该文系统研究了奶茶主要原料植脂末（5.00~100.00 g）、冰块（5.00~200.00 g）和糖浆（0~12.00% m/m）添加量对奶茶顺滑特性，包括粒径分布、流变特性、感官评价及口腔软摩擦学的影响，通过补充和优化现有标准，成功建立了特异性针对奶茶口感顺滑度的感官评价新标准。结果表明奶植脂末添加量与奶茶的粒径呈负相关，与粘度呈正相关。当植脂末添加量为60.00 g时，奶茶的平均粒径为0.66 μm。通过对样品进行口腔软摩擦学分析，建立了奶茶口感顺滑度的预测模型和评判标准，即只有当口腔软摩擦学曲线同时满足K2∈(-0.23, -0.05)和vR2<40.00 mm/s时，奶茶表现出较好的顺滑特性，否则奶茶口感淡薄或厚重，口感顺滑度差。因此，该口腔软摩擦模型能够评价不同配方奶茶的顺滑特性，在快速评价流体食品的口感顺滑方面具有实际应用前景。

The effects of adding non-dairy powder (5.00~100.00 g), ice (5.00~200.00 g), and sugar (0~12.00%, m/m) on the smoothness characteristics of milk tea, including particle size distribution, rheological properties, sensory evaluation, and oral soft tribology, were systematically investigated. A new sensory evaluation standard specific to milk tea smoothness was successfully established by supplementing and optimizing existing standards. The results showed that the amount of non-dairy powder added correlated negatively with particle size of milk tea and correlated positively with viscosity. The average particle size of milk tea was 0.66 μm when the amount of added non-dairy powder was 60.00 g. A prediction model and criteria for milk tea smoothness were established by oral soft tribology analysis of the samples. Specifically, when the oral soft tribological curve satisfied both K2∈(-0.23, -0.05) and vR2<40.00 mm/s, the milk tea exhibited optimal smoothness characteristics. Otherwise, the milk tea was bland or had a heavy mouthfeel, indicating poor smoothness. This oral soft tribology model demonstrated the ability to evaluate the smoothness characteristics of different formulations of milk tea, indicating that this technique has practical application prospects for rapid evaluation of the smoothness characteristics of fluid food products.

广东省引进创新创业团队项目（2019ZT08N291）