49results about How to "Reduce caffeine levels" patented technology

The invention discloses an oolong tea processing method. According to the processing method, a deterioration process is combined with a fermentation process to prepare the oolong tea which is light orange yellow in soup, aromatic in fruit flavor, sweet in taste, and continuously pleasant in taste. The processing method comprises the following technological steps: picking of fresh tea leaves; deterioration; cooling of the tea leaves; fine manipulation of the tea leaves; re-deterioration; rolling; fermentation; drying; finishing. The processing method disclosed by the invention can be used for breaking through the conventional processing method and reducing the content of tea polyphenol and caffeine in the tea; due to content reduction of the tea polyphenol, the fresh degree of the tea is reduced, so that the mellowness of the tea is improved; due to the content reduction of the caffeine, the sweet degree of the tea is improved, so that the tea preferably satisfies the taste requirements of people in drinking.

The invention discloses a method for preparing amino butyric acid tea and the product, belonging to the technical field of tea processing. After the Grain Rain, tea is picked 7 to 10 days after being spayed nutrient solution of glutamate of 80mg L<-1> to 150mg L <-1> and shaded, then fresh tea leaves are put into a mixed solution of 3 percent to 5 percent of edible sugar and 2 percent to 3 percent of edible sodium glutamate for 3 to 5 hours, the soaking temperature is kept within 22 DEGC plus or minus 5 DEG C, the soaked fresh tea leaves are washed by tap water, centrifuge-dewatered and green-removed in hot water of gradient temperature according to normal green tea processing method, and the amino butyric acid tea is prepared. The content of gamma-amino butyric acid in the invention is more than 1.5mg g<-1>, the content of caffeine is less than 1 percent, the product has no peculiar smell of gamma-amino butyric acid tea made in Japan, the sensory index has no difference from the normal tea, the product has the effects of lowering blood pressure of gamma-amino butyric acid tea and low excitatory content of caffeine, and the market prospect of the product is wide.

The invention discloses a processing method of ripe Puer tea with low caffeine content. The processing method comprises the following steps: preparing aspergillus sydowi powder by grafting aspergillus sydowi suspension on a seed-culture medium; mixing sun-dried crude green tea with a certain amount of the aspergillus sydowi powder, then fermenting; and fermenting the mixture under certain conditions by pile-fermentation for about 50 days, so that the processed ripe Puer tea with low caffeine content is obtained. The processing method disclosed by the invention is simple and easy to operate; and the caffeine content in the obtained ripe Puer tea is reduced to no higher than 1.0%, so that the international standard of low-caffeine tea is thereby satisfied.

The invention provides a white tea processing technology, which specifically includes raw material selection, withering, fermentation, impurity removal, drying and packaging. The white tea produced is of good quality, with high content of amino acids, tea polyphenols, catechins and water extracts. And the cord is flat, green and golden yellow, fresh, soup color, bright color, floral fragrance is obviously slightly sweet, rich and mellow and dry.

The invention discloses an interplanting method for green tea. The method comprises the steps of carrying out land selection, carrying out land preparation, carrying out planting and carrying out management. According to the method, the green tea and flos chrysanthemi are subjected to interplanting, so that the made tea leaves are high in quality, high in amino-acid content, low in content of tea polyphenols and caffeine and moderate in fragrance and have flos chrysanthemi fragrance.

The invention relates to a processing technology of a black tea with low caffeine. The processing technology includes withering, rolling, fermenting, microwaving, boiling water extracting, dehydrating, slightly rolling and drying. Compared with processing technologies in prior art, the processing technology of the black tea with low caffeine has the advantages that the black tea is processed by combining microwaving and boiling water extracting, microwaves can crush and ferment prolhallial cells, so that deprivation of caffeine in hot water can be facilitated, caffeine content in the prepared black tea with low caffeine decreases to below 0.5% and meet international optimality criterion, and tea quality is identical to or close to that of ordinary black tea. A production device is simple and effective, the prepared black tea with low caffeine is beneficial to some neurastheniac, pregnant women, children and crowds with weak heart and liver functions.

The invention provides a green tea processing method and tea prepared thereby. The processing method provided by the invention comprises the steps of ethanol soaking, impregnation, pressure treatment and the like, can effectively remove caffeine and other components in tea, and simultaneously can retain tea polyphenol and other nutrient substances contained in the tea to the greatest extent. Meanwhile, the tea provided by the invention is low in caffeine content, is suitable for drinking by different people, and has a favorable health care effect.

The invention discloses a process for processing green tea. The process comprises pre-processing, picking, tedding of fresh leaves, deactivation of enzymes, rolling, primary stir-frying, drying, fragrance improvement and packaging. The manufactured tea is appropriate in honeysuckle fragrance concentration, the fragrance duration is long, storage time is long, and the tea quality is good. The amino acid content is high, the content of tea polyphenols and caffeine is low, and the tea is bright green and can reach a first grade or above.

The present invention discloses a production method for preparing the green tea. The method comprises the steps of pre-processing, picking, withering, fixation, cooling, rolling, shaping, drying and packaging. The tea prepared by the method is good in quality, higher in amino acid content, and lower in tea polyphenol and caffeine content. Meanwhile, the transplanting survival rate and the fixed-planting survival rate of tea seedlings are improved.

The invention relates to the technical field of tea making and discloses golden flower fermented seabuckthorn tea and a making method thereof. The making method comprises the following steps: fixing seabuckthorn leaves so as to obtain seabuckthorn leaves with the water content of 30-50%, performing moderate rolling, inoculating with golden flower spore suspension, and fermenting at the temperature of 26-28 DEG C for 6-15 days; and drying the fermented seabuckthorn leaves at the temperature of 60-80 DEG C for 30-60 minutes, thus obtaining the seabuckthorn tea. The seabuckthorn tea made by the method disclosed by the invention can achieve the effect of remaining special nutrition and health protection components of seabuckthorn to the greatest degree, also has color, aroma, taste, shape and other characteristics of fermented tea leaves and is unique in flavor, good in taste and suitable to be drunk by masses of consumers.

The invention discloses a processing process of green tea with good quality. The processing process comprises the following steps: planting tea trees, picking fresh leaves, spreading for cooling, carrying out fixation, moisturizing again, rolling and drying. According to the method disclosed by the invention, the transplanting and field planting survival rate of tea seedlings can be improved, and the tea seedling plant survival rate and the cluster survival rate are high; the motivation of tea farmers is improved and the afforestation cost is reduced; forest land management is facilitated and the economic benefits are good. Meanwhile, tea leaves processed by the processing process have good quality, and the content of tea polyphenols and caffeine is reduced; the tea leaves have a good taste and have no bitter taste.

The invention relates to a preparation method of a fermented blueberry leaf tea. The method comprises the following steps: (1) plucking fresh blueberry leaves growing in late April to late October; (2) withering fresh leaves: carrying out back natural withering on the fresh leaves to water content of the fresh leaves reaching 60%-65%; (3) rolling the fresh leaves by a manual or mechanical manufacture method to break leaf cells and overflow leaf juice, controlling temperature below 35 DEG C during the rolling process, and rolling the leaves into tight round straight cords; (4) fermenting the rolled fresh leaves, with air humidity controlled at above 90% and temperature no higher than 35 DEG C, for 4-6 h; and (5) drying the leaves by three stages including 180 DEG C rapid high temperature drying, 110 DEG C forced air drying, and low temperature stoving to realize complete drying, and controlling water content at about 5%. The blueberry leaf tea produced by the invention has advantages of thin tight uniform cords, bright soup color, bright red brewed leaves, mellow taste with slight sweetness and sourness, high and fresh aroma and abundant functional nutrients.

The invention relates to the technical field of green tea, in particular to a preparation method of gamma-aminobutyric acid green tea. The preparation method of the gamma-aminobutyric acid green tea comprises the following steps: completely washing the freshly picked tea, putting the tea into a refrigeration storage to perform refrigeration treatment, mixing the tea with a nutrition enhancer consisting of black soybeans, giant-embryo black rice and peanuts, putting the mixture under the condition that the vacuum degree is -0.03 to -0.06 mpa to perform anaerobic treatment, and performing superfine pulverization to obtain the gamma-aminobutyric acid green tea. Transient glutamic acid cyclic inhibition is formed through low-temperature treatment, the tea and the nutrient enhancer are subjected to mixed vacuum treatment, circulation of cell glutamic acid in the tea is accelerated, the glutamic acid is completely consumed, and the aminobutyric acid content of the tea and the nutrient enhancer is increased, so that the green tea has rich nutritional substances and has more prominent health-care effect.

The invention discloses a method for extracting high-purity tea polyphenol. The method comprises the following steps: (1) pretreatment: subjecting fresh tea leaves to cleaning, freeze drying and ultrasonic oscillation successively; (2) ammonification: adding water and nitrogen-fixing bacteria into treated tea leave powder and respectively carrying out ammonification under the conditions of a temperature of 43 to 47 DEG D and a temperature of 57 to 62 DEG D; (3) magnetic fermentation: adding water and a mixed bacterial agent into the tea leave powder having undergone ammonification and respectively carrying out fermentation under the conditions of a vacuum degree of 70 to 80% and a vacuum degree of 100%; (4) extraction: adding ethanol into the fermented tea leave powder, carrying out boiling and centrifugal filtering successively and washing filter residues with ethanol; and (5) high-temperature boiling: adding zinc gluconate into the extract of the tea leave powder and carrying out evaporation under the conditions of high temperature and low pressure. The tea polyphenol prepared by using the method in the invention is improved by 8.08% in extraction rate, by 6.85% in extraction purity and by 9.6% in drug effect improvement rate compared with a control group.

The invention discloses a making method of black tea having peony flower fragrance. The making method comprises the following steps of performing pretreatment; selecting fresh leaves; performing tedding; performing rocking; performing withering; performing rolling; performing deblocking; performing fermentation; performing drying; and performing flavor enhancement. Tea leaves made by the method disclosed by the invention are good in quality, the content of amino acids is increased, the content of tea polyphenols and the content of caffeine are reduced, besides, the peony flower fragrance is moderate, and the tea leaves are free from bitter taste.

The invention relates to a processing technology of a low-caffeine oolong tea. In the processing technology of the low-caffeine oolong tea, kill-out in a common oolong tea processing technology is replaced by boiling water extraction after microwave. Compared with the prior art, the processing technology disclosed by the invention has the advantages that: the kill-out in the common oolong tea processing technology is replaced by the microwave combined with the boiling water extraction; a leaf cell is crushed and fermented by the microwave; desorption of caffeine in hot water is facilitated; the content of the caffeine in the prepared low-caffeine oolong tea is reduced below 0.5% and achieves thean international optimality criterion; the quality of the tea is equivalent to or close to that of common oolong tea. Production equipment is simple and effective, and the produced low-caffeine oolong tea is conducive to neurastheniacs, pregnant women, children and crowds with weak heart and liver functions.

The invention discloses a black tea processing technology. The black tea processing technology comprises the steps of pretreatment, fresh leaf selection, leaf spreading, leaf cooling, rocking of green leaves, rolling, fermenting, incipient drying, drying, fragrance increasing and packing. The tea processed through the technology is good in quality, the content of amino acids is increased, the content of tea polyphenols and caffeine is reduced, and the black tea is free of the bitter taste.

The invention discloses a preparation method of black tea leaves with honeysuckle fragrance. The preparation method comprises the following steps: pretreating, picking, sunning, rocking, withering, sieving, softening, rolling, fermenting, baking and packaging. The black tea leaves prepared by the preparation method are good in quality, moderate in honeysuckle fragrance and free of a bitter taste, the amino acid content is increased, and the tea polyphenol content and the caffeine content are decreased.

The invention discloses blending tea and a processing method thereof, and belongs to the field of tea processing. The blending tea is obtained by blending cleyera lipingensis green tea with black tea,green tea or dark green tea, wherein the cleyera lipingensis green tea is prepared by processing tender shoots of fresh cleyera lipingensis leaves and fresh leaves through a green tea processing method. According to the processing method, the cleyera lipingensis green tea is blended with after-fermentation dark green tea, the content of catechinic content in the fermented dark green tea can be increased, the content of caffeine can be lowered, the shortcoming of dark green tea of being bitter in taste is overcome, and the new tea product which has the advantages of being tolerant to storage,mellow in mouthfeel, capable of achieving an excellent afterwaste effect and sweet in smell is obtained. The blending tea is a new plant beverage on the market, other competitive products of the samekind do not exist, and the economic benefit of the blending tea is very obvious.

The invention relates to the technical field of green tea processing, in particular relates to a processing method of a Chinese magnoliavine fruit green tea. The processing method comprises the following 11 processing technologies: collection and storing of Chinese magnoliavine fruits, tea picking, enzyme deactivation, soaking, first stoving, rolling, tea strip tidying, secondary stoving, moistureregain, third stoving, and sterilization and packaging. A steam steaming technology and a soaking technology can blend schisandrin and schisantherin in tea, and a combination effect can reduce the content of tea polyphenols and caffeine in the tea so as to reduce the bitter and astringency of green tea; and meanwhile, with a spreading for cooling technology and a moisture regain technology, the components that the Chinese magnoliavine fruits contain and the green tea are perfectly fused, so that the components contained in the finished green tea are not easy to dissipate. The brewed green teasoup has no obvious difference from conventional green tea soup in color, and has a taste with faint sourness and sweetness in mouth feel, and the Chinese magnoliavine fruit green tea has the efficacy of nourishing yin and tonifying the kidney after long-term drinking.

The invention discloses a production method of oolong tea. The production method comprises the following steps of: pre-treating, picking fresh leaves, sunning, rocking, carrying out pile fermentation, rolling, carrying out tea parching and drying. The oolong tea processed by the method provided by the invention has good quality; the content of tea polyphenols and caffeine is reduced and the oolong tea has no bitter and astringent taste.

The invention relates to a rare earth humic acid complete compound fertilizer and a preparation method thereof. The complete compound fertilizer comprises the following components: rare earths, urea, diammonium phosphate and / or monoammonium phosphate, potassium nitrate and / or potassium chloride and / or potassium sulfate, silica, calcium dioxide, magnesium oxide, zinc sulfate, manganese sulfate, ferrous sulfate, copper sulfate, borax, ammonium molybdate, and humic acid. The preparation method consists of: mixing the nitrogen fertilizer, phosphate fertilizers and potassium fertilizers, spraying 1-5 parts of water to prepare a slurry, adding rare earth and the remaining materials, stirring the materials evenly, and carrying out granulation and drying, thus obtaining the rare earth humic acid complete compound fertilizer. The invention also provides application of the compound fertilizer in plant cultivation. The compound fertilizer provided by the invention has the existing fertilizers lacked advantage of supply of comprehensive nutrient elements to plants.

The present invention discloses a processing technology of chrysanthemum flower fragrant green tea. The processing technology includes the following steps: pretreating, tea harvesting, spreading, enzyme deactivating, air-spreading, kneading, primary stir-frying, secondary stir-frying, drying, fragrance improving by a fragrance improving machine, sieving and hot-packing. The prepared tea leaf chrysanthemum flowers are suitable in flower fragrance concentration, long in fragrance lasting time, long in storage time, good in tea leaf quality, high in amino acid contents, low in tea polyphenol and caffeine contents, and emerald green in color and luster, and can reach a degree of a first grade or above.

The invention discloses a preparation method of long-acting slow-release fertilizer special for tea trees. The preparation method includes following steps: accurately weighing, by weight, 400 parts of formaldehyde, 650 parts of urea, 2 parts of sodium hydroxide, 110 parts of monoammonium phosphate, 120 parts of potassium sulfate, 45 parts of heptahydrate magnesium sulfate and 10 parts of 50% sulfuric acid for standby use; adding urea and sodium hydroxide, heating to 50 DEG C, and holding temperature for 1 h; adding 20% sulfuric acid for solidification, and raking for dispersing; entering a dryer, controlling temperature at 100 DEG C for drying, smashing, and screening; entering the dryer for drying; entering a cooler for cooling; entering a screening machine for screening, enabling materials meeting requirements on grain diameter to enter a packer for packing to be a product, returning excessive thick grains after being smashed into a granulator, directly returning excessive thin grains into the granulator, and repeating the process. The preparation method of the fertilizer is simple, low in cost and suitable for popularization and application.

The invention discloses an alkali-reducing cover device of tea, wherein the device is used with a tea drying bucket; after caffeine in the tea is sublimated by an inner and outer double-layer structure, the caffeine does not condense and fall, and is discharged from the drying bucket with hot air. The alkali-reducing cover device is designed to quickly assemble and disassemble with the drying bucket. With the adoption of the device, caffeine content in the tea can be effectively reduced and the tea quality is improved.

The invention relates to the technical field of deep processing of tea leaves, in particular to a preparation method of low-caffeine instant black tea. The method comprises the following steps: 1) blending at least two kinds of black tea leaves in proportion; 2) putting the blended tea leaves into an extraction tank, adding water for primary extraction and removing tea water, and then adding waterfor secondary extraction to obtain tea water after secondary extraction; 3) performing centrifugal filtration on the tea water after secondary extraction to obtain clear tea water; 4) concentrating the clear tea water; 5) heating the concentrated tea water to a reaction temperature, then adding a processing aid, and carrying out a decomposition reaction to reduce the content of caffeine; and 6) after the reaction is finished, performing sterilizing and drying to obtain the low-caffeine instant black tea. According to the preparation method of the low-caffeine instant black tea, the decomposition reaction is carried out by adding the proper processing aid, so that the content of caffeine in the black tea can be effectively reduced, the loss of functional components of the black tea can bereduced, harmful residues are avoided, and thereby the preparation method has the advantages of simple equipment, simple and convenient steps, low production cost and easiness in popularization.

The invention provides a strain of Penicillium sclerotiorum and its application and belongs to the technical field of microorganisms. The strain of Penicillium sclerotiorum is preserved in the China center for type culture collection and has an accession number of CCTCC No: M2016543. A green tea filtrate is inoculated with the strain and is fermented so that caffeine is reduced and epigallocatechin gallate effects are reduced. The strain of Penicillium sclerotiorum has strong adaptability and high fermentation state controllability and does not produce toxic and harmful substances. The strain of Penicillium sclerotiorum can also be used to prepare tannase-containing low-caffeine weak-bitter taste green tea beverage raw pulp. The invention provides a novel nutrient-rich low-caffeine content tea beverage retaining the original green tea ingredients. The strain of Penicillium sclerotiorum can greatly reduce the bitter taste of the green tea beverage and provides a new thought for production of a tea beverage.

The invention discloses an instant seabuckthorn tea powder with a bacteriostasis effect, and a preparation method thereof. The instant seabuckthorn tea powder mainly comprises, by weight, 30-40 parts of seabuckthorn leaves, 20-30 parts of green tea, 5-10 parts of grosvenor momordica fruits, 5-10 parts of lotus leaves, 5-10 parts of wolfberry fruits and 5-10 parts of chrysanthemum flowers. The instant seabuckthorn tea powder prepared in the invention has the advantages of high fluidity, good granularity, aromatic and strong fragrance, mellow mouthfeel, tasty and pleasant mouthfeel, and substantial bacteriostasis effect.

Disclosed is a method for extracting tea polyphenol with low caffeine, no pesticide residue and no ester from tea leaves. The method includes the following steps: step one, selecting tea leaves, cleaning and drying the tea leaves, and crushing the tea leaves for a first time; step two, mixing the tea leaves after the first crushing with an aqueous solution, and carrying out annular countercurrentextraction and filtration to obtain an extract I; step three, adsorbing the extract I by adsorption resin, and desorbing the extract I with ethanol to obtain a desorption solution II; and step four, and adsorbing the desorption solution II by adsorption resin to obtain a finished product. The method of the scheme is simple in process, green and environmentally friendly. The obtained product has low caffeine content and no ester. Meanwhile, the method of the invention can remove pesticide residues and has high safety.