绿茶酸奶的研制

Preparation of Yogurt with Green Tea

[目的]结合绿茶和牛奶的双重有益作用,研制集营养与保健功能为一体的绿茶酸奶。[方法]试验以全脂奶粉和超微绿茶粉为原料,以嗜热链球菌和保加利亚乳杆菌为菌种,经发酵研制出一款绿茶酸奶,通过单因素和正交试验确定其最佳生产工艺。[结果]试验表明,绿茶粉的最佳的添加量为0.3%,蔗糖添加量9%,接种量5%,发酵温度42℃,发酵时间4 h,在4℃下可以贮藏5 d。[结论]试验研制出的绿茶酸奶色泽均匀,呈淡绿色,组织细腻,略带绿茶的清香,酸甜适中,兼有营养与保健功能。

[Objective] To develop green tea yogurt with nutrition and health function.[Method] With the whole milk power and superfine green tea powder as the raw material,Streptococcus thermophilus and Lactobacillus bulgaricus as the lactic acid bacteria starter to produce the fermented green tea yogurt.Singer factor and orthogonal array design methods were used to investigate the effects of key technological parameters.[Result] Under the optimal conditions of green tea powder O.3％,sucrose 9％,inoculation amount 5％,fermentation temperature 42 ℃,fermentation time 4 h,the prepared yoghurt showed a shelf life for 5 d at 4 ℃.[Conclusion] The prepared yoghurt showed an uniform color,pale green,delicate tissue,slightly green tea fragrance,sweet and sour moderate.