微晶纤维素体系与乳化体系对奶茶冻融稳定性及品质影响的研究

Effect of Microcrystalline Cellulose System and Emulsification System on Freeze-Thaw Stability and Quality of Milk Tea Beverage

目的:研究微晶纤维素(MCC)稳定体系与乳化体系对奶茶冻融稳定性的影响。方法:MCC体系和乳化体系的奶茶经过2次-18℃冻融试验,对冻融后的理化指标、微生物、茶多酚含量、平均粒度进行测定,并进行感官评价与稳定性分析。结果:经过2次冻融后,2种稳定体系制作的奶茶样品的理化、微生物指标均无显著变化,茶多酚含量呈降低趋势;MCC体系奶茶粒度显著增大,乳化体系奶茶粒度情况较好。结论:稳定性分析结果显示,乳化体系的奶茶呈现更好的稳定性。

Objective To study the effects of microcrystalline cellulose(MCC)stabilization system and emulsification system on the freezing-thawing stability of milk tea beverages.Method After two freezing-thawing circles at-18℃,the physicochemical parameters,microorganisms,tea polyphenols content and the average particle size of the freeze-thawed milk tea were determined,and sensory evaluation and stability analysis were carried out.Result After two freezing-thawing cycles,there was no significant changes of the physicochemical and microbial indexes of milk tea samples prepared by the two stable system,while the content of tea polyphenols showed a decreasing trend.The particle size of milk tea beverage in MCC system increased significantly,while that of milk tea beverage in emulsification system was more stable.Conclusion In conclusion,milk tea beverage made of the emulsion system was demonstrated with better stability after freezing and thawing.