摘要
液体茶饮料的提取技术影响着产品的色香味和澄清度,而产品在常温下保存易产生浑浊沉淀,影响其商品价值。试验研究表明,用β-CD溶液在常温下进行茶叶提取,使提取液既能保持茶叶原有的良好品质,同时在常温下保存,也不容易出现混浊和沉淀。
Tea beverage extracting technology will impact the quality of the product and the tea beverage will easily produce precipitate, which will impact its commercial value. The test shows that tea extracting by β- CD can be carried out in normal temperature and keep the original tastes. Meanwhile, the storage in normal temperature, the precipitate in tea beverage cannot easily appear.
出处
《广西农学报》
2007年第2期9-12,共4页
Journal of Guangxi Agriculture
基金
广西科技三项基金项目:液体和固体饮料茶的开发研究[(基)920306]
关键词
液体茶饮料
防浑
保鲜
试验
tea beverage precipitate and turbidity prevent fresh- keeping experiment
