Study on Preparation and Stability of Spray-Dried Light Milk Tea Powder
In this paper,light milk tea powder was developed with skim milk powder,lactose and whey powder as raw materials.The texture,flavor,taste and stability were investigated by sensory evaluation and stability test.The results showed that the color,tissue state and odor of light milk tea powder changed little when stored at 4℃,room temperature and 42℃for 7 days.The tea flavor,milk flavor and thickness of milk tea gradually increased with the extension of storage time.When stored for 180 days,the temperature had little effect on the soluble solids(4℃:15.60%～16.10%;room temperature:15.30%～16.10%;37℃:15.20%～16.00%)and pH(4℃:7.17～7.24;room temperature:7.17～7.25;37℃:7.10～7.26)of light milk tea powder.The soluble solids(15.70%～16.20%),pH(7.11～7.23),moisture(2.22～3.15 g/100 g),bulk density(0.59～0.66 g·cm-3),free density(0.54～0.58 g·mL-1),total number of colonies(≤50 CFU·g-1),coliform group(＜10 CFU·g-1),mold(＜10 CFU·g-1)and yeast(＜10 CFU·g-1)were within the normal range when the light milk tea powder was stored at 37℃for 180 days.This paper can provide some guidance for the future research on the preparation of milk tea with high tea aroma,natural milk aroma,refreshing smoothness and convenient drinking.
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