Optimization of the Processing Technique of Fermented Lactic Acid Bacteria Beverage Containing the Extract from Tea

[Objective] The reference for the preparation of the fermented lactic acid bacteria drink containing the extract from tea was provided through the optimaization of the technology.[Method] The material from tea was extracted in 100 times' water and at 60 ℃ for 15 minutes,and the extract solution,added with sugar and milk powder,was fermented under condition of lactic acid bacteria.The factor such as the adding amount of lactic acid bacteria,sugar and milk powder,the fermentation time affecting the fermentation was optimized with the single-factor experiments and orthogonal test.[Result] The optimum technical condition was as follows: the adding amount of sugar was 8%;milk powder,13%;lactic acid bacteria,3%;the fermentation temperature,40 ℃ and the fermentation time,6 hours.[Conclusion] The beverage had both the different fragrancematerials from the tea and the nutritional ingredients of milk,and also,was with good taste and quality.The product was a kind of multi-function drinking which was both nutrient and healthy.