中国酿造2026，Vol.45Issue(7)：26-33,8.DOI:10.11882/j.issn.0254-5071.2026.07.004
抹茶添加量对凝固型酸奶品质与发酵微生物的影响
Effects of Matcha Addition on Quality and Fermentation Microorganisms of Set Yogurt
摘要
Abstract
Effect of matcha addition level on physicochemical properties,microstructure,and microbial growth of yogurt was investigated by adding matcha into set yogurt.The results demonstrated that matcha supplementation distinctly endowed yogurt a green color,and slight elevations in pH values(4.3-4.5)were observed at matcha addition levels of 1.0%-2.0%.Moderate matcha supplementation(1.5%-2.0%)maintained favorable water-holding capacity with whey separation rates ranging from 0.8%to 1.0%,whereas excessive matcha resulted in coarse texture.The contents of total phenolic acids and total flavonoids increased with rising matcha addition,with the maximum total phenolic acid content reaching 240 mg/100 g,among which free phenolic acids exhibited a particularly prominent growth amplitude.After fermentation,the particle size of casein aggregates enlarged as matcha addition increased,peaking at 91 μm with a matcha addition 2.5%.The total count of Lactobacillus rose along with higher matcha concentration,while Streptococcus reached the maximum population of(8.9±0.3)×107 CFU/g at the matcha addition 1.5%.Morphological and biochemical identification verified that Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilus served as the dominant strains in yogurt.Accordingly,moderate matcha supplementation(1.5%-2.0%)can balance the sensory attributes and probiotic proliferation of yogurt while efficiently enriching polyphenols,which provided theoretical support for the development of matcha fermented dairy products.关键词
抹茶/凝固型酸奶/酚酸/黄酮/乳酸菌Key words
matcha/set yogurt/phenolic acids/flavonoids/lactic acid bacteria分类
轻工纺织引用本文复制引用
谢勇,余昌莲,王银花,郑晓锋..抹茶添加量对凝固型酸奶品质与发酵微生物的影响[J].中国酿造,2026,45(7):26-33,8.基金项目
国家自然科学基金地区科学基金项目(324605587) （324605587）
铜仁市科技局博士人才项目(铜市科研[2023]8号) （铜市科研[2023]8号）
