20503results about "Pre-extraction tea treatment" patented technology

The present invention provides a low-lipid, high-fiber, balanced-nutritional, instant-taking and instant-resolving powder made from all natural components including corn, bean, flower, vegetable, fruit, tea and bi-usage plants for both food and medication. The nutritional powder provided by the present invention has not only the functions to balance the nutrition, but also the effect to decrease the body weight, lower the blood glucose, and effectively prevent and treat the diabetes.

A solid state water soluble formulation in granular or tablet form is provided. The formulation is a natural products formulation containing a green tea plant extract in combination with other ingredients which create an effervescent liquid composition upon dispensing the formulation in a liquid. The liquid form of administration, as well as the effervescent properties of the dissolved formulation increase bioavailability of the advantageous components of the green tea plants such as Polyphenols, by increasing absorption speed and amount in the human body. The formulation may include additional components such as, other plant extracts, vitamins, ionic minerals, and other substances purported to be of a health benefit.

The invention relates to a tea-making method which scientifically, reasonably and integrally applies prior mature application technologies to a tea-making process, in particular to applications of an ozone sterilization strong oxidation technology, a microwave enzyme and germ deactivation technology, a low-temperature freezing, shredding and crushing technology, a vacuum freezing and drying technology, a colloid milling micronization technology and a spray drying technology to the processing and the production of tea. The invention effectively solves the traditional problems influencing the quality of tea products by agriculture residue, pesticide residue, overproof heavy metal content and overproof total bacterial count, enables the quality of tea products to reach the standard of organic tea, effectively improves the quality of the tea products and the utilization rate of tea raw material and can be applied to other plant stem leaf products.

Disclosed are beverage compositions containing green tea catechins and polyvalent mineral cations, wherein the beverage compositions exhibit a relatively low turbidity. Also disclosed is a process for avoiding the turbidity issues associated with inclusion of calcium and green tea catechins.

The invention discloses a aerated beverage containing milk, wherein each 100g of the beverage comprises the following constituents (by weight portions): milk 10.0-40.0g, sugar 4.0-15.0g, stabilizing agent 0.1-0g, acidness modifier 0.2-0.7g, edible flavoring essence 0.01-0.2g, CO2 0.15-0.5g (20 Deg C), and balancing water to 100L.

Provided is a tea leaf-transporting apparatus whereby it is possible to transport tea leaves in a sanitary manner. The tea leaf-transporting apparatus (1) is characterized by a configuration for transporting tea leaves (11) fed into a transportation pipe (32) which is configured from a metal pipe of stainless steel or the like, or a resin pipe of vinyl chloride or the like, by means of hot water (12), and a configuration for separating the hot water (12) and the tea leaves (11) which flow out of the transportation pipe (32). Additionally, adjusting factors such as the temperature of the hot water (12) or the amount of time that the tea leaves (11) remain in the transportation pipe (32) makes it possible to sterilize the tea leaves, deactivate oxidase, reduce the cuticular layer, and reduce the amount of caffeine as said tea leaves are transported.

The invention discloses a production method for a tea vinegar drink, and relates to the technical field of processing of drinks. The tea vinegar drink is mainly prepared from tea, momordica grosvenori, white sugar, mountain spring water and acetic acid bacterium. The production method comprises the following steps: after the momordica grosvenori is smashed, the tea, the momordica grosvenori, the white sugar, the mountain spring water and the acetic acid bacterium are respectively weighed, and the weighed raw materials are placed in a pot and boiled to obtain an extract liquid; an acetic acid bacterium strain accounting for 2-3 percent of the total weight of the raw materials is -inoculated, covered and fermented, the product temperature is controlled to be 16-28 DEG C, and the fermentation lasts 10-25 days; acid adjustment is performed on a fermented and obtained feed liquid, the total acid content of the feed liquid is controlled within a range of 0.3-1 g / 100ml, and the soluble solid is controlled within a range of 3-5 percent; the tea vinegar drink is obtained via vacuum and sterile filling after the liquid is sterilized. The invention discloses the tea vinegar drink integrating multiple functions of nutrition and health care, vegetal syrup is used as an acetic acid bacteria culture medium for fermentation, the produced tea vinegar drink contains various spicy substances and nutrient ingredients of the tea, the momordica grosvenori and acetate acid, and is good in flavor and high in quality.

The invention relates to a sally quinquefolia tea for reducing blood pressure, blood lipid and blood glucose, and is characterized in that the sally quinquefolia tea is mainly prepared from the following compositions in weight proportions : 250 to 300 portions of tea leaves, 5 to 10 portions of ginseng leaves, 3 to 6 portions of apocynum venetum (leaves), 3 to 6 portions of mulberry leaves, 3 to 6 portions of eucommia leaves, 3 to 6 portions of ginkgo leaves and 5 to 10 portions of ganoderma. The sally quinquefolia tea for reducing blood pressure, blood lipid and blood glucose is prepared scientifically with proper preparation, wherein in the blood pressure reduction aspect, the headache, dizziness and giddiness can be prevented; in the blood lipid reduction aspect, the palpitation, fatigue and bad sleep can be prevented; and in the blood glucose reduction aspect, the thirsty, emaciation and more night urine are prevented so as to prevent serious complicating diseases to the brain, the heart and the kidney. The sally quinquefolia tea has the functions of medicine, so that the health care function is obvious, colour, aroma and flavor of the original tea leaf are maintained with mellow scent, pure and sweet taste. Therefore, the sally quinquefolia tea is the best health-care functional drink for reducing blood pressure, blood lipid and blood glucose and is suitable for people who need to prevent and treat angiocardiopathy.

The invention discloses a production technology for black tea with stronger tea fragrance, more mellow taste and darker liquor color. The production technology is characterized by comprising the following steps of: primarily processing raw black tea; removing impurities and screening; humidifying and steaming tea; piling, steaming and shaping; drying or floating and drying; and packaging. The produced brick tea has the advantages of black brown or russet brown color and luster, zero smoke fat pollution, pure and lofty tea perfume, mellow taste, orange red or orange yellow liquor color, red-yellow brightness, eurotium cristatum filled in brick tea, and full grains. The production technology is simple, convenient in implementing, safe and environment-friendly. The produced black tea is smoke-free and harmless, is fragrant and fine-quality and is a real environment-friendly healthy beverage.

The present invention relates to a weight management beverage composition and methods of aiding in weight maintenance by promoting increased energy expenditure (“thermogenesis”) while simultaneously increasing satiety thereby decreasing overall energy intake of persons who consume these compositions. The compositions set forth herein include dry beverage mixes beverage concentrates as well as beverages in ready to drink form so that they can be used in a variety of settings.

The invention relates to liquid containers comprising a plurality of sealed additive chambers in communication with a vessel tillable with a liquid. The additive chambers comprise independently selected additives that may be added to a liquid in the container at the option of the user. The user can manually open the additive chambers of their choice and release the additive into a liquid in the vessel without destroying the integrity of the container. In this manner, the liquid containers are programmable by the users and various aspects of the liquid in the container, such as color and / or flavor, is controlled by the user.

The invention relates to a production technology of black tea, in particular to the technical field of the black tea. The production technology of the black tea comprises the following working procedures: green removing, twisting, piling, drying at first time, steaming, compacting, fermenting and drying 2, wherein pulp filling is carried out on a tea leaf raw material before the green removing working procedure, and the mass ratio of water to tea leaf is 6-9% in the pulp filling process; and artificially adding inoculated strains between the steaming working procedure and the fermenting working procedure, wherein the artificially inoculated strains are one or more of Eurotium cristatum, candida albican and aspergillus niger. By adopting the production technology provided by the invention,time of a fermentation technology in the production process of the black tea is reduced, production efficiency is improved, and yield of the black tea is increased; meanwhile, the problem that the traditional black tea production technology is controlled by experience and level of a tea making master worker is solved, the time for producing the black tea by utilizing the technology is short, the produced black tea has good consistency, strong taste, pure fragrance, red-yellow soup colour and brown and bright leaf edge.

The invention discloses a tea vinegar beverage and a method for preparing the same. The tea vinegar beverage is prepared from fresh tea leaves by the steps of spreading, green killing, crushing, leaching, filtration, inoculation of microzyme, fermentation of acetic bacteria, filtration and sterilization. The tea vinegar beverage has a heavy fragrance of vinegar, a bright golden yellow liquor color, proper taste of sourness and sweetness and an obvious tea smell. According to the preparation method provided by the invention, the tea vinegar beverage is directly prepared by fermenting fresh tea leaves serving as the raw material, thereby enriching the variety of tea beverage products, contributing to the development and utilization of fresh tea leaves in China and enjoying a wide application prospect.

The invention discloses health tea which is manufactured by mixing 0 to 80 weight parts of herbal tea, 0 to 50 weight parts of multicolor tea and 0 to 10 weight parts of medicinal and edible nourishing medicinal material, wherein the herbal tea is manufactured by adopting one or more from prunus persica, flos rosae rugosae, tulipa, rosa chinensis, chrysanthemum, aloe, apple flower, hibiscus sabdariffa, jasminum sambac, lemon slices, lavandula pedunculata, lilium, lemon grass, prunus mume, trollius chinensis bunge, superslim, sterculia lychnophora, fiveleaf gynostemma herbs, stevia rebaudiana, radix notoginseng, osmanthus fragrans, jade beauty, stellaria alsine grimm, dianthus caryophyllus, apocynum venetum, cordyceps, flos lonicerae, paeonia lactiflora and arctium lappal; the multicolor tea is manufacrured by adopting one or more from green tea, black tea, dark green tea and white tea; and the medicinal and edible nourishing medicinal material is manufactured by adopting one or more from panax quinquefolius, radix glycyrrhizae, dendrobium nobile, salvia miltiorrhiza, cornus officinalis, radix pseudostellariae and codonopsis pilosula. The health tea has the advantages that fragrance, sweetness and mellowness of scented tea are maintained, a health care function of the nourishing medicinal material is further fulfilled, and besides, tea soup is rich in taste and is sweet, refreshing and fragrant.

The invention provides a method for processing camellia nitidissima loose tea, and relates to a method for processing fermented tea, in particular to the method for processing the camellia nitidissima loose tea. The method comprises the following steps: treating a dark tea raw material at a high temperature, separating and drying, blending the tea and adding a tea liquor, slowly fermenting at a low temperature, steaming and sterilizing the tea, preparing a tea fungus growing container, sterilizing and disinfecting the tea fungus growing container, filling the tea in a pan, growing fungus under monitoring, and drying. The invention breaks the restriction of the prior art that eurotium cristatum can only grow in Fuzhuan brick tea; compared with camellia nitidissima Fu-brick tea and camellia nitidissima qianliang tea, the product has the advantages of luxuriant and even eurotium cristatum growth and convenient drinking; and compared with the prior loose dark tea, the tea has significantly improved quality, brownish red tea liquor, genuine aroma, and rich taste, further improves the effects of removing fat, contributing to digestion, lowering lipid and reducing weight, and becomes the development direction of the dark tea.

The invention provides compound probiotics fermented Chinese herbal medicine active health care liquid and a preparation method thereof. The health care liquid is prepared by the following raw materials: folium ginkgo, gingko pollen, fructus lycii, tea leaves, bacillus natto, saccharomyces cerevisiae, lactobacilli, acetobacter xylinum, bifidobactirium, white granulated sugar, brown sugar, defatted soy flour, honey, oligosaccharide, sodium chloride, deionized water and the like. The compound probiotics fermented Chinese herbal medicine active health care liquid integrates disease treatment and health care functions of several single products, contains Chinese herbal medicine active ingredients with the functions of preventing and treating hyperlipidemia, hyperglycemia and hypertension, preventing tumors and cancers, enhancing memory, protecting livers, improving immunity, preventing and treating coronary heart diseases, and also contains probiotics groups and metabolic products of the probiotics groups which can regulate balance in the stomach and intestines, resist aging, prolong the life, facilitate digestion, expel toxin for beauty, and prevent and treat thrombi, constipation and diarrhea. The health care liquid integrates health care and treatment, is very wide in market prospect, and conforms to the existing medical viewpoint of people that the prevention, health care, treatment and recovery are combined.

The invention relates to a pimpinella diversifolia healthcare tea and a production method thereof. The pimpinella diversifolia healthcare tea comprises the following raw materials in parts by weight: 40-60 parts of pimpinella diversifolia, 1-60 parts of fingered citron, 1-60 parts of baked barley, 1-60 parts of tea leaves, and 1-60 parts of stevia rebaudiana, wherein the composition is produced into bagged tea by processing procedures such as cutting, drying, crushing, matching, packaging and sterilizing. The pimpinella diversifolia healthcare tea has the effects of invigorating blood circulation, dredging collaterals and tonifying brain, tonifying spleen and nourishing stomach, and is comfort in mouthfeel and convenient to drink.

A process is provided for the manufacture of a tea product which is readily infusible and has improved red colour. The process comprises contacting black tea with ascorbic acid and / or its salts, an oxidizing agent and water for a period of at least 5 minutes followed by drying to prepare a tea product that is infusible in water at 5 to 100° C.

The invention discloses an automated production line and a processing method of flat tea (Longjing tea). The automated production line is formed by connecting equipment for dewatering, classification, deactivation of enzymes, strip arrangement, frying, microwave resurgence, flattening and molding, aroma raise in a final drying machine, screening, and the like with a tea-conveying device and a feeding device and is automatically controlled by a central control cabinet. The invention effectively solves the problems of scattered processing, intermingled quality and labor and equipment resource waste, has high degree of automation, good product quality and short production period, particularly converts complicated manual skilled work into an intellectualized and automated production mode, cansave a great amount of labor resources and has low production cost, small equipment investment and easily grasped technology, thereby being worth being popularized and used.

The invention relates to full-automatic tea processing method and equipment. The tea processing production method comprises the steps of spreading fresh tea leaves, drying, breezing, initially kneading, deblocking , drying again, spreading for cooling, kneading again, rolling, spreading for cooling and dampening, fully drying, spreading for cooling and grading for packaging. The processing method is finished by adopting a device comprising a fresh tea leaf spreading device, a fresh tea leaf flowmeter, a roller type drying machine, a winnowing machine, a rated metering device, a kneading and twisting machine, a drier, a cooling conveyor, a frying machine, plate turning type spreading and dampening equipment, automatic bagging and packaging equipment and conveying equipment; all equipment is connected by the conveying equipment; the equipment is respectively provided with a PLC (Programmable Logic Controller) and realizes interconnection by Ethernet; a central control room is provided with a supervisory computer; the supervisory computer acquires the condition parameters of all PLCs in real time by a network, visually displays the running conditions of all equipment in the field in a configuration interface way and can operate an executing mechanism or modify the process parameter by a configuration interface on the supervisory computer.

The invention discloses a method for processing fragrant black tea, comprising the following steps: (1) picking the raw materials of tea and airing the raw materials green; (2) airing the tea in the sun at 4-6pm; (3) cooling, rocking green and spreading and airing the tea; (4) rolling the tea after the green colors of the leaves fade away and the fragrance slightly smells; and (5) fermenting the rolled tea until the green color of the tea disappears, the fragrance smells and the leaves become tawny, then curing and spreading and airing the tea until the tea is dry enough. In the method, various types of fresh leaves are used as the raw materials and rich fragrance is gained by introducing part of the processes in oolong tea processing. By the processing method, esterified catechins in thetea are degraded, thereby reducing bitterness of the tea, and the finished tea has aromatic fragrance and pleasant taste through the steps of rolling, fermenting, curing, etc. The tea produced by themethod has no additive, conforms to the safe and healthy tea consumption trend and has broad market prospect.

The invention relates to a mulberry leaf tea and its preparing process, wherein the tea is prepared from two compositions of mulberry leaf and tea leaf by a weight ratio of 25-90% and 10-75%. The tea is prepared through sectionalized water-removing and drying process.

A processing method for Chinese medicine health tea, is that the health Chinese herbal medicine is prepared into the concentrated Chinese herbal medicine extract or discolored concentrated Chinese herbal medicine extract, which is sprayed into tea in a spraying way. The process includes: preparing the concentrated Chinese herbal medicine extract; spraying and drying first; spraying the concentrated Chinese herbal medicine extract into tea in different proportions for one to five times in the spraying way, spraying every time and first drying every time, and first drying tea with the concentrated Chinese herbal medicine extract by a drying device at different temperature respectively; drying again and perfuming, namely, adding the tea with the Chinese herbal medicine extract after sprayed and dried first into a baking cage to be dried again and perfumed; packing and storing. The preparation of the discolored concentrated Chinese herbal medicine extract includes: pulverizing the health Chinese medicine components, soaking in water, then extracting by a diacolation or microwave extracting process, concentrating and separating by a refrigeration or ultrafiltration concentrating technic. The Chinese medicine health tea having the original shape and color of tea, and a certain health care effect, is prepared by the process.

The present invention relates to a product for at least one of medicinal, cosmetic, coloring or dermatologic use. The product comprises a fibrous plant product and a plant extract which is applied thereto. Further, the invention relates to a corresponding method for producing said product and its use in at least one of medicinal, cosmetic, coloring or dermatologic products or applications or treatments. The plants used may be all plants comprising one or more substances of interest to achieve a desired medicinal, cosmetic, coloring or dermatologic effect.

The present invention discloses a balanced nutrient tea and beverage. Its raw material composition includes (by weight portion) 0.5-3 portions of American ginseng, 1-3 portions of sterculia, 2-5 portions of dried longan flesh, 2-5 portions of dried jujube, 2-5 portions of dried apricot flesh, 1-3 portions of spiny jujube kernel, 1-4 portions of lyceum berry, 2-5 portions of raisins, 1-3 portions of tea, 0.5-3 portions of lonicera flower, 0.5-2 portions of notoginseng flower and 1-15 portions of honey. Said invention contains several nutrient components of vitamins, amino acids, saponin, mineral and organic acid, etc. and has several health-care functions of raising immunity of human body, etc.

The present invention discloses a roasting technics with loose-tobacco curing bulk barn, wherein the main roasting stages include a yellowing stage, a fixation stage and a stem-drying stage. The present invention is characterized in that the technics is provide with stepped temperature rise to carry out the tobacco roasting, wherein the temperature is raised with a transition no less than 1 DEG C between different temperature grads, and steady-temperature roasting is provided for each roasting stage, wherein an automatic controlling system on roasting humidity and temperature of the tobacco is provided throughout the roasting process. The roasting technics with loose-tobacco curing bulk barn provided by the present invention solves the problem of the poor roasting penetrability of the tobacco, and the problems including the thin slice of the roasted tobacco, the failed stretching and folding of the tobacco, and the mal-roasted tobacco. The present invention has the advantages of amelioration of the whole set of roasting technics of tobacco, simplification of the roasting stages, thereby greatly decreasing the labor cost involved in the roasting stages. The roasting technics can be doubtless used for roasting the tobacco with the rod-hanging method and the tobacco-nipper method.

A weight-reducing five-flower tea for quickly reducing the weight, fat, blood fat, blood sugar and blood pressure of human body is prepared from green tea and 14 Chinese-medicinal materials including chrysanthemum flower, sophora flower, honeysuckle flower, rose flower, jasmine flower, etc.

The technology for producing golden flower Qianliang tea (Hua-juan tea) is characterized in that the technology comprises the process steps as follow: plucking criteria-water removing in high temperature-rolling and shaping-pile-fermentation-dry and adding incense-stems picking and sieving-matching and pile-classificaition and weighting-steam softening-moisture detection-adpressing and sizing-premilary test and baking-cultivating golden flower-aerationagitation. The technology is an improved deep processing technology. The processes of the pile-fermentation and the cultivating golden flower ensure that the appearance of the products is ooiu colour, the interior is brown, and even distributed beneficial organism (namely, golden flower)-eurotium cristatum is clearly saw, the shangse is bright red, the taste is pure and aromatic, and the flower is aromatic, and has the health care functions of promoting sleeping, invigorating stomach and promoting digestion, relaxing bowel, slaking thirst and helping produce saliva, antidiabetics, lowering blood pressure, curing bloated, cuing laxness, etc. The technology fully actives microelements such as vitamins contained in tea, mineral composition, 18 amino acid, protein, glucide, folic acid, catchol which are beneficial to human health and easily absorbed, and the cultivation of golden flower has substantial transformation on tea polyphenols, caffeine, and theophylline that are transferred into elements that are beneficial to human health, all ages, expand market, have high cultural value, provide collection opportunity for black tea lovers.

The invention relates to a health-care tea and relative technique, which uses hemp seed and sweet tea as basic materials, assisted with other natural Chinese medicine drug, to be used on various diseases. The inventive health-care tea combines the characters of food, health-care product and drug, with good taste, and treatment on hypertension, hyperlipemia, high cholesterol and constipation, without side effect.