33results about How to "Reduce polyphenol content" patented technology

The invention belongs to the technical field of tobacco preparation, and particularly relates to an application of bacillus subtilis in degrading polyphenols in tobacco products. As a bacillus subtilis xp strain, the bacillus subtilis is now preserved in the China Center for Type Culture Collection with a preservation number of CCTCC No: M 2011452, and is used for reducing the content of polyphenols in tobacco products. When the bacillus subtilis xp strain is applied, a bacterial agent prepared from the bacillus subtilis xp strain is uniformly sprayed to the surface of tobacco products in a ratio of 1.0 percent of mass of the tobacco products, and the tobacco products are stored and alcoholized for 30-40 days at 30 DEG C and at a humidity of 55-65 percent. By selecting specific bacillus subtilis strain, the application proves that bacillus subtilis can be used for effectively reducing the content of polyphenols in tobacco products, promoting the grade of tobaccos and accelerating the tobacco alcoholizing process while ensuring the alcoholizing effect.

The invention relates to the field of tea leaf manufacturing, in particular to compound Maojian tea and a preparation method thereof. Preprocessed Maojian is impregnated in hydroxypropyl methylcellulose liquid; then, the impregnated Maojian is softened in vacuum environment; next, mixed extraction juice of apples, ponkans and cherries is sprayed to the Maojian; then, microwave heating is performed until the surface moisture content of the Maojian is 50 to 65 percent; the Maojian is transferred into a kneading and twisting machine and is uniformly mixed with lemon oil; kneading and twisting are performed under the condition that the rotating speed is 300 to 500 r/min; the mixture is then transferred into a stir-frying machine and is mixed with L-lactamine to be baked until the moisture content of the Maojian is 7 to 10 percent; through cooling and screening, the compound Maojian tea is obtained. The compound Maojian tea has the characteristics of rich nutrition, high drinking value, good mouthfeel, good quality, blood pressure reduction and skin whitening.

The invention relates to the technical field of tea leaf processing, in particular to yellow tea and a preparation method thereof. The yellow tea is prepared by adopting tea leaves with specific quality as raw materials through primary spreading, green leaf rocking, secondary spreading, fixation, two-time rolling, dehydration, staged heaping for yellowing, drying, spreading for airing and aroma enhancement, so that the obtained yellow tea is low in tea polyphenol content and high in caffeine content, the theaflavin content is high, the thearubigin content is low, the taste is improved, the bitterness of tea soup is reduced, besides, the tea has rich flower fragrance, and the tea soup is apricot yellow and bright in color, and sweet and mellow in taste. Through experimental research, the caffeine content of the yellow tea is maintained at 2.4 mg/ml or above, the tea polyphenol content is reduced to 11 mg/ml or below, the theaflavin content reaches 11% or above, and the thearubigin content reaches 2% or below.

The invention provides a papaya cultivation method. The method of the invention comprises the step of processing through a growth regulator during a growth stage. According to the method of the invention, the specific bitter taste of papayas is effectively reduced through the special processing, so that the obtained papayas and the subsequently processed papaya juice beverage food are good in taste and unique in flavor, and the taste, the acceptability and the quality of fruits and subsequent products are improved.

The invention provides agaricus bisporus and hippophae rhamnoides instant tea, and belongs to the technical field of processing of instant tea products. The agaricus bisporus and hippophae rhamnoides instant tea provided by the invention is powdery agaricus bisporus and hippophae rhamnoides instant tea prepared through the following steps of mixing an agaricus bisporus aqueous extracting solution with a hippophae rhamnoides leaf aqueous extracting solution, performing concentration, performing liquid state fermentation through eurotium cristatum and aspergillus niger, performing filtration and performing vacuum drying. Besides, the invention further provides a preparation method of the agaricus bisporus and hippophae rhamnoides instant tea. The preparation method specifically comprises the following steps of performing aqueous extraction on hippophae rhamnoides leaves so as to obtain a hippophae rhamnoides leaf aqueous extracting solution, performing aqueous extraction on pretreated agaricus bisporus so as to obtain the agaricus bisporus aqueous extracting solution, and mixing the hippophae rhamnoides leaf aqueous extracting solution with the agaricus bisporus aqueous extracting solution so as to obtain an agaricus bisporus and hippophae rhamnoides mixed solution; performing concentration; performing UHT sterilization; preparing an eurotium cristatum seed solution and an aspergillus niger seed solution; performing inoculation of mixed bacteria and fermentation twice; performing centrifugation; performing membrane filtration; and performing drying. According to the agaricus bisporus and hippophae rhamnoides instant tea and the preparation method thereof disclosed by the invention, the fermentation efficiency of bacterial strains is improved, bitter taste in the hippophae rhamnoides tea is eliminated, mannose, trehalose and various amino acid substances in the agaricus bisporus are reserved, the content of nutrient components is high, and the preparation method is suitable for mass production.

The invention discloses a making method of edible pickled tea. According to the making method, Wuyi Mountain rock tea leaves are used as raw materials. The making method comprises the following technologies of picking fresh leaves, performing sunning, performing rocking, performing fermentation, performing fixation, performing twisting, performing seasoning and performing pickling. The tea leaves are subjected to preliminary sunning, rocking and fermentation, so that the enzymatic activity of the tea leaves is improved; besides, through twisting, the skin of the tea leaves is softened; and then the tea leaves are subjected to seasoning and pickling, so that the made tea leaves not only reserve the original fragrance of tea leaves, besides, the content of polyphenol in the tea leaves is reduced, the contents of polysaccharide, theanine and caffeine in the tea leaves are increased, the flavor of the pickled tea is effectively guaranteed, the comprehensive utilization efficiency of the tea leaves is improved, and the economic benefits of the tea leaves are increased.

The invention provides a method for inhibiting an olive precipitate from formation. The method comprises the following steps: 1. peeling fresh olives; and 2. soaking the peeled olives in a sodium chloride solution for 1-3 days, adding a tannase solution, and continuing soaking for 6-24 hours. According to the method, the peeling and tannase treatment are performed to inhibit the olive precipitate. The method is simple, safe and effective, has high operability, can greatly shorten the brining time and candied olive processing cycle, and saves the production cost.

The invention relates to the field of wound healing agents, in particular to a healing agent for promoting fruit and vegetable mechanical injury wound healing, and a use method and application of thehealing agent. The healing agent for promoting the fruit and vegetable mechanical injury wound healing is prepared from the following effective components: glycine, n-butanol, iminoctadine tris and imazalil. The use method of the healing agent includes the following steps that: the glycine, the n-butanol, the iminoctadine tris and the imazalil are mixed and stirred in proportion, fruits and vegetables with wounds on fruit and vegetable skin caused by mechanical damage are soaked in the healing agent for 2-8 min, the wounds are submerged in the healing agent, and the fruits and vegetables are taken out and dried, and placed and stored in 80-90% humidity, and at a temperature of 15+/-3 DEG C for 3-6 days. The application of the healing agent can promote wound healing after the mechanical damage of banana, grapefruit or navel orange peel, and the rotten and deterioration rate of fruit is effectively reduced.

The invention discloses a loquat flower and amber tea capable of refreshing oneself and resisting fine wrinkles and a preparation method of the loquat flower and amber tea. The loquat flower and amber tea is characterized by consisting of the following raw materials in parts by weight: 50-55 parts of loquat flowers, 120-125 parts of a green tea, 6-7 parts of prepared rehmannia roots, 10-12 parts of submicron white fungus powder, 60-65 parts of sugarcane, 5-6 parts of cherokee rose fruits, 5-6 parts of epimedium, 12-13 parts of agar, 9-11 parts of mulberries, 13-15 parts of sea buckthorn seed oil, 10-12 parts of white granulated sugar, 0.5-0.6 part of mint oil, 15-18 parts of nonfat dry milk powder and 20-25 parts of red wine. The loquat flower and amber tea capable of refreshing oneself and resisting fine wrinkles, provided by the invention, has the characteristics of elegant appearance, diversified nutrients, clean, sweet and palatable taste, bright color and the like, and can be instantly drunk. Effective components have the health-care effects of refreshing oneself, restoring consciousness, resisting wrinkles, nourishing skins, keeping young, reducing weight, enhancing immunity and the like.