方 明，刘海情，洪 鹏*，张佳靓，陈 佳，李博洋，范俊燕，赵 双
（宏胜饮料集团有限公司，浙江 杭州 311200）
摘要：利用咖啡、红茶、牛奶为主要原料，开发了一款低糖鸳鸯拿铁饮料。通过感官评分为评价标准，设计了单因素实验和正交试验，以确定最佳原料配比。同时，采用离心沉淀率、目视浮油感官评分、粒径分布以及LUMiFuge快速稳定性等指标，确定了最佳稳定剂组合方案。结果表明，最佳原料配比为咖啡提取液40%、红茶提取液20%、浓缩全脂牛奶8%、赤藓糖醇3%，甜菊糖苷0.007%。稳定剂的最佳组合为单、双甘油脂肪酸酯、微晶纤维素、蔗糖脂肪酸酯、羧甲基纤维素钠和卡拉胶之间的比例为7∶6∶4∶2∶1，添加量为0.4%。最终产品兼具红茶、咖啡和牛奶的风味，感官评分高，具备良好的贮藏期稳定性。理化检测结果显示，该低糖鸳鸯拿铁饮料的可溶性固形物为9.32 ±0.24g/100 g，蛋白质含量为1.01 ± 0.12g/100g，脂肪含量为1.12 ± 0.07g/100g，茶多酚含量为213.75 ± 0.49mg/100g，咖啡因含量为327 ± 0.63mg/100g，总糖含量为1.29 ± 0.07g/100 g，符合国家标准中对“低糖”宣称的含量要求。产品不添加乳粉，不含反式脂肪酸和人工甜味剂，卫生指标符合国家相关标准。
关键词∶红茶；拿铁；感官；贮藏稳定性
Development and Stability Study of Low-Sugar Yuan Yang Latte Beverage
FANG Ming，LIU Hai-qing，HONG Peng*，ZHANG Jia-jing，CHEN Jia，LI Bo-yang，FAN Jun-yan，ZHAO Shuang
（Hong Sheng Beverage Group Co.，Ltd，Hang Zhou 311200，China）
Abstract∶ A low- sugar Yuanyang latte beverage was developed using coffee，black tea，and milk as the mainingredients. The optimization of ingredient ratios was carried out through single- factor experiments and orthogonaltests，with sensory evaluation as the primary assessment criterion. The optimal stabilizer combination was determinedusing indicators such as centrifugal sedimentation rate，oil floating sensory scores，particle size distribution，andLUMiFuge rapid stability testing. The results indicated that the optimal ingredient ratios were 40% coffee extract，20% black tea extract，8% concentrated whole milk，3% erythritol，and 0.007% steviol glycosides. The beststabilizer combination was found to be a mixture of mono- and diglycerides，microcrystalline cellulose，sucrose fattyacid esters，sodium carboxymethyl cellulose，and carrageenan in a ratio of 7∶6∶4∶2∶1，with an addition level of0.4%. The final product exhibited a balanced flavor profile of black tea，coffee，and milk，high sensory scores，andgood storage stability. Physicochemical analysis of the final product revealed the following composition: solublesolids of 9.32 ± 0.24g/100g，protein content of 1.01 ± 0.12g/100g，fat content of 1.12 ± 0.07g/100g，tea polyphenolcontent of 213.75± 0.49mg/100g，caffeine content of 327±0.63mg/100g，and total sugar content of 1.29±0.07g/100g，meeting the national standards for“low-sugar”claims. The product contains no milk powder，trans fats，or artificialsweeteners，and all hygiene indicators comply with relevant national standards.
Key words∶black tea；latte；sensory；storage stability
中图分类号∶TS27 文献标志码∶A 文章编号∶1007-7871（2024）05-0019-11
2024，Vol.27，No.5