一种低糖黑茶醋饮料的研制

Academic Periodical of Farm Products Processing（2021）

Cited 0|Views4

No score

Abstract

以安化黑茶和恒顺9度米醋为主要原料,采用单因素试验和正交试验法研究影响黑茶醋饮料的主要因素(黑茶醋浸提液添加量、异麦芽酮糖添加量、柠檬汁添加量、菠萝汁添加量、维C添加量)并进行优化.结果表明,当黑茶醋提液添加量为0.4％,异麦芽酮糖添加量为6％,柠檬汁添加量为0.2％,菠萝汁添加量为12％,维C添加量为0.02％时,黑茶醋的口味最佳.

AI Read Science

Must-Reading Tree

Example

Generate MRT to find the research sequence of this paper

Chat Paper

Summary is being generated by the instructions you defined