香料煙葉 的英文怎麼說
中文拼音 [xiāngliàoyānyè]
香料煙葉
英文
oriental tobacco leaf-
Mung bean, garlic, chrysanthemum, dried ginger that contain various minute amounts of elements and vitamins such as copper, iron, zinc, manganese and selenium etc
維生素a維生素d3維生素e維生素k3維生素b1維生素b2維生素b6維生素b12煙酸泛酸鈣葉酸硫酸銅硫酸亞鐵硫酸鋅硫酸錳碘化鉀亞硒酸鈉食品香味料麥芽粉草粉綠豆粉沸石粉。The stove as common type wind heater, matching with various material on dry equipment. extensively used on rice, seed, fertilize, fruit, dehydroulic vegetable, fragrant mushroom, edible tree fungi, tremella, tea, cigarette leaves on agriculture products, food, pharmacy, raw material in chemical industry, light and heavy industry product on heat up moisture for clean, also for various construction heat up and storehouse moisture clean on etc
該爐為通用性熱風加熱裝置，與各種物料的乾燥設備配套使用，廣泛用於糧食、種子、飼料、果品、脫水蔬菜、香菇、木耳、銀耳、茶葉、煙葉等農產品、食品、醫藥藥品、華工原料、輕重工業產品的加熱除濕，還可用於各種設施的加熱以及庫房除濕等。12. 26 % ). further smoking quality test indicated that after the addition of condensate of oriental tobacco extract to flue - cured tobacco leaves, quality of aroma increased, while offensive odor and irritant decreased. furthermore, with the increasing condensate of quality score in tobacco leaves, richness and sweetness of smoke improved in a way, and the flavor quality was the best when quality score ( concentration ) of oriental tobacco extract was 70 %
12 . 26 % .進一步的評吸結果表明，在烤煙煙葉中加入香料煙浸膏后，可使香氣質改善，香氣量增加，雜氣，刺激性減輕，而且當加入浸膏的質量分數增大時，煙氣濃度和甜度有所增高，不同處理相比較，浸膏質量分數為70 %時，煙氣的香吃味質量最好A study was carried out on the influence of condensate of oriental tobacco extract on chemical components and smoke components and flavor quality of flue - cured tobacco leaves during different concentration. the results showed that with the increasing of quality score of oriental tobacco extract condensate, the amount of reducing sugar in tobacco leaves decreased ( by 1. 49 % ？
研究了不同濃度條件下香料煙浸膏對烤煙煙葉化學成分、煙氣成分和香吃味質量的影響.結果表明，隨著香料煙浸膏質量分數的增大，煙葉中各種化學成分表現出不同程度的變化，其中還原糖下降幅度為1 . 49 % ？The results show that, the agricultural products, with lowest production values ' ecological footprints and highest ecological and economic benefits, include sweet potato, tobacco, vegetable, melon, fruit, birds meat, pineapple, litchi, orange, longan, mango, rubber, coffee, tea, pepper and cashew nut ; the products with lower ecological footprints and higher benefits, include sugar, milk, birds egg and banana ; the products with high ecological footprints and low benefits, include pork and freshwater products ; the products with higher ecological footprints and lower benefits, include corn, soybean, seafood and betelnut ; the products with highest ecological footprints and lowest benefits, include oil plant, beef, mutton and timber
結果表明，蕃薯、土煙、蔬菜、瓜類、水果、禽肉、菠蘿、荔枝、柑枯橙、龍眼、芒果、橡膠、咖啡、茶葉、胡椒、腰果的產值足跡最低，其生態經濟效益最高；糖蔗、奶類、禽蛋、香蕉的產值足跡較低，其生態經濟效益較高；豬肉、淡水產品的產值足跡高，其生態經濟效益低；穀物、大豆、海產品、檳榔的產值足跡較高，其生態經濟效益較低；油料、牛肉、羊肉、木材的產值足跡最高，其生態經濟效益最低。分享友人