30results about How to "Fresh and sweet taste" patented technology

The invention discloses a citrus fruit natural composite antistaling agent comprising the following ingredients by mass percent: 1-2.5 percent of film-forming agent, 1-3 percent of glycerol, 0.02-0.05 percent of emulsifier, 1.5-3 percent of acetic acid, 0.1-0.3 percent of preservative and balance of water, wherein the preservative is one of cinnamon oil and caryophyllus oil or the mixture of the cinnamon oil and caryophyllus oil. The citrus fruit natural composite antistaling agent can keep the citrus fruit fresh while ensuring food safety, playing good preservation effect and ensuring food safety; the citrus fruit refreshed by the antistaling agent, even the Shatang mandarin hardest in preservation, is low in rotting rate and has good fruit rate more than 93 percent in 30-day storage andtransportation process; and the a citrus fruit natural composite antistaling agent can greatly prolong the storage period of the citrus fruit and ensure the quality of the citrus fruit.

The invention discloses a processing method of sarcandra glabra health tea, and relates to the technical field of health tea processing. The processing method of the sarcandra glabra health tea comprises the following steps: A. withering: cleaning and destemming sarcandra glabra fresh leaves, putting indoors, spreading uniformly, withering, and spreading 3-3.5kg per square meter; B, rolling: rolling the withered sarcandra glabra fresh leaves, so that the strip forming rate of the sarcandra glabra fresh leaves reaches 80-90%; C. fermenting: putting the sarcandra glabra leaves which are rolled into strips into a fermentation chamber for fermenting; and D. drying: drying the sarcandra glabra leaves obtained from the step C until the water content is 5%-6%, thereby obtaining the sarcandra glabra health tea. Compared with the prior art, effective ingredients of sarcandra glabra are kept, and the sarcandra glabra health tea has the health effects of clearing internal heat, detoxifying, resisting bacteria and diminishing inflammation and improving the organism immunity, and is mellow and sweet in mouthfeel.

The invention discloses a processing method of floral organic black tea. The method comprises the following steps: selecting raw materials, withering indoors, rocking green leaves, rolling, fermenting the tea leaves, drying with a gross fire, extracting pekoe, cooling and drying with a complete fire. According to the method, a three-time green leaf rocking technology is adopted after the withering process, so that the bud head black tea has the unique fragrances of flowers and fruits and substances in bud heads can be fully converted; a conventional black tea fermentation process is improved, and the black tea is continuously fermented in a fermentation machine, so that the mechanical production of the tea leaves is realized; a pekoe extraction process is added, so that the appearance is relatively attractive; the black tea is produced from single buds as raw materials, the blank of a production process of the bud head black tea is filled, the floral organic black tea is prepared by adopting a creative process of rocking the green leaves, fermenting, extracting the pekoe and drying step by step; tea strips are tight, slender, round and curly, the golden pekoe is fully distributed on the tea strips, the fragrance of dry tea is like the combined fragrance of fruits, honey, flowers, potatoes and the like, and the tea is red and bright in color of tea soup, mellow and fresh in taste, lingering in taste in the throat, and refreshing.