共查询到19条相似文献,搜索用时 109 毫秒
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茶叶拼配是指两种以上不同品牌茶叶拼合在一起,这是一种常见的加工茶叶工艺.大红袍拼配,是各取所需,发挥所长,通过标准化拼配方式容易制作出好茶.酱香酒勾兑期间,综合调味过程和勾兑过程,通过联系与不同,凸显酱香酒的灵魂和精髓.本文将运用勾兑酱香酒的标准,探究大红袍拼配工艺.通过分析酱香酒勾兑流程,按照其勾兑标准将拼配茶叶作出... 相似文献
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云南茶厂是担负云南省自营出口红茶拼配加工任务的主要厂家,该厂1992年由云南省茶叶进出口公司投资700余万元,建设了一条茶叶拼配生产线,年生产能力为1万吨,拼配原料来自云南省近30个县的近百个精制茶厂,拼配茶叶以红碎茶为主,兼顾工夫红茶.进厂原料的包装方式有麻袋、编织袋、纸板箱、木板箱等,拼配后成品包装使用纸板箱、纸袋、麻袋、木板箱等.现将该厂这条拼配生产线的工艺设计和设备配备作一介绍. 相似文献
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为解决渥堆后拼配六堡茶陈化时间计算问题,文章阐述渥堆后拼配六堡茶的拼配工艺、渥堆前拼配六堡茶陈化时间计算方法、加权平均法及其适用条件,分析、判断出用于拼配的六堡茶半成品的陈化时间具有可加性和独立性。研究提出使用加权平均法计算渥堆后拼配六堡茶的陈化时间,计算方法简单,结果能体现相对重要性,是一个准确的分数度量。应用加权平均法计算渥堆后拼配六堡茶陈化时间,与渥堆前拼配陈化时间的计算方法相衔接,可提高计算方法的统一性和规范性。 相似文献
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B. Singh K. S. Sekhon N. Singh 《Plant foods for human nutrition (Dordrecht, Netherlands)》1995,47(3):191-200
The effect of blending different types of rice bran in wheat flour on the rheological, pasting and baking properties is reported. Dough development time and strength as measured through farinograph decreased with the blending of unstabilized full fat and defatted bran; whereas, blending of stabilized fullfat and defatted bran improved the dough strength. Pasting properties revealed an increase in gelatinization temperature and decrease in paste viscosities and set-back values with the blending of various types of rice bran. Bread volume and cookie spread decreased with blending of different types of rice bran; however, the decrease was more pronounced with the defatted bran. Muffin volume improved with the blending of rice bran. Stabilized fullfat rice bran up to 20% level and unstabilized fullfat or stabilized defatted rice bran up to 10% was found suitable in various food products. 相似文献
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Boong Soo Jeon 《Fibers and Polymers》2005,6(4):332-335
The fibrogram theory is newly derived from the superposition principle of the conventional staple diagram, in which the left-hand
ends of the fibers have to share a common starting point in order for the fiber length distribution to be measured, and the
right-hand ends of the fibers form points. It is shown that the fibrogram is the staple diagram of the fiber sample having
different random starting points, as well as the double cumulative distribution function of the frequency length function
in the length biased sample. Also, the various means, viz. the numerical mean length, numerical mean length in median, length
biased mean length, and length biased mean length in median, and the various upper half means, viz. the numerical upper half
mean length, numerical upper half mean length in median, length biased upper half mean length, and length biased upper half
mean length in median, are discussed in relation to the cotton blending process. 相似文献
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控释氮肥对茶叶产量、品质和氮素利用效率及经济效益的影响 总被引:7,自引:0,他引:7
通过田间试验,研究了控释氮肥对茶园土壤无机氮含量、茶叶产量、品质成分、氮素利用效率和茶叶中氮磷等主要矿质元素吸收的影响,比较了不同施肥方式对经济效益的影响。结果表明,不同氮肥处理间土壤无机氮含量无显著差异,但控释肥处理土壤中无机氮变化幅度较小,而且比较稳定。与普通氮肥相比,控释氮肥单施或与普通氮肥配施,茶叶产量分别提高7.5%和15.2%。施控释氮肥对茶叶游离氨基酸总量、茶多酚含量、酚氨比值不会产生明显的影响。控释氮肥能促进茶树对氮、磷等主要矿质元素的吸收,提高茶树新梢氮素利用率,其中新梢氮素利用效率(NUE),控释氮肥和普通氮肥配施比普通氮肥高5.38个百分点,比单施控释氮肥高2.39个百分点,新梢氮素偏生产率(PNE),控释氮肥和普通氮肥配施比普通氮肥处理高1.16βkg·kg-1,比单施控释氮肥高0.57βkg·kg-1。与普通氮肥相比,单施控释氮肥每年每公顷增加纯收入0.93万元,控释氮肥和普通氮肥配施增加纯收入2.01万元。本研究结果表明,控释氮肥与普通氮肥配施增产、增效明显。 相似文献
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不同小麦品种搭配生产兰州拉面专用粉的灰色关联度分析 总被引:2,自引:0,他引:2
为研究配麦粉制作兰州拉面的特性,将强筋小麦品种甘春20号与中筋小麦品种宁春18号或弱筋小麦品种高台麦分别以11种比例搭配成22份配麦粉,测定了其面粉理化品质及面团品质,并用灰色关联度分析法对所有配麦粉的兰州拉面品质做了初步分析.结果发现,所有配麦粉中拉面品质位居前5名的依次是甘春20∶宁春18=2∶8,4∶6,5∶5,3∶7,0∶10;甘春20号占100%或高台麦比例较高的配麦粉,品质名序都很靠后.这说明,较低比例的强筋小麦与较高比例的中筋小麦搭配的面粉适合做兰州拉面,单纯的高筋力和弱筋力小麦粉都不适合做拉面. 相似文献
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PLA/LPCL/HPCL blend fibers composed of poly (lactic acid) (PLA), low molecular weight poly (ɛ-caprolactone) (LPCL), and high molecular weight poly (ɛ-caprolactone) (HPCL) were prepared by melt blending and spinning for bioabsorbable filament sutures. The effects of blending
time and blend composition on the X-ray diffraction patterns and tensile properties of PLA/LPCL/HPCL blend fibers were characterized
by WAXD and UTM. In addition, the effect ofin vitro degradation on the weight loss and tensile properties of the blend fibers hydrolyzed during immersion in a phosphate buffer
solution at pH 7.4 and 37°C for 1–8 weeks was investigated. The peak intensities of PLA/LPCL/HPCL blend fibers in X-ray diffraction
patterns decreased with an increase of blending time and LPCL contents in the blend fibers. The weight loss of PLA/LPCL/HPCL
blend fibers increased with an increase of blending time, LPCL contents, and hydrolysis time while the tensile strength and
modulus of the blend fibers decreased. The tensile strength and modulus of the blend fibers were also found to be increased
with an increase of HPCL contents in the blend fibers. The optimum conditions to prepare PLA/LPCL/HPCL blend fibers for bioabsorbable
sutures are LPCL contents of 5 wt%, HPCL contents of 35 wt%, and blending time of 30 min. The strength retention of the PLA/LPCL/HPCL
blend fiber prepared under optimum conditions was about 93.5% even at hydrolysis time of 2 weeks. 相似文献
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无性系良种径山茶品质特征暨多品种拼配研究 总被引:1,自引:0,他引:1
本文通过对鸠坑群体种(CK)、乌牛早、浙农139、浙农113、龙井43、龙井长叶、茂绿、迎霜、白茶、日本薮北种10只品种样的感官品质审评和生化呈味成分测试分析,以及7组品种的拼配加工效果试验,论证了无性系茶树良种的品质特征和某些不足是可以通过拼配加工实现优势互补的。由于径山茶是极易断碎的毛峰类名茶,故其拼配应在加工过程中进行。 相似文献
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优质面包专用小麦新品种中优9507配粉特性研究 总被引:5,自引:6,他引:5
用优质面包小麦中优 95 0 7与普通小麦京冬 8号和京 4 11进行配粉 ,测定粉质仪参数和面包、面条、馒头加工品质 ,结果表明 ,在中优 95 0 7中搭配 2 0 %的京冬 8号或 10 %的京 4 11,其湿面筋含量、粉质仪参数等仍然达到强筋粉的标准 ;中优 95 0 7为优质面包、面条和馒头兼用型品种 ,京冬 8号不适合制做上述三种食品 ,京 4 11的馒头加工品质较好 ;用 5 0 %的京冬 8号或 4 0 %的京 4 11与中优 95 0 7搭配 ,面包评分仍然超过 85分 ;用 5 0 %~ 6 0 %的京冬 8号或 80 %的京 4 11与中优 95 0 7配粉 ,可显著改善二者的馒头品质 ;用 90 %的京冬 8号或 5 0 %的京 4 11与中优 95 0 7搭配 ,可显著改善二者的面条加工品质 相似文献
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The purpose of this study was to investigate the effects of bending properties and drapability on the hand and appearance of wool-blended fabrics for comparison of real clothing with online and 3D virtual garments. Objective evaluations were performed by measuring mechanical properties of fabrics, while subjective evaluations were performed by subjects evaluating sensory images of fabrics; real clothing evaluations were performed offline and online, and 3D virtual garments were evaluated. Bending properties and drape coefficients of fabrics were affected by wool blending ratio, and fabrics with high wool blending ratio showed low stiffness, warm-cool, weight, and high smoothness, drapability image. In the real clothing evaluation, stiffness image showed many differences with online evaluation with respect to wool blending ratio. Objective bending properties and drape coefficients showed no correlation with subjective sensory images offline. For the online results, objective mechanical properties had good correlations with all sensory images except smoothness. Stiffness and warm-cool online scores were higher than the offline ones and the offline drapability was higher than the online one for 100 % wool fabrics. Thus, clothing was generally evaluated online as more hard and moist than real clothing. For the virtual garment evaluation, sensory images had no difference according to wool blending ratio compared with real clothing. Many differences in subjective sensory images between real clothing and virtual garments were observed, except for smoothness and weight images. The results showed that it is difficult to exactly predict the hand and appearance of clothing according to fabric properties using 3D virtual garment system. 相似文献
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