摘要
以茶叶为主要原料开发原味红茶饮料,着重对茶叶的原料筛选、茶饮料的稳定性及配方进行了研究,通过正交试验及对茶饮料的外观进行感官检验,选定了茶叶的最佳浸提参数,并确定了茶饮料合理的配方和工艺条件。
This paper was focused on the development of plain black tea beverage from tea. The screening of the tea materials, the stability of the tea beverage and its formulation were studied. The optimum extraction parameters of the tea were determined by orthogonal experiments and sensory evaluations. The formulation of the beverage and the technical condition were also discussed.
出处
《食品科技》
CAS
北大核心
2004年第6期69-71,共3页
Food Science and Technology
关键词
原味红茶饮料
稳定性
正交试验
plain black tea
stability
orthogonal experiment
