31results about How to "Soup color golden" patented technology

The invention belongs to the health care scented tea technical field, and especially relates to a skimmia japonica scented tea and making technology and a making technology, According to the making technology, 100% of pure natural Skimmia japonica is taken as a raw material, processes of acquiring fresh flower, removing the impurities, deactivating enzymes, frying to shape, drying, distilling flavor, and airing and packaging the finished product to prepare the skimmia japonica scented tea. The prepared skimmia japonica scented tea can fully perform the original natural performance of the skimmia japonica, no other compatibility component is added, the bitter taste of the skimmia japonica scented tea can be alleviated from the essence, the infused skimmia japonica scented tea has yellow tea color, aromatic flavor, good mouth feel and sweet taste and has strong health care efficacy, and the skimmia japonica scented tea is the green health care scented tea suitable for long-term drinking. The making technology of the skimmia japonica scented tea has the advantages of reasonable design, short processing time and low equipment cost.

The invention discloses a preparation process of wild ancient tree black tea. The black tea is prepared from fresh leaves of Yunnan wild arbor ancient tea trees which grow for more than five hundred years, and the preparation process comprises steps of fresh leaf picking, withering, twisting, fermenting and drying. The preparation process disclosed by the invention has the beneficial effects that the black tea prepared by the preparation process is strong and solid in appearance, and is black and bright in color; the tea, after being brewed, has fresh, natural and pure sweet fruit aroma; tea soup is golden yellow, clear and bright; the black tea tastes fresh, mellow and sweet, thick, mellow and has long-lasting aftertaste; buds below the leaves are tender, fat and complete. In addition, the black tea is still aromatic and mellow after being brewed for more than 15 turns, and the sweet and mellow taste in the mouth lasts for a long time; and the black tea is well received by all people.

The invention discloses a processing method of green tea, belonging to the technical field of tea processing. The method comprises the steps of withering, rocking, fixation, rolling and baking and concretely comprises the steps of naturally withering picked tea leaves in the open air; then, withering by blowing the tea leaves by an air blower in a room for 2-3 hours; putting the withered tea leaves into a rocking machine, and carrying out rocking for three times; and after that, performing fixation on the tea leaves, rolling, baking, and packaging to obtain the green tea. The green tea has the characteristics of having green leaves with red edges, and being golden in liquor color, fragrant, mellow in taste as well as sweet and fresh in aftertaste after being drunk.

The invention provides a method for preparing health care sophora flower bud tea, which comprises the following steps of: 1. picking up raw materials; 2. airing the raw materials; 3. preferably selecting high-quality raw materials; 4. disinfecting tools; 5. stoving; and 6. Crushing. The health care sophora flower bud tea prepared by the method disclosed in the invention has good taste, golden tealiquid, cold nature, heavy and solid mouthfeel, mellow flavor, unique sophora flower bud aroma, can be stewed for a long time, does not have caffeine without influence on sleeping if taken in night, and has the effects of adjusting blood fat, reducing blood pressure, improving vessel elasticity, softening vessels, cooling blood and stopping blooding, preventing capillary blooding, dissolving thrombus, promoting microcirculation, treating haemorrhoids and defaecating, cooling and preventing sunstroke, has most effective function on haemorrhoids and is best beverage for cooling, relieving summer heat and losing weight.

A processing method of flower and fruit flavored black tea takes fresh tea leaves as raw materials, and the flower and fruit flavored black tea is prepared by the processes of withering, sunning, fine manipulation, stirring, rolling, fermentation, drying and so on. Sunning is carried out twice, the first-time sunning is carried out for 10-15min, and still standing in shade after sunning is carried out for 30-40min; the second-time sunning is carried out for 20-30min, and still standing in shade after sunning is carried out for 1h. The step of fine manipulation comprises the followings: shaking for three times by a shaking machine at 5-8r / min, first-time shaking for 40-60r, and still standing for 30-40min; second-time shaking for 80-90r and still standing for 30-40min; third-time shaking for 110-120r and then still standing for 30-40min. The step of stirring comprises heaping the fresh tea leaves for 'covering-turning over-shaking' until flower and fruit flavors are heavy, and all the tea leaves become red and yellow; the step of rolling refers to gentle rolling; the step of fermentation adopts lower-temperature fermentation, wherein the temperature is 24-26 DEG C, and the humidity is 90% or above; the step of drying comprises multi-time drying and multi-time water loss and is carried out in four stages, the tea leaves are cooled in time after being dried every time, and spreading to be cool and moisture regain are carried out for 40min or above. The flower and fruit flavored black tea prepared by the processing method disclosed by the invention has especially obvious flower and fruit flavors, golden liquor color, red bright infused leaves, fresh, sweet, mellow and brisk taste and quick sweet after taste.

The invention discloses a manufacturing method of carbon-baked Tie Guanyin tea, which is prepared by taking fresh tea leaves of Tie Guanyin tea trees in high mountains at the age of more than 5 years as raw materials, and then performing preliminary manufacturing, primary baking, secondary fermenting and secondary baking. In the method, as the tea leaves of the tea trees at the age of more than 5 years are taken as raw materials and the tea leaves are subject to secondary fermenting after primary baking, the tea become more infusion-resistant on the basis of preserving special taste and fire fragrance of the existing carbon-baked Tie Guanyin tea; the brewing times are more than 10 times as many as that of the common carbon-baked Tie Guanyin tea; and a user can adopt brewing, soaking, cooking and decocting modes so as to fully seep out tea juice, keep shape and taste unchanged after long cooking and still preserve the flavor of Tie Guanyin tea with golden color and mellow taste. In the invention, secondary fermenting is preferably performed in a pine forest so as to increase slight rosin flavor and achieve better taste.

The present invention discloses a gongfu oolong tea preparation method and products thereof. The gongfu oolong tea preparation method provided by the invention comprises the following steps: Jinxuan and Cuiyu tea tree fresh leaf taking, withering, sun drying, leaf cooling, fine manipulating, rolling, fermenting, first firing, full firing, aging, fragrance improving and finished product obtaining. The traditional gongfu black tea preparation method and the variety resources of the Jinxuan and Cuiyu are combined, a scientific collecting and processing technology is combined, and the ''sun drying'' and ''fine manipulating'' processing technologies of the oolong tea are combined with the black tea full fermentation process, so that the prepared gongfu oolong (red oolong) tea is tight and compact in appearance, black and smooth, gold in soup color, has a flower flavor and a mountain charm, is mellow and fresh in taste, and is red and bright in leaf bottom. The preparation method puts forward for the first time that in the processing technology of the gongfu oolong (red oolong) tea and after the drying of raw tea, air conditioner temperature control aging (after-aging) is used and then the fragrance improving technology is also used, so that the tea products are more fragrant and the tastes are mellow and fresh.

The invention provides a preparation method of pagoda tree flower tea. The preparation method is characterized in that flower buds of Chinese scholartree, i.e., full pagoda tree flowers are used as raw materials, exposed to the sun and fried together with millet to obtain the golden pagoda tree flower tea. The pagoda tree flower tea prepared by the method has the advantages of being fragrant, mellow and refreshing, having a golden liquor color and special fragrance of pagoda tree flowers, resisting soaking and having on impact on sleeping at night as no caffeine is contained as well as has the special efficacies of reducing blood pressure and blood fat as well as cholesterol, enhancing the elasticity of blood vessels, softening blood vessels, cooling blood and hemostasis, clearing away heat and toxic materials, relieving inflammation of internal heat, producing a refreshing effect to the mind, soothing the liver and regulating the stomach, moistening the lung and eliminating thirstiness, keeping fitness and facilitating urine, treating hemorrhoids purge and relaxing the bowels, losing weight and hairdressing, and the like.

The invention discloses a processing method for delaying a production peak of oolong. The processing method comprises the steps of picking tea leaves, sunning, cooling, conducting fine manipulation, pan-frying, rolling for the first time, packaging rapidly, refrigerate at a low temperature, unfreezing, baking for the first time, conducting packed rolling for the first time, baking for the second time, conducting packed rolling for the second time, drying sufficiently, conducting stalk extraction and packaging. Prepared tea has the characteristics of tight, heavy and solid particles, sand green, golden tea soup, heavy fragrance, sweet and mellow taste, plump and bright leaf bases and the like. With the adoption of the processing method, the production peak of the oolong can be delayed by 10-30 days.

The invention discloses an instant yellow tea preparation method, which comprises the steps of picking green tea, adding water for extraction, separating tea residues in tea extract by using a continuous filter, filtering and clarifying liquid part, concentrating, disinfecting, converting and drying to obtain instant yellow tea. Since the green tea is selected as raw materials, the source of the raw materials is rich and the raw materials are easy to obtain. A converting process is a special process which comprises the steps of placing disinfected green tea concentrated solution in an asepticstorage tank, then degassing and finally storing the solution at set temperature for a specific period, so as to facilitate the change of certain components in tea leaves, remove crude green gas, reduce bitter taste and increase sweet and mellow taste; and especially, the converting process can enable the tea soup to become yellow, so as to obtain the characteristic of yellow tea and make the instant yellow tea. The process of the preparation method provided by the invention is simple, easy to operate and suitable for industrial mass production.

The invention provides a method for preparing dendrobe black tea. By adopting the method, normal temperature withering is performed, and the problems of incomplete transformation of effective substances and dendrobe leaf withering, which are caused by direct high-temperature hot air withering and favorable to the quality of finished product tea, can be avoided; medium-temperature hot air witheringis performed, transformation of substances, which are favorable to the quality of finished product tea, in dendrobe leaves can be further promoted, and the grass odor of dendrobe leaves can completely disappear; during rolling, primary rolling is performed at first, and secondary rolling is performed by utilizing a fast wrapping machine, so that cells of dendrobe leaves can be disrupted more uniformly, the dendrobe leaves can be fermented more uniformly, the cell walls of epidermal stratum corneum cells on dendrobe leaves can be broken, and effective ingredients in the cells can be sufficiently released; and the drying temperature is reasonably controlled, and twice drying is performed at the drying temperature from low to high, so that the problem of scorched flavor of tea caused by overhigh drying speed and over high drying temperature can be avoided.

The invention relates to the field of tea processing, provides a method for producing fruit wine-flavor tea by utilizing microbial strain fermentation, and solves the problem that in the prior art, anon-alcoholic product cannot be obtained through matching of tea and fruit wine. The method comprises the following steps: (1) selecting tea as a raw material, and inoculating the tea with a mixture of strains and compound enzymes, wherein the mixture of strains and compound enzymes is obtained by compounding the following components in parts by weight: 10 to 20 parts of lactic acid bacteria, 10 to 30 parts of fruit wine spore bacteria, 50 to 70 parts of microzyme and 5 to 10 parts of a digestive enzyme; and (2) a microbial solid fermentation process: mixing the tea with the mixture of strainsand compound enzymes, adding sterile water, and carrying out fermentation in a clean closed container, wherein the height of fermentation materials is controlled at 40cm or below during the fermentation, the fermentation temperature is controlled at 20 to 37 DEG C, and the fermentation time is controlled at 148 to 216 hours.

The invention relates to the technical field of tea drink, and concretely relates to aquilaria sinensis flower tea drink and a preparation technology thereof. The aquilaria sinensis flower tea drink comprises the following raw materials in parts by weight: 0.1-3 parts of aquilaria sinensis flower tea, 0.5-10 parts of a sweetener, 0.01-1 part of a stabilizing agent, and 100 parts of water. The aquilaria sinensis flower tea is prepared by performing acquisition and winnowing on aquilaria sinensis flower, combined deactivating of enzymes, spreading and cooling, first baking and secondary baking. The aquilaria sinensis flower tea drink is prepared from the above raw materials by performing raw material preparation, crushing, extraction, blending, homogenizing, sterilization and canning. The aquilaria sinensis flower tea drink has no compositions for compatibility, has the unique flavor of the aquilaria sinensis flower tea, also contains abundant trace elements and flavonoids, has both nutrition efficacy and health-care efficacy, and is good in mouthfeel. The preparation technology is capable of improving the mouthfeel of the drink and fully giving play to the unique effects of the aquilaria sinensis flower tea, and is simple and low in cost.

The invention discloses a solomonseal rhizome brewing drink which is prepared from 3 parts by weight of solomonseal rhizome powder, 1.5-2.5 parts by weight of dried orange peel powder and 1.5-2.5 parts by weight of jujube powder. The solomonseal rhizome brewing drink disclosed by the invention can simultaneously nourish vital essence, qi and spirit thoroughly; by virtue of cooperative use of driedorange peel and solomonseal rhizome, the solomonseal rhizome can nourish qi, and the dried orange peel can regulate the flow of qi so as to prevent the nourished qi from being left in the body and causing the body to be uncomfortable; and by virtue of combined action of red jujubes with the dried orange peel and the solomonseal rhizome, the medicinal effects of the dried orange peel and the solomonseal rhizome are enhanced.

The invention relates to a preparation method of agilawood oolong tea, which comprises the following steps: (1) withering: collecting mature leaves of agilawood trees, and withering for 1-2 hours under the conditions that the relative humidity is 50-70%, the wind temperature is 35-40 DEG C and the wind speed is 3.4-5.4 m / s; (2) rocking of green leaves; (3) fixation: performing fixation at 200-230 DEG C for 10-15 minutes, and then immediately spreading the leaves under the conditions that the wind temperature is 20-25 DEG C and the air speed is 0.3-1.5 m / s; (4) rolling, wherein the first rolling pressure is 100-130 N, the rotating speed is 20-30 rpm, the second rolling pressure is 300-350 N, and the rotating speed is 5-8 rpm; and (5) drying: primarily drying at 100-130 DEG C for 1-2 hours, after spreading for cooling, re-drying under the re-drying condition that the temperature is raised to 90-95 DEG C at the rate of 5-7 DEG C from 60-65 DEG C, and preserving heat for 0.5-1 hour. The agilawood oolong tea prepared by the method disclosed by the invention is tight in appearance, oily and uniform in color and luster, golden, clear and bright in soup color, fresh and refreshing in fragrance, mellow in taste, sweet in aftertaste and fleshy, soft and bright in leaf quality, and the sensory score reaches 90 points or above. Compared with other samples, the agilawood oolong tea has fresh and cool brand-new fragrance and is excellent in appearance, color, luster, taste and leaf bottom.

The invention provides a preparation method of scorched hawthorn fruit. According to the preparation method, fresh hawthorn fruits are taken as raw materials, are subjected to pedicle removing, slicing, and airing, and are subjected to stir frying with millet so as to obtain scorched hawthorn fruit, wherein the inner part of scorched hawthorn fruit is yellow brown, and the surface of scorched hawthorn fruit is scorched brown. The scorched hawthorn fruit prepared via the preparation method possesses delicate fragrance, and can be subjected to brewing with water for a plurality of times; tea soup is golden yellow, and possesses special millet fragrance; juice obtained via decoction of the scorched hawthorn fruit with water is capable of promoting digestion and curing diarrhea, and astringing and curing dysentery.

The invention belongs to the technical field of beverage processing, and particularly relates to pungent litse leaf tea and a preparation method. The pungent litse leaf tea is prepared through the steps of sequentially performing stem removing, sunning, shaking, pan-frying, and drying on pungent litse leaves of lauraceae and dicotyledoneae. According to the pungent litse leaf tea provided by the invention, the pungent litse leaves are used as only raw materials, in the processing course, bioactivity is reserved, sweetness and bitterness in the pungent litse leaves are removed, and through multiple technologies, the pungent litse leaf tea being unique in fragrance and sweet in taste can be formed. After being soaked, the pungent litse leaf tea is golden in soup color, and smooth in mouth feel, drug properties in the pungent litse leaves in the tea soup are reserved, and the pungent litse leaf tea has the efficacy of warming the kidney, invigorating the stomach, promoting the circulationof qi and eliminating stagnation, is particularly suitable for being drunk for a long term by people with discomfort stomach, and is a purely natural green product.

The invention belongs to the field of tea leaf processing, and mainly provides a Mythic Fungus yellow tea and a processing technology thereof. The above product enriches the kinds of the Chinese tea industry, provides a multifunctional tea beverage for general consumers, and enhances the Chinese tea culture. Raw materials used in the invention comprise raw tea fresh leaves and Mythic Fungus particles; and the processing technology comprises the following steps: cutting Mythic Fungus to form 0.1-4cm<3> of particles, deactivating enzymes of tea leaves, carrying out pot rolling on the tea leaves and Mythic Fungus, spreading, carrying out first drying and spreading, carrying out first wrapping, carrying out second drying and spreading, carrying out second wrapping, drying, examining and packaging, and refining to prepare Mythic Fungus yellow tea. The Mythic Fungus yellow tea is prepared by mixing Mythic Fungus with the raw tea, enriches the latent quality of the tea leaves, improves the health functions of tea, can protect liver, nourish stomach, tranquilize the mind, improve eyesight, reduce blood pressure, blood fat and blood sugar, improve human body immunity and delay ageing, has clear soup and extremely good mouthfeel, and enriches Chinese yellow tea kinds.

The invention discloses a manufacturing method of nectarine flavor type golden bud black tea. The method comprises the steps of selecting, withering, rolling, fermenting, drying and refining which are performed in sequence. The invention further discloses nectarine flavor type golden bud black tea obtained according to the method. According to the nectarine flavor type golden bud black tea, spring tea with sufficient nutrients and the most abundant fresh leaf content is selected as a raw material, raw tea is thoroughly selected, and the obtained nectarine flavor type golden bud black tea is fine, uniform and neat in seedling tip, golden in bud hair, lasting in nectarine flavor, and high in total tea polyphenol and tea pigment content.

The invention provides a preparation method of pagoda tree flower tea. The preparation method is characterized in that flower buds of Chinese scholartree, i.e., full pagoda tree flowers are used as raw materials, exposed to the sun and fried together with millet to obtain the golden pagoda tree flower tea. The pagoda tree flower tea prepared by the method has the advantages of being fragrant, mellow and refreshing, having a golden liquor color and special fragrance of pagoda tree flowers, resisting soaking and having on impact on sleeping at night as no caffeine is contained as well as has the special efficacies of reducing blood pressure and blood fat as well as cholesterol, enhancing the elasticity of blood vessels, softening blood vessels, cooling blood and hemostasis, clearing away heat and toxic materials, relieving inflammation of internal heat, producing a refreshing effect to the mind, soothing the liver and regulating the stomach, moistening the lung and eliminating thirstiness, keeping fitness and facilitating urine, treating hemorrhoids purge and relaxing the bowels, losing weight and hairdressing, and the like.

The invention belongs to the health care scented tea technical field, and especially relates to a skimmia japonica scented tea and making technology and a making technology, According to the making technology, 100% of pure natural Skimmia japonica is taken as a raw material, processes of acquiring fresh flower, removing the impurities, deactivating enzymes, frying to shape, drying, distilling flavor, and airing and packaging the finished product to prepare the skimmia japonica scented tea. The prepared skimmia japonica scented tea can fully perform the original natural performance of the skimmia japonica, no other compatibility component is added, the bitter taste of the skimmia japonica scented tea can be alleviated from the essence, the infused skimmia japonica scented tea has yellow tea color, aromatic flavor, good mouth feel and sweet taste and has strong health care efficacy, and the skimmia japonica scented tea is the green health care scented tea suitable for long-term drinking. The making technology of the skimmia japonica scented tea has the advantages of reasonable design, short processing time and low equipment cost.

A tea beverage and a preparation method thereof belong to the technical field of food and beverage processing. The tea beverage is made of the following raw materials in percentage by weight: 70-80% of green tea, 5-15% of cassia seeds, 5-10% of oolong tea and 5-10% of CTC black tea. The invention has the following beneficial effects: the tea beverage prepared by the invention is golden in color, sweet in taste and natural in aroma, rich in effective health-care factors such as tea polyphenols, theanine, emodin, etc. Oxidation and other functions.

The invention relates to the technical field of Chinese patent medicines, and especially relates to a Chinese patent medicine for treating constipation, and a preparation method of a decoction thereof. The Chinese patent medicine for treating constipation comprises, by weight, 3-15 parts of Chinese Eaglewood, 5-10 parts of Folium Sennae, 15-30 parts of fig, 15-25 parts of lotus leaf, 1-5 parts of saltcake, 8-15 parts of Chinese angelica and 10-20 parts of longan. The Chinese patent medicine has the efficacies of clearing intestines and relaxing bowel, and purging fire and detoxifying in order to realize constipation treatment, has the advantages of small toxic and side effects, no untoward effects, and low cost, and can be used to prepare the Chinese patent medicinal decoction which is convenient to administrate. The Chinese patent medicine is prepared through scientific medicine use, reasonable proportioning and combination of many medicines under the guidance of traditional Chinese medicine theory and clinic experience, has no medicine resistance, has the efficacy of ventilating heart and dredging intestines, moistening lung and lowering qi, clearing intestines and relaxing bowel, and purging fire and detoxifying to gradually ascend, smooth stasis, invigorate meridians and normalize intestine and stomach running in order to realize the constipation treatment purpose.

The invention relates to the field of tea processing and provides a method for preparing decomposable fat-soluble protein tea leaves by using biofermentation. The method is used for overcoming the defect in the prior art that the content of water-soluble proteins in tea leaves is low due to defects of preparation methods. The method comprises the following treatment steps: (1) selecting made tea leaves as a raw material, and inoculating the tea leaves with strains and a compound enzyme; (2) carrying out biofermentation: thoroughly mixing the tea leaves with the strains and the compound enzyme,and fermenting the mixed product in a clean and closed vessel, wherein the fermenting is carried out by adopting a non-toxic and easy-cleaned solid fermentation tank, the height of fermented materials is not greater than 40cm, the fermentation temperature is controlled to 15 DEG C to 45 DEG C, ventilation and cooling treatment is carried out when the material temperature is above 45 DEG C, and the fermentation time is controlled to 120 to 148 hours.

The invention belongs to the technical field of tea processing, and particularly relates to a high-aroma oolong tea processing method based on tree body abiotic stress. The method is innovated and upgraded on the basis of a traditional rocking process technology principle, firstly, fresh tea leaves on a tree body are subjected to collision and stroking mechanical treatment before the fresh tea leaves are picked, so that the edges of the tea leaves are subjected to red mechanical damage, and production and conversion of volatile substances and non-volatile substances in the tea leaves are promoted; high-aroma oolong tea can also be prepared from fresh leaves of non-oolong tea varieties; meanwhile, the picked fresh leaves can be directly subjected to a subsequent oolong tea processing step without a sunning process, so that the processing period is shortened, and the problem that the sunning step in the traditional process is easily restricted by weather factors is solved. The oolong tea prepared by using the novel processing technology disclosed by the invention is natural, clear and harmonious in aroma, golden in soup color and mellow in taste, the aroma and quality of the oolong tea are remarkably improved, and the market popularization of the oolong tea is more facilitated.

The invention discloses a processing method of green tea, belonging to the technical field of tea processing. The method comprises the steps of withering, rocking, fixation, rolling and baking and concretely comprises the steps of naturally withering picked tea leaves in the open air; then, withering by blowing the tea leaves by an air blower in a room for 2-3 hours; putting the withered tea leaves into a rocking machine, and carrying out rocking for three times; and after that, performing fixation on the tea leaves, rolling, baking, and packaging to obtain the green tea. The green tea has the characteristics of having green leaves with red edges, and being golden in liquor color, fragrant, mellow in taste as well as sweet and fresh in aftertaste after being drunk.

The invention discloses a processing method for delaying a production peak of oolong. The processing method comprises the steps of picking tea leaves, sunning, cooling, conducting fine manipulation, pan-frying, rolling for the first time, packaging rapidly, refrigerate at a low temperature, unfreezing, baking for the first time, conducting packed rolling for the first time, baking for the second time, conducting packed rolling for the second time, drying sufficiently, conducting stalk extraction and packaging. Prepared tea has the characteristics of tight, heavy and solid particles, sand green, golden tea soup, heavy fragrance, sweet and mellow taste, plump and bright leaf bases and the like. With the adoption of the processing method, the production peak of the oolong can be delayed by 10-30 days.