阅读说明：本技术 一种基于响应面分析的粗粮奶茶的优化加工工艺 (Optimized processing technology of coarse grain milk tea based on response surface analysis ) 是由 杜慧慧 李琦 张潇雪 于 2021-08-20 设计创作，主要内容包括：本发明公开了一种基于响应面分析的粗粮奶茶的优化加工工艺,涉及食品工业技术领域。本发明包括工艺具体步骤如下：步骤一：制成南瓜泥,步骤二：制成奶茶,步骤三：将所述南瓜泥和所述奶茶与白砂糖进行调配成预成品,步骤四：将所述预成品进行装瓶后摇匀,获得成品。本发明通过整体工艺的设计,以南瓜为原材料,通过单因素试验确定南瓜奶茶的最佳添加量,响应面试验设计优化参数,以感官评价分数为评价指标,得到最佳制作配方,获得的南瓜奶茶可以充饥,减少热量的摄入,起到减肥效果；进一步降低成本,改善奶茶口味。(The invention discloses an optimized processing technology of coarse grain milk tea based on response surface analysis, and relates to the technical field of food industry. The invention comprises the following specific steps: the method comprises the following steps: preparing pumpkin paste, and the step two: preparing milk tea, and the third step: blending the pumpkin paste, the milk tea and the white granulated sugar into a preformed product, and the fourth step: and bottling the preformed product and shaking up to obtain a finished product. According to the invention, through the design of an integral process, pumpkins are used as raw materials, the optimal addition amount of the pumpkin milk tea is determined through a single-factor test, optimal parameters are designed through a response surface test, and the optimal preparation formula is obtained by using sensory evaluation scores as evaluation indexes; further reducing the cost and improving the taste of the milk tea.)

1. An optimized processing technology of coarse grain milk tea based on response surface analysis is characterized by comprising the following steps: the process comprises the following specific steps:

the method comprises the following steps: making pumpkin paste;

step two: making into milk tea;

step three: blending the pumpkin paste, the milk tea and white granulated sugar into a preformed product;

step four: and bottling the preformed product and shaking up to obtain a finished product.

2. The optimized processing technology of the coarse grain milk tea based on the response surface analysis, according to claim 1, is characterized in that: the first step comprises seven steps:

the first step is as follows: selecting proper pumpkins;

secondly, the following steps: cleaning the pumpkin selected in the first step;

the third step: removing pedicels and peeling the pumpkin cleaned in the second step;

the fourth step: removing pulp from the pumpkin with the pedicle peeled in the third step;

the fifth step: cutting the pumpkin with pulp removed in the fourth step into pieces;

and a sixth step: steaming the pumpkin cut into pieces in the fifth step until the pumpkin is soft and rotten;

the seventh step: adding pure milk into the pumpkin processed in the sixth step, and beating until the pumpkin is mashed.

3. The optimized processing technology of the coarse grain milk tea based on the response surface analysis, according to claim 1, is characterized in that: the second step comprises five steps:

the first step is as follows: preparing tea leaves and clear water;

secondly, the following steps: boiling the clean water added with the tea;

the third step: filtering the boiled tea water to obtain pure tea water;

the fourth step: adding pure milk into the pure tea water;

the fifth step: stirring uniformly to obtain the milk tea.

4. The optimized processing technology of the coarse grain milk tea based on the response surface analysis, according to claim 2, is characterized in that: the proportion of the pumpkin paste to the pure milk is 3: 8.

5. the optimized processing technology of the coarse grain milk tea based on the response surface analysis, according to claim 2, is characterized in that: the pumpkin adding amount is 80.00g, and the pure milk adding amount is 177.41 mL.

6. The optimized processing technology of the coarse grain milk tea based on the response surface analysis, according to claim 3, is characterized in that: the ratio of the tea leaves to the clear water is 1: 50.

7. the optimized processing technology of the coarse grain milk tea based on the response surface analysis, according to claim 6, is characterized in that: the addition amount of the tea is 3.41 g.

8. The optimized processing technology of the coarse grain milk tea based on the response surface analysis, according to claim 1, is characterized in that: the addition amount of the white granulated sugar is 8.38 g.

Technical Field

The invention relates to the technical field of food industry, in particular to an optimized processing technology of coarse grain milk tea based on response surface analysis.

Background

Milk tea is one of drinks, has four major problems of high sugar content, high fat content, high caffeine content, trans-fatty acid content and the like, and adopts corresponding coarse grains to process the milk tea in order to reduce the milk tea problem, but the existing milk tea is limited by the process, so that the adding amount is not convenient to standardize in the processing process, and the finished product effect is poor.

Disclosure of Invention

The invention aims to provide an optimized processing technology of coarse grain milk tea based on response surface analysis, which aims to solve the existing problems: the existing milk tea is limited by the process in the processing process, so that the adding amount is inconvenient to standardize in the processing and preparing process, and the finished product effect is poor.

In order to achieve the purpose, the invention provides the following technical scheme: an optimized processing technology of coarse grain milk tea based on response surface analysis comprises the following specific steps:

the method comprises the following steps: making pumpkin paste;

step two: making into milk tea;

step three: blending the pumpkin paste, the milk tea and white granulated sugar into a preformed product;

step four: and bottling the preformed product and shaking up to obtain a finished product.

Preferably, the step one comprises seven steps:

the first step is as follows: selecting proper pumpkins;

secondly, the following steps: cleaning the pumpkin selected in the first step;

the third step: removing pedicels and peeling the pumpkin cleaned in the second step;

the fourth step: removing pulp from the pumpkin with the pedicle peeled in the third step;

the fifth step: cutting the pumpkin with pulp removed in the fourth step into pieces;

and a sixth step: steaming the pumpkin cut into pieces in the fifth step until the pumpkin is soft and rotten;

the seventh step: adding pure milk into the pumpkin processed in the sixth step, and beating until the pumpkin is mashed.

Selecting fresh scallop pumpkins which are not rotten in the market, cleaning the scallop pumpkins, putting the pumpkins into a pot, adding a small amount of water, steaming the pumpkins for three minutes in a water-proof way until the outer skins of the pumpkins become soft, removing the outer skins and the inner pulp of the pumpkins, cutting the pumpkins into small blocks which are easy to steam by a knife, steaming the pumpkins for 30 minutes in a water-proof way until the meat quality of the pumpkins is soft and rotten, twisting the pumpkins into pieces by a spoon, adding 200g of steamed pumpkins into a container of a stirrer while hot, adding 75mL of pure milk, and quickly stirring for 1 minute to obtain the pumpkins paste. Milk and pumpkin in a ratio of about 8:3 will give a milky pumpkin puree with a sweet and delicious taste and a relatively fine texture.

Preferably, the second step comprises five steps:

the first step is as follows: preparing tea leaves and clear water;

secondly, the following steps: boiling the clean water added with the tea;

the third step: filtering the boiled tea water to obtain pure tea water;

the fourth step: adding pure milk into the pure tea water;

the fifth step: stirring uniformly to obtain the milk tea.

The ratio of the tea leaves to the clear water is 1:50, namely 50g of water is required to be added into 1g of tea leaves, the clear water is poured into a pot to be boiled to 100 ℃, a proper amount of tea leaves are put into the pot to be covered and sealed for 5min, then the tea leaves are filtered, the tea soup is finished, finally, a proper amount of pure milk is poured into the tea soup to be continuously stirred for about 3min under a small fire, and the tea flavor and the milk flavor are fully fused to obtain the strong fragrant milk tea.

Preferably, the proportion of the pumpkin paste to the pure milk is 3: 8.

preferably, the pumpkin is added in an amount of 80.00g, and the pure milk is added in an amount of 177.41 mL.

Preferably, the ratio of the tea leaves to the clear water is 1: 50.

preferably, the addition amount of the tea leaves is 3.41 g.

Preferably, the addition amount of the white granulated sugar is 8.38 g.

Compared with the prior art, the invention has the beneficial effects that:

according to the invention, through the design of an integral process, pumpkins are used as raw materials, the optimal addition amount of the pumpkin milk tea is determined through a single-factor test, optimal parameters are designed through a response surface test, and the optimal preparation formula is obtained by using sensory evaluation scores as evaluation indexes; further reducing the cost and improving the taste of the milk tea.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.

An optimized processing technology of coarse grain milk tea based on response surface analysis comprises the following specific steps:

the method comprises the following steps: making pumpkin paste;

step two: making into milk tea;

step three: blending pumpkin paste, milk tea and white granulated sugar into a preformed product;

step four: and bottling the preformed product and shaking up to obtain a finished product.

The first step comprises seven steps:

the first step is as follows: selecting proper pumpkins;

secondly, the following steps: cleaning the pumpkin selected in the first step;

the third step: removing pedicels and peeling the pumpkin cleaned in the second step;

the fourth step: removing pulp from the pumpkin with the pedicle peeled in the third step;

the fifth step: cutting the pumpkin with pulp removed in the fourth step into pieces;

and a sixth step: steaming the pumpkin cut into pieces in the fifth step until the pumpkin is soft and rotten;

the seventh step: adding pure milk into the pumpkin processed in the sixth step, and beating until the pumpkin is mashed.

Selecting fresh scallop pumpkins which are not rotten in the market, cleaning the scallop pumpkins, putting the pumpkins into a pot, adding a small amount of water, steaming the pumpkins for three minutes in a water-proof way until the outer skins of the pumpkins become soft, removing the outer skins and the inner pulp of the pumpkins, cutting the pumpkins into small blocks which are easy to steam by a knife, steaming the pumpkins for 30 minutes in a water-proof way until the meat quality of the pumpkins is soft and rotten, twisting the pumpkins into pieces by a spoon, adding 200g of steamed pumpkins into a container of a stirrer while hot, adding 75mL of pure milk, and quickly stirring for 1 minute to obtain the pumpkins paste. Milk and pumpkin in a ratio of about 8:3 will give a milky pumpkin puree with a sweet and delicious taste and a relatively fine texture.

The second step comprises five steps:

the first step is as follows: preparing tea leaves and clear water;

secondly, the following steps: boiling the clean water added with the tea;

the third step: filtering the boiled tea water to obtain pure tea water;

the fourth step: adding pure milk into the pure tea water;

the fifth step: stirring uniformly to obtain the milk tea.

The ratio of the tea leaves to the clear water is 1:50, namely 50g of water is required to be added into 1g of tea leaves, the clear water is poured into a pot to be boiled to 100 ℃, a proper amount of tea leaves are put into the pot to be covered and sealed for 5min, then the tea leaves are filtered, the tea soup is finished, finally, a proper amount of pure milk is poured into the tea soup to be continuously stirred for about 3min under a small fire, and the tea flavor and the milk flavor are fully fused to obtain the strong fragrant milk tea.

The proportion of the pumpkin paste to the pure milk is 3: 8;

the ratio of the tea leaves to the clear water is 1: 50;

the optimal proportion of pumpkin milk tea blending obtained by comprehensive response surface software analysis is as follows: 80.00g of pumpkin, 177.41mL of pure milk, 3.41g of tea and 8.38g of white granulated sugar.

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.