摘要
以茶粉、柠檬酸、NaHCO3、蛋白糖为原料,研究了固体茶饮料泡腾片的制造工艺,分析了茶叶原料、工艺条件等因素对茶饮料品质的影响。确定了泡腾片合适的配方,制成的泡腾片感官优良、口味独特。
The technology of effervescent tablets which made from the tea powder, citric acid, sodium bicarbonate, and Aspartme were studied. The influence factors of the tea beverage quality were analyzed, such as raw material, processing parameters. Appropriate recipe was suggested. The finished product effervescent tablets has a good sensory and taste.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第3期151-153,共3页
Food and Fermentation Industries
基金
陕西科技大学B类科研创新团队经费资助(No.sust-B04)
关键词
茶饮料
泡腾片
加工工艺
tea drink, effervescent tablets, processing technology
