| 摘要 |
PURPOSE:To obtain barley tea beverage having good odor and free from turbidity and precipitation, by extracting barley tea containing puffed roasted barley. CONSTITUTION:1 pts.wt. barley tea consisting of 30-90% barley roasted until puffed and 70-10% unpuffed roasted barley is extracted with 5-15 pts.wt. water adjusted to pH7.5-8.5 and heated to 80-100 deg.C and then the extracted liquid is filtered to remove the residue, cooled to 20-40 deg.C and then centrifuged in state of 4000-9000G pressure to remove an insoluble ingredient. Then the extracted solution is as necessary adjusted to pH5.0-7.0 and passed through filtering layer having 1-25mum pore size and sterilized at 115-145 deg.C to provide the barley tea beverage having >=5 Fo value when C. botulinum and B. subtills are used as marker germs. |
