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《The Beverage Industry》 2010-06
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Optimization of technology for a visual acuity-improving herbal tea beverage by Duncan’s new multiple range method

GUAN Hai-ning1,DIAO Xiao-qin1,XU Gui-hua2,MA Song-yan1 (1 Department of Biology and Food Engineering, Suihua College,Suihua 152061,Heilongjiang,China; 2 School of Agriculture,Ningxia University,Yinchuan 750021,Ningxia,China)  
A visual acuity-improving herbal tea beverage was scientifically made mainly from the extracts of green tea, chrysanthemum,Semen cassiae and medlar. The technology was studied by a series of pre-disposals,orthogonal experiments and Duncan’s multiple range tests. The results showed the optimal technological parameters as follows: extract of green tea 0.6 g/ 100ml,extract of chrysanthemum 0.3 g/100ml,extract of Semen cassiae 0.2 g/100ml,extract of medlar 0.5 g/100ml,and cane sugar 4 g/100ml. Confirmatory experiments indicated that the herbal tea beverage had good taste and satisfactory effects.
【Fund】: 绥化学院科研创新团队基金资助项目(CX2008002)
【CateGory Index】: TS272.4
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