35results about How to "Titian effect is good" patented technology

The invention discloses a making method of ancient tea tree black tea and belongs to the technical field of tea processing. The method sequentially comprises steps as follows: (1) tea leaf selection; (2) tea leaf picking; (3) spreading and airing; (4) tea leaf steaming: spread and aired tea leaves are wrapped with wet cotton cloth and placed in a heating tank made of an alder material to be steamed in such a manner that the bottom of the heating tank is heated by steam; (5) spreading and airing again; (6) rolling: 300-400 g of cooled tea leaves are placed on a Chinese yew board to be rolled with palms in the same direction for 30 min; (7) fermentation; (8) drying: four times of drying are performed; (9) static aroma improvement: the tea leaves are stored statically in a dryer for 10-12 h. The black tea made with the method has higher quality, is free of bitterness and astringent and has strong aroma and complete appearance quality, few nutrient ingredients are damaged, and the tea leaves do not break and form strips easily.

The invention relates to a method for extracting and preparing a passion fruit flavor, and belongs to the technical field of flavor preparation. The method particularly comprises the following steps of: taking passion fruit pulp as a raw material, and treating the passion fruit pulp by adopting double enzymes, namely pectinase and xylanase; then extracting functional fragrance components of the passion fruit pulp by adopting two ionic liquids, namely 1-methyl-3-butyl imidazole hexafluorophosphate ([BMIM]PF6) and 1-methyl-3-hexyl imidazole hexafluorophosphate ([HMIM]PF6), and further carrying out supercritical CO2 extraction on the fragrance components of residues obtained after ionic liquid extraction; finally concentrating to obtain a natural passion fruit flavor. The method disclosed by the invention has the characteristics of environmental friendliness, high extraction efficiency and the like.

The invention belongs to the field of tea processing and particularly discloses a green tea processing device. A rack is fixed with a processing barrel with the two ends sealed; each of the upper endand the lower end of the processing barrel is provided with a plurality of through holes; the processing barrel is internally fixed with a first filter net and a second filter net; an output shaft ofa motor penetrates through the side wall of the processing barrel and extends to a space between the first filter net and the second filter net; a knocking rod is connected to the free end of the output shaft of the motor through a crank sliding block mechanism; the output shaft of the motor is fixed with a cam; the rack is fixed with a piston barrel; the upper side of a piston is fixed with a piston rod; the upper end of the piston rod is in sliding matching with the cam; the lower end of the piston barrel is provided with an air inlet hole and an air outlet hole; the rack is fixed with a vortex pipe; the air inlet end is communicated with the air outlet hole; a cold air three-way pipe is communicated with a cold air outlet end; a hot air three-way pipe is communicated to a hot air outletend; one end of the cold air three-way pipe is communicated with the upper end of the processing barrel; and one end of the hot air three-way pipe is communicated with the lower end of the processingbarrel. The green tea processing device provided by the invention is characterized in that the requirement for integration of an aroma-enhancing device and a screening device is met.

The invention provides a method and use for recovering useful substances in a residual liquid at the bottom of a rectifying still for extracting spices from a natural plant anise, particularly an extraction method of 4-hydroxyl-3-(1, 2-dimethyl-2-propylene) benzaldehyde and use thereof. The extraction method of 4-hydroxyl-3-(1, 2-dimethyl-2-propylene) benzaldehyde comprises the following step: dissolving an illicium verum rectifying still residual liquid; and carrying out silica gel column chromatography twice, primary gel column chromatography and ethyl acetate recrystalization to obtain 4-hydroxyl-3-(1, 2-dimethyl-2-propylene) benzaldehyde. According to the invention, industrial waste materials are further extracted and utilized, and useful substances alpha, beta-unsaturated ketones are separated for oxidant resistance, blood pressure prevention and blood sugar prevention and can be further applied to producing a fragrance-promoting additive for cigarettes.

The invention provides a method for recycling usable materials from waste of spice of natural plants, and particularly relates to a method for extracting alpha and beta-unsaturated ketone from illicium verum rectifying kettle residual liquor. The method comprises the steps that after the illicium verum rectifying kettle residual liquor is dissolved, 1,4-bi(4-methoxyphenyl)-3-butene-2-keto is obtained after two-time column chromatography on silica gel, one-time gel column chromatography and ethyl acetate recrystallization. Industrial waste is further extracted and utilized, and the usable material alpha and beta-unsaturated ketone is separated out from the industrial waste.

The invention discloses a tobacco stem microbiological treatment aroma increasing method. The tobacco stem microbiological treatment aroma increasing method is characterized by comprising the following steps that pediococcusacidilactici and bacillus subtilis are taken and inoculated in an LB fluid medium containing, by weight, 0.2% of trehalose; centrifugalization is carried out after culture, then sterile water is used for washing and settling, centrifugalization is carried out, a product is evenly oscillated with sterile water, and the product is diluted into a microbial agent for treatment when used; the microbial agent is simply taken and sprayed on cut stems to carry out treatment.

The invention discloses a hot air reshaping and aroma extracting machine, relating to tea processing machinery. The machine is characterized in that a hot air cavity is arranged on a rack, and a plurality of vent holes are arranged at the top of the hot air cavity and connect the a hot air valve and a hot air stove; therefore, the tea is placed at the top of the hot air cavity and is quickly shaped by the hot air erupted from the vent holes, and heating and ventilating are uniform, thus ensuring the shaped tea to shape up identically. The temperature of the tea can be conveniently controlled by controlling the temperature of the hot air, thus being favorable to ensuring the quality of the tea. As seldom stir-frying is required, the broken tea is reduced. The hot air from the vent hole is favorable to taking away the green smell of the tea, thus enabling the tea to be fragrant but not green and improving the grade of the tea. The machine has low requirements on the technologies of the production personnel and features fast tea shaping, identical shaping, little broken tea, good aroma extracting effect and high production efficiency.

The invention discloses jasmine tea. The jasmine tea is prepared from, by weight, 80-100 parts of jasmine, 200-300 parts of a tea base, 8-10 parts of broadleaf holly leaves, 8-10 parts of sodium bicarbonate, 10-20 parts of fresh pear blossom, 10-20 parts of fresh cherry blossom, 3-5 parts of kelp, 2-4 parts of wax gourd and 1-3 parts of pumpkin powder. The prepared jasmine tea tastes mellow, the kelp, the wax gourd and the like are used and prepared into nutrition powder, and therefore the prepared jasmine tea has the healthcare effect of diuresis and the like.

The invention discloses a tea aroma-increasing method and relates to the technical field of tea processing. The tea aroma-increasing method disclosed by the invention comprises the following steps: taking out a green tea bag from a cold storage, placing the green tea bag indoors for 6-8 hours, opening the green tea bag, and paving tea on a dustpan for 20-32 hours; putting the dustpan paved with the tea into a steaming room, steaming the tea for 4-6 minutes under the conditions that pressure is 1-2MPa and temperature is 68-75 DEG C, taking out, and then cooling to room temperature; and carrying out final panning on the cooled tea twice, wherein temperature of primary final panning is 62-65 DEG C, time of the primary final panning is 8-10 minutes, temperature of secondary final panning is 66-68 DEG C, and time of the secondary final panning is 4-6 minutes. The tea aroma-increasing method disclosed by the invention can be used for solving the problem that existing cold-stored green tea high-temperature baking and aroma-increasing effects are poor.

The invention discloses malt digestion promoting jasmine tea. The tea is prepared from the following components by the weight part: 80 to 100 parts of jasmine, 200 to 300 parts of tea base, 8 to 10 parts of broadleaf holly leaf, 8 to 10 parts of baking soda, 10 to 20 parts of fresh pear flowers, 10 to 20 parts of fresh oriental cherry, 1 to 3 parts of malt, 2 to 4 parts of hawthorn, and 3 to 5 parts of pineapple pieces. The jasmine tea has mellow taste, is yellow green and bright in liquor color, good in quality, the tea comprising the malt, the hawthorn and the like is produced into nutrition powder, and has the health care efficacies of digestion promoting and stomach invigorating.

The invention discloses jasmine tea accompanying with the vinegar aroma. The jasmine tea is prepared from, by weight, 80-100 parts of jasmine flowers, 200-300 parts of tea blanks, 8-10 parts of ilicls follum leaf, 8-10 parts of baking soda, 10-20 parts of fresh pear flowers, 10-20 parts of fresh cherry flowers, 8-10 parts of blueberry vinegar, 1-3 parts of pistachio nuts and 2-4 parts of purslane. The prepared jasmine tea is pure and mild in taste, yellow green and bright in soup color and better in quality; nutrition powder is prepared through the blueberry vinegar and the like, and therefore the prepared jasmine tea accompanies with the vinegar aroma and has the effect of enhancing the appetite.

The invention relates to a preparation method of dianthus chinensis tea, which comprises the following steps: picking the dianthus chinensis and screening and baking; after taking the dianthus chinensis out of the drying room, placing for cooling for 20-24 hours; after the dianthus chinensis becomes soft, sub-packaging to obtain dry tea; decocting the dry tea and combining the filtrate; and concentrating, standing, filtering, concentrating, drying, sterilizing, cooling to room temperature and sub-packaging into teabag paper bags, and sealing to obtain teabags. The preparation method is scientific and reasonable and simple and easy to implement and has high production continuity; the types of the obtained medicinal tea are diverse, and the purity of the dianthus chinensis extract is high; the baking temperature is moderate, the time is proper, and a good aroma extraction effect can be realized; and the medicinal active ingredients of dianthus chinensis tea can be maintained to the greatest degree, and the nutritional value is increased. In the dianthus chinensis tea prepared by the method provided by the invention, the tea soup has emerald green and golden yellow bright color as well as faint and pleasant scent; and the dianthus chinensis tea has the functions of clearing heat and excreting water, breaking blood and dredging channels, relieving swelling and pain, improving eyesight and removing nebula and the like as well as the characteristics of easiness in carrying, convenience in use, nature and pureness and the like.

The invention discloses heat-relieving watermelon peel and jasmine tea. The heat-relieving watermelon peel and jasmine tea is prepared from, by weight, 80-100 parts of jasmines, 200-300 parts of tea base, 8-10 parts of broadleaf holly leaves, 8-10 parts of baking soda, 10-20 parts of fresh pear flowers, 10-20 parts of fresh cherry blossoms, 2-4 parts of watermelon peels, 1-3 parts of loofahs and 2-4 parts of desiccated coconut. The made jasmine tea is mellow and mild in taste, the liquor color is yellow green and bright, the quality is good, the watermelon peels, the loofahs and the like are utilized to be prepared into nutrition powder, and the made jasmine tea has the health-care effects of clearing heat, relieving summer-heat and the like and is suitable for being drunk in summer.

The invention discloses a preparation method of cold water-brewed type tea leaves. The preparation method comprises the following steps: (1) spreading the harvested tea leaves, spraying modification liquid to the surfaces of the tea leaves, and spreading for 3-4 days; (2) putting the spread tea leaves on a CTC production line, performing primary cutting with a Rotorvane rotor machine, cutting up the withered leaves with a CTC three-head weft machine, and rolling into particles; spraying fermentation broth to the tea leaf particles; mixing uniformly and fermenting on a ventilation continuous fermentation bed, wherein the fermentation treatment time is 40-50 min; finally, drying to obtain a finished product. The preparation method of cold water-brewed type tea leaves disclosed by the invention is environmentally friendly, and can realize large-scale batch production and has high efficiency; the dissolution quantity of the contents in the prepared cold water-brewed type tea leaves is large, and the brewing effect is remarkable.

The invention relates to the technical field of essence, and particularly discloses a flower fragrance fixative and a preparation method thereof. The flower fragrance fixative comprises methyl dihydrojasmonate, a fragrance fixing component, 4-tert-butylcyclohexyl acetate and a fragrance enhancing component, wherein the fragrance fixing component at least comprises AMbrocenide. The preparation method comprises the following steps: 1) weighing methyl dihydrojasmonate, a fragrance fixing component, 4-tert-butylcyclohexyl acetate and a fragrance enhancing component according to the formula, adding the components into a container, and dissolving; 2) carrying out reflux stirring; 3) standing and aging; 4) inspecting; and (5) filtering and discharging. According to the invention, all effective components in the formula can be coordinated after AMbrocenide and 4-tert-butylcyclohexyl acetate are compounded according to a specific proportion, so that the fragrance intensity of essence can be greatly improved, the floral fixative has a good fragrance enhancing effect, the volatilization rate of the essence can be slowed down, the fragrance of the essence is released more slowly, the fragrance retention time is longer, and the characteristic of enhancing the fragrance retention effect of the essence is achieved.

The invention relates to the field of sesame oil, in particular to sesame oil with high oxidation stability, which is prepared from the following components in parts by mass: 30 to 40 parts of first-grade sesame oil; 60-70 parts of secondary-grade sesame oil; 0.3 to 0.6 part of rhodiola rosea; 0.1 to 0.4 part of radix salviae miltiorrhizae; 0.4 to 0.8 part of eucommia ulmoides; 0.5 to 0.8 part ofChinese wolfberry; 0.2 to 0.6 part of glossy privet fruit; 0.1 to 0.4 part of radix angelicae dahuricae; 0.1 to 0.4 part of folium isatidis; 0.3 to 0.7 part of flos lonicerae; 0.2 to 0.6 part of citrus reticulata blanco; and 0.3 to 0.7 part of wild chrysanthemum flower. The sesame oil has the advantages that sesame oil is not prone to deterioration, the storage period is long, the sesame oil can be contained in a large container, and therefore the packaging cost is effectively reduced.

The invention provides a method and use for recovering useful substances in a residual liquid at the bottom of a rectifying still for extracting spices from a natural plant anise, particularly an extraction method of 4-hydroxyl-3-(1, 2-dimethyl-2-propylene) benzaldehyde and use thereof. The extraction method of 4-hydroxyl-3-(1, 2-dimethyl-2-propylene) benzaldehyde comprises the following step: dissolving an illicium verum rectifying still residual liquid; and carrying out silica gel column chromatography twice, primary gel column chromatography and ethyl acetate recrystalization to obtain 4-hydroxyl-3-(1, 2-dimethyl-2-propylene) benzaldehyde. According to the invention, industrial waste materials are further extracted and utilized, and useful substances alpha, beta-unsaturated ketones are separated for oxidant resistance, blood pressure prevention and blood sugar prevention and can be further applied to producing a fragrance-promoting additive for cigarettes.

The invention discloses jasmine tea with coffee fragrance, which comprises the following raw materials by weight parts: 80-100 parts of jasmine, 200-300 parts of tea bases, 8-10 parts of Kudincha, 8-10 parts of baking soda, 10-20 parts of fresh pear flowers, 10-20 parts of fresh oriental cherry, 20-30 parts of coffee liquor, 1-3 of dried sea grass and 2-4 parts of day-lily buds. The jasmine tea prepared by the invention has the advantages that the taste is pure and mild, the liquor color is green and bright, and the quality is high; in addition, the dried sea grass is soaked into the coffee liquor, and nutrition powder is prepared after treatment, so that the prepared jasmine tea has unique flavor of coffee.

The invention discloses a continuous tea leaf vacuum drying fragrance extraction device. A roller bin, feeding equipment, discharging equipment, a drive device, a vacuum unit, a riding wheel, an air guiding pipe, a roller path, a gear ring and a heating device are included. The roller bin comprises a heating bin, a drying fragrance extraction bin and a heat guiding working medium. The heat transfer area of the drying fragrance extraction bin is increased by 18-60 times, the heat transfer speed of heat is improved, and due to the vacuum degree that the relative pressure in the drying fragranceextraction bin ranges from -0.020 Mpa to -0.080 Mpa, the temperature of 60-93 DEG C of tea leaves needed in the processing process is controlled. The vacuum unit rapidly extracts moisture generated during tea leaf drying, the negative pressure is formed around the tea leaves in the drying fragrance extraction bin, and the purpose of rapid vacuum drying fragrance extraction of the tea leaves is achieved. Tea leaf vacuum drying fragrance extraction is achieved, and accordingly the problems that hot-air dried tea leaves are poor in color fragrance is likely to get lost, vacuum freezing dried tealeaves are low in fragrance, and long time and high energy are consumed are solved. Through continuous tea leaf vacuum drying fragrance extraction, improvement of enterprise benefits is facilitated.

The invention relates to the technical field of fried food, and specifically belongs to a mushroom squid cake, which is made of the following raw materials in parts by weight: 200-250 parts of diced mushrooms, 400-550 parts of squid, 140-160 parts of diced onions, and 100-250 parts of diced carrots. 250 parts, chrysanthemum chrysanthemum 80-110 parts, vegetable oil 20-40 parts, wheat flour 80-110 parts, corn starch 80-110 parts, soy sauce 5-12 parts, sugar 20-35 parts, salt 15-25 parts, xanthan gum 1 ~1.5 parts, 3~4 parts of guar gum, 0.3~0.8 parts of sodium bicarbonate, 0.9~1.4 parts of sodium glutamate. The present invention overcomes the deficiencies in the prior art, and combines diced mushrooms, diced onions, diced carrots, and chrysanthemum chrysanthemum with squid. The diced mushrooms, diced onions, and chrysanthemum chrysanthemum all have good nutritional value and the effect of enhancing fragrance. Matching, balanced nutrition, rich taste.

The invention discloses a method for preparing black tea from ancient tea trees, and belongs to the technical field of tea processing. The method comprises steps in the following order: (1) selecting tea; (2) picking tea; (3) spreading and airing; (4) steaming tea: wrap the tea leaves after spreading and airing with damp cotton cloth, and place them in the water wax gourd material In the prepared heating tank, steam the tea by heating the bottom of the heating tank with water vapor; (5) spread it out again; (6)) kneading: put 300-400g of cooled tea leaves on the yew wood board, and use the palm of your hand Knead in the same direction for 30 minutes; (7) fermentation; (8) drying: dry four times; (9) static aroma enhancement: statically store the tea leaves in the dryer for 10-12 hours. The black tea prepared by the method has high quality, less damage to nutritional value components, no bitterness and astringency, and rich fragrance, and the appearance quality of the black tea is complete, and the tea leaves are not broken and can be easily formed into strips.

The invention discloses sea-sedge flavored jasmine tea. The jasmine tea is prepared from the following raw materials in parts by weight: 80-100 parts of jasmine, 200-300 parts of tea base, 8-10 parts of broadleaf holly leaves, 8-10 parts of sodium bicarbonate, 10-20 parts of fresh pear blossoms, 10-20 parts of fresh oriental cherry, 5-7 parts of sea sedge, 1-3 parts of apple residues and 1-3 parts of pomegranate seeds. The jasmine tea has mellow taste, bright yellow green soup and excellent quality, and has sea sedge smell and unique flavor due to the nutritional powder prepared from sea sedge and the like.

The invention discloses a tobacco stem microbiological treatment aroma increasing method. The tobacco stem microbiological treatment aroma increasing method is characterized by comprising the following steps that pediococcusacidilactici and bacillus subtilis are taken and inoculated in an LB fluid medium containing, by weight, 0.2% of trehalose; centrifugalization is carried out after culture, then sterile water is used for washing and settling, centrifugalization is carried out, a product is evenly oscillated with sterile water, and the product is diluted into a microbial agent for treatment when used; the microbial agent is simply taken and sprayed on cut stems to carry out treatment.

The invention discloses tomato jasmine tea with a liver nourishing function. The tomato jasmine tea is prepared from, by weight, 80-100 parts of Flos Jasmine, 200-300 parts of tea base, 8-10 parts of Folium llicis Latifoliae, 8-10 parts of sodium bicarbonate, 10-20 parts of fresh pear flowers, 10-20 parts of fresh cherry blossoms, 2-4 parts of tomatoes, 3-6 parts of sweet potatoes and 1-3 parts of citruses. The tomato jasmine tea is mellow to taste, bright in color of yellow green and high in quality; by the tomatoes, the sweet potatoes and the like which are made into nutritional powder, the tomato jasmine tea has healthcare efficacies of liver nourishing, liver protecting and the like.

The invention discloses pumpkin base-containing jasmine tea for miscarriage prevention. The pumpkin base-containing jasmine tea is prepared from 80-100 parts by weight of jasmine flowers, 200-300 parts by weight of a tea base, 8-10 parts by weight of broadleaf holly leaves, 8-10 parts by weight of sodium bicarbonate, 10-20 parts by weight of fresh pear flowers, 10-20 parts by weight of fresh oriental cherry, 20-30 parts by weight of fresh milk, 2-4 parts by weight of pumpkin bases, 1-3 parts by weight of donkey-hide gelatin and 4-5 parts by weight of crucians. The pumpkin base-containing jasmine tea has a mellow taste, a yellowgreen and bright soup color and good quality. Through use of nutrition powder of pumpkin bases and donkey-hide gelatin, the pumpkin base-containing jasmine tea has health effects of miscarriage prevention and is suitable for pregnant women.

The invention discloses broad bean spleen-tonifying jasmine tea. The jasmine tea is prepared from, by weight, 80-100 parts of jasmine flowers, 200-300 parts of a tea base, 8-10 parts of broadleaf holly leaves, 8-10 parts of fresh pear flowers, 10-20 parts of fresh oriental cherry, 1-3 parts of pig stomachs, 2-4 parts of broad beans and 1-3 parts of dandelion. The jasmine tea prepared through the preparation method is pure and mild in taste, yellow green and bright in tea fusion color and good in quality, and the pig stomachs, the broad beans and the like are utilized for preparing nutritive powder, so that the obtained jasmine tea can have the health care efficacy such as spleen tonifying.

The invention discloses a consecutive black tea production line capable of simultaneously producing tea in various shapes. The consecutive black tea production line comprises a fresh leaf conveyer, a withering machine, a rolling unit, a deblocking machine, an intelligent fermentation room and a first electric heating dryer which are connected in sequence. A conveying distributing machine is connected behind the first electric heating dryer and used for screening tea leaves to obtain the tea leaves in different grades, and the tea leaves in different grades are subjected to subsequent further shape forming to obtain black tea in different tea shapes. In addition, the whole production line is compact in layout, high in production efficiency and capable of widely applied to the black tea processing area.

The invention discloses a tea vacuum drying, aroma improving and cooling device. The tea vacuum drying, aroma improving and cooling device comprises a roller bin, feeding equipment, discharging equipment, a driving device, a vacuum unit, a riding wheel, an air guide pipe, a roller path, a gear ring and a heating device. The heat transfer area of a drying and aroma improving bin is increased by 18-60 times, so that the heat transfer speed of heat is increased; the temperature of tea leaves in the processing process of the tea leaves in the drying and aroma increasing bin is controlled through the vacuum degree, and the relative pressure in the drying and aroma increasing bin is alternately and circularly carried out at the pressure of -0.088 Mp to -0.098 Mp and the pressure of -0.020 Mpa to-0.088 Mpa. The to-be-processed tea leaves in the bin are stirred and thrown up and down under the rotation action of spiral blades, the vacuum unit rapidly pumps out moisture generated during tea leaf drying, negative pressure is formed around the tea leaves in the drying and aroma improving bin, the purposes of rapid vacuum drying and aroma improving of tea leaves are achieved, the tea leaves are cooled in the vacuum drying process, and the quality of the tea leaves is optimized; and continuous tea vacuum drying, aroma improving and cooling are beneficial to improvement of enterprise benefits.

The invention relates to a preparation method of dianthus chinensis tea, which comprises the following steps: picking the dianthus chinensis and screening and baking; after taking the dianthus chinensis out of the drying room, placing for cooling for 20-24 hours; after the dianthus chinensis becomes soft, sub-packaging to obtain dry tea; decocting the dry tea and combining the filtrate; and concentrating, standing, filtering, concentrating, drying, sterilizing, cooling to room temperature and sub-packaging into teabag paper bags, and sealing to obtain teabags. The preparation method is scientific and reasonable and simple and easy to implement and has high production continuity; the types of the obtained medicinal tea are diverse, and the purity of the dianthus chinensis extract is high; the baking temperature is moderate, the time is proper, and a good aroma extraction effect can be realized; and the medicinal active ingredients of dianthus chinensis tea can be maintained to the greatest degree, and the nutritional value is increased. In the dianthus chinensis tea prepared by the method provided by the invention, the tea soup has emerald green and golden yellow bright color as well as faint and pleasant scent; and the dianthus chinensis tea has the functions of clearing heat and excreting water, breaking blood and dredging channels, relieving swelling and pain, improving eyesight and removing nebula and the like as well as the characteristics of easiness in carrying, convenience in use, nature and pureness and the like.