The Processing of Coffee Milk Tea and Emulsification Stability
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Abstract:
The formula optimization of coffee milk tea using milk, green tea, coffee as the main materials was investigated by orthogonal design method. And the influences of emulsifier on the fat separation rate and centrifugation precipitating rate were also studied based on the stability of the coffee milk tea. From above analysis, the best production process of coffee milk tea was determined. The results indicated that the dosage of milk, tea, coffee, sugar, sucrose ester, sodium alginate, CMC-Na were 9.0%, 30.0%, 30%, 3.0%, 0.08%, 0.02% and 0.04% respectively, under which the color, smell, organization and flavor were quite good.
