摘要
以荷叶和乌龙茶浸出液为主要原料,研究了荷叶及乌龙茶制作饮料的加工工艺条件和关键环节,通过实验设计确定了产品的配方和最佳工艺参数。
The process and key techniques of lotus leaf scented healthy tea beverage were studied. And the optimum formula and technical parameter of the beverage were determined.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第10期174-175,共2页
Science and Technology of Food Industry
关键词
荷叶
保健饮料
工艺
lotus leaf
healthy beverage
processing technology
