低温浸提和低温超声波辅助浸提茶汤明度高，而且低温超声波辅助浸提的茶固型物提取率较高。
The ultrasound and low temperature extraction gave high tea infusion lightness and the extraction yield by ultrasound extraction was higher than that by low temperature extraction.
花卉酒适宜采用破碎浸提的花卉液在相对低温的条件下发酵。
And flower wine produced by extraction flower liquid with relative low-temperature fermentation has optimal quality.
本研究以低温脱脂豆粕为原料，利用微波对其进行前处理，以提高浸提效率。
The research takes the defatted soybean meal as raw material, pre treatment by microwave to improve the extracting efficiency.
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