Study on Emulsification Stability of Jasmine Tea Milk
In order to develop a kind of UHT jasmine tea flavor milk tea with industrialization and 9 mohths shelf life,the milk tea was mainly made with jasmine tea,whole milk powder,sugar,hydrogenated coconut oil,sodium hydrogen carbonate and so on.Through single factor experiments and orthogonal experiments,the effects of different emulsifiers and stabilizers on emulsification stability of jasmine tea milk tea.The result indicated:the jasmine tea concentrate was 25%,the whole milk powder was 4.5%,the sugar was 6%,the hydrogenated coconut oil was 2%,the sodium hydrogen carbonate was 0.05%,mono-and diglycerides of fatty acids was 0.21%,the SSL was 0.04%,the DATEM was 0.05%,the trisodium citrate was 0.09%,the carrageenan was 0.09%,in these conditions,the jasmine tea milk tea,with rich flavour and mellow mouthfeel,has 9 months shelf life,without layering or sediment.
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