摘要
以大红袍茶和奶粉为原材料,制作大红袍奶茶。基于单因素试验,明确制备大红袍茶汤的最佳工艺,并确定大红袍奶茶配方的参数范围。在单因素试验的基础上,采用L9(34)正交试验优化大红袍奶茶的工艺配方。试验结果表明,大红袍茶汤制备最佳工艺为:茶汤浸提温度85℃、二次浸提时间5min+4min、茶水比1:80。大红袍奶茶最佳配方为:牛奶60ml、白砂糖4g、茶汤25ml。
Using the Dahongpao tea and milk powder as raw materials, production of milk-tea of dahongpao. Based on the single factor experiment, has been clear about the preparation of the best technology of Dahongpao tea soup, and the formula parameter range of Dahongpao milk-tea were determined. On the basis of single factor, using L9 （34） orthogonal experiment research Dahongpao milk-tea processing and formula. The test results show that the best preparation process of Dahongpao tea soup as follows： leaching temperature is 85℃, secondary leaching time is 5min ＋ 4min, the ratio of tea to water is 1：80. The best formula of Dahongpao milk-tea is： milk 60ml, sugar 4g, Dahongpao tea soup 25ml.
出处
《武夷学院学报》
2014年第5期28-32,共5页
Journal of Wuyi University
关键词
大红袍
茶汤
奶茶
Dahongpao tea
tea
milk-tea
