凝固型绿茶酸奶的研制

Preparation of Solidified Green Tea Yoghurt

以绿茶、奶粉为主要原料,以保加利亚乳酸杆菌(Lac.bulgaricus)和嗜热链球菌(Str.thermophilus)为发酵剂,对凝固型绿茶酸奶研制工艺进行了研究并对相关参数进行了优化,筛选出最佳工艺条件:奶粉量12%、白糖8%、茶叶量0.3%、接种量4%、发酵时间4.5h、发酵温度42℃.

With green tea and milk powder as main materials and Lactobacillus bulgaricus and Strepto- coccus therrnophilus as fermentation agent, Solidified Green Tea Yoghurt was prepared and investigated. The optimized preparation parameters were obtained： milk volume 12%,white sugar 8% ,Tea volume 0. 3 % ,vaccination volume 4 % ,fermentation time 4.5 hours,fermentation temperature 42℃.