| 新型乌龙茶酸奶的研制 |
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| 引用本文： | 刘波. 新型乌龙茶酸奶的研制[J]. 饮料工业, 2010, 13(12): 17-19. DOI: 10.3969/j.issn.1007-7871.2010.12.004 |
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| 作者姓名： | 刘波 |
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| 作者单位： | 吉林农业科技学院生物工程学院,吉林省吉林市132101 |
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| 摘 要： | 以乌龙茶为原料研制出新型乌龙茶酸奶。通过对乌龙茶汁提取方法及发酵工艺的研究,最终确定乌龙茶汁提取的最佳工艺参数为:冲泡温度90℃、冲泡时间20min、茶水比1∶10;乌龙茶酸奶的最佳配方为:乌龙茶汁3%、接种量2%、蔗糖6%、稳定剂0.05%。制成的乌龙茶酸奶色泽乳白微黄,乌龙茶香与酸奶香味融合较好,风味最佳。
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| 关 键 词： | 乌龙茶 发酵 风味 |
Development of new oolong tea yoghurt |
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| LIU Bo. Development of new oolong tea yoghurt[J]. Beverage Industry, 2010, 13(12): 17-19. DOI: 10.3969/j.issn.1007-7871.2010.12.004 |
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| Authors: | LIU Bo |
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| Affiliation: | LIU Bo (Department of Biological Engineering,Jilin Agricultural Science and Technology College,Jilin City 132109,Jilin,China) |
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| Abstract: | Oolong tea was used to make new oolong tea yoghurt. By studying the extraction of oolong tea juice and the technology of fermentation,the optimal technology of oolong tea juice extraction was finally determined as：making tea at 90℃ for 20 min and tea ：water = 1 ：10; and the optimum formula of the yoghurt as：oolong tea juice 3%,inoculum 2%,sugar 6% and stabilizer 0.05%. The yoghurt obtained was featured by yellowish cream white color,nice blended odor of oolong tea and yoghurt and good flavor. |
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| Keywords: | oolong tea fermentation flavor |
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