【摘要】 本研究以红茶和燕麦为主要原料，辅以蔗糖、柠檬酸、柠檬酸钠研制红茶燕麦奶茶，并对其进行品质评价。以离心沉淀率和感官评分为评价指标，在单因素试验基础上进行正交试验优化奶茶配方组成，并探究不同制备工艺对奶茶多酚、可溶性蛋白质和β-葡聚糖含量、黏度及感官评分的影响。结果表明，红茶燕麦奶茶的最优配方：燕麦浆:红茶液1:3、蔗糖添加量3%、柠檬酸添加量0.02%、柠檬酸钠添加量0.04%。在此配方基础上，以1000 r/min的搅拌速度，依次向红茶液中加入蔗糖、柠檬酸、柠檬酸钠、燕麦浆，所制得的奶茶多酚、可溶性蛋白质和β-葡聚糖含量均达最高，且感官品质最优。此外，与原料相比，奶茶具有更高的多酚、可溶性蛋白质消化率和更强的抗氧化活性，较好融合了红茶的馥郁香气与燕麦的独特风味，展现出一定的开发潜力和广阔的市场前景。更多还原

【Abstract】 This study focuses on the development and quality evaluation of black tea oat milk tea, utilizing black tea and oats as primary ingredients, supplemented with sucrose, citric acid, and sodium citrate. The formulation was optimized through orthogonal experiments based on single-factor tests, with centrifugal precipitation rate and sensory scores as key evaluation metrics. The research also examined the impact of various preparation techniques on the levels of polyphenols, soluble protein, β-glucan, viscosity, and sensory attributes of the milk tea. The optimal formulation was determined to be a 1:3 ratio of oat pulp to black tea liquid, with 3% sucrose, 0.02% citric acid, and 0.04% sodium citrate. When these ingredients were mixed into the black tea liquid at a stirring speed of 1000 r/min, the milk tea exhibited the highest concentrations of polyphenols, soluble protein, and β-glucan, along with superior sensory quality. Furthermore, the milk tea demonstrated enhanced polyphenol content, improved soluble protein digestibility, and increased antioxidant activity compared to its raw ingredients. This formulation successfully combines the rich aroma of black tea with the distinctive flavor of oats, indicating significant development potential and promising market prospects.更多还原