摘要
鹿茸茶是以鲜鹿茸、红参为主料,辅以食药兼用的枸杞等滋补药材,科学组方,经分级提取、分离、浓缩、纯化、调配、制粒而成的保健茶。最佳工艺为:鹿茸提取温度为53±2℃,颗粒冷冻干燥,乳糖∶甘露醇=4∶1的混合辅料为颗粒赋形剂,主料和辅料比为1∶1。
The main raw material of velvet antler tea is fresh velvet ander and red ginseng with tonic material,for example,matrlmony vine etc, which is the food medicine used concurrently, then form a Scientific formulation. This kind of health care tea was made from adopting classily refine, Separation purification Concentration, and mixing which the extraction temperature is no more than 55℃ and by the freeze-dry methods, of which the ratio （lactose and mannose）is 4： 1 ;and the main forge and accessory material whose ratio is 1：1.
出处
《特产研究》
2006年第2期44-46,共3页
Special Wild Economic Animal and Plant Research
