170 results about "Aftertaste" patented technology

The invention belongs to the technical field of microorganisms, and relates to a plant lactobacillus NXU-F1 strain and application thereof. The classification name of the bacterial strain is lactobacillus plantarum, the bacterial strain is preserved in Guangdong Microbial Culture Collection Center on June 20, 2025, and the preservation number of the bacterial strain is GDMCC No.66563. The invention also discloses a preparation method of the bacterial strain. The plant lactobacillus is strong in growth capability, has good adaptive capacity to environment, and can obviously increase the content of antioxidant substances when being applied to plant matrix fermentation. The lycium barbarum and grape compound fermented beverage is prepared by fermenting the lycium barbarum and grape compound fermented beverage, the content of polyphenol, flavone, polysaccharide and procyanidine in the beverage is obviously increased, and the increase of resveratrol and ferulic acid is particularly obvious; meanwhile, ester compounds are increased and aldehyde substances are reduced, so that the beverage is endowed with strong longan fruity flavor, and the flavor of harmonious sour and sweet taste and lingering aftertaste is formed.

The invention discloses a preparation method and application of a tobacco source aroma raw material rich in micromolecular aroma components, and the preparation method comprises the following steps: crushing and sieving tobacco leaves, adopting a 40% ethanol solution as a solvent, and carrying out long-time extraction and vacuum concentration under proper conditions to prepare a tobacco extract with set baume degree; the method comprises the following steps: unfreezing, activating and culturing a Wickerham LY13 strain to obtain a high-activity bacterial solution; inoculating the bacterial liquid into the tobacco extract, fermenting under a controlled condition, and enhancing the aroma components in a biotransformation manner; after fermentation is completed, fragrance components in different molecular weight ranges are finely separated out through a high-temperature sterilization and multi-stage membrane separation technology; the four groups of separated permeate liquid are used as the tobacco source flavor raw materials to be added into cigarettes, sensory evaluation is carried out, and the result shows that after the tobacco source flavor raw materials prepared through the method are applied to the cigarettes, the sensory quality of the cigarettes can be remarkably improved, and the effects of coordinating the tobacco flavor, increasing the smoke concentration, improving the aftertaste and the like are achieved.

The purpose of the present invention is to provide a beer-taste alcoholic beverage having a rich flavor, a favorable aftertaste, and a favorable amount of flavor. The present invention provides: a beer-taste alcoholic beverage in which the total concentration of free carboxymethyllysine (CML), free carboxyethyllysine (CEL), and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) is 280-1,400 ppb; and a beer-taste alcoholic beverage in which the total concentration of free CML, free CEL, and free MG-H1 is 280-1,600 ppb, the total concentration of bound CML, bound CEL, and bound MG-H1 is 150-900 ppb, and the bound CML, the bound CEL, and the bound MG-H1 are included in a peptide fraction having a molecular weight of 1,060-3,080 Da (gel filtration method for HPLC analysis).

The invention relates to the technical field of beverages, and particularly discloses a high-protein beverage containing psicose and a preparation method of the high-protein beverage. The high-protein beverage containing psicose is prepared from the following raw materials in percentage by mass: 13 to 17 percent of supplementary protein, 4 to 5 percent of an emulsifier, 3.10 to 3.14 percent of a flavoring agent, 0.02 to 0.06 percent of a thickening agent, 0.005 to 0.015 percent of a stabilizer, 0.008 to 0.01 percent of a coloring agent, 0.04 to 0.08 percent of an enzyme preparation and the balance of water, the flavoring agent is prepared from D-psicose, erythritol, sucralose and stevioside. The D-psicose in the flavoring agent is extremely low in calorie, does not cause increase of blood sugar and insulin, and has a unique taste, and the erythritol, the sucralose and the stevioside are matched, so that the taste of sucrose is reduced on the premise of low calorie, and the problem of bitter taste of a sugar substitute beverage is solved, so that the flavor of the protein beverage is improved.

The invention provides a tea composition capable of reducing blood sugar as well as a preparation method and application of the tea composition, and belongs to the technical field of tea compositions. The tea comprises the following raw materials in parts by weight: 1-5 parts of white tea, 1-9 parts of roses, 1-9 parts of guava leaf tea, 1-5 parts of mulberry leaves, 1-5 parts of ampelopsis grossedentata and 1-5 parts of cyclocarya paliurus. The tea has the effects of reducing postprandial blood sugar, stabilizing and controlling sugar, relaxing bowel, relieving constipation and reducing weight, and tea soup is rich in fragrance, pure in taste and long in aftertaste. According to the invention, chronic disease management requirements can be provided for patients with chronic diseases such as insulin resistance, diabetes mellitus and long-term constipation, and significant benefits are brought to health management. The traditional Chinese medicine composition can relieve the medical resource pressure caused by lifelong medication of diabetic patients at present, improves the life quality of the patients, and provides an example for exploring the application of natural medicines in chronic disease treatment.

The purpose of the present invention is to provide a novel beer-flavor fermented alcoholic beverage which has a reduced sugar concentration and a good balance between taste strength and aftertaste. The present invention provides a beer-taste fermented alcoholic beverage having a saccharide concentration of 2.5 g / 100 mL or less, the beer-taste fermented alcoholic beverage having a glycine concentration of 5.5 mg / L or more, an alanine concentration of 4.4 mg / L or more, and a total concentration of glycine and alanine of 10 mg / L or more and 180 mg / L or less.

The application provides a fragrance for improving the aroma quality of low-quality cigar tobacco leaves. Compared with the prior art, the fragrance provided by the application can make the low-quality tobacco leaves form stable style characteristics, has a compound aroma characteristic of pepper and cocoa after treatment, improves the smoke quality, softens the delicate smoke, improves the aftertaste, reduces the bitterness, improves the tobacco leaf quality and homogeneity, realizes upgrading of low-grade raw materials, widens the applicable range of raw material formula, and also makes the tobacco raw materials unnecessary to be fermented, effectively shortens the raw material treatment period, saves the labor, time and space cost in the material flow process in the production process, improves the raw material treatment effect and efficiency, and optimizes the process after the raw material treatment.

The present invention provides a young pigeon seasoning marinating material formula and a young pigeon manufacturing method, and relates to the technical field of food processing, and the young pigeon seasoning marinating material formula comprises 30-35 parts of licorice roots, 90-110 parts of siraitia grosvenorii, 10-14 parts of star anise, 18-22 parts of cassia barks, 6-10 parts of cloves, 14-18 parts of fennel, 18-22 parts of kaempferia galanga, 18-22 parts of amomum tsao-ko, 10-14 parts of dried orange peel, 18-22 parts of Chinese prickly ash, 2-6 parts of bay leaves, 10-30 parts of garlic bulbs, 10-30 parts of galangal, 45-55 parts of edible salt and young pigeons with net weight of 275-350g. Soy sauce, chicken essence, monosodium glutamate and sugar are canceled as core seasoning components, so that the natural sweetness of liquorice and momordica grosvenori can replace an artificial flavoring agent, and the composite fragrance of spices such as anise and cinnamon can cover the defect of single salty and delicious taste of a traditional marinating material; chinese herbal medicine composite fragrance needed by the braised squab can be reproduced, and the stewed squab is mellow and sweet in aftertaste and red and bright in natural color.

The purpose of the present invention is to provide a novel beer-flavored non-alcoholic beverage in which flavor richness, and the harshness and astringency in the aftertaste are improved. According to the present invention, provided is a beer-flavored non-alcoholic beverage containing furfural and / or 5-methyl furfural, wherein the furfural concentration is 0.02 ppm to 70 ppm, the 5-methyl furfural concentration is 0.01 ppm to 70 ppm, and a real extract is 2.0 mass% or more. The present invention is advantageous in that, by containing furfural and / or 5-methylfurfural within a predetermined concentration range in a beer-flavored non-alcoholic beverage, it is possible to provide a beer-flavored non-alcoholic beverage in which flavor richness, and the harshness and astringency in the aftertaste are improved, and it is possible to meet diverse preferences and needs of consumers.

The application discloses a biological enzyme degreasing treatment method for reducing down feather peculiar smell, which comprises the following steps: raw material down feather pre-finishing, pre-wetting, pulse negative pressure penetration, controlled protease pretreatment, lipase deep degreasing, intermittent low-energy ultrasonic assisted migration, warm water rinsing, cyclodextrin inclusion peculiar smell, weak acid recovery, limited fat supplementing and dehydration low-temperature drying. The application discharges the air in the down feather through pulse negative pressure and promotes the treatment liquid to enter the deep layer of the down feather, improves the contact ability of the lipase and the residual lipid through the protease pretreatment, promotes the oil hydrolysis and migration through the lipase and low-energy ultrasonic, and reduces the residual fat and the aftertaste risk through the cyclodextrin inclusion of volatile peculiar smell substances such as fatty acids, aldehydes and ketones, the weak acid recovery and the fat supplementing treatment, reduces the damage of strong alkali washing to the down feather, maintains the down feather fluffiness, softness and fiber integrity, and is suitable for industrial degreasing and peculiar smell removing treatment of the down feather.

The invention relates to pediococcus acidilactici b1274 and application thereof, and belongs to the technical field of beneficial bacterium application. The pediococcus acidilactici b1274 is preserved in the China Center for Type Culture Collection on September 24, 2025, the preservation number is CCTCC M 20252094, and the pediococcus acidilactici b1274 is obtained by separation and purification from distiller's yeast. The pediococcus acidilactici can be used for preparing microbial enhanced distiller's yeast, is applied to brewing of fen-flavor liquor, and can improve the content of ethyl acetate, ethyl lactate and total acid in the liquor and reduce the content of acetaldehyde at the same time. Compared with a production control group, the content of ethyl acetate is increased by 50.0%, the content of ethyl lactate is increased by 8.1%, the total acid is increased by 46.4%, the acetaldehyde is reduced by 48.4%, the brewed white spirit shows the style of faint scent, purity, mellowness, fullness, softness, sweetness, freshness, long aftertaste and mellow and prominent acid ester taste, and a safe and reliable functional strain and a technical scheme are provided for improving the quality of the fen-flavor white spirit.

The invention provides an application of combined use of xanthan gum, soya bean lecithin and a bitter agent in a bitter placebo matrix used in a traditional Chinese medicine decoction. The invention provides a placebo matrix composition capable of simulating the aftertaste of a traditional Chinese medicine decoction. The decoction comprises the following raw materials in percentage by weight: 0.03-0.04% of a bitterness agent, 0.05-0.2% of xanthan gum and 1.5-3% of soybean lecithin. The invention further provides the modified rheum officinale and coptis chinensis gargle placebo. Aiming at the defects that only instantaneous bitter taste can be generated by simply adding a bitterness agent and the bitter taste fades quickly in the prior art, the invention provides a method capable of actively regulating and remarkably prolonging the bitter taste sensing duration, so that the placebo can realistically reproduce a complete time-intensity curve of'bitter taste in mouth-lasting bitter taste after mouth 'of a traditional Chinese medicine decoction; therefore, the testee is prevented from being broken by bitterness lasting time difference. The method breaks through the limitation of traditional solution simulation, and aims to provide a new thought for preparation of traditional Chinese medicine placebo, further improve the sensory simulation level of the placebo and provide a method and reference for research of similar placebo.

The application provides a flavor composition for electronic cigarettes, electronic cigarette liquid and a preparation method thereof. The flavor composition for electronic cigarettes comprises 0.1-0.4 parts of ethyl isovalerate, 2.0-5.0 parts of isoamyl acetate, 0.1-0.6 parts of ethyl butyrate, 0.4-1.6 parts of ethyl acetate, 0.1-0.6 parts of propyl acetate, 0.1-0.6 parts of myric aldehyde, 0.05-0.3 parts of malic acid liquid and 0.02-0.1 parts of acetic acid liquid. By adjusting the ratio of the flavor composition, the application makes the flavor composition have strawberry flavor, can restore the pure fruit pulp aroma of strawberries, has high restoration degree of strawberry flavor, long aftertaste and good stability after high-temperature and high-humidity baking, and can be applied to electronic cigarette liquid, thereby improving the experience of users using electronic cigarettes.

The invention relates to the technical field of wine preparation, and discloses a brewing method of low-degree sweet type red wine, the brewing method comprises ten steps of raw material screening, segmented temperature control extraction, compound fermentation, gradient degree reduction, low-temperature sugar stabilization, flavor blending, clarification and filtration, aging and curing, sterile filling and finished product inspection, the alcoholic strength of the final product is 8% vol to 11% vol, the residual sugar content is 45 g / L to 65 g / L, and the content of the low-degree sweet type red wine is 1%. The total acid content is 5.5 g / L-7.0 g / L. And raw material screening. According to the preparation method disclosed by the invention, through proportioning the cabernet sauvignon and the rosa rugosa as raw materials and combining segmented temperature-controlled extraction and compound fermentation, anthocyanin and fruity substances in the grape skin residues can be fully extracted, and multi-flavor esters can be generated by virtue of aroma-producing yeast; the natural crataegus pinnatifida bunge concentrated juice and the rose essential oil are subsequently added for blending, and oak barrel aging and tannase astringency reduction are matched, so that the finished product finally presents a compound flavor, is mellow and sweet in taste, free of astringency and long in aftertaste, and solves the problems that the traditional low-degree sweet red is thin in flavor and inharmonious in fragrance.

The invention discloses a phyllanthus emblica jasmine tea plant beverage and a preparation method thereof, and belongs to the technical field of plant beverage processing, namely, phyllanthus emblica concentrated juice is prepared by performing heat treatment or beta-cyclodextrin embedding on phyllanthus emblica pulp for deastringency and combining compound enzymolysis and low-temperature concentration; the jasmine tea is subjected to compound enzymolysis, gradient extraction and primary essential oil readdition to lock the fragrance. The raw materials are sheared and mixed at a high speed under the protection of inert gas, and the problems that the emblic leafflower is heavy in astringent taste and easy to oxidize, and the emblic leafflower is compounded with tea soup to precipitate are effectively solved through instantaneous cooling, electric field assisted homogenization (the particle size is smaller than or equal to 200 nm) and sterile filling. The obtained emblic leafflower and jasmine tea plant beverage is smooth in taste, obvious in sweet aftertaste, harmonious in flower and fruit fragrance, and clear and stable for a long time, retains high-content active ingredients, and has excellent functions of resisting oxidation and promoting the production of body fluid to quench thirst, and the process is suitable for large-scale production.

The purpose of the present invention is to provide a novel beer-taste alcohol-free beverage which has good flavor richness and a harmonious aftertaste. The present invention provides a beer-taste alcohol-free beverage having a β-eudesmol concentration of 0.0002 ppm or more. The present invention is advantageous in that, by adding β-eudesmol to a beer-taste alcohol-free beverage within a specified concentration range, it is possible to provide a beer-taste alcohol-free beverage having good flavor richness and a harmonious aftertaste, thereby meeting various preferences and needs of consumers.

The present invention addresses the problem of improving the aftertaste of the taste of a preservative, which may be generated after a beverage obtained from a beverage base is drunk. A specific fatty acid and isobutanol are used in a specific weight ratio.

The present invention addresses the problem of improving the aftertaste of the taste of a preservative, which is likely to occur after a beverage obtained from a beverage base having low sweetness is drunk. Bitter substances are used in the invention.

The invention relates to the technical field of food processing, and discloses an embedding and fragrance locking process of dried orange peel flavored bread, which comprises the following steps: S1, pretreatment of dried orange peel raw materials and preparation of a characteristic fragrance base; s2, a preparation stage of a water phase and an oil phase of the compounded wall material; s3, an emulsifying and homogenizing stage; s4, a spray drying microcapsule forming stage; s5, a bread production whole-process fragrance locking adaptation application stage; through embedding and fragrance locking treatment, the problem that characteristic fragrance components are easy to volatilize and lose in the production process of the dried orange peel flavored bread is effectively solved, the natural characteristic flavor of the dried orange peel is completely reserved, the damage of a high-temperature processing link to flavor substances is avoided, the retention rate of the dried orange peel flavor in the finished bread is increased, and the fragrance retention time is prolonged; the dried tangerine or orange peel powder is added into the bread, so that the bread can present full and uniform dried tangerine or orange peel flavor in the processes of eating, chewing and aftertaste, the flavor level of the product is enriched, the bad flavors such as bitterness are prevented from being separated out, and the overall taste quality of the bread is improved.

An object of the present invention is to provide a novel beer-taste non-alcoholic beverage having a good depth of taste and a good balance of aftertaste.SOLUTION: According to the present invention, there is provided a beer-taste non-alcoholic beverage having a γ - nonalactone concentration of 0. 001ppm or more. According to the present invention, by containing γ - nonalactone in a beer-taste non-alcoholic beverage so as to be within a predetermined concentration range, it is possible to provide a beer-taste non-alcoholic beverage having a good depth of taste and a good balance of aftertaste, which is advantageous in that it is possible to respond to various preferences and needs of consumers.SELECTED DRAWING: None

The invention relates to a beverage containing a) sucralose, saccharin and cyclamate, b) water, c) malic acid and d) lactic acid. The invention also relates to a beverage containing a) one or more high potency sweeteners, b) water, and c) 0,001 to 0,2 wt.-% malic acid and / or d) 0,05 to 0,6 wt.-% lactic acid. Furthermore, the invention addresses the use of lactic acid and malic acid and optionally citric acid in combination in a beverage containing high potency sweeteners for reducing or masking the sweet aftertaste or lingering effect of said high potency sweeteners or for improving the sensory profile of said beverage containing high potency sweeteners. The invention is also about the use of lactic acid and malic acid and optionally citric acid in combination in a beverage containing high potency sweeteners and at least one flavour compound for enhancing or prolonging the flavour impression of said flavour compound.

To provide a beer-taste beverage in which a grassy taste is reduced and a light and brisk aftertaste is imparted, and a method for producing the same. In a beer-taste beverage, the problem of the present application can be solved if at least one of the following (A) to (C) is satisfied. (A) The containing concentration of ethyl 2-methylbutanoate is 15 ppb or more; (B) The containing concentration of ethyl 2-methylbutanoate is 45 ppb or more; (C) The containing concentration of diethyl succinate is 520 ppb or more.

This invention belongs to the field of vinegar brewing technology, and provides a multi-strain co-fermentation selenium-enriched active probiotic functional vinegar and its preparation method. Jujube enzymatic hydrolysate, malt juice, and ultrafine powder of Astragalus-Codonopsis compound traditional Chinese medicine are mixed in a certain proportion, and sodium selenite is added. Alcoholic fermentation is carried out using Saccharomyces cerevisiae CGMCC 34906. After alcoholic fermentation, acetic acid and lactic acid fermentation is carried out using a compound inoculum of Lactobacillus plantarum and Acetobacter pasteurization. After fermentation, the mixture is centrifuged, filtered, sterilized, post-ripened, blended, and sterilized. Active selenium-enriched Lactobacillus plantarum microcapsules are added, resulting in a double enhancement of selenium enrichment and active probiotics, yielding a selenium-enriched active probiotic functional vinegar. The vinegar is reddish-brown in color and has a complex aroma of jujube and malt fermentation, along with the aroma of traditional Chinese medicine. It has a mellow and pure sour taste with a long aftertaste. The flavor is rich and pleasant; total selenium ≥ 0.10 mg / L, and the number of viable lactic acid bacteria ≥ 10. 7 CFU / mL, polysaccharides ≥60.00 mg / 100 mL, saponins ≥2.50 mg / 100 mL.

The invention belongs to the technical field of tea accessory product processing, and discloses a processing method of camellia rich in fragrance, containing pollen and attractive in shape. The method comprises the following steps: selecting large buds with the diameter of 1.3 cm or more and camellia which blooms at the first day as raw materials, withering for 1-3 hours at the temperature of 50-60 DEG C, enhancing aroma for 25-40 minutes at the high temperature of 85-95 DEG C, and finally drying for 9-12 hours at the temperature of 50 DEG C to obtain a camellia product. Through cooperation of specific raw material combination and technological parameters, the problems that an existing camellia processed product is light in flower fragrance, poor in shape, peculiar in taste and the like are solved, the obtained product has the lasting fragrance of large buds and the pollen flavor of initially-bloomed camellia, after brewing, the initially-bloomed camellia sinks and stretches as fresh, the pollen is evenly dispersed in water, the large buds float, the fragrance is continuously enhanced, and the taste is good. The tea is fresh and sweet in taste and sweet in aftertaste, can be repeatedly added into a cup for 3-5 times, and has a long aftertaste after being drunk; the camellia product can be matched with green tea, white tea, black tea, yellow tea, dark green tea and the like to be brewed, the aroma level and the taste richness of the tea can be remarkably improved, and the camellia product has remarkable quality advantages and market value. Meanwhile, the method is simple in process operation, high in controllability and suitable for large-scale production.

This invention discloses a multi-flavored sausage and its processing method, relating to the field of sausage processing technology. The multi-flavored sausage is produced using a segmented low-temperature curing process and is composed of the following ingredients in parts by weight: 50-70 parts pork, 10-20 parts chicken, 5-15 parts fish, 3-8 parts plant protein, 2-6 parts compound seasoning, 1-4 parts natural fruit and vegetable powder, and 0.5-2 parts functional additives. This invention utilizes segmented low-temperature curing. In the first stage, the basic seasoning and fruit and vegetable powder are fully penetrated; in the second stage, the flavors are further matured and integrated at an even lower temperature, while simultaneously inhibiting microorganisms. Furthermore, it not only provides natural pigments, but the fructose and organic acids it contains undergo Maillard reactions during processing, producing complex fruity aromas and a sweet aftertaste. The combination of animal and plant proteins achieves complementary amino acid patterns, increasing the overall biological value of the protein and meeting consumers' demand for high-protein foods. It also promotes intestinal health and improves intestinal function.

To provide an alcoholic beverage containing Brown spirits and water-soluble dietary fiber, reduced in aftertaste and enhanced in bitter aftertaste.SOLUTION: An alcoholic beverage comprising Brown spirits, water-soluble dietary fiber, and one or more selected from the group consisting of ethyl laurate and furfurals; the above-mentioned alcoholic beverage wherein the concentration of ethyl laurate is 0. 02-0. 20ppm or the concentration of furfurals is 0. 05-0. 50ppm; and a method for improving the taste of an alcoholic beverage comprising Brown spirits and water-soluble dietary fiber, comprising adding one or more selected from the group consisting of ethyl laurate and furfurals.SELECTED DRAWING: None

The application discloses a Paecilomyces hepiali Cs-4 fermentation extract beverage and a preparation method thereof, relates to the technical development field of functional beverages, and comprises the following raw materials in parts by weight: 80-120 parts of a fermentation extract liquid concentrated from a Paecilomyces hepiali Cs-4 fermentation filtrate, 50-120 parts of a medicinal and edible Chinese herbal medicine extract liquid, 5-10 parts of a sweetening agent, and 0.03-0.1 parts of an acidity regulator. The Paecilomyces hepiali Cs-4 fermentation extract beverage provided by the application eliminates the unique bitter taste of Paecilomyces hepiali Cs-4 fermentation products, so that the product has a refreshing taste feature, no bitter taste in the mouth, a sweet aftertaste, and the palatability and market acceptance of the product are significantly improved. Meanwhile, an advanced mild extraction process is adopted, active effective components in the Cs-4 fermentation products are maximally reserved, the large-scale production demand can be met, and the market prospect is wide.

The invention provides a nicotine buccal product capable of rapidly inhibiting odor and moistening throat and clearing heat from throat and a preparation method thereof. The nicotine buccal product comprises a core layer, and a throat protecting layer, an odor inhibiting layer and a sweet aftertaste layer which are sequentially coated from inside to outside, the components of the core layer comprise nicotine salt and silicon dioxide nanoparticles; the throat protection layer is prepared from the following components: polylactic acid-glycolic acid copolymer microspheres loaded with nicotine salt, a cyclodextrin inclusion compound of dipotassium glycyrrhizinate and hyaluronic acid; the odor-inhibiting layer comprises the following components: nicotine salt, a cyclodextrin microcapsule loaded with a freshener and zinc zeolite particles loaded with plant essential oil; the sweet aftertaste layer comprises nicotine salt, a hydrophilic polymer material, a sweetening agent and an acidulant. The four-layer structure synergistically controls the nicotine release rate within a reasonable range, the palatability of the nicotine preparation is effectively improved through the multi-layer compound flavoring agent and the plant essential oil, and the nicotine preparation has the effects of freshening breath and clearing throat and is suitable for people with sensitive oral cavity and social scenes.

The invention belongs to the field of tea leaf microbial fermentation, and particularly relates to a tea leaf fermentation preparation method which comprises the following steps: primary treatment, fixation, micro fermentation, first heating and then cold treatment, micro heaping for yellowing, rolling and drying. According to the preparation method disclosed by the invention, in the fermentation preparation process of the wild tea, the formula of the fermentation liquor is optimized, and the bacillus amyloliquefaciens, the lactic acid bacteria and the saccharomycetes are cooperatively fermented, so that tea soup is long in aftertaste and rich in mouth feel, and the tea soup still has certain freshness at the third brewing time. Through cooperation of slight fermentation and slight heaping for yellowing, the bitter taste of the first brewing tea soup of the wild tea can be obviously reduced, and the debitterizing effect is obvious. The tea taste can be obviously prolonged by matching heat treatment with cold treatment in combination with micro fermentation and micro heaping for yellowing, and tea soup still has a certain degree of aftertaste after sixth brewing and is not boring. The toughness of the tea leaves can be remarkably improved by adopting first heating and then cold treatment, especially the defects caused by heaping for yellowing can be improved, and the tea leaves are not rotten after being boiled for a long time and are more resistant to brewing.

The invention discloses a method for preparing bagged osmanthus white tea from summer and autumn tea raw materials, and belongs to the technical field of white tea and scented tea processing. S2, withering for the first time; s3, rocking green leaves; s4, withering for the second time; s5, performing rolling; s6, drying; s7, sweet osmanthus harvesting; s8, scenting the osmanthus white tea; s9, spreading and heat dissipation; s10, finishing the scenting; s11, drying the scented tea; s12, tea bag packaging; and S13, storing. The defects in the prior art are overcome, the optimal process for obtaining the osmanthus white tea is obtained, and the developed bagged osmanthus white tea is excellent in quality characteristic, strong in fragrance, sweet in fragrance and rich and lasting in fragrance; the fresh and refreshing aftertaste of the white tea and the sweet fragrance of the sweet-scented osmanthus are fused in taste; the respective health-care effects of the white tea and the sweet-scented osmanthus are added on the aspect of effects; in the aspect of appearance, the introduction of a bag brewing process meets the requirements of different consumers, and conforms to the current development trend of new tea drinks.