响应面法优化低糖滇红奶茶配方的研究

Optimizing the formula for low-sugar milk tea using Yunnan black tea through response surface analysis

目的通过响应面法优化低糖滇红奶茶的配方。方法以滇红茶、全脂奶粉、零卡糖为主要原料,通过单因素分析结合响应面实验设计优化滇红奶茶配方,并分析产品的理化及卫生指标。结果优化配方为:滇红茶汁50%、全脂奶粉15%、零卡糖10%,此时感官评分为87.83。在此基础上优化乳化剂和稳定剂添加量为,羧甲基纤维素钠0.15%、黄原胶0.05%、单双甘油脂肪酸酯和双乙酰酒石酸单双甘油酯均为0.11%。经测定蛋白质含量(5.99±0.06)%、脂肪含量(3.38±0.02)%、茶多酚含量(320.6±2.25)mg/kg,微生物指标符合国家标准。结论本研究开发了一种低糖健康的滇红奶茶,其浅棕色稳定性好、质地均匀、浓稠恰当、细腻滑润无杂质,甜味适中茶香味与奶香香味协调无异味,为滇红茶的深加工提供一定的实验依据。

Objective To optimize the formula of low-sugar milk Yunnan black tea by response surface method.Methods The milk tea was prepared using Yunnan black tea and whole milk powder,which formula was optimized by single factor and response surface design analysis;its physical-chemical and hygienic indicators were analyzed.Results The results showed that the optimized formula as follows:Yunnan black tea extract 50%,whole milk powder 15%,zero calorie sugar 10%,the sensory score was 87.83.Based on response surface methodology,we will optimize the dosages of emulsifiers and stabilizers including sodium carboxymethylcellulose(CMC-Na)0.15%,xanthan gum 0.05%,mono diglycerol fatty acid ester 0.11%,and diacetyl tartaric acid mono diglycerol ester 0.11%.The content of proteins,lipids,and tea polyphenols in milk tea were(5.99±0.06)%,(3.38±0.02)%and(320.6±2.25)mg/kg,while,the microbial indicators met the national standards of China.A low-sugar and healthy milk tea was developed using Yunnan black tea,which provided an experimental basis for its deep processing.Conclusion In this study,a low sugar and healthy milk Yunnan black tea has been developed,which has good light brown color with good stability,uniform texture,appropriate thickness,and delicate smooth texture without impurities,the sweetness is moderate,and the tea aroma and milk aroma are coordinated without any odor,providing a certain experimental basis for the deep processing of Yunnan black tea.