抹茶奶茶饮品的流变特性-食品科学.PDF

※基础研究 Journal of Dairy Science and Technology 2016, Vol.39 No.3 14 抹茶奶茶饮品的流变特性 1 2, * 1 1 1 1 1 1 胡君荣 ，杨 开 ，刘小杰 ，潘永明 ，姜胡兵 ，冯玉红 ，欧 凯 ，吴伟都 （1.杭州娃哈哈集团有限公司食品科学研究院，浙江 杭州 310018 ；2.浙江工业大学海洋学院，浙江 杭州 310014 ） 摘  要：抹茶作为当前健康、时尚的食品原料，广泛地应用于各类食品中，但作为碾茶的研磨粉末，不能充分溶解 于体系中，在商品化饮品中使用需要解决在体系中的悬浮问题。本实验研究不同复配比例微晶纤维素和卡拉胶的流 变性，结果表明：卡拉胶用量在0.3～0.4 g/L ，微晶纤维素-羧甲基纤维素用量2.7～3.0 g/L时体系较稳定，此时抹茶 5 7 mPa s 4.31 4.47 Pa s 奶茶的黏度为 ～ ·，触变环面积为 ～ / 。 关键词：胶态微晶纤维素；流变性；触变环 Rheological Properties of Matcha Milk Tea 1 2, 1 1 1 1 1 1 HU Junrong , YANG Kai *, LIU Xiaojie , PAN Yongming , JIANG Hubing , FENG Yuhong , OU Kai , WU Weidu (1. Research Institute of Food Science, Hangzhou Wahaha Group Co. Ltd., Hangzhou 310018, China; 2. College of Ocean, Zhejiang University of Technology, Hangzhou 310014, China) Abstract: Matcha is currently used in a wide variety of food products as a healthy and fashionable food ingredient. However, matcha, a finely milled green tea powder, cannot be dissolved sufficiently in the system so that the problem of its suspension property in aqueous systems needs to be solved for its application in commercial beverages. This study was done to examine rheological properties of matcha milk tea blended with different proportions of microcrystalline cellulose (MCC) and carrageenan. It was demonstrated that the addition of MCC and carrageenan at levels of 0.3–0.4 and 2.7–3.0 g/L, respectively rendered the system st