CN116058413B - Oolong tea milk beverage and preparation method thereof - Google Patents
Oolong tea milk beverage and preparation method thereof Download PDFInfo
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- CN116058413B CN116058413B CN202111289077.1A CN202111289077A CN116058413B CN 116058413 B CN116058413 B CN 116058413B CN 202111289077 A CN202111289077 A CN 202111289077A CN 116058413 B CN116058413 B CN 116058413B
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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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
- A23F3/26—Drying or concentrating tea extract by lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to an oolong tea milk beverage and a preparation method thereof. The raw materials of the oolong tea milk beverage comprise 25-53wt% of raw cow milk, 1-3wt% of tea soup and 1-5wt% of gamma-cyclodextrin; the preparation method of the tea soup comprises the following steps: extracting, filtering, concentrating and drying tea raw materials in sequence to obtain tea powder, wherein the drying is freeze drying; the method further comprises pulverizing the tea powder to a particle size of less than 70 μm, mixing the pulverized tea powder with water, and homogenizing at 50-60deg.C and 10-15 MPa. The oolong tea milk beverage provided by the invention can effectively relieve the bad bitter taste of the tea soup, combines the healthy function and good flavor of the tea soup with raw cow milk, has full and rich tea flavor, really integrates the mouthfeel and flavor nutrition effects, and meets the requirements of current young people on novel tea milk beverages.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to an oolong tea milk beverage and a preparation method thereof.
Background
In recent years, the milk beverage market has evolved rapidly. Along with the continuous improvement of the living standard and the enhancement of the consumption concept, the requirements of people on the quality of milk beverage products are higher and higher, so that novel cross-boundary granular milk beverage products characterized by combining tea and fruit granules with milk are generated, and the diversified requirements of consumers on the flavor, health and taste of the tea are gradually met.
Tea is one of the health drinks accepted by consumers, and the tea is rich in various beneficial components, especially functional components such as theanine, tea polyphenol, tea polysaccharide and the like, so that the tea has the efficacy of preventing chronic diseases such as cancers and cardiovascular and cerebrovascular diseases; among them, oolong tea is a highly flavored semi-fermented tea which is popular with modern consumers because of its flower and fruit flavor and fresh, mellow and thick taste. Milk is rich in nutrition, is easy to digest and absorb, and is the most perfect food. By fusing the milk and the tea, not only the nutritive value of the milk can be improved, but also various nutritive substances and tea fragrance in the tea can be provided, and the formed cross-boundary product has appearance characteristics and unique flavor, thereby meeting the increasing demands of consumers on green, delicious and healthy foods.
At present, the preparation process of the tea milk beverage mainly uses industrial tea powder as a main raw material and is added into the acidic milk beverage, however, on one hand, the stability of milk proteins is affected by various substances contained in the tea powder, the tea powder is not easy to dissolve in emulsion and is easy to form precipitation, and the tea powder is added to bring obvious bitter taste to the milk beverage to affect the mouthfeel of the product; on the other hand, tea has tea polyphenol as the main active ingredient and accounts for about 20-35% of dry weight of tea leaves, so that the retention of the active ingredient in tea is also often an important target of tea milk beverage.
In view of this, the present invention has been made.
Disclosure of Invention
In order to provide the oolong tea milk beverage with stable shelf life and fragrance and taste, the invention researches a method for preparing the oolong tea milk beverage to solve the problems of poor system stability, difficult dissolution and easy precipitation of tea powder, bitter taste, serious loss of active ingredients in tea and the like of the oolong tea milk beverage.
Specifically, the inventors found that at least a part of the reasons for the above problems are that the aroma retention rate of the tea soup is low and the tea soup is liable to cause protein denaturation in raw milk.
Based on the above findings, a first object of the present invention is to provide a preparation method of tea soup, which is to obtain tea powder by sequentially extracting, filtering, concentrating and drying tea raw materials, wherein the drying is freeze drying; the method further comprises pulverizing the tea powder to a particle size of less than 70 μm, mixing the pulverized tea powder with water, and homogenizing at 50-60deg.C and 10-15 MPa.
In the prior art, a spray drying method is mostly adopted as a drying method of instant tea powder, and the method has the advantages of higher production efficiency; however, the high temperature treatment of spray drying tends to damage the flavour substances in the tea material. The invention discovers that the freeze drying technology can ensure that flavor substances in tea raw materials are not destroyed, so that the quality characteristics of tea soup can be better preserved.
The invention also discovers that the particle size of the tea powder is further controlled to be smaller than 70 mu m, so that the adsorptivity and dispersibility of the tea powder can be obviously improved, and the dissolution rate, the absorptivity and the in-vivo dispersity of flavor substances (such as tea polyphenol and the like) can be improved; in addition, the crushed tea powder is mixed with water and then subjected to homogenization treatment under specific conditions, so that the solubility of the tea powder can be improved, the precipitation rate of the tea powder can be reduced, and a foundation is laid for the subsequent preparation of a tea milk beverage product with better stability.
According to common knowledge, the skilled person can use a superfine grinding process to grind the tea powder to a particle size of less than 70 mu m; as a preferred embodiment, the tea powder may be ball-milled by a ball mill, wherein the ball-milling process is performed for 2 to 3 hours at a rotation speed of 200 to 400r/min and a ball-to-material ratio of 10 to 15:1.
according to common knowledge, the person skilled in the art can use the tea soup after homogenizing and cooling.
Preferably, the mixing is carried out at 35-45deg.C and 350-450r/min for 10-20min.
Preferably, the tea raw material is selected from one or more of Tieguanyin, wenshan bread, frozen top oolong, dahongpao, phoenix narcissus and pekoe oolong;
further, the grain diameter of the tea raw material is less than or equal to 200 mu m, and the tea polyphenol content is more than or equal to 30wt%; the tea raw materials can further improve the fragrance of tea soup.
A second object of the present invention is to provide a tea soup, which is prepared by the above-mentioned preparation method.
The third object of the invention is to provide a preparation method of oolong tea milk beverage, which comprises raw milk 25-53wt%, tea soup 1-3wt% and gamma-cyclodextrin 1-5 wt%.
According to the invention, when the tea soup and raw cow milk are adopted to prepare the tea milk beverage, a certain amount of gamma-cyclodextrin is added into the raw materials, so that the flavor substances of the tea soup can be effectively reserved, the bitter taste of the tea soup can be relieved, and the prepared oolong tea milk beverage has strong tea fragrance and milk fragrance.
Preferably, the protein content of the raw milk is more than or equal to 3.1 weight percent, and the fat content is more than or equal to 3.4 weight percent.
In the present invention, when raw milk as described above is used as a main raw material, the texture of the obtained oolong tea milk beverage is more excellent.
Preferably, the raw material further comprises 5-10wt% of fruit particles;
the specifications of the fruit particles are (5 mm x 5 mm) - (10 mm x 10 mm).
According to the invention, a certain amount of fruit particles are added into the raw materials, so that the flavor of the tea milk beverage can be further improved (the bitter taste of tea soup is reduced to the minimum), and the tea milk beverage also has the fresh and sweet taste of fruits on the premise of good tea fragrance and milk fragrance; further controlling the specification of the fruit particles between (5 mm x 5 mm) - (10 mm x 10 mm) can ensure that the fruit particles are uniformly and stably dispersed in the tea milk beverage without affecting the subsequent shelf life stability of the tea milk beverage.
Further, the fruit particles are selected from one or more of strawberry particles, mango particles, melon particles, pineapple particles, white peach particles, grape particles and litchi particles; the fruit particles are selected, so that the flavor is better.
Preferably, the raw materials further comprise 0.4-0.8wt% of a compound stabilizer;
the compound stabilizer is a mixture of two or more of high acyl pectin, citrus fiber, beet fiber, gellan gum and soluble soybean polysaccharide;
further, the mass ratio of the composite stabilizer is (2-4): (1-5): (0.2-0.3) high acyl pectin, citrus fiber and gellan gum, or (2-4): (1-3): (1-3): (0.1-0.3) high acyl pectin, beet fiber, soluble soybean polysaccharide and gellan gum, or (2-4) in mass ratio: (1-3): (0.2-0.4) high acyl pectin, beet fiber and gellan gum.
Aiming at the tea milk beverage system, the compound stabilizer matched with the tea milk beverage system can effectively relieve the problems of protein precipitation and water separation of tea milk beverage products as described above; further screening the composite stabilizer with the mass ratio of (2-4): (1-5): (0.2-0.3) high acyl pectin, citrus fiber and gellan gum, or (2-4): (1-3): (1-3): (0.1-0.3) high acyl pectin, beet fiber, soluble soybean polysaccharide and gellan gum, or (2-4) in mass ratio: (1-3): (0.2-0.4) can further improve the stability of the tea milk beverage product when the high acyl pectin, beet fiber and gellan gum are used, so that the tea milk beverage product is light and thin in taste, pure in tea aroma and easier to release on the basis of avoiding the problems of protein precipitation and water separation.
Preferably, the feedstock further comprises 1-5wt% sweetener;
the sweetener is a mixture of white granulated sugar and one or two selected from mogrosides, stevioside, xylitol and erythritol; wherein the mass ratio of the white granulated sugar to the other sweeteners except the white granulated sugar is (1-3): (0.05-2);
further, the mass ratio of the sweetener is (18-22): (0.05-0.1): (8-12) white granulated sugar, steviol glycoside and erythritol.
For the tea milk beverage system, the sweetener matched with the tea milk beverage system can endow the tea milk beverage product with better sweetness, and the texture characteristics such as stability of the system and the like are not adversely affected.
Preferably, the feedstock further comprises 0.1 to 0.5wt% acidity regulator;
the acidity regulator is one or more selected from citric acid, lactic acid, malic acid and sodium citrate.
For the tea milk beverage system, the acidity regulator matched with the tea milk beverage system is as described above, the acidity regulator not only can regulate the pH of the raw material system to be proper and endow the tea milk beverage product with better sour taste and faint scent taste, but also can not influence the stability of the system compared with other acidity regulators.
In some embodiments, a certain amount of flavoring essence, etc., may be added to the raw materials according to the characteristics of the product.
The above schemes can be combined by a person skilled in the art in accordance with common general knowledge to obtain a preferred embodiment of the invention.
As a preferable scheme of the invention, the raw materials of the oolong tea milk beverage comprise the following components in parts by weight:
25-53 parts of raw milk, 1-3 parts of tea soup, 1-5 parts of gamma-cyclodextrin, 5-10 parts of fruit particles, 0.4-0.8 part of compound stabilizer, 1-5 parts of sweetener and 0.1-0.5 part of acidity regulator.
As a preferred embodiment of the present invention, the raw materials of the oolong tea milk beverage include the following components in percentage by mass:
25-53wt% of raw milk, 1-3wt% of tea soup, 1-5wt% of gamma-cyclodextrin, 5-10wt% of fruit particles, 0.4-0.8wt% of compound stabilizer, 1-5wt% of sweetener, 0.1-0.5wt% of acidity regulator, edible essence (the essence is added according to the characteristics of a product), and the balance of the tea soup is supplemented by ingredient water.
In addition, the invention optimizes the technological parameters aiming at the raw material formula, and specifically comprises the following steps:
preferably, the preparation method comprises the following steps:
s1, dissolving a compound stabilizer, a sweetener and gamma-cyclodextrin in water, adding raw milk, tea soup and an acidity regulator into the water, homogenizing and sterilizing to obtain a feed liquid;
s2, mixing the fruit particles with the feed liquid after ohmic sterilization treatment;
wherein, the ohmic sterilization treatment conditions are as follows: the applied voltage is 2000-4000V, the sterilization temperature is 100-120 ℃, and the sterilization time is 30-60s.
Compared with the traditional sterilization mode, the invention has the advantages that the ohmic sterilization mode is adopted to treat the fruit particles, so that higher particle heating rate can be obtained, the sterilization time of the fruit particles is shortened, the high quality of the fruit particles can be maintained, and meanwhile, the integrity of the fruit particles is maintained; the ohmic sterilization treatment is further controlled as above, and the effect is better.
And (2) mixing the fruit particles subjected to ohmic sterilization treatment with the feed liquid in the step S1, wherein in the obtained product, the sense of reality of the fruit particles improves the balance sense of tea fragrance and fruit fragrance, and meanwhile, the mouthfeel is obviously improved.
Preferably, in the step S1, the homogenization is performed at 60-70℃and 15-20 MPa.
Preferably, in the step S1, the sterilization temperature is 121+/-2 ℃ and the sterilization time is 4-6S.
In step S1, according to common knowledge, the person skilled in the art may mix the sterilized feed liquid with the fruit particles after cooling.
In a specific embodiment, the sterilized feed solution may be cooled to 20 ℃.
As a preferred embodiment of the present invention, the preparation method comprises the steps of:
(1) Dissolving a compound stabilizer, a sweetener and gamma-cyclodextrin in water, adding raw milk, tea soup and an acidity regulator, homogenizing at 60-70 ℃ and 15-20MPa, sterilizing, and cooling to obtain a feed liquid;
wherein the sterilization temperature is 121+/-2 ℃ and the sterilization time is 4-6s;
(2) Mixing the fruit particles with the feed liquid after ohmic sterilization treatment;
wherein, the ohmic sterilization treatment conditions are as follows: the applied voltage is 2000-4000V, the sterilization temperature is 100-120 ℃, and the sterilization time is 30-60s.
A fourth object of the present invention is to provide an oolong tea milk beverage prepared by the above-described preparation method.
Preferably, the protein content of the oolong tea milk beverage is 0.7-1.5wt%.
Based on the scheme, the beneficial effects of the invention are as follows:
according to the invention, the preparation process of the tea soup is optimized, so that the flavor substances in the tea raw materials are not destroyed, and the quality characteristics of the tea soup can be better preserved; secondly, the stability of the tea milk beverage is improved by optimizing the raw material formula and the preparation process of the tea milk beverage, the problem that the tea milk beverage protein is easy to flocculate and precipitate is solved, and the phenomenon of tea powder precipitation is avoided; meanwhile, the oolong tea milk beverage provided by the invention can effectively relieve the bad bitter taste of the tea soup, combines the healthy function and good flavor of the tea soup with raw cow milk, has full and rich tea flavor, truly integrates the mouthfeel and flavor nutrition effects, and meets the requirements of current young people on novel tea milk beverages.
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention.
In order to be more beneficial to comparison effect, the raw milk mentioned in the following examples is raw milk of the same batch, and is detected by indexes such as physicochemical and microorganism, and the like, and accords with GB 19301 national Standard for food safety, the protein content is more than or equal to 3.1wt% and the fat content is more than or equal to 3.4wt%.
The specific techniques or conditions are not identified in the examples and are described in the literature in this field or are carried out in accordance with the product specifications. The reagents or equipment used were conventional products available for purchase by regular vendors without the manufacturer's attention.
Example 1
The embodiment provides a tea soup, which is prepared by the following steps:
(1) Selecting Tieguanyin with the grain diameter less than or equal to 200 mu m, extracting the Tieguanyin, filtering, concentrating, and freeze-drying to obtain tea powder; carrying out superfine grinding treatment on the tea powder by a ball mill to obtain tea powder with the particle size smaller than 60 mu m;
wherein, the parameters of the ball mill are as follows: ball milling time is 2h, rotating speed is 300r/min, and ball-to-material ratio is 15:1, a step of;
(2) Adding water into a mixing tank for mixing, heating to 40 ℃, adding the tea powder obtained in the step (1) under the condition of stirring rotation speed of 400r/min, stirring for 15min for full dissolution, and homogenizing under 15MPa to obtain the tea soup.
Example 2
The embodiment provides a tea soup, which is prepared by the following steps:
(1) Selecting Dahongpao tea with the grain diameter less than or equal to 200 mu m, extracting the Dahongpao tea, filtering, concentrating, and freeze-drying to obtain tea powder; carrying out superfine grinding treatment on the tea powder by a ball mill to obtain tea powder with the particle size smaller than 60 mu m;
wherein, the parameters of the ball mill are as follows: ball milling time is 2h, rotating speed is 200r/min, ball-to-material ratio is 12:1, a step of;
(2) Adding water into a mixing tank for mixing, heating to 40 ℃, adding the tea powder obtained in the step (1) under the condition of stirring rotation speed of 400r/min, stirring for 15min for full dissolution, and homogenizing under 15MPa to obtain the tea soup.
Example 3
The embodiment provides a tea soup, which is prepared by the following steps:
(1) Selecting frozen top oolong with particle size less than or equal to 200 μm, extracting the frozen top oolong, filtering, concentrating, and freeze drying to obtain tea powder; carrying out superfine grinding treatment on the tea powder by a ball mill to obtain tea powder with the particle size smaller than 60 mu m;
wherein, the parameters of the ball mill are as follows: ball milling time is 2h, rotating speed is 200r/min, ball-to-material ratio is 12:1, a step of;
(2) Adding water into a mixing tank for mixing, heating to 40 ℃, adding the tea powder obtained in the step (1) under the condition of stirring rotation speed of 400r/min, stirring for 15min for full dissolution, and homogenizing under 15MPa to obtain the tea soup.
Example 4
The embodiment provides a tea soup, which is prepared by the following steps:
(1) Selecting the seeds of the Wenshan bags with the grain diameter less than or equal to 200 mu m, extracting, filtering, concentrating and freeze-drying the seeds of the Wenshan bags to obtain tea powder; carrying out superfine grinding treatment on the tea powder by a ball mill to obtain tea powder with the particle size smaller than 60 mu m;
wherein, the parameters of the ball mill are as follows: ball milling time is 2h, rotating speed is 200r/min, ball-to-material ratio is 12:1, a step of;
(2) Adding water into a mixing tank for mixing, heating to 40 ℃, adding the tea powder obtained in the step (1) under the condition of stirring rotation speed of 400r/min, stirring for 15min for full dissolution, and homogenizing under 15MPa to obtain the tea soup.
Example 5
The embodiment provides an oolong tea milk beverage, which comprises the following raw materials in formula:
raw milk 350g, tea soup of example 1 15g, gamma-cyclodextrin 30g, strawberry particles 80g, high acyl pectin 3g, citrus fiber 2g, gellan gum 0.2g, white granulated sugar 20g, stevioside 0.08g, erythritol 10g, citric acid 2g, lactic acid 1g, sodium citrate 0.3g, strawberry essence 0.6g, and additional ingredients water to 1kg.
The preparation method comprises the following steps:
(1) Heating the ingredient water to 75 ℃, adding high acyl pectin, citrus fiber, gellan gum, white granulated sugar, stevioside, erythritol and gamma-cyclodextrin into the ingredient water under the condition of stirring rotation speed of 500r/min, fully dissolving, adding raw milk, tea soup, citric acid, lactic acid and sodium citrate into the ingredient water to fix the volume, adding strawberry essence, homogenizing at 70 ℃ and 20MPa, sterilizing, and cooling to obtain a feed liquid;
wherein the sterilization temperature is 121+/-2 ℃ and the sterilization time is 6s;
(2) Carrying out ohmic sterilization treatment on the strawberry particles, and then mixing the strawberry particles with the feed liquid on line and filling the mixture to obtain the strawberry feed liquid;
wherein, the ohmic sterilization treatment conditions are as follows: the applied voltage was 2500V, the sterilization temperature was 105℃and the sterilization time was 40s.
The protein content of the oolong tea milk beverage provided by the embodiment is 1.0 weight percent, and the tea fragrance is strong, pure, fresh and natural.
Example 6
The embodiment provides an oolong tea milk beverage, which comprises the following raw materials in formula:
raw milk 250g, tea soup 15g of example 2, gamma-cyclodextrin 10g, white peach particles 80g, high acyl pectin 2g, citrus fiber 2g, gellan gum 0.3g, white granulated sugar 20g, stevioside 0.08g, erythritol 10g, citric acid 2g, lactic acid 1g, sodium citrate 0.3g, white peach essence 0.6g, and water to be mixed to 1kg.
The preparation method comprises the following steps:
(1) Heating the ingredient water to 75 ℃, adding high acyl pectin, citrus fiber, gellan gum, white granulated sugar, stevioside, erythritol and gamma-cyclodextrin into the ingredient water under the condition of stirring rotation speed of 500r/min, fully dissolving, then adding raw milk, tea soup, citric acid, lactic acid and sodium citrate into the ingredient water, homogenizing at 70 ℃ and 20MPa after constant volume and adding white peach essence, sterilizing, and cooling to obtain feed liquid;
wherein the sterilization temperature is 121+/-2 ℃ and the sterilization time is 6s;
(2) Carrying out ohmic sterilization treatment on the white peach particles, and then mixing the white peach particles with the feed liquid on line and filling the mixture to obtain the white peach powder;
wherein, the ohmic sterilization treatment conditions are as follows: the applied voltage was 2500V, the sterilization temperature was 105℃and the sterilization time was 40s.
The protein content of the oolong tea milk beverage provided by the embodiment is 0.7wt%, and the tea fragrance is strong, pure, fresh and natural.
Example 7
The embodiment provides an oolong tea milk beverage, which comprises the following raw materials in formula:
raw milk 430g, tea soup of example 3 15g, gamma-cyclodextrin 40g, strawberry particles 80g, high acyl pectin 3g, beet fiber 2g, soybean polysaccharide 2g, gellan gum 0.2g, white granulated sugar 20g, stevioside 0.08g, erythritol 10g, citric acid 2g, lactic acid 1g, sodium citrate 0.3g, strawberry essence 0.6g, and additional ingredient water to 1kg.
The preparation method comprises the following steps:
(1) Heating the batching water to 75 ℃, adding high acyl pectin, beet fiber, soybean polysaccharide, gellan gum, white granulated sugar, stevioside, erythritol and gamma-cyclodextrin into the batching water under the condition of stirring rotation speed of 500r/min, fully dissolving, adding raw milk, tea soup, citric acid, lactic acid and sodium citrate, homogenizing at 70 ℃ and 20MPa after constant volume, sterilizing, and cooling to obtain a feed liquid;
wherein the sterilization temperature is 121+/-2 ℃ and the sterilization time is 6s;
(2) Carrying out ohmic sterilization treatment on the strawberry particles, and then mixing the strawberry particles with the feed liquid on line and filling the mixture to obtain the strawberry feed liquid;
wherein, the ohmic sterilization treatment conditions are as follows: the applied voltage was 2500V, the sterilization temperature was 105℃and the sterilization time was 40s.
The protein content of the oolong tea milk beverage provided by the embodiment is 1.2 weight percent, and the tea fragrance is strong, pure, fresh and natural.
Example 8
The embodiment provides an oolong tea milk beverage, which comprises the following raw materials in formula:
530g of raw milk, 15g of tea soup of example 4, 50g of gamma-cyclodextrin, 80g of white peach particles, 3g of high acyl pectin, 2g of beet fiber, 0.3g of gellan gum, 20g of white granulated sugar, 0.08g of stevioside, 10g of erythritol, 2g of citric acid, 1g of lactic acid, 0.3g of sodium citrate and 0.6g of white peach essence, and adding water to 1kg.
The preparation method comprises the following steps:
(1) Heating the batching water to 75 ℃, adding high acyl pectin, beet fiber, gellan gum, white granulated sugar, stevioside, erythritol and gamma-cyclodextrin into the batching water under the condition of stirring rotation speed of 500r/min, fully dissolving, then adding raw milk, tea soup, citric acid, lactic acid and sodium citrate into the batching water, homogenizing at 70 ℃ and 20MPa after constant volume and adding white peach essence, sterilizing, and cooling to obtain feed liquid;
wherein the sterilization temperature is 121+/-2 ℃ and the sterilization time is 6s;
(2) Carrying out ohmic sterilization treatment on the fruit particles, and then mixing the fruit particles with the feed liquid on line and filling the mixture to obtain the finished product;
wherein, the ohmic sterilization treatment conditions are as follows: the applied voltage was 2500V, the sterilization temperature was 105℃and the sterilization time was 40s.
The protein content of the oolong tea milk beverage provided by the embodiment is 1.5 weight percent, and the tea fragrance is strong, pure, fresh and natural.
Comparative example 1
This comparative example provides an oolong tea milk beverage which differs from example 5 in that: in the raw material, 3g of high acyl pectin, 2g of citrus fiber and 0.2g of gellan gum are replaced by 4g of sodium carboxymethyl cellulose.
The protein content of the oolong tea milk beverage provided in this comparative example was 1.0wt%.
Comparative example 2
This comparative example provides an oolong tea milk beverage which differs from example 5 in that: among the raw materials, tea soup is different;
specifically, the preparation method of the tea soup comprises the following steps:
(1) Extracting Tieguanyin, filtering, concentrating, and freeze drying to obtain tea powder;
(2) Adding water into a mixing tank for mixing, heating to 40 ℃, adding the tea powder obtained in the step (1) under the condition of stirring rotation speed of 400r/min, and stirring for 15min for full dissolution to obtain the tea soup.
The protein content of the oolong tea milk beverage provided in this comparative example was 1.0wt%.
Comparative example 3
This comparative example provides an oolong tea milk beverage which differs from example 5 in that: no gamma-cyclodextrin was added to the starting material.
The protein content of the oolong tea milk beverage provided in this comparative example was 1.0wt%.
Comparative example 4
This comparative example provides an oolong tea milk beverage which differs from example 5 in that: in the step (2) of the preparation method, strawberry particles are subjected to conventional tubular heat sterilization, and then are mixed with the feed liquid on line and filled.
The protein content of the oolong tea milk beverage provided in this comparative example was 1.0wt%.
Test examples
1. The oolong tea milk beverages of examples and comparative examples were subjected to sensory tests, specifically as follows:
a sensory evaluation group is formed by 30 professional sensory evaluation staff, three aspects of the organization state, the flavor and the overall taste of each oolong tea milk beverage are comprehensively scored, each item is divided into 10 points fully, 1 is the worst, 10 is the best, the total score is 30 points, the higher score represents better product flavor, the specific sensory evaluation standard is shown in a table 1, and the test result is shown in a table 2 in detail;
table 1 sensory evaluation criteria
Table 2 sensory evaluation score
| Tissue state | Tea flavor | Overall mouthfeel | Total score | |
| Example 5 | 8 | 9 | 9 | 26 |
| Example 6 | 8 | 9 | 8 | 24 |
| Example 7 | 9 | 8 | 8 | 25 |
| Examples8 | 8 | 8 | 9 | 25 |
| Comparative example 1 | 4 | 6 | 5 | 15 |
| Comparative example 2 | 5 | 5 | 4 | 14 |
| Comparative example 3 | 8 | 3 | 4 | 15 |
| Comparative example 4 | 5 | 5 | 6 | 17 |
2. The oolong tea milk beverages of examples and comparative examples were subjected to stability and particle size tests, and the specific procedures were as follows:
the stability test method comprises the following steps: the measurement was carried out by means of a LUMiSizer 611 stability analyzer, germany, 3 replicates were taken per sample, the test temperature of the sample was 25℃and the rotational speed was 4000r/min. The stability of the sample is represented by adopting a clarifying index value, wherein the larger the clarifying index value is, the more serious the phenomena of sedimentation, floating, aggregation, agglomeration and combination occur under the influence of centrifugal force and gravity in the process of centrifugal movement of the sample, and the more unstable the sample system is; conversely, the smaller the clarification index, the more stable the characterization sample system.
Particle size testing: and (3) measuring by adopting a BECKMAN COULTER LS13320 laser diffraction particle size analyzer, taking 3 parallel samples for each sample, uniformly shaking by hand, filtering out fruit particles by adopting a 100-mesh stainless steel screen, measuring the samples, and taking the average particle size value.
The results of the above stability and particle size tests are shown in table 3;
TABLE 3 clarification index and particle size of each oolong tea milk beverage
| Clarification index | Particle size (mum) | |
| Example 5 | 0.03 | 4.4 |
| Example 6 | 0.05 | 4.6 |
| Example 7 | 0.04 | 4.5 |
| Example 8 | 0.06 | 4.7 |
| Comparative example 1 | 0.34 | 12.3 |
| Comparative example 2 | 0.19 | 23.4 |
| Comparative example 3 | 0.09 | 5.7 |
| Comparative example 4 | 0.12 | 13.7 |
3. The oolong tea milk beverages of examples and comparative examples were subjected to tea polyphenol content measurement by the following method:
a ferrous tartrate colorimetric method of GB/T21733-2008 appendix A is adopted; the influence of different formulas and processes on the tea polyphenol content of each product is characterized by measuring the tea polyphenol retention rate;
wherein retention = 1- [ (tea polyphenol content in formula tea raw material-tea polyphenol content in final product)/tea polyphenol content in formula tea raw material ] ×100%;
the measurement results are shown in Table 4.
TABLE 4 tea polyphenol retention of oolong tea milk beverages
While the invention has been described in detail in the foregoing general description and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (14)
1. A preparation method of an oolong tea milk beverage is characterized in that the raw materials comprise 25-53wt% of raw cow milk, 1-3wt% of tea soup and 1-5wt% of gamma-cyclodextrin;
the tea soup is prepared by sequentially extracting tea raw materials, filtering, concentrating and drying to obtain tea powder, crushing the tea powder to a particle size smaller than 70 mu m, mixing the crushed tea powder with water, homogenizing at 50-60 ℃ and 10-15MPa, and freeze-drying.
2. The method according to claim 1, wherein the raw milk has a protein content of 3.1 to wt% and a fat content of 3.4 to wt%.
3. The preparation method according to claim 1 or 2, wherein the tea raw material is selected from one or more of Tieguanyin, wen mountain bag, frozen top oolong, dahongpao, phoenix narcissus, pekoe oolong.
4. A method of preparation according to claim 3 wherein the tea material has a particle size of less than or equal to 200 μm and a tea polyphenol content of less than or equal to 30 wt%.
5. The method of claim 1, wherein the starting material further comprises 5-10wt% fruit particles;
the fruit particles were of the specifications (5 mm x 5 mm) - (10 mm*10mm*10 mm).
6. The preparation method according to claim 5, wherein the fruit particles are selected from one or more of strawberry particles, mango particles, melon particles, pineapple particles, white peach particles, grape particles and litchi particles.
7. The method of claim 5 or 6, wherein the feedstock further comprises 0.4-0.8wt% of a complex stabilizer;
the compound stabilizer is two or more of high acyl pectin, citrus fiber, beet fiber, gellan gum and soluble soybean polysaccharide.
8. The preparation method according to claim 7, wherein the composite stabilizer is (2-4): (1-5): (0.2-0.3) high acyl pectin, citrus fiber and gellan gum, or (2-4): (1-3): (1-3): (0.1-0.3) high acyl pectin, beet fiber, soluble soybean polysaccharide and gellan gum, or (2-4) in mass ratio: (1-3): (0.2-0.4) high acyl pectin, beet fiber and gellan gum.
9. The method of claim 8, wherein the feedstock further comprises 1-5wt% sweetener;
the sweetener is a mixture of white granulated sugar and one or two selected from mogrosides, stevioside, xylitol and erythritol; wherein the mass ratio of the white granulated sugar to the other sweeteners except the white granulated sugar is (1-3): (0.05-2).
10. The method of claim 9, wherein the sweetener is in a mass ratio of (18-22): (0.05-0.1): (8-12) white granulated sugar, steviol glycoside and erythritol;
the raw materials also comprise 0.1-0.5wt% of acidity regulator;
the acidity regulator is one or more selected from citric acid, lactic acid, malic acid and sodium citrate.
11. The preparation method according to claim 10, characterized in that the preparation method comprises:
s1, dissolving a compound stabilizer, a sweetener and gamma-cyclodextrin in water, adding raw milk, tea soup and an acidity regulator into the water, homogenizing and sterilizing to obtain a feed liquid;
s2, mixing the fruit particles with the feed liquid after ohmic sterilization treatment;
wherein, the ohmic sterilization treatment conditions are as follows: the applied voltage is 2000-4000V, the sterilization temperature is 100-120 ℃, and the sterilization time is 30-60s.
12. The method according to claim 11, wherein,
s1, in the step of:
the homogenization is carried out at 60-70 ℃ and 15-20 MPa; and/or the number of the groups of groups,
the sterilization temperature is 121+/-2 ℃ and the sterilization time is 4-6s.
13. An oolong tea milk beverage prepared by the preparation method of any one of claims 1 to 12.
14. The oolong tea milk beverage of claim 13, wherein the oolong tea milk beverage has a protein content of 0.7-1.5wt%.
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| CN113133486A (en) * | 2020-01-20 | 2021-07-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Method for producing fruit-containing dairy product by adopting ohmic sterilization process |
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