haziness-removing

This paper attempted to co-immobilize tannase and β -glucosidase, aiming at applying in tea beverage to attain the double efficacies of haziness-removing and aroma-increasing, thus established the foundation for the processing of pure tea beverage.
本文對單寧酶和β-葡萄糖苷酶進行了共固定化,旨在應用于茶飲料生產(chǎn)中發(fā)揮除混與增香之雙重功效,從而為純茶風味茶飲料的生產(chǎn)奠定基礎。