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.
本文对单宁酶和β-葡萄糖苷酶进行了共固定化,旨在应用于茶饮料生产中发挥除混与增香之双重功效,从而为纯茶风味茶饮料的生产奠定基础。