抹茶椰子乳饮料制作工艺的研究

The Processing Technology of Matcha Coconut Milk Beverage

选用生牛乳、椰子粉、抹茶粉为主要原料,开发一款抹茶椰子乳饮料,以感官评分为指标,通过正交试验方法优化了抹茶椰子乳饮料配方及稳定剂的复配方案。最优配方为:生牛乳添加量4.5%、椰子粉添加量2.5%、抹茶粉添加量0.3%、白砂糖添加量6.0%,稳定剂的最优配比结果为:单、双甘油脂肪酸酯添加量0.1%、三聚磷酸钠添加量0.05%、结冷胶添加量0.03%。在该配方及稳定剂组合条件下,可获得香甜适口、风味醇厚、货架期稳定的抹茶椰子乳饮料。

The raw milk, coconut powder and matcha powder were used as main raw materials to develop matcha coconut milk beverage. The orthogonal experiment was used to study the formula of the compounded matcha coconut milk beverage and the emulsifying and stabilizing agent. The optimal formulation was as follows: 4.5% raw milk, 2.5% coconut powder, 0.3% matcha powder and 6.0% white sugar. The optimum formula of stabilizer was as follows: 0.1% single, double glycerol fatty acid ester, 0.05% sodium tripolyphosphate and 0.03% gellan gum. Under the condition of the formula and the stabilizer compositional formulation, the matcha coconut milk beverage can guarantee good quality products in shelf life and give the product a delicate refreshing and palatable taste.