Several factors affecting the color of instant tea powder are described.
阐述了影响速溶茶粉色泽的几个因素。
The result shows that the powder of butter with tea produced by microencapsulation technology has good taste and instant capacity and is easy to conserve.
结果表明，用微胶囊粉工业化生产的酥油茶粉口感好、速溶性好，易于保存。
And the colour of tea powder changes greatly with its processing technology. Several issues needing to be focused on in the spray-drying of instant tea powder are put forward.
而且，由于生产工艺的不同，茶粉的颜色变化较大，就此提出速溶茶粉喷雾干燥生产中应注意的几个问题。
Using ethanol, cold water-soluble Pueraria powder was made, to which milk powder and sugar were added to give instant Pueraria milk tea powder through sensory evaluation and orthogonal tests.
利用乙醇法制备颗粒状冷水可溶性葛根粉，在可溶性葛根粉中添加奶粉、蔗糖，用感官分析评定与正交实验法研制葛根奶茶。
Using ethanol, cold water-soluble Pueraria powder was made, to which milk powder and sugar were added to give instant Pueraria milk tea powder through sensory evaluation and orthogonal tests.
利用乙醇法制备颗粒状冷水可溶性葛根粉，在可溶性葛根粉中添加奶粉、蔗糖，用感官分析评定与正交实验法研制葛根奶茶。
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