| 新型绿茶酸牛乳发酵工艺的开发研究 |
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| 引用本文： | 王彬,蒋玉兰,刘晨.新型绿茶酸牛乳发酵工艺的开发研究[J].农产品加工．学刊,2012(10):26-28. |
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| 作者姓名： | 王彬 蒋玉兰 刘晨 |
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| 作者单位： | 中华全国供销合作总社杭州茶叶研究院;浙江经贸职业技术学院 |
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| 基金项目： | 浙江省公益性技术应用研究计划项目(2010C32053);杭州市农村农业科研推广专项(20110232B43) |
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| 摘 要： | 探讨了绿茶酸牛乳的发酵工艺,确定了最佳菌种组合及种间比为V_((Lb)):V_((St))=1:2,并通过正交试验确定发酵的最佳工艺条件为:接种量3%;促生长物质为胡萝卜汁,添加量4%;稳定剂为羧甲基纤维素钠,添加量1.5%;在37℃下培养24 h,所得到的绿茶酸牛乳体系稳定、色泽均一、有较明显茶香、无不良苦涩味。
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| 关 键 词： | 乳酸菌 发酵 绿茶酸牛乳 |
Development Research on the Fermentation Technology of Green Tea Yogurt |
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| WANG Bin,JIANG Yu-lan,LIU Chen.Development Research on the Fermentation Technology of Green Tea Yogurt[J].Nongchanpin Jlagong.Xuekan,2012(10):26-28. |
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| Authors: | WANG Bin JIANG Yu-lan LIU Chen |
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| Institution: | 1.Hangzhou Tea Research Institute,China COOP,Hangzhou,Zhejiang 310016,China; 2.Zhejiang Economic & Trade Polytechnic,Hangzhou,Zhejiang 310018,China) |
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| Abstract: | Fermentation technology of green tea sour milk is discussed and determined.The best combination of Lactobacillus bulgaricus and Streptococcus thermophilus is V_(Lb):V_(St)=1:2;and the optimum technological conditions of fermentation is that inoculation amount is 3%,boosting growth substances is carrot juice,and its best adding amount is 4%,stabilizer for sodium carboxy methyl cellulose,add content is 1.5%by orthogonal experiments.The green tea sour milk fermented in 37℃for 24 h,the color of yogurt products is uniformity and stable. |
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| Keywords: | lactic acid bacteria fermentation green tea sour milk |
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