| 茶饮料生产中茶乳酪形成因素的探讨 |
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| 引用本文： | 方元超,杨柳,白小佳.茶饮料生产中茶乳酪形成因素的探讨[J].食品工业科技,1999(4). |
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| 作者姓名： | 方元超 杨柳 白小佳 |
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| 作者单位： | 天津轻工业学院 |
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| 摘 要： | 对影响茶乳酪形成的各种因素如品种、萃取温度、时间、茶汤浓度、烘焙、萃取液ｐＨ等作了全面的讨论
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| 关 键 词： | 茶乳酪 影响因素 |
Inquiry into tea cream formation factors during manufacture of tea beverages |
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| Fang,Yuanchao\=.Inquiry into tea cream formation factors during manufacture of tea beverages[J].Science and Technology of Food Industry,1999(4). |
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| Authors: | Fang Yuanchao\= |
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| Affiliation: | Fang
Yuanchao\= |
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| Abstract: | The article comprehensively debates a variety factors such as tea
species\,extraction time and temperature\,tea liquor concentration\,roasting\,tea liquor pH value
and the like which impact the formation of tea cream. |
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| Keywords: | tea cream influential factors |
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