57 results about "Black teas" patented technology

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.

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.

This invention belongs to the field of food processing technology, specifically relating to a ready-to-eat soft-centered abalone product and its preparation method. The preparation method includes the following steps: First, the abalone undergoes a preliminary treatment by marinating it in a soaking solution made from a mixture of black tea powder, soda ash, quicklime, and water to obtain pre-treated abalone. Then, it undergoes fermentation under the action of *Mucor* spores, lactic acid bacteria, yeast, and *Aspergillus oryzae*. The fermented abalone is then subjected to high-pressure pulse treatment, followed by slow simmering in a cooking liquid. After high-pressure sterilization, the ready-to-eat soft-centered abalone product is obtained. The key to this invention lies in the combined process of marinating in a soaking solution containing black tea powder, soda ash, and quicklime, fermentation with specific microorganisms, and high-pressure pulse treatment to achieve a soft-centered texture in the abalone. Slow simmering further optimizes the flavor of the soft-centered abalone product, resulting in advantages such as low cost, product stability, short preparation cycle, high yield, and ready-to-eat consumption.

The application discloses a black tea hotpot small noodle and a preparation method thereof, and belongs to the field of instant food processing. The small noodle comprises hot air dried instant noodle, Chongqing old hotpot condiment and vegetable bag; instant noodle raw materials contain black tea and noodle liquid, acetic ester starch and hydroxypropyl starch; the hotpot condiment contains Jinjunmei tea leaves; during preparation, noodles are made of black tea and noodle liquid; when the condiment is fried, tea oil inclusions are prepared by mixing and infiltrating Jinjunmei black tea extraction liquid and vegetable oil, the tea oil inclusions are added when the temperature is lowered to 85-90 DEG C in the late frying stage, and the tea oil inclusions are added in batches. The application significantly improves the rehydration of non-fried noodles by the cooperation of double modified starch and trehalose, prevents the paste soup and oxidation of tea polyphenols, simultaneously innovatively adopts the tea oil embedding and batch fragrance extraction process, deeply fuses the black tea aromatic substances and the beef tallow fragrance, effectively neutralizes the spicy and greasy, and the flavor is harmonious and mellow.

The present application relates to the field of functional tea preparation technology, in particular to a health-preserving black tea rich in dendrobium polysaccharide and a preparation method thereof, comprising the following steps: pre-treating tea fresh leaves by spreading in the dark, subjecting fresh dendrobium strips to successively ultra-low temperature wall breaking, ultrasonic-assisted enzymatic hydrolysis and ultrafiltration purification to obtain a high-activity dendrobium polysaccharide enrichment liquid; subjecting the tea fresh leaves to primary withering by hot air, secondary withering under low oxygen after vacuum pulse spraying of the polysaccharide liquid; pulse gradient rolling of the tea leaves under a low-temperature environment, ultrasonic atomization supplementary spraying of the polysaccharide liquid in the heavy rolling stage; inoculation of the rolled and twisted leaves with a compound microbial inoculum, and fermentation under segmented temperature and oxygen control; and gradient drying by infrared, hot air and microwave. The present application solves the problems of polysaccharide loss and flavor fragmentation of existing dendrobium black tea, can efficiently enrich and stably retain dendrobium polysaccharide, realize deep and uniform loading of the polysaccharide, greatly improve the health-preserving value of the product, optimize the sensory quality of the black tea, coordinate the aroma and taste, and has strong controllability, is suitable for large-scale production, and takes into account the efficacy and drinking taste.

The present application relates to black tea fermentation technical field, especially to a kind of tea fermentation device, including the box of being isolated two regions, further include: air blowing system, for providing airflow flow power for tea fermentation;Humidity supply device, the humidity supply device includes water storage tank, flow regulating water pump, conveying pipe and atomizing nozzle, the flow regulating water pump is used to introduce the water in water storage tank to atomizing nozzle place.Processing the data of humidity and temperature detection of each position in fermentation tank by PLC control device in control device when each point data is not in the ideal condition of fermentation, PLC control device can control air blower and flow regulating water pump to carry out real-time compensation in fermentation tank, so as to achieve the purpose of dynamically adjusting the humidity and temperature inside fermentation tank, the device has low cost, easy to maintain, and dynamically adjust the internal environment, tea fermentation tastes better, and there is no need for artificial experience judgment in fermentation process.

The application discloses a kind of continuous production line for preparing yeast black tea by biological fermentation, including quantitative impurity removal feeder conveyor, withering fermentation machine, kneading and twisting block fermentation machine and hot air drying aroma and vacuum freeze drying all-in-one machine.By this production line, the continuous processing of yeast black tea can be realized, and the temperature of each step in tea processing can be accurately controlled, thereby reducing the loss of polyphenol oxidase activity in tea, and completing the final drying of tea by freeze-drying, and retaining a higher activity of polyphenol oxidase.Therefore, the yeast black tea processed by this production line not only tastes good, but also can be used for fermentation with other plants, and the fermentation of other plants is promoted by polyphenol oxidase in tea, thereby used for the production and processing of composite black tea.It can be widely applied in the field of black tea processing technology.

This utility model discloses a self-cleaning iron separator in the field of industrial material impurity removal technology, aiming to solve the problem that existing iron separators are difficult to self-clean. It includes a material cylinder and a driving device. An opening is provided in the middle of the material cylinder, and a rotating sleeve is provided on one side of the material cylinder. A rotating column is rotatably mounted inside the rotating sleeve. Multiple electromagnet columns are installed in a circumferential array on the rotating column, and the multiple electromagnet columns can pass through the opening in the material cylinder. The driving device drives the rotating column to rotate. The rotating column is provided with multiple sets of terminals, each set of terminals corresponding to one electromagnet column. Each set of terminals includes a positive contact and a negative contact. This utility model is used to remove magnetic impurities contained in tea powder during the preparation process of black tea powder. It can automatically discharge the adsorbed impurities during the impurity removal process, achieving self-cleaning, eliminating the need for frequent manual maintenance, and ensuring good impurity removal efficiency.

This invention provides a fermented extract of Rehmannia glutinosa, a composition thereof, its preparation method, and its application, belonging to the field of biomedical technology. This invention obtains fermented extracts of black tea and Rehmannia glutinosa by fermenting black tea and Rehmannia glutinosa with a single strain of *Aspergillus cristatus*. Experiments have verified that both extracts, used alone, have good inhibitory effects on dipeptidyl peptidase-4. Further, combining the two extracts and verifying through animal experiments, shows that they have good inhibitory activity against dipeptidyl peptidase-4 in the intestine and feces, while also exhibiting a hypoglycemic effect.

The utility model discloses a powder separation device for black tea processing, including main part box, the outside of main part box is provided with separation subassembly, the top of main part box is provided with feeding assembly, the feeding assembly includes feeding hopper, the bottom sliding connection of feeding hopper has two baffle, the top between feeding hopper and main part box is fixedly installed with the linkage of connection frame, the gathering bucket is through the ventilation hole with main part box intercommunication, the utility model relates to the technical field of black tea processing, the powder separation device for black tea processing, through the linkage structure of screw rod and sliding block in feeding assembly, can accurate adjustment baffle spacing, control the thickness of tea flow when the black tea falls, ensure that the thickness of the black tea that blows in the winnowing process is appropriate, effectively promote powder separation effect, simultaneously, can according to the black tea of different particle size flexible adjustment baffle width, guarantee various black tea can smoothly pass and fall into main part box, significantly enhanced the adaptation ability of device to different specifications black tea.

This utility model relates to the field of tea production technology, and more particularly to a drying device for black tea production, comprising: a shell, a primary drying trough, a secondary drying trough, and a rotating rod; ventilation holes are opened at the bottom of the primary drying trough and the secondary drying trough; the secondary drying trough is located at the bottom of the shell; the primary drying trough is located inside the shell; the primary drying trough is located above the secondary drying trough; the rotating rod is connected to the primary drying trough; the rotating rod can be connected to a motor; the primary drying trough can rotate relative to the secondary drying trough. A single drying trough, after processing one step, needs to be transported to another step, resulting in frequent transport of tea leaves, making the tea drying process cumbersome. Compared to the prior art, this utility model sets the primary drying trough and the secondary drying trough on the same vertical line, and the primary drying trough can be rotated by a motor and a rotating rod. After the tea leaves are initially dried, the rotating rod drives the primary drying trough to flip, allowing the material in the primary drying trough to fall into the secondary drying trough, eliminating the need for manual removal and re-transport, making it more convenient to use.

The application discloses a kind of wild black tea precision fermentation equipment, including shell, tea leaf is placed fermentation mechanism in shell, the mechanism includes support, sprocket set, chain and a plurality of longitudinal interval arrangement holding part, holding part is made of first grid holding plate and second grid holding plate, second grid holding plate is driven screw column by micro torque motor and realizes lifting, track groove is opened in support, the cylindrical block of holding part side end is cooperated with it, so that holding part keeps horizontal in moving process, humidity sensor, temperature sensor and oxygen sensor are equipped in shell, back is equipped with humidification pipe, heating pipe and oxygen pipe, bottom is equipped with air circulation fan, top is equipped with exhaust fan, realize the real-time monitoring and precision control of fermentation environment.The application is also equipped with automatic opening and closing door, sliding type fermentation mechanism, drying disc and receiving tray, can realize automatic feeding, in-situ drying and uniform fermentation, significantly improve the fermentation quality and production efficiency of wild black tea, worthy of popularization and application.

This utility model discloses a hot air uniform distribution device for black tea drying equipment, relating to the field of black tea drying technology. It includes a drying chamber, a rotating assembly, and a hot air distribution assembly. The rotating assembly is installed on the lower middle side of the drying chamber, and the hot air distribution assembly is arranged inside the drying chamber. The hot air distribution assembly includes a hot air ring, air nozzles, a connecting pipe, a fixing plate, and an air supply pipe. The hot air ring and the drying chamber are concentrically arranged, and the air nozzles are evenly distributed in an array on the inner side of the hot air ring. A connecting pipe is fixed above one side of the hot air ring, and a fixing plate is installed on one side of the top of the connecting pipe. In this hot air uniform distribution device for black tea drying equipment, the hot air distribution assembly evenly distributes air through several air nozzles arranged in an array inside the hot air ring. Simultaneously, the extension and retraction of the electric telescopic rod facilitates the raising and lowering of the connecting pipe and the hot air ring, thereby blowing air onto the multi-layer material rack inside the drying chamber, resulting in relatively uniform hot air distribution.

This invention provides a fermentation method to enhance the aged and woody aroma of Fu brick tea, belonging to the field of Fu brick tea processing technology. Based on *Aspergillus chevaleri*, a strain deposited at the China General Microbiological Culture Collection Center (CGMCC No. 42256), the method involves adding plant-derived methyl selenide, such as selenium-enriched freeze-dried rapeseed powder, to black tea to adjust the total selenium content. After inoculation, fermentation is carried out, followed by drying. The resulting Fu brick tea exhibits significantly increased levels of characteristic aged and woody aroma substances, such as 4-ethylphenol and 1,2,3-methoxybenzene, exhibiting a mellow and robust aged and woody aroma. This invention uses plant-derived methyl selenide instead of chemical selenium additives, eliminating the need to change the fermentation strain and process parameters. The intensity of the aged and woody aroma can be precisely controlled simply by adjusting the amount of naturally selenium-enriched raw materials. The process is simple, controllable, and the product is natural and safe, fully meeting the food safety requirements for tea, making it highly suitable for large-scale industrial production.

This application discloses a method for identifying the fermentation endpoint of black tea based on changes in key metabolites, relating to the field of tea processing technology. The method includes: acquiring sensory, metabolomic, and transcriptomic multi-source flavor characteristic data of a black tea sample under a preset fermentation time series; constructing a gene-metabolism-sensory multidimensional association network through association analysis, and screening components whose correlation coefficients with bitterness response values ​​and floral / fruity aroma attribute scores both exceed preset thresholds as core differential molecular markers; calculating the binding affinity of the markers to sensory receptors to determine weighted evaluation coefficients; calculating the weighted conversion rate of bitterness and the weighted cumulative intensity of aroma accordingly; and determining the corresponding fermentation time as the optimal fermentation endpoint when the rate of change in conversion rate is less than the threshold and the cumulative intensity is greater than or equal to the maximum peak value. This application can determine the optimal fermentation endpoint where bitterness and floral / fruity aromas reach a balance during black tea fermentation, ensuring the optimization and consistency of black tea flavor.

The utility model relates to a kind of black tea uniform fermentation device, belong to black tea fermentation technical field, a kind of black tea uniform fermentation device, including fermentation cylinder, the fermentation cylinder one end is equipped with temperature and humidity sensor, the outer side of fermentation cylinder both ends is rotatably connected with ring sleeve, one of the ring sleeve upper surface is provided with humidification structure, the inner wall of fermentation cylinder is equipped with heating pipe, the power supply is installed at the bottom end of fermentation cylinder, the power supply side is electrically connected with heating pipe one end, stirring structure is arranged in the fermentation cylinder, one of the ring sleeve side edge is fixedly connected with the first support frame side edge fixedly connected with fan, the fan one end is fixedly connected with third delivery pipe, the red tea in fermentation cylinder is stirred by stirring structure in above-mentioned structure, so that black tea can be more evenly fermented, the temperature and humidity inside fermentation cylinder are detected using sensor, the temperature and humidity inside fermentation cylinder using humidification structure and heating pipe are adjusted, improve the fermentation quality of black tea.

This invention provides a strain of *Aurorus cristatus* and its application, belonging to the field of microbial technology. The *Aurorus cristatus* strain is named *Aurorus cristatus* AKFX-002 and is deposited at the China General Microbiological Culture Collection Center (CGMCC) with accession number CGMCC No. 42255. This strain was isolated from black tea from Dongguan Village, Haoping Town, Ziyang County, Ankang City, Shaanxi Province. It exhibits rapid growth in black tea infusion, almost no use of theanine as a nitrogen source during fermentation, and possesses a sweet aroma reminiscent of rose and hyacinth, with a pure fragrance. It can be used for fermentation to prepare fermented black tea or Fu brick tea with high theanine content.

This invention provides a method for producing organic large-leaf black tea, comprising the following steps: S1, picking fresh leaves from large-leaf tea trees, spreading them evenly in a withering trough, and subjecting them to alternating strong and weak wind speeds to obtain withered tea leaves; S2, placing the withered tea leaves in a shaking machine for shaking, then removing and kneading to obtain kneaded tea leaves; S3, spreading the kneaded tea leaves obtained in S2 to a depth of 6-8 cm, subjecting the spread kneaded tea leaves to mist steaming, then placing them in a fermentation chamber for fermentation and baking to obtain organic large-leaf black tea. This invention, through specific processes, can promote the full oxidation and transformation of polyphenols and other internal substances in large-leaf tea during processing, while also better preserving the effective components in black tea, synergizing the flavor and aroma of black tea to form a rich, full-bodied, deep red tea soup with a strong and lasting floral aroma, effectively enhancing the aroma and quality of large-leaf black tea.

The application relates to the technical field of tea processing, and discloses a stirring jet-type black tea fermentation device, which comprises a fermentation cylinder, a rotating bin driven by a gear ring is rotationally connected in the fermentation cylinder, a stationary fixing shaft penetrates through the rotating bin at the inner shaft core of the rotating bin, a sleeve is arranged on the outside of the fixing shaft, the sleeve is connected with a meshing wall through elastic extension rods, the meshing wall is self-adaptingly scraped by the thrust of a slide column and a spring, accumulation in dead corners is prevented, the elastic extension rods II on the outer wall of the sleeve are clamped into the rotating bin limiting grooves to realize synchronous revolution, the coil spring between the fixing shaft and the sleeve is twisted to store energy, when the extension rod II is extruded out of the limiting groove by the stationary arc-shaped cylinder, the coil spring instantaneously releases the elastic force to drive the meshing wall to rotate reversely, and the bottom tea is deeply turned and thrown. In the turning process of black tea fermentation, the device effectively prevents the accumulation and caking of tea with high humidity and high viscosity in the dead corners of the rotating bin inner wall, and ensures that all the tea can be fully turned, stirred and mixed.

This invention relates to the field of black tea fermentation technology, and discloses a black tea fermentation device and method. The black tea fermentation device includes a fermentation tank, with a drive shaft rotatably connected to the center of the tank's inner cavity. Cross plates are fixedly connected to both sides of the drive shaft, and driven shafts are fixedly connected between each end of the cross plates on both sides. The device also includes multiple fermentation trays, each mounted on a driven shaft. Through gear transmission and speed increase, a piston plate is driven to slide reciprocally within a piston chamber, achieving alternating pressure reduction and pressurization for pulsating oxygen supply. During pressurization, high-pressure airflow penetrates the tea layer, forcibly providing positive pressure oxygen supply to eliminate dead zones, ensuring synchronous oxidation reactions and enhancing enzyme activity. During pressure reduction, carbon dioxide and hot, humid waste gas are rapidly discharged to prevent suffocation and heartburn. This simulates the rhythm of biological respiration, significantly promoting the formation of theaflavins and thearubigins, and optimizing biochemical reactions.

A kind of black tea essence refining fragrance device, including fragrance box, multiple trays are installed from bottom to top in fragrance box, three sides of tray are provided with frame respectively, other side forms discharge port, opposite two frames outside of tray are provided with rotating shaft respectively, tray is rotatably connected with the inner wall of fragrance box by rotating shaft, limiting device is installed on the side wall of fragrance box, when limiting device is cooperated with tray and is limited, tray is in horizontal state, when limiting device is separated from tray, one end of tray close to the door of fragrance box is overturned downward.When the tray is rotated and installed in the fragrance box, after the end of refining fragrance, the limiting of tray by limiting device is opened, and the tray is automatically overturned under the action of gravity, so as to pour out the tea leaves on the tray.

The application discloses a kind of yeast black tea products and process method for preparing by double biological enzyme fermentation, which includes the process steps of picking and removing impurities of fresh leaves, light heat wilting, light heat steam biological fermentation, enzyme oxygenation kneading, deagglomeration double enzyme biological fermentation, hot air aroma extraction initial baking and vacuum freeze drying etc.The yeast black tea with higher fermentation enzymolysis power can be prepared by process optimization, which has strip shape, red leaves, sweet aroma, the activity of tea polyphenol oxidase (ppo) is kept at 1.5-2 U / G, and can drive other plant leaves to carry out mixed fermentation enzymolysis reaction, to make high-quality composite black tea, which has wide application prospect in the field of fermentation composite black tea.

This utility model discloses a forming and drying device for black tea preparation, belonging to the field of black tea drying technology. It includes a drying device body, with a bracket rotatably connected inside the drying device body. A motor is fixedly connected above the bracket, and drying trays are placed inside the bracket. A dust cover is installed above the drying device body, and a heat dissipation component is installed above the dust cover. A fixing component is installed at one end of the bracket. This utility model incorporates a heat dissipation component to facilitate ventilation and heat dissipation inside the dust cover, preventing internal heat from being trapped and causing damage to the motor or hot air blower. This structure allows for easy disassembly and cleaning of the filter cartridge and facilitates the removal and assembly of the bearing cover for inspection and maintenance of the motor and hot air blower inside the dust cover. The fixing component allows for convenient fixation of the drying trays. This structure is easy to use; simply place the drying trays on the bracket and then rotate the rotating block to clamp and fix multiple drying trays.

This invention provides a black hair dye based on plant extracts and its preparation method. Effective components are extracted from plants such as rice roots, ginkgo leaves, arborvitae, rhubarb, cockscomb, chrysanthemum, mulberry, black tea, green tea, gentian, lichen, and catechu. It contains no harmful chemicals such as common paraphenylenediamine or ammonia. This hair dye enables even coloring of hair. The surfactant reduces the surface tension of the dye system, allowing the plant extracts and other components to disperse more evenly in the solution and better contact with the hair. During the dyeing process, it ensures that each hair strand fully absorbs the dyeing components, achieving a uniform coloring effect and avoiding uneven coloring. The color produced by this invention is natural and long-lasting, which is closely related to the synergistic effect of the plant extracts and the mordant ferrous sulfate. The hair dye of this invention performs better in maintaining color stability, allowing consumers to maintain their ideal hair color for a longer period.

This product is a bag used to extract tea or broth by placing tea leaves such as green tea or black tea, or broth ingredients such as bonito flakes or dried sardines inside. This product is made of nonwoven fabric and consists of a bag part and a lid part, as shown in the "Reference Diagrams Showing the Names of Each Part". "Reference Diagram 1 Showing the State of Use" shows the bag part with the opening open, Reference Diagram 2 shows the state with tea leaves placed inside the bag part, Reference Diagram 3 shows the state before the lid part is folded back (with a thumb placed between the bag part and the lid part), and Reference Diagrams 4 to 7 show the state after the lid part has been folded back. As can be seen from these diagrams, this product is used by placing tea leaves or the like inside the bag part, folding the lid part inside out, and closing the upper opening of the bag part with the lid part. When the bag part is closed with the lid part, as can be seen from Reference Diagrams 4 to 7, the lower edge of the bag part (the lower edge extending left and right in Reference Diagram 6) and the upper folded edge (the upper edge extending left and right in Reference Diagram 5) are positioned perpendicular to each other. This creates a three-dimensional space within the bag, allowing for efficient extraction of tea and other beverages.

This invention relates to the field of tea processing technology, specifically disclosing a preparation process and product of cocoa-flavored black tea. The preparation process comprises, in sequence, a first withering, shaking, a second withering, rolling, fermentation, drying, and roasting. This invention effectively utilizes fresh tea leaves from tea trees, a mixture of old and young leaves harvested by tea-picking machines, to produce a black tea with excellent flavor and taste, a rich cocoa aroma, and consistent quality. The preparation process of this invention requires less manual labor and is easy to industrialize.

The present application relates to the technical field of food processing, and particularly refers to a formula of Mongolian milk tea and a preparation process thereof.The formula comprises: 1000g of finished product milk tea powder, and each raw material is composed of the following mass ratio: 80-120g of condensed milk powder, 150-200g of milk tea base powder, 100-150g of whole milk powder, 200-250g of malt dextrin, 5-10g of edible salt, 80-120g of fried rice powder, 30-50g of brick tea powder, 20-40g of black tea powder, and 10-20g of whey.The preparation process comprises: pretreatment of raw materials, mixing of the brick tea powder and the black tea powder, addition of 5-8 times of pure water in mass, constant temperature extraction at 80-90 DEG C for 20-30 minutes, stirring every 5 minutes during the extraction, filtration with 100 mesh filter cloth after the extraction, collection of tea juice, and preparation for use; and the present application has the following advantages: flavor and taste advantages: the present application precisely restores the salty flavor and the mellow taste of the Mongolian milk tea through the compounding of the brick tea powder and the black tea powder and the synergy of the whole milk powder and the condensed milk powder, and the addition of the fried rice powder increases the chewing feeling, thereby solving the problem of single taste of the traditional milk tea.