摘要
以鹰嘴豆和乌龙茶为主要原料制作植物基茶乳饮料,以静置分层率和感官评分为指标,在单因素试验的基础上通过响应面法优化茶乳饮料配方,并对其品质进行分析。结果表明:茶乳饮料的最优配方为以茶乳饮料质量为基准,茶汤添加量14.90%、豆乳添加量55.30%、赤藓糖醇添加量7.20%、单甘酯添加量0.01%,在此条件下制备的茶乳饮料的感官评分为84.50、静置分层率为25.79%,茶乳饮料的口感细腻,带有豆乳味和茶香味,色泽均匀无杂质。
A plant-based tea milk beverage was prepared using chickpeas and oolong tea as the main raw materials.Using static stratification rate and sensory score as indicators,the formulation was optimized by response surface methodology based on single factor experiment,and its quality was analyzed.The results showed that the optimal formulation of tea milk beverage was based on the mass of tea milk beverage,tea soup addition 14.90%,soy milk addition 55.30%,erythritol addition 7.20%,and monoglyceride addition 0.01%.The sensory score of the tea milk beverage prepared under these conditions was 84.50,and the static stratification rate was 25.79%.The taste of the tea milk beverage was delicate,with a soy milk flavor and tea aroma,uniform color and no impurities.
作者
高雪梅
金娜
黄凯俊
聂龙
GAO Xue-mei;JIN Na;HUANG Kai-jun;NIE Long(College of Tea(Pu'er),West Yunnan University of Applied Sciences,Pu'er 665000,Yunnan,China)
出处
《粮食与油脂》
北大核心
2024年第3期72-76,共5页
Cereals & Oils
基金
《食品微生物学》金课建设,滇西应用技术大学校级课题(21JK06)
2023年滇西应用技术大学普洱茶学院院级应用研究项目(2023YJXM07)。
关键词
茶乳饮料
鹰嘴豆
乌龙茶
稳定性
tea milk beverage
chickpea
oolong tea
stability
