| 茶饮料加工过程中主要化学成分的变化及对品质的影响 |
| |
| 引用本文： | 罗龙新.茶饮料加工过程中主要化学成分的变化及对品质的影响[J].饮料工业,1999,2(2):26-30. |
| |
| 作者姓名： | 罗龙新 |
| |
| 作者单位： | 中国农业科学院茶叶研究所 |
| |
| 摘 要： | 讨论了茶饮料中主要化学成分在茶饮料加工中的变化及ｐＨ值、温度对这些成分和品质的影响，并给出了上述因素的最佳参数。
|
| 关 键 词： | 茶饮料可溶性化学成分 pH值及温度对色泽的影响 |
The change of the main chemical components of tea drinks\=in processing and its influence on the quality of the drinks |
| |
| Luo\ Longxin\=,Tea Research Institute of China Agricultural AcademyHangzhou HZ\=.The change of the main chemical components of tea drinks\=in processing and its influence on the quality of the drinks[J].Beverage Industry,1999,2(2):26-30. |
| |
| Authors: | Luo\ Longxin\= Tea Research Institute of China Agricultural AcademyHangzhou HZ]\= |
| |
| Affiliation: | Luo\ Longxin\= Tea Research Institute of China Agricultural AcademyHangzhou HZ]310008\= |
| |
| Abstract: | The change of the main chemical components of tea drinks in processing and the influence of pH and temperature on these components and the quality of the drinks are discussed,and the optimal parameters for the above factors are given.\= |
| |
| Keywords: | soluble chemical components of tea drinks influence of pH and temperature on colour |
| 本文献已被 CNKI 维普 等数据库收录！ |
