苦荆茶茶汁酸奶的研制  

Research on yoghourt with the extraction of fresh Kujing tea leaves

作　　者：项俊[1] 占茉莉[1] 

机构地区：[1]黄冈师范学院生命科学与工程学院,黄冈438000

出　　处：《食品科技》2008年第7期89-92,共4页Food Science and Technology

基　　金：湖北省教育厅中青年优秀人才项目(2003B001)

摘　　要：研究以大别山特产植物苦荆茶汁和鲜牛奶为原料的保健酸奶的工艺。探讨苦荆茶汁对乳酸菌发酵作用的影响,以及糖量对苦荆茶苦味的的改善,结果表明,当茶汁量为10%～30%、发酵时间为4h时,酸奶质量为最佳;利用L9(33)正交设计实验确定苦荆茶汁酸奶最佳配方是:糖用量为10%、茶汁量为10%、发酵温度40℃、发酵时间为5h。A technics of yoghourt with the extraction of fresh Kujing tea leaves in Dabie mountains and milk was researched. The effect of the Kujing tea extracts content on the fermentation of lactic acid bacteria, and the improvement of bitterness and astringentness with sucrose concentration were studied by single factor test. The results showed that： when the Kujing tea extracts content was fixed at 10%-30%, fermentation time in 5h,was the optimum quality and tasteful of yogurt, and the optimum quality and tasteful yoghourt was studied by L9（3^3） orthogonal experiment. The results showed that： the dosage of sucrose 10%, the dosage of Kujing tea extracts content 10%, the temperature of fermentation 40℃, and the time 5 h.

关 键 词：苦荆茶 酸奶 正交实验 工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]