603results about How to "Easy to brew" patented technology

The invention discloses an intelligent automatic tea making machine device, which is composed of an intelligent control chip, a control panel, a tea pushing mechanism, a tea making mechanism and a tea pouring mechanism arranged under the tea pushing mechanism. The intelligent control chip includes: central processing unit CPU: includes a tea-making data storage module for pre-storing different tea-making water temperature, tea-making water volume, and tea-making time; tea type identification system: used to realize the identification of tea types Identify and feed back the signal to the system central processing unit CPU to select the corresponding brewing method. The present invention is an intelligent full-automatic tea infuser with fast tea production speed, low energy consumption, convenient operation, safety and reliability, capable of intelligently identifying various teas, and intelligently adjusting corresponding tea making processes for different teas. All processes are intelligentized to realize automatic tea bag loading, automatic water boiling, automatic tea making, automatic overturning of brewed tea, and automatic addition of new tea bags. Small size, low energy consumption, suitable for various public places, entertainment places, enterprises and institutions, etc.

The invention discloses a processing method of tea making with dendrobium candidum leaves. The method comprises the steps of fresh leaf treatment, high-temperature withering, rolling, fermentation, drying and deodorizing, wherein in the high-temperature withering step, the treated fresh dendrobium candidum leaves are uniformly placed on a withering bed and continuously turned over for 3-5 hours at the constant temperature of 70-90 DEG C to allow the water content of the leaves to reach 60-70%, and the leaves are put away if no crackly fracture sound is heard when the leaves are caught up by hand and pinched forcibly. The method solves the problems that the existing dendrobium candidum leaves are wasted, tea prepared by the dendrobium candidum leaves is inconvenient to drink, and effective components are difficult to utilize; and the method has the advantages of being capable of making full use of a rare resource of dendrobium candidum, effectively increasing the leaching rate of medicinal components of dendrobium candidum, and facilitating brewing.

The invention discloses a temperature-adjustable intelligent heater. The temperature-adjustable intelligent heater comprises a man-machine interface module, a temperature measurement module, a control module and an output power control module, wherein the man-machine interface module is used for setting constant temperature and displaying water temperature; the temperature measurement module is used for measuring the water temperature and sending temperature data to the control module; the control module is used for receiving the temperature data of the temperature control module, performing variable parameter PID computation to get heating power PWM data and sending the heating power PWM data to the output power control module; the output power control module is used for heating water and controlling the water temperature. The temperature-adjustable intelligent heater adopts the variable parameter PID computation; according to the heating time of different temperature control heating elements, the water temperature is precisely controlled at any temperature between room temperature and a boiling temperature, and the temperature deviation is controlled within 1.5 DEG C, and the heater is fast in heating and warming and precise in temperature control, so that thermal overshoot during the heating process is effectively prevented.

The invention relates to kiwifruit wine and a method for brewing the same. The kiwifruit wine is brewed by subjecting kiwifruits, white sugar, potassium bicarbonate, sulfur dioxide, pectinase and saccharomyces cerevisiae to the process steps of kiwifruit clear pulp preparation, primary fermentation, press separation, secondary fermentation, ageing and the like. According to the kiwifruit wine andthe method for brewing the same, no preservative is needed to be added in finished products and the brewing process, and the products can be guaranteed to be stored for a long time without deterioration. The kiwifruit wine of different grades is fermented through the fermentation of juice and pomaces, and nutritional ingredients of the kiwifruits are completely maintained, the fermented kiwifruitwine has excellent taste and color and luster, keeps the yellow-green color of the fresh kiwifruits, and is clear and smooth. The alcohol content is more than 10 % (v/v), the kiwifruit wine drinks pure and sweet and has aromatic smell and lingering aftertaste.

The invention relates to an aluminum alloy for a hot-rolling bottle cap material and a manufacturing method thereof. The compositions of the aluminum alloy are silicon, iron, copper, manganese, magnesium, chromium, zinc, titanium and the balance being aluminum, and the total amount is 100 portions. The manufacturing method comprises the following steps: cast ingots are cast at a temperature of between 715 and 725 DEG C during the manufacturing process; surfaces of the cast ingots are milled; the cast ingots of the aluminum alloy are heated to a temperature of between 540 and 560 DEG C and kept for 6 to 10 hours; the cast ingots are rolled for a plurality of passes and roughly rolled until the thickness of the cast ingots is between 30 and 40 millimeters; the cast ingots undergo four-tandem rolling until the thickness of the cast ingots is 4 millimeters; and when the cast ingots undergo cold rolling and final finish and are rolled from 4 millimeters to between 1.2 and 0.46 millimeters, intermediate annealing is respectively performed for two times, and finally the cast ingots are rolled into the finished product with the thickness between 0.19 and 0.23 millimeter. The earing rate of the aluminum alloy is less than or equal to 2 percent; the strength of the aluminum alloy is between 140 and 160 MPa; the elongtation percentage of the aluminum alloy is more than or equal to 3 percent; and the product has stable performance and is favorable for improving the production efficiency. The aluminum alloy for the bottle cap material is widely used for bottle caps of containers such as various winebottles, beverage bottles, medicine bottles and so on, and can meet the high-quality requirement of bottle cap processing enterprises at home and abroad on the variety.

The invention relates to a preparation method of semi-sweat red rice yellow wine. The method is characterized by comprising the following steps of: decocting sticky rice; putting into a tank to ferment; in the process of stirring and cooling and oxygenating, adjusting sugar degree, squeezing and filtering, blending, decocting wine for sterilization and packaging and aging, further adopting a preparation method of cooling and extracting dregs, adjusting sugar degree and cooling and maintaining dregs between the step of stirring and cooling and oxygenating and fermenting and the step of squeezing and filtering. The step of cooling and extracting dregs is realized by quickly cooling the fermenting dreg liquid to 10 DEG C and standing for 1-2 days for extracting fermenting dreg liquid at the bottom. The step of adjusting sugar degree is realized by adding adjusting sugar degree sweet mash to the fermenting tank. The step of cooling and maintaining dregs is realized by cooling the fermenting dreg liquid at 1 DEC G/day and cooling to 0-2 DEG C, maintaining the temperature and continuously culturing for 20-30 days. The preparation process of the method provided by the invention is based on a mechanical production line of red rice yellow wine, and the fermenting process is completed in one tank. Compared with conventional brewing process, the preparation method provided by the invention has the advantages that the fermenting period is shortened, the demand of sugar degree of the semi-sweat red rice yellow wine is met, and meanwhile, the brewing flavor is better.

The invention provides a method for processing instant rice flour for infants. The method comprises the following steps of: (1) preparing raw rice flour; (2) weighing lactalbumin accounting for 20-30% of the raw rice flour by weight, mixing the lactalbumin with the raw rice flour uniformly, and adding water to soak the mixture for 20-30 minutes to obtain mixed paste liquor; (3) adding food-grade protease accounting for 0.3-0.5% of the raw rice flour by weight, stirring the mixture uniformly, heating the mixture to 50-55 DEG C, preserving heat for 40-60 minutes, and then deactivating the protease; (4) adding trehalose accounting for 1-3% of the raw rice flour by weight and isomaltooligosaccharide accounting for 1-3% of the raw rice flour by weight, stirring the mixture uniformly, and heating to concentrate the mixture; and (5) spray-drying or pneumatically drying the obtained concentrated paste liquor to obtain floury products with moisture content being lower than 8wt%, and packaging the floury products, thus obtaining the instant rice flour. The instant rice flour produced by the method provided by the invention has good brewing property, does not have allergic reactions to the infants, and is suitable for the infants to eat.

Drip coffee makers include a one way valve to control a flow of fresh water from a reservoir into a heating conduit via a cold water conduit. Water is heated in the heating conduit, and then proceeds into a hot water conduit, and hot water is thereafter spread over coffee grounds by a showerhead. Heating water causes formation of steam and pressure in the hot water conduit. The one way valve prevents the heated water from moving backwards towards the reservoir, helping force the water onward through the system towards the coffee grounds in the filter basket. Once the heated steam and water move out of the heating conduit the one-way valve is able to open and new fresh water enters. The one-way valves use heavy metal or steel valve stoppers. The stoppers may be spherical, columnar, bullet shaped, or a pair of spheres either loose or fused.

The invention relates to the technical field of tea product processing, in particular to production technology and a device of white chrysanthemum tea, aiming to solve the problem of chrysanthemum preservation and the problem that how the fragrant dry chrysanthemum tea with original taste is made. The environmentally-friendly chrysanthemum tea product with pure taste is obtained by steaming and smoking the white chrysanthemum with pure steam, sealing the chrysanthemum in a baking chamber to be baked with dry fire and adopting a pure wooden steam box and smokeless baking equipment.

Capsule (1A) designed in particular for the preparation of a beverage in a centrifugal brewing device by feeding liquid in the capsule and rotating the capsule along a central axis (I) to produce centrifugal forces on the liquid traversing the capsule thereby forcing the beverage out of the capsule by such centrifugal forces, wherein the capsule comprises: a body (2) comprising containment walls (3,4), a main opening (6) of central axis (I) closed by a closing wall (8) forming a compartment (7) including beverage ingredients and a flange (5) peripherally bordering the said opening (6), wherein it comprises a perforating wall (9) placed close to the closing wall (8) and comprising perforating means (10-15) for perforating the closing wall (8) when applying a pressure on the transversal closing wall (8) or perforating wall (9).

The invention discloses a method and a device for brewing a beverage. The method for brewing the beverage comprises the following steps: heating fluid to a first predetermined temperature; cooling the fluid at the first predetermined temperature to a second predetermined temperature, wherein the second predetermined temperature is lower than the first predetermined temperature; and brewing the raw material of the beverage by using the cooled fluid so as to obtain the beverage. Through the method for brewing the beverage, a user can brew the beverage by using the fluid at the proper temperature; the beverage brewed by the fluid at the proper temperature is better in taste and low in loss of nutritional ingredients.

The invention discloses an instant multifunctional tea making machine, which comprises a rack body with a water storage tank. An upper cover is installed on the rack body. A tea making container assembly is installed in the tea making chamber of the upper cover in a slideable pushing and pulling way. A water nozzle part which is communicated with the tea making container assembly is installed at the lower opening of the tea making chamber. An upper sling filter screen assembly which spirally locks the tea making container is installed at the upper opening of the tea making chamber. A quick heating plate which is used for providing tea making water for the tea making container assembly and a micro water pump which is used for quantitatively providing water for the quick heating plate are installed in the rack body. The quick heating plate and the micro water pump are controlled by an intelligent control module. The intelligent control module is connected with a key board. The key board can be used for manually inputting command signals. The intelligent control module can control the micro water pump and the quick heating plate to make a cup of tea with needed temperature each time in a programmed way according to the command signals. The instant multifunctional tea making machine has the advantages of high safety and reliability, stable operation and convenience in operation, and is suitable for families, offices, vehicles and various public places.

The invention discloses an angelica keiskei compound teabag and a preparation method thereof. The teabag is composed, by weight, of 28-32 parts of angelica keiskei, 12-16 parts of hippophae rhamnosides leaves, 3-5 parts of perilla leaves, 14-18 parts of white orchid, 6-8 parts of loquat flower and 17-21 parts of walnut flower. The preparation method includes the steps of cleaning all raw materials, removing impurities, performing ultralow temperature cryogenic grinding and vacuum freeze drying, mixing according to the formula ratio, and performing ultra-high pressure sterilization and sealed packaging to obtain a finished product. The angelica keiskei compound teabag prepared through the preparation method greatly maintains nutritional values and functional components of angelica keiskei and other plant materials, has health effects of immunity enhancing, blood pressure reducing, fat removing, heat clearing, detoxification, lung moistening to arrest cough and the like, and is clear in tea soup, heavy in tea aroma, mellow in flavor and harmonious in taste after brewing. The raw materials of the teabag are natural, non-toxic, wide in sources and low in costs. The teabag is easy to product, high in quality, easy to brew and suitable for daily drinking.

A tea for antipyresis, detoxication, lowering blood pressure, decreasing blood fat, losing weight, etc is prepared from lotus leaf through washing, removing veins, disinfecting in high-temp water, cutting for shaping, kneading, backing, drying and kneading.

The invention relates to porous coarse cereal flour including dietary fibers. Mung bean shell, corn husks and sorghum husks are taken to be thoroughly washed and aired; a glycollic acid solution is used for soaking, and the mixture is put into an ultrasonic cleaner to be cleaned; drying is carried out, and the mixture is smashed into powder; fresh pumpkin peel residues, sweet potato peel residues, kudzu vine skin residues, Chinese yam peel residues and lotus root peel residues are cleaned, smashed, blanched with boiling water and cooled, the temperature is kept at 30 DEG C to 35 DEG C, amylase is added for enzymolysis, and enzyme deactivation is carried out; saccharomycetes and lactic acid bacterium inoculation is carried out, and the humidity of the aerobiotic and anaerobic fermentation environment is 85%; cleaning, filtering, precipitation and drying are carried out, and then the mixture is smashed into powder; coarse cereal husk powder, coarse cereal residue powder and Konjac powder are taken, a flavoring agent is added, and the porous coarse cereal flour including the dietary fibers is obtained. Ethyl alcohol is used for ultrasonically eluting the coarse cereal husks, amylase, saccharomycetes and saccharomycetes are added to the husk residues for mixed fermentation, the nutritive value of coarse cereals is improved, and a high healthcare function is achieved. Meanwhile, all the portions of the coarse cereals are reasonably utilized, the best use of the coarse cereals is achieved, cost is reduced to a certain degree, and economic benefits are increased.

The invention discloses an olive tea which comprises the following components in parts by weight: 40-70 parts of olive leaves, 30-50 parts of honeysuckles, 20-40 parts of chrysanthemums and 10-30 parts of honey. The invention also discloses a preparation method for the olive tea. The preparation method is simple in operation step; no special equipment is required; the operation is easily performed; the production cost is low; the prepared olive tea has excellent brewing property; after being brewed, the olive tea has beautiful color, special flavor and good taste; the olive tea is suitable for most people; and the olive tea has the effects of decreasing cholesterol, decreasing blood sugar, resisting aging, and the like.

The invention discloses a processing method for green tea from macadamia ternifolia leaves. The processing method comprises the following technological steps: fresh leaf picking, sun-withering and burn-withering treatment, primary kneading, rocking-withering, blending, withering, fixation, secondary kneading, primary drying, shaping, drying and the like. According to the processing method, fresh sugarcane leaves and the fresh macadamia ternifolia leaves are used as raw materials, the sun-withering and rocking-withering techniques of oolong tea are combined onto the traditional green tea processing techniques, the bitterness degree of the taste is reduced, and the flowery flavor of the oolong tea is improved; meanwhile, the large leaves are tightly wound to be screwed by utilization of a shaping machine, so that the dried tea is relatively compact and aesthetic in appearance and easy to package, and in addition, is mellow in taste and rich in flowery flavor.

A lipid-lowering tea and a production method relate to the production process of bagged tea. The invention mainly comprises raw hawthorns, cassia seeds, lotus leaves and black tea. The invention can obviously inhibit the increase of total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), triglycerides (TG) and atherosclerosis index (CAI) of serum, improve the high-density lipoprotein cholesterol (HDL-C) and anti-atherogenic index (AI), prevent fatty liver degeneration, slow and inhibit the formation of atherosclerotic plaque. The tea is of food class, which ensures the taste and has the specific effect; long-term tea drinking causes no toxic side effects; besides, the lipid-lowering tea is convenient and can be used in daily life, working, tourism and leisure time, and the user can enjoy health-care in tea drinking.

The invention discloses golden camellia dark tea and a processing technology thereof. The golden camellia dark tea is prepared from, by weight, 30-80% of fresh leaves of golden camellia tea and 20-70% of loose tea of finished dark tea products. The processing technology comprises the steps of preparation, fixation, rolling, mixture storage, moisture regaining, fermentation, drying, aroma increasing and filling. The golden camellia dark tea is organic integration of ingredients, beneficial to the human body, in the golden camellia tea and the dark tea, compared with the golden camellia tea and the dark tea, the golden camellia dark tea is higher in health care efficacy, the cold nature of golden camellia tea leaves is eliminated, the taste is improved, and consumer groups are expanded.