绿茶酸奶制作工艺条件的优化

Optimization of Green Tea Yogurt Production Process Conditions

目的以新鲜绿茶和鲜牛奶为原料,进行绿茶酸奶的制作。方法以绿茶酸奶的感官评分为指标,运用正交实验法优化制作绿茶酸奶的工艺参数。结果绿茶酸奶研制的最佳配方条件为:绿茶汁添加量6%、木糖醇添加量15%、菌种接种量3%。结论按上述工艺制得酸奶为淡绿色,组织细腻、均匀、稍粘稠,具有茶味的发酵乳制品。

Objective To manufacture yogurt based on fresh milk and green tea. Methods The orthogonal experimental method was used to optimize technical parameters of green tea yogurt with sensory evaluation as indicators. Results From the experiments, the optimum formula of the yogurt were ： 6% of green tea juice, 15% of xylitol, 3% of inoculation concentration. Conclusion By using the above method, the yogurt is light green, fine and smooth, slightly sticky fermented dairy product with tea fragrance.