Study on the Effect of Different Baking Conditions on the Quality of Tieguanyin Flavoured Milk Tea

To explore the effect of different baking treatments on the quality of Tieguanyin, a complete factorial experiment was designed with various temperature and time parameters for baking. After baking, the tea samples underwent superfine grinding using a stone mill under certain specified conditions. The study analyzed the biochemical composition and sensory evaluation of the tea samples to assess the effects of different baking treatments and superfine grinding on tea quality and sensory attributes. Additionally, a single-factor test was conducted to determine the optimal extraction process for tea soup, and the effects of adding tea soup, skim milk powder, and momordica grosvenori sugar on the quality of milk tea were investigated. The results showed that the optimal extraction conditions were: extraction temperature of 90℃, extraction time of 20 minutes, and a tea-to-water ratio of 1∶50. Based on sensory evaluation, the optimal milk tea formula was determined as follows: 60% tea soup, 10% skim milk powder, and 2.5% momordica grosvenori sugar. The effects of different baking treatments and superfine grinding on the quality of milk tea was primarily reflected in the texture and the leaching efficiency of internal components.