Food and Fermentation Industries >

2010 , Vol. 36 >Issue 09: 190 - 192

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.09.030

Food and Fermentation Industries

Preparation of Puer Milk Tea

  • Chen Chun-sheng ,
  • Qin Yu-yue ,
  • Liu Xiao-fei ,
  • Sun Sha
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Online published: 2010-09-25

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Abstract

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.

Key words： puer milk tea; salt; stability; emulsifier

Cite this article

Chen Chun-sheng , Qin Yu-yue , Liu Xiao-fei , Sun Sha . Preparation of Puer Milk Tea[J]. Food and Fermentation Industries, 2010 , 36(09) : 190 -192 . DOI: 10.13995/j.cnki.11-1802/ts.2010.09.030

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