脂肪含量不同的奶源对奶茶饮料风味的影响

The Influence of Milk Tea Beverage Flavor Characteristics with Different Fat Content of Milk

主要研究脂肪含量不同的奶源对奶茶饮料风味的影响。通过控制其他的变量而分析不同脂肪含量的奶源对奶茶的风味特征的影响。通过冲泡法制作奶茶,首先分别确定浸提时间、浸提温度、茶水比来确定茶汁的制备方法,接着确定辅料和牛奶的用量,最后加入不同的奶源制成成品。通过对六组奶茶样品的感官品评和生化成分的分析,得出结论:1)茶汁的制备方法:红茶茶包一个(2g)、茶水比1∶75、浸提温度90℃、浸提时间为6min;2)不同脂肪含量的奶源制作的奶茶风味品质不同,其中脂肪含量较高的奶源所制作的奶茶奶香高于茶香,奶味重于茶味,有甜味;3)制备的六款奶茶中用低脂液态奶所制作的奶茶风味俱佳,最符合奶味茶饮料感官要求。若是仅从奶粉中选择奶源,低脂奶粉最合适制作奶茶,风味俱佳。若是仅从液态奶中选择奶源,低脂液态奶最合适制作奶茶。

Controlling of other variables, analysis the influence of milk tea beverage flavor characteristics with different fat content of milk. Try to make milk tea by brewing method.Firstly, made certain of the timing of leaching, the temperature of leaching and the proportion of tea and water, People could make certain of the production of tea juice.Secondly, Make certain the dosage of supplementary material and milk.Finally, Finish the milk tea beverage by joining the different mike. Through analysis the six milk tea samples of sensory quality and biochemical components,we could provide the basis for milk tea production in people＇s daily life and lead to those conclusions：Firstly, the way of making tea juice：one black tea bag （2g）, the proportion of tea and water is 1：75, the temperature of leaching is 90℃, the timing of leaching is 6min.Secondly, milk tea beverages with different fat content of milk have fickle flavor characteristics. Milk tea beverages with higher fat content of milk has more milk aroma and milk flavor and sweet. Fourthly, the best flavor characteristics is the milk tea beverages with low-fat liquid milk.It is up to the standard of the requirement of tea drink＇s sensory.If you want to choose the best milk powder, you could choose low-fat milk powder. If you want to choose the best liquid milk, low-fat liquid milk is the best for making milk tea beverages.