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: 以烘烤工艺制得的黑苦荞壳为原料，以感官评分为指标进行正交试验，确定黑苦荞壳风味奶茶最优配方为黑苦荞壳提取液40％、冲调牛乳40％和白砂糖添加量3％，除添加剂外其余成分为矿泉水。该条件下制得的黑苦荞壳风味奶茶香味醇厚、口感细腻。在贮藏期间黑苦荞壳风味奶茶可溶性固形物含量变化不显著，在较短的周期内稳定性良好且均匀无沉淀。奶茶经高温灭菌后贮藏至30天时菌落总数未超过国标要求，感官评分较好。本研究可为黑苦荞壳综合利用提供一定参考。

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.