Abstract
The bottled milky tea in the market has been extracted and sterilized at high temperature resulting in poor aroma, favour deteriorated and other issues. In order to solve these problems, we added β-glucosidase(β-G) after high temperature sterilization and bottle-filling of milky tea beverage. It is proved to be scientific and efficiency of β-G in improving the aroma of milky tea beverage with black-tea, then the effect is the best when the concentration of β-G was 7.4 U/mL, and the amount of substrate was 100 mL, with 50 °C temperature and pH 5.6, as well as the reaction time is 2 hours. Sure, the innovation of this research is to obtain the effect principle and technology of enhancing aroma of milky tea through the treatment of exogenous β-G, which fundamentally solves the problem of serious loss of aroma air flow of milky tea, and ultimately realizes the maintenance of tea aroma after milky tea list and maximizes the maintenance of original tea flavour. Perhaps due to the improvement of milk tea quality, it can promote the sales of tea beverages.
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