不同茶类酸奶的研制
目的 研制茶味酸奶, 增加酸奶产品的多样性。方法 采用6大茶类为原料, 利用响应面优化方法确定茶叶酸奶的最佳配方。结果 普洱茶、红茶、白茶、黄茶、绿茶、乌龙茶制作的茶叶酸奶最佳配方为: 浸提茶汤茶水比为1:10, 浸提温度为90 ℃, 浸提时长为20 min; 牛奶中茶汤添加量5%, 白砂糖添加量8%, 菌种接种量2%, 发酵时间6 h, 发酵温度为42 ℃时制作的茶叶酸奶品质具佳。结论 鲜牛奶中添加5%茶汤, 在42 ℃下发酵6 h制作的茶叶酸奶奶香浓郁, 与牛奶融合较好, 具有独特口感与茶香, 比普通酸奶滋味醇厚。
Objective To develop tea-flavored yogurt and increase the diversity of yogurt products. Methods Using 6 major teas (Pu'er tea, black tea, white tea, yellow tea, green tea and Oolong tea) as raw materials, the response surface optimization method was used to determine the best formula of tea yogurt. Results The best formula of tea yogurt made from6 kinds of tea was as follows: The ratio of tea to water was 1:10, the extraction temperature was 90 ℃, and the extraction time was 20 min. The quality of tea yogurt produced at 5% of tea soup, 8% of white granulated sugar, 2% of strain inoculation, 6 h of fermentation time and 42 ℃ of fermentation temperature was good. Conclusion The tea made by adding 5% tea soup to fresh milk and fermenting at 42 ℃ for 6 h has rich sour milk fragrance, good fusion with milk, unique taste and tea fragrance, and mellow taste than ordinary yogurt.
标题：不同茶类酸奶的研制
英文标题：Development of different kinds of tea yoghurt
作者：
张智芳 云南农业大学食品科学技术学院
朱婷婷 云南农业大学龙润普洱茶学院
肖蓉 云南农业大学食品科学技术学院
舒悦 云南农业大学龙润普洱茶学院
杨莉 云南农业大学食品科学技术学院
黄斯琦 云南农业大学食品科学技术学院
谢桂华 云南农业大学龙润普洱茶学院
侯艳 云南农业大学龙润普洱茶学院
中文关键词:茶叶,酸奶,响应面,
英文关键词:tea,yogurt,response surface,
发表日期：2020-02-15
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