助手标题  
全文文献 工具书 数字 学术定义 翻译助手 学术趋势 更多
查询帮助
意见反馈
   花茶品质 的翻译结果: 查询用时:0.2秒
图标索引 在分类学科中查询
所有学科
轻工业手工业
更多类别查询

图标索引 历史查询
 

花茶品质
相关语句
  “花茶品质”译为未确定词的双语例句
     STUDY ON THE RELATIONSHIPS BETWEEN DIFFERENT KINDS OF SWEET-SCENTED OSMANTHUS' FRESH FLOWERS AND OSMANTHUS' TEA
     不同品种桂花鲜花与桂花花茶品质关系的研究
短句来源
     To study on the theory of adsorption by tea will provide the theoretical references on improving the processing techniques and the quality of jasmine scented tea.
     有关茶叶的吸附机理和花茶加工工艺的研究对现有的花茶加工工艺的改革,花茶品质的提高具有积极的作用。
短句来源
     A good quality of jasmine tea wasstill obtained even though cutting down the amount of the jasmine flowerby 20% or 30% when the water content of the biscuit was increased to 10%±2%.
     将特级烘青茶坯含水量增加到10±2(%)、同时减花20%或30%,进行连窨试验,结果表明,减花二窨一提的花茶品质均优于传统工艺(不减花四窨一提)花茶,其中尤以减花30%二窨一提和不减花、茶坯不烘焙直接三窨一提处理的最佳。
短句来源
     This paper mainly discussed the application of blending technology to jasmine tea,and made a brief exposition on the improvement and stability of jasmine tea quality.
     本文主要论述了拼配技术在茉莉花茶中的应用,及其对花茶品质的改善和稳定进行简要阐述。
短句来源
  相似匹配句对
     Qualities in Men & Women
     男女的品质
短句来源
     Perfect quality
     完美品质
短句来源
     STUDY ON THE RELATIONSHIPS BETWEEN DIFFERENT KINDS OF SWEET-SCENTED OSMANTHUS' FRESH FLOWERS AND OSMANTHUS' TEA
     不同品种桂花鲜花与桂花花茶品质关系的研究
短句来源
     Chemical Composition of the Aroma of Zhulan Tea
     珠兰花茶香气的化学组成
短句来源
查询“花茶品质”译词为用户自定义的双语例句

    我想查看译文中含有:的双语例句
例句
没有找到相关例句


A new scented tea was developed with fresh flowers of the black locust ( Robinia pseudoacacia L. ) in 1981 to 1982. It is fragrant, pure and fresh in aroma, and is brisk and mellow in taste.The flowery aroma and the tea flavor are harmonious. The made tea has the charateristics of quality of the scented tea.Black locust has strong adaptability, wide distribution and rich natural resources. The cost of the fresh flowers is very low. Thus the latent economic effect of the new scented tea is high.The present article...

A new scented tea was developed with fresh flowers of the black locust ( Robinia pseudoacacia L. ) in 1981 to 1982. It is fragrant, pure and fresh in aroma, and is brisk and mellow in taste.The flowery aroma and the tea flavor are harmonious. The made tea has the charateristics of quality of the scented tea.Black locust has strong adaptability, wide distribution and rich natural resources. The cost of the fresh flowers is very low. Thus the latent economic effect of the new scented tea is high.The present article proves the feasibility to process the new scented tea with the fresh flowers of black locust and points out the way to further increase the aroma of the made tea.Based on the result of the investigation, the article puts forword the processing technic of the new scented tea to be tried out.

1981—1982年利用刺槐(Robinia Pseudoacacia L.)鲜花试制槐花茶。成茶香气清雅。尚鲜灵、纯正,滋味鲜醇,花香茶味和谐,具有花茶品质特征。刺槐适应性强,分布广泛、资源丰富,鲜花成本低,潜在经济效益较高。根据实验结果提出槐花茶窨制试行工艺。

Water was sprayed to the biscuit to increase its water content for thescenting of jasmine tea.The qualities of the one-scenting jasmine teas with10%—20% water content treatments were all better than that of the jasminetea produced by the orthodox technology.A good quality of jasmine tea wasstill obtained even though cutting down the amount of the jasmine flowerby 20% or 30% when the water content of the biscuit was increased to 10%±2%.Comparing with the orthodox technology,the new technology consumesmuch less...

Water was sprayed to the biscuit to increase its water content for thescenting of jasmine tea.The qualities of the one-scenting jasmine teas with10%—20% water content treatments were all better than that of the jasminetea produced by the orthodox technology.A good quality of jasmine tea wasstill obtained even though cutting down the amount of the jasmine flowerby 20% or 30% when the water content of the biscuit was increased to 10%±2%.Comparing with the orthodox technology,the new technology consumesmuch less flower,needs fewer scentings and dryings,costs much shortertime(from 12 days of the Orthodox technology to 4 days)and results in aremarkable economic efficiency.

用喷水增湿茶坯的方法窨制的茉莉花茶,结果表明,一窨花茶的品质,茶坯含水量10%—20%处理均优于传统工艺。将特级烘青茶坯含水量增加到10±2(%)、同时减花20%或30%,进行连窨试验,结果表明,减花二窨一提的花茶品质均优于传统工艺(不减花四窨一提)花茶,其中尤以减花30%二窨一提和不减花、茶坯不烘焙直接三窨一提处理的最佳。与传统工艺比较,新工艺不仅节省了花量,而且减少了窨次及烘焙次数,大大缩短了窨花周期(由12d 以上缩至4d),经济效益十分显著。

During the scenting process for jasmine tea, the effects of different drying temperature on the quality of jasmine tea were determined by using top quality spring Maofeng green tea as the adobe. Spring Maofeng green tea was scented with jasmine flower three times, and the drying temperature was 60℃, 90℃, 120℃ and 150℃ respectively after sieving jasmine flower from the tea adobe. The results showed: the overall quality of jasmine tea was the best, the fragrant of jasmine tea and tea adobe were in perfect harmony...

During the scenting process for jasmine tea, the effects of different drying temperature on the quality of jasmine tea were determined by using top quality spring Maofeng green tea as the adobe. Spring Maofeng green tea was scented with jasmine flower three times, and the drying temperature was 60℃, 90℃, 120℃ and 150℃ respectively after sieving jasmine flower from the tea adobe. The results showed: the overall quality of jasmine tea was the best, the fragrant of jasmine tea and tea adobe were in perfect harmony when the drying temperature was 90℃. The overall quality of jasmine tea was the best when dried at 120℃, and followed by that at 60℃, 150℃; the contents of tea flavour obviously decreased with the increase of the drying temperature; the contents of tea polyphenol was also correlated to the drying temperature and time, which was the highest when dried at 120℃ and the lowest at 60℃; the content of essential oil absorbed by tea adobe was the highest when dried at 90℃, and followed by those at 60℃, 120℃, 150℃; and the contents of linalool was positively correlated to the quality of jasmine tea.

以毛峰绿茶为素坯,用茉莉花窨制3次,设置60℃、90℃、120℃、150℃4种烘干温度。结果表明:90℃烘焙的茉莉花的综合品质得分最高,茉莉花香气与茶坯香气协调,其他依次为120℃、60℃、150℃;茶叶中黄酮类总量随着烘温的升高而下降;茶多酚类总量与烘焙温度及在烘时间相关,以120℃处理最高、60℃处理最低;香精油总量的大小依次为90℃处理、60℃处理、120℃处理、150℃处理;芳樟醇的含量与茉莉花茶品质呈正相关。

 
<< 更多相关文摘    
图标索引 相关查询

 


 
CNKI小工具
在英文学术搜索中查有关花茶品质的内容
在知识搜索中查有关花茶品质的内容
在数字搜索中查有关花茶品质的内容
在概念知识元中查有关花茶品质的内容
在学术趋势中查有关花茶品质的内容
 
 

CNKI主页设CNKI翻译助手为主页 | 收藏CNKI翻译助手 | 广告服务 | 英文学术搜索
版权图标  2008 CNKI-中国知网
京ICP证040431号 互联网出版许可证 新出网证(京)字008号
北京市公安局海淀分局 备案号:110 1081725
版权图标 2008中国知网(cnki) 中国学术期刊(光盘版)电子杂志社