| 引用本文: | 吴邱静1, 李雪卉1, 陈〓松1, 朱建飞.菊粉珍珠奶茶的研制(J/M/D/N,J:杂志，M：书，D：论文，N：报纸).期刊名称,2015，32（10）：38-42 |
| CHEN X. Adap tive slidingmode contr ol for discrete2ti me multi2inputmulti2 out put systems[ J ]. Aut omatica, 2006, 42(6): 4272-435 |
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| 摘要: |
| 将一种功能性食品基料—菊粉，分别添加到珍珠奶茶中，制备新型珍珠奶茶产品；以茶叶与水的比例、浸提温度、一次浸提时间、二次浸提时间进行正交试验，优化茶汁的浸提条件；以珍珠感官评定得分为指标，考察菊粉的添加量、红糖的添加量、淀粉糊化温度、淀粉糊化时间、进行单因素和正交试验选出珍珠的优化配方和制作工艺. |
| 关键词: 珍珠奶茶 菊粉 配方 研制 |
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| Research and Production of Inulin Pearl Milk Tea |
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WU Qiu jing，LI Xue hui，CHEN Song，ZHU Jian fei
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| Abstract: |
| Inulin，as a kind of functional food ingredient，is added to the pearl milk tea for research and produce now type inulin pearl milk tea.In order to acquire the optimum extraction conditions of tea juice，influencing factors including tea and water ratio，extraction temperature，time of first and second extraction are studied by orthogonal test.The sensory scores of pearls are determined by evaluating the effect of the adding amount of inulin and brown sugar，starch gelatinization temperature and time through single factor and orthogonal experiments are implemented to get optimized formulation and preparation process for pearls. |
| Key words: pearl milk tea inulin formula research and production |
