CAJ | 학술논문

利用黄油和砖茶为主要原料来研制适合藏民饮用的酥油茶饮品;通过单因素试验比较不同熬煮时间, 茶水比, 含盐量, 奶油添加量和单甘脂添加量对酥油茶口感的影响. 当添加2%砖茶,10%黄油,1.5%盐,0.5%单甘酯, 0.04%D-异抗坏血酸钠和熬煮时间30 min时,酥油茶的口感最好,适合于藏民饮用.本研究生产的酥油茶,颜色棕黄色,组织均匀,气味芬芳,口感香浓,保质期长;无分层、油浮、析水、颗料悬浮等现象.
이용황유화전다위주요원료래연제괄합장민음용적소유다음품;통과단인소시험비교불동오자시간, 다수비, 함염량, 내유첨가량화단감지첨가량대소유다구감적영향. 당첨가2%전다,10%황유,1.5%염,0.5%단감지, 0.04%D-이항배혈산납화오자시간30 min시,소유다적구감최호,괄합우장민음용.본연구생산적소유다,안색종황색,조직균균,기미분방,구감향농,보질기장;무분층、유부、석수、과료현부등현상.
To study a buttered tea which could be used for Tibet residents based on the combination of butter and tea. Through single-factor experiments, boiling time, ratio of tea and water, the addition of salt and butter were compared. When the condition:the content of the tea was 2%, the content of the butter was 10%, 1.5%salt was used, he content of the monoglyceride was 0.5%, 0.04%D-isoascorbic acid sodium was used and boiling time was 30 min, the quality of buttered tea was best and appropriate for Tibet residents;The developed buttered tea had a brown color, average constitution, sweet taste and a long keeping time, in addition, no other terrible conditions were found for this product.