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- Tea beverage of high-quality is clear and bright. 优质的茶饮料是清澈透明的。
- The solution is we may produce tinned black tea beverage by ultrafiltration. 证明了超滤法生产罐装红茶饮料的可行性。
- The quality of tea beverage is influenced by the climate where the tea plant is grown. 茶饮料的质量受茶树栽培地的气候影响。
- Tea beverage,as with coffee,is valued for the stimulating effect of the caffeine which it contains. 茶的价值与咖啡一样，在于它含有咖啡因的提神效果。
- Tea beverage, as with coffee, is valued for the stimulating effect of the caffeine which it contains. 茶的价值与咖啡一样，在于它含有咖啡因的提神效果。
- The research provides reference for the exploitation of new health tea beverage using the porphyra. 该复合茶饮料清香纯正,酸甜适中,为开发紫菜新型茶饮料提供了依据。
- The taste of pure snow tea beverage is bitter and astringent, which lowers the enthusiasm of consumer. 单独使用雪荼为原料加工的饮料口感苦、涩,影响消费者饮用的积极性。
- Suggested Applications: tea beverage, herbal notes and liquors, prune, rasin and plum. 建議應用:可用於茶飲料,藥香香氣和味濃性烈的甜酒,杏梅,葡萄乾和李子的香精。
- The machine combines washing, filling and cover spinning with complete automation, suitable for tea beverage in polyester bottles and PET bottles. 本机将冲洗、灌装、旋盖三功能集于一体，实现全自动化，适用于聚酯瓶、PET瓶茶饮料灌装；
- In this paper,crosslinking Poly Vinylpyrrolidone(PV PP) wassynthesized.Treatment of oolong tea beverage with PVPP and treating con ditions were investigated. 合成了交联聚乙烯吡咯烷酮(PVPP)，研究了PVPP对乌龙茶饮料的处理效果与条件。
- The factors affected the quality of tea beverage and the problems in the tea beverage production along with the resolvable methods in the application at present. 总结影响茶饮料品质的因素和茶饮料生产中存在的问题以及目前应用的解决措施。
- In this paper,crosslinking Poly Vinylpyrrolidone(PVPP) was synthesized.Treatment of oolong tea beverage with PVPP and treating conditions were investigated. 合成了交联聚乙烯吡咯烷酮(PVPP),研究了PVPP对乌龙茶饮料的处理效果与条件。
- Flu Tea Beverage is composed of various selected Chinese herbal medicines under an ancestral secret prescription, which has been adopted for generations. 本品是以祖传治感冒的秘方作处方，采用全植物性药物为原料，用独特工艺和科学方法制作而成。
- The idea of using proteinase to hydrolyze the protein extracted and release amino acides provide us new direction for the study on improvement of tea beverage quality. 蛋白质是茶汤“冷后浑”的重要组成物质,氨基酸是茶饮料品质重要的滋味和香气因子。
- The effects of exogenous enzymes on Radix ginseng extracted were studied, and the processing technologies of Radix ginseng and tea beverage were also researched. 加工过程中通过添加外源酶（果胶酶，木瓜蛋白酶）浸提人参，分析了人参浸提液中主要成分含量的变化，探索了外源酶对人参浸提的影响，并对人参茶饮料的加工工艺进行了研究。
- The status quo of tea beverage study, the problems arisen during the process of tea beverage producing and the corresponding solutions were dissertated in the paper. 通过长期煤炭采制样过程的实践,对经常出现的几种差异问题加以分析探讨,提出了可操作的解决方法。
- With the pumpkin juice as its main ingredient, with celery and tomato juice as its assisting composition, added with sweetening agents, acidulate and stabilizer, the sugar-free fruit tea beverage has a health-care function . 以南瓜为主要原料 ,以芹菜汁、番茄汁为辅料 ,添加甜味剂、酸味剂、稳定剂制成具有保健作用的蔬菜汁无糖南瓜果茶。
- Corduceps militaris health tea beverage was developed using Rubus suavissimus, Ilexlutifolia thumb, Jasmine tea and the mixed fermentation broth of Cordyceps militaris as the raw materials. 以甜茶、苦丁茶、茉莉花茶以及北冬虫夏草混合发酵液为原料,研制出北冬虫夏草保健茶饮料。
- The tea beverage has been developed by using Ampelopsis grossedentata as main raw materials.The optimal technology parameters were determined by means of the orthogonal experiments. 以显齿蛇葡萄叶为原料,对茶饮料的生产工艺进行了探讨,通过正交试验确定茶饮料的最佳配方。
- The paper dwelled on the changes of the color, fragrance, taste and their mechanism in the manufacture of tea beverage, and produced some advice to solve above-mentioned difficulties. 对茶饮料加工过程中的汤色、香气和风味的变化及机理作了深入的分析探讨，提出了解决这些问题的方法。
