1) experiment/instant-tea
实验/速溶茶
2) instant tea
速溶茶
1.
Preparation and formula optimization of instant tea effer-vescent tablet;
速溶茶泡腾片的制备与配方优化设计
2.
Quality control and application of HACCP in production of instant tea;
速溶茶生产中的质量控制及HACCP的应用
3.
The influence of production technology on the flavour of instant tea products;
速溶茶生产工艺对其产品风味的影响
3) instant green tea
速溶绿茶
1.
Effect of cooling temperature on main quality traits of instant green tea;
冷却温度对速溶绿茶主要品质特性的影响
2.
In order to investigate the effect of different aperture ultra-filtration membrane on the quality of instant green tea,this experiment adopt 30 000 U,8 000 U,3 500 U,1 000 U organic membrane to ultra- filter the infusion of green tea respectively.
采用30 000、8000、3500、1000 u的有机膜,对绿茶浸提液进行超滤,以研究不同截留分子质量的膜管对绿茶浸提液中主要成分的分离和富集效应,以及对速溶绿茶品质的影响。
3.
In order to explore the principle of caffeine on the quality of instant green tea,the effect of caffeine on the cold solubility and the turbidity of instant green tea were studied.
结果表明,当速溶绿茶中咖啡碱含量<8。
4) instant black tea
速溶红茶
1.
In order to improve the flavor and production recovery of instant black tea,four different sizes of ceramic membrane filtration(0.
文中还对加工速溶红茶的原料中加入绿茶的比例进行了研究,结果表明:随着原料中绿茶比例的增大,产品的品质先是提高后是下降,以在加工速溶红茶的原料中加入20%的绿茶效果最佳。
2.
The improvement in taste, colour and aroma of instant black tea processed from coarse tea materials is discussed about the chemical nature of coarse tea materials, the substance support for black tea flavour, the conversion of quality-related components during manufacture, and the solutions to the quality defects resulted from the above-mentioned factors.
利用粗老原料加工速溶红茶可降低成本，充分利用茶叶资源。
5) crystalline tea
速溶茶晶
6) instant milk tea
速溶奶茶
1.
The major advances in the processing technology of instant milk tea in recent years are reviewed,including water treatment,extraction,filtration,purification,concentration,formulation,emulsion stabilization,homogenization,drying,packaging,etc.
综述了近几年来速溶奶茶的主要生产技术研究进展,包括水处理、浸提、过滤、净化、浓缩、调配、乳化稳定、均质、干燥、包装等,以及速溶奶茶的市场前景。
补充资料：速溶茶厂
速溶茶厂
instant tea factory
速溶茶厂.(instant tea faetory)茶叶再加工厂之一，’进行从成品茶中提炼有效成分，经浓缩、喷称或冷冻干燥为顺拉状.使之成为易溶于水的再加工茶。第二次世界大战期间，美国为了适应军事需要，开始研制速溶茶，50年代推广到民用。以后逐步在英国、印度、斯里兰卡、肯尼亚、乌干达等国家试制和生产。7《拜代世界速溶茶年产t约一万多吨。中国从1973年开始试制速溶茶，80年代已有少量出口。速溶茶厂一般拥有先进的加工设备和完整的工艺流程。在美国多数由茶叶厂商垄断，设立专门企业进行生产，并形成广泛的速溶茶销咨网，也有的在其他饮料、食品企业中设立速溶茶加工车间。中国只在国营精制茶厂或食品饮料企业中设速溶茶制造车间。 (陈云锡)
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