芦荟绿茶酸乳的研制

Development of fermented yoghurt of aloe and green tea

以绿茶、芦荟、全脂奶粉、蔗糖为主要原料,通过保加利亚乳酸杆菌和嗜热链球菌发酵,研制出一种新型的芦荟绿茶酸乳。确定了芦荟护色的最佳条件为柠檬酸浓度0.2g/L,护色温度90℃,时间2min。采用正交实验法筛选出最佳工艺条件:芦荟汁10%、蔗糖量6%、茶叶0.3%、接种量4%、发酵时间4h、发酵温度40℃。实验结果表明产品各项理化指标都符合国家卫生标准。

A novel aloe and green tea yoghurt was developed from given tea. aloe, un-skimmed milk powder and sugar as the main materials by fermentation with Lactobacillus bulgaricus and Streptococcus thermophilus. The optimal technology for aloe＇s colour-protection was 0.2 g/L C6H8O7·H2O, 2 min and 90℃. Through orthogonal experiments, the optimum technological conditions for making the yoghurt were determined as follows： aloe juice 10%, sugar 6%, green tea 0.3%, inoculum 4%, and fermentation at 40℃ for 4 h. The results showed that the physicochemical indexes of the yoghurt matched up to the national standards of China.