2) 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。
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) 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。
5) low-grade green tea
低档绿茶汁
1.
Tea polyphenol (TP) in the low-grade green tea could inhibit Ganoderma lucidum to grow, but the low concentration TP might induce Ganoderma lucidum to produce polyphenol oxidase (PPO).
多酚氧化酶可降解发酵液中多酚类物质,减少酚类物质对菌体生长的影响,积累更多的胞外代谢产物,降低发酵液酚氨比,提高茶色素含量,因此在低档绿茶汁中研究灵芝菌深层液体发酵产多酚氧化酶,对进一步研究发酵代谢控制具有重要意义。
6) green tea-sugarcane juice
绿茶甘蔗汁
补充资料：绿茶
| 绿茶 加工过程中鲜叶不经氧化的茶。又称不发酵茶。因成品茶色绿而得名。经杀青、揉捻、干燥等工序制成。杀青是形成绿茶品质特征的决定性工序。按杀青方法分蒸气杀青绿茶和锅炒杀青绿茶两种。特点是干茶绿、汤色绿、叶底绿、香清味浓。是中国产量最多的一类茶。此类茶以沸水冲泡，清饮为主。 |
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