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.
本文對單甯酶和β-葡萄糖苷酶進(jìn)行了共固定化,旨在應(yīng)用於茶飲料生産中發(fā)揮除混與增香之雙重功傚,從而爲(wèi)純茶風(fēng)味茶飲料的生産奠定基礎(chǔ)。