魔芋茶的加工  

Processing of Konjak Tea

作　　者：钟颜麟[1] 游见明 清水康夫 刘勤晋 

机构地区：[1]西南农业大学食品科学学院,重庆630716

出　　处：《食品与机械》1995年第5期17-18,共2页Food and Machinery

摘　　要：本文对魔芋红茶和魔芋花茶的配方、加工工艺及理化品质等进行了研究。结果表明,两种饮料风味独特,具有一定的营养保健功能,为魔芋和茶的深加工开辟了一个新的途径。The formulae, technological processes and indexes of physicochemistry of konjak Black Tea and KonjakJasmine Tea were studied Results showed that with charac-teristic flavours the two beverages had certain nutritivee and health protective functions.

关 键 词：魔芋精粉 茶 调合 魔芋花茶 工艺 

分 类 号：TS272.4[农业科学—茶叶生产加工]