西华大学学报（自然科学版）2024，Vol.43Issue(4)：85-91,7.DOI:10.12198/j.issn.1673-159X.4993
黑苦荞壳风味奶茶配方优化与品质分析
Formula Optimization and Quality Analysis of Black Tartary Buckwheat Shell Flavor Milk Tea
摘要
Abstract
Tartary buckwheat shell prepared under the baking process was used as raw material,and the best formula of Tartary buckwheat shell flavored milk tea was 40%Tartary buckwheat shell extract,40%brewed milk and 3%added sugar.The other ingredients were mineral water except additives.The flavor of Tartary buckwheat shell flavored milk tea prepared under these conditions was mellow and delicate.The contents of soluble solids in Tartary buckwheat shell flavored milk tea did not change significantly during storage,and it had good stability and no precipitation in a short period.After high temperature sterilization,the total number of colonies did not exceed the national standard when stored for 30 days,and the sensory score was good.This study can provide some reference for the comprehensive utilization of buckwheat shells.关键词
黑苦荞壳/风味奶茶/配方优化/品质分析Key words
black Tartary buckwheat shell/flavor milk tea/formula optimization/quality analysis分类
轻工业引用本文复制引用
杨萍,赵晨阳,邱叶,于文娟,马嫄,曾姗姗,许青莲,陈剑雄,邢亚阁..黑苦荞壳风味奶茶配方优化与品质分析[J].西华大学学报（自然科学版）,2024,43(4):85-91,7.基金项目
四川省创新训练项目(202310623069) （202310623069）
成都市科技项目重点研发支撑计划:技术创新研发项目(2022-YF05-00914-SN) （2022-YF05-00914-SN）
四川省科技计划项目(2018NZ0097). （2018NZ0097）
