桑叶黄瓜奶茶的研制  

Study on Preparation of Mulberry Leaf Cucumber Milk Tea

作　　者：杨心怡 袁灿 陈丽兰[1] YANG Xinyi;YUAN Can;CHEN Lilan(Sichuan Tourism University,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《四川旅游学院学报》2024年第1期27-33,共7页Journal of Sichuan Tourism University

基　　金：大学生创新训练计划项目“响应面法优化黄瓜奶茶配方及风味物质分析”,项目编号:S202111552141。

摘　　要：为了提高桑叶、黄瓜资源附加值,增加市场上销售的奶茶产品种类,研究以桑叶、黄瓜、麦芽糖醇、纯牛奶、茶叶为主要原料,根据感官评分指标,在单因素实验的基础上,采用响应面实验法优化桑叶黄瓜奶茶配方,最终得到优化后的配方为:桑叶浸提液添加量37.07%、黄瓜汁添加量40.12%、麦芽糖醇添加量11.88%、茶叶添加量5.88%,得到桑叶黄瓜奶茶感官评分为87.12分,与预测值88.18分相近。In order to improve the added value of mulberry leaf and cucumber resources and expand the range of milk tea products in the market,this research uses mulberry leaf,cucumber,maltitol,pure milk and tea as the primary raw materials.Using the sensory evaluation index and employing a single-factor experiment,it adopts response surface test method to optimize the formula of mulberry leaf cucumber milk tea.Finally,the study yields the following optimized formula:The mulberry leaf cucumber milk tea comprised 37.07%of mulberry leaf extract,40.12%of cucumber juice,11.88%of maltitol,and 5.88%of tea.Its sensory score was 87.12 points,which closely approximated the predicted value of 88.18 points.

关 键 词：桑叶黄瓜奶茶 响应面实验法 感官评价 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]