黄延盛　唐青涛　宁初光等

摘要[目的]探讨速溶固体奶茶的制作工艺。[方法]以绿茶粉、白砂糖和奶粉为主要原料，采用正交试验设计，进行了固体奶茶主要原料配比试验。以稳定性为主要评定指标，研究了添加不同乳化稳定剂对奶茶体系稳定性和感官的影响，并考察了抗结剂对固体饮料的物理性作用， 最后对产品质量进行检验及对比分析。[结果]试验表明，在绿茶粉3.0%，奶粉45%，白砂糖45%，蔗糖酯1.2%，CMC-Na 0.8%，海藻酸钠0.3%，食盐0.5%，二氧化硅0.15%的条件下，产品各项指标均符合相关要求，所得固体奶茶的色泽、气味、组织状态和风味都比较理想。[结论] 将茶叶与奶粉复配，可开发出既有奶的营养又有茶的保健功能的奶茶制品，具有一定的经济意义和广阔的市场前景。

关键词固体奶茶；配方；稳定性

中图分类号S509.9；TS278文献标识码A文章编号0517-6611（2015）07-310-03

Study on the Production Process of Instant Solid Milk-tea

HUANG Yan-sheng1， TANG Qing-tao1， NING Chu-guang1， HU Yong2* et al

（1. Infinitus （China） Company Ltd， Xinhui， Guangdong 529156； 2. School of Food Science， Guangdong Pharmaceutical University， Zhongshan， Guangdong 528453）

Abstract[Objective] To discuss the production process of instant solid milk-tea. [Method] The formula optimization of solid green milk-tea using milk， green tea， sugar as the main material were investigated by orthogonal design method. The influence of different emulsifier on the stabilizers and sensory were studied based on the stability dates. In addition， the physical effect of anti-caking agent on the solid beverage was also investigated. Finally， the quality of different products was inspected and comparatively analyzed. [Result] The results indicated that the dosage of green tea， milk， sugar， sucrose ester， CMC-Na， sodium alginate， salt and silica were 3.0%， 45%， 45%， 1.2%， 0.8%， 0.3%， 0.5% and 0.15% respectively. The color， smell， organization and flavor of the solid beverage are quite ideal and the indicators are in line with the relevant requirements of milk tea. [Conclusion] Combined tea with milk powder， milk tea products can be developed with milk nutrition and health function of tea， which has the certain economic significance and broad market prospect.

Key words Solid milk-tea； Formula； Stability

茶叶不但具有防治心血管疾病、防癌抗癌、抗衰老和抗辐射等医用价值和保健作用，而且是一种色香味俱佳的饮品。茶叶主要成分为茶多酚和咖啡因，此外还含有许多微量成分，如微量元素、维生素、茶多糖、黄酮类、酚酸类等，从而在人们的日常生活中起着日益重要的作用。奶粉也是一种营养丰富的食品，含有蛋白质、脂肪及其他多种维生素和微量元素。因此，将茶叶与奶粉复配，开发既有奶粉的营养又具有茶的保健功能的奶茶制品，具有一定的实际经济意义和广阔的市场前景。

长期以来，茶叶的利用方式主要是泡饮， 但科学证明，在直接泡饮条件下茶叶的有效成分远未得到充分的利用[1-2]。……