超微绿茶粉木糖醇酸奶的加工工艺研究

以绿茶粉、鲜牛乳为主要原料，以木糖醇代替蔗糖为甜味剂，以保加利亚乳杆菌和嗜热链球菌（1∶1）为发酵剂，对超微绿茶粉木糖醇酸奶的制备工艺进行初步研究。以感官评分为评价指标，通过单因素试验、正交试验确定了产品的最佳工艺条件为绿茶粉添加量0.30%，木糖醇添加量7%，发酵剂接种量3%，发酵温度44 ℃，发酵时间6 h。通过该工艺制备的酸奶感官评分为91.3分，酸甜适口，组织状态均匀，口感细腻醇厚。

Processing technology of ultramicro green tea powder xylitol yogurt

Using green tea powder and fresh milk as main raw materials, with xylitol instead of sucrose as sweetener, Lactobacillus bulgaricus and Streptococcus thermophilus (1∶1) as starter, the preparation technology of ultramicro green tea powder xylitol yogurt was studied preliminarily. Using sensory evaluation score as evaluation index, the optimum technology conditions were determined by single factor and orthogonal experiments as follows: green tea powder 0.30%, xylitol 7%, starter ioculum 3%, fermentation temperature 44 ℃ and time 6 h. The ultramicro green tea powder xylitol yogurt prepared with the technology was moderately sweet and sour, had uniform texture and thick taste, with sensory evaluation score of 91.3.