1) fresh tea juice
鲜茶汁
1.
Comparison of different processing technologies for fresh tea juice;
鲜茶汁不同制备工艺比较
2.
In this paper, methods of extracting fresh tea juice from fresh tea leaves directly were studied.
作者研究了从鲜茶叶直接提取鲜茶汁的方法,鲜叶经杀青提取绿茶汁。
3.
Effects of extraction temperature, time and ratio of tea to water on sensory quality, extraction rate, concentration, extraction quantities of main biochemical components, TP/AA, ﹣a/b and tea cream of fresh tea juice were studied by orthogonal test L9 (33).
研究鲜茶固体饮料加工的鲜茶汁制备提取工艺,以鲜茶汁浸提温度、时间及茶水比为影响因素,采用正交试验设计L9(3)3,探讨浸提工艺对鲜茶汁的感官品质、提取得率、浓度、主要生化成分浸出量、酚氨比、外观颜色及冷后浑等的影响。
3) green tea fresh beverage
绿茶鲜汁饮料
1.
In this manuscript,the effect of plucking standard on the qualities of different green tea fresh beverage was studied.
以不同采摘嫩度的绿茶鲜叶为原料加工绿茶鲜汁饮料,研究采摘嫩度对绿茶鲜汁饮料品质的影响。
4) fresh extract
鲜汁
1.
Experimental study on the therapeutic action of fresh extract from Ajuga decumbens on scald;
白毛夏枯草鲜汁治疗烫伤的实验研究
5) tea liquor
茶汁
1.
Study on the enhancement of the membrane separation of tea liquor by Neutrase;
中性蛋白酶提高茶汁膜分离性能的研究
2.
The influence of evaporation concentration and membrane separation concentration on the quality of tea liquor is compared and evaluated.
对茶汁蒸发浓缩和膜分离浓缩工艺对品质影响进行了比较。
6) Raw tea
鲜茶
1.
Study on elavour components of teas:comparison of flavour components by Wulong tea and Raw tea;
茶叶香气成分的研究——乌龙茶与鲜茶香气成分的比较
补充资料：茶汁炖元宝
原料： 冷冻乌龙茶3两、水8杯、猪脚12两
调味料： 盐1茶匙、味素少许、酒1大匙
作法： 1. 冷冻茶备妥。
2. 将水入汤锅煮滚，冷冻茶放入浸泡3~5分钟，滤出茶汁即成茶汁高汤。
3. 猪脚切寸段，以滚水鵖捞出，再洗净。
4. 炖盅放入猪脚及乌龙茶汁，入蒸锅蒸1小时。
5. 再加入调味料调味，续焖10分钟即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条