| 黑大豆茶的研制 |
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| 引用本文： | 张继武,杜传来,华平.黑大豆茶的研制[J].饮料工业,2012,15(6):23-25. |
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| 作者姓名： | 张继武 杜传来 华平 |
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| 作者单位： | 安徽科技学院食品药品学院,安徽凤阳,233100 |
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| 基金项目： | 安徽科技学院自然科学基金资助项目ZRC2009242 |
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| 摘 要： | 以黑大豆为原料,经浸泡、分选、发芽、烘烤等工艺生产了一种具有独特风味和较高营养的豆茶,为黑大豆资源的开发利用开辟了一条新途径。
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| 关 键 词： | 黑大豆 浸渍 烘烤 茶 |
Development of black soybean tea |
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| ZHANG Ji-wu
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DU Chuan-lai
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HUA Ping.Development of black soybean tea[J].Beverage Industry,2012,15(6):23-25. |
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| Authors: | ZHANG Ji-wu DU Chuan-lai HUA Ping |
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| Affiliation: | (College of Food and Drug,Anhui Science and Technology University,Fengyang 233100,Anhui,China) |
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| Abstract: | Black soybean tea,featured by unique flavor and abundant nutrients,was made from black soybean as the raw material,through the processes including soaking,sorting,germination and baking.It opened up a new way for the development and utilization of the resource of black soybean. |
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| Keywords: | black soybean soaking baking tea |
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