摘要
本文以玫瑰花茶和牛乳为原料，研究了玫瑰花茶酸奶的配方及生产工艺。试验表明：在牛乳中，玫瑰花茶的添加量为0．3％，糖添加量7％，接种4％的DM酸奶发酵剂，42℃下发酵4h，生产的产品具有清新愉快的花香味。
This article studied a new type set yogurt, with milk and rose tea as the main raw material. The results showed that the optimum amount of adding rose tea was 0.3%, sugar 7%, DM starter culture 4%, then a flavor of product with a pleasant tasting was produced by fermenting for 4 hours at 42 ℃.
基金
江苏省科技支撑项目（BE2009364）
关键词
玫瑰花茶
酸奶
乳酸菌
Rose tea
Yoghurt
Lactic acid bacteria
