包装与食品机械2016，Vol.34Issue(1)：18-21,10,5.DOI:10.3969/j.issn.1005-1295.2016.01.005
普洱茶风味酸乳制作工艺的研究
Study on the Processing Technology of Pu'er Tea Flavored Yogurt
杨洋 1钟兵洋 2高航1
作者信息
- 1. 昆明雪兰牛奶有限责任公司，昆明 650217
- 2. 湖南新希望南山液态乳业有限公司，长沙 410200
- 折叠
摘要
Abstract
Using raw milk are used as raw material,The manufacture process conditions of pu′er tea fla-vored yogurt were discussed.Product formula and compositional formulation of emulsion stabilizer were studied by orthogonal experiments.The results showed that the most adapted technological conditions of preparation of pu′er tea flavored yogurt was as follows:pu′er tea was 0.8%,milk protein concentrate was 0.4%,white sugar was 8.0%,black tea flavours was 0.04%.This formula can obtain good taste,good taste and good pu′er tea flavored yogurt.The best stabilizer compositional formulation was as follows:acetylated distarch adipate was 0.4%,gelatin was 0.15%,and agar was 0.1%.Under the condition of the stability of system,the pu′er tea flavored yogurt can guarantee good quality products in shelf life and give the product a delicate refreshing and delicate taste.关键词
风味酸乳/普洱茶/配方/稳定剂Key words
flavored yoghurt/pu′er tea/formula/stabilizer分类
轻工纺织引用本文复制引用
杨洋,钟兵洋,高航..普洱茶风味酸乳制作工艺的研究[J].包装与食品机械,2016,34(1):18-21,10,5.
