藏式酥油茶生产工艺研究

Research on the Process of Tibet Buttered Tea

利用黄油和砖茶为主要原料来研制适合藏民饮用的酥油茶饮品;通过单因素试验比较不同熬煮时间,茶水比,含盐量,奶油添加量和单甘脂添加量对酥油茶口感的影响。当添加2%砖茶,10%黄油,1.5%盐,0.5%单甘酯,0.04%D-异抗坏血酸钠和熬煮时间30 min时,酥油茶的口感最好,适合于藏民饮用。本研究生产的酥油茶,颜色棕黄色,组织均匀,气味芬芳,口感香浓,保质期长;无分层、油浮、析水、颗料悬浮等现象。

To study a buttered tea which could be used for Tibet residents based on the combination of butter and tea. Through single-factor experiments, boiling time, ratio of tea and water, the addition of salt and butter were compared. When the condition： the content of the tea was 2 %, the content of the butter was 10 %, 1.5 %salt was used, he content of the monoglyceride was 0.5 %, 0.04 % D-isoascorbic acid sodium was used and boiling time was 30 min, the quality of buttered tea was best and appropriate for Tibet residents; The developed buttered tea had a brown color, average constitution, sweet taste and a long keeping time, in addition, no other terrible conditions were found for this product.