36results about How to "Increase the number of brewing" patented technology

The invention discloses a preparation method of tuan-shaped black tea (tuan is a Chinese character). The method takes bulk tea of finished black tea as raw tea and comprises the following specific steps: (1) humidifying and softening the raw tea and carrying out mould pressing on the softened raw tea to form tuan-shaped raw tea; (2) drying the tuan-shaped raw tea into the tea with the predetermined water content through using vacuum dehumidification, optical wave heating and / or microwave heating and cooling means to obtain the required tuan-shaped black tea. The method provides a feasible technical way for preparing different types of the bulk tea of the black tea into the tuan-shaped black tea; the tuan-shaped black tea brings a brand-new black tea drinking way to people and can be conveniently drunk by the people.

The invention discloses a preparation method of tuan-shaped oolong tea (tuan is a Chinese character). The method takes bulk tea of finished oolong tea as raw tea and specifically comprises the following steps: (1) softening the raw tea by wetting and carrying out mould pressing on the softened raw tea to form tuan-shaped tea; and (2) drying the tuan-shaped tea to achieve the predetermined water content through vacuum dehumidifying, light wave heating and / or microwave heating and cooling means so as to obtain the required tuan-shaped oolong tea. According to the preparation method, a feasible technical way is provided for preparing the tuan-shaped oolong tea, and the tuan-shaped oolong tea brings a brand-new oolong tea drinking way to people and provides convenience for people to drink the oolong tea.

The invention discloses a preparation method of tuan-shaped yellow tea (tuan is a Chinese character). The method takes bulk tea of finished yellow tea as raw tea and comprises the following specific steps: (1) humidifying and softening the raw tea and carrying out mould pressing on the softened raw tea to form tuan-shaped raw tea; (2) drying the tuan-shaped raw tea into tea with the predetermined water content through using vacuum dehumidification, optical wave heating and / or microwave heating and cooling means to obtain the required tuan-shaped yellow tea. The method provides a feasible technical way for preparing the bulk tea of the yellow tea into the tuan-shaped yellow tea; the tuan-shaped yellow tea brings a brand-new yellow tea drinking way to people and can be conveniently drunk by the people.

The invention relates to a preparation process and a product of gynostemma pentaphylla health tea, aiming at solving the problems that the conventional health granules use saccharose with heat as a sweetening agent to realize heat increase of a customer and is not suitable for the diabetics, the heart disease patients and the obese patients. The gynostemma pentaphylla and momordica grosvenori health tea contains stevenleaf, momordica glycosides and other active ingredients. The specific preparation method comprises the following steps: processing fresh raw materials by withering, rolling and water removing; adding momordica grosvenori; fermenting; drying with microwave to obtain the gynostemma pentaphylla health tea.

The invention discloses a processing method for semi-yellow black tea. The processing method comprises the following steps: (1) selecting the colony species from the Maojian tea production place located in Beigang, Yueyang City, Hunan Province, and picking fresh leaves; (2) sunning the fresh leaves and then wilting; (3) twisting after wilting; (4) dewatering after twisting; (5) carrying out fixation for 2-3 times and then thermally fermenting and performing cooling fermentation; (6) drying after twisting; (7) baking after thermal fermentation and cooling fermentation; (8) baking till full dry, and then covering a baking cage, thereby preparing the semi-yellow black tea. The semi-yellow black tea prepared according to the processing method provided by the invention has uniform appearance and yellowish red color; the tea soup tastes soft and sweet and is strong in fragrance; the dry tea can resist against high temperature, damp and sunshine and can be conveniently stored; the semi-yellow black tea has a unique style.

The invention discloses a seaweed pu-erh tea and a preparation method of the seaweed pu-erh tea. The preparation method is characterized in that powdered seaweed is mixed during fermenting the pu-erh tea to obtain the seaweed pu-erh tea; the deodorized seaweed not affects the unique mellow taste of pu-erh tea; in addition, grateloupia seaweed is bright red and similar to the color of pu-erh tea soup, so that the color of pu-erh tea soup can be thickened, and the brewing times can be increased; and the unique rhodophycease of grateloupia can improve the functions of pu-erh tea on lowering lipid, losing weight, beautifying, reducing blood pressure and resisting arteriosclerosis.

The invention relates to a health-care gynostemma pentaphyllum composite granule and a preparation method thereof and aims to solve the problem that health-care granule generally takes calorific saccharose as a sweetening agent to increase calories so as not be suitable for patients suffering from diabetes, heart diseases and obesity. A healthcare saccharose-free gynostemma pentaphyllum and momordica grosvenori granule is prepared from gynostemma pentaphyllum saponin, momordica glycosides, maltodextrin, a plant essence and citric acid. The concrete method comprises the steps: withering fresh raw materials; rolling; carrying out fixation; adding momordica glycoside raw materials; fermenting; extracting; and granulating.

The invention belongs to the technical field of medicinal and edible traditional Chinese medicines, and relates to health-care substitutional tea, in particular to substitutional tea consisting of medicinal and edible traditional Chinese medicines for calming nerves and helping sleep and a preparation method of the substitutional tea. The substitutional tea is prepared from the following traditional Chinese medicine raw materials in percentage by weight: 30%-40% of lily, 10%-30% of spina date seeds, 5%-15% of poria cocos, 5%-15% of rhizoma polygonati, 5%-10% of radix polygonati officinalis, 5%-10% of lophatherum gracile and 5%-10% of liquorice. The preparation method comprises the following steps: weighing the raw materials in percentage by weight; drying the rhizoma polygonati, the radixpolygonati officinalis and the lophatherum gracile in a drying oven; mixing the spina date seeds, the poria cocos and the lily, adding water, performing heating for extraction, adsorbing an extractionsolution with the liquorice, and performing drying and sieving; and mixing the dried raw materials with the adsorbed mixture, and performing packaging. The substitutional tea not only can effectivelyimprove insomnia, but also can achieve the purposes of regulating yin and yang, invigorating the spleen-stomach and replenishing qi, and consolidating basis, and is simple in preparation process andsuitable for mass production.

The invention discloses a preparation method of tuan-shaped green tea (tuan is a Chinese character). The method takes bulk tea of finished green tea as raw tea and comprises the following specific steps: (1) humidifying and softening the raw tea and carrying out mould pressing on the softened raw tea to form tuan-shaped raw tea; (2) drying the tuan-shaped raw tea into tea with the predetermined water content through using vacuum dehumidification, optical wave heating and / or microwave heating and cooling means to obtain the required tuan-shaped green tea. The method provides a feasible technical way for preparing the bulk tea of the green tea into the tuan-shaped green tea; the tuan-shaped green tea brings a brand-new green tea drinking way to people and can be conveniently drunk by the people.

The invention mainly relates to preparation of eucommia health-care compound electuary. The electuary is prepared from fresh raw materials through withering, twisting, removing water, adding momordica grosvenori raw material, fermenting, extracting, granulating and other steps. According to the preparation, the bitter substances in the product can be effectively reduced due to pile fermentation treatment, the functional effects of the product can be greatly reinforced by culturing and activating yeast and treating at high temperature to autolyze the yeast, and the range of applicable people of the product can be enlarged; by virtue of a beneficial microorganism fermenting process, bitter, astringent and foreign odor can be effectively reduced, the smell and taste of the product can be effectively improved, the unique flavor can be purified, the defects of ordinary flavor of a product by a traditional process can be overcome, the smell of the product is promoted, and the sweet smell can be rich and durable; by virtue of later fermentation of lactic acid bacteria, the stability of chlorogenic acid can be effectively improved, and the product storage can be favored.

The invention belongs to the technical field of traditional Chinese medicine with homology of medicine and food, and relates to a substitute tea composed of traditional Chinese medicine with homolgy of medicine and food for treating pharyngitis and a preparation method of the substitute tea. The substitute tea is prepared from the following raw materials by weight percentage: 25%-40% of momordicagrosvenori, 15%-25% of honeysuckle, 15%-25% of ampelopsis grossedentata leaves, 5%-15% of mint, 3%-9% of platycodon, 2%-8% of lily, 2%-8% of liquorice roots, and 1%-8% of Chinese olive. The preparation method comprises: weighing the raw materials according to the above weight percentage; placing part of the raw materials in an oven to dry; mixing the remaining raw materials, adding water, conducting heating and extracting, adsorbing the extraction liquid with licorice roots, and conducting drying and sieving; and mixing the dried raw materials and the adsorption mixture, and conducting packing. According to the present invention, the substitute tea is prepared through reasonable compatibility, not only clinical symptoms caused by acute and chronic pharyngitis can be quickly and effectivelyalleviated, but also the purpose of regulating body from inside and searching for the primary cause of disease in treatment can be achieved, and the substitute tea has simple preparation process andno toxic side effects.

The invention relates to the technical field of tea bags, in particular to a preparation method of slow-release Liu Pao tea. The preparation method comprises the following steps of preparing the Liu Pao tea powder, mixing a sodium alginate solution, hydroxypropyl methyl cellulose and the Liu Pao tea powder, preparing a sodium alginate and tea powder mixture, preparing a calcium chloride weak acidsolution, and preparing Liu Pao tea powder microspheres, so as to obtain the slow-release Liu Pao tea. The prepared slow-release Liu Pao tea has the characteristics that the tea making-resistant property is lasting, the aroma is fresh and lasting, and is elegant, the quality of the fermented tea is improved, and the like.

The present invention discloses a black tea fermenting method which is characterized by fermenting black tea finished products together with ginger juice. The product obtained by the method is a new type of ginger black tea, and the color and luster, mouthfeel, flavor and other basic elements of the black tea are maintained, and a variety of health-care effects are especially added. In addition, the ginger black tea has great improvement in terms of brewing times and mouthfeel compared with the traditional black tea due to the unique fermentation process.

The invention relates to a red date-based tea and a preparation method thereof, belonging to the field of tea. The preparation method comprises the following steps: removing stones in cooked red datesto firm through holes in the red dates; and filling the through holes with compression-molded tea and carrying out baking at 125-135 DEG C, wherein the amount of the tea is 30-50% of the mass of thered dates. The preparation method is simple to operate, can realize large-scale production, and effectively retains nutrients in the red dates. The red date-based tea prepared by using the preparationmethod has good mouthfeel, clear tea soup color and good taste after brewing a plurality of times, and has good health effects.

The invention discloses a making method of granular black tea. The making method comprises the following steps of (1) performing picking: picking fresh tea leaves; (2) performing sunning of green leaves: enabling the surface gloss of the fresh tea leaves to disappear and the leaf color to be dark green; (3) performing cooling of green leaves; (4) performing rocking of green leaves: enabling the tea leaves to rub with each other, and removing dust and green taste of the tea leaves; (5) performing rolling; (6) performing full fermentation; (7) performing heating; (8) performing compression molding: extruding and aggregating the tea leaves in a granulator to form a plurality of granular black tea; (9) performing scattering: scattering the granular black tea obtained in the step (8) to form scattered black tea; (10) performing reheating: reheating the scattered black tea obtained in the step (9); (11) performing re-pressing and forming: extruding and aggregating the scattered black tea obtained in the step (10) in the granulator again to form a plurality of granular black tea; and (12) repeating the steps (9) and (11) for at least six times. According to the scheme, packaging, transporting and storing are convenient, and the soaking resistance is improved.

The invention discloses a production method of ancient black oolong tea. The production method comprises the following steps: picking fresh leaves, preparing materials, tedding green leaves, rocking green leaves, frying green leaves at high temperature, rolling, lightly baking, selecting, drying, standing, baking again and spreading for cooling. According to the method, selection and blending of the fresh leaves are more exquisite, the fresh leaves with the weight ratio of Jinguanyin to Tieguanyin to large-leaf Jingui being 3: 1: 1 are blended, the fresh leaves are mellow in final flavor, andthe blended fresh leaves are more beneficial for improving the quality of finished tea. Besides, the preparation method combines the traditional fermentation characteristics; then a specific charcoalfire baking process is utilized, wood open fire baking is adopted during baking, so that the tea aroma permeates into the tea leaves more easily, the tea aroma can go deep after the tea leaves are baked twice, the quality of the tea leaves is guaranteed, the tea leaves are resistant to brewing and storage at normal temperature, and the brewing frequency of the tea leaves can be increased to at least 10 times or above; the tea aroma and the charcoal fire aroma can further permeate into the tea leaves by baking again after annealing, so that the water quality is softer and smoother during brewing.

The invention relates to a method for fermenting black tea. The method is characterized in that ginger juice and a finished product black tea are fermented together, so that the black tea is more fully and uniformly fermented. The product prepared by the method is novel ginger black tea which not only can maintain the color and luster and flavor of the black tea, but also particularly has a function of improving woman dysmenorrhea. In addition, compared to the conventional black tea, the ginger black tea is relatively improved in aspects of mixing times, taste and the like.

The invention relates to jujube-based tea and a preparation method thereof, and relates to the field of tea. The preparation method of the jujube-based tea comprises: removing the core of the cured jujube, forming a through hole in the jujube; filling the through hole with compressed tea, and baking at 125-135°C; wherein, the amount of tea added is 30‑50% of jujube mass. The method is simple in operation, can be produced in a large scale, and effectively retains the nutrients of the jujube. The jujube-based tea prepared by the above preparation method can be brewed for many times and still have a good taste, clear soup, good taste, and good health-preserving effect.

The invention mainly relates to preparation of eucommia health-care compound electuary. The electuary is prepared from fresh raw materials through withering, twisting, removing water, adding momordica grosvenori raw material, fermenting, extracting, granulating and other steps. According to the preparation, the bitter substances in the product can be effectively reduced due to pile fermentation treatment, the functional effects of the product can be greatly reinforced by culturing and activating yeast and treating at high temperature to autolyze the yeast, and the range of applicable people of the product can be enlarged; by virtue of a beneficial microorganism fermenting process, bitter, astringent and foreign odor can be effectively reduced, the smell and taste of the product can be effectively improved, the unique flavor can be purified, the defects of ordinary flavor of a product by a traditional process can be overcome, the smell of the product is promoted, and the sweet smell can be rich and durable; by virtue of later fermentation of lactic acid bacteria, the stability of chlorogenic acid can be effectively improved, and the product storage can be favored.

The invention discloses a convection-type tea drainer. The convection-type tea drainer comprises an outer bucket body and an inner drainer body; the outer bucket body is provided with a clamping railwhich is provided with multiple arc clamping grooves linearly distributed at equal intervals; the inner drainer body is provided with a sliding block provided with an arc clamping head, the sliding block is connected with the clamping rail, and the arc clamping head only cooperates with the arc clamping grooves; a pull rod is arranged on the inner side wall of the inner drainer body, a hook is arranged at the top of the outer bucket body, and a convection device is arranged on the outer bucket body. The convection-type tea drainer has the advantages that the concentration of tea during water filling every time is effectively controlled, and convection is adopted for stirring.

The invention discloses a production method of citrus flower tea. The production method comprises the following steps: S1, picking flowers; S2, extracting citrus flower hydrolat; S3, performing tea base treatment; S4, performing tea scenting; S5, preparing flowers: a, freeze-drying part of the fresh flowers picked in the step S1, and controlling the water content to be 5-6%; b, embedding the hydrolat prepared in the step S2 on the freeze-dried citrus flowers through an embedding material; and c, drying the embedded citrus flowers until the water content is 5-6%; and S6, performing packaging: packaging the citrus flowers prepared in the step S5 and the tea base scented in the step S4 in proportion. According to the preparation process disclosed by the invention, the citrus flowers are prepared into the hydrolat, the citrus flowers soaked with the hydrolat are embedded, and the embedded citrus flowers are added into the scented tea base, so that the soaking times of the citrus flower tea can be effectively prolonged. Moreover, the citrus flowers are prepared into the hydrolat, and the tea base is scented through a pressure kettle, so that the season limitation of the flowering period of the citrus flowers can be broken, the overall preparation time of the citrus flower tea can be shortened, and the production cost can be reduced in comparison with an existing processing technology.

The invention discloses a production method of strong-aromatic wild oolong tea. The production method comprises the following steps: picking fresh leaves; preparing materials; spreading out the freshleaves; shaking the fresh leaves; carrying out primary processing; twisting the leaves; selecting the leaves; drying the leaves; and spreading out and cooling the leaves. According to the production method of the strong-aromatic wild oolong tea disclosed by the invention, selection and splicing of the fresh leaves are more exquisite, that is, tender leaves of Qilan, Dawu, Meijian, Huangjingui andMaoxie are adopted, and Qilan, Dawu, Meijian, Huangjingui and Maoxie, of which the weight ratios of the fresh leaves are 6 to 2 to 6 to 3 to 4, are spliced; and the fresh leaves are mellow in aroma, and the spliced fresh leaves are more benefit for improving the quality of finished product tea. According to the production method of the strong-aromatic wild oolong tea disclosed by the invention, with combination of conventional fermentation characteristics, a special charcoal roasting technology is utilized, and drying is carried out at one time through three dryers. The oolong tea formed by adopting the roasting method is higher in concentration, strong in taste, mellow in mouthfeel, and greatly improved in yield, and is particularly suitable for roasting a lot of oolong tea products.

The invention relates to a method for fermenting black tea. The method is characterized in that ginger juice and a finished product black tea are fermented together, so that the black tea is more fully and uniformly fermented. The product prepared by the method is novel ginger black tea which not only can maintain the color and luster and flavor of the black tea, but also particularly has a function of improving woman dysmenorrhea. In addition, compared to the conventional black tea, the ginger black tea is relatively improved in aspects of mixing times, taste and the like.

The invention discloses a production method of citrus flower tea, which comprises the following steps: S1, picking flowers; S2, extracting citrus flower hydrosol; S3, processing tea base; S4, smelling tea; S5, making flowers: a, picking step S1 Part of the fresh flowers are freeze-dried, and the water content is controlled at 5-6%; b, the hydrosol obtained in step S2 is embedded on the freeze-dried citrus flower through the embedding material; c, the embedded citrus flower is baked To the water content between 5-6%; S6, encapsulation: encapsulate the citrus flower prepared in step S5 and the tea stalk prepared in step S4 in proportion. The preparation process of the present invention can effectively prolong the brewing times of the citrus flower tea by making the citrus flower into hydrosol, embedding the citrus flower after immersion in the hydrosol, and adding the embedded citrus flower to the scented tea base. . In addition, the citrus flower is made into pure dew, and the tea base is made by scenting through a pressure kettle, which can break the limitation of the flowering period of the citrus flower, and at the same time can shorten the overall preparation time of the citrus flower tea, which can reduce the production cost compared with the existing processing technology.

The invention discloses a black tea bag including tea tree flowers. The black tea bag is characterized in that tea tree flowers and black tea are employed as base components to scientifically prepare the black tea bag which is beneficial to body and has good taste and bright color. The base components include, by weight, 60 parts of the black tea and 40 parts of the tea tree flowers. The black tea bag is brewed according to the ratio of water to tea being 50:0.7. The added tea tree flowers can provide beneficial supplement to human body and regulate the mouth feel of tea soup, so that the tea soup is enhanced in sweet taste and has a better yellow-bright color. The tea bag is more convenient and sanitary.

The invention discloses a preparation method of tuan-shaped green tea (tuan is a Chinese character). The method takes bulk tea of finished green tea as raw tea and comprises the following specific steps: (1) humidifying and softening the raw tea and carrying out mould pressing on the softened raw tea to form tuan-shaped raw tea; (2) drying the tuan-shaped raw tea into tea with the predetermined water content through using vacuum dehumidification, optical wave heating and / or microwave heating and cooling means to obtain the required tuan-shaped green tea. The method provides a feasible technical way for preparing the bulk tea of the green tea into the tuan-shaped green tea; the tuan-shaped green tea brings a brand-new green tea drinking way to people and can be conveniently drunk by the people.