食品科学 ›› 2001, Vol. 22 ›› Issue (11): 48-50.
• 工艺技术 • 上一篇 下一篇
朱俊晨, 彭坚
出版日期:
发布日期:
ZHU Jun-Chen, Peng-Jian
Online:
Published:
摘要: 以姜和绿茶为主原料,探讨了姜汁与绿茶混合口味及色泽的最佳比例,采用微孔滤膜技术,以及解决瓶装姜茶饮料沉淀的最佳工艺条件如:pH值、杀菌温度、抗氧化剂、精滤工艺等。
关键词:  , 绿茶, 精滤, 姜汁
Abstract: The healthy ginger tea was developed and sediment Probem was solved by investigting the effect of pH value,sterilization temperature micro membrane filtration and the addittion of antioxidants.By the way,optimal conditions were obtained to process the refined ginger tea.
Key words:  , Ginger Green tea micro- filtering;
朱俊晨, 彭坚. 姜汁茶生产工艺条件的研究[J]. 食品科学, 2001, 22(11): 48-50.
ZHU Jun-Chen, Peng-Jian. Study on Optimal Processing Conditions For Ginger Tea Production[J]. FOOD SCIENCE, 2001, 22(11): 48-50.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2001/V22/I11/48