柠檬红茶酸奶的加工工艺

Resarch on processing technology of yogurt with lemon and black tea

以柠檬、红茶和鲜奶为主要原料,以嗜热性链球菌和保加利亚杆菌为发酵剂,经发酵制成一种新型固体酸奶。通过采用正交实验方法和感官评定,确定该产品的最佳生产配方:柠檬红茶汁5%,蔗糖和蜂蜜4%,保加利亚杆菌和嗜热性链球菌3%(均为质量分数,下同),发酵温度42℃,发酵时间5 h。

The aim of this research is to produce a new type solid yogurt, with lemon ,black tea and flesh milk as the main raw material,L, bulgaricus and S.thermophilus （ 1：1 ）as fermentation bacterium,using orthogonal test methods and sensory evaluation to determine the optimum technological parameters. The result is that ： 5% of lemon juice and black tea ,4% of sugar and honey, L. bulgaricus and S. thermophilus amount is 3%,feimentation temperature is 42 ℃, fermentation time 5 hours.