胡萝卜绿茶酸乳饮料的工艺研究

The techniques of yoghurt fermented from carrot and green tea

通过正交试验,确立了胡萝卜绿茶酸乳饮料的主要原料配比和发酵工艺条件,最适配方为ω(胡萝卜汁)=25%、ω(绿茶茶叶)=0.4%、ω(奶粉)=10%、ω(白砂糖)=7%;采用燕塘酸奶活化、驯化得到的发酵剂最适发酵条件为:接种量φ(发酵剂)=4%、发酵温度42℃、发酵时间4.5 h.

The techniques of yoghurt fermented from carrot, green tea, and milk was studied through orthogonal experiment. The optimum component was determined： to（ carrot juice） = 25%, to（green tea） = 0. 4%, to （milk powder） = 10% and to（sucrose） = 7%. The optimum fermented conditions were also determined： the inoculums were activated and domesticated from Yantang yoghurt and φ （inoculums） = 4%, 42 ℃ and 4. 5 h.