34results about How to "Soup color green" patented technology

A beaded Teng tea is prepared from the simple leaf of Teng tea tree through spreading, heating, kneading, primary drying, shaping, drying and flavouring.

The invention discloses a novel processing technology of green tea. The novel processing technology comprises the following steps: sorting fresh tea leaves; performing water removal by adopting a long-roller tea water-removing machine; spreading and cooling the water-removed tea leaves, twisting the cooled tea leaves, performing deblocking and rolling, spreading and cooling the rolled tea leaves again, drying the rolled tea leaves, spreading and cooling the dry tea leaves for the third time, sorting the cooled tea leaves, and storing the sorted tea leaves so as to obtain tea products. The novel processing technology of the green tea, which is disclosed by the invention, is stable, the quality of the processed green tea is stable, and the efficiency is high. The green tea processed by the processing technology disclosed by the invention has the characteristics that the tea leaves are bent and look like the moon, the color of the tea leaves is green, the liquor color is dark green, and the aroma can keep for a long time; the green tea is resistant to brewing, few short and broken dry tea products are generated, the tea leaves are complete after tea is brewed, and the contents of tea polyphenol and caffeine are greatly increased.

The invention discloses a Wuhou spring tea processing process, which comprises the following steps: tea selection, deactivation of enzymes, cold breeze, first-step roasting, rolling, shaping, drying, re-drying, scent extraction and selection and packaging. The Wuhou spring tealeaf prepared by the process is fresh and tippy, like orchid in shape, dark green, clean and bright, and has fresh taste and lasting aroma, and the leaf bottom is light green and bright.

The invention provides gynostemma pentaphylla liver protecting and nourishing health-care tea which is characterized by comprising the following raw materials in parts by weight: 10-50 parts of gynostemma pentaphylla, 10-20 parts of glossy privet fruits, 10-20 parts of isatis roots, 10-20 parts of radix curcumae, 10-20 parts of salviae miltiorrhizae, 10-20 parts of poria cocos, 10-20 parts of notopterygium roots, 10-20 parts of capillary artemisia, 10-20 parts of radices trichosanthis, 10-20 parts of Scutellaria baicalensis, 10-20 parts of radix paeoniae alba, 10-20 parts of jasmine, 10-20 parts of loranthus parasiticus and 10-20 parts of schisandra chinensis, wherein gynostemma pentaphylla has the functions of reducing blood fat, blood pressure and blood sugar, calming, hypnotizing, resisting stress, ulcer and fatigue, prolonging lifetime of cells, enhancing appetite, enhancing resistance, promoting bowel movement, calming panting and suppressing cough, eliminating haemorrhoids, reducing weight, treating deficiency syndrome, inhibiting formation of gall-stone, preventing and treating side effects of glucocorticoid, preventing aging and the like. The tea has very high health-care effect to treat various liver diseases such as chronic hepatitis, forepart hepetocirrhosis, fatty liver, alcoholic liver and medicamentous liver lesion, and is strong in pertinence.

The invention discloses a manufacturing method for tartary buckwheat tea, and relates to the technical field of food processing. The manufacturing process includes the following steps that 20-40% of water is added into tartary buckwheat powder, and the materials are evenly stirred; the materials evenly stirred are stirred hyperbolically and rubbed, the temperature rises fast to 80 DEG C-100 DEG C, and the temperature is kept for 10-60 s; the materials are extruded and prilled; prills are stir-fried at the temperature of 100 DEG C-170 DEG C for 60-90 min, the temperature rises to 170 DEG C-190 DEG C, and when the color of the materials is deepened and the buckwheat has aromatic flavor, the materials are discharged, spread out and cooled to obtain the tartary buckwheat tea. The stir-fried tartary buckwheat tea has the pure natural aromatic flavor of buckwheat and a good health care function, the flavonoid content is high, the liquor color is light green, and aftertaste is sweet. The degradation loss of flavonoid is controlled within 10% in the stir-frying process of the tartary buckwheat tea, and the content of flavonoid substances (measured on the basis of dried rutin matrixes) of the manufactured tartary buckwheat tea can be controlled to range from 4% to 6%.

The invention discloses a preparation method of green tea. The finished tea is obtained through the steps of picking, spreading airing, fixation, cooling, gentle rolling, drying and aroma increasing. The preparation method of the green tea is simple in process and convenient to implement, and the prepared tea is dark green in liquor color, bright in color and capable of diffusing an aroma all around.

The invention relates to polygonum cuspidatum flower tea and a preparation method thereof. The polygonum cuspidatum flower tea comprises 30% by weight of polygonum cuspidatum flower and 70% by weight of green tea, and contains three anthraquinone chemical components of emodin, emodin-8-O-beta-D-glucoside and physcion-8-O-beta-D-glucoside. The preparation method of the polygonum cuspidatum flower tea comprises the steps of: picking up fresh polygonum cuspidatum flower, spreading and airing polygonum cuspidatum flower with good color, deactivating enzyme, rolling after deactivating enzyme, and carrying out low-temperature blast drying; deactivating enzyme and drying green tea; and then mixing the treated polygonum cuspidatum flower with green tea according to the weight ratio to obtain the polygonum cuspidatum flower tea. In the invention, polygonum cuspidatum resources are sufficiently utilized, a new way for comprehensive utilization of polygonum cuspidatum is exploited, and a new health drink is provided for people; the polygonum cuspidatum flower tea has the actions of benefiting the gallbladder, relieving spasm, resisting hypertension and peptic ulcer and the like; and the product has tender green soup color and faint scent and is slightly sweet.

A preparation method of a Zisun steamed tea comprises the following steps: tedding Zisun tea leaves which have been picked up in the period from before grain rain to autumn beings, in a cool and ventilate place for 2-4 hours; subjecting the tedded Zisun tea leaves to steaming and fixing; slightly airing the steamed and fixed tea leaves and then drying; layering the dried Zisun tea leaves for cooling, and packaging the Zisun tea leaves. The Zisun summer tea leaves and Zisun autumn tea leaves are completely utilized, and the inclusions content of the Zisun steamed tea which is prepared by the method is higher than that of the general tea by 10-15%, and the inclusions after the tea is brewed are easily out of tea leaves, the tea is jade green, the liquor of the tea is light green, the leaf base is dark green, the tea liquor tastes fresh and mellow without the bitter taste of the other summer tea leaves and autumn tea leaves. Rolling, carding steps are not needed, and the picked-up tea leaves are only directly dried, so that the preparation process of the Zisun steamed tea is relatively simple.

The invention relates to healthcare tea, in particular to a production method of fig-leaf healthcare tea. The production method includes: picking fresh fig leaves, soaking the fig leaves into mixing liquid containing Na<+> with the concentration being 8.2mg/L, K<+> with the concentration being 6.4mg/L and Fe<2+> with the concentration being 0.23mg/L, washing the soaked fig leaves with clean water, drying water on the surfaces of the fig leaves, stir-frying under 180-185 DEG C, flatly spreading the stir-fried fig leaves, rolling with a roller, and drying the rolled fig leaves under 50-55 DEG C until the moisture of the fig leaves is lower than 15% to obtain the fig-leaf healthcare tea. The production method has the advantages that the content of psoralen and furoeoumarin type photosensitive substances in the fig leaves can be lowered evidently, the mixing liquid also has a color protecting and green keeping effect, the obtained fig-leaf healthcare tea is dark green and flat and straight in appearance, and the tea liquor of the brewed fig-leaf healthcare tea is light green, clear and bright and mellow and sweet in taste.

The invention relates to a making method of golden camellia leaf strips. The method is used for processing golden camellia leaves into strips. The golden camellia leaf strips produced by the method is brewed in proper warm water and is green and clear in liquid color and light, durable and natural in taste and flavor.

The invention provides a Chinese hawthorn leaf health-care tea capable of protecting the liver and lowering lipid. The Chinese hawthorn leaf health-care tea is characterized by comprising the following raw materials by weight: 10 to 50 parts of Chinese hawthorn leaf, 10 to 20 parts of glossy privet fruit, 10 to 20 parts of isatis root, 10 to 20 parts of curcuma tuber, 10 to 20 parts of red sage root, 10 to 20 parts of Poria cocos, 10 to 20 parts of notopterygium root, 10 to 20 parts of oriental wormwood, 10 to 20 parts of trichosanthes root, 10 to 20 parts of root of large-flowered skullcap, 10 to 20 parts of white peony root, 10 to 20 parts of pearl shell, 10 to 20 parts of Chinese taxillus twig and 10 to 20 parts of Chinese magnoliavine fruit. The Chinese hawthorn leaf health-care tea has high health-care effect on treatment of a variety of liver diseases like chronic hepatitis, early cirrhosis, fatty liver, alcoholic liver and medicamentous liver lesion and is capable of lowering lipid.

The present invention provides fiveleaf gynostemma herb sugar lowering and pressure lowering health-care tea. The fiveleaf gynostemma herb sugar lowering and pressure lowering health-care tea comprises the various raw materials in parts by weight: 10-50 parts of fiveleaf gynostemma herb, 10-20 parts of cortex magnoliae officinalis, 10-20 parts of herba elsholtziae, 10-20 parts of lysimachia christinae, 10-20 parts of rhizoma imperatae, 10-20 parts of poria cocos, 10-20 parts of radix salviae miltiorrhizae, 10-20 parts of polyporus umbellatus, 10-20 parts of herba eupatorii, 10-20 parts of coixseeds, 10-20 parts of parasitic loranthus, 10-20 parts of semen plantaginis, 10-20 parts of radix trichosanthis, 10-20 parts of radix scutellariae, 10-20 parts of white atractylodes rhizome and 10-20parts of corn stigma. The fiveleaf gynostemma herb has effects on lowering blood lipids, lowering blood pressure, lowering blood sugar, calming mind, conducting hypnosis, preventing stress, preventing ulcer, preventing fatigue, prolonging cell life, enhancing appetite, enhancing resistance, smoothing stool, calming asthma and relieving cough, diminishing hemorrhoid, losing weight, treating deficiency syndromes, inhibiting formation of gallstones, preventing and curing glucocorticoid side effects, preventing aging, etc. The fiveleaf gynostemma herb leaves are used as the raw materials and purely hand-picked. The fiveleaf gynostemma herb sugar lowering and pressure lowering health-care tea is processed by combining an ancient tea making technology with a traditional Chinese medicinal decoction piece technology. The fiveleaf gynostemma herb sugar lowering and pressure lowering health-care tea is green in liquid color, full of fragrance, slightly bitter and sweet, and suitable for long-term use.

The invention discloses a processing method of Cuixiang tea. The method comprises five steps of performing spreading for cooling, performing fixation, performing strip tidying, performing depilation, performing drying and performing flavor distilling. Fixation is performed through microwaves and light waves, and drying and flavor distilling are performed, so that the breakage rate of tea leaves can be reduced, complete tea leaves can be guaranteed, and the natural color of the tea leaves can be maintained; besides, the microwaves and light waves are used, so that tea leaf cells can be consistent in crushing degree from inside to outside, core buds are completely ripe, the situation that tea soup is jade green in color and rich in fragrance can be guaranteed, and compared with the Cuixiang tea made by a conventional method, the Cuixiang tea is free from raw green taste and is more resistant to brew; in the depilation process, wind is reinforced for blowing the tea leaves, so that fine long hairs are thoroughly separated from the tea leaves, heating is avoided, the situation that the fine long hairs are attached to the tea leaves due to heating in the depilation process is avoided, and emerald green buds become crisp, are colored or broken.

The invention provides a health-care Chinese hawthorn leaf tea capable of protecting liver and reducing blood fat. The health-care Chinese hawthorn leaf tea capable of nourishing and protecting the liver is characterized by comprising the following raw materials in parts by weight: 10-50 parts of Chinese hawthorn leaves, 10-20 parts of glossy privet fruits, 10-20 parts of radix isatidis, 10-20 parts of radix curcumae, 10-20 parts of radix salviae miltiorrhizae, 10-20 parts of poria cocos, 10-20 parts of incised notopterygium rhizomes or roots, 10-20 parts of virgate wormwood herbs, 10-20 parts of radix trichosanthis, 10-20 parts of radix scutellariae, 10-20 parts of white peony roots, 10-20 parts of pearl shells, 10-20 parts of Chinese taxillus herbs and 10-20 parts of Chinese magnoliavine fruits. The health-care Chinese hawthorn leaf tea disclosed by the invention has a high health-care effect on the treatment of various liver diseases of chronic hepatitis, earlier-cirrhosis, fatty livers, alcohol livers, drug-induced hepatitis, and the like, and has the efficacy of reducing blood fat.

The invention discloses a preparation method of bitter vegetable tea. The preparation method is as follows: 1) material selection, 2) cleaning, 3) air drying, 4) finishing, 5) rolling, 6) stripping, 7) drying, 8 )Titian. The preparation method of the bitter vegetable tea of ​​the present invention prepares the bitter vegetable into bitter vegetable leaves, on the one hand, the bitter vegetable can be eaten and used immediately, and can be preserved for a long time; on the other hand, the nutritional value of the bitter vegetable is also ensured; The color is green, the taste is mellow and slightly bitter.

The invention provides a preparation method of ixeris denticulata tea. The preparation method comprises following steps: the overground parts of ixeris denticulata is harvested in spring, summer, and autumn, are subjected to washing and airing, and are subjected to stir frying with millet so as to obtain dark green ixeris denticulata tea. The ixeris denticulata tea prepared via the preparation method possesses delicate fragrance, and can be subjected to brewing with water for a plurality of times; tea soup is dark green, and possesses special millet fragrance; juice obtained via decoction of the ixeris denticulata tea with water is capable of improving human immunity, preventing diseases and anemia, relieving summer heat, clearing away heat and toxic materials, sterilizing and diminishing inflammation, and preventing cancer.