绿茶橙汁酸奶的研制

Study on development of yogurt beverage with green tea and orange juice

以绿茶、橙汁、脱脂奶粉为主要原料,研制了一种橙汁味绿茶酸奶。对该乳品加工工艺采用正交实验法进行研究,由感官评定得到最佳配方为:绿茶、橙汁与鲜奶以1∶200∶1250的比例混合,菌种选用保加利亚乳杆菌和嗜热链球菌(1∶1),接种量8%,发酵时间4.5h,发酵温度为45℃,加糖量7%,橙汁量20%。添加0.2%海藻酸钠和0.2%CMC为复合稳定剂。这种产品具有较高营养价值,是一种风味独特,具有较高保健功能的发酵型绿茶橙汁酸奶。

The green tea and orange juice yogurt was developed by using green tea, orange juice and skimmed milk as raw materials.The optimal technology parameters were determined by orthogonal experiment.The result showed the major conditions for the fermentation were as follows：the ratio of green tea, orange juice and skimmed milk was 1 ：200： 1250, the fermentation time was 4.5h, the fermentation temperature was 45℃, the amount of inoculation and sugar were 8% and 7%, respectively.The new product had high nutrition value,which possesses nice taste and particular smell.