现制沙枣珍珠奶茶加工工艺  

Processing Technology of Elaeagnus angustifolia Pearl Milk Tea

作　　者：潘薇薇 彭海燕 房丹丹 布海丽且姆·阿卜杜热合曼 PAN Weiwei;PENG Haiyan;FANG Dandan;Buhailiqiemu·Abudureheman(School of Food Science and Engineering,Xinjiang Institute of Technology,Aksu 843000,China)

机构地区：[1]新疆理工学院食品科学与工程学院,新疆阿克苏843000

出　　处：《现代食品》2022年第13期68-71,共4页Modern Food

基　　金：2021年度自治区级大学生创新创业训练计划项目“研究沙枣并提取相关成分制作奶茶”(s202113558004)。

摘　　要：本文以全脂乳粉、红茶茶叶、白砂糖、沙枣粉和木薯淀粉为原料制作沙枣珍珠奶茶。通过单因素试验和正交试验研究了最佳配比。试验结果表明,沙枣奶茶较优配比为乳粉10 g/100 mL、茶叶1.5 g/100 mL、白砂糖5.0 g/100 mL。沙枣珍珠较优配比为沙枣粉20 g、木薯淀粉16 g。该条件下的奶茶具有沙枣特有的酸甜风味,奶香浓郁,茶多酚含量为1516.675 mg·kg^(-1)。This paper uses whole milk powder,black tea,white granulated sugar,Elaeagnus angustifolia powder and cassava starch as raw materials to make E.angustifolia pearl milk tea.The optimum ratio was studied by single factor test and orthogonal test.The results showed that the optimum ratio of E.angustifolia milk tea is 10 g/100 mL milk powder,1.5 g/100 mL tea and 5.0 g/100 mL white granulated sugar.The optimum ratio of E.angustifolia pearl is 20 g E.angustifolia powder,16 g cassava starch.The milk tea under this condition has the unique sour and sweet flavor of E.angustifolia and rich milk aroma.The content of tea polyphenols 1516.675 mg·kg^(-1).

关 键 词：沙枣 珍珠奶茶 配比 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]