217results about How to "Sweet aftertaste" patented technology

The invention relates to the field of tea, in particular to a production process of angelica keiskei koidzumi tea, mainly comprising the steps of picking and washing fresh leaves of angelica keiskei koidzumi, and then spreading, fixing, rolling, drying, fried rolling, screening, drying, and finally obtaining the finished angelica keiskei koidzumi tea. The angelica keiskei koidzumi tea which is prepared by adopting the production process has the advantages of black and lubricant appearance, tightly knotted rope shape, prominent angelica keiskei koidzumi aroma, rich inclusion, darkbrown liquor color, dark green bottom of leaves, mellow taste and sweet aftertaste, retains a large number of beneficial health ingredients, and can resist brewing.

The invention provides a making method of jasmine tea cakes. The method comprises the following steps of: picking tea leaves, harvesting, spreading, removing green, twisting, baking and drying, cooling, curing fresh flowers, blending jasmine, dredging the jasmine to dissipate heat, selecting the jasmine out, and pressing the tea leaves and the jasmine to obtain the cakes. The making method provided by the invention makes up the defects of light aroma, light taste and the like of the conventional tea; the tea cakes are attractive in appearance, moderate in tightness, easy to prize and convenient to store and carry; and the tea cakes full adsorb the jasmine aroma in the making process, so that the aroma of the tea cakes is thicker and purer, and the aftertaste of tea made from the tea cakes is sweat.

The invention provides dendrobe health-care tea and a manufacturing method. The dendrobe health-care tea is prepared by taking Yunnan big-leaf tea fresh leaves and medical dendrobe as raw materials according to a conventional tea making process. Dry tea raw materials are prepared by selecting one-bud, one-bud and two-leaves or one-bud and three-leaves Yunnan big-leaf tea fresh leaves according to the a conventional tea making process. The dendrobe raw material is selected from any one of purple dendrobe, dendrobium candidum and Dendrobium aphyllum. The dendrobe health-care tea keeps the appearance of the tea, obviously reduces the bitter and astringent tastes, embellishes mouths and throats, is enriched with dendrobe effective components and has a better health-care effect; and the manufacturing method is simple and feasible.

The invention provides a processing technology of green tea, which specifically includes picking, green tea spreading, killing green tea, spreading cold, rolling, initial frying, re-frying, drying, aroma enhancer to enhance the aroma, and the green tea produced has good quality and amino acid The higher the content, the lower the content of tea polyphenols, and the smaller the ratio of phenol to ammonia. The aroma of the finished finished tea lasts for a long time, the water content of the tea leaves is less than 5%, that is, the water content is low, the storage time is long, the color is emerald green, the appearance is even and the pekoe is exposed, the cord is curled, and the tea quality is good; the taste is mellow, the aftertaste is sweet, The soup is clear, and the bottom of the leaves is bright green.

The invention discloses a buried type wine cellaring method, which aims to overcome shortcomings that the common storage method for a yellow wine has technical problems on shortening the storage period, adding aroma, improving mouthfeel, coordinating alcohol blending degree and the like. The invention adopts the following technical scheme: because an earthen jar (pot or vat) has characteristic of good air permeability when used to accommodate wine, yellow wine vinasse, fruit skin and fruit residue fermented glutinous rice wine and surficial soil are used for burying a cellared wine respectively for three times to effectively form favorable conditions, such as a microcirculatory respiratory system, a cold and hot interactive mechanism and a microbiological ecological environment, in the cellared wine; and combined with the natural environmental conditions of a cave (or an underground cellar), such as a constant temperature and a proper humidity, the alcoholization and aging of the yellow wine can be quickened, and the aims of shortening the storage period, improving the wine quality, increasing the aroma and the taste, improving the mouthfeel, coordinate the alcohol blending degree, reducing the wine storage cost and maintaining the quality of the wine after long-term storage are achieved.

The invention relates to a fructus phyllanthi buccal tablet and a preparation method thereof. The formulation of the fructus phyllanthi buccal tablet comprises the following raw materials in percentage by weight: 15 to 50 percent of fructus phyllanthi powder, 30 to 80 percent of sorbitol, 5 to 20 percent of xylitol, 0.01 to 0.3 percent of acesulfame potassium, 5 to 30 percent of beta-cyclodextrine, 0.1 to 3 percent of citric acid, and 0.01 to 0.3 percent of menthol. The production process comprises the following steps: cleaning fresh fructus phyllanthi fruits, squeezing juice, filtering the juice and performing spray drying on the juice to obtain fructus phyllanthi powder, and then sifting the fructus phyllanthi twice successively with a 80-mesh sieve and a 120-meshi sieve; and weighing the sieved raw auxiliary materials according to the formulation, pouring the raw auxiliary materials into a mixer to mix evenly, and pressing the mixture into tablets with various shapes. The fructus phyllanthi buccal tablet has light yellow color, delectable flavors of sweet and sour, and sweet aftertaste, can promote the production of body fluid to quench thirst and cool and moisten throat, cannot raise the blood sugar, provides less heat energy, and can prevent decayed teeth, thus the tablet not only can be consumed by common people, but also is suitable for diabetes patients and people who are losing weight to eat.

The invention relates to a production process of novel yellow Maojian tea. The production process comprises the procedures of material sorting, withering, rolling, primary heap-yellowing, primary drying (namely fixation by hot wind), secondary heap-yellowing, secondary rolling, secondary roasting, and drying. The production process of the novel yellow Maojian tea has the beneficial effects of unique style and simple process, and is easy to handle and beneficial to popularization and application; the procedure of moist heat heap-yellowing after the fixation during the preparation of traditional yellow tea is changed into a procedure of enzymatic yellowing before the fixation in the process disclosed by the invention, and the withering procedure is added; fermentation-type fragrance, fresh taste and sweet aftertaste of the traditional yellow tea are preserved, the fragrance of the yellow tea is greatly enhanced by virtue of the yellowing procedure, and a novel product with the unique style is produced; the internal and external qualities of the traditional yellow tea are adequately embodied, the concept of people that the traditional yellow tea is weak in fragrance and taste is changed, and fixation procedure by a roller is changed into the fixation procedure by the hot wind and a primary heaping process, so that the working efficiency is greatly improved. Therefore, the production process of the novel yellow Maojian tea is very valuable and is suitable for being generalized and applied.

The present invention discloses a Qimei black tea processing technology, which comprises raw material selection, withering, rolling, fermentation, shaping, drying, blending matching and other steps. The prepared Qimei black tea has characteristics of slim shape, dark and moisturizing color, and jinhao expose, provides characteristics of red and bright tea soup, enticing aroma emitting, and high and lasting aroma after infusion, and further has characteristics of typical keemun aroma and sweet aroma, fresh and mellow taste, sweet and mellow aftertaste, and red and bright tea residue. In addition, with the processing technology, the defects of bitter taste, thick-black color, boring, no fresh feeling, and low and dull aroma of the previous keemun black tea are overcome, the pursuit of people on the high quality keemun black tea is completely met, and the market prospects are broad.

The invention discloses a manufacturing method of eucommia male flower tea, comprising the following steps: (1) selecting materials: collecting eucommia male flower buds, and removing impurities; (2) airing: airing for 8-10 hours to control the water content to be 60-70 %; (3) carrying out deactivation of enzymes: conducting deactivation of enzymes in a steam heat fixation machine for 2.5 min; (4) drying: rapidly drying for 3 min by using a microwave drying machine to reduce the water content to be within 20%; (5) distilling fragrance: distilling fragrance by a tea baker with a time of 30 min to let the water content less than 12%; and (6) packaging. The method utilizes steam heat deactivation of enzymes and the tea baker to dry and distill fragrance, thus the product quality is greatly raised. The invention relates to eucommia male flower tea manufactured by the method. The tea of the invention has a bud-type or tussocky appearance, yellow and green bright liquid color, strong, tasty and fresh taste, lingering fragrance, and sweet aftertaste, and has obviously better color, fragrance and taste than other eucommia male flower tea.

The invention discloses a processing method of fuzhuan tea. The processing method comprises the following steps: picking; tedding fresh leaves; carrying out fixation; rolling; carrying out pile fermentation; deblocking; drying; screening; blending; steaming; pressing; and flowering and drying. The fuzhuan tea prepared by the method is rich in arohid flavor, fragrant and sweet, fresh and cool and strong in fragrance, orange red and bright in liquor color, mellow in taste and sweet and pleasant in aftertaste, yellowish-brown in leaf bottom and uniform and integral in leaf. The fuzhuan tea prepared by the method disclosed by the invention is consistent and uniform in color and luster, mellow in taste, rich in arohid flavor and fragrant and sweet, fresh and cool and strong in fragrance.

The invention discloses a processing method of green tea, belonging to the technical field of tea processing. The method comprises the steps of withering, rocking, fixation, rolling and baking and concretely comprises the steps of naturally withering picked tea leaves in the open air; then, withering by blowing the tea leaves by an air blower in a room for 2-3 hours; putting the withered tea leaves into a rocking machine, and carrying out rocking for three times; and after that, performing fixation on the tea leaves, rolling, baking, and packaging to obtain the green tea. The green tea has the characteristics of having green leaves with red edges, and being golden in liquor color, fragrant, mellow in taste as well as sweet and fresh in aftertaste after being drunk.

The invention relates to a preparation method and application of composite nicotine salt and electronic tobacco tar. The composite nicotine salt is prepared from the following raw materials: 40-60 parts by weight of organic acid and 40-60 parts by weight of nicotine; and the organic acid is composed of benzoic acid, linolenic acid, linoleic acid, citric acid, malic acid, ascorbic acid and other organic acids. According to the organic acid disclosed by the invention, the irritation of the nicotine can be remarkably reduced through an appropriate proportion, the formed nicotine salt generates fragrance similar to the combusted natural tobacco during smoking, the nicotine salt is proportioned with a proper diluent, the diluent is composed of glycerol, propylene glycol, squalene and squalane,and the electronic tobacco tar is prepared and can be directly applied to electronic cigarette atomizers. According to the preparation method and the application in the invention, the fragrance of thecomposite nicotine salt is closer to that of the traditional cigarette, the smoking addiction relief effect is better, and the use safety is higher.

The invention relates to a healthcare product combination for clearing and nourishing the throat and a preparation method thereof. The combination comprises the following raw and auxiliary materials in parts by weight: 25-75 parts of rosa roxbughii tratt powder, 100-200 parts of phyllanthus emblica powder, 40-250 parts of sorbitol, 200-900 parts of Isomalt, 1-10 parts of stevioside and 2-18 partsof magnesium stearate. The healthcare product combination for clearing and nourishing the throat, provided by the invention, has slightly astringent taste and sweet aftertaste.

The invention provides a method for fermenting coffee by Pu'er tea liquid. The method is characterized in that coffee material is put into Pu'er tea concentrated solution after being washed; the coffee material is fermented for 24-48 hours in the concentrated solution at the temperature of 30-45 DEG C; peeling or/and decrustation and washing are carried out on the coffee material; then the coffee material is dried until the moisture content is below 12%; finally the coffee product is obtained after sifting and grading. In the invention, more than 200 substances such as aldehyde, ketone, alcohols, linalool and the like generated in the process of fermenting the coffee material by the Pu'er ripe tea liquid are used for strengthening aroma of the coffee; meanwhile, fresh pineapple juice, fresh olive juice and fresh milk are added to accelerate the fermentation of the coffee, enhance sweetness thereof, improve protein content of the coffee, facilitate the coffee to have unique aroma; so that the aftertaste of the coffee is sweet and the mouthfeel features smoothness creaminess and unique style, thus effectively improving quality and nutrient contents of the coffee.

The invention discloses a processing method of curled golden camellia. The processing method comprises the following technological steps: (1) preparation of materials; (2) pre-freezing and shaping of fresh flowers; (3) vacuum freeze-drying; and (4) dehydration, deactivation and flavoring. According to the method, fine parameter control is implemented during the vacuum freeze-drying process, the rate of finished products is high and the operation is simple. The curled golden camellia produced by the method disclosed by the invention has the advantage of retaining the shape and color of fresh flower type golden camellia; the soaking method is simplified; the caffeine is extremely high in water solubility; the flavor comes out rapidly; the curled golden camellia is full of heavy golden camellia flavor and green grass flavor and is free of bitter taste; total nutrients of the flowers are retained as far as possible, so the curled golden camellia is higher in health care value and the economic efficiency of the golden camellia flowers is remarkably improved.

The invention relates to the technical field of white tea cake preparation, in particular to a compressed tea flower and white tea cake and a preparation method thereof .The preparation method includes the steps of tea flower preparation, white tea preparation and mixing forming .After tea flowers and white tea are mixed at the mass ratio of 0.7:1.3, stream-pressure softening treatment is carried out with a steam machine, and roasting treatment is carried out multiple times, so that nutritional ingredients in tea flowers and nutritional ingredients in white tea are effectively combined, it is ensured that tea cake leaves are oily, and inlaid with golden yellow tea flowers, the tea cake is strong and refreshing in aroma, obvious in flowery fragrance, sweet and tasty .Loss of the aroma, the beneficial substance tea polyphenol and the like in the processing process is reduced, and dehydration is uniform; the taste of the tea cake is improved.

The invention provides a processing method of white tea and belongs to the technical field of tea processing. The processing method provided by the invention comprises the steps of picking fresh leaves, carrying out sun withering, carrying out rapid leaf cooling, carrying out slight rocking on green leaves, carrying out temperature-controlled withering, slowly drying at low temperature and packaging and also comprises an aerobic micro fermentation step between the steps of constant temperature withering and slowly drying at low temperature, wherein the aerobic micro fermentation comprises thesteps that withered leaves are put into a bamboo dustpan and natural aerobic micro fermentation is carried out indoors for 0.5-1.0 hour. The white tea produced according to the processing method provided by the invention is strong in fragrance and mellow in taste, faint scent is lasting, taste is fresh, mellow and delicious, aftertaste is sweet, tea soup is lubricating and sweet when entering themouth, soup color is olivine and bright, and the white tea is durable and can be brewed for multiple times and has the characteristic of relatively high amino acid content.

The invention discloses a processing method of Fuzhuan tea. The method comprises the steps of picking, tedding fresh tea leaves, carrying out fixation, rolling, carrying out pile fermentation, deblocking, drying, screening, blending, steaming, pressing, flowering and drying. The Fuzhuan tea prepared by the method is rich in fungus flower aroma, fragrant and sweet, fresh and cool, strong in fragrance, orange red and bright in color, and mellow in taste and sweet in aftertaste; the soaked tea dregs are yellowish brown, and tea leaves are uniform. The Fuzhuan tea prepared by using the method provided by the invention is consistent and uniform in color, mellow in taste, fragrant in fungus flower, fragrant and sweet, fresh and cool, and strong in fragrance.

A fragrant and crisp turnip raisin which contains contents of red turnip raisin of 30-40%, plant oil of 30-35%, peanut kernel of 5-8%, apricot kernel of 4-5%, moss trunt of 3-4%, ginger of 3-4%, veniger of 4-5%, sugar of 3-4%, sesame oil of 2-3%, gourmet powder and essence of 1-3% and pepper, black pepper of 1-3% which is processed as the following steps, to cut the sun dried turnip raisin into fragments of 0.3-0.5 cm, to wash them twice with boiled water with the temperature of 50 deg.C to 80 deg.C, to stir and mix them evenly with white sugav, gourmet powder and veniger as the ratio of 10:05-1, 10:0.3-0.6 and 10:1-2, to turn over them once at the interval of 5-6 hours until the soup is dried out, the stir and mix them evenly with sesame oil as the ratio of 10:0.2-0.4, to fill peanut kernel, apricot kernel, moss trunk and ginger slices in with turnip raisin, to stir and mix them well.