| 反渗透膜浓缩绿茶汁的研究 |
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| 引用本文： | 张远志,欧阳晓江,逯河元.反渗透膜浓缩绿茶汁的研究[J].食品科学,2004,25(6):127-129. |
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| 作者姓名： | 张远志 欧阳晓江 逯河元 |
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| 作者单位： | 大闽食品漳州有限公司,福建,漳州,363000 |
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| 摘 要： | 绿茶水在高温条件下极易褐变，并且带有不愉快的熟汤味。本文证明反渗透膜低温浓缩绿茶汁对物理护色，减弱熟汤味有明显的效果。
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| 关 键 词： | 反渗透膜 绿茶汁 低温浓缩 护色 褐变 熟汤味 茶饮料 |
| 文章编号： | 1002-6630(2004)06-0127-03 |
Study on Reverse Osmosis Membrane Technology for Green Tea Infusion |
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| ZHANG Yuan-zhi,OUYANG Xiao-jiang,LU He-yuan.Study on Reverse Osmosis Membrane Technology for Green Tea Infusion[J].Food Science,2004,25(6):127-129. |
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| Authors: | ZHANG Yuan-zhi OUYANG Xiao-jiang LU He-yuan |
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| Abstract: | The green tea infusion easily browned and brought in unpleasant flavor. The paper indicated that it was obviouslyeffective for preserving the physical color and decreasing unpleasant flavor by means of reverse osmosis membrane concentrationtechnology. |
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| Keywords: | green tea infusion reverse osmosis membrane |
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