信阳红茶豆奶的工艺探究

Study on the Technology of Xinyang Black Tea Soymilk

以信阳红茶、大豆为主要原料,代糖、稳定剂等物质为辅料,以感官评分为标准,利用单因素试验和正交试验确定了信阳红茶的浸提工艺为茶水比1∶75(g∶mL)、浸提温度90℃、浸提时间20 min;饮料最佳配方为茶豆比3∶7、甜菊糖苷添加量3.0 g·L^(-1)、赤藓糖醇添加量70 g·L^(-1)。在此条件下,信阳红茶豆奶饮料的感官评分为95分、茶多酚含量为(422.55±5.33)mg·L^(-1)、咖啡碱含量为(115.25±4.12)mg·L^(-1)、蛋白质含量为3.51%,豆奶色泽红亮均匀、口感甜醇细腻、茶香显著。

With Xinyang black tea and soybeans as main raw materials,sugar substitutes,stabilizers and other substances as auxiliary materials,and the sensory score as the standard,the single factor test and orthogonal test were used to determine the extraction process of Xinyang black tea as follows:the ratio of tea to water is 1∶75(g∶mL),the extraction temperature is 90℃,and the extraction time is 20 min;The best formula of the beverage is as follows:the ratio of tea to bean is 3∶7,the amount of stevioside added is 3.0 g·L^(-1),and the amount of erythritol added is 70 g·L^(-1).Under these conditions,the sensory score of Xinyang black tea soymilk drink was 95,the content of tea polyphenols was(422.55±5.33)mg·L^(-1),the content of caffeine was(115.25±4.12)mg·L^(-1),and the content of protein was 3.51%.The soymilk was red and bright,and the taste was sweet,mellow and delicate,and the tea flavor was significant.