研究以普洱茶、奶粉为主要原料制备咸味奶茶饮料的生产工艺。以普洱奶茶的感官评定和奶茶稳定性为指标,进行优化设计,确定工艺参数为:普洱茶浸提液33%,全脂奶粉7.0%,食盐0.3%,复配乳化稳定剂比例为蔗糖脂0.8g/L、羧甲基纤维素钠0.6g/L、果胶0.5g/L和磷酸盐1.0g/L。该配方的普洱奶茶饮料,其各项指标均符合要求。

The objective of the study was to prepare tea drinks with puer tea and milk powder.The experiment was optimized by sensory evaluation and stability of the milk tea.The results showed that the optimum ratio was:puer tea 33%,whole milk powder 7.0%,salt 0.3%,compound emulsifier ratio of sucrose ester 0.8g/L,sodium carboxymethyl cellulose 0.6 g/L,pectin 0.5 g/L,phosphate 1.0 g/L.The indexes of the product meet the requirement of food industry.