食品科学 ›› 2001, Vol. 22 ›› Issue (11): 39-40.
• 工艺技术 • 上一篇 下一篇
王德纯
出版日期:
发布日期:
WANG De-Chun
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摘要: 介绍用鲜牛奶、红茶、砂糖及阿期巴甜为原料研制的具有西式奶茶风味的固体乳饮料。经1∶16水稀释成奶茶,牛奶含量达40%以上,甜度以蔗糖计为6.0%。其中每加工1000kg牛奶需投入碎红茶37.5kg。产品经真空浓缩、喷雾干燥制成。
关键词:  , 红茶, 含量, 稀释比例
Abstract: In this paper,we introduced processing technigque of Black Tea Milk Powder with milk,crushed black tea,sugar and APM asingredients.This powder was dissoluved in water when ratio of powder to water was 1∶ 16,so it was stable when :milk was 40% ,and sweetness (sugar)6.0% . 37.5kg crushed black tea solid was added to be processed with 1000kg raw milk,The powder product was produssed by vacuum concentration and spray dring.
Key words: Black tea Staple Ratio of powder to water
王德纯. 红茶奶粉的研制[J]. 食品科学, 2001, 22(11): 39-40.
WANG De-Chun. Processing Technique of Black Tea Milk Powder[J]. FOOD SCIENCE, 2001, 22(11): 39-40.
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