摘要
以桑葚和红茶为主要原料,在单因素试验的基础上,采用正交试验方法探讨桑葚奶茶的加工工艺。试验结果表明,奶茶的最佳工艺条件为:茶水浸提温度为90℃,茶水比1︰100,浸提时间15min,鲜牛奶65%,桑葚汁2%,白砂糖3%,蜂蜜2%。
This paper deals with the processing technique of mulberry milk tea through orthogonal tests with mulberry and black tea as the major materials and on the basis of single factor experiment. The experiment results show that the optimum conditions for making milk tea is as follows： extraction temperature is 90℃, tea-water ratio is 1：100, extraction time lasts for 15 min, fresh milk accounts for 65%, mulberry for 2%, sugar for 3%, and honey for 2%.
出处
《农业科技与装备》
2010年第9期29-30,33,共3页
Agricultural Science & Technology and Equipment
关键词
奶茶
桑葚
试验
红茶
配方
工艺
milk tea
mulberry
experiment
black tea
formula
technique
