发酵工艺对绿茶粉酸乳乳酸菌总数及感官品质的影响  

Effects of fermentation processes on lactic acid bacteria total number and sensory quality of green tea powder yoghurt

作　　者：孙丽平[1] 董志俭[1] 唐劲松[1] 吴明亮[1] 李冠华[1] 张璟晶[1] 

机构地区：[1]江苏农牧科技职业学院食品科技学院,泰州225300

出　　处：《食品科技》2016年第2期113-116,共4页Food Science and Technology

摘　　要：以绿茶粉和奶粉为主要原料,制备凝固型绿茶粉酸乳。研究绿茶粉酸乳的发酵工艺条件(绿茶粉量、接种量、发酵时间)对绿茶粉酸乳乳酸菌总数和感官品质的影响,在单因素试验的基础上进行正交试验优化。结果表明,适量添加绿茶粉对乳酸菌没有抑制作用;绿茶粉酸乳的最佳发酵工艺条件为:绿茶粉量0.2%、接种量7%、发酵时间4 h,该条件下制备的绿茶粉酸乳乳酸菌总数为2.6×108 cfu/m L,感官评分达到90分,酸度为84°T。Green tea powder and milk as main raw materials were used to produce green tea powder yoghurt.Effects of fermentation conditions（green tea powder content,lactic acid bacteria content,fermentation time） on lactic acid bacteria total number and sensory quality of green tea powder yoghurt were studied.On the basis of single factors,fermentation conditions were optimized by orthogonal test.Results showed that suitable addition amount of green tea powder had no antibacterial effect on lactic acid bacteria.The best fermentation conditions of green tea powder yoghurt were green tea powder content 0.2%,lactic acid bacteria content 7%,fermentation time 4 h.Under the condition,lactic acid bacteria total number,the sensory score and acidity of green tea powder yoghurt were separately 2.6×10~8cfu/mL,90 and 84 °T.

关 键 词：发酵 绿茶粉 酸乳 乳酸菌总数 感官 

分 类 号：TS272[农业科学—茶叶生产加工]