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- W324996888 abstract "The effects of extraction temperature,material water ratio and mesh number on the extraction yield,liquor color,aroma,taste and solubility of Pu-erh tea cream were studied in this paper.The results showed that the optimum heat reflux extraction for producing Pu-erh tea cream were extracted at 90 ℃ with 1∶10 material water ratio for 15 min,concentrated by vacuum heating and then dried in vacuum.Pu-erh tea cream with a high yield was obtained in the optimum heat reflux extraction and the infusion of the Pu-erh tea cream produced were brightly red and brown with high mature aroma and mellow taste and no cream down and the intrinsic characteristics of Pu-erh tea were retained." @default.
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- W324996888 date "2010-01-01" @default.
- W324996888 modified "2023-09-27" @default.
- W324996888 title "Study on Producing Pu-erh Tea Cream by Heat Reflux Extraction" @default.
- W324996888 hasPublicationYear "2010" @default.
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