普洱茶牦牛酸奶加工工艺研究

Study on Processing Technology of Pu’er Tea Yak Yoghurt

本试验以新鲜牦牛奶为原料、普洱茶粉为辅料加工普洱茶风味牦牛酸奶,以感官评价为指标进行了单因素试验,并在此基础上进行正交试验得到普洱茶牦牛酸奶的最佳加工工艺条件,结果表明,普洱茶粉添加量为3%、白砂糖添加量为6%、发酵菌粉添加量为0.4%,40℃发酵8 h、后熟24 h,制得的普洱茶牦牛酸奶质地醇厚、口感细腻、酸甜适中、茶香怡人。

In this experiment, fresh yak milk was used as raw material and pu’er tea powder as auxiliary material to process pu’er tea flavor yak yoghurt, the optimum processing conditions of pu’er tea yak yoghurt were obtained by orthogonal test.The results showed that the addition amount of Pu’er City tea powder was 3%,the addition amount of white granulated sugar was 6%,and the addition amount of fermented powder was 0.4%,after fermentation at 40℃ for 8 hours and ripening for 24 hours, the pu’er tea yak yoghurt was produced with mellow texture, fine taste, moderate sweet and sour taste and pleasant tea aroma.