摘要
以凉瓜和大豆为主要原料,添加适量奶粉、糖及稳定剂,经过调配、均质、装瓶、杀菌、冷却等工序研制一款新型的凉瓜大豆蛋白奶茶。采用单因素试验和正交试验研究其最佳工艺参数,结果表明:凉瓜茶浸提时凉瓜茶叶水比为1︰50,添加0.3%的β-环状糊精能有效包埋凉瓜茶中的苦涩味;凉瓜大豆蛋白奶茶质量分数最佳配方为:凉瓜茶40%,豆浆(m(大豆)︰V(水)=1︰3)35%,奶粉5%、蔗糖3.5%;复合稳定剂质量分数的最优配比为:CMC-Na 0.20%和卡拉胶0.25%。该工艺生产的凉瓜茶饮料色泽醇厚,香味协调,组织细腻,口感良好。
A new type of milk bitter gourd soybean milk tea was developed. The single factor experiment and the orthogonal tests were taken. The results showed that the tea leaching solution of tea and water was 1 ： 50, and adding 0.3% β-cyclodextrin could effectively embedding bitter gourd tea in its taste of bitter and astringent; The best formula for bitter gourd soybean milk tea was bitter gourd tea 40%, soybean milk 35%, milk powder 5%, and sugar 3.5%; The composite stabilizers optimal ratio for CMC-Na 0.20% and carrageenan 0.25%. The process of the production of the bitter gourd tea drink color was full-bodied, fragrance coordination, the organization was exquisite and good taste.
出处
《食品工业》
北大核心
2013年第3期24-27,共4页
The Food Industry
基金
广东省教育部产学研结合项目(2010B090400009)
关键词
凉瓜
大豆
奶粉
奶茶
bitter gourd
soybean
milk powder
milk tea
