摘要
该文主要对影响绿茶饮料汤色稳定性的因素进行了研究。结果表明:灭菌对绿茶饮料汤色影响显著,紫外光线、维生素C、金属离子Cu^(2+)、Zn^(2+)、Ca^(2+)有助于绿茶茶汤保持汤色稳定性,在ph值为5.0时,汤色稳定性最好。
The effect of some factor on infusion color of green tea beverage was studied, results showed that sterility could clearly affected isfusion color. Ultraviolet light, vitamin C and Cu2+ , Zn2+, Ca2+ benfited isfusion color. Isfusion color was more best when pH was 5.0.
出处
《食品工业》
北大核心
2003年第2期19-20,共2页
The Food Industry
