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

The invention relates to the technical field of tea cakes and particularly relates to white tea and a tea cake processing method thereof. According to the white tea, technological parameters and steps in a withering step of a white tea processing process are limited so that the white tea is sufficiently oxidized in a withering process, the content of polyphenols is reduced and the bitter taste is reduced; meanwhile, the defects that more biochemical components are consumed and the taste is light, caused by long-time withering, are also avoided; and on the other hand, phenomena that a biochemical reaction is not sufficient, the tea flavor is light and has a green flavor and the color of tea leaves becomes black are also prevented, the quality of the tea leaves is improved and the nutritional value of the white tea is improved.

The present invention provides a processing method of white tea and belongs to the technical field of tea leaf processing. The processing method comprises the following steps: tea leaf picking, sunning, withering, rolling, shaping, drying and purifying. The key processes are sunning, withering, rolling and drying. The tea leaves are dried in the sunlight for 10-20 minutes until the temperature of the tea leaves is 38-40 DEG C, the withering is conducted in a non-severe sunshine radiation condition, a sunshine withering is conducted for 24 hours, a sieve tray is rotated, and then the withering is conducted for 24 hours. The processed finished products of the white tea are characterized in that the finished products of the dry tea are fully of white hairs, spiral tea is like silver beads, needle tea is like silver needles, and the white tea is neat in shapes, mellow in fragrance and taste, lasting in delicate fragrance, mellow in taste, sweet in aftertaste, smooth in mouth entering, yellow, green, bright and clear in soup color, resistant in brewing after a long time, pure and authentic in taste, and free of bitterness and astringent taste.

The invention relates to a peony yogurt and a preparation method thereof. The peony yogurt is composed of peony kernel syrup, a peony flower extract and a dark plum juice according to the weight ratio of 7 to 5 to 3, as well as whole milk powder, cane sugar, citric acid, a stabilizer and an emulsifier of which the additive amounts are respectively 7-9 percent, 4-7 percent, 0.2-0.25 percent, 0.12-0.3 percent and 0.15-0.25 percent of the total weight of the peony kernel syrup, the peony flower extract and the dark plum juice; the preparation method comprises the technologies of preparing the peony kernel syrup, the peony flower extract and the dark plum juice, preparing a solution A by using the cane sugar, the dark plum juice and the citric acid, and mixing and packaging with the solution A after the fermentation of a solution B. The peony yogurt prepared in the invention has double flavors of the peony kernel syrup and the milk, is high in the contents of protein and viable bacteria, can enhance the digestive ability of intestines and stomach, can enhance people's absorption to nutritional ingredients of the peony yogurt, is low in fat, and can meet the consumer demands to low-fat diet crowds.

The invention discloses composite walnut leaf tea and a preparation method thereof. The composite walnut leaf tea is composed of 50-80 parts of walnut leaf tea, 5-30 parts of tea leaves, 2-15 parts of folium mori tea, 10-20 parts of folium cortex eucommiae tea and 1-10 parts of corn stigmas. The preparation method comprises the following steps: firstly, carrying out steps of washing, drying, leaves cutting, enzyme deactivating, rolling and baking on the front four fresh leaves; mixing the treated leaves according to the formula ratio; fermenting and airing; adding the corn stigmas and mixing uniformly; and pressing and molding to prepare the composite walnut leaf tea. According to the composite walnut leaf tea, one more choice is provided for comprehensively utilizing walnut leaves; the composite walnut leaf tea has certain curative effects on hypertension and hyperlipidemia and is health-care tea with abundant nutrition and good mouth feel.

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 a method for determining 12 polyphenol compounds in a fresh tobacco leaf. The method comprises the following steps: preparation of standard solutions of 12 polyphenol standardsubstances, sample treatment and sample UPLC-MS-MS analysis and calculation. For the 12 polyphenols determined in the method, recovery rate is 84.7%-102%; relative standard deviation is 1.9%-5.7%; and limit of quantitation is 0.5-8.0 mcg / g. The method is sensitive and accurate, and is suitable for content analysis of 12 polyphenols in the fresh tobacco leaf.

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 discloses CBD (cannabidiol)-rich fructus cannabis concentrate protein powder and a preparation method thereof. According to the preparation method, denaturated fructus cannabis meal is taken as a raw material, and protein of the denaturated fructus cannabis meal is preliminarily extracted through the dissolution action of alkaline liquor to protein; the denaturated fructus cannabis meal dissolved in the alkaline liquor is ground by a colloid mill; after the denaturated meal is ground, a spray digester is used for performing thermal treatment on the denaturated meal; after thermal treatment of the denaturated meal, the denaturated meal is subjected to centrifugation through a centrifugal machine; supernatant obtained through centrifugation is treated with a membrane ultrafiltration technology, and a fructus cannabis concentrate protein solution is prepared; finally, the fructus cannabis concentrate protein solution finishing ultrafiltration treatment is subjected to spray drying, and the CBD-rich fructus cannabis concentrate protein powder with good quality can be obtained. The CBD-rich fructus cannabis concentrate protein powder has higher protein content, shallow color, high CBD content and excellent function characteristic. The method adopts a simple process, large-scale implementation is facilitated, the application range of the denaturated fructus cannabis meal is widened, and development and utilization of a high-value-added product of fructus cannabis are promoted.

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 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 present invention relates to a novel method of recovering and recycling active tannins from spent vegetable tanning liquors. Using a low molecular weight alcohol as the extraction agent produces an alcohol fraction or precipitate containing extracted active tannins, and leaves virtually all non-tannins in the aqueous phase of the spent tanning liquor. The methods and resulting chemical mixtures of the present invention have a variety of uses and applications. The method can be applied to freshly produced or aged spent vegetable tanning liquors. The methods are further applicable to dried forms of spent tanning liquors through aqueous reconstitution of dried ReTan, followed by alcohol extraction. The recovered chemical mixture contains recovered tannins which can be recycled through combination with fresh tanning liquors to form an improved tanning liquor.

The invention provides a method for inhibiting an olive precipitate from forming. The method comprises the following steps: step one, peeling fresh olive; step two, cooking the peeled olive for 5-15mins in the water at 80-100 DEG C; and step three, soaking the cooked olive for 3-7 days in a salt solution. By use of the method for inhibiting the olive precipitate from forming disclosed by the invention, the control on the olive precipitate can be realized through peeling and cooking. The method is simple, strong in operability, safe and effective, and capable of greatly shortening salinizing time and the processing period of the preserved olive, and the production cost is saved.

The invention provides a method for preventing production of an olive precipitate. The method comprises the following steps of (1) peeling off a fresh olive; and (2) soaking the peeled olive by using a sodium chloride solution for 1-3 days, adding a tannase solution, further soaking for 6-24 hours and then adding an acid proteinase solution to further soak for 6-18 hours. According to the method for preventing production of the olive precipitate, through peeling and treatment of tannase and acid proteinase, production of the olive precipitate can be effectively prevented. The method is simple, the conditions are easy to control, the operability is high, the method is safe and effective, the salting time and the preserved olive processing cycle can be greatly shortened and the production cost is reduced.

The invention discloses buckwheat protein concentrate with the low phenol content and the low trypsin inhibitor content and a preparation method of the buckwheat protein concentrate. The purity of the buckwheat protein concentrate reaches 65% to 85%, the total polyphenol mass content is lower than 0.45%, the purity and the total polyphenol mass content of the buckwheat protein concentrate are both significantly lower than those of buckwheat protein prepared through a general alkali dissolution and acid precipitation method, and the buckwheat protein concentrate has the low trypsin inhibitor content and has the good characteristics of the pure white color and luster and the good solubility and digestibility. The preparation method of the buckwheat protein concentrate comprises the steps that extraction is conducted through a saline solution by taking buckwheat cortex powder as a raw material; supernate is taken after centrifuging is conducted and then adsorbed through macroporous resin; an ultrafiltration percolation technique or dialysis is conducted, freeze drying is conducted, and then the buckwheat protein concentrate with the low phenol content and the low trypsin inhibitor content can be obtained. Accordingly, the technological processes are simple, feasible, nontoxic and harmless, and the new-age production requirements of environmental friendliness and sustainable development are really fulfilled; the protein product can be applied to the fields of food and nutritional and healthy products special for special crowds and the like.

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 composite walnut leaf tea and a preparation method thereof. The composite walnut leaf tea is composed of 50-80 parts of walnut leaf tea, 5-30 parts of tea leaves, 2-15 parts of folium mori tea, 10-20 parts of folium cortex eucommiae tea and 1-10 parts of corn stigmas. The preparation method comprises the following steps: firstly, carrying out steps of washing, drying, leaves cutting, enzyme deactivating, rolling and baking on the front four fresh leaves; mixing the treated leaves according to the formula ratio; fermenting and airing; adding the corn stigmas and mixing uniformly; and pressing and molding to prepare the composite walnut leaf tea. According to the composite walnut leaf tea, one more choice is provided for comprehensively utilizing walnut leaves; the composite walnut leaf tea has certain curative effects on hypertension and hyperlipidemia and is health-care tea with abundant nutrition and good mouth feel.

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 provides a method for inhibiting formation of olive precipitates. The method comprises the following steps of 1, peeling fresh olive; 2, soaking the peeled olive into a sodium chloride solution for 1 to 3 days, adding an acid protease solution, and continuing to soak for 6 to 24h. The method for inhibiting the formation of the olive precipitates has the advantages that by utilizing peeling and protease treatment, the formation of the olive precipitates is effectively controlled; the method is simple, the condition is controllable, the operability is strong, the salting time and preserved olive processing cycle are greatly shortened, and the production cost is reduced.

The invention relates to a peony yogurt and a preparation method thereof. The peony yogurt is composed of peony kernel syrup, a peony flower extract and a dark plum juice according to the weight ratio of 7 to 5 to 3, as well as whole milk powder, cane sugar, citric acid, a stabilizer and an emulsifier of which the additive amounts are respectively 7-9 percent, 4-7 percent, 0.2-0.25 percent, 0.12-0.3 percent and 0.15-0.25 percent of the total weight of the peony kernel syrup, the peony flower extract and the dark plum juice; the preparation method comprises the technologies of preparing the peony kernel syrup, the peony flower extract and the dark plum juice, preparing a solution A by using the cane sugar, the dark plum juice and the citric acid, and mixing and packaging with the solution A after the fermentation of a solution B. The peony yogurt prepared in the invention has double flavors of the peony kernel syrup and the milk, is high in the contents of protein and viable bacteria, can enhance the digestive ability of intestines and stomach, can enhance people's absorption to nutritional ingredients of the peony yogurt, is low in fat, and can meet the consumer demands to low-fat diet crowds.

The invention belongs to the technical field of tobacco preparation, and specifically relates to the application of a bacillus subtilis xp strain in degrading polyphenols in tobacco products. The Bacillus subtilis is a Bacillus subtilis xp strain, which is now preserved in the China Center for Type Culture Collection, with a preservation number of CCTCC No: M 2011452; the strain is used to reduce the content of polyphenols in tobacco products; when applied, the The Bacillus subtilis xp strain was prepared as an inoculum, which was evenly sprayed on the surface of tobacco products at a mass ratio of 1.0% of tobacco products, and then stored and alcoholized for 30-40 days at 30°C and 55-65% humidity. Through the selection of specific Bacillus subtilis strains, the present invention proves that it can effectively reduce the content of polyphenols in tobacco products, improve the grade of tobacco, and accelerate the aging process of tobacco leaves while ensuring the aging effect.

The invention discloses a Dancong tea lozenge and a preparation method thereof. The preparation method comprises the following steps of: after performing fine manipulation of fresh Dancong tea leaves,drying till the water content is 15-30%; after cooling the product to 45-65 DEG C, putting the product into a rotary heating high-pressure bulking machine, performing sealed rotary heating to enablethe pressure intensity to reach 0.9-1.2 MPa, and instantaneously depressurizing and cooling; baking the bulked Dancong leaves to enable the moisture content of the Dancong leaves to reach 3-5%; then,performing crushing by using a rapid crusher, sieving by using a 30-50-mesh sieve, and performing superfine crushing to prepare superfine Dancong tea powder; mixing the superfine Dancong tea powder with auxiliary materials, and sieving to obtain a tabletting soft material; and, weighing, granulating, drying, straightening and tabletting the tabletting soft material to obtain the tea lozenge. The product provided by the invention is strong in Dancong tea aroma, fine and smooth in taste, sweet in aftertaste, capable of moistening the throat and promoting fluid production and stable in quality; and the finished product yield is above 80%.

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.

The invention discloses a pineapple-glutinous rice wine and a preparation method thereof. The preparation method comprises the following steps: 1) washing pineapple peel residues, adding cellulose for carrying out enzymolysis for 1-2h, adding vitamin C for protecting color, performing hot blanching for 20-30 min, and pulping; 2) steaming and boiling glutinous rice into dried rice, paving and cooling, then adding distiller's yeast and evenly stirring, and sugaring for 2-3 days at the temperature of 25-30DEG C; 3) adding pectinase into the pineapple peel residue pulp, then adding into sugared rice, then adding alcohol yeast, continuously fermenting for 3-5 days at the temperature of 25-30DEG C, performing ultrasonic treatment for 20-30 minutes, and treating twice to three times; 4) after fermenting, filtering with gauze to obtain wine liquor, adding a compound clarifying agent into the wine liquor, and clarifying; and 5) aging the clarified wine liquor for 3-5 days, performing ultrasonic aging treatment for 30-50 minutes, and treating twice to three times. The prepared pineapple-glutinous rice wine has gold yellow color, contains soft pineapple flavor and lightly fragrant yellow rice wine aroma, and is also rich in flavonoids, thus being a health-care fruit wine with nutrition.

The invention provides a method for inhibiting the formation of olive precipitates, comprising the following steps: step 1: peeling fresh olives; step 2: soaking the peeled olives in sodium chloride solution for 1 to 3 days, and then adding tannase solution, continue to soak for 6‑24 hours. The method for inhibiting the formation of olive precipitates in the present invention can realize the inhibition of olive precipitates through peeling and tannase treatment. The method of the present invention is simple, operable, safe and effective, and can greatly shorten the salting time and olive Candied fruit processing cycle saves production cost.