摘要
采用微孔滤膜技术 ,以姜和绿茶为主原料 ,研制出一种保健姜汁茶。探讨了姜汁与绿茶混合口味及色泽的最佳比例 ,以及解决瓶装姜汁茶饮料沉淀的最佳工艺条件 ,如 :pH值、杀菌温度、抗氧化剂。
A health beneficial ginger tea was developed from ginger and green tea by the micro pore filtering film technology. The optimum ratio of ginger juice to green tea was investigated in the taste and colour of the mixture, and the optimal technological conditions (pH, sterilization temperature, antioxidant, micro filtration, etc.) were determined to eliminate the sediments in the beverages.
出处
《饮料工业》
2002年第5期15-18,共4页
Beverage Industry
