姜汁甜茶的开发

以姜汁、牛奶、白砂糖、红茶粉为原料,实验了姜汁甜茶的加工工艺。对姜汁的添加量进行单因素实验,以西藏传统甜茶基础配方为参考依据,主要从色泽、香气、滋味等方面进行感官评价,设计正交试验,确定最佳配方。经过优化,制出风味独特的姜汁甜茶,配方为姜汁14%、奶粉40%、白砂糖6%、红茶粉2%,产品的色泽、气味、口感和组织状态最佳,既保留了西藏传统甜茶特有的芳香甜润,又新增添了姜的清淡辛香。

The Exploit of Ginger Sweet Tea

With fresh ginger, milk powder, sugar and black tea powder as raw materials, the processing technology of ginger sweet tea was studied. By single factor test on the amount of ginger added, orthogonal experiment and sensory evaluation, the best recipe of sweet tea with ginger was determined with traditional Tibetan sweet tea based recipe as a reference basis., The experimental recipe of ginger sweet tea is： ginger 14 %, milk powder 40 %, sugar 6 %, black tea powder 2 %. The product has good color, smell, taste, and organizational status and retains its characteristic of traditional Tibetan sweet tea aromatic with sweet, and newly added delicate fragrance of ginger.