The factors of extraction temperature (T),extraction time (t)and tea leaves/water ratio(%)differently effect the aroma, taste and color of tea drinks,which have been found through the study on extractprocessing in green tea drink manufacturing in this paper.The sensory evaluation is best whenTis 90℃tis3 min andC is 1.5 percent in orthogonal experiments.The conclusion has confirmed further by experiments.
| 
推荐 
点击下列相关研究机构和相关文献作者，可以直接查到这些机构和作者被《中国知识资源总库》收录的其它文献，使您全面了解该机构和该作者的研究动态和历史。
