摘要
以红茶、淡奶、葛粉和白砂糖为原料研制葛粉奶茶。采用正交试验和单因素试验研究了茶汁的浸提工艺、奶茶的配方及乳化稳定性,并确定了葛粉奶茶的加工工艺和配方。茶汁浸提最佳工艺条件为:茶水比3∶90、浸提温度100℃、浸提时间10min;葛粉奶茶配方为:淡奶∶奶茶=1∶1、葛汁∶奶茶=1∶2、白砂糖0.25%;添加0.10%单甘酯和0.05%CMC可提高葛粉奶茶的稳定性。制得的葛粉奶茶外观形态一致,呈均一的乳咖色,香味平衡,丝滑香醇,清甜可口。
A milk tea drink was made from black tea, light milk, Radix Puerariae powder and white granulated sugar. An orthogonal design and some single-factor experiments were conducted to study the process of tea juice extraction and the formula and emulsion stability of milk tea. and determine the process and formula of the drink, The optimal tea juice extraction conditions included tea ： water = 3：90, 100 ℃ and 10min. The formula of the drink was as follows： light milk ： tea = 1：1, Radix Puerariae powder solution ： milk tea = 1：2 and white granulated sugar 0.25%. 0.10% monoglyceride and 0.05% CMC could better stabilize the drink. The milk tea drink with Radix Puerariae powder obtained was characterized by a consistent appearance, uniform milky coffee color, balanced aroma, and delicate taste.
出处
《饮料工业》
2013年第5期22-25,共4页
Beverage Industry
关键词
葛粉
奶茶
正交试验
Radix Puerariae powder
milk tea
orthogonal design
