399results about How to "Pure aroma" patented technology

The invention relates to a production technology of black tea, in particular to the technical field of the black tea. The production technology of the black tea comprises the following working procedures: green removing, twisting, piling, drying at first time, steaming, compacting, fermenting and drying 2, wherein pulp filling is carried out on a tea leaf raw material before the green removing working procedure, and the mass ratio of water to tea leaf is 6-9% in the pulp filling process; and artificially adding inoculated strains between the steaming working procedure and the fermenting working procedure, wherein the artificially inoculated strains are one or more of Eurotium cristatum, candida albican and aspergillus niger. By adopting the production technology provided by the invention,time of a fermentation technology in the production process of the black tea is reduced, production efficiency is improved, and yield of the black tea is increased; meanwhile, the problem that the traditional black tea production technology is controlled by experience and level of a tea making master worker is solved, the time for producing the black tea by utilizing the technology is short, the produced black tea has good consistency, strong taste, pure fragrance, red-yellow soup colour and brown and bright leaf edge.

The invention discloses a five-grain fen-flavor liquor and a preparation method thereof. The five-grain fen-flavor liquor is prepared through diastatic fermentation of brewing raw materials consisting of sorghum, rice, glutinous rice, wheat and corn by using Qingcha Daqu. The preparation method for the liquor comprises the following steps: preparing the Qingcha Daqu; mixing the brewing raw materials with the Qingcha Daqu; carrying out diastatic fermentation; and carrying out distillation. The liquor provided by the invention has pure, mild and mellow taste and satisfies current requirements for taste and health care by drinkers; the flavor of sorghum, sweetness of corn, pureness of rice, sweetness of glutinous rice and unique fragrance generated by fermentation of wheat collagen and glutenin in wheat are combined in the liquor, and deficiency in brewing with only a grain is substantially improved; and the liquor has no special odor, can be used as a base wine for medicinal liquor and functional liquor, is applicable as a flavoring liquor for development of a high-grade liquor and has a good application prospect.

The invention provides a method for preparing gold-flower Puer tea by inoculating fungus microorganisms. The method is characterized in that: by the means of inoculating mixed fungi which are mainly eurotium cristatum and adding a fermentation promoter, the blooming of the Puer tea is realized, and the gold-flower Puer tea with gold flowers is prepared. In the production process of the Puer tea, besides of the non-dominant bacteria of the eurotium cristatum, the dominant bacteria including the Puer tea such as aspergillus niger, penicillium notatum, rhizopus and microzyme are also inoculated; and in addition, the fermentation promoter is also added, so that not only the bacteria can be quickly bred, but also the operation and control are convenient; and the tea leaves are fermented and uniformly aged and stable in quality. The gold-flower Puer tea prepared by the method has the advantages that: the beneficial effects of the Puer tea and the eurotium cristatum are perfectly combined; the tea is red, thick and bright and has pure aroma and a mellow taste; other health-care effects are further improved; and the quality is improved in essence compared with traditional Puer tea.

The invention relates to a technique for processing black tea, comprising the following steps of picking mono-bud-trilobate fresh tea leaves as raw materials; spreading and airing the fresh leaves for 1-2 hours, and shriveling; spreading the aired tea leaves uniformly on a shriveling trough with the thickness of 3-4 cm and the shriveling time of hours 2-3 hours, and rolling the tea leaves until the weight loss rate of the tea leaves reaches 35-38 percent; rolling for 90-120 minutes, and putting the tea leaves into a dynamic steaming machine; regulating the steaming temperature in the dynamic steaming machine to 200-210 DEG C, and steaming at high temperature for 20-30 minutes; uniformly mixing the high-temperature steamed tea leaves with water with the mass ratio of 38 percent, putting the mixture on a fermentation bed, and fermenting for 3-5 hours at the fermentation room temperature of 24-25 DEG C, the humidity of 89-93 percent and the leaf temperature of 26-33 DEG C; putting the fermentation product into a dryer, carrying out first drying at the temperature of 120-130 DEG C, spreading and airing the tea from the dryer in time, and carrying out secondary drying on the tea at the temperature of 100-110 DEG C after water in the tea is uniformly distributed; and finally, obtaining finished tea by distilling flavor for one hour.

The present invention discloses an old leaf black tea manufacturing method which relates to the field of tea processing technology. The manufacturing method is composed of the following steps: collecting and picking fresh leaves, withering, rolling, fermenting, drying, etc. The old leaf black tea manufactured by the traditional process has thick and loose twisted tea sticks, a mellow aroma and a light taste. The old leaf black tea manufactured by the present method not only conducts technical improvements in each process step to obtain complete tea appearance, but also spraying polyphenol extracts and mixed water solution of cellulase and honey in the rolling step and can effectively ensure the taste and aroma of old leaf black tea.

The invention discloses fast alcoholized dark green tea and a preparation method of the dark green tea. The preparation method comprises the following steps of: converting catechin with bitter taste in the raw dark green tea into theaflavin, thearubigin and theabrownin, degrading cellulose into glucose with sweet taste, converting insoluble pectin into soluble pectin (to increase the thickness of a tea soup), and degrading protein into amino acids with umami taste by adding microorganisms and an enzyme solution into the raw dark green tea under the condition with certain temperature and humidity, and applying chemical action to the resulting product in supplementation, and at last neutralizing partial acidic components with baking soda. The technical problems of long fermentation time and the generation of nauseating and sour smells in dark green tea pile fermentation are solved; the tea made from the dark green tea obtained by the preparation method disclosed by the invention is delicate and mellow in taste, orange red and transparent in tea soup, and rich in stale flavor; and the dark green tea is pretty high in contents such as soluble sugar, theaflavin, thearubigin and amino acid, and can reach the taste effect of old tea more than 5 years in about 4 days.

The present invention discloses process of making red small-leaf Ilicis folium tea. The making process includes the following steps: Shaqing, hot scalding, dewatering, kneading, fermenting, scalding, cooling, dewatering, deblocking, kneading and the final shaping and drying or roll frying. The red small-leaf Ilicis folium tea product is sorrel, and the tea water is yellow-red, bright, purely scented, and bitterish and post sweet.

The invention discloses a maca black tea composition capable of improving the sub-health status of women and a preparation method of the maca black tea composition. The maca black tea composition consists of all product forms of Anhua black tea and medicinal and edible substances such as maca, lucid ganoderma, cordyceps sinensis, wolfberry fruits, rehmannia, polygonatum kingianum, lilies, asparagus fern, white fungus and liquorice. The maca black tea composition has an obvious effect on improving the sub-health status of women.

The invention discloses a processing method of tea flowers, relating to the technical field of processing. The processing method comprises the following steps: harvesting tea flower buds from the middle ten days of October to the first ten days of December; wiping out receptacles, spreading on a water sieve; freezing the buds in a gauze bag at a temperature of being less than 20 DEG C, freezing for 12-14h; freeze-drying the buds in a vacuum dryer, vacuumizing when the temperature is lower than -20 DEG C, starting an oil heating system when the pressure is vacuumized to -0.1 Mpa, continuously drying for 24-26h by heating until the content of water in the buds is not greater than 4 percent; and baking the buds in a baking machine at a temperature of 90-100 DEG C for 15-20min. According to the processing method, the problem that the quality is not favorably improved because the plumpness is poor, the appearance is unattractive, the color is not fresh and alive, the fragrance is not pure, the color is slightly yellow and not bright, and the like is solved.

The invention discloses a method for extracting rose essential oil from fresh rose flowers, which relates to a method for spice extraction, in particular to a method for extracting rose essential oil from fresh rose flowers by using the organic solvent extraction and molecular distillation technology. The method comprises the following steps: carrying out lixiviation on fresh floribunda rose flowers by petroleum ethers, then sequentially carrying out filtration, dewaxing and concentration on the obtained product so as to obtain a first concentrated solution; carrying out lixiviation on the rose flower residues subjected to four times of lixiviation by an equivalent petroleum ether/dichloromethane mixed solvent, then sequentially carrying out filtration, dewaxing and concentration on the obtained product so as to obtain a second concentrated solution; mixing the first concentrated solution with the second concentrated solution, then adding the obtained mixture into a molecular distillation device so as to distill the mixture, thereby removing residual solvents, vegetable waxes, pigments and the like in absolute rose oil, and finally, obtaining the rose essential oil. The prepared rose essential oil is pure in aroma and clear in color and luster, the oil yield of the fresh rose flower reaches 0.1 percent, which is 3.3 times of the oil yield of the fresh rose flower through steam distillation.

The invention discloses a thin cigarette filter rod containing a single solid aromatic bead particle and a preparation method of the thin cigarette filter rod, and relates to the field of cigarette flavor spices. The solid aromatic bead particle is loaded in the middle of a cigarette filter rod tow and mainly prepared from activated montmorillonite by processes such as gel preparation, crystallization, ball making and flavor attachment, and an approach is provided for adding cigarette flavor with weak aroma keeping effects. In the smoking process, the flavor in the filter rod is not involved in combustion and slowly and uniformly released along with smoke, and the problem of aroma deterioration caused by combustion is solved. The thin cigarette filter rod has the advantages that the singlesolid aromatic bead particle is applied to the cigarette filter rod, the cigarette filter rod is simple in structure, poisonless and tasteless, a consumer does not need to worry about safety of tinyadditives such as zeolite powder, the aromatic bead is simple in preparation process and stable to form, the total control rate of the concentration of the aromatic bead is more stable, the qualification rate and the production stability of the aromatic bead are better than those of an 'explosion bead', additional solvents are omitted in flavor attachment, and aroma is elegant and volatile.

The invention relates to the technical field of deep processing of tea leaves and discloses a preparation process for high-quality instant red tea so as to solve the problems of flavor and characteristic ingredient deficiency of instant red tea caused by oxidation under a temperature. The high-quality instant red tea is prepared by taking fresh tea leaves as raw materials and processing the fresh tea leaves by a liquid-state control fermentation and medium-temperature enzymatic method-assisted extraction combined process. The high-quality instant red tea is short in production cycle and low in energy consumption, contains more than 2.0% of theaflavin and more than 5.0% of free amino acids, and is orange yellow and bright in soup color, pure in fragrance and superior to a traditional product in overall quality.

The invention discloses a preparation method of forsythia suspense black tea, and relates to tea. The method comprises the following steps: cooling fresh forsythia suspense leaves at 14-18 DEG C, rocking the leaves, performing enzyme deactivation at 120-150 DEG C for 3-5 minutes, rolling into strips, performing fermentation, drying at 150-180 DEG C, and finally performing classification and packaging to obtain the finished product. The invention adopts forsythia suspense leaves as raw material, does not add any additive; since the forsythia suspense leaves contain abundant nutritional components, the forsythia suspense tea prepared by the method of the invention has the efficacy of clearing heat and removing toxins, promoting body fluid production and extinguishing thirst, resisting bacteria and promoting urination, strengthening stomach and promoting appetite, has pure fragrance and strong taste, belongs to pure natural tea that is suitable for both the old and the young, and has great health care value and market value.

The invention discloses a production method of natural equivalent anisic aldehyde, which is characterized in that natural anise camphor is used as raw materials, manganese dioxide is adopted as oxidizing agents, the oxidation reaction is generated in dilute sulphuric acid media with the concentration being 40 percent to 45 percent, the natural equivalent anise camphor, the manganese dioxide, water and the dilute sulphuric acid are put into a reaction kettle for reaction according to an addition ratio of 1 to 3/2 to 4/3 to 5/5 to 7, and the natural equivalent anisic aldehyde is obtained through press filtering separation, still standing delamination, neutralization reaction and pressure reduction distillation after the reaction. The process is simple, the reaction condition is mild, the cost is low, the obtained anisic aldehyde has pure perfume, the concentration is higher than 98.0 percent, and the natural abundance can reach higher than 95 percent.

The invention discloses a method for making dry white wine through red grape varieties. The method is characterized by comprising the process steps of determining of the grape picking period, harvesting of grapes, ear-by-ear selection, peduncle removal, grain-by-grain selection, crushing, low-temperature juice taking, low-temperature clarification, juice separation and temperature increasing, low-temperature alcohol fermentation, tank transferring, ageing or storage, fining, freezing, sterilization, filling and the like. In this way, the produced dry white wine is pale yellow or straw yellow in color, clarified, transparent and glossy. The dry white wine has the pure, active, elegant, fresh and rich fruit aroma; the wine after ageing also has complicated and rich ageing fragrance, and is soft in mouthfeel, fresh, tasty and refreshing.

The invention belongs to the field of food processing and specifically relates to a health care teabag. The invention provides the health care teabag which tastes good and has a health care function. A production method for the teabag comprises the following steps: cleaning stems and leaves of sweet potato, green tea and haw three times, spreading and airing the above motioned raw materials for one hour so as to dispersing unwanted green taste, deactivating enzyme with steam so as to kill enzyme and remove a fishy smell, then transferring the raw materials into a baking oven for baking by using variable temperature heating, standing the raw materials in the baking oven after baking so as to allow temperature of the raw materials to drop back and moisture to be uniformly distributed anew, crushing an obtained sample, screening the crushed sample with a 20-mesh sieve, uniformly mixing the sample with other ingredients, seal packaging an obtained product, storing the product at normal temperature, reheating green tea and haw at a temperature of 70 DEG C so as to remove unwanted moisture, allowing the temperature of green tea and haw to drop back so as to balance moisture, crushing green tea and haw, carrying out screening with a 20-mesh sieve and standing obtained green tea and haw for subsequent usage. A formula used in the invention is as follows: addition amount of haw is 10 to 15%, addition amount of green tea is 10 to 15%, and addition amount of leaves of sweet potato is 75 to 85%.

A rose-type donkey-hide gelatin as health-care food for promoting blood circulation and improving immunity is prepared from rose flower, donkey-hide gelatin and white granular sugar. Its advantages are high effect and agreeable taste.

The invention discloses a honey essence having natural flavour of honey and a preparation method thereof; the honey essence is prepared from linalool oxide, glycerol triacetate, ethanol, propylene glycol, phenethanol, damascenone, ethyl maltol and honey base; the honey base is a composition of damascenone, rose geranium oil, 4-hydroxyl-2,5-dimethyl-3(2H) furanone, triethyl citrate, methyl anthranilate, vanillin, caproic acid, n-nonanoic acid, 2-acetylfuran, 2- methyl butyric acid, alpha-terpilenol, butyric acid, benzaldehyde, phenylethyl phenylacetate, phenethyl acetate, phenethyl butyrate and propylene glycol; the honey essence is prepared by mixing propylene glycol with ethyl maltol, heating, dissolving, cooling to room temperature and adding glycerol triacetate, ethanol, linalool oxide, phenethyl alcohol, damascenone and the honey base; and the honey essence disclosed by the invention has better honey sweet flavour.

The invention discloses natural-jasmine-flavored jasmine essence and a preparing method thereof. The jasmine-flavored jasmine essence is made with, by weight, jasmine treating fluid, benzyl alcohol, phenethyl alcohol, linalool, Alpha-terpineol, nerolidol, cis-jasmone, methyl anthranilate, benzyl acetate, linalyl acetate, methyl dihydrojasmonate, Nu-decalactone, indole, jasmine absolute, ethyl alcohol, distilled water, jasmine base and propylene glycol. The natural-jasmine-flavored jasmine essence has the advantages that the fragrance is pure and natural, top note is intense, body note is full and flowing, end note is sweet, the fragrance is sustainable and dense, and the ideal jasmine fragrance is obtained with little of the essence; the essence is well integrative, the fragrance is delicate and permeating and retentive, and liquid of the essence is easy to add; the essence is widely applicable.