682results about "Tea substitues" patented technology

The invention relates to the technical field of traditional Chinese medicine, in particular to a Mongolian medicine tea drink for relieving respiratory system abnormality and a preparation method and application thereof.The Mongolian medicine tea drink is prepared from rhododendron micranthum, pomegranate, amomum cardamomum, long pepper, cinnamon, safflower, agilawood, clove, myristica fragrans, fructus choerospondiatis, bistort rhizome, liquorice, tabasheer, radix aucklandiae, white raisin and crabs. The processed products of the Mongolian medicine components are weighed according to the formula dosage, then ground into coarse powder and bagged to prepare tea bags. The Mongolian medicine tea drink provided by the invention has the effects of moving Heli, relieving cough, reducing phlegm and diminishing swelling; the traditional Chinese medicine composition can be used for treating the symptoms such as' Bada dry Hiri 'dizziness, asthma, chronic bronchitis, indigestion disease, edema, edema and water tympanites.

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 discloses hawthorn leaf pectic polysaccharide with lipid-lowering activity and a preparation method and application thereof, and belongs to a preparation method of plant polysaccharide, the preparation method comprises the following steps: refluxing hawthorn leaves with ethanol, discarding monosaccharide and small molecule compounds, refluxing with hot water to extract medicinal materials, removing protein through an enzymolysis method and a Sevage reagent method, decolorizing with polyamide resin, and drying to obtain the hawthorn leaf pectic polysaccharide with lipid-lowering activity. The crude polysaccharide is separated through DEAE-52 column chromatography, and finally, the crude polysaccharide is further purified through Sephadex G-100, so that the uniform purified polysaccharide is obtained. Tests on pancreatic lipase inhibition, taurocholate binding capacity and glycocholate binding rate show that the compound has remarkable lipid-lowering activity and is expected to become a potential natural lipid-lowering preparation.

The invention discloses a method for preparing boxthorn leaf Kangpu tea with high antioxidant activity by using an artificial microbial agent, and belongs to the field of food processing. The boxthorn leaf kangpu tea is prepared through fermentation of the artificially synthesized microbial agent, the fermentation method is easy to operate and short in fermentation time, the antioxidant activity of the kangpu tea is improved, the flavor and the health-care effect of boxthorn leaves are reserved to the maximum extent, agricultural resources are fully utilized, the environment is protected, and economic benefits and social benefits are improved.

The invention discloses medicinal and edible mulberry leaf drink substitute tea and a processing method thereof, and belongs to the technical field of mulberry leaf tea drink production. The processing method comprises the following steps: picking mulberry leaves, rinsing with ice water, carrying out synergistic fixation with ginger juice and steam, rolling and forming, dipping with a mulberry polysaccharide-iron compound solution in combination with a low-frequency electromagnetic field, and then treating with a staged oxygen-controlled fermentation process. Wherein the ginger juice steam enzyme deactivation system accelerates enzyme deactivation through the synergistic effect of ginger volatile oil and high-temperature steam under the conditions that the temperature is 105-110 DEG C and the pressure is 0.10-0.25 MPa; the mulberry polysaccharide-iron compound permeates into mulberry leaf cells under the assistance of a low-frequency electromagnetic field, and synthesis of gamma-aminobutyric acid is promoted; in the primary fermentation stage, eurotium cristatum is utilized to carry out anaerobic metabolism under mediation of Fe < 3 + >, and in the secondary fermentation, a metabolic pathway is optimized through combination of lactobacillus plantarum and bacillus subtilis. The prepared tea substitute is rich in GABA (gamma-aminobutyric acid), flavonoid substances and alkaloid substance DNJ, has the physiological effects of reducing blood sugar and blood fat, and can relieve pancreas burden.

The invention discloses an agilawood tea beverage and a preparation method thereof, and relates to the technical field of agilawood tea.The agilawood tea beverage is prepared from, by mass, 70-80 parts of agilawood leaf extracting solution, 10-15 parts of stevia rebaudiana extract, 10-20 parts of fructus lycii extract and 0.2-0.5 part of stabilizer, and the agilawood tea beverage is mellow in taste, free of astringent taste, unique in fragrance and rich in nutrition.

The invention discloses a preparation method of fermented coffee pericarp tea, and belongs to the technical field of fermented plant beverage processing. The preparation method comprises the following steps: cleaning fresh coffee peel, and carrying out color protection and oxygen protection; a fermentation strain is inoculated into a fermentation substrate with the sugar degree of 6-degree Brix, the mass ratio of the fermentation strain to the fermentation substrate is 1: (150-250), fermentation culture is conducted for 20-28 h at the temperature of 15-30 DEG C, and a fermentation mother solution is prepared for use. Diluting the fermentation mother liquor by 250-350 times, adding the diluted fermentation mother liquor into the pretreated coffee pericarp, sealing, soaking and fermenting at 15-25 DEG C for 12-96 hours, and controlling the sugar degree range to be 6-10 degrees Brix and the alcohol content to be less than 3% during fermentation; and separating the fermented coffee pericarp from the fermentation liquid, rolling, and drying until the water content is less than 12%. The method can effectively remove the astringent taste of the coffee pericarp tea, increase the richness of the flavor and taste of the pericarp tea, improve the increase of beneficial components in the coffee pericarp and the production of new metabolism, retain the original fruit flavor of the coffee pericarp and newly increase the product value of functional components, and realize the high-valued utilization of the coffee pericarp.

The invention relates to the technical field of cereal milk tea preparation, in particular to sea-buckthorn cereal milk tea and a preparation method thereof.The method comprises the steps that sodium caseinate is stirred and dissolved in deionized water and then subjected to water bath to obtain a sodium caseinate solution, and soy isoflavone is fused into the cooled sodium caseinate solution to obtain a film forming solution; performing vacuum spray drying on the hippophae rhamnoides fruit solution through a vacuum spray dryer to obtain hippophae rhamnoides fruit powder particles, and mixing the film-formed fried rice, the hippophae rhamnoides fruit powder particles and ingredients to obtain the hippophae rhamnoides fruit grain milk tea, determining whether the preparation stability of the hippophae rhamnoides fruit grain milk tea meets the requirement or not based on the maximum difference quantity of the thickness of the film layer on the surface of the film-formed fried rice; determining whether the immersion depth of the stirring blades needs to be increased or not; determining whether the inclination angle of the drum needs to be reduced; and determining the number of cyclic shearing times based on the volume average particle size of the sea buckthorn fruit powder particles. The preparation stability of the hippophae rhamnoides fruit grain milk tea is improved.

The invention discloses a preparation method of a nano embedding material based on a low-temperature superfine grinding technology, and belongs to the technical field of modified nano materials. The method comprises the following steps: cleaning and slicing fresh beautiful millettia root and stem, performing programmed liquid nitrogen freezing, and performing jet milling to obtain nano powder; the preparation method comprises the following steps: taking anionic polysaccharide, neutral polysaccharide nanoparticles, nano-modified cassava starch and deionized water, magnetically stirring, carrying out ultrasonic treatment, and mixing for 30-45 minutes; mixing the wall material solution with the nano-powder, performing ultrasonic treatment to form a coating solution, adding calcium chloride and Tween 80, and stirring; and spraying a magnesium chloride solution at the voltage of 40-60kV and the flow rate of 0.5-1.5 mL / h, stirring, mixing with a chitosan solution according to the mass ratio of 1: (2-4), adjusting the pH value, stirring, and freeze-drying to obtain the product. The millettia specisoa champ embedding method retains the active ingredients of millettia specisoa champ, improves the embedding efficiency by 85-96%, is stable, controls release, and is suitable for health care products and drug carriers.

The invention discloses a citrus aurantium flower tea drying monitoring system based on an artificial intelligence technology. The citrus aurantium flower tea drying monitoring system comprises a sensing layer, a transmission layer, a control layer and an application layer. Wherein the control layer comprises a drying prediction unit and an intelligent control unit; the moisture content prediction unit is used for training a plurality of citrus aurantium flower tea moisture content prediction models by using a neural network and predicting the moisture content of the citrus aurantium flower tea; the intelligent control unit adopts a dynamic Bayesian algorithm to determine a model weight corresponding to prediction of each citrus aurantium flower tea water content prediction model, reconstructs the predicted citrus aurantium flower tea water content according to the model weight, and predicts the aroma locking degree of the citrus aurantium flower tea by utilizing a logistic regression model according to the reconstructed and predicted citrus aurantium flower tea water content; according to the predicted aroma locking degree and moisture content of the citrus aurantium flower tea, the temperature and humidity in the drying process are controlled and adjusted through a fuzzy control method. The operation strategy of the drying equipment is dynamically adjusted, and the drying efficiency and the tea quality consistency are remarkably improved.

The present invention belongs to the technical field of microbial fermented tea, and particularly relates to the application of Eurotium cristatum NCPS2018015 in the fermentation for preparing tea drinks. The present invention uses the specially preserved Eurotium cristatum NCPS2018015 to ferment Acer truncatum seeds, and then dries and shapes the fermented material to make Acer truncatum seed tea drinks. Specifically, the application of the present invention includes the following steps: (1) Pretreatment of Acer truncatum seeds; (2) Preparation of Eurotium cristatum NCPS2018015 spore suspension; (3) Fermentation of Acer truncatum seeds; (4) Drying and shaping of Acer truncatum seed tea. Different from the traditional use of Acer truncatum seeds to process oil products, the present invention develops a new use of Acer truncatum seeds as tea products for daily drinking. After fermentation with Eurotium cristatum NCPS2018015, the bioactive components in Acer truncatum seed tea, such as plant soluble sugars and flavonoids, are significantly higher than those in the unfermented Acer truncatum seed raw materials. The obtained fermented tea drink has a bright appearance color after brewing, showing a yellowish-brown color, with a mellow taste and no bitter or astringent taste.

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.

The invention discloses monascus fermented strigose hydrangea juvenile tea and a preparation method thereof, and relates to the technical field of fermented tea and medicines. The monascus fermented sweet tea comprises the following raw materials: sweet tea and monascus. According to the method, the appearance quality of the lithocarpus polystachyus reld sweet tea can be improved, the biological activity of the sweet tea can be improved, and a health-care product with better functionality is obtained; the obtained fermented tea is lighted in bitterness and astringent taste, red in tea color, fresh, sweet and tasty in overall taste and bright in soup color; the monascus fermented strigose hydrangea juvenile tea produced by the method retains the fresh and sweet advantage of traditional strigose hydrangea juvenile tea, nutrients of the monascus are integrated, and the monascus and the strigose hydrangea juvenile tea are combined, so that the flavor quality of the strigose hydrangea juvenile tea is further improved, a good production process is formed, and the adjustable and controllable product quality is guaranteed.

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 utility model relates to the technical field of cleaning, and discloses a honey pomelo tea preparation device which comprises a basic underframe, and a cleaning box is fixedly mounted at the top end of the basic underframe. At the moment, a driving gear set drives a first bevel gear to rotate through a rotating gear set, then a transmission gear is driven to rotate through a second bevel gear, and due to the fact that the transmission gear and a driven gear are in transmission connection through a transmission toothed belt, when the second bevel gear drives the transmission gear to rotate, the transmission gear is driven to rotate. At the moment, a driven gear drives a first rotating strip to rotate, then one end of a second rotating strip is driven to rotate with a rotating shaft of the first rotating strip as the center, the second rotating strip drives a sliding strip to reciprocate left and right, and therefore the effect of efficiently cleaning impurities on the surfaces of the grapefruits is achieved.

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 pressure forming device comprises a feeding structure, a tea steaming structure is arranged on the lower side of the feeding structure and used for high-temperature steaming of honeysuckle tea, and a honeysuckle pressing forming structure is arranged on the rear side of the tea steaming structure and used for pressing forming processing of the honeysuckle tea. Cleaning structures are arranged on the lower sides of the two ends of the honeysuckle compressing and forming structure, formed honeysuckle tea cakes are conveyed to a later drying device through the cleaning structures to be dried, the lower side of the uniform feeding assembly communicates with a material guiding and storing box, and a second discharging opening is formed in the lower side of the material guiding and storing box and used for discharging honeysuckle. According to the pressure forming device for processing the honeysuckle compressed tea and the operation process, honeysuckle can be uniformly fed and accurately weighed, it is guaranteed that the gram weight of a honeysuckle tea cake is accurate in the later period, the honeysuckle can be automatically subjected to steam pressing processing, workers are prevented from being scalded, the honeysuckle tea can be automatically compressed into the tea cake, storage and transportation are convenient, and the production efficiency is improved. And the tea is convenient to brew and carry.

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 present invention provides an apricot forest tea meal with effects of assisting in lowering three highs and a preparation method thereof, and relates to the field of food, the apricot forest tea meal comprises the following raw materials: a component I: 1000 parts of Chinese yam, 100 parts of jerusalem artichoke, 200 parts of radix puerariae, 10 parts of tricholoma matsutake, 50 parts of onion powder, and 10 parts of low-sugar dry yeast; component II: 2000 parts of bitter gourd, 200 parts of jerusalem artichoke, 50 parts of endothelium corneum gigeriae galli, 50 parts of lotus root, 30 parts of stevia rebaudiana, 20 parts of tricholoma matsutake and 20 parts A component III: 50 parts of Adenophora stricta, 100 parts of Jerusalem artichoke, 200 parts of hulless oat, 1000 parts of radish and 10 parts of low-sugar dry yeast; component IV: 1000 parts of asparagus, 1000 parts of okra, 1000 parts of towel gourd, 1000 parts of small bamboo shoot, 1000 parts of lotus root, 1000 parts of garlic sprout, 1000 parts of kelp, 1000 parts of banana-plant, 1000 parts of radish and 1000 parts of green Chinese onion The traditional Chinese medicine is taken as the root, diet is taken as the basis, and aiming at the characteristics of diabetes, lung, spleen and kidney deficiency, yin deficiency and internal heat, three more and one less, and the like, according to the traditional Chinese medicine dialectical diet treatment, monarch, minister, assistant and guide formula rule, the traditional Chinese medicine is aimed at lowering hyperglycemia, hypertension and hyperlipidemia.

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 provides a preparation method of instant berry tea, and relates to the technical field of instant drink preparation. The preparation method of the instant berry tea mainly comprises the following steps: drying fresh ampelopsis grossedentata tender stems and leaves, soaking in a saturated sodium chloride solution for a certain period of time, performing plasma treatment, performing high-pressure cold extraction, performing heating ultrasonic extraction, and performing liquid nitrogen freezing and freeze-drying in subsequent drying. According to the instant powder and the preparation method thereof, the defects in the prior art are overcome, the extraction efficiency of effective components of the raspberry tea is improved, the prepared instant powder can be rapidly dissolved in water at a relatively low temperature, and the instant raspberry tea can be conveniently brewed in various environments.

The invention relates to a formula of a tea drink, and relates to the technical field of homology of medicine and food, and the formula is prepared by compounding nine components of double-petal red rose, Hetian jade jujube slices, dried mulberry, longan pulp, Ningxia wolfberry, Xinhui dried orange peel, raspberry, Hunan lotus seed pulp and licorice slices according to a specific proportion. Synergistic interaction is realized through triple action mechanisms, the liver soothing and depression relieving of the double-petal red rose is taken as a regulation and control core, the cortisol level is reduced, and endocrine imbalance is improved; on the basis of benefiting qi and nourishing blood by jujube slices and Chinese wolfberry fruits, dried mulberries and raspberries are enriched with natural folic acid and antioxidant substances, so that the egg cell quality and reproductive microcirculation are improved in a targeted manner; longan-Hunan lotus seed meat is used for warming uterus and tonifying spleen, and dried orange peel-licorice tablets are combined to enhance component absorption and compatibility stability. The preparation method comprises the steps of gradient drying, precise mixing and cobalt-60 irradiation sterilization. According to the scheme, the absorption bottleneck of traditional substitutional tea is broken through, the bioavailability is improved, and the compound sub-health problems of female endocrine disorder, follicular development disorder and cold uterus and weak body are quantitatively solved.

The present application relates to the technical field of production control, and discloses a production control method and system for cassia tea and a production process thereof, which comprises cassia raw material pretreatment, cassia tea production and cassia tea detection. The quality data of the first pretreated cassia raw material and the processing data in the pretreatment process are analyzed to obtain a cassia pretreatment quality index, which can timely find possible problems in the pretreatment process and ensure the stability of the cassia raw material pretreatment. The production data and environmental data of the cassia tea in the production process are analyzed to evaluate the production process of the cassia tea, timely find possible problems in the production process and ensure the quality stability of the cassia tea. The environmental data and packaging quality data in the packaging process are analyzed to monitor and evaluate the packaging process of the cassia tea, timely find and solve possible problems in the packaging process and ensure the packaging quality stability of the cassia tea.

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 utility model provides a continuous operating device of a lotus leaf water-removing machine, which relates to the technical field of lotus leaf water-removing machines and comprises a cleaning box and an operating box, three baffles are arranged in the operating box, conveying arches are arranged on the surfaces of the two baffles, heating wires are arranged on the surfaces of the conveying arches far away from the cleaning box, and a conveying belt is arranged in the operating box. The operation box, the material conveying arch, the electric heating wire, the first air blowing assembly and the second air blowing assembly are adopted, the first draught fan is turned on, lotus leaves move on the top of the material conveying arch along with a cyclone, and therefore water obtained after the lotus leaves are air-dried is discharged through the material conveying arch; the air speed of the first fan is reduced, the air-dried lotus leaves are conveyed through the conveying belt, the second fan is turned on, and meanwhile, the moving lotus leaves are subjected to fixation under the action of the electric heating wire, so that the fixation effect of the lotus leaves is improved, fixation of the lotus leaves is conveniently completed through continuous operation, and manpower and material resources are saved.