叶水心,徐斌,王伟伟,李洁,张梦雪,万蔚阳,张海华,江和源

• 1:中国农业科学院都市农业研究所
• 2:中国农业科学院茶叶研究所
• 3:浙江农林大学食品与健康学院
• 4:平阳县特产站

摘要(Abstract)：

以平阳黄汤速溶茶、奶制品和蜂蜜等原料研发了一种平阳黄汤奶茶，并优化其最佳配方。通过感官评价结果筛选出调制乳和洋槐蜜作为优选原料。随后通过单因素试验确定茶粉、牛奶和蜂蜜的最佳添加量，并借助响应面优化构建评价模型。结果表明，平阳黄汤奶茶的最佳配方为茶粉添加量1 g、牛奶添加量35 mL和蜂蜜添加量3.56 g,最佳方案验证得到综合感官评分为94.05分，与预测值相差0.05%,表明该模型能够预测平阳黄汤奶茶的最佳配方，模型可靠。平阳黄汤奶茶中儿茶素总含量、茶多酚、氨基酸、总黄酮、蛋白质和脂肪的含量分别为(0.51±0.01) mg/mL、(0.72±0.02) mg/mL、(1.03±0.03) mg/mL、(75.60±0.34) mg/L、(0.73±0.01)%和(2.33±0.02)%,均符合茶饮料的国家标准。该研究开发制作的平阳黄汤奶茶质地均匀，浓稠恰当，呈浅棕色且稳定性好，甜味适中，细腻润滑，茶香味、奶香味和蜂蜜味协调，为平阳黄汤的深加工提供了一定的试验依据，也为奶茶新产品的研发提供了借鉴。

关键词(KeyWords)： 平阳黄汤;奶茶;配方;响应面优化;感官评价

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(32372766,32202169);; 中国农业科学院科技创新工程项目(ASTIP2026-34-IUA-09);; 平阳县科技强农产业研究院产业提升项目(2023PYⅡ01)

作者(Author): 叶水心,徐斌,王伟伟,李洁,张梦雪,万蔚阳,张海华,江和源

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