柠檬绿茶酸奶的加工工艺研究
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 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.
标题：柠檬绿茶酸奶的加工工艺研究
英文标题：Research on processing technology for yogurt of lemon and green tea
作者：
付亮 沈阳师范大学实验教学中心
刘诗扬 沈阳药科大学后勤管理处
徐方旭 沈阳师范大学实验教学中心
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,
发表日期：2015-04-09
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