摘要
采用对比试验和正交试验研究了茶汁的浸提工艺、奶茶的加工配方和奶茶的乳化稳定性,确定了柠檬奶茶的加工工艺和配方。结果表明:①柠檬奶茶的加工工艺为:茶叶→浸提→过滤→茶汁→添加柠檬汁、牛奶调配→均质→灌装→灭菌→成品;②茶水浸提液的茶水比为1:75,添加0．5％β—CD,经二次共浸提10min。⑧柠檬奶茶最佳配方为:柠檬汁3％,鲜牛奶60％,茶汁33％,白砂糖3％,蜂蜜1％。④复合稳定剂的添加量是:羧甲基纤维素钠(CMC) 0．04％、蔗糖酯0．12％、黄原胶0．08％。
The extracting method of the tea, the processing formula and the stability of the milk with tea and lemon juice has been investigated through contrasting testing and orthogonal experiment. The processing technics and the prescription of lemon milk tea were described with following steps： （1） the processing technics of lemon milk tea was： the tea leaf→extracting → filtering→ tea→ adding lemon juice, mixing milk →homogenization→filling→ sterilization →product; （2） the tea was repeatedly extracted for 10 minutes, with the proportion of tea and water of 1：75, and adding 0. 5 % β-CD （3） the optimum formula of the lemon milk tea composed of 3% lemon juice, 60% milk, 3% sugar, and 1% honey; （4） the stabilizer compound included 0. 12 % CMC, 0. 16 % sucrose fatty acid esters, and 0. 12 % xanthan gum.
出处
《中国牛业科学》
2006年第6期41-44,共4页
China Cattle Science
关键词
柠檬汁
奶茶
加工工艺
配方
Lemon juice
Milk tea
Processing technics
Formula
