In this study, the influence of different amount of superfine green tea powder (SGTP) and superfine black tea powder (SBTP) on the quality, viable quantity, tea polyphenols content and antioxidant properties of probiotic mousse dessert were studied. Results showed that, the addition of SGTP and SBTP had certain effects on the sensory quality, texture, pH value, titrated acidity, viable bacteria number, tea polyphenols content and antioxidant properties of probiotics mousse. In addition, the hardness, adhesion, elasticity, chewiness, tea polyphenols content and oxidation resistance were increased obviously with increasing addition amount of superfine tea powder(P<0.05). The addition of 1.1% SGTP and SBTP into probiotic mousse significantly improved the viability and pH, while reduced the acidity during 14 d of storage at 4 ℃. These results suggested that the addition of 1.1% SGTP and SBTP could effectively improve the sensory quality, storage stability and antioxidant activity of probiotics mousse, which provide scientific foundation for developing functional probiotic tea mousse products with both fermented milk and tea flavor.
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