67results about How to "Sweet and refreshing" patented technology

The invention discloses a processing method for black tea. The method comprises the following nine steps of: fresh tea picking, deteriorating, moderate rolling, fermenting, initial drying, initial packed rolling, re-drying, secondary packed rolling and drying. The initial drying, the initial packed rolling, the re-drying and the secondary packed rolling have the effects that the leaf temperature of the tea is raised through the procedure of initial drying, the molecular structure of the materials contained in the tea is incompact, the rolling cohesiveness and the plasticity of the leaf are reinforced for facilitating the rolling and roping. Leaf cells can be further rubbed through the initial packed rolling, tea juice is squeezed out to be adhered to the leaf surface, nonenzymatic oxidization is reinforced and tea soup is thickened. The secondary packed rolling is to continue to squeeze out the tea juice in the tea cells to be adhered to the leaf surface and make black and lubricated colour, and the materials are converted through a thermalization effect in order to improve the tea soup. The black tea prepared by using the method disclosed by the invention has black, bright, lubricated, even and orderly cords, mellow and sweet taste, brilliant and bright soup colour and natural lotus smell and honey taste.

The invention discloses a process for brewing high-degree aromatic grape spirit, which mainly comprises the steps of: juice and slag separation, skin and slag as well as juice fermentation, distillation, blending and the like. Compared with the prior art, in the process of the invention, grape pips in grapes are firstly removed and grape juice and a certain amount of grape pip-removed grape skin are mixed and fermented, a high-acidity and low-temperature fermentation process is adopted, thus the obtained grape spirit has quality characteristics of the grappa and the flavor of the high-qualitypure-grain white wind; the indexes of the total acid and the total ester are far higher than that of the grappa and slightly lower than that of the white wine, and the total quantity of ethyl acetateand ethyl lactate accounts for above 90 percent of the total ester quantity.

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 for dismantling scented tea. In the method, single-lobe Jasmine flower spell and a tea billet are applied, first-time, second-time and third-time scenting are adopted, second drying operation after every time of scenting is carried out, and then flower frying is carried out after third-time second drying; the flower frying comprises two steps of fourth-time scenting and frying; and when in frying, firstly frying is carried out at the temperature of 85-90 DEG C, a dehumidifying fan is started intermittently in the process of high-temperature frying, then slow frying is carried out at the temperature of 70-80 DEG C, the tea and the flower are rolled and blended and are mixed uniformly, the tea absorbs the scent of the flower fully, and the tea and the flower are removed from heat when the flower is dried, thus a finished product can be obtained. The processing method not only is beneficial for the tea to absorb more fragrant components with low boiling point, but also is beneficial to improving the fragrance freshness degree, simultaneously, is more beneficial to absorbing more concentrated fragrance type fragrant components and increasing concentration and endurance of the fragrance and soaking resistance, and has high drinking value. When in making, the dried flower absorbs water to expand and bloom slowly, and is suspended in a cup, which is vivid and has unique appreciation value.

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.

The invention relates to a processing technology of half-fermentation wild jujube leaf tea, which comprises the following steps of picking tender wild jujube leaves with total lengths of 1.5-3.0cm in spring, cleaning, spreading and airing in the shade till the moisture loss is 20%-30%, using palms to repeatedly knead the wild jujube leaves in the same direction on a wood board till the wild jujube leaves are strip-shaped, drying for the first time at 50-60 DEG C till the moisture content is reduced to 30%-35%, placing into a pottery jar, squeezing, sealing, fermenting for 30-40 days at the room temperature in the shade, using 90-100 DEG C water vapor to conduct green removing for 10-20min after the fermentation is over, drying for the second time till the moisture content is reduced to 8%-12%, taking out for cooling, placing the wild jujube leaves that are dried for the second time into a sealing bag for overnight aging and moisture equilibrium, and obtaining the half-fermentation wild jujube leaf tea that is compact in appearance and soft in taste. Compared with the common wild jujube leaf tea, the wild jujube leaf tea is yellow green in color, soft in taste and rich in flavor, has delicate fragrance and color of the common wild jujube leaf tea, and has higher nutrition, and better flavor and taste.

The invention discloses whisky-style naked oat wine and a brewing method thereof, and belongs to the technical field of wine brewing. The whisky-style naked oat wine is formed by taking an alpine plant, namely, naked oats, as a raw material, adopting a solid and liquid fermentation combined preparation technology of solid state saccharification and liquid fermentation of a disc koji making machine, fermenting and distilling, storing the wine in an oak barrel, and performing blending and preparing on the wine.

The invention provides a high-power sweetening agent capable of improving taste and mouth feel of mogroside and a preparation method thereof. The high-power sweetening agent is prepared through the following steps: taking the mogroside as a raw material, enabling the raw material to sequentially pass through a polar macroporous adsorption resin column, a high-specific-surface-activity macroporous adsorption resin column and a small-hole reversed-phase gel column, and performing physical refining and boiling granulation; the high-power sweetening agent comprises the following components: 1.5 to 4 weight percent of mogroside IV, 55 to 70 weight percent of mogroside V, 4 to 11 weight percent of 11-O-mogroside V, 0.4 to 2.2 weight percent of siamenoside, 0.4 to 2.8 weight percent of mogroside VI, less than 0.2 weight percent of acid phenolic substances and less than 0.2 weight percent of pigment substances. Phenolic acid, pigment and bitter taste components in mogroside are removed through a process technology, foreign substances are introduced into commercially available mogroside V products due to an ion exchange resin decoloration process, and the loss of mogroside, especially mogroside V, is very small.

The invention relates to a stauntonia latifolia tea product and a preparation process thereof. The tea product is prepared by the steps of extracting fragrance, preparing instant tea powder, preparing stauntonia latifolia fruit tea, enhancing fragrance, mixing and packaging. Compared with traditional tea, the tea product has the advantages that the tea soup color is improved and is brighter, the taste is more refreshing, and the fragrance is harmonious and durable, which means that the combination of stauntonia latifolia fruit tea and instant tea has the effects of improving the quality of traditional tea. The utilization rate of flowers can be improved by a scented concentrated liquor distillation mode, the fragrance absorption of the stauntonia latifolia fruit tea is facilitated, and the tea product is suitable for being drunk by people with pollen allergy.

The invention discloses plant drink and a preparation method thereof. Based on the total weight of the plant drink, the plant drink comprises the following materials in percentage by weight: 0.5%-1.5% of chrysanthemum, 0.2%-0.8% of lotus seeds, 0.02%-0.08% of pericarpium citri reticulatae, 0.04%-0.08% of scaphium scaphigerum, 0.05%-0.15% of fruits of Chinese wolfberries and 0.05%-0.15% of liquorices; the plant drink further comprises 2.05%-5.08% of a sweetening agent, and the balance of water. The plant drink is prepared by extracting active ingredients of natural plants, so that the smell is delicate and pleasant, and the taste is sweet and refreshing; moreover, the plant drink is an ideal healthy drink in spring and summer due to the actions of clearing away heat and toxic materials, and clearing and nourishing throat.

The present invention provides a preparation method for flower fragrance black tea. The method comprises the following steps: at first, picking and collecting needed fresh flowers, washing and drying the flowers after removing impurities, bagging dried flowers into cloth bags, placing the cloth bags into a steam cabinet, covering the cloth bags with a layer of breathable spacer fabric; uniformly paving withered tea leaves on the breathable spacer fabric to steam for 3-5 hours; taking out the tea leaves, air-drying the tea leaves, mixing tea fruits with tea stalks, adding water to the mixture, and decoct the mixture into tea soup; pour the tea soup into the tea leaves according to a certain ratio, uniformly stirring the tea leaves, and fermenting the tea leaves for 2-4 hours; and placing the fermented tea leaves into corresponding molds to mold by steaming, and carrying out drying and packaging to obtain finished products. The scheme effectively promotes the transformation of tea leaves contents and the generation of tea leaf fragrant molecules, and ensures that the black tea has quality characteristics of a significant aging flavor, light natural flower fragrance, a thick and mellow taste, smoothness, sweetness and pleasure.

The invention discloses a method for preparing beautifying grape wine, which comprises the following steps of: grinding 10 to 15 parts of tuber fleeceflower root, 5 to 8 parts of Chinese forest frog, 3 to 5 parts of astragalus root, 6 to 10 parts of mint and 5 to 8 parts of red jujube into fine powder, adding 400 to 450 parts of grape wine and 10 to 15 parts of gingko extract, stirring uniformly, hermetically placing for 60 to 90 days at normal temperature, and filtering medicinal dregs. The basic principle of grape wine, gingko liquid and Chinese medicinal materials is adopted, the medicinal effects of various required medicinal materials are mutually cooperative and supplemented, and the beautifying grape wine can play a unique role of maintaining beauty and keeping young for the female after long-term drinking.

The present invention relates to a fresh flower spice extraction, and a preparation technology of a black tea and an extract thereof. The preparation technology successively comprises the following steps: flower-fragrant concentrate extracting, instant black tea powder producing, fragrance enhancing, mixing, and packaging. The preparation technology of the flower-fragrant black tea fully takes the combined advantages of both traditional tea and instant tea, especially improves the dissolution rate of a first tea brewing, and improves product quality. The preparation technology of the flower-fragrant black tea fully uses the physical properties of strong suction force of the tea leaves and is beneficial to increase natural fresh flower fragrance absorption, and the fragrance enhancing method is safe and healthy.

The invention provides a blueberry flower scented tea product and a making technology thereof. The making technology comprises putting various teas in the upper layer of an enclosed container, uniformly spreading the teas, arranging a flower fragrance concentrated solution obtained through conventional extraction in the lower layer, heating the blueberry flower concentrated solution to a temperature of 50-70 DEG C, wherein in heating, the tea is turned over 2-5 times, standing the tea at a temperature of 60-80 DEG C for 0.5-10h to obtain an aroma-improved scented tea, wherein in the whole aroma improvement process, the pressure is kept in 2-5atm, taking 80-100 parts of the aroma-improved scented tea and 8-15 parts of instant tea powder, carrying out mixing, drying the mixture until water content is 7% or less and carrying out packaging. The making technology fully utilizes advantages of the traditional tea and instant tea making technologies, especially improves a tea primary dissolution rate and improves teabag quality.

The invention relates to a method for making sweet tangelo sericin polypeptide juice. A novel juice product which is excellent in taste and rich in nutrition is produced from sweet tangelo pulp as the main raw material through the steps of: performing enzymolysis treatment and stabilizer adding treatment after juicing, and enabling the treated juice to be compatible with sericin polypeptide having physical properties such as excellent suspension property and the like and biological activity such as resistance to oxidation and the like obtained through special enzymolysis treatment. The method provided by the invention has the characteristics that deep processing of the sweet tangelo is performed in advance so that the debitterizing process is omitted; as a result, the cost is saved and the original flavor is also ensured; and the sericin polypeptide is added to the juice, so that the functions as a preservative and a stabilizer are achieved while the function as the juice nutrition component is realized; and therefore, addition of the artificial preservative is avoided. According to the invention, konjac glucomannan serves as the main body, while pectin and xanthan gum serve as an auxiliary complex, so that a compound stabilizer of natural polysaccharide is formed and has excellent effect; and therefore, the nutritional functions of the product are greatly improved.

The present invention discloses seaweed light food powder and belongs to the technical field of food processing. The seaweed light food powder comprises the following raw materials in parts by weight:0.1-70 parts of soluble dietary fibers, 0.1-60 parts of seaweed enzyme powder and 0.1-45 parts of prebiotics; wherein the soluble dietary fibers are selected from A, B or C; the A is sodium alginate;the B is a combination of sodium alginate, carrageenan and agar; and the C is a combination of sodium alginate, oligofructose, inulin, carrageenan and agar; and the prebiotics are selected from oligofructose, inulin, oligo-isomaltose, trehalose or sorbitol or a combination thereof. The raw materials are all non-animal sources; the various elements of the soluble dietary fibers, prebiotics, seaweed enzymes, etc. are added; and the seaweed light food powder is natural and low-calorie, helps to control body weight in a long-term consumption, also has an effect of maintaining intestinal health, can be eaten once being mixed with water, and is convenient to eat and good in solubility.

The invention relates to the field of tea preparation, which is applied for preparing a boiled water direct soaked instant tea from loquat leaves, the process comprises, washing the fresh leaves, slicing, charging the sliced fresh leaves into the miscible liquid of bamboo charcoal and water, removing water through airing, spreading the dried fresh leaves onto mesh screens for drying, and curing until well-drying.

The invention discloses a pickling method of Jerusalem artichoke. The method comprises the following steps of: step 1, thoroughly cleaning Jerusalem artichoke, draining the cleaned Jerusalem artichoke, cutting the drained Jerusalem artichoke into Jerusalem artichoke slices, uniformly mixing the Jerusalem artichoke slices with salt, and then performing air-drying until the Jerusalem artichoke slices are soft for standby application; step 2, after rinsing the Jerusalem artichoke slices obtained in step 1 with cooled boiling water, and drying the rinsed Jerusalem artichoke slices for standby application; step 3, preparing a seasoning sauce according to the proportion; putting the Jerusalem artichoke slices into the seasoning sauce, performing heating, performing stirring, fishing out the Jerusalem artichoke slices stirred with the seasoning sauce, and air-cooling the fished-out Jerusalem artichoke slices to room temperature; and step 4, putting the air-cooled Jerusalem artichoke slices ina drying oven, performing drying, putting the Jerusalem artichoke slices into rice wine, performing soaking, performing stirring continuously, fishing out the stirred Jerusalem artichoke slices, draining the fished-out Jerusalem artichoke slices, putting the drained Jerusalem artichoke slices in a dry and clean clay jar, and sealing the clay jar. The Jerusalem artichoke slices obtained by the pickling method can maximally reserve the original taste and overcome the fishy and astringent taste of the Jerusalem artichokeso as to enable the original flavor of the Jerusalem artichoke slices to beobvious and achieve the effects of being fragrant, sweet, fresh, crisp and tasteful in mouth feel; and besides, according to the pickling method disclosed by the invention, the pickling period is 6 days or less, and the method is suitable for industrial mass production.

The invention belongs to the field of tea processing and relates to a kudzuvine flower-honey tea product. The kudzuvine flower-honey tea product is prepared from the following raw material ingredientsin parts by weight: 20-35 parts of kudzuvine flowers, 10-20 parts of ampelopsis grossedentata, 10-20 parts of honey, 5-10 parts of lotus leaves, 1-3 parts of barbary wolfberry fruit and 5-10 parts ofkudzuvine flower concentrated liquor. The kudzuvine flower-honey tea product is obtained by carrying out steps of extracting, mixing, fermenting and drying. According to the invention, by virtue of away of spraying the kudzuvine flower concentrated liquor, the utilization rate of the kudzuvine flowers can be increased, the fragrance of the kudzuvine flowers also can be beneficially enhanced, andthe absorption of the fragrance of the kudzuvine flowers also can be facilitated. A high temperature and high humidity way is adopted, bread yeasts can be autolyzed rapidly, and destruction of the original flavor in tea due to fermentation also can be reduced. By carrying out fermentation treatment on honey, glucose content in the honey is greatly reduced, and the drinking range of a honey product is expanded.

The invention relates to yellow tea of new technology, and a production method thereof. The method particularly includes: with fresh tea tree leaves, with one bud and one leaf or one bud and two leaves, being a raw material, carrying out the steps of withering, deactivation of enzymes, rolling, heaping for yellowing, drying, and fragrance enhancing. The production method is used for producing high-quality yellow tea, which has the characters of sweet (fresh) corn-like fragrance or rice crust-like fragrance. In the method, withering time is prolonged, so that water content of the fresh leaves is reduced; the step of heaping for yellowing is carried out under sun to form a high-temperature and -humidity environmental conditions, thereby largely damaging chlorophyll; and yellow substances, such as theaflavin which is generated through non-enzymic auto-oxidization of polyphenols under the high-temperature and -humidity condition, are exposed, thereby improving the color quality of the yellow tea; the polyphenols are oxidized and the chlorophyll is degraded, and by means of ultraviolet ray in sunshine, generation of mildews and other adverse microorganisms in a tea base can be inhibited, so that the produced yellow tea have excellent quality and safety.