Study on chito-oligosaccharide function green tea yoghurt

Based on the green tea, honey, granulated sugar as the main raw material, process of green tea honey yogurt was discussed.The orthogonal method of optimal processing parameters were selected, the result was as follows:green tea 0.4%, honey 14%, sucrose 1%, fermentation temperature 43℃, fermentation time 4.5h.Under the optimum conditions, adding respectively 0%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, (3000u) chitooligosaccharide, and the storage period for 1, 4, 7, 10, 15d of the yogurt, the physical and chemical properties and sensory properties were analyzed, analysis of the sample titration acidity and viscosity.Results showed that chito-oligosaccharide significantly influenced the quality of yogurt.The activity of lactobacillus declined with the content of chito-oligosaccharide increasing, effectively prevented the post-acidification of tihe yogurt.After added chito-oligosaccharide the color of product changes, and the quantity of the chito-oligosaccharide significant effected on the flavor of yoghurt.