The impact of hawk tea supplementation on properties of stirred yogurt
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摘要: 牛乳经杀菌、冷却和接种等步骤处理后,在42℃发酵7 h使其完全凝乳,按0.2~1 m L/100 m L的比例添加老鹰茶水提浓缩液,并破乳混匀得搅拌型老鹰茶酸奶。搅拌型老鹰茶酸奶在8℃下冷藏5周,考察老鹰茶水提浓缩液对搅拌型酸奶的感官理化品质和乳酸菌数的影响。结果表明:搅拌型老鹰茶酸奶具有良好的感官品质,具有老鹰茶特有的色泽和风味,其主要理化指标和乳酸菌总数均符合GB 19302的相关规定。与对照酸奶相比,搅拌型老鹰茶酸奶的茶多酚含量、持水力和粘度均有不同程度增加。老鹰茶水提浓缩液可促进嗜热链球菌的生长,而对鼠李糖乳杆菌、嗜酸乳杆菌、干酪乳杆菌和德氏乳杆菌保加利亚亚种的生长促进作用不明显。Abstract: Milk was cultured at 42 ℃ for 7 h to obtain completely curdled,after sterilization,cooling and inoculation.Then the hawk tea concentrates were added to the milk at the rates of 0.2~1 m L/100 m L. The stirred hawk tea yogurt(SHTY) was obtained through mixing the hawk tea concentrate with the yogurt and stirred evenly. The stirred hawk tea yogurts were refrigerated at 8 ℃ for 5 weeks,and the effects of hawk tea concentrates on the properties of flavor,physicochemical,and lactic acid bacteria were evaluated. Results showed that the stirred hawk tea yogurt tasted good,and possessed the unique flavor of hawk tea. The properties of physical,chemical and lactic acid bacteria complied with the regulations of GB 19302. Compared to the control,the content of tea polyphenol,the capacity of water holding and the viscosity increased in varying degrees. Hawk tea concentrates promoted Streptococcus thermophilus growing,however,no significant effect was observed on Lactobacillus rhamnosus,Lactobacillus acidophilus,Lactobacillus casei and Lactobacillus delbrueckii subsp. bulgaricus.
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Keywords:
- hawk tea /
- stirred yogurt /
- Streptococcus thermophilus /
- Lactobacillus rhamnosus
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