30results about How to "Quick brew" patented technology

The invention relates to a production method of capsule tea, and belongs to the field of tea processing technology. The method comprises the following steps: (1) classifying fresh tea leaves, removing non-tea impurities, stalling to green and withering; (2) processing the fresh tea leaves by low-temperature freezing and puffing or freezing-thawing microwave fragmentation; (3) then processing the tea leaves by high-temperature gas heating treatment or microwave fixation, rolling and cutting to obtain fixed rolling-cutting leaves; (4) squeezing 10% to 15% of the fixed rolling-cutting leaves to obtain tea juice; (5) drying the rest of the fixed rolling-cutting leaves primarily, embedding the dried leaves with the atomized tea juice obtained in step (4), drying secondarily, and far infrared heating to improve aroma; (6) alternatively blending with herbaceous plants, and carrying out far infrared heating to improve aroma; (7) packaging the products obtained by step (5) or (6) with plastic capsules to obtain capsule tea. The capsule tea produced by the invention is more stable in quality, convenient, healthy and professional, and adapts to the rhythm of modern life.

The invention discloses a stirring linkage component and a milk preparer. The milk preparer comprises a milk powder bin, a mixing bin and the stirring linkage component, the milk powder bin is provided with a powder outlet, dry milk powder is supplied for the mixing bin through the powder outlet, the mixing bin is connected with a water outlet, water is supplied for the mixing bin through the water outlet, the mixing bin is provided with a liquid outlet, the stirring linkage component comprises a stirring rod, a plug, a driving motor and a linkage mechanism, the stirring rod and the plug are vertically arranged on the linkage mechanism, the plug and the stirring rod are connected with the driving motor through the linkage mechanism in a transmission manner, the linkage mechanism drives the stirring rod to rotatably stir, and displacement linkage of the plug is simultaneously driven by the linkage mechanism. According to the milk preparer, liquid milk is stirred and simultaneously flows out from the liquid outlet, uniformity of milk powder solution is greatly improved, and the milk preparer has the advantage that milk powder is rapidly prepared.

The invention discloses fumigation tea with jasmine flower fragrance and a preparation method thereof. The fumigation tea is prepared from, by weight, baijiu, tea fresh leaves, jasmine flowers, rose essential oil, newtol, malic acid, lotus flowers, honey, white vinegar, barley bran, chestnut powder, sweet orange peels, mango juice, hawthorn powder and a proper amount of water. The lotus flowers have fragrance, are similar to the fragrance of jasmine flowers and can promote the fragrance of jasmine flowers, the barley bran, the chestnut powder and the like are mainly composed of high gluten flour, the surface is yellowing after dry-frying, strong barley flavor overflows and is used for improving the fragrance of tea leaves, surface layers of plant leaves are provided with wax layers, the lower portion obtained after wax is removed is a sponge body, and various flavor compounds can be rapidly absorbed on the condition of evaporative water losses; on the condition that no wax exists for blockage, the tea release speed during tea leaf soaking will be increased, and the effect of rapid brewing is achieved.

The invention provides a liquid tieguanyin processing technology which is characterized by comprising the following steps of: picking tieguanyin tea leaves, and then performing leaf cooling, leaf sunning, leaf cooling and fine manipulation on the tieguanyin tea leaves; performing primary green killing on the tea leaves, and rinsing the tea leaves in water at 2-8 DEG C; performing secondary green killing on the tea leaves; cooling the tea leaves at normal temperature; selecting the tea leaves; rinsing the selected tea leaves into water at 3-8 DEG C; drying the tea leaves in a spinning manner; grinding the tea leaves into powder in a grinder; immersing the powder to obtain tea liquid; filtering the tea liquid to obtain liquid tieguanyin; and performing pretreatment on the liquid tieguanyin, and filling the pretreated liquid tieguanyin. By the liquid tieguanyin processing technology, the storage time of tieguanyin is longer, the liquid tieguanyin is more convenient to make and has a uniform flavor, and pesticide residues are avoided.

The invention discloses cape jasmine leaf dark tea and a processing method thereof. Cape jasmine leaf extracts and dark tea leaves are compounded to form cape jasmine leaf dark tea, the weight ratio of the cape jasmine leaf extracts and the dark tea leaves is 1: (5-10), the cape jasmine leaf dark tea is simple in raw material, nutritional components in cape jasmine leaves are furthest kept, taste of the dark tea cannot be changed, and the cape jasmine leaf dark tea is fragrant and sweet in flavor and brilliant yellow in soup and has the functions of clearing heat and removing toxicity and relieving high blood pressure, high blood lipid and high blood sugar when being drank for a long time.

Sacked materials used for making wind dried mutton soup fast comprise main ingredients, assistant ingredients, soup bases, seasoning, a mutton bag, chilli sauce bag, soup material bag and seasoning bag. Fresh mutton is cleaned and soused for six hours, and then the mutton is sliced and packed into each main ingredient bags, and finished products for sale are formed by putting the main ingredient bag, the seasoning bag, the mutton soup bases bag and the chilli sauce bag into each big bag. The sacked materials used for making wind dried mutton soup fast have the advantages that the soup tastes fragrant and rich, like the fresh fragrant delicious mutton cooked through cookstoves, and the soup tastes like sauce flavor of bacon; carrying, brewing and eating are very easy, rapid and convenient.

The invention discloses a solid beverage which is prepared from the following raw materials in parts by weight: 40-50 parts of dried ginger, 60-80 parts of hovenia dulcis thunb, 20-35 parts of maltodextrin, 3-5 parts of xylitol, 5-10 parts of citric acid, 3-5 parts of stevioside and 100-120 parts of purified water. The solid beverage is prepared according to the processes of blending, mixing, freeze-drying, pelletizing and packaging. The hovenia dulcis thunb solid beverage disclosed by the invention tastes fine, smooth and soft, smells fragrant, is free from spicy flavor and can be easily brewed.

The invention discloses a Fuzhuan tea processing method and a system thereof, which relate to the technical field of tea processing. The Fuzhuan tea makes the tea easy to carry, can be brewed quickly,and the brewed tea soup has a multi-layered taste. The specific scheme comprises the following steps: obtaining the raw material of the broken Fuzhuan tea; and performing vibrated screening on the raw material of the broken Fuzhuan tea to obtain the fine tea material meeting a preset standard; obtaining a dried flower product having a water content of 5% to 10%; mixing the dried flower product with the tea fine material to obtain the mixed Fuzhuan tea, wherein the dried flower product accounts for 20% to 50% of the weight of the mixed Fuzhuan tea, and the tea fine material accounts for 50% to80% of the weight of the mixed Fuzhuan tea; the mixed Fuzhuan tea is packaged with a food packaging material according to a preset weight to obtain a finished mixed Fuzhuan tea. The embodiments of the invention are used for Fuzhuan tea processing.

The invention relates to a processing method of Baiyuluo tea. The processing method of the Baiyuluo tea comprises the following steps of firstly, picking raw materials in a classifying manner in batches, performing sorting in a classifying manner according to extra products, first products and second products, then treating fresh leaves, performing spreading out, reversing leaves, then performingfixation with a fixation machine, performing slow-quick-slow cycled pressurized and decompressed rolling according to the manner of being light, heavy and light with a rolling machine, performing baking with a first firing until 50% of the leaves are dried, performing shaping and frying with a dual-pot machine for making bent white fine hair tea until the shape is curl and is similar to snails, performing primary baking until 90% of the tea is dried, performing thorough drying, performing fragrance increasing, performing sorting according to the extra products, the first products and the second products after the percentage by mass of the moisture in tea leaves is less than or equal to 6.5%, performing inspection and performing packing so as to obtain finished products of the Baiyuluo tea.The technology process is easy to control, polyphenol substances are prevented from being oxidized, nutrient components and fragrance of the picked tea leaves can be reserved to the maximum extent, and the taste and the concentration of the tea are improved. Classified sorting and processing are adopted, large-scale processing in batches is performed, the uniformity and the trab shape of the tealeaves are good, increase of output of extra tea is facilitated, and the yield is 30% or above.

The invention belongs to the technical field of health food and particularly relates to an isotonic solid drink containing chitin derivatives as well as a preparation method and a use method thereof.The solid drink provided by the invention comprises the following components: organic acid, sodium bicarbonate, corn starch, cyclodextrin, sucrose, glucose, sodium chloride, chitin and fruit-flavoredessence. The solid drink provided by the invention can quickly supplement a human body with required energy and salt and has good mouthfeel and a fragrant fruity taste, and the pH value of the solid drink is controlled at 5.6 or higher, so the solid drink cannot induce discomfort in the oral cavity and the stomach due to high acidity; and when brewed with water proportionally as specified, the solid drink can be prepared into a solution with the osmotic pressure of 280-320mmol / L, which is the same as the osmotic pressure of human blood, so the solid drink can be absorbed more quickly after being drunk.

The invention relates to the field of tableware, in particular to a cup capable of accommodating food. The cup capable of accommodating the food comprises a cup body, a box body, a cup cover and a stirring apparatus, wherein the box body is embedded in the cup body; and the stirring apparatus is arranged at the bottom of the cup body. The cup has the beneficial effects that drinks and food can be accommodated at the same time; a more convenient mode is provided for diet of people; the drinks can be stirred to achieve the effects of dissolution facilitating, homogenization and the like; the cup is simple in structure, convenient to use, easy to clean and convenient to carry; and the problem in the prior art is economically and effectively solved.

The invention belongs to the field of beverage processing, and particularly relates to a radix codonopsis and brown sugar solid beverage and a preparation method thereof. The radix codonopsis and brown sugar solid beverage consists of the following raw materials in percentage by mass of 80-92% of brown sugar, 3-10% of jujubes, 3-10% of ginger, 1-10% of radix codonopsis and 1-10% of radix astragali. The preparation method of the radix codonopsis and brown sugar solid beverage comprises the following production steps of selecting the raw materials, treating the selected raw materials, performingconcentration, performing mixing and performing shaping. According to the solid beverage disclosed by the invention, the brown sugar is used as a main component, various Chinese herbal medicine components are used for cooperation, auxiliary materials of the jujubes, the ginger and the like are added, and essence, pigment and additives are not contained, so that the solid beverage is better in taste and better in dietetic therapy effects, and the comprehensive conditioning type radix codonopsis and brown sugar solid beverage which is hygienic, convenient to carry and transport, quick to brew,convenient to eat and diversified in nutrient components is provided.

The present invention discloses dendrobium officinale black tea and a preparation method thereof. A dendrobium officinale extract and black tea are mixed at a weight ratio of 1:(5-10) to prepare the dendrobium officinale black tea. The dendrobium officinale extract and black tea complement each other. The preparation method maximally preserves nutritional ingredients in the dendrobium officinale and the dendrobium officinale black tea has functions of lowering lipids and enhancing immunity in a long-term drinking.

The invention discloses a pressure type beverage brewing machine which comprises a body. The body is provided with an upper support assembly, a lower support assembly and a brewing spoon. The upper support assembly comprises an upper support and an upper brewing chamber arranged on the upper support, the lower support assembly comprises a lower support and a lower brewing chamber arranged on the lower support, the brewing spoon is arranged in the lower brewing chamber, and a lock cover mechanism used for locking the upper support assembly and the lower support assembly is arranged between the upper support assembly and the lower support assembly. When the upper support assembly and the lower support assembly are in a locking state, a brewing chamber is formed between the upper brewing chamber and the lower brewing chamber and provided with a water inlet device to supply water, the body is provided with a water outlet device communicated with the brewing chamber, the brewing chamber is provided with a pressure generating structure, and when the brewing machine brews a beverage, steeping pressure for carrying out pressure steeping on the beverage is generated in the brewing chamber by the pressure generating structure. By means of the pressure type beverage brewing machine, the beverage is steeped under pressure so that the needed beverage can be quickly brewed, and the nutrition of the beverage can be fully extracted.

The invention relates to a processing method of white jade snail tea. The processing method is as follows: firstly, the raw materials are graded and picked in batches according to the special grade, first grade and second grade grades, and then the fresh leaves are processed, spread and turned over, and then the green leaves are killed. Machine finishing, kneading machine according to "light, heavy, light" to carry out "slow, fast, slow" sequential pressurization and decompression kneading, and then dry the hair to 50% dry, double pot Quma machine shaping and frying until the shape is curled like a snail , initially baked to 90% dry, then fully dried to enhance the fragrance, until the moisture content in the tea leaves is less than or equal to 6.5%, sorting, inspecting and packaging according to the special grade, first grade and second grade products to obtain the finished white jade snail tea; process It is easy to control, prevents the oxidation of polyphenols, can retain the nutrients and aroma of tea leaves after picking to the greatest extent, improves the concentration of tea taste, adopts graded sorting processing, and can be processed in large batches, with good uniformity and shape of tea strands. It is beneficial to increase the output of special-grade tea, and the output can be increased by more than 30%.

Freeze-dried edible fungus instant noodles belong to the technical field of noodle production and is formed by comprising the production steps of preparing materials, mixing, kneading dough, curing, making noodles, pre-freezing, freeze-drying, packaging and the like. The invention has the beneficial effects that the freeze-dried edible fungus powder is adopted, the particle size of the freeze-dried edible fungus powder is smaller than that of flour, and the weight of the freeze-dried edible fungus powder is smaller than that of the flour, so that contact between flour particles is not influenced after the freeze-dried edible fungus powder is mixed with the flour, and a perfect gluten network can still be formed during dough kneading and leavening; meanwhile, the freeze-dried edible funguspowder can quickly absorb moisture, so that a water source can be quickly conveyed to protein in the flour, the dough leavening speed is greatly increased, the dough kneading and leavening time is shortened, and industrial continuous operation on a production line is guaranteed; meanwhile, the freeze-dried fresh noodles are frozen, disinfected and freeze-dried to form dense and numerous micropores, rehydration is rapid, the effect is good, and the freeze-dried edible fungus powder can be rapidly brewed for eating when being eaten due to the fact that the water absorption speed of the freeze-dried edible fungus powder is high.

The present invention discloses a rose and fruit solid beverage which consists of the following raw materials in parts by weight: roses 5-6 parts, jujubes 1-2 parts, mulberry fruits 1-3 parts, roselles 1-2 and haws 1-3 parts; the solid beverage follows traditional Chinese medicine healthy and life-nourishing principles including syndrome differentiation based health nursing and monarch-official-assistant-messenger based reasonable compatibility, so that the solid beverage is suitable for women of different groups to meet the needs for nourishing Qi and blood, and regulating menstruation and beautifying countenance; with respect to the production process, the preparation method is scientific, rigor, unique and novel, which is mainly reflected in the full use of characteristics of some raw materials to prepare natural faintly acid aqueous solution used to soak, boil and extract other raw materials to prevent the loss of active ingredients, and the use of low-temperature vacuum boiling and extracting, collection of aromatic substances, high-speed centrifugal filtration and other processes at the same time to maximize the retention of color, fragrance and taste and active ingredients of the raw materials; and the prepared solid beverage is not only pure in quality, good in mouthfeel, beautiful in soup color, overflowing in flower fragrance, but also capable of providing very good effects in nourishing Qi and blood, and regulating menstruation and beautifying countenance.

The invention provides a feeding bottle capable of making milk powder quickly dissolved into milk. The feeding bottle comprises a bottle body and a nipple arranged on the bottle body, a valve assemblycapable of being opened and closed is arranged between the bottle body and the nipple, an upper containing cavity used for storing the milk power is formed in the nipple, the upper containing cavityruns downwards through the bottom of the nipple, a lower containing cavity is formed in the bottle body, the lower containing cavity runs upwards through the top of the bottle body, and an electricalheating device is arranged on the outer portion of the bottle body. When the valve assembly is closed, the upper containing cavity is not communicated with the lower containing cavity; when the valveassembly is opened, the upper containing cavity is communicated with the lower containing cavity. By means of the feeding bottle, it can be achieved that the milk powder is quickly dissolved into themilk.

The invention discloses a fresh ginger-brown sugar-perilla leaf beverage freeze-dried powder solid beverage and a preparation method thereof. The solid beverage contains the main raw materials including fresh ginger and perilla leaves and further contains brown sugar. The solid beverage contains the main raw materials in parts by weight: 3-5 parts of the fresh ginger, 3-5 parts of the perilla leaves and 15-25 parts of the brown sugar. The preparation method of the solid beverage comprises the following steps: (1) raw material selection: selecting the fresh ginger and the perilla leaves which have clean and neat appearances from checked and accepted fresh ginger and perilla leaves as the raw materials; (2) raw material cleaning and sterilization: cleaning and sterilizing the raw materials;(3) slicing: slicing the dried materials, and cutting the prepared brown sugar into particles; (4) freeze drying: uniformly mixing the sliced materials, and carrying out freeze drying; and (5) packaging: packaging the brown sugar, the fresh ginger and the perilla leaves in different bags, and carrying out sealing. The product prepared by virtue of the preparation method is fine in taste and convenient to eat and further has the effects of relieving exterior syndrome by diaphoresis, dispelling coldness and invigorating a stomach.

The invention discloses a multifunctional household intelligent wine making cooking device which comprises a box. A detachable steamer is arranged in the box, a cooling cavity is formed in the upper portion of the steamer, the bottom end face of the cooling cavity is conical, a wine receiving hopper is arranged at the center of the lower end of the bottom end face of the cooling cavity, a water adding sprayer, a yeast sprayer and a temperature sensor are arranged on the inner wall of the box and positioned above the steamer, an electric heating plate is arranged at the bottom of the steamer, a thermal baffle is arranged below the electric heating plate, a wine storage cavity and a distilled water cavity are formed below the thermal baffle, the wine receiving hopper is connected with a liquid guide pipe, the liquid guide pipe is communicated with the wine storage cavity and the distilled water cavity through three-way solenoid valves, and a wine outlet pipe is arranged on the wine storage cavity. The multifunctional household intelligent wine making cooking device can realize full-automatic rapid wine making, rice cooking and stewing, has multiple functions and is convenient and rapid to operate.

The invention discloses a pressure type beverage brewing machine, comprising a main body, an upper bracket assembly, a lower bracket assembly and a brewing spoon are arranged on the main body, the upper bracket assembly includes an upper bracket and an upper brewing chamber arranged on the upper bracket, and a lower bracket assembly It includes a lower bracket and a lower brewing chamber arranged on the lower bracket. The brewing spoon is placed in the lower brewing chamber. A locking mechanism for locking the upper bracket assembly and the lower bracket assembly is arranged between the upper bracket assembly and the lower bracket assembly. When the combination is in a locked state, a brewing chamber is formed between the upper brewing chamber and the lower brewing chamber, the brewing chamber is provided with a water inlet device for water supply, the main body is provided with a water outlet device that communicates with the brewing chamber, and the brewing chamber is provided with a pressure generating structure. When the brewing machine brews the beverage, the pressure generating structure generates the brewing pressure inside the brewing chamber to brew the beverage under pressure. In the present invention, the beverage is soaked under pressure, so the desired beverage can be quickly brewed, and the nutrition of the beverage can be fully extracted.

The invention belongs to the technical field of health-care foods, and particularly relates to a ferment solid beverage containing chitin derivatives and a making method of the ferment solid beveragecontaining chitin derivatives. According to the ferment solid beverage containing chitin derivatives disclosed by the invention, fresh fruit and vegetable juice is used as a fermentation substrate, sterilization is performed, then probiotics are added for fermentation, and a fermented product is concentrated, so that ferment paste is prepared; and based on the ferment paste, chitin derivatives, maltodextrin, corn starch, minerals and powdered sugar are added, and the solid particle beverage is made. The ferment solid beverage containing chitin derivatives disclosed by the invention is scientific and reasonable in formula, and natural in raw materials, various nutrient substances desired by human bodies can be provided, and the ferment solid beverage containing chitin derivatives is beneficial to health of intestinal tracts and the immunity of organisms after being drunk for a long term.

The invention relates to a production technology of fat-reducing Puer tea. The production technology of the fat-reducing Puer tea comprises the following steps: (1) conducting samming and water-extraction; (2) conducting filtering; (3) conducting extraction and enzymolysis; (4) adding inhibiting protein; (5) conducting concentration; and (6) conducting drying. By using the white kidney bean alpha-amylase inhibiting protein in combination for production of Puer tea, the fat-reducing Puer tea, which can be quickly brewed, with a Puer tea aroma and efficacy of reducing decomposition and conversion into sugar of starch at the same time is obtained with the efficacy of the Puer tea of assisting in reducing blood lipids kept.

The invention discloses a beverage capsule structure capable of accelerating dissolution and a running method. The beverage capsule structure comprises a beverage machine body, a water inlet mechanismand a brewing mechanism, the water inlet mechanism and the brewing mechanism are arranged on two sides of the beverage machine body, the brewing mechanism comprises an extraction component and a material receiving component connected with the lower end of the extraction component, the extraction component comprises an extraction cavity, a water injection sleeve needle, a movable mechanism, a pinand a handle, the water injection sleeve needle is arranged at the upper end of the extraction cavity, the movable mechanism is connected with the upper end of the water injection sleeve needle, the pin is connected with the upper end of the movable mechanism, the handle is connected with the upper end of the pin, a spiral threaded cavity wall is arranged on the inner wall of the extraction cavity, a 10-degree angle is formed between the inner threaded surface of the spiral threaded cavity wall and the outer wall of the extraction cavity, a valve opening is formed in the bottom of the extraction cavity, and the extraction cavity is communicated with the outside through the valve opening. The beverage capsule structure solves the problems that a capsule beverage is short of a structure capable of accelerating motion of water flow in the inside of a capsule, and dissolved medicines in the capsule cannot be more rapidly dissolved in the prior art.

The invention relates to a beverage dispenser and an application method of the beverage dispenser. The beverage dispenser comprises a dispenser base and a brewing device which is detachably arranged below the dispenser base. The brewing device comprises a brewing chamber for containing beverage capsules. A water outlet needle which can downwards stretch out and draw back is arranged above the dispenser base to axially puncture the beverage capsules along the beverage capsules. A plurality of puncturing pieces are fixedly arranged on the side wall of the brewing chamber to puncture holes in the circumferential directions of the beverage capsules, wherein the blade parts of the puncturing pieces are located in the brewing chamber. According to the beverage dispenser, the beverage capsules can be rapidly brewed, and people can conveniently use the beverage capsules.

The invention discloses a stirring linkage assembly and a milk formulating machine. The milk formulating machine comprises a milk powder silo, a mixing bin and a stirring linkage assembly; The water outlet and the mixing bin have a liquid outlet; the stirring linkage assembly includes a stirring rod, a plug, a driving motor and a linkage mechanism. The stirring rod and the plug are arranged on the linkage mechanism up and down, and the plug and the stirring rod are connected to the driving motor through the linkage mechanism. The transmission connection is driven by the linkage mechanism to drive the stirring rod to rotate and stir, and at the same time drive the plug to shift and link. In the milk formulating machine of the present invention, the milk liquid flows out from the liquid outlet while being stirred, which greatly improves the uniformity of the milk powder solution, and also has the effect of rapidly preparing the milk powder.

The invention relates to the technical field of heat preservation cups, in particular to a high-leg heat-preservation tea cup convenient for rapid brewing. The tea cup comprises a cup body, a support mechanism, a cup cover mechanism, a stirring mechanism, a fixing mechanism, a cleaning mechanism, a storage mechanism and a grip mechanism; the cup cover mechanism is arranged at the top of the cup body, so that corresponding solid drinks can be directly added into the cup body to be brewed according to needs during use, and the drinks are more convenient to carry and operate; the stirring mechanism is arranged in the cup body, so that solid beverages and tea bags in the cup body can be conveniently and uniformly stirred during use, and the solid beverages and the tea bags are more convenient to brew; the storage mechanism is arranged on one side of the top of the cup body, so that the tea bags can be conveniently and quickly brewed as required; and the grip mechanism is arranged on the side, deviating from the storage mechanism, of the cup body, so that a handle required by the cup body can be conveniently and quickly mounted and dismounted during use, and the whole heat-preservation cup can be conveniently carried when a user goes out from a long distance.

The invention provides a liquid tieguanyin processing technology which is characterized by comprising the following steps of: picking tieguanyin tea leaves, and then performing leaf cooling, leaf sunning, leaf cooling and fine manipulation on the tieguanyin tea leaves; performing primary green killing on the tea leaves, and rinsing the tea leaves in water at 2-8 DEG C; performing secondary green killing on the tea leaves; cooling the tea leaves at normal temperature; selecting the tea leaves; rinsing the selected tea leaves into water at 3-8 DEG C; drying the tea leaves in a spinning manner; grinding the tea leaves into powder in a grinder; immersing the powder to obtain tea liquid; filtering the tea liquid to obtain liquid tieguanyin; and performing pretreatment on the liquid tieguanyin, and filling the pretreated liquid tieguanyin. By the liquid tieguanyin processing technology, the storage time of tieguanyin is longer, the liquid tieguanyin is more convenient to make and has a uniform flavor, and pesticide residues are avoided.