| 速溶全茶粉的加工新工艺 |
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| 引用本文： | 李国基,高大维.速溶全茶粉的加工新工艺[J].食品与机械,1996(4). |
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| 作者姓名： | 李国基 高大维 |
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| 作者单位： | 华南理工大学轻工食品学院!510641 |
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| 摘 要： | 本研究采用新的低温处理、低温破碎加工工艺,得到了溶解性和香味都较好的全茶粉。
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| 关 键 词： | 速溶全茶粉 低温破碎 |
New Technology to Process Instant Tea Powder |
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| Li Guoji,Gao Dawei.New Technology to Process Instant Tea Powder[J].Food and Machinery,1996(4). |
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| Authors: | Li Guoji Gao Dawei |
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| Affiliation: | Li Guoji Gao Dawei |
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| Abstract: | A new technology of low-temperature process and grinding was suggested . The full-tea powder obtained performed well in solubility and flavor . |
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| Keywords: | Instant tea-powder Low -temperature grinding |
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