Study On Technology Of Tea Yoghurt

The ultramicro smashing technology has been developed rapidly in nearly 20 years. Two kinds of tea(steamed green tea and panfired green tea) were made into three kinds of ultrafine tea powder termed max, mid, min. Keeping its nutritional, pharmic content and natural green color in the large extent, ultramicro tea powder is widely used as additive to all kinds of food ,which not only strengthen food's nutrition but also make the food have the nature color and tea flavor etc. The yoghurt added the tea powder either have the acidophilus milk nutrition or possess the tea flavor at the same time. Microscopic observation and microdetermination were applied in tea powder. The chemical components were also invetisgated .On the basis of this work, we aimed to find an appropriate manufacturing technology of adding ultrafine tea powder to the yoghurt.The results indicated that the content of tea component such as tea polyphenol ,amino acid ,caffeine etc have little change by attritioning. The gross aroma of the minimum tea powder were more than the other two kinds of tea powder. The kinds of aroma were also more than the maximum powder and the material tea. So the attritioning technology was fit for tea smashing. The technology of tea powder yoghurt was studied in this paper. The threshold value of antibacterial was invetisgated. The result showed that the maximum dosage of tea powder was 1%. Effect on the amount of lactic acid bacteria and the coagulation time were studied. The result showed that the optimal additive quantity of milk powder was 12%.With the addition of 12% milk powder, the quantity of the lactic acid bacterial were 9.85×109 per milliliter. The coagulation time of yoghurt was shortest. The major factor of influence on the production technology were also researched. The orthogonal experiments result indicated that the A1B2C1D1 was the optimal combination. Based on this combination, the number of lactic acid bacterial were 3.0×109 mL-1. With a view to the yoghurt flavor and sensory quality, the ultimate combination was A2B2C1D1. The titratable acidity ,the pH and the variety of Lactobacillus amount were also studied. The acidity value of tea powder yoghurt ascended lightly in early store period, but it decreases in anaphase. The yoghurt did not appear superacidulation phenomena during storage.