速溶固体奶茶的制作工艺研究  

Study on the Production Process of Instant Solid Milk-tea

作　　者：黄延盛 唐青涛 宁初光 吴小勇[2] 胡勇[2] 

机构地区：[1]无限极(中国)有限公司,广东新会529156 [2]广东药学院食品科学学院,广东中山528453

出　　处：《安徽农业科学》2015年第7期310-312,共3页Journal of Anhui Agricultural Sciences

基　　金：广东省医学科研基金项目(2011300)

摘　　要：[目的]探讨速溶固体奶茶的制作工艺。[方法]以绿茶粉、白砂糖和奶粉为主要原料,采用正交试验设计,进行了固体奶茶主要原料配比试验。以稳定性为主要评定指标,研究了添加不同乳化稳定剂对奶茶体系稳定性和感官的影响,并考察了抗结剂对固体饮料的物理性作用,最后对产品质量进行检验及对比分析。[结果]试验表明,在绿茶粉3.0%,奶粉45%,白砂糖45%,蔗糖酯1.2%,CMCNa 0.8%,海藻酸钠0.3%,食盐0.5%,二氧化硅0.15%的条件下,产品各项指标均符合相关要求,所得固体奶茶的色泽、气味、组织状态和风味都比较理想。[结论]将茶叶与奶粉复配,可开发出既有奶的营养又有茶的保健功能的奶茶制品,具有一定的经济意义和广阔的市场前景。[Objective] To discuss the production process of instant solid milk-tea. [Method]The formula optimization of solid green milk-tea using milk,green tea,sugar as the main material were investigated by orthogonal design method. The influence of different emulsifier on the stabilizers and sensory were studied based on the stability dates. In addition,the physical effect of anti-caking agent on the solid beverage was also investigated. Finally,the quality of different products was inspected and comparatively analyzed. [Result] The results indicated that the dosage of green tea,milk,sugar,sucrose ester,CMC-Na,sodium alginate,salt and silica were 3. 0%,45%,45%,1. 2%,0. 8%,0. 3%,0. 5% and 0. 15% respectively. The color,smell,organization and flavor of the solid beverage are quite ideal and the indicators are in line with the relevant requirements of milk tea. [Conclusion]Combined tea with milk powder,milk tea products can be developed with milk nutrition and health function of tea,which has the certain economic significance and broad market prospect.

关 键 词：固体奶茶 配方 稳定性 

分 类 号：S509.9[农业科学—作物学] TS278[轻工技术与工程—农产品加工及贮藏工程]