46results about How to "Strong and lasting aroma" patented technology

The invention discloses a lavender potting method, lavender can grow better by understanding the characteristics of lavender and adopting the technologies such as culture medium utilizing, watering, fertilizing, reshaping, pest controlling, lighting temperature, repotting and soil replacing and the like, and the fragrance is strong and lasting, so that requirement of people can be met.

The invention discloses a vegetarian essence and a processing method thereof. The vegetarian essence is prepared by taking champignons, potatoes, onions, fermenting soy sauce and the like as the raw materials. The invention further discloses the processing method of the vegetarian essence. The vegetarian essence prepared with the processing method has an aroma and mouthfeel of natural meat, and has a lasting and dense aroma.

The invention discloses a low-caffeine black tea with flower fragrance and a production method of the low-caffeine black tea, belongs to the technical field of tea processing and aims to provide a production method of the low-caffeine black tea. The production method of the low-caffeine black tea, provided by the invention, comprises the steps of fresh tea leaf rocking, rolling, fermenting, arranging-drying and fragrance extracting, wherein the rocked fresh tea leaves are rolled, fermented, arranged and dried and subjected to fragrance extraction after being subjected to high temperature desiccation.

The invention discloses a vegetarian chicken meat flavor material and a preparation method thereof. The vegetarian chicken meat flavor material is prepared from the following main raw materials in parts by weight: 30-50 parts of plant protein powder, 5-10 parts of a yeast extract, 2-4 parts of amino acid, 2.5-4 parts of reducing sugar, 10-20 parts of monosodium glutamate, 0.5-1.0 part of sodium hydroxide, 3-5 parts of plant grease, 1-2 parts of liquid chicken meat essence, 30-40 parts of edible salt, 2-3 parts of ginger, 30-50 parts of corn starch, 2-6 parts of beta-cyclodextrin, 30-50 parts of water, 3-5 parts of white granulated sugar, 0.05-0.1 part of trypsin, 0.05-0.1 part of papain and 0.05-0.1 part of compound flavourzyme. The vegetarian chicken meat flavor material is vivid in chicken meat flavor and thick and lasting in aroma; the preparation method is simple in process and easy to operate.

The invention relates to the technical field of tea processing, in particular to a preparation method of flat tea. The preparation method of the flat tea comprises the following steps: withering, deactivating, cooling, shaping manually, polishing, cooling for the second time, final-panning and perfuming, wherein the preparation method of the flat tea adopts mechanical deactivation, manual shaping, mechanical polishing, and manual final-panning and perfuming. Under mechanical and manual combination, the yield of products is increased, the labor cost is reduced, and the produced flat tea has uniform appearance and meets the requirements of the current market on the indexes such as smoothness, flatness, straightness and the like. On one hand, the tea has durable perfume and brewing resistance by the step-by-step stage of the final-panning and perfuming. On the other hand, a protecting agent, which is prepared by mixing rapeseed oil and almond oil, is added in the step of final-panning and perfuming, and one layer of protective film is formed on the surface of the tea in the final-panning and perfuming process, so the conditions of generating red tea and burnt tea are reduced; the tea juice, which overflows in the stir-frying process, is effectively adhered to the tea, so that the tea can be brewed durably and has brewing resistance; the final-panning and perfuming process is divided into three steps and the water of the tea is gradually reduced, so that the perfume is dispersed continuously, the bud leaves are integral and broken leaves are fewer, the compactness is high and the perfume is strong and durable.

The invention relates to a particle congou black tea processing technology which is characterized by comprising the following steps of: carrying out withering, surface breaking, rolling, fermenting, first baking, shaping in a frying way, shape fixing in a boiler rolling way and drying on fresh tea leaves, wherein the steps of withering and surface breaking are alternately and repeatedly carried out. The finished tea prepared by using the processing technology not only can keep the characteristics of the conventional black tea, but also can further improve the inherent quality to finally form a novel black tea product which is lubricated and smooth in particles, mellow and sweet in taste, strong and durable in sweet smell, and flowery. After the technology is used, the natural tea is taken as a raw material, and any chemical substances do not need to be added during processing, so that the prepared tea has no side effects to human bodies, and is unique in taste, and the consumption trend of safe and healthy tea can be met; and therefore, the technology has high market prospects.

The invention belongs to the technical field of making of tea leaves, and particularly relates to a making technology of stir-fried yellow tea. The making technology of stir-fried yellow tea comprisesthe following steps of picking fresh leaves, withering the picked fresh leaves, performing fixation, performing twisting, performing stir-frying for the first time, performing simmering for the firsttime, performing stir-frying for the second time, performing simmering for the second time, performing stir-frying for the third time, performing simmering for the third time, performing roasting forthe first time, performing spreading, and performing roasting. According to the making technology disclosed by the invention, through a stir-fried yellow tea processing technology of performing stir-frying for five times and performing simmering for three times, the processed stir-fried yellow tea product has rich stir-fried rice fragrance, is rich and long-lasting in fragrance and strong and fresh in taste, is sweet after taste, and has 'three yellow' quality characteristics of being yellow in dried tea, yellow in tea soup and yellow in leaf bases. In addition, the yellow tea product processed by the making technology is stable in quality, the kinds of the yellow tea products are enriched, and the yellow tea product conforms to pluralism requirements of consumers.

The invention belongs to the technical field of food additives, and discloses a vegetarian beef paste essence and a preparation method thereof. The vegetarian beef paste essence is prepared from the following components: a thermal-reactive vegetarian beef extract and a vegetarian beef essence base. The preparation method comprises the following steps that a yeast extract, composite acid hydrolyzedvegetable protein seasoning powder, a mushroom extract, amino acid, spices, glucose, sunflower seed oil, edible salt, monosodium glutamate, white granulated sugar, disodium 5'-ribonucleotide and water are uniformly mixed and then are put into a reaction kettle for reaction, and then cooling is carried out so as to obtain a vegetarian beef thermal reactant; maltodextrin, xanthan gum, edible corn starch and water are added, stirred and then are cooled so as to obtain the thermal-reactive vegetarian beef extract; and the vegetarian beef essence base and the thermal-reactive vegetarian beef extract are uniformly mixed so as to obtain the vegetarian beef paste essence. The vegetarian beef paste essence prepared through the method is brownish red paste, has general liquidity, has a strong and vivid beef flavor and is strong and durable in fragrance.

The invention discloses convenient Maocai and a preparation method thereof. The convenient Maocai is characterized in being consisting of seasoning packets, food material packets and pressed powder. The convenient Maocai disclosed by the invention is spicy, fresh and fragrant, rich in taste, convenient to carry and simple in eating manner; and after food materials are specially treated, nutrient components, color and mouth feel are furthest reserved, the convenient Maocai is rich in nutrition, and the flavor and the features of traditional Maocai are reserved.

The invention discloses a novel process for heaping-yellowing and baking of yellow buds. A heaping-yellowing process comprises two steps of primary heaping-yellowing and secondary heaping-yellowing; a baking process comprises four steps of primary baking, secondary baking, re-baking and full firing, and the temperatures are controlled to be 110-120 DEG C, 100 DEG C, 90 DEG C and 90 DEG C respectively. The refined yellow buds are tender, green and bright in color and luster and rich and lasting in fragrance, have the aromas of orchid, and are excellent in quality and deeply loved by mass consumers.

The invention discloses a black tea processing technology which comprises 6 work procedures of a leaf selecting, spreading and airing work procedure, a withering work procedure, a vacuum microwave treatment work procedure, a rolling work procedure, a fermenting work procedure and a drying work procedure. The black tea processing technology specifically comprises the steps: a, the leaf selecting, spreading and airing work procedure: picking fresh tea leaves in a form of two leaves and a bud or three leaves and a bud from camellia arborescens in a green tea garden with altitude of 800 meters or more and putting the fresh tea leaves in a rotary spreading and airing disk to be aired by sunshine; b, the withering work procedure; c, the vacuum microwave treatment work procedure: putting the tea leaves treated in the step b into a vacuum microwave chamber to be treated; d, the rolling work procedure; e, the fermenting work procedure; f, the drying work procedure. According to the black tea processing technology disclosed by the invention, rotary sunshine spreading and airing, vacuum microwave treatment and short-time rolling are combined, so that tea leaf cell disruption rate is improved, tea yield is prevented from being reduced at the same time, and a fermenting effect of tea leaves is ensured; compared with a traditional technology, yield of finished tea products is improved by 10% to 20%, tea shapes are complete, storage life is long, fragrance is strong and durable, and taste is mellow and long.

The invention belongs to the technical field of tea processing, and particularly relates to a preparation process of dried orange pool golden-flower strip-shaped black tea with blood sugar reducing effect. The dried orange peel golden-flower strip-shaped black tea is prepared through the processes of spraying treatment of strip-shaped black tea, spraying treatment of dried orange peel, steaming, flower growing, drying and the like. The dried orange peel golden-flower strip-shaped black tea is uniform in distribution and large in number of golden flowers, integrates the fruit fragrance of dried orange peel, the mellow fragrance of tea and the fungus fragrance of golden flowers, and is rich and lasting in fragrance and rich and mellow in taste. Meanwhile, in the making process, the tea leaves do not need to be inoculated with eurotium cristatum manually, natural flower growing is directly carried out in a loose state without pressing, the making process is simple, the making process is stable, parameters are determined, repeatability and operability are high, the processed golden-flower tea is stable in quality, and the varieties of golden-flower tea in the market are enriched. In addition, compared with existing golden-flower Fuzhuan tea, the dried orange peel golden-flower strip-shaped black tea prepared by the preparation method disclosed by the invention has a stronger blood sugar reducing effect and can meet the requirements of consumers on health effects of tea products.

The invention discloses a processing method of flower-fragrance mellow-taste dark tea. The processing method comprises the following steps of performing fresh leaf fragrance releasing process treatment, performing fixation, performing rolling, performing pile fermentation, performing re-rolling, performing drying and performing fragrance extraction. Through continuous processing of procedures of fixation, rolling, pile fermentation, re-rolling, drying, fragrance extraction and the like, flower and fruit fragrance formed by an earlier-stage fragrance release process can be effectively maintained and further excited, so that the fragrance is rich and lasting; and meanwhile, the performance indexes of color, fragrance, soup color and taste of the dark tea are remarkably improved, green and moist color, bright soup color and good tea integrity of the tea are kept, and the thick and mellow taste of the tea soup is improved.

The invention belongs to the field of green tea, and particularly discloses a preparation technology of organic green tea. The technology comprises the following steps of picking, cleaning, spreading, deactivating enzyme by phases, rolling, aging, extracting fragrance, finely selecting, and packaging. The technology has the advantages that by shortening the spreading time, the bitter taste of the finished tea is effectively reduced; by deactivating enzyme by phases for multiple times, rolling at different pressure and aging, the contents of tea polyphenol and catechinic acid in the prepared green tea are effectively increased; after detecting, compared with the green tea prepared by the traditional technology, the content of tea polyphenol in the green tea prepared by the technology is improved by about 7 to 10%, and the content of catechinic acid is improved by about 4 to 6%; the fragrance of prepared green tea is heavy and lasting, the color is yellow and green, the quality is high, and the appearance and color of tea leaves are excellent.

The invention belongs to the technical field of tea leaf processing, and particularly discloses a tea leaf processing method. According to a fixation method adopting gas protection, the condition that tea leaves are not sticky during stir-frying and fixation is guaranteed, and besides, the probability that the tea leaves are broken in the stir-frying process is reduced. In addition, in the method, strip tidying and removing of sharp ends can enable the tea leaves to be subjected to shaping treatment, so that the tea leaves are similar to orchids in shape and are different from conventional tea leaves, the surfaces of the tea leaves are smooth and bright after the tea sharp ends are removed, and the quality of the tea leaves is greatly improved. The process of drying for the second time is quick and high-efficient, and high temperature aroma-increasing is performed, so that the dehydration standard of appropriately storing the tea leaves can be achieved, and besides, the fragrance is richer and lasts long. After sieving and classifying are performed, the quality of the tea leaves is guaranteed. Under favorable environment that the tea leaves are spread, an enzyme system reaction is similar to hydrolyzing, so that massive fragrance substances are generated in the tea leaves, and a foundation is established for the taste, the fragrance and the quality of tea soup.

The invention provides a green tea preparation method which comprises the steps of carrying out withering, fixation, primary rolling, primary drying, secondary rolling, secondary drying and fragrance enhancement on fresh picked tea leaves in sequence, and carrying out collection and bagging for obtaining finished products. Green tea prepared according to the invention has the characteristics that tea soup has bright color tune, can retain the mellow fragrance for long time and has deep and rich tea fragrance.

The invention discloses anti-inflammatory and pain-relieving whitening flower tea prepared from the following raw materials in parts by weight: 20-60% of jasmine flowers and 40-80% of Anji white tea.A processing method includes the following steps: picking and storage of the Anji white tea, fixation, flower selection, spreading, cooling and maintenance, scenting, heat dissipation, blooming, sieving, multiple scenting, frying of the Anji white tea, repeated frying until a moisture content is 5-7%, taking out of a mixture of jasmine flowers and tea base, spreading and natural cooling to room temperature, and final filling. The jasmine green tea processed by the method is tight and curved in appearance, tender green, hairy and even, has brighter yellowish green tea water, relatively strong and lasting aroma, has a jasmine fragrance, has fresh and refreshing taste, and has tender green, bright and even leaves.

The invention provides an osmanthus black tea and a preparation method thereof. The method comprises the following steps of (a) tea withering; (b) osmanthus preparation; (c) rolling: evenly mixing thetea fresh leaves subjected to withering and fresh osmanthus according to a ratio; putting a mixture into a rolling machine to be twisted; performing pressurization during the rolling according to a light-heavy-light principle; performing non-pressure rolling for 30 min, after the leaves are completely soft, performing proper pressurization gradually; performing rolling until the tea juice can overflow when tea blanks are held by a hand, wherein the tea groups cannot become loose after the hand releasing, and the tea blanks are golden; (d) fermentation: putting the prepared rolled leaves intoa fermentation tank to be fermented at the temperature being 25 to 30 DEG C and the humidity being 90 to 94 percent for 3 to 4 h; stopping the fermentation after the leaf color is red, the green flavor disappears, and the fresh intense flower and fruit fragrance is given out; and (e) freeze drying: pre-freezing the product at 50 DEG C for 5 h, and performing freeze-drying to below 7% moisture to obtain the osmanthus black tea. The method provided by the invention is simple; the industrialized production can be realized; the prepared osmanthus black tea has high fresh degree and intense and enduring fragrance; the workhour and the labor are saved; the cost is reduced; and great application potential and popularization values are realized.

The invention provides wrinkled papaya leaf tea and a preparing method thereof. The method comprises the following steps: selecting new picked wrinkled papaya leaf tips, cooling in a spreading manner, performing fixation for 1 minute under the conditions of leaf addition amount of 40kg / h and temperature of 150 DEG C, rolling for 20 minutes, performing secondary fixation at the temperature of 140 DEG C, rolling for 2-3 minutes again, drying at the temperature of 95 DEG C and frying, thereby obtaining the wrinkled papaya leaf tea. The wrinkled papaya leaf tea disclosed by the invention is enriched in health components such as polyphenol, flavone and VC, particularly contains oleanolic acid, has a good health effect, does not contain caffeine and is non-irritating to a human body. Moreover, according to the preparing method disclosed by the invention, the health components in the wrinkled papaya leaves can be released as possible, tea soup has the yellowish green color, is clear, bright, fresh, mellow in taste and strong in aroma, and the wrinkled papaya leaf tea has the characteristics of unique after-flavor, high persistence, big and fleshy leaf bottom, soft texture and yellowish green color and has the sensory properties of green tea and the quality of health tea.

The invention discloses a preparation method of honeysuckle flower compound tea. The preparation method comprises the following steps: carrying out pile fermentation on primary auxiliary materials including folium perillae, clinacanthus nutans herb, herba andrographitis and lophatherum herb; then steaming the fermented primary auxiliary materials and secondary auxiliary materials including radix platycodonis, radix isatidis and fructus lycii to obtain a steaming solution; after steaming, airing and baking the secondary auxiliary materials; adding honeysuckle flowers and honey into the steaming solution and immersing; fishing out the immersed honeysuckle flowers, and airing and baking; finally, mixing the backed secondary auxiliary materials and the baked honeysuckle flowers to obtain the honeysuckle flower compound tea. The preparation method disclosed by the invention is simple; the honeysuckle flower compound tea has a better outward appearance and lasting and rich aroma; after the honeysuckle flower compound tea is brewed, soup is bright green, glittering and translucent; the taste is better and the pharmacological health-care effect is obvious; the honeysuckle flower compound tea is suitable for storage and has a moth-proof effect, and does not need to be additionally smoked by sulfur so that the honeysuckle flower compound tea meet quality standard requirements of green foods.

The invention discloses lavender incensed jewelry and a production technology thereof. The jewelry is prepared from the following components: lavender dry flower fine powder, amber powder or beeswax powder, elaeagnus angustifolia gum powder, cypress powder and a lavender extracting solution. The production technology comprises the following technological steps: mixing the lavender dry flower finepowder, the amber powder or the beeswax powder, the elaeagnus angustifolia gum powder and the cypress powder and preparing materials; pouring the lavender extracting solution into the prepared materials and kneading to obtain gum mud; standing at the temperature of 20 to 25 DEG C for 20 to 24h; kneading the gum mud again and pouring the gum mud into a jewelry mold; compressing and molding, and then de-molding; or manually shaping; naturally airing the jewelry and polishing by abrasive paper. The lavender incensed jewelry disclosed by the invention has the advantages that firstly, the jewelry has a rich and lasting aroma and a refreshing effect and is noble and elegant; secondly, health-care effects of three components including lavenders, ambers and cypress are combined, so that the jewelry has the effects of clamming the nerves, realizing sedative and hypnotic effects, maintaining beauty and keeping young, resisting radiation, sterilizing and diminishing inflammation; the jewelry hasa beautifying function and also has a health-care function; thirdly, the jewelry with various shapes can be produced and requirements on diversity, individuality and differentiation are met.

The invention relates to the technical field of food processing, in particular to a processing technology for cold and hot smoking of sturgeon meat, and provides a process for smoking the sturgeon meat. After the sturgeon meat is subjected to pre-treatment, removal of spines and peritoneum, slicing, pickling, dyeing, draining, cold smoking or hot smoking, temporary freezing, slicing and packaging, quick-freezing, metal detection and the like. The smoked product is flavored but not greasy, tastes good, is low in content of cholesterol and long in shelf life, and has an attractive color and strong and durable fragrance. By the process provided by the invention, nutrient ingredients of fishes are not damaged, the process is convenient to implement, and the production cycle is short.

The invention discloses a formula for novel tea and a preparation method for the formula. The problem of undiversified variety and single healthcare effect of the conventional tea are solved. The formula comprises black tea, yellow tea and oolong tea. The invention also provides the preparation method for the formula. According to the formula and the preparation method, various kinds of tea are matched according to a certain proportion, the fragrance of the tea is mutually influenced, and the unique novel tea is formed, so that the excellent quality of different tea is maintained; and meanwhile, different fragrances, tastes and colors are mutually influenced, so that the special requirements of different consumer groups on the flavor and the quality of the tea are met to a great extent.

The invention relates to the field of tea leaf processing and particularly relates to a process for processing tea leaves. The process for processing tea leaves comprises the following steps: (1) picking-up; (2) soaking; (3) airing; (4) steamed moisture removing; (5) microwave moisture removing; (6) deleting and selecting, namely lemon slice screening and tea leaf maintaining for the next step; (7) rolling; (8) drying; and (9) packaging. The tea leaves processed by the process have the advantages that the tea leaves are deeply processed by the process for processing tea leaves, have the characteristics of attractive appearance, rich and durable fragrance, fresh and mellow taste of tea leaves without bitter taste and the like.

The invention discloses a processing method of sweet-sweetened green tea, which belongs to the technical field of tea processing methods. It includes the following process steps: 1) greening the fresh leaves; 2) killing the green leaves; 3) kneading the cool leaves, spraying glycosidase and pectinase on the kneading leaves to dilute the kneading leaves 4) Knead the leaves for initial drying; 5) Dry the first-dried leaves to obtain sweet-sweetened green tea. Through the organic connection, assembly and improvement of traditional and specific techniques, the present invention provides consumers with a sweet-smelling green tea product with affordable price, rich and sweet taste, strong and long-lasting aroma.

A resin lens capable of emitting fragrance when scrubbed is composed of a resin substrate (1) and a fragrance hardened film layer (3), and is characterized in that the fragrance hardened film layer (3) doped with nanometer fragrance emitting microspheres (2) is arranged on the surface of the resin substrate (1). The nanometer fragrance emitting microspheres of a proper proportion are added into silicon dioxide hardening liquid for hardening the surface of the lens, when the hardening liquid with the nanometer fragrance emitting microspheres fused is dipped on the surface of the resin lens in a coated mode and is dried and cured, a layer of transparent and hard abrasion-resistant coating is formed on the surface of the lens and achieves the double functions of not scratching the lens when the lens is scrubbed and emitting the fragrance when the microspheres are opened, and the resin lens has the advantages that the lens is scrubbed and maintained conveniently, the fragrance is rich and lasts long and the effect is remarkable.

The invention belongs to the technical field of fertilizer production, and particularly relates to an ecological bacterial fertilizer special for tea leaves and a production method thereof. The ecological bacterial fertilizer includes, by weight, 50-70 parts of frozen meat, 30-45 parts of cigarette and tobacco leftovers, 20-30 parts of peat soil, 15-25 parts of sisal hemp residues, 15-20 parts oftea cakes, 10-15 parts of sawdust, 8-15 parts of peanut bran, 5-10 parts of molasses, 3-5 parts of magnesium sulfate heptahydrate, 5-8 parts of calcium superphosphate, 0.5-0.8 part of microelement fertilizer, 5-10 parts of Chinese herb powder and 8-10 parts of microbial floras. In the ecological bacterial fertilizer special for tea leaves, organic matter and a lot of beneficial organism bacteria are contained, the number of effective live bacteria in the fertilizer reaches 2,950 million / g or above, the beneficial organism bacteria are high in survival rate in soil, the number of beneficial microorganisms in the soil can be effectively increased, and the activation character of the soil is improved; by applying the ecological bacterial fertilizer special for tea leaves, growth of tea treescan be effectively promoted, the yield of the tea leaves is increased, and the quality of the tea leaves is improved.

The invention discloses a vegetarian essence and a processing method thereof. The vegetarian essence is prepared by taking champignons, potatoes, onions, fermenting soy sauce and the like as the raw materials. The invention further discloses the processing method of the vegetarian essence. The vegetarian essence prepared with the processing method has an aroma and mouthfeel of natural meat, and has a lasting and dense aroma.

The invention discloses a method for preparing soapberry tea. The soapberry tea is mainly prepared from the following processing steps with soapberry leaves as raw materials: sorting leaves, carrying out fixation, rolling, kneading and drying. According to the method, abundant soapberry leaves are fully utilized, a novel attempt is provided for the comprehensive development and deep processing of the soapberry tree resources, the application value of soapberry is further embodied, the product is manually processed by soapberry leaves and can be prepared into soapberry tea, and the soapberry tea is high in quality, uniform and trim in appearance, green and humid in color and luster, fragrant and persistent in aroma, olivine and bright in source color, slightly bitter and sweet in taste, strong in convergence and verdant and brilliant in tea residue; in addition, according to the method, the needed soapberry leaf resources are abundant, the preparation cost is low, the investment is low, the operation is simple, and thus the method is worthy of promotion.