摘要
[目的]以生羊乳、茉莉花茶和乌龙茶浓缩液为原料,将茉莉花茶用奶浸煮后与白砂糖、乌龙茶浓缩液进行调配,经乳酸菌发酵制成茶风味酸羊奶。[方法]通过单因素试验和正交试验,探究浸煮工艺、茶浓缩液添加量、发酵温度、发酵时间对酸羊奶品质的影响。[结果]结合感官评价和酸度确定最优工艺参数:生羊乳预热至80℃,添加1%茉莉花茶浸煮15 min制得发酵基料,在白砂糖添加量8%,乌龙茶浓缩液添加量1.2%的条件下,选择发酵温度40℃、发酵时间5 h,制得茶风味酸羊乳综合评分为43分,酸度为83°T。[结论]该工艺条件下制得茶风味酸羊奶风味浓郁,无明显膻味,为开发低膻风味酸羊奶提供借鉴。
[Objective]Taking goat milk,jasmine tea and Oolong tea extract as raw materials,by boiling jasmine tea in milk with added sugar and Oolong tea extract,using a starter culture of lactic acid bacteria to obtain tea flavor goat yogurt products.[Method]Through single factor test and orthogonal test,the effects of soaking technology,additional quantity of tea extract,fermentation temperature and fermentation time on the quality of goat yogurt were investigated.[Result]Combined with sensory score and titrated acidity,the optimal process parameters were determined:goat milk was preheated to 80℃,1%jasmine tea was added and soaked for 15 min to obtain fermentation base material.Under the conditions of sucrose content of 8%and oolong tea concentrate content of 1.2%,fermentation temperature of 40℃and fermentation time of 5 h were selected,the comprehensive score of tea flavor sour goat milk was 43 points and acidity was 83°T.[Conclusion]The goat yogurt prepared under this process has rich tea flavor and no obvious taint,which can provides a certain reference for improving the heavy odor of goat yogurt.
作者
郑华杰
李华平
聂养林
朱志强
ZHENG Huajie;LI Huaping;NIE Yanglin;ZHU Zhiqiang(Anmu Dairy(Jiangsu)Co.,Ltd.,Huaian Jiangsu 211600;Huaian Institute for Food and Drug Control,Huaian Jiangsu 223000)
出处
《中国乳业》
2023年第10期94-99,共6页
China Dairy
关键词
山羊奶
酸羊奶
茉莉花茶
乌龙茶
最佳配比
goat milk
goat yogurt
jasmine tea
Oolong tea
optimum proportion
