茉莉花茶牛乳茶乳化稳定性的研究  

Study on Emulsification Stability of Jasmine Tea Milk

作　　者：王跃 张建文 陆菁钰 王磊 张久亚 林丽清 WANG Yue;ZHANG Jian-wen;LU Jing-yu;WANG Lei;ZHANG Jiu-ya;LIN li-qing(Suzhou Jiahe Foods Industry Co.,Ltd.,Suzhou 215200,China)

机构地区：[1]佳禾食品工业股份有限公司,江苏苏州215200

出　　处：《饮料工业》2024年第4期1-5,共5页Beverage Industry

摘　　要：本文选用茉莉花茶叶、全脂乳粉、白砂糖、氢化椰子油、碳酸氢钠、单硬脂酸甘油酯、SSL(硬脂酰乳酸钠)、DATEM(双乙酰酒石酸单(双)甘油酯)、柠檬酸钠、卡拉胶等原料,研发出可工业化量产、保质期9个月的即饮茉莉花茶牛乳茶产品。通过单因素和正交试验,研究不同乳化剂(单硬脂酸甘油酯、SSL、DATEM)、不同稳定剂(柠檬酸钠、卡拉胶)组合对茉莉花茶牛乳茶乳化稳定性的影响,稳定性通过Turbiscan稳定仪,检测动力学不稳定性指数TSI值所得。结果表明:茉莉花茶萃取液25%、全脂乳粉4.5%、白砂糖6%、氢化椰子油2%、碳酸氢钠0.05%、单硬脂酸甘油酯0.21%、SSL0.04%、DATEM0.05%、柠檬酸钠0.09%、卡拉胶0.09%,所得的茉莉花牛乳茶风味浓郁自然、口感醇厚,保质期9个月内稳定性良好,无明显分层、较厚浮油和沉淀现象。In order to develop a kind of UHT jasmine tea flavor milk tea with industrialization and 9 mohths shelf life,the milk tea was mainly made with jasmine tea,whole milk powder,sugar,hydrogenated coconut oil,sodium hydrogen carbonate and so on.Through single factor experiments and orthogonal experiments,the effects of different emulsifiers and stabilizers on emulsification stability of jasmine tea milk tea.The result indicated:the jasmine tea concentrate was 25%,the whole milk powder was 4.5%,the sugar was 6%,the hydrogenated coconut oil was 2%,the sodium hydrogen carbonate was 0.05%,mono-and diglycerides of fatty acids was 0.21%,the SSL was 0.04%,the DATEM was 0.05%,the trisodium citrate was 0.09%,the carrageenan was 0.09%,in these conditions,the jasmine tea milk tea,with rich flavour and mellow mouthfeel,has 9 months shelf life,without layering or sediment.

关 键 词：牛乳茶 乳化稳定性 超高温瞬时杀菌 TSI值 正交优化 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]