187results about How to "Emerald green color" patented technology

The invention relates to a processing method of green tea. The processing method comprises the processing steps of raw material selection, picking, spreading, fixation, spreading, rolling, shaping, baking and the like, wherein the types of selected raw materials are strictly controlled to be Nanjiang #1, Zaobaijian #5 or Fuding Dabai tea; the raw materials are required to be picked in a harmless ecological tea garden at the elevation of 550-650m in sunny days in the middle of March under the temperature of 20-25 DEG C. The processing method is executed by the processing technologies such as high-quality raw material selection and optimized spreading, so that the quality of the green tea is improved.

The invention relates to a process for preparing brassica vegetable seedling powder chewable tablets and a brassica vegetable seedling powder chewable tablet product, belonging to the technical field of deep processing of agricultural products. The process is characterized by comprising the following steps of: with brassica vegetable seedling powder, such as broccoli and the like as a main basic stock, compounding, preparing a soft material, granulating, drying, tabletting, sterilizing and packing to prepare the brassica vegetable seedling powder chewable tablet with the advantages of clean appearance, green color and crispness. The process for preparing the brassica vegetable seedling powder chewable tablet, disclosed by the invention, is simple, has high industrial degree and can realize complete utilization on the brassica vegetable seedling, such as broccoli and the like, thereby increasing the additional value of the brassica vegetable seedling. The brassica vegetable seedling powder chewable tablets, including the broccoli and the like, prepared by the process disclosed by the invention have functions of resisting oxidation, slowing aging and resisting inflammation and cancer and the like of human bodies, and is a kind of casual healthcare food. According to the product of the process for preparing the brassica vegetable seedling powder chewable tablets, disclosed by the invention, the content of 4-methylsulfinylglucosinolate is up to 185.0-413.0mg / 100g, and the content of sulforaphane provided by each chewable tablet is equal to that provided by 30-75g of fresh brassica vegetable, such as broccoli and the like.

The invention discloses an aroma extracting method of green tea. The aroma extracting method comprises the following steps of: a, extracting the aroma by final spanning; and b, extracting the aroma by far infrared ray. The invention also discloses a preparation method of highly-aromatic and chestnut flavor type green tea and prepared highly-aromatic and chestnut flavor type green tea. By adopting the aroma extracting method, the green tea long-lasting in thick highly-aromatic and chestnut flavor can be prepared; the preparation method is simple to operate, and low in cost; the green tea prepared by the preparation method disclosed by the invention is tight, fine, uniform, straight and nice in appearance, emerald green and smooth in color and gloss, dark green and bright in tea water, long-lasting in thick highly-aromatic and chestnut flavor, fresh, thick, delicious and sweet after taste, emerald green and uniformly bright in the bottom of the leaf and high in quality, and brings high economic benefit.

The invention provides a continuous baking machine device for tea leaves and relates to a continuous type shaping, tippy showing, baking and fragrance extracting device for Quhao teas, belonging to amachine for processing tea leaves. The device comprises hot air generators and a stand, wherein a strip-shaped baking groove is arranged on the stand, a rotary shaft with a screw panel is arranged inthe baking groove, small holes are lined at the bottom of the baking groove, the tail end of the baking groove is used as a tea outlet, and the rotary shaft is supported on the stand through a bearing; more than two heat blowers are lined below the baking groove, and the rotary shaft is driven by a power device. The invention overcomes the defect that the baking process is completed manually in the past, provides a technology for processing Quhao teas, provides a continuous and automatic processing device and sets different temperatures at different stages. With the advantages of reasonable structure, favorable air permeability, simple operation, rapid water dissipation and high tea baking quality, the device can enhance the quality of tea leaves to a great extent. The baked tea leaves arejade green in color, bright in soup color, clear in fragrance, bright in leave bottom and good in quality.

The invention discloses a method for making flat green tea. The method comprises the steps of spread cooling of fresh leaves, green killing, spread cooling, reshaping, spread cooling and air drying, fragrance increasing and handpicking, wherein at the spread cooling and air drying step, the reshaped tea leaves are taken out of the pan and uniformly spread in a spread cooling slot, the thickness of the tea leaves is 1 to 2cm, the air is continuously blown to dry the tea leaves until the water content of the tea leaves reaches 8 to 9 percent, and finally the spread cooling and air drying process is completed. By the spread cooling method of air-blow drying, the water content of the tea leaves is greatly lowered, therefore the method has the advantages that (1) by the processing method, the broken tea and tea dust generated in the drying process are reduced, and the breaking rate of bud-tea shoot tips is lowered, so that the integrity of the bud-tea is improved; (2) the processing cost is lowered by nearly 25 percent and the energy is saved by nearly 30 percent; and (3) the color of green tea is brightened, and because the spread cooling and air drying process is adopted in the drying process, the color of green tea is kept all the time, and the influence of fluctuating temperature in the drying process on the quality of tea leaves is completely avoided.

The invention belongs to the field of tea processing, and particularly relates to a processing technology for reducing Guangdong big-leaf green tea bitterness. The technology comprises the steps that fresh picked tea leaves are spread for 4-6 h till the water content of the tea-green color is 70-80%, the tea leaves are put into a fixation machine with the temperature increased to 230-260 DEG C to perform fixation; the tea leaves are spread and aired for 1-2 h after fixation is performed for 1-2 h, non-pressure empty rolling and light rolling are adopted, non-pressure light sequential rolling is performed for 20-30 min, and deblocking is performed; the tea leaves obtained after rolling need to be stacked for 1-2 h, and the stacking thickness is 10-20 cm; initial drying is performed, and the tea leaves are taken out and spread till the water content of the tea leaves is 20-30%, the water inside the tea leaves is distributed again, the stacking thickness is 2-4 cm, and drying is performed after stacking is performed for 20-40 min till the water content is not larger than 6%. According to the processing procedures, the probability that extra bitterness of the tea leaves is generated is lowered, the tea leaves are instantly in contact at high temperature during fixation, spreading is performed after fixation, and stacking is performed after rolling is performed, so that the content of caffeine and tea tannin in tea leaves is lowered, and therefore the bitterness of the tea leaves and tea soup is lowered.

The invention discloses a process for drying green tea, comprising the steps of low-temperature vacuum drying and hot-air drying. The process is characterized by comprising the following steps: putting the green tea which is rolled by adopting the conventional techniques into a vacuum freeze-drying machine directly, heating to dehydrate in the vacuum environment, taking the green tea out of the vacuum freeze-drying machine after the content of the moisture in the green tea is reduced to 20-28%, and drying by adopting the traditional hot-air drying method until the content of the moisture in the green tea is reduced to 6% or lower. The low-temperature vacuum drying mode and the hot-air drying mode are both used, the advantages of the two drying modes are absorbed, and the disadvantages are discarded. The green tea can be kept green in appearance and tastes more aromatic, and the bitter and puckery flavor of the green tea is improved. The product is emerald green, has mild or chestnut and flower fragrance and mellow taste. The green tea water is greenish yellow and bright, and the tea leaves are green and bright. Due to the adoption of the process, the quality of the product is improved greatly, and the production efficiency is improved. The process is easy and convenient to operate and practical.

The invention provides a production method of green tea. The production method comprises the following steps: after picking fresh leaves, sequentially carrying out paving and airing, selection, fixation, primary rolling, primary drying, secondary rolling, secondary frying, primary filtering, tertiary drying and secondary filtering to obtain finished-product tea. According to the production method of the green tea, the prepared green tea has bright green color and luster, round and compact grains, slight pekoes, pure aroma, fresh and rich taste, and clear and bright soup color, is crimped spirally and has complete leaf bottoms; and the problems in an existing production process that long-time mechanical rolling and drying are carried out under the conditions of high temperature and high oxygen content so that shapes, colors, tastes and nutritional components of the tea are damaged, and the color and aroma of the tea are greatly influenced when the tea is brewed with hot water are solved.

The invention discloses a processing method of green tea, relating to the technical field of tea processing. The processing method comprises the following steps: picking tea leaves, tedding, fixing, performing moisture regaining, primarily rolling, roasting at a low temperature, performing secondary rolling and high-temperature roasting, parameters in all the steps are controlled, the green tea obtained by adopting the processing technology is firm in appearance, brightly green in color, stable in quality, lasting in aroma, the taste is strong in strength and freshness, and after the tea is brewed into tea water, soup is transparent and clear, infused leaf is tender and the taste is unadulterated.

The present invention relates to green beverage and is especially health cactus tea and its production process. Edible cactus as material is produced into the health cactus tea through cleaning, slicing, soaking, drying and frying or through cleaning, slicing, soaking, dewatering and stoving, and the product is sealed and packed. During the production, aweto, glossy ganoderma, wolfberry fruit, chrysanthemum, gingko leaf, American ginseng and other health Chinese medicinal materials may be added. The production process can keep the nutritive components of cactus, and the health cactus tea is verdure, and has pure taste, fragrance and obvious health functions.