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．
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.
出处
《高师理科学刊》
2000年第2期43-44,51,共2页
Journal of Science of Teachers＇College and University
