2572 results about "Green teas" patented technology

The invention discloses health tea which is manufactured by mixing 0 to 80 weight parts of herbal tea, 0 to 50 weight parts of multicolor tea and 0 to 10 weight parts of medicinal and edible nourishing medicinal material, wherein the herbal tea is manufactured by adopting one or more from prunus persica, flos rosae rugosae, tulipa, rosa chinensis, chrysanthemum, aloe, apple flower, hibiscus sabdariffa, jasminum sambac, lemon slices, lavandula pedunculata, lilium, lemon grass, prunus mume, trollius chinensis bunge, superslim, sterculia lychnophora, fiveleaf gynostemma herbs, stevia rebaudiana, radix notoginseng, osmanthus fragrans, jade beauty, stellaria alsine grimm, dianthus caryophyllus, apocynum venetum, cordyceps, flos lonicerae, paeonia lactiflora and arctium lappal; the multicolor tea is manufacrured by adopting one or more from green tea, black tea, dark green tea and white tea; and the medicinal and edible nourishing medicinal material is manufactured by adopting one or more from panax quinquefolius, radix glycyrrhizae, dendrobium nobile, salvia miltiorrhiza, cornus officinalis, radix pseudostellariae and codonopsis pilosula. The health tea has the advantages that fragrance, sweetness and mellowness of scented tea are maintained, a health care function of the nourishing medicinal material is further fulfilled, and besides, tea soup is rich in taste and is sweet, refreshing and fragrant.

A process for producing a purified product of green tea extract, which includes subjecting an aqueous solution of green tea extract to solid-liquid separation by filtration and/or centrifugal separation to obtain another aqueous solution of green tea extract, said another aqueous solution having a turbidity of from 0.2 to 2.0 as measured with a concentration of non-polymer catechins in it adjusted to 1 wt %, and then allowing the another aqueous solution of green tea extract to pass through a polymer membrane having a membrane pore size of from 0.05 to 0.8 μm such that the turbidity of the another aqueous solution of green tea extract is reduced to lower than 0.2 as measured with a concentration of non-polymer catechins in it adjusted to 1 wt %.

The invention discloses golden flower loose tea dark green tea and a processing method of the golden flower loose tea. High-tenderness single buds and/or tea with one bud and one leaf are/is used as raw materials, raw dark green tea is prepared through steps of activation fragrance enhancement, slight water removing, twisting, deblocking, strip sorting, intermittent juice adding alcoholization, pile fermentation, secondary deblocking and strip sorting, low-temperature drying and the like, then, the raw dark green tea is used for further floating, the golden flower loose tea is prepared, the strip shape of the loose tea is maintained, and the characteristics of golden flower are also realized.

A melanin preparation as an immunostimulatory agent from at least one of the following botanicals: Echinacea, American ginseng, black walnut, green tea, Parthenium integrifolium, Korean ginseng, alfalfa sprouts, ginger, goldenseal, red clover, dandelion, black cohosh, licorice, chamomile, milk thistle, alfalfa, horsetail, astragalus, gotu kola, feverfew, valerian, hawthorn, rosemary, saw palmetto, ephedra, pau d'arco, ginkgo, garlic, St. John's wort, Agaricus bisporus (common mushroom), Agaricus bisporus brown strain (portabella mushroom), Lentinus edodes (shiitake mushroom) or Boletus edulis (porcini mushroom). Also disclosed is methods of treating a subject requiring immune mediation comprising administering to said subject a therapeutically effective amount of a melanin preparation from any one of the following botanicals: Echinacea, American ginseng, black walnut, green tea, Parthenium integrifolium, Korean ginseng, alfalfa sprouts, ginger, goldenseal, red clover, dandelion, black cohosh, licorice, chamomile, milk thistle, alfalfa, horsetail, astragalus, gotu kola, feverfew, valerian, hawthorn, rosemary, saw palmetto, ephedra, pau d'arco, ginkgo, garlic, St. John's wort, Agaricus bisporus (common mushroom), Agaricus bisporus brown strain (portabella mushroom), Lentinus edodes (shiitake mushroom), Boletus edulis (porcini mushroom).

The invention discloses traditional Chinese medicine fat-reducing healthy tea prepared from the following raw materials by weight: 10-28 parts of semen cassiae, 9-25 parts of rhizoma alismatis, 11-26 parts of poria cocos, 9-28 parts of hawthorn, 8-24 parts of kelp, 5-18 parts of aloe, 5-18 parts of folium sennae, 10-26 parts of astragalus membranaceus, 11-22 parts of fructus aurantii, 12-29 parts of coix seed, 12-30 parts of adzuki beans, 8-22 parts of chrysanthemum, 7-20 parts of tangerine peel, 7-17 parts of prunella spike, 6-20 parts of radish seed, 8-20 parts of bitter gourd, 9-22 parts of white gourd peel, 6-19 parts of lotus leaf, 8-17 parts of green tea and 4-16 parts of licorice. The traditional Chinese medicine fat-reducing healthy tea prepared according to assistant and guide compatibility of medicines for synergistic effect has the effects of inducing diuresis to alleviate edema, smoothening intestines, moistening excrement, promoting digestion, removing food accumulation, reducing fat, losing weight, nutrition and health care, and other effects, after long-term use of the health care tea, people taking the healthy tea glow with good health, have ruddy complexion and unobstructed body, and function of each internal organ can reach the best state.

The invention relates to the technical field of foods, in particular to a green tea-sorghum crispy rice which is prepared by the following raw materials in percentage by weight: 30 to 50 percent of sorghum, 20 to 40 percent of wheat, 3 to 5 percent of green tea leaves, 1 to 5 percent of green tea powder, 1 to 5 percent of dairy salt, 1 to 5 percent of chicken powder, 0.05 to 0.1 percent of sorbic acid, and 5 to 10 percent of water; the green tea-sorghum crispy rice is prepared by the following steps: (1), soaking for 15 to 30 minutes after green tea leaves are added into water and boiled, cooling, and filtering for removing the leaves and keeping a stock solution; (2), grinding the 30 to 50 percent of sorghum and 20 to 30 percent of wheat into powder, then blending by using the stock solution obtained in the step (1), adding the dairy salt, the chicken powder and the sorbic acid during the blending process, and finally preparing for obtaining a dough; (3), pressing into thin sheets by using a die, spreading the green tea powder onto the thin sheets, finally baking inside a baking oven at the temperature ranging from 210 GEG C to 230 DEG C for 5 to 10 minutes, and adopting a vacuum plastic bag for packaging. The green tea-sorghum crispy rice produced by the method in the invention, has a strong tea perfume, is unique in taste and is full-flavoured.

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 present invention discloses a flower aroma green tea processing process, which comprises five steps of fresh leaf picking, leaf shaking, enzyme deactivating, rolling and refining. According to the invention, jasmine, honeysuckle, flower of operculate cleistocalyx, kapok, plumeria rubra l. cv. acutifolia, tussilago farfara, strophanthus divaricatus (lour.) hook. et arn, watermelon peel and the like are adopted prepare a concentrated liquid, the concentrated liquid is sprayed on tea leaves, rolling is performed, freeze-drying is performed, and a flavor distilling treatment is performed on the tea leave, such that the aroma type of the green tea is changed to make the green tea have flower aroma, the bitter taste of the tea can be improved, and the nutritional health value of the tea can be increased so as to increase the economic benefits of the green tea.

The invention provides a processing method of a bending and scented green tea. The finished tea is obtained by the steps of: specific green spreading treatment of fresh leaves, roll/microwave combined green removing, humidifying and kneading, prebaking treatment, two times of frying in a small pan, one time of frying in a large pan, infrared drying, infrared fragrance extraction and the like. In the processing method, organic integration is carried out on the existing processing equipment and the process technique and the like, a special temperature-control and humidity-control device is arranged during green spreading of the fresh leaves, the defects of heavy bitter of tea soup and easily entrained slow fire of fragrance and the like in the existing processing technology are overcome by sectional and fine processing, and the purpose of improving the internal flavors such as fragrance and taste and the like of the bending and scented green tea is achieved. As for the processed product, the appearance is compact, the color is green, the fragrance is lasting, and the taste is thick, fresh and cool.

The invention discloses a production method of Tie Guanyin black tea, which comprises the following steps: picking fresh Tie Guanyin leaves; placing the green tea leaves in the sun; drying the green tea leaves in the air; shaking the green tea leaving; fully fermenting; twisting; roasting; and obtaining a finished product. The step of shaking the green tea leaves is to place the tea leaves in a green tea leaf shaking machine to shake the green tea leaves continuously for 30 to 40 minutes after the green tea leaves is dried in the air; and the roasting is performed at three stages: roasting for 20 to 30 minutes at a constant temperature of 60 to 70 DEG C, roasting for 80 to 90 minutes at a constant temperature of 80 to 90 DEG C, and roasting for 230 to 240 minutes at a constant temperature of 90 to 110 DEG C. In the invention, fresh Tie Guanyin black tea leaves are used as raw materials, the making method of Tie Guanyin and the making method of black tea are combined effectively to provide high-quality tea leaves having body the combined characteristics of Tie Guanyin and black tea for users, the green tea leaves are shaken for a longer time, and the tea leaves are completely mature. In addition, the tea water of the finished tea made by the method is crimson.

The invention provides a health-caring highland barley tea and its preparing process, which is prepared from the following raw material (by weight parts) highland barley 20-60%, common tea 10-30, wherein the common tea comprises black tea, brick tea, Pu'er tea, scented tea and green tea, and one or two medicinal herbs.

The invention provides a green brick tea fermentation method. The method comprises the following steps of: tea leaf raw material pre-processing, water adding, pile fermenting, tea turning, stacking, digging, drying and aging, wherein 1 water adding-pile fermenting: namely adding water to enable the water content of green tea to reach 32%-48%, carrying out the first pile fermenting, laying the tea into 3-4 layers with the height of 0.5m for pile fermenting, and spraying water layer by layer; and naturally fermenting the green tea in 34-48 hours after adding water into the piled tea, wherein the pile temperature is 45-69 DEG C; 2, tea turning: namely, first tea turning, second tea turning and third tea turning; 3, stacking; and 4 aging. Compared with the prior art, the method beneficial for improving the tea leave quality and extract, so that a green brick tea product has a mellow taste and red and transparent liquor color, can be quickly brewed, and has brewing and decocting durability and a unique green brick tea aged fragrance and flavor.

The invention belongs to the field of tea processing technique, and particularly relates to a preparation method of low-caffeine green tea, a low-caffeine green tea and a tea product of the low-caffeine green tea, which makes up the shortages in the existing green tea caffeine removing technique. The preparation method comprises the following steps of: spreading, instantly bailing green tea leaves, cooling, dewatering by hot air, spreading and cooling, forming, rolling, and drying, wherein the process of the instantly bailing green tea leaves is the key of the invention; the low-caffeine green tea is prepared by the above steps, and the tea products including powered tea or tea drink are made of the low-caffeine green tea. The preparation method of the low-caffeine green tea has the advantages of simple process, low cost and convenient operation; the low-caffeine green tea prepared by the method has the advantages that the caffeine content is reduced, and the enough amino acid and tea polyphenol which determine the fresh degree and the taste of tea are remained, and meanwhile, not any organic solvent is used in the preparation process, so the food safety of the prepared low-caffeine green tea and tea products is ensured.

The invention discloses a processing method for improving quality of Summer and Autumn green tea, which comprises the following steps that: step1: fresh tea leaves - one bud with one leaf or one bud with two or three leaves in Summer and Autumn are selected; step 2: fresh tea leaves in step 1 are spread out under a natural environment or under a conventional temperature and humidity environment; step 3: the tea leaves which are spread out in step 2 are microwave water removed; step 4: the water-removed tea leaves in the step 3 are spread out to be wetted; step 5: water-removed tea leaves in step 4 are kneaded; step 6: the tea leaves which are kneaded in step 5 are vacuum dried through microwaves; and step 7: fragrance of the tea leaves which are processed in step 6 are enhanced by microwaves. Due to the adoption of the processing method, appearance of Summer and Autumn green tea is complete, color is green, aromatic substances are increased, fragrance is cool, oxidation of the tea leaves can be prevented, the quality of the green tea can be obviously improved, and the problems by utilizing traditional green tea processing technique to process the Summer and Autumn green tea that tea polyphenol content in the Summer and Autumn green tea is high, the taste is bitter, fragrance is lowering and the like can be solved.

The invention discloses a functional nutritional good composition for improving sub-health and a preparation method thereof. Edible and medicinal raw materials such as aloe, licorice root, chrysanthemum flower, green tea, semen cassiae, lotus leaf, fructus crataegi, radix angelicae, white hyacinth bean, lilium brownii, mint, red bean, clove, sword bean and seville orange flower are combined with the modern nutrients such as L-carnitine, methionine, fructo-oligose, fructose, medium chain triglyceride grease powder, protein, vitamins and mineral substances to prepare four types of products. The four types of products are matched with one another in use and can be used for replenishing various nutritional ingredients required by the human body so as to realize the aims of repairing cells, activating the immunity and improving the sub-health.

The invention relates to a traditional Chinese medicinal composition for treating laryngitis which is prepared from the following medicinal herbs (by weight ratio) as raw material: honeysuckle flower 220-280 parts, sterculia seed 50-110 parts, ophiopogon root 220-280 parts, scrophularia root 220-280 parts, Chinese white olive 220-280 parts, prepared dark Japanese plum 220-280 parts, green tea 50-110 parts, root of balloonflower 220-280 parts, licorice root 140-200 parts and peppermint oil 5-9 parts.

The invention discloses fast alcoholized dark green tea and a preparation method of the dark green tea. The preparation method comprises the following steps of: converting catechin with bitter taste in the raw dark green tea into theaflavin, thearubigin and theabrownin, degrading cellulose into glucose with sweet taste, converting insoluble pectin into soluble pectin (to increase the thickness of a tea soup), and degrading protein into amino acids with umami taste by adding microorganisms and an enzyme solution into the raw dark green tea under the condition with certain temperature and humidity, and applying chemical action to the resulting product in supplementation, and at last neutralizing partial acidic components with baking soda. The technical problems of long fermentation time and the generation of nauseating and sour smells in dark green tea pile fermentation are solved; the tea made from the dark green tea obtained by the preparation method disclosed by the invention is delicate and mellow in taste, orange red and transparent in tea soup, and rich in stale flavor; and the dark green tea is pretty high in contents such as soluble sugar, theaflavin, thearubigin and amino acid, and can reach the taste effect of old tea more than 5 years in about 4 days.

The invention relates to a cyclocarya paliurus tea beverage. In parts by weight, 100 parts of a cyclocarya paliurus tea beverage comprises 10 to 30 parts of cyclocarya paliurus leaves, 5 to 20 parts of green tea, 5 to 10 parts of hawthorn, 1 to 5 parts of a sweetening agent and the balance being water. A preparation method of the cyclocarya paliurus tea beverage comprises the steps of selecting materials, extracting, filtering, mixing, filling, sealing, sterilizing and cooling. Compared with pure green tea, the cyclocarya paliurus tea beverage has an extra function of reducing the high blood fat, the high blood pressure and the high blood sugar and also has certain healthcare functions; compared with pure cyclocarya paliurus tea, the cyclocarya paliurus tea beverage has a more remarkable lipid lowering effect. Compared with a conventional water extracting method, an ultrasonic multilevel countercurrent contact water extracting method adopted by the method has the advantages that the extracting rate of active ingredients can be increased by 20 to 30 percent, and certain economic benefits can be brought to enterprises. The requirement on equipment is low, the cost is low, the operability is high, the energy consumption is small, and the industrialized mass production of cyclocarya paliurus tea beverages can be realized.

A packaged beverage of pH 2 to 6 with a green tea extract mixed therein, comprising the following ingredients (A) to (E) (A) from 0.01 to 1.0 wt % of non-polymer catechins, (B) quinic acid or a salt thereof, (C) from 0.0001 to 15 wt % of a sweetener, (D) from 0.001 to 0.5 wt % of sodium ions, and (E) from 0.001 to 0.2 wt % of potassium ions, wherein a content weight ratio [(B)/(A)] of said quinic acid or salt thereof (B) to said non-polymer catechins (A) is from 0.0001 to 0.5. The packaged beverage contains catechins at high concentration, is reduced in bitterness and astringency and is suited for long-term drinking, is excellent in the stability of bitterness and astringency and also in the feeling when it is swallowed, and further, remains stable in color tone even when filled in a clear container and stored at high temperatures.

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 relates to a cigarette substitute and a preparation method thereof. The method mainly comprises the steps of: performing dehydration treatment on petals of one or more natural flowers and grasses (such as lavender, orange blossom, rose, jasmine, Osmanthus fragrans and the like), leaves of tea (such as green tea, jasmine tea, tea served without refreshments, oolong, iron Goddess, puertea, black tea and the like) or peels of fruits (such as apples, Chinese dates, oranges, tangerines, sunkists, lemons and the like) or a mixture of peels and fruit flesh thereof, and then performingprocessing molding according to the general cigarette manufacturing process, wherein the prior tobacco raw material containing nicotine is substituted. A cigarette prepared by the method has the efficacies that the cigarette cannot cause the hazard to human health, can also emit flowery odor, tea aroma or fruity flavor, and helps to improve the smell of the environment during the combustion; and in addition, the natural ingredients contained in natural fruit peels such as citric acid, vitamin P, vitamin C, synephrine, citrus acid and flavonoids are beneficial to human bodies, thereby further achieving the efficacies of losing weight and decreasing fat, caring skin and whitening, resisting oxidation, anti-aging and the like.

The invention discloses a lotus fu brick tea and a production method thereof. The lotus fuchuan tea is prepared by the following raw material components in percentage by weight: 80-92% of raw dark green tea, 4-10% of lotus leaves, 2-6% of radish leaves and 2-4% of cassia seeds. The processing method comprises the following steps of: replicating raw dark green tea; chopping lotus leaves and radish leaves, and decocting cassia seeds into syrup; mixing and blending preliminarily processed tea leaves, lotus leaves and radish leaves in proportion; heap-fermenting blended materials; stirring fermented materials and uniformly spraying a cassia seed decoction; autoclave treatment; cooling and sizing; drying and flowering; and packaging finished products. The produced brick tea tastes good and unique, and each brick tea tastes consistent, has rich liquor color, and has the effects of enhancing the anti-stress ability of the body, reducing blood lipid and blood sugar contents and losing weight.

A screening apparatus for green tea processing based on the electromagnetic vibration principle comprises a housing and an upper cover; the inner wall of the housing is provided with a slideway, a slide screen is arranged on the slideway, soft iron is arranged at the lower center of the slide screen, the inner bottom of the housing is provided with a first cavity right below the soft iron, an electromagnetic core is arranged in the first cavity, an electromagnetic coil is wound on the electromagnetic core and is electrically connected with a power supply, a plurality of first springs are alsoarranged at the inner bottom of the housing, the slide screen is positioned above the first springs, the upper portion of the housing is provided with an exhaust pipe, and the exhaust pipe is connected with a dust collector positioned outside the housing. The screening apparatus for green tea processing based on the electromagnetic vibration principle has the advantages that the dust collector sucks out dust in the housing to effectively protect body health of an operator; the slide screen is vertically vibrated through the first springs and the electromagnetic coil, and efficient screening ofgreen tea is achieved. The apparatus for green tea processing based on the electromagnetic vibration principle is reasonable in structural design and simple to operate.