绿茶山药酸奶的研制  

Preparation of Green Tea and Yam Yogurt

作　　者：杨玲玲 陈亚蓝 吕瑶怡 王子伟 YANG Lingling;CHEN Yalan;LV Yaoyi;WANG Ziwei(College of Food Science,Xinyang Agriculture and Forestry University,Xinyang Henan 464000)

机构地区：[1]信阳农林学院食品学院,河南信阳464000

出　　处：《中国乳业》2021年第4期75-80,共6页China Dairy

基　　金：2020本科专业校级精品课程项目《食品添加剂》、2019信阳农林学院校级科技创新团队建设项目;河南省省级合格基层教学组织备案(食品质量与安全专业教研室)(1077)。

摘　　要：绿茶山药酸奶是用纯牛奶、山药和绿茶为主要原料,在42℃下经乳酸菌发酵,制成的一种集山药、绿茶和酸奶营养成分为一体的乳类饮品。通过单因素试验、正交试验和方差分析确定绿茶山药酸奶的最佳工艺参数,即在纯牛奶中添加山药汁12.0%、绿茶粉0.5%、白砂糖9.0%。此工艺参数制得的绿茶山药酸奶呈淡绿色,凝乳均匀,无乳清析出,爽口细腻,酸甜适宜,奶香浓郁,具有绿茶的清香和淡淡的山药味,风味独特,营养丰富,具有一定的保健功能。Green tea and Chinese yam yogurt is a kind of milk beverage made from pure milk,yam and green tea,which is fermented by lactic acid bacteria at 42℃.It is a nutritious beverage composed of yam,green tea and yoghurt.The optimum process parameters of green tea and yam yogurt were determined by single factor,orthogonal test and variance analysis,which included adding 0.5%yam juice,12.0%green tea powder and 9.0%granulated sugar.The process parameters of the prepared yogurt was uniform pale green,curd evenly,no whey,refreshing and delicate,suitable,creamy,green tea fragrance and light yam taste.It is unique flavor,rich nutrition and certain health care function.

关 键 词：酸奶 山药 绿茶 发酵 感官评定 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]