摘要
膜浓缩与真空冷冻干燥应用于茶饮料工业中，与传统工艺方法比较，解决了茶饮料中冷后浑、沉淀、混浊等缺陷。
The processing technologies of membrane concentration and vacuum freeze drying in the tea beverage industry, compared with traditional technologies, solve the disadvantages of cool turbidity、precipitation、turbiding in tea beverages.
出处
《饮料工业》
1998年第2期13-16,共4页
Beverage Industry
关键词
膜浓缩
真空冷冻干燥
茶饮料
冷后浑
沉淀
Membrane concentration, Vacuum freeze drying, Tea beverage, Cool turdidity
