摘要
当热的茶汤冷却后，茶汤会逐渐变浑，并随着时间的延长而出现沉淀。茶汤的这种特性给茶饮料的生产带来了严重的技术问题。本文论述了用β－环糊精防止茶汤低温浑浊的条件和转溶方法，对比了这种方法与其它转溶方法对茶汤品质影响的大小，研究了转溶工艺条件对茶汤色泽的影响。
When a hot aqueous infusion of tea leaf cools down ,it slowly becomes turbid and the tubidity thickens with time to form a cloudy precipitate .This character of tea infusion causes technological problems in industrial processes such as manufacture of tea drink .This paper dealed with the conditions of preventing low temperature turbidity of tea brew and the ways to solubilize tea cream with B-cyclodextrin in comparison with the different effects of brew quality in other methods of tea solubilization It also studied the of tea brew color by the technologcal conditions of tea cream solubilization ,Then based on these studies ,the optimal parameters of solubilization of tea cream with B-cyclodextrin were determined by the experiment
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第12期95-99,共5页
Food Science
