茶饮料

论茶饮料的特征性成份及评价方法

Discussion on Characterized Components of Tea Drink And Its Evaluation Method

国内外茶饮料生产技术现状

The present status of tea drink production techniques at home and abroad

PET热灌装菊花茶饮料品质的过程控制措施

Process control measures for quality of hot-filled chrysanthemum beverage in PET bottles

三种PET瓶灌装技术在果汁/茶饮料生产中的应用

Application of 3 PET-bottle filling technology in fruit juice / tea drinks production

日本PET瓶装茶饮料发展

The develpment of PET-bottled tea drinks in Japan

亚高温PET瓶的制造以及在茶饮料热灌装生产工艺中的使用

Production of Sup-high Temperature PET Bottle and Its Application in Tea Beverage Hot Filling Technology

无菌PET瓶装低酸茶饮料面世

Low-acid tea bottled on aseptic PET line

茶饮料加工与HACCP技术

HACCP and production of tea drinks

茶饮料浸提工艺的微波辅助萃取（MAE）应用研究

Studies on Application of extraction in tea beverage processing by microwave assistant extraction

简介了PET热灌装菊花茶饮料的工艺流程，详细说明了PET热灌装菊花茶饮料品质的过程控制措施和管理要求；

The technological flow of hot-filled chrysanthemum beverage in PET bottles is briefly introduced . The process control measures and requirements for its quality are described in detail .

男生碳酸饮料、茶饮料、功能性饮料的饮用高频率高于女生，差异显著（P0.01）。

Boys have higher frequency having carbonated drinks , tea drinks , and functional drinks . The difference is statistically significant ( P0.01 ) .

茶饮料中所含EGC、EC、EGCG和儿茶素总量越低，ECG、C的含量越高，茶饮料的汤色稳定性越好。

Tea beverage contained in the EGC , EC , EGCG and total catechins lower , the better the stability of tea beverages liquor color .

PVPP在乌龙茶饮料中的应用研究

Study on the application of PVPP in oolong tea beverage

X-射线衍射和DSC差示扫描量热法分析显示，KGM、茶汤固形物以及魔芋茶饮料的固形物均属无定形粉末。

The X-ray diffraction and differential scanning calorimetry ( DSC ) indicated that the powder of KGM , tea extracts and konjac-tea solids are amorphous .

并通过饮料发酸或饮料变浑浊（透过率97%）的原因分析来说明其控制要点；从而为PET热灌装菊花茶饮料的品质控制提供了较有借鉴意义的一手资料。

The control points are pointed out based upon the analysis of the reasons for acidifying and getting cloudy ( permeability < 97 % ) of the beverage , with a view of providing useful references for its quality control .

DrPepperSnappleGroup今年调整了Snapple茶饮料配方，以去掉HFCS，并在4月份将其标识改为纯天然Snapple。

Dr Pepper Snapple Group this year reformulated its Snapple tea drinks to take out the HFCS and in April changed its logo to All Natural Snapple .

研究表明，PVPP可吸附茶饮料中的部分茶多酚，进而延缓沉淀或浑浊的发生，提出茶饮料的稳定性，延长茶饮料的贮存期。

It was proved that the tea polyphenol could be absorbed to improve the stability of tea beverage and extend the storage period .

热灌装技术在塑料瓶装茶饮料加工中的应用BOPP瓶装饮料货架期透氧性研究

The application of hot filling technology to the packaging of tea drinks in plastic bottles A study on the penetration of oxygen during shelf-life for beverages packed in BOPP bottles

合成了交联聚乙烯吡咯烷酮（PVPP），研究了PVPP对乌龙茶饮料的处理效果与条件。

In this paper , crosslinking Poly Vinylpyrrolidone ( PVPP ) was synthesized . Treatment of oolong tea beverage with PVPP and treating conditions were investigated .

结果表明：湖北海棠叶茶饮料的最适萃取条件是：80℃15min，叶水质量比1∶100；

The results showed that the suitable condition of extraction was 80 ℃, 15 min , mass ratio of leaf to water was 1 ∶ 100 ;

茶饮料沉淀的成因与澄清技术的应用

The Deposition of Tea Beverages and Application of Technology of Clarification

茶饮料生产标准化与品质控制

The standardization and quality control in the production of tea drinks

茶饮料生产中茶乳酪形成因素的探讨

Inquiry into tea cream formation factors during manufacture of tea beverages

酶制剂对改善茶饮料浊度的研究

Study on Improving the Turbidity of Tea Beverages by Using Enzymes

几种茶饮料的生产工艺研究

The Study on Processing of Some Kind of Tea Liquor Beverages

风味雪茶饮料加工的工艺研究

Studies on processing of snow tea and black plum health beverage

贮藏条件对茶饮料品质影响的试验研究

Experimental Study on Influence of Storage Condition on Tea Beverage Quality

茶饮料生产中膜分离技术的应用研究

Research on application of membrane separation technology to production of tea drinks

膜除菌技术在茶饮料工业化生产中的应用

Technology of membrane-sterilization applied in industrialized production of tea drinks

茶饮料品质相关成分的近红外线光谱技术分析

Determination of Quality-related Constituents of tea Drink by Near-infrared Spectroscopy