摘要
红茶通过超临界CO2萃取出红茶萃取物,加入到原奶中,利用保加利亚杆菌和嗜热链球菌发酵制成红茶酸奶,口感细腻、香甜味醇,并确定出最佳工艺条件。
In this paper, the yoghurt of red tea extract is studied by supercritical fluid COz, and the yoghurt formented by La/. bul^ricus and Str. thermoplius is delicious. The optimum proportion is determined.
出处
《农产品加工（下）》
2012年第3期93-94,120,共3页
Farm Products Processing
关键词
超临界萃取
红茶萃取物
酸奶
supercritical extraction
extract ot red tea
yoghurt
