摘要
从研究乌龙茶在浸提中的温度和时间对茶汤内质的影响,提出在工业生产茶汁,速溶茶的浸提过程的最佳温度和时间。
In this paper the effect of temperature and time in Oolong tea extraction on the internal qualities of tea liquor was studied, then the optimum temperature and time were presented for reference in the production of tea juice and instant tea.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
1995年第4期180-184,共5页
Transactions of the Chinese Society of Agricultural Engineering
关键词
浸提
速率方程
茶汤内质
乌龙茶
Extraction Rate equation Internal qualities in tea liquor
