369results about "Tea substitues" patented technology

The invention belongs to the field of microorganisms. The invention provides a compound strain, a microbial inoculum and application of the compound strain in preparation of fermented East purple perilla tea. The compound strain comprises phytobacterium plantarum 2HDS3-La5 with the preservation number of CGMCC NO.34339, pediococcus acidilactici 2HDS3-SM6 with the preservation number of CGMCC NO.34337, Witzmania clostridium N2-La1 with the preservation number of CGMCC NO.34338, and the microbial inoculum is applied to preparation of fermented East purple perilla tea. The invention also provides application of the compound strain or a microbial inoculum containing the compound strain in preparation of fermented East purple perilla tea. The compound strain disclosed by the invention is applied to preparation of the fermented Dongbao tea, the content of substances with anti-inflammatory, anti-oxidation and immunoregulation effects in the Dongbao tea is remarkably increased by multiple times, and the prepared fermented Dongbao tea can remarkably improve the cell activity.

The invention relates to the technical field of food processing, and in particular relates to a sparrow chensinensis Kangpu tea as well as a preparation method and application thereof, the preparation method comprises the following steps: extracting sparrow chensinensis and water according to a ratio of 1: (50-100) at 70-90 DEG C for 40-60 minutes, filtering, and adding cane sugar to obtain a fermentation substrate; the preparation method comprises the following steps: preparing seed liquid, namely activating casei paracasei, phytobacterium plantarum, acetobacter pasteurianus and kluyveromyces marxianus into seed liquid, inoculating the seed liquid into a substrate according to the inoculum size of 0.5-1.5%, fermenting for 5-10 days under the conditions that the temperature is 37 DEG C and the pressure is 0.03-0.05 MPa, and sterilizing (optionally drying) to obtain the parochetus ocellatus Kangpu tea. The preparation method of the parochetus ocellatus Kangpu tea is accurate and controllable in fermentation, safe and stable; the product retains the nutrition of the raw materials, the bioavailability of polyphenol after fermentation is improved, the antioxidant activity is enhanced, the flavor is soft, caffeine is avoided, and the product is suitable for a wide range of people and can be used for preparing antioxidant functional food.

The invention provides a medicinal and edible tea drink composition for assisting in reducing uric acid and a preparation method thereof, and belongs to the technical field of health-care food. The medicinal and edible tea drink composition for assisting in reducing uric acid comprises corn stigma, chicory, folium mori, fructus gardeniae, radix puerariae, fructus crataegi, semen coicis, poria cocos, rhizoma polygonati, pericarpium citri reticulatae and liquorice root. Cichorium intybus and folium mori are used as monarch drugs and synergistically inhibit the activity of xanthine oxidase; corn stigma and cape jasmine are used as ministerial drugs and have the effects of forcefully inducing diuresis and reducing the blood uric The radix puerariae can improve insulin resistance, the coix seeds and the poria cocos can tonify spleen and excrete dampness, and the rhizoma polygonati can tonify spleen and tonify kidney to treat both symptoms and root causes and serve as Hawthorn, pericarpium citri reticulatae and liquorice are used for regulating the medicine property and neutralizing the bitter taste, so that the consumer experience and compliance are greatly improved. The medicinal and edible tea drink composition achieves the effect of reducing uric acid through a multi-target and multi-path synergistic effect of inhibiting generation, promoting excretion and conditioning root.

This invention discloses a natural plant extract anti-gout product, its preparation method, and its application. The natural plant extract anti-gout product comprises the following raw material components in parts by weight: acerola cherry powder: 10-30 parts, bellflower powder: 10-30 parts, celery seed powder: 10-30 parts, peppermint leaf extract: 1-10 parts, and vitamin C: 3-15 parts. The peppermint leaf extract is concentrated at a ratio of 10:1 to 20:1 and prepared using a low-temperature extraction process. Its efficacy is clear and comprehensive: breaking through the limitations of existing single-component supplements, it constructs a three-dimensional efficacy system of "uric acid regulation - anti-inflammatory and analgesic - blood pressure auxiliary regulation." The components work synergistically to quickly relieve acute gout pain, balance blood uric acid levels in the long term, and assist in regulating blood pressure, meeting the dual needs of people with gout and hypertension. This solves the problems of limited efficacy and insufficient consideration of comorbidities in existing technologies.

The invention relates to health-preserving conditioning tea and a preparation method thereof, and belongs to the technical field of tea drinks, and the health-preserving conditioning tea comprises a paederia scandens extract, a radix fici simplicissimae extract, a Chinese yam-eclipta alba distilled liquid medicine and an angelica sinensis extract. The prepared health-preserving conditioning tea can help human body aging. Meanwhile, ovarian senescence can be delayed, and the ovarian health state can be improved.

The invention discloses a fermented burdock tea processing method and a matched device, and belongs to the technical field of health-care tea, the matched device comprises a stacking device, regulation and control assemblies and a lifting assembly, the stacking device is movably arranged on the regulation and control assemblies and can be driven by the regulation and control assemblies to move, and the lifting assembly is arranged between the regulation and control assemblies and can be driven by the regulation and control assemblies to move. The stacking device is arranged at the lower end of the stacking device; the stacking and unstacking device comprises a bottom plate, a driving assembly, a reciprocating motion assembly and a stirring assembly, the bottom plate is arranged on the regulation and control assembly, the driving assembly, the reciprocating motion assembly and the stirring assembly are all arranged on the bottom plate, the reciprocating motion assembly is connected with the driving assembly, and the stirring assembly is connected with the reciprocating motion assembly; a stirring piece and an incomplete gear arranged in the stacking and unstacking device can be respectively driven by a driving bevel gear and a driven bevel gear to be matched with a driving ring and a connecting rod to synchronously complete caking unstacking, layered stacking and form arrangement, so that a plurality of procedures are omitted, and the processing efficiency is improved.

The invention discloses a making method of blue buckwheat tea, and relates to the technical field of tea food processing. The blueberry leaves, the buckwheat leaves, the buckwheat flowers and the tartary buckwheat grains are scientifically combined, the limitation of a single raw material is broken through, and a novel tea drink choice which is richer and more comprehensive in nutrition is provided for consumers; through fine processes such as multiple times of fermentation, multiple times of rolling, multiple times of stir-frying and the like, nutritional ingredients in the raw materials are reserved to the maximum extent, and the blue buckwheat tea has unique flavor and excellent quality; the raw materials from high-altitude ecological planting areas in Yi nationality autonomous prefecture in Liangshan Province in Sichuan province are selected, so that the raw materials are ensured to be pure and pollution-free from the source, the problem of potential safety hazards caused by pollution of the raw materials of part of tea drinks in the market is solved, and a safe, healthy and high-quality tea drink product is provided for consumers.

The utility model discloses a corn stigma tea drying device which comprises a heat preservation box with an opening in the front end and a box door hinged to one side of the opening end of the heat preservation box, a heat conduction frame matched with the heat preservation box is arranged on the inner wall of the heat preservation box, and electric heaters making contact with the outer wall of the heat conduction frame are installed on the left side, the right side and the rear end of the inner wall of the heat preservation box. A plurality of fixing frames are arranged between the left side and the right side of the inner wall of the heat conduction frame from bottom to top, a containing frame is slidably connected between the left side and the right side of the inner wall of each fixing frame in a matched mode, an exhaust port is downwards formed in the upper end of the outer wall of the heat conduction frame in a penetrating mode, and an exhaust assembly communicated with the exhaust port is arranged in the exhaust port. A temperature sensor is installed on one side of the upper end of the inner wall of the heat conduction frame, and a control panel is arranged on one side of the outer wall of the incubator. According to the corn stigma tea drying device, corn stigma tea can be dried, the heat preservation effect is achieved during drying, more corn stigma can be dried at a time, the working efficiency is improved, meanwhile, energy waste can be reduced, and the applicability of the corn stigma tea drying device is improved.

The invention belongs to the technical field of substitutional tea, and particularly relates to a green orange vinegar mash medicated diet tea and a preparation method thereof, and the green orange vinegar mash medicated diet tea is prepared from the following raw materials: 11.0-13.0% of Shanxi mature vinegar mash; 2.5 to 3.5 percent of folium cortex eucommiae; 13.0%-16.0% of dried red dates; 1.0 to 1.3 percent of radix astragali seu hedysari; 8.5 to 9.5 percent of poria cocos; 6.5%-7.5% of hawthorn fruits; 15.0 to 18.0% of green tangerine peel; 30.0 to 38.0% of honey; according to the invention, a low-temperature drying process is adopted to dry the fermented vinegar into tea to prepare the beverage, so that the current situation that the fermented vinegar is single in application form and low in additional value is solved.

The invention discloses a heart-fire-clearing health-preserving traditional Chinese medicine health-care solid beverage and a preparation method thereof, and belongs to the technical field of solid beverage preparation. Lily and rhizoma anemarrhenae are taken as core raw materials, firstly, fat-soluble active ingredients in the raw materials are efficiently obtained through a supercritical carbon dioxide fluid extraction technology, then extraction residues are sequentially fermented through rhizopus oryzae and lactobacillus plantarum, and the utilization rate of the traditional Chinese medicine raw materials is increased; then, constructing a stable oil-in-water Pickering emulsion from an extraction solution extracted by the supercritical carbon dioxide fluid and a fermentation solution obtained after microbial fermentation under the action of the nanocellulose / soybean protein isolate composite colloidal particles, and taking the stable oil-in-water Pickering emulsion as beverage primary pulp; then, the beverage raw stock and carbon dioxide are pressurized and mixed respectively, and traditional Chinese medicine powder with a pore structure is prepared through spray drying; finally, the medicine powder and auxiliary materials are mixed, dry granulation is carried out, the solid beverage with good solubility is obtained, and the solid beverage has the health-care effects of clearing away the heart-fire and preserving health.

The invention relates to the technical field of tea fruit green tea processing, in particular to a tea fruit green tea processing method which comprises the following steps: S1, picking immature tea fruits from April to July, removing unqualified fruits such as damaged fruits and fruits damaged by worms, and then cleaning; s2, spreading the tea fruits, and performing indoor withering until the weight loss ratio of the tea fruits is 20-30%; step S3, carrying out fixation on the withered tea fruits, namely carrying out primary fixation (steaming) on the tea fruits, and then carrying out secondary fixation (baking) while the tea fruits are hot, so that the tea fruits are uniform in fixation, dark green in appearance and soft in hand pinching. According to the invention, a set of processing technical route of green tea adapting to the physical characteristics of immature tea fruits is constructed around the tea tree by-product which is neglected for a long time, high-value utilization of tea fruit resources and development of low-caffeine tea drinks are realized under the condition of not increasing equipment investment, and the method has remarkable practical value and popularization and application prospects.

This invention discloses a method for preparing fruit puree, comprising the following steps: (1) Fruit selection: Selecting plump, rot-free, insect-free apricots, persimmons, and lemons as raw materials; wherein, apricots are dried, persimmons are destemmed, and lemons are juiced; (2) Washing: Washing the dried apricots and destemmed persimmons to remove mud and sugar frosting from the surface of the dried apricots; (3) Soaking: Soaking the washed dried apricots and persimmons; (4) Steaming: Steaming the soaked dried apricots and persimmons with water until the flesh is soft; (5) Stirring: Mixing the steamed dried apricots and persimmons and stirring with a mixer until a paste is formed, adding lemon juice, and mixing evenly to obtain fruit puree; (6) Low-temperature fermentation: Placing the fruit puree in a container and storing it in a refrigerator at 2-3℃ for 12-24 hours to obtain fruit puree. The fruit puree prepared by this invention has the effects of relieving oiliness, greasiness, spiciness, heatstroke, thirst, aiding digestion, strengthening gastrointestinal motility, and providing satiety without diarrhea.

The invention discloses a traditional Chinese medicine tea drink formula helpful for slimming and softening waist, and relates to the technical field of traditional Chinese medicine tea drinks. Comprising 35-70 parts of a softening and firming compound and 3-6 parts of a seasoning raw material, the flexible fiber firming compound is prepared from a basic shaping group, a tendon-softening and collateral-activating group and an active plant extraction group through a three-order synergistic conversion process, wherein the basic shaping group accounts for 60%-70% of the total weight of the compound, the tendon-softening and collateral-activating group accounts for 20%-25% of the total weight of the compound, and the active plant extraction group accounts for 10%-15% of the total weight of the compound; the three-stage synergistic conversion process is specifically a process for cooperatively treating the raw materials through three stages of gradient extraction, enzymolysis and fermentation in sequence. According to the invention, the fiber-softening and skin-firming compound element is arranged, so that multiple effects of reducing fat, shaping, softening tendons, activating collaterals, firming and nourishing skin and the like can be considered, and the problems that in the prior art, the formula raw material combination is single, only one-dimensional conditioning is focused, and the applicable crowd is limited are solved; meanwhile, collaborative conditioning on complex problems such as waist fat accumulation, fascia stiffness and unsmooth qi and blood can be achieved, and the overall improvement effect is improved.

The invention relates to the technical field of agricultural product processing, in particular to a preparation method and application of high-activity medicinal and edible lily tea drink dried flowers. The method solves the problem that active ingredients such as flavonoids, aromatics, steroid saponins and alkaloids are easy to lose in the existing dried lily preparation. In the prepared dried medical lily flowers, the relative concentration of honeysuckle glycoside is larger than or equal to 1460 micrograms / g, the relative concentration of benzene and substituted derivatives thereof is larger than or equal to 960 micrograms / g, the relative concentration of steroid sapogenin-O-glucose is larger than or equal to 2120 micrograms / g, the relative concentration of choline is larger than or equal to 699 micrograms / g, the medical value and edible quality of the dried medical lily flowers are remarkably improved, and the method is suitable for large-scale production.

The invention belongs to the technical field of health-care drinks, and discloses a liver-protecting and anti-fatigue tea bag and a preparation method thereof. The content of the tea bag is mixed powder of astragalus membranaceus, chrysanthemum, longan and momordica grosvenori; the raw materials comprise, by weight, 10-20 parts of Radix Astragali, 5-10 parts of chrysanthemum, 5-10 parts of longan, and 2-5 parts of Momordica grosvenori, and the particle size of the mixed powder is 80-200 mesh. The preparation method comprises the following steps: pretreating the raw materials, moistening the astragalus membranaceus and the longan with honey water, frying with slow fire, mixing, carrying out superfine grinding, sterilizing, sub-packaging and the like. The tea bag is scientific in formula, the effects of all the components are synergistic, chemical liver injury can be effectively relieved, fatigue can be relieved, the dissolution rate of effective components is increased through the superfine grinding technology, the taste is optimized through the processing technology, and the tea bag is convenient to use, safe and sanitary.

This invention proposes a Gynostemma pentaphyllum tea bag and its processing technology, belonging to the field of tea bag technology. The tea bag comprises the following raw materials in parts by weight: 60-80 parts Gynostemma pentaphyllum, 6-12 parts wild chrysanthemum, 5-10 parts Acer truncatum tea, 3-6 parts nervonic acid microcapsules, and 4-8 parts licorice. The processing technology includes: raw material pretreatment, chopping, segmented roasting, pulverizing, mixing, sterilization, and packaging. This invention, through a unique formula design, effectively improves the bitter taste of Gynostemma pentaphyllum using licorice and wild chrysanthemum; it increases the water solubility of nervonic acid by utilizing the wall structure of the microcapsules, solving the problem of its insolubility in water, allowing nervonic acid to be effectively dissolved in the tea infusion, achieving the effects of brain nerve protection and repair. Simultaneously, the microcapsule protection system ensures its dispersibility and stability in the processing system; through the combination of segmented roasting and ultra-fine pulverization, it not only alleviates the cold nature of Gynostemma pentaphyllum but also significantly improves the extraction rate of effective components.

This invention discloses a method for blanching and drying honeysuckle and its application, relating to the field of traditional Chinese medicine processing technology. The method includes: microwaving fresh honeysuckle with a power of 300-350 kW for 3-5 minutes; followed by drying the blanched honeysuckle at 80-90℃ for 3-5 hours. This invention, by employing a high-power microwave blanching combined with constant-temperature drying, significantly improves the retention rate of core active ingredients such as chlorogenic acid, flavonoids, and polyphenols in honeysuckle, while also achieving excellent sensory quality. Testing showed that the honeysuckle prepared by this method contained chlorogenic acid ≥140 mg / g, flavonoids ≥80 mg / g, and polyphenols ≥22 mg / g, with a weighted sensory evaluation score ≥90 points. The honeysuckle prepared by this method possesses excellent heat-clearing, detoxifying, antibacterial, anti-inflammatory, and antioxidant effects, making it suitable for continuous industrial production.

The present invention relates to a method for preparing liquid tea from rice bran and brown rice. The liquid tea is prepared by a pneumatic extraction method using rice bran and brown rice and, in one embodiment, may further include Astragalus membranaceus and red beans. The method for preparing liquid tea from rice bran and brown rice according to an embodiment of the present invention comprises the steps of: roasting rice bran and brown rice; mixing the roasted rice bran and brown rice to prepare a mixture; and subjecting the mixture to pneumatic extraction.

The invention belongs to the technical field of processing technologies of dendrobium candidum tea, and particularly relates to dendrobium candidum composite tea as well as a preparation method and application thereof. The dendrobium officinale composite tea is prepared by mixing dendrobium officinale stems, dendrobium officinale leaves, Chinese wolfberry fruits, roses and licorice roots according to the proportion of (2.4 g-4g): (0.4 g-0. 8g): (2.535 g): (0.688 g: 0.400 g). The dendrobium officinale stems and the dendrobium officinale leaves are obtained through vacuum freeze drying. The dendrobium officinale composite tea is high in leaching rate and can effectively resist oxidation and maintain the healthy level of blood sugar.

The health-preserving conditioning tea is prepared from the following raw materials in parts by weight: 3 to 8g of earthworms, 2 to 9g of flos carthami, 4 to 7g of ground beetles, 5 to 10g of leeches, 1.5 to 6g of radix aucklandiae, 3 to 8g of herba verbenae, 2 to 5g of gadflies, 3 to 7g of arisaema cum bile, 6 to 10g of radix salviae miltiorrhizae, 4 to 8g of radix paeoniae rubra, 2 to 6g of bombyx batryticatus, 1.5 to 5g of scorpions and 4 to 9g of folium ginkgo. The conditioning tea has the beneficial effects that the conditioning tea not only can replace traditional western medicines and avoid drug resistance and side effects, but also is convenient to carry and take after being bagged, can relieve and reduce the symptoms of cardiovascular and cerebrovascular plaques, namely blockage, during long-term taking according to the treatment course, can prevent cardiovascular and cerebrovascular diseases, activate blood and promote menstruation, and can be used for treating cardiovascular and cerebrovascular diseases. The traditional Chinese medicine composition has the effects of tonifying qi, preserving health, reducing blood fat and blood pressure, and also can be used for treating diseases such as chest distress, chest pain, cardiac hypertrophy, mitral valve and tricuspid valve regurgitation, myocardial ischemia and the like.

The invention belongs to the technical field of diaphragma juglandis extraction, and particularly relates to a high-activity diaphragma juglandis aqueous extract as well as a preparation method and application thereof. The preparation method of the high-activity diaphragma juglandis aqueous extract comprises the step of crushing diaphragma juglandis to obtain diaphragma juglandis powder. And mixing the diaphragma juglandis powder and distilled water according to a mass ratio of 1: (10-30), carrying out subcritical extraction at 120-180 DEG C for 30-60 minutes, collecting extract liquor, and filtering to obtain the diaphragma juglandis aqueous extract. Wherein after the subcritical extraction is finished, stirring is kept, condensate water is introduced, the temperature of the extraction liquid is reduced to the room temperature, and then the extraction liquid is collected. The preparation method of the high-activity diaphragma juglandis aqueous extract provided by the invention has the advantages of no solvent residue, short extraction time and high biological activity of the extract.

The aroma enhancement equipment comprises a horizontally-arranged supporting groove body, the upper end, the front end and the rear end of the supporting groove body are respectively provided with an opening, a stir-frying pot body is arranged between the inner walls of the supporting groove body, and the two sides of the stir-frying pot body are rotationally connected with the inner walls of the two sides of the supporting groove body through supporting assemblies respectively. The top of the stir-frying pot body is open, a space for stir-frying loquat tea leaves is arranged between the inner walls of the stir-frying pot body, the top of the stir-frying pot body is connected with a driving structure, the driving end of the driving structure is connected with a stir-frying assembly, the stir-frying assembly is located in the stir-frying pot body, and the shape and the size of the stir-frying assembly are matched with those of the inner walls of the stir-frying pot body; the outer wall of the stir-frying pot body is connected with a heating assembly, so that the problem that the aroma of the loquat tea leaves is influenced due to non-uniform stir-frying, untimely stirring and inaccurate temperature control in the existing loquat tea leaf stir-frying process is solved.

The application provides a preparation method of eucommia ulmoides young tree bark tea, and belongs to the technical field of functional tea beverage preparation. The method comprises the following steps: 1) after eucommia ulmoides young tree bark is wilted and cut, steam explosion treatment is performed to obtain broken glue bark; 2) after the composite microbial inoculant is inoculated into the broken glue bark, the inoculant is stacked and fermented for 90-140 h; and 3) after the fermentation is completed, drying, post-ripening and aging are performed to obtain eucommia ulmoides young tree bark tea. The eucommia ulmoides young tree bark is used as a raw material, steam explosion treatment and fermentation treatment are combined, and finally, a complete eucommia ulmoides young bark tea preparation process is established. The preparation method not only realizes efficient utilization of eucommia ulmoides young bark resources, widens the processing way of eucommia ulmoides resources, solves the problems of low utilization rate and low added value of eucommia ulmoides rough bark, but also enriches the types of eucommia ulmoides functional tea products, promotes the transformation and upgrading of the eucommia ulmoides industry to the direction of refinement and high added value, and has important theoretical research significance and practical application value.

The invention relates to a health-preserving food and a health-preserving method thereof, in particular to a meridian health-preserving food and a health-preserving method thereof. With the enhancement of health awareness of people, people pay more and more attention to health. Health-care products and health-care products can only solve the problem that the human body is lack of nutrition and cannot solve the problem of meridian health-care; the invention relates to a meridian health preserving instrument, a massage operation and the like, which are only used for dredging partial acupuncture points, can only solve the problem of dredging local meridians and cannot solve the problem of overall meridian health preserving. The health-preserving food comprises the following components: 500 to 5000g of whole grains, 10 to 50g of radix asparagi, 10 to 50g of radix ophiopogonis, 6 to 60g of bulbus lilii, 10 to 50g of radix astragali seu hedysari, 1 to 30g of radix ginseng, 10 to 30g of herba cistanche, 6 to 15g of semen boitae, 10 to 30g of radix rehmanniae praeparata, 5 to 15g of fructus lycii, 6 to 25g of semen cuscutae, 1 to 15g of lumbricus, 2 to 5g of tetrapanax papyriferus, 4.5 to 9g of radix cyathulae, 3 to 9g of manis pentadactyla and 4.5 to 9g of semen persicae. The health-preserving method using the meridian health-preserving food is a health-preserving method for dredging the whole meridians and collaterals by using the meridian health-preserving food and a manipulation appliance. The method is used for life cultivation and health preservation.

To provide a beverage that is prevented from emitting a foreign odor and has excellent palatability even when containing a predetermined level of 2-acetyl pyrazine.SOLUTION: A beverage contains 5-50 ppb of 2-acetyl pyrazine and 1.1-1000 ppb of 2-phenylethyl alcohol. In the beverage, the content of 2-phenylethyl alcohol may be 2.0-300 ppb. The beverage may contain extract from roasted grain.SELECTED DRAWING: None

The application discloses a preparation method of honeysuckle warm tea and the obtained product, and mainly uses honeysuckle as a raw material, scientifically compounding licorice extract, treating effective components of licorice by homogenate, PEF, microwave and NADESs technology, and compounding honeysuckle and licorice extract through a special process, so that the health care effect of honeysuckle is greatly improved. The content of effective components in the obtained honeysuckle warm tea is obviously increased, the cold nature of honeysuckle is obviously decreased, and the honeysuckle warm tea has certain antioxidant activity. The honeysuckle warm tea is particularly suitable for people with heat-clearing and detoxifying and antioxidant needs, weak spleen and stomach, fatigue and lack of energy, and people with cough and much sputum, and has good curative effect on people with weak stomach and spleen organs and cold.

The utility model relates to the technical field of tea production and processing, and discloses a tea rolling device for vine tea production and processing, which comprises two back plates, one sides of the two back plates are fixedly connected with supporting legs, and a rolling mechanism is arranged between the two back plates; the rolling mechanism comprises four transmission shafts, a roller, a conveying belt, a rolling convex block, a motor, two rotating discs, an eccentric fixed block and a movable rod; the rear end of the transmission shaft rotationally penetrates through the back plate on the back face through a bearing, the roller is fixedly connected to the middle of the transmission shaft, the motor is started to drive the transmission shaft at the upper right corner to rotate, the transmission shaft at the upper right corner rotates to drive the two conveying belts to rotate at the same time, and the two sets of rolling protruding blocks are driven to move. And in the moving process, the upper and lower surfaces of the tea leaves are rolled at the same time, so that the time required for turning over the tea leaves in the rolling process is shortened, and the tea leaf processing efficiency is further improved.

The invention belongs to the technical field of tea processing and preparation, and particularly relates to a preparation process of lucid ganoderma tea, which comprises the following steps: pre-wetting and softening, shredding by a machine, adjusting the humidity to 80%, fermenting at 28 + / -1 DEG C for 24 hours, blow-drying by a fan to be more than half-dry, and frying by slow fire to obtain a lucid ganoderma tea finished product. According to the ganoderma lucidum tea and the preparation method thereof, the active ingredients of the ganoderma lucidum are fully released by accurately controlling each process parameter, the problems that the active ingredients are lost, the taste is bitter and astringent and mildewing is easily caused in the existing process are effectively solved, the preparation process is simple, the operation is controllable, the safety is high, and the prepared ganoderma lucidum tea is mellow in taste and rich in fragrance and has a good market application prospect.

The invention relates to red date sandwich sliced tea and a preparation process, and belongs to the technical field of substitutional tea processing, the product is formed by interference fit of peripheral date rings formed by pitted slices and built-in tea columns formed by compressed tea materials, and is prepared by constant-temperature drying at 65 DEG C for 6-8 hours. According to the technical scheme, synchronous water absorption expansion and component balanced release of the jujube rings and the tea columns during brewing are achieved, thermosensitive nutritional ingredients such as vitamins and tea polyphenols of the red jujubes are effectively reserved, and meanwhile the product has the characteristics of being complete in structure, few in tea residues and convenient to brew; the technical problems that traditional combined tea is asynchronous in component release, high in nutrition loss and inconvenient to process are solved.

The present application relates to the field of biological extraction, and particularly to a kind of ampelopsis grossedentata selenium polysaccharide IV and its extraction method and its application. The present application is extracted by boiling water, impurities are removed by ethanol precipitation, lipid is removed by petroleum ether, and is redissolved by ammonia water. The supernatant is subjected to polyamide column chromatography to remove color, the eluate is subjected to gel column chromatography to remove impurities, and finally, the refined ampelopsis grossedentata selenium polysaccharide IV is obtained by concentration and freeze-drying. The present application has the advantages of simple process, low production cost, high yield and purity of ampelopsis grossedentata selenium polysaccharide IV. The ampelopsis grossedentata selenium polysaccharide IV prepared can be used to prepare functional food for preventing high uric acid, has good liver and kidney protection effect, has no damage to normal cells, and can be taken for a long time.