| 薏苡仁大麦复合茶饮料的研制 |
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| 引用本文： | 刘松涛,徐蔚. 薏苡仁大麦复合茶饮料的研制[J]. 食品与机械, 2004, 20(2): 21-23 |
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| 作者姓名： | 刘松涛 徐蔚 |
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| 作者单位： | 1. 上海工业微生物研究所,上海,200233
2. 上海大江集团股份有限公司,上海,201600 |
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| 摘 要： | 以薏苡仁、大麦、绿茶为主要原料开发薏苡仁大麦复合茶饮料 ,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、薏苡仁、大麦的最佳的浸提参数 ,并确定了茶饮料合理的配方和工艺条件
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| 关 键 词： | 薏苡仁 大麦 复合茶饮料 稳定性 正交试验 |
| 修稿时间： | 2003-12-27 |
Development of compound tea beverage of Semen Coicis and barley |
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| LIU Song tao XU Wei. Development of compound tea beverage of Semen Coicis and barley[J]. Food and Machinery, 2004, 20(2): 21-23 |
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| Authors: | LIU Song tao XU Wei |
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| Affiliation: | LIU Song tao 1XU Wei 2 |
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| Abstract: | The development of compound tea beverage using Semen Coicis and barley as the main materials was developed.The optimum extraction parameters of the tea were determined by the orthogonal experiments and sensory evaluation.The formulation and the technical condition of the beverage were discussed. |
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| Keywords: | Semen Coicis Barley Compound tea beverage Stability Orthogonal experiment |
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