摘要
对配制型酸奶茶的生产工艺进行了研究,试验结果表明产品的最佳配方为红茶粉0.2%,植脂末用量为0.2%,稳定剂RA4用量为0.4%,糖的用量为9%,酸的添加量为0.26%。产品质量稳定,风味好,感官评分为94.5分。
The technology for production of milk tea of preparation type was studied in the paper.The results showed that the optimal recipe was as follows: red tea powder 0.2%,vegetable tallow 0.2%,stabilizer 0.4%,sugar acid 0.9%.The product was stable with good flavor.The organoleptic evaluation point was 94.5.The quality of product matched with the national standard.
出处
《中国酿造》
CAS
北大核心
2008年第10X期92-94,共3页
China Brewing
关键词
酸奶茶
配制型
稳定剂
sour milk tea
preparation type
stabilizer
