Study on the processing technology of instant ginkgo powder;
速溶银杏粉生产工艺的研究
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。
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
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
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
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
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。
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。