摘要
以姜和绿茶为主原料,探讨了姜汁与绿茶混合口味及色泽的最佳比例,采用微孔滤膜技术,以及解决瓶装姜茶饮料沉淀的最佳工艺条件如:pH值、杀菌温度、抗氧化剂、精滤工艺等。
The healthy ginger tea was developed and sediment Probem was solved by investigting the effect of pH value,sterilization temperature micro membrane filtration and the addittion of antioxidants.By the way,optimal conditions were obtained to process the refined ginger tea.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第11期48-50,共3页
Food Science
