| 发酵型红茶饮料加工工艺的研究 |
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| 引用本文： | 闫刚 等. 发酵型红茶饮料加工工艺的研究[J]. 价值工程, 2014, 0(10): 325-326 |
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| 作者姓名： | 闫刚 等 |
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| 作者单位： | 云南热带作物职业学院,普洱665000 |
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| 摘 要： | 以云南CTC红茶为主要原料,经乳酸菌、酵母菌共生发酵,研究发酵型红茶饮料的加工工艺。
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| 关 键 词： | 发酵 红茶饮料 加工工艺 |
Research on Fermented Black Tea Beverage Processing Technology |
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| YAN Gang,XIONG Chang-yun. Research on Fermented Black Tea Beverage Processing Technology[J]. Value Engineering, 2014, 0(10): 325-326 |
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| Authors: | YAN Gang XIONG Chang-yun |
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| Affiliation: | ( Yunnan Vocational College of Tropical Crops, Puer 665000, China ) |
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| Abstract: | Taking Yunnan CTC black tea as the main raw material, after symbiotic fermentation of lactic acid bacteria and yeast, this paper studied the fermented black tea beverage process. |
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| Keywords: | fermentation black tea beverages processing technology |
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