1) 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。
2) green tea juice
绿茶汁
1.
Preliminary study on green tea juice extracted by ultrahigh pressure processing
超高压提取绿茶汁的初步研究
2.
A mixture of green tea and water (1:30, m/V) was treated for 10 min by ultra-high pressure (UHP) of 100, 200 and 300 MPa at room temperature to study the effect of UHP treatment on quality of green tea juice using the sample obtained with interval shaking at normal pressure (0.
以料液比1:30(m/V)绿茶水为对象,采用100、200和300MPa压力于室温处理加工绿茶汁,常压(0。
3) 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。
4) Quality of tea juice
茶汁品质
5) components of tea extracts
茶汁成分
6) Oolong tea juice
乌龙茶汁
1.
The Oolong tea juice was ultra-filtrated by using the plate-frame module and choosing three kinds of CA membrane with three pore diameter .
结果表明,超滤可以有效澄清乌龙茶汁,在合适的工艺参数下菜汁有效风味成分保留率高,能截留大部分易发生沉淀的高分子物质,感官品质佳。
2.
The oolong tea juice extracted in the fixed factor was ultrafiltrated by using the plate-frame module and choicing three kinds of PEK membrane with three pore diameter distrobitom(PEK-100, PEK-200, PEK-700).
ＰＥＫ—７００三种不同截留分子量的聚醚酮材料膜，处理经一定条件提取的乌龙茶汁。
3.
The clarification effect of chitosan on Oolong tea juice was studied.
研究了壳聚糖对乌龙茶汁的澄清作用,探讨了pH、壳聚糖添加量及澄清时间对澄清效果的影响。
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