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) highland barley fried noodles
青稞炒面
1.
According to folk traditional handwork sand fried method, a reasonable technology is designed and technology condition and parameter of fried noodles are found out industrially with using cooked and processing techniques,then this makes highland barley fried noodles the same products made by hand in flavor and taste and realizes the industrial production of highland fries noodles.
该技术是仿民间传统的手工砂炒方法，运用现代谷物的熟化和加工技术，设计出一条合理的生产工艺，并摸索出青稞炒面工业化生产的工艺技术条件及参数，使生产的青稞炒面在口感和风味上与民间手工制作的炒面相媲美，实现青稞炒面的工业化生
4) twisted pan green tea
炒青茶
6) Saute vegetable
炒青菜
补充资料：炒青
1.制茶干燥工序之一。如制绿茶时，鲜茶叶经杀青﹑揉捻后，放在锅里炒干，叫做炒青。 2.绿茶的一种。
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