CAJ | 학술논문

目的：确定柠檬绿茶酸奶的最佳工艺条件。方法以柠檬汁、绿茶粉和全脂奶粉为主要原料，以保加利亚乳杆菌和嗜热链球菌(1：1)为发酵剂，对柠檬绿茶酸奶的工艺进行初步研究。通过正交试验和感官评定，确定该产品的最佳工艺条件。结果柠檬绿茶酸奶的最佳工艺条件为：柠檬汁和绿茶粉添加体积比例为1：3、柠檬绿茶汁添加量为3%、发酵剂添加量为2%、蔗糖添加量为4%、发酵温度为42℃、发酵时间为4 h。结论该加工工艺简单，操作灵活，制备的柠檬绿茶酸奶产品香甜适口，组织均匀，口感稠厚。
목적：학정저몽록다산내적최가공예조건。방법이저몽즙、록다분화전지내분위주요원료，이보가리아유간균화기열련구균(1：1)위발효제，대저몽록다산내적공예진행초보연구。통과정교시험화감관평정，학정해산품적최가공예조건。결과저몽록다산내적최가공예조건위：저몽즙화록다분첨가체적비례위1：3、저몽록다즙첨가량위3%、발효제첨가량위2%、자당첨가량위4%、발효온도위42℃、발효시간위4 h。결론해가공공예간단，조작령활，제비적저몽록다산내산품향첨괄구，조직균균，구감주후。
Objective To determine the optimal technological condition of lemon and green tea yogurt. Methods Lemon, green tea and whole milk powder were fermented with S. Thermophilus and L. Bulgaricus (1:1) to study the technology of lemon and green tea yogurt. The optimum technological parameters were determined by orthogonal tests and sensory evaluation. Results The optimal technological condition was as follow:the proportion of lemon juice and green tea powder was 1:3, lemon green tea juice was 3%, leavening agent was 2%, white granulated sugar was 4%, fermentation temperature was 42℃and fermentation time was 4 h. Conclusion The processing technology is simple and flexible, and the lemon and green tea yogurt obtained with this technology is sweetness, even organization and thick taste.