英语翻译将苦瓜干和绿茶叶加水浸提得浸提液,以浸提液浸泡大米,经过蒸米,淋饭后加入甜酒药进行发酵.然后过滤酿制出一种新型茶酒.实验结果表明：苦瓜干浸提最佳工艺条件：即1:40的料水

Question

英语翻译
将苦瓜干和绿茶叶加水浸提得浸提液,以浸提液浸泡大米,经过蒸米,淋饭后加入甜酒药进行发酵.然后过滤酿制出一种新型茶酒.实验结果表明：苦瓜干浸提最佳工艺条件：即1:40的料水比,2h,温度90℃；茶叶浸提最佳工艺条件：即1:50的料水比,30min,温度85℃.茶酒发酵的最佳条件：即苦瓜液200%,绿茶水200%,甜酒曲0.5%,发酵时间3天,发酵温度28℃.该法制得的苦瓜茶酒具有茶酒特有的香味,细腻,苦味较轻,口感纯正柔和.

Answer 1

Balsam pear dry and water extraction to extract, green tea in leaching solution soaked rice, steamed rice, add liqueur medicine after dinner for fermentation. Then filter to make a new kind of tea liquor. The experimental results show that bitter melon dry extraction optimum technological conditions: namely 1:40 ratio of material to water, 2 h, the temperature of 90 ℃; Tea extraction optimum technological conditions: namely 1:50 ratio of material to water, 30 min, the temperature of 85 ℃. The best conditions of tea liquor fermentation, the balsam pear liquid 200%, water 200%, green tea wine 0.5%, fermentation time 3 days, fermentation temperature 28 ℃. The legal system of balsam pear tea wine has a peculiar tea wine aroma, delicate, bitter lighter, taste pure soft.