奶茶工业化生产技术参数探讨

摘要

In this paper, the technological parameters of industrialized production such as the best extraction temperature, time and ratio of water on green tea are discussed. Taking green tea and milk as material, the formula of producing sweet and salty milk tea is studied. The results show that the finished product has unique flavor when it meets the following condition: the ratio of water 1:80 (g. mL^-1) , temperature 90℃, time 110 min, the ratio of tea and milk 6: 4, sugar 4% ,and salt 0.5%.%探讨提取青砖茶茶汤的最佳温度、时间、料水比等工业化生产技术参数。研究以青砖茶、鲜奶为材料生产甜味和成味奶茶的配方。结果表明：青砖茶料水比为1：80（g·mL^-1），温度90℃，时间110min；茶汤与奶的比例为6：4，添加4％的糖，0．5％的盐，制得的产品具有独特风味。