| 枣、茶复合饮料的研制 |
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| 引用本文： | 李川,程道梅,李亚娜,蒋和体. 枣、茶复合饮料的研制[J]. 饮料工业, 2000, 3(5): 26-28 |
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| 作者姓名： | 李川 程道梅 李亚娜 蒋和体 |
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| 作者单位： | 西南农业大学食品学院,重庆,400716 |
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| 摘 要： | 利用正交试验设计，对复合枣、茶饮料的制作工艺进行探讨，并制定了其质量标准。该饮料风味浓郁，口感柔和，具有保健、清凉、止渴之功效。
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| 关 键 词： | 枣 茶复合饮料 工艺配方 质量标准 |
| 修稿时间： | 1999-09-10 |
The development of mixed jujube and tea beverages |
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| Li Chuan,Cheng Daomei,Li Yana,Jiang Heti. The development of mixed jujube and tea beverages[J]. Beverage Industry, 2000, 3(5): 26-28 |
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| Authors: | Li Chuan Cheng Daomei Li Yana Jiang Heti |
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| Abstract: | Thepreparation technology for mixed jujube and tea beverages is studied by orthogonal tests,and the quality standard concerned worked out. The beverages, with rich flavour andpleasant mouthfeel, are featured by their health beneficial, refreshing andthirst-quenching effects. |
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| Keywords: | mixed jujube and tea beverage technologyand formula quality standard |
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