The Optimization Of Mongolian Convenient Tea Making Process And The Formulation Of Product Standards

Mongolian tea sets are evolved from traditional pot tea.A convenient food made from flavored milk tea powder package,fried noodles package,and dried beef package.In this paper,the production technology of Mongolian tea was studied,and the process flow and operating points were determined.The single-factor test and orthogonal optimization test were used to study the optimal ratio of each composition of flavored milk tea bags in Mongolian tea set,the best recipe for fried noodles,the best baking conditions for dried beef,and the best preparation conditions for Mongolian tea.The determination of conventional nutrient components and microbiological indicators was carried out for the Mongolian Convenient Tea,as well as the product standards for the Mongolian Convenient Tea Set.The results were showed as follows:(1)The best ratio of the tea flavored tea package of Mongolian Convenient Tea Set is:Add in water,5.5%tea powder,2.5%fried rice,and 0.5%dry milk tofu.Under this ratio,the flavored milk tea have the best sensory quality.(2)The best formula for the fried noodles of the Mongolian Convenient Set Tea is:the amount of vegetable oil added is 15%,the amount of baking soda is 1.2%,the amount of white sugar added is 15%in wheat flour,and.Under this formula,Under this recipe,the fried noodles has the best sensory quality.(3)The optimum baking conditions for the beef confectionery of the Mongolian tea set are:Fresh beef was marinated with 3%salt.The baking temperature was set to70?.and the baking time was 4 hours.Under this process condition,the dried beef had the best sensory quality.(4)Through the two-factor and multi-level orthogonal optimization test,the optimal brewing conditions of the Mongolian tea set were as follows:the brewing water temperature was 85?,and the immersion time was 5 min.Under this condition,the taste and taste of the Mongolian tea set was the best.(5)When the total tea product quality was 120 g,the content of protein,water,fat,ash and carbohydrate contained in the Mongolian tea set product were 23.53%,4.02%,and 11.56%,respectively,according to the ratio of ingredients.(6)According to the microbiological test,the total number of colonies in the colonies was 10~3 CFU/g,which all met the requirements for the total number of colonies in the national standard.The number of coliform bacteria was less than 10 CFU/g,which met the national food hygiene requirements.(7)By formulating the product standards of Mongolian tea sets,it has laid a good foundation for regulating the production process of Mongolian tea sets and improving the quality of the products.