食品科学 ›› 2005, Vol. 26 ›› Issue (9): 323-326.
• 工艺技术 • 上一篇 下一篇
赵彦华, 田呈瑞, 徐长波, 韦能, 秦立虎
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ZHAO Yan-Hua, TIAN Cheng-Rui, XU Chang-Bo, WEI Neng, QIN Li-Hu
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摘要: 本文研究了生产条件下金花茶饮料浸提的基本工艺,及防止金花茶饮料出现货架期浑浊的澄清工艺。通过多因素正交实验,确定了金花茶饮料的最佳生产工艺.
关键词: 金花茶叶, 浸提, 生产工艺, 正交实验
Abstract: This article has studied the basic processing technology of yellow flower camellia beverage in the productive condition and the clarified technology to prevent yellow flower camellia beverage from being cloudy in shelf life. Through the multifactor orthogonal trial, the study identifies the best processing technology of yellow flower camellia beverage.
Key words: yellow flower camellia leaf, water extraction, processing technology: orthogonal trial
赵彦华, 田呈瑞, 徐长波, 韦能, 秦立虎. 金花茶饮料工艺的研究[J]. 食品科学, 2005, 26(9): 323-326.
ZHAO Yan-Hua, TIAN Cheng-Rui, XU Chang-Bo, WEI Neng, QIN Li-Hu. A Study on Processing Technology of Yellow Flower Camellia Beverage[J]. FOOD SCIENCE, 2005, 26(9): 323-326.
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