| 柠檬红茶酸奶的加工工艺研究 |
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| 引用本文： | 王丽娜,黄素珍.柠檬红茶酸奶的加工工艺研究[J].饮料工业,2010,13(1):27-30. |
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| 作者姓名： | 王丽娜 黄素珍 |
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| 作者单位： | 山西农业大学,山西太谷,030801 |
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| 摘 要： | 以柠檬、红茶和鲜奶为主要原料，以嗜热性链球菌和保加利亚乳杆菌为发酵剂，经发酵制成一种新型固体酸奶。通过正交试验方法和感官评定，确定该产品的最佳配方和生产工艺为：柠檬红茶汁5%，蔗糖和蜂蜜4%，保加利亚乳杆菌和嗜热性链球菌3％，发酵温度42℃、发酵时间5h。
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| 关 键 词： | 柠檬 红茶 酸奶 最佳工艺 |
Research on processing technology for yogurt of lemon and black tea |
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| WANG Li-na,HUANG Su-zhen.Research on processing technology for yogurt of lemon and black tea[J].Beverage Industry,2010,13(1):27-30. |
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| Authors: | WANG Li-na HUANG Su-zhen |
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| Affiliation: | WANG Li-na,HUANG Su-zhen (Shanxi Agricultural University,Taigu 030801,Shanxi,China) |
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| Abstract: | Lemon, black tea and fresh milk were fermented with L. bulgaricus and S. thermophilus（ 1：1 ） to produce a new type of set yogurt. Through orthogonal tests and sensory evaluation, the optimum formula and technological parameters were determined as lemon juice and black tea juice 5%, sugar and honey 4%, L bulgaricus and S. thermophilus 3%, fermentation temperature 42℃ and fermentation time 5 h. |
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| Keywords: | lemon and black tea yogurt optimum technology |
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