摘要
研究以雪莲果为主要原料制备雪莲果茶饮料的生产工艺。通过试验确定最佳工艺参数为:茶汁∶雪莲果汁为1∶4,蔗糖添加量为3%,柠檬酸为0.2%,灭菌条件为80℃,20min。为茶饮料市场增加了一个新产品。
The productive process of smallanthus sonchifolius tea beverage was studied in this article.The results showed that the optimum technological parameter were： the ratio of tea to Smallanthus sonchifolius 1：4, Cane sugar 3 %, Citric acid 0.2 %,sterilization condition 80 ℃,20 min,and the tea beverago, marketplace has increased a new product by the experiment.
出处
《食品研究与开发》
CAS
北大核心
2009年第4期90-92,共3页
Food Research and Development
关键词
茶饮料
雪莲果
工艺参数
tea beverage
smallanthus sonchifolius
technological parameter
