杭白菊、普洱茶复合酸奶的研制

Development of a Compound Yoghurt with Chrysanthemum morifolium Ramat and Pu-er Tea

研究杭白菊、普洱茶复合酸奶的生产方法,确定最佳的添加配比和工艺条件。结果表明:牛奶中杭白菊添加量为4g/100mL、普洱茶添加量为10g/100mL、糖5g/100mL、菌种接种量2%、发酵时间5h,将茶叶放入牛奶中浸煮5min,获得的菊普酸奶茶香浓郁,与牛奶有较好的相溶性,与普通酸奶相比,有一种独特的清香。

Chrysanthemum morifolium Ramat,Pu-er tea and milk powder were used to develop a compound yoghurt.The optimal production process was determined as follows： Chrysanthemum morifolium Ramat and Pu-er tea were added respectively at ratios of 4 g/100 mL and 10 g/100 mL to 10 g/100 mL aqueous milk powder solution and cooked for 5 min.the mixture was then filtrated and the filtrate was harvested,added with 5 g/100 mL sugar and fermented at an inoculum size of 2% for 5 h.The obtained products showed a strong tea aroma,a good mutual solubility with milk,and a unique delicate fragrance that common yoghurt lacks.