Effect of Fuzhuan brick-tea on qualities of set-type yoghurt
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摘要: 在复原乳中添加质量分数为1%~5%的茯砖茶,接种由嗜热链球菌ys14和德氏乳杆菌保加利亚亚种1.1480按1∶1组成的酸奶发酵剂,在42℃下发酵6h制得茯砖茶酸奶,并考察茯砖茶对酸奶的感官品质、理化特性和乳酸菌数的影响。结果表明:茯砖茶和酸奶良好的融合,并具有茯砖茶独特的风味。另外,在发酵过程中茯砖茶的添加没有抑制乳酸菌代谢产酸。与对照酸奶样品相比茯砖茶酸奶的粘度有不同程度增加,而其脱水收缩值有所下降。茯砖茶酸奶中嗜热链球菌ys14菌数较对照组有显著(p<0.05)增加,但对德氏乳杆菌保加利亚亚种1.1480无明显作用。Abstract: Fuzhuan brick-tea was added into reconstitute milk from 1% to 5%. The mixtures were inoculated with Streptococcus thermophilus ys14 and Lactobacillus delbrueckii subsp. bulgaricus 1.1480 at rate of 1∶1. It was cultured at 42℃ for 6h, and Fuzhuan brick-tea yoghourt (FZY) was gotten. The effect of Fuzhuan brick-tea on the qualities of flavour, physical, chemical, and lactic acid bacteria were evaluated. Results showed that Fuzhuan brick-tea was compatible well with yoghourt, and it had unique flavour of Fuzhuan brick-tea. In addtion, the adding of Fuzhuan brick-tea does not prevent lactic acid bacteria producing lactic acid. Compared to control, syneresis rate reduced, whereas viscosity improved. The number of Streptococcus thermophilus ys14 was significantly (p<0.05) higher than those in the control yoghourt, but Fuzhuan brick-tea had a little effect on L. bulgaricus 1.1480.
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Keywords:
- Fuzhuan brick-tea /
- yoghourt /
- Streptococcus thermophilus /
- yoghourt starter
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