朱晓红

（上海康识食品科技有限公司，上海 201103）

摘 要：以大米浆、茉莉花茶、白砂糖、赤藓糖醇、葵花籽油、大米蛋白为主要原料，以感官为主要评价标准，并通过 单因素实验及正交试验，确定茉莉花茶的最佳萃取条件为：茶水比1∶40，萃取温度55℃，萃取时间20min，并最终确 定了低糖米乳茶饮料的最佳配方为：大米浆10%、茉莉花茶萃取液25%、白砂糖4%、葵花籽油1.5%、赤藓糖醇 1.5%、大米蛋白0.5%。最终得到一款香气自然、口感饱满、营养健康的低糖米乳茶。

关键词：茉莉花茶；萃取；大米；乳茶；低糖

Development of Low-sugar Rice Milk Tea Drink

ZHU Xiao-hong

（Shanghai Kangshi Food Technology Co.，Ltd.，Shanghai 201103，China）

Abstract: Using rice slurry，jasmine tea，sugar，erythritol，sunflower seed oil，and rice protein as the primary raw materials，and adopting sensory evaluation as the key criterion，this study determined the optimal extraction conditions for jasmine tea through single- factor experiments and orthogonal experiments. The optimal conditions were as follows: tea-water ratio was 1∶40，the extraction temperature was 55℃，and the extraction time was 20 minutes. The optimal formula of the low- sugar rice milk tea beverage was established as follows: 10% rice slurry， 25% jasmine tea extract，4% sugar，1.5% sunflower seed oil，1.5% erythritol，and 0.5% rice protein. The low-sugar rice milk tea drink has natural aroma，full-bodied taste and abundant nutrition.

Key words: jasmine tea；extraction；rice；milk tea；low-sugar

中图分类号：TS275.2    文献标志码：A    文章编号：1007-7871（2025）06-0033-06

2025，Vol.28，No.6