| Issue |
E3S Web Conf.
Volume 233, 2021
2020 2nd International Academic Exchange Conference on Science and Technology Innovation (IAECST 2020)
|
|
|---|---|---|
| Article Number | 02051 | |
| Number of page(s) | 4 | |
| Section | BFS2020-Biotechnology and Food Science | |
| DOI | https://doi.org/10.1051/e3sconf/202123302051 | |
| Published online | 27 January 2021 | |
Research on the Manufacture of Moringa Milky Tea
1 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China
2 College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China
* Corresponding author: wenfeng970211@sohu.com
In this research, moringa, black tea, milk powder, white sugar and sucrose ester were used as raw materials, and the optimal processing technology of moringa milky tea was studied by single factor and orthogonal experiments. These results showed that the optimal formula for moringa milky tea was: 7:8 of ratio of tea liquor (black tea liquor: moringa liquor), 11% of milk powder, 4% of white sugar and 0.9% of sucrose ester. Moreover, the milky tea processed with this formula has a strong milk flavor, a delicate and soft taste.
© The Authors, published by EDP Sciences 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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