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- Title
抹茶益生菌有机酸奶的研发及贮存期品质分析.
- Authors
王新; 张居典; 邵景海; 王占东; 王青云
- Abstract
Using organic raw milk and organic granulated sugar as the main raw materials, the matcha probiotic organic yogurt product was produced with addition of matcha powder, probiotics and other ingredients, and the quality was analyzed during storage period. The effects of matcha powder addition, inulin addition, fermentation starter inoculum and fermentation time on the sensory quality of matcha probiotic organic yogurt were investigated through single factor tests and orthogonal tests. The results showed that the optimal fermentation process of matcha probiotic organic yogurt was granulated sugar 8%, fermentation temperature 42 °C, time 6 h, matcha powder 0.09%, inulin 1.5%, and fermentation starter inoculum 0.01%. Under the optimal conditions, the sensory score of the matcha probiotic organic yogurt was 97 points, the acidity was 78 °T, and the product was bright and light green, with smooth taste and rich flavor.
- Subjects
SUGAR; RAW milk; ORGANIC products; INULIN; RAW materials; FLAVOR
- Publication
China Brewing, 2022, Vol 41, Issue 1, p186
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2022.01.032