632results about How to "Fragrant taste" patented technology

The invention relates to beautifying scented tea. The beautifying scented tea consists of components of lavender, rose, lemon, dried tangerine or orange peel, chrysanthemum, green tea, jasmine flower, honeysuckle, lily and white atractylodes rhizome. The beautifying scented tea provided by the invention adopts a plurality of skin-improving and beautifying plant flowers for processing and fusing, nutrient components in various flowers and traditional Chinese medicines supplement with each other, so that beautifying effect of the beautifying scented tea is greatly improved; and moreover, the beautifying scented tea disclosed by the invention is fragrant in mouthfeel under regulation of various flowers and traditional Chinese medicines, and free of any side effect on a human body.

The invention belongs to the field of flower tea processing, and particularly relates to a method for processing peony pistil tea. The method is characterized by comprising the following steps of: selecting, airing and drying raw materials, separating large impurities and pollen, and screening, molding and sterilizing the flower tea. The method takes the fresh peony pistil as a raw material, and reserves 60%-80% of pollen attached to the pistil compared with common peony flower tea taking peony flowers as a raw material, and thus the nutrition and health care values of peony flowers are maintained to a great extent; furthermore, the shapes and the color of the peony pistil are maintained, and the special fragrance and the original physiologically active ingredients of the peony pistil are reserved, so that the product is stable in performance; and the peony pistil tea with a health care effect for a human body is prepared by processing the peony pistil and auxiliary materials together, thus not only being fragrant and thick in taste, but also having the health care effect and being very good for human health.

The invention discloses an animal feed additive and a preparation method thereof. The animal feed additive is prepared from the following raw materials in parts by weight: 5-10 parts of corn fiber, 15-20 parts of soybean curb residue, 12-15 parts of zeolite powder, 40-60 parts of corn sugar residue, 1 part of compound biological active enzyme, 1 part of saccharomycetes, 1 part of lactobacillus, 1 part of bacillus and 1 part of bifidobacterium, wherein the compound biological active enzyme comprises the following components: 20,000 IU / g of xylanase, 10,000 IU / g of pectinase, 400 IU / g of cellulose and 200 IU / g of protease. The preparation method comprises the steps of raw material weighing, pre-processing, mixing, dual fermentation and packaging. The animal feed additive disclosed by the invention can be used for improving the digestibility to promote the growth and development of animals, regulating the gastrointestinal micro-ecological balance to enhance animal immunity and improve disease resistance, improving animal feed intake, improving the cultivation environment to reduce respiratory diseases, and improving the quality and quantity of cultivated products.

The invention discloses fruit jam and its preparation method. The fruit jam is a viscous liquid containing suspending pulp particles and is prepared by 80-100 parts of pineapples, pawpaws and kiwi fruits totally, 70-100 parts of a sweetener, and 0.1-0.3 part of a stabilizing agent. Containing fruit pulp particles, the fruit jam provided in the invention has sufficient nutrition, natural component, small nutrition loss in itself, and completely reserved natural nutritional components of fruits, as well as convenience for carrying and storage. The obtained product has fine and scented mouthfeel. Thus, a new type of deep processing product is added for pineapples, pawpaws and kiwi fruits. Also, the designed preparation technology of the invention is scientific and reasonable, and can guarantee product quality. A color protection liquid employed in the preparation process has the characteristics of easily available materials, simple preparation process and convenient production.

The invention provides rose ice cream, an ice cream bar and a preparation method thereof. Raw materials in weight proportion are: 40 to 70 kg of whole milk powder, 15 to 20 kg of corn starch, 35 to 50 kg of maltodextrin, 120 to 200 kg of white sugar, 50 to 150 kg of glucose syrup, 0.1 to 0.2 kg of protein sugar, 2 to 5 kg of edible roses, 15 to 20 kg of edible butter, 20 to 40 kg of shortening, 4 to 8 kg of ice cream stabilizer, 0.02 to 0.06 kg of ethyl maltol, 0.5 to 0.8 kg of sodium cyclamate, 0.3 to 0.4 kg of refined salt, 0.4 to 0.5 kg of monosodium glutamate, 0.4 to 1.5 kg of rose essence, and a proper amount of drinking water. The rose ice cream and the ice cream bar prepared by use of the formulation and the method of the invention have rose fragrance, special flavor, taste freshness and particularly good taste, have certain benefits for skin, health, facial and the like, change the flavor and taste of conventional ice cream, and are updated ice cream and ice cream bar.

A kind of mushroom sauce and method for preparing same, whose techniques is: Pack up the raw materials(mushroom, sliding mushroom, black edible fungus and dried button at the proportion of 4í†1í† 1í†1); Concentrate by extraction; add findings according to the recipe; then package and sterilize. Adding the mushroom sauce while cooking could makes the cooked food delicious and faint scent; also it is nutritious and healthy.

The invention discloses natural osmanthus fragrans fragrant tea seed oil and a preparation method thereof. The preparation method comprises the steps: firstly, respectively filling water, fresh osmanthus fragrans flowers and tea seed powder into a bottom layer, a middle layer and an upper layer of a steam cooker; secondly, raising the temperature by heating to enable the bottom layer to generate vapor, introducing the vapor into the fresh osmanthus fragrans flowers at the middle layer, enabling the vapor to penetrate through the osmanthus fragrans layer and enter the tea seed powder, and enabling the tea seed powder to fully absorb osmanthus fragrans fragrance to obtain osmanthus fragrans fragrant tea seed powder; thirdly, mixing the osmanthus fragrans fragrant tea seed powder and dry osmanthus fragrans flowers, and squeezing a mixture to obtain crude osmanthus fragrans fragrant tea seed oil; fourthly, pouring the crude osmanthus fragrans fragrant tea seed oil into a stainless steel barrel which contains the dry osmanthus fragrans flowers with a proper amount, sealing, and storing at low temperature; fifthly, filtering to obtain a natural osmanthus fragrans fragrant tea seed oil product. The fragrance of the natural osmanthus fragrans fragrant tea seed oil product is mixed by strong natural osmanthus fragrans fragrance and light natural tea seed oil fragrance. The natural osmanthus fragrans fragrant tea seed oil is simple in the process, is green, is environment-friendly and has the actions of refreshing the brain, raising up the spirit, tenderizing the skin, delaying senescence and the like; the quality and the taste of the natural osmanthus fragrans fragrant tea seed oil are obviously superior to those of ordinary tea oil.

The invention discloses health function tea and a preparation method thereof. The health function tea comprises 41 components including astragalus, Chinese arborvitae kernel, largehead atractylodes rhizome, red sage root, Chinese yam, schisandra chinensis, chrysanthemum, gastrodia elata, jujube, poria cocos, prepared rehmannia root, white peony roots, angelica sinensis, safflower, milkwort, mulberry fruits, prepared fleece flower root, root and vine of manyprickle acanthopanax, kudzuvine root, solomonseal rhizome, wolfberry fruits, yerbadetajo herb, ligustrum lucidum, dendrobium, grosvenor momordica, black sesame, cinnamon, pulp of cornus, eucommia ulmoides, barrenwort, dodder seed, cistanche, Chinese chive seeds, gynostemma pentaphylla, black soybeans, auricularia auricular, mushroom, kelp, oriental waterplantain rhizome, green tea and honey. The preparation method comprises the steps of magnetized water preparation, raw material soaking, raw material decoction, filtering and the like. The health function tea can be used for quenching thirst, supplementing body fluid, balancing yin and yang, activating and harmonizing qi-blood and effectively reducing sub-health symptoms of energy and stress ability weakening, low immunity and the like, enables the skin to be ruddy, the facial appearance to be sleek and the hair and the beard to be black after being taken for a long time and is particularly suitable for sub-health people as well as middle-aged and aged people.

The invention discloses a production technology of chinensis tea machining, which is a novel technology for carrying out machining manufacture on chinensis by depending on the manufacture principle of tea leaves and adopting a machining technology. A finished chinensis tea is prepared by processing steps of choiceness, cleaning, dehydration, spreading, deactivating enzymes, rolling, block seperating, cutting up, drying, roasting and the like. The chinensis tea has the characteristics of three green and one high of green teas and the advantages of tight, strong and thin stripes, beauty, emerald color, verdure in tea soup, pure and lofty fragrance and fresh taste and has both favorable drinking effect and health function. The invention has purely natural raw materials, no residue of chemical pesticides, non industrial pollution, wide source and high scientific and technical content of the processing technology and provides a new and special natural drink with favorable health effect to daily health care and leisure entertainment of people.

The invention discloses arctium lappa ferment. Arctium lappa mainly serves as a raw material, and the arctium lappa ferment is prepared through the steps of fresh arctium lappa storing, cleaning and peeling, selecting, slicing and color protecting, freezing, defreezing, steeping, brown sugar water preparing, fermentation preparing, fermentation process implementing and fermentation completing. The arctium lappa ferment has the effect of common ferment and various effects of relaxing the bowels, inducing diuresis, moistening the lungs, eliminating phlegm, stopping cough, removing beverage, reducing blood pressure, resisting ageing and radiation, effectively preventing strokes and the like, and the application field of arctium lappa foods is effectively broadened.

The invention relates to a preparation method capable of optimizing fermented vegetable juice through response surface methodology. The method comprises the following steps: 1, preparing vegetables, namely washing celery and lotus cabbages, cutting the vegetables into segments, and putting the vegetables into a tank according to an equal mass ratio; 2, preparing noodle soup, namely respectively preparing flour and water into the noodle soup according to different horizontal gradients; 3, respectively adding the noodle soup and mixed bacteria into the tank filled with the vegetables for fermenting according to different horizontal gradients, thus obtaining the fermented vegetable juice which corresponds to different inoculation amounts and different ratios of flour to water and vegetables to noodle soup; 4, performing experimental design and statistical analysis, namely (1) performing a single factor experiment, and (2) performing response surface methodology design, namely establishing a quadric multiple regression equation based on three factors including the inoculation amounts, the ratio of flour to water and the ratio of vegetables to noodle soup according to the result of the single factor experiment; and 5, analyzing the experimental result and optimizing, namely performing drawing analysis by Design Expert 8.0 software, thus obtaining a response surface of the regression equation, a contour map of the response surface and the like. The method is simple in operation and suitable for industrial production.

The invention discloses a production technology for dendrobium huoshanense herbal tea. The production method comprises seven steps of (1) selecting raw materials, (2) protecting the color, (3) fixing, (4) stir-frying to shape, (5) drying, (6) sorting, and (7) weighing, packaging and storing. Due to the step of protecting the color, the color and luster of the flowers are protected to the greatest extent; due to the microwave drying method, the labor intensity can be relieved, the labor cost can be saved, and the production efficiency can be improved; the processed dendrobe flower has no bitterness, the dendrobium huoshanense herbal tea maintains the medical value of the dendrobium huoshanense, has sweet taste, is fragrant and soft and smooth, and has good effects, the dendrobium huoshanense flower is reasonably and effectively developed, and the market blank is filled.

The invention discloses a blueberry green tea bag. The blueberry green tea bag comprises a brewing bag and blueberry green tea sealed in the brewing bag, the blueberry green tea is prepared by fresh blueberry leaves, and the processing procedures include fresh leaf picking, water-removing, a first rolling, stir-frying, a second rolling, drying and the like. The blueberry green tea bag has the advantages that the blueberry green tea bag is free of caffeine, the brewing is convenient, the leaching speed of soluble matters in tea-leaf is fast, the leaching is thorough, brewed tea water tastes fresh and fragrant, the color of the tea water is pleasant, the tea is rich in tea polyphenol and anthocyanin, and the blueberry green tea bag has heath care effects of anticancer, preventing cardiovascular and cerebrovascular diseases, restraining free radicals, antianaphylaxis, improving human body comprehensive immunity, and the like.

The invention especially relates to a Eurotium cristatum-fermented functional compound, and a preparation method and application thereof, belonging to the field of the biochemical industry. The preparation method comprises the following five steps: preparation of tea extract liquid; preparation of a fermentation culture solution; preparation of a suspension of Eurotium cristatum; liquid fermentation via Eurotium cristatum; and preparation of the functional compound. Since common tea leaves and pure naturally additive like wolfberries, red dates and American ginseng are used for preparing the fermentation culture solution, and the culture solution is used for fermentation of Eurotium cristatum to prepare the functional compound, the functional compound has dedicate and fragrant taste, contains various nutrients, does not contain any food additive, and has dual immune regulation and hypolipidemic effects.

The invention discloses mung bean and pear juice beverage and a preparation method thereof. The beverage is characterized by being prepared from the following raw materials in parts by weight: 25-45 parts of mung bean, 10-30 parts of concentrated pear juice, 50-80 parts of white granulated sugar, 0.8-2.0 parts of citric acid, 0.01-0.05 part of kudzuvine flower, 0.015-0.05 part of honey, 0.1-0.8 part of pear essence and the balance of water. The preparation method comprises the following steps of: preparing a mung bean soup and a main traditional Chinese medicine agent; thawing the concentrated pear juice; preparing syrup; preparing a citric acid solution; blending; heating by a tube still heater; filtering by a coupled twin filter; filling; sealing; sterilizing; and cooling, and the like.Because the Chinese medicinal herbs, grains and the concentrated pear juice are combined, the product can be used for relieving the alcoholism and also has the effects of sobering up, protecting the liver, nourishing yin, clearing away heat, urinating and expelling toxin. The invention has the advantages of simple preparation process and rich raw material resources, and because the purely naturalnon-pollution wild herbal medicine, the grains and fruits are used as the raw materials, the beverage can reduce diseases after long-term drinking, thus the beverage is a good product for reducing internal heat and detoxifying.