摘要
将超滤法与吸附法对茶饮料的澄清作用进行了比较，证明不论是保留茶的有效成分还是澄清效果，二者均有显著差异（Ｐ＜００５或Ｐ＜０００１），超滤法明显优于吸附法。
The author compares the clearing effect of ultrafiltration and adsorbent method on tea drinks in this paper, which has proved that two methods have remarkable difference (P<005 or P<0001) in retaining the effective components in tea and clearing effect. Ultrafiltration has evident advantage over adsorbent method.
出处
《饮料工业》
1998年第2期17-18,12,共3页
Beverage Industry
关键词
超滤法
吸附法
茶饮料
澄清度
饮料
Ultrafiltration method, Adsorbent method, Tea drink, Effective components, Clarity, Transparent bottle PET.
