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辣木叶红糖珍珠豆腐奶茶加工工艺研究
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Abstract:
辣木叶红糖珍珠豆腐奶茶主要以辣木叶红糖珍珠、豆腐、纯牛奶、茶叶为原料，通过单因素和响应面实验，探讨不同的茶底、辣木叶红糖珍珠的添加量以及豆腐的添加量对辣木叶红糖珍珠豆腐奶茶感官评价的影响，得到了辣木叶红糖珍珠豆腐奶茶较优配方为：茶汁量与奶液量比值为1:1，添加20%辣木叶红糖珍珠、25%豆腐时奶茶品质为最优，在该条件下制成的辣木叶红糖珍珠豆腐奶茶风味浓郁，口感嫩滑爽弹。
Moringa leaf brown sugar pearl tofu milk tea is mainly based on moringa leaf brown sugar pearl, tofu, pure milk, tea as raw materials, through the effects of independent factors to figure out the impact of different tea base, the addition of moringa leaf brown sugar pearl, the addition of tofu on the sensory evaluation of the moringa leaf brown sugar pearl tofu milk tea, and the better formula of the moringa leaf brown sugar pearl tofu milk tea is got: the ratio of the amount of tea juice to the amount of milk is 1:1; the best quality of milk tea was obtained when adding 20% moringa leaves brown sugar pearls and 25% tofu, and the flavor of moringa leaves brown sugar pearls and tofu milk tea made under this condition was rich and tender.
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