大麦茶

大麦茶是一种新型饮品。

The barley tea is a new beverage .

大麦茶饮料的研制

Research and Production of Barley Tea Drink

热灌装大麦茶饮料的工艺探讨

Research on technology for hot-filled barley drinks

提出了大麦茶的制备工艺和感官检验标准。

The preparing technology and sensory checking standards for the barley tea were put forward .

速溶大麦茶的研制

Preparation of Instant Barley Tea

大麦茶的研制

Development of the barley tea

根据实验结果，确定了大麦茶饮料合理的生产工艺技术参数。

According to the results , the rational process parameters for production of barley tea were determined .

不同产地大麦茶中16种元素及丙烯酰胺含量分析

Determination of 16 mineral elements and acrylamide in barley tea samples produced in three different regions of China

研究了焙炒时间、浸泡时间、浸泡水量对大麦茶品质的影响。

The influences of cooking time , soaking time and water quantity on the quality of barley tea were studied .

对浸提温度、时间、加水量及浸提次数对大麦茶饮料浸出效果的影响进行了正交实验。

The orthogonal experiment was made for effects of extracting temperature , time , water volume and number of extraction on the results of extracted barley tea .

本论文以决明子茶、大麦茶为研究对象，采用高效液相色谱法对其丙烯酰胺含量进行了测定。另外，本文还探索了新型的柱前衍生-高效液相色谱法检测丙烯酰胺的方法。

In this work , acrylamide content in cassia seed tea and barley tea was detected by using SPE-high performance liquid chromatographic method , a new pre-column derivatization-high performance liquid chromatographic method was also investigated for the determination of acrylamide .

薏苡仁大麦复合茶饮料的研制

Development of compound tea beverage of Semen Coicis and barley

论述了以大麦为原料制作大麦茶饮料的生产工艺。

The production process of barley tea from barley as raw material was expounded .