抹茶益生菌有机酸奶的研发及贮存期品质分析.pdfVIP

2022Vol.41No.1

•186・SerialNo.359ChinaBrewinAppliedTechnology

抹茶益生菌有机酸奶的研发及贮存期品质分析

王新，张居典**,邵景海，王占东，王青云

(北大荒完达山乳业股份有限公司，黑龙江哈尔滨150090)

摘要:以有机生牛乳和有机白砂糖为主要原料,添加抹茶粉和益生元等配料共同进行发酵，研发抹茶益生菌有机酸奶产品,并对其

贮存期品质进行分析。通过单因素试验和正交试验分别考察抹茶粉添加量、菊粉添加量、发酵剂接种量和发酵时间对抹茶益生菌有

机酸奶感官品质的影响。结果表明，抹茶益生菌有机酸奶的最优发酵工艺为白砂糖添加量8%、发酵温度42七、发酵时间6h、抹茶粉

添加量0.09%、菊粉添加量1.5%、发酵剂接种量0.01%。在此优化条件下，抹茶益生菌有机酸奶感官评分为97分,酸度为78叮,产品色

泽明亮呈淡绿色、口感细滑、风味浓郁。

关键词:抹茶益生菌有机酸奶;发酵条件优化;贮存期;品质分析

中图分类号:TS252.54文章编号:0254-5071(2022)01-0186-06doi:10.11882/j.issn.0254-5071.2022.01.032

引文格式:王新，张居典,邵景海，等.抹茶益生菌有机酸奶的研发及贮存期品质分析[J]•中国酿造,2022,41(1):186-191.

Developmentofmatchaprobioticorganicyogurtandthequalityanalysiduringstorageperiod

WANGXin,ZHANGJudian,*SHAOJinghai,WANGZhandong,WANGQingyun

(BeidahuangWondersunDairyCo.,Ltd.,Harbin150090,China)

Abstract：Usingorganicrawmilkandorganicgranulatedsugarasthemainrawmaterials,thematchaprobioticorganicyogurtproductwaproduced

withadditionofmatchapowder,probioticandotheringredients,andthequalitywaanalyzedduringstorageperiod.Theeffectofmatchapowder

addition,inulinaddition,fermentationstarterinoculumandfermentationtimeonthesensoryqualityofmatchaprobioticorganicyogurtwereinvesti­

gatedthroughsinglefoctortestandorthogonaltests.Theresultshowedthattheoptimalfermentationproceofmatchaprobioticorganicyogurt

wagranulatedsugar8%,fermentationtemperature42°C,time6h,matchapowder0.09%,inulin1.5%,andfermentationstarterinoculum0.01%.

Undertheoptimalconditions,thesensoryscoreofthematchaprobioticorganicyogurtwa97points,theaciditywa78°T,andtheproduc