苦荞茶酸奶的研制

The Development of Yogurt with Buckwheat Tea

以苦荞茶和鲜牛奶为主要原料,以保加利亚乳杆菌和嗜热链球菌按1∶1为发酵剂,发酵温度为42℃下,对苦荞茶酸奶的加工工艺进行了研究。采用L9(34)正交试验,得出最佳试验工艺为:苦荞茶鲜牛奶比为1∶60;蔗糖添加量为7%;接种量为4%;发酵时间为3 h。以最佳工艺生产的苦荞茶酸奶色、香、味、组织状态等俱佳。

With buckwheat tea and fresh milk as the main raw material, with streptococcus thermophilus and lactobacillus Bulgaria according to 1∶1 as starter cultures, for 42℃fermentation temperatures, the processing technology of buckwheat tea yoghurt was studied. By L9 （3^4） orthogonal test, the best test process is：buckwheat tea milk ratio is 1∶60;Sucrose content is 7%;Inoculation amount is 4%;The fermentation time is 3 h. With optimum yoghurt production of buckwheat tea color, fragrance, delicious taste and delicate organization state, etc.