摘要
选用纯牛奶、红茶、板栗壳棕色素和巧克力香精为主要原料,开发出一种新型巧克力风味奶茶。采用正交实验的方法,优化了巧克力风味奶茶的工艺配方以及复配稳定剂。结果表明,在纯牛奶添加量为40%,茶汁添加量35%,板栗壳棕色素添加量1%,巧克力香精添加量0.07%,羧甲基纤维素钠添加量0.05%,蔗糖酯添加量0.07%(均为质量分数),卡拉胶添加量0.06%的条件下,所制得巧克力风味奶茶色泽均匀、香味协调、口感圆润、稳定性好。
In this thesis, a new type of chocolate flavored milk tea was developed. The milk tea made of pure milk, black tea, brown pigment ofchesmut shell and chocolate flavored essence. The formulas and compound stabilizers were investigated by orthogonal experiments. The re- sult of experiments showed that the optimum adding amounts were pure milk of 40%, juice extracted from black tea of 35%, pigment of 1%, chocolate flavored essence of 0.07%, CMC-Na of 0.05%, sucrose esters of 0.07%, carrageenan of 0.06%. A kind of good taste, colour and sta- bility chocolate flavored milk tea was produced by the above method.
出处
《中国乳品工业》
CAS
CSCD
北大核心
2017年第1期61-64,共4页
China Dairy Industry
基金
湖北省普通高等学校战略性新兴(支柱)产业人才培养计划项目(鄂教高[2012]13号)
关键词
巧克力
奶茶
配方
复配稳定剂
chocolate
milk tea
formula
compound stabilizer
