红茶、玫瑰花发酵乳饮料工艺技术的优化  

Study on the Technology of Black Tea and Rose Fermented Milk Beverage

作　　者：李春梅[1] 陈恩海[1] 韩佳临 沈冰[1] 刘永智[1] LI Chunmei;CHEN Enhai;HAN Jialin;SHEN Bing;LIU Yongzhi(Guangxi Vocational&Technical College,Nanning 530226,Guangxi,China)

机构地区：[1]广西职业技术学院,广西南宁530226

出　　处：《食品研究与开发》2023年第20期160-166,共7页Food Research and Development

基　　金：国家“双高计划”茶树栽培与茶叶加工专业群建设(教职成函〔2019〕14号);广西职业技术学院重点课题(桂职院〔2021〕121号211101)。

摘　　要：该文以红茶粉、玫瑰花粉和发酵乳为原料,通过单因素试验、响应面优化试验,确定杀菌型红茶、玫瑰花发酵乳饮料技术参数。结果表明:红茶粉、玫瑰花粉混合粉(质量比1∶1)添加量3.8%,发酵乳基料添加量42%、白砂糖添加量8%、稳定剂添加量0.53%、产品pH值为4.2,产品具有红茶和玫瑰花特有的香味,口感细腻、酸甜适口、无分层、无沉淀,感官评分较高。This article uses black tea powder,rose powder,and fermented milk as raw materials,and determines the technical parameters of bactericidal black tea and rose fermented milk drinks through single factor experiments and response surface optimization experiments.The results showed that the mixed powder of black tea powder and rose powder(mass ratio 1∶1)was added at a rate of 3.8%,fermented milk base material was added 42%,white sugar was added 8%,stabilizer was added 0.53%,and the pH value of the product was adjusted to 4.2,the product has the unique aroma of black tea and roses,with a delicate taste,pleasant acidity and sweetness,without layering or sedimentation,and a high sensory score.

关 键 词：红茶 玫瑰花 发酵乳饮料 旋转回归分析 加工工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]