The Manufacture Of Superfine Green Tea Powder Yogurt Craft Research

yoghurt is an edible and medical food, which has good pharmacological effects and nutritional function. Keeping its nutritional, pharmic contentand natural green color in the large extent, ultramicro tea powder is widely used asadditive 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 powdereither have the acidophilus milk nutrition or possess the tea flavor at the same time.Microscopic observation and microdetermination were applied in tea powder. Thechemical components were also invetisgated .On the basis of this work, we aimed to find an appropriate manufacturing technology of adding ultrafine tea powder to theyoghurt.The results indicated that the content of tea component such as teapolyphenol, amino acid ,caffeine etc have little change by attritioning.The technology of tea powder yoghurt was studied in this paper. The research about the effect of sterilization temperature and time on Quantity of Lactic Bacteria and sense Evaluation Results of yoghurt determines the sterilization process which is in 95°C for 5 minutes.The thresholdvalue of antibacterial was invetisgated. The result showed that the maximum dosage oftea powder was 1%. Effect on the amount of lactic acid bacteria and the coagulationtime were studied. The result showed that the optimal additive quantity of milk was 85%. 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 3.10×10⁹ mL^-1. With a view tothe yoghurt flavor and sensory quality, The conclusion of the research is: The affixing amount of ultramicro green tea power, granulated sugar, and denaturated starch is 0.50%, 7% and 0.10% respectively, and the strain inoculum concentration is 4 %. Based on this combination, the number of lactic acid bacterial were 3.82×10⁹ mL^-1.The titratable acidity ,the pH and the variety of Lactobacillus amount were also studied. Thacidity value of tea powder yoghurt ascended lightly in early store period, but itdecreases in anaphase. The yoghurt did not appear superacidulation phenomena during storage.