摘要
以原味奶茶制作为基础,通过添加可食用性薰衣草香精,采用单因素试验和模糊数学感官评价结合正交试验法优化设计出一款质地均匀、色泽良好、风味独特、组织状态好的薰衣草奶茶制作工艺和配方。结果表明,薰衣草奶茶制作最佳工艺为料液比1∶80(0.125%),茶汤浸提时间15 min,浸提温度90℃,各组分添加量依次为牛奶80%,茶汤1%,薰衣草香精0.4%,白砂糖5%。
A lavender milk tea making process and formula with uniform texture,good color,unique flavor and good tissue condition was optimized based on the original milk tea production by adding edible lavender essence and using single factor test and fuzzy mathematical sensory evaluation combined with orthogonal test method.Result of experiments showed that the optimu production process of lavender milk tea was determined to be ratio of tea to water 1∶80(0.125%),extraction time of tea soup 15 min,extraction temperature 90℃,and the optimu madding amounts composed of 80%pure milk,1%tea soup,0.4%lavender flavor,and 5%sugar.
作者
周启武
陈露
杨建明
ZHOU Qiwu;CHEN Lu;YANG Jianming(West Yunnan Science and Technology Normal University,Lincang,Yunnan 677000,China;Dayao County Public Security Bureau,Chuxiong,Yunnan 675400,China;Lincang Quality and Technical Supervision Comprehensive Testing Center,Lincang,Yunnan 677000,China)
出处
《农产品加工》
2020年第3期36-39,43,共5页
Farm Products Processing
关键词
薰衣草
奶茶
加工工艺
配方
研究
lavender
milk tea
processing technology
formula
research
