Processing Formula Optimization of Highland Barley and Red Robe Tea Flavored Cream Pudding
Objective:To develop a high nutritional value of highland barley red robe tea cream pudding with red robe tea,highland barley,cream,white granulated sugar and milk as raw materials,and to explore the optimal process formula for pudding production.Method:With sensory score as index,combined with single factor test and orthogonal test,the effects of red robe tea addition amount,highland barley addition amount,cream addition amount,white sugar addition amount and cooking method on the quality of highland barley red robe tea cream pudding were studied.Result:The optimum preparation process of highland barley red robe tea cream pudding was as follows:adding 2.10%of red robe tea,2.10%of highland barley,42.50%of cream,7.00%of white sugar,and baking at 165℃for 40 min.Conclusion:According to the optimal ingredients and processing production,the targeted pudding will have a golden surface,a dense texture,high nutritional value,and a combination of milk and tea aromas.
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