72results about How to "Short killing time" patented technology

The invention discloses a microwave and hot air combined water removing method for green tea and belongs to the technical field of tea water removal. The method comprises the following steps that: (1) fresh tea leaves are placed in a spreading drying groove for spreading drying until the moisture content of the fresh tea leave is 65 percent to 70 percent; (2) a microwave and hot air combined water removing machine is adopted for carrying out water removal on leaves requiring the water removal after the spreading drying, a hot air switch is switched on, the water removing machine is preheated,and the hot air temperature is regulated to 20 to 160 DEG C; and (3) after the temperature of a cavity of the water removing machine reaches the preset temperature, the leaves requiring the water removal are started to be put into the cavity, simultaneously, a microwave switch is switched on, the microwave power is regulated to 0 to 2000W, the leaves requiring the water removal are flatly paved on a transmission belt of the water removing machine, the water removal leaves put into the cavity of the water removing machine are heated for 0.5 to 10 minutes, and the water removing leaves after the water removal are subjected to subsequent processing. The process is simple, the water removing time is short, and the contents of moisture, tea polyphenol, free amino acid and ascorbic acid in the prepared water removing leaves are respectively and obviously improved.

The invention discloses a vacuum microwave enzyme deactivating method, wherein the deactivation of enzyme is carried out on spread tea in a microwave heating manner under the condition of vacuum. Under the condition of vacuum, the microwave power is controlled for carrying out enzyme deactivating, the boiling point of water is reduced, and the evaporation rate of water vapor is increased, so that the enzyme deactivating time of tea is further shortened; and the enzyme deactivating temperature is reduced, so that the method is beneficial to reservation of nutrition substances such as amino acids, vitamin C, chlorophyll, aromatic matters and the like, and the quality of the tea subjected to enzyme deactivating is improved. According to the vacuum microwave enzyme deactivating method, the problems of inconsistent uniformity of enzyme deactivation, red peduncles and red leaves, burned edge, fire point, damage on the nutrition substances, more draining amount and reduction of the tea quality in the existing processes of tea withering, tea drying and tea steaming, high boiling point of water and slow evaporation rate of water in the tea is slow during the process of microwave enzyme deactivation under normal pressure, and serious damage on amino acids, vitamin C, chlorophyll and aromatic matters in the tea because of high water-removing temperature, and the like can be solved. The vacuum microwave water-removing method is simple and easy, and the water-removing tea quality is good.

The invention relates to a hybrid hot-air enzyme deactivation machine, comprising an insulation housing, a heating device inside the insulation housing, a cavity which is disposed between the insulation housing and a roller and is communicated with the heating device, several warm-air pipes arranged inside the cavity, with the outlets of the warm-air pipes located in the roller. By adding a heating device inside and with the cooperation of the warm-air pipes, the hybrid hot-air enzyme deactivation machine provided in the invention makes full use of fuel heat. Compared with the prior art, products are increased from 400kg to 1000kg with the same fuel. Meanwhile, because of fully utilized heat, processing efficiency is improved, i.e. the enzyme deactivation time is shortened. The efficiency is enhanced from the original 400kg/h to 1000kg/h. Besides, as the heating time is shortened, the color of tea is maintained dark green, and the product quality is improved.

The invention discloses a compounded edible fungus meat product and a processing method thereof. The method comprises the following steps: by taking fresh edible fungi and mauremys mutica as raw materials, firstly carrying out rinsing, color-protecting, slicing, precooking, salting, desalting and the like on the edible fungi so as to prepare a semi-product; carrying out rinsing, fishy smell removing, precooking, bone soup flavoring, cooling, slitting and the like on the mauremys mutica so as to prepare a semi-product; proportionally combining the semi-product of the edible fungi with the semi-product of the mauremys mutica, adding spices, seasonings and auxiliary materials and evenly mixing so as to obtain the compounded edible fungus meat product. The compounded edible fungus meat product has the advantages of being green and natural, reasonable in nutritional matching, excellent in flavor, good in taste, convenient to eat, long in shelf life and the like.

The invention discloses a Shatian pomelo fruitcake and a making method thereof. The Shatian pomelo fruitcake comprises the following components in parts by weight: 35-50 parts of Shatian pomelo, 20-40 parts of starch sirup, 1-3 parts of agar, 15-25 parts of honey, 0.8-1.5 parts of citric acid, 0.1-0.5 part of malic acid, 0.1-0.4 part of sodium citrate and 50-120 parts of magnetized drinking water. According to the fruitcake prepared by the making method disclosed by the invention, the mouth feel of the fruitcake combines the mouth feel of jellies and the mouth feel of soft sweets, the appearance is smooth and transparent, the Shatian pomelo fruitcake is high in elasticity, is fine and smooth in mouth feel and is convenient to eat.

A method for preparing tea bag by oriental blueberry leaves comprises the following steps of: (A) crushing, that is, performing mechanical crushing of oriental blueberry leaves twice; (B) soaking, that is, mixing the crushed oriental blueberry leaves with water, and soaking; (C) suction filtration, that is, performing suction filtration to realize slag-liquid separation so as to obtain soaked oriental blueberry leaves; (D) enzyme deactivation, that is, performing enzyme deactivation of the soaked oriental blueberry leaves by steam; (E) drying and sterilization, that is, drying and sterilizing the oriental blueberry leaves after enzyme deactivation by hot air circulation; (F) bagging, that is, bagging the dried and sterilized oriental blueberry leaves. The oriental blueberry leaf tea bag prepared by the invention has natural fragrance of oriental blueberry leaves, and high health care value, and thus the invention enlarges the application scope of oriental blueberry leaves, and improves the economical value of oriental blueberry leaves.

The invention discloses a manual making technique of green tea. The technique includes the steps of A, fixation; B, rolling; C, shaping; D, tipping; E, aroma-improving; and F, drying. The fixation process of the technique ensures tea leaves are free of greening, co-curing, edge burnt, stem and leaf redness, grass smell, water stuffiness odor, curing stuffiness odor and coke odor, at the premise of ensuring 90% to 100% of fixation rate; the rolling process ensures more than 90% of tea leaves are evenly curled; the tipping process ensures tipping rate of the tea leaves is above 80%; In the whole tea processing process, each 500g of fresh tea leaves can be made into 125g of dried tea, and the final dried tea has only 3g to 4g of broken tea. The tea made by the technique has high quality, has no great difference, has uniform color and lasting aroma, is uniform in degree of curling, has uniform, fluffy and cotton-like white hair, is free of stinking, burst and peculiar odor and has few broken tea.

The invention provides high-aroma Maojian and a processing technology thereof. The processing technology comprises the following steps of performing spreading for cooling, performing rocking of green tea leaves, performing fixation, performing screening, performing moisture regain, performing rolling, performing baking, performing trimming, performing strip tidying and preparing finished products. The high-aroma Maojian is obtained through the processing technology. The high-aroma Maojian is fine and round in dried tea strips, slightly tippy, high in aroma, rich in flower aroma, clear, fresh, green and bright rather than turbid in tea soup color, mellow, fresh and refreshing in taste, obvious in sweetness after taste, and uniform and consistent in leaf bases, and the sense organ enjoyment of people when the people drink the high-aroma Maojian is greatly improved.

The invention discloses a method suitable for preservation preparation of south Xinjiang hippophae rhamnoides leaf tea nutritional ingredients. According to the method, picking period of hippophae rhamnoides leaf is determined to be September every year; microwave technology is adopted for fresh leaf enzyme deactivation, and microwave sterilization and drying setting are adopted; microwave enzyme deactivation effect is the best when leaf adding amount is controlled to be 40g, enzyme deactivation time is controlled to be 90s, and microwave powder is controlled to be 60%; POD relative enzymatic activity is controlled to be 1.690% or less, tea polyphenol content is controlled to be 16.981% or less, flavones dissolving-out amount is controlled to be 2.340mg/g; hippophae rhamnoides leaf tea is obtained via rolling, drying, and water content controlling. Research is carried out based on south Xinjiang dry inland climate so as to determine appropariate picking period of hippophae rhamnoides leaf and appropriate technology used for preserving the hippophae rhamnoides leaf tea nutritional ingredients. The effective method used for preserving south Xinjiang hippophae rhamnoides leaf tea nutritional ingredients is obtained; and application value is high.

The invention provides a novel composite pesticide, and more specifically relates to a composite pesticide used for preventing and killing Chinese cabbage Pieris rapae L. The composite pesticide comprises an active component, a surfactant, a synergist, a solvent, and water. The composite pesticide possesses advantages in preventing and killing Chinese cabbage Pieris rapae L. via adding of chemical pesticide ingredients and plant extracts; toxicity is low; residual amount is low; killing time of Chinese cabbage Pieris rapae L. is short; effect is excellent; and killing effect lasts for a long period of time.

The invention relates to the technical field of black tea processing and in particular relates to a preparation method of high-quality black tea extract. The preparation method comprises the followingsteps: S1, taking lotus leaves and carrying out high-temperature steam sterilization; carrying out fixation until the water content is 10 to 15 percent; S2, taking the lotus leaves subjected to the fixation and black tea into a rolling machine and rolling again; S3, putting the rolled lotus leaves and blank tea into a fermentation device; spraying fermentation bacterium liquid and fermenting for10 to 12h; S4, adding distilled water into a fermented product in step S3; raising the temperature and decocting for 1.2 to 1.5h; after decoction is finished, decompressing and concentrating until thevolume is 1/3 of a previous volume; then adding xylitol and glucose and uniformly mixing to obtain tea extract; S5, drying and sterilizing. The tea extract prepared by the technology has good stability and excellent mouthfeel and has the health-care effects of lowering blood pressure, lowering blood lipid, inhibiting bacteria and the like.

The present invention discloses lotus leaf delicate fragrance type fumigated and enzyme deactivated tea leaves and a preparation method thereof. The tea leaves are prepared from the following raw materials in parts by weight: edible alcohol, tea fresh leaves, mulberries, sodium citrate, Chinese wolfberry fruits, lotus leaves, fructus hippophae, mint leaves, oat bran, green plum fleshes, grapefruit skins, lotus flowers, lotus root starch, lavender and a right amount of water. The lotus leaves, mint and other freshly delicate materials are subjected to a quick steaming and boiling until the materials are boiled out, color and taste of the leaves are removed, then the boiled materials are smashed into paste, the paste is covered with the lotus root starch, when the lotus root starch is stick with water, a layer of thin membrane covers the surface of the paste materials to prevent the fragrance overflowing and at the same time preventing oxidation, and then the edible alcohol is used to extract the substances with the delicate fragrances. The presence of the alcohol reduces boiling point of water, but pressurization can improve the boiling point, improve the steam temperature, and shorten the enzyme deactivating time. Too long steam fumigation time is easy to cause tea leaf crispness and affects the soaking effect. The steam temperature and the unique permeability property are sufficient to complete the enzyme deactivating.

A preparation method for pomegranate bud green tea includes: (1), collecting fresh leaves; (2), deactivating enzymes of the leaves by enzyme deactivation pans, and adopting a stir-frying mode combining braising, shaking and scattering to fry the leaves for 8-9 minutes at a rotating speed of 18-20 rounds/minute when the pans are heated to redden the bottoms of the pans slightly and the temperatures of the pans reach 200-240 DEG C, wherein 5-6 kilos of the leaves are put into each pan; or deactivating the enzymes of the leaves in the two enzyme deactivation pans continuously by enzyme deactivation machines, specifically, when the first pan is heated to be reddened slightly and the temperature of the pan reaches 260-280 DEG C, feeding 6-8 kilos of the fresh leaves, covering the pan for braising, removing a pan cover for scatter-frying for 3-4 minutes after steam rises from a seam of the pan cover, opening a pan valve to allow the tea leaves to enter the second pan automatically, controlling the temperature of the second pan at 100-120 DEG C, and taking out the tea after frying the leaves in the second pan for 3-5 minutes; (3), controlling the room temperature of a rolling room at 20-24 DEG C and the humidity of the rolling room at 85-90%; (4), drying the leaves.

The invention discloses an edible fungus processing method. The method comprises the steps as follows: fresh edible fungi and a large artery of pig or ox are used as raw materials, the edible fungi ismade into a semi-finished product through procedures of rinsing, color protecting, slicing, precooking, salting, desalination and the like, the large artery of pig or ox is made into a semi-finishedproduct through procedures of rinsing, deodorization, precooking, taste enhancement with bone soup, cooling, cutting and the like, the semi-finished product of edible fungi and the semi-finished product of large artery of pig or ox are matched in proportion, flavoring and seasoning materials and auxiliary materials are mixed uniformly, and an edible fungus product is prepared. The product has theadvantages of being green, natural, reasonable in nutrient matching, good in flavor and taste, convenient to eat, long in expiration date and the like.