| 速溶茶浓缩技术的现状与展望 |
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| 引用本文： | 邵增琅,;王晓霞,;岳鹏翔. 速溶茶浓缩技术的现状与展望[J]. 饮料工业, 2014, 0(7): 1-4 |
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| 作者姓名： | 邵增琅, 王晓霞, 岳鹏翔 |
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| 作者单位： | [1]南京融点食品科技有限公司,江苏南京211300; [2]大闽食品(漳州)有限公司,福建漳州363000 |
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| 摘 要： | 浓缩是速溶茶生产中的一个关键环节,不同的浓缩技术对速溶茶的品质影响不同。本文综述了真空浓缩技术、冷冻浓缩技术以及膜浓缩技术在速溶茶生产中的应用概况,比较了不同浓缩技术的优缺点,并对速溶茶浓缩技术未来的发展趋势做了探讨。
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| 关 键 词： | 速溶茶 浓缩技术 发展趋势 |
Overview of Concentration Technology in Instant Tea |
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| Affiliation: | SHAO Zeng-lang, WANG Xiao-xia, YUE Peng-xiang ( 1 Nanjing Apogee Food Technology CO., Ltd., Nanjing 211300, China; 2 Damin Foodstuff ( Zhangzhou ) CO., Ltd., Zhangzhou 210014, China ) |
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| Abstract: | Concentration technology is a key link in production of instant tea, and different concentration technology has different eft＇cots on the quality of instant tea. This paper sunamarized the application of concentration technology in the instant tea production, including vacuum concentration, freeze concentration technology and membrane concentration technology, compared the advantages and disadvantages of different concentration technology, and the development trcnd in the future of instant tea was discussed. |
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| Keywords: | instant tea concentration technology development trend |
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