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Hamza Alas¸alvar,Mustafa Cam 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.3
The aim of this study was to produce ready todrink (RTD) iced teas from sage and linden. For this purpose,phenolics of sage and linden were extracted bypressurized hot water extraction (PHWE) and then theextracts obtained were spray dried by the addition ofmaltodextrin. The powders produced by spray drying wereprocessed into RTD sage and linden iced teas by addingsucrose and citric acid. The optimum conditions of PHWEof sage and linden were at 160 C and for 10 min and5 min, respectively. The solubility and microencapsulationefficiency of spray dried powders were found to be greaterthan 97%. In addition, total phenolic content and antioxidantactivity of RTD iced teas are parallel with those ofmicroencapsulated sage and linden powders after pasteurizationat 80 C for 5 min. The sensory analysis of RTDiced teas showed that products were well-accepted by thepanelists.