The present invention discloses a green tea active lactic acid bacteria beverage. Green tea is soaked in water for 30 to 60min at 60~80 C, stirred once every 10 minutes, and soaked after soaking. Red sugar 2~4, white sugar 18~22, edible glucose 0.5 to 1.5, three sucralose 0.03 ~ 0.06, citric acid 2~4, tea extract 100~120, according to weight. The mixture was cut for 5~10 minutes in the shear cylinder, and the sterilizer was sterilized at 80~95 centigrade, the cooling section of the sterilizer was cooled to 20~25, and the semi finished cylinder was drained to the semi finished cylinder, 3 to 5% lactic acid bacteria were added to the fermentation, and the fermentation was kept at 25~35, 2.5 to 4h, the pH value reached 4.2 to 4.8, and the fermentation cylinder was opened, the ice water cooled to 10. At 20 degrees C, filling is started. After filling, refrigerated storage is stored at 4~10 degrees. With the addition of lactic acid bacteria and the combination of technology, the beneficial amino acids in the tea leaves are released and flavored substances are produced. The active lactic acid beverage produced is good in taste and unique in flavor.
【技术实现步骤摘要】
一种绿茶活性乳酸菌饮料
本专利技术涉及一种饮料,尤其涉及一种绿茶活性乳酸菌饮料。
技术介绍
乳酸菌饮料是指以乳或乳制品为原料,经乳酸菌发酵制得的乳液中加入水,以及食糖和(或)甜味剂、酸味剂、果汁、茶、咖啡、植物提取液等的一种或几种调制而成的饮料。根据其是否经过杀菌处理而区分为杀菌(非活菌)型和未杀菌(活菌)型。对于活性乳酸菌饮料的工艺控制很关键,控制不好就会导致口感过酸,而且单一口感的乳酸菌饮料导致市场反馈不佳。
技术实现思路
为了解决现有技术中的问题,本专利技术的目的是提供一种绿茶活性乳酸菌饮料。为达到上述目的,本专利技术所采用的技术手段是:一种绿茶活性乳酸菌饮料,步骤如下:一、将绿茶加入60~80℃水中浸泡30~60min,每10分钟搅拌一次,浸泡后得茶叶浸提液;二、将红糖2~4、白糖18~22,食用葡萄糖0.5~1.5,三氯蔗糖0.03~0.06、柠檬酸2~4、茶叶浸提液100~120,按重量份加入剪切缸中剪切5~10分钟混合均匀;三、经过杀菌机80~95℃杀菌,杀菌机冷却段冷却到20~25℃,引流到半成品缸,添加3~5%乳酸菌开始发酵,保持25~35℃,2.5~4h,PH值达到4.2~4.8终止发酵,打开发酵缸,冰水降温,冷却到10~20℃,开始灌装,灌装后放入冷藏库4~10℃冷藏。进一步的,所述乳酸菌为嗜酸乳杆菌、双歧干菌、干酪乳杆菌、植物乳杆菌。本专利技术的有益效果在于:通过乳酸菌的添加和工艺组合,将茶叶中对人体有益的氨基酸释放出来,并产生风味物质,生产出的活性乳酸饮料口感好,风味独特。具体实施方式一种绿茶活性乳酸菌饮料,步骤如下:一、将绿茶加入6 ...
【技术保护点】
一种绿茶活性乳酸菌饮料,步骤如下:一、将绿茶加入60~80℃水中浸泡30~60min,每10分钟搅拌一次,浸泡后得茶叶浸提液;二、将红糖2~4、白糖18~22,食用葡萄糖0.5~1.5,三氯蔗糖0.03~0.06、柠檬酸2~4、茶叶浸提液100~120,按重量份加入剪切缸中剪切5~10分钟混合均匀;三、经过杀菌机80~95℃杀菌,杀菌机冷却段冷却到20~25℃,引流到半成品缸,添加3~5%乳酸菌开始发酵,保持25~35℃,2.5~4h,PH值达到4.2~4.8终止发酵,打开发酵缸,冰水降温,冷却到10~20℃,开始灌装,灌装后放入冷藏库4~10℃冷藏。
【技术特征摘要】
1.一种绿茶活性乳酸菌饮料,步骤如下:一、将绿茶加入60~80℃水中浸泡30~60min,每10分钟搅拌一次,浸泡后得茶叶浸提液;二、将红糖2~4、白糖18~22,食用葡萄糖0.5~1.5,三氯蔗糖0.03~0.06、柠檬酸2~4、茶叶浸提液100~120,按重量份加入剪切缸中剪切5~10分钟混合均匀;三、经过杀菌机80~95℃杀菌,杀...
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