131results about How to "Fresh aroma" patented technology

The invention discloses a method for refining and concentrating citrus essential oil, which belongs to the technical field of natural plant essential oil refining and includes 1 preparation of crude essential oil; 2 degassification of the crude essential oil; 3 molecular distillation of the crude essential oil; 4 quality inspection of concentrated essential oil and other steps. The molecular distillation technology is used for refining and concentrating the citrus essential oil, heat-sensitive components in the essential oil can be protected effectively, no additive is added, and solvent is free of residue. The method achieves efficient separation of terpene compounds and terpene oxides in the citrus essential oil, enables relative content of residual oxides after distillation to be increased to 5-20 times of that of original oxides, and remarkably improves aroma value of the essential oil. Product aroma is strong and fresh, and characteristic aroma is remarkable. The method can be popularized and applied in citrus production places and related enterprises.

The invention belongs to the field of tea technology, which relates to a new preparation method of calyx canthus flower tea. The invention has the characters of plucking the fresh sprouts or leaves of tea tree, drying to premiere green tea, processing the tea with the two-scenting technology, aromatizing, scenting, drying and flowers-removing. The calyx canthus flower tea, which is the product of this invention, has the typical smell of calyx canthus flower, can keep fresh for a long time, the tea liquor has the color of light yellow and green with fresh flavor, the tea leaves bottom has the color of light yellow and green. The calyx canthus flower tea not only has the beautiful shape of good tea, but also has the light scent of calyx canthus flower, a novel flower tea is provided for customers.

The invention relates to a granular green tea processing method through the combination of microwave drying of first-step roasting leaves and double-pot tea curling machine shaping, and belongs to the technical field of tea processing. The granular green tea processing method comprises the following processing steps: spreading of fresh tea leaves; deactivation; spreading for cooling; rolling; drying of first-step roasting leaves; shaping; spreading for cooling; drying; fragrance extraction. According to the granular green tea processing method through the combination of microwave drying of the first-step roasting leaves and double-pot tea curling machine shaping, the design is reasonable, and a good foundation is provided for the subsequent steps of drying of the first-step roasting leaves and shaping by reasonably restricting the conditions of spreading, deactivating, spreading for cooling and rolling; microwave heating is utilized for completing the working procedure of drying of the first-step roasting leaves, so that the water content of first-step roasting leaves is easily adjusted and controlled, the color is relatively green, and cooling treatment is not needed, so that the shaping can be directly performed; a double-pot tea curling machine is utilized for shaping, so that the shaping time is short, and the quality of a final tea product is excellent. Experiment results show that leaves collected by machines are suitable for being processed into granular green tea by adopting the granular green tea processing method provided by the invention, and the granular green tea is attractive in appearance, fresh in fragrance and pure in mouthfeel, and is popular among green tea consumers.

The invention provides a preparation method of a freeze-dried honey lemon slice. The freeze-dried honey lemon slice prepared by the method is rich in vitamins, has the effects of whitening and spot banishing, refreshing and restoring consciousness and appetizing, has the inherent color of lemon, is free of other adverse colors and visible impurities and high in transparency, remains the general taste and flavor of lemon and honey, is fresh in flavor, high in plumpness, proper in sour and sweet and coordinative in flavor, tastes a little bitter of lemon, remains the special color, flavor, taste, appearance and various bioactive nutritional components of fresh lemon, and has the same flavor with the new cut fresh lemon. The freeze-dried honey lemon slice contains 130.77KJ of energy, 0.065g of protein, 0.07g of fat, 10.03g of carbohydrate, 7g of dietary fiber, 8gm of sodium and 250mg of vitamin C. The preparation method has an obvious effect; freezing is performed at three times; the product can be further sterilized, so that the safety of the food can be ensured.

The present invention discloses a preparation method of osmanthus fragrans flower green tea, which comprises the following steps: step 1: tea base processing; step 2: fresh osmanthus fragrans flower conserving; step 3: tea base and osmanthus fragrans flower blending for scenting; step 4: spreading the blended tea base and osmanthus fragrans flowers for heat dissipation; step 4: osmanthus fragrans flower pickling from the tea base; step 5: steaming, pressing and shaping; and step 6: drying. The prepared osmanthus fragrans flower green tea finished product is tightly rolled into strip types, tender, green, oily and moisture, beautiful in silver sprouts, revealed in white fine hair, fresh and clean in aroma, mellow and refreshing in taste, slight yellow and green in soup color, and tender green and even in leaf bottom.

The invention relates to a green tea processing method. The green tea processing method comprises the following steps: spreading for cooling, deactivation of enzymes, wetting back, shaping and screening, and further comprises a final panning step between the shaping and screening steps, wherein the final panning step is to arrange tea subjected to the wetting back process into a final panning machine for drying evenly and removing hairs. Compared with a traditional processing method, due to the adoption of the final panning step after the shaping process, the inner part and the outer part of the tea are dried evenly, moisture is taken away, and the green tea is fragrant; furthermore, the tea is subjected to the hair removing process, so that the tea is bright and good in appearance; most importantly, tea dust is removed from tea water made from the tea, the fragrance is fresh and the mouth feel is pure; in addition, through the control on the temperature in traditional processing steps and the parameters of moisture and the like in the tea, most organisms in the tea are maintained, and the quality of the tea is further guaranteed.

The invention provides mulberry leaf green-tea and a preparation technology thereof, and specifically relates to the technical field of tea preparation. The preparation technology of the mulberry leafgreen-tea comprises the following steps: a. Picking fresh mulberry leaves; b. withering the picked mulberry leaves; c. cutting the withered mulberry leaves into strips; d. carrying out drum fixation;e. carrying out spreading-cooling; f. carrying out secondary microwave fixation; g. carrying out cooling and water-regaining; h. carrying out rolling; and i. carrying out stir-frying and shaping. Thestep of withering moisture in the mulberry leaves, the fixation temperature and the rolling methods in the preparation technology are optimized so that the prepared mulberry leaf green-tea has uniquecharacteristic varietal aroma of mulberry leaves, and is tight and compact in granules, dark green and oily in color and lubricant in color and luster, yellowish green, translucent and bright in soupcolor, sweet and pure in taste, and mellow in after taste; moreover, the preparation technology of the mulberry leaf green-tea is stable and controllable in preparation processes, high in productionefficiency, and suitable for large-scale production.

The invention discloses a method for processing Lingyun pekoe yellow tea. The method comprises the following steps: firstly, picking tender leaves of Linyun pekoe, spreading for 4-8 hours, performing fixation for 2-3 minutes at 300-350 DEG C, kneading for 15-20 minutes while the tea leaves are hot, and further braising till the tea leaves are yellow; spreading the braised tender leaves for cooling; performing primary baking at 110-120 DEG C until the water content is 40%-50%, putting into a bamboo basket, and piling for 5-8 hours in a damp environment; further repeatedly kneading for 20-25 minutes by using a kneading machine, and performing secondary baking at 90-110 DEG C until the water content is 20% and below; and piling the tender leaves subjected to secondary baking for braising again for 10-15 hours, and finally, baking with sufficient fire until the water content is 6%-7%, thereby obtaining the Lingyun pekoe yellow tea. The Lingyun pekoe yellow tea processed by using the method is good in taste, tender yellow in pekoe, bright and yellow in tea soup, fresh in fragrance, mellow and pleasant in taste, and yellow-green and bright in leaf residue.

The invention relates to electronic cigarette liquid, in particular to a composition. The composition consists of the following components in parts by weight: 6-17 parts, 8-12 parts for example, of a Tieguanyin tea tree flower extract, 5-14 parts, 7-10 parts for example, of a Wuyi rock tea tree flower extract and 12-28 parts, 15-23 parts for example, of a tobacco extract. The electronic cigarette liquid, which is prepared from the composition, has fresh fragrance and moist sweet honey aroma as well as the orchid and sweet-scented osmanthus like flowery flavor of tea flowers when being smoked; and in addition, the electronic cigarette liquid, when being smoked, is relatively strong in sense of promoting the secretion of body fluid in oral cavities and is capable of relieving residues in throats.

The invention discloses a preparation method of citrus peel tea. The preparation method comprises the following steps of (1) preparing old Tieguanyin: selecting the old Tieguanyin for standby application; (2) preparing citrus peel: selecting mature moderate citruses with the fruit shape within 6 cm as raw materials, carefully selecting, cleaning, then forming round mouths in citrus pedicels, and removing pulp so as to obtain top covers and citrus shells for standby application; (3) loading the old Tieguanyin prepared in the step (1) in the citrus shells; (4) covering the top covers on the citrus shells, wrapping with tinfoil, then putting in a food steamer so as to be steamed, and then cooling; (5) releasing the tinfoil, baking the whole citruses by a drying machine, then cooling, and repeating the steps. The preparation method has the advantages of simplicity, high nutritive value and good fragrance of finished products, the adopted raw materials have the advantages of nature, safety and no chemical additive, and the citrus peel tea has the advantages of convenience in carrying and storage, rapidity in use and long expiration date and is healthy tea which can be drunk for a long time.

The invention relates to a tobacco essence, which consists of the following components in percentage by mass: 3-6% of a vanilla planifolia extract, 5-8% of a refined extract of common fenugreek seeds,1-4% of actinidol, 10-20% of a natural tomato extract, 3-5% of a fermented plum refined extract, 2-6% of a natural chicory extract, 2-5% of a guarana refined extract, 5-15% of a fructus momordicae extract, 10-40% of propylene glycol and 20-50% of water. The tobacco essence provided by the invention that major ingredients are pure natural plant extracts can overcome shortcomings of a synthetic spice which is monotonous and rigid in fragrance since the synthetic spice is constituted by a single ingredient; in addition, the tobacco essence has the characteristic of being mellow in fragrance, andthe tobacco essence is harmonious with fragrance of tobacco and is fresh and natural in fragrance; meanwhile, the plant extracts in the essence can get heated by temperatures of different gradients in cigarettes, and the active ingredients can get distilled, gasified, volatilized and sublimated, so that a particle phase and gas-phase ingredients are formed; and through the materials, free radicals in smoke can be captured, the generation of harmful substances can be reduced and effects of 'reducing harm and tar' can be achieved.

The invention relates to a skin-beautifying wet tissue, which is prepared from fully-degradable non-woven fabrics and wet tissue liquid, wherein the wet tissue liquid comprises the following components in parts by weight: 10-16 parts of water, 3-5 parts of grape seed oil, 1-5 parts of gleditsia sinensis extracts, 2-4 parts of matrine, 5-11 parts of aloe juice, 1-3 parts of sanitizers and 2-6 parts of olive oil. The skin-beautifying wet tissue can play a special role in effectively protecting the skin, is natural and fresh in fragrance, soft in texture, free of irritation to skin, and free of a side effect after long-term use.

The invention discloses a method for preparing chrysanthemum flower spice powder. Chrysanthemum flower extract is extracted by adopting drinking chrysanthemum flower as raw materials through a supercritical CO2 method and then subjected to emulsify embedding through an embedding agent, then homogenizing and spray drying are carried out, and the high-expansion chrysanthemum flower spice powder with the characteristic aroma and taste of the chrysanthemum flowers is prepared. The problems that in a traditional process, organic solvent residues are generated, the production period is long, the aroma concentration of aroma extract is not high, aroma ingredients are likely to be oxidized, and thermosensitive substances are likely to be damaged can be effectively avoided, and the chrysanthemum flower spice powder high in quality is obtained at low temperature within a short production time. The prepared chrysanthemum flower spice powder is lasting and fresh in aroma, the fragrance of food is improved, use is convenient, and a very good fragrance increasing effect is achieved. The chrysanthemum flower spice powder can be widely applied to biscuits, beverages, sauce products, cooked wheaten food seasoning and the like.

The invention provides odor type Qianliang tea and a preparation method thereof, as well as odor type Qianliang tea cakes and a preparation method thereof, relates to a processing method of flowery cylindrical tea and the flowery cylindrical tea. The preparation method the Qianliang tea comprises the following steps of ageing raw materials, wherein the humidity is controlled to be 45-70%, the temperature is controlled to be 30 DEG C or below, and the time is controlled to be 1-2 years; preparing new tea; performing aroma increasing on the raw materials; assorting the raw materials: 60-90 partsof mountain top organic dark unfinished tea, and 10-40 parts of same-year 2-3-grade high mountain and barren mountain dark unfinished tea; and performing steaming, stepping, airing and drying. The Qianliang tea has the characteristics that tea columns can naturally give off flower and fruit fragrance of tea leaves, after the Qianliang tea is cut into slices, tea fragrance is rich, the fragrance is rich, plum, fresh and long-lasting, and after the Qianliang tea is stored for many years, the fragrance is not reduced; the product namely the Qianliang tea is mellow and gentle in mouth feel, sweetand long, after the Qianliang tea is drunk, the lingering fragrance is continuous, the problem that conventional Qianliang tea only has aged fragrance but does not have the flower and fruit fragranceof the tea leaves is solved, the product does not need to be stored, can directly appear on the market, and adapts to the new consumption concept of safe, green and fresh dark tea; and besides, quality risks existing in long-term storage of the Qianliang tea are avoided, the fund turnover is accelerated, and the economic benefits are increased.

Provided is acanthopanax tartary buckwheat tea and a preparation process thereof. The acanthopanax tartary buckwheat tea is formed by 500 to 850 parts of tartary buckwheat cortex powder, 200 to 400 parts of acanthopanax leaf powder, 50 to 100 parts of eucommia leaf powder, 25 to 50 parts of tartary buckwheat extractive, 2 to 10 parts of guar gum and 2 to 10 parts of xanthan gum. The preparation process of the tartary buckwheat tea comprises the steps of stirring powder, shaping, drying and enhancing incense. Firstly, the tartary buckwheat cortex powder, the acanthopanax leaf powder, the eucommia leaf powder, the tartary buckwheat extractive, the guar gum and the xanthan gum are evenly mixed until color is uniform to stand for 20 minutes. Then, 25% to 40% of water is added into evenly-mixed tea powder to be mixed evenly through a pressing forming machine, and the tea powder is sieved by 30 meshes to granulate. Formed tartary buckwheat tea particles are arranged in a disk to be in a hot air drying box to be dried at the temperature of 50 DEG C to 55 DEG C until the water content is within 8%, then the tea powder is positioned in an infrared oven to be baked for 2 to 3 minutes at the temperature of 200 DEG C to 220 DEG C, and the tea powder is cooled naturally. Finally, cooled tartary buckwheat tea is arranged in a drum drying box to be baked at the temperature of 110 DEG C to 145 DEG C until the water content is not higher than 5%.