饮用型焙茶风味发酵乳的制备

以鲜牛奶、白砂糖、焙茶粉、果胶和稀奶油为原料，保加利亚乳杆菌（Lactobacillus bulgaricus）和嗜热链球菌（Streptococcus thermophilus）为发酵菌种，制备饮用型焙茶风味发酵乳。以离心沉淀率、感官评分为评价指标，通过单因素试验、正交试验优化饮用型焙茶风味发酵乳的配方。结果表明，饮用型焙茶风味发酵乳的最佳配方为白砂糖8.5%、焙茶粉0.30%、果胶0.35%、稀奶油1.5%。在此优化条件下，饮用型焙茶风味发酵乳呈浅褐色，口感清爽细腻，茶香浓郁，奶香突出、酸甜适宜，感官评分为90分，离心沉淀率为1.04%，产品稳定性良好，产品质量指标满足国标GB 19302—2010《发酵乳》要求。

Preparation of fermented milk with roasted tea flavor for drinking

Using fresh milk, white granulated sugar, roasted tea powder, pectin and thin cream as raw materials, and using Lactobacillus bulgaricus and Streptococcus thermophilus as fermentation strains, a fermented milk with roasted tea flavor for drinking was prepared. Taking centrifugation precipitation rate and sensory score as evaluation indexes, the formula of the fermented milk with roasted tea flavor for drinking was optimized by single factor tests and orthogonal tests. The results showed that the optimal formula of the fermented milk was white granulated sugar 8.5%, roasted tea powder 0.30%, pectin 0.35% and thin cream 1.5%. Under these optimized conditions, the fermented milk was light brown, with fresh and delicate taste, rich tea flavor, outstanding milk flavor, and suitable sour and sweet, the sensory score was 90, the centrifugal precipitation rate was 1.04%, the product stability was good, and the product quality indicators met the requirements of national standard GB 19302—2010 "Fermented Milk".