Abstract: [Objective] Taking goat milk,jasmine tea and Oolong tea extract as raw materials,by boiling jasmine tea in milk with added sugar and Oolong tea extract,using a starter culture of lactic acid bacteria to obtain tea flavor goat yogurt products.[Method]Through single factor test and orthogonal test,the effects of soaking technology,additional quantity of tea extract,fermentation temperature and fermentation time on the quality of goat yogurt were investigated.[Result]Combined with sensory score and titrated acidity,the optimal process parameters were determined：goat milk was preheated to 80 ℃,1% jasmine tea was added and soaked for 15 min to obtain fermentation base material. Under the conditions of sucrose content of 8% and oolong tea concentrate content of 1.2%,fermentation temperature of 40 ℃ and fermentation time of 5 h were selected,the comprehensive score of tea flavor sour goat milk was 43 points and acidity was 83 °T.[Conclusion ]The goat yogurt prepared under this process has rich tea flavor and no obvious taint,which can provides a certain reference for improving the heavy odor of goat yogurt.

Key words: goat milk, goat yogurt, jasmine tea, Oolong tea, optimum proportion