咖啡奶茶的研制及其稳定性研究  

The Processing of Coffee Milk Tea and Emulsification Stability

作　　者：何保江[1] 胡勇[2] 陈志玲[2] 侯方丽[2] 

机构地区：[1]中国烟草总公司郑州烟草研究院,河南郑州45000 [2]广东药学院食品科学学院,广东中山528458

出　　处：《现代食品科技》2012年第9期1206-1208,共3页Modern Food Science and Technology

摘　　要：以奶粉、绿茶和咖啡粉等为主要原料,采用正交设计方法,进行了咖啡奶茶主要原料配比试验。并以稳定性作为主要评定指标,研究了乳化剂对咖啡奶茶油脂析出率、离心沉淀率等其稳定因素的影响,确定咖啡奶茶的最佳制作工艺条件。结果表明,在奶粉添加量为9.0%,茶水30.0%,咖啡0.30%,白砂糖3.0%,蔗糖酯0.08%,海藻酸钠0.02%,CMC-Na 0.04%的条件下,所得咖啡奶茶在色泽、气味、组织状态和风味都比较好。The formula optimization of coffee milk tea using milk, green tea, coffee as the main materials was investigated by orthogonal design method. And the influences of emulsifier on the fat separation rate and centrifugation precipitating rote were also studied based on the stability of the coffee milk tea. From above analysis, the best production process of coffee milk tea was determined. The results indicated that the dosage of milk, tea, coffee, sugar, sucrose ester, sodium alginate, CMC-Na were 9.0%, 30.0%, 30%, 3.0%, 0.08%, 0.02% and 0.04% respectively, under which the color, smell, organization and flavor were quite good.

关 键 词：咖啡 奶茶 配方 稳定性 

分 类 号：TS272.5[农业科学—茶叶生产加工]