Abstract: Matcha is currently used in a wide variety of food products as a healthy and fashionable food ingredient. However, matcha, a finely milled green tea powder, cannot be dissolved sufficiently in the system so that the problem of its suspension property in aqueous systems needs to be solved for its application in commercial beverages. This study was done to examine rheological properties of matcha milk tea blended with different proportions of microcrystalline cellulose (MCC) and carrageenan. It was demonstrated that the addition of MCC and carrageenan at levels of 0.3–0.4 and 2.7–3.0 g/L, respectively rendered the system stable with a viscosity of 5–7 mPa·s and thixotropic loop area of 4.31–4.47 Pa/s.

Key words: microcrystalline cellulose (MCC); rheological characteristics; thixotropic loop

摘要： 抹茶作为当前健康、时尚的食品原料，广泛地应用于各类食品中，但作为碾茶的研磨粉末，不能充分溶解于体系中，在商品化饮品中使用需要解决在体系中的悬浮问题。本实验研究不同复配比例微晶纤维素和卡拉胶的流变性，结果表明：卡拉胶用量在0.3～0.4 g/L，微晶纤维素-羧甲基纤维素用量2.7～3.0 g/L时体系较稳定，此时抹茶奶茶的黏度为5～7 mPa·s，触变环面积为4.31～4.47 Pa/s。

关键词: 胶态微晶纤维素；流变性；触变环