2results about How to "Steady consumption" patented technology

An integrated washer dryer, comprising a drum (R) and a drying module (D). The drying module (D) comprises a moisture absorption and moisture removal component (D1), a moisture absorption channel (D2), and a moisture removal channel (D3). The moisture absorption channel (D2) comprises a moisture absorption channel air inlet (D21) and a moisture absorption channel air outlet (D22). The drum (R) is communicated with the moisture absorption channel air inlet (D21) and the moisture absorption channel air outlet (D22), respectively. A moisture absorption channel fan (D23) is provided in the moisture absorption channel (D2) to form a moisture absorption air stream in the drum (R) and the moisture absorption channel (D2). A moisture removal channel fan (D33) is provided in the moisture removal channel (D3) to form a moisture removal air stream in the moisture removal channel (D3). The moisture absorption and moisture removal component (D1) is provided in a path of the moisture absorption channel (D2) and the moisture removal channel (D3), so that the moisture absorption air stream and the moisture removal air stream both flow through the moisture absorption and moisture removal component (D1), so that the moisture absorption and moisture removal component (D1) absorbs moisture of the moisture absorption air stream during rotation and discharges the absorbed moisture by means of the moisture removal air stream.

This invention discloses a method for preparing liquid fermented tea that enhances the floral and fruity aroma of tea leaves, belonging to the field of fermented tea technology. This invention uses Pichia pastoris (a type of yeast). Pichia cactophila FL2 fermented tea liquor, after fermentation, shows an increase of more than 11.59 times in the content of floral and fruity aroma compounds such as terpinene, an increase of 86.58 times in the content of phenylethanol, an increase of 82.83 times in the content of phenethyl acetate, and an increase of 369.26 μg / mL in the content of 1-butanol and o-cymene from 0. In addition, the increases in cymene, α-terpineol, and nerolidol reached 5.41, 13.54, and 3.34 times, respectively. The interaction of various aroma components gives the tea liquor a unique "lemon and citrus fruity aroma" flavor, while also containing sweet and sour aroma compounds. It has a good flavor and is of industrial promotion value.