Abstract
In this research, moringa, black tea, milk powder, white sugar and sucrose ester were used as raw materials, and the optimal processing technology of moringa milky tea was studied by single factor and orthogonal experiments. These results showed that the optimal formula for moringa milky tea was: 7:8 of ratio of tea liquor (black tea liquor: moringa liquor), 11% of milk powder, 4% of white sugar and 0.9% of sucrose ester. Moreover, the milky tea processed with this formula has a strong milk flavor, a delicate and soft taste.
Highlights
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Summary
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