摘要
目的:优选“九蒸九晒”黑芝麻奶茶的配方。方法:以红茶粉、黑芝麻粉、稀奶油和蔗糖粉为主要材料制备黑芝麻奶茶,采用感官评分作为评定指标,通过单因素实验考查红茶粉、黑芝麻粉、稀奶油和蔗糖的添加量对配方感官品质的影响,探究优良的黑芝麻奶茶配方。结果:红茶粉添加量0.6%,黑芝麻粉添加量5%,稀奶油添加量0.5%和蔗糖添加量1.8%,可制备出口感细腻润滑,红茶奶香浓郁,色泽稳定的黑芝麻奶茶。结论:该配方设计简单合理,可作为黑芝麻奶茶生产参考配方。
Objective:To optimize the formula of“Nine steaming and nine drying”black sesame milk tea.Method:Black sesame milk tea was prepared with black tea powder,black sesame powder,thin cream and sucrose powder as the main materials.Sensory score was used as the evaluation index.The effects of the addition amount of black sesame powder,black sesame powder,thin cream and sucrose on the sensory quality of the formula were investigated by single factor test,so as to explore the excellent black sesame milk tea formula.Result:The amount of black tea powder 0.6%,the amount of black sesame powder 5%,the amount of thin cream added 0.5%and sucrose 1.8%.The black sesame milk tea with delicate and smooth export feeling,rich black tea flavor and stable color can be prepared.Conclusion:The formula is simple and reasonable,and can be used as a reference formula in the production of black sesame milk tea.
作者
杨凡
谢加庭
魏嘉宝
温忠宁
YANG Fan;XIE Jiating;WEI Jiabao;WEN Zhongning(Guangzhou HuaShang Vocational College,Guangzhou 511300,China;Gaozhou Traditional Chinese Medicine Hospital,Gaozhou 525200,China;Makeup House Biotechnology Co.,Ltd.,Guangzhou 511300,China)
出处
《食品安全导刊》
2022年第12期130-133,共4页
China Food Safety Magazine
基金
广东省优秀青年创新人才培育项目(2020KQNCX255)。
关键词
九蒸九晒
黑芝麻
奶茶
配方
nine steaming nine sun
black sesame seed
milk tea
formula
