Milk Tea Testing

Ingredient Testing
Ingredient Composition Analysis:
Detect the composition of tea in milk tea to determine the variety, quality and content of the tea, for example, by testing the composition of tea polyphenols and other components to assess. At the same time, analyze the source and quality of milk, whether it is pure milk, phytomass or other dairy products, and test the content of protein, fat and other nutrients in it.
Additives testing:
Check the use of sweeteners such as sucrose, fructose and aspartame to ensure that the amount added meets standards. Also check the type and content of additives such as preservatives, thickeners (e.g. sodium carboxymethylcellulose), emulsifiers (e.g. monoglycerides), etc., to avoid harm to the human body caused by overdosage or illegal use.

Microbiological testing
Bacteria test:
Test whether milk tea contains harmful bacteria, such as E. coli, Staphylococcus aureus, etc.. Excessive levels of these bacteria may lead to food poisoning symptoms such as vomiting and diarrhea in consumers.
Mold and yeast testing:
Milk tea is prone to mold and yeast growth if not stored properly. Testing their levels can assess the hygienic quality of milk tea and whether the storage conditions are appropriate.

Sensory testing
Appearance test:
Observe whether the color of milk tea is normal, for example, black tea milk tea should be reddish brown and green tea milk tea is light green. Check whether there are impurities, precipitation or layering phenomenon, normal milk tea should be a uniform liquid.
Aroma detection:
through the sense of smell to determine whether the milk tea has a normal tea aroma and milk aroma, there is no odor, such as sour smell, burnt taste.
Taste test:
Taste whether the sweetness of milk tea is appropriate, whether the tea flavor and milk flavor are balanced, and whether there is any abnormal taste such as bitter and sour.

Standards for milk tea testing
National standards:
China has relevant food standards, such as GB 2760 - 2014 “National Standard for Food Safety Standard for the Use of Food Additives”, which stipulates the types of additives allowed to be used in milk tea, the scope of use and the maximum amount of use.The GB 4789 series of standards stipulates the microbiological test methods of food, which are used to detect whether the microorganisms in the milk tea are exceeding the standard.
Industry and enterprise standards:
In addition to national standards, the milk tea industry also has its own industry standards, which may have more detailed regulations on the quality and taste of milk tea. Enterprises themselves also set internal standards to ensure the stability and uniqueness of product quality, which are usually higher than national standards.