76results about How to "Improve soup color" patented technology

The invention relates to a fermented tea. Accounting by the dry weight of the tea, the content of the tea polyphenol of the tea is less than 19 percent, and the total content of the catechin ECG and EGCG is less than 5 percent, and the content of the abrownins is relatively low. The manufacturing method of the fermented tea can be used for producing tea drink or mixed tea.

The invention relates to a producing process of fuzhuan tea, belonging to the technical field of brick tea making. The producing process comprises the following steps: controlling a first stage of a fermenting and drying process to be within 8-15 days, keeping the temperature at 18-25 DEG C and keeping the humidity to 65-75% within the first 1-5 days, keeping the temperature at 27-30 DEG C and keeping the humidity to 70-80% in the rest time in the first stage; and controlling a second stage of the fermenting and drying process to be within 5-8 days, keeping the temperature at 32-35 DEG C on the first day, and gradually rising the temperature to 48 DEG C at most in the rest time of the second stage, gradually increasing the temperature increasing rate until moisture of the brick tea is 10-15%. In the producing process of fuzhuan tea, disclosed by the invention, a special fermenting and drying process method and process parameters are adopted so as to effectively improve the fermenting and drying effects, so that soup has the yellowish red and bright color, and is sweet and delicious in taste; moreover, a polyphenol compound in the tea can be effectively promoted to oxidize and condense, golden spores with a relatively large number can be produced, the aroma of the fuzhuan tea is increased, and the health effects of the fuzhuan tea are strengthened.

The invention relates to a method of improving black tea quality, in particular to a method and a production technique of utilizing optimizing raw materials combination and polymorphic biological enzymes to improve the quality of the traditional black tea. Production cycle is reduced and the quality of the black tea can be improved. Geoherbalism and functionality of black tea products can be guaranteed. Applicability of the black tea products can be enlarged. A defect of similar product modality can be overcome.

The invention relates to a production method for processing Pu-Er ripe tea by exogenous enzyme, belonging to the technical field of processing of Pu-Er ripe tea. The production method is improved on the basis of the method for processing the Pu-Er ripe tea. The method disclosed by the invention comprises the procedures of preparing exogenous enzyme solution, moistening a tea sample to be fermente, fermenting, turning, thoroughly cutting and drying. Compared with the traditional method, the method disclosed by the invention has the advantages that 1. a soluble substance in the Pu-Er ripe tea product produced by the method is increased, so as to achieve the target of improving the liquor color and taste of the tea, and a certain positive role is played on improvement of the quality of the tea; and 2. the method is simple to implement, easy to understand, and especially suitable for the requirements of processing the Pu-Er ripe tea by an old material which is mechanically picked, and also can be widely applied to production of the Pu-Er ripe tea.

The invention discloses a preparation method of an instant black tea, which is characterized by comprising the following processing steps of: adopting water as a solvent to extract soluble substance in black tea leaves, and producing the extracting solution; concentrating the produced extracting solution for two times, and obtaining the concentrated solution; and refrigerating and subliming the concentrated solution, then drying, and obtaining the instant black tea. The instant tea obtained in the invention has the characteristics of strong tea aroma, good solubility, less impurities, difficulty in hygroscopy and limpid water solution, and has very good drinking taste.

The invention relates to a stauntonia latifolia tea product and a preparation process thereof. The tea product is prepared by the steps of extracting fragrance, preparing instant tea powder, preparing stauntonia latifolia fruit tea, enhancing fragrance, mixing and packaging. Compared with traditional tea, the tea product has the advantages that the tea soup color is improved and is brighter, the taste is more refreshing, and the fragrance is harmonious and durable, which means that the combination of stauntonia latifolia fruit tea and instant tea has the effects of improving the quality of traditional tea. The utilization rate of flowers can be improved by a scented concentrated liquor distillation mode, the fragrance absorption of the stauntonia latifolia fruit tea is facilitated, and the tea product is suitable for being drunk by people with pollen allergy.

The invention discloses a health tea suitable for use in all seasons, which comprises the following ingredients in parts by weight: 50-100 parts of oolong tea, 10-20 parts of Trametes versicolor, 10-20 parts of Cordyceps sinensis, 10-20 parts of Phellinus tgiarius, 10-20 parts of mulberry leaf, 10-20 parts of Schisandra chinesis, 10-20 parts of Panax quinquefolium, 10-20 parts of Lycium chinense, 10-20 parts of Syringa reticulata, 10-20 parts of ginseng leaf, 10-20 parts of Albizia flower and 5-10 parts of Adonis amurensis flower. The health tea suitable for use in all seasons has the effects of relieving fatigue, nourishing qi and blood, improving immunity, nourishing the heart, tranquilizing the mind and protecting the liver, can be taken for a long time; is convenient to serve and free of toxic or side effect, and can protect the internal organs of a human being.

The invention discloses a making method of green tea. The making method comprises the following steps of performing preprocessing, picking fresh leaves, performing spreading for cooling, performing fixation, performing resurgence, performing rolling and performing drying by baking. The green tea made by the method disclosed by the invention is good in shape, soup color, fragrance, taste and leaf bottom, and is deeply loved by consumers. Besides, the survival rate of tea shoots treated by a preprocessing method achieves 95%.

The invention belongs to the field of processing of tea leaves, and particularly relates to a processing method of flat black tea. The processing method comprises the following steps of sequentially withering fresh leaf raw materials, performing flattening, performing fermentation, performing dehydration and performing drying treatment so as to obtain the flat black tea. The processing method is characterized in that primary withering is performed in a hot and cold wind alternative manner and is used for blasting and withering until the moisture content of tea leaves is 58-62%; fermentation is performed in a manner that polyphenol compounds of tea leaves are subjected to oxidative fermentation through promotion of enzymes until the surface leaf color is yellowish red; and drying is performed in the manner of combining baking and stir-frying until the moisture content of the dried tea leaves is 4-6%. The processing method of the flat black tea is used for making Summer and Autumn tea, so that the utilization rate of the Summer and Autumn tea is increased, and the made Summer and Autumn tea has the characteristics of being low in making cost, short in production and consumption cost, fat and straight in appearance, rich in tea fragrance, sweet and mellow in flavor, and red bright in soup color.

The invention discloses a method for extracting a red pigment from green pin needles. The method comprises the following steps: extracting green pin needles with 1% hydrochloric acid methanol solution or 1% hydrochloric acid ethanol solution to obtain red-brown extract liquid, then precipitating by adding alkali, and then performing centrifugation and drying to obtain purplish-red powder which is the crude red pigment of pin needles. Experiments prove that the red pigment extracted from pin needles according to the method is a mixture of high-polymeric procyanidine and anthocyanidin as well as derivatives thereof; the invention proves that red procyanidine and anthocyanidin are produced during extraction, thereby greatly improving the yield of the red pigment of pin needles, and simultaneously large-scale production of the red pigment of pin needles provides a feasible choice for improving the color of pin needle tea and improving the quality of pin needle tea; and the method is simple, practical and low in cost, and is suitable for large-scale industrial production.

The invention discloses a preparation method of compound sophora flower bud tea bags. The preparation method comprises the steps of a, selecting, steaming, drying and frying sophora flower buds and mulberry leaves; b, smashing 40 to 60 percent of the weight of fried sophora flower buds into 16-mesh to 40-mesh coarse powder, and smashing the rest into fine powder with the mesh below 80; c, smashing 40 to 60 percent of the weight of fried mulberry leaves into 16-mesh to 40-mesh coarse powder, and smashing the rest into fine powder with the mesh below 80; d, drying Chinese wolfberry and chrysanthemum, and smashing to enable all of the Chinese wolfberry and chrysanthemum to pass through a 30-mesh sieve; e, uniformly mixing the sophora flower bud fine powder with the mesh below 80 and the mulberry leaf fine powder with the mesh below 80 with Chinese wolfberry coarse powder with the mesh below 30 and chrysanthemum coarse powder with the mesh below 30, adding 75 percent of ethyl alcohol for pelletizing, and drying; f, uniformly mixing dried particles with the 16-mesh to 40-mesh sophora flower bud and mulberry leaf coarse powder, and placing into tea bags, so as to obtain the compound sophora flower bud tea bags. According to the method provided by the invention, dissolving-out speed and dissolving-out efficiency of rutin of the tea bags can be effectively controlled, the phenomenon that precipitation appears after tea soup is cooled to affect the appearance and taste due to the fact that the rutin is dissolved out too quickly can be avoided, the soup colors and taste of three times of brewing are ensured to be basically consistent, and the rutin transfer rate reaches not less than 90 percent.

The invention discloses a processing method for producing high-end green tea from a Shiqian moss tea variety. The processing method comprises the following steps: withering, fixation, fresh leaf tedding, tea strip tidying and trimming, step-by-step drying, screening, air classification, blending, microwave drying aroma enhancement and finished product packaging. By controlling the temperature andtime in the process steps and the parameters of moisture and the like in processed tea leaves, most organic matters in the tea leaves are preserved, so that the quality of the tea leaves is remarkablyimproved.

The invention discloses a method for extracting the aroma of kung fu black tea by virtue of roasting. The method comprises the following steps: spreading primarily-roasted tea leaves for 3-5 days, and then, roasting at a high temperature to extract aroma, i.e., extracting the aroma by virtue of roasting at a high temperature by using a roaster or extracting by virtue of roasting by using a drum type dry roaster. According to the invention, the primarily-roasted tea leaves are secondarily roasted at a high temperature to extract the aroma, so that the production efficiency is increased, the aroma of the black tea is improved, the kung fu black tea has unique flower/fruit aroma, and the brewed tea water is excellent in color, aroma and taste, copper red, mellow and durable in aroma as well as unique and flavored in taste.

A method for coating and shaping composite tea includes breaking, extracting, coating with cyclodextrin, mixing, mechanically shaping, drying sterilizing by microwave plus hot air, and fixing shape. Its advantages are easy operation, high rate of finished products, and rich nutrients of product.

The invention discloses a Wangying tea composition and a preparation method thereof. The Wangying tea composition comprises the following raw materials in parts by weight: 30-40 parts of black tea, 3-8 parts of honeysuckle, 2-5 parts of dried tangerine peel, 1-3 parts of licorice, 5-10 parts of red dates, 10-15 parts of plant extracts, 5-10 parts of grosvenor momordica fruit, 5-10 parts of xylitol, 10-15 parts of chrysanthemum, 1-5 parts of ganoderma lucidum spore powder, 3-8 parts of Cordyceps sinensis, 1-3 parts of ginseng, 5-9 parts of wolfberry, and 15-20 parts of vitamins.

The invention provides a blueberry flower scented tea product and a making technology thereof. The making technology comprises putting various teas in the upper layer of an enclosed container, uniformly spreading the teas, arranging a flower fragrance concentrated solution obtained through conventional extraction in the lower layer, heating the blueberry flower concentrated solution to a temperature of 50-70 DEG C, wherein in heating, the tea is turned over 2-5 times, standing the tea at a temperature of 60-80 DEG C for 0.5-10h to obtain an aroma-improved scented tea, wherein in the whole aroma improvement process, the pressure is kept in 2-5atm, taking 80-100 parts of the aroma-improved scented tea and 8-15 parts of instant tea powder, carrying out mixing, drying the mixture until water content is 7% or less and carrying out packaging. The making technology fully utilizes advantages of the traditional tea and instant tea making technologies, especially improves a tea primary dissolution rate and improves teabag quality.

The invention discloses a natural healthy compound tea. The natural healthy compound tea comprises the following ingredients in parts by mass: 20-45 parts of semen cassiae, 10-25 parts of the root of kudzu vine, 15-25 parts of momordica grosvenori flower, 5-15 parts of chrysanthemum, 5-15 parts of lotus leaf, 3-8 parts of folium mori, 10-20 parts of sea-buckthorn and 10-25 parts of liliy. The natural healthy compound tea is capable of significantly reducing triglyceride and beta-lipoprotein of serum, increasing contents of high-density lipoprotein-cholesterol and apolipoprotein A, reducing the cholesterol and whole blood specific viscosity, expanding coronary artery, increasing blood flow and reducing blood pressure; the natural healthy compound tea has excellent auxiliary effects of adjusting coronary disease, high blood pressure, arteriosclerosis and serum cholesterol.

The invention discloses bream feed capable of improving disease resistance. The bream feed is prepared from components as follows: corn flour, soybean dregs, black bean powder, wheat middling, a nutrient enhancer, an attractant, a disease resistant agent and table salt, wherein the disease resistant agent is prepared from raw materials in parts by weight as follows: 3-5 parts of radix sophorae flavescentis, 1-3 parts of eupatorium adenophorum, 1-3 parts of green tea, 5-10 parts of fermented bread, 10-20 parts of wort, 1-3 parts of aquilegia viridiflora, 1-3 parts of lyonia leaves, 1-3 parts ofherba corydalis, 1-3 parts of gnaphalium affine, 10-15 parts of distillers' grains, 10-20 parts of milk, 10-20 parts of butter, 2-5 parts of chicken paste, a microbial agent and an enzymatic preparation; the microbial agent is prepared from raw materials as follows: Raman lactobacillus, gram-positive vacilli, bacillus mucilaginosus, actinomycetes and saccharomycetes; the enzymatic preparation comprises bromelin and amyloglucosidase. The bream feed has the benefits of improving disease resistance of bream, increasing the survival rate, promoting bream weight increase and improving the bream quality.

The invention discloses healthcare tea for health preservation in four seasons. The healthcare tea is prepared from, by weight, 50-100 parts of oolong, 10-20 parts of coriolus versicolor, 10-20 parts of cordyceps sinensis, 10-20 parts of phellinus igniarius, 10-20 parts of folium mori, 10-20 parts of schisandra chinensis, 10-20 parts of American ginseng, 10-20 parts of wolfberry fruit, 10-20 parts of syringa reticulate, 10-20 parts of ginseng leaves, 10-20 parts of albizia julibrissin and 5-10 parts of Adonis amurensis. The healthcare tea for health preservation in four seasons has the multiple effects of resisting fatigue, nourishing qi and blood, improving immunity, nourishing the heart to tranquilize mind and nourishing and protecting the liver, can be taken for a long time, is easy to use and free of toxic and side effects and has a good healthcare effect on viscera of the human body.

The invention belongs to the field of tea processing and relates to a kudzuvine flower-honey tea product. The kudzuvine flower-honey tea product is prepared from the following raw material ingredientsin parts by weight: 20-35 parts of kudzuvine flowers, 10-20 parts of ampelopsis grossedentata, 10-20 parts of honey, 5-10 parts of lotus leaves, 1-3 parts of barbary wolfberry fruit and 5-10 parts ofkudzuvine flower concentrated liquor. The kudzuvine flower-honey tea product is obtained by carrying out steps of extracting, mixing, fermenting and drying. According to the invention, by virtue of away of spraying the kudzuvine flower concentrated liquor, the utilization rate of the kudzuvine flowers can be increased, the fragrance of the kudzuvine flowers also can be beneficially enhanced, andthe absorption of the fragrance of the kudzuvine flowers also can be facilitated. A high temperature and high humidity way is adopted, bread yeasts can be autolyzed rapidly, and destruction of the original flavor in tea due to fermentation also can be reduced. By carrying out fermentation treatment on honey, glucose content in the honey is greatly reduced, and the drinking range of a honey product is expanded.

The invention belongs to the technical field of tea processing and particularly relates to a preparation method of tea. The preparation method specifically comprises the following operation steps: (1)picking fresh leaves; (2) withering; (3) rolling: putting the withered tea leaves into a rolling machine for rolling, installing an extraction type ice cube box at the lower end of a rolling disc ofthe rolling machine, adding ice cubes into the extraction type ice cube box, wherein the height of the extraction type ice cube box is 15-20 cm, the height of the added ice blocks is 2/3 of the heightof the full extraction type ice block box every time, rolling for 20-25 minutes, and stopping rolling; (4) fermenting; (5) frying: after fermentation is completed, executing drying at 90-120 DEG C. The preparation method has the advantage that the quality of the tea can be effectively improved.

The present invention discloses a processing method of Zijuan flower tea, belongs to the technical field of tea leaf processing, and more particularly relates to a processing technology of commonly processing Zijuan tea and flower raw materials and preserving color and luster. Firstly, processes from the Zijuan tea raw materials to baking/sun-drying of the tea are conducted, a strip tidying process is added between kneading and drying, the baking is subjected to a two-stage temperature controlling and time controlling treatment, and the sun-drying uses a sunlight to dry the tea into a water content of 13-15 wt%; then the Zijuan baking/sun-drying tea is mixed with fresh magnolia flowers and fresh jasmine flowers, the mixture is subjected to a second temperature controlling and time controlling scenting processing; the scented materials are subjected to the temperature controlling and water controlling, and the treated materials are dried into semi-finished products; and the semi-finished products are processed into the corresponding Zijuan flower tea finished products. The technology is simple and easy to realize an industrial operation, and can solve the problem that the common processing of the Zijuan tea and flower raw materials is easy for color changing, and the prepared finished products are relatively much in anthocyanin contents and stable in soup color after a soaking.

The invention relates to black tea of different aroma types and a preparation method thereof, belonging to the field of processing of novel drink. The black tea disclosed by the invention is composed of the following materials in parts by mass: 90-110 parts of broken black tea, 5-10 parts of a glycosamino solution, 50-80 parts of an edible essence solution and 1-5 parts of an aromatic liquid solution. The invention also provides a method for preparing the black tea of different aroma types. The method sequentially comprises the following steps: selecting materials, blending and modifying essence, preparing the glycosamino solution, performing glycosamino treatment on tea base, performing essence atomization adsorption, fixing the aroma by aromatic liquid, drying the aromatic black tea and packaging. According to the invention, on the basis of tea aroma of the original black tea, the black tea of different aroma types has fruity aroma, flower flavor and milky aroma and is bright red in soup, mellow in taste and lasting in aroma.