The effects of exogenous enzymes on Radix ginseng extracted were studied, and the processing technologies of Radix ginseng and tea beverage were also researched.
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释义
加工过程中通过添加外源酶(果胶酶,木瓜蛋白酶)浸提人参,分析了人参浸提液中主要成分含量的变化,探索了外源酶对人参浸提的影响,并对人参茶饮料的加工工艺进行了研究。
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