33results about How to "Yellow-green color" patented technology

The invention relates to fig leaf bagged green tea and a production process of the fig leaf bagged green tea. A production method of fig leaf tea pan-fired bagged green tea comprises the following steps of: 1, washing fresh leaves; 2, withering; 3, killing out; 4, kneading; 5, killing out for the second time; 6, frying; 7, improving the aroma; and 8, packaging to prepare bagged preparation type fig leaf green tea. According to the fig leaf bagged green tea and the production process of the fig leaf bagged green tea disclosed by the invention, the fig leaves can be utilized for longer time and can be picked from May to October, and the cost is low. The fig leaf bagged green tea prepared by the invention is clear in liquor color and is fresh and cool and sweet in taste; and the fig leaf bagged green tea has the special aroma of the fig leaves and has the advantages of convenience in brewing, cleanness and sanitation, nutrition and health care, so that the comprehensive utilization value and the nutritional health-care value of the fig leaves are greatly improved.

The invention discloses a processing method for vacuum freeze drying of Hemerocallis fulva L. The processing method comprises the following steps: S1, pre-freezing pretreated fresh Hemerocallis fulva L. at a temperature of -40 DEG C for more than 10 h; and S2, freeze drying the prefrozen Hemerocallis fulva L. at a temperature of -40 to -50 DEG C in a high vacuum state for 12 to 16 h. The invention has the following beneficial effects: pretreated Hemerocallis fulva L. has a yellowish green color and crisp and tender taste and is safe to eat since colchicine is inactivated; the process of vacuum freeze drying is employed, so the processed Hemerocallis fulva L. maintains good appearance, intact flower buds and the original color, fragrance, flavor and shape of Hemerocallis fulva L., water content in the processed Hemerocallis fulva L. is low, a loss late of nutritional ingredients like protein, vitamin C, a dietary fiber and the like is low, and a storage life of the processed Hemerocallis fulva L. is long; rehydration of the processed Hemerocallis fulva L. is easy, and the processed Hemerocallis fulva L. has a yellowish green color and crisp and tender taste and retains original delicate fragrance after rehydration.

The invention discloses super virgin camellia oil and a preparation method thereof. The preparation method comprises the following process steps: naturally air-curing or air-drying and unshelling camellia seeds to obtain camellia seed kernels; pressing first camellia seed juice by using a cold press, wherein the feeding temperature of the camellia seed kernels is the environment temperature; controlling the barrel temperature and the expressed oil temperature to be lower than 60 DEG C to obtain a virgin camellia oil crude product; performing programmed cooling and freezing, grain growth, impurity removal and filtration to obtain the super virgin camellia oil. According to the method, a chemical reagent or a chemical aid is not added, the obtained camellia oil is pure in flavor, tastes fresh and cool, does not contain harmful ingredients such as metal, pesticide residue and benzopyrene, and does not contain trans-fat acid; the color, the flavor and the taste are perfect; original active nutritional ingredients of the camellia oil are better maintained; the quality is superior to the first-grade national standard.

The invention discloses a method for making rhus chinensis bread, wherein the rhus chinensis bread is made from rhus chinensis leaves having nutrition and health care effects through process steps such as preprocessing, dosing, mixing, fermentation, shaping, roasting, cooling, packaging, inspection and the like; the finished rhus chinensis bread is yellowish green, and has even and consistent color, fine and smooth taste, and fresh scent of rhus chinensis leaves, and thereby having the effects of clearing away heat and toxic materials, and promoting production of body fluid and nourishing thelung; and an extract is obtained from stevia rebaudianum instead of white granulated sugar so that the product becomes low-sugar food and is suitable for the diabetics. Furthermore, rhus chinensis can be artificially cultured; and the method for making rhus chinensis bread provides a new way for peasants in mountain areas to overcome poverty and achieve prosperity while providing a new member forthe bread family.

A process for preparing Pingyang yellow-beverage tea includes such steps as heating, kneading, fermenting, baking and perfuming. Said tea has good color, smell, taste and shape.

The invention discloses a processing technology for a black tartary buckwheat fragrant tea. The processing technology comprises steps of fine selection, dewatering, steam boiling, shell removing and fine processing. The processing technology of the present invention has the following advantages that: the tartary buckwheat fragrant tea processed by the processing technology has characteristics of pure tea color, greenish-yellow color, pure and rich taste, rutin content more than or equal to 1%, pure nature, and no additive, and provides new taste and choice for consumers.

The invention relates to a morning tea bag for preserving health in autumn. The morning tea bag is prepared from 2-3 parts by weight of autumn tea and green tea particles, 1-2 parts by weight of liquorice particles and 1-2 parts by weight of Chinese wolfberry fruit particles according to the method comprising the following steps: crushing finished green tea for later use after drying; adding honey in raw liquorice tablets, crushing for later user after drying at a constant temperature; crushing fresh Chinese wolfberry fruit for later use after vacuum freeze drying; and sterilizing at a high temperature after uniformly mixing substances obtained through crushing and fried cassia seed, and sub-packaging to obtain the morning tea bag. According to the morning tea bag, according to a four-season health preserving principle, raw materials are reasonably taken and matched; and by adopting a special process, natural original tastes of the raw materials are preserved, thus a production process is simplified, and the production cost is lowered. The prepared health-preserving tea bag has the characteristics of being uniform in particles, being nutritional, being fresh and natural in taste, being mellow in aftertaste and the like, has an auxiliary relieving function on symptoms such as the stomach illness, chronic bronchitis and common cold in autumn, has a certain function of reducing fat, blood pressure and blood sugar, and is suitable for being used as morning and forenoon health-preserving tea in autumn.

The invention belongs to the field of green tea, and particularly discloses a preparation technology of organic green tea. The technology comprises the following steps of picking, cleaning, spreading, deactivating enzyme by phases, rolling, aging, extracting fragrance, finely selecting, and packaging. The technology has the advantages that by shortening the spreading time, the bitter taste of the finished tea is effectively reduced; by deactivating enzyme by phases for multiple times, rolling at different pressure and aging, the contents of tea polyphenol and catechinic acid in the prepared green tea are effectively increased; after detecting, compared with the green tea prepared by the traditional technology, the content of tea polyphenol in the green tea prepared by the technology is improved by about 7 to 10%, and the content of catechinic acid is improved by about 4 to 6%; the fragrance of prepared green tea is heavy and lasting, the color is yellow and green, the quality is high, and the appearance and color of tea leaves are excellent.

The invention discloses radix puerariae and fat bloodvine cookies and a processing method thereof. Health cookies are produced by performing a provided technology on fat bloodvine, a mockstrawberry fruit, radix puerariae, edgeworthia chrysantha lindl, lilies, sweet osmanthus, dendrobium candidum and Lycium chinense which serve as health raw materials. The processed cookies are uniform in color, rich in nutrition and crispy in taste, have the specific grass fragrance of the fat bloodvine and the specific fruit fragrance of the mockstrawberry fruit, have the health effects of nourishing the lung, moistening dryness, relieving cough and sore throat and the like and also the effects of tonifying the spleen and stimulating the stomach, and are suitable for old and young people and convenient to eat.

The invention discloses a high-flavone tartary buckwheat beverage vinegar and its preparation method. The high-flavone tartary buckwheat beverage vinegar is prepared from tartary buckwheat through sprouting, drying, pulverizing, and extracting flavone. Flavonoids and polysaccharides are extracted from tartary buckwheat and then liquefied, saccharification and fermentation, the loss of flavonoids in tartary buckwheat fermentation is effectively avoided, adding the extracted tartary buckwheat sprout flavonoids and tartary buckwheat flavonoids into the acetic acid fermentation broth, the flavonoids content of tartary buckwheat vinegar is much higher than that of common tartary buckwheat vinegar, High flavonoid tartary buckwheat beverage vinegar is yellow-green, lustrous, sour, sweet, with tartary buckwheat unique fragrance. Drinking high flavonoid tartary buckwheat beverage vinegar can clear intestine, reduce three high levels, anti-aging and improve immunity. It can provide consumers with medicine and food vinegar products, also can promote local buckwheat production, and promote the development of tartary buckwheat industry.

The invention belongs to the field of food, in particular the field of tea preparation in food industry, and particularly relates to a method for producing sour tea by direct vat set bacterial fermentation. The method comprises the following steps: 1) picking fresh leaves of summer and autumn tea trees, pouring water to perform deactivation and draining water, and subpackaging into airtight glass bottles for future use; 2) performing moist heat sterilization on the tea prepared in the step (1) at the temperature of 110 to 120 DEG C; 3) cooling the sterilized tea, adding sterile saline until the volume of the water in each bottle is 50% to 70% of the total volume, and adding pure bacterial powder of lactic acid bacteria under the aseptic condition and mixing uniformly, wherein the inoculation quantity is 0.01-0.05 wt%; 4) after the bacterial powder is added, placing the tea at the temperature of 25 to 35 DEG C and fermenting for 5 to 15 days; and 5) performing thermo-compression formation and naturally drying. The method has the advantages that the production technology of the sour tea is simplified; the production cycle is shortened; pollution caused by infectious microbes is avoided; the production process and the quality of the sour tea can be controlled; and the prepared sour tea has a good mouthfeel.

The invention provides silage. The silage comprises small banana stems and leaves and straw. A preparation method of the silage comprises the following steps of (1) collecting small banana stems and leaves, and performing cutting into sheets; (2) cutting the small banana stems into sheets; (3) preparing fermentation liquor, and turning over the small banana stems and leaves while spraying the fermentation liquor onto the small banana stems and leaves treated in step (1) and step (2) so that the small banana stems and leaves can sufficiently absorb the fermentation liquor; (4) cutting off the dried straw to obtain straw sections of 5-6cm; (5) paving the straw which is treated in step (4), of which the thickness is 10-12cm, in a silage silo, then paving the small banana stems and leaves, treated in step (3), of which the thickness is 30-50cm, performing repeated piling in the manner of paving a layer of the straw and then paving a layer of the small banana stems and leaves, wherein four layers are totally paved, performing covering with a film, and performing fermentation for 1-2 months, so as to obtain the silage. The actual temperature value in the film is sensed in real time by a temperature sensor in the fermentation process, and according to the actual temperature, the actual temperature value is adjusted to be preset temperature. The prepared silage not only effectively reduces the content of tannin in the small banana stems and leaves, is soft in hand feel, and yellowish green in color, but also has slight sour fragrance.

The invention discloses a processing method of Longji Dancong tea, which belongs to the technical field of tea leaves. The processing method of the Longji Dancong tea comprises the following steps: step 1, picking fresh leaves; step 2, re-sunning; step 3, cooling of green leaf; step 4, gently processing; step 5, re-rocking green leaves; step 6, performing deactivation of enzymes; step 7, performing rolling; step 8, performing drying; and step 9, performing charcoal baking for aroma enhancement. The fresh leaves of wild Longji tea trees are used as raw materials, the Longji Dancong tea is madethrough the steps of fresh leaf picking, re-sunning, cooling of green leaf, gently processing, re-rocking green leaves, performing deactivation of enzymes, performing rolling, performing drying and performing charcoal baking for aroma enhancement, and the Longji Dancong tea is compact in appearance strip, yellow green in color, rich in flower fragrance, orange yellow and bright in tea soup and sweet, mellow and fragrant in taste.

The invention provides warming medicated wine and a preparation method thereof. The medicated wine is prepared from the following components: herba cistanches, herba cynomorii, fructus lycii, rape flower powder, jujubes and raw wine; the herba cistanches, the herba cynomorii, the fructus lycii, the rape flower powder and the jujubes are immersed into the raw wine. The preparation method comprisesthe following steps: washing the jujubes and airing; adding the raw wine and sealing and soaking to obtained soaked jujube wine; adding the herba cistanches, the herba cynomorii, the fructus lycii andthe rape flower powder into the soaked jujube wine; sealing and soaking to obtain the medicated wine. The warming medicated wine provided by the invention has yellow and green color and luster, a rich jujube honey aroma and a fresh and unique mouthfeel; the warming medicated wine does not have a spicy taste of Baijiu, and does not have a sweet and astringent taste of wine; the warming medicated wine is slightly fresh and has a slightly fragrant aftertaste after being drunk. The warming medicated wine has the effects of nourishing yin and tonifying yang, tonifying qi and blood, preventing andtreating prostatic disorders and treating menalgia.

The invention discloses a method for processing fossil tea. The method comprises the following steps: taking a green tea without impurities, namely a large leaf variety which has one bud and one leafwhich grow up primarily, and ginkgo leaves, namely green leaves which are shorter than 5cm in length, narrower than 8cm in width and have no impurities; pouring normal-temperature clean water into twoclean pots, heating the water in one pot till boiling, putting the green tea or ginkgo leaves into a green leaf cage, buckling the green leaf cage, putting the green leaf cage into the water, liftingthe green leaf cage up and down for 4-6 times, lifting up the green leaf cage 8-15 seconds later, rapidly putting the green leaf cage into the other pot, lifting the green leaf cage up and down for 4-6 times, and putting the green leaves into a dehydration bucket, wherein the water accounts for about 2/3 of the capacity of the pot, all green leaves need to be put into the water for a uniform period of time when the green leaf cage is lifted up and down, and the water does not overflow; performing dehydration for 4-5 minutes; performing green leaf spreading; performing kneading and cutting; performing leaf beating; and performing baking till the water content is 6-7%, so as to obtain the tea. By adopting the method, ginkgolic acid can be removed, so that the tea is safe to drink, advantages of the ginkgo leaves can be maintained, and the insufficient tea fragrance of the ginkgo leaves can be made up.