奶茶泡腾片固体饮料的研制  

Preparation of Solid Beverage of Milk Tea Effervescent Tablets

作　　者：方一帆 马兴红 张颖 胡佳慧 李从虎 FANG Yifan;MA Xinghong;ZHANG Ying;HU Jiahui;LI Conghu(College of Life Science,Anqing Normal University,Anqing 246133)

机构地区：[1]安庆师范大学生命科学学院,安庆246133

出　　处：《食品工业》2021年第2期147-150,共4页The Food Industry

基　　金：安徽省自然科学基金项目(1808085QC97);安徽省教育厅科学研究项目(KJ2018A0355)。

摘　　要：以脱脂奶粉和红茶粉为主要原料,研制出一种新型奶茶泡腾片固体饮料。通过单因素和正交优化试验,得到奶茶粉的最佳工艺配方为脱脂奶粉8%,红茶粉1.5%,复配稳定剂0.3%(单甘脂0.2%、卡拉胶0.1%),白砂糖5%。经优化后,奶茶泡腾片的最佳工艺配方为奶茶粉8%,三氯蔗糖0.8%,柠檬酸与碳酸氢钠质量比1︰1。在该工艺下制备得到的奶茶泡腾片平均崩解时间为235 s,平均pH 4.77,所得饮料呈棕褐色,酸甜可口,富有牛奶和红茶的香气。Non-fat milk powder and black tea powder used as the raw materials,a new kind of solid beverage named milk tea effervescent tablet was prepared.Through the single factor and the orthogonal optimization tests,the best recipe for the milk tea powder was non-fat milk powder 8%,black tea powder 1.5%,compound stabilizer 0.3%(monoglyceride 0.2%and carrageenan 0.1%)and white granulated sugar 5%.After optimization,the best recipe for the milk tea effervescent tablet was milk tea powder 8%,sucralose 0.8%and the ratio of citric acid to sodium bicarbonate was set as 1︰1.The average disintegration time was 235 s and the average pH was 4.77.When the milk tea effervescent tablet was dissolved in water,the beverage was tan,sweet and delicious,rich in a unique aroma of milk and black tea.

关 键 词：脱脂奶粉 红茶粉 奶茶 泡腾片 饮料 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]