摘要
以新鲜豌豆、牛奶、红茶为主要原料,制成新型豌豆奶茶。通过单因素和正交试验方法对奶茶的配方进行优化。结果表明:以300mL豌豆奶茶为标准,其中豌豆汁添加量40g、奶粉10g、炼乳35g,红茶水80 g,CMC 0.12 g,果胶0.24 g,柠檬酸0.08 g(均为质量分数)。
The processing technology of pea milk tea was studied with fresh pea, milk and black tea as the main raw materials. Adopt the method of single factor and orthogonal test of tea with milk formula optimization, the results showed that： to make 300 mL pea milk tea is a standard, create weight-loss-friendly chili to solidify 40 g, 10 g, milk powder, condensed milk, 35 g, red tea 80 g, CMC is 0.12 g, 0.24 g pectin, citric acid is 0.08 g. （as mass fraction）
作者
孙永杰
王鑫
佟彤
张佳莱
赵政阳
Sun Yongjie;WangXin;TongTong;Zhang Jialai;Zhao Zhengyang(School of Biological Food Science,Changchun University of Science and Technology,Changchun130600,China)
出处
《现代食品》
2018年第18期132-134,141,共4页
Modern Food
关键词
豌豆
奶茶
工艺
正交试验
Pea
Milk tea
Process
Orthogonal test
