39 results about "Hesperidium" patented technology

The invention discloses a pericarpium citri reticulatae, Pu'er and Se-enriched rice tea which comprises the following components by weight percent: 30-43 percent of hesperidium peels, 10-15 percent of Pu'er tea, 20-25 percent of Se-enriched rice, 10-13 percent of polished round-grained rice, 10-15 percent of dendrobium officinale, 2-5 percent of gingko seeds and 1-3 percent of ginger slices. According to the pericarpium citri reticulatae, Pu'er and Se-enriched rice tea, the pericarpium citri reticulatae internally filled with food materials such as Pu'er, Se-enriched rice, polished round-grained rice, the dendrobium officinale, the gingko seeds and the ginger slices with health care effects is used as a carrier, and used for making tea, and thus the pericarpium citri reticulatae, Pu'er and Se-enriched rice tea integrates the fragrance of the tea and the scorch aroma taste of the rice tea; according to the ingredients of the formula, the pericarpium citri reticulatae, Pu'er and Se-enriched rice tea can play a role in good health care when being drunk for a long time by old people, and has the advantages of improving the immunity and the ageing resistance capability of a user; the pericarpium citri reticulatae, Pu'er and Se-enriched rice tea also has functions of resisting cancer, reducing blood fat and blood pressure, resisting arteriosclerosis, regulating the qi flowing for strengthening the spleen, and the like, and is further suitable for being drunk by crowds of other age groups.

The invention relates to a method for manually feeding Typhlodromips swirskii massively with Thyreophagus entomophagus. The method comprises the following steps of: performing deinsectization and sterilization on a feed container under the environment of the temperature of between 18 and 32 DEG C and the relative humidity of 65 to 100 percent; feeding the Thyreophagus entomophagus with Thyreophagus entomophagus feed; and inoculating two kinds of mites according to the ratio of the Thyreophagus entomophagus to the Typhlodromips swirskii of 15-150:1 into the feed container containing a feed basic material of the Typhlodromips swirskii so as to massively feed the Typhlodromips swirskii after 15 to 30 days. The method has the advantages of simpleness, low price and good effect. Compared with hesperidium mites, the Thyreophagus entomophagus is more suitable for massively feeding the Typhlodromips swirskii. The fed Typhlodromips swirskii can provide a large number of predatory mite resources for preventing and controlling Chinese bemisia tabaci gennadius and western frankliniella intonsa, so that the using amount of chemical pesticide is reduced and the output and the quality of agricultural products are improved.

The present invention discloses a preparation method of hesperidium aurantium tea. The preparation method comprises the following steps: 1) fresh hesperidium aurantium is picked, the picked hesperidium aurantium is washed clean, and water content on the surfaces of the washed hesperidium aurantium is drained; 2) an opening is cut out on the hesperidium aurantium and the hesperidium aurantium is divided into two parts of a lid body and a hesperidium aurantium main body; fruit flesh in the hesperidium aurantium main body is dig out to obtain a hesperidium aurantium container; 3) the lid body and the hesperidium aurantium container are dried until no water is left; 4) the hesperidium aurantium container is taken out and filled with the tea leaves to obtain semi-finished products; and 5) the semi-finished products and lid body are put into a dryer; and an air inlet volume of the dryer is adjusted to be 1,500-2,100 m<3>/h, an air outlet volume of the dryer is 760-1360 m<3>/h, a temperature is controlled at 40-45 DEG C, the drying is conducted for 18-26 h, and the finished products are obtained. The preparation is less in steps and simple in processes. The hesperidium aurantium is emerald green in appearance. The hesperidium aurantium tea is uniform in color and luster, maintains the characteristics of the fresh hesperidium aurantium, is good in appearance, at the same time, maximally maintains the original taste of the hesperidium aurantium and tea leaves, and is fragrant, delicate and mellow in smell, and resistant to storage.

The invention discloses a method for preparing Xinhui-citrus-peel puer tea. The method includes the specific following steps that (1) fresh and mature citrus reticulata chachi is picked, and undamaged citrus reticulata chachi is selected; (2) the artificial peel opening mode is adopted, pulp of hesperidium aurantium is removed, and peels are reserved; (3) the fresh peels are naturally dried in the sun, and moisture of the peels is removed; (4) the dried peels are stored at the cool dry place and naturally aged; (5) all the grades of the puer tea are selected, and include the court grade, the first grade, the second grade and the third grade; (8) the product is packaged, sealed and naturally fermented. According to the method, the national geographical indication product Xinhui citrus peels and Yunnan puer tea are combined, and the taste level of the puer tea is improved and enriched; the health-care effects of the Xinhui citrus peels and Yunnan puer tea are complemented each other, and if the Xinhui-citrus-peel puer tea is drunk for a long time, the quite-good health-care effect can be obtained, and the organism immune and the anti-aging capacity of drinking persons are improved; meanwhile, the Xinhui-citrus-peel puer tea also has the health-keeping effects of reducing blood fat, relieving cough, reducing sputum, reducing cholesterol and the like.

The invention discloses a preparation method of immature tangerine golden camellia tea. The preparation method comprises the processes of tangerine fruit treatment, husk fixation, golden camellia leaftreatment, tea leaf stacking, tea leaf filling, tangerine tea drying, packaging, storing, and the like. According to the preparation method, golden camellia tea is mixed with dark tea and immature tangerine husks to prepare immature tangerine tea. The immature tangerine tea has the effects of regulating the flow of qi and regulating the middle warmer, strengthening the spleen and harmonizing thestomach, eliminating dampness and reducing phlegm, removing dyspepsia, lowering blood lipid and blood pressure, resisting oxidation, dispelling the effects of alcohol and the like, improves the tasteof the golden camellia tea, popularizes the mouth feel of the golden camellia tea, and enhances the market competitiveness of golden camellia tea products.

The invention relates to miracle berry ice cream with double tastes and a manufacturing method thereof, overcoming the defects of high sugar content and high lipide content of ice cream in the prior art. The miracle berry ice cream with double tastes comprises the following raw materials by weight percent: 100 to 130 grams of edible flesh of fresh fruit, 25 to 35 grams of starch, 45 to 60 grams of fresh hesperidium, 8 to 10 grams of full fresh miracle berry and 300 to 380 grams of water. The manufacturing method comprises the following steps: (1), the starch, the water and plant lipid powder or malt bran extracts are cooked to manufacture a cooked base material; (2), the edible flesh of the fresh fruit and the flesh of fresh instant vegetables are stirred and cut into fruit and vegetable sauce; (3), lemon juice and the fruit and vegetable sauce are added into the cooked base material in the step (1), mixed, homogenized and manufactured into single ice cream by an encapsulation ice-making machine; and (4), the fresh miracle berry is inserted into the upper layer of the ice cream so as to obtain a finished product. The miracle berry ice cream with double tastes is ice cream rich in organic fruit acids, vitamins and water-soluble dietary fibers and has low calorie, proper sweet and sour tastes and simple manufacturing method.

The invention provides a method for preparing a citrus reticulate-Pu'er tea through curve baking and the citrus reticulate-Pu'er tea. The preparation method comprises high temperature de-enzyming, low temperature cooling, medium temperature drying, high temperature flavoring, and cooling at the normal temperature. The above five processes are finished in about 40h. Through direct filling of a citrus reticulate container with a tea raw material, high temperature de-enzyming, low temperature cooling, medium temperature drying, high temperature flavoring, and cooling at the normal temperature, fragrances of peel of citrus reticulate and tea are combined well in the whole process. In the whole process, the citrus reticulate-Pu'er tea is not oxidized and changed in taste. The preparation method retains drug ingredients of peel of citrus reticulate and citrus reticulate activity so that the citrus reticulate-Pu'er tea has a mellow and thick taste and a good fragrance, contains more nutrients and has high quality.

The invention discloses ecological aloewood hesperidium tea and a preparation method thereof. The preparation method comprises the following steps: selecting fruits, opening the fruit cores to select pulp, washing shells, refining tea leaves, carrying out fixation, filling tea, roasting, improving fragrance and packaging. The ecological aloewood hesperidium tea is prepared by using natural hesperidium and aloewood tea as raw materials by a special process without additive, the fruit fragrance of hesperidium and the mellow taste of tea are combined, and hesperidium and tea can mutually absorb essence to achieve unique flavor and excellent taste, and the health effect of hesperidium and tea can be achieved. According to the preparation method, the preparation process is simple and the production cost is low, a pleasant feeling is brought for people after being taken, and the hesperidium tea along with sweet aftertaste brings health life for human beings.

The invention relates to a dried orange peel aurantium tea drink, which is prepared from jam, pure water and honey, wherein, the mass ration between the jam and pure water is 1:4-12; the jam is the dried orange peel prepared by boiling the juice of orange, dried orange peel and fructose. The invention also provides relative production which comprises that processing dried orange peel, extracting fructose, processing fruit, processing the dried orange peel aurantium jam, and preparing the dried orange peel aurantium tea drink. The inventive drink contains vitamin C and natural fructose, while it has the functions as cough-relieving, spleen-enliven or the like.

The invention discloses a hesperidium-scented tea beverage capable of beautifying and clearing heat and a preparation method thereof. The hesperidium-scented tea beverage is prepared from the following raw materials in parts by weight: 100-120 parts of bergamot, 30-35 parts of Semen Cuscutae, 120-130 parts of betelnutpalm male flower, 1-1.2 parts of citric acid, 1-1.2 parts of L-malic acid, 200-230 parts of green tea, 30-35 parts of rock candy, 20-23 parts of cicada slough, 18-20 parts of exocarpium benincasae, 10-12 parts of maize pollen, 20-23 parts of herba violae and 13-15 parts of edible gelatine. The hesperidium-scented tea beverage capable of beautifying and clearing heat is thick in tea fragrance and diversified in nutrition, and effective ingredients of the hesperidium-scented tea beverage capable of beautifying and clearing heat have the efficacies of beautifying, clearing heat, refreshing oneself, resisting ageing and the like.

The invention provides a preparation method for cortex aurantii dulcis and Pu'er tea. The preparation method comprises the following steps: (1) preparing mixed ultramicro powder of dendrobium officinale and rhizoma gastrodiae; (2) preparing a cortex aurantii dulcis container and a top cover matched with the cortex aurantii dulcis container; (3) mixing Pu'er tea leaves and the mixed ultramicro powder in a weight proportion of (15-25):(1-10); (4) loading the Pu'er tea leaves in the cortex aurantii dulcis container, placing the Pu'er tea in a baking room, performing fixation treatment by using water vapor; and (5) after performing secondary microwave fixation on the cortex aurantii dulcis and Pu'er tea prepared in the step (4), taking out, and placing in a refrigerating room for cooling, shaping; and placing in a microwave device for baking, finally performing fragrance improving. The dendrobium officinale and the rhizoma gastrodiae are added to the cortex aurantii dulcis and Pu'er tea, so a nutritive value of the cortex aurantii dulcis and Pu'er tea is increased. In addition, the secondary microwave fixation is used, better mouthfeel is formed, and the cortex aurantii dulcis and Pu'er tea has the special fruity fragrance of the hesperidium and tea fragrance which are blended and strong; and the obtained cortex aurantii dulcis and Pu'er tea is mellow and full in appearance withoutcollapse.

The invention discloses a technology for preparing orange puer tea through microwaves. The technology comprises the steps as follows: 1) Xinhui oranges are taken, tops are opened, pulp is taken out, so that orange peel and top covers are obtained respectively, and then airing is conducted, so that aired orange peel and top covers matched with the orange peel are obtained; and 2) the aired orange peel is filled with puer tea and covered with the top covers, the obtained material is placed in microwave drying equipment to be dried under the conditions of 2,400-2,500 MHz and 50-60 DEG C for 15-20min, and the dried material is taken out and set at 0-4 DEG C for 10-20 min; then, the set material is taken out and placed in the microwave drying equipment to be dried under the same conditions for15-20 min, and the dried material is taken out and set at 0-4 DEG C for 10-20 min; the drying and cooling processes are repeated for multiple times until the moisture content of the orange puer tea is smaller than or equal to 10%; and then, the orange puer tea is taken out and aged, so that the orange puer tea is obtained. By means of the method, the drying time is short, energy is saved, and theorange puer tea dried with the method has full appearance and almost no collapse. The obtained orange puer tea has strong special orange aroma fused with tea aroma and tastes better.

The invention discloses a hesperidium puer tea and a preparation method thereof. The preparation method comprises the following steps: preparing fresh green citrus reticulata chichi and puer tea; uncovering hesperidium, removing pulp and airing; filling puer tea into hesperidium shell; placing in a direct sunlight place and naturally basking in sunlight; putting into a far infrared drying oven fordrying. In the invention, the hesperidium shell of green citrus reticulata chachi and the puer tea are combined with each other; cooked puer tea and raw puer tea are selected, so that the hesperidiumpuer tea has unique flavor and features and the choice of consumers is enriched; a natural basking-far infrared drying compound technology is adopted for drying the hesperidium puer tea, so that terpene compounds are increased and sweet fragrance, flower fragrance and wood fragrance are shown; compared with the traditional drying technology, the preparation method has the advantages that the variety of aroma substances is increased, the loss of active ingredients in hesperidium peel is reduced, the hesperidium peel is uniformly fused with the quality of puer tea and the later ageing and storage of the hesperidium puer tea are benefited.

The invention provides a hesperidium vinegar. The hesperidium vinegar is prepared from the following raw materials in parts by weight: 800 to 1200 parts of hesperidium, 400 to 600 parts of rock sugar,1 to 10 parts of prebiotics, 10 to 18 parts of purple perilla, 1 to 8 parts of liquorice root, 1 to 5 parts of cortex cinnamomi, and 125 to 210 parts of rice vinegar. The hesperidium vinegar has theadvantages that the compound enzyme is used for hydrolyzing, so that the extracting rate of nutritional matters in the hesperidium is increased, the clarification degree of hesperidium juice is improved, and the clarification degree of hesperidium vinegar is improved; the mixed yeast is used for fermenting alcohol, so that the fermenting efficiency of alcohol is improved, and the mouth feel and aroma of the fermented hesperidium wine are improved.

The invention discloses a tea containing Chinese mugwort flowers and a black tea and a preparing method of the product tea. The tea containing the Chinese mugwort flowers and the black tea comprises the aired black tea, the Chinese mugwort flowers, Chinese mugwort stamens or pistils, a sea-buckthorn leaf tea, a raspberry leaf tea, liquorice root and dried tangerine peel or hesperidium aurantium fruit peel. The preparing method comprises the steps of preparing the teas; preparing hesperidium aurantium fruits; filling the hesperidium aurantium fruit peel with a mixture, then closing a peel cover, and then conducting drying and ageing. According to the tea containing the Chinese mugwort flowers and the black tea and the preparing method of the product tea, the Chinese mugwort flowers and theblack tea can be sufficiently fused, the function of the black tea is effectively improved, and the tea is suitable for wide popularization. The preparing technology is reasonable in design and very suitable for the preparing method of the tea containing the Chinese mugwort flowers and the black tea.

The invention discloses a humidified and dried citrus tea preparation method, which comprises a citrus processing, tea leaf filling, first-step drying, second-step drying, third-step drying, packagingand storage and other steps. In the steps of citrus tea drying, air temperature, humidity and wind speed are controlled, consequently, the quality of citrus tea is increased, quality deterioration reaction occurring in the conventional hot air drying process, such as active ingredient oxidation and destruction of volatile oil and other heat-sensitive substances, is reduced, so that the active ingredients of the citrus tea are kept to the max, and thereby the health-care effect of the citrus tea is increased.

The invention provides planting fertilizer for Yizhou hesperidiums and a preparation method thereof and belongs to the field of agricultural planting. The planting fertilizer is prepared by mixing andfermenting the following raw materials in parts by weight: 50-58 parts of string bean rattan, 20-25 parts of mushroom root, 10-12 parts of tea seed bran, 18-22 parts of eucalyptus leaf, 10-12 parts of peat, 5-10 parts of fish bone meal, 20-25 parts of pig manure, 0.05-0.08 part of lacca extract, 0.04-0.06 part of equisetum hiemale herb extract, 0.01-0.02 part of flos buddlejae extract and 0.006-0.008 part of additive. The invention also provides the preparation method of the fertilizer. The planting fertilizer provided by the invention has the beneficial effects that the release speed is slow, the survival ratio of planting of the hesperidiums can be increased, the disease damage can be prevented, and the fertilizer can be saved. The planting fertilizer is applicable to large-scale systematic planting and can increase the yield and the income of farmers.

The invention discloses camellia nitidissima fruit tea rich in total flavonoids and a preparation method of the camellia nitidissima fruit tea. The preparation method comprises the following steps of(1) performing treatment before picking; (2) performing camellia nitidissima leaf treatment; (3) treating hesperidium; (4) treating camellia nitidissima flowers: picking flower-shaped camellia nitidissima flowers, and performing drying; and (5) treating fruit tea: plugging the dried strip-shaped camellia nitidissima leaves obtained in the step (4) in the hesperidium peel and shells, when the hesperidium peel is to be filled, reserving some space so that one camellia nitidissima can be put, plugging one careful-selected camellia nitidissima in the opening of each camellia nitidissima peel and shell, and performing wrapping with wrapping paper so as to obtain finished products.

The invention discloses a preparation method of tangerine-Pu'er tea fully utilizing defective tangerines. The preparation method comprises the following steps: (1) collecting defective fruits from Xinhui tangerines, separating peel from flesh, crushing the obtained peel and collecting the generated residue and juice; (2) taking Xinhui tangerines, opening tops, taking out flesh and performing air drying to obtain air dried tangerine peels and matched top covers; (3) uniformly mixing the residue and juice prepared in the step (1) with Pu'er tea in weight ratio of (0.1-5):100 to obtain mixture; and (4) filling the air dried tangerine peels with the mixture prepared in the step (3), covering the tangerine peels with the top covers, performing drying at 55-65 DEG C and performing aging. The Pu'er tea and the tangerine peels are effectively blended by the method, so the obtained tangerine-Pu'er tea has intense tangerine fragrance and tea aroma, and the taste is characterized in that the mellowness of Pu'er tea is blended with thick sweetness of dried tangerine peels.

The present method discloses viscum shaddock and hesperidium aurantium milk tea and a preparation method thereof. The milk tea is characterized by being prepared from the following raw materials in parts by weight: 4-5 parts of viscum shaddock and hesperidium aurantium, 3-4 parts of radix pseudostellariae, 4-5 parts of spica prunellae, 3-5 parts of herba lophatheri and 3-5 parts of Chinese olives. According to the theoretic recipe of traditional Chinese medicines, functional tests show that the milk tea has functions of moistening and brightening throats, and is especially suitable for populations with dry throats, vocal cord fatigue, hoarse voice and low and weak voice.

The invention discloses a coix seed and chrysanthemum soup bag which comprises a hesperidium shell and a soup bag filling the hesperidium shell, wherein the soup bag comprises the following components in percentage by mass: 8%-20% of radix puerariae, 30%-45% of coix seeds, 30%-45% of phaseolus calcaratus, 10%-15% of chrysanthemum, 2%-5% of red dates and 1%-5% of shredded pericarpium citri reticulatae. According to the invention, the hesperidium shell is filled with the soup bag, the soup bag comprises the main materials including the coix seeds, the phaseolus calcaratus and the chrysanthemum and the auxiliary materials including the radix puerariae and the red dates, and the pericarpium citri reticulatae, the coix seeds, the chrysanthemum and other medicinal materials are organically combined, so that the effects of regulating qi, calming adverse-rising energy, regulating middle energizer, promoting appetite, eliminating dampness, reducing phlegm, inducing diuresis to alleviate edema and clearing away heat and toxic materials are achieved, the hesperidium shell is dried, suncured and dried, the optimal medicinal effect is achieved, so that a user does not need to consume time for collocation, the soup bag is directly put into a pot for cooking, the nourishing and balancing effects on the human body can be achieved, and the requirements of mass consumers are met.

The invention discloses golden camellia fruit tea and a preparation method thereof. The preparation method comprises the following steps: 1) performing picking pre-treatment; 2) performing golden camellia leaf treatment; 3) performing tangerine fruit treatment; 4) performing golden camellia flower treatment, namely picking bloomy golden camellia flowers, and performing drying; and 5) performing fruit tea treatment, namely stuffing the dried thin-strip golden camellia leaves obtained in the previous step into the tangerine fruit husks obtained in the step 3), when the tangerine fruit husks arealmost full, leaving a little position according to a standard that one golden camellia flower can be put into the position, stuffing one picked golden camellia flower in the open position of each fruit husk, and then, performing individual packaging with packaging paper to obtain finished products.

The invention belongs to the technical field of healthcare tea and discloses a technology for making dried orange peel flowers. The technology includes the steps of 1, cutting peel of oranges into three intact segments, wherein 2.5cm-3cm should be noted and kept from pedicels to fruit tip during cutting, and fresh cannot be cut open; 2, performing natural drying for 2 hours; 3, performing even stacking layer upon layer within 2 hours and placing Yunnna menghai Puer tea in the innermost layer, wherein the Puer tea must be produced from eight famous Menghai mountain tea raw material bases of specifically Xinbanzhang, Banpen, Laomane, Pasha, Bulangshan, Mengsong, Hekai, Jingmain and the like; 4, performing artificial hand scroll with consistent firm wrapping; 5, performing natural air-dryingon a finished product, wherein fruit petal margin hems naturally to form petal shapes. The dried orange peel flowers are sweet and mellow in taste and unique in floral and dried orange fragrance due to the fact that Xinhui organs are special in fruit taste and the Puer tea absorbs fruity aroma of the orange peel for a long time, prominent healthcare function is achieved, the efficacy of the Xinhuiorange peel in 'regulating qi' is played, and the Xinhui orange peel can be kept intact for long brewing, which is sweeter in taste.