食品工业科技2017，Vol.38Issue(10)：373-378,6.DOI:10.13386/j.issn1002-0306.2017.10.064
茶酒褐变原因及解决方法研究进展
Research progress in the reasons and solutions of tea liquor browning
胡燕1
作者信息
- 1. 国家茶叶产品质量监督检验中心(四川),四川雅安625000;四川省雅安市产品质量监督检验所,四川雅安625000
- 折叠
摘要
Abstract
With tea as the main raw material,the tea liquor was fermented or compounded which had good performance at health care.It is liable to undergo browning during the production and storage of tea liquor,which affects the quality of product and shortens the shelf life.The type and research status of tea liquor were reviewed.The reasons of tea liquor browning were discussed,and it attempted to explore the methods for effectively reducing the browning degree of tea liquor in order to provide some reference for tea liquor quality improvement.关键词
茶酒/褐变/茶多酚/抗氧化剂/护色Key words
tea liquor/browning/tea polyphenols/antioxidants/protectivecoloration分类
轻工纺织引用本文复制引用
胡燕..茶酒褐变原因及解决方法研究进展[J].食品工业科技,2017,38(10):373-378,6.
