魔芋珍珠奶茶加工工艺研究
Food and Nutrition in China（2020）
Abstract
以魔芋精粉、红茶粉、乳粉、木糖醇、木薯淀粉等为主要原料,通过单因素试验和正交试验,得到了魔芋奶茶较优配方为魔芋精粉7g、红茶粉9g、乳粉50g、木糖醇25g;魔芋珍珠较优配方为木薯淀粉90g、魔芋精粉8g、海藻酸钠2g、碳酸钙0.15g.在该条件下制成的魔芋珍珠奶茶冲饮时口感丝滑、奶香浓郁.
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