乳酸菌发酵茶饮料加工工艺优化

目的]对用乳酸菌发酵茶饮料的加工工艺进行优化,为利用茶叶浸提液发酵制备饮料的生产提供参考。方法]以茶叶为原料,加入100倍的水,在60℃下浸提15 min,浸提液中加入糖、乳粉等原料进行乳酸菌发酵。通过单因素试验和正交试验对影响乳酸菌发酵的几个因素（乳酸菌接种量、加糖量、加乳粉量、发酵时间）进行优化。结果]得到乳酸菌发酵的最佳工艺条件为：茶叶浸提液中加蔗糖量为8%,加乳粉量为13%,接种量为3%,发酵温度为40℃,发酵时间为6 h。结论]在优化后的工艺条件下制作的茶饮料,既有茶的各种香味物质和营养成分,又有酸奶的营养成分,而且风味好、品质佳,是一种集营养和保健作用于一体的多功能饮品。

Optimization of the Processing Technique of Fermented Lactic Acid Bacteria Beverage Containing the Extract from Tea

Objective] The reference for the preparation of the fermented lactic acid bacteria drink containing the extract from tea was provided through the optimaization of the technology.Method] The material from tea was extracted in 100 times' water and at 60 ℃ for 15 minutes,and the extract solution,added with sugar and milk powder,was fermented under condition of lactic acid bacteria.The factor such as the adding amount of lactic acid bacteria,sugar and milk powder,the fermentation time affecting the fermentation was optimized with the single-factor experiments and orthogonal test.Result] The optimum technical condition was as follows: the adding amount of sugar was 8%;milk powder,13%;lactic acid bacteria,3%;the fermentation temperature,40 ℃ and the fermentation time,6 hours.Conclusion] The beverage had both the different fragrancematerials from the tea and the nutritional ingredients of milk,and also,was with good taste and quality.The product was a kind of multi-function drinking which was both nutrient and healthy.