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The Processing Technology of Effervescent Bubbles Tea Drinks Tables
Author(s): 
Pages: 151-153
Year: Issue:  3
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  茶饮料泡腾片加工工艺;
Abstract: 以茶粉、柠檬酸、NaHCO3、蛋白糖为原料,研究了固体茶饮料泡腾片的制造工艺,分析了茶叶原料、工艺条件等因素对茶饮料品质的影响.确定了泡腾片合适的配方,制成的泡腾片感官优良、口味独特.
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