杭白菊、普洱茶复合酸奶的研制  

Development of a Compound Yoghurt with Chrysanthemum morifolium Ramat and Pu-er Tea

作　　者：何一薇[1,2] 郭本恒[1,2] 陈卫[2] 吴正钧[1] 

机构地区：[1]光明乳业股份有限公司技术中心乳业生物技术国家重点实验室,上海200436 [2]江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《乳业科学与技术》2011年第6期257-259,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：国家"973"计划项目(2010CB735705)

摘　　要：研究杭白菊、普洱茶复合酸奶的生产方法,确定最佳的添加配比和工艺条件。结果表明:牛奶中杭白菊添加量为4g/100mL、普洱茶添加量为10g/100mL、糖5g/100mL、菌种接种量2%、发酵时间5h,将茶叶放入牛奶中浸煮5min,获得的菊普酸奶茶香浓郁,与牛奶有较好的相溶性,与普通酸奶相比,有一种独特的清香。Chrysanthemum morifolium Ramat,Pu-er tea and milk powder were used to develop a compound yoghurt.The optimal production process was determined as follows： Chrysanthemum morifolium Ramat and Pu-er tea were added respectively at ratios of 4 g/100 mL and 10 g/100 mL to 10 g/100 mL aqueous milk powder solution and cooked for 5 min.the mixture was then filtrated and the filtrate was harvested,added with 5 g/100 mL sugar and fermented at an inoculum size of 2% for 5 h.The obtained products showed a strong tea aroma,a good mutual solubility with milk,and a unique delicate fragrance that common yoghurt lacks.

关 键 词：酸奶 杭白菊 普洱茶 工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]