马铃薯奶茶的研制

Development of Potato Milk Tea

以马铃薯泥、茶水、脱脂乳粉、白砂糖和柠檬酸为主要原料,从7个马铃薯品种中选出口感最佳的薯泥,通过单因素试验研究了茶水比对茶汤感官评价的影响,并利用单因素和正交优化试验,确定了马铃薯奶茶的最佳配方。结果表明,薯泥口感最佳的马铃薯品种是麦肯1号;制备茶汤的最优配比为m茶∶L水4∶15;马铃薯奶茶的最佳配方是150 mL茶汤中脱脂乳粉添加量20 g、白砂糖添加量7 g、柠檬酸添加量0.06 g、马铃薯泥添加量35 g。该配方制成的马铃薯奶茶浓稠恰当、质地均匀、甜味适中、口感细腻顺滑,具有一定的市场价值。

Using potato puree,tea water,skim milk powder,white sugar and citric acid as the main raw materials,the best potato puree was selected from 7 potato varieties.The influence of tea-water ratio on sensory evaluation of tea soup was studied by single factor test.The results showed that the potato variety with the best taste of mashed potato was Maiken No.1.The optimal tea-water ratio for preparing tea soup was 4∶150.The best formula of potato milk tea is 20 g buttermilk powder,7 g white sugar,0.06 g citric acid and 35 g mashed potato.The potato milk tea made by this formula has the characteristics of proper consistency,uniform texture,moderate sweetness,delicate and smooth taste,and has certain market value.