42results about How to "Soup is clear and bright" patented technology

The invention discloses fresh flower paste and a preparation method thereof and belongs to the technical field of edible paste. The fresh flower paste comprises high fructose corn syrups, fresh jasmine, white granulated sugar, jasmine juice, honey, edible gelatin, a flavoring agent and water. According to the fresh flower paste, the fresh jasmine is used as a raw material; by the method, high temperature sterilization is performed, the natural color can be kept, and the flavoring agents such as honey are added, so that the fresh flower paste is natural and faint in scent, intense in fragrance, clear and bright in liquor, strong and mellow in taste, and high in nutritional value, and is an ideal raw material when soaked independently for drinking or matched with other flowering tea.

The invention relates to a method for processing floral-type Taihu bamboo tea. The method can improve aroma of the floral-type Taihu bamboo tea and maintain the aroma for a long time, thereby improving the quality of the finished Taihu bamboo tea. The invention comprises the following processing steps: grading of fresh leaves, spreading and cooling, enzymes-passivating, initial drying, rolling, carding, re-drying, spread-cooling deterioration and adequate fire drying. The invention is characterized in that: when the fresh leaves are spread and cooled, the indoor temperature is maintained at 14-22 DEG C; the humidity is 70%-90%; the thickness of spreading leaves is 0.5cm-1.5cm; the spreading and cooling time is 4-8 hours; and the weight loss rate of the fresh leaves is 15%-25%, wherein the percent content in each step is mass percent;.

The invention discloses a preparation method of instant chrysanthemum powder. The method comprises the steps of: chrysanthemum straw picking, chopping, enzyme-deactivating, leaching, enzyme extracting, juicing, oxidation resisting, pectinase decomposing, starch standing, multiplex filtering, reverse osmosis ultrafiltration, vacuum concentrating, vacuum spray drying, and vacuum packaging. Compared with prior arts, the instant chrysanthemum powder prepared with the method provided by the invention is yellowish brown powder. The instant chrysanthemum powder has mellow and refreshing taste, a unique chrysanthemum fragrance, and a total flavonoid content reaching 2-3%.

The invention relates to a method for processing tea, in particular to a method for processing organic fragrant tea. The method for processing the organic fragrant tea comprises the processing steps of selecting materials, slightly withering, removing green, cooling, kneading and twisting, drying, winnowing and the like. In the method, processing machines are adopted in the process of processing the tea, so a flow line is formed integrally and yield is increased. The tea processed according to the steps has high quality, durable fragrance, faint fragrance slightly with orchid fragrance, strip-shaped, curled and attractive appearance, jade green color, flowers at the bottom of the tea, clear and bright soup color, and fresh and mellow taste.

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 provides a production method of fragrant jasmine tea. The production method sequentially includes: picking green tea leaves, grading, withering, and performing enzyme deactivation on the withered green tea leaves at 150-170 DEG C; spreading the enzyme-deactivated green tea leaves for cooling or performing blast cooling on the enzyme-deactivated green tea leaves, using a microwave machine to dewater the green tea leaves, gently rolling, performing strip tidying on the rolled green tea leaves at 120-140 DEG C, preliminarily drying and shaping the green tea leaves in a drying machine at 80-90 DEG C until the green tea leaves are 80% dry; primarily spreading for cooling; drying the green tea leaves again in the drying machine at 80-90 DEG C until the green tea leaves are 90% dry, secondarily spreading for cooling, performing fragrance increasing in a fragrance increasing machine at 75-85 DEG C for 1 hour, selecting, and performing secondary fragrance increasing to obtain the fragrant jasmine tea. The production method has the advantages that the fragrant jasmine tea produced by the method is slim, tender and straight in appearance, green and moist in color, evident in silver villus, fresh and elegant in fragrance, mellow and fresh in taste, clear and bright in tea liquor, tender in leaf bottom, green, yellow and bright in color, and fragrant.

The invention relates to a honey snow pear puree and a production method thereof and belongs to the food processing technology field. The composition of the honey snow-pear puree comprises raw materials of fructose, diced snow pear, water, honey, glycine, edible salt, calcium chloride, sodium pyrosulfite, vitamin C, citric acid, carragheenan, xanthan gum, potassium sorbate, food flavour and whitesugar. The frozen diced snow pear is taken as a raw material of the honey snow pear puree; frozen sugaring is carried out by using the fructose; fine honey is added; nutrient loss is avoided to a great degree, and nutrition diversification is ensured. According to the invention, the prepared honey snow pear puree is natural and has gentle flowery flavour and outstanding aroma; the soup color is clear and bright; the taste is rich and mellow; the prepared honey snow pear puree not only can be taken as an ideal raw material for making tea individually, but also for making tea with other scentedteas; tea made from the prepared honey snow pear puree not only has delicate fragrance of snow pears, but also has functions of lung moistening and thirst quenching.

The invention relates to the technical field of tea processing, in particular to a preparation method of a Qifu tribute tea cake, which comprises the following steps: step 1, picking fresh leaves; step 2, spreading and airing the fresh leaves; 3, washing the material with warm water; step 4, performing steam fixation; step 5, performing rolling; step 6, performing washing; step 7, performing baking and frying at high temperature; step 8, performing pressing and shaping; step 9, performing drying; and step 10, performing packaging. The summer tea is used as a raw material; meanwhile, a part ofoverflowing caffeine and polyphenol substances are removed through washing and soaking in hot water at 30-35 DEG C for 29-31 minutes, so that the caffeine content of the fresh tea leaves is reduced, and the taste of the tea leaves is closer to the taste of spring tea through steam fixation, baking and stir-frying and caffeine sublimation in the environment of 120 DEG C, so that the soup color becomes clearer and brighter, and finally, the pressed cake is shaped, so that the storage is facilitated, and the shelf life is prolonged.

The invention provides a production process flow of single-bud Queshe tea. The production process flow comprises the following steps: firstly, picking tea leaves by manual work, and during picking, selecting one buds with one leaves with no mechanical damage, good evenness and good cleanliness rather than picking leaves with rain, leaves with dew, red or purple buds with leaves and buds with leaves with disease and pest; then placing the picked tea leaves on an airing frame, and performing airing to reduce the water content of the tea leaves to 68%-70%; placing the withered tea leaves in a steamer, and specifically, heating water vapor in the steamer to a saturated state before placing the tea leaves into the steamer; and maintaining the inside of the steamer at corresponding pressure, thereby performing fixation and softening on the tea leaves. The production process flow of the single-bud Queshe tea has simple steps and enables the tea quality to be better by selecting the mode of picking one buds with one leaves; the processed tea leaves are flat, straight and smooth in shape and jade green in color and luster; and the brewed tea liquor has mellow fragrance, clear and bright color, mellow, fresh and refreshing taste, lasting aftertaste and jade green, fresh and bright tea dregs.

The invention provides a health-care roxburgh rose beverage and a preparation method thereof. The health-care roxburgh rose beverage is prepared from roxburgh roses, dandelion, sweet osmanthus, hawthorn, glutinous rice, bran, sodium carbonate of which the concentration is 0.6%, yeast, tannase, citric acid and purified water. The health-care roxburgh rose beverage has good quality and bright and clear liquor color, is not easy to oxidize or brown, contains balanced nutritional ingredients, has good taste, is free of astringency, and also has the effects of enhancing physique and improving body immunity.

The invention discloses a production process of Queshe tea, which is characterized by comprising the following steps: a, picking: picking tender green tea tips before and after Qingming; b, performingfixation: putting the picked fresh terminal bud tea leaves into a roller continuous fixation machine, performing fixation for the first time, and controlling the temperature of the inner wall of a roller of the roller continuous fixation machine to be 130 DEG C; c, performing cooling: cooling the tea leaves subjected to fixation at the temperature of 15-20 DEG C; d, pressing into strips: puttingthe tea leaves subjected to fixation and cooling into a furnace fixation roasting machine for carding, wherein the air temperature in the machine is 40-50 DEG C, wherein the temperature of the pot wall is 140-155 DEG C, and the carding time is 13-17 minutes during carding of the fixation roasting machine; e, performing final-panning, specifically, stir-frying the pressed strips through a pot typestir-frying machine, wherein the temperature in the pot is 90-100 DEG C, and the final-panning time is 10-12 min; f, improving fragrance: putting the tea leaves into a tea leaf fragrance improving machine, and improving fragrance of the tea leaves through the tea leaf fragrance improving machine; and g, drying in the sun, winnowing, and screening out powder and broken leaves. The process has the advantage of simple process.

The invention relates to a preparation method of green tea. The preparation method comprises eight steps of picking, green removal, primary kneading, primary drying, secondary kneading, carding, baking and packaging. According to the Hunan wave green tea prepared by adopting the preparation method provided by the invention, the dry tea is tight, thin and bent in strip, emerald green in color and tippy; and the brewed tea is clear and bright in liquor color, clean and high in fragrance, fresh and cool, mellow and refreshing in taste and yellow-green and bright in leaf bottom. Natural substancecomponents reserved in the Hunan wave green tea have special effects of preventing aging, sterilizing, diminishing inflammation and the like, and are inaccessible to other tea. The preparation methodof the green tea, which is developed by the invention, meets the market requirements, enlarges the tea productivity, and has huge economic and social benefits.

The invention discloses a preparation method of herba dendrobii green tea. The method comprises the following steps: reasonably controlling rotation speed of a roller and an enzyme deactivation temperature when enzyme deactivation is carried out; diffusing moisture in herba dendrobii fresh leaves, passivating activity of enzyme, inhibiting enzymatic reaction, and promoting intracellular inclusionin the herba dendrobii fresh leaves to produce a certain chemical change so as to form qualitative characteristics of the green tea to avoid phenomenon of red stems and red leaves as well as focal spots. Sectional twisting is carried out by adopting combination of air pressure twisting and light press twisting when twisting is carried out so that the leaf blades of the herba dendrobii leaves are lightened, the sizes of the leaf blades of the herba dendrobii leaves are reduced, less bald tea and tea byproducts are realized, brewing of the herba dendrobii green tea is convenient, and the concentration of the taste and the richness of a fragrant smell of finished product tea can be effectively improved; the green tea is dried by adopting a two-step drying way when drying is carried out so asto avoid generation of a scorched smell of the tea finished product; spiral angles, which are in a range of 60cm, of the two ends of an enzyme deactivation machine barrel body are greater than 47 degrees, and a spiral angle of the middle section of the enzyme deactivation machine barrel body is smaller than 12 degrees, so that extension of the retention time of the leaf blades of the herba dendrobii leaves can be facilitated, and the quality of the finished product is facilitated.

The invention discloses cactus tea. The cactus tea is prepared from the following raw materials in percentage by weight: 68 to 73 percent of cactus, 22 to 27 percent of herba taraxaci and 2 to 7 percent of fructus canarli. By adopting the technical means, the cactus tea provided by the invention has the beneficial effects that the cactus tea combines properties of the cactus and auxiliary raw materials and the raw materials can be sufficiently fused; nutrient elements of the cactus tea are effectively kept and the soup color of brewed tea is clear and bright; the cactus tea is fragrant and elegant, has a fresh and mellow taste and a sweet aftertaste, and has a relatively strong bacterium inhibition effect on influenza virus, adenovirus and streptococcus. A production method of the cactus tea has simple and rapid steps; the production cost is saved and the working efficiency is improved; the production method ensures that the cactus and the auxiliary raw materials are sufficiently fused, so that the quality of the cactus tea is improved.