14699 results about "Tea leaf" patented technology

Provided is a tea leaf-transporting apparatus whereby it is possible to transport tea leaves in a sanitary manner. The tea leaf-transporting apparatus (1) is characterized by a configuration for transporting tea leaves (11) fed into a transportation pipe (32) which is configured from a metal pipe of stainless steel or the like, or a resin pipe of vinyl chloride or the like, by means of hot water (12), and a configuration for separating the hot water (12) and the tea leaves (11) which flow out of the transportation pipe (32). Additionally, adjusting factors such as the temperature of the hot water (12) or the amount of time that the tea leaves (11) remain in the transportation pipe (32) makes it possible to sterilize the tea leaves, deactivate oxidase, reduce the cuticular layer, and reduce the amount of caffeine as said tea leaves are transported.

A container for holding ground coffee or tealeaves. The container may include a body and a lip extending from the body. The lip may include a top substantially flat surface and a width of no more than about 2.6 millimeters (about 0.1 inch).

The invention relates to a sally quinquefolia tea for reducing blood pressure, blood lipid and blood glucose, and is characterized in that the sally quinquefolia tea is mainly prepared from the following compositions in weight proportions : 250 to 300 portions of tea leaves, 5 to 10 portions of ginseng leaves, 3 to 6 portions of apocynum venetum (leaves), 3 to 6 portions of mulberry leaves, 3 to 6 portions of eucommia leaves, 3 to 6 portions of ginkgo leaves and 5 to 10 portions of ganoderma. The sally quinquefolia tea for reducing blood pressure, blood lipid and blood glucose is prepared scientifically with proper preparation, wherein in the blood pressure reduction aspect, the headache, dizziness and giddiness can be prevented; in the blood lipid reduction aspect, the palpitation, fatigue and bad sleep can be prevented; and in the blood glucose reduction aspect, the thirsty, emaciation and more night urine are prevented so as to prevent serious complicating diseases to the brain, the heart and the kidney. The sally quinquefolia tea has the functions of medicine, so that the health care function is obvious, colour, aroma and flavor of the original tea leaf are maintained with mellow scent, pure and sweet taste. Therefore, the sally quinquefolia tea is the best health-care functional drink for reducing blood pressure, blood lipid and blood glucose and is suitable for people who need to prevent and treat angiocardiopathy.

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 present invention discloses a fruit and vegetable probiotic tablet and a preparation method thereof. The fruit and vegetable probiotic tablet uses probiotic powders such as lactobacillus plantarum powder as the main raw material, and the preparation method scientifically mixes modified dietary fibers, fruit and vegetable powder, oligosaccharides, plant extracts, protein powder, tea leaf extracts and traditional Chinese medicine extracts and etc., thus improves the content of soluble celluloses which are of real significance for probiotic flora, enhances the physiological activity of celluloses, thereby increases the species of intestinal probiotic flora as well as significantly enhances the colonization ability and time of endogenous and exogenous probiotics in the human intestinal tracts, effectively inhibits the growth and reproduction of harmful intestinal bacteria, especially gram-negative bacteria, and fully regulates the composition of the intestinal probiotic flora. The prepared fruit and vegetable probiotic tablet has a high biological activity, a long human intestinal colonization time, and a significant weight loss effect, and is suitable for a wide range of people.

The invention discloses a method for non-damage measuring the tea polyphenol content in tea, based on near-infrared spectrum technique, which comprises that first building a correct model, collecting tea sample as correct sample group, scanning the correct sample group to obtain visible light spectrum and near-infrared light spectrum (325-2500nm), processing spectrum pretreatment on the spectrum data, then using international standard method to measure the tea polyphenol content of correct sample, using multi-element correct regression algorism to build the quantitative relationship between the near-infrared spectrum and the tea polyphenol content of the correct sample, to build the correct model. The invention only needs to scan the near-infrared spectrum of object tea, and input pretreated spectrum data into the correct model which can test the tea polyphenol content. The whole process is controlled by a computer, to realize data pickup, store, display and process functions.

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 invention discloses a microbial organic fertilizer. The microbial organic fertilizer is prepared from the following raw materials in parts by weight: 10-15 of peanut oil residue, 25-30 of pig manure, 4-8 of kieselguhr, 1-2 of starch, 10-15 of diammonium hydrogen phosphate, 18-22 of potassium chloride, 1-2 of effective microorganisms (EM) microbial agent, 10-15 of rot pear, 15-20 of rot orange, 20-25 of mushroom residue, 10-12 of silkworm dropping, 2-4 of amino acid chelation liquid, 8-12 of overdue milk, 2-4 of fructus cnidii, 2-5 of dried tea residue, 2-4 of eucalyptus leaves and 1-2 of pumpkin vine. By the microbial organic fertilizer, disease resistance and drought resistance of crops can be effectively improved, and the harm to the soil is also correspondingly slowed down; the rot fruit syrup, the dried tea residue, the peanut oil residue and the like are airtightly fermented and used, so that the nutrient content of the microbial organic fertilizer is enriched, the cost is saved, and wastes are turned into wealth; and the nutrients of traditional Chinese medicines can play good function when the traditional Chinese medicines are soaked through vinegar, are easy to release and thus can be absorbed by crops.

The invention relates to full-automatic tea processing method and equipment. The tea processing production method comprises the steps of spreading fresh tea leaves, drying, breezing, initially kneading, deblocking , drying again, spreading for cooling, kneading again, rolling, spreading for cooling and dampening, fully drying, spreading for cooling and grading for packaging. The processing method is finished by adopting a device comprising a fresh tea leaf spreading device, a fresh tea leaf flowmeter, a roller type drying machine, a winnowing machine, a rated metering device, a kneading and twisting machine, a drier, a cooling conveyor, a frying machine, plate turning type spreading and dampening equipment, automatic bagging and packaging equipment and conveying equipment; all equipment is connected by the conveying equipment; the equipment is respectively provided with a PLC (Programmable Logic Controller) and realizes interconnection by Ethernet; a central control room is provided with a supervisory computer; the supervisory computer acquires the condition parameters of all PLCs in real time by a network, visually displays the running conditions of all equipment in the field in a configuration interface way and can operate an executing mechanism or modify the process parameter by a configuration interface on the supervisory computer.

The comprehensive process of extracting tea polysaccharide, tea polyphenol, theanine and coffine from tea includes the following steps: water or organic solvent extraction of tea powder under the action of microwave, concentration, precipitation and water dissolving the extract liquid, salt separating to eliminate protein and separation in gel column and drying to obtain tea polysaccharide; chloroform extraction of the raffinate, ethyl acetate extraction of the chloroform raffinate and drying to obtain tea polyphenol; No. 732 cationic exchange resin extraction of the ethyl acetate raffinate, concentration, crystallization and drying to obtain theanine; and crystallizing and drying the chloroform extract liquid to obtain coffine. The present invention has the advantages of short extraction time, high extraction rate, less loss of active matter, etc.

The invention relates to a Xingyang red black tea processing technique. The technique comprises the following parameters: wilting temperature: 25-30 DEG C; humidity: 60-70%; wilting time: 6-7 h; twisting machine rotating speed: 55-60 r/min; 2-3 times of twisting, each for 30 min; amount of tea feed: 30-35 kg; unravel machine rotating speed: 35 r/min; sieve pore size: 6#; 2-3 times of unravelling;temperature in a fermentation chamber: 2-7 DEG C; humidity in the fermentation chamber: 96%; tea spread thickness: 10 cm; oxygen supply amount: 5 L/min; fermentation time: 4.5 h; initial drying temperature: 115 DEG C; initial drying time: 20 min; re-drying temperature: 75 DEG C; and re-drying time: 30 min. The processing technique of the invention is unique, and the quality of the made black tea is excellent: the appearance of the product is fat and tender and compact, the peak of the tea is gold and the tea has bright luster; the endoplasm aroma of the tea has rich green flavour; the taste of the tea is mellow and sweet; the tea liquor is brilliantly red; and the root of the tea leaf is soft and green, has many sprouts and a colour of brilliant red.

The invention discloses a preparation method of jasmine tea. Tea leaf buds and flowers (dry pedals or fresh pedals) are intensively wrapped to be a ball with the diameter being 20-30mm, a flower formed by the threading of lines is arranged at the center of the ball threaded by lines. The tea leaf is wrapped outside the ball, the lower end of the ball is bound firmly by lines, the upper end of the ball is folded, then the whole ball is wrapped by cloth, then is dried at the temperature being 60-80 DEG C, and the heating is stopped after 25-30min, then the cloth is removed, the ball is placed in a tea tank, thus obtaining the product. When the tea is brewed, the tea leaf at the outer layer is scattered by absorbing water, the dry pedal at the inner layer is exposed and scattered by absorbing water, the fragrant is emitted in tea water, so that the flower fragrant in the teat water is enhanced, and dry pedals are scattered in water so as to improve the artistic feeling.

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.

The invented Pu Er tea extract is dark reddish brown colour, can be dissolved in water and does not dissolve in ethyl alcohol, methyl alcohol and trichloromethane, its main chemical components are ; 15%-45% of tea-polysaccharide, 50%-70% of tea alkaloids, 4.7%-14.0% of protein and the rest is minute quantity of tea self-body substances, such as thearubigens, theaflavin and water soluble pectin. It can be used as raw material for preparing oral liquor, soft capsule, capsule and lozenge, etc.

The invention discloses a method for identifying tea species and determining contents of 21 characteristic components. The method comprises the steps of selecting tea standard samples, measuring the contents of 21 characteristic components in a standard sample, establishing a sample matrix for indexes, calculating the squared euclidean distance between the same kind of tea standard samples by applying a principal component analysis method and a cluster analysis method, selecting the chemical component with maximum weight in the principle component as a distinguishing factor and taking the distinguishing factor as an independent variable so as to obtain the squared euclidean distance of the standard samples, determining the contents of the characteristic components of the distinguishing factors of samples to be determined, respectively calculating the squared Euclidean distance of the samples to be determined and the tea standard samples, and judging the species of the samples to be determined. The method can be used for effectively distinguishing Tie Guanyin and white tea and is objective and reliable for classifying of tea.

The invention discloses a green tea processing method for reducing bitterness of autumn tea and summer tea, comprising the following steps:1) selecting tea leaves: selecting fresh tea leaves of autumn and summer and grading; 2) withering: spreading the fresh tea leaves for withering, wherein the water content of the withered leaves is 70-75%; 3) conducting fine manipulation: carrying out fine manipulation on the withered leaves to obtain fine-manipulated leaves, wherein fine manipulation comprises rotating and cooling which are alternately and repeatedly; 4) de-enzyming: de-enzyming the fine-manipulated leaves to obtain de-enzymed leaves; 5) dampening: dampening the de-enzymed leaves; 6) rolling: rolling the dampened leaves; 7) drying: using a gross fire to dry the rolled leaves until the water content is 10-20%, then using a complete fire to dry, wherein the water content of the dried leaves is 4-6%. According to the invention, by using the fresh tea leaves and optimizing the processing method, the produced green tea can reduce the bitterness of tea, thus fragrance of green tea with natural fragrance of flower is formed, and the taste quality is thick and mellow.

The invention provides a preparation method of graphene. The method comprises the following steps: (A) pretreating biologic materials to obtain the pretreated biologic materials, wherein the biologic materials comprise one or several kinds of forestry and agricultural residues, tea leaves and seaweed plants; (B) mixing metal catalysts, solvents and the biologic materials pretreated in the step (A) to obtain the biologic materials loaded with the catalysts; (C) mixing pore forming agents and the biologic materials which are obtained in the step (B) and loaded with the catalysts, and heating for 0.5 to 10 hours under the temperature of 700-1200 DEG C to obtain the graphene. The preparation method for the graphene, provided by the invention, has no pollution to environment, the biologic materials are used as carbon sources, the cost of the raw materials of the carbon sources is low, and the raw materials are easy to obtain, so that the problems that the cost of existing carbon sources is high, and existing carbon sources are not beneficial to the large-scale industrialization are solved.

The invention provides a beverage substance cartridge, an identifying apparatus, a beverage producing equipment, a beverage producing system and a beverage producing method which could supply water automatically instead of manual work, identify information about beverage substance likewise such as variety and years of tea leaf, and furthermore, take different brewing methods targeting at different beverage substances (e.g. tea leaf) according to identified information in collaboration with pre-stored beverage brewing parameters to make sure every beverage substance could be brewed according to the perfect method, so the advantage of beverage substance will be given into full play. The beverage producing equipment which adopts the invention could yield brewing results accomplished by specialists and furthermore be widely used in offices and homes.

The invention discloses an intelligent automatic cutting type tea-leaf picker based on machine vision. The intelligent automatic cutting type tea-leaf picker based on machine vision is characterized by comprising a tea-leaf picker body with a multi-wheel bumping preventing walking mechanism, and the tea-leaf picker body comprises a self-adaptation dynamic balance cutting platform, a cutter, a vision sensor, a tea leaf collecting device and an operating and controlling system, wherein the cutter and the vision sensor are installed on the self-adaptation dynamic balance cutting platform, the tea leaf collecting device is used for collecting cut tender leaves, and the operating and controlling is used for controlling actions of all mechanisms. The invention further discloses a working method of the intelligent automatic cutting type tea-leaf picker based on machine vision, the position of the cutter is automatically adjusted by analyzing an image, the circular arc cutting line of the cutter is matched with a tender leaf layer on a circular arc tea ridge fluffy surface, and therefore the tender leaf layer on the tea ridge fluffy surface can be accurately cut in the transverse direction.

The invention belongs to the field of light industrial food and relates to a method for preparing a black tea fungus juice beverage by using a fermentation method. The method is characterized in that the black tea fungus juice comprises the following raw materials: 100-300ml of black tea fungus mother liquor, 3-10g of tea leaf, 1,000ml of water, 15-50g of sugar and 100-200ml of fruit juice. The method comprises the following steps of: dissolving the sugar in tea water to prepare sweet tea water; then adding the fruit juice and the black tea fungus juice; and fermenting according to two different fermentation stages of early ventilating, stirring and fermenting and later standing and fermenting. The method overcomes the defects of a traditional domestic workshop type natural and single fermentation mode and the defects of unstable quality, no output guarantee, poor product taste, and the like, improves the product nutritional value, the taste and the flavor and the product quality and provides a technological base for the industrial development and the scale production of black tea funguses and the comprehensive utilization of tea resources.

The invention provides a sleep-improving and health-care drug pillow, relating to a health-care medical product, in particular to making materials and process of the sleep-improving and health-care drug pillow. A drug core of the pillow mainly comprises the following raw materials in parts by weight: 1000 parts of cottonseeds, 500 parts of buckwheat shell, 20 parts of tea, 30 parts of spina date seed, 30 parts of schisandra, 20 parts of lily, 20 parts of ganoderma lucidum, 30 parts of akebia stem, 30 parts of tuber fleeceflower root, 10 parts of cordyceps, 10 parts of Chinese angelica, 30 parts of rehmannia root, 10 parts of safflower, 30 parts of red-rooted salvia root, 10 parts of longan, 30 parts of common clubmoss herb, 30 parts of garden balsam stem, 10 parts of Chinese atractylode rhizome, 10 parts of clematis root, 30 parts of pawpaw, 30 parts of divaricate saposhnikovia root, 30 parts of dried orange peel, 20 parts of costustoot, 20 parts of polygala root, 30 parts of Szechwan lovage rhizome, 10 parts of honeysuckle, 20 parts of glossy privet fruit, 10 parts of wild chrysanthemum, 10 parts of lonicera chrysantha flower, 10 parts of amomum shell, 20 parts of mint, 30 parts of galanga, 20 parts of bergamot, 20 parts of coptis, 20 parts of amur corktree bark, 10 parts of tuber fleeceflower stem, 10 parts of dwarf lilytruf tuber, 10 parts of dandelion, 30 parts of radix astragali, 30 parts of nutgrass galingale rhizome, 2000 parts of millet mature vinegar, 30 parts of honey and 30 parts of yellow wine and is refined by adopting the processes of soaking, roasting, brewing, mixing and the like. The sleeping-improving and health-care pillow has the advantages of simple making process and strong drug efficacy and has special curative effects on long-term insomnia, high blood pressure, headache, tinnitus and cervical pain.