Development and Stability Study of Low-Sugar Yuan Yang Latte Beverage
A low-sugar Yuanyang latte beverage was developed using coffee,black tea,and milk as the main ingredients.The optimization of ingredient ratios was carried out through single-factor experiments and orthogonal tests,with sensory evaluation as the primary assessment criterion.The optimal stabilizer combination was determined using indicators such as centrifugal sedimentation rate,oil floating sensory scores,particle size distribution,and LUMiFuge rapid stability testing.The results indicated that the optimal ingredient ratios were 40%coffee extract,20%black tea extract,8%concentrated whole milk,3%erythritol,and 0.007%steviol glycosides.The best stabilizer combination was found to be a mixture of mono-and diglycerides,microcrystalline cellulose,sucrose fatty acid esters,sodium carboxymethyl cellulose,and carrageenan in a ratio of 7∶6∶4∶2∶1,with an addition level of 0.4%.The final product exhibited a balanced flavor profile of black tea,coffee,and milk,high sensory scores,and good storage stability.Physicochemical analysis of the final product revealed the following composition:soluble solids of 9.32±0.24g/100g,protein content of 1.01±0.12g/100g,fat content of 1.12±0.07g/100g,tea polyphenol content of 213.75±0.49mg/100g,caffeine content of 327±0.63mg/100g,and total sugar content of 1.29±0.07g/100g,meeting the national standards for"low-sugar"claims.The product contains no milk powder,trans fats,or artificial sweeteners,and all hygiene indicators comply with relevant national standards.
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