1194 results about "Fermented tea" patented technology

The invention discloses a tea beverage powder with the function of relieving fatigue and a preparation method of the tea beverage powder. The tea beverage powder is prepared from the raw materials in parts by weight: 15-25 parts of purple sweet potato, 10-20 parts of cranberry, 8-12 parts of dark green tea, 8-15 parts of nonfat yoghourt, 6-10 parts of spina date seeds, 10-14 parts of citrus limonum, 8-12 parts of wheat sprouts, 1-3 parts of Caragana sinica Rehd, 2-4 parts of cape jasmine flower, 1-2 parts of Eucommia ulmoides male flower, 2-3 parts of peanut coats, 2-3 parts of rhizoma polygonati, 2-3 parts of astragalus membranaceus, 1-3 parts of silkworm pupa protein, 8-15 parts of maple sugar, 1-2 parts of cocoa powder, 4-6 parts of ginger powder, an appropriate amount of sour plum vinegar and 8-12 parts of nutrient solution. The tea beverage powder with the function of relieving fatigue, which is prepared by adopting the preparation method, is rich and balanced in nutrients, convenient to store and transport and safe and sanitary to drink, can be drunk while brewing with mellow tea flavor and sweet mouthfeel, has the capabilities of relieving physical fatigue and visual fatigue and contributing to improving the memory and the liver function, and can be used for improving the physique and enhancing resistance to diseases after long-term drinking.

The invention discloses a production technology for black tea with stronger tea fragrance, more mellow taste and darker liquor color. The production technology is characterized by comprising the following steps of: primarily processing raw black tea; removing impurities and screening; humidifying and steaming tea; piling, steaming and shaping; drying or floating and drying; and packaging. The produced brick tea has the advantages of black brown or russet brown color and luster, zero smoke fat pollution, pure and lofty tea perfume, mellow taste, orange red or orange yellow liquor color, red-yellow brightness, eurotium cristatum filled in brick tea, and full grains. The production technology is simple, convenient in implementing, safe and environment-friendly. The produced black tea is smoke-free and harmless, is fragrant and fine-quality and is a real environment-friendly healthy beverage.

The invention relates to a production technology of black tea, in particular to the technical field of the black tea. The production technology of the black tea comprises the following working procedures: green removing, twisting, piling, drying at first time, steaming, compacting, fermenting and drying 2, wherein pulp filling is carried out on a tea leaf raw material before the green removing working procedure, and the mass ratio of water to tea leaf is 6-9% in the pulp filling process; and artificially adding inoculated strains between the steaming working procedure and the fermenting working procedure, wherein the artificially inoculated strains are one or more of Eurotium cristatum, candida albican and aspergillus niger. By adopting the production technology provided by the invention,time of a fermentation technology in the production process of the black tea is reduced, production efficiency is improved, and yield of the black tea is increased; meanwhile, the problem that the traditional black tea production technology is controlled by experience and level of a tea making master worker is solved, the time for producing the black tea by utilizing the technology is short, the produced black tea has good consistency, strong taste, pure fragrance, red-yellow soup colour and brown and bright leaf edge.

The invention provides a method for processing camellia nitidissima loose tea, and relates to a method for processing fermented tea, in particular to the method for processing the camellia nitidissima loose tea. The method comprises the following steps: treating a dark tea raw material at a high temperature, separating and drying, blending the tea and adding a tea liquor, slowly fermenting at a low temperature, steaming and sterilizing the tea, preparing a tea fungus growing container, sterilizing and disinfecting the tea fungus growing container, filling the tea in a pan, growing fungus under monitoring, and drying. The invention breaks the restriction of the prior art that eurotium cristatum can only grow in Fuzhuan brick tea; compared with camellia nitidissima Fu-brick tea and camellia nitidissima qianliang tea, the product has the advantages of luxuriant and even eurotium cristatum growth and convenient drinking; and compared with the prior loose dark tea, the tea has significantly improved quality, brownish red tea liquor, genuine aroma, and rich taste, further improves the effects of removing fat, contributing to digestion, lowering lipid and reducing weight, and becomes the development direction of the dark tea.

The technology for producing golden flower Qianliang tea (Hua-juan tea) is characterized in that the technology comprises the process steps as follow: plucking criteria-water removing in high temperature-rolling and shaping-pile-fermentation-dry and adding incense-stems picking and sieving-matching and pile-classificaition and weighting-steam softening-moisture detection-adpressing and sizing-premilary test and baking-cultivating golden flower-aerationagitation. The technology is an improved deep processing technology. The processes of the pile-fermentation and the cultivating golden flower ensure that the appearance of the products is ooiu colour, the interior is brown, and even distributed beneficial organism (namely, golden flower)-eurotium cristatum is clearly saw, the shangse is bright red, the taste is pure and aromatic, and the flower is aromatic, and has the health care functions of promoting sleeping, invigorating stomach and promoting digestion, relaxing bowel, slaking thirst and helping produce saliva, antidiabetics, lowering blood pressure, curing bloated, cuing laxness, etc. The technology fully actives microelements such as vitamins contained in tea, mineral composition, 18 amino acid, protein, glucide, folic acid, catchol which are beneficial to human health and easily absorbed, and the cultivation of golden flower has substantial transformation on tea polyphenols, caffeine, and theophylline that are transferred into elements that are beneficial to human health, all ages, expand market, have high cultural value, provide collection opportunity for black tea lovers.

The invention provides an artificial inoculation production method, which relates to an artificial inoculation method of Jinhua fungus of tea and a processing method of camellia nitidissima. The invention is characterized in that the artificial inoculation production method comprises the following steps of preparation of Jinhua fungus culture solution, preparation of inculating tea, artificial inoculation of Jinhua fungus, culture of Jinhua fungus, drying of products and the like. The invention has high flowering rate of the tea, uniform flowering, coarse grain of eurotium cristatum and golden color, can bring the flowering stage forward by about 3 days, can obviously improve the quality and production efficiency of the camellia nitidissima, is applicable to flowering of all teas (compressed tea and loose tea) and provides reliable guarantee for improving flowering quality of black tea.

The invention relates to a beverage and particularly discloses health-care dark tea. The health-care dark tea consists of the following raw materials in parts by weight: 5-8 parts of dark tea, 2 parts of buckwheat, 2-5 parts of lotus leaves, 2-5 parts of sweet potato leaves, 1 part of hawthorn, 3 parts of honeysuckle, 1 part of cassia seed, 1 part of bunge cherry seed, 3-6 parts of pumpkin, 2-4 parts of towel gourd, 2 parts of gingko, 3-5 parts of fructus momordicae, 1 part of mulberry leaf, 1 part of sophora japonica and 2-5 parts of boat-fruited sterculia. The health-care dark tea provided by the invention is easy to prepare and convenient to drink, keeps the warm aroma of dark tea while having the faint scent of the buckwheat and the honeysuckle, is good in taste, and also has a health care function. The dark tea has bactericidal, anti-inflammatory, diuretic, detoxification, anti-oxidation, anti-aging, anti-cancer, mutation-resistant, hypolipidemic, antihypertensive, carbohydrate metabolism improving, hpyerglycemic, and diabetes prevention and treatment functions, and by matching with the functions of promoting digestion and reducing excessive inflation of the hawthorn and the heat-clearing and detoxicating functions of the honeysuckle, the health care effect of the dark tea is remarkable.

The invention provides a method for producing fermented tea by biological engineering method. The invention absorbs the traditional tea fermentation process, and fully employs the achievements of modern fermentation biological engineering research. Multiple fungus, microzyme and probiotic bacteria, which satisfy the relevant industry requirements and meet with the microbe categories for natural fermentation tea, compose the microbe combination; after water-removing and rolling, the fresh tea leaves enter biofermentation process without external water source so that the quality and security of products can be guaranteed. The invention has few process links and simple operation, greatly reduces the fermentation period and improves the production efficiency, implements the technical scale; the fermented tea has the same health-care function as the tea preserved for many years, and has good smell, lasting appeal, color, soup color and excellent taste.

The invention provides a method for producing fragrant dark tea. The method is characterized by comprising the following steps: using recently produced dark tea as a substrate; using a fresh flower with remarkable fragrance as a medium; uniformly mixing the dark tea and the fresh flower; piling the mixture; fermenting the mixture; and scenting the fermented mixture. The dark tea having health-care function and the fresh flower are mixed for piling and fermentation, so the tea absorbs fragrant substances of the fresh flower and undergoes a series of conversion. Therefore, the tea has fragrance, better nutrition and mouthfeel and can be accepted by more customers.

The invention discloses a fermented tea beverage and a preparation method thereof. The fermented tea beverage is characterized by comprising the following components in percentage: 20-80% of tea extract, 0.01-0.5% of sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid, 0-30% of syrup or substituted sugar and 0-79.98% of purified water; and fresh tea leaves are extracted to obtain the tea extract. The preparation method is characterized by comprising the following steps: uniformly stirring the components in proportion, and sterilizing at the temperature of 85-100 DEG C for 1-10 minutes; after the sterilization, cooling a tea slurry to 20-45 DEG C; inoculating lactic acid bacteria to the sterilized and cooled tea slurry based on a ratio of 10<3>-10<9> cfu/ml; and fermenting at 25-45 DEG C for 6-48 hours, wherein the fermentation ends when the pH value is 3.5-5.0. The invention has the following advantages: (1) natural gentle acidity can be produced to effectively remove the bitter of the tea juice; (2) by fermenting with the lactic acid bacteria, the content of the amino acid in the tea slurry can be increased by over 10%, flavor substances can be increased by over 30%, and the flavor and mouthfeel of the product are effectively improved; (3) nutrient components such as vitamin and the like in the tea leaves are fully maintained; and (4) the shelf life of food is prolonged, and spoilage is prevented.

The invention provided a secondary-fermentation black tea as well as a production method and a production device thereof. The process comprises the following steps: (1) picking up fresh tea leaves, inactivating the fresh tea leaves, spreading the fresh tea leaves for cooling so as to enable the water content of the tea leaves to be 50-60%, rolling and curling the fresh tea leaves into a strip shape, deblocking the tea leaves after rolling, drying the tea leaves so as to enable the water content of the tea leaves to be 88-90%, and then piling, dismissing and sifting so as to obtain primary-fermentation black tea leaves; (2) putting the primary-fermentation black tea leaves on pallets and brackets, placing the brackets in a fermenting room, providing steam so as to fill the steam among the tea leaves at a temperature which is controlled at 50-60 DEG C for 5-15 hours, and then stopping providing the steam, fermenting the tea leaves for 3-7 days in the sealed fermenting room, and after fermenting, performing airing, natural cooling and drying so as to obtain secondary-fermentation black teat products. By virtue of twice fermentation, the black tea is clean and sanitary, is high in quality, is uniform in tea color, is better in quality, is fragrant in smell after being soaked in water, is savoury and mellow, has multiple health functions for a human body and is a treasure in whole-fermented tea.

The invention relates to a fermented tea. Accounting by the dry weight of the tea, the content of the tea polyphenol of the tea is less than 19 percent, and the total content of the catechin ECG and EGCG is less than 5 percent, and the content of the abrownins is relatively low. The manufacturing method of the fermented tea can be used for producing tea drink or mixed tea.

The invention discloses novel eucommia ulmoides tea and a preparation method thereof, belonging to the field of tea processing. The novel eucommia ulmoides tea is eucommia ulmoides dark tea which is prepared from eucommia ulmoides leaves by a dark tea preparation technology. Meanwhile, the eucommia ulmoides leaves can be processed into the eucommia ulmoides Fu tea by a Fu tea preparation technology for dark tea, wherein certain amount of raw dark green tea can be added in the preparation process of eucommia ulmoides Fu tea. In the novel eucommia ulmoides tea and the preparation method thereof disclosed by the invention, by adopting the eucommia ulmoides leaves as a raw material and effectively combining the dark tea preparation technology, abundant nutritional ingredients in the eucommia ulmoides leaves are maintained, the fermentation and floating technology of eucommia ulmoides leaves is realized, the produced eucommia ulmoides dark tea has the functions of tonifying kidney, protecting liver, resisting fatigue and aging, reducing blood pressure, blood fat and blood sugar and the like, the product eucommia ulmoides Fu tea is rich in eurotium cristatum and also has the functions of clearing heat and removing toxin, resisting tumor activity, maintaining beauty and keeping young, adjusting heart and blood vessels and the like.

The invention discloses a preparation method of detoxified gingko tea. The preparation method comprises the following steps: 1) preparing a fermenting agent, namely, separating eurotium cristatum from Fuzhuan dark tea and preparing a solid pure strain fermenting agent; 2) pretreating gingko leaves, namely, cleaning the gingko leaves, removing impurities, slitting and carrying out fixation, cooling and twisting after fixation so as to obtain raw tea; 3) blending and carrying out pile fermentation, namely, blending the raw tea of which the impurities are removed with dark raw tea, and carrying out pile fermentation on the blended tea leaves after primary steaming; 4) inoculating, namely, adding the solid pure strain fermenting agent into the tea leaves after pile fermentation and secondarily steaming and inoculating; 5) briquetting and fermenting: compressing the inoculated tea leaves into tea bricks, and putting the tea bricks into a fermentation chamber for fermenting; and 6) dehydrating and packaging: dehydrating the fermented tea bricks and dehydrating, and packaging the dehydrated tea bricks directly. The method not only can be used for effectively retaining active substances benefiting to human bodies, but also can be used for reducing the content of ginkgolic acid; the detoxified gingko tea is safe and reliable in quality, and is suitable for large-scale production and popularization.

The invention belongs to the field of black tea processing and relates to a method for processing brick tea from Lingyun Baihao tea. The method comprises the following steps of fresh tea leaf de-enzyming, primary rolling, primary pile fermentation, re-rolling, drying, refining pile fermentation, steaming and pressing, airing and aging to obtain a brick tea finished product. Eurotium is introduced respectively at the time after primary rolling and before primary pile fermentation and at the time after drying and before refining pile fermentation, the eurotium comprises eurotium cristatum and/or eurotium amstelodami, and in the key pile fermentation processes, parameters are optimized. The soup of the brick tea is red, strong and bright, has a light amber color, a mellow and tasty taste, a mellow and aged fragrance and a plum fragrance. Liupu tea has red, strong, mellow and aged characteristics, and is provided with golden parts on the tea surface, and the golden parts comprises golden eurotium cristatum or eurotium amstelodami. The Liupu tea has high quality.

The invention relates to a kind of Pu'er tea concrete and the preparing process, which mainly employs fermented tea for one year, two-three year or more than three years as raw material, and comprises processes of boiling, condensing and drying. The raw material employs Yunnan Big Leaf Tree, process employs sun withering, and the weight proportion of tea with different natural fermentation time is as follows: tea with more-than three years fermentation time is not more than 10%, tea with 2-3 years natural fermentation time is not less than 20%, and tea with one year natural fermentation time is not more than 70%. The invention is characterized by the color, brightness, transparency and taste is equivalent to that of Pu'er tea of more than 10 years natural fermentation. The utilization is convenient and widely used for Pu'er tea deep processing.

The invention relates to a fermentated food processing method, in particular to a method for manufacturing tartary buckwheat monascus fermented teat, which comprises the following steps: 1, cleaning tartary buckwheat, adding water, steaming the material and inoculating test-tube aspergillus orzae for cultivation for 72 hours at 28 to 40 DEG C; 2, preserving heat, performing saccharification for 4 to 5 hours and inoculating monascus strains under an aseptic condition; and 3, performing solid fermentation on tartary buckwheat powder with turning monascus for drying, mixing the tartary buckwheat and xylitol powder and packing the mixture into bags to obtain finished products. The tartary buckwheat monascus fermented product tastes sweet, is convenient to take, combines functional components, contains flavonoid substances, chitosan, lovastatin and the like, and has remarkable health care efficacy.

The invention discloses compound mulberry leaf Fuzhuan brick tea. A preparation method of the compound mulberry leaf Fuzhuan brick tea comprises the following steps: quarterly grading and picking, green spreading and water spraying, fixation, rolling, pile fermentation, baking and drying, crushing, stalk separation and screening, compatible piling, moisture measuring and grouting, steaming, pile fermentation, secondary steaming, measuring and building, and floating and drying. According to the compound mulberry leaf Fuzhuan brick tea disclosed by the invention, by virtue of secondary pile fermentation process treatment, the green and crude astringent taste of mulberry leaves can be completely removed, the compound mulberry leaf Fuzhuan brick tea is scientifically combined with mulberry leaf raw material tea and ordinary raw dark green tea, and the sensory quality of the tea has a unique style; in an aspect of appearance, because the proportion of the mulberry leaf raw material tea is increased in a formula, and the quantity of tea stalks is gradually reduced, the appearance of the compound mulberry leaf Fuzhuan brick tea is superior to that of the ordinary raw dark green tea; in an aspect of internal quality, the tea aroma is mixed with the mulberry leaf fragrance, a mushroom flavor of eurotium cristatum and a pine smoky flavor of the ordinary raw dark green tea; in an aspect of taste, the pure and sweet after-taste of the mulberry leaf tea and the mellow and full taste of the ordinary raw dark green tea are mixed; and in an aspect of liquor color, the light yellow bright color of the mulberry leaf tea and the orange, yellow, red and dark color of the raw dark green tea are mixed, so that the tea aromas, tastes and liquor color styles with various characteristics can be formed along with the change of the formula, and the differentiated demands of different consumer groups can be adapted.

The invention discloses an ingredient recipe of a microbial ecological beautifying facial mask and a preparation method thereof. The microbial ecological beautifying facial mask is prepared from the following major ingredients: sucrose, honey, ammonium sulphate, monopotassium phosphate, peptone, tea, liquorice, ginseng, tuckahoe, pearl powder and fermented tea mother liquid through a biofermentation method. The microbial ecological beautifying facial mask prepared by the invention contains a large number of biological active ingredients and probiotics, has the functions of nourishment, detoxification, bacteriostasis, skin micro ecology regulation and the like, and belongs to a novel skin health care and beautifying facial mask with excellent performance.

A process of preparing tea spirit does not ferment tea but mixes it directly with fermented grain. The mixing ratio of tea to fermented grain is 20-30 to 100 and the tea spirit in low or high degree can be prepared by mixing distilling, ageing, filtering, blending and packing.

The invention discloses tea feeds and a preparation method. The preparation method comprises the following steps of 1, crushing tea waste, spraying water until the humidity is 15 to 25 percent, adding a combined strain of trichoderma, aspergillus niger and aspergillus oryzae, and performing piling and fermentation; 2, drying and crushing the fermented tea waste; 3, uniformly blending 100 weight parts of fermented tea waste, 20 to 100 weight parts of grain feed and 0.5 to 10 parts of yeast, spraying water until the humidity is 15 to 25 percent, simultaneously adjusting a pH value to be 4.5 to 6, and performing secondary fermentation for 3 to 4 days at 40 to 55 DEG C; 4, spreading the fermented mixture for cooling, and drying and crushing the mixture to obtain the tea feeds. According to the tea feeds and the preparation method, the effects of ordinary tea feeds of improving the disease resistance of livestock and poultry, increasing the egg and milk yield, enhancing the quality of meat and reducing the fishy smell and urine odor are maintained; in addition, every gram of selenium-rich tea waste contains 0.02 to 0.1 microgram of selenium, so that anti-oxidation effects are further improved; moreover, selenium-P proteins have the effects of chelating toxic substances such as heavy metal and reducing the toxicity of the toxic substances.

The invention provides a method for preparing fermented tea with combination of artificial inoculation and liquid state fermentation process. The method comprises the following steps of: firstly, crushing large fresh tea leaves or sunned primary tea from Yunnan, extracting the tea by water, and filtering the extract to obtain a water extract or adding water to the extract to obtain a tea and water mixed solution; secondly, adding strains into the water extract or the mixed solution for liquid state fermentation at 30-60 DEG C for 5 to 14 days; and thirdly, filtering after the fermentation to obtain fermentation liquor, inactivating, centrifuging or filtering the fermentation liquor to obtain fermented tea juice, and concentrating and drying the fermented tea juice according to requirements to obtain the tea powder.

The invention relates to high-quality dark green tea and a processing technique thereof. The processing technique comprises the steps of pile fermentation, tea steaming, fermentation inducer adding, tea leaves pressing, tea leaf fermentation, drying and the like; in the step of pile fermentation, raw dark green tea is added with fresh tea leaf homogenate with high enzyme activity to effectively promote transformation of tea leaf matrix and flavor substance during pile fermentation and provide beneficial growth matrix for eurotium cristatum and other beneficial microorganisms in the fermentation process; the high-efficiency fermentation inducer composed of eurotium cristatum and hansenula debaryomyces hansenii is added to improve the purity of the microbial population, improve the microbial population structure and enable the fermentation period to be shortened to be 3-5 days, the high-quality dark green tea has dense golden flowers and rich arohid flavor, the quality of fu brick tea is remarkably improved and the processing cost is reduced; the environment temperature and the environment humidity in the fermentation process are controlled optimally, the beneficial microorganism population growth is promoted and the quality and the flavor of finished tea are effectively improved.

The invention discloses a preparation method of dark tea. According to the method, raw tea is prepared through steps including leaf selection, airing, fixation, rolling, fermentation, repeated rolling, deblocking and drying and then treated through steps including sieving, fermentation, steaming, press forming and drying, and a finished product, namely, brick tea is prepared. According to the preparation method of the dark tea, dark raw tea is prepared in a hot fermentation manner and then fermented with a repeated pile fermentation method, and the finished product, namely, the brick tea is prepared. By means of the method, the conditions that tea leaves have inconsistent tender properties and the quality of the tea brick is affected due to long fermentation time and high temperature can be prevented, pure aroma of tea leaves can also be guaranteed, and the dark tea tastes mellow and sweet.

The invention provides a formula for a pholiota nameko cultivation material. The cultivation material is characterized in that tea seed hull and tea fruit shuck are used as main raw materials, bagasse, rice bran, corn flour, gypsum powder and the like are used as auxiliary materials, and water content in the cultivation material is 63 to 65%. The invention also provides a manufacturing method for the pholiota nameko cultivation material. Compared with a sawdust cultivation material, the pholiota nameko cultivation material provided by the invention has the following advantages: 1, coarse and fine raw materials of the cultivation material are reasonably collocated, so air permeability and water holding capacity of the cultivation material are improved, the mycelial growth speed of pholiota nameko is accelerated, and time for obtaining a pocketful of pholiota nameko is shortened; 2, through natural piling fermentation, substances like lignin, cellulose, semi-cellulose and pectin in the tea seed hull and the tea fruit shuck are decomposed into simple substances which can be easily absorbed by pholiota nameko, so formation of the sporocarp primordium of pholiota nameko is promoted, the quantity of effective pholiota nameko is increased, and the output of pholiota nameko is increased by 25 to 35%; and 3, the sources of the cultivation raw materials are broadened, production cost is reduced, and the formula and the manufacturing method are suitable for being popularized and applied in an oil tea producing area.