36results about How to "Increase the number of brewing" patented technology

The invention discloses a preparation method of tuan-shaped white tea (tuan is a Chinese character). The method takes bulk tea of finished white tea as raw tea and comprises the following specific steps: (1) humidifying and softening the raw tea and carrying out mould pressing on the softened raw tea to form tuan-shaped raw tea; (2) drying the tuan-shaped raw tea into the tea with the predetermined water content through using vacuum dehumidification, optical wave heating and / or microwave heating and cooling means to obtain the required tuan-shaped white tea. The method provides a feasible technical way for preparing the bulk tea of the white tea into the tuan-shaped white tea; the tuan-shaped white tea brings a brand-new white tea drinking way to people and can be conveniently drunk by the people.

The invention mainly relates to preparation of eucommia health-care compound electuary. The electuary is prepared from fresh raw materials through withering, twisting, removing water, adding momordica grosvenori raw material, fermenting, extracting, granulating and other steps. According to the preparation, the bitter substances in the product can be effectively reduced due to pile fermentation treatment, the functional effects of the product can be greatly reinforced by culturing and activating yeast and treating at high temperature to autolyze the yeast, and the range of applicable people of the product can be enlarged; by virtue of a beneficial microorganism fermenting process, bitter, astringent and foreign odor can be effectively reduced, the smell and taste of the product can be effectively improved, the unique flavor can be purified, the defects of ordinary flavor of a product by a traditional process can be overcome, the smell of the product is promoted, and the sweet smell can be rich and durable; by virtue of later fermentation of lactic acid bacteria, the stability of chlorogenic acid can be effectively improved, and the product storage can be favored.

The present invention discloses a black tea fermenting method which is characterized by fermenting black tea finished products together with ginger juice. The product obtained by the method is a new type of ginger black tea, and the color and luster, mouthfeel, flavor and other basic elements of the black tea are maintained, and a variety of health-care effects are especially added. In addition, the ginger black tea has great improvement in terms of brewing times and mouthfeel compared with the traditional black tea due to the unique fermentation process.

The invention relates to a method for fermenting black tea. The method is characterized in that ginger juice and a finished product black tea are fermented together, so that the black tea is more fully and uniformly fermented. The product prepared by the method is novel ginger black tea which not only can maintain the color and luster and flavor of the black tea, but also particularly has a function of improving woman dysmenorrhea. In addition, compared to the conventional black tea, the ginger black tea is relatively improved in aspects of mixing times, taste and the like.

The invention discloses a production method of citrus flower tea, which comprises the following steps: S1, picking flowers; S2, extracting citrus flower hydrosol; S3, processing tea base; S4, smelling tea; S5, making flowers: a, picking step S1 Part of the fresh flowers are freeze-dried, and the water content is controlled at 5-6%; b, the hydrosol obtained in step S2 is embedded on the freeze-dried citrus flower through the embedding material; c, the embedded citrus flower is baked To the water content between 5-6%; S6, encapsulation: encapsulate the citrus flower prepared in step S5 and the tea stalk prepared in step S4 in proportion. The preparation process of the present invention can effectively prolong the brewing times of the citrus flower tea by making the citrus flower into hydrosol, embedding the citrus flower after immersion in the hydrosol, and adding the embedded citrus flower to the scented tea base. . In addition, the citrus flower is made into pure dew, and the tea base is made by scenting through a pressure kettle, which can break the limitation of the flowering period of the citrus flower, and at the same time can shorten the overall preparation time of the citrus flower tea, which can reduce the production cost compared with the existing processing technology.

The invention discloses a preparation method of tuan-shaped yellow tea (tuan is a Chinese character). The method takes bulk tea of finished yellow tea as raw tea and comprises the following specific steps: (1) humidifying and softening the raw tea and carrying out mould pressing on the softened raw tea to form tuan-shaped raw tea; (2) drying the tuan-shaped raw tea into tea with the predetermined water content through using vacuum dehumidification, optical wave heating and / or microwave heating and cooling means to obtain the required tuan-shaped yellow tea. The method provides a feasible technical way for preparing the bulk tea of the yellow tea into the tuan-shaped yellow tea; the tuan-shaped yellow tea brings a brand-new yellow tea drinking way to people and can be conveniently drunk by the people.

The invention discloses a seaweed pu-erh tea and a preparation method of the seaweed pu-erh tea. The preparation method is characterized in that powdered seaweed is mixed during fermenting the pu-erh tea to obtain the seaweed pu-erh tea; the deodorized seaweed not affects the unique mellow taste of pu-erh tea; in addition, grateloupia seaweed is bright red and similar to the color of pu-erh tea soup, so that the color of pu-erh tea soup can be thickened, and the brewing times can be increased; and the unique rhodophycease of grateloupia can improve the functions of pu-erh tea on lowering lipid, losing weight, beautifying, reducing blood pressure and resisting arteriosclerosis.