266results about How to "Increase aroma" patented technology

The invention relates to a nicotine bag absorbed through oral mucosa and a preparation method of the nicotine bag. The nicotine bag comprises nicotine particles, at least one blasting bead containing liquid and a non-woven bag. The nicotine particles and the blasting beads are packaged in the non-woven fabric bags, and the number of the blasting beads contained in each non-woven fabric bag is 1-3. When the nicotine particles are dry particles, the particle size is 1-1000 microns, and the water content range is 1-10% (W / W); when the particles are wet particles, the particle size is 1-1000 microns, and the water content range is 5-15% (W / W); when the particles are oily particles, the particle size is 1-1000 microns, and the moisture content range is 1-10% (W / W); when the particles are pellets, the particle size is 30-2500 microns, and the water content range is 1%-10% (W / W). The nicotine bag capable of being absorbed through the oral mucosa can rapidly and continuously release nicotine and has a long shelf life.

The invention relates to the technical field of flavor agents, and provides a freshwater fish flavor pet flavor agent and a production method thereof, and the freshwater fish flavor pet flavor agent comprises the following components: freshwater fish, an enzyme preparation, reducing sugar, vitamins, amino acids, auxiliary materials and a herbaceous plant aqueous extract. Through scientific raw material selection, enzymic preparation proportion control, multi-element reducing sugar matching, comprehensive vitamin combination, balanced amino acid screening, herbaceous plant aqueous extract addition, nanotechnology wrapping operation and careful adjustment of auxiliary materials, the pet flavoring agent has the effects of special fragrance, rich taste, good palatability, immunity enhancement and the like.

The invention discloses pseudomonas TB392 and application thereof in degradation of pectin and generation of flavor substances in tobacco leaves, and belongs to the technical field of biology. The strain is preserved in the China General Microbiological Culture Collection Center on October 16, 2024, and the preservation number is CGMCC (China General Microbiological Culture Collection Center) No.32230. The strain can produce pectinase at high yield, has the capability of reducing nicotine, can degrade macromolecular compounds such as carotenoid, starch, pectin, cellulose and the like in tobacco leaves, and can remarkably improve the content of flavor substances in the tobacco leaves. After the strain or the prepared microbial agent is applied to tobacco leaves, the quality of the tobacco leaves can be improved, and the use value of the tobacco leaves is improved.

The invention discloses a cultivation and production technology of a flue-cured tobacco variety Yuzhou 201. The cultivation and production technology comprises the following steps: (1) selecting a tobacco field; (2) performing winter ploughing and ridging; (3) sowing time; (4) scientific transplanting; (5) balanced fertilization; (6) field management; (7) tobacco field plant protection; (8) harvesting; and (9) tobacco leaf baking. The tobacco leaves planted and harvested through the method are high in quality, sensory evaluation results show that the smoking quality of the tobacco leaves meets industrial requirements, and the overall sensory quality of the tobacco leaves planted through the method shows that the tobacco leaves are rich and comfortable in fragrance, good in fragrance quality, obvious in sweetness, high in fragrance amount, high in smoke concentration and moderate in strength; the high-quality strong-flavor tobacco leaf raw material is high in quality, low in irritation, comfortable in aftertaste, small in offensive odor and high in overall smoking quality, and meets the requirements of high-grade cigarettes.

The invention relates to the technical field of beer preparation and processing, in particular to lemon beer and a preparation method thereof. The method specifically comprises the following steps: (1) performing enzymolysis on lemon pomace, filtering, and drying to obtain enzymolysis lemon pomace; (2) mixing wort, humulus lupulus and the enzymolyzed lemon pomace obtained in the step (1), decocting, and filtering to obtain a to-be-fermented liquid; (3) inoculating beer yeast into the to-be-fermented liquid obtained in the step (2), and fermenting to obtain beer fermentation liquid; (4) performing mixed fermentation on the to-be-fermented liquid obtained in the step (2), the enzymolysis lemon pomace obtained in the step (1) and zymophyte to obtain lemon fermentation liquid; and (5) mixing the beer fermentation liquor obtained in the step (3) with the lemon fermentation liquor obtained in the step (4) to obtain the lemon beer. The lemon beer prepared by the method disclosed by the invention has obvious lemon fruit flavor and fragrance, is good in taste, mellow in bouquet taste, pure in wine body and free from peculiar smell, and is suitable for people of all ages to drink.

The invention discloses a planting management method of flue-cured tobacco variety Heiluo No.1, and relates to the technical field of flue-cured tobacco planting, comprising the following steps: (1) tobacco field selection; (2) performing winter ploughing and ridging; (3) sowing time; (4) scientific transplanting; (5) balanced fertilization; (6) field management; (7) tobacco field plant protection; (8) harvesting; the tobacco leaves planted and harvested through the method are high in quality, the smoking quality requirement of the tobacco leaves is reflected through a sensory evaluation result, and the overall sensory quality of the tobacco leaves planted through the method shows that the tobacco leaves are rich and comfortable in fragrance, good in fragrance quality, obvious in sweetness, moderate in fragrance amount, medium in smoke concentration, moderate in strength and small in irritation; the tobacco is a high-quality tobacco raw material which is comfortable in aftertaste, light in offensive odor and high in overall smoking quality and meets the requirements of high-grade cigarettes.

The invention belongs to the technical field of microorganisms, and relates to an aroma-producing yeast XW2-1 and application thereof. The aroma-producing yeast XW2-1 disclosed by the invention is clavipora lusitaniae and is preserved in the general microbiological center of the China Committee for Culture Collection of Microorganisms on June 14, 2024, and the preservation number of the aroma-producing yeast XW2-1 is CGMCC (China General Microbiological Culture Collection Center) No. 30947. The aroma-producing yeast XW2-1 disclosed by the invention is high in growth speed, relatively strong in tolerance and outstanding in aroma-producing effect, and can be used for tobacco aroma enhancement. The strain can ferment tobacco powder in a liquid state, the variety and content of aroma components in fermentation liquor are remarkably increased, and the total amount of the aroma components is increased by two times or above. The tobacco flavor produced by fermentation of the strain has typical aroma characteristics, the aroma enhancement effect is remarkable, the smokeability is high, and the smoking quality of tobacco products can be improved.

The invention relates to the technical field of rice and ratooning rice aroma enhancement, and discloses a ratooning rice organic aroma enhancer and an aroma enhancement method, the ratooning rice organic aroma enhancer comprises the following raw materials by mass: 6-8 parts of EDTA-Zn, 3-5 parts of monosodium glutamate residue, 1-3 parts of a hair extract, 85 parts of potassium nitrate, 0.5-1.5 parts of ammonium dihydrogen phosphate and 0.5-1.5 parts of diethyl aminoethyl hexanoate. According to the scheme, the ratooning rice organic flavor enhancer adopts various organic substances such as the aginomoto residues and the hair extract, the content of 2-acetyl-1-pyrroline (2-AP) of the aroma of the ratooning season brown rice can be remarkably increased, the quality of the ratooning season rice can be effectively improved, meanwhile, green organic cultivation practice is achieved, and the nutrition and economic value of the ratooning season rice are improved.

The invention relates to the technical field of soil improvement, and discloses a multiple-effect soil conditioner based on waste and inferior tobacco leaves and a preparation method and application of the multiple-effect soil conditioner based on the waste and inferior tobacco leaves. 24-28% of mushroom residue; 24-28% of tea seed shells; 10-15% of pig manure; the preparation method comprises the following steps: collecting raw materials including waste tobacco leaves, mushroom residues, tea seed shells and pig manure, detecting and proportioning the raw materials, adding the bacillus subtilis into the raw materials, uniformly mixing, fermenting for thirty days, turning once every ten days during fermentation, and detecting again to obtain the multi-effect soil conditioner. The soil conditioner is applied to the ploughed farmland according to 100 kg / mu to 150 kg / mu and covered with soil, then the farmland covered with the soil is ploughed by 8 cm to 12 cm, flue-cured tobaccos are planted, and the conditioner can achieve the effects of improving the physical and chemical properties of soil, promoting the growth and development of the tobaccos, improving the yield and quality of the tobacco leaves and enhancing the stress resistance of the tobaccos.

The invention relates to the field of preparation of tea extractum, in particular to a method for preparing camellia cream by utilizing a variable-voltage magnetic induction electric field-enzyme coupling method. The method mainly comprises the following steps: under the protection of inert gases such as nitrogen, performing coupling extraction on a mixture of camellia japonica powder and water and hydrolase for a certain time under the magnetic induction of lower voltage, then increasing the voltage of the magnetic induction, performing extraction for a certain time under the magnetic induction of higher voltage, releasing nitrogen, performing centrifugation, and performing reduced-pressure low-temperature rotary evaporation on supernate to obtain the camellia japonica powder. And drying to obtain the Japanese camellia cream. The method disclosed by the invention is high in extraction rate, and the flavor of the obtained extract is closer to the aroma and taste of freshly processed camellia japonica.

The present invention relates to a strain of Candida and its application, belonging to the technical field of microbial fermentation. The Candida SY152 provided by the present invention is deposited in the General Microbiological Center of China Microbiological Culture Collection Administration Committee, with a deposit number of CGMCC No.31427, a deposit date of July 24, 2024, a deposit address of Beijing, China, and is classified and named as tropical Candida Candida tropicalis The Candida SY152 provided by the present invention can increase the pH value of the culture medium, and when used for fermentation of soybean paste or soy sauce, it can significantly reduce the total acid content in the soybean paste or soy sauce, while increasing the ethanol content, thereby increasing the generated alcohol and ester substances, thereby enhancing the mellow flavor of the finished soybean paste or soy sauce, and significantly improving its taste and flavor.

The invention provides a light-nourishing tea and caffeine herbal beverage and a preparation method thereof.The beverage is prepared from tea leaves, coffee pericarp and herbaceous plants. According to the method, firstly, the natural fragrance in the coffee pericarp is improved through a far infrared fragrance improving technology; the dissolution rate of nutritional active ingredients in the coffee pericarp and herbaceous plants is promoted through a wall-breaking slow boiling technology, the shelf life stability of the beverage is improved through a low-temperature micropore refined filtration technology, and the defect that the tea fragrance of the beverage is unstable is overcome through a supercritical extraction technology. The product obtained by the preparation method not only contains natural aroma components of the tea caffeine raw material, organic acids, tea polyphenols, amino acids, flavonoids, polysaccharides and other components beneficial to human bodies, but also has rich health-preserving effects of the herbaceous plant raw material, such as oxidation resistance, inflammation resistance, immunity regulation and the like, and is suitable for large-scale popularization and sales in the market.

The invention discloses paenibacillus arborescens and application thereof, and belongs to the technical field of microorganisms. The classification name of the paenibacillus arborescens is paenibacillus arborescens yhs-1, the paenibacillus arborescens yhs-1 is preserved in the China Center for Type Culture Collection (CCTCC), the preservation date is October 25, 2023, and the preservation number is CCTCC NO: M 20232033. The bacterial strain is screened from tobacco leaf and fruit and vegetable samples, has better degradation capacity on xanthophyll, can degrade xanthophyll in tobacco leaves and generate 18 aromatic substances when being applied to tobacco leaf fermentation, so that the tobacco leaves are sufficient in aroma aftertaste and free of other offensive odor and pungent smell; when the fermented tobacco leaf product is applied to cigarettes, the smoking quality of the cigarettes can be remarkably improved.

The invention relates to a foliar fertilizer for improving combustibility of cigar tobacco leaves and a fertilizing method. The foliar fertilizer comprises the following components in percentage by mass: 0.3%-0.7% of an amino acid magnesium fertilizer, 0.03%-0.07% of seaweed essence, 0.04%-0.07% of a boron fertilizer, 0.02%-0.07% of a zinc fertilizer, 0.02%-0.04% of a molybdenum fertilizer and the balance of water. The foliar fertilizer capable of improving the combustibility of the cigar tobacco leaves is formed by taking the magnesium element as a main component and adding the boron element, the zinc element, the molybdenum element and the natural active substance seaweed essence, and under the matching action of the substances, the combustibility of the cigar tobacco leaves is effectively improved, and the first-class tobacco rate is increased. Therefore, the foliar fertilizer and the fertilizing method provided by the invention can effectively improve the comprehensive combustion performance of the cigar tobacco leaves, promote the sufficient combustion of the tobacco leaves, and also have the effect of increasing the output value.

The invention relates to the field of washing products, in particular to a whitening and decontaminating laundry sheet and a preparation method thereof. The whitening and decontaminating laundry sheet comprises a film-forming agent, an anionic surfactant, a nonionic surfactant, a fluorescent whitening agent, an anti-fouling agent, an enzyme preparation, a plant extract, a chelating agent and an auxiliary agent, the film-forming agent comprises a film-forming agent A and a film-forming agent B; the film-forming agent A is polyvinyl alcohol, and the film-forming agent B comprises one or more of polyvinylpyrrolidone and modified polyvinyl alcohol; the anionic surfactant comprises sodium alkyl sulfate, sodium fatty acid methyl ester sulfonate and sodium alpha-olefin sulfonate; the nonionic surfactant is prepared from polyglycerol fatty acid ester, fatty alcohol-polyoxyethylene ether, fatty acid methyl ester ethoxylate and alkyl glucoside. The whitening and decontaminating laundry sheet is high in dissolvability, has a remarkable whitening effect on fabrics, has decontaminating power, and has the advantages of being convenient to carry and use, free of solid matter residues after being used and the like.

The invention belongs to the field of black tea, and particularly relates to large-leaf black tea and a preparation method thereof. The big-leaf black tea comprises the following components in parts by weight: 0.5-1.5 parts of pericarpium citri reticulatae, 1-3 parts of folium eriobotryae, 1-3 parts of partridge tea leaves and 10-20 parts of big-leaf tea. According to the big-leaf black tea disclosed by the invention, the pericarpium citri reticulatae, the folium eriobotryae and the partridge tea leaves are selected to be compatible with the Hainan big-leaf tea, after fermentation, the fragrance of the Hainan big-leaf tea can be improved, the taste of the Hainan big-leaf tea is enriched, the hypoglycemic activity of the Hainan big-leaf tea is improved, meanwhile, the characteristics of the Hainan big-leaf black tea are reserved, and the product of the Hainan big-leaf black tea is enriched; and a new thought is provided for development of related products of Hainan big-leaf black tea.

The invention provides a Bombay duck active peptide and a preparation method and application thereof, and belongs to the technical field of polypeptide processing and preparation.The preparation method of the Bombay duck active peptide comprises the following steps that 1, Bombay duck cream is subjected to enzymolysis, and then a fish cream enzymatic hydrolysate is obtained; (2) filtering the fish cream enzymatic hydrolysate to obtain clarified enzymatic hydrolysate; 3) performing vacuum concentration on the clarified enzymatic hydrolysate to obtain a concentrated solution; and 4) performing vacuum drying on the concentrated solution to obtain the active peptide of the Bombay duck. By adopting a drying mode of combining vacuum pre-concentration and vacuum drying with dehydration, the bad flavor of the Bombay duck polypeptide can be improved, the product flavor and sensory evaluation are good, the antioxidant activity is high, and the content of small-molecular-weight peptide is higher.

The invention belongs to the field of food preparation, and particularly relates to preparation of cardiocrinum giganteum starch. Walnut oil and walnut cakes are prepared by squeezing walnut kernels, and the walnut cakes are crushed to prepare walnut cake powder; adding water into the cardiocrinum giganteum scales, pulping, settling pulp, collecting lower-layer starch liquid, and drying to obtain cardiocrinum giganteum starch; mixing the walnut cake powder with the cardiocrinum giganteum starch, and puffing to prepare a puffed material; heating and mixing walnut oil and polysaccharide to obtain jelly, wrapping the puffed material with the jelly, and drying to obtain the required product. The walnut oil and the walnut cakes are prepared by squeezing the walnut kernels, the walnut oil can block water molecules, the konjac glucomannan and the chitosan have the water absorption characteristic, and the puffed bulbus fritillariae cirrhosae starch wrapped by the mixture can maintain the crisp taste of the puffed bulbus fritillariae cirrhosae starch in the subsequent brewing process.

The tea leaf screening device comprises a vibration screening machine body, a cover plate fixedly installed on the upper surface of the vibration screening machine body and a feeding box fixedly connected to the surface of the cover plate, the surface of the cover plate is fixedly connected with a fixing box, a conveying belt is fixedly installed in the cover plate, and the conveying belt is fixedly connected with the feeding box. Belongs to the technical field of tea screening. According to the white tea vibration screening machine, the conveying belt and the adsorption plate are arranged, when the white tea is subjected to vibration screening through the vibration screening machine body, raised fluff can be adsorbed through the adsorption plate, attached impurities can be cleaned up through the cleaning cloth block through work of the conveying belt, and the fluff and the impurities attached to the surfaces of tea leaves are removed; the whole quality of white tea can be improved, the tea leaves are cleaner and purer, the taste and fragrance are improved, and by arranging a metal abutting plate and a wire, static electricity attached to the adsorption plate rotating to the position above the conveying belt can be eliminated so that cleaning cloth can completely wipe impurities on the surface of the adsorption plate.

The invention belongs to the technical field of food processing, and provides a national characteristic tea making process, which specifically comprises the following steps: raw material selection and treatment, steaming, rolling, fermentation, pressing and drying, and blending. By adopting a solid state fermentation mode, rolled tea leaves are put into a fermentation chamber, penicillium microorganisms are introduced, and the temperature and humidity are controlled, so that penicillium grows and propagates on the surfaces of the tea leaves, metabolites are generated, the tea leaves are endowed with unique fragrance and taste, and meanwhile, the health-care value of the tea leaves is improved; meanwhile, steaming treatment is performed in a vacuum environment, water in the tea leaves is rapidly evaporated at a relatively low temperature by reducing the boiling point of water, loss of nutritional ingredients in the tea leaves and volatilization of aroma substances are reduced, the steaming time is shortened, and the production efficiency is improved; and the steamed tea leaves are uniformly stirred and rolled, so that the cell tissues of the tea leaves are favorably damaged, tea juice overflows, and the viscosity and fragrance of the tea leaves are increased.

The present application discloses a rice cooking method and an electric rice cooker. The electric rice cooker executes the rice cooking method through a heating module, a control module and a bottom temperature sensor, and the control module receives a cooking control instruction. The method comprises: in response to the cooking control instruction, starting the heating module to execute a rice cooking program. The rice cooking program comprises a water absorption stage, a temperature rise stage, a boiling stage, a rice stewing stage and a heat preservation stage. The temperature data of the bottom temperature sensor in the boiling stage is obtained, and the boiling stage is executed. The boiling stage comprises at least a temperature-rushing sub-stage, and the bottom temperature range of the temperature-rushing sub-stage is 105°C to 130°C, wherein a constant temperature sub-stage for maintaining the bottom temperature within a preset bottom temperature range is provided in the temperature-rushing sub-stage, and the maintenance time of the constant temperature sub-stage is 1min to 7min. The above scheme helps the rice to boil more violently, thereby promoting the decomposition of amylose and protein in the rice. The decomposition of these components is conducive to making the rice softer and more palatable.

The invention provides tropical fruit wine using rice as an external carbon source and a preparation method thereof. The fruit wine uses litchi, pineapple and mango to prepare mixed juice, and treated rice saccharification liquid is used as a main fermentation carbon source. Then mixing the mixed fruit juice with the rice saccharified liquid, adding potassium metabisulfite to ensure normal fermentation, adding saccharomyces cerevisiae and lactic acid bacteria, carrying out main fermentation under a constant temperature condition, and then carrying out secondary fermentation to obtain a finished product. The obtained tropical fruit wine taking the rice as the external carbon source is soft in taste, rich in fruit flavor and clear in color and luster, has the aroma of fruits and rice, is high in content of volatile aroma substances and rich in nutrition, and has the effects of resisting oxidation and delaying senescence.

This invention discloses a nicotine-resistant pectin lyase mutant and its application in tobacco leaf treatment. Using pectin lyase PL6 as the starting enzyme, this invention designs and optimizes mutation sites, designing single-site saturation mutations based on the two hydrogen bond formation sites between the enzyme and nicotine, Lys-107 and Asp-84, to construct mutants. The pectin lyase mutants D84A and K107R of this invention retain 83.63% and 81.30% of their enzyme activities at a 1% nicotine concentration, respectively. Spraying tobacco leaves with D84A and K107R enzyme solutions significantly improves tobacco leaf quality due to pectin degradation.

The invention discloses a separating type tea leaf drying device, and relates to the technical field of tea leaf processing, the separating type tea leaf drying device comprises a supporting frame, an air volume adjusting mechanism is arranged in an inner cavity of the supporting frame, and a drying tank body is fixedly mounted at the top of the supporting frame; the air volume adjusting mechanism comprises a shell, a shaft seat, a first driving rotating shaft, a supporting arm rod, a transverse rod, a first adjusting plate, a second adjusting plate, a driving sliding block, an adjusting arm rod, a second driving rotating shaft, a shaft rod and a driving guide rail. According to the separated type tea leaf drying device, accurate control over the air volume can be achieved through the air volume adjusting mechanism, and in the drying process, the air volume entering the inner cavity of the drying tank body can be accurately adjusted according to different drying stages of tea leaves and the requirements of different types of tea leaves; the stable adjustment is beneficial to formation of uniform air flow in the drying tank body, so that the uniformity of tea drying is improved, local drying difference caused by non-uniform air flow is reduced, and the consistency of the overall quality of tea is guaranteed.

The application discloses a kind of semi-automatic coffee machine extraction pressure keeping mechanism including powder pressing handle, transmission gear, lifting frame with vertical rack and fixed ratchet disc;Brewing powder pressing head is installed at the lower end of lifting frame;Powder pressing handle is connected with transmission gear, and transmission gear is engaged with vertical rack, so that when powder pressing handle drives transmission gear, brewing powder pressing head moves up and down with lifting frame;Ratchet disc is provided with one-way ratchet by blocking surface and inclined sliding surface, and lock slot is formed between adjacent one-way ratchet;Control key and lock pin are provided on powder pressing handle, and control key controls lock pin to enter or exit lock slot;During the rotation of powder pressing handle, lock pin enters lock slot and jumps on continuous multiple inclined sliding surfaces with rotation;Blocking surface prevents reverse rotation of powder pressing handle to complete self-locking;It can be rotated smoothly in positive direction, and direction is automatically locked without additional operation, and individualized accurate selection of pressure can be realized.

The present invention provides a method for preparing sphingomonas and fermented black tea thereof, and belongs to the field of microbial technology. The sphingomonas is deposited in the General Microbiological Center of China Microbiological Culture Collection Administration Committee, and the deposit number is CGMCC No.29158; the screened sphingomonas is applied to black tea fermentation, which can enhance the aroma of fermented black tea, utilize the unique metabolic ability of sphingomonas to aromatic compounds, promote the maturation of tea aroma, and improve the taste and flavor of black tea. The sphingomonas of the present invention can effectively increase the sweet and mellow aroma of fermented black tea, improve the quality of fermented black tea, increase the theanine content of black tea, and increase the efficacy of black tea.

The invention relates to moist dried meat slices and a preparation method thereof, and belongs to the technical field of food processing. The invention provides damp-type dried meat slices. The damp-type dried meat slices comprise the following components in parts by mass: 80-120 parts of pork, 8-12 parts of sugar, 3-8 parts of fish sauce, 0.2-2 parts of a silkworm chrysalis flavoring base material with a low reaction degree, 0.1-1 part of a silkworm chrysalis flavoring base material with a medium reaction degree, 0.05-0.5 part of a silkworm chrysalis flavoring base material with a high reaction degree and 3-5 parts of auxiliary materials. According to the prepared moisture-type dried meat slice, the silkworm chrysalis flavor base material is added on the basis of the traditional moisture-type dried meat slice, so that the aroma and the base flavor of the moisture-type dried meat slice are increased on the basis of reducing the content of reducing sugar in the dried meat slice, and the moisture-type dried meat slice is fuller in flavor and long in shelf life.

The invention discloses a preparation technology for processing honey-fragrance black tea by using golden tea, and the preparation technology comprises the steps of heavy withering, long-time light rolling, high-temperature rapid fermentation and drying, according to the technology, the moisture of rolled leaves is reduced through heavy withering, the fragrance and taste of the rolled tea leaves are improved, long-time light rolling is adopted, the juice yield of the rolled leaves is reduced, the cell breakage rate is increased, and the strip forming rate is promoted; according to the technology, through high-temperature rapid fermentation, high-temperature and high-humidity fermentation promotion, fermentation speed acceleration, fermentation uniformity improvement, effective control, medium gross fire rapid passing, timely fermentation termination and short-time moisture regaining, the moisture of dried leaves is uniform, better conditions are created for next-step drying, the shaping effect is achieved through heating and rolling frying in the technology, and meanwhile further dehydration and shaping are achieved; and high-temperature short-time re-drying, rapid dehydration and high-temperature re-drying can rapidly dehydrate the tea leaves, maintain the flavor of the tea leaves, reduce the influence of long-time temperature and humidity on varieties, realize low-temperature long-time sufficient drying, realize alcoholization and impurity removal, ensure sufficient drying of the tea leaves and ensure the product quality.

A method for increasing the glycosidase activity of intact cells of brewing lactic acid bacteria in fermentation, the method comprising strain activation, strain expansion culture, strain induction culture, strain adaptation culture and fermentation culture steps, characterized in that different carbon sources are added in the strain activation, strain expansion culture and strain induction culture steps, ultrasonic treatment is used in the strain induction culture and fermentation culture, and finally fermentation parameters are regulated in the fermentation culture, so as to increase the glycosidase activity of intact cells of brewing lactic acid bacteria in fermentation. Through this method, the different glycosidase activities of intact cells of brewing lactic acid bacteria in fermentation are greatly improved, the degradation of glycoside substances in fermentation is promoted, the aroma of fruit wine is greatly increased, and the overall quality of fruit wine is improved.

The invention discloses a method for separating and extracting tea polyphenol by a membrane method. The method comprises the following steps: S1, taking crude tea leaves and deionized water; s2, extracting the crude tea leaves with deionized water; s3, merging the extracted leaching solutions, and filtering the merged leaching solutions by using a 150-mesh plate and frame filter; s4, reducing the temperature of the filtrate to 35 DEG C or below; s5, adding the filtrate into an ultrafiltration membrane system for filtering; s6, the ultrafiltration filtrate enters a nanofiltration membrane system to be separated, so that soluble salts are removed; s7, concentration treatment; and S8, drying treatment. According to the method for separating and extracting tea polyphenol through the membrane method, clarification, purification and concentration of tea juice are achieved, the defect of high-temperature concentration can be effectively avoided, the obtained product is excellent in fragrance, color and taste, the content of effective components of the product is obviously increased, solvent residues are avoided, and the water solubility is good; and in the application process, the phenomenon that polyphenols, water-soluble proteins and the like are complexed to form flocculent precipitates is avoided.