The turbidity of tea beverages was improved by using enzymes.The result showed that enzyme preparation could remove haze and improve the stability of tea beverage product.

• 在茶饮料生产中使用酶制剂以改善茶饮料浊度。结果表明,酶制剂能有效改善茶饮料浊度,除去混浊质,提高茶饮料的稳定性。