茉莉花茶酸奶的研制  

Trial—manufacture on Milk and Jasmine Tea Based Yoghurt

作　　者：张小平[1] 卞海榕[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225001

出　　处：《四川食品与发酵》2004年第4期55-57,共3页Sichuan Food and Fermentation

摘　　要：本文提出了茉莉花茶酸奶的生产方法,包括茉莉花茶叶的最佳加量和生产工艺配方,实验结果表明:牛奶中茶叶添加量为0.5%、糖7%、菌种接种量4%、发酵时间4h,茶叶先用水煮1min,再用牛奶浸煮10min,获得的茉莉花茶酸奶味浓且不涩,与牛奶有较好的相溶性,与普通酸奶相比,有一种愉快的味道。This article introduces the technology of yoghourt based on jasmine tea ,including the optimum added amount of jasmine tea and product process. The result shows that the added amount of jasmine tea is 0. 5% ,sugar 7% , starter culture 4% and fermenting time 4h. The tea is cooked in water for 1 minute and then in milk for 10 minute. The tea flavour of product is strong but not acerbity, which can get along well with the flavour of milk and the product has a pleasant favour compared to the common yoghurt.

关 键 词：酸奶 茉莉花茶 奶味 牛奶 茶叶 水煮 味道 实验结果 相溶性 愉快 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] TS272.53[轻工技术与工程—食品科学与工程]