| 黑豆奶茶加工工艺的研究 |
| |
| 引用本文： | 曾荣,董华强,汪跃华,李梅,刘富来.黑豆奶茶加工工艺的研究[J].佛山科学技术学院学报(自然科学版),2009,27(6):15-18. |
| |
| 作者姓名： | 曾荣 董华强 汪跃华 李梅 刘富来 |
| |
| 作者单位： | 1. 佛山科学技术学院,食品科学系,广东,佛山,528231;南昌大学,生命科学学院,江西,南昌,330047
2. 佛山科学技术学院,食品科学系,广东,佛山,528231 |
| |
| 摘 要： | 以黑豆和铁观音为原料,通过浸泡、热磨、过滤、复配等工艺,研制出一种黑豆奶保健饮料。针对其配方、生产工艺和相关关键技术进行了探讨。结果表明：茶汤与豆奶比例为2∶1,黑豆皮提取液为20%,糖跟蜂蜜的添加量分别为6%与2%,所得豆奶在色泽、气味、组织状态和口感方面均较好。
|
| 关 键 词： | 黑豆 奶茶 加工工艺 稳定性 |
A study on the processing technology of black soybean milk tea |
| |
| ZENG Rong,DONG Hua-qiang,WANG Yue-hua,LI Mei,LIU Fu-lai.A study on the processing technology of black soybean milk tea[J].Journal of Foshan University(Natural Science Edition),2009,27(6):15-18. |
| |
| Authors: | ZENG Rong DONG Hua-qiang WANG Yue-hua LI Mei LIU Fu-lai |
| |
| Institution: | ZENG Rong, DONG Hua-qiang, WANG Yue-hua, LI Mei, LIU Fu-lai (1. Department of Food Sciences, Foshan University, Foshan 528231 ,China ; 2. College of Life Sciences, Nanchang University, Nanchang 330047,China) |
| |
| Abstract: | With black soybean and Tat-Kuan-Yin as raw materials, a health drink, the black soybean milk tea, is produced through steeping, milling, filtering, mixing and so on. This paper discusses the compositions, production process and other key technologies related to the production. The black soybean mild tea has a nice color, high solubility, sweet smell and good taste when the ratio between Tat-Kuan-Yin tea and black soybean milk is 2 ： 1, and the proportion of black soybean coat extract, sugar and honey is 20%, 6% and 2% respectively. |
| |
| Keywords: | black soybean tea drink process stability |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
