1034results about "Tea flavoring" patented technology

A material is provided to give food products sufficient viscosity and stability (heat resistance, stable suspension, etc.). The material is produced from an inexpensive raw material by an economical process. Further, a novel gel containing cellulose as the main component is also provided. The present invention provides a fine fibrous water-dispersible cellulose derived from plant cell walls. For the production, a raw material having specific properties is used, and size reduction is carried out stepwise thereto. The water-dispersible cellulose can also be made into a dry composition by compounding with a water-soluble polymer or the like. This dry composition forms a gel when combined with a polysaccharide such as glucomannan or the like. The gel excels in heat-resistance and shape-retention and can be used to produce to novel food products.

A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are disclosed herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed. The resulting beverage may be coffee, tea, carbonation, a juice, milk, or a non-dairy creamer-based component; or a combination thereof, while the aroma or aroma-providing component is coffee aroma, tea aroma, chocolate or cocoa aroma, malt, Maillard reaction flavor, or a combination thereof.

Food or beverage where fucoidan which is derived from a fucoidan-containing substance is contained therein, added thereto and / or diluted therein. Food or beverage where fucoidan which is derived from a fucoidan-containing substance and where algins are reduced or eliminated, is contained therein. Apoptosis-inducing food or beverage where an effective amount of fucoidan having an apoptosis-inducing ability is contained therein.

This invention is directed to infusible and / or water soluble material in combination with aroma compounds. The aroma compounds may be carried by a carrier compound and added to a less than conventional amount of infusible and water soluble material to make a beverage precursor. Suitable to be used to make a good tasting beverage.

A process for preparing the organic green tea based on Huang-mountain Maofeng tea includes such steps as spreading fresh tea leaves for drying in the air, heating, shaping, fastly baking for fixating color, parching for fixating shape, improving smell and refining. The details about the step of improving its smell are also disclosed. Its product is good in color, taste and smell.

The invention discloses a processing method for dendrobium candidum health-card tea, which mainly comprises the following steps of: pre-processing, airing, drying, de-enzyming, rolling, initially drying, forming, drying and enhancing aroma. According to the processing method, reasonable development and utilization of tissue culture seedling during production of dendrobium candidum seedling is realized, the dendrobium candidum health-card tea has unique aroma which ordinary tea does not have, and can be eaten after drinking, a sticky feeling is generated by chewing, and moreover, the dendrobium candidum health-card tea is low in processing cost, and is simple to prepare, easy to preserve and much convenient to drink.

The invention provides a making method of jasmine tea cakes. The method comprises the following steps of: picking tea leaves, harvesting, spreading, removing green, twisting, baking and drying, cooling, curing fresh flowers, blending jasmine, dredging the jasmine to dissipate heat, selecting the jasmine out, and pressing the tea leaves and the jasmine to obtain the cakes. The making method provided by the invention makes up the defects of light aroma, light taste and the like of the conventional tea; the tea cakes are attractive in appearance, moderate in tightness, easy to prize and convenient to store and carry; and the tea cakes full adsorb the jasmine aroma in the making process, so that the aroma of the tea cakes is thicker and purer, and the aftertaste of tea made from the tea cakes is sweat.

A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil.

A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil.

The production method of rose tea includes the follwing steps: firstly, steaming and distilling fresh rose flower to extract essence, making it into saturated solution for stand-by, then in a pressure-equalizing fumigation equipment using the vapour containing rose essene evaporated by rose essence saturated solution to fumigate raw material tea to make rose essence be adsorbed in the tea, then sealing and drying to obtain the the finished tea. Said rose essence saturated solution can be stored for a long period. Said rose tea is stable in quality, and its quality is good.

The present invention relates to a process for preparing concentrated tea and herbal aromas by specific treatment using tea and herb materials as a starting material and to a process of preparing a perfumery composition or a beverage by adding the resulting concentrated tea and / or herbal aroma component that is stable at ambient storage conditions for at least one year.

The invention discloses a method of tea essence or tea aroma reinforced in aroma is obtained by making glycoside splitting enzyme act on tea leaves in and / or after treating the tea leaves with tannase.

The present invention relates to a functional black tea preparation method, which comprises: (1) crushing grosvenor momordica fruit and ginkgo leaf, and mixing; (2) adopting a reverse extraction method to extract active components from the mixed powder; (3) concentrating the extraction solution by using a vacuum evaporation technology to obtain a concentrated liquid; (4) withering tea leaf while spraying the concentrated liquid; (5) rolling the tea leaf while continuously spraying the concentrated liquid; (6) fermenting the uniformly rolled tea leaf; and (7) drying the obtained fermented black tea to obtain the finished product. According to the invention, the countercurrent method is adopted to extract the active components of the grosvenor momordica fruit and the ginkgo leaf so as to be fermented in the tea leaf, the black tea prepared by using the method has a sweet taste, defects in the taste and the effect of the traditional black tea can be effectively compensated, and other nature nutrients can be complemented for human body so as to achieve the nature health care effect.

The invention discloses a recovery method for aroma components in a production process for instant tea powder. The recovery method comprises the following steps: crushing tea into coarse powder by using a pulverizer, mixing the obtained tea powder with water and extracting aroma components in the tea; filtering tea soup obtained after extraction by using a multilayer plate and frame type filter press; subjecting a filtrate obtained after plate and frame type filtration to ultrafiltration so as to obtain a clear filtrate and subjecting the filtrate to vacuum concentration; subjecting a concentrate obtained after concentration to spray drying so as to obtain the tea powder, wherein solid content of the concentrate is 40 to 50 wt%; and with condensed water generated in the process of vacuum concentration as a material liquid for pervaporation, carrying out pervaporation membrane separation and subjecting concentrated aromatic substances in the tea to spray drying to recover the aromatic substances to the tea powder. According to invention, most aromatic substances in the tea can be recovered, the quality of the tea powder is improved, and the utilization rate of the tea is increased; compared with a traditional extractive distillation method and the like, the recovery method for the aroma components in the tea through pervaporation membrane separation has the advantages of high separability, low energy consumption, a mild operation temperature, no additive, etc.

A method for producing carbohydrate-encapsulated flavorings whose surface has been treated with an inert gas, as well as carbo-hydrate-encapsulated flavorings and the use thereof in food products, consumer articles and pharmaceuticals.

The invention belongs to the field of making of tea leaves, and particularly relates to black tea with sweet osmanthus and a scenting method thereof. The black tea with sweet osmanthus comprises the following components in parts by weight: 0.8-1.2 parts of black tea and 0.16-0.24 parts of sweet osmanthus. The scenting method comprises the following steps of: spreading 1 part of black tea and 0.08-0.12 parts of sweet osmanthus layer after layer alternatively to form a tea pile, and standing at the normal temperature till the temperature of the tea pile is 43-47 DEG C; spreading for dissipating heat till the temperature is lowered to 22-24 DEG C, gathering into a pile, and standing at the normal temperature for 6-12 hours; drying at the temperature of 90-92 DEG C, and cooling to obtain primarily-scented tea; adding 0.07-1 part of sweet osmanthus, repeating the previous steps, drying at the temperature of 95-100 DEG C and cooling to obtain secondly-scented tea; and adding the left sweet osmanthus, and mixing to obtain the black tea with sweet osmanthus. The black tea with the sweet osmanthus is prepared manually, so that damages of a mechanical way to nutritional ingredients are avoided, and the natural values of the black tea and the sweet osmanthus are kept.

The invention discloses a preparation method of osmanthus-fragrans red tea. The preparation method comprises the following processing steps: (1) material selection; and (2) scenting, wherein the scenting comprises the following steps: (a) osmanthus-fragrans preparing amount weighing, wherein the weight ratio of the osmanthus-fragrans preparing amount to red tea is equal to (20-25):100, (b) tea-base treatment, (c) osmanthus fragrans curing and sorting; (d) scenting and mixing; (e) spreading for heat dissipating; (f) re-heaping up and scenting; (g) osmanthus fragrans firing in reginement processing; (h) spreading for cooling; (i) osmanthus fragrans taking out; and (j) uniform stacking and boxing. The red tea prepared by adopting the preparation method is mellow and fragrant, the fragrance of the osmanthus fragrans and the flavor of tea are relatively well mixed, and the stomach cold and the pain caused by qi stagnation can be prevented; the effects of relieving dry mouth and tongue, moistening the intestines, relaxing the bowels and reducing gastrointestinal discomfort caused by distension are achieved; the effects of whitening skin and relieving vivotoxin are achieved; the osmanthus-fragrans red tea is used for treating ozostomia, toothache caused by wind and fire, toothache caused by stomach heat, and toothache caused by decayed teeth; the effect of warming yang is achieved, and the osmanthus-fragrans red tea is mainly used for treating hypertension with yang weakness.

The invention discloses a jasmine black tea scenting method, which comprises: carrying out soaking washing on picked fresh tea leaves with hot water with a temperature of 40-70 DEG C, placing into a tea basket to carry out paving cooling until no water droplet exists, brewing for 5-20 h in a cylinder, rolling, carrying out blowing drying with warm hot wind, placing the tea leaves into a closed container, adding jasmine primary aroma essential oil, and carrying out scenting fermentation, hot wind drying, paving cooling, packaging and other processes. The scented jasmine black tea has characteristics of orange red, bright and clear tea soup and rich aroma. With the jasmine black tea scenting method, the traditional method that black tea is conveyed to a jasmine production place and fresh jasmine is adopted to carry out scenting is changed, and the jasmine primary aroma essential oil is adopted to be directly added to the black tea production process to complete the scenting so as to reduce the jasmine black tea scenting process and improve economic benefits and social benefits.

The invention pertains to a method for processing tea, in particular to a method for processing gyokurocha tea. The invention aims at providing a processing technique for producing a tea with excellent look, smell and taste to overcome the shortages of complex operation, high labor intensity, low production efficiency, small-scale production, low annual output and failing to meet the market demand in the traditional processing technique. The technical proposal of the invention is the method for processing the tea, which is characterized in that: the processing method comprises the following steps: (a) fresh tea spreading, (b) steaming the tea into green color and dewatering, (c) kneading, (d) drying for the second time, (e) stripping, (f) form regulation, (g) glazing, (h) adding fragrance, (i) selection. The tea processing method of the invention has the advantages of even and regular shape compared with the traditional technique, fragrance, tea water color, taste, color of the leaf bottom and higher content of chlorophyll, tea polyphenols, catechuic acid and theine better than the product produced by the traditional technique.

The present invention discloses a preparation method of jasmine flower green tea, which comprises the following steps: step 1: tea base processing; step 2: fresh jasmine flower conserving; step 3: tea base and jasmine flower blending for scenting; step 4: spreading the blended tea base and jasmine flowers for heat dissipation; step 4: jasmine flower pickling from the tea base; step 5: steaming, pressing and shaping; and step 6: drying. The prepared jasmine flower green tea finished product is tightly rolled into strip types, tender, green, oily and moisture, beautiful in silver sprouts, revealed in white fine hair, fresh and clean in aroma, mellow and refreshing in taste, slight yellow and green in soup color, and tender green and even in leaf bottom.

The process provides particulate flavor compositions having a flavor oil fixed in a particulate polyol material. It consists in mixing a mono- or disaccharide, a polysaccharide and water with a minor but flavor effective amount of a flavor oil such that the resulting particular flavor compositions possess a Tg below room temperature, and extruding the resulting homogeneous substrate at a temperature to form a melt which on cooling solidifies as a hard rubbery amorphous material having the flavor oil entrapped therein.

The invention relates to a technology for improving the quality of the congou black tea. The technology adopts fresh leaves as the raw materials and comprises the steps of withering, rolling, fermentation, incipient drying, pile fermentation, drum-roasting for reshaping, enough drying, aroma raising, spreading to cool, and packaging to finish the tea product. By the adoption of the technology disclosed by the invention, taste and aroma of the tea can be improved, and the content of theaflavin in the made tea is improved particularly, so that the overall quality of the congou black tea is improved.

The present invention relates to hot water soluble instant tea and provides a method for preparing an extract, concentrate or powder, which is capable of being reconstituted as a tea beverage, having excellent organoleptic properties and substantially free of undesirable cloudiness and haze, and resembling conventional tea in taste and character.

Disclosed is a process comprising the steps of: providing fresh tea leaves comprising catechins; macerating the fresh tea leaves thereby to produce dhool; fermenting the dhool for a fermentation time (tF) sufficient to reduce the content of catechins in the dhool to less than 50% of the content of catechins in the fresh tea leaves prior to maceration on a dry weight basis; and then expressing juice from the fermented dhool thereby to produce leaf residue and tea juice, wherein the amount of expressed juice is at least 50 ml per kg of the fresh tea leaves.

Dietary supplement formulations are described that use structured water to provide increased hydration and therefore improved delivery of important health factors such as vitamins, minerals, and soluble fibers to beers, liquors, and various juice drinks.