Tartary buckwheat, peanut and skimmed milk powder were used as the raw material for developing buckwheat and peanut milk tea. Through the orthogonal experiment analysis, the extraction conditions of tartary buckwheat, the optimal formula and stability of tartary buckwheat and peanut milk tea were investigated. The results showed that the best extracting procedures of tartary buckwheat were determined as follows:ratio of solid to liquid 1∶30, extracting temperature 70℃, extracting time 2 hours;the optimal formula was obtained by using 40%tartary buckwheat extract, 20 % peanut plasma, 20 % skim milk and 1.5 % sucrose; and the optimal stabilizer was combination of 0.02%carrageenan, 0.10%xanthan gum and 0.20%sucrose fatty acid ester.% 以苦荞、花生和脱脂奶粉为主要原料，通过正交试验对苦荞浸提条件、苦荞花生奶茶的配方以及稳定性进行了研究。结果表明，苦荞最佳浸提条件为料水比1∶30，浸提温度70℃，浸提时间2 h；苦荞花生奶茶的最佳配方为苦荞浆40%，花生浆20%，脱脂奶20%，蔗糖1.5%；最佳的复合稳定剂添加量为卡拉胶0.02%，黄原胶0.10%，蔗糖脂肪酸酯0.20%。
展开▼
