63results about How to "Color green" patented technology

The invention belongs to the technical field of tea manufacture, in particular to a method for mechanically processing flat green tea. The method is characterized in that fresh green tea leaves are prepared into well-known tea with a flat shape through spreading, enzyme deactivating, sorting, pressing, solidifying, flavoring and other steps. The flat well-know tea has the characteristics of flat and smooth strips, no fragment, unpolished rice like color and luster, constant chestnut fragrance, green and bright color of liquor color, fresh and pure taste, tender, uniform, green and bright leaves and the like. The tea quality can completely reach the level of manually processing, and the method is applicable to mechanical processing production.

The invention belongs to the technical field of tea manufacture, in particular to a method for mechanically processing acicular green tea. The method is characterized in that fresh green tea leaves are prepared into tea with acicular shape through spreading, enzyme deactivating, tightening, sorting, solidifying, drying, flavoring and other steps. The acicular well-known tea has the characteristics of tight, thin, round and straight strips, shape similar to pine straw, bright and green color and luster, silver tip exposedness, pure fragrance, fresh and rich taste, tender green and bright liquor color, tender and uniform leaves and the like. The tea quality can completely reach the level of manually processing, and the method is applicable to mechanical processing production.

The invention relates to a dendrobium candidum protocorm cooling beverage and a preparation method thereof, and belongs to the technical field of agricultural product processing. A dendrobium candidum protocorm cooling beverage formula comprises the following components in parts by weight: 5 to 10 parts of dendrobium candidum juice, 0.1 to 0.5 part of American ginseng extracting solution, 0.05 to 0.2 part of citric acid, 8 to 15 parts of rock sugar and 80 to 85 parts of water; a stabilizer formula comprises 0.05 percent to 0.2 percent of xanthan gum, 0.05 to 0.15 percent of CMC-Na and 0.05 percent to 0.2 percent of sodium alginate; specifically the finished product beverage is obtained by passing the inspection after performing cleaning, color protecting, juicing, filtering, blending, homogenizing, degassing, opening sealing, sterilizing and cooling on dendrobium candidum protocorm. The dendrobium candidum protocorm cooling beverage is dark green in color, has a unique green grass fragrance of dendrobium candidum, is sour and sweet, tasty, delicate and refreshing, and has better flavor, quality and stability.

The invention provides a green bean tea. The tea is prepared from baked green beans which are produced through peeling, cleaning, adding salt water for boiling and baking green soy beans, dried shredded carrot, pericarpium citri reticulatae, fructus perillae and tea leaves. The processed green bean tea has the advantages of green color, refreshing taste aroma, saltish taste, baked green bean taste, convenience and simplicity in production technology, economy, reasonable cost, safety and sanitation.

The invention belongs to the technical field of pesticides, and especially relates to an acaricidal composition and a preparation thereof, and an application of the acaricidal composition and the preparation. The effective components of the acaricidal composition comprise an active component A and an active component B; the effective component A is Acynonapyr, and the active component B is one ormore of pyridaben, etoxazole, spirodiclofen and fenpropathrin; a mass ratio of the active component A to the active component B is 80: 1 to 1:80, preferably 40:1 to 1:40, and more preferably 20:1 to 1:20; and the content sum of the active component A and the active component in the acaricidal composition is 5-80 wt%. The acaricidal composition or the preparation thereof has the advantages of effect enhancement, dosage reduction, prolongation of the lasting period, and delaying of the development of the pesticide resistance.

The invention relates to the technical field of food processing and microbial fermentation, in particular to aspergillus oryzae ZA184 and use thereof in soy sauce brewing. The aspergillus oryzae ZA184can increase the pH of koji, enhance the activity of the koji enzymes (such as neutral protease, alkaline protease, leucine aminopeptidase and glutaminase), and improve the contents of amino nitrogen, total nitrogen and glutamic acid in soy sauce, so that the flavor and quality of the soy sauce is improved, the fermentation cycle can be significantly shortened, and the production efficiency is improved.

The invention discloses a method for making Shenxian bean curd by using dry premna puberula leaves. The method comprises the following steps of: picking the leaves at a vigorous premna puberula growth stage, and drying and storing the leaves for perennial production of the Shenxian bean curd; and when the Shenxian bean curd is made, mixing dry premna puberula leaf powder and drinking water with the pH value of 5.0 in a weight ratio of 1: (50-60), preserving the heat for 45 to 60 minutes at the temperature of between 65 and 75 DEG C, filtering, adding a proper amount of saturated lime water into the filtrate, standing, gelling, and thus obtaining the Shenxian bean curd. The method can meet the requirement for perennially producing the Shenxian bean curd; and the Shenxian bean curd made by the method is a good heat clearing and summer heat relieving product, which has high nutrient and health-care value and delicious taste and is purely natural.

The invention discloses a Folium Artemisiae argyi scented tea manufacturing method. Folium Artemisiae argyi scented tea is prepared from Folium Artemisiae argyi and mugwort flowers by steps of picking, drying in the shade, removing herbaceous taste, removing moisture, roasting the Folium Artemisiae argyi, rolling and drying. The Folium Artemisiae argyi scented tea prepared according to the method keeps intact form and color of the Folium Artemisiae argyi, tea water of the Folium Artemisiae argyi scented tea is fresh green in color and rich in faint scent of the Folium Artemisiae argyi and light fragrance of the mugwort flowers, and the Folium Artemisiae argyi scented tea gives full play to nutrition and healthcare functions of the Folium Artemisiae argyi.

The invention discloses a method for preparing high gamma-aminobutyric acid instant tea. The method comprises the following steps: soaking fresh tea leaves into a 0.25% to 2.5% glutamic acid aqueous solution, the weight of which is one to four times that of the fresh tea leaves; performing anaerobic treatment on the tea leaves for 0.5 to 30 hours under the vacuum degree being -0.05mpa to -0.1mpa; taking out the tea leaves and putting the tea leaves into boiling water, the weight of which is one to four times that of the tea leaves, for 10 to 30 seconds; combining the tea leaves with the glutamic acid aqueous solution after being used for soaking the fresh tea leaves; crushing and homogenizing for 1 to 5 minutes; filtering with a filter screen being 200 meshes; performing high-speed centrifugation on a filtrate at 5000rpm to 7000rpm (Revolutions Per Minute); performing reverse osmosis concentration until the concentration is greater than or equal to 100g/L; then performing reduced pressure evaporation concentration until the concentration is greater than or equal to 300g/L; and performing spray drying or freezing drying until the water content is less than or equal to 5%, thereby obtaining the high gamma-aminobutyric acid instant tea in a shape of green powder. The content of gamma-aminobutyric acid in gamma-aminobutyric acid is between 20.5mg/g and 35.5mg/g.

The invention relates to a hybrid hot-air enzyme deactivation machine, comprising an insulation housing, a heating device inside the insulation housing, a cavity which is disposed between the insulation housing and a roller and is communicated with the heating device, several warm-air pipes arranged inside the cavity, with the outlets of the warm-air pipes located in the roller. By adding a heating device inside and with the cooperation of the warm-air pipes, the hybrid hot-air enzyme deactivation machine provided in the invention makes full use of fuel heat. Compared with the prior art, products are increased from 400kg to 1000kg with the same fuel. Meanwhile, because of fully utilized heat, processing efficiency is improved, i.e. the enzyme deactivation time is shortened. The efficiency is enhanced from the original 400kg/h to 1000kg/h. Besides, as the heating time is shortened, the color of tea is maintained dark green, and the product quality is improved.

The invention relates to a silage method of whole corn stalks. An underground silo is used for silaging the whole corn stalks. The silage method comprises the following steps of the treatment of bottom and periphery, preparation of a urea solution, pavement of corn stalks, compaction, corrosion resistance and taking. According to the silage method, spoilage bacteria do not easily enter the stalks, thereby being favorable for preservation of the stalks; urea is decomposed into ammonia and carbon dioxide, both of which can inhibit the activity of spoilage bacteria and have a corrosion resistance effect; and the decomposed ammonia provides non-protein nitrogen for microorganisms in the rumen of a ruminant to form microorganism proteins, thereby increasing the protein nutrition level and the biological value of the corn stalks. The silage whole corn stalks are dark green in color, are soft and juicy, are moderate in sweetness and sourness, and have good palatability and a higher operating value. The method is simple to operate and is easy to learn, and eases the labor shortage problem in autumn.

The invention discloses Liu'an guapian and flos osmanthi fragrantis tea and a preparation method thereof. The Liu'an guapian and flos osmanthi fragrantis tea is tea prepared by taking Summer and Autumn tea leaves of Liu'an guapian tea as a raw material and scenting flos osmanthi fragrantis. The preparation method comprises the following preparation steps: scenting, turning, baking, spreading for cooling and baking, and boxing: screening baked tea leaves after cooling, weighing the tea leaves, boxing and sealing for preservation. According to the Liu'an guapian and flos osmanthi fragrantis teaand the preparation method thereof, disclosed by the invention, the flos osmanthi fragrantis and the Liu'an guapian tea are scented together and are subjected to 360-degree baking until no frost is generated by adopting a machine, prepared dried flos osmanthi fragrantis tea is very green in color, the tea leaves are uniformly heated, the quality of the tea leaves is ensured, the fragrance of flososmanthi fragrantis is obvious and durable, the liquor color is yellow green, bright and durable, the liquor color is still bright after fourth brewing, and the taste is strong.

The invention provides Tencha and a processing technology thereof. The Tencha processing technology comprises a step of performing steam fixation on fresh leaves and a step of performing baking, wherein between the step of performing steam fixation on fresh leaves and the step of performing baking, a step of performing stirring treatment on fixation leaves obtained after performing steam fixationon fresh leaves in a container is also performed, and the interior wall of the container is manufactured of copper materials. According to the Tencha processing technology provided by the invention, the fixation leaves obtained after performing steam fixation on fresh leaves are subjected to the stirring treatment in the container of which the interior wall is manufactured of the copper materials,and then baking is performed, so that the content of reserved chlorophyll is higher, and the processed Tencha finished products are greener in color; and when the Tencha obtained by the method disclosed by the invention is processed into matcha, under the illumination treatment, the matcha processed from the Tencha is better in color stability than conventional matcha, and after 12 hours of the illumination treatment, the change rate of a color difference a value and a color difference b color is not higher than 8%.

The invention relates to a sterilization composition containing Isoflucypram and a methoxy acrylate bactericide, and a preparation and an application thereof. The methoxy acrylate bactericide is any one of pyraclostrobin, picoxystrobin, kresoxim-methyl and coumoxystrobin, wherein a mass ratio of the effective component Isoflucypram to the methoxy acrylate bactericide is (1-15):(15-1), and the total content of the Isoflucypram and the methoxy acrylate bactericide in the sterilization composition/preparation is from 1-80 mass%. The sterilization composition/preparation has a significant synergistic effect on the control of grape powdery mildew. The sterilization composition and the preparation are suitable for preventing and controlling powdery mildew, rust, glume blight, net blotch, downy mildew, rice blast and other diseases. The composition has the advantages of obvious synergistic effects of the active components, delaying of the pesticide resistance of pathogens, reduction of the pollution to the environment, and excellent practical values when applied to prevent and control crop diseases.

The invention relates to an extraction process of Ixeris denticulata. The extraction process provided in the invention is characterized by high juice yield and soluble solid content, and maintenance of a peculiar Ixeris denticulata flavour. The process employs a hot juicing method to extract an Ixeris denticulata juice, the technological steps include: carrying out material selecting and cleaning; conducting blanching at a temperature of 75-95DEG C for 1-5min, then immediately putting Ixeris denticulata into cold water for sudden cooling; and performing cutting, juicing, as well as filtering.

The invention discloses a fresh tea leaf transportation basket. The fresh tea leaf transportation basket comprises a basket body and a basket cover. A partition net is arranged in the basket body and is parallel to the bottom face of the basket body. Due to the fact that the partition net is arranged, the stacking quantity of fresh tea leaves is reduced, pressure is reduced, it is guaranteed that the fresh tea leaves are in a loose and breathable state in the basket body, and the situation that the fresh tea leaves become red due to piling, heating, fermenting and mechanical damage during fresh tea leaf transportation is avoided. The whole transportation basket is woven by bamboo skin, ventilation is improved, breathability and freshness keeping are facilitated, peculiar smell is reduced, and the transportation basket is environmentally friendly, light, convenient to use, economical and practical. The actual use shows that the raw fresh tea leaves transported through the fresh tea leaf transportation basket do not become red, red stems do not occur, the tea leaves are green, fragrance diffuses far, the temperature of the fresh tea leaves is not high, and the tea leaves do not become bad. Meanwhile, the fresh tea leaf transportation basket is simple in structure, convenient to operate, environmentally friendly, capable of saving energy, suitable for transportation of different raw materials and different varieties of fresh tea leaves and very easy to apply and popularize.

The invention relates to cactus juice, a preparation method thereof, a health beverage and a preparation method thereof. The preparation method of the cactus juice comprises the following steps: selecting cactuses, cleaning, and removing impurities; removing thorns and peels of the cactuses, and slicing the cactuses; adding water with the weight of 1.5-2 times of that of cactus slices into the cactus slices, and grinding, so as to obtain cactus slurry; filtering the cactus slurry, collecting filtrate, stirring for 30-60 minutes, standing at 0-4 DEG C for 3-4 hours, and collecting supernate, so as to obtain the cactus juice. The health beverage is prepared from the following raw materials by weight: 90g-120g of the cactus juice, 80g-110g of purslane juice, 15g-40g of a sallow thorn leaf extracting solution, 8g-15g of fructose and 0.02g-0.05g of ethyl maltol. The health beverage has fresh, cool, sweet and sour taste, faint scent and moistening and anti-aging effects, the color is uniform and is yellow green, and the SOD activity is high.

The invention discloses a production process of a flat green tea. The process includes the following steps that (1) picked fresh green tea leaves are spread for moisture removal until the fresh leavesare dehydrated, hard bud leaves become soft, the color is slightly dark green, the herbaceous flavor is reduced, and a light fragrance is emitted; (2) moderate fixation is carried out until the moisture content of the tea leaves is 60%-62%, the color of the leaves after fixation is changed into dark green from bright green, the leaves become soft and are clustered with slight stickiness when heldby hand, rawness is removed, a light fragrance is emitted, and the leaves are complete without burnt edges or burnt spots; (3) spreading is performed for cooling; (4) strip tidying is carried out until leaf strips are 40-50% dry and become flat and straight with a glossy green color; (5) spreading is performed for cooling; (6) shaping is carried out until the leaves are light green and become flat and straight with a fragrance; (7) spreading for cooling, stir-drying and fragrance enhancing are carried out. According to the process, by means of the technological innovations of properly prolonging the time of spreading for cooling and withering, increasing the fixation temperature, controlling drying for fragrance enhancement and the like, the high-quality tea with a green color, a strong fragrance and stable quality can be produced.

The invention relates to an insecticidal composition containing Oxazosulfuryl and RH-5849, specifically to an insecticidal composition containing 2-[3-(ethylsulfonyl)-2-pyridyl]-5-[(trifluoromethyl)sulfonyl]benzoxazole (Oxazosulfuryl) and RH-5849, a preparation and application of the insecticidal composition, wherein the mass ratio of effective components Oxazosulfuryl to RH-5849 is (1-10):(10-1),and the total mass content of the Oxazosulfuryl and RH-5849 in the insecticidal composition/preparation is 1-95% by mass. According to the insecticidal composition/preparation containing Oxazosulfuryl and RH-5849, the insecticidal spectrum is greatly broadened, and the insecticidal composition/preparation has a remarkable synergistic effect on prevention and treatment of cnaphalocrocis medinalisguenee and is suitable for prevention and treatment of pests and mites of rice, melons, fruits and vegetables.

The invention discloses a rambutan-green tea beverage and a preparation method thereof. Every 200mL of the rambutan-green tea beverage is prepared from the following materials by weight: 20g-30g of fresh rambutan juice, 20g-25g of fresh green tea leaves, 5g-10g of honey, 1g-5g of sorbic acid, 1g-5g of citric acid, 1g-5g of auricularia auricular polysaccharides and the balance of water. The rambutan-green tea beverage disclosed by the invention is good in mouthfeel; and the preparation method is simple and easy to operate, low in cost, convenient for popularization, and easy for realizing standardized, normalized and industrial production.

The invention provides a closed production process of zanthoxylum armatum oil, and relates to the technical field of zanthoxylum armatum oil processing. The process comprises the following specific steps of: S1, selecting materials; S2, removing slag; S3, weighing; S4, closing: (a) controlling the temperature of a closed container to be 110-130 DEG C by using a heat conduction system; (b) furtherheating rapeseed oil (50-60 DEG C) for a circulating cooling system to 140-155 DEG C, and injecting the rapeseed oil into the closed container; (c) obtaining closed zanthoxylum armatum oil after the time lasts for 1-1.5 hours at the closing temperature of 110-130 DEG C; S5, cooling; S6, filtering; and S7, tailing treatment. By adopting the method disclosed by the invention, the yield of flavor substances and numb-taste substances of the zanthoxylum armatum can be greatly improved, and the zanthoxylum armatum oil which is proper in component proportion and can be stored is obtained.

The invention discloses a production method of ultramicro green tea powder. New fresh and tender tea leaves in the current year are used as a raw material. The method comprises the following steps: performing green leaf storing, fixation, cooling and drying, and separating leaves from tea stems by using a stem-leaf separator; and carrying out secondary drying, secondary stem-leaf separation, ball-milling crushing and mechanical grinding, and sieving ground tea powder to obtain a tea powder meeting the specification fineness. The tea powder disclosed by the invention is simple in production method, green and uniform in color and luster, fragrant in smell, small in fineness and free of metal components, and the obtained tea powder is used for making matcha products which are fresh in taste.

The invention discloses sweet tea and a production technology thereof. The production technology of the sweet tea disclosed by the invention comprises the following steps of picking fresh leaves, cooling tea leaves, and performing segment cutting; performing fixation; performing first kneading; performing bundling; performing wrapping and twisting; performing frying to generate fragrance; performing baking; and performing refining so as to obtain finished products namely the sweet tea. Compared with a production technology of conventional tea leaves, the production technology of the sweet tea disclosed by the invention has the advantages that the segment cutting working procedure is additionally set, after segment cutting is performed on the sweet tea, fault surfaces can be in contact with oxygen, and the oxidation and utilization of polyphenols oxidase in sweet tea leaves are facilitated, so that the sweet tea is mellow in taste, the appearance and the size of the sweet tea are the same as those of ordinary tea leaves, and the sweet tea is proper, tidy and artistic; besides, the sweet tea made by the production technology of the sweet tea disclosed by the invention is green in color, artistic in shape and good in mouth feel and taste, and various substances beneficial to human bodies, of the sweet tea, are easy to brew to enter tea soup; and besides, no additives are added in the production technology, so that the sweet tea does not have toxic and side effects and is purely organic green health-care product which can be drunk for a long term.