超临界CO_2萃取红茶酸奶的研制  

Research on Yoghurt of Red Tea Extract by Superitical Fluid CO_2 Extraction

作　　者：秦楠[1] 

机构地区：[1]山西农业大学信息学院,山西太谷030801

出　　处：《农产品加工（下）》2012年第3期93-94,120,共3页Farm Products Processing

摘　　要：红茶通过超临界CO2萃取出红茶萃取物,加入到原奶中,利用保加利亚杆菌和嗜热链球菌发酵制成红茶酸奶,口感细腻、香甜味醇,并确定出最佳工艺条件。In this paper, the yoghurt of red tea extract is studied by supercritical fluid COz, and the yoghurt formented by La/. bul^ricus and Str. thermoplius is delicious. The optimum proportion is determined.

关 键 词：超临界萃取 红茶萃取物 酸奶 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]