茉莉花茶酸奶的研制  

Trial-manufacture of 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：《乳业科学与技术》2004年第4期156-157,152,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

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4小时,茶叶先用水煮1分钟,再用牛奶浸煮10分钟,获得的茉莉花茶酸奶茶味浓且不涩,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 te a, including the optimum added amount of jasmine tea and manufacturing technique . The result shows that the added amount of jasmine tea is 0.5%, sugar 7%, start er culture 4% and the fermenting time is 4h. The tea is cooked in water for 1min ute 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 flavour comparing to the common yoghurt.

关 键 词：酸奶 茉莉花茶 茶叶 牛奶 奶茶 水煮 味道 添加量 发酵时间 接种量 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]