摘要
对奶茶的加工工艺进行研究 ,实验证明 :添加 β CD和蜂蜜可以防止茶汤中“茶凝乳”的形成 ,当花生乳∶牛乳∶茶汤 =1∶1∶1时 ,奶茶成品的色、香、味均佳 ,使用蔗糖脂肪酸酯和单甘酯为乳化剂、海藻酸钠作为稳定剂 。
The processing technology of tea with milk,the experimental results were adding β CD and honey could prevent forming suspension in tea water.When peanut milk∶milk∶tea water was 1∶1∶1,the finished product of tea with milk had better colour,sweet smell and taste.When using sucrose esters of fatty acids and mono-glycerides as emulsifiers and sodium alginate as stabilizers,the phenomenon of forming two phases could be prevented.
出处
《食品与机械》
CSCD
2002年第2期32-34,共3页
Food and Machinery
