抹茶奶茶加工工艺研究

The Development of Matcha Milk Tea

抹茶奶茶以超微茶粉,全脂奶粉,白砂糖,植脂末为主要原料配制而成,通过正交试验,研究其生产配方,结果表明其最佳配比为:抹茶0.65%,全脂奶粉7%,植脂末1%,环状糊精0.8%,海藻酸钠0.06%,CMC-Na0.04%,单甘脂0.12%,白砂糖5%,异V_C钠0.25%(均为质量分数)。此配比减少了抹茶营养成分的缺失和奶液与茶的分层现象,所得产品是一款风味独特,经济,简便的一种茶饮料。

Matcha milk tea is made of ultramicro tea powder, whole milk powder, white granulated sugar and vegetable fat powder. The optimal formula for the Matcha milk tea is confirmed by orthogonal tests. The result showed that the optimized formula is：matcha 0.65 % , whole milk powder 7 % , vegetable fat powder 1%, eyelodextrin 0.8 %, Sodium alginate 0.06 %, CMC-Na 0.04 %, Monostearin 0.12 %, white granulated sugar 5 %, Vc-Na 0.25 %. The result which the experiment and the productive technology conclude decreases the loss of the nutrition of the milk tea and lessens the layer between the milk and the tea. This helps to shape a cheap, convenient tea drink with a special flavour.