611 results about "Black teas" patented technology

The invention relates to the technical field of tea fermentation, and particularly discloses a temperature and humidity controllable black tea fermentation device which comprises an outer box, a top cover is clamped to the top end of the outer box, a fermentation assembly is arranged in an inner cavity of the outer box, ventilation assemblies are arranged on the two sides of the outer box, the fermentation assembly comprises a supporting frame, and a lifting mechanism is arranged in the middle of the supporting frame. According to the tea leaf fermentation device, black tea can be uniformly turned over through the fermentation assembly, meanwhile, tea leaves located at the stacking bottom or tightly attached to the fermentation container are shaken up and down, the bottom of the tea leaves is shaken and pushed in a small range, the tea leaves are dispersed and stirred, and the tea leaves are uniformly stirred; according to the tea leaf fermentation device, all parts of tea leaves can be in uniform contact with air, the fermented black tea can be uniformly ventilated through the ventilation assembly, a wider air flowing path is generated in the fermentation container, the uniformity of air flowing is kept, and therefore the temperature and humidity during fermentation are controlled.

The invention relates to the technical field of functional beverage processing, in particular to a method for preparing ginger black tea by combining fresh ginger pretreatment with black tea probiotic fermentation, a ginger black tea product and application of the ginger black tea product. The method comprises the following steps: a) fresh ginger enzymolysis pretreatment: fresh ginger is subjected to enzymolysis treatment to reduce the gingerol content; b) microencapsulation of gingerol: preparing the ginger liquid subjected to enzymolysis, sodium alginate and chitosan into microcapsules; c) black tea extraction: performing water extraction on black tea to prepare black tea liquid; d) probiotic activation: carrying out activation culture on lactobacillus acidophilus and lactobacillus plantarum; e) performing multi-stage fermentation: mixing the black tea liquid, gingerol microcapsules and activated probiotics, and performing fermentation through multi-stage temperature and pH control; (f) post-processing the product, namely post-processing the fermentation liquor to obtain the probiotic-containing ginger black tea product, so that the effective components of the ginger are reserved while the content of spicy components of the ginger is reduced.

The invention relates to the technical field of automatic packaging equipment, and provides automatic dark tea packaging equipment and method.The automatic dark tea packaging equipment comprises a rack and further comprises an inclined table top, a horizontal table top and a horizontal table top, the packaging bag is formed by connecting continuously arranged packaging bag bodies through easy-to-tear lines, and the packaging bag bodies are arranged on the front portion of the top end of the inclined table top; the conveying assembly is installed on the front portion of the top end of the inclined table top and used for achieving continuous feeding of the packaging bags and restraining position deviation in the conveying process. The extension table is mounted in the middle of the front end of the inclined tabletop; an air cylinder is installed in the middle of the extending table, a supporting arm is fixedly installed at the telescopic end of the air cylinder, an adjusting rod slides on the top of the supporting arm, and an inverted-L-shaped plate frame is installed on the top of the adjusting rod. During use, brick tea is guided to accurately enter the middle of a bag through dynamic constraint, air retention in the bag can be reduced and an air exhaust path can be shortened without fully unfolding a bag opening, and meanwhile, the integrity of the brick tea is prevented from being damaged by contraction and extrusion of a bag body during air exhaust.

The invention discloses a black tea fermentation process, and relates to the technical field of tea making processes, and the black tea fermentation process specifically comprises the following steps: black tea is crushed and sieved to 150-200 meshes, and black tea fine powder is obtained; uniformly mixing black tea, glucose, xylooligosaccharide, vitamins, sodium chloride, calcium chloride, fructo-oligosaccharide and water, sterilizing to obtain a sterilized culture medium, and cooling for later use; carrying out enlarged culture on lactic acid bacteria to obtain a secondary seed solution; transferring the secondary seed solution into a sterilized culture medium, adding magnetic composite particles, and culturing and fermenting to obtain a fermentation solution; performing high-temperature treatment on the fermentation liquor, and adding a preservative to obtain black tea fermentation filtrate; by introducing a double-component system of calcium chloride and xylooligosaccharide, efficient release and stabilization of active ingredients of the black tea are realized, by introducing a magnetic composite particle and alternating magnetic field staged control technology, the fermentation efficiency and stability of the black tea are further improved, and the efficient, stable and sustainable black tea fermentation process is realized.

The invention relates to the field of cosmetics, in particular to an oil-controlling and acne-removing composition and application thereof. The black tea fermentation liquor, the olive leaf extract and the silybum marianum extract are compounded and have a synergistic effect after being combined, a stronger oil control network is formed, and the oil control effect is greatly improved compared with that when a single component is used; a multi-channel and multi-target acne removal path is formed, and the acne removal effect is multi-dimensionally improved compared with that when a single component is used; the skin barrier function can be further enhanced, the water loss is reduced, and the acne skin damaged skin can be recovered more quickly. The black tea fermentation liquor, the olive leaf extract and the silybum marianum extract are all natural plant extracts, are high in safety and are suitable for sensitive skin. After the three components are compounded, the safety is high, the oil-controlling and acne-removing effects of the oil-controlling and acne-removing composition are remarkably improved through the synergistic effect, and the acne problem can be more comprehensively solved.

The invention relates to the technical field of black tea processing, and discloses a black tea processing aerobic fermentation device which comprises a fermentation box, a placing disc is fixedly connected in the fermentation box, a water tank is fixedly connected to the right side of the fermentation box, the top of the water tank is communicated with one end of a water pipe, and the other end of the water pipe is arranged in the fermentation box. A turning mechanism is arranged in the fermentation box and comprises an electric push rod, the electric push rod is fixedly connected to the inner wall of the right side of the fermentation box, the left end of the electric push rod is fixedly connected with a first vertical plate, and the turning plate moves left and right and turns up and down at the same time, so that black tea is effectively turned and makes full contact with oxygen; the black tea is pushed at a constant speed through the first push plate, so that the black tea is in an ideal distribution state on the placing disc, the black tea is more uniformly distributed on the placing disc, local accumulation is avoided, the fermentation uniformity is improved, and the fermentation quality is improved.

The invention provides a method for preparing rare ginsenoside through conversion of kombucha, the rare ginsenoside and application, and belongs to the technical field of biological medicine. A symbiotic system is formed by multiple bacteria such as acetic acid bacteria, gluconacetobacter, foal bacillus and the like and fungi, after the symbiotic system is domesticated, the American ginseng stem and leaf extract is fermented through multi-bacteria synergistic catalysis, the rare ginsenoside can be efficiently prepared, the highest conversion rate of Rb3 and Rd can reach about 90%, and the yield of Rb3 and Rd can reach about 90%. Meanwhile, the contents of rare ginsenosides Rg3 (20S), Rg5, Rh2 (20R) and Rh2 (20S) are remarkably increased and are increased by about 15 times at most, and efficient conversion of various ginsenosides is achieved.

The present invention relates to the field of cosmetics, and in particular to a tea fermentation composition and application that promotes the penetration of dual proteins. The tea fermentation composition of the present invention comprises black tea fermentation filtrate, whey protein, and recombinant collagen. The black tea fermentation filtrate used in the present invention contains more inositol and small molecule biological penetration-promoting polypeptides that promote skin penetration, which can effectively improve the antioxidant, anti-aging, and repair capabilities. After the black tea fermentation filtrate is compounded with whey protein and recombinant collagen, it can help solve the problem of the difficulty of dual protein penetration, thereby improving the utilization rate of dual protein in cosmetics, making it play its maximum effect, and achieving synergistic effect. The tea fermentation composition obtained by the present invention is added to cosmetics to greatly enhance the antioxidant, repair, anti-wrinkle and other effects.

The invention provides a temperature and humidity self-adaptive regulation and control method and system for black tea fermentation, and relates to the technical field of tea processing, the method comprises the following steps: carrying out stage division on a temperature and humidity regulation and control period of black tea fermentation, each stage having a target temperature value and a target humidity value; acquiring an environment basic parameter, a temperature parameter adjustable interval and a temperature parameter adjustable interval; performing temperature and humidity regulation fuzzy configuration to generate a temperature fuzzy regulation parameter and a humidity fuzzy regulation parameter of each stage; collecting a plurality of black tea fermentation images, performing fermentation effect identification, and establishing a fermentation effect evaluation function; and performing parameter configuration optimization to obtain an optimal temperature regulation and control parameter and an optimal humidity regulation and control parameter. The technical problems that in the prior art, temperature and humidity are generally adjusted based on a simple temperature and humidity sensor, accurate control is often difficult to keep in the whole fermentation process, local fluctuation of the temperature and humidity is caused, and then quality difference in the black tea fermentation process is caused are solved.

The invention belongs to the technical field of skin care, and discloses a wrinkle-reducing and anti-wrinkle composition, application and skincare water.The wrinkle-reducing and anti-wrinkle composition is prepared from radix pseudostellariae extract, saccharomycetes / acetobacter xylinum / black tea fermentation products and coba balsam resin, the weight ratio of the radix pseudostellariae extract to the saccharomycetes / acetobacter xylinum / black tea fermentation product to the coba balsam tree resin is (0.01-0.1): (150-300): (10-150). The radix pseudostellariae extract, the saccharomycetes / acetobacter xylinum / black tea fermentation product and the coba balsam tree resin are compounded, so that the composition has low irritation and can generate the effect of synergistically improving the anti-oxidation effect of the composition, and a further skin anti-wrinkle effect is brought to the skin.

The utility model discloses a fermentation device with a turning mechanism for astragalus black tea production, and relates to the field of astragalus black tea production, the fermentation device comprises a base, the tops of the front and rear sides of the base are fixedly provided with supporting plates, the supporting plates are internally provided with sliding chutes, the inner walls of the sliding chutes are movably connected with sliding rods, and the sliding rods are movably connected with the turning mechanism. The top of the sliding rod is fixedly connected with a rotating seat, and a fermentation tank is arranged at the inner top of the rotating seat; the top of the left side of the fermentation tank is fixedly connected with a feeding pipe, and the bottom of the left side of the fermentation tank is fixedly connected with a discharging pipe. By arranging the servo motor body and the stirring blades, radix astragali black tea can be turned over, mixing of the radix astragali black tea and oxygen exchange are promoted, the stirring blades are arranged, the radix astragali black tea cannot be damaged, a scraping plate is arranged, the radix astragali black tea left or adhered to the inner wall can be scraped, meanwhile, a worm and a worm wheel are arranged, and the stirring blades are arranged, so that the stirring blades are convenient to operate. The radix astragali black tea can be further mixed and turned.

The invention relates to a tea tree variety manufacturability discrimination method based on characteristic lipids of fresh tea leaves. The method comprises the following steps: collecting a sample, screening a lipid marker combination for discriminating the manufacturability of the tea tree variety based on the sample, and establishing a multi-stage classification model based on the lipid marker combination; and carrying out tea tree variety manufacturability discrimination by using the trained model. According to the invention, a lipid marker combination is determined as a discrimination index for identifying the tea tree variety processability, and a new thought and technical means are provided for accurate identification of the tea tree variety processability (suitable for green tea preparation, suitable for black tea preparation, suitable for white tea preparation and suitable for oolong tea preparation); the multi-stage classification model can effectively distinguish tea tree varieties suitable for green tea, black tea, white tea and oolong tea, the area AUC under an ROC curve is close to or equal to 1.0, and experimental operation and data analysis are simple, convenient and high in accuracy and reliability; tea tree resource diversity cognition is deepened, a new tool is provided for tea variety traceability and quality control and evaluation, and accurate tea processing can be conveniently guided.

1. Name of the product in this design: Wine Bottle (Qimen Black Tea Wine). 2. Purpose of this design: A wine bottle for holding alcoholic beverages. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the key design points: Design 1 3D view. 5. Design 1 is designated as the basic design.

The utility model relates to an automatic turnover device of a black tea fermentation machine, which belongs to the technical field of black tea production and processing and comprises a support frame, a processing cylinder fixedly mounted on the top side of the support frame and a fermentation cylinder fixedly mounted in the processing cylinder, and a turnover mechanism and a watering mechanism are arranged outside the processing cylinder; the turnover mechanism comprises a rotating rod which is rotationally mounted on one side of the processing cylinder and extends into the fermentation cylinder, a stirring plate fixedly welded to the outer surface of the rotating rod, and a driving motor fixedly mounted on the outer wall of one side of the processing cylinder; a plurality of water spraying holes which are formed at equal intervals are formed in the rotating rod; a linkage structure is arranged between the driven gear and the piston pump. According to the automatic turnover device of the black tea fermentation machine, the rotating rod rotates to drive the stirring plate to continuously stir tea leaves in the turnover process, so that the tea leaves are in more sufficient contact with air and fermentation conditions, water can be uniformly sprayed on the tea leaves due to the design of the water spraying holes, and mixing and fermentation of the tea leaves are further promoted.

To produce fermented tea in stable quality while grasping a state of processed tea leaves regardless of processing time in production of fermented tea such as black tea and oolong tea.SOLUTION: A numerical value measured by a device capable of measuring flavor of tea leaves is taken into a flavor measurement controller constituted of a display device connected to a CPU, an operation end and control output, and is comparison-operated with a previously set numerical value. Thus, the values are used for control of processes and appropriate period termination determination of the processes in withering, rolling, fermentation and drying processes in production of fermented tea.SELECTED DRAWING: None

The invention provides a preparation process of fen-flavor floating beam black tea, which comprises the following steps: constructing a multi-strain directional fermentation system consisting of debaryomyces hansenii, saccharomycopsis fibuligera and lactobacillus plantarum, and supplementing with seaweed kelose as a synergist; the problems of unstable quality and large flavor randomness caused by the fact that traditional black tea depends on natural microflora are solved. In the system, debaryomyces hansenii dominates to generate fresh and sweet floral compounds, saccharomycopsis fibuligera releases more aroma precursors by secreting extracellular enzyme and improves the mellowness of tea soup, and lactobacillus plantarum inhibits infectious microbes and optimizes the metabolic environment by producing acid; meanwhile, the seaweed kelose is used as an exclusive carbon source, so that rapid colonization and advantage establishment of functional flora are ensured. According to the technology, the faint scent type floating beam black tea with elegant and strong flower fragrance and fruit fragrance, fresh, refreshing and mellow taste and orange yellow and bright soup color can be finally and stably produced, and an effective path is provided for standardization and modernization upgrading of a traditional black tea technology.

The present invention provides a fucoidan kombucha nutrient beverage and a preparation method thereof, belonging to the field of food processing. In a first aspect, the present invention provides a fucoidan kombucha nutrient beverage, the raw materials of which include water, oligofructose, lychee juice concentrate, kombucha fermentation broth, selenium-enriched black fungus peptide, fucoidan, calcium lactate, pectin, vitamin C, sodium hyaluronate, instant black tea powder, and taurine. In a second aspect, the present invention also provides a method for preparing the fucoidan kombucha nutrient beverage. Compared with existing technologies, the fucoidan kombucha nutrient beverage has significantly improved stability, flavor, taste, aftertaste, and anti-fatigue performance.

The invention relates to the field of tea evaluation, in particular to a black tea aroma substance detection method. The method comprises the following steps: extracting tea aroma components by adopting headspace solid-phase extraction: adding tea into a solid-phase micro-extraction headspace bottle, then adding sodium chloride, distilled water and ethyl decanoate, then putting the solid-phase micro-extraction headspace bottle on a constant-temperature magnetic hot plate stirrer, heating, stabilizing, inserting SPME fibers into the solid-phase micro-extraction headspace bottle, and carrying out headspace solid-phase extraction; performing aroma adsorption; and analyzing the aroma by adopting a gas chromatograph and a mass spectrometer, wherein the reaction condition of the gas chromatograph is as follows: an Rtx-5MS chromatographic column is adopted.

The utility model provides equipment for preparing a facial mask from a kombucha cellulose membrane, and relates to the technical field of facial mask production. The device comprises a processing box, a fermentation tank is fixedly mounted in the processing box, an extraction plate is rotatably connected in the fermentation tank, a gathering box is fixedly connected to the top surface of the fermentation tank, a transfer box and a separation cylinder are fixedly connected to the outer surface of the fermentation tank, and a separation mechanism is arranged in the separation cylinder. Through the arrangement of the fermentation tank, the extraction plate, the separation cylinder, the separation mechanism and the like, and through the matching relationship between the scraper and the water filtering cylinder, the device can take out a kombucha cellulose membrane from a solution and filter water carried in the kombucha cellulose membrane, so that convenience is provided for the subsequent preparation work of a kombucha mask, and the production efficiency of the kombucha mask is improved. The production quality of the mask prepared from the kombucha cellulose membrane is improved, and the working intensity of manually extracting kombucha cellulose and filtering moisture by workers is relieved.

1. Name of the designed product: packing box (Keemun black tea). 2. Use of the designed product: packing for tea leaves. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

The present application belongs to the technical field of composite Fu tea, and particularly relates to a forsythia suspense leaf tea, walnut branch wood composite Fu tea and a preparation method thereof. The forsythia suspense leaf tea, walnut branch wood composite Fu tea is prepared by adding composite strains to forsythia suspense leaf tea, black tea and branch wood silk after steam softening, and then performing two-stage fermentation and finally microwave treatment. The mass ratio of the forsythia suspense leaf tea, black tea, branch wood silk and composite strains is 40-70:20-50:10-30:0.5-1. The composite strains are prepared by mixing Eurotium cristatum liquid, Lactobacillus plantarum liquid and Aspergillus niger liquid at a mass ratio of 5-7:2-4:1. The two-stage fermentation is primary fermentation at 32-35 DEG C for 10-14 hours, and then secondary fermentation at 24-28.5 DEG C for 19-21 days. The forsythia suspense leaf tea, walnut branch wood composite Fu tea has a golden flower density of greater than 2.0*10 5 CFU / g dry tea, high forsythiaside retention rate, weak bitterness, strong aroma and good taste.

The present application relates to a kind of black tea aroma filling material for cigarette and its preparation method and application, and the preparation raw material of the black tea aroma filling material for cigarette includes dried apple, Dianhong tea, sea buckthorn and adhesive.The black tea aroma filling material for cigarette is filled in filter stick of cigarette, can make cigarette have black tea aroma when smoking, and the characteristic of black tea aroma is highlighted, aroma is delicate, sweet and moist feeling is good, comfort is strong, and well-proportioned, and material is stable in 2 months, and relatively stable in 3 months, and it has no negative impact on conventional components of smoke and smoke pH value.

This invention provides a processing technology for honeysuckle black tea, belonging to the field of tea processing technology. The method includes steps such as raw material selection, simultaneous withering and rolling, using honeysuckle dew instead of ordinary water for fermentation, gradient drying, aroma enhancement, and packaging. By rationally combining honeysuckle at its bud stage and full bloom stage with fresh black tea leaves for simultaneous withering and rolling, a deep fusion of the two is achieved. During fermentation, honeysuckle dew is used instead of ordinary water to enhance the floral aroma, and microwave enzyme inactivation is used to precisely control the fermentation endpoint. The gradient drying process effectively preserves nutrients and improves the product's taste and stability. The honeysuckle black tea prepared by this invention combines the medicinal value of honeysuckle with a rich floral aroma. The black tea has a mellow taste, long-lasting aroma, and stable quality, making it suitable for industrial production and possessing good market promotion value.

The utility model relates to the technical field of pile fermentation devices, and provides an intelligent regulation and control type dark tea pile fermentation device which comprises an equipment body, the equipment body comprises an outer box, a mounting cavity and a top cover, the mounting cavity is formed in the outer box, the top cover is arranged at the top end of the outer box, and water spraying structures are evenly arranged on the inner side of the top cover. A camera is fixedly mounted in the middle of the bottom end of the top cover, a vibration structure is fixed to the bottom of the mounting cavity, and a pile fermentation box is fixed to the top end of the vibration structure. Through the pushing structure, under the pushing action of the pushing plate, materials in the corners in the pile fermentation box can be pushed to the middle position in the pile fermentation box, the materials can be conveniently stirred by the rotating plate, the material overturning efficiency is improved, and the function that the device has the function of conveniently pushing the materials to the middle is achieved; and the working efficiency of the dark tea pile fermentation device during use is improved.

The invention provides a processing method of flower and fruit honey-fragrance black tea. The processing method comprises the following steps: S1, picking; s2, performing withering; s3, performing rolling; s4, performing fermentation; s5, drying; s6, refining; and S7, charcoal baking. According to the processing method disclosed by the invention, the withering and fine manipulation environment and the rocking intensity are accurately controlled, so that the optimal production rate of the flower and fruit honey-fragrance black tea can be greatly improved. The control of fresh leaf picking can improve the appearance compactness of the tea leaves, the thickness of tea soup and the brewing times. The charcoal baking process can effectively prevent green turning of the tea leaves and prevent oil clam flavor, and the prepared finished product has obvious quality characteristics of flower and fruit honey fragrance, amber soup and sweet and refreshing taste.

The utility model discloses a digital black tea fermentation machine, and relates to the technical field of tea processing equipment. The device comprises a conveying mechanism, a ventilation mechanism, an oxygen supply mechanism and a control mechanism. The conveying mechanism adopts a polyurethane mesh belt, an independent air chamber and an oxygen supply mechanism are arranged below the polyurethane mesh belt, and independent regulation and control of temperature, humidity and oxygen concentration are achieved through a centrifugal fan and a gas distributor. The control mechanism monitors environmental parameters of all layers in real time through sensors, and precise closed-loop control is achieved through a PLC. According to the utility model, the problems of non-uniform temperature and humidity, insufficient oxygen supply and difficulty in continuous production of the traditional fermentation equipment are solved, and the black tea fermentation efficiency and the quality consistency are remarkably improved.

The present invention addresses the problem of providing: a packaged black tea beverage containing milk protein and vegetable oils and fats in which a pickled odor that occurs during heat sterilization of the packaged black tea beverage is suppressed; and a method for producing the same.　In the production of a packaged black tea beverage having a milk protein concentration of at least 0.05 mass% and a vegetable oils and fats concentration of 0.1-10 mass%, the packaged black tea beverage is prepared such that the concentration of linalool is 55-9,030 ppb.

1. Name of the designed product: packaging bag (daily black tea matcha flavor, sesame flavor fresh extract black). 2. Use of the designed product: packaging. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo that best indicates the design points: design 1 front view. 5. Design 1 is designated as the basic design.

The utility model discloses black tea withering equipment. The equipment comprises an upper-layer conveying mesh belt and a lower-layer conveying mesh belt which are opposite in conveying direction, a C-shaped elevator, a fan, a vibration conveying groove and a far infrared light source, infrared withering, automatic leaf turning and oscillating fine manipulation are integrated, the oxidase activity of fresh tea leaves is improved by utilizing far infrared radiation, water flowing of the fresh tea leaves is promoted and the content of aroma prerequisite substances and the activity of related enzymes are improved by utilizing an oscillating fine manipulation technology, and mechanical damage caused by a traditional rocking technology is avoided. The black tea processed by the equipment has remarkable debitterizing and aroma enhancing effects, the content of tea polyphenol is effectively reduced, the content of theaflavin and thearubigins is increased, tea soup is mellow, the aroma is improved, the sensory quality of tea leaves is remarkably improved, the equipment is small and easy to use, the cost is low, the labor cost is remarkably reduced, and the production efficiency is improved. And the method has high practicability and wide applicability.

The invention relates to the technical field of black tea fermentation, in particular to a black tea fermentation device capable of accurately controlling temperature, which comprises a control cabinet, an accurate control unit is fixedly arranged on the upper side of the control cabinet, a material storage assembly is arranged in the control cabinet, and a drainage assembly and a waste discharge assembly are respectively arranged on the side surfaces of the control cabinet and the material storage assembly. By arranging the material storage assembly and the drainage assembly, layer-by-layer accurate environment control operation of tea can be carried out, that is, through the unique drainage assembly design, mixed gas generated by an accurate control unit is conveyed to an annular inner cavity of a material storage box through a guide cavity, a guide block and a connecting groove; finally, uniformly distributed connecting holes directly act on the tea leaves on each layer of material storage plate, so that the point-to-point air supply mode breaks through the pattern of uneven environment in a traditional equipment bin, and ensures that the tea leaves on each layer and at each position can be in a completely consistent ideal fermentation environment; therefore, the uniformity and stability of the fermentation degree of the whole batch of tea leaves are ensured, and the quality of black tea finished products is remarkably improved.