摘要
以葛根、绿茶、全脂奶粉、蔗糖为主要原料,通过保加利亚乳酸杆菌和嗜热链球菌发酵,研制出一种新型的葛根绿茶酸奶。采用正交实验法筛选出最佳工艺条件为:葛根汁20%,蔗糖量7.5%,接种量2.5%,茶叶量0.4%,发酵时间5h,发酵温度43℃。实验结果表明,产品风味独特,色泽嫩绿,营养丰富,是一种新型的优良保健饮品。
New yoghurt was developed from Puerarine Radix, green tea, un-skimmed milk powder and sugar by fermenting with Lactobucillus bulgaricus and Streptococcus thermophilus. The optimum technological condifiolls were determined through orthogonal experiments： Puerariae Radix juice 20%, sugar 7.5%, green tea 0.4%, inoculum 2.5% and fermentation at 43℃ for 5 h. The results indicated that the product obtained was a fine health food featured by unique flavour, light green coiour and rich nutrients.
出处
《饮料工业》
2006年第5期19-21,共3页
Beverage Industry
关键词
葛根
绿茶
酸奶
Puerariae Radix
green tea
yoghurt
