抹茶益生菌有机酸奶的研发及贮存期品质分析

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 ℃、发酵时间6 h、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 °T，产品色泽明亮呈淡绿色、口感细滑、风味浓郁。

Development of matcha probiotic organic yogurt and the quality analysis during storage period

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 ℃, 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.