摘要
本文对苦瓜凉茶的生产工艺进行了研究 ,并通过正交实验确定了苦瓜的最佳护色方法及绿茶浸提液的澄清吸咐条件 :用 0 .0 1 Zn Cl2 及 0 .3 Ca Cl2 的混合护色液对苦瓜进行热烫 ,温度为 85℃ ,时间为 2 min;用高岭土作澄清剂 ,在 60℃下对绿茶浸提液进行澄清吸咐 ,时间为 30
This paper studied on production technology of balsam pear cool tea. By the orthogonal experiment, the best method of balsam pear green maintaining and clear condition of green tea solution were fixed by using the mix solution of 0.01% ZnCl 2 and 0.3% CaCl 2 heating up the balsam pear piece 3 minutes under 85 ℃ and using GLT as clarifying agent absorbing green tea solution 30 minutes under 60℃.
出处
《天津农学院学报》
CAS
2000年第4期21-24,共4页
Journal of Tianjin Agricultural University
关键词
苦瓜
凉茶
澄清吸咐
护色
Balsam pear
Cool tea
Clear and absorption
Production of color
