芦荟奶茶的生产工艺研究  

The Study of Production Process of Aloe Milk Tea Solid Beverage

作　　者：徐倩倩[1] 马理[1] 刘悦[1] 陈媛媛[1] 鲁冬雪 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《饮料工业》2014年第12期11-14,共4页Beverage Industry

摘　　要：芦荟奶茶固体饮料,用植物甾醇代替了传统奶茶中奶精(植脂末)成分,保证顺滑口感同时,无反式脂肪酸,且植物甾醇具有选择性分解有害固醇、抗癌、增强免疫力等功效,另配有芦荟蜂蜜伴侣,丰富口味的同时,增加营养性。本课题通过单因素实验与正交试验,最终确定甾醇最佳乳化条件和奶茶配方。比例为2∶1的单甘脂∶蔗糖酯作为植物甾醇的复合乳化剂,添加量为2%,温度60℃,油水比1∶3,乳化时间为10min,奶茶最佳配料比为蜂蜜添加量10m L,红茶浓缩汁添加量30m L,植物甾醇乳化液添加量0.5m L,牛奶添加量60m L,此时饮料的口感、色泽、溶解性都较好,达到了预期效果。Aloe tea solid beverage with plant sterols, instead of the traditional tea cream （creamer） components, ensures the smooth taste and contains no Trans fatty acid, and phytosterol has functions such as selective decomposition of harmful cholesterol, anti-cancer, and enhancing immunity. With aloe honey companion, it has a rich taste and more nutrition. This paper determined the optimal emulsification conditions and formula through the single factor experiments and orthogonal experiments Monolyceride and sucrose ester combine in the ratio of 2 to 1 as composite emulsifier of phytosterol. The production condition is： 2% of composite emulsifier, temperature 60℃, oil water ratio 1∶3, emulsifying time 10 min. The optimal formula is： 10ml of honey, 30ml of concentrated black tea, 0.5ml of phytosterol emulsion and 60ml of milk. Beverage produced with this formula reached the expectation with good taste, color and solubility.

关 键 词：植物甾醇 乳化 芦荟果肉 奶茶 固体饮料 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]