绿奶茶的研制  

Research on green tea milk

作　　者：郭静[1] 张男[1] 徐昕[1] 

机构地区：[1]沈阳市食品发酵研究院,辽宁沈阳110005

出　　处：《饮料工业》2003年第4期22-24,共3页Beverage Industry

摘　　要：通过对茶粉的工艺条件确定 ,根据对活性成分、色度、溶解性、香气、滋味、价格等因素的分析 ,选择出最佳性能价格比的茶粉。在分析与研究现在生产工艺的基础下 ,复配出了性能好 ,价格低的稳定剂。确定了温度 60～ 70℃ ,压力 2 1MPa下均质 ,超高温灭菌 ( 14 0℃ ,4s)的工艺条件。并通过反复实验确定了奶茶的配方。Tea powder with the optimum cost performance was selected by the determination of its technological conditions and in accordance with the analysis of active substances, colour, solubility, fragrance, taste, price, etc. Based upon the current processing technology, a stabilizer characterized by better performance and lower cost was obtained. The conditions of homogenization at 60～70 ℃ and 21 MPa and then subjecting to UHT sterilization (140 ℃, 4s) were established. And the formula for a green tea milk was determined through many experiments.

关 键 词：茶粉 绿奶茶 稳定性 加工工艺 配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]