| 复方袋泡茶泡制工艺的研究 |
| |
| 引用本文： | 高晗.复方袋泡茶泡制工艺的研究[J].安徽农业科学,2006,34(17):4391-4392. |
| |
| 作者姓名： | 高晗 |
| |
| 作者单位： | 河南科技学院,河南,新乡,453003 |
| |
| 摘 要： | 用山楂、枸杞子、红茶混合制成的袋泡茶,既具有山楂、枸杞的保健功效,又具有红茶的香气。通过正交试验确定了复方袋泡茶的最佳泡制条件,将成品用350 ml 100℃的水冲泡10 min,产品的色泽、香气、滋味均较为理想。
|
| 关 键 词： | 复方袋泡茶 温度 时间 泡制工艺 |
| 文章编号： | 0517-6611（2006）17-4391-02 |
| 收稿时间： | 05 24 2006 12:00AM |
| 修稿时间： | 2006-05-24 |
Study on the Infusion Technology of Mixture Tea-bag |
| |
| GAO Han.Study on the Infusion Technology of Mixture Tea-bag[J].Journal of Anhui Agricultural Sciences,2006,34(17):4391-4392. |
| |
| Authors: | GAO Han |
| |
| Institution: | Henan Institute of Science and Technology, Xinxiang, Henan 453003 |
| |
| Abstract: | The hawfruit,medlar and red tea were used to prepare teabag.The product had both the health prorection effect and perfume of red tea simultaneously.The experiment in the best infusion condition was done.The result showed that the color,perfume and relish of the product all got to the best under the condition of the teabag made with 100?℃ 35?ml water for 10?min. |
| |
| Keywords: | Mixture teabag Temperature Time Infusion technology |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
