现制沙枣珍珠奶茶加工工艺

Processing Technology of Elaeagnus angustifolia Pearl Milk Tea

本文以全脂乳粉、红茶茶叶、白砂糖、沙枣粉和木薯淀粉为原料制作沙枣珍珠奶茶。通过单因素试验和正交试验研究了最佳配比。试验结果表明,沙枣奶茶较优配比为乳粉10 g/100 mL、茶叶1.5 g/100 mL、白砂糖5.0 g/100 mL。沙枣珍珠较优配比为沙枣粉20 g、木薯淀粉16 g。该条件下的奶茶具有沙枣特有的酸甜风味,奶香浓郁,茶多酚含量为1516.675 mg·kg^(-1)。

This paper uses whole milk powder,black tea,white granulated sugar,Elaeagnus angustifolia powder and cassava starch as raw materials to make E.angustifolia pearl milk tea.The optimum ratio was studied by single factor test and orthogonal test.The results showed that the optimum ratio of E.angustifolia milk tea is 10 g/100 mL milk powder,1.5 g/100 mL tea and 5.0 g/100 mL white granulated sugar.The optimum ratio of E.angustifolia pearl is 20 g E.angustifolia powder,16 g cassava starch.The milk tea under this condition has the unique sour and sweet flavor of E.angustifolia and rich milk aroma.The content of tea polyphenols 1516.675 mg·kg^(-1).