38results about How to "Full of tea" patented technology

The invention discloses assam milk tea and a preparation method thereof. The assam milk tea comprises the following raw materials by weight percent: 20-30% of assam black tea juice, 1.5-6.0% of milk powder and non-dairy creamer mixture, 5-7% of white granulated sugar, 0.06-0.2% of an emulsifier, 0.03-0.1% of a stabilizer, 0.02-0.1% of an antioxidant, 0.02-0.05% of an acidity adjuster, 0.05-0.15 of edible essence and the balance being RO water, wherein the assam black tea juice is prepared from the assam black tea prepared by a CTC process by using an extraction method; the assam black tea is prepared from the following raw materials by weight percent: 50-80% of PF, 20-50% of PD and 0-10% of BP in a mixing manner. The assam milk tea drink prepared by the method not only has unadulterated tea feeling, and full tea perfume, but also has the taste of milk taste following with the tea taste in the mouth, and finally has the the tea taste, and is fresh and not greasy, and much better than the commercially available black milk tea at present.

The invention relates to a preparation method of a black tea concentrated solution. The method includes the steps that firstly, tea leaves are extracted, wherein after tea leaf raw materials are thrown in, RO water at the temperature of 70-95 DEG C is added, and the tea leaf raw materials are extracted; secondly, enzymolysis reaction is performed, wherein tannase, lyticase, amylase and protease are sequentially added, enzymatic hydrolysis reaction lasts for 4-8 hours, and then circumscribed protease is added; thirdly, separation and filtration are performed; fourthly, the pH value of a black tea extracting solution is adjusted, NaHCO3 is added in the black tea extracting solution, the pH value is adjusted to be 5.0-6.0, and a black tea solution is obtained; sixthly, the black tea concentrated solution is obtained after concentration. The method takes the black tea leaves as raw materials, water serves as solvents in the whole production process, a unique enzymolysis technology is adopted, enzyme preparations can play the maximum application effect, the yield of the product is increased, taste components become richer, the sweet feeling is improved when the black tea concentrated solution enters the mouth, the sweetness after taste is improved, the characteristic flavor of black tea is reserved, and the black tea concentrated solution has tea feeling, and is natural plant extracts and is a high added-value product.

The invention belongs to the field of tea leaf processing, and in particular relates to health-maintenance jasmine black tea and a processing method thereof. The health-maintenance jasmine black tea is prepared by taking the jasmine black tea leaves as a main material, and taking ginseng, ganoderma lucidum and glycyrrhiza as auxiliary materials, wherein the weight percentages of the components in the formula are as followings: 78-85 percent of the black tea leaves, 1-4 percent of the ginseng, 2-5 percent of the ganoderma lucidum and 2-6 percent of the glycyrrhiza. When the health-maintenance jasmine black tea prepared in the invention is brewed, the tea water is clear, has lasting fragrance of jasmine flowers, mellow, fresh, sweet and fragrant taste and long aftertaste, and can moisten throat. By combining medicinal functions of the used Chinese herbal medicines, the health-maintenance jasmine black tea has the efficacy of invigorating spleen, benefiting lung, promoting the production of body fluid, relieving thirst, tranquilizing mind, promoting intelligence, calming heart, improving eyesight, replenishing blood, activating collaterals, clearing toxic materials, eliminating phlegm, relieving pain, improving the immunity of a human body, delaying senescence, caring health, beautifying features, nourishing stomach and kidney and reducing blood pressure.

The invention discloses a preparation method of Qianliang tea for preventing the growth of golden flower fungus, relating to a preparation method of Qianliang tea. Including raw material blending, steaming, stepping and drying, the raw material is black hair tea produced in the year with a moisture content of less than 7% as raw material, the steaming is directly steamed after raw material blending, and the moisture is controlled at 13-15%, the above-mentioned drying, drying in the drying shed until the moisture content reaches less than 9%, and then storing or leaving the factory after 60-120 days in the drying shed. The produced Qianliang tea does not produce golden flower fungus at all, and no golden flower fungus has been found after 10 years of storage. The resistance to foaming can reach 35 times, which is more than 10 times higher than that of tea prepared by conventional methods in the same place.