| 凝固型绿茶蜂蜜酸奶的工艺研究 |
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| 引用本文： | 王荣荣,;王家东.凝固型绿茶蜂蜜酸奶的工艺研究[J].信阳农业高等专科学校学报,2014(4):107-109. |
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| 作者姓名： | 王荣荣 ;王家东 |
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| 作者单位： | [1]信阳农林学院食品科学系,河南信阳464000; [2]信阳农林学院生物技术系,河南信阳464000 |
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| 基金项目： | 信阳农林学院青年教师基金项目. |
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| 摘 要： | 以鲜牛奶和绿茶为主要原料,从绿茶的添加量、蜂蜜的添加量以及蔗糖的添加量三方面进行研究,确定了较佳的工艺参数。具体的工艺参数为:绿茶添加量0.3%,蔗糖添加量3%,蜂蜜添加量4%。
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| 关 键 词： | 绿茶 蜂蜜 酸奶 工艺研究 |
Study on the Technology of Coagulation Green Tea Yogurt with Honey |
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| Institution: | WANG Rong - rong, WANG Jia - dong ( 1. Department of Food Science , Xinyang College of Agriculture and Forestry, Xinyang 464000, China; 2. Department of Bioteehnology, Xinyang College of Agriculture and Forestry, Xinyang 464000, China) |
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| Abstract: | With fresh milk and green tea as the main raw material, studied from the adding amount of honey, green tea and sucrose and decided the optimum process parameters. The optimal parameters are： Green tea amount is 0.3%, sugar mount is 3%, and honey a- mount is 4%. |
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| Keywords: | green tea honey yogurt technical study |
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