摘要
茶在我国是一种传统饮料。本文提出绿茶牛奶酸奶的生产方法、绿茶叶的最佳加量和生产工艺，通过实验确定：每２００ｍｌ牛奶中加入０．７５ｇ茶，绿茶与混合发酵剂保加利亚乳杆菌和嗜热链球菌（１∶１）进行培养，在４０℃下发酵４．５ｈ，乳酸菌数达到１．２×１０８个／ｍｌ，产品风味与普通酸奶相似，有一种愉快的味道。
The tea is a sort of traditional drink in China.The method for preparing a yoghurt based on green tea and milk is presented in this article. The optimum added amount of green tea and productial process are determined through experiment. The procesure is as following:the milk added with 0.75g tea/200ml milk,green tea is inoculated with 1∶1 of L.B. and S.T. mixed starter culture and fermented 4.5h at 40℃. The number of lactic acid bacteria is above 1.2×108cells/ml. The favour of product is similar to common yoghurt,but it is a pleasant tasting milk drink.
出处
《中国乳品工业》
CAS
北大核心
1998年第3期17-19,36,共4页
China Dairy Industry
