| 低糖绿茶饮料的研制 |
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| 引用本文： | 刘松涛,岳华丽,徐美娅,陆小燕. 低糖绿茶饮料的研制[J]. 饮料工业, 2004, 7(3): 16-19 |
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| 作者姓名： | 刘松涛 岳华丽 徐美娅 陆小燕 |
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| 作者单位： | 上海冠生园集团有限公司技术中心,上海,200233 |
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| 摘 要： | 以茶叶为主要原料开发低糖绿茶饮料．着重对茶叶的原料筛选．对茶饮料的稳定性、褐变及配方进行了研究．通过正交试验及对茶饮料的外观进行感官检验．选定了茶叶的最佳的浸提参数，并确定了茶饮料的合理配方和工艺条件。
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| 关 键 词： | 低糖绿茶饮料 稳定性 褐变 |
| 修稿时间： | 2003-12-01 |
Development of low-sugar green tea drink |
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| LIU Song-tao,YUE Hua-li,XU Mei-ya,LU Xiao-yan. Development of low-sugar green tea drink[J]. Beverage Industry, 2004, 7(3): 16-19 |
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| Authors: | LIU Song-tao YUE Hua-li XU Mei-ya LU Xiao-yan |
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| Abstract: | A low-sugar green tea drink was developed. Emphasis was place on the study of the selection of tea leaves, the stability of tea drinks, browning and formula. Through orthogonal tests, a sensory evaluation was conducted on the appearance of the drinks, the optimum parameters for the extraction of tea leaves were found out, and the rational formula and technological conditions for the drinks determined. |
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| Keywords: | low-sugar green tea drink stability browning |
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