作　　者： ; ; ; ;

机构地区： 昆明医学院营养与食品研究所

出　　处： 《乳业科学与技术》 2008年第3期130-132,共3页

摘　　要： 研究普洱茶酸奶的生产方法,通过正交试验,确定最佳的工艺条件。结果表明:提取条件是茶水比为1:10,冲泡温度为90℃,冲泡20min时所提取得普洱茶汁最佳。牛奶中添加茶汁量为3%,糖6%,菌种接种量2%,稳定剂添加量为0.05%,40℃条件下发酵4h获得的普洱茶酸奶茶香浓郁,与奶味融和较好。与普通酸奶比较有独特香味。 The yogurt based on pu-er tea and milk was developed. optimal extraction condition of pu-er tea was decided that radio of tempertaure was 90 ℃ and time was 20 mintues. The optimal parameters milk added with 3 g tea/100mL milk, 2% total inoculation concentration, and 4 hours fermentation at 42 ℃. Through the orth tea to water was ogonal test, the 1：10, extracting of the fermented process were： the 2% total inoculation concentration and 4 hours fermentation at 42 ℃.

关 键 词： 普洱茶 酸奶 工艺

领　　域： [轻工技术与工程] [轻工技术与工程]