豆腐柴奶茶最优工艺

The Optimal Process of Premna microphylla Turcz Leaf Milk Tea

以红茶茶叶、奶粉、豆腐柴、白砂糖为原料,研制一款具有更高营养价值的奶茶。固定茶叶1%、奶粉14%、奶液茶汁比1︰1,采用单因素试验与正交试验研究冲泡温度、浸提时间、豆腐柴添加量对豆腐柴奶茶的感官品质的影响,并结合排序检验法与茶汁总黄酮含量的测定确定最优工艺。结果表明,豆腐柴奶茶最优工艺为茶叶1%、奶粉14%、奶液茶汁比1︰1、豆腐柴添加量0.45%、冲泡温度85℃、浸提时间15 min。在此条件下,茶汁中总黄酮含量达到0.19 mg/mL。

The black tea,milk powder,Premna microphylla Turcz leaf and sugar were used as raw materials to develop a milk tea with higher nutritional value.Single factor experiment and orthogonal experiment were used to study the effects of brewing temperature,extraction time and the amount of Premnamicrophylla Turcz leaf on the sensory quality of milk tea.The optimal process was determined by sequencing test and the determination of total flavonoids content in tea juice.The results showed that the optimal process of Premnamicrophylla Turcz leaf milk tea was as follows:tea 1%,milk powder 14%,milk to tea ratio 1︰1,Premnamicrophylla Turcz leaf 0.45%,brewing temperature 85℃,and extraction time 15 min.Under the optimal process,the total flavonoids content in tea juice was 0.19 mg/mL.