| 凝固型绿茶酸奶的研制 |
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| 引用本文： | 黄永莲,徐秋园,周其飘.凝固型绿茶酸奶的研制[J].湛江师范学院学报,2008,29(3):81-84. |
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| 作者姓名： | 黄永莲 徐秋园 周其飘 |
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| 作者单位： | 湛江师范学院生命科学与技术学院,广东,湛江,524048 |
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| 基金项目： | 湛江师范学院校科研和教改项目 |
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| 摘 要： | 以绿茶、奶粉为主要原料，以保加利亚乳酸杆菌（Lac．bulgaricus）和嗜热链球菌（Str.thermophilus）为发酵剂，对凝固型绿茶酸奶研制工艺进行了研究并对相关参数进行了优化，筛选出最佳工艺条件奶粉量12％、白糖8％、茶叶量0．3％、接种量4％、发酵时间4．5h、发酵温度42℃．
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| 关 键 词： | 酸奶 绿茶 乳酸菌 发酵 营养成分 |
Preparation of Solidified Green Tea Yoghurt |
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| HUANG Yong-lian,XU Qiu-yuan,ZOU Qi-piao.Preparation of Solidified Green Tea Yoghurt[J].Journal of Zhanjiang Normal College,2008,29(3):81-84. |
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| Authors: | HUANG Yong-lian XU Qiu-yuan ZOU Qi-piao |
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| Institution: | HUANG Yong-lian , XU Qiu-yuan , ZOU Qi-piao (Zhanjiang Normal College, Zhanjiang,Guangdong 524048, China) |
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| Abstract: | With green tea and milk powder as main materials and Lactobacillus bulgaricus and Strepto- coccus therrnophilus as fermentation agent, Solidified Green Tea Yoghurt was prepared and investigated. The optimized preparation parameters were obtained： milk volume 12%,white sugar 8% ,Tea volume 0. 3 % ,vaccination volume 4 % ,fermentation time 4.5 hours,fermentation temperature 42℃. |
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| Keywords: | yoghurt green tea lactobacillus fermentation nutrition constituents |
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