摘要
根据对白砂糖、柠檬酸的阈值测定结果,研究了以虫草和茶叶为原料的饮料的风味。正交试验结果表明:以茶汤50ml、虫草浸提液22.5ml的添加量,配制的虫草茶饮料风味最佳。
Based on the determination of threshold values of sugar and citric acid, the flavor of drinks made from Cordyceps sinensis and tea was studied. The results of orthogonal experiments showed that tea juice 50 ml and Cordyceps sinensis extract 22.5 ml gave best flavor.
出处
《饮料工业》
2010年第7期22-25,共4页
Beverage Industry
关键词
冬虫夏草
乌龙茶
工艺
Cordyceps sinensis
oolong tea
technology
