| 大豆奶茶的研制 |
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| 引用本文： | 李子蕃,张宏康.大豆奶茶的研制[J].食品工业,2012(1):61-64. |
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| 作者姓名： | 李子蕃 张宏康 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院 |
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| 基金项目： | 仲恺农业工程学院引进人才科研启动基金项目(G2360303) |
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| 摘 要： | 对大豆奶茶的生产工艺及其成品的稳定性进行了研究。采用单因素试验和正交试验研究出的最佳配方为:茶汤与豆奶比例为2∶1、奶粉添加量为3%、糖添加量为10%。复合稳定剂的最优配比为:单甘酯0.2%+蔗糖酯0.2%+卡拉胶0.3%。该工艺生产的饮料色泽厚实,风味香醇,动、植物蛋白结合丰富了营养构成,茶多酚起到很好的保健功能,本产品风味独特,价格相对于传统奶茶要低,更能迎合消费者的需求。
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| 关 键 词： | 大豆 茶 复合稳定剂 奶茶 |
Study on Processing of Soybean Milk Tea |
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| Li Zi-fan,Zhang Hong-kang.Study on Processing of Soybean Milk Tea[J].The Food Industry,2012(1):61-64. |
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| Authors: | Li Zi-fan Zhang Hong-kang |
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| Affiliation: | College of Light Industry and Food,Zhongkai University of Agriculture and Engineering(Guangzhou 510225) |
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| Abstract: | In this paper,the production process of soy milk and its products have been studied the stability of it.By single fator and orthogonal experiment design,the results were showed that the best recipes as followed: the blacktea and soy milk ratio of 2∶1,soybean milk and milk powder ratio of 10∶1,10% of sugar.The optimum combination of stabilizing agent’s was 0.2% monoglyceride + 0.2% sucrose ester + 0.3% carrageenanas. |
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| Keywords: | black tea soy bean Composite Stabilizer soy milk |
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