紫薯普洱奶茶的配方优化研究  

Research of Recipe Optimization on Purple Potato Puer Milk Tea

作　　者：杨薇红[1] 韩艳丽[1] 洪文龙[1] 纪韦韦[1] 贾君[1] 童斌[1] 

机构地区：[1]江苏农林职业技术学院,江苏句容212400

出　　处：《农产品加工（下）》2017年第3期14-16,共3页Farm Products Processing

基　　金：江苏农林职业技术学院科研重点项目(2010B02)

摘　　要：采用正交试验的方法对紫薯普洱奶茶的配方进行了优化研究。结果表明,紫薯粉添加量对紫薯普洱奶茶品质影响最大,其次是方糖添加量,牛奶添加量对紫薯普洱奶茶品质的影响最小。制作紫薯普洱奶茶的主要原料及最优配比为普洱茶添加量5g,纯净水添加量150mL,紫薯粉添加量10g,牛奶添加量100mL,方糖添加量10g,即普洱茶∶纯净水∶紫薯粉∶牛奶∶方糖=1∶30∶2∶20∶2。The orthogonal experiment is used to optimize the formula of purple potato puer milk tea.The results show that purple potato powder is the greatest impact on the tea quality of purple potato puer milk tea,followed by the effect of sugar content on purple potato milk tea quality,the effect of milk content on purple potato milk tea quality is minimal.The main raw materials and the optimal ratio of purple potato Puer milk tea：Puer tea 5 g,pure water 150 mL,purple sweet potato powder10 g,milk 100 mL,sugar 10 g,such as Puer tea∶pure water∶purple sweet potato powder∶milk∶sugar=1∶30∶2∶20∶2.

关 键 词：紫薯 普洱茶 奶茶 配方优化 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]