437results about "Tea flavoring" patented technology

Present invention teaches the method of using a keratin hydrolysis peptide (“KHP”) solution to enhance sweetness and flavors of tea leaves. By selectively choosing specific weights of feathers and water, and treating the mixture to a high-temperature high-pressure hydrolysis process, the resulting solution is confirmed to contain at least 253 peptides and then applied to the surface of tea leaves during sprouting stage and infused to the soil around the tea trees / plants; the increased content of L-theanine and polyphenol is separately tested and confirmed. Optionally, the KHP solution can be diluted by water, as taught in the specification, before applying to the tea leaves and the soil as taught herein.

The invention provides a preparation method of dendrobium leaf-Kangpu tea, which comprises the following steps: crushing dendrobium leaves, adding cellulase and pectinase for enzymolysis treatment, mixing with tea leaves and purified water, heating and boiling, cooling, filtering to remove residues to obtain a leaching solution, and fermenting with a kombucha solution to obtain the Kangpu tea. The obtained Kangpu tea is simple and efficient in processing and making method, unique in flavor, rich in bubbles and rich in nutrition, and can be put into industrial production.

The invention discloses a lotus black tea processing technology. The lotus black tea processing technology comprises the following steps: S1, tea base making; S2, cellar making; S3, drying; the black tea base is subjected to cellar making through the lotuses, the faint scent of the lotuses can be combined with the black tea, various vitamins, amino acid and other nutritional ingredients and calcium, zinc, iron and other microelements of the lotuses are fully reserved, and the lotuses can be easily absorbed by the human body.

The invention discloses a caffeine-free tea-flavored concentrated solution, and relates to the field of food processing. The caffeine-free tea-flavored concentrated solution comprises an aroma extracting solution A and a taste concentrated solution B. The aroma extracting solution A and the taste concentrated solution B are compounded, blended and refined to prepare the caffeine-free tea-flavored concentrated solution. The aroma extracting solution A is prepared through the steps of raw material treatment, low-temperature vacuum steam extraction and condensation collection, and the taste concentrated solution B is prepared through the steps of Roebos tea pretreatment, water extraction concentration and enzymolysis synergy. According to the caffeine-free tea flavor concentrated solution, through the synergistic effect of supercritical carbon dioxide fragrance removal and natural caffeine-free Roibos tea, the caffeine content of a final product is lower than the detection limit and is far lower than the residue level of a traditional method. The low-temperature vacuum steam extraction avoids degradation of heat-sensitive aroma components, and the condensation collection technology is combined, so that the retention rate of volatile aroma components is high and is obviously superior to that of a supercritical carbon dioxide method.

This disclosure relates to methods, systems and compositions for food coloring. Embodiments disclosed herein may include methods and systems for combining tea leaves and water to form a feed slurry; processing a feed slurry to at least partially remove a tea essence from the feed slurry, thereby obtaining a tea extract with a predetermined amount of one or more of an aroma or a flavor; and adjusting a color of the tea extract, thereby obtaining a coloring agent with a predetermined color-related feature, wherein the coloring agent is added in a predetermined amount to a food product to adjust a color of the food product. Embodiments may also including coloring compositions, which may include a dry tea extract, wherein an essence has been removed from the dry tea extract to a predetermined amount, and a color of the dry tea extract has been adjusted to have a predetermined color-related feature.

An upward flow extraction method, apparatus, and extract are disclosed. The upward flow extraction method can comprise loading extraction material into an extraction cell having a bottom portion and a top portion; introducing a first aliquot of extraction medium through the bottom portion of the extraction cell; expelling gas from the extraction cell through the top portion of the extraction cell; closing the top portion of the extraction cell and increasing the pressure in the extraction cell as extraction medium flows into the bottom portion of the extraction cell; stopping the flow of extraction medium into the extraction cell; steeping the extraction material in the extraction medium under pressure to produce an extract; and introducing a second aliquot of extraction medium through the bottom portion of the extraction cell to push extract through top portion of the extraction cell.

The invention discloses a method for impregnating coffee beans with fructose under the assistance of ultrasonic waves, and relates to the technical field of food processing, and the method is technically characterized by comprising the following steps: selecting Robursta coffee beans with the moisture content of 10-12%; mixing with a 5% fructose solution according to a solid-liquid ratio of 1: 4, treating for 5-20 minutes (preferably 5 minutes) under ultrasonic waves of 40 kHz and 120 W, and totally impregnating for 4 hours; performing forced air drying at 40 DEG C for 23h until the water content is 10- And baking at the temperature of 175 DEG C for 7-8 minutes. A honeycomb net structure is formed on the surface of the coffee beans through ultrasonic treatment, the total sugar content is remarkably increased to 54.65 mg / g, amino acid composition is affected, and bioactive substances such as polyphenol and flavone are increased. The score of the baked coffee beans is more than 72 (the score of the coffee beans is 74.92 after the coffee beans are subjected to ultrasonic treatment for 5 minutes) through an SCA cup test, and the coffee beans have caramel fragrance, nut fragrance and smoother mouth feel. The method is simple and convenient to operate, low in cost and capable of effectively improving the flavor quality of the Robursta coffee.

The invention relates to the technical field of jasmine flower processing, and discloses a jasmine flower tea clean production process which comprises the following steps: S1, compound excitation pretreatment of jasmine flowers: performing ultrasonic treatment and ozone activation treatment on fresh jasmine flowers; s2, performing low-temperature dynamic multi-phase scenting: mixing the treated jasmine flowers with tea leaves, and performing multi-stage scenting by using a partitioned dynamic gas phase regulation and control system; s3, aroma trapping and re-injection: trapping non-adsorbed aroma components in the scenting tail gas through a molecular sieve adsorption and condensation recovery technology, and circularly injecting into the scenting chamber; s4, performing comprehensive drying on the tea leaves and the remaining flowers: performing a combined drying process of microwave drying, infrared drying and vacuum drying on the scented tea leaves; and carrying out water extraction and alcohol precipitation or fermentation conversion on the scented residual flowers. Through the synergistic effect of ultrasonic waves and ozone, the jasmine flower fragrance release efficiency is improved, microbial pollution is reduced, the adsorption efficiency of tea on aromatic molecules is improved, and fragrance waste is reduced.

The invention discloses a method for improving the quality of a Tieguanyin tea extracting solution through segmented composite enzymolysis extraction, and belongs to the technical field of tea drink preparation. The method comprises the following steps: S1, performing low-temperature aroma extraction on Tieguanyin dry tea, and performing crushing so as to obtain crushed tea; s2, adding water and beta-glucosidase into the broken tea to carry out first-stage enzymolysis extraction, and separating to obtain tea aroma extract liquid and aroma-free tea residues; s3, water and composite hydrolase are added into the aroma-free tea residues for second-stage enzymolysis extraction, separation and filtration are performed, and a hydrolysis extraction solution is obtained; and S4, mixing the tea fragrance extract liquid with the hydrolysis extract liquid, cooling, centrifuging and filtering to obtain the Tieguanyin tea extract liquid. According to the method disclosed by the invention, the original flavor of the Tieguanyin is maintained, meanwhile, the fragrance and the mouth feel are remarkably improved, and the problems of fragrance loss and bitter taste caused by traditional high-temperature long-time extraction and cooked soup taste generated by tannase enzymolysis are avoided.

The invention discloses a production method of tribute white tea with rose fragrance and belongs to the technical field of tea processing, fresh tribute white tea leaves and fresh edible roses are used as raw materials, and the tribute white tea with the rose fragrance is prepared through the steps of picking, screening, airing, withering, aromatherapy scenting, drying, screening, packaging and the like. According to the present invention, the original tea aroma of the tribute brow white tea is retained, the aroma of the rose is added, the market competitiveness of the product and the drinking experience of consumers are substantially improved, and the preparation method has advantages of simple operation, high repeatability, low cost and the like, and is suitable for large-scale industrial production.

Provided are: a compound represented by the following formula (1); a flavor-imparting composition including the compound; a consumer product containing the flavor-imparting composition; a method of imparting a flavor to an flavor-imparting composition, the method including a step of adding the flavor-imparting composition to an flavor-imparting composition; and a method of imparting a flavor to a consumer product, the method including a step of adding the flavor-imparting composition to a consumer product.

The invention relates to the technical field of tea processing, in particular to a making method of kumquat flower tea. The method comprises the following steps of raw material pretreatment, directional bitterness removal, gradient scenting and fragrance extraction, specifically, the raw material pretreatment comprises the steps of spreading and airing kumquat flowers, steam inactivation treatment and cold air cooling, and the directional bitterness removal comprises the steps of spraying a citric acid buffer solution; the gradient scenting comprises the steps of mixing the pretreated kumquat flowers and tea leaves according to a certain weight ratio, and then carrying out open scenting pile and closed scenting under the conditions of specific temperature and humidity; and the aroma increasing comprises the steps of screening the kumquat flowers, and then carrying out hot air drying, Maillard reaction induction treatment, aroma fixation and drying on the tea leaves. According to the making method of the kumquat flower tea, efficient utilization of kumquat flower resources is achieved, meanwhile, bitter and astringent substances in the kumquat flower processing process are effectively removed, unique aroma components of the kumquat flowers are fully released and reserved, and the high-quality kumquat flower tea which is rich in aroma, mellow in taste, sweet after taste and free of obvious bitter and astringent taste is made.

The invention provides an essence with a jasmine tea flavor. Comprising leaf alcohol, linalool, phenethyl alcohol, alpha-amyl cinnamic aldehyde, hexanal, benzyl acetate, jasmine absolute oil, neroli oil, leaf alcohol acetate, indole, geraniol, geranyl acetate, linalyl acetate, methyl dihydrojasmonate, farnerol, alpha terpilenol, damascenone B, ionone B, benzyl acetate, benzyl alcohol, leaf alcohol benzoate and ethyl maltol. The compound is one or more of methyl anthranilate, methyl benzoate and methyl salicylate. The jasmine tea beverage food added with the jasmine tea flavor essence disclosed by the invention can effectively modify and improve the flavor of the jasmine tea beverage, increase the tea fragrance and flower fragrance of the jasmine tea beverage, and enable the fragrance and taste to be richer and fuller.

The utility model relates to the technical field of scented tea processing, in particular to a continuous scenting and drying device for scented tea, which comprises a continuous scenting and drying device which is hermetically arranged, a first pull basket and a second pull basket are slidably mounted in the continuous scenting and drying device in a layered manner, and silica gel desiccant is arranged in the second pull basket, and an osmanthus tea processing method matched with the continuous scenting and drying device. In a sealed environment of low-temperature static laminated scenting, braising taste generated by heating of sweet-scented osmanthus is avoided, bright color of sweet-scented osmanthus and honey sweet fragrance of sweet-scented osmanthus are kept, loss and conversion of sweet-scented osmanthus aromatic substances can be effectively reduced, meanwhile, flower consumption is reduced, the utilization rate of sweet-scented osmanthus aromatic components is increased, and the quality of sweet-scented osmanthus is improved. The process of removing water and fragrance from fresh flowers, absorbing fragrance from the tea leaves, drying the scented tea and the like forms uniform dynamic balance, the quality of the scented tea and the stability and controllability of the production process are effectively improved, the integrity of the tea leaves is ensured under static processing, and the quality of the scented tea is improved. The tea processing quality is further ensured.

The invention discloses a scenting process of jasmine Pu'er ripe tea, and belongs to the technical field of tea processing and preparation. The jasmine ripe Pu'er tea is prepared by bottoming a Pu'er ripe tea base which is aged for more than three years by using michelia alba and then blending and scenting with jasmine flowers. When the michelia alba is adopted for bottoming, the weight ratio of the Pu'er ripe tea base to the michelia alba flower adding weight is 1: (0.05-0.1), and when the Pu'er ripe tea base and the jasmine flowers are mixed, the Pu'er ripe tea base and the jasmine flowers are mixed according to the ratio of 1: (0.6-1); the process specifically comprises the following steps: tea base treatment, fresh flower maintenance, flower splicing and scenting, flower spreading and heat dissipation, piling and continuous scenting, flower lifting and separation, re-firing and drying, and flower lifting. By scenting the jasmine flowers, the fragrance of the Pu'er ripe tea is greatly improved, so that the Pu'er ripe tea has the characteristic of blending the fragrance of the jasmine flowers and the stale fragrance of the Pu'er ripe tea; the fermented Pu'er tea is mellow in taste and meets the drinking requirements of more consumers.

The invention belongs to the technical field of tea quality regulation and control, and particularly relates to a key sniffing substance for improving white tea pekoe flavor and a screening method and application thereof, the screening method comprises the following steps: firstly collecting typical pekoe white tea samples and preparing mixed samples, and identifying 77 sniffing substances by adopting stirring rod adsorption extraction in combination with a gas chromatography-sniffing / mass spectrometry technology; the method comprises the following steps: determining phenethyl alcohol and epi-piper cubeba alcohol as key pekoe aroma substances through aroma dilution analysis and quantitative analysis by a standard addition method in combination with aroma recombination and deletion experiments; the screened key substances are added into a tea blank matrix according to the concentration and proportion in a tea sample, and the pekoe flavor characteristic flavor (Plt; 0.05) can be remarkably improved. According to the invention, the key substance basis of white tea pekoe fragrance is determined for the first time, and the screened pekoe fragrance key smelly substance can be directly applied to quality regulation and control of white tea production and deep processing product development.

The invention discloses a scenting machine applied to a scented tea production line, and relates to the technical field of scented tea preparation, the scenting machine comprises a main shell, the top of the main shell is fixedly provided with a first upper sealing cover, the inner surface wall of the main shell is fixedly provided with a built-in supporting plate, and the top of the first upper sealing cover is provided with an intermittent material sweeping mechanism; a fragrance diffusing mechanism is arranged at the top of the built-in supporting plate, the intermittent material sweeping mechanism comprises a middle cylinder, a wide-body funnel is fixedly installed at the top of the middle cylinder, an inner connecting ring is fixedly installed on the inner surface wall of the wide-body funnel, and the fragrance diffusing mechanism comprises a special-shaped gas guide pipeline. According to the mechanism, the scented tea scenting mode is changed, aroma-enhanced tea leaves are scattered in a gradient mode, the problem that the tea leaves are dragged and piled up is actually solved, it is guaranteed that all the tea leaves are independent from one another, meanwhile, the aroma diffusing mode is optimized, aroma airflow can fully cover all the tea leaves, and therefore the aroma-enhanced tea leaves are more uniform in scenting effect. The flower fragrance transfer effect is practically improved.

The invention discloses a composition for enhancing Chinese chestnut fragrance of a tea beverage as well as a preparation method and application of the composition, and belongs to the technical field of food additives. The composition is prepared from the following raw materials in parts by weight: 0.1 to 0.9 part of furanone, 0.01 to 0.2 part of linalool, 0.001 to 0.5 part of 2, 5-dimethylpyrazine, 0.02 to 0.1 part of geraniol, 0.03 to 0.05 part of beta-ionone and 0.01 to 0.25 part of geranyl acetone. According to the invention, through a unique ratio design, the scorched nut smell of pyrazine compounds, the rich caramel sweet taste of furanone, the stir-fried smoke and fire smell of 2-acetylthiazole and the freshness of geraniol and other terpene alcohols are ingeniously fused, and the complex level of Chinese chestnut fragrance is accurately reproduced. According to the present invention, the edible-grade propylene glycol is adopted as the solvent, such that the solubility, the dispersibility and the stability of the aroma composition in the tea beverage can be effectively improved, the persistence and the uniformity of the aroma release can be significantly improved, the shelf life of the tea beverage product can be easily prolonged, and the market competitiveness of the product can be enhanced.

The invention discloses a jasmine tea scenting method and equipment based on interlayer temperature difference and aroma circular flow. The method comprises the following steps: respectively spreading jasmine flowers and tea leaves in a first chamber and a second chamber which are separated from each other; controlling the temperature of the first chamber to be 30-40 DEG C and the temperature of the second chamber to be 5-10 DEG C to form an obvious temperature difference; aromatic substances in the first chamber are cooled through circulating airflow and then sent into the second chamber for tea aroma absorption, and the circulating airflow extracts gas in the second chamber, heats the gas and then sends the heated gas into the first chamber for airflow circulation. Appropriate temperature and circulating air flow are adopted to promote jasmine flowers to emit fragrance, and the flower using amount is reduced; the second chamber is controlled to be in a low-temperature environment, tea fragrance absorption is promoted through a condensation principle on the premise that the color and taste of tea are kept, and the problem that tea is prone to emission after fragrance absorption is solved; the interlayer and the circulating air flow solve the problem that the flowers and the tea are easy to generate heat during accumulation, and the utilization rate of fragrance can be improved.

To provide: reduced-calory or non-caloric sweeteners and sweetened compositions that have temporal and flavor profiles similar to those of sucrose and are suitable for use in consumer products; beverages or beverage products containing the compositions; and methods of improving at least one organoleptic property of beverages or beverage products.SOLUTION: A sweetener composition or a flavor modifying composition comprises (i) brazzein and (ii) at least one additional sweetener selected from a steviol glycoside sweetener and a mogroside sweetener. The steviol glycoside sweetener is selected from Rebaudioside M ("Reb M"), RebM80, Rebaudioside D ("Reb D"), A95 and Rebaudioside A ("Reb A"). The mogroside sweetener is siamenoside I.SELECTED DRAWING: None

The present invention produces fermented kombucha beverages with reduced alcohol content by utilizing allulose or analogues thereof as the primary fermentable sugar. These rare sugars limit ethanol production during fermentation while preserving flavor, probiotic benefits, and acidity. The invention further encompasses the incorporation of Kratom (Mitragyna speciosa) extracts or alkaloids into the fermentation process or final product, enabling a low-alcohol kombucha with potential enhanced wellness properties. The resulting beverage maintains an alcohol content below 0.5% by volume, making it suitable for non-alcoholic labeling and broader consumer appeal. The invention is preferably a bottled beverage.

The invention discloses an osmanthus fragrans Don sour tea making method which is characterized by comprising the following steps: raw material preparation: selecting fresh and complete tea leaves without plant diseases and insect pests and osmanthus fragrans; after being accepted and accepted, the fresh leaves are spread on a dustpan or a bamboo basketry in time, and water evaporation is accelerated; one of boiling water fixation, steam fixation or stir-frying fixation is adopted; quickly cooling the enzyme-deactivated leaves to room temperature by adopting a spreading and airing rack, a platform and a bamboo strip mat, wherein the water content of the tea leaves is 55-68%; rolling and mixing the tea leaves and the sweet-scented osmanthus in proportion; loading the rolled tea and cassia bark mixture into the pretreated fermentation container, compacting and sealing for anaerobic fermentation; taking out the tea leaves after fermentation, pounding the tea leaves into tea paste in a stone hammer, kneading the tea paste into dragon beads or pressing the tea paste into round pieces, and drying the tea leaves in the sun until the water content of the tea leaves is less than or equal to 13%. The method solves the problems that traditional bamboo tube fermentation easily generates urn flavor and canned fermentation cannot effectively fuse osmanthus fragrans flavor, realizes natural and lasting fusion of osmanthus fragrans flavor, and improves tea quality and flavor level.

The invention belongs to the technical field of food processing, and provides a national characteristic tea making process, which specifically comprises the following steps: raw material selection and treatment, steaming, rolling, fermentation, pressing and drying, and blending. By adopting a solid state fermentation mode, rolled tea leaves are put into a fermentation chamber, penicillium microorganisms are introduced, and the temperature and humidity are controlled, so that penicillium grows and propagates on the surfaces of the tea leaves, metabolites are generated, the tea leaves are endowed with unique fragrance and taste, and meanwhile, the health-care value of the tea leaves is improved; meanwhile, steaming treatment is performed in a vacuum environment, water in the tea leaves is rapidly evaporated at a relatively low temperature by reducing the boiling point of water, loss of nutritional ingredients in the tea leaves and volatilization of aroma substances are reduced, the steaming time is shortened, and the production efficiency is improved; and the steamed tea leaves are uniformly stirred and rolled, so that the cell tissues of the tea leaves are favorably damaged, tea juice overflows, and the viscosity and fragrance of the tea leaves are increased.

The invention discloses an innovative process of fried jasmine flower tea, and belongs to the technical field of flower tea processing. The production steps of the fried jasmine flower tea are as follows: the fried jasmine flower tea is a unique tea leaf production process and comprises the links of tea base selection, flower splitting treatment, flower matching and scenting, flower frying, blending and the like. The fried jasmine flower tea is characterized in that the tea leaves have flower fragrance through a simple frying mode, the scented tea leaves are subjected to a complex scenting process, dried jasmine flowers are discarded after the tea leaves fully absorb the fragrance of fresh flowers, and therefore the tea leaves with fresh and strong fragrance are made. The aroma source and the preparation process are obviously different from each other. The fried jasmine tea has the product characteristics of being fresh, refreshing, thick and mellow, namely fresh and strong in fragrance, lasting and durable, fresh, refreshing, mellow, sweet and smooth in taste, resistant to brewing, yellow, green and bright in soup color, and uniform and soft in leaf bottom. Original fragrance of the jasmine flowers and the tea leaves is fully locked, and a unique cooked aroma is shown after the jasmine flowers and the tea leaves are fried.

A beverage product includes a mixture having a dissolved oxygen content of less than 500 parts per billion, the mixture including tea flavor, hops flavor, and water. The beverage product further includes a container holding the mixture, the container being sealed to prevent the introduction of dissolved oxygen, a headspace of the container including inert gas.

The invention relates to the field of tea leaf processing, in particular to a preparation method of rose white tea, which comprises the following steps: step 1, preparing a white tea embryo; step 2, rose treatment; step 3, performing gradient scenting; step 4, stir-frying and shaping: after the last scenting in the step 3, mixing the rose petals with the tea base according to a ratio for scenting, and performing segmented stir-frying until the water content is 5.8-7.6%. The method has the beneficial effects that 4-6 times of gradient scenting circulation are adopted, and the tea-flower ratio, the scenting temperature and the spreading temperature are accurately controlled, so that full aroma absorption and uniform aroma distribution of tea blanks are realized, and the problem that the aroma of traditional rose tea floats is effectively solved; a drying temperature gradient decreasing process is adopted, so that effective components in the tea base are reserved to the maximum extent, and mildew or fragrance dissipation is effectively prevented; the rose petals and the tea base are optimally combined through a multi-time scenting and segmented stir-frying process.

The invention belongs to the related technical field of extraction, and discloses a white tea aroma substance extraction method based on an ultrasonic technology, ultrasonic-assisted invasive extraction is introduced, the treatment time is shortened, the loss of heat-sensitive components is further reduced, a solid micro-extraction technology does not need a large amount of organic solvents, the sample pretreatment step is simplified, and the extraction efficiency is improved. A traditional SPME fiber is modified, and an MIPs pattern layer capable of absorbing white tea aroma substances is added, so that the adsorption capacity on target substances is enhanced, competitive adsorption of non-target substances is effectively reduced, and the detection sensitivity of target aroma components is improved.

The invention provides an efficient fermentation preparation method of congou black tea. The efficient fermentation preparation method comprises the following steps: withering, rolling, fermenting and continuously lightly fermenting and drying, in the fermentation step, the rolled leaves are deblocked, the deblocked rolled leaves are placed in a fermentation chamber or a fermentation machine to be fermented, the fermentation temperature is 28 DEG C, the fermentation humidity is not lower than 90%, the fermentation time is 3 h, the rolled leaves are turned and stirred once every 1 h, and the fermented leaves are obtained; in the drying process, a specific drying mixed gas is filled, drying is carried out at a low temperature, baking and fragrance extraction are carried out at a high temperature, so that light fermentation in the drying process is realized, the fermentation runs through the whole drying process, the durability of the fermentation process is improved, and the production efficiency is improved. The tea sample is prevented from being excessively oxidized and fermented, that is, the problems of bitter taste, conversion of flavor substances and the like caused by excessive fermentation are avoided, and the long-term effect and stability of fermentation are ensured, so that conversion of functional substances in the tea sample is ensured, and conversion of other substances is inhibited.

The utility model discloses a scenting device for scented tea processing, which comprises a support, the support is formed by welding square tubes, the bottom of the support is supported by four groups of trundles with brakes and foot cups, two sides and the top of the support are welded by metal plates, and a group of through holes for ventilation are formed in the metal plate at the top of the support; the electric cabinet is fixed on the left side of the bracket; an openable door is arranged on the front side, and an acrylic back cover is arranged on the back side; a tea leaf separation channel is fixed at the right lower part of the bracket; a feeding hopper is installed in the center of the top of the support, a rotating shaft at the power end of the automatic opening and closing screening roller is connected with a coupler, the coupler is connected with a servo motor with a right-angle speed reducer, and the servo motor with the right-angle speed reducer provides power to turn over the automatic opening and closing screening roller. An air tap is fixed to the right side of the support. The tea flower scenting machine achieves the integrated functions of tea flower mixing, scenting, spreading and lifting, replaces complicated technological processes through automatic procedures, and is low in manual labor intensity and high in production efficiency.

The present invention provides a method for preparing dendrobium leaf-kombucha, comprising crushing dendrobium leaves, enzymatically hydrolyzing them with cellulase and pectinase, mixing them with tea leaves and purified water, heating and boiling them, cooling them, filtering and removing the residue to obtain an extract, and fermenting them with a kombucha fungus solution to obtain kombucha. The resulting kombucha is simple and efficient to process, has a unique flavor, rich bubbles, and is rich in nutrients, making it suitable for industrial production.