33results about How to "Fragrance" patented technology

The invention discloses a bagged sweet-scented osmanthus and liquorice decaffeinated green tea formula. The bagged sweet-scented osmanthus and liquorice decaffeinated green tea is prepared from the following raw materials in percentage by mass: 42.5%-66.5% of decaffeinated green tea, 30%-38% of sweet-scented osmanthus and 3%-27.5% of liquorice. A preparation method for the bagged sweet-scented osmanthus and liquorice decaffeinated green tea comprises the following steps: (1), grinding dried green tea, passing a sieve with 10-60 meshes, removing caffeine from green tea powder through supercritical CO2 extraction, and drying for later use; (2), grinding dried sweet-scented osmanthus, and passing the sieve with 10-60 meshes for later use; (3), grinding dried liquorice, and passing the sieve with 10-60 meshes for later use; (4), uniformly mixing the decaffeinated green tea, the sweet-scented osmanthus and the liquorice obtained in the steps (1) to (3), and sub-packaging to obtain the bagged sweet-scented osmanthus and liquorice decaffeinated green tea. The bagged sweet-scented osmanthus and liquorice decaffeinated green tea is good in flavor, very low in caffeine content, good in safety and easy to prepare.

The invention provides an ilex latifolia thumb bag having blood sugar-reducing, blood fat-reducing and blood pressure-reducing effects. The ilex latifolia thumb bag comprises the following components in percentage by weight: 50 to 70 percent of ilex latifolia thumb, 5 to 10 percent of fiveleaf gynostemma herb, 2 to 10 percent of guava leaf, 2 to 10 percent of hibiscus manihot l. flower, 2 to 5 percent of kudzuvine root leaf, 0 to 5 percent of gymnema sylvestre leaf, 0 to 5 percent of mulberry leaf, 1 to 5 percent of seabuckthorn leaf, 2 to 5 percent of chrysanthemum, 0 to 2 percent of vanilla, 0 to 4 percent of American ginseng and 5 to 15 percent of selenium-enriched green tea. Moreover, the invention also provides a method for preparing the ilex latifolia thumb bag. The ilex latifolia thumb bag has the advantages of fresh and fragrant color and taste and enduring aftertaste, and has the health-care effects of reducing blood sugar, blood pressure, blood fat and the like.

The invention provides a preparation method of functional brown sugar. The preparation method includes: step 1, dissolving white granulated sugar in water at 60-90 DEG C, and heating to 120-140 DEG C to obtain syrup; step 2, mixing the syrup at constant temperature till sugar grains occur, sequentially adding brown sugar and accessories, continuing mixing for 8-12 minutes, allowing for standing and cooling to 90-110 DEG C to obtain primary mixed syrup; step 3, mixing the primary mixed syrup at constant temperature for 1-5 minutes, allowing for standing and cooling to 70-90 DEG C to obtain semi-finished mixed syrup; and step 4, mixing and cooling the semi-finished mixed syrup to obtain the functional brown sugar. The invention further provides ginger grown sugar produced by the preparation method. The preparation method of the functional brown sugar is simple in process, convenient to operate and suitable for industrial production. The ginger brown sugar produced by the preparation method is simple to produce, tastes sweet and spicy and has bright color, moderate thickness and fragrance, a formula of the ginger brown sugar is reasonable, materials of the ginger brown sugar are low in price, the ginger brown sugar is nutritious and can effectively prevent colds and relieve cold symptoms.

The invention relates to a method for preparing Tujia cured meat. The method comprises the following 10 processes of: preparing a meat blank raw material, stirring and mixing the raw material, pickling, soaking, airing, baking, smudging, mixing colors, protecting the colors and taste and packaging. The method has the advantages that pricklyash peel and table salt are used only in pickled ingredients, so that the conventional distinctive character of pickling the Tujia cured meat is kept; the operation of baking for dehydration and the operation of smudging for flavoring is separated in the smoke curing process, so that the cured meat can be controlled; the taste of the cured meat is fragrant and diffused by using smoke generated by fresh pine and cypress branches and oriental oak wood; the colors are mixed by utilizing the concentration of the smoke, so that the natural color of the cured meat is kept and an effect of brown color can also be achieved under the condition that pigments are not used; and by the processes of protecting the colors and taste and packaging, the specific color of the cured meat is constant for a long time, and the cured meat can be stored for a long time without deterioration. The Tujia cured meat is brown in color, transparent, bright, consistent in outside and inside, diffused in fragrance, soft in mellow taste, tender in meat and fat but not greasy.

The invention relates to a plant beverage and a preparation method thereof. The plant beverage is prepared from the following raw materials in parts by weight of 100 parts of pure water, 0.04-0.08 part of burdock, 5-10 parts of Chinese yam, 0.05-0.1 part of sucrose, 0.01-0.02 part of polyglycerol fatty acid ester, 0.01-0.02 part of sucrose fatty acid ester, and 0.02-0.04 part of edible essence. The plant beverage has the advantages of sweet taste, scientific proportioning and reasonable process; the burdock is extracted by boiling out, so that water-soluble active ingredients can be sufficiently extracted; the active ingredients of the Chinese yam can be sufficiently kept after the Chinese yam is pulped by a pulping machine; and Chinese yam slurry is added with the polyglycerol fatty acid ester and a sucrose fatty acid ester emulsifier, so that the problem that starch, proteins and dietary fibers are easy to subside and layer can be solved well, and the stability of the plant beverage can be improved. The plant beverage has the functions of quenching and moistening a lung, tonifying a spleen and appetizing, detoxifying and diminishing swelling, and tranquilizing by nourishing the heart; and the requirements of the beverage with a nutrition and health care function by people can be met.