Effect of Fuzhuan brick-tea on qualities of set-type yoghurt

Fuzhuan brick-tea was added into reconstitute milk from 1% to 5%. The mixtures were inoculated with Streptococcus thermophilus ys14 and Lactobacillus delbrueckii subsp. bulgaricus 1.1480 at rate of 1∶1. It was cultured at 42℃ for 6h, and Fuzhuan brick-tea yoghourt (FZY) was gotten. The effect of Fuzhuan brick-tea on the qualities of flavour, physical, chemical, and lactic acid bacteria were evaluated. Results showed that Fuzhuan brick-tea was compatible well with yoghourt, and it had unique flavour of Fuzhuan brick-tea. In addtion, the adding of Fuzhuan brick-tea does not prevent lactic acid bacteria producing lactic acid. Compared to control, syneresis rate reduced, whereas viscosity improved. The number of Streptococcus thermophilus ys14 was significantly (p<0.05) higher than those in the control yoghourt, but Fuzhuan brick-tea had a little effect on L. bulgaricus 1.1480.