1) instant tea
速溶茶粉
1.
Optimization technology on extracting for instant tea by using central composite design;
中心组合设计法优化速溶茶粉提取工艺的研究
2) instant
速溶
1.
Study on the processing technology of instant ginkgo powder;
速溶银杏粉生产工艺的研究
3) quick dissolving
速溶
1.
Synthesized quick dissolving high molecular weight polyacrylate sodium by reverse microlatex with polyisobutylene succimide and sodium dodecyl sulfate as emulsifying agent.
以聚异丁烯丁二酰亚胺、十二烷基硫酸钠为乳化剂,采用反相微小乳液法合成了速溶高分子量聚丙烯酸钠。
4) instant tea
速溶茶
1.
Preparation and formula optimization of instant tea effer-vescent tablet;
速溶茶泡腾片的制备与配方优化设计
2.
Quality control and application of HACCP in production of instant tea;
速溶茶生产中的质量控制及HACCP的应用
3.
The influence of production technology on the flavour of instant tea products;
速溶茶生产工艺对其产品风味的影响
5) instant green tea
速溶绿茶
1.
Effect of cooling temperature on main quality traits of instant green tea;
冷却温度对速溶绿茶主要品质特性的影响
2.
In order to investigate the effect of different aperture ultra-filtration membrane on the quality of instant green tea,this experiment adopt 30 000 U,8 000 U,3 500 U,1 000 U organic membrane to ultra- filter the infusion of green tea respectively.
采用30 000、8000、3500、1000 u的有机膜,对绿茶浸提液进行超滤,以研究不同截留分子质量的膜管对绿茶浸提液中主要成分的分离和富集效应,以及对速溶绿茶品质的影响。
3.
In order to explore the principle of caffeine on the quality of instant green tea,the effect of caffeine on the cold solubility and the turbidity of instant green tea were studied.
结果表明,当速溶绿茶中咖啡碱含量<8。
6) instant jujube powder
速溶枣粉
1.
In this paper, HACCP system was applied to production instant jujube powder.
在速溶枣粉生产中运用了HACCP体系,对各生产环节进行了详尽的危害分析,确定了关键控制点和关键限值,并提出了相应的预防措施和监测方法。
2.
In this paper, the technology of processing instant jujube powder was studied by orthogonal experiment with pectinestease enzyme, low temperature and vaccum technique .
应用果胶酶酶解和乙醇溶剂萃取技术 ,对红枣中营养及有效成分进行二次浸提 ,通过正交试验确定了速溶枣粉的最佳配方 ,再利用低温真空技术对枣汁进行浓缩、干燥制粉 ,探讨了速溶枣粉的加工工艺。
参考词条
补充资料：速溶茶审评
速溶茶审评
examination and evaluation of instant tea
确定其品质优次。审评方法及其品质因子，当前尚无统一规定。外形主要评形状和色泽。形状有顺粒状(包括珍珠形和不定形顺状)和卷片状，硕粒状的要求大小匀齐无破损，互不粘结;卷片状的片薄而卷曲，不重盛。评色泽，速溶红茶为红黄、红棕或红揭色;速溶绿茶呈黄色或黄绿色，均有深浅明暗之分.要求鲜活有光泽。评内质时需迅速称取样茶0.75克(按制率25%计算，相当于3克干茶)，每个样品称两份。置于干煤、无色透明的玻摘杯中(容量150毫升)、立即分别以冷开水和沸水冲泡，审评溶解度、汤色、香味等。无论沸水或冷开水冲泡的，凡立即全部溶解，无悬浮、沉淀物者为溶解度好，如果冷溶度差，只能作热饮。速溶红茶汤红色，速溶绿茶汤黄绿色，均有深浅、明暗、清浊之分，以清澈明亮者为佳。热泡比冷泡的更为清澈透亮。香味应具有原茶风味，忌馒酸及其它异味;加料调味速溶茶，依品种不同而异，但仍须有茶味，且要求甜酸适度，不能有化学香精的香味。(杨伟丽)速落茶审评(examination and evalua.tion of instant tea)茶叶审评之一。对速溶茶的溶解度、形状和色、香、味进行感官审评，以
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