柠檬绿茶酸奶的加工工艺研究  

Research on processing technology for yogurt of lemon and green tea

作　　者：付亮[1] 刘诗扬[2] 徐方旭 

机构地区：[1]沈阳师范大学实验教学中心,沈阳110034 [2]沈阳药科大学后勤管理处,沈阳110016

出　　处：《食品安全质量检测学报》2015年第8期2944-2949,共6页Journal of Food Safety and Quality

基　　金：沈阳市科技计划项目(F11-124-3-00)~~

摘　　要：目的确定柠檬绿茶酸奶的最佳工艺条件。方法以柠檬汁、绿茶粉和全脂奶粉为主要原料,以保加利亚乳杆菌和嗜热链球菌(1:1)为发酵剂,对柠檬绿茶酸奶的工艺进行初步研究。通过正交试验和感官评定,确定该产品的最佳工艺条件。结果柠檬绿茶酸奶的最佳工艺条件为:柠檬汁和绿茶粉添加体积比例为1:3、柠檬绿茶汁添加量为3%、发酵剂添加量为2%、蔗糖添加量为4%、发酵温度为42℃、发酵时间为4 h。结论该加工工艺简单,操作灵活,制备的柠檬绿茶酸奶产品香甜适口,组织均匀,口感稠厚。Objective To determine the optimal technological condition of lemon and green tea yogurt. Methods Lemon, green tea and whole milk powder were fermented with S. Thermophilus and L. Bulgaricus(1:1) to study the technology of lemon and green tea yogurt. The optimum technological parameters were determined by orthogonal tests and sensory evaluation. Results The optimal technological condition was as follow: the proportion of lemon juice and green tea powder was 1:3, lemon green tea juice was 3%, leavening agent was 2%, white granulated sugar was 4%, fermentation temperature was 42 ℃ and fermentation time was 4 h. Conclusion The processing technology is simple and flexible, and the lemon and green tea yogurt obtained with this technology is sweetness, even organization and thick taste.

关 键 词：柠檬 绿茶 酸奶 食品生产工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]