传统酥油茶工业化加工中重要工艺参数的优化  

Optimization of industrialization process of traditional Yak Butter-tea

作　　者：胡爱华[1] 敖晓琳[1] 余佳佳[1] 李诚[1] 陈安均[1] 张国丽[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品与发酵工业》2016年第3期131-136,共6页Food and Fermentation Industries

基　　金：四川省科技支撑计划项目(2012NZ0002)

摘　　要：以茶多酚浸出量、感官评价、稳定性及微生物检测为指标对酥油茶加工过程中的茶汁浸提、均质、杀菌等工艺进行优化。制备酥油茶的最佳工艺参数为:茶水比1∶90(g∶m L),浸提温度80℃,浸提时间12 min;均质温度80℃,压力20 MPa,乳化稳定剂添加量0.1%;杀菌温度115℃,时间5 min。在此条件下制得的酥油茶呈浅咖啡色,细腻丝滑,香味浓郁,风味独特。Yak Butter-tea is a kind of traditional Tibetan food. The technological parameters,including tea extraction condition,homogeneous condition and sterilization condition were optimized by the indexes of polyphenol extraction yield,tea sensory evaluation,stability and microorganism content. The best parameters were ： the ratio of tea and water 1∶ 90（ g∶ m L）,extraction at 80 ℃ for 12 min,homogeneous at 20 MPa and 80 ℃,emulsion stabilizers0. 1% and sterilized at 115 ℃ for 5 min. The Yak Butter-tea had the best quality with light brown,exquisite and smooth,full-bodied fragrance and unique flavor.

关 键 词：酥油茶 加工工艺 均质 杀菌 

分 类 号：TS205[轻工技术与工程—食品科学]