摘要
通过单因素试验,筛选出影响苹果二次汁汽冷凝水浸提绿茶汁色泽、可溶性成分等主要因数的最佳浸提参数。试验结果表明,在80℃条件下浸提15 min,锌化合物添加量为0.02%,VC添加量为0.27 g/kg时浸提效果最佳。
Through single factor experiment, optimal extraction parameters influencing the color and soluble compo- nents of the green tea by condensation water from apple juice evaporation was screened. Results showed when extracting time was 15min, temperature was 80℃, addition of zinc compoundO.02% and Vc 0.27 g/kg, the best extraction was ob- tained.
出处
《食品工程》
2014年第1期30-33,共4页
Food Engineering
关键词
二次汁汽冷凝水
色泽
可溶性成分
condensed water from apple juice evaporation
color
soluble components
