新型普洱茶风味酸奶生产工艺的研究  

Study on the Production Technology of New Pu'er Tea Flavor Yoghurt

作　　者：杨怡馨 孙泽傲 胡惠钰 YANG Yi-xin;SUN Ze-ao;HU Hui-yu(School of Bioengineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学生物工程学院,天津300457

出　　处：《饮料工业》2021年第3期29-33,共5页Beverage Industry

摘　　要：以普洱茶浓缩茶汤及脱脂奶粉为主要原料,自筛菌种(鼠李糖乳杆菌)为发酵剂,以感官评定和茶多酚含量为标准,对普洱茶抑脂酸奶的培养基、发酵工艺条件及食品添加剂进行初步研究。实验结果表明,当接种量为6mL/100mL,发酵时间为18h,原料配比为:茶多酚35μL/100mL、瓜尔豆胶0.45g/100mL、蔗糖9.0g/100mL乳果糖3.0mL/100mL时,发酵酸奶得到最佳口感。With concentrated tea soup and skimmed milk powder of pu-erh tea as the main raw materials,selfscreening bacteria(lactobacillus rhomnoides) as the fermentation agent,sensory evaluation and tea polyphenols content as the standard,the culture medium,fermentation process conditions and food additives of anti-fat yoghurt of pu-erh tea were preliminarily studied. The experimental results showed that when the inoculation amount was 6 mL/100 mL,the fermentation time was 18 h,and the ratio of raw materials was:hydrin 35μL/100 mL,guar gum 0.45 g/100 mL,sucrose 9.0 g/100 mL,and lactofructose 3.0 mL/100 mL,the yogurt had the best taste after fermentation.

关 键 词：茶多酚 异麦芽低聚糖 新型酸奶 发酵工艺 功能型酸奶 

分 类 号：TS352[轻工技术与工程]