韩丽春1，吴 鹏1，王正荣1,2*
（1 河北工程大学生命科学与食品工程学院，河北 邯郸 056107；
2 邯郸市天然产物与功能食品开发重点实验室，河北 邯郸 056107）
摘要：本文以祁门红茶和脱脂奶粉为主要原料开发低糖红茶奶茶。通过单因素实验研究了茶水比、浸提时间、浸提温度对茶汤感官评价的影响。在此基础上，利用单因素和正交优化试验，确定了低糖红茶奶茶的最佳配方。试验结果表明，制备祁门红茶茶汤的工艺是：茶汤浸提温度80℃、浸提时间15min、茶水比1∶40；低糖红茶奶茶的最佳配方是：茶汤60 %、脱脂奶粉6 %、赤藓糖醇3 %、甜菊糖苷0.0050 %、蔗糖3 %，感官评分为87。该工艺下制成的低糖红茶奶茶浓稠恰当，质地较均匀，口感细腻润滑，甜味适中，具有一定的市场价值。
关键词：低糖；奶茶；甜味剂；祁门红茶
Development of Low-sugar Black Milk Tea
HAN Li-chun1，WU Peng1，WANG Zheng-rong1,2*
（ 1 School of Life Sciences and Food Engineering，Hebei University of Engineering，Handan 056107，China；
2 Handan City Key Laboratory of Natural Products and Functional Food Development，Handan 056107，China）
Abstract: This paper takes keemun black tea and skim milk powder as the main raw materials to develop low-sugarblack milk tea. The effect of tea ratio，dipping time and dipping temperature on the sensory evaluation of tea soupwere studied by univariate test.Furthermore，the best formula of low- sugar black tea was determined using singlefactor and orthogonal optimization test. The test results showd that the process of preparing keemun black tea soupwas：dipping temperature 80℃，dipping time 15min and tea ratio 1∶40；The best recipe for low-sugar black milk teawas：tea soup 60%，skim milk powder 6%，erythritol 3%，stevia side 0.0050%，sucrose 3%，with a sensory scoreof 87. The low-sugar black milk tea made under this process is properly thick，with uniform texture，delicate andlubricating taste，and moderate sweetness，and has a certain market value.
Key words: low sugar；milk tea；sweetener；keemun black tea
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2023）01-0060-06
2023，Vol.26，No.1