| 姜茶加工工艺的探讨 |
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| 引用本文： | 曹小彦,张涛,黄劲锋.姜茶加工工艺的探讨[J].食品与机械,2003(1):43-44. |
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| 作者姓名： | 曹小彦 张涛 黄劲锋 |
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| 作者单位： | 湖南生物与机电工程职业技术学院中德食品研究所,410127,长沙市 |
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| 摘 要： | 用生姜浸提取汁，加入速溶茶粉，调配成一种口味颇佳的新型保健饮料。探讨了姜茶的最佳配方，姜汁的护色以及采用淀粉酶澄清姜汁的最佳工艺条件。
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| 关 键 词： | 姜茶 加工工艺 姜汁 配方 生姜 保健饮料 |
| 修稿时间： | 2002年11月27 |
The processing technology for ginger- tea juice beverage |
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| Cao XiaoyanZhang TaoHuang Jinfeng.The processing technology for ginger- tea juice beverage[J].Food and Machinery,2003(1):43-44. |
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| Authors: | Cao XiaoyanZhang TaoHuang Jinfeng |
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| Affiliation: | Cao XiaoyanZhang TaoHuang Jinfeng |
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| Abstract: | Extracted juice from ginger was added in instant tea-powder and mixed with a new kind of health beverage.The best recapture for producing ginger juice,its colour protection and the most rational technological factors to use amylase to settle the grounds were discussed. |
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| Keywords: | Ginger Instant tea-powder Colour protection Amylase Technology of settling the grounds |
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