鹰嘴豆奶茶的生产工艺

On the Production Technology of Chickpea Milk Tea

以鹰嘴豆、红茶、脱脂乳粉为主要原料生产鹰嘴豆奶茶。分别探讨了原料添加比例、纯净水的添加量、煮制时间、白糖添加量、食盐添加量五个因素对产品的影响。鹰嘴豆浆∶复原乳∶茶汤的最佳配比为30%∶30%∶40%,白糖最佳添加量为12%,食盐最佳添加量为0.1%。

Chickpea milk tea was produced with chickpea,black tea and skim milk powder as main raw materials.The effects of five factors including raw material addition ratio,purified water addition amount,cooking time,sugar addition amount and salt addition amount on the product were discussed respectively.The optimal ratio of chickpea milk∶recovery milk∶tea soup was 30%∶30%∶40%,the optimal amount of sugar was 12%,and the optimal amount of salt was 0.1%.