2) roasted green tea
炒青绿茶
1.
Aromatic components of the roasted green tea were assayed by simultaneous distillation and extraction(SDE)with gas chromatogram-mass spectrum methods.
以无水乙醚作为萃取溶剂,采用SDE法并结合气相色谱-质谱联用技术分析了炒青绿茶香气的化学组成,结果在绿茶精油的101个色谱峰中分离鉴定了90种挥发性成分,占该精油总量的96。
2.
The aroma constituents of roasted green tea during second drying of different temperatures were analyzed by GC and GC/MS.
用气相色谱（ＧＣ）、气相色谱（ＧＣ）／质谱（ＭＳ）法分析了炒青绿茶不同温度辉锅过程中茶叶香气的变化，结果表明，提高辉锅温度能明显增加芳香醇和萜烯醇类含量，而具青气的脂肪醇、醛保留较少，有利于茶叶香气的发展。
3.
A thorough study was carried out on variation of Amadori compound and effect of temperature on it during processing of roasted green tea(RGT).
对炒青绿茶加工过程中糖胺化合物的变化以及温度对糖胺化合物的影响作了较为深入的研究。
3) twisted pan green tea
炒青茶
4) tea processing the organization
炒茶机构
1.
Through the analyzing the Kinematics and its characteristics, we found the main causes of influencing the processing quality and Performance and reliability, and we built the model of the Kinematics and dynamics of tea processing the organization.
在分析传统毛尖茶叶加工工艺技术的基础上,确定了毛尖茶叶机械加工所要求的基本动作及炒茶臂的运动轨迹,运用现代设计方法初步确定了炒茶机构的设计参数,并通过运动学和动力学特性分析,找出了影响茶叶加工质量、炒茶机工作性能及可靠性的主要因素。
5) roasted green tea processing machinery
炒青绿茶机
1.
The quality of roasted green tea lies on high performances of roasted green tea processing machinery.
炒青绿茶机械的优良性能是炒青绿茶质量的根本保证。
6) stir-fried jasmine tea
茉莉炒花茶
补充资料：党参炒米茶
每次取党参10～15克，炒米30克，加水2000毫升煎至750毫升，取汁代茶饮。隔日1次服，2～4次显效。用治十二指肠溃疡及慢性胃炎。
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