普洱茶风味酸乳制作工艺的研究  

Study on the Processing Technology of Pu'er Tea Flavored Yogurt

作　　者：杨洋 钟兵洋 高航 

机构地区：[1]昆明雪兰牛奶有限责任公司,昆明650217 [2]湖南新希望南山液态乳业有限公司,长沙410200

出　　处：《包装与食品机械》2016年第1期18-21,10,共5页Packaging and Food Machinery

摘　　要：以生牛乳为原料,探讨了普洱茶风味酸乳的制备工艺。通过正交试验研究了普洱茶风味酸乳工艺配方及稳定剂的复配方案。结果表明:普洱茶风味酸乳最优配方为普洱茶0.8%、牛奶浓缩蛋白粉0.4%、白砂糖8.0%、红茶香精0.04%,该配方组合可获得口感良好,酸甜适口、风味优良的普洱茶风味酸乳。普洱茶风味酸乳最佳稳定剂组合为乙酰化双淀粉己二酸酯0.4%、明胶0.15%、琼脂0.1%。在该稳定体系条件下,能够提供产品饱满细腻的口感,并保障产品在货架期良好的感官品质。Using raw milk are used as raw material,The manufacture process conditions of pu＇ er tea flavored yogurt were discussed. Product formula and compositional formulation of emulsion stabilizer were studied by orthogonal experiments. The results showed that the most adapted technological conditions of preparation of pu＇ er tea flavored yogurt was as follows： pu＇er tea was 0. 8%,milk protein concentrate was 0. 4%,white sugar was 8. 0%,black tea flavours was 0. 04%. This formula can obtain good taste,good taste and good pu＇ er tea flavored yogurt. The best stabilizer compositional formulation was as follows： acetylated distarch adipate was0. 4%,gelatin was 0. 15%,and agar was 0. 1%. Under the condition of the stability of system,the pu＇ er tea flavored yogurt can guarantee good quality products in shelf life and give the product a delicate refreshing and delicate taste.

关 键 词：风味酸乳 普洱茶 配方 稳定剂 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]