新型发酵茶复合饮料的研究  

Study on new compound beverage of fermented tea drink

作　　者：杜巍[1] 袁静[1] 张光爱 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《食品工业科技》2001年第3期58-60,共3页Science and Technology of Food Industry

摘　　要：以茶发酵液为主要原料 ,用猕猴桃汁进行勾兑 ,采用正交试验方法 ,探索最佳发酵工艺条件和配方 ,开发出色、香。Fermented tea drink was used as the main raw material and Chinese goosebeery juice was used for mixing with it.Orthogonal tests were introduced on the experiment.The conditions of fermentation and the best formula were studied. The compound health beverage which had the best color,savory and taste was developed.

关 键 词：猴猴桃汁 茶发酵液 正交试验 复合材料 发酵工艺 配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]