摘要
该研究旨在研发一款以浆水和青稞为主要原料的奶茶饮品,并观测其货架期的稳定情况。以感官评分为评价指标,采用单因素试验和正交试验优化奶茶配方,并结合电子眼、电子鼻和微生物试验探究奶茶在贮藏过程中品质变化情况。结果表明,浆水青稞奶茶最佳制备工艺为青稞粉粒度120目、青稞粉添加量1%、浆水与焦糖奶茶质量比为1∶8、炼乳添加量为6%;低温贮藏18 d后,浆水青稞奶茶亮度略有降低,L*值同初始状态相比下降8.8%;pH值稳定在6.30±0.09且未出现分层变质现象;电子鼻W1S检测器对于甲基类化合物的响应值最为显著。因而,在上述工艺制备下浆水青稞奶茶质地较均匀,甜味适中、青稞风味浓郁,且在不添加任何防腐剂的条件下,低温环境有助于延长其货架期。
This study aimed to develop a milk tea beverage using Jiangshui(fermented pulp)and highland barley as the main raw materials and observe its shelf-life stability.Using sensory scores as the evaluation indicator,single-factor experiments and orthogonal experiments were used to optimize the milk tea formula.The changes in quality during storage were explored using electronic eye,electronic nose,and microbial tests.The results showed that the optimal preparation process for Jiangshui-highland barley milk tea is as follows:highland barley powder at 120 meshes,highland barley powder added at 1%,Jiangshui to caramel milk tea ratio of 1∶8,and 6% condensed milk.After 18 d of low-temperature storage,the brightness of the milk tea decreased slightly,with the L* value dropping by 8.8% compared with the initial state.The pH value remained stable at 6.30±0.09 with no stratification or deterioration.The electronic nose W1S detector had the most significant response to methyl compounds.Therefore,under the above preparation process,the Jiangshui-highland barley milk tea had a relatively uniform texture,moderate sweetness,and strong highland barley flavor.With out adding any preservatives,a low temperature environment helps to extend its shelf life.
作者
张强
高奇
焦绪达
周倩
ZHANG Qiang;GAO Qi;JIAO Xuda;ZHOU Qian(Great Health Products Research Institute,Shandong Academy of Chinese Medicine,Jinan 250103,Shandong,China;Modern Research and Development Engineering Research Center for Traditional Chinese Medicine Aromatherapy,Jinan 250103,Shandong,China;School of Pharmacy,Jining Medical University,Rizhao 276827,Shandong,China)
出处
《食品研究与开发》
CAS
2024年第21期126-133,共8页
Food Research and Development
基金
甘肃省科技计划项目(22CX8NA068)
驻济高校科技成果转化-新高校20条扶持项目(202333089)。
关键词
浆水
青稞
奶茶
制备工艺
货架期
Jiangshui
highland barley
milk tea
preparation process
shelf-life
