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| 杭白菊、普洱茶复合酸奶的研制 | |
| 引用本文： | 何一薇,郭本恒,陈卫,吴正钧.杭白菊、普洱茶复合酸奶的研制[J].乳业科学与技术,2011,34(6):257-259. |
| 作者姓名： | 何一薇 郭本恒 陈卫 吴正钧 |
| 作者单位： | 1. 光明乳业股份有限公司技术中心,乳业生物技术国家重点实验室,上海200436／江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122 2. 江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122 3. 光明乳业股份有限公司技术中心,乳业生物技术国家重点实验室,上海200436 |
| 基金项目： | 国家"973"计划项目 |
| 摘 要： | 研究杭白菊、普洱茶复合酸奶的生产方法,确定最佳的添加配比和工艺条件。结果表明:牛奶中杭白菊添加量为4g/100mL、普洱茶添加量为10g/100mL、糖5g/100mL、菌种接种量2%、发酵时间5h,将茶叶放入牛奶中浸煮5min,获得的菊普酸奶茶香浓郁,与牛奶有较好的相溶性,与普通酸奶相比,有一种独特的清香。 |
| 关 键 词： | 酸奶 杭白菊 普洱茶 工艺 |
Development of a Compound Yoghurt with Chrysanthemum morifolium Ramat and Pu-er Tea |
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| HE Yi-wei,GUO Ben-heng,CHEN Wei,WU Zheng-jun.Development of a Compound Yoghurt with Chrysanthemum morifolium Ramat and Pu-er Tea[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2011,34(6):257-259. | |
| Authors: | HE Yi-wei GUO Ben-heng CHEN Wei WU Zheng-jun |
| Institution: | 1(1.State Key Laboratory of Dairy Biotechnology,Technology Center of Bright Dairy and Food Co.Ltd.,Shanghai 200436,China; 2.State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China) |
| Abstract: | Chrysanthemum morifolium Ramat,Pu-er tea and milk powder were used to develop a compound yoghurt.The optimal production process was determined as follows： Chrysanthemum morifolium Ramat and Pu-er tea were added respectively at ratios of 4 g/100 mL and 10 g/100 mL to 10 g/100 mL aqueous milk powder solution and cooked for 5 min.the mixture was then filtrated and the filtrate was harvested,added with 5 g/100 mL sugar and fermented at an inoculum size of 2% for 5 h.The obtained products showed a strong tea aroma,a good mutual solubility with milk,and a unique delicate fragrance that common yoghurt lacks. |
| Keywords: | yogurt Chrysanthemum morifolium Ramat Pu-er tea process |
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