摘要
以乌龙茶为原料研制出新型乌龙茶酸奶。通过对乌龙茶汁提取方法及发酵工艺的研究,最终确定乌龙茶汁提取的最佳工艺参数为:冲泡温度90℃、冲泡时间20min、茶水比1∶10;乌龙茶酸奶的最佳配方为:乌龙茶汁3%、接种量2%、蔗糖6%、稳定剂0.05%。制成的乌龙茶酸奶色泽乳白微黄,乌龙茶香与酸奶香味融合较好,风味最佳。
Oolong tea was used to make new oolong tea yoghurt. By studying the extraction of oolong tea juice and the technology of fermentation,the optimal technology of oolong tea juice extraction was finally determined as：making tea at 90℃ for 20 min and tea ：water = 1 ：10; and the optimum formula of the yoghurt as：oolong tea juice 3%,inoculum 2%,sugar 6% and stabilizer 0.05%. The yoghurt obtained was featured by yellowish cream white color,nice blended odor of oolong tea and yoghurt and good flavor.
出处
《饮料工业》
2010年第12期17-19,共3页
Beverage Industry
关键词
乌龙茶
发酵
风味
oolong tea
fermentation
flavor
