摘要
通过对茶粉的工艺条件确定 ,根据对活性成分、色度、溶解性、香气、滋味、价格等因素的分析 ,选择出最佳性能价格比的茶粉。在分析与研究现在生产工艺的基础下 ,复配出了性能好 ,价格低的稳定剂。确定了温度 60～ 70℃ ,压力 2 1MPa下均质 ,超高温灭菌 ( 14 0℃ ,4s)的工艺条件。并通过反复实验确定了奶茶的配方。
Tea powder with the optimum cost performance was selected by the determination of its technological conditions and in accordance with the analysis of active substances, colour, solubility, fragrance, taste, price, etc. Based upon the current processing technology, a stabilizer characterized by better performance and lower cost was obtained. The conditions of homogenization at 60～70 ℃ and 21 MPa and then subjecting to UHT sterilization (140 ℃, 4s) were established. And the formula for a green tea milk was determined through many experiments.
出处
《饮料工业》
2003年第4期22-24,共3页
Beverage Industry
关键词
茶粉
绿奶茶
稳定性
加工工艺
配方
tea powder
green tea milk
stability
processing technology
formula
