燕麦红茶酸奶加工工艺的研究  

Study on processing of oats black tea yogurt

作　　者：于楠楠 张文莉 戴晓娟[1] 张诚 YU Nan-nan;ZHANG Wen-li;DAI Xiao-juan;ZHANG Cheng(College of Food and Biological Engineering,Xuzhou University of Technology,Xuzhou 221018)

机构地区：[1]徐州工程学院食品(生物)工程学院

出　　处：《中国食品添加剂》2019年第12期125-130,共6页China Food Additives

基　　金：徐州工程学院青年项目（XKY2017238）;江苏省高等学校自然科学研究面上项目（18KJD550002）;徐州市科技计划项目（KC18121）

摘　　要：以燕麦粉、红茶和脱脂奶粉为主要原料,以市售乳酸菌为发酵剂,经发酵可得一种新型凝固性酸奶。通过单因素试验、正交试验对燕麦红茶酸奶的风味进行感官评价,确定最佳配方和工艺为:白砂糖添加量为9%,燕麦粉添加量为2.5%,红茶茶汤添加量为10%,接种量为0.3%,发酵温度为42℃,发酵时间为6h,琼脂添加量0.4%。所制备的酸奶质地均匀,品质优良,具有燕麦和红茶的营养及风味。A new type solid yoghurt was produced with the addition of oats,black tea,skimmed milk powder and fermentation by commercial strains of lactic acid bacteria.The best formula and process were determined by single factor experiment and orthogonal experiment:sugar 9%,oat flour content 2.5%,black tea leach liquor 10%,inoculum 0.3%,fermentation temperature 42℃,fermentation time 6 h and agar 0.4%.The yogurt obtained with this technology presented uniform texture,good quality,and had nutrition and flavor of oats and black tea.

关 键 词：燕麦 红茶 酸奶 感官评价 

分 类 号：S512.6[农业科学—作物学] S571.1