Saline soaking and scalding which affect tea flavors and nutrients were canceled in the procedure of making tea leaves of walnut.
通过对核桃鲜叶制茶工艺中食盐溶液浸泡和烫漂进行对比试验，删除了影响茶叶风味、营养的浸泡及烫漂工序。
The results showed:In honey canning, the kernet of walnut's brown was result of the tea polyphenols in the kernet of walnut, it is non-proteoly brown change.
通过褐变实验和护色试验表明，蜂蜜罐头中核桃仁的褐变是由于蜂蜜与核桃仁中的单宁物质作用的结果，属于非酶褐变。
Well…l like the traditional flavors like rum raisin, butter pecan. maple walnut, strawberry, chocolate and vanilla. But now there are some new flavors from Asia like green tea and durian.
嗯……我还是喜欢比较传统的口味，比如朗姆酒葡萄干、奶油山核桃、枫糖桉桃、草莓、巧克力和香草口味的，但是现在有几种来自亚洲的新口味，像绿茶口味和榴莲口味。
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