杜仲茶酸奶的研制及茶粉、绿原酸对酸奶品质的影响  

Development of Yogurt with Eucommia Tea and Effect of Respective Additions of Eucommia Tea and Chlorogenic Acid on Yogurt Fermentation and in vitro Digestion Rate of the Product

作　　者：刘亮[1] 卢琪[2] 段加彩[2] 高丽[2] 周荧[2] 吕思伊[2] 潘思轶[2] 

机构地区：[1]浙江医药高等专科学校应用生物系,浙江宁波315100 [2]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2010年第12期114-118,共5页Food Science

摘　　要：以牛乳和杜仲茶粉为主要原料,经乳酸菌发酵后,制成茶粉与酸奶结合的功能性新型酸奶。通过正交试验考察杜仲茶粉添加量、加糖量、接种量和稳定剂的添加量对酸奶品质的影响。结果表明,当杜仲茶粉添加量0.15g/100g、白砂糖添加量6g/100g、发酵剂接种量8g/100g、稳定剂添加量0.1g/100g时,酸奶色泽、香气、滋味及组织状态具佳。杜仲茶粉和杜仲绿原酸纯品均能影响酸奶的发酵品质,结果表明成分复杂的杜仲茶粉能够促进乳酸菌的发酵产酸,而纯品绿原酸则对其有抑制作用;杜仲茶粉的添加对酸奶品质及蛋白质体外消化率均无不良影响。With the addition of eucommia tea powder,fresh milk was fermented with Lactobacillus to produce a novel functional yogurt.The effects of eucommia tea powder amount,white sugar amount,inoculum size and compound stabilizer（a mixture of CMC and carrageen,1：1,m/m） amount on the sensory attributes of yogurt were studied using orthogonal array design method.The results showed that the optimum values of these conditions were as follows：eucommia tea powder amount 0.15%,white sugar amount 6%,inoculum size 8% and compound stabilizer 0.1%,the product obtained was good in color,aroma,taste and texture.Respective additions of eucommia tea and chlorogenic acid were both able to affect yogurt fermentation.Although containing complex components,eucommia tea promoted acid production,whereas chlorogenic acid presented an inhibitory effect on acid production.Eucommia tea had no adverse effect on yogurt quality and in vitro digestion rate.

关 键 词：杜仲茶粉 酸奶 绿原酸正交试验 品质 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]