112results about How to "Green color" patented technology

The invention discloses a processing method of tippy tea, which comprises the following steps: selecting medium and small-sized leaves of which the length is 1.7cm-3.2cm, wherein each medium and small-sized leaf comprises one single bud or one bud and one leaf; spreading and greening the leaves, removing water, and conveying and quickly cooling the water-removing leaves simultaneously; naturally regaining the moisture of the leaves in the conveying process, and automatically putting the moisture-regaining leaves into a twisting machine through a conveying and lifting machine; twisting, conveying and lifting the leaves: twisting the leaves until the twisted leaves are basically in strip shapes, have verdant leaf color, soft strips and slight fragrance and are sticky; mechanically conveying the leaves uniformly; preliminarily baking the leaves, and conveying and quickly cooling the preliminarily baked leaves simultaneously; spreading and airing the leaves from bottom to top in a blowing way on a spreading and airing platform; and forming, thinning and drying the leaves. The invention realizes the purpose of mechanically, continuously and cleanly processing the tippy tea, and simultaneously improves the quality and the yield of the processed products.

A beaded Teng tea is prepared from the simple leaf of Teng tea tree through spreading, heating, kneading, primary drying, shaping, drying and flavouring.

The invention discloses a novel processing technology of green tea. The novel processing technology comprises the following steps: sorting fresh tea leaves; performing water removal by adopting a long-roller tea water-removing machine; spreading and cooling the water-removed tea leaves, twisting the cooled tea leaves, performing deblocking and rolling, spreading and cooling the rolled tea leaves again, drying the rolled tea leaves, spreading and cooling the dry tea leaves for the third time, sorting the cooled tea leaves, and storing the sorted tea leaves so as to obtain tea products. The novel processing technology of the green tea, which is disclosed by the invention, is stable, the quality of the processed green tea is stable, and the efficiency is high. The green tea processed by the processing technology disclosed by the invention has the characteristics that the tea leaves are bent and look like the moon, the color of the tea leaves is green, the liquor color is dark green, and the aroma can keep for a long time; the green tea is resistant to brewing, few short and broken dry tea products are generated, the tea leaves are complete after tea is brewed, and the contents of tea polyphenol and caffeine are greatly increased.

The invention belongs to the technical field of food processing, and relates to a preparation method of bar-shaped brand-name high-quality green tea. The preparation method comprises the following steps: spreading, fixation, micro-wave auxiliary fixation, rolling, shaping, primary drying, frying, and far infrared fragrance increase. According to the preparation method of the bar-shaped brand-name and high-quality green tea, provided by the invention, the produced green tea is compact in shape and bar, has the jade-green color, is clear and refreshed in fragrance on the aspect of internal quality, has a tender chestnut flavor, mellow and cool taste, and yellow green and clear color, and is tender and uniform in infused leaves.

The invention relates to a processing and making method of sweet potato leaf tea. The processing and making method is characterized by comprising nine steps as follows: picking, stripping, tedding, fixation, drying with wind, rolling, sieving, aroma-increasing, dehydration and the like. The processing and making method has the beneficial effects that in appropriate seasons, fresh and tender sweet potato leaves are picked, and leaf stems and crude veins are stripped, so that clean and pure degrees of the sweet potato leaf tea can be maintained, and steam of the leaf stems and the crude veins is used for performing steam fixation, and pure fragrance of the sweet potato leaf tea can be further guaranteed; fixation and drying with wind can be performed through a conveyor belt, so that the shape of leaf blades can be maintained, and shapes, appearances and dimensions of the formed tea are uniform; rolling is performed when the dried tea is hot, so that perfect models can be obtained, bitterness in the sweet potato leaves can be removed, and after the aroma increasing, the bitterness can be further covered. The sweet potato leaf tea made in the manner is tidy in appearances, emerald green in color, clean, pure and strong in fragrance, dark green and transparent in color of tea soup, fresh, tender and mellow in taste of the tea soup, and elegant and fragrant in smell of the tea soup. The quality of sweet potato leaf tea products is greatly improved.

The invention provides a heating and temperature detecting method in tea processing, which applies electromagnetic heating and far infrared temperature detecting, wherein the electromagnetic heating comprises thermal insulation material, a heating coil, a magnetic conductive object and the like, and the far infrared temperature detecting comprises a far infrared temperature sensor and a temperature display device or a control device. The invention provides an electromagnetic roller steaming machine which consists of a steel cylinder, the heating coil, the thermal insulation material, a decorating plate, a guide pulley, the temperature sensor, transmission device, a stander, an electronic control cabinet and a guide vane strip; and the steel cylinder is heated in a way of electromagnetic heating, and the temperature of the steel cylinder is monitored in real time by the far infrared temperature sensor. The method has high energy conversion efficiency, little unavailable energy loss and no smoke and harmful gas emission, greatly reduces the air temperature of a workshop, and improves the work environment of the workshop; and furthermore, the method is sensitive and rapid in temperature response, can effectively reduce the fluctuation range of the temperature of the steel cylinder, is beneficial to accurately adjusting and controlling the electronic control cabinet, effectively improves the quality of enzyme-denatured leaves, and is even in deactivation of enzyme. Therefore, tea has obvious aroma and emerald green color.

The invention belongs to the technical field of tea processing, and particularly relates to a method for preparing Maofen tea by using non-whitened-stage fresh tea leaves. The finished tea is prepared according to the steps of selecting materials, withering, inactivating enzyme, regaining moisture, twisting, dewatering, shaping, drying, scenting, and winnowing. According to the method, high quality of the finished product is ensured at all the stages due to the adoption of refine processing technology, so that the processing time and processing cost of Zhen'an white tea are greatly reduced, the production efficiency is improved, simultaneously the finished product processed according to the method has the unique characteristics of tight, thin curled and uniform shape, green color, durable clean aroma and fresh taste, and the economic benefit of the finished product is improved; and meanwhile, the problem of waste of non-whitened-stage Zhen'an fresh tea leaves is solved, and the economic benefit is improved.

The invention discloses a method for making Shenxian bean curd by using dry premna puberula leaves. The method comprises the following steps of: picking the leaves at a vigorous premna puberula growth stage, and drying and storing the leaves for perennial production of the Shenxian bean curd; and when the Shenxian bean curd is made, mixing dry premna puberula leaf powder and drinking water with the pH value of 5.0 in a weight ratio of 1: (50-60), preserving the heat for 45 to 60 minutes at the temperature of between 65 and 75 DEG C, filtering, adding a proper amount of saturated lime water into the filtrate, standing, gelling, and thus obtaining the Shenxian bean curd. The method can meet the requirement for perennially producing the Shenxian bean curd; and the Shenxian bean curd made by the method is a good heat clearing and summer heat relieving product, which has high nutrient and health-care value and delicious taste and is purely natural.

The invention discloses a processing method of cactus noodle which is prepared from the following raw materials: by weight, 80-100 parts of refined flour, 10-15 parts of walnut powder, 10-15 parts of mung bean flour, 30-40 parts of cactus, 2-3 parts of folium apocyni veneti, 1-2 parts of peach seed, 1-3 parts of Ligusticum wallichii, 2-3 parts of glossy ganoderma, 1-3 parts of Arundina chinensis, 2-3 parts of corn silk, 1-2 parts of wolfberry, 2-3 parts of flower of hyacinth dolichos, 2-3 parts of lotus leaf, 5-7 parts of a nutrition additive and a proper amount of white sugar. The invention provides the processing method of the cactus noodle. After cleaned, cactus is pickled by the use of white sugar and made into a pulp which is used as a raw material to be processed to prepare the noodle. The noodle produced by the method has a delicate taste, is dark green in color, is smooth and tasty, contains rich nutrients, and is suitable for people of all ages.

To provide a heat-absorbing glass plate which satisfies both low solar transmittance and high visible light transmittance, presents a green color as transmitted light and contains a small number of coloring components. The heat-absorbing glass plate of the present invention has a solar transmittance of at most 42% calculated as 4 mm thickness, has a visible light transmittance (by illuminant A, 2° visual field) of at least 70% calculated as 4 mm thickness, and provides a transmitted light having a dominant wavelength of from 492 to 520 nm, and it is made of soda lime silica glass having substantially the following composition, as represented by mass % based on oxides. SiO₂: 65 to 75%, Al₂O₃: more than 3% and at most 6%, MgO: at least 0% and less than 2%, CaO: 7 to 10%, total iron as calculated as Fe₂O₃: 0.45 to 0.65%, and TiO₂: 0.2 to 0.8%, and contains substantially no member selected from the group consisting of CoO, Cr₂O₃, V₂O₅ and MnO, wherein the proportion of the mass of divalent FeO in the mass of total iron which is the amount of total iron as calculated as Fe₂O₃, is more than 42% and at most 60%.

The invention relates to a beverage and specifically to a mulberry leaf health care beverage prepared with mulberry leaves as a main raw material and a preparation method thereof. Raw materials for the mulberry leaf health care beverage comprise, by mass, 1 part of fresh mulberry leaves, 0.5 part of fresh bamboo leaves, 0.1 part of gypsum powder, 0.015 part of egg white and sugar and 0.02 part of citric acid. The mulberry leaf health care beverage provided in the invention is transparent and clear, has a dark green color, agreeable sweet-sour taste and the unique delicate fragrance of mulberry leaves and bamboo leaves, contains abundant bioactive components, enables effective compatibility of the efficacy of mulberry leaves, bamboo leaves and gypsum powder to be obtained, has the effects of inhibiting bacteria, diminishing inflammation, clearing heat and removing toxins and can be used for prevention and adjuvant treatment of colds and for adjuvant treatment of diseases such as bad breath, toothache, vexation and the like.

The invention relates to a preparation method for dendrobium devoninum paxt noodles. The method comprises a fresh dendrobium devoninum paxt strip juice preparation step, a dough preparation step and a noodle preparation step. The noodles prepared by the preparation method are dark green, and taste delicious; the adopted fresh dendrobium devoninum paxt strip juice is processed by a local and conventional stone-milling process, so that the original medicinal value of dendrobium devoninum paxt is ensured.

The invention discloses feed for growing period of sheep and a preparation method of the feed. The feed is prepared from the following raw materials by weight parts: corn straws, sorghum-sudan grass, chrysanthemum straws, sea-buckthorn branches and leaves, urea, mountain flour, salt, pumpkin, molasses, wheat middling, oil bran, vitamin preparation and composite additive. The feed is fine and uniform in particle, verdant in color, fragrant and pleasant in flavor and balanced in nutrition, and therefore, the feed can effectively promote meat growing and fattening of sheep; the feed contains various raw materials required by the growth of the sheep, so that the feed can not only ensure healthy growing of the sheep, but also have a health care value; the straws are ammoniated and then are mixed with the pumpkin and the molasses for lactic acid fermentation, and therefore, the combined treatment can realize rich and balanced nutrition and improve the feed digestibility and the feed palatability, so as to improve the food consumption of the sheep and the fast growing of weight.

The invention discloses lamb feed and a preparation method thereof. The lamb feed is prepared from the following raw materials by weight parts: corn straws, chrysanthemum straws, rice residue, bean flour, honey, salt, bone flour, composite additive, beet pulp, perilla leaves, platycodon grandiflorum, hawthorn leaves, radix astragali and silkworm chrysalis meal. The lamb feed is fine and uniform in particle, verdant in color, pleasant in flavor and balanced in nutrition and can effectively promote meat growth and fattening of lambs; the lamb feed contains various raw materials required by growing of the lambs, so that the lamb feed not only can ensure the healthy growth of the lambs, but also has the health care value and can improve the increasing speed of the weight of the lambs; the dark green straws are processed by superheated steam for sterilization and color protection, so as to improve the appetite of the lambs, promote the follow-up silage effect, improve feed digestibility and prolong the quality guarantee period of the lamb feed; lactic acid bacteria are added into the lamb feed for silage fermentation, so as to not only promote the normal growth of the lambs, but also enhance the disease resistance; in addition, functional components including the perilla leaves, the radix astragali and the hawthorn leaves are added for compatibility, so as to improve the body function of the lambs and enhance the immunity.

A processing and manufacturing method for spring green tea at a plateau includes the steps that 1, according to picking, fleshy-mesophyll tea leaves which are generated by first time of bud leaf germination of tea trees after overwintering are picked; 2, spin-drying is performed; 3, airing is performed; 4, according to slow-fire parching, an iron pan is heated to 70-95 DEG C, clean fine sand is selected to be placed into the iron pan for slow fire parching, and when the temperature of the sand is uniform with the temperature of the iron pan, the aired tea leaves are placed into the iron pan for slow fire parching, and slow parching is performed for 25-35 minutes; 5, microwave sterilization and enzyme deactivation are performed; 6, rolling is performed; 7, drying is performed; 8, packaging is performed. The fine sand is added into the traditional iron pan for slow fire parching, the heating duration and degree are mastered, nutrient substances in the spring fleshy-mesophyll tea leaves at the plateau are sufficiently released, the processed and manufactured tea leaves are green and smooth in color and luster, leaf strips are black bloom, the quality is still good, and the tea leaves are fresh in flavor, have a pleasant aroma and have a health-care effect.

The green vegetable dumpling includes dumpling wrapper and dumpling filling. The dumpling wrapper is made with wheat flour, corn starch, glutinous rice powder, fresh spinach, salt and salad oil; and the making process includes the following steps: boiling spinach and salad oil in boiled water for 10-30 sec; stirring spinach with salt and water to form vegetable mash; mixing wheat flour, corn starch, glutinous rice powder and vegetable mash to form dough and maintaining the dough for 10-30 min; and making dumpling wrapper with the dough. The dumpling thus made has dark green dumpling wrapper with the nutritive matter and chlorophyll of spinach, and is boiling resistant.

The invention relates to a process for producing artemisia halodendron tea, which is characterized by comprising the following steps of: firstly, cutting off heads of fresh artemisia halodendron, removing impurities, and cleaning the artemisia halodendron with pure water; then, cooking the artemisia halodendron at high temperature for 2-3 min while uniformly agitating the solution, controlling the temperature at 90-120 DEG C, fishing out the artemisia halodendron once after the cooking is finished, soaking the artemisia halodendron in pure water at normal temperature for 60-120 min, fishing out the artemisia halodendron after soaking, and air-drying the artemisia halodendron on a plastic net; and finally, shaping the artemisia halodendron, performing microwave vacuum drying, and naturally cooling the dried artemisia halodendron to obtain the artemisia halodendron tea. The artemisia halodendron tea provided by the invention contains rich nutrients such as vitamins, protein, carotenes and various trace elements including iodine, selenium, zinc, iron, etc. The artemisia halodendron tea is convenient to drink, has the same heat-clearing and detoxifying effect as common tea and also has the health-care effects of stopping coughs, relieving coughs, eliminating phlegm, diminishing inflammation, relieving exterior syndrome, reducing blood fat, reducing blood pressure, reducing blood sugar, etc. which the common tea does not have.

The invention discloses a preparation method of dandelion tea. The preparation method comprises the following steps of picking fresh dandelion leaves and eucommia leaves, performing thorough cleaning and performing spin-drying; performing shredding; performing microwave fixation ; performing blow-drying with hot blast; adding honey and performing twisting for 5-6 times; adding honeysuckle tea, dandelion roots, dried lotus leaves , green tea and Chinese wolfberry fruits and performing mixing; performing low-temperature freezing and drying; performing crushing; and performing vacuum packing . The dandelion tea prepared by the method disclosed by the invention is delicately fragrant in taste, slightly bitter, sweet in aftertaste and rich in nutrition.