47results about How to "Oily color" patented technology

The invention discloses a processing method of Congou black tea. Common fresh tea leaves are taken as raw materials and the processing method comprises the following steps of cold air withering, hot air withering, spreading, rolling, fermenting and drying. According to the invention, the original technology of Congou black tea is inherited, improved and innovated, so that the problems of low efficiency and high quality fluctuation of Congou black tea in the production process are solved effectively; the prepared Congou black tea is thin and fine, shows peak seedlings, is smooth in color, has bright red and yellow soup color, is mellow in taste, has heavy sweet orange flavor, is bright red in leaf bottom, and lays a good foundation for occupying the tea leaf market for the Congou black tea.

The invention relates to the technical field of health foods, in particular to ginger black tea and a preparation method thereof. The method comprises the following steps: selecting fresh leaves with good tenderness to prepare the ginger black tea in general, putting the leaves into a rolling machine to roll, cleaning and peeling off fresh ginger, and cutting into small particles of which the particle sizes are smaller than 0.1cm; putting withered tea leaves into the rolling machine to roll, putting the cut ginger dices into the fresh leaves, and putting the rolled ginger leaves and the fresh ginger into a sealing bag to ferment; and putting the fermented tea leaves into a dryer to dry, thereby obtaining the ginger black tea. The tea prepared by the method is pure and thick in fragrance; the content of microelements in the tea can be improved after fermentation; the fresh ginger is added, so that the fresh ginger juice is mixed with the tea; the flavor of the tea is increased while the nutrient value of the tea can also be improved; the ginger black tea has the curative effects of tonifying the spleen and warming the stomach, and is relatively light in taste, free of a spicy taste, tight, bent and heavy in appearance, uniform and neat, pure, greasy in color and luster, sweet and mellow in meat aroma, bright and red in soup, fresh, cool and strong in taste, and ruddy and bright in tea residue.

The invention discloses a salting method for sesame paste flavored salted duck eggs. The salting method comprises the following steps of: cleaning duck eggs and drying the cleaned duck eggs; uniformly mixing sesame paste or fresh sesame oil residues with salt in the ratio of 3:1 in a mixer, and pouring the mixed ingredients into a container; evenly coating the mixed ingredients on the duck eggs; putting the duck eggs into a sealed container; and storing the container at a shady, cool and ventilate place without light for 30-40 days at 15-20 DEG C. The sesame paste flavored salted duck eggs produced by the method have soft and oily yolks and pale yellow egg whites, have the flavor of sesame paste, can be eaten after being washed and cooked for 10min, and are preferably cooked by a pressure cooker. The sesame paste flavored salted duck eggs can be stored for six months at a shady, cool and dry place, have delicate and pale yellow in egg whites, soft and bright yolks and the flavor of sesame paste, and are special in technology, thick in mouth feel, rich in nutrition, green, pollution-free and convenient to eat.

The invention discloses a green tea preparation technology. The green tea preparation technology comprises picking, fresh leaf tedding, de-enzyming, spreading cooling, rolling, tidying of tea strips and fragrance improvement. In the spreading cooling process, tea leaves are arranged on a bamboo mat with a screen mesh and are subjected to spreading cooling. The green tea preparation technology has simple processes and realizes uniform raw material mixing. The prepared green tea has good wholeness, compact, uniform and tidy strip arrangement, a glossy color, balanced nutrition and good health care effects and satisfies various tea demands of people.

The invention belongs to the technical field of tea making processes and in particular discloses a method for making black tea. The preparation method comprises the following steps: selecting materials, cooling green leaves, rolling, spreading out for cooling and fermenting and roasting at low temperature. According to the method for making black tea disclosed by the invention, the light-heavy-light pressurized rolling method is adopted in the rolling process, the juice is not leached, the surface texture of the tea is not damaged, and the subsequent fermentation process is promoted; fermentation of a common fermentation machine is replaced by natural cooling fermentation, polyphenol in the black tea can be fully oxidized and degraded by virtue of proper fermentation temperature and full fermentation time, effective conversion of the theaflavin, thearubigins and theabrownin is realized, and the bright red quality of the black tea is improved; and no fermentation agent is added into the whole fermentation process, and natural and pure taste of the black tea is guaranteed.

The invention belongs to the field of tea processing, and particularly relates to a manual production method for large yellow tea. The method comprises the following steps: picking of fresh tea leaves; treatment of the picked fresh tea leaves; enzyme deactivation; primary tea leaf rolling; secondary tea leaf rolling; primary drying; heaping for yellowing; heating with low fire; heating with high fire; packing for storage. The large yellow tea produced according to the method has the characteristics that stems are strong and leaves are thick, shoots and bars are large, the leaves are formed into strips, each shoot and the corresponding leaves are connected to be shaped as a fish hook, the color of the large yellow tea is glossy and mild, the color of a tea infusion is dark yellow with brown, the tea infusion has a full scorch aroma, and a strong and sweet taste, the color of tea residues is yellow with brown, and the large yellow tea is durable for soaking; through adoption of the method, the quality of the processed large yellow tea is improved.

The invention relates to a preparation method of a jasmine tea. The preparation method comprises following steps: putting 2 to 6 parts of jasmine tea with a water content of 5.0 to 5.5%, and 8 to 12 parts of fingered citron, 12 to 18 parts of poria cocos, 15 to 25 parts of malt and 6 to 15 parts of herba lopatheri, which all have a water content of 4.5 to 5.0%, into a softening tank to perform a softening treatment, then transporting the mixture to a knead entwist machine to have rolling and shaping treatments, setting light rolling and heavy rolling in alternation, controlling each rolling time in the range of 1 to 2 minutes, transporting the mixture into a green removing machine to have a primary drying treatment after shaping, controlling the temperature in the range of 110 to 120 DEG C and the time in the range of 10 to 15 minutes, performing a primary shaping, transporting the mixture into a fragrant raising machine to have a fragrant raising treatment when the fragment start to appear, and finally obtaining the jasmine tea product. A novel processing technology is adopted in the preparation method of the jasmine tea. The raw materials are mixed evenly, the sense of wholeness is strong, the tea is compact and well proportioned, and the color and luster are smooth and bright. The jasmine tea tastes pure and fresh, has strong jasmine fragrant and original taste of tea, and has the functions of relieving thirst, diminishing inflammation and reducing internal heat. If the jasmine tea is drunk regularly, the jasmine tea also has the functions of soothing liver, strengthening spleen, regulating flow of Qi and soothing depression.

The invention belongs to the field of tea processing, and specifically relates to a manufacturing method of orange black tea. The orange black tea is composed of the following components in parts by weight: 3-8 parts of tangerine, and 10-17 parts of black tea. According to the present invention, by inheriting, improving and innovating the process of black tea preparation, the problems of low efficiency and large quality fluctuation in the production process of black tea are effectively solved; and the prepared orange black tea has a compact appearance, a fine peak seedling, an oily color, a bright red and yellow soup, a sweet and mellow taste, a strong aroma of orange sugar, and a bright and red leaf bottom, and the method lays a good foundation for the development of the orange black teamarket.

The invention especially discloses a preparation method for green tea. The preparation method comprises the following steps: (1) blending of attached liquids; (2) spraying; (3) drying; and (4) shaping and fragrance promotion. The invention has the following beneficial effects: the preparation method is simple, raw materials can be fully and uniformly mixed, so the prepared green tea presents a strong sense of wholeness and has compact and uniform cords and an oily color; malt extract, peach seed extract, lophatherum gracile extract, geranium wilfordii tea and green tea are fully and effectively mixed, raw materials are scientifically proportioned, so the prepared green tea has good quality, presents pure, fresh and agreeable taste and rich delicate fragrance when drunk, is convenient to drink, endures brewing, exerts a good health care effect on a human body, promotes the production of body fluid to quench thirst, has after-taste sweetness after drinking of the green tea, can raise spirit, clear away the heart-fire, clear heat and relieve summer heat and is capable of helping digestion, reducing phlegm, removing greasiness, losing weight, reliving internal heat, improving eyesight, moisturizing dryness, lubricating intestines, removing inflammation, promoting diuresis, dispelling wind, invigorating blood circulation and the like after long-term drinking.

The invention relates to a tea processing method of a black tea. The processing method comprises four steps of raw material pretreatment, mixing rolling, fermentation and drying. Traditional black teamanufacturing methods are fixed, and the mouth feel of finished products is single, and the health-care function of traditional black tea is slow, and the traditional black tea needs to be drunk fora long time. With the tea processing method of the black tea provided by the invention, the mouth feel of the produced black tea is enriched, and the health-care effect of the black tea is enhanced. In the rolling step, brown sugar and shredded ginger are added with and proper weight proportion, and a series of processing processes are carried out, so that the obtained black tea is oily in color,and fragrant and mellow in mouth feel, and has more significant health-care efficacy of warming middle, expelling cold, warming the stomach, dispelling cold, eliminating phlegm, promoting digestion, and stimulating appetite.

The invention relates to a dalbergia odorifera health black tea and a preparation method thereof. The preparation method comprises the following steps: withering fresh leaves and flowers of dalbergia odorifera with cold air till the water content of leaves and flowers of dalbergia odorifera is 60%-75%; withering with hot air till the water content of leaves and flowers of dalbergia odorifera is 45%-55%; cooling the leaves and flowers of dalbergia odorifera to room temperature after being withered with hot air and then rolling and fermenting; and drying the product acquired by fermenting till the water content is reduced to 5%-8%, thereby acquiring the dalbergia odorifera health black tea. According to the invention, the raw material components are reasonably blended and the preparation method is optimized, the active ingredients of the leaves and flowers of dalbergia odorifera can be fully activated and differentiated and the active ingredients can be quickly leached in a brewing process, so that the effects of reducing blood fat and resisting against oxidation of the prepared black tea can be promoted, and meanwhile, the oily color and luster, red yellow bright liquor color, sweet and mellow taste and thick fragrance of the dalbergia odorifera health black tea can be guaranteed.

The invention relates to a method for preparing health tea by using sweet potatoes, which comprises the steps of picking, stripping leaves, sunning, fixing, wind drying, rolling, spraying, setting andimproving incense and dehydrating. The health tea prepared by the method provided by the invention has the advantages of tidy appearance, tight and uniform strands, green color, rich and pure aroma,good quality, clear and green tea color, clear and tender tea flavor, elegant and fragrant tea smell, fragrance, without losing the original tea flavor, easiness in drink, good boiling resistance andbalanced nutrition; the health tea has better health effect on a human body when being brewed for drinking, is refreshing and capable of stopping thirst after being drunk, has remarkable sweet after taste, is capable of clearing liver and improving vision, relaxing bowels and inducing diuresis; after being drunk for a long term, the tea also has effects of enhancing immunity, delaying senescence,clearing away the lung-heat, reducing phlegm, lubricating intestines, reducing blood press, decreasing blood sugar, preventing dyspepsia and other health effects, and greatly improves the quality of sweet potato leaf tea products.

The invention discloses a method for processing flower-fragrance type bulk tea. The method comprises the following steps of tedding fresh leaves, rocking green leaves, spreading, rolling, deblocking, fermenting, carrying out stack cover process, solarizing, drying naturally, and baking at a low temperature by taking common fresh tea braches with one bud and three or four leaves as raw materials. According to the invention, characteristics of six major tea types are combined, novel high-quality tea leaves are prepared, so that requirements for consumers can be met well; the prepared tea leaves are thin and solid in strip, are smooth in color, have yellow and red soup color, are mellow and sweet in taste, are pure sweet in aroma, have unique flower fragrance, and the bottom parts of the leaves are even red and green.

The invention provides a high-temperature raw ore blue glaze and a preparation method thereof, and the high-temperature raw ore blue glaze comprises the following raw materials in parts by weight: 8-12 parts of peach gum, 20-23 parts of lapis lazuli, 10-16 parts of yuhua stone, 25-30 parts of gypsum, 2-5 parts of vermiculite, 3-5 parts of a wear-resistant material and 44-55 parts of water. According to the high-temperature raw ore blue glaze, lapis lazuli serves as a main color development raw material, the stable color development effect is achieved, higher wear resistance is achieved, the glaze surface obtained through high-temperature fast firing can present mild and stable dark blue, and the glaze surface is oily in color, novel, transparent and bright and mild like jade; and the glaze has the advantages of sufficient and stable color development, good glaze flatness, high wear resistance and high hardness.

The invention discloses a black tea fermentation device which comprises a steam boiler, a fermentation tank, a support for supporting the fermentation tank, fermentation beds, a feed conveyor, a tea putting device, a conveyed leaf thickness uniformizing device, a drive chain and a motor, wherein the steam boiler is connected with the fermentation tank through a pipeline, and the lower end of the pipeline is provided with a first outlet in a branching way; the fermentation beds are arranged in the fermentation tank through a rotating shaft, and the feed conveyor is used for conveying black tea embryos to the tea putting device; the black tea embryos are conveyed to the fermentation beds by the tea putting device, and the conveyed leaf thickness uniformizing device is positioned at the back of the tea putting vehicle device; the motor is connected with the fermentation beds through the drive chain. The invention also provides a black tea fermentation method based on the black tea fermentation device. According to the black tea fermentation device, the fermentation is carried out by the steam boiler, so that the fermentation temperature and the fermentation humidity are controllable, the fermentation time is greatly shortened, and the fermentation area is reduced due to the reasonable design of the fermentation tank.