53results about How to "Improve tea aroma" patented technology

The invention relates to the preparation of tea and aims to provide a preparation method of ultramicro mulberry leaf tea powder. For obtaining ultramicro mulberry leaf powder and ultramicro tea powder, the method comprises the following steps of: selecting raw materials, killing out, kneading, drying, primarily crushing and ultromicro crushing; sufficiently mixing ultramicro mulberry leaf powder with a nojirimycin crude product with a V type mixer, and sufficiently mixing the mixture with ultramicro tea powder to obtain the ultromicro mulberry leaf tea powder, wherein the weight content of nojirimycin in the nojirimycin crude product is 10-12 percent; and finally packing. For the ultromicro mulberry leaf tea prepared by the invention, ultromicro crushed to obtain the grain size less than 10 mum, the powder can be sufficiently suspended in hot water and can be completely taken, thereby the health care and nutritious value of the mulberry leaf are fully exerted. The nojirimycin crude product is added in the ultramicro mulberry leaf tea powder so that the activity of alpha-glucosidase can be more effectively restrained, glucose entering the blood is reduced, and the blood sugar is reduced. The invention can be used for health care or auxiliarily treating diabetes.

The invention discloses a mini-salami sausage with a tea fragrance and a preserved fruit flavor and a preparation method thereof. The mini-salami sausage is prepared by the following raw materials, in parts by weight: 50-60 of beef, 30-40 of pork lean, 15-25 of lardo, 2-3 of a stellaria yunnanensis powder, 2-3 of preserved cherries, 1-2 of kumquat cakes, 1-3 of a hawthorn seed powder, 3-5 of green tea wine, 2-3 of table salt, 1-2 of white sugar, 0.2-0.4 of an edible soy protein, 0.3-0.5 of glucose, 0.01-0.15 of sodium nitrite, 0.01-0.15 of vitamin C, 0.2-0.3 of carrageenan, 0.01-0.02 of glucono-delta-lactone, 0.02-0.03 of sodium tripolyphosphate, and 0.04-0.05 of a fermentation agent. The stellaria yunnanensis powder, the preserved cherries, the kumquat cakes, the hawthorn seed power and the green tea wine selected and used in the mini-salami sausage are rich in nutrition and significant in nourishing function, are added to the sausage, thereby adding unique flavors, having certain nutrition and health care effects, preventing certain diseases, and simultaneously increasing appetite.

The invention relates to the technical field of foods, in particular to rice crust containing red tea and corn. The rice crust is prepared from the following raw materials in parts by weight: 30-50 parts of corn, 20-40 parts of wheat, 1-5 parts of salt, 1-3 parts of red tea powder, 5-8 parts of red tea leaves, 1-5 parts of chicken essence, 10-15 parts of edible oil, 50-80 parts of water and 0.01-0.03 part of sorbic acid. A preparation method for the rice crust comprises the following steps: (1) adding the red tea leaves into the water for boiling and soaking for 15-30 minutes, cooling, and filtering out the leaves to obtain a raw red tea solution; (2) putting the corn and the wheat into the raw solution obtained from the step (1) for soaking for 18-24 hours, taking out, adding the salt, the chicken essence and sorbic acid, and beating into paste for later use; (3) pressing the paste into slices by a mould, sprinkling the red tea powder outside the slices, frying in a pan of 160-180 DEG C by the edible oil for 5-10 minutes, and carrying out vacuum packaging by plastic bags. The rice crust is rich in tea fragrance, unique in taste, full in flavor and suitable for popularization and eating.

The invention provides a production process of congou black tea. The production process comprises the process of selecting tea leaves, withering, rocking green, rolling, fermenting and drying. In summer and autumn, tea contains high tea polyphenol so as to be not suitable for preparing green tea, but through the production process of the Congou black tea, fresh tea leaves are sufficiently fermented within short time, and the bitterness of the tea leaves is changed, so that the prepared black tea has intensive tea aroma, thick taste, bright color, and sweet aftertaste. According to the production process of congou black tea, the traditional production mode that the tea leaves in summer and autumn only can be used for preparing green tea can be broken through, and the utilization ratio of the fresh leaf resources can be increased, so that the purpose of increasing income of tea farmers can be achieved.

The invention discloses a tea fixation and fragrance-improving system which comprises a temperature-varying fixation machine, a conveying device and a fragrance-improving machine, wherein the temperature-varying fixation machine is connected with one end of the conveying device, a discharging hopper is arranged at the other end of the conveying device, and the discharging hopper is located above the fragrance-improving machine. According to the tea fixation and fragrance-improving system, by adopting multiple fixation chambers, fixation is performed on tea at high temperature and low temperature in sequence, so that the tea fixation and fragrance-improving system can ensure that nutritional ingredients inside the tea leaves can not be damaged in the final fixation stage, and the fragrance of the tea is improved; the conveying device is capable of cooling the tea in a tea conveying process, meanwhile preventing impurities in an environment from falling in the tea, and screening the tea fragments, thereby improving the quality of the tea; the fragrance-improving machine is capable of enabling the tea to roll along with the rotation of a roller, so that the tea can be fully baked, the stale odor and the coarse oiliness of the tea can be well removed, the fragrance of the tea is improved, the green and astringency taste of the tea is reduced, and the flavor of the tea is improved.

The invention relates to manufacturing equipment of tea leaves and particularly relates to a numerical control residual heat recycling type tea leaf forming fragment enhancer. The numerical control residual heat recycling type tea leaf forming fragment enhancer comprises a rack and a drying oven arranged on the rack, wherein a rotary and adjustable roller is arranged in the drying oven; a leaf guide strip for overturning and forming tea leaves is arranged on the inner wall of the roller; one end of the roller is provided with a tea leaf inlet/outlet and the other end of the roller is provided with an exhausting opening; the two ends of the roller are connected with the rack through supporting rolling wheels; an interlayer between the roller and the drying oven is communicated with an air outlet pipe of a hot air furnace; hot air enters the roller through a vent hole in the wall of the roller; and the roller is composed of a cylinder with a net-shaped small hole in the middle and an end cover with two circular-arc-shaped two ends. A unique roller design is adopted so that drying work is finished while tea leaves are formed; meanwhile, the tea leaf drying speed is accelerated under the condition that the hot air temperature is not improved, and the appearance and inner quality of the tea leaves are improved. The numerical control residual heat recycling type tea leaf forming fragment enhancer also has an automatic feeding function so that the automatic control of a whole process is realized, the operation is simple and convenient, the tea leaves are formed well and the tea fragment is high.

The invention belongs to the technical field of green tea enzymolysis methods. Complex enzyme for extracting green tea consists of beta-glycosidase, prolease or sucrase and vitamin C or citric acid, wherein the weight ratio of the beta-glycosidase to the prolease or the sucrase is 1:3-3:1. In the invention, various conventional enzyme products are selected, repeated experiment study shows that: the beta-glycosidase and the prolease or the sucrase are compounded in suitable proportion and concentration to form the aqueous solution of the complex enzyme, the aqueous solution is used for performing enzymolysis on the green tea, effective aroma components in green tea leaves can be more effectively extracted and utilized, and the products have the effect of obviously improving tea aroma and flower aroma. A green tea extract which is extracted by complex enzyme solution can be directly used as green tea spices, has fragrance and mouthfeel of natural green tea, is effectively distinguished from the conventional blended green tea essence in the market and has a wide application prospect.

The invention discloses a sugarcane juice functional beverage and a preparation method thereof. The preparation method of the sugarcane juice functional beverage comprises the following steps: squeeze juice from sugarcanes, carrying out sterilization, inoculating ganoderma lucidum, carrying out fermental cultivation until the content of saccharose is reduced from 10g/L-20g/L to be lower than 2g/100mL, so as to obtain a sugarcane juice fermentation product; homogenizing or filtering the sugarcane juice fermentation product, so as to obtain a primary fermentation pulp; further compounding the primary fermentation pulp, so as to obtain the sugarcane juice functional beverage. The sugarcane juice functional beverage is rich in ganoderma lucidum polysaccharides, triterpene, polyphenols, flavonoids, mycelium coarse fiber, multiple amino acids (equal to 2 times of amino acid content of primary sugarcane juice) and multiple microelements, has the fragrance of sugarcane juice and the specific fragrance of ganoderma lucidum and is unique in taste, low in sugar content and particularly accordant with requirements of people for healthy beverages.

The invention relates to a technical process of ilex latifolia thumb and belongs to the technical field of tea treatment before extraction. The technical process comprises the following steps: (1) picking; (2) withering; (3) de-enzyming; (4) thermally rubbing; and (5) drying. The technical scheme effectively solves the problem that in the prior art, the manufactured ilex latifolia thumb is excessive bitter, and in a soaking process, the ilex latifolia thumb wrapped outside is expanded first in boiled water to diffuse unique tea fragrance of the ilex latifolia thumb; the ilex latifolia thumb has the characteristics of being small in amount and strong in flavor; then honeysuckle is made, the honeysuckle is tasteless and does not affect the original unique flavor of the ilex latifolia thumb, and further can promote tea fragrance of the ilex latifolia thumb. From the aspect of taste, when people drink the ilex latifolia thumb manufactured by virtue of the technical scheme, a part of original strong bitterness of the ilex latifolia thumb is removed by fragrance of honeysuckle and honey, and mellow and sweet tastes are left in the oral cavity and throat after the ilex latifolia thumb is drunk.

The invention discloses a preparation method of tea-flavored sunflower seeds with a cool taste. The preparation method comprises the following steps: boiling black tea to prepare a first solution; boiling spices, condiments and essence to obtain a material solution; putting sunflower seeds into the first solution to be boiled, and filtering to obtain a material A and a second solution; adding the material A into the material solution and boiling to obtain a material B; putting the sunflower seeds into the second solution and boiling, and filtering to obtain a material C; adding the material C into the material solution and boiling to obtain a material D; adding the material D into the first solution and boiling, and filtering to obtain a material E and a third solution; putting the sunflower seeds into the third solution and boiling, and filtering to obtain a material F; adding the material F into the material solution, and filtering to obtain a material G; adding the material G into the first solution and boiling, and filtering to obtain a material H and a filtering solution, wherein the filtering solution can be used as the third solution of the step above; and cooling, ventilating and drying the material B, the material E and/or the material H, and drying by hot air to obtain the tea-flavored sunflower seeds with the cool taste.

The invention discloses a preparation method of a strong-flavor artichoke tea. According to the preparation method, through steam deactivation, the nutrients of artichoke are fixed, adverse low boiling point fragrance is dissipated; through high fire fragrance enhancement, cooling, wetting, and slicing, the flavor and fragrance substances are fully converted, the fragrance is fixed and enhanced bymedium temperature frying, and at the same time, the sweet taste is strengthened. The preparation method has the advantages that the functional components in artichoke tea are effectively preserved;at the same time, the astringent taste of artichoke is removed; and compared with similar products, the provided artichoke tea has rich fragrance of artichoke, a sweet taste and long aftertaste and isresistant to brew.

The invention discloses a processing technique of high-aroma high-theaflavin summer black tea. The processing technique includes: making black tea with summer tea picked in August, and treating the fresh tea leaves by withering via a withering tank in combination with rocking, wherein the withered leaves have fragrant aroma with slight flower aroma; after withering, freezing, so that subsequent rolling and fermenting time is shortened, and processing efficiency is improved; after rolling, adding suitable high epigallocatechin, and fermenting, wherein the content of theaflavin in the black teais evidently increased; performing high-temperature and quick and continuous tidying and continuous drying, connecting a tea tidying machine and a chain-plate automatic dryer, and destroying enzymic activity by high heat with part of polyphenols not oxidized and stopping changing color, so that aroma is enhanced and taste is improved. The tea processed herein has evident flower aroma, the soup isorange red and bright, the taste is mellow, the tea aroma is strong and lasts long, the aroma is stable, the content of theaflavin is high, and the quality of the summer black tea is improved.

The present invention relates to corn stigma and dandelion tea and a manufacture method thereof. A key technical point is as follows: the corn stigma and dandelion tea is prepared from the following raw materials in mass percentages: 9-11% of fresh rose petals, 42-58% of corn stigma, 13-17% of fragrant solomonseal rhizome and 20-30% of dandelions. The manufacture method is specifically prepared bythree steps of raw material drying and sterilizing, tea rolling and baking. The corn stigma is a blood sugar lowering medicinally and edibly homologous product; the fragrant solomonseal rhizome promotes salivation and stops thirst; the dandelions prevent inflammation and causes diuresis; the roses have effects of regulating qi and relieving depression; after the mixing, the effects of lowering blood sugar and preventing inflammation are played; at the same time, the warm property of the roses can resist the coldness of the dandelions; and the corn stigma and dandelion tea is beneficial to long-term drinking of population with various body constitution.

The invention discloses compound folium cortex eucommiae Fuzhuan tea and a preparation method thereof. According to the method, folium cortex eucommiae tea is prepared into specific raw material tea and is then mixed with dark tea, tragacanth and vitamin C to enhance the effects; the vitamin C has a good anti-oxidization effect; the original fragrance is protected; meanwhile, the fishy taste of the folium cortex eucommiae can also be reduced through the acidity; the mouthfeel of the tea is improved; before fermentation, certain fermentation liquid prepared from tea extracts, polyethylene glycol and the like is added; the growth and resistance of eurotium cristatum can be further irritated, so that the resistance on volatile ingredients in the folium cortex eucommiae can be realized; the production speed is promoted; meanwhile, the requirement for fermentation environment is reduced; the cost is reduced. Through specific preparation measures, the compound folium cortex eucommiae Fuzhuantea with the advantages of simple preparation method, high controllability and good eurotium cristatum-promoting effect can be obtained.

The invention discloses a preparation technology of green tea. The preparation technology comprises the following operating steps of (1) performing spreading; (2) performing treatment with edible alcohol: spraying edible alcohol to tea leaves obtained after being spread in step (1), the quantity of the sprayed edible alcohol is achieved when the surfaces of the tea leaves are obviously wet, and performing standing for 10-15min; (3) performing fixation; (4) performing rolling; and (5) performing drying so as to obtain products. According to the preparation technology disclosed by the invention,the edible alcohol is sprayed to the tea leaves, and then a high-temperature fixation stage is directly performed, so that oxidation of I carotene and the like caused by oxidation of catechin can beincreased, I ionone and fragrance compounds having a relevant structure are obtained through degradation, the situation that an enzymatic action is in an acceleration condition at a certain stage in the further fixation process is urged, then enzymic activity is gradually reduced, and the tea fragrance and the color of tea products in the subsequent process are increased. Further, the preparationtechnology of the green tea disclosed by the invention is simple, rapid and easy to operate.

The invention discloses a processing method of black tea melon seeds, and relates to the technical field of processing of melon seeds. The processing method comprises the following steps of adding water to black tea, performing boiling, and performing filtering, so as to obtain black tea filter residues and a first prefabricating material; pouring rice, orange peels and bighead atractylodes rhizomes in a hot pot, continuously performing stir-frying with a small fire until the burnt color is obtained, then adding water, smoked plums, cinnamon and star aniseeds, performing boiling, performing filtering, adding table salt and brown sugar to the filtrate, and performing stirring and dissolving, so as to obtain a second prefabricating material; performing microwave preheating on pumpkin seeds,then adding beta-cyclodextrin and the first prefabricating material, performing soaking, performing boiling, performing filtering, and performing cooling, so as to obtain a third prefabricating material; adding the third prefabricating material to the second prefabricating material, performing boiling, and performing filtering, so as to obtain a fourth prefabricating material; and then drying theobtained fourth prefabricating material until the water content is 30-35%, then mixing the dried fourth prefabricating material with black tea filter residues and papaya juice, and performing frying until the water content is 5-7%, so as to obtain the black tea melon seeds. Through the adoption of the processing method disclosed by the invention, the prepared black tea melon seeds are rich in nutrition, crisp in melon seed kernels, rich in fragrance levels, mellow in tea fragrance, good in color and luster, free from man-made additives, and healthy and safe.

The invention relates to the technical field of black tea processing technologies, in particular to a preparation method of black tea cakes, and aims to solve the problems that raw materials are wasted and a tea cake pressing method is tedious in the black tea cake processing process in the prior art, the following scheme is provided: the preparation method comprises the following steps: step 1, spreading selected tea leaves in a withering trough for withering, the thickness of the tiled tea leaves is kept to be 6-8 cm, the temperature is kept to be 30-32 DEG C, the time is kept to be 6-8 h, the tea leaves are detected regularly during the period, and next operation is conducted on the tea leaves meeting the standard; step 2, putting the withered tea leaves into a rolling machine in batches for rolling, taking out the tea leaves after rolling is completed, and deblocking the tea leaves. The tea cake pressing device is reasonable and stable in structure and easy to operate, raw material waste in the tea making process can be effectively avoided, the working procedures are simpler when tea cakes are pressed, the pressed tea cakes are more attractive in appearance, the processing efficiency is high, and application and popularization are easy.