| 奶茶的制作研究 |
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| 引用本文： | 黄晓琴,梁艳,张丽霞.奶茶的制作研究[J].饮料工业,2007,10(11):18-21,24. |
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| 作者姓名： | 黄晓琴 梁艳 张丽霞 |
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| 作者单位： | 山东农业大学园艺科学与工程学院,山东泰安,271018 |
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| 摘 要： | 对奶茶的制作进行了研究，根据主料茶叶、牛奶搭配组合的情况，确定使用纯牛奶制作奶茶较好，再根据奶茶的特性、颜色、滋味等，选择适合的辅料进行搭配，最后加上装饰与点缀，制作了8款能表现各种茶叶特性，并符合现代人口味，具有营养保健功能和市场发展潜力的奶茶。
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| 关 键 词： | 奶茶 原料搭配 原料比例 装饰与点缀 |
| 收稿时间： | 2007-08-22 |
| 修稿时间： | 2007-08-22 |
Study on preparation of milk tea |
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| HUANG Xiao-qin,LIANG Yan,ZHANG Li-xia.Study on preparation of milk tea[J].Beverage Industry,2007,10(11):18-21,24. |
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| Authors: | HUANG Xiao-qin LIANG Yan ZHANG Li-xia |
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| Abstract: | The preparation of milk tea was studied. Pure milk was determined to be more suitable based upon the good mixing of tea and milk as the main materials, and taking into account the characteristics, colour and taste of milk tea, other appropriate ingredients were added to give 8 nicely decorated milk tea drinks showing the characteristics of different tea, conforming to the tastes of modern consumers, having nourishing and healthcare effects and enjoying great marketing potential. |
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| Keywords: | milk tea mixing of ingredients proportion decoration |
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