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34results about How to "Strong tea aroma" patented technology
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Method for quickly producing tea fragrant dried beef by vacuum multi-section temperature control rotary frying technology
ActiveCN102919862AImprove sensory qualityImprove smellFood preparationCooking & bakingTemperature control
The invention discloses a method for quickly producing tea fragrant dried beef by a vacuum multi-section temperature control rotary frying technology. The method comprises the following steps: (1), choosing and collating a raw material; (2), carrying out vacuum tumbling, fermenting, tenderizing and salting; (3), carrying out vacuum multi-section temperature control frying on the tea fragrant dried beef; and (4), baking and packaging. Compared with the conventional process, the production time is shortened by 50-60%, the tea fragrance is strong, and the product quality and the production efficiency are remarkably improved.
Owner:北京雁栖月盛斋清真食品有限公司
A kind of processing method of tea-flavored crispy rice
The invention relates to a food processing method, in particular to a rice crispy processing method. A method for processing tea-flavored crispy rice comprises the following steps: extracting tea juice, soaking rice, steaming, cooling, adding ingredients, slicing, frying, seasoning, packaging, packaging and sealing with aluminum-plastic film bags, and forming a product. It has a strong tea aroma, crisp taste, delicious taste, and contains a variety of minerals and vitamins.
Owner:成都市龙泉龙喜食品有限责任公司
Preparation method of tea-fragrance dried pork
InactiveCN106901195AIncrease the fragranceHigh level of antioxidantFood scienceGreen teaFermentation
The invention discloses a preparation method of tea-fragrance dried pork. The preparation method comprises the following steps: (1) performing beating and hammering treatment on pork; (2) performing fermentation treatment: mixing 100-150 parts by weight of pork after beating and hammering treatment with 50-100 parts by weight of fermentation liquor, and performing oxygen-free fermentation at the temperature of 4-7 DEG C for 12-20 h so as to obtain pork after fermentation treatment; (3) performing macerating and kneading treatment: putting the pork after fermentation treatment into green tea macerating liquor, performing pickling for 2-4 h, taking out the pickled pork, then applying a layer of green tea powder on the surface of the macerated pork, and then performing kneading at 2-5 DEG C for 45-60 min so as to obtain preprocessed pork; (4) performing baking treatment. According to the tea-fragrance dried pork prepared according to the preparation method disclosed by the invention, meat quality can be sufficiently softened, the elasticity of the meat quality can be maintained, the tea-fragrance dried pork contains rich tea fragrance, the tea-fragrance dried pork with completely new mouth feel can be brought for consumers, and the tea-fragrance dried pork is simple in technology and convenient to process and has broad market popularization prospects.
Owner:广西聚银牧业集团岭南客家陆川猪肉制品有限公司
Tea-liquor and making method thereof
InactiveCN104371887AImprove qualityImprove health benefitsAlcoholic beverage preparationYeastFermentation
The invention relates to the technical field of tea-liquor and particularly relates to a tea-liquor and a making method thereof. The making method comprises the following steps: selecting and proportioning raw materials such as tea leaves, liquor, starch, saccharifying enzyme and distiller's yeast; carrying out liquor-tea soaking treatment in a soaking tank, particularly adding liquor to the soaking tank with tea leaves, controlling the temperature, adding hot water with a certain temperature to the soaking tank and controlling the height of the liquid level, thus ensuring that nutrients of the tea leaves can be leached fully and dissolved into the solution in a large quantity; then, adding the saccharifying enzyme so as to saccharify the nutrients in the solution; then, adding the starch and the distiller's yeast; grinding by a grinder and carrying out sealing fermentation so that the nutrients in the tea leaves can be completely extracted in the presence of liquor, and further the quality of the tea-liquor and the health function of the tea-liquor can be improved.
Owner:GUIZHOU FENGGANG WENSHI ZINC SELENIUM TEA LIQUOR DEV
Selenium-rich green tea shelled melon seed shortbread and preparation method of selenium-rich green tea shelled melon seed shortbread
InactiveCN102640834AMeet diverse needsStrong tea aromaConfectionerySweetmeatsGlucose-Fructose SyrupFlavor
The invention discloses a selenium-rich green tea shelled melon seed shortbread and a preparation method of the selenium-rich green tea shelled melon seed shortbread. The selenium-rich green tea shelled melon seed shortbread is characterized in that the following raw materials are adopted in parts by weight: 40 to 60g of shelled melon seeds, 50 to 60g of maltose, 40 to 60g of glucose syrup, 40 to50g of white granulated sugar, 40 to 50g of ultramicro tea powder, 30 to 50g of refined salt and 10 to 20g of cream, wherein the ultramicro tea powder is the ultramicro tea powder with the particle diameter range lower than 200 meshes obtained by using selenium-rich green tea with the selenium content being 0.35 to 0.45 mug / g through ultramicro crushing and granularity processing. The preparation method of the selenium-rich green tea shelled melon seed shortbread comprises the steps of ultramicro tea powder preparation, shelled melon seed pretreatment, maltose, glucose syrup and white granulated sugar boiling, selenium-rich green tea shelled melon seed shortbread forming and the like. On the basis of the traditional process, the modern processing measure is combined, the rich nutrition shelled melon seeds are combined with the flavor and the color of the tea, tea leisure health care food with the nutrition quality of the shelled melon seeds and the unique flavor of the tea are produced, the diversification requirements of customers on shelled melon seed shortbread food are met, and good social values and economic values are realized.
Owner:ANHUI AGRICULTURAL UNIVERSITY
Puer tea vinegar and preparation method thereof
InactiveCN103919226AStrong tea aromaRich vinegarFood ingredient functionsFood preparationCholesterolBlack tea
The invention discloses a preparation method for puer tea vinegar. The method comprises the steps of making tea soup: extracting puer tea and water at the temperature of 85-95 DEG C for 20-30 minutes, cooling to 25-30 DEG C to obtain an extracting solution, and then adding 10-20 percent of sugar into the extracting solution to obtain the tea soup; preparing puer tea original vinegar: adding black tea strains into the tea soup, fermenting the mixture under the temperature of 25-30 DEG C for 7-10 days to obtain the puer tea original vinegar; mixing: mixing 40-80 parts of the puer tea original vinegar, 10-15 parts of white granulated sugar and 1.0-1.2 parts of honey to obtain the puer tea vinegar. The puer tea vinegar prepared by the method disclosed by the invention is mellow in tea fragrance and vinegar fragrance, tastes sour, sweet and delicious, is rich in nutrition, and has the health-protection functions of suppressing rise of cholesterol, softening the blood vessels, resisting aging and oxidization, resisting bacteria and preventing diseases.
Owner:YUNNAN SHUANGJIANG MENGKU TEA
Plant tea-flavored oral cavity atomized liquid and preparation method thereof
InactiveCN111494263ASimple preparation processStrong tea aromaCosmetic preparationsToilet preparationsBiotechnologySucrose
The invention discloses a plant tea-flavored oral cavity atomized liquid and a preparation method thereof. The plant tea-flavored oral cavity atomized liquid is prepared from the following componentsin percentage by mass: 50 to 60 percent of deionized water, 1 to 3 percent of sorbitol, 7 to 9 percent of peppermint oil, 2 to 5 percent of ethanol, 8 to 10 percent of Tieguanyin tea leaves, 1 to 2 percent of methylparaben, 5 to 7 percent of sucralose, 6 to 8 percent of thymol, 5 to 7 percent of cineole and 4 to 7 percent of methyl salicylate. The plant tea-flavored oral cavity atomized liquid hasthe beneficial effects that the plant tea-flavored oral cavity atomized liquid is simple in preparation process, and can play a role in cleaning and protecting the oral cavity while freshening breath.
Owner:YUNNAN FENGLIAN TECH
Green tea crisp pastry and production method of stuffing of green tea crisp pastry
The invention relates to the field of foods and particularly relates to a green tea crisp pastry and a production method of stuffing of the green tea crisp pastry. The production method comprises the following steps: crust preparation: weighing flour, refined vegetable oil, water and maltose according to the weight ratio of 2.5:1:0.7:0.4 to prepare a crust; stuffing preparation: treating green tea leaves by a superfine grinding technology to prepare green tea powder of which the fineness is 1200 meshes; adding wet bean flour, white granulated sugar and refined vegetable oil into a wok according to the weight ratio of 8:3:2.5, carrying out stir-frying, adding 5% of the green tea powder 10 minutes before the stuffing is taken out of the wok, and taking the stuffing out of the wok when the water content of the stuffing is controlled to be 18%; and pastry preparation: wrapping the stuffing with the crust by using a crisp pastry making machine or a manual method under the condition that the ratio of the crust to the stuffing is 1:2.5, pressing the crust to obtain a round pastry, putting the round pastry in an oven for baking for 20 minutes at the temperature of 180 DEG C, then taking the pastry out of the oven, cooling the pastry, and then, packaging the pastry. The product has the advantages that the crust is crisp and excellent in layering, the stuffing has very uniform green tea color and is delicate, and the product has full-bodied green tea aroma and good nutrition.
Owner:陕西华泰食品有限公司
Method for making barbary wolfberry leaf tea by eurotium cristatum fermentation and special strain
The invention discloses a method for making barbary wolfberry leaf tea by eurotium cristatum fermentation. According to the method, screening and optimization of a series of conditions are implementedin fermented tea to obtain eurotium cristatum NCPS2018015 which is high in growth speed and fermenting capability, the strain is collected in a China Center for Type Culture Collection on December 12, 2018, and the collection number of the strain is CCTCC NO: M 2018882. According to the method, barbary wolfberry leaves are fermented by the strain to prepare daily drinking tea by particular process conditions, the appearance of the tea has an intersected color of jade green and golden yellow and is great beautiful, a color of tea soup is yellow brown, the fragrance of the tea is strong, raw green taste is omitted, the tea is little bitter and free from astringency and turns from bitterness to sweetness after being drunk, and the method solves the problems that 'the appearance color of traditional barbary wolfberry leaf tea is dark, the traditional barbary wolfberry leaf tea has raw green taste, the fragrance of tea soup is poor, the taste of the tea is astringent, and the stomach is easily irritated'.
Owner:INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI +1
Green tea-sorghum crispy rice
InactiveCN103583997BStrong tea aromaUnique tasteNatural extract food ingredientsFood ingredient functionsBiotechnologyGreen teas
The invention relates to the technical field of foods, in particular to a green tea-sorghum crispy rice which is prepared by the following raw materials in percentage by weight: 30 to 50 percent of sorghum, 20 to 40 percent of wheat, 3 to 5 percent of green tea leaves, 1 to 5 percent of green tea powder, 1 to 5 percent of dairy salt, 1 to 5 percent of chicken powder, 0.05 to 0.1 percent of sorbic acid, and 5 to 10 percent of water; the green tea-sorghum crispy rice is prepared by the following steps: (1), soaking for 15 to 30 minutes after green tea leaves are added into water and boiled, cooling, and filtering for removing the leaves and keeping a stock solution; (2), grinding the 30 to 50 percent of sorghum and 20 to 30 percent of wheat into powder, then blending by using the stock solution obtained in the step (1), adding the dairy salt, the chicken powder and the sorbic acid during the blending process, and finally preparing for obtaining a dough; (3), pressing into thin sheets by using a die, spreading the green tea powder onto the thin sheets, finally baking inside a baking oven at the temperature ranging from 210 GEG C to 230 DEG C for 5 to 10 minutes, and adopting a vacuum plastic bag for packaging. The green tea-sorghum crispy rice produced by the method in the invention, has a strong tea perfume, is unique in taste and is full-flavoured.
Owner:SICHUAN LANYI TECH
A kind of tea wine and brewing method thereof
InactiveCN104371887BImprove qualityImprove health benefitsAlcoholic beverage preparationBrewingRaw material
The invention relates to the technical field of tea-liquor and particularly relates to a tea-liquor and a making method thereof. The making method comprises the following steps: selecting and proportioning raw materials such as tea leaves, liquor, starch, saccharifying enzyme and distiller's yeast; carrying out liquor-tea soaking treatment in a soaking tank, particularly adding liquor to the soaking tank with tea leaves, controlling the temperature, adding hot water with a certain temperature to the soaking tank and controlling the height of the liquid level, thus ensuring that nutrients of the tea leaves can be leached fully and dissolved into the solution in a large quantity; then, adding the saccharifying enzyme so as to saccharify the nutrients in the solution; then, adding the starch and the distiller's yeast; grinding by a grinder and carrying out sealing fermentation so that the nutrients in the tea leaves can be completely extracted in the presence of liquor, and further the quality of the tea-liquor and the health function of the tea-liquor can be improved.
Owner:GUIZHOU FENGGANG WENSHI ZINC SELENIUM TEA LIQUOR DEV
Tea wine and brewing method thereof
InactiveCN107418841AImprove qualityImprove health benefitsAlcoholic beverage preparationSucroseSaccharum
Owner:贺东林
Bulk Tibetan tea and preparation method thereof
The invention discloses a bulk Tibetan tea and a preparation method thereof. The preparation method comprises the following steps: (1) tea leaf winnowing, spreading-out, cooling and screening; (2) fixing; (3) fumigating; (4) rolling; (5) pile-fermentation: spraying enzyme liquid added with an enzyme activity protector and a compound enzyme preparation on tea leaves to ferment; (6) overturning and selecting; (7) baking and drying. According to the preparation method of the bulk Tibetan tea, through adding an exogenous enzyme, not only can tea products with unique variety and flavor and different functions be favorably developed, but also the processing time can be shortened so as to better control the fermentation degree and lower the production cost. The Tibetan tea prepared by the method is brown-black and bright, has four characteristics of redness, thickness, mellowness and oldness, is red, fresh and lovely in tea infusion color, authentic in tea taste, tasty and refreshing, and merry and lively when being drunk and thick in tea fragrance, is not astringent and bitter after drinking into a mouth and is smooth and sweet and mellow in taste.
Owner:宁波高新区卓尔化工科技有限公司
Tea-aroma haw flake and production method thereof
InactiveCN106615560AHigh nutritional valueImprove the immunityConfectionerySweetmeatsDigestionSiraitia grosvenorii
The invention relates to the technical field of food processing and particularly relates to a tea-aroma haw flake and a production method thereof. The tea-aroma haw flake is prepared from the following raw materials: haw fruits, gelatin, green tea, water, a sweetening agent, jasmines, wolfberries, avocados, chrysanthemum, yellow tea, radix angelicae, mint, Chinese rose, orange blossom and a coating material, wherein the sweetening agent includes one or more of mogroside extracted from mangosteen, rubusoside extracted from leaves of rubus chingii as well as glycyrrhizin extracted from liquorice; and the coating material is prepared from the following raw materials: haw puree, milk, saccharose and egg white powder. The tea-aroma haw flake has special flavors; by utilizing a reasonable formula, the tea-aroma haw flake has the efficacies of beautifying face, helping digestion, reducing blood pressure and blood fat and the like and is further capable of relieving flighty and impetuous mood, boosting spirit and calming anxious mood of people; and the tea-aroma haw flake is low in sugar content, has multiple flavors and is a health and green food.
Owner:汤晓芳
Selenium-rich green tea shelled melon seed shortbread and preparation method of selenium-rich green tea shelled melon seed shortbread
InactiveCN102640834BMeet diverse needsStrong tea aromaConfectionerySweetmeatsGlucose-Fructose SyrupGranularity
The invention discloses a selenium-rich green tea shelled melon seed shortbread and a preparation method of the selenium-rich green tea shelled melon seed shortbread. The selenium-rich green tea shelled melon seed shortbread is characterized in that the following raw materials are adopted in parts by weight: 40 to 60g of shelled melon seeds, 50 to 60g of maltose, 40 to 60g of glucose syrup, 40 to 50g of white granulated sugar, 40 to 50g of ultramicro tea powder, 30 to 50g of refined salt and 10 to 20g of cream, wherein the ultramicro tea powder is the ultramicro tea powder with the particle diameter range lower than 200 meshes obtained by using selenium-rich green tea with the selenium content being 0.35 to 0.45 mug / g through ultramicro crushing and granularity processing. The preparation method of the selenium-rich green tea shelled melon seed shortbread comprises the steps of ultramicro tea powder preparation, shelled melon seed pretreatment, maltose, glucose syrup and white granulated sugar boiling, selenium-rich green tea shelled melon seed shortbread forming and the like. On the basis of the traditional process, the modern processing measure is combined, the rich nutrition shelled melon seeds are combined with the flavor and the color of the tea, tea leisure health care food with the nutrition quality of the shelled melon seeds and the unique flavor of the tea are produced, the diversification requirements of customers on shelled melon seed shortbread food are met, and good social values and economic values are realized.
Owner:ANHUI AGRICULTURAL UNIVERSITY
Jasmine and Longjing tea milk slice and preparation method thereof
InactiveCN110122617AEasy to brewStrong tea aromaMilk preparationPre-extraction tea treatmentPropolisChemistry
The invention discloses a jasmine and Longjing tea milk slice and a preparation method thereof. The jasmine and Longjing tea milk slice is characterized by comprising, by weight, 50-80 parts of jasmine flowers, 50-80 parts of Longjing tea, 100-200 parts of skimmed milk powder, 5-10 parts of white granulated sugar, 5-10 parts of propolis and 150-200 parts of water. The jasmine and Longjing tea milkslice can be directly used, can also be mixed with hot water into milky tea to be drunk and has the advantages of long preservation time, strong tea aroma and mellow taste.
Owner:广西顺来茶业有限公司
Instant tea for treating yin-deficiency cold and preparation method thereof
InactiveCN107137678AEasy to drinkStrong tea aromaDispersion deliveryPre-extraction tea treatmentBlack teaPicrorhiza scrophulariiflora
The invention discloses an instant tea for treating yin-deficiency cold and a preparation method thereof. The instant tea is prepared from the following raw materials in parts by weight by extraction: 8-12 parts of glossy privet fruit, 8-12 parts of coastal glehnia root, 8-12 parts of dwarf lilyturf tuber, 8-12 parts of fragrant solomonseal rhizome, 8-12 parts of manyflower solomonseal rhizome, 15-20 parts of barbary wolfberry fruit, 8-12 parts of prepared rehmannia root, 8-12 parts of white peony root, 8-12 parts of poria peel, 8-12 parts of verbena officinalis, 15-20 parts of corn stigma, 8-12 parts of oriental waterplantain rhizome, 8-12 parts of sweet wormwood herb, 8-12 parts of picrorhiza scrophulariiflora, 8-12 parts of Chinese mahonia leaf, 8-12 parts of cynanchum atratum, 15-20 parts of perilla frutescens, 8-12 parts of divaricate saposhnikovia root, 8-10 parts of fineleaf schizonepeta herb, 8-12 parts of ginger, 15-20 parts of fistular onion stalk, 15-20 parts of chrysanthemum, 8-12 parts of common achyranthes herb, 8-12 parts of vernonia cinerea, and 100-150 parts of black tea.
Owner:陆群英
Xingguan fruit golden pedicel tea and preparation method thereof
ActiveCN104472760BStrong and unique tea aromaStrong tea aromaPre-extraction tea treatmentAmber colorBiology
The invention discloses a method for making Xanthos sorbifolium golden pedicel tea, which comprises the following steps: (1) selecting high-quality tea stalks and cutting them into small sections with a length less than 1.5 centimeters, air selection to remove light stalks and slightly stalks Then carry out fumigation and high-temperature fermentation, after fermentation, carry out sunlight drying, after drying, steam fumigation again to remove green gas, and then dry in the air until 80% dry; (2) Weigh an appropriate amount of stem tea raw materials, add tea juice and stir fry Make, stir-fry until the stalk tea is soft, with a water content of 13-30%, put it in a mold with heating and humidification functions to ferment and produce flowers, the temperature of the flowers is 25-30 degrees, the humidity is 70-80%, and the flowering time is 15-20 days. Heat and dry after ripening. The present invention also discloses the corresponding Corania sorbifolium golden pedicel tea. The tea has lush golden flowers, has a strong and unique tea aroma, is bright amber in color, is resistant to foaming after boiling, has a mellow taste, is soft and fragrant, and can be drunk for a long time, and has the function of enhancing health care. Immunity and other effects.
Owner:HEBEI RUNSHENG AGRI TECH
In-bulk Tibet tea and preparing method thereof
InactiveCN105379875AImprove catalytic performanceGood catalyticPre-extraction tea treatmentAcute hyperglycaemiaCooking & baking
The invention discloses an in-bulk Tibet tea and a preparing method thereof. The preparing method includes the following steps that 1, tea leaves are selected in a flotation mode, aired in a spread mode and screened; 2, water removing is carried out; 3, fumigation is carried out; 4, rolling is carried out; 5, pile fermentation is carried out, wherein enzyme liquid with an enzyme activity keeping agent and a compound enzyme preparation is sprayed to the tea leaves for fermentation; 6, overturning and picking are carried out; 7, baking and airing are carried out. The Tibet tea prepared with the preparing method is convenient to carry and brew, is in auburnish black color, is bright and has the four unique characteristics of being red, thick, mellow and old. Tea soup is rosy, fresh and lovely; the tea is authentic in flavor, and is tasty, refreshing, merry and lively during drinking; the fragrance of the tea is thick; when entering the mouth, the tea soup is not puckery and bitter, smooth, sweet and mellow in taste. The Tibet tea prepared with the preparing method has the effects of resisting oxidation, reducing hyperlipidemia, hypertension and hyperglycemia, inhibiting arteriosclerosis, resisting radiation, mutation and viruses, coordinating the intestines and the stomach, improving metabolism, carrying out detoxifying, improving water quality and comprehensively supplementing microelements and vitamins.
Owner:四川藏匠茶业股份有限公司
Green tea beverage and processing method thereof
The invention discloses a green tea beverage and a processing method thereof. The beverage is prepared from, by weight, 20-40 parts of green tea, 5-15 parts of camellia, 8-16 parts of radix notoginseng flowers, 3-8 parts of lemons, 2-8 parts of barbary wolfberry fruits, 4-10 parts of lotus leaves, 4-8 parts of chrysanthemum morifolium, 2-6 parts of mint leaves, 3-7 parts of white sugar, 2-4 partsof honey and 150-200 parts of water. The green tea beverage can be made by taking the green tea as a main raw material; and the green tea beverage has the beneficial effects of being strong in tea fragrance, high in nutritive value, good in taste and color, simple in processing, low in cost and less in sediment.
Owner:正安县吐香茶业有限责任公司
Method for quickly producing tea fragrant dried beef by vacuum multi-section temperature control rotary frying technology
ActiveCN102919862BImprove sensory qualityImprove smellFood preparationCooking & bakingTemperature control
The invention discloses a method for quickly producing tea fragrant dried beef by a vacuum multi-section temperature control rotary frying technology. The method comprises the following steps: (1), choosing and collating a raw material; (2), carrying out vacuum tumbling, fermenting, tenderizing and salting; (3), carrying out vacuum multi-section temperature control frying on the tea fragrant dried beef; and (4), baking and packaging. Compared with the conventional process, the production time is shortened by 50-60%, the tea fragrance is strong, and the product quality and the production efficiency are remarkably improved.
Owner:北京雁栖月盛斋清真食品有限公司
Tea-flavored baked pastry and preparation method thereof
The invention discloses a tea-flavored baked pastry. The pastry comprises the following components in parts by mass: 55-60 parts of eggs, 25-30 parts of white sugar, 25-30 parts of flour, 2-4 parts oftea powder, 8-12 parts of butter, 30-35 parts of milk, 2-5 parts of Pu'er tea, 2-5 parts of dried chrysanthemums and 20-25 parts of purified water. The preparation method comprises the following steps: S1, boiling the purified water, brewing the Pu'er tea and the dried chrysanthemums with boiled water, and pouring out the water; S2, brewing the Pu'er tea and the dried chrysanthemums treated in the step S1 with boiled water to obtain tea soup; S3, preheating an oven; S4, breaking eggs into a stirring barrel, adding the white sugar, and performing stirring in a stirrer; S5, pouring the flour and the tea powder into the stirring barrel at a constant speed, adding the dissolved and cooled butter, the skim milk and the tea soup, and performing uniform stirring so as to obtain cake sauce; and S6, laying packing paper in a cake ring in a baking tray, pouring the cake sauce into the cake ring to be flattened, and the sending baking tray into the oven to be baked. The pastry has the advantagesthat the tea fragrance is rich, the tea efficacy and nutritional ingredients can be fully utilized, and the preparation is simple.
Owner:谢嘉源
Instant tea for treating wind-heat type common cold and preparation method thereof
The invention discloses instant tea for treating wind-heat type common cold and a preparation method thereof. The instant tea is prepared from the following raw materials in parts by weight through extracting: 10 to 15 parts of ginger powder, 20 to 30 parts of Chinese date, 8 to 10 parts of herb of cymbopogon citratus, 8 to 10 parts of ocimum basilicum, 8 to 10 parts of folium viticis negundo, 11 to 13 parts of herba schizonepetae, 8 to 10 parts of folium perillae, 9 to 11 parts of ramulus cinnamomi, 2 to 4 parts of herba ephedrae, 9 to 11 parts of radix saposhnikoviae, 9 to 11 parts of radix bupleuri, 9 to 11 parts of coriander, 9 to 11 parts of bulbus fritillariae cirrhosae, 4 to 6 parts of semen armeniacae amarum, 4 to 6 parts of tangerine peel, 4 to 6 parts of fructus schisandrae chinensis, 9 to 11 parts of radix paeoniae alba, 9 to 11 parts of radix scutellariae, 8 to 10 parts of liquorice root, and 100 to 500 parts of black tea.
Owner:陆群英
Jasmine and green tea milk slice and preparation method thereof
InactiveCN110122616ASoft tasteEasy to brewMilk preparationPre-extraction tea treatmentPropolisSkimmed milk powder
The invention discloses a jasmine and green tea milk slice and a preparation method thereof. The jasmine and green tea milk slice is characterized by comprising, by weight, 50-80 parts of jasmine flowers, 50-80 parts of green tea, 100-200 parts of skimmed milk powder, 5-10 parts of white granulated sugar, 5-10 parts of propolis and 150-200 parts of water. The jasmine and green tea milk slice can be directly used, can also be mixed with hot water into milky tea to be drunk and has the advantages of long preservation time, strong tea aroma and mellow taste.
Owner:广西顺来茶业有限公司
Peeled shrimp black-tea-flavored crispy rice
InactiveCN106213202AFull of nutritionUnique tasteNatural extract food ingredientsFood ingredient functionsFlavorShrimp
The invention discloses peeled shrimp black-tea-flavored crispy rice, which comprises the following raw materials, by weight part, 60-80 parts of rice powder, 10-20 parts of peeled shrimps, 5-15 parts of black tea, 5-8 parts of hawthorn fruits, 5-8 parts of shelled sunflower seeds, 8-10 parts of shiitake fungus, 2-4 parts of winter bamboo shoots, 1-2 parts of cooking wine, 1-3 parts of rice vinegar, 1-2 parts of green onions, 1-2 parts of ginger, and 1-2 parts of garlic. The black-tea-flavored crispy rice is simple to manufacture, thick in tea flavor, special in taste and perfect in special flavor.
Owner:ANHUI PROVINCE LVFU AGRI TECH CO LTD
Steamed beef with tea flavor and health protection function of decreasing lipid and processing method thereof
InactiveCN102763851BGood effect of removing fishy smellIncrease the fragranceFood preparationGreen teaAppetite
The invention discloses a processing method of a steamed beef with tea flavor and a health protection function of decreasing lipid. The processing method comprises the steps of cleaning, soaking, condiment frying, kneading to enhance flavor, steaming with green tea, packaging and sterilizing, and when the beef is steamed, a Chinese medicinal herb bag and a condiment bag are used for covering the beef, the lower part of the beef is filled up by green tea, and steamed spice is added in clean water. The beef processed by the processing method not only retains the original flavor of beef, but also contains concentrated tea flavor, is soft, silky, tasty, refreshing and delicious, leads a person to endless aftertastes, has a fresh and bright color, can promote appetite of people, and has the health protection functions of decreasing pressure and lipid.
Owner:BENGBU FENGMU BEEF & MUTTON PRODS
Preparation method of tea leaf cell water and application of obtained tea leaf cell water
InactiveCN113520931AImprove extraction efficiencyStrong tea aromaCosmetic preparationsToilet preparationsBiotechnologyActive ingredient
The invention discloses a preparation method of tea leaf cell water, a low-temperature vacuum extraction technology and an enzymolysis technology are combined without adding any solvent, and pure natural tea leaf cell water can be obtained at a lower temperature (30-65 DEG C). The tea leaf cell water obtained by the method is high in quality, contains more than 50 volatile active ingredients, is clear and transparent, and is rich in tea fragrance. The safety to human bodies is high, and a certain antibacterial effect is achieved. The product can be used as a green and natural raw material in the fields of food, health-care products, medicines, cosmetics and the like.
Owner:GUANGDONG HEJI BIOTECH CO LTD
Probiotic fermented green tea sparkling beverage and preparation method thereof
PendingCN114376041ARetention of active substancesEfficient use ofTea extractionBiotechnologyNutritive values
The invention belongs to the field of food, and relates to a probiotic fermented green tea sparkling beverage and a preparation method thereof. The preparation method comprises the following steps: washing a green tea raw material with water, carrying out superfine grinding, adding water, uniformly mixing, extracting, extruding and filtering to obtain a green tea stock solution, and cooling to room temperature for later use; adding carbohydrates into the obtained green tea stock solution to adjust the sugar degree, adjusting the pH value with citric acid, and then sterilizing; lactobacillus plantarum and yeast are inoculated into the sterilized stock solution at the same time for fermentation; and filtering the fermentation liquor to remove residues, bottling and sterilizing, and introducing clean carbon dioxide gas. The obtained fermented green tea sparkling beverage is rich in flavor, unique in taste, high in nutritional value and easy to industrially produce.
Owner:NORTHEAST AGRICULTURAL UNIVERSITY
A kind of L-theanine iron chelate and its preparation method and instant tea powder containing the chelate and its preparation method
ActiveCN106889616BHigh chelation rate stabilityImprove securityOrganic compound preparationCarboxylic acid amides preparationFerrous saltsTheanine
The invention relates to an L-theanine iron chelate and a preparation method thereof and instant tea powder containing the chelate and a preparation method thereof. The preparation method of the L-theanine iron chelate comprises the following steps of: by taking L-theanine and ferrite as raw materials, forming a reaction system by taking a buffer liquid, the pH value of which is 3-7, as a reaction medium; mixing the mixture at 30-80 DEG C; and after reaction, separating and purifying a reaction liquid to obtain the L-theanine iron chelate, wherein the mass ratio of L-theanine to ferrite is (4-1): 1, and the L-theanine is prepared from gamma-glutamyltranspeptidase fermented by bacillus subtilis by taking L-glutamine and ethylamine hydrochloride as primers. By preparing the L-theanine by adopting a microbial enzyme method, the L-theanine iron chelate is obtained by adopting chelated ferrous ions and L-theanine by means of a water system synthetic method on the basis. The L-theanine iron chelate is low in production cost, high in environmental safety and low in resource consumption, and massive safe production can be performed.
Owner:SHAANXI NORMAL UNIV
Selenium-rich black tea fungus and green-tea sesame cake and preparation method thereof
InactiveCN103349141BMeet diverse needsStrong tea aromaConfectionerySweetmeatsAdditive ingredientBlack tea
Owner:ANHUI AGRICULTURAL UNIVERSITY
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