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368results about How to "Reduce bitterness" patented technology

Preparing method of oolong tea concentrated solution

The invention relates to a preparing method of an oolong tea concentrated solution. The preparing method comprises the following steps that firstly, oolong tea leaves are subjected to first-stage charging and extracting; secondly, enzymolysis is carried out, wherein a tea leaf extract solution is subjected to enzymolysis treatment, and wall-breaking enzyme, tannase and protease are used as an enzyme preparation; thirdly, the oolong tea leaves are subjected to second-stage charging and extracting; fourthly, separating and filtering are carried out; fifthly, concentration is carried out, wherein a tea extract solution is concentrated; sixthly, a finished product is sterilized, and thus the finished oolong tea concentrated solution is obtained. According to the method, by means of the synthetic effect of wall-breaking enzyme, tannase and protease with the combination of the tea two-stage charging method, the product yield and production efficiency within the same time can be increased; meanwhile, the oolong tea concentrated solution prepared though the method has high amino acid content with partial ester catechins reserved, and is full in tea sense and mellow in taste, the fresh and mellow sense and the tea sense of oolong tea are intensified, much feature flavor of the oolong tea is reserved, the taste of the oolong tea concentrated solution is upgraded, and diversity of the oolong tea concentrated solution varieties is improved.
Owner:康师傅饮品投资(中国)有限公司

Tea wine and preparation method thereof

The invention belongs to the field of foods and discloses a tea wine and a preparation method thereof. The preparation method comprises the following steps of carrying out solid state fermentation of a tea-rice mixed culture medium to obtain a tea wine mother solution having a wine fragrance and a tea fragrance, preparing tea leaf extract, wherein in tea leaf extract preparation, nutrients are retained to the maximum degree, blending the tea wine mother solution, the tea leaf extract and a sweetener, adding beta-cyclodextrine into the mixture obtained by the previous step, and carrying out two-step filtration by activated carbon and an ultrafiltration membrane to obtain the tea wine. Through the two-step filtration adopting activated carbon and the ultrafiltration membrane, precipitation and a color change caused by oxidation of the tea wine in a shelf life are avoided and quality stability of the tea wine in a shelf life is improved. Through utilization of appropriate beta-cyclodextrine, a color and a fragrance can be retained and a bitter taste and a peculiar smell of tea leaves are reduced. Through the combination of a fermentation technology and a blending technology, the tea wine having a good taste, an appropriate fragrance, tea polyphenol content of 2950mg/l, total acid content (acetic acid content) of 3.5g/l and total ester content (ethyl acetate content) of 2.65% is obtained.
Owner:广州市蓝滨洋贸易有限公司

Flavor enhancement semi-fermented fleece-flower root leaf tea and preparation method thereof

The invention discloses a flavor enhancement semi-fermented fleece-flower root leaf tea which is prepared by the following steps: (1) picking fresh leaves; (2) withering; (3) rocking of green leaves; (4) treating by exogenous enzyme for comprehensive flavor enhancement; (5) debitterizing and killing out; (6) mass rubbing; (7) baking by gross fire; (8) packed rolling; (9) baking by full fire; (10) drying. According to the preparation method of the flavor enhancement semi-fermented fleece-flower root leaf tea, galactosidase and water soluble chitosan are used for carrying out exogenous enzyme treatment on the fleece-flower root leaves for comprehensive flavor enhancement, so that the content of aromatic substances can be increased, and the free aroma can be locked on the leaves by the subsequent drying process so as to be avoided running away; the obtained flavor enhancement semi-fermented fleece-flower root leaf tea has the advantages of being green in color, elegant in flavor and durable in soaking, has very high nutritive value, medicinal value and health care effect, and is clear and elegant in mouthfeel; therefore, the flavor enhancement semi-fermented fleece-flower root leaf tea is a new semi-fermented tea, has very good application prospect, and has the advantages of being simple in preparation method, affordable and stable in product quality.
Owner:HUAINAN DONGSHEN AGRI PLANTING TECHCO

Litchi brandy and production method thereof

ActiveCN102168003AOvercoming unexploited problemsLower BOD valueMicroorganism based processesAlcoholic beverage preparationAlcohol contentFruit juice
The invention relates to litchi brandy and a production method thereof. Fresh litchis are squeezed after subjected to shelling and core removal, obtained juice is further processed into other products, and obtained litchi dregs are raw materials of the litchi brandy. For the processing property of litchi fresh, the squeezed litchi dregs still contain a large quantity of juice. The production method comprises the following steps of: adding litchi distilled wine to the litchi dregs until the alcohol content is more than 16%, and leaching at a low temperature; then diluting with pure water until the alcohol content is less than 10%, adding acid to adjust the pH value to be less than 3.5, and adding active dry yeasts for fermentation; after the fermentation is over and the content of residual sugar is less than 4g/L, carrying out primary distillation on the upper layer of fermented liquid with a kettle distiller, and mixing the lower layer of fermented dregs with grain husks and putting in a distort for primary distillation; mixing two kinds of wine obtained by primary distillation and then carrying out secondary distillation with a Charente distiller; and controlling the alcohol content to be between 40% and 60%, putting the wine obtained by secondary distillation in a ceramic jar with oak blocks for aging for one year, blending and mixing to obtain the litchi brandy with harmonious fragrance and unique style.
Owner:广东帝浓酒业有限公司

Feature beautifying and aging preventing health-care flower tea and preparation method thereof

InactiveCN105341208AReduce bitternessProtect color, fragrancePre-extraction tea treatmentLavandulaFruit juice
The present invention discloses a feature beautifying and aging preventing health-care flower tea and a preparation method thereof. The feature beautifying and aging preventing health-care flower tea is made of the following raw materials in parts by weight: 80-120 parts of green tea, 10-25 parts of traditional Chinese medicine extract, 15-30 parts of concentrated fruit juice, 2-7 parts of red dates, 4-7 parts of Chinese wolfberry fruits, 5-10 parts of rose flowers, 1-3 parts of myosotis sylvatica, 2-5 parts of lavandula officinalis, 2-7 parts of chrysanthemum lavandulifolium and 5-15 parts of honey. The Chinese medicine extract consists of the following raw materials in weight ratios: 3-8 parts of radix paeoniae rubra, 2-5 parts of radix asparagi, 1-4 parts of RHIZOMA atractylodis macrocephalae, 2-7 parts of radix angelicae sinensis, 2-4 parts of ganoderma lucidum, 3-5 parts of white poria cocos, 1-5 parts of gynostemmatis pentaphylli tender leaves, 2-3 parts of herba pteridis multifidae, 1-3 parts of bhizoma acori calami and 3-5 parts of mulberry twigs. The concentrated fruit juice consists of the following raw material components in parts by weight: 2-5 parts of passiflora edulia, 3-5 parts of annona squamosa fruits, 1-4 parts of wild blueberries and 1-6 parts of siraitia grosvenorii fruits. The feature beautifying and aging preventing health-care flower tea is prepared using vacuum freeze-drying, good in quality and less in drinking amount, and reduces costs. The components are adsorbed in the green tea, and the flower tea is small in volume and easy for brewing and drinking, and good in appearance.
Owner:六安市裕安区绿中宝茶叶专业合作社

Processing method for summer and autumn congou black tea

The invention discloses a processing method for summer and autumn congou black tea. The processing method comprises the following steps: checking and accepting fresh leaves, compounding and withering, rolling, fermenting, drying and strengthening flavor, wherein the fermenting refers to the steps of fermenting moderately and then fermenting drastically, the process of fermenting moderately comprises the following steps: fermenting a bud with a leaf and a bud with two leaves for 4.5-6.0 hours in a fermentation room being 32-37 DEG C, controlling the dehydration rate to 1.2%-1.7%, controlling the leaf temperature of the fermented leaves to 38-42 DEG C, fermenting a bud with three leaves and a bud with four leaves for 7-8 hours, controlling the dehydration rate to 0.9%-1.0%, and controlling the temperatures of the fermented leaves to 40-42 DEG C; the process of fermenting drastically comprises the following steps: controlling the temperature of the fermentation room to 45 DEG C, spraying tannase onto fermented leaves, continuously preserving the heat for 30-45 minutes, controlling the temperatures of the fermented leaves within 50 DEG C, and then quickly ending fermentation. The processing method has the beneficial effect that by virtue of deep fermentation and enzymolysis, the color of the black tea is deepened by degrading tea polyphenol, the content of ester type catechin is reduced, the bitter taste of the summer and autumn congou black tea is lowered, meanwhile, the clarity of finished product tea is strengthened, and thus, relatively excellent black tea quality is obtained.
Owner:SHAANXI UNIV OF TECH +1

Method for brewing cherry fruit wine

The invention discloses a method for brewing cherry fruit wine. The method is characterized by comprising the following steps of: after selecting, washing and stoning cherries serving as raw materials, obtaining primary pulp by juicing; adding the following substances such as pectinase, calcium citrate, vitamin C, and g/L kojic acid into the primary pulp; standing for 5 to 24 hours; preparing clear juice by performing centrifugal separation; inoculating 0.05 to 2 percent of fruit wine yeast based on the weight of the clear juice; controlling a temperature and fermenting, wherein the primary fermentation temperature is between 16 and 28 DEG C, the fermentation time is 7 to 15 days, the secondary fermentation temperature is between 15 and 20 DEG C, and the fermentation time is 20 to 40 days; aging for 3 to 6 months; clarifying and filtering by adopting an ultra-filtration method; and filling, sterilizing and packaging to obtain finished cherry fruit wine. The method effectively improves a production process of cherry wine, reduces the content of polyphenol fundamentally, inhibits the activity of polyphenol oxidase, reduces harsh taste and improves stability. Compared with the prior art, the cherry fruit wine produced by the method maintains effective nutrient components, reduces the harsh taste and has a pure flavor.
Owner:SHANGHAI BACCHUS LIQUOR
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