Study On Whey Tea Beverage

The study on whey from the dairy industry of Chang-hong Inner Mongolia producing high moisture content Mozzarella cheese was studied and reuse. The optimum formula and producing techniques were decided by the single factor and orthogonal experiments. The condition for optimal extraction of tea was:extraction temperature95℃, extraction time11min. The optimal recipe of whey tea beverage was:citric acid0.0375%, sugar7.5%, stabilizer (Xanthan and CMC1:1)0.10%.The optimal recipe of fermented tea beverage was:additive amount of leaven is0.0085%, tea juice37.5%, sugar6.25%, stabilizer0.075%.The optimal hydrolyzed condition was:Q=40℃,T=6h,[E/S]=0.4%, the degree of hydrolysis was16.7%. The optimal recipe of whey-polypeptide tea beverage was:tea juice50%, sugar7.0%, citric acid0.04%, and stabilizer0.10%.