101results about How to "Floral" patented technology

The invention discloses a brewing process of rose wine. The process comprises the following steps: soaking and cooking grains, and adding yeast to perform solid-state saccharification to obtain unstrained wine; further adding rose petals or rose petals pickled by white sugar into the unstrained wire, preparing the grains, and performing solid-state fermentation to obtain a fermented glutinous rice mash; finally distilling the fermented glutinous rice mash, collecting the wine, and storing in an oak barrel for 3 years or above 3 years to obtain the rose wine. The obtained rose wine has the advantages of ruby red color, wine aroma, rose aroma and oak aroma, coordination of multiple aromas, soft taste and rich nutrition.

The invention discloses a multi-element microbial fertilizer for gardenia and a preparation method thereof. The multi-element microbial fertilizer for the gardenia comprises the components in parts by weight as follows: 1-3 parts of lactobacillus acidophilus, 2-4 parts of bacillus licheniformis, 3-5 parts of bacillus subtilis, 2-4 parts of fulvic acid potassium, 45-55 parts of aconitum brachypodum diels, 40-50 parts of semen momordicae, 1-15 parts of stellera chamaejasme, 5-10 parts of lupulus and the like. According to the multi-element microbial fertilizer, the utilization rate of the fertilizer is improved, the growth of the gardenia is remarkably promoted, the flowering phase is prolonged, and the multi-element microbial fertilizer can kill insects, perform sterilization and eliminate grass, is pollution-free and low in residue, and has better economic and social benefits.

The invention discloses a preparation method for camellia oil with gardenia fragrance, and belongs to the technical field of vegetable oil processing. The camellia oil with the gardenia fragrance is prepared through the steps of tea seed powder preparing, gardenia selecting, scenting and re-firing drying, squeezing, impurity removing, astringent taste removing, degreasing and the like. The preparation method is easy to operate, green and environmentally friendly, the produced camellia oil is free of any chemical reagents and is natural food which has the effects of refreshing, benefiting intelligence, promoting urination, removing toxicity, eliminating fatigue, reducing high blood pressure, high blood lipids and high blood glucose, protecting the heart and the cerebral vessels, nourishing the body, enhancing the immunity and the like; according to the preparation method, deep processing of the camellia oil is achieved, the additional value of the camellia oil product is improved, and the sale market of the camellia oil is expanded.

The invention discloses a preparation method of a mulberry leaf yellow tea, and relates to the technical field of tea processing. The method comprises the following steps: picking mulberry leaves, subjecting the mulberry leaves to enzyme deactivation, and conducting rolling, wherein a big rolling machine is used for the rolling for 40 minutes according to a conventional tea rolling method with a light, heavy and light principle. The process can reduce water loss through three times of yellowing, reserve as much moisture in old mulberry leaves as possible, and simultaneously increase moisture and the mucilage colloid by adding polygonatum sibiricum rhizome water, propolis liquiin and wall-broken bee pollen in the processing process, and promote mulberry leaf shaping.

The invention discloses peony health-care wine and a making method thereof. The preparation method of the peony health-care wine comprises the steps that wheat, corn, broomcorn millet, sweet potatoes, common yam rhizomes, radix puerariae, great burdock, radix paeoniae alba and cortex moutan are mixed and fermented, and fermentation liquor is obtained; peony flowers and paeonia lactiflora flowers are added for distillation, and a peony flower distillation wine fluid is obtained; peony flower petals, paeonia lactiflora flower petals, manyflower solomonseal rhizomes, poria cocos and fructus lycii are added, soaking is conducted for a period of time, filtering is conducted, and the peony health-care wine is obtained. The peony health-care wine is rich in fragrance of the flowers, mellow, delicious, rich in nutrition, strong in fragrance of the flowers, fragrant, sweet and golden yellow and transparent in color and luster, the peony flowers are matched with the paeonia lactiflora flowers, common yam rhizomes, radix puerariae, great burdock, radix paeoniae alba and cortex moutan, the effects of promoting blood circulation to remove meridian obstruction, invigorating the spleen to benefit the kidney, calming liver, improving eyesight, eliminating toxicity, keeping young, preventing senility, nourishing and strengthening a human body and the like are achieved, the degree of ordinary baijiu is greatly improved, the taste is improved, and the peony health-care wine is good for body health.

The invention discloses a special microbial fertilizer for gardenia and a preparation method thereof. The special microbial fertilizer for the gardenia comprises components in parts by weight as follows: 1-3 parts of lactobacillus acidophilus, 2-4 parts of bacillus licheniformis, 3-5 parts of bacillus subtilis, 2-4 parts of fulvic acid potassium, 20-30 parts of bean cakes, 10-30 parts of peanut cakes, 10-15 parts of powdered rock phosphate, 5-8 parts of sodium borate, 4-6 parts of calcium chloride, 4-6 parts of soluble chitosan, 10-20 parts of leftovers in a pig slaughter house and 20-30 parts of peat. According to the special microbial fertilizer for gardenia, the utilization rate of the fertilizer is improved, the growth of the gardenia is promoted remarkably, the flowering phase is prolonged, and the special microbial fertilizer has better economic and social benefits.

The invention discloses a manufacturing technology of hibiscus petal tea. The technology comprises the following steps of 1, petal preprocessing, picking, selecting, ultrasonic cleaning and air drying; 2, punch forming, wherein preprocessed petals are punched, clipped and formed to obtain the formed petals; 3, color protection, wherein the formed petals are arranged in a color protection solution to be soaked; 4, microwave de-enzyming, wherein rinsing is performed with clean water, and microwave de-enzyming is performed after natural draining; 5, rolling, wherein the petals are spread after microwave de-enzyming is performed, standing and softening are performed, and then rolling is performed till trabs are tight and straight and stopped when the lubrication feeling is achieved; 6, vacuum drying and vacuum packaging. According to the technology, the microwave de-enzyming technology and the vacuum drying technology are adopted in a combined mode, the petal tea rehydration performance is good, and the adopted color protection solution can more effectively protect the color and the shape of the petal tea; the hibiscus petal tea is bright in color and rich in flowery flavor, the tea soup is bright in color, fragrant in smell, fresh and elegant in taste and free of herbal flavor, and the novel health care hibiscus petal tea has the certain ornamental value after being brewed.

The invention belongs to the technical field of tea drinks and in particular relates to a processing method of black tea. The processing method of the black tea comprises the following steps: sorting, withering, carrying out freeze drying, mixing, rolling, fermenting and drying. The processing method of the black tea has the beneficial effects that the prepared black tea adopts a special processing technology, so that mesophyll cells of tea leaves are ruptured in a relatively mild state, various enzymes in cytoplasm and ingredients in solution 1 are fully contacted, all kinds of biochemical reactions in foliar cells are promoted, synthesis of aroma substances is promoted, aroma of the processed black tea is greatly improved, flowery flavor is strong, tea soup is bright red, taste is sweet and mellow, the highest amino acid content in the tea soup can reach up to 3.25%, theaflavin content can reach up to 0.30%, and aqueous extract content can reach up to 40.14%.

The invention discloses a particle tea processing process comprising the steps of fresh leaf preparation, paving, slight shaking, enzyme deactivating, rolling, first-step stir-frying, small pan stir-frying, large-pan stir-frying, bake-drying, fragrance extracting, and packaging. In the slight shaking process, the tea leaves are slightly shaken for 2-3 times; tea leaves are subjected to cooling and moisture regain treatments respectively after the enzyme deactivating, first-step stir-frying, small pan stir-frying, and large-pan stir-frying steps. According to the invention, large-leaf fresh leaves with high yield is processed into fixed particles, such that the appearance is uniform, and flower fragrance is rich, such that tea leaf market competitiveness is improved. Also, the large-leaf fresh leaves have the defects of large size, low specific weight, difficult storage, easy-to-break packages, high transportation cost, and the like. With the process provided by the invention, the leaves are processed into particles, such that tea leaf specific weigh is high, and storage, transportation, and vacuum packaging are facilitated.

The invention discloses a method for efficiently grafting an osmanthus tree onto a ligustrun lucidum tree. The method comprises the following steps: (1) treating a scion; (2) selecting a rootstock; (3) processing the rootstock before grafting; (4) determining the grafting time: time for grafting is selected in middle March of next year; (5) selecting a grafting method. Compared with an osmanthus grafting technology in the prior art, the method provided by the invention has very significant advantages, and osmanthus grafting is realized through the technical scheme that according to the grafting method, a prepared soaking agent is used to treat the scion, so that the affinity of the scion and the rootstock is improved, the activity of the scion is improved, the tissue healing speed is accelerated, and pest infection during healing is prevented; the stump of the ligustrun lucidum tree is used as the stock because the ligustrun lucidum tree is coldproof and drought-enduring, and developed in root; the ligustrun lucidum tree is very strong in life force, and can resist pests and diseases, so that the scion growing on the ligustrun lucidum stock is unlikely to suffer from yellow leaf disease, scale insect disease and powdery mildew, and the grafting survival rate is expected to reach 98% or above.

Flower sweet dumplings comprise a filling material and a wrapper material, wherein the filling material contains 15-20 percent by weight of candied flower. The filling material comprises 14-16.5% of quick-frozen oil, 27-30% of glucose, 8-11% of maltodextrin, 10-13% of corn starch, 15-20% of white sugar, 2% of modified starch and 15-20% of candied flower; and the wrapper material is commercially available sticky rice sweet dumpling flour, and is matched with the filling material according to a normal mode of material using and production of sweet dumplings. The flower sweet dumplings have the positive effect as follows: flower is taken as the filling material, so that the flower sweet dumplings are not oily, have strong fragrance, are smooth, soft and delicious, contain a great amount of amino acids and vitamins and supplement the nutrients which are not contained by black sesames and peanuts; the flower sweet dumplings are high in nutritive value and have unique flavor, and people never get tired of the flower sweet dumplings; and the flower sweet dumplings are convenient to eat and are health-care food suitable for people of all ages.

The invention belongs to the technical field of tea processing, and particularly discloses a preparation method of jasmine flower and golden flower dark green tea. The preparation method comprises thefollowing steps of: selecting materials, deactivating enzymes, primarily kneading, performing pile fermentation, secondarily kneading, scenting and lifting flowers. The preparation method overcomes the defect of weak jasmine fragrance in a traditional jasmine dark tea process, and the prepared jasmine flower and golden flower dark tea is rich in fragrance and has the advantages of unique flavor,rich nutrition and strong health-care function.

The invention discloses a pot-culture method for an osmanthus fragrans tree with medical, edible and viewing functions. The pot-culture method comprises the following steps: preparing base fertilizer, selecting a pot, conducting cutting propagation, and obeying management requirements, wherein the preparation of base fertilizer is to mix organic fertilizer with a micro-acid soil rich in humus; selection of the pot is to select a ceramic pot with high permeability; cutting propagation is to utilize a cuttage method favorable to growth; the management requirements comprise the management key points on illumination, temperature, watering, fertilizer application, dwarfing, pot change, trimming, and insect and pollution prevention. The pot-culture method is to culture the osmanthus fragrans tree with the organic fertilizer, and is scientific in management; the pot-culture osmanthus fragrans tree has green leaves and fresh flowers to beautify the living environment, and further can give play to the medical, edible and viewing functions.

The invention relates to a flower fragrance type grape-rose health wine and a preparation method thereof. The method comprises the steps that roses and distilled water are mixed and pulped to obtain rose pulp, the content of SO2 in the rose pulp is adjusted, pectinase is added for dipping, the sugar content is adjusted, the pH value of the rose pulp is adjusted, and fermentation is carried out to obtain rose fermented raw wine; grapes without stems are crushed to obtain grape pulp, the SO2 content of the grape pulp is adjusted, and fermentation is carried out to obtain grape fermented raw wine; the grape fermented raw wine and the rose fermented raw wine are blended and aged to obtain aged wine; the aged wine is subjected to stabilization treatment to obtain the flower fragrance type grape-rose health wine. Grape and rose raw materials are fermented separately, so that generation of a hybrid fragrance is effectively eliminated, the fruity flavor is strong and pure, the taste is mellow and fine, and a wine body is full and complete; the content of phenolic substances such as anthocyanin is increased, the antioxidant is stronger, and the stability of a product is improved.

The invention mainly relates to the technical field of wine processing, and discloses a jasmine fragrance liquor, which is made of the following raw materials: jasmine, glutinous rice, platycodon grandiflorum, white front, fritillary fritillaria, peucedanum, bamboo rutabaga, Saccharomyces cerevisiae, and liquor; Strong flower fragrance, clear and colorless, mellow and plump, total ester content reaches 2.92g/L, economic income increased by 21.3%; jasmine pollen and cooked glutinous rice are fermented and added to white wine three times to gradually increase the aroma and nutrients of the white wine, making the taste rich Soft, long aftertaste, no aging or only short-term aging, improve production efficiency and save production cost; add a variety of traditional Chinese medicine ingredients for soaking, increase nutrition and health care components of liquor, complement each other with jasmine, improve immunity, and protect the body. Organs, detoxification and antibacterial, reduce the harm of alcohol to the human body; adding a variety of raw materials to the bottom pot water during distillation can increase the aroma of the liquor, keep it lingering and sweet, keep the liquor clear and colorless, and extend the shelf life by 22%.

The invention discloses a planting method for transgenic paphiopedilum emersonii. The planting method comprises the following steps: seedling dip-dyeing, seedling dark culture, seedling light culture, shed framing, seedling transplanting, seedling bed management and control on plant diseases and insect pests. According to the planting method disclosed by the invention, LBA4404 agrobacterium tumefaciens liquid is dip-dyed with paphiopedilum emersonii seedlings to change gene sequence thereof, the paphiopedilum emersonii seedling which is dip-dyed and cultured for 30 days is soaked for 3 hours in a 37-DEG C constant-temperature box with an X-Glue staining solution, is taken out and subjected to discoloring treatment through liquor, so that a deep blue compound which is visible by naked eyes can be generated, and therefore, gene conversion of the paphiopedilum emersonii is proved to occur. The paphiopedilum emersonii seedling subjected to transgenosis is taken as a culture object to perform shed greenhouse culture, so that the cultured paphiopedilum emersonii is good in growth condition, flowering phase is advanced by nearly one month, flower odor is thicker, a lesion rate is lower, flowers are greater; and moreover, flower opening time is obviously prolonged. The planting method is worthy of being popularized.

The invention relates to the field of tea making technologies, especially to a floral-type cyclocarya paliurus tea capable of reducing blood glucose and a preparation method thereof. The cyclocarya paliurus tea of the invention is prepared from the following raw materials (by weight): 62-72 parts of cyclocarya paliurus, 8-16 parts of black tea, 2-15 parts of coix seeds, 2-15 parts of matrimony vine, 2-15 parts of chrysanthemum and 2-15 parts of a floral additive. The floral additive is prepared from the following raw materials (by weight): 3-17 parts of sweet osmanthus, 4-15 parts of wrinkled giant hyssop, 5-21 parts of licorice, 8-17 parts of butterflybush flower, 6-17 parts of single roxburgh rose fruit and 7-17 parts of flower of greenish lily. All the ingredients of the prepared cyclocarya paliurus tea are natural and nontoxic. Through a reasonable ratio, a Chinese medicine matching formula is used for production of the cyclocarya paliurus tea, and the cyclocarya paliurus tea can have the effect of reducing blood glucose. Meanwhile, the produced cyclocarya paliurus tea has rich tea aroma, has mellow flower aroma, has luscious taste and makes users feel comfortable.

The invention discloses a processing technology of flower-flavored tea leaves and relates to the technical field of tea leaf processing. The processing technology comprises the following steps: collecting fresh tea leaves and flower petals, screening the tea leaves, removing unqualified tea leaves and impurities from the tea leaves, spreading and airing the tea leaves, carrying out withering and preliminary rolling, treating the flower petals, carrying out green-pile fermenting, deactivating enzyme, soaking a pan, carrying out stir-frying to mix the fragrances, and carrying out sorting and secondary rolling. The tea prepared according to the processing technology of the invention has the style of the green tea, the fragrance of the oolong tea and the bamboo flavor of the yellow tea; however, the flower-flavored tea leaf is different from any of the above tea leaves and the flower-flavored tea leaf is absolutely a new species of tea leaves. Moreover, tea polyphenols are appropriately reduced in the tea leaves produced according to the processing technology, so that the final tea product is fresher and more delicious; and the final tea product has the fragrance of the flowers, so that the comfort degree of the consumer is also improved.

The invention discloses a preparation method for rose black tea. The preparation method comprises the following steps: mixing green tea acquired by picking, withering and rolling with dry rose petalsat mass ratio of 10:(0.5-1), and then fermenting and drying, thereby acquiring the rose black tea. The rose black tea prepared according to the invention has the characteristics that tea fragrance isfresh, mellow and strong and is accompanied by obvious flower fragrance; tea soup is in bright orange color; the rose black tea tastes fresh, alive, sweet and cool, has a long-lasting aftertaste in throat and has a pleasant flower scent; the tea leaves are soft, red and bright; after the rose black tea is brewed with boiled water, the tea tastes fresh, strong and sweet and has long-lasting aftertaste; after the rose black tea is brewed with cold water, the tea has a pleasant rose scent and tastes fresh, sweet and cool. The preparation method disclosed by the invention is capable of solving theproblems of the present rose black tea that tea fragrance and flower scent cannot be effectively integrated with each other and the taste of black tea can be easily influenced by bitterness of rose petals.

The invention provides a preparation method of gardenia-scented mulberry leaf tea. The preparation method comprises the following steps: (1) mulberry leaf tea is prepared; (2) bloomed but not completely bloomed gardenia is picked to be pretreated; (3) the tea and the gardenia are spliced to be scented; (4) flower sifting is conducted; and (5) the mulberry leaf tea subjected to flower sifting and the gardenia are dried together to remove moisture. According to a method process, the used time is short, and the flavor quality of the mulberry leaf tea can be obviously improved through one-tome scenting; and the tea and the gardenia are dried at the same time, the loss of the aroma of the mulberry leaf and gardenia tea can be reduced, the fragrance of the gardenia can be deeply processed and utilized again, and thus resources are saved. The invention further provides the gardenia-scented mulberry leaf tea prepared through the method, the fruity flavor is exposed, the gardenia scent is strong, the green odor is avoided, the liquor color is clear, the taste is good, and consumer acceptance is high.

The invention discloses a method for grafting an osmanthus tree onto a ligustrun lucidum tree. The method comprises the following steps of 1 scion processing; 2 stock selecting; 3 stocking processing before grafting; 4 grafting time selecting, wherein the middle March in the next year can be selected for grafting; 5 grafting party selecting. Compared with the technology of an existing osmanthus tree grafting technology, the method for grafting the osmanthus tree onto the ligustrun lucidum tree has the extremely significant advantages that the technical scheme is adopted to graft the osmanthus tree, a prepared soaking agent is adopted to process a scion, therefore, the affinity between the scion and a stock is improved, the activity of the scion is improved, and the scion can be fused with the stock more easily; the fact that an old pile of the ligustrun lucidum tree is adopted to be grafted onto the osmanthus tree does not always happen, a ligustrun lucidum tree stump is adopted to serve as the stock, and the ligustrun lucidum tree can resist cold and drought and is developed in root system. The ligustrun lucidum tree is very strong in vitality and can resist disease and pest injury, and therefore the scion grafted onto the stock is not prone to suffering from chlorotic disorder, scale insect disease and powdery mildew.

The invention discloses flower-rice wine capable of eliminating phlegm and stopping cough. The flower-rice wine is prepared from the following raw materials in parts by weight: 150-200 parts of glutinous rice, 40-50 parts of coix seed, 20-30 parts of milk powder, 8-12 parts of mint powder, 20-30 parts of watermelon peel, 6-7 parts of tussilago farfara, 3-4 parts of balloonflower root, 7-8 parts of rafflesia arnoldii, 8-10 parts of lily, 3-4 parts of rostrate sauropus leaves, 2-3 parts of plantain seed, 4-5 parts of prepared radix rehmanniae, 2-3 parts of caulis bambusae in taenian, 1-2 parts of chinese waxgourd seed, 3-4 parts of elm seeds, 6-8 parts of nutrition powder, an appropriate amount of bee honey and an appropriate amount of bamboo carbon powder. The flower-rice wine is prepared by adding flowers with the functions of eliminating phlegm and stopping cough, clearing away heat and moistening lung as well as nourishing into rice wine, so that the flower-rice wine not only has remarkable health-care efficacy, but also is fragrant; the rice wine is fried by using bamboo carbon powder and therefore has bamboo fragrance, and the rice wine has the efficacy of clearing away heat, promoting the production of body fluid and moistening and whitening skin due to the addition of the watermelon peels; the flower-rice wine has great taste, and is fragrant, mellow and mild.