柠檬绿茶酸奶的加工工艺研究

Research on processing technology for yogurt of lemon and green tea

中文关键词:  柠檬  绿茶  酸奶  食品生产工艺

英文关键词:lemon  green tea  yogurt beverage  food producing technology

中文摘要:

      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。

英文摘要:

      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 de-termined 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.