CN108094553A - A kind of green tea fermentation soymilk and preparation method thereof - Google Patents
A kind of green tea fermentation soymilk and preparation method thereof Download PDFInfo
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- CN108094553A CN108094553A CN201711368476.0A CN201711368476A CN108094553A CN 108094553 A CN108094553 A CN 108094553A CN 201711368476 A CN201711368476 A CN 201711368476A CN 108094553 A CN108094553 A CN 108094553A
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- 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
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- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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Abstract
The present invention provides a kind of green tea fermentation soymilk, the following component including pressing number calculating：35~45 parts of soya bean, 5~8 parts of green-tea extract, 110~120 parts of fructose syrup, 10~16 parts of dispensing, 1~3 part of compound stabilizer, 80~100U of strain, 100~150 parts of water, present invention additionally comprises a kind of preparation method of green tea fermentation soymilk, including green tea extractive liquor preparation, soya-bean milk preparation, fermentation process, dispensing mixing；The present invention is combined green tea with soymilk, so that the present invention has more kinds of nutritional ingredients, better health-care effect can be played to human body, the present invention adds in green-tea extract simultaneously, the taste of soymilk is had adjusted, makes it that no longer there is the bilgy odour of bean product fermentation, and tea extract and soya-bean milk ferment simultaneously, therefore the flavor with fermented tea, improves mouthfeel.
Description
Technical field
The present invention relates to fermented soybean milk arts, and in particular to a kind of fermentation beans for adding in green-tea extract as dispensing
Milk and preparation method thereof.
Background technology
Soymilk be using soya bean as primary raw material, by grind, extract and etc. obtained white " milky " beverage.It is fully sharp
With plant protein resource, appliable plant albumen improves albumen potency and biological value, containing multivitamin and minerals, has compared with Gao Ying
Support value.Its product is mostly that faint yellow solid is powdered, is reconstituted and can dissolved rapidly with warm water, the aromatic alcohol of mouthfeel and, it is sliding without
It is greasy, it often drinks beneficial, is a kind of instant soy milk drinks of health-nutrition.Soymilk contains abundant nutritional ingredient, particularly containing rich
Rich protein and more trace element magnesium are a kind of excellent nutraceutical in addition, also containing vitamin B1, B2 etc..
Soymilk is also referred to as " brain tonic " food by west nutritionist, because soybean lecithin contained in soymilk can activate brain cell, carries
High man memory power and attention.
Green tea China is known as " national drink ".Modern science numerous studies confirm that tealeaves contains close with health really
Relevant biochemical, tealeaves not only have refresh oneself clear away heart-fire, clearing away summerheat, eliminate indigestion and phlegm, eliminating greasiness weight-reducing, relieving restlessness that clears away heart-fire, removing toxic substances
Sober up, promote the production of body fluid to quench thirst, fall fire improving eyesight, stop dysentery dehumidifying etc. pharmacological actions, also to modern diseases, such as Radiation sickness, cardiovascular and cerebrovascular diseases, cancer
The diseases such as disease have certain pharmacological effect.It is tea polyphenols, caffeine, lipopolysaccharides, tea that tealeaves, which has the main ingredient of pharmacological action,
Propylhomoserin etc..
It is contemplated that the nutritional ingredient in soymilk and tealeaves is combined, and by existing after tealeaves adjusting soymilk fermentation
Bilgy odour obtains the green tea soymilk drink that a kind of nutrition is had both with mouthfeel.
The content of the invention
It is existing for solving the present invention provides a kind of green tea fermentation soymilk for the deficiency in the presence of the prior art
Fermented soybean milk contained by nutritional ingredient it is limited, the problem of advantage is smaller compared with the drinks such as Yoghourt, and mouthfeel is relatively poor,
Additionally provide a kind of preparation method of green tea fermentation soymilk of the present invention.
To achieve the above object, present invention employs following technical solutions：
A kind of green tea fermentation soymilk, the following component including pressing number calculating：35~45 parts of soya bean, green-tea extract 5~8
Part, 110~120 parts of fructose syrup, 10~16 parts of dispensing, 1~3 part of compound stabilizer, 80~100U of strain, water 100~150
Part.
A kind of preparation method of green tea fermentation soymilk, comprises the following steps：
(1) prepared by green tea extractive liquor：It is dried after green tea dry tea is cleaned, is then crushed to 60~100 mesh, crushing is obtained
Green tea powder with 12~16 times of 5~6h of distilled water immersion, reheating boils 1.5~2.5h of extraction, filters in rear cabinet filter residue and adds in 6
~10 times of distilled water carry out 1~2h of second extraction, after merging extracting solution twice, using rotary evaporator 60~75 DEG C, it is true
Under conditions of 0.005~0.01MPa of reciprocal of duty cycle, the water content of extracting solution is concentrated into 8~12%, obtains green-tea extract；
(2) prepared by soya-bean milk：After soybean material is cleaned, 1~4h is impregnated at a temperature of 80~90 DEG C with weakly alkaline solution, with
After rinse, roughly grind, then carry out screenings separation, obtain soya-bean milk；
(3) fermentation process：Green tea extractive liquor and soya-bean milk obtained in step (1) and (2) are mixed and be sufficiently stirred, then
Fructose syrup is added in, first time sterilization processing is carried out after stirring evenly, 6~8h of strain fermentation is added in after being cooled to 40~45 DEG C,
Obtain zymotic fluid；
(4) dispensing mixes：Dispensing and compound stabilizer are added in the zymotic fluid obtained to step (3), is stirred evenly laggard
Second of sterilization processing of row, is cooled to after room temperature and obtains green tea fermentation soymilk, then carries out filling and package.
Compared with the prior art, the present invention has the advantages that：
1st, green-tea extract is mixed into fermented soybean milk by the present invention, and the tea polyphenols contained in green tea, caffeine, fat is more
The substances such as sugar, theanine are combined with soymilk so that the present invention has more kinds of nutritional ingredients, human body can be played preferably
Health-care effect；
2nd, the present invention is pure plant product, without animal protein, for that can not drink, the people to animal protein allergy
For group, green tea fermentation soymilk of the invention will not generate any harmful effect, can be safe to use, therefore with very extensive
Target user；
3rd, the present invention adds in green-tea extract, has adjusted the taste of soymilk, it is made no longer to have the native raw meat of bean product fermentation
Taste, so as to improve mouthfeel, while the present invention ferments tea extract and soya-bean milk in preparation process simultaneously, therefore with hair
The flavor of ferment tealeaves, further improves mouthfeel.
Specific embodiment
The technical solution in the present invention is further illustrated with reference to embodiment.
A kind of green tea fermentation soymilk, the following component including pressing number calculating：35~45 parts of soya bean, green-tea extract 5~8
Part, 110~120 parts of fructose syrup, 10~16 parts of dispensing, 1~3 part of compound stabilizer, 80~100U of strain, water 100~150
Part.
Preferably, dispensing includes following component in parts by weight：0.1~0.2 part of acesulfame potassium, Aspartame 0.1
~0.2 part, 8~12 parts of vegetable fat powder, 1~3 part of coconut powder, 0.15~0.35 part of salt, 0.1~0.3 part of citric acid, sodium citrate
0.2~0.6 part, 0.6~1 part of essence.Wherein acesulfame potassium can be used to increase the sweet taste of food, in good taste, empty calory, in human body
The features such as not being metabolized inside, do not absorb, is good to heat and absolute acid stability；Aspartame is a kind of artificial sweetener of non-carbohydrate class
Agent, has and the extremely approximate salubrious sweet taste of sucrose, no bitter aftertaste and metallic taste, and can significantly reduce heat can't cause dental caries
Tooth；Vegetable fat powder can replace milk powder or reduction milk amount, so as on the premise of product is kept to stablize, reduce production cost, simultaneously
It will not ferment to form Yoghourt destruction mouthfeel with soya-bean milk.
Preferably, compound stabilizer includes following component in parts by weight：5~10 parts of bi-tristearin,
6~8 parts of carragheen, 8~12 parts of agar, 70~80 parts of sucrose stearate.
Preferably, strain is the mixture of streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus plantarum.
A kind of preparation method of green tea fermentation soymilk, comprises the following steps：
(1) prepared by green tea extractive liquor：It is dried after green tea dry tea is cleaned, is then crushed to 60~100 mesh, crushing is obtained
Green tea powder with 12~16 times of 5~6h of distilled water immersion, reheating boils 1.5~2.5h of extraction, filters in rear cabinet filter residue and adds in 6
~10 times of distilled water carry out 1~2h of second extraction, after merging extracting solution twice, using rotary evaporator 60~75 DEG C, it is true
Under conditions of 0.005~0.01MPa of reciprocal of duty cycle, the water content of extracting solution is concentrated into 8~12%, obtains green-tea extract；
(2) prepared by soya-bean milk：After soybean material is cleaned, with the weakly alkaline solution that pH is 8.0~8.5 in 80~90 DEG C of temperature
1~4h of lower immersion is then rinsed, then corase grinding carries out screenings separation, is obtained soya-bean milk, then is filtered off soya-bean milk with 150~200 mesh sieves
In filter residue, and homogenization is carried out to the soya-bean milk after filtering with homogenizer；
(3) fermentation process：Green tea extractive liquor and soya-bean milk obtained in step (1) and (2) are mixed and be sufficiently stirred, then
Fructose syrup is added in, first time sterilization processing is carried out after stirring evenly, 5~8min, cooling are kept the temperature under the conditions of 110~115 DEG C
6~8h of strain fermentation is added in after to 40~45 DEG C, obtains zymotic fluid；
(4) dispensing mixes：Dispensing and compound stabilizer are added in the zymotic fluid obtained to step (3), is stirred evenly laggard
Second of sterilization processing of row, 15min is kept the temperature under the conditions of 90~95 DEG C, is cooled to after room temperature and is obtained green tea fermentation soymilk, with
After carry out filling and package.
Embodiment 1：
Raw material：40 parts of soya bean, 6 parts of green-tea extract, 115 parts of fructose syrup, 125 parts of water, 0.15 part of acesulfame potassium, A Siba
0.15 part of sweet tea, 10 parts of vegetable fat powder, 2 parts of coconut powder, 0.2 part of salt, 0.2 part of citric acid, 0.4 part of sodium citrate, 0.8 part of essence,
8 parts of bi-tristearin, 7 parts of carragheen, 10 parts of agar, 75 parts of sucrose stearate, streptococcus thermophilus 30U, Bulgaria
Lactobacillus 30U and lactobacillus plantarum 30U.
Production stage：
(1) prepared by green tea extractive liquor：Dried after green tea dry tea is cleaned, be then crushed to 80 mesh, will crush obtain it is green
14 times of distilled water immersion 5.5h of tea powder, reheating boil extraction 2h, and it is secondary to filter 8 times of distilled water progress of addition in rear cabinet filter residue
1.5h is extracted, after merging extracting solution twice, using rotary evaporator under conditions of 70 DEG C, vacuum degree 0.008MPa, will be carried
The water content of liquid is taken to be concentrated into 10%, obtains green-tea extract；
(2) prepared by soya-bean milk：After soybean material is cleaned, soaked with the weakly alkaline solution that pH is 8.0~8.5 at a temperature of 85 DEG C
2.5h is steeped, is then rinsed, then corase grinding carries out screenings separation, obtain soya-bean milk, then filters off the filter residue in soya-bean milk with 175 mesh sieves, and
Homogenization is carried out to the soya-bean milk after filtering with homogenizer；
(3) fermentation process：Green tea extractive liquor and soya-bean milk obtained in step (1) and (2) are mixed and be sufficiently stirred, then
Fructose syrup is added in, first time sterilization processing is carried out after stirring evenly, 6min is kept the temperature under the conditions of 112 DEG C, after being cooled to 42 DEG C
Strain fermentation 7h is added in, obtains zymotic fluid；
(4) dispensing mixes：Dispensing and compound stabilizer are added in the zymotic fluid obtained to step (3), is stirred evenly laggard
Second of sterilization processing of row, 15min is kept the temperature under the conditions of 93 DEG C, is cooled to after room temperature and is obtained green tea fermentation soymilk, with laggard
Row filling and package.
Embodiment 2：
Raw material：35 parts of soya bean, 5 parts of green-tea extract, 110 parts of fructose syrup, 100~part of water, 0.1 part of acesulfame potassium, A Si
0.1 part of Ba Tian, 8 parts of vegetable fat powder, 1 part of coconut powder, 0.15 part of salt, 0.1 part of citric acid, 0.2 part of sodium citrate, 0.6 part of essence,
5 parts of bi-tristearin, 6 parts of carragheen, 8 parts of agar, 70 parts of sucrose stearate, streptococcus thermophilus 20, bulgarian milk
Bacillus 30 and lactobacillus plantarum 30U.
Production stage：
(1) prepared by green tea extractive liquor：Dried after green tea dry tea is cleaned, be then crushed to 60 mesh, will crush obtain it is green
12 times of distilled water immersion 5h of tea powder, reheating boil extraction 1.5h, and it is secondary to filter 6 times of distilled water progress of addition in rear cabinet filter residue
1h is extracted, after merging extracting solution twice, using rotary evaporator under conditions of 60 DEG C, vacuum degree 0.005MPa, will be extracted
The water content of liquid is concentrated into 8%, obtains green-tea extract；
(2) prepared by soya-bean milk：After soybean material is cleaned, soaked with the weakly alkaline solution that pH is 8.0~8.5 at a temperature of 80 DEG C
1h is steeped, is then rinsed, then corase grinding carries out screenings separation, obtain soya-bean milk, then filters off the filter residue in soya-bean milk with 150 mesh sieves, is used in combination
Homogenizer carries out homogenization to the soya-bean milk after filtering；
(3) fermentation process：Green tea extractive liquor and soya-bean milk obtained in step (1) and (2) are mixed and be sufficiently stirred, then
Fructose syrup is added in, first time sterilization processing is carried out after stirring evenly, 5min is kept the temperature under the conditions of 110 DEG C, after being cooled to 40 DEG C
Strain fermentation 6h is added in, obtains zymotic fluid；
(4) dispensing mixes：Dispensing and compound stabilizer are added in the zymotic fluid obtained to step (3), is stirred evenly laggard
Second of sterilization processing of row, 15min is kept the temperature under the conditions of 90 DEG C, is cooled to after room temperature and is obtained green tea fermentation soymilk, with laggard
Row filling and package.
Embodiment 3：
Raw material：45 parts of soya bean, 8 parts of green-tea extract, 120 parts of fructose syrup, 150 parts of water, 0.2 part of acesulfame potassium, A Siba
It is 0.2 part of sweet tea, 12 parts of vegetable fat powder, 3 parts of coconut powder, 0.35 part of salt, 0.3 part of citric acid, 0.6 part of sodium citrate, 1 part of essence, double
10 parts of tristerin, 8 parts of carragheen, 12 parts of agar, 80 parts of sucrose stearate, streptococcus thermophilus 30, bulgarian milk
Bacillus 30 and lactobacillus plantarum 40U.
Production stage：
(1) prepared by green tea extractive liquor：Dried after green tea dry tea is cleaned, be then crushed to 100 mesh, will crush obtain it is green
16 times of distilled water immersion 6h of tea powder, reheating boil extraction 2.5h, filter and 10 times of distilled water progress two are added in rear cabinet filter residue
Secondary extraction 2h after merging extracting solution twice, using rotary evaporator under conditions of 75 DEG C, vacuum degree 0.01MPa, will be extracted
The water content of liquid is concentrated into 12%, obtains green-tea extract；
(2) prepared by soya-bean milk：After soybean material is cleaned, soaked with the weakly alkaline solution that pH is 8.0~8.5 at a temperature of 90 DEG C
4h is steeped, is then rinsed, then corase grinding carries out screenings separation, obtain soya-bean milk, then filters off the filter residue in soya-bean milk with 200 mesh sieves, is used in combination
Homogenizer carries out homogenization to the soya-bean milk after filtering；
(3) fermentation process：Green tea extractive liquor and soya-bean milk obtained in step (1) and (2) are mixed and be sufficiently stirred, then
Fructose syrup is added in, first time sterilization processing is carried out after stirring evenly, 8min is kept the temperature under the conditions of 115 DEG C, after being cooled to 45 DEG C
Strain fermentation 8h is added in, obtains zymotic fluid；
(4) dispensing mixes：Dispensing and compound stabilizer are added in the zymotic fluid obtained to step (3), is stirred evenly laggard
Second of sterilization processing of row, 15min is kept the temperature under the conditions of 5 DEG C, is cooled to after room temperature and is obtained green tea fermentation soymilk, is then carried out
Filling and package.
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to compared with
The present invention is described in detail in good embodiment, it will be understood by those of ordinary skill in the art that, it can be to the skill of the present invention
Art scheme is modified or replaced equivalently, and without departing from the objective and scope of technical solution of the present invention, should all be covered at this
Among the right of invention.
Claims (9)
- A kind of 1. green tea fermentation soymilk, which is characterized in that the following component including pressing number calculating：35~45 parts of soya bean, green tea 5~8 parts of extract, 110~120 parts of fructose syrup, 10~16 parts of dispensing, 1~3 part of compound stabilizer, 80~100U of strain, water 100~150 parts.
- 2. a kind of green tea fermentation soymilk as described in claim 1, which is characterized in that the dispensing is included in parts by weight Following component：0.1~0.2 part of acesulfame potassium, 0.1~0.2 part of Aspartame, 8~12 parts of vegetable fat powder, 1~3 part of coconut powder, food 0.15~0.35 part of salt, 0.1~0.3 part of citric acid, 0.2~0.6 part of sodium citrate, 0.6~1 part of essence.
- 3. a kind of green tea fermentation soymilk as described in claim 1, which is characterized in that the compound stabilizer is included by weight The following component that number calculates：5~10 parts of bi-tristearin, 6~8 parts of carragheen, 8~12 parts of agar, sucrose stearate 70~80 parts.
- 4. a kind of green tea fermentation soymilk as described in claim 1, it is characterised in that：The strain is streptococcus thermophilus, guarantor adds The mixture of Leah lactobacillus and lactobacillus plantarum.
- 5. a kind of preparation method of green tea fermentation soymilk as described in claim 1-4 any one, it is characterised in that：Including with Lower step：(1) prepared by green tea extractive liquor：Dried after green tea dry tea is cleaned, be then crushed to 60~100 mesh, will crush obtain it is green 12~16 times of 5~6h of distilled water immersion of tea powder, reheating boil 1.5~2.5h of extraction, filter and 6~10 are added in rear cabinet filter residue Times distilled water carries out 1~2h of second extraction, after merging extracting solution twice, using rotary evaporator in 60~75 DEG C, vacuum degree Under conditions of 0.005~0.01MPa, the water content of extracting solution is concentrated into 8~12%, obtains green-tea extract；(2) prepared by soya-bean milk：After soybean material is cleaned, 1~4h is impregnated at a temperature of 80~90 DEG C with weakly alkaline solution, is then floated It washes, roughly grinds, then carry out screenings separation, obtain soya-bean milk；(3) fermentation process：Green tea extractive liquor and soya-bean milk obtained in step (1) and (2) are mixed and be sufficiently stirred, is then added in Fructose syrup carries out first time sterilization processing after stirring evenly, 6~8h of strain fermentation is added in after being cooled to 40~45 DEG C, is obtained Zymotic fluid；(4) dispensing mixes：Dispensing and compound stabilizer are added in the zymotic fluid obtained to step (3), the is carried out after stirring evenly Re-pasteurization processing, is cooled to after room temperature and obtains green tea fermentation soymilk, then carry out filling and package.
- 6. a kind of preparation method of green tea fermentation soymilk as claimed in claim 5, it is characterised in that：At the first time sterilization It manages to keep the temperature 5~8min under the conditions of 110~115 DEG C.
- 7. a kind of preparation method of green tea fermentation soymilk as claimed in claim 5, it is characterised in that：At second of sterilization It manages to keep the temperature 15min under the conditions of 90~95 DEG C.
- 8. a kind of preparation method of green tea fermentation soymilk as claimed in claim 5, it is characterised in that：Weak base in step (1) Property pH value of solution control 8.0~8.5.
- 9. a kind of preparation method of green tea fermentation soymilk as claimed in claim 5, it is characterised in that：For being obtained in step (2) The soya-bean milk arrived filters off filter residue with 150~200 mesh sieves, and carries out homogenization to it with homogenizer.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111227051A (en) * | 2020-01-20 | 2020-06-05 | 芊味（上海）生物科技有限公司 | Tea-bean yogurt and preparation method thereof |
| CN115336715A (en) * | 2022-08-19 | 2022-11-15 | 福建达利食品科技有限公司 | Plant lactobacillus beverage and preparation method thereof |
| CN115336716A (en) * | 2022-08-19 | 2022-11-15 | 福建达利食品科技有限公司 | Gas-containing plant lactobacillus beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934689A (en) * | 2012-09-04 | 2013-02-20 | 中华全国供销合作总社杭州茶叶研究所 | Green tea yogurt and preparation method thereof |
| CN104542998A (en) * | 2013-10-26 | 2015-04-29 | 张田雨 | Soymilk-containing green tea |
-
2017
- 2017-12-18 CN CN201711368476.0A patent/CN108094553A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934689A (en) * | 2012-09-04 | 2013-02-20 | 中华全国供销合作总社杭州茶叶研究所 | Green tea yogurt and preparation method thereof |
| CN104542998A (en) * | 2013-10-26 | 2015-04-29 | 张田雨 | Soymilk-containing green tea |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111227051A (en) * | 2020-01-20 | 2020-06-05 | 芊味（上海）生物科技有限公司 | Tea-bean yogurt and preparation method thereof |
| CN115336715A (en) * | 2022-08-19 | 2022-11-15 | 福建达利食品科技有限公司 | Plant lactobacillus beverage and preparation method thereof |
| CN115336716A (en) * | 2022-08-19 | 2022-11-15 | 福建达利食品科技有限公司 | Gas-containing plant lactobacillus beverage and preparation method thereof |
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Application publication date: 20180601 |