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毛茶品质
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  quality of oolong tea
     The rocking by mechanical vibration got 4一5times productivity as thatby the orthodox method, or 65%一80%as that by the rolling rocking machines. The vibration rocking pro-duced much better quality of Oolong Tea than the rolling rocking, or similar quality as the orthodox rocking.
     振动摇青的生产率比手工摇青提高3一4倍,相当于滚筒摇青机生产率的65%一80%,但其做青质量和毛茶品质均比滚筒摇青有显著提高,而接近手工摇青。
短句来源
     In order to prove up the effect of airflow on Zuoqing environment、physiological change of leaves and quality of Oolong tea, we determine on-line the air parameters including the air temperature, relative humidity, air quality and respiration rate of leaves under two air-conditioned Zuoqing environment respectively simulating direct pressure and all-around blast or airtight one during Zuoqing course.
     模拟正压全面送风空调做青环境和密闭空调做青环境,对做青过程两种环境的气温、气湿、气质等参数以及青叶呼吸速率进行在线测定,探明气流对做青环境、青叶生理变化及毛茶品质的影响。
短句来源
     The quality of Oolong tea made under the blast environment is superior to that made under the other one.
     气流控制的空调做青环境的毛茶品质优于密闭空调做青环境的毛茶品质
短句来源
  “毛茶品质”译为未确定词的双语例句
     New Studies on Effect of Finely-manipulated Environment on Variations of Physiological and Biochemical of Leaves and Quality during Oolong Tea Process
     做青环境对青叶生理生化变化及毛茶品质的影响新探
短句来源
     The content of the main leaf chemical components and the quality of the semi-made tea were very close.
     切细做青叶各主要化学成分含量及其毛茶品质与传统做青叶相近。
短句来源
     In order to reduce the costs of investment and energy and to improve the air quality, on-line air parameters and some physiological indexes of green leaf in two different types of Zuoqing conditions were determined, i.e., constant temperature and constant wind; constant temperature and windless.
     为了降低乌龙茶人工做青环境的投资成本和能耗 ,改善做青环境空气质量 ,对恒温恒风和恒温无风两种做青环境进行试验比较 ,通过在线测定做青环境指标及青叶若干生理指标 ,探明做青环境调控方式对叶层空气参数、青叶生理生化变化以及毛茶品质的影响。
短句来源
     The experiment indicated that, in the blast environment, the leaf layer relative humidity was reduced greatly, and that the air quality, the stoma conduct of leaf, dehydration rate, respiratory rate, products of soaking row tea, free amino acids increased.
     结果表明 ,恒温恒风调控方式能有效降低叶层空气的相对湿度 ,改善空气质量 ,增大青叶的气孔导度、失水速率及呼吸速率 ,提高毛茶的水浸出物和游离氨基酸含量 ,毛茶品质较优。
短句来源
     While the wavelength-longer-400 nm-band treatment had the lowest polyphenols,amino acids,other soluble substances and the highest ratio of complex catechins to sample ones.
     毛茶品质成分,以黄色滤光膜处理多酚类含量、氨基酸含量、水溶性糖含量、醚浸出物含量均为最高,其品质得分最高;
短句来源
  相似匹配句对
     Qualities in Men & Women
     男女的品质
短句来源
     The Culture Character
     文化品质
短句来源
     New Studies on Effect of Finely-manipulated Environment on Variations of Physiological and Biochemical of Leaves and Quality during Oolong Tea Process
     做青环境对青叶生理生化变化及毛茶品质的影响新探
短句来源
     The content of the main leaf chemical components and the quality of the semi-made tea were very close.
     切细做青叶各主要化学成分含量及其毛茶品质与传统做青叶相近。
短句来源
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A new technique of making the green leaf with cutting was used in the Oolong tea manufacture. Comparing this new technique with the traditional technique of making the green leaf, the results were shown as follows:The changing tendence of the leaf moisture content and appearance was almost similar under the same condition of making the green leaf. The content of the main leaf chemical components and the quality of the semi-made tea were very close. While the physical and chemial changes were faster during the...

A new technique of making the green leaf with cutting was used in the Oolong tea manufacture. Comparing this new technique with the traditional technique of making the green leaf, the results were shown as follows:The changing tendence of the leaf moisture content and appearance was almost similar under the same condition of making the green leaf. The content of the main leaf chemical components and the quality of the semi-made tea were very close. While the physical and chemial changes were faster during the periods of making the green leaf with cutting, so that the time could be shortened and the process could be simplified. And it was possible that the new technique might be one of the important way in the improvement of the Oolong tea manufacturing technique.

乌龙茶采用切细做青新工艺,并将其与传统做青工艺相比较。结果表明,在同等做青条件下,切细做青叶的水分变化及叶象变化趋势与传统做青叶基本一致。切细做青叶各主要化学成分含量及其毛茶品质与传统做青叶相近。切细做青的特点是理化变化速度较快,因而可缩短做青时间,简化做青工序。它可能成为乌龙茶工艺改革的重要途径之一。

By using high frequency mechanical vibration,the slight,brisk and even friction and collision betweenwithered leaves could be achieved in the rocking process, resulting in the proper injury of the leaf margin tis-sue and the oxidation of polyphenols. The rocking by mechanical vibration got 4一5times productivity as thatby the orthodox method, or 65%一80%as that by the rolling rocking machines. The vibration rocking pro-duced much better quality of Oolong Tea than the rolling rocking, or similar quality as the...

By using high frequency mechanical vibration,the slight,brisk and even friction and collision betweenwithered leaves could be achieved in the rocking process, resulting in the proper injury of the leaf margin tis-sue and the oxidation of polyphenols. The rocking by mechanical vibration got 4一5times productivity as thatby the orthodox method, or 65%一80%as that by the rolling rocking machines. The vibration rocking pro-duced much better quality of Oolong Tea than the rolling rocking, or similar quality as the orthodox rocking.

利用高频率振动源,使青叶轻、快、匀地摩擦碰撞,叶缘细胞适度损伤和茶多酚酶促氧化。振动摇青的生产率比手工摇青提高3一4倍,相当于滚筒摇青机生产率的65%一80%,但其做青质量和毛茶品质均比滚筒摇青有显著提高,而接近手工摇青。

In order to prove up the effect of airflow on Zuoqing environment、physiological change of leaves and quality of Oolong tea, we determine on-line the air parameters including the air temperature, relative humidity, air quality and respiration rate of leaves under two air-conditioned Zuoqing environment respectively simulating direct pressure and all-around blast or airtight one during Zuoqing course. The experiment indicates that the air relative humidity and content of CO2 of leaf-layers and respiration rate...

In order to prove up the effect of airflow on Zuoqing environment、physiological change of leaves and quality of Oolong tea, we determine on-line the air parameters including the air temperature, relative humidity, air quality and respiration rate of leaves under two air-conditioned Zuoqing environment respectively simulating direct pressure and all-around blast or airtight one during Zuoqing course. The experiment indicates that the air relative humidity and content of CO2 of leaf-layers and respiration rate of leaves under two airflow conditions showed ultimately marked difference. The quality of Oolong tea made under the blast environment is superior to that made under the other one.

模拟正压全面送风空调做青环境和密闭空调做青环境,对做青过程两种环境的气温、气湿、气质等参数以及青叶呼吸速率进行在线测定,探明气流对做青环境、青叶生理变化及毛茶品质的影响。实验表明,两种气流条件下的叶层空气湿度、CO2含量和青叶呼吸速率存在极显著差异。气流控制的空调做青环境的毛茶品质优于密闭空调做青环境的毛茶品质

 
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