357 results about "Green teas" patented technology

The invention provides a composition and application thereof in preparation of a fat-reducing product. The composition comprises ginger and green tea composite micro-capsule powder, raspberry ketone, mango concentrated powder, citrus fruit powder and seaweed powder. The composition comprises the following components in parts by weight: 15-22 parts of fresh ginger and green tea composite microcapsule powder, 4-8 parts of mango concentrated powder, 1-5 parts of raspberry ketone, 1-5 parts of citrus fruit powder and 1-5 parts of seaweed powder. The method can solve the problem of large side effects of fat-reducing products in the prior art, and is suitable for the field of functional foods.

The invention provides a multi-modal fusion evaluation method and system for green tea grading. The method is applied to the technical field of artificial intelligence deep learning, and comprises the steps that to-be-detected hyperspectral data of to-be-detected green tea are collected through a constructed collection system, and the to-be-detected hyperspectral data comprise to-be-detected spatial data and to-be-detected spectral data; performing feature extraction on the to-be-detected spatial data by adopting a residual network model to obtain an image feature vector; inputting the spectral data to be detected into the Transform model to obtain a spectral feature vector; performing interaction association on the image feature vector and the corresponding spectral feature vector by adopting a cross attention mechanism to generate a fusion feature vector; and inputting the fusion feature vector into a trained grading model to obtain a grading result, and training the grading model by taking the green tea grade as a label. The feature representation is automatically learned from the original image of the green tea to classify the grade or evaluate the quality.

The invention discloses a green tea astringent grade prediction method, and relates to the field of green tea astringent prediction, and the method comprises the steps: employing a green tea astringent sample set to carry out the initial training of a random forest model, and obtaining a green tea astringent random forest prediction model; determining an SHAP value of each model input feature by adopting an SHAP analysis method, and screening the model input features according to the SHAP values to obtain high-contribution model input features; simplifying the green tea astringent sample set according to the high-contribution model input features, and performing secondary training on the random forest model to obtain an optimized green tea astringent random forest prediction model; wherein the input characteristics of the model are forty-two secondary metabolism components of the green tea, and the input characteristics of the high-contribution model are fifteen high-contribution secondary metabolism components of the green tea. According to the method, efficient and accurate prediction of the astringent taste grade of the green tea can be realized, and the credibility is relatively high.

The invention discloses a directional preparation method of a high-stability dark brown pigment and an application of the high-stability dark brown pigment in an acid beverage, and relates to the technical field of food additives. The preparation method comprises the following steps: S1, crushing raw dark green tea raw materials, mixing the crushed raw dark green tea raw materials with water, adjusting the pH value to 9-12, carrying out heating extraction, and collecting a supernatant; s2, repeatedly concentrating the supernate to obtain a concentrated solution; s3, adding an ethanol solution into the concentrated solution, standing, and collecting a precipitate; and S4, volatilizing the ethanol in the precipitate, re-dissolving, taking the supernatant, and drying to obtain the product. By optimizing the extraction and purification process, the dark brown pigment with high extraction rate and high color value is successfully prepared, the dark brown pigment shows excellent stability in a wide pH range and under the conditions of high temperature and high pressure, and the pigment obtained by the invention can be used as a natural brown coloring agent with excellent performance, is widely applied to the field of acid beverages, and has wide application prospects. Meanwhile, an effective way is provided for high-value utilization of dark tea resources.

Provided are: a kit for mindful eating using powdered green tea; and a method for executing mindful eating. The present invention comprises: a powdered green tea product 11 of an instant beverage reconstituted into a liquid; a processor for executing a machine-readable instruction; and a voice output unit 21a for outputting voice according to an instruction of the processor, wherein the processor is made to read voice guidance, which includes an instruction related to adjustment of the powdered green tea product 11 and an instruction related to meditation, from storage units 23 and 31 storing the voice guidance, and to output the read voice guidance by the voice output unit 21a.

A method for treating a gastrointestinal condition includes preparing an aqueous extract of bioactive compound by adding dried green tea material to hot water and filtering the aqueous extract; adding a solution of an iron-containing compound to the filtered aqueous extract to form a complex or chelate of the bioactive compounds with iron; and drying the solution at a temperature between 80 to 150 degrees Fahrenheit to obtain a fine granular or powdered state.

This invention discloses the application of green tea acidic polysaccharide GTPS in improving metabolic syndrome, aiming to provide a new use for green tea acidic polysaccharide GTPS. The extraction process involves first grinding green tea into powder, boiling, filtering, deproteinizing using the Seval method, concentrating, adding ethanol, allowing it to stand overnight, centrifuging to collect the precipitate, dissolving it, removing the ethanol, and freeze-drying to obtain GTPSs. The GTPSs are then passed through a DEAE-agarose FF column, eluted with distilled water and 0.2, 0.5, and 1.0 mol / L sodium chloride, and the fractions are collected. The fraction eluted with 0.2 mol / L sodium chloride is dialyzed to desalt, yielding green tea polysaccharide GTPS. Applying this to the improvement of metabolic syndrome provides a solid foundation for revealing the key active components in green tea that promote metabolism and paves the way for the future utilization of tea polysaccharides in the pharmaceutical and food industries, offering a promising solution for the integration of tea resources and the application of natural products.

The invention relates to the technical field of tea fruit green tea processing, in particular to a tea fruit green tea processing method which comprises the following steps: S1, picking immature tea fruits from April to July, removing unqualified fruits such as damaged fruits and fruits damaged by worms, and then cleaning; s2, spreading the tea fruits, and performing indoor withering until the weight loss ratio of the tea fruits is 20-30%; step S3, carrying out fixation on the withered tea fruits, namely carrying out primary fixation (steaming) on the tea fruits, and then carrying out secondary fixation (baking) while the tea fruits are hot, so that the tea fruits are uniform in fixation, dark green in appearance and soft in hand pinching. According to the invention, a set of processing technical route of green tea adapting to the physical characteristics of immature tea fruits is constructed around the tea tree by-product which is neglected for a long time, high-value utilization of tea fruit resources and development of low-caffeine tea drinks are realized under the condition of not increasing equipment investment, and the method has remarkable practical value and popularization and application prospects.

The utility model discloses a drying device for green tea processing, which relates to the technical field of tea processing and comprises a rack, a drying cylinder horizontally arranged on the inner side of the rack, a feeding and discharging port arranged on the circumferential side of the drying cylinder, a sealing cover detachably connected to the feeding and discharging port, and an electric heating rod axially arranged on the inner side of the drying cylinder. Heat insulation columns are fixed to the two ends of the electric heating rod, penetrate through the drying cylinder and are fixed to the rack, the outer sides of the heat insulation columns are rotationally sleeved with shaft sleeves, the shaft sleeves are fixed to the drying cylinder, a driving assembly is installed on one side of the rack and drives the drying cylinder to rotate along the axis of the drying cylinder, and a plurality of dispersing columns are distributed on the circumferential inner wall of the drying cylinder at equal intervals. In the process that the dispersing columns rotate along with the drying cylinder, the tea leaves can be better dispersed, the tea leaf clustering phenomenon is effectively avoided, and the tea leaves can be evenly dried; and through cooperative arrangement of an extension spring, an electromagnet and a dispersion column, the dispersion column can be moved, and tea discharge cannot be blocked.

The present invention relates to a method for producing a composition for promoting hair growth, and more particularly, to a raw material mixing step for mixing ground pine needles, ground pine cones, heartleaf houttuynia herbs, green tea leaves, cotyledons and an ethanol aqueous solution, and to a method for producing a composition for promoting hair growth. A fermentation step: inoculating the mixture cured in the curing step with lactic acid bacteria and fermenting; and mixing the additives, namely mixing the additives containing the hair root cell growth factors. A fermentation product produced by the fermentation step. The composition for promoting hair growth prepared by the method provides nutrition for hair, improves the health of scalp and hair roots, and shows an excellent hair growth effect.

The present application relates to a kind of green tea cell wall polysaccharide with hypoglycemic activity extraction and purification method and the green tea cell wall polysaccharide obtained, and five different tea polysaccharides are extracted by sequential extraction method using water, CDTA, saturated sodium carbonate and 1M NaOH and 4M NaOH solution, and the best hypoglycemic activity of green tea cell wall polysaccharide is screened by sugar metabolism enzyme activity inhibition, and further purified by gel column chromatography.Compared with prior art, the whole operation process of the present application has relatively mild reaction condition, can greatly retain the activity of green tea cell wall polysaccharide and reduce the loss of polysaccharide component to the maximum, has the advantages of high extraction rate, low energy consumption, small solvent consumption, simple operation and low economic cost, etc., lays a foundation for the study of the physicochemical properties and biological activity of green tea cell wall polysaccharide, and has important significance for the utilization of green tea cell wall polysaccharide in food, medical care and cosmetics and other fields.

The invention provides drying equipment for producing broken green tea, and belongs to the technical field of tea processing equipment. The drying equipment comprises a drying mechanism; the drying mechanism comprises a drying box body, a plurality of heating assemblies and a plurality of partition plates; the plurality of partition plates are arranged in the drying box body and divide the drying box body into a plurality of different drying spaces; the different heating assemblies are correspondingly arranged in the drying spaces so that the temperatures in the different drying spaces can be different. The drying equipment can perform targeted drying treatment on green broken tea of different specifications, and is beneficial to improving the processing quality of the green broken tea.

1. Name of the product in this design: Feed inlet of an electric mixer. 2. Purpose of this product design: The inlet allows users to add various ingredients and edible liquids, and the whole product is used to mix and stir various ingredients and edible liquids. For example, mix and stir ingredients such as matcha powder and green tea powder with water, milk, and other edible liquids. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D rendering 1. 5. Other situations requiring explanation: The dashed lines in each view represent parts that are not subject to protection.

1. Name of the designed product: packaging bottle (Tang Chuen Ranch Jasmine Lemon Tea Beverage). 2. Use of the designed product: for containing beverage. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

The application discloses a curcuma, lemon and green tea extract / chitosan composite preservative film and a preparation method and application thereof. The composite preservative film comprises a chitosan matrix and a composite extract composed of curcuma extract, lemon extract and green tea extract at a weight ratio of 1:1:1. The three kinds of natural plant extracts are prepared by ultrasonic-assisted extraction or reflux extraction respectively, and the composite preservative film is prepared by mixing the chitosan solution, centrifugation, pouring and drying. The composite preservative film is used for the preservation packaging of grouper fillets, can significantly inhibit the growth of microorganisms, delay fat oxidation and protein corruption under 4 DEG C cold storage conditions, and prolongs the shelf life of the grouper fillets to more than 12 days. The synergistic effect of the three kinds of plant polyphenol components is utilized, the preservation effect is improved, safety, non-toxicity, green environmental protection are ensured, the preparation process is simple, the cost is low, and the application is suitable for the field of aquatic product preservation.

The application provides a green tea hydrotherapy device and method. The green tea hydrotherapy device comprises a bottom plate, a protection box is fixedly installed on the top of the bottom plate, a brewing mechanism is arranged on the top of the protection box, a refrigeration box is arranged on one side of the protection box and installed on the top of the bottom plate, a constant-temperature water injection mechanism is arranged on the top of the refrigeration box, a refrigeration mechanism is arranged on one side of the refrigeration box and installed on the top of the bottom plate, and conveying mechanisms are arranged in the protection box and the refrigeration mechanism; the constant-temperature water injection mechanism is used for adding hot water into the brewing mechanism; the brewing mechanism is used for brewing green tea bags by using the hot water added by the constant-temperature water injection mechanism and pouring the brewed green tea water into the conveying mechanisms. The green tea hydrotherapy device and method have the advantages of convenient use and automatic brewing and refrigeration of green tea.

This invention discloses a compound soft capsule based on camellia oil and its preparation method, belonging to the field of health food processing technology. Using camellia oil as the core carrier, this invention combines extracts of honeysuckle, green tea, and licorice root, using beeswax as a specific suspending agent, without adding any wetting agents. By optimizing the entire process parameters from ultrasonic extraction of traditional Chinese medicine, content preparation, sol-gel, pelleting, shaping, washing, drying, and packaging, a compound soft capsule with high stability, good flowability, and clear anti-inflammatory effects is prepared. This invention solves the technical problems of easy oxidation and deterioration of camellia oil, insufficient deep processing in the camellia oil industry, and low economic added value. The resulting soft capsules can effectively inhibit pro-inflammatory factors such as TNF-α, IL-2, and IFN-γ, increase the level of the anti-inflammatory factor IL-10, and have a significant protective effect against lipopolysaccharide-induced acute kidney injury. The process of this invention is controllable and suitable for industrial production, which can significantly extend the camellia oil industry chain and enhance the competitiveness of the local woody oilseed industry.

This application relates to the field of antioxidant skincare products, specifically an astaxanthin essence with natural antioxidant effects and its preparation method. An astaxanthin essence with natural antioxidant effects comprises: an aqueous phase: 15%-30% natural plant extracts, 3%-8% moisturizers, 0.3%-1.5% thickeners, and preservatives; an oil phase: 5%-14% plant oils, 1%-4% lecithin, 0.5%-2% rosemary extract, and 0.3%-1.5% green tea extract; 0.8%-4% astaxanthin liposomes; gum arabic; a pH adjuster; and water; wherein the natural plant extracts include aloe vera juice and cucumber juice. This application aims to improve the stability and bioavailability of astaxanthin and enhance the antioxidant properties of the essence by using natural raw materials and innovative processes; while ensuring the product is natural and gentle, reducing skin irritation, and meeting consumers' demand for high-quality natural skincare products.

The invention relates to the technical field of food processing, in particular to mulberry leaf green tea and a preparation process thereof, and the mulberry leaf green tea comprises the following raw materials in parts by weight: 30-40 parts of mulberry leaf powder, 20-30 parts of green tea powder, 5-7 parts of a modified antioxidant compound, 8-10 parts of a modified flavor enhancer, 3-5 parts of a sweetening agent and 1-2 parts of a modified stabilizer. According to the invention, the modified antioxidant compound can delay oxidative degradation in the processing and storage processes, maintain high antioxidant activity, realize controllable slow release during brewing, and prolong the antioxidant aging of tea soup; the modified flavor enhancer reduces volatilization and dissipation loss of flavor substances during production and storage, ensures durability and stability of fragrance of the product, and realizes layered release of flavor through gradual dissolution of wall materials during brewing; the modified stabilizer effectively enhances the viscosity, suspension force and thixotropy of the brewing liquid, and prevents the tea powder and functional components from quickly precipitating.

The utility model relates to the technical field of dog chews, in particular to a functional dog chew capable of adsorbing bad breath, which comprises a dog chew main body, an air bag component arranged in the dog chew main body and filler components symmetrically arranged at the upper end and the lower end of the air bag component, an air bag assembly is detachably clamped in the center of the interior of the natural rubber cylinder; the long-acting breath freshening device has the advantages that the natural deodorization materials such as green tea extract, mint or spirulina are utilized, volatilized and released through extrusion of the air bag and directly act on the oral cavity, peculiar smell molecules are adsorbed or neutralized, and the long-acting breath freshening effect is achieved; the pressing plate is triggered to extrude the air bag through the occlusion action, air flows to the filler barrel in a one-way mode through the air conveying pipe, deodorization substances are pushed to be volatilized and released, and the linkage effect that deodorization is achieved through occlusion is achieved.

The invention relates to a novel beverage and a preparation method thereof. Comprising the following components in percentage by weight: 0.05%-0.6% of a double-petal red rose distillation extracting solution, 0.05%-0.6% of food-grade hyaluronic acid, 0.05%-0.6% of xylitol or erythritol, 0.1%-0.3% of a butterfly bean flower extracting solution, 0.05%-0.2% of a turmeric root extracting solution, 0.03%-0.1% of mint leaf essence, 0.1%-0.4% of chia seed powder, 0.2%-0.5% of aloe juice, 0.1%-0.3% of a pomegranate extracting solution, 0.05%-0.2% of a green tea extracting solution, 0.02%-0.1% of citric acid and the balance of water. Hyaluronic acid and rose hydrolat are added, so that the oral liquid has the effects of moisturizing, resisting aging, soothing liver-qi stagnation and relieving and reducing pressure after being orally taken, aloe polysaccharide and chia seeds form a stable colloidal network, satiety and skin repair capacity are improved, low sugar and low burden are achieved, pomegranate ellagic acid has the effects of resisting inflammation, natural color matching with butterfly bean flowers is achieved, visual interest is enhanced, green tea catechin and curcumin are compounded to resist oxidation, promote metabolism and strengthen immunity, and the oral liquid has the effects of promoting metabolism and improving immunity. And the defects of irritation, single nutrition and the like of the traditional beverage are overcome.

1. Name of the product in this design: Green Tea Processing Machine. 2. Application of this design: This design is used for the withering and fixing of tea leaves. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention discloses a fresh green tea-based skid-mounted front-end crude extraction and concentration device, and relates to the technical field of fresh tea extract skid-mounted equipment, the technical key points are as follows: the device comprises a base and rollers fixedly mounted at four corners of the bottom of the base, and the base is provided with a tea polyphenol extraction mechanism; the tea polyphenol extraction mechanism comprises a smashing structure, a dissolving structure, an atomizing structure and a collecting structure, the smashing structure comprises a smashing tank fixedly installed on the base, and the top of the smashing tank is in threaded connection with a smashing tank sealing cover. Crushing, dissolving, atomizing and collecting structures are integrated, so that the extraction operation of the tea polyphenol crude liquid is realized, and the extraction efficiency and quality are improved; the loss of effective components is reduced by adopting a low-temperature atomization technology, and the biological activity is ensured; the solvent recovery system reduces the production cost and environmental pollution, and green circulation is formed; by pruning branches and leaves, the resource utilization rate is increased, and additional economic benefits are created.

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 provides a mulberry leaf and wolfberry composition, comprising aqueous extracts of wolfberry, mulberry leaves, astragalus, yam, kudzu root, and green tea. This invention also provides oral preparations and food products containing this composition. Furthermore, this invention provides the application of the composition or oral preparation in the preparation of health foods that help maintain healthy blood sugar levels and hypoglycemic drugs. The composition provided by this invention has the effect of lowering blood sugar, and the selected raw materials are highly safe, have few toxic side effects, and are widely available, possessing significant market value and development prospects.

The invention discloses a green tea freshness quality evaluation method based on near infrared spectrum and component correlation, and belongs to the field of green tea freshness quality evaluation.The method comprises the steps that the freshness quality grades of a plurality of green tea samples are obtained; determining a freshness component set, determining the freshness component grade of each green tea sample, and determining a final freshness component-freshness quality grade relational expression according to the freshness component grade and the freshness quality grade of each green tea sample; extracting a near infrared spectrum of each green tea sample, and determining wavelength characteristics of each freshness component under each grade; obtaining the near infrared spectrum of the green tea sample to be detected, obtaining the grade of each freshness component of the green tea sample to be detected according to the near infrared spectrum of the green tea sample to be detected and the wavelength characteristics of each freshness component under each grade, and obtaining the freshness quality grade of the green tea sample to be detected according to the final freshness component-freshness quality grade relational expression. The problem that an existing freshness quality grade measuring method is not high in applicability and efficiency is solved.

The invention relates to the technical field of skin care, and discloses a composition for improving skin aging and a preparation method and application thereof. The feed additive is prepared from the following raw materials in parts by mass: 18 to 30 parts of yeast extract, 18 to 30 parts of rhizoma curcumae longae extract, 12 to 25 parts of mixed herbal extract, 12 to 25 parts of linear aspartame extract, 5 to 15 parts of green tea extract, 0 to 4 parts of vitamin B3, 0 to 3 parts of vitamin B5, 0 to 2 parts of vitamin B7, 0 to 2 parts of vitamin B12, 0 to 1 part of vitamin B6, 0 to 1 part of vitamin B1, 0 to 1 part of vitamin B2 and 0 to 1 part of folic acid. The preparation method of the capsule preparation comprises the following steps: taking the raw materials according to the mass parts of the composition, and uniformly mixing to obtain an intermediate product; controlling the mass content of water in the intermediate product to be less than or equal to 5.0% And filling the intermediate product into a plant-based capsule shell. Human body trial feeding verifies that the composition can effectively improve skin cell metabolism, relieve inflammatory response, clear ROS and AGEs, inhibit melanogenesis, promote skin hydration and delay skin photoaging.

The invention pertains to a nutritional composition comprising taurine, carnitine and a mixture of low- molecular-weight polyphenols derived from lychee fruit and green tea leaves. Further, the invention pertains to a nutritional composition comprising taurine, carnitine and a mixture of low-molecular-weight polyphenols derived from lychee fruit and green tea leaves for use as a medicament, more particularly for therapeutic use in treating and / or preventing muscle wasting.

The invention discloses a blending method for improving the flavor of green tea raw materials. The blending method comprises the following steps: 1) selecting fresh-scent green tea and high-fire-scent green tea as raw materials; (2) blending the fen-flavor green tea and the high-fire-flavor green tea according to the weight percentage of (60%-80%): (20%-40%) to obtain a blended tea sample; and (3) controlling the relative proportion of key aroma components in the blended tea sample, so that the blended tea sample presents the flavor with the characteristic of tender chestnut aroma. According to the invention, a blending technology and quantitative control of key aroma components are combined to replace a traditional method of blending by virtue of sensory experience, so that the blending process is based on basis, the result is stable and controllable, and through regulation and control of the proportion of the key components, the green grass smell of the fen-flavor green tea is weakened, the pungent fire smell of the high-fire-flavor green tea is reduced, and the flavor of the high-fire-flavor green tea is improved. The blended tea forms a soft and lasting tender chestnut fragrance style, and the quality and market competitiveness of the summer and autumn green tea are remarkably improved.