| 奶茶工业化生产技术参数探讨 |
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| 引用本文： | 苏爱国.奶茶工业化生产技术参数探讨[J].扬州职业大学学报,2012,16(3):44-46,62. |
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| 作者姓名： | 苏爱国 |
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| 作者单位： | 扬州商务高等职业学校,江苏扬州,225003 |
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| 摘 要： | 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。
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| 关 键 词： | 青砖茶 提取 奶茶 工艺参数 配方 |
Probing into the Technological Parameters of Milk Tea Industrialized Production |
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| SU Ai-guo.Probing into the Technological Parameters of Milk Tea Industrialized Production[J].Journal of Yangzhou Polytechnic College,2012,16(3):44-46,62. |
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| Authors: | SU Ai-guo |
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| Institution: | SU Ai-guo(Yangzhou Higher Business Vocational School,Yangzhou 225003,China) |
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| Abstract: | 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%. |
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| Keywords: | green tea extraction milk process parameters formula |
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