凝固型羊奶茶加工技术的研究  

Research on the processing technology of the coagulating goat milk with tea

作　　者：郭敏[1] 金晓辉[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710062

出　　处：《中国乳品工业》2007年第12期16-18,37,共4页China Dairy Industry

摘　　要：以羊奶粉和茶粉为主要原料,对影响凝固型羊奶茶加工的因素进行了研究。通过单因素试验、正交试验确定凝固型羊奶茶的最优配方:羊奶粉60%,植脂末25%,白砂糖15%,羔羊皱胃酶0.12%,绿茶粉2%,乳酸钙0.15%,卡拉胶0.1%(均为质量分数,下同)。该产品食用方便,用50℃的温水稀释4倍,静置4～7 min后即可凝固食用。Using goat powdered milk and tea power as the main raw material, the affecting factors of the coagulating goat milk with tea were studied by single factor experiment and orthogonal experiment. The optimum technological parameters were as follows ： goat powdered milk 60%, powered oil 25%, sugar 15%, goat kid rennet 0.12%,green tea powder 2%, calcium lactate 0.15%, carrageenan 0A%.The product can be consumed conveniently, by adding 4 times water with 50℃ and standing for 4-7 rain.

关 键 词：羊奶 茶粉 凝乳剂 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]