茶树花酸奶的研制  

Manufacture of Camellia Yoghurt

作　　者：于健[1] 张玲[1] 麻汉林[1] 

机构地区：[1]丽水学院,丽水323000

出　　处：《食品工业》2008年第4期42-44,共3页The Food Industry

基　　金：丽水学院青年基金资助项目

摘　　要：采用正交试验法,优选出茶树花酸奶的最佳配方及生产工艺条件。结果表明:将茶树花汁与牛奶以0.3:1(V/V)的比例混合,再加8%的白砂糖,0.2%的稳定剂,保加利亚乳杆菌和嗜热链球菌以1:1.5混合,且用3%的接种量,在42℃下发酵5 h可制得优质茶树花保健酸奶。The best fill prescription and producing technique condition to produce the camellia yoghurt were determined by orthogonal experiment. The result showed that： camellia thick was mixed into fresh milk in proportion as 0.3 ： I（V/V）, then added 8% sucrose, 2% stabilizer, the yoghurt culture was Lactobacillus bulgaricus and Streptococcus thermophilus in proportion as 1 ： 1.5, the amount is 3% in the end high quality product was produced by fermenting for 5 h at 42℃.

关 键 词：茶树花 酸奶 发酵 正交试验 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程] S571.1[轻工技术与工程—食品科学与工程]