| 榴芽茶饮料的工艺研究 |
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| 引用本文： | 王超萍,潘爱珍,司振军,曾清平.榴芽茶饮料的工艺研究[J].饮料工业,2010,13(2):12-14. |
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| 作者姓名： | 王超萍 潘爱珍 司振军 曾清平 |
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| 作者单位： | 1. 山东轻工业学院食品与生物工程学院,山东济南,250353
2. 山东协和职业技术学院,山东济南,250000 |
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| 摘 要： | 采用低温变相负压浸提技术,提取榴芽叶中滋味鲜爽、浓郁醇和的香气物质,达到榴芽叶中易挥发物质（香气物质）与非挥发物质分离的目的,解决了传统工艺中香气物质在高温中易挥发的难题。研制的榴芽茶饮料香味独特,是一种天然、清凉、解渴的绿色饮品。
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| 关 键 词： | 低温变相负压浸提 榴芽茶饮料 提取 |
Study on technology of a pomegranate bud drink |
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| WANG Chao-ping,PAN Ai-zhen,SI Zhen-jun,ZENG Qing-ping.Study on technology of a pomegranate bud drink[J].Beverage Industry,2010,13(2):12-14. |
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| Authors: | WANG Chao-ping PAN Ai-zhen SI Zhen-jun ZENG Qing-ping |
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| Affiliation: | WANG Chao-ping 1,PAN Ai-zhen 2,SI Zhen-jun 1,ZENG Qing-ping 1 (1 School of Food , Biology Engineering,Sh,ong Institute of Light Industry,Jinan 250353,Sh,ong,China,2 Sh,ong Xiehe Vocational , Technical College,Jinan 250000,China) |
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| Abstract: | The technology of low-temperature negative-pressure extraction with phase changing was used to extract strongly fragrantandrefreshing aromatic substances from pomegranate bud leaf. Volatile(aromatic) substances were separated from non-volatile ones to solve the problem of volatile substances volatizing easily in heat in traditional technologies. Featured by the unique flavor of pomegranate bud leaf,the drink was natural,refreshing and thirst-quenching. |
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| Keywords: | low-temperature negative-pressure extraction with phase changing pomegranate bud drink extraction |
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