摘要
为促进茶叶消费,生产营养全面、风味独特的新型酸奶,研制了绿茶粉酸奶。通过测定绿茶粉酸奶的功效成分及其抗氧化性,以研究酸奶发酵过程对绿茶粉的影响。数据表明,主要的儿茶素含量剩余93.64%;茶多酚79.71%;叶绿素a减少46.83%,叶绿素b减少87.02%,叶绿素总量下降63.94%;而抗氧化性提高了9.37%。根据以上的测定结果,将绿茶粉添加到酸奶中发酵可以引入其功效成分和抗氧化性,因此产品的开发有效可行。
Green tea powder yoghurt was developed to improve tea consumption and get a new kind of yoghurt.The yoghurt had all-sided nutrition and new flavor.To study the effect of fermentation of yoghurt on the green tea powder,functional compounds and antioxidative activity of the yoghurt were studied.Results showed that after fermentation in yoghurt system catechin remained 93.64%,tea polyphenols was 79.71%;chlorophyll A showed a decrease by 46.83%,chlorop-hyll B by 87.02%,total chlorophyll by 63.94%;antioxidative activity increased by 9.37%.According to these findings,addition of green tea powder to yoghurt can be recommended to take advantage of their beneficial properties on human health attributed to their functional compounds and antioxidant activity.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第9期131-133,共3页
Science and Technology of Food Industry
基金
科技部科研院所技术开发研究专项资金(2010EG163313)
浙江省公益技术研究农业项目(2110C32042)
关键词
绿茶粉
功效成分
抗氧化性
green tea powder
functional compounds
antioxidative activity
