摘要
以乌龙茶汁、纯牛奶等为主要原料制作凝固型乌龙茶酸奶,通过单因素实验筛选出乌龙茶汁加入量、混合菌粉加入量、发酵温度和发酵时间四个因素,然后进行Box-Behnken设计,采用响应面法优化凝固型乌龙茶酸奶的生产工艺.结果表明,凝固型乌龙茶酸奶生产的最优工艺参数为:乌龙茶汁加入量6%(v/v),混合菌粉加入量0.1%(v/v),温度42℃,时间6h.此条件下制得的凝固型乌龙茶酸奶的感官品质最好,口感细腻且茶香浓郁.
The set oolong tea yogurt was made with oolong tea juice,pure milk and so on. The adding amount of oolong tea juice and mixed bacterial powder,fermentation temperature and time were screened by single-factor test,then the technological conditions of set oolong tea yogurt were optimized by the Box-Behnken design and response surface method. The results showed that the optimal technological conditions were that adding amount of oolong tea juice 6%（ v/v）,adding amount of mixed bacteria powder 0. 1%（ v/v）,fermentation temperature 42℃,fermentation time 6 h. The sensory quality of set oolong tea yogurt under this condition was the best,delicate taste and rich aroma.
作者
姚沛琳
徐礼生
苏博
王剑
高贵珍
YAO Pei - lin, XU Li - sheng, SU Bo, WANG Jian, GAO Gui - zhen(Faculty of Biology and Food Engineering, Suzhou College, Suzhou 23400)
出处
《阴山学刊（自然科学版）》
2018年第3期54-60,共7页
Yinshan Academic Journal(Natural Science Edition)
基金
宿州学院科研平台开放课题(2016ykf11)
关键词
乌龙茶
凝固型酸奶
响应面法
工艺条件
Oolong tea
Set yogurt
Response surface method
Technological conditions
