34results about How to "Strong tea aroma" patented technology

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.