板栗抹茶发酵酸奶的研制

[目的]以牛奶、板栗、抹茶为主要原料,探究板栗抹茶酸奶的加工工艺。[方法]通过单因素试验,确定抹茶、板栗浆、菌种和蔗糖的最佳添加量,采用四因素三水平进行正交试验,并以感官评价、酸度相结合为综合指标,得出最佳配方。[结果]板栗浆添加量30%,菌种接种量0.3%,抹茶添加量0.03%,蔗糖添加量6%,稳定剂添加量0.3%,在42 ℃发酵至发酵终点,再后熟24 h可得到组织细腻、口感良好的酸奶。此时的综合评分也最高,为89分,酸度为83 °T。[结论]该酸奶营养丰富,有良好的饮用价值和保健功能,为扩充市售酸奶的品种提供依据。

Development of Yogurt with Chestnut and Matcha

[Objective]To explore the processing technology of Chinese chestnut Matcha yoghurt with milk,Chinese chestnut and Matcha as the main raw materials. [Methods]Through single factor test,the best addition amount of matcha tea, chestnut pulp,strain and sucrose was determined. Four factors and three levels were used for orthogonal test,and sensory evaluation and acidity were combined as comprehensive indicators to obtain the best formula. [Result]30% of chestnut pulp,0.3% of strain inoculation,0.03% of matcha tea,6% of sucrose and 0.3% of stabilizer were added. Yogurt with fine texture and good taste could be obtained when fermented at 42 ℃ to the end point of fermentation and then ripened for 24 h. At this time,the comprehensive score is also the highest,89 points,and the acidity is 83 °T. [Conclusion]The yoghurt is rich in nutrition,has good drinking value and health function,and provides basis for expanding the variety of yoghurt sold in the market.