摘要
通过分析各种萃取条件下茶叶中可溶性成分的溶出情况及茶乳的形成量,并结合茶汤的感官品质,选定了较合理的萃取工艺参数。
How to reasonably choose the technical parameters in the extraction process was discussed based on an analysis of the sensory qualities of the tea infusion and the amount of the soluble compositions in tea and the tea cream under a wide variety of extractive conditions.
出处
《食品与机械》
CSCD
1998年第1期11-12,共2页
Food and Machinery
关键词
罐装茶饮料
萃取
加工
茶饮料
Tea drink Extract Technological condition
