摘要
本文采用水浸提、包埋剂络合、真空冻干新技术,研究速溶枫露茶的制作工艺,得到最佳工艺流程和参数。
This article has made use of new technology on water infusion, encapsulating agent complex and vacuum frozen- drying technology on Acer truncatum Bunge researchs the Processing technique of quick-dissolved tea of maple dew, so as to get the optimum technical process and parameters.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第1期275-278,共4页
Food Science
关键词
元宝枫
叶
水浸提
包埋剂
真空冻干
Acer truncatum Bunge
leaf
water infusion encapsulating agent
vacuum- freeze-drying
