抹茶添加量对凝固型酸奶品质与发酵微生物的影响OA

Effect of matcha addition level on physicochemical properties,microstructure,and microbial growth of yogurt was investigated by adding matcha into set yogurt.The results demonstrated that matcha supplementation distinctly endowed yogurt a green color,and slight elevations in pH values(4.3-4.5)were observed at matcha addition levels of 1.0%-2.0%.Moderate matcha supplementation(1.5%-2.0%)maintained favorable water-holding capacity with whey separation rates ranging from 0.8%to 1.0%,whereas excessive matcha resulted in coarse texture.The contents of total phenolic acids and total flavonoids increased with rising matcha addition,with the maximum total phenolic acid content reaching 240 mg/100 g,among which free phenolic acids exhibited a particularly prominent growth amplitude.After fermentation,the particle size of casein aggregates enlarged as matcha addition increased,peaking at 91 μm with a matcha addition 2.5%.The total count of Lactobacillus rose along with higher matcha concentration,while Streptococcus reached the maximum population of(8.9±0.3)×107 CFU/g at the matcha addition 1.5%.Morphological and biochemical identification verified that Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilus served as the dominant strains in yogurt.Accordingly,moderate matcha supplementation(1.5%-2.0%)can balance the sensory attributes and probiotic proliferation of yogurt while efficiently enriching polyphenols,which provided theoretical support for the development of matcha fermented dairy products.