| 茶饮料关键控制点及其处理的研究 |
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| 引用本文： | 李小满. 茶饮料关键控制点及其处理的研究[J]. 现代食品科技, 2001, 17(1): 80-82 |
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| 作者姓名： | 李小满 |
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| 作者单位： | 天津轻工业学院食工系,天津,300222 |
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| 摘 要： | 着重分析了茶饮料生产中色泽与沉淀的主要组成成分、成因及其影响因素，并对国内外茶饮料生产工艺研究概况进行了探讨，总结了一些有益的控制茶饮料生产的工艺方法。
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| 关 键 词： | 茶饮料 色泽 沉淀 工艺 |
The study of the critical points and their treatment of the Tea beverages |
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| Li Xiaoman. The study of the critical points and their treatment of the Tea beverages[J]. Modern Food Science & Technology, 2001, 17(1): 80-82 |
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| Authors: | Li Xiaoman |
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| Abstract: | The problem of discoloration involving the production of tea beverages are primarily analyzed in this article. It discusses the making technology of tea beverages at home and abroad. And some of the useful methods of manipulation are reviewed too. |
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| Keywords: | tea beverages color precipitation technology |
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