摘要
对以怀菊花、乌龙茶为原料制造碳酸型冰茶时，易出现的变色、变味、沉淀等原因进行了分析，并在此基础上，对生产工艺、萃取条件、配方等进行了全面研究，制得清澈透明、清凉芳香的怀菊冰茶。
The processing technology,Abstracting conditions,recipe,etc.of the ice tea are completely studied based on the analysis of the reasons for the changes in the colour and flavour and the precipitation occurring during the production of the carbonated ice tea from Huaiqing Chrysanthemum flower and Oolong tea,so as to make a clear and refreshing ice tea.
出处
《饮料工业》
1998年第5期20-26,共7页
Beverage Industry
