摘要
以绿茶中通过超临界CO2萃取出的绿茶香精油和原奶为原料,利用保加利亚杆菌和嗜热链球菌发酵制成绿茶酸乳,口感细腻、爽口,并确定最佳配比。
The paper studied the manufacture of green tea yogurt with essential oil extracted by supercritical CO2 from green tea, and the yogurt formented by LB and ST was delicious. The optimum proportion was determined.
出处
《乳业科学与技术》
2006年第3期116-117,共2页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
超临界萃取
香精油
酸乳
supercritical extraction
essential oil
yogurt
