一种乌龙茶酸豆乳饮料的研制  

Study on Fermented Drinks of Oolong Tea Sour Bean Yoghurt

作　　者：龚雪梅 GONG Xuemei(Xiamen Huierkang Food Group Co.,Ltd.,Xiamen,Fujian 361004,China)

机构地区：[1]厦门惠尔康食品有限公司,福建厦门361004

出　　处：《农产品加工》2020年第21期1-3,6,共4页Farm Products Processing

基　　金：“十三五”国家重点研发计划资助项目(2016YFD0400700,2016YFD0400702)。

摘　　要：以豆基发酵奶和乌龙茶茶汁为主要原料,研制一种乌龙茶酸豆乳饮料。采用单因素试验和正交试验法对乌龙茶酸豆乳饮料的配方进行优化,以感官综合评分为指标,最佳配方为豆基发酵奶添加量35%,茶叶添加量1.0%,白砂糖添加量8%,复配稳定剂添加量0.20%,在此条件下所制得的产品色泽均匀一致、组织状态稳定、口感顺滑,具有酸豆乳特有的风味和香气,并有乌龙茶淡淡的清香。The sour bean yoghurt and oolong tea juice were used as raw materials for preparation of oolong tea sour bean yoghurt.The oolong tea sour bean yoghurt was optimized by single and orthogonal test method,and the sensory score as the index.The best formula of oolong tea sour bean yoghurt was sour bean yoghurt 35%,oolong tea 1.0%,white granulated sugar 8%,compound additive addition 0.20%.The achieved product had uniform color,stable tissue state,smooth taste,unique flavor and aroma of sour soybean milk,and light fragrance of oolong tea.

关 键 词：豆基发酵奶 乌龙茶 发酵 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]