32results about How to "Rich and sweet taste" patented technology

The invention discloses a processing method of pistacia chinensis bunge green tea. The pistacia chinensis bunge green tea is prepared by compounding dry pistacia chinensis bunge extract powder with green tea according to a mass ratio of 1 : (50-100). The processing method comprises the following steps: (1) proportioning the dry pistacia chinensis bunge powder and the green tea according to the mass ratio of 1 : (50-100); (2) performing mixing adsorption on the dry pistacia chinensis bunge powder and the green tea; (3) drying a mixture at 50-60 DEG C until the water content is not more than 7%; (4) packaging to obtain the pistacia chinensis bunge green tea. The processing method has the beneficial effects that the pistacia chinensis bunge leaf or bud extract is mixed with the green tea to prepare the pistacia chinensis bunge green tea; the medicinal value of pistacia chinensis bunge can be organically combined with the function of the green tea, the difficulty of separate tea making of pistacia chinensis bunge leaves is overcome, and the sour and astringent mouth feel and the medicinal fragrance of the pistacia chinensis bunge during separate tea making can be improved.

The invention discloses a preparation method of dried orange peel Pu'er tea. Through the technologies of pretreating dried orange peel, pretreating tea leaves, performing shaping, performing spreading for cooling, starting to bake, stopping baking and the like, the prepared dried orange peel Pu'er tea is honey yellow and bright in soup color, rich, mellow, sweet and fragrant in taste, sweet, moisturizing and long in throat rhyme, clean, sweet and delicious in aftertaste, good in moldability, tight and complete, and free from phenomena of rupture, material drop, block dispersion, mildew and rot and the like after long-time preservation.

The invention provides a processing method of pu-er tea with inoculated fungi microorganism. During the first day of pu-er tea pile-fermentation, aspergillus niger red koji and penicillum sp. red koji is mixed together by the ratio of 1-2:1 and is added into the production process of pu-er tea by the weight percentage of uniform mixed red koji and basic tea of 1:125-250; during the second day of pu-er tea pile-fermentation, saccharomyces sp. is added into the production process of pu-er tea by the weight percentage of saccharomyces sp. and basic tea of 1:250-500 and then material is gathered together and covered with fermentation cloth; fermentation gathering temperature is controlled between 40 celsius degree and 65 celsius degree and gathering overturning has to be carried on apporiately to control moisture content between 14 percent and 20 percent; when tea leaves moisture content is over than 20 percent, ditch recanalization has to be carried on every day; when tea leaves moisturecontent is 14 percent to 20 percent, ditch recanalization has to be carried on every three days; with shortened processing time, rich water extract, proper tea polyphenol and amino acids is retained and a certain amount of caffeine, hydration pectin, theaflavins and theabrownin is added; compared with natural pile-fermentation, the quality of the invention is superior and more stable and microbial indicator is equal to that of red tea and green tea.

A bamboo leaf green tea making process is characterized in that new bamboo leaves in the current year are chosen, cleared up, cut into 1 cm blades, and crushed with tabasheer and bamboo shavings to form coarse powder, the mixture is stirred with honey, then put into a general-purpose equipment steaming device, added with purified water, and steamed by using a general-purpose equipment steam method for 40min until the mixture is well steamed, then the steamed mixture is put into a fermentation tank to brew for 72 h, so as to obtain a comprehensive fermentation liquor for later use, fresh bamboo leaves are additionally taken and steamed by using the steaming method for 5 min, the steamed bamboo leaves are put into a stir pan for stir-frying, and the leaves are discharged from the pan until the leaves are naturally curled and fresh scent comes out of the pan, and finally, the comprehensive fermentation liquor and the fried bamboo leaf tea are fully stirred and dried, taken out, cooled and cleared up to obtain the bamboo leaf green tea.

The invention relates to a production method of a nutrient-rich liquid marinade, which is characterized in that the main components of the marinade are as follows, in terms of mass percentage, 10-20% of carrots, 10-15% of five-spice powder, and 10% of mugwort leaves -3%, walnut kernel 1-2%, seaweed 1-2%, fungus 2-4%, kelp 2-5%, hawthorn 1-3%, salt 40-50%, jujube 1-3%, lotus seeds 1 -3%, Chuanqiong 1-3%, and the rest is water.

The invention relates to a fine processing method of mellow green tea, and belongs to the technical field of a green tea process. The fine processing method of the mellow green tea utilizes normal green tea blanks as raw materials and comprises the following specific steps of alcoholizing tea blank, tightening tea strips and raising aroma, polishing, treating polished tea strips by a tea vibrating-shifting machine, treating the vibrated and shifted tea strips by a tea round shifter, winnowing, picking out, blending and stacking, and packaging to obtain finished products. According to the fine processing method of the mellow green tea, disclosed by the invention, an after-fermentation process of dark green tea is used for reference, that is the principles of a damp and hot function, an enzymatic reaction, microbial fermentation and the like isare utilized; the unique alcoholizing step is utilized, so that the problems that Sichuan bulk green tea is full of bitter taste and is not suitable for exporting are effectively solved; the mellow green tea made by the fine processing method disclosed by the invention has the quality characteristics of uniform appearance, tight and thin strips, high smoothness, rich fragrance, thick and mellow taste, no bitter taste and yellow-green and bright liquid color so as to matcheet the quality requirements of exported green tea and to lay an excellent foundation for development of a Sichuan bulk green tea market.

The invention discloses a fermentation method and an apparatus for improving Pu'er tea theabrownine and polysaccharose substance component. The method comprises the following steps: moistening Yunnan large-leafed green sun Maocha and placing the Yunnan large-leafed green sun Maocha into a special fermentation device to carry out ferment under a condition that the humidity is 80-90 percent, the temperature is28-35 DEG C and the oxygen content is 1.5 times of normal air, and the Yunnan large-leafed green sun Maocha can be obtained after the Yunnan large-leafed green sun Maocha is fermented for 25 days. The apparatus relates to the fermentation device which consists of a cabinet body (1), a mesh board conveying mechanism (2), a raking roller (3) and a reciprocating spreading conveyer (4), wherein the mesh board conveying mechanism (2) is arranged at the bottom inside the cabinet body, the raking roller (3) is arranged at the front end of the cabinet body, the reciprocating spreading conveyer (4) is arranged at the upper part of the cabinet body, and a side plate around the cabinet body is a stainless steel plate with densely arranged punched holes. The side plate in the front end of the cabinet body is a movable stainless steel punched hole mesh plate. In the invention, natural extracted stacking fermentation is changed into manual mixed stacking fermentation, and the fermentation time is shortened by 10 days compared with normal large-scale production with excellent quality of the product, therefore, the invention has the advantages of bronzing and bright soup color, dense and pure taste, sweet and dense perfume, small wastage of tea leaves, and the like, and indexes of aflatoxin tablets, coliform and pathogenic bacterium achieve the same level of red tea and green tea.