67results about How to "Improve drinking value" patented technology

A processing method of honeysuckle tea has a technical scheme that the method comprises the following steps of picking at regular time, bud grading, enzyme deactivation by steam, hot air drying, natural cooling, packaging and warehousing; the beneficial effect is that: honeysuckle buds are picked at 8:30-11:00 in the morning everyday, which can ensure that fresh flowers contain the most beneficial components and dew is prevented; grading of the buds can ensure uniform processing; enzyme deactivation by steam can rapidly inhibit the activity of polyphenol oxidase, and effectively prevent the decomposition of honeysuckle chlorogenic acid; direct hot air drying is performed after enzyme deactivation without cooling or cold air dehumidification, which can rapidly remove residual water contained in fresh flowers, destroys the activity of polyphenol oxidase, and allows the honeysuckle tea to be maintained to be undeteriorated for a long time; the honeysuckle tea processed by the method has a jade green color, and a lifelike shape; nutrient components can be maintained to be less lost; the infused tea has a bright and clear soup color, and a complete flower shape; the invention can greatly increase the drinking value and appearance quality of honeysuckle tea.

The invention relates to seacucumber-blueberry instant particles and a processing method thereof. Seacucumber, blueberry and barbary wolfberry fruit are taken as major raw materials, vitamin C, citric acid, xylitol, a sweetener and an excipient are taken as auxiliary raw materials and nutrient components such as zinc gluconate, taurine, vitamin E acetate, collagen, L-carnitine, calcium gluconate and the like are added as required by different people. The method comprises the following steps of: performing pretreatment, biological enzymolysis, extraction and drying on the raw materials; extracting active components in the raw materials; and mixing, pelletizing, drying and disinfecting the active components to obtain the instant particles. Protein in the seacucumber is hydrolyzed to exist in the form of small molecule peptides so that the protein is easy to be absorbed by human bodies, the activities of nutrient substances in a mixture are kept, the active components are stabilized in a product, the original juice, original taste and original colors of the raw materials are kept and the medicinal value, nutrient value and drinking value of the mixture of a plurality of raw materials are enhanced. The particles have the advantages of bright color, uniform form, stable property, rich nutrition, pleasant sweetness and sourness, convenient drinking and remarkable nourishing effect.

The invention belongs to the field of making of tea leaves, and particularly relates to black tea with sweet osmanthus and a scenting method thereof. The black tea with sweet osmanthus comprises the following components in parts by weight: 0.8-1.2 parts of black tea and 0.16-0.24 parts of sweet osmanthus. The scenting method comprises the following steps of: spreading 1 part of black tea and 0.08-0.12 parts of sweet osmanthus layer after layer alternatively to form a tea pile, and standing at the normal temperature till the temperature of the tea pile is 43-47 DEG C; spreading for dissipating heat till the temperature is lowered to 22-24 DEG C, gathering into a pile, and standing at the normal temperature for 6-12 hours; drying at the temperature of 90-92 DEG C, and cooling to obtain primarily-scented tea; adding 0.07-1 part of sweet osmanthus, repeating the previous steps, drying at the temperature of 95-100 DEG C and cooling to obtain secondly-scented tea; and adding the left sweet osmanthus, and mixing to obtain the black tea with sweet osmanthus. The black tea with the sweet osmanthus is prepared manually, so that damages of a mechanical way to nutritional ingredients are avoided, and the natural values of the black tea and the sweet osmanthus are kept.

The invention discloses a processing method of tea flowers, relating to the technical field of processing. The processing method comprises the following steps: harvesting tea flower buds from the middle ten days of October to the first ten days of December; wiping out receptacles, spreading on a water sieve; freezing the buds in a gauze bag at a temperature of being less than 20 DEG C, freezing for 12-14h; freeze-drying the buds in a vacuum dryer, vacuumizing when the temperature is lower than -20 DEG C, starting an oil heating system when the pressure is vacuumized to -0.1 Mpa, continuously drying for 24-26h by heating until the content of water in the buds is not greater than 4 percent; and baking the buds in a baking machine at a temperature of 90-100 DEG C for 15-20min. According to the processing method, the problem that the quality is not favorably improved because the plumpness is poor, the appearance is unattractive, the color is not fresh and alive, the fragrance is not pure, the color is slightly yellow and not bright, and the like is solved.

The invention discloses a production method of wild honeysuckle flower tea. By adopting the production method, the original color and shape of wild honeysuckle flower can be kept unchanged and stable chlorogenic acid content can be ensured. The production method specifically comprises the following steps: picking at regular time; rapidly removing impurities; directly processing; carrying out rapid enzyme deactivation by high-temperature steam; rapidly dehumidifying by cold air; rapidly cooling by low-temperature cold air; rapidly drying by high-temperature hot air; naturally cooling and packaging; and warehousing for storage so as to guarantee quality. The production method has the beneficial effects of rapidly destroying activity of polyphenol oxidase in the wild honeysuckle flower, effectively avoiding decomposition of the beneficial substance namely chlorogenic acid contained in the wild honeysuckle flower, preventing the wild honeysuckle flower from browning, avoiding the procedures of turnover as well as pickup and placement, and ensuring that the appearance of the wild honeysuckle flower is not damaged and the flower shape is complete. The wild honeysuckle flower tea processed by the method has the advantages of green color, new shape and less loss of the chlorogenic acid; and the brewed wild honeysuckle flower tea has the advantages of light green and bright and clean color, delicious taste as well as complete and lifelike flower shape. Therefore, the drinking value and appreciation grade of the wild honeysuckle flower tea are obviously improved by adopting the production method.

The invention discloses a high-protein tea lozenge, which consists of the following components in percentage by mass: 18 to 90 percent of tea powder prepared by an enzyme processing process, 8.9 to 80 percent of protein powder or milk powder and 1 to 10 percent of walnut powder. Compared with the prior art, the high-protein tea lozenge has the advantages that: (1) the content of soluble protein in tea prepared by the conventional process is low, the protein powder or the milk powder is added into ingredients and the walnut powder is mixed in order to enhance the nutritive value of the tea lozenge, and thus, the tea lozenge is nutritional health-care food; (2) by enzyme processing, cellulose, insoluble protein, ester catechin and the like in the tea are hydrolyzed, so that the content of soluble ingredients is increased; and (3) due to the hydrolysis of the ester catechin, the bitter and astringent taste of the tea is easy to reduce, and due to the addition of peroxidase and catalase, the content of theaflavin and thearubigins is increased, the drinking value and health-care value of black tea are improved, and the taste of the black tea is improved.

The invention discloses a processing method for dismantling scented tea. In the method, single-lobe Jasmine flower spell and a tea billet are applied, first-time, second-time and third-time scenting are adopted, second drying operation after every time of scenting is carried out, and then flower frying is carried out after third-time second drying; the flower frying comprises two steps of fourth-time scenting and frying; and when in frying, firstly frying is carried out at the temperature of 85-90 DEG C, a dehumidifying fan is started intermittently in the process of high-temperature frying, then slow frying is carried out at the temperature of 70-80 DEG C, the tea and the flower are rolled and blended and are mixed uniformly, the tea absorbs the scent of the flower fully, and the tea and the flower are removed from heat when the flower is dried, thus a finished product can be obtained. The processing method not only is beneficial for the tea to absorb more fragrant components with low boiling point, but also is beneficial to improving the fragrance freshness degree, simultaneously, is more beneficial to absorbing more concentrated fragrance type fragrant components and increasing concentration and endurance of the fragrance and soaking resistance, and has high drinking value. When in making, the dried flower absorbs water to expand and bloom slowly, and is suspended in a cup, which is vivid and has unique appreciation value.

The invention discloses a temperature-varying baking method for Anxi tieguanyin. The method successively includes an impurity-removing stage, a converting stage and a forming stage. A temperature of the impurity-removing stage is 140-150 DEG C and a lasting time of the impurity-removing stage is 30-40 min; a temperature of the converting stage is 165-170 DEG C and a lasting time of the converting stage is 30-40 min; and a temperature of the forming stage is 160-165 DEG C and a lasting time of the forming stage is 70-80 DEG C. A temperature-increasing speed from the impurity-removing stage to the converting stage is 0.5-1 (DEG C)/min and a temperature-decreasing speed from the converting stage to the forming stage is 0.3-0.5 (DEG C)/min. Anxi tieguanyin baked through the method in the invention is round and plump in an external shape, is black in color, is rich and persistent in nectar fragrance, is smooth and sweet in taste and is distinct in quality characteristic. The baked Anxi tieguanyin is different from Da Hung Pao which is backed through a conventional baking method, is non-persistent and thin in taste and is heavy in bitter taste due to insufficient duration and degree of heating or has a burnt smell. Safety and tasting value of the tea is improved. Problems that a conventional baking process is single and quality of the tea cannot satisfy a demand of consumers are solved.

The invention relates to a method for preparing tieguanyin health tea, and belongs to the technical field of tea processing. In the method for preparing the tieguanyin health tea, finished crude tieguanyin tea is subjected to the processing steps of flavoring, secondary fermentation, steaming, baking and braising, roasting, electric baking and charcoal baking first and then products are classified according to quality, and finally the products are subjected to vacuum packing. By centralizing the excellent preparation processes of the four famous tea and adopting the brewing methods of certain traditional Chinese medicines, the caffeine content, tea tannin content and harmful substance content of the tea are reduced, the glycol degree and drinking value of the tea are greatly improved and the tea has good health-care effect.

The invention discloses a method for simply and efficiently preparing tea worm and belongs to the technical field of tea resource utilization. According to the method provided by the invention, the edible tea insects are taken as production insects for tea worm, the food of the tea worm is free from complex pretreatment and the tea resource can be efficiently converted. According to the method provided by the invention, 18 tons of tea worms can be produced in each year in a 100m<2> workshop. The tea worm acquired according to the invention has high yield and high quality; the indexes, such as toxicology, are basically consistent to the indexes of tea leaves; the tea worm contains crude protein, crude fat, sugars, vitamins, various mineral elements and 20 amino acids; the tea worm has excellent nutritional and health effects and ultrahigh drinking value.

The invention provides a process method of optimizing Huangshan Maofeng aged tea. The process method comprises the following steps of: adding black tea into aged Huangshan Maofeng tea to enhance aroma, then humidifying and softening the tea by ultrasonic waves; adding carotene to change color, and performing pile fermentation to remove stale taste; then performing reciprocating sifting to remove ends, electrically heating and primarily drying the tea, electrically heating and neatening the strips, spreading for cooling for resurgence, performing winnowing to remove impurities, and performing electromagnetic aroma enhancement and the like to obtain the reproduced Huangshan Maofeng tea with enhanced flavor and taste.

The invention discloses a preparation method of a health care tea, and more specifically discloses an eight ingredient tea and a preparation method thereof. The eight ingredient tea is prepared from, by weight, 12 to 15 parts of sterculia lychnophora, 6 to 8 parts of lonicera japonica, 6 to 8 parts of pericarpium citri reticulatae, 10 to 12 parts of apricot kernel, 11 to 13 parts of longan, 10 to 13 parts of Chinese wolfberry, 5 to 7 parts of rhizoma gastrodiae, 6 to 10 parts of walnut, 9 to 11 parts of angelica sinensis, and 5 to 25 parts of rock sugar. According to the preparation method, a reasonable raw material formula is adopted; raw materials, such as Chinese wolfberry, rhizoma gastrodiae, walnut, and angelica sinensis, which possess traditional Chinese medicine properties are selected, and are mixed with the raw materials such as sterculia lychnophora, so that development of phamaceutical value of the ingredients is realized as far as possible; and the eight ingredient tea is abundant in nutrients, and is high in drinking value.

The invention discloses a drying processing method of chrysanthemum flowers for flower tea with healthcare functions. The method comprises the steps as follows: S1, picking and sorting: picking chrysanthemum flowers, during picking, keeping integrity of chrysanthemum flowers as far as possible, and then sorting the chrysanthemum flowers; S2, spreading: uniformly spreading selected fresh chrysanthemum flowers on an airing plate, putting the airing plate in a room at 25-50 DEG C, and spreading the chrysanthemum flowers until the moisture content is 55%-60%; S3, rocking: rocking the spread chrysanthemum flowers, controlling the temperature in a rocking machine between 230-250 DEG C, making the rocking machine at the speed of 3-8 rpm for 15-40 turns, then, stopping the rocking machine for 20 min, and starting the rocking machine to rotate for 15-40 turns. The nutrient value of the chrysanthemum flower tea and the processing drying efficiency can be improved, the immune function of the human body can be improved, the processing time can be shortened, besides, the final product can keep good flower shapes, the product quality can be improved, the preservation time can be prolonged, and the better color and taste can be effectively kept.

The invention relates to a health-preserving drink making method of a food processor, the food processor comprises a heating device, a water supply part, a vacuumizing part and a stirring cup, the water supply part is used for feeding water and/or steam into the stirring cup, and the invention at least comprises the following stages: a high-temperature infiltration stage: heating water and food materials in a preset mass ratio in the stirring cup to T1, keeping the liquid temperature T1 in the stirring cup for t1 time, wherein T1 is greater than or equal to 75 DEG C; and a decompression internal sudden boiling stage: feeding water into the stirring cup by the water supply part to reduce the liquid temperature in the stirring cup to T2, then vacuumizing the stirring cup to a preset vacuum degree P1 by the vacuumizing part, so that the interior of the food material is suddenly boiled; and keeping the preset vacuum degree P1 for t2. According to the technical scheme, the functional components of the food materials can be mildly and efficiently extracted, and the drinking value of the health-preserving drink is improved.

The invention relates to preparing methods of a red raspberry seed extract product and red raspberry polymerization fruit juice, and belongs to the field of fruit juice type drinks. Red raspberry fruits and red raspberry seeds are adopted as main raw materials. The red raspberry polymerization fruit juice with a special flavor is obtained by juicing the red raspberry fruits to obtain red raspberry fruit juice; extracting the red raspberry seeds by an edible ethanol solvent to obtain the red raspberry seed extract product; purifying the red raspberry seed extract product with AB-8 macroporous adsorption resin; and adding the purified red raspberry seed extract product into the red raspberry fruit juice. The obtained polymerization fruit juice has a light red color, and drinking value and nutrition value of the red raspberry fruit juice are improved. The methods are simple in operation. The obtained products have high health care functions and a wide market prospect.

Belonging to the technical field of tea processing and fermentation, the invention discloses a tea ferment beverage and a preparation method thereof. The tea ferment beverage includes the following raw materials by mass percentage: 10-25% of tea, 1-5% of momordica grosvenori, 1-5% of passiflora edulis, 1-5% of leek, 3-12% of brown sugar, 2-8% of grape juice, 50-80% of purified water, 1-8% of plantlactobacillus, and 1-8% of yeast. The preparation method includes: raw material preparation, primary fermentation, secondary fermentation, tertiary fermentation, stock solution filling and other steps. The tea ferment beverage has unique taste and rich nutrition, can balance human body internal circulation, clean intestines, enhance immunity and promote metabolism, has high health care value, andis suitable for various groups to drink.

The invention relates to the field of tea products, in particular to agilawood compound tea and a preparation method thereof. The agilawood compound tea is composed of agilawood leaves, dendrobium officinale flowers, liquorice and chrysanthemum, and relative to 100 parts by weight of agilawood leaves, the content of dendrobium officinale flowers is 50-100 parts by weight, the content of liquorice is 12.5-50 parts by weight, and the content of chrysanthemum is 12.5-50 parts by weight. The agilawood compound tea provided by the invention is softer in overall taste, stronger in fragrance, rich in layering and less in oxidation resistance loss.

The invention provides a functional beverage for protecting eyesight and alleviating visual fatigue, and relates to the technical field of functional beverage production. The functional beverage is prepared from the following raw materials in parts by weight: 8-12 parts of carrot, 4-8 parts of sweet potato, 2-4 parts of pumpkin, 6-10 parts of orange, 4-8 parts of citrus, 2-6 parts of mango, 4-8 parts of Chinese wolfberry, 4-8 parts of semen cassiae, 2-6 parts of senecio scandens ham., 2-6 parts of chrysanthemum, 2-4 parts of citric acid, and 2-4 parts of white granulated sugar. The shortcomings of the prior art are overcome, and the functional beverage not only has the functions of caring health and alleviating physical fatigue, but also has the functions of protecting eyesight and alleviating visual fatigue. By adopting of a variety of natural plants and fruits, the functional beverage is safe and healthy, has no side effects, and has high nutritional value and good flavor.