| 原味红茶饮料的研制 |
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| 引用本文： | 刘松涛,陆小燕,徐美娅.原味红茶饮料的研制[J].食品科技,2004(6):69-71. |
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| 作者姓名： | 刘松涛 陆小燕 徐美娅 |
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| 作者单位： | 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原味红茶饮料,着重对茶叶的原料筛选、茶饮料的稳定性及配方进行了研究,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： | 原味红茶饮料 稳定性 正交试验 |
| 文章编号： | 1005-9989(2004)06-0069-03 |
| 修稿时间： | 2003年12月5日 |
Preparation of plain black tea beverage |
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| LIU Song-tao LU Xiao-yan XV Mei-ya.Preparation of plain black tea beverage[J].Food Science and Technology,2004(6):69-71. |
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| Authors: | LIU Song-tao LU Xiao-yan XV Mei-ya |
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| Abstract: | This paper was focused on the development of plain black tea beverage from tea. The screening of the tea materials, the stability of the tea beverage and its formulation were studied. The optimum extraction parameters of the tea were determined by orthogonal experiments and sensory evaluations. The formulation of the beverage and the technical condition were also discussed. |
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| Keywords: | plain black tea stability orthogonal experiment |
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