超微英德红茶粉末乳饮料的研制  

Study on processing technology of milk beverage with superfine powder of Yingde black tea

作　　者：范梅红 司徒满泉[3,2] 赖健[2] 

机构地区：[1]广州东升农场,广东广州511474 [2]仲恺农业工程学院轻工食品学院,广东广州510225 [3]广东轻工职业技术学院食品与生物技术学院,广东广州510300

出　　处：《食品工程》2017年第3期49-51,64,共4页Food Engineering

摘　　要：以英德红茶、脱脂奶粉及白砂糖为主要原料,研制出一种新型的超微红茶粉末乳饮料。通过正交试验及感官评定方法,研究了超微红茶粉末、脱脂奶粉及白砂糖用量等3个主要因素对该饮料产品感官品质的影响。研究结果表明,在确定了该饮料加工工艺流程及工艺要点的基础上,当产品配方中的超微红茶粉末用量为0.4%、脱脂奶粉添加量为5%、白砂糖添加量为4%时,超微红茶粉末乳饮料的感官品质最佳。Yingde black tea, skimmed milk powder and sugar as the main rawmaterial, a newtype milk beverage with superfine powder black tea was developed. Influence of the dosage of superfine tea powder, skimmed milk powder and sugar on the sensory quality of product was studied by orthogonal test and sensory evaluation method. The results showed that sensory quality of the beverage was the best with dosage of superfine tea powder of 0.4 %, skimmed milk powder of 5%, sugar of 4% of the product formula, on the basis of technological process and technological points of the beverage were determined.

关 键 词：英德红茶 超微粉末 乳饮料 研制 正交试验 

分 类 号：TS272.52[农业科学—茶叶生产加工]