摘要
分析了国内固体果茶的生产现状及存在的问题 ,指出果茶浸渍、脱水加工中采用真空机制处理的优越性 ,研究了苦瓜基固体果茶的真空加工工艺方案 ,给出了其配方、加工工艺流程 ,简述了技术要点。通过产品理化指标、微生物指标、质量指标、感官指标的分析表明在固体果茶生产工艺中运用真空浸渍、脱水机理可有效提高产品质量 。
Analyzing the current situation and existent problems in producing solid fruit tea, the superior adapting vacuum mechanism of soak and dehydrate in producing solid fruit tea has been put forward in the paper. The vacuum technology scheme of the tea of basis material with balsam pear is researched. The formula and technological possess for fruit tea are introduced. The analyzing for physical and chemical index, microorganism index, quality index and organ index has indicated that utilizing the vacuum mechanism of soak and dehydrate in producing solid fruit tea is able to effectively improve the quality of products and reduce the production costs.
出处
《陕西科技大学学报（自然科学版）》
2001年第4期40-42,70,共4页
Journal of Shaanxi University of Science & Technology
关键词
真空浸渍、脱水
固体果茶
基料
浸渍液
soak and dehydrate in vacuum
compound fruit tea
basis material
soaking juice
