柠檬草奶茶和薄荷奶茶制作工艺研究

A study on the Processing Technology of Cymbopogon Citratus Milk Tea and Mint Milk Tea

以原味手工奶茶的制作工艺为基本,对柠檬草奶茶、薄荷奶茶的制作工艺进行了研究。采用正交试验得到了柠檬草奶茶、薄荷奶茶的最佳制备工艺条件:柠檬草浸提液料液比为3∶100,浸提液浸提时间为5 min,柠檬草浸提液与原味奶茶的比例为1∶1;薄荷浸提液料液比为8∶1000,浸提液浸提时间为3 min,薄荷与原味奶茶的混合茶汁比为2∶7。在此条件下所制得的成品口感清新独特,外观稳定。

Based on the processing technology of pure milk tea, the processing technology of cymbopogon citratus milk tea and mint milk tea were studied. The formulas of the milk tea were analyzed through orthogonal design, and the optimum formulas were： solid-liquid ratio of cymbopogon citratus extraction is 3 ： 100, extraction time 5 min, the ratio between extraction and pure milk tea is 1 ： 1; solid-liquid ratio of mint extraction is 8 ： 1000, extraction time 3 rain, the ratio between extraction and pure milk tea is 2 ： 7. Under these conditions, the obtained milk tea were very nice with excellent appearance, fine taste and good flavor.