemplary embodiments of the present invention and are not intended to limit the present invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. An aerated tea yogurt comprises fermented product of tea cold extraction and extraction tea soup, milk fermented product and edible raw vinegar (such as rice vinegar, smoked vinegar, sugar vinegar, white vinegar, mature vinegar, grape vinegar, malt vinegar, and apple vinegar), and carbon dioxide gas is filled in the tea yogurt; wherein the mass fraction of the milk protein is more than 10 per thousand and the mass fraction of the carbon dioxide gas is 2-8 per thousand based on the total weight of the final product.
2. The aerated tea yogurt as claimed in claim 1, wherein the edible raw vinegar is present in an amount of 5-80% by weight and the tea leaves are cold-extracted from the tea soup to give a soluble solid content of 1-6% by weight, based on the total weight of the final product.
3. The aerated tea yogurt of claim 1, further comprising pectin and soybean polysaccharide, wherein the mass fraction of pectin is 1-3% o, and the mass fraction of soybean polysaccharide is 2-6% o;
preferably, the addition amount of the soybean polysaccharide is 2.0 to 2.5 times of the addition amount of the pectin.
4. The aerated tea yogurt of claim 1, further comprising white granulated sugar, glucose, sodium tripolyphosphate, sodium citrate, citric acid monohydrate, and flavoring essence.
5. The aerated tea yogurt of claim 1, wherein the tea leaves are green tea, black tea, yellow tea, white tea, oolong tea, or black tea.
6. A preparation method of aerated tea yogurt comprises the following steps:
1) preparation of milk ferment: wherein the mass fraction of the milk protein is more than 10 per mill;
2) preparing a tea soup fermented product: wherein the tea soup is tea cold extraction tea soup, and the mass fraction of soluble solid is 1-6 ‰;
3) preparing a sour liquid containing edible vinegar (such as rice vinegar, smoked vinegar, sugar vinegar, white vinegar, mature vinegar, grape vinegar, malt vinegar, and apple vinegar), preferably 5-80 ‰;
4) mixing: mixing the milk fermentation product obtained in the step 1), the tea soup fermentation product obtained in the step 2) and the gum acid liquid obtained in the step 3), and cooling to obtain a semi-finished product feed liquid;
5) and (3) inflating: and filling carbon dioxide gas into the semi-finished product feed liquid, wherein the mass fraction of the filled carbon dioxide gas is 2-8 per mill.
7. The method of claim 6, wherein the preparing of the milk ferment in step 1) comprises homogenizing, sterilizing, cooling, fermenting, demulsifying, and homogenizing the milk to obtain the milk ferment; the preparation of the tea soup fermented product in the step 2) comprises cold extracting and leaching tea (preferably black tea or green tea), adding a sweetening agent (preferably glucose), mixing uniformly, sterilizing, cooling and fermenting to obtain the tea soup fermented product.
8. The preparation method according to claim 6, wherein the acid gum solution further comprises pectin and soybean polysaccharide, wherein the mass fraction of pectin is 1-3% o, and the mass fraction of soybean polysaccharide is 2-6% o;
preferably, the addition amount of the soybean polysaccharide is 2.0 to 2.5 times of the addition amount of the pectin.
9. Aerated tea yogurt produced by the process according to any one of claims 6-8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911199506.9A CN112868771A (en) | 2019-11-29 | 2019-11-29 | Aerated apple vinegar flavored tea yogurt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911199506.9A CN112868771A (en) | 2019-11-29 | 2019-11-29 | Aerated apple vinegar flavored tea yogurt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112868771A true CN112868771A (en) | 2021-06-01 |
Family
ID=76038484
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911199506.9A Pending CN112868771A (en) | 2019-11-29 | 2019-11-29 | Aerated apple vinegar flavored tea yogurt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112868771A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115843877A (en) * | 2021-09-27 | 2023-03-28 | 内蒙古伊利实业集团股份有限公司 | Aerated milk and preparation method thereof |
| CN116195633A (en) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Aerated fermented milk and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6467150A (en) * | 1987-09-07 | 1989-03-13 | Kyodo Milk Ind | Carbon dioxide gas-containing solid yogurt and production thereof |
| CN102047959A (en) * | 2010-11-10 | 2011-05-11 | 内蒙古伊利实业集团股份有限公司 | Yoghurt containing fruit vinegar and preparation method thereof |
| CN102077872A (en) * | 2010-11-19 | 2011-06-01 | 内蒙古伊利实业集团股份有限公司 | Fruit vinegar-containing milk beverage and preparation method thereof |
| CN103875805A (en) * | 2012-12-21 | 2014-06-25 | 内蒙古伊利实业集团股份有限公司 | Tea-flavor active lactic acid bacteria beverage and preparation method thereof |
| CN107647225A (en) * | 2017-10-09 | 2018-02-02 | 云南农业大学 | A kind of Lactobacillus plantarum ST is used for the method for novel lactic acid bacteria fermentation milk tea beverage processing |
| CN109548874A (en) * | 2017-09-26 | 2019-04-02 | 内蒙古伊利实业集团股份有限公司 | A kind of double fermentation activity lactic acid bacteria black tea milk beverages and preparation method thereof |
| CN109662153A (en) * | 2017-10-16 | 2019-04-23 | 内蒙古伊利实业集团股份有限公司 | A kind of inflation fermented soybean milk beverage and preparation method thereof |
-
2019
- 2019-11-29 CN CN201911199506.9A patent/CN112868771A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6467150A (en) * | 1987-09-07 | 1989-03-13 | Kyodo Milk Ind | Carbon dioxide gas-containing solid yogurt and production thereof |
| CN102047959A (en) * | 2010-11-10 | 2011-05-11 | 内蒙古伊利实业集团股份有限公司 | Yoghurt containing fruit vinegar and preparation method thereof |
| CN102077872A (en) * | 2010-11-19 | 2011-06-01 | 内蒙古伊利实业集团股份有限公司 | Fruit vinegar-containing milk beverage and preparation method thereof |
| CN103875805A (en) * | 2012-12-21 | 2014-06-25 | 内蒙古伊利实业集团股份有限公司 | Tea-flavor active lactic acid bacteria beverage and preparation method thereof |
| CN109548874A (en) * | 2017-09-26 | 2019-04-02 | 内蒙古伊利实业集团股份有限公司 | A kind of double fermentation activity lactic acid bacteria black tea milk beverages and preparation method thereof |
| CN107647225A (en) * | 2017-10-09 | 2018-02-02 | 云南农业大学 | A kind of Lactobacillus plantarum ST is used for the method for novel lactic acid bacteria fermentation milk tea beverage processing |
| CN109662153A (en) * | 2017-10-16 | 2019-04-23 | 内蒙古伊利实业集团股份有限公司 | A kind of inflation fermented soybean milk beverage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘佳奇等: "乳酸菌发酵茶饮料的工艺优化及其发酵前后香气成分分析", 《食品与发酵工业》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115843877A (en) * | 2021-09-27 | 2023-03-28 | 内蒙古伊利实业集团股份有限公司 | Aerated milk and preparation method thereof |
| CN115843877B (en) * | 2021-09-27 | 2024-06-11 | 内蒙古伊利实业集团股份有限公司 | Aerated milk and preparation method thereof |
| CN116195633A (en) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Aerated fermented milk and preparation method thereof |
| WO2023098705A1 (en) * | 2021-11-30 | 2023-06-08 | 内蒙古伊利实业集团股份有限公司 | Gassy fermented milk, and preparation method therefor |
| CN116195633B (en) * | 2021-11-30 | 2024-03-08 | 内蒙古伊利实业集团股份有限公司 | Aerated fermented milk and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Holsinger et al. | Whey beverages: A review | |
| CN102578234B (en) | Set yoghurt and preparation method thereof | |
| CN106616144B (en) | Live bacterium type aerated beverage and preparation method thereof | |
| CN107372825A (en) | A kind of blueberry milk beer drink and its production method | |
| CN104542968A (en) | Inflatable Kefir drinking-type flavored fermented milk product and preparation method thereof | |
| CN113040251A (en) | Preparation method of lactobacillus fermented coffee beverage with improved acidity | |
| CN112868771A (en) | Aerated apple vinegar flavored tea yogurt and preparation method thereof | |
| CN103429728A (en) | Carbonation retention agent for alcohol-containing carbonated beverage | |
| CN106260088A (en) | A kind of milk surum lactic acid bacteria yeast mixed fermentation soda pop and preparation method thereof | |
| CN106578070A (en) | Preparation method of solidification type rose hip mixed-flavor goat milk yogurt | |
| CN101151979A (en) | Yangtao goat's milk beverage capable of long-term storing in normal temperature condition and method for preparing the same | |
| CN111109360A (en) | Miracle fruit-containing yoghourt and preparation method thereof | |
| CN112021407B (en) | Drinking type fermented probiotic yogurt capable of reducing blood uric acid and preparation method thereof | |
| CN106035649A (en) | Preparation method of gas-containing yoghurt drink | |
| CN109430394A (en) | A kind of low alcohol sour milk beverage and preparation method thereof | |
| JP3409719B2 (en) | Alcoholic milk drinks | |
| CN112823643A (en) | Tea and milk dual-fermentation tea yogurt and preparation method thereof | |
| CN110839695A (en) | Process and base material for preparing yoghourt and yoghourt prepared by using process and base material | |
| CN113491287B (en) | Green apple flavored fermented milk and preparation method thereof | |
| US20210120835A1 (en) | Fermented whey beverage and method of making the same | |
| KR920002102B1 (en) | Process for making fermented beverage | |
| KR100283416B1 (en) | Lactobacillus fermented beverage based on chestnuts | |
| CN106343023A (en) | Fresh fruit yoghourt and preparation method thereof | |
| CN113491288A (en) | Snow pear and loquat flavored fermented milk and preparation method thereof | |
| JP6647157B2 (en) | Carbonated alcoholic beverages containing edible solids |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210601 |
|
| RJ01 | Rejection of invention patent application after publication |