绿茶酸牛乳保藏过程中品质变化研究

Quality Change of Green Tea Yogurt During Storage

对绿茶酸牛乳保藏过程中的品质变化进行研究。绿茶酸牛乳在4℃冷藏条件下,其功能性成分叶绿素、茶多酚、游离氨基酸的含量逐渐减少;在保存6 d时,挥发性风味物质以芳香阈值较高的醛类、酸类等为主。确定绿茶酸牛乳的最佳饮用时间为4℃冷藏条件下保存5～6 d,超过此期限,绿茶酸牛乳的营养价值下降。

Quality change of green tea yogurt in storage is studied in this paper. The content of chlorophyll, tea polyphenol and free amino acid reduce gradually during the storage in 4 ℃. When stored for 6 d, the main volatile flavor substances of green tea yogurt are aldehydes and acids with higher scent threshold. So the best drinking time of the green tea yogurt is under 4 ℃ and stored for 5~6 d. When stored for more time, the nutrition of green tea yogurt will be lost greatly.