Theaflavin yoghourt and preparation method thereof

• Main Authors: FANG XIANG, LUO YINGGUANG, LI BIN, DONG SASHUANG, YANG JIGUO
• Format: Patent
• Language: Chinese; English
• Published: 15.02.2019
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a theaflavin yoghourt and a preparation method thereof. The preparation method comprises the following steps of firstly, activating strains of lactobacillus bulgaricus and streptococcus thermophilus, and performing expansion culture; and then preparing yoghourt according to the following technologies: performing material preparing; performing allocating; performing pasteurization; performing filtering; performing cooling; performing inoculating; performing uniform stirring; performing fermenting; performing after-ripening; and adding theaflavin, and performing stirring,so as to obtain finished products. According to the theaflavin yoghourt disclosed by the invention, the theaflavin is added to the yoghourt, so that novel health-care yoghourt having peculiar flavorof tea leaves is successfully prepared; the nutrient value of the yoghourt is greatly increased, and peculiar flavor and peculiar mouth feel of the tea leaves are also brought, so that the pursuit ofpeople for the function, th