新疆传统风味奶茶粉配方的优化研究
目的 优化新疆传统风味奶茶粉的配方。方法 以红茶粉、砖茶粉、食盐、麦芽糊精和稀奶油为主要原料制备新疆传统风味奶茶粉, 通过单因素试验比较红茶-砖茶粉的比例、食盐添加量、麦芽糊精添加量、稀奶油添加量对新疆传统风味奶茶粉的影响, 以感官评分为评定指标, 探讨适宜的奶茶粉配方。结果 红茶粉与砖茶粉添加比例1:6; 茶粉添加量0.7%(m:V); 食盐添加量0.7%(m:V); 麦芽糊精添加量0.8%(m:V)和稀奶油添加量0.5%(m:V), 由此条件制得的奶茶组织细腻, 口感滑润, 呈浅棕色, 有砖茶、红茶混合后的特有茶香, 随着贮存时间延长色泽稳定, 茶味与奶香香味协调, 兼具红茶、砖茶的风味特性及功能特性。结论 该配方设计合理, 可作为新疆传统风味奶茶粉的生产配方。
Objective To optimize the formulation of Xinjiang traditional flavor milk tea powder. Methods Xinjiang traditional flavor milk tea powder was prepared from black tea powder, brick tea powder, salt, maltodextrin and cream. The effects of black tea-brick tea powder ratio, salt addition, maltodextrin addition and dilute cream addition on Xinjiang traditional flavor milk tea powder were compared by single factor experiment, and the suitable formula of milk tea powder was discussed by taking sensory score as evaluation index. Results Test results showed the optimized parameters were as follows: the ratio of black tea powder to brick tea powder was 1 to 6, the dosage of tea powder was 0.7% (m:V), the dosage of salt was 0.7% (m:V), the dosage of maltodextrin was 0.8% (m:V) and the dosage of cream was 0.5% (m:V). The milk tea prepared under this condition has delicate structure, smooth taste, and light brown color. It has the characteristic tea aroma of brick tea and black tea. With the prolonged storage time, the color is stable, and the tea flavor is harmonious with milk aroma. Conclusion This formula design is reasonable and can be used as the production formula of Xinjiang traditional flavor milk tea powder.
标题：新疆传统风味奶茶粉配方的优化研究
英文标题：Formulation optimization of Xinjiang traditional flavor milk tea powder
作者：
刘凤华 新疆石河子花园乳业有限公司
胡月 石河子大学食品学院
冯云凯 新疆石河子花园乳业有限公司
钱浩 新疆石河子花园乳业有限公司
张瑞瑞 新疆石河子花园乳业有限公司
许程剑 石河子大学食品学院
裴娟 新疆石河子花园乳业有限公司
中文关键词:新疆传统奶茶,生产工艺,配方优化,
英文关键词:Xinjiang traditional milk tea,production process,formulation optimization,
发表日期：2019-09-18
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