135results about How to "Bright soup" patented technology

The invention belongs to the field of food processing and specifically relates to a health care teabag. The invention provides the health care teabag which tastes good and has a health care function. A production method for the teabag comprises the following steps: cleaning stems and leaves of sweet potato, green tea and haw three times, spreading and airing the above motioned raw materials for one hour so as to dispersing unwanted green taste, deactivating enzyme with steam so as to kill enzyme and remove a fishy smell, then transferring the raw materials into a baking oven for baking by using variable temperature heating, standing the raw materials in the baking oven after baking so as to allow temperature of the raw materials to drop back and moisture to be uniformly distributed anew, crushing an obtained sample, screening the crushed sample with a 20-mesh sieve, uniformly mixing the sample with other ingredients, seal packaging an obtained product, storing the product at normal temperature, reheating green tea and haw at a temperature of 70 DEG C so as to remove unwanted moisture, allowing the temperature of green tea and haw to drop back so as to balance moisture, crushing green tea and haw, carrying out screening with a 20-mesh sieve and standing obtained green tea and haw for subsequent usage. A formula used in the invention is as follows: addition amount of haw is 10 to 15%, addition amount of green tea is 10 to 15%, and addition amount of leaves of sweet potato is 75 to 85%.

The invention discloses a green tea fermented tea beverage and a preparation method thereof. The preparation method comprises the steps that green tea leaves are taken and smashed and are subjected to non-thermal sterilization, distilled water, saccharosephosphorylase, other complex enzymes, a carbon source,plant sourceoligopeptide, saccharomycetes and lactic acid bacteria are respectively added, a multi-process synchronized and integrated technology including low temperature digestion, enzymolysis, fermentation and the like is performed, the multi-process synchronized and integrated technology is finished after being completed, residue removal and filtration are performed to obtain green tea fermented tea juice, low temperature digestion of the tea leaves, glycosylation modification of catechin and brewing of nutrition and flavor of the fermented tea beverage are achieved at a time, the stability of the green tea fermented tea beverage is improved, the bitter taste of the product is decreased, the flavor quality of the beverage is improved, and the bioavailability of the catechin is improved. The method is simple and convenient to operate and obvious in effect and has a good popularization and application value and market prospect.

The present invention provides a health care instant red tea. Each component extract liquid including red tea, rose buds, haw and lotus leaves is obtained by extracting, filtering, low temperature centrifuging or filtering and concentrating, and then filling beta-cyclodextrin, citric acid and vitamin C, drying to make instant granules. The health care instant red tea provided by present invention condenses each component soul, its components can rapidly and fully solve in the water under normal temperature, drinking convenient, liquor color clarity and good taste.

The invention relates to a Jinhua fungus Tianjian tea bag and a processing method thereof. The Jinhua fungus Tianjian tea bag comprises bag in which Tianjian is filled; and the Jinhua fungus Tianjian is characterized by being prepared through the flows of primary tea fermentation, tea material striking, tea material sorting, tea material blending, sterilization for pile fermentation, tea steaming, basket packaging, basket pressing, drying, tea liquor addition, piling, sterilization for pile fermentation, tea steaming, building, fungus generation, drying, unblocking, screening, drying for increase fragrance and packaging. The produced Jinhua fungus Tianjian tea bag is sufficient in the conversion of tea inclusions, rapid in tea liquor leaching speed, mellow in taste, strong in fungus fragrance, bright in soup color, high in grade and strong in healthcare function, has the characteristics of Fu tea, and is adapted to the requirement of the people for high grade.

The invention provides a processing method of white tea having violet tea soup. The processing method comprises the following steps of sunning fresh leaves of high-anthocyanidin type tea leaf varieties under weak light until the weight reducing rate is 35-45%; removing impurities from sunned leaves, and spreading and airing the sunned leaves without the impurities for first-time withering, wherein the spreading and airing thickness is 1.5-2.0cm, the indoor temperature is controlled to be 20 DEG C, the relative humidity is controlled to be 65%, and first-time withering time is 24 hours; after reversing and mixing are completed, performing second-time withering, wherein the second-time withering temperature, the second-time withering humidity and the spreading and airing thickness are the same as the first-time withering temperature, the first-time withering humidity and the spreading and airing thickness, and when the weight reducing rate of the leaves is 65%, the second-time withering is completed; and then performing baking until the leaves are completely dried so that finished products are obtained, wherein during baking, the thickness of the leaves is controlled to be 3-5cm, and the temperature is controlled to be 75 DEG C. The white tea obtained by the method disclosed by the invention is brown, purple and green in shape, is coiled closely, slightly has hair buds, lilac and bright in soup color, slightly has green taste and sweet taste in fragrance, is unique in taste, is mellow, has slight green taste, is good in palatability, is brown and purple in leaf bottoms, and is even and orderly.

The invention provides a storage method of Pu-erh tea, and the storage method comprises four technical processes of regulation, stabilization, fermentation and alcoholization. According to the regulation conditions, the storage space ratio of tea is 36%-55%, the temperature is 15-25 DEG C, the humidity is 50%-60%, the number of negative ions is greater than or equal to 6000/cm<3> and the storage time is 6-12 months. According to the stabilization conditions, the storage space ratio of tea is 40%-65%, the temperature is 18-25 DEG C, the humidity is 55%-65%, the number of negative oxygen ions isgreater than or equal to 6000/cm<3> and the storage time is 12-18 months. According to the fermentation conditions, the storage space ratio of tea is 36%-45%, the temperature is 20-25 DEG C, the humidity is 60%-75%, the number of negative oxygen ions is greater than or equal to 6000/cm<3> and the storage time is 2-5 years. According to the alcoholization conditions, the storage space ratio of teais 36%-55%, the temperature is 20-25 DEG C, the humidity is 55%-70%, the number of negative oxygen ions is greater than or equal to 5000/cm<3> and the storage time is 1-2 months.

The invention relates to a cultivation method for high mountain tea trees. The method comprises the following steps of (1) selecting fields, (2), ploughing the fields deeply and fertilizing, (3), digging ridges and rows, (4) transplanting tea tree seedlings, (5) fertilizing a tea garden, (6) preventing and controlling insect pests, (7) and pruning the tea trees. The cultivation method for the highmountain tea trees provides good growing conditions for the tea trees, and conservation effects of water and soil of the tea garden is good; meanwhile, biological organic fertilizer is utilized, so there are no public hazard and no pollution, and effective health care components for human health are formed during the growing of the tea trees; and tobacco leaf water is used for preventing and repelling the insect pests, no pesticide is used, and therefore an ecological chain protection and controlling environment for controlling damages to natural plants is established to prevent and control the generation of tea plant diseases and the insect pests. According to the cultivation method, growing trends of the cultivated tea trees are good, and the tea trees have the advantages of being mellow in taste, fragrant in smell and dense in taste, and bright in tea water color and the like.

The invention discloses stable controllable high-quality Pu'er tea and a fermentation production method thereof. The Pu'er tea is fermented Pu'er tea. In dry base mass, the content of tea polyphenol is 10.0 to 15.0 weight percent, the content of theabrownin is 8.0 to 16.0 weight percent, and the content of a water extract is 30.0 to 45.0 weight percent; in the Pu'er tea, the content of aflatoxin B1 is lower than 0.03mu g/kg, the content of fumonisins B1 is lower than 7mu g/kg, the content of fumonisins B2 is lower than 3mu g/kg, the content of fumonisins B3 is lower than 3mu g/kg, the contentof ochratoxin is lower than 0.3mu g/kg, and the content of vomitoxin is lower than 5mu g/kg. According to the fermentation production method disclosed by the invention, a brand-new fermentation production method of the Pu'er tea is established; the production efficiency is high and the obtained fermentation Pu'er tea has the advantages of high quality, good mouth feel, bright soup color, red-brownleaf bottom and controllable content of important components of materials; in addition, the aflatoxin, the fumonisins, the ochratoxin, the vomitoxin and the like are not detected from the Pu'er tea.

The invention discloses a production method of insect tea. The production method of the insect tea comprises the following steps: picking platycarya strobilacea leaves, cinnamon leaves, cyclocarya paliurus leaves, magnolia denudata leaves, camellia oleifera leaves and lithocarpus polystachyus leaves as feed materials; drying the leaves, and carrying out fermentation with diluent prepared from cellulase, yeast, probiotics and honey sprayed onto surface of the leaves so as to obtain feed materials for larvae of insects to eat; putting larvae of insects into the fermented leaves so as to carry out feed intake; collecting excretion when the fermented leaves are completely eaten by the larvae, and removing impurities from the excretion so as to obtain a semi-finished product of insect tea; andthen, carrying out microwave drying and packaging so as to obtain the insect tea. By using the feed materials provided by the invention to produce the insect tea, appetite of larvae can be increased so as to shorten production time; moreover, active ingredients in the plant raw-materials can be preserved during the production processes, so that the prepared insect tea has obvious functions of lowering blood pressure, reducing blood lipid, reducing blood glucose, regulating human body immunity, resisting oxidation, delaying senility, resisting cancer and so on. In addition, the insect tea is good in taste, sweet, refreshing, bright in soup color and mellow in aroma. Thus, the insect tea is a tea beverage which integrates health-caring and medicinal effects.

The invention provides a preparation method of a camellia ampiexicaulis tea beverage and camellia ampiexicaulis tea prepared by the preparation method, and relates to the technical field of health-care tea beverages. The preparation method comprises the following steps of picking raw materials, sorting and cleaning, withering, rolling, fermenting and drying, sterilizing and crushing, decoctin,and extracting. The preparation method has the advantages that q technology is simple, the preparation method is suitable for scaled production, the use of an additive is not needed, the cost is lower, and the extraction efficiency is high; compared with a tea beverage obtained by the traditional direct water decoction method, the tea beverage prepared by the preparation method has bright color, high transparency, no bitter and acerb taste, and better mouth feel, the content of beneficial matters is higher, and the stability is higher. The invention also provides the camellia ampiexicaulis tea prepared by the preparation method. The camellia ampiexicaulis tea has the advantages that the effects of producing body fluid and relieving thirst, clearing summer-heat, decreasing blood glucose and enhancing body physique are realized, and the health-care tea beverage is suitable for people of all ages; after the camellia ampiexicaulis tea beverage is drunk for a long time, the immunity of a human body is enhanced; any preservative is not contained, and the safety and non-toxicity effects are realized.

The invention provides a preparation method of strong-flavor instant tea, and relates to an instant tea processing technology and a product. The preparation method comprises the following steps of: soaking raw materials, and pulping; performing centrifugal filtration; performing membrane concentration; and performing ultra-strong vacuum freeze drying, wherein the centrifugal filtration is to perform centrifugal filtration on the pulp for multiple times to obtain a feed liquid which at least passes through 1000 meshes; the membrane filtration is to filter the feed liquid at normal temperature to obtain a nano feed liquid; and the ultra-strong vacuum freeze drying is to perform vacuum freeze drying on the concentrated liquid at a temperature of at least -20 DEG C to obtain instant tea powder. According to the preparation method provided by the invention, no chemical additives, additives or other auxiliary materials are added, and low-temperature processing is performed in the whole process, especially low-temperature vacuum freeze drying at -70 DEG C is adopted, so that the aroma and nutritional ingredients of the tea are not lost, and the product has strong aroma, mellow and rich taste and yellow red and transparent soup color; since the product is ultrafine powder of 800 nanometers or below, the solubility is high, and the product can be brewed with cold water and hot water without stirring and is soluble in water; and therefore, the technical problems of tea aroma deficiency and poor taste of the product in the prior art are solved.

The invention relates to the technical field of tea making and discloses golden flower fermented seabuckthorn tea and a making method thereof. The making method comprises the following steps: fixing seabuckthorn leaves so as to obtain seabuckthorn leaves with the water content of 30-50%, performing moderate rolling, inoculating with golden flower spore suspension, and fermenting at the temperature of 26-28 DEG C for 6-15 days; and drying the fermented seabuckthorn leaves at the temperature of 60-80 DEG C for 30-60 minutes, thus obtaining the seabuckthorn tea. The seabuckthorn tea made by the method disclosed by the invention can achieve the effect of remaining special nutrition and health protection components of seabuckthorn to the greatest degree, also has color, aroma, taste, shape and other characteristics of fermented tea leaves and is unique in flavor, good in taste and suitable to be drunk by masses of consumers.

The invention discloses a health-care scented tea capable of slimming and reducing weight and a preparation method of the health-care scented tea. The health-care scented tea is prepared from the following raw materials in parts by weight: 100-200 parts of an oolong tea, 20-40 parts of a traditional Chinese medicine extracting solution, 15-25 parts of vegetable and fruit condensed juice, 2-6 parts of hibiscus sabdariffa, 5-10 parts of roses, 2-4 parts of sweet-scented osmanthus, 2-5 parts of pagodatree flowers, 3-5 parts of lotus leaves, 2-3 parts of chrysanthemum meters, 3-8 parts of rice vinegar, and 5-10 parts of honey, wherein the traditional Chinese medicine extracting solution comprises the following raw materials and components in parts by weight: 1-3 parts of fiveleaf gynostemma herbs, 2-5 parts of semen cassiae, 1-3 parts of immature tangerine peel, 1-2 parts of dried orange peel, 2-5 parts of mulberry leaves, 2-4 parts of chrysanthemum morifolium, and 3-7 parts of herba artemisiae scopariae; the vegetable and fruit condensed juice comprises the following raw materials and components in parts by weight: 2-5 parts of haws, 3-5 parts of white gourds, 1-3 parts of bitter gourds, 2-4 parts of bananas, 1-3 parts of white turnips, 3-6 parts of carrots, 2-3 parts of celery, 1-5 parts of lemons, and 3-6 parts of white sesame seeds. The health-care scented tea disclosed by the invention is dried at low temperature in a vacuumizing manner, so that the quality is good, the usage quantity is small, the cost is low, and the health-care scented tea is convenient to brew and drink, and good in appearance.

The invention discloses a blood fat reducing Pu'er tea containing Citrus chachiensis Hort and a preparation method of the blood fat reducing Pu'er tea. The preparation method comprises the following steps: taking Yunnan Pu'er tea and Citrus chachiensis Hort abundant in Qinzhou as raw materials; cleaning peels of the Citrus chachiensis Hort, taking pulp from the peels of the Citrus chachiensis Hort, and sun-withering and fermenting the Citrus chachiensis Hort; chopping the peels of the Citrus chachiensis Hort, mixing the chopped peels of the Citrus chachiensis Hort with Pu'er tea and pressing the mixture; and ageing the mixture to obtain the blood fat reducing Pu'er tea containing the Citrus chachiensis Hort. The blood fat reducing Pu'er tea containing the Citrus chachiensis Hort is a novel tea beverage with integrated effects of the peels of the Citrus chachiensis Hort and the Pu'er tea, has health-care effects of regulating qi-flowing for eliminating phlegm, strengthening the spleen and stomach, and relieving dyspepsia of the Citrus chachiensis Hort and effects of reducing blood fat, reducing blood pressure and resisting oxidation of the Pu'er tea, is unique in flavor, and has fresh fruit fragrance of the peels of the Citrus chachiensis Hort and mellow fragrance of the Pu'er tea; the taste of the traditional tea beverage is refreshed and improved; and the blood fat reducing Pu'er tea containing the Citrus chachiensis Hort is suitable for masses of consumers, and is particularly suitable for sub-health people with hyperlipidemia, sallow face, phlegm-accumulation stasis and dyspepsia.

The invention relates to a black tea production process which comprises a step (1) of fresh leaf selection, a step (2) of withering, a step (3) of rolling, a step (4) of inspection, a step (5) of block separation screening, a step (6) of fermentation and a step (7) of drying. The black tea production process has the advantages of being low in production cost, high in yield and good and stable in quality. Black tea strips are thin, tender and smooth, tender leaves and leaf tips are many, the strips are thin, round, tight and straight and uniform in appearance, the color is lustrous, the black tea is mellow, fresh and sweet in fragrance, the taste is fresh and thick, the liquid color is brilliant red an bright, and the tea residue is tidy and attractive and has many tender shoots.