| 红茶饮料的研制 |
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| 引用本文： | 商水涛,王立泽.红茶饮料的研制[J].高师理科学刊,2000,20(2):43-44. |
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| 作者姓名： | 商水涛 王立泽 |
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| 作者单位： | [1]齐齐哈尔市制油厂 [2]济南金泰集团 |
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| 摘 要： | 研制确定了红茶饮料适宜的工艺参数：浸提温度７０℃，浸提时间１０ ｍｉｎ，茶叶加量 １． ５％．探讨了影响成品色泽、气味和滋味的主要因素．
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| 关 键 词： | 红茶 饮料 浸提工艺 |
Study on Black Tea Drink |
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| Shang Shuitao,Wang Xiaodong,Wang Lize.Study on Black Tea Drink[J].Journal of Science of Teachers＇College and University,2000,20(2):43-44. |
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| Authors: | Shang Shuitao Wang Xiaodong Wang Lize |
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| Abstract: | The technological parameters of manufacturing black tea drink are studied. The sensory e- valuation is best when extraction temperature is 70℃. extraction time is 10 min and tea leaves/water ratio is 1. 5%' The primary factors of affecting the aroma, taste and color of tea drink are discussed. |
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| Keywords: | Black tea Drink Extracting technology |
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