90results about How to "Enhance aroma substances" patented technology

The invention discloses a processing technique of floral type green tea, which comprises the following steps of: taking low and middle-grade fresh leaves as raw materials, breaking through the traditional processing technique of green tea to adopt a compound withering manner, i.e. withering and fine manipulation before water-removing, and promoting substances contained in the fresh leaves to be subjected to a light enzymatic reaction, so that the tea leaves generate natural floral note without adding extraneous materials; and using a combined water-removing manner, i.e. steaming and microwaving, and a drying manner, i.e. high-temperature gross fire and fragrance-extracting at a lower temperature till the tea leaves are dry enough, to retain floral substances. Finally, the product has strong fragrance and mellow taste, so that the difficulty that low and middle-grade green tea has little fragrance and bitter taste is solved, and the organoleptic quality and the economic benefit of the low and middle-grade green tea are greatly enhanced.

The invention belongs to the liquor production field, in particular to a preparation method of Maotai-flavor liquor. The method of the invention comprises the following steps: a. fermented grains or double bottom fermented grains which are not extracted wine in the production process of common Maotai-flavor liquor are added to Maotai-flavor liquor yeast powder and mature hull for uniformly blending, and then adding fluid is added to acquire Maotai-flavor flavoring wine fermented grains; b. the fermented grains produced by common Maotai-flavor liquor is cellared, and the Maotai-flavor flavoring wine fermented grains acquired from step a is placed on the top; c. cellar mud is used for sealing the cellar, the Maotai-flavor flavoring wine fermented grains is taken out after fermentation to distill and extract wine, thus acquiring the wine. The method of the invention has simple steps and low cost, the product manufactured by the method has intense and mellow Maotai-flavor style, and the taste is better than the Maotai-flavor liquor prepared by the existing method, thereby having great application prospect.

The invention discloses a baking method for upper leaves of flue-cured tobacco. The baking method comprises the following steps: outbreak of a fire, a yellowing stage, a color fixing stage and a stem drying stage; and before baking, the material needs to be processed, including material collecting, tobacco weaving and tobacco filling. According to the invention, the baking condition of the upper leaves of the flue-cured tobacco can be controlled by controlling the heating rate and the temperature stabilizing time in baking, thus achieving an optimal effect. The baking method is capable of effectively reducing the labor strength in tobacco leaf harvest, promoting degradation and transformation of macromolecule substances in tobacco leaves, promoting the coordination of aroma substances and internal chemical components, improving aroma taste, reducing the ash hanging and stiffing proportion of upper leaves, and improving appearance quality.

The invention relates to a method for machining tea, and in particular relates to a method for machining flower-fragrance black tea in a low-temperature compounding mode. The method comprises the following steps: spreading to cool high-fragrance type oolong tea with two to three fresh leaves on one bud as a raw material, finely manipulating the green tea leaves, kneading, thinly spreading, fermenting at high temperature and low humidity, and drying so as to obtain coarse tea; appropriately selecting to remove peduncles and pieces, highlighting the fragrance and thus accomplishing the machining. According to the flower-fragrance black tea machined by using the method, the weight loss of the green leaves in the machining process can be controlled, and the machining time is shortened, particularly under poor weather conditions; fragrant substances such as flower and fruit fragrance of alcohols, alkenes, esters and ketones are added, and the content of benzyl cyanide with pungent odor, indole and main fragrant substances, namely, nerolidol, in oolong tea, are increased, so that the fragrance and the taste quality of the tea are improved, and then the quality of the black tea is improved. Sensory evaluation on the finished tea shows that the finished tea is fat, strong, compact, black and tender in appearance, tea tips are visible, the fragrance is strong and heavy, the fragrance of flower and fruit appears, the taste is fresh and mellow, the bottom of a cup has the flower fragrance, and the quality is superior to that of black tea manufactured by using the conventional method.

The invention discloses fermented spiced black pickles and a preparation method thereof. The fermented spiced black pickles are characterized by being prepared by pickling, airing, re-pickling and fermenting 100 kilograms of radish or carrot or kohlrabi or tuber mustard head or Chinese artichoke or rutabaga or horseradish or alpinia japonica or sweet potato or dasheen or potato or yam or burdock or platycodon grandiflorum, 15 to 18 kilograms of salt, 0.2 to 0.3 kilogram of pepper, 0.2 to 0.25 kilogram of aniseed, 0.2 to 0.25 kilogram of cinnamon, 0.1 to 0.15 kilogram of fennel and 0.05 to 0.1 kilogram of clove. After pickling and natural fermentation, the cellulose and the organic ingredients of the product are transformed, so the nutritional quality of the product is improved, the product is fresh, fragrant and delicious, and the pickles are fine, smooth and easy to chew. The spiced black pickles prepared after fermentation can be stored for a long time, are not limited by the seasons of vegetables, can provide delicious dish to accompany a meal for people all year around, and enriches people's dining table. The product is simple in preparation process, low in price and suitable for ordinary people to eat, and can form a good market advantage.

The invention discloses a processing method of floral aroma type black tea. The processing method comprises the following process steps: selecting fresh leaves, performing indoor natural withering, withering with sunlight, heating and rocking, airing, rolling, fermenting, heating and tidying tea strips, shaping and drying. The processing method disclosed by the invention performs adjustment and improvement on a traditional black tea production process, and the prepared tea has flat, smooth, upright and beautiful shape and also has the advantages of bright yellow-red color, clear soup color, clear yellow-red color, sweet and pure aroma, slight flower fragrance, sweet, mellow and smooth taste, sweet after-taste, effect of promoting fluid production, red and green tea residue color and appearance of green leaves rimmed with red edges.

The invention discloses a processing method of mulberry leaf black tea. The processing method comprises the following steps of withering fresh mulberry leaves and fresh tea leaves so as to obtain withered mulberry leaves and withered tea leaves; uniformly mixing the withered mulberry leaves with the withered tea leaves in the proportion of the withered mulberry leaves to the withered tea leaves being (5-10) to 1, and performing twisting until the leaves are bent to form strips; and placing the twisted leaves under the condition that the temperature is 25-30 DEG C, and the humidity is greater than or equal to 90%, and performing fermentation for 2-4h; baking the fermented leaves, performing drying, and performing spreading for cooling to room temperature so as to obtain the mulberry leaf black tea. The processing method disclosed by the invention has the advantages that an appropriate quantity of tea leaves are added to the mulberry leaves, so that the concentration of substrates and polyphenol oxidase are increased, fermentation can be guaranteed to be performed sufficiently, and green odor and green and astringent taste of the mulberry leaves are removed; the tea leaves are added, so that a certain quantity of flavored substances and fragrance substances are added, the organoleptic quality of the mulberry leaf black tea is greatly improved, and besides, the nutrient component and the health-care efficacy of the mulberry leaf black tea are also improved. The technology is simple to operate, the production cost is low, and the product quality is good.

The invention relates to a rice wine grain stillage refilling fermentation method. The rice wine grain stillage refilling fermentation method comprises the steps of soaking of raw material rice, rice steaming, distiller yeast mixing, saccharification, fermentation, wine distillation and the like. The rice wine grain stillage refilling fermentation method greatly improves the content of flavor and fragrance components such as of total acid, total ester, ethyl lactate and beta-phenethyl alcohol.

The invention relates to a particle congou black tea processing technology which is characterized by comprising the following steps of: carrying out withering, surface breaking, rolling, fermenting, first baking, shaping in a frying way, shape fixing in a boiler rolling way and drying on fresh tea leaves, wherein the steps of withering and surface breaking are alternately and repeatedly carried out. The finished tea prepared by using the processing technology not only can keep the characteristics of the conventional black tea, but also can further improve the inherent quality to finally form a novel black tea product which is lubricated and smooth in particles, mellow and sweet in taste, strong and durable in sweet smell, and flowery. After the technology is used, the natural tea is taken as a raw material, and any chemical substances do not need to be added during processing, so that the prepared tea has no side effects to human bodies, and is unique in taste, and the consumption trend of safe and healthy tea can be met; and therefore, the technology has high market prospects.

The invention discloses a preparation method of natural banana spice. The preparation method comprises the following steps that a whole washed banana is subjected to microwave enzyme deactivation and mashed into thick liquid; pectinase, cellulose and beta glucosidase are added to the obtained thick banana liquid, the mixture is stirred and reacts for 30-120 min at the temperature ranging from 40 DEG C to 50 DEG C, and banana syrup is obtained after enzymolysis is conducted; the banana syrup subjected to enzymatic hydrolysis is filtered centrifugally, and centrifugate is obtained; acid proteinase is added into the centrifugate to be subjected to enzymolysis and clarification at the temperature ranging from 34 DEG C to 36 DEG C for 30-90 min; the obtained matter is subjected to instant enzyme deactivation at the superhigh temperature and then is subjected to sterile filling and sealing, and the liquid natural banana spice is obtained. The natural banana spice has rich, pure and mellow banana flavor, and can be applied to flavor allocation and directly used for food charging.

The application discloses a processing technology of black tea, and belongs to the technical field of processing of tea leaves. The processing technology comprises the following steps of spreading fresh tea leaves picked after 5:00 pm on a withering mat, performing withering under room temperature, wherein the leaf spreading thickness is 0.8-1.3cm, after 0.5-1h, loading the tea leaves in a fresh-keeping bag, sealing the fresh-keeping bag, placing the sealed fresh-keeping bag in a refrigerating chamber of minus 17 DEG C to minus 20 DEG C, and maintaining the sealed fresh-keeping bag in the refrigerating chamber for 2-2.5h so as to obtain withered leaves; performing rolling, preparing fresh lemons, preparing lemon juice from the fresh lemons, and after the tea leaves are rolled for 5-6min, spraying the lemon juice to the tea leaves, wherein the weight of the sprayed lemon juice is 18-24% of that of the tea leaves; then continuing rolling for 5-6min; and putting the rolled tea leaves in a fermenter, performing fermentation under the environment that the temperature is 22-28 DEG C and the relative humidity is 63-80% for 2-3h, and performing drying. According to the processing technology, the period that the tea leaves which are not dried are exposed to air is obviously shortened, and the obtained black tea is bright in soup color, and long, fragrant and mellow in taste.

The invention discloses a method for preparing a leaching liquor of paper-making tobacco sheet raw materials. According to the method, propylene glycol and water are mixed and dissolved to obtain a solution, the mass percent of the propylene glycol in the solution is controlled in a range from 3% to 20%, then sodium bicarbonate is added in the solution, and the mass concentration of the sodium bicarbonate in the solution is controlled in a range from 1% to 5% to obtain a normal pressure leaching liquor for the paper-making tobacco sheet raw materials. By means of the leaching liquor prepared by the method, the one-time normal pressure extraction ratio of tobacco powders and tobacco stems can reach to above 65%, the extraction ratio is far higher than the one-time extraction ratio which is about 50% in existing methods in factory, and the extraction effects are extremely remarkable.

The invention relates to a fertilizing method for improving the fruit nutritional quality and fragrance of Fuji apples. According to the fertilizing method, vitamin B6 is applied at the positions away from trunks of the apple trees by 60 cm in April or June every year to the Fuji apple trees in the full productive age, wherein the application amount of the vitamin B6 is 3-7 g every tree. The vitamin B6 with different amount is applied to soil so that the fruit nutritional quality and fragrance quality can be affected, the root environment and the nutrient absorption are improved, and the Fuji fruit quality is improved.

The invention relates to an oil pressing technology and an application of high-oleic acid peanuts. The peanuts are preprocessed with microwaves to reduce the tediousness in the production process of strong fragrant peanut oil, the fragrance degree can be controlled by controlling the microwave treatment time, a high temperature generated by the microwaves increases fragrant substances generated bya Maillard reaction, and the microwaves make oil have a good flavor, and avoid a burnt smell caused by traditional frying; the microwave treatment destroys the physical structure of the peanuts, so oil molecules can be easily squeezed out; the microwave pretreatment utilizes energy generated by high-speed movement of polar molecules in the molecules, so the purposes of easy uniform heating, shortening of the frying time, no burnt smell and reduction of the content of benzo(a)pyrene in the oil are achieved; and the microwave pretreatment avoids the drying treatment of the peanut raw material,so the energy consumption is reduced.

The invention provides a preparation method of a camellia ampiexicaulis tea beverage and camellia ampiexicaulis tea prepared by the preparation method, and relates to the technical field of health-care tea beverages. The preparation method comprises the following steps of picking raw materials, sorting and cleaning, withering, rolling, fermenting and drying, sterilizing and crushing, decoctin,and extracting. The preparation method has the advantages that q technology is simple, the preparation method is suitable for scaled production, the use of an additive is not needed, the cost is lower, and the extraction efficiency is high; compared with a tea beverage obtained by the traditional direct water decoction method, the tea beverage prepared by the preparation method has bright color, high transparency, no bitter and acerb taste, and better mouth feel, the content of beneficial matters is higher, and the stability is higher. The invention also provides the camellia ampiexicaulis tea prepared by the preparation method. The camellia ampiexicaulis tea has the advantages that the effects of producing body fluid and relieving thirst, clearing summer-heat, decreasing blood glucose and enhancing body physique are realized, and the health-care tea beverage is suitable for people of all ages; after the camellia ampiexicaulis tea beverage is drunk for a long time, the immunity of a human body is enhanced; any preservative is not contained, and the safety and non-toxicity effects are realized.

The invention relates to a preparation method of reconstituted tobacco for a heat-not-burn cigarette, a cigarette cartridge and the heat-not-burn cigarette. The preparation method comprises the steps of uniformly mixing first tobacco powder, a pretreatment agent and water, sealing and storing for 15-30 hours, and baking at the temperature of 100-140 DEG C for 0.5-2 hour to obtain treated tobacco powder for later use; pulping by taking fibers, an adhesive and water as raw materials to obtain fiber pulp for later use; uniformly mixing second tobacco powder, a smoke agent, a tobacco extract, the treated tobacco powder and the fiber pulp to obtain mixed pulp; preparing primary tobacco leaves through a thick pulp method; grinding and pulping the primary tobacco leaves to prepare primary tobacco pulp; and preparing the primary tobacco pulp into the reconstituted tobacco for the heat-not-burn cigarette by a thick pulp method. According to the method, an original thick pulp method reconstituted tobacco preparation process is improved, under the condition of an original thick pulp method production line, the aroma richness of the heat-not-burn cigarette is improved, the smoke irritation is reduced, the smoking satisfaction is improved, and a thick pulp method reconstituted tobacco raw material is provided for the heat-not-burn cigarette through a tobacco powder pretreatment process and a two-time forming process.

The invention discloses a fermentation process of fresh soy sauce. The fresh soy sauce is produced by sequentially subjecting raw materials to expansion, water moistening, inoculation starter making, brine freezing, fermentation, squeezing and soy sauce taking and refining, wherein the inoculation starter preparation uses a disc starter making machine, and the fermentation is performed by mixing starter with frozen Baijiu and brine and feeding the mixture into a fermentation tank through a sterile pipeline. The fermentation process has the advantages that an existing high-salt liquid-state process is improved, each step adopts the sterile technology, the raw materials are expanded before the water moistening, the fermentation adopts the frozen Baijiu and brine, the early stage of the fermentation adopts nitrogen-filled-protection fermentation, the fermentation is combined with the expansion to allow the fragrant substances, amino acid and trace alcohol in the raw materials to be released effectively, high-temperature sterilizing is not needed, the loss of the fragrant substances, the amino acid and the trace alcohol during heating is avoided, and the content of the various fragrant substances and the amino acid of the soy sauce is increased.

The invention discloses a flue-curing method of increasing the aroma amount of novel heat-not-burn tobacco and application thereof. The flue-curing method is applicable to flue-cured tobacco varietiessuch as K326, Honghuadajinyuan and Yunyan 87, by targetedly prolonging the flue-curing time of tobacco leaves, aromatic substances in the tobacco leaves are effectively accumulated, the dryness and crispness of the tobacco leaves are improved, accordingly, during use of the novel heat-not-burn tobacco, the tobacco leaves can volatilize smoke with the high aroma amount at the temperature of 300 DEG C, and the mouthfeel of the tobacco leaves is improved; the flue-curing method is suitable for increasing the aroma amount of the novel heat-not-burn tobacco.

The invention belongs to the field of food processing, and particularly discloses a flower and tea food as well as a making method and application thereof. The food is made from main raw materials offresh plant flowers and newly-picked fresh tender tea leaves, and is made through the following steps of performing mixing, performing soaking, performing distillation, collecting distillate, and performing clathration through beta-cyclodextrin so as to obtain a solution; then performing natural fermentation on distilled raw material residues and remaining fluid under natural conditions, performing pressure filtration, performing centrifugal separation, performing filtration, and performing concentration so as to obtain concentrate; and combining the concentrate with the cyclodextrin clathration solution, and performing homogenizing so as to obtain the product namely the flower and tea food, wherein the weight percentage of the plant flowers in the raw material components is 20-50%, and the weight percentage of tea in the raw material components is 50-80%. The flower and tea food disclosed by the invention has the technological characteristics that the dissolution rate of the raw materials is high, the conversion rate is high, few losses are generated, the application effect of products is strengthened, the mouth feel is improved, the quality of the products is improved, and a newraw material product is provided for the processing industry of food products, seasoning products, beverages, wine processed products, cosmetics and the like.

The invention discloses a method for preparing instant chicken bone and grain mixed whole wheat flour. The method comprises the following steps: pretreating raw materials, namely cleaning and sterilizing chicken bones, and cutting into small blocks; cooking at high temperature, namely adding water into the cut small chicken bone blocks, and cooking under high-temperature and high-pressure conditions; performing solid-liquid state separation to obtain a solid part, wherein the solid part comprises chicken bones and lean meat; baking, namely baking the separated solid part and lean meat; drying and crushing, namely drying the baked chicken bones and lean meat, crushing the chicken bones and lean meat into powder with the particle size of less than or equal to 300 meshes, and thus obtaining chicken bone powder; mixing the materials, namely compounding the chicken bone powder and the cured grain whole wheat flour, adding salt, white granulated sugar, sodium carboxymethylcellulose and carotene in parts by weight, fully and uniformly mixing, and thus obtaining the chicken bone and grain mixed whole wheat flour. According to the method in the invention, the utilization efficiency of the chicken bones is improved, and the obtained chicken bone and grain mixed whole wheat flour is high in solubility.

The invention relates to a method for reducing the loss of fragrant substances of reconstructed tobaccos in the concentration process. The method comprises the following steps of: concentrating a tobacco water extracting solution obtained by an extraction working section in the process of producing the reconstructed tobaccos by a papermaking method; mixing polyhydric alcohol and the tobacco water extracting solution in a weight ratio of 1:10-1:100 uniformly in a concentration working section, and adding the mixture into concentration equipment; and concentrating at concentration temperature of between 45 and 100 DEG C under the concentration condition that the vacuum degree is 0.04 to 0.08 MPa until tobacco paste of which the density is 1.220+ / -0.005 is obtained. By the method, the quality of coating liquid can be improved effectively, so that the quality of the reconstructed tobaccos is improved, and tobacco discarded raw materials can be utilized fully and reasonably.

The invention discloses a preparing and use method for an additive capable of improving the quality of flue-cured tobacco leaves in a tobacco leaf modulation stage. The additive uses fresh tobacco leaves as a raw material and is prepared through a membrane separation method. In the tobacco leaf modulation stage, water is added in the additive, the additive is diluted into a solution with the concentration of 10-15%, the solution is added on surfaces of normal mature fresh tobacco leaves, and then the fresh tobacco leaves are dried in air, and baking is performed according to a normal three-stage baking technique. The invention further provides a development utilization method for inapplicable fresh tobacco leaves, the development utilization method uses the inapplicable fresh tobacco leaves as a raw material, and the additive capable of improving the quality of the flue-cured tobacco leaf in the tobacco leaf modulation stage is prepared through the membrane separation method. The preparing and use method can turn the inapplicable fresh tobacco leaves into a valuable material and uses the tobacco waste resource as the raw material, is rich in raw material source, and is low cost; the preparing method is easy to operate, and the prepared additive has good compatibility with the tobacco leaves. The hierarchal structure of the flue-cured tobacco leaves is remarkably improved through additive spraying, aroma substances such as organic acids and polyphenol are increased, the smoking quality is improved, and indexes such as aroma amount and offensive odor can be remarkably improved.

The invention discloses a method for reducing nitrogen and increasing sugar of upper leaves, which comprises the following steps: S1, harvesting with stems: cutting and harvesting with stems below a first leaf position at the top end; S2, withering in an air-curing room, weaving the upper leaves cut and picked with stems in the step S1 into rods, and airing the upper leaves in the air-curing room after weaving the rods; S3, injecting a mixed solution, and injecting the mixed solution into the stalks aired in the step S2; S4, drying: feeding the stems injected in the step S3 into a curing barn to be cured, including following three processes of S41, performing yellowing period regulation and control; S42, performing color fixation regulation and control; and S43, performing tendon drying control. According to the method, the tobacco leaves are harvested with stems, then the mixed solution is injected into the stems, and the purpose of reducing nitrogen and increasing sugar in the tobacco leaves is achieved in cooperation with regulation and control of the baking temperature and time, so that the nitrogen-containing compound content of the tobacco leaves is reduced, the sugar content is increased, the chemical component coordination is improved, and the total amount of aroma substances is remarkably increased; the aroma quality of the upper tobacco leaves is improved, the aroma amount and sweetness are increased, and the irritation is reduced.

The present invention specifically discloses flower black tea food and a processing method thereof and an application thereof. The flower black tea food is prepared from plant flowers and black tea asraw materials, and the raw materials are in the following weight percentages: 10-50% of plant flowers and 50-90% of black tea. The method is as follows: firstly the raw materials are picked, the picked raw materials are soaked, the soaked raw materials are crushed, the crushed raw materials are distilled, the distilled raw materials are wrapped to obtain a solution, then the distilled remaining residues and remaining liquid are subjected to a natural fermentation, juice extracting, centrifugal separating, filtering and concentrating are conducted to obtain a concentrated solution, then the distill wrapped solution is blended with the concentrated solution evenly, and filling, sterilizing and cooling are conducted to prepare products. A technology makes full use of the raw materials, and the flower black tea food is applied to food, cakes, seasoning products, soft drinks, wine products, and nutritional supplement products, can well reflect taste and flavor of the flowers and black tea,forms a unique style, increases a variety of flavors and raw material choices of the flavored products, and has relatively good applications, benefits and prospects.

The invention provides a tobacco stem extract, a preparation method of the tobacco stem extract and a tobacco product. The preparation method of the tobacco stem extract comprises the following steps:a) mixing and heating tobacco stems and water to obtain a tobacco stem liquid; mixing and activating a composite enzyme with water, so as to obtain an enzyme dispersion liquid; wherein the compositeenzyme comprises cellulose, pectinase, xylanase, protease, amylase and glucoamylase; b) mixing and heating the tobacco stem liquid and the enzyme dispersion liquid to obtain a reactant; c) carrying out alcohol extraction on the reactant to obtain an extracting solution; and d) and reacting the extracting solution with a composite additive to obtain a tobacco stem extract; wherein the composite additive comprises cellulose, xylose, fructose and vitamin C. According to the invention, the preparation method provided by the invention can effectively remove negative odor absorption substances affecting the smoking taste in tobacco stems. Meanwhile, substance conversion can be promoted, and a large amount of fragrant substances with tobacco baking fragrance are added. The smoking quality of tobacco products is greatly improved.

The invention discloses a method for making white tea, and belongs to the field of tea. The method comprises (1) killing out, (2) withering, (3) rolling, and (4) molding: loose tea molding: stacking and fermenting the rolled tea leaves, then conducting drying in a dryer, the drying temperature being 60-80 DEG C, adding a mixture of eurotium cristatum and yellow mold to the fermentation of the loose tea, and performing fermentation at room temperature; cake tea molding: pressing the rolled tea leaves into shape, and then conducting drying at low temperature under vacuum; and storing the moldedtea in a dark and ventilated place for 3-6 months at a temperature of 25-30 DEG C, then conducting storing in a dark and ventilated place for 3-6 months at a temperature of 15-18 DEG C, and obtainingthe white tea after repeated cross-storage at different temperatures for 2-3 year. After cell wall is destructed by rolling, eurotium cristatum and yellow mold are added for fermentation, the aroma ofwhite tea can be improved by eurotium cristatum; and by yellow mold, the oxidation of tea polyphenols can be promoted, the oxide content of tea can be increased, and aromatic substances can be increased, so that the quality and aroma of tea are improved.

The invention discloses a manufacturing method of a heating cigarette aroma enhancement rolling method sheet. The manufacturing method comprises the following steps of (1) raw material formula design;(2) loosening and moisture regaining; (3) shredding; (4) cut tobacco heating and humidifying; (5) cut tobacco feeding; (6) storage and fermentation; (7) cut tobacco drying; (8) cut tobacco air cooling; (9) cut tobacco cooling; (10) crushing; (11) tobacco powder storage; (12) dry and wet material mixing; (13) rolling forming; (14) drying; (15) slitting; and (16) packaging. The existing expanded cut tobacco production line technology and equipment are used; the rolling method sheet production process is combined; Maillard reactants and tobacco extracts are added by using a cut tobacco feeding and multi-work-procedure feeding method; the content of aroma substances in the heating cigarette is improved; and the physical performance of the special sheet is improved through adding nanometer cellulose, so that the problems of insufficient aroma substance content and rolling difficulty of the heating cigarette are solved.

The invention relates to a processing method of multi-taste nutritional type jujube primary pulp. According to the processing method, an enzymolysis technology is used twice, ultrasonic enzymolysis is used once, and magnetic field reinforced enzymolysis is used twice; fresh jujubes are selected, juice is squeezed from the selected fresh jujubes, and the fresh jujubes are high in water content and comfortable in mouth feel; pineapple juice is added, so that fragrance presenting substances are reinforced; pitaya juice is added, so that phytalbumin and anthocyan are reinforced; and the fresh jujube juice is merged with natural pigments of three kinds of fruits and vegetables, so that the jujube primary pulp is a green, healthy and nutritive beverage. After the fresh jujubes are made into the jujube juice, the jujube juice can be free from seasonal influence, so that the market period can be prolonged, and the added value of the fresh jujubes can be increased.

The invention discloses flower oolong tea, and relates to a processing method of the tea and an application of a flower oolong tea powder product. The flower oolong tea is characterized by being madefrom oolong tea and a plant flower distillation and extraction solution in the weight ratio of the oolong tea to the plant flower distillation and extraction solution being 10 to (0.25-1.5) by the following processing method: taking the oolong tea, placing the taken oolong tea in a tank-type stirring machine, loading the plant flower distillation and extraction solution into a sprinkling can, performing spraying on the tea while turning on the stirring machine for reversing and stirring until the distillation and extraction solution is completely and uniformly sprayed onto the oolong tea, performing sufficient reversing and stirring so that the oolong tea is uniformly and thoroughly wetted, then placing tea materials in a ceramic vat, covering a vat opening with multilayer gauze, performing standing for 36 hours, during standing, reversing and stirring the tea materials once every 7 hours, after the tea materials are thoroughly moistened, taking out the moistened tea materials, performing drying so that the moisture content is 3-5%, and performing quantitative subpacking so as to obtain the flower oolong tea. The flower oolong tea and tea bag products are made, further tea powder products are made, and the flower oolong tea powder product can be applied to foods, condiments, beverages, wine processed products, pastries, foods, nutrition complementing products and the like, andhas good application prospects.

The present invention specifically discloses a flower green tea food, and a processing method and an application thereof. The flower green tea food is prepared from plant flowers and green tea as rawmaterials, wherein each of the raw material components is in the following weight percentages: 10-50% of plant flowers and 50-90% of green tea. The method comprises the following steps: firstly raw material picking, soaking and crushing, distilling and wrapping are conducted to prepare a solution, then the distilled remaining residues and remaining solution are subjected to a natural fermentation,squeezing, centrifuging and separating, filtering and concentrating are conducted to prepare a concentrated solution, then the distilled and wrapped solution and concentrated solution are blended evenly, and filling, sterilizing and cooling are conducted to prepare a product. The technology utilizes the raw materials in full effects and the flower green tea food has applications in food, cakes, seasoning products, soft drinks, alcoholic products and nutritional supplement products, can well reflect mouthfeel and flavor of the flowers and green tea, forms a unique style, and increases raw material choices for a variety of flavors and style products. The product has relatively good application and benefit prospects.