许健，胡君荣，余立意，冯玉红*

（杭州娃哈哈科技有限公司研发中心，浙江杭州310018）

摘要：黑糖作为当下流行、时尚、具有健康概念的食品原料，广泛地应用在饮料、烘焙食品等中，但是黑糖奶茶作为一种时尚街饮，在商业化饮品生产中需要解决体系的稳定性问题。本文研究不同复配比例微晶纤维素和卡拉胶的流变性以及其在黑糖奶茶中的应用情况，结果表明：卡拉胶用量0.25g/L，微晶纤维素用量2.1g/L 时体系较稳定，此时黑糖奶茶的粘度为4.62mPa.s，Zeta 电位为-6.33mV，触变环面积为0.92Pa/s，不稳定性系数为0.92，界面迁移速率为-11.11μm/s。

关键词：微晶纤维素；流变学性能；黑糖奶茶

Research on Rheological Properties Based on Hydrophilic Colloid and its Application in Muscovado Sugar Milk Tea

XU Jian，HU Jun-rong，YU Li-yi，FENG Yu-hong*

（Research and Development Department，HangzhouWahaha Technology Co.，Ltd，Hangzhou 310018，China）

Abstract: Muscovado sugar is widely used in drinks，baking and other foods as a popular，fashionable and healthy food ingredient. However，as a fashionable street drink，the production of muscovado sugar milk tea in commercial

drinks needs to solve the stability of the system.This study intend to examine the rheological properties of muscovado sugar milk tea blended with different proportions of microcrystalline cellulose（MCC）and carrageenan. It was demonstrated that the addition of MCC and carrageenan at levels of 2.1g/L and 0.25g/L respectively，rendered the system stable with a viscosity of 4.62mPa· s，Zeta potential of -6.33mV，thixotropic loop area of 0.92Pa/s，intability index of 0.92，velocity of creaming of -11.11μm/s.

Key words: microcrystalline cellulose（MCC）；rheological characteristics；muscovado sugar milk tea

中图分类号：TS272         文献标志码：A       文章编号：1007-7871（2021）01-0019-04

                                            2021，Vol.24，No.1