10results about "Tea flavoring" patented technology

The application relates to a tea flower separation scenting method, which utilizes the relative independence of a tuberose cylinder and a scenting cylinder, only allows pure fragrance released by fresh flowers in the tuberose cylinder to pass through air holes into the scenting cylinder, and effectively isolates the solid fresh flowers, so that the tea leaves can uniformly absorb the fragrance in the scenting process, meanwhile, the solid fresh flowers are prevented from mixing into the tea leaves, the separation process of the tea leaves and the flowers after the scenting is greatly simplified, in addition, the fragrance which is not absorbed by the tea leaves enters the back-scenting cylinder through the scenting cylinder, is collected and temporarily stored, and finally is recycled to the tuberose cylinder, so that the utilization rate of the fresh flowers is improved.

To obtain a matcha-flavored food product that can impart matcha flavor without necessarily requiring matcha raw materials, suppresses preservation problems, and enhances the flavor and aroma of matcha. [Solution] A matcha-flavored food product containing lemongrass and sage. Preferably, it further contains matcha flavoring and matcha components. In this case, the mass ratio of sage to lemongrass is 1 / 35 or more and 25 or less, and at least one spice selected from the spice group consisting of green Sichuan pepper, turmeric, ginger, basil, and cardamom is further contained in a content of 1.0% by mass or less.

The utility model relates to pit make rose flower tea feeding technical field, and disclose a kind of pit make rose flower tea feeding device, including shell assembly, wherein the inside installation of shell assembly is symmetrically distributed stirring assembly, the upper portion of shell assembly is equipped with auxiliary support component, and the upper portion of auxiliary support component is equipped with storage assembly and ration component;Equipped with ration component, it is favorable to according to the formula and proportion of preset material, such as rose flower, is put, in the process of making rose flower tea, the feeding quantity of different batches of raw materials needs to be highly consistent, to ensure that the quality and taste of each batch of scented tea are stable, reduce the time and error of manual weighing raw materials;Equipped with stirring assembly, it is favorable to make raw materials ferment under the same environment, to obtain high-quality scented tea, so that the rose flower tea brewed finally is more balanced and consistent in taste.

Provided is a green tea-containing beverage including: (A) green tea; (B) at least one selected from the group consisting of phytic acid, tartaric acid, and gluconic acid; and (C) at least one selected from the group consisting of ascorbic acid, a salt of ascorbic acid, erythorbic acid, and a salt of erythorbic acid, wherein the green tea-containing beverage has a copper content of 0.3 mg / L or more. Preferably, the concentration of the constituent (B) is 0.05-2.5 g / L. Preferably, the concentration of the constituent (C) is 0.2-5 g / L. Preferably the green tea-containing beverage further includes alcohol. Also provided is a method for preventing discoloration of a green tea-containing beverage, the method including: incorporating the constituents (B) and (C) in the green tea-containing beverage; and further incorporating copper so as to give the copper content of 0.3 mg / L or more.

This invention provides a sweet-scented black tea, relating to the field of fermented black tea preparation. It is obtained through a preparation process of withering, rolling, fermentation, and continuous light fermentation drying. Rolling involves cyclically rolling withered leaves using a light-heavy-light pressure method to obtain rolled leaves. Fermentation involves breaking up the rolled leaves and placing them in a fermentation chamber or fermentation machine for fermentation at a temperature of 28-30℃ and a humidity of not less than 90%, for 3 hours with stirring every hour to obtain fermented leaves. After fermentation, continuous light fermentation drying is performed to obtain the sweet-scented black tea. This black tea utilizes a specific tea-making process, namely, continuous light fermentation drying after fermentation by introducing a dry mixed gas. This achieves light fermentation during the drying process, allowing fermentation to continue throughout the entire drying process, improving the persistence of the fermentation process, avoiding excessive oxidation and fermentation of the tea sample, and ensuring the long-term and stable nature of the fermentation.

The present application relates to a kind of tea products and its preparation method, belong to the technical field of tea processing.The refined tea is used as raw material, and the mixed aqueous solution containing amino acid, reducing sugar and ammonium salt precursor is sprayed, volatile carbonyl compound and ammonia are generated by first baking, the gas phase mixture in top space is forced to circulate to tea surface by gas guiding device, ammonia and carbonyl compound react to generate pyrazine compound and deposit, and then second baking is carried out, pyrazine deposited is used to inhibit acrylamide generation, adjust tea surface pH to near neutral and catalyze Maillard reaction to generate roasting aroma and sweet aroma volatile matter.The method realizes the efficient directional generation and deposition of pyrazine, significantly improves the roasting aroma and sweet aroma flavor of tea, effectively inhibits the generation of acrylamide, and greatly enhances the inhibition activity of tea to alpha-glucosidase, with the triple effect of flavor enhancement, harm reduction and function improvement, and the process is controllable and widely applicable.