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紫薯普洱奶茶的配方优化研究

Weihong YANG,Yanli HAN,Wenlong HONG,Weiwei JI,Jun JIA,Bin TONG

AEM RODUCTS ROCESSING（2017）

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Abstract
采用正交试验的方法对紫薯普洱奶茶的配方进行了优化研究.结果表明,紫薯粉添加量对紫薯普洱奶茶品质影响最大,其次是方糖添加量,牛奶添加量对紫薯普洱奶茶品质的影响最小.制作紫薯普洱奶茶的主要原料及最优配比为普洱茶添加量5 g,纯净水添加量150 mL,紫薯粉添加量10 g,牛奶添加量100 mL,方糖添加量10 g,即普洱茶∶纯净水∶紫薯粉∶牛奶∶方糖=1∶30∶2∶20∶2.
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