摘要
介绍了以鹧鸪茶为主要原料,配以菊花、金银花、荷叶、蜂蜜加工制成的鹧鸪茶复合饮料的工艺要点,并对其感官、理化及卫生品质指标及检测方法进行整理、研究和探讨,建立了鹧鸪茶复合饮料品质评定的可量化指标体系。
The article introduces the technology Points of the compound beverage of Mallotus oblongifolius,taking Mallotus oblongifolius,flos chrysanthemi,honeysuckle,Lotus leaves and honey as key material,Processing its sensory,physics and chemistry and health index and its detection methods were studied,Index of quality evaluation were set up.
出处
《食品科技》
CAS
北大核心
2010年第8期121-124,共4页
Food Science and Technology
基金
国家科技支撑计划课题(2007BAI27B05)
关键词
鹧鸪茶
复合饮料
品质评定
Mallotus oblongifolius
compound beverage
quality assessment
