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32results about How to "Rich and sweet taste" patented technology
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Processing method of Lingtou Dancong Tea
InactiveCN1666625ARich and sweet tasteBack to Gan LiqiangPre-extraction tea treatmentLow demandChemistry
The invention providing the processing method of Lingtoudancong Oolong tea comprises (1) picking tea leaf; (2) sun-withering; (3) green-cooling; (4) green-making; (5) green-killing; (6) rolling; (7) drying. The invention has simple working procedure, and low demand for working condition. And the Lingtoudancong Oolong tea resistting dunking is characterized in aroma of flower, soup in orange-color, bright red edge, and beautiful appearance.
Owner:SOUTH CHINA NORMAL UNIVERSITY
White tea processing method
InactiveCN105724608ARich nutritional structureBig micro changesPre-extraction tea treatmentMicrowaveBud
The invention discloses a white tea processing method, and belongs to the technical field of tea processing. The method comprises the following steps: picking fresh tea tree leaves characterized by a bud with a leaf and a bud with two leaves, uniformly spreading the fresh tee tree leaves on a withering tank, disposing at normal temperature to carry out withering, sending the withered leaves to an enzyme deactivating machine, deactivating enzymes, sending the obtained leaves to a microwave enzyme deactivating machine, deactivating enzymes, carrying out tea strip tidying fixing, carrying out drying and fragrance enhancement, screening the obtained tea leaves, and packaging the screened tea leaves to obtain a finished white tea product. Enzyme deactivating treatment of the withered leaves through using the common enzyme deactivating machine and enzyme deactivating treatment of the tea leaves through using microwaves, adopted in the enzyme deactivating step, make beneficial substances, such as tea polyphenol, in white tea, be converted and reserved, so the quality of the white tea is improved.
Owner:YUQING GOUPITAN TEA IND CO LTD
Automatic production process of flower fragrance type Kongfu black tea
ActiveCN106106869AAchieve a tight and even effectImprove processing qualityPre-extraction tea treatmentClimate change adaptationBlack teaFermentation
The invention discloses an automatic production process of flower fragrance type Kongfu black tea. The automatic production process comprises the following steps: picking fresh leaves, carrying out sun-withering in a sun-withering room, quickly freezing and withering, carrying out dynamic circulating withering on the fresh tea leaves by adopting a withering set, kneading by adopting a primary kneading-unblocking and sieving-re-kneading manner, carrying out temperature-variable fermentation, adopting a gross fire-re-moisturizing-complete fire manner, packaging and the like; automatic, continuous and clean processing requirements can be realized when a large-leaf tea variety is used for carrying out black tea processing and the quality of a product is guaranteed, so that the product has the quality style characteristics that strips are compact and uniform, the product has dark green color and luster and is glossy, the soup color is orange red and bright, the aroma is great and lasting, the taste is mellow and refreshing and infused leaf are bright and uniform; large-batch and continuous processing can be carried out when the large-leaf tea variety is processed into the Kongfu black tea.
Owner:广西西林京桂古道茶业有限公司
Bamboo-flavored Guangdong-style soybean paste and preparation method thereof
The invention discloses a bamboo-flavored Guangdong-style soybean paste and a preparation method thereof. The Guangdong-style soybean paste is refined on the basis of traditional fermentation production in combination with a modern production technology, so that shapes of complete soybeans are preserved, the Guangdong-style soybean paste has color ranging from golden yellow to reddish brown, is good in gloss, fresh in taste, palatable in salinity and sweetness and rich in fragrance. Not only can the flavor and characteristics of traditional brewed soybean paste be preserved, but also the Guangdong-style soybean paste conforms to requirements of modern diet. The Guangdong-style soybean paste is applicable to cooking, braising, boiling and frying. Production of the Guangdong-style soybean paste is based on original production with no need of additionally arranging other large devices, so that the preparation method is easy to manage, easy in production change and high in economic benefits.
Owner:GUANGXI UNIV
Making technology of bamboo leaf tea
A making technology of bamboo leaf tea comprises the following steps: selecting current year new bamboo leaves, arranging the leaves, cutting the leaves to form leaf pieces with the length of 1cm, crushing the leaf pieces, Concretio Silicea Bambusae and bamboo shavings to form coarse powder, mixing the coarse powder with honey, putting the obtained mixture in a universal device steamer, adding purified water, steaming through a universal device steam method for 40min until the mixture is completely cooked, putting the cooked mixture in a fermentation tank, and brewing for 72h to obtain a comprehensive fermentation liquid for later use; selecting fresh bamboo leaf pieces, steaming through a steam method for 5min, adding the steamed bamboo leaves into a stir-frying pot, stir-frying until the leaf pieces are naturally cured and delicate fragrance overflows, and taking the stir-fried leaf pieces out of the pot; and fully mixing the comprehensive fertilization liquid with the stir-fried bamboo leaf tea, drying, taking out the obtained leaf tea, cooling, and arranging to obtain the bamboo leaf tea.
Owner:王跃进
Barrel-steamed fermented soybean paste health food
The invention discloses a barrel-steamed fermented soybean paste health food. Cantonese soybean paste disclosed by the invention is refined on the basis of traditional fermentation and production of soybeans through combining a modern production technology; shapes of whole soybeans are kept, and the soybean paste has a golden yellow to reddish brown color, is good in color and luster, delicious in taste, moderate in saline and sweet tastes, and is rich in aroma. Flavors and characteristics of traditional brewed soybean paste can be kept, and requirements on modern diet are also met. The soybean paste is suitable for cooking, braising, cooking and frying. The product can be produced on the basis of previous production without adding other large-size equipment; management and production line change are easy to realize and economic benefits are high.
Owner:GUANGXI UNIV
Method of creation of celery leaf tea
The invention relates to the technical field of tea processing, in particular relates to a method of creation of celery leaf tea. The status quo of the use of celery leaf as technology waste only is altered, and a new approach is provided for processing and utilization and value-added efficiency of celery leaves. By the method of creation of celery leaf tea, the celery leaves are subject to the process of withering, raw drying, and greening, the method of steam combined with microwave blanching is adopted, after rolling, tea leaf desiccation is conducted using medium and short wave infrared, by the subjecting to suitable brewing method, celery leaf semi-fermented tea is obtained. The produced celery leaf tea product is tight and strong, black in color, strong in aroma, light in brewing liquid color, fresh and high in taste, and has the health benefits of depressurization, lipid-lowering and anti-oxidation and the like.
Owner:NORTHWEST A & F UNIV
Production method for liquid curing material with abundant nutrition
ActiveCN104187530AAnti-aging effectIt has the effect of lowering blood fatFood shapingFood ingredient functionsBiotechnologyCrab Apples
A related production method for a liquid curing material with abundant nutrition is characterized in that the curing material comprises the main compositions in percent by mass: 10-20% of carrot, 10-15% of five-spice powder, 1-3% of folium artemisiae argyi, 1-2% of walnut kernel, 1-2% of laver, 2-4% of auricularia auricula, 2-5% of sea-tangle, 1-3% of haw, 40-50% of salt, 1-3% of jujube, 1-3% of lotus seed, 1-3% of rhizoma chuanxiong, and the balance water.
Owner:江苏味门食品有限公司
Method for producing chloranthus tea
The invention provides a method for producing chloranthus tea. The method comprises the following steps: treatment of tea base, picking of fresh flowers, treatment of fresh flowers, scenting, as well as packaging, sterilization and warehousing. The invention provides the method for producing jasmine tea with energy saving, high efficiency, and lower production cost. The chloranthus tea obtained by the steps has the advantages of heavy fragrance of flowers, and refreshed mouthfeel.
Owner:青岛益邦瑞达生物科技有限公司
Congou black tea dynamic shaping fermentation process and processing method
PendingCN111990499ATight and thin shapeBlack and oily in colorPre-extraction tea treatmentBiotechnologyEngineering
The invention discloses a Congou black tea dynamic shaping fermentation process. The process comprises the following step of putting withered tea leaves into a rolling barrel for dynamic shaping fermentation at the temperature of 28-30 DEG C and the relative humidity of 70-85%. The invention further provides a congou black tea processing method. The dynamic shaping fermentation process is providedin processing of Congou black tea, two procedures of rolling shaping and fermentation are combined into one, shaping and fermentation are completed through long-time dynamic variable-speed rolling, and meanwhile, a large number of aromatic substances are formed in the long-time dynamic fermentation process, so that the processed Congou black tea has tight and thin appearance, exposed tea shoots,black and oily color, strong aroma and flower and fruit fragrance, strong, mellow and sweet taste, red and bright soup color and red, uniform and bright leaf bottoms, and the quality of the congou black tea is obviously improved.
Owner:四川省茶业集团股份有限公司
Processing method of pistacia chinensis bunge green tea
ActiveCN103976066AImprove sour tasteOvercoming the Difficulties of Making Tea SeparatelyPre-extraction tea treatmentChinese pistachioGreen tea
The invention discloses a processing method of pistacia chinensis bunge green tea. The pistacia chinensis bunge green tea is prepared by compounding dry pistacia chinensis bunge extract powder with green tea according to a mass ratio of 1 : (50-100). The processing method comprises the following steps: (1) proportioning the dry pistacia chinensis bunge powder and the green tea according to the mass ratio of 1 : (50-100); (2) performing mixing adsorption on the dry pistacia chinensis bunge powder and the green tea; (3) drying a mixture at 50-60 DEG C until the water content is not more than 7%; (4) packaging to obtain the pistacia chinensis bunge green tea. The processing method has the beneficial effects that the pistacia chinensis bunge leaf or bud extract is mixed with the green tea to prepare the pistacia chinensis bunge green tea; the medicinal value of pistacia chinensis bunge can be organically combined with the function of the green tea, the difficulty of separate tea making of pistacia chinensis bunge leaves is overcome, and the sour and astringent mouth feel and the medicinal fragrance of the pistacia chinensis bunge during separate tea making can be improved.
Owner:HEFEI INSTITUTES OF PHYSICAL SCIENCE - CHINESE ACAD OF SCI
Nutrition-type tamarind fruit juice beverage and preparation method thereof
The present invention discloses a nutrition-type tamarind fruit juice beverage and a preparation method thereof, and belongs to the technical field of food processing. The present invention solves the problems that the existing tamarind fruit juice beverage is not easily absorbed by the human body resulted from the frequent use of sucrose and honey as sweeteners, and long-term consumption of the existing tamarind fruit juice beverage is not conducive to human health due to the use of tamarind fruit flavors and various additives. The nutrition-type tamarind fruit juice beverage is prepared from the following raw materials in parts by weight: 1-3 parts of tamarind fruit juice, 8-10 parts of water, 10-12 parts of glucose, 1-2 parts of brown sugar, 0.05-0.07 part of potassium sorbate, 0.05-0.07 part of sodium chloride, 0.03-0.05 part of honey flavor and 0.5-0.7 part of citric acid. In the nutrition-type tamarind fruit juice beverage product, the glucose is beneficial to the human-body absorption, and the use of a large number of chemical additives is avoided so that the nutrition-type tamarind fruit juice beverage is conducive to human body health.
Owner:FOSHAN JUCHENG BIOCHEM TECH RES & DEV CO LTD
Processing technology of tea leaves rich in calcium
InactiveCN104920681ACarry forward the cultural spiritTight shapePre-extraction tea treatmentCalcium contentPsychological health
The invention discloses a processing method of tea leaves rich in calcium. The tea leaves rich in calcium is prepared through methods of selection, fixation, withering, shaking, rolling, fermentation, drying, stalk sorting, packing and the like. The produced tea leaves are compact and uniform in appearance, orange and bright in brewed tea color, lasting in fragrance, and strong and mellow in taste. The processing method is simple, and the production cost is low. The produced tea leaves have the efficacy of clearing heat, resolving thirst, moistening spleen and refreshing taste, as well as utility of tasting and viewing, are perfect in color, fragrance and taste, and are beneficial for physical and psychological health. With the adoption of the tea leaves disclosed in the invention, the calcium content is ensured, and need of consumers in body and spirit is satisfied.
Owner:柳州市侗天湖农业生态旅游投资有限责任公司
Preparation method of active probiotic sweet wine, and active probiotic sweet wine
PendingCN114058467ARich and sweet tasteHas nutritional and health functionsFungiBacteriaBiotechnologyChaptalization
The invention discloses a preparation method of an active probiotic sweet wine, and the active probiotic sweet wine. The preparation method comprises the following steps: soaking glutinous rice, and carrying out draining, cooking and cooling; adding probiotic sweet wine koji into the drained glutinous rice, and carrying out uniform mixing to obtain a mixture; controlling a room temperature to be 28-30 DEG C, adjusting the product temperature of the mixture to be 32-34 DEG C, and subjecting the mixture to bacterium cultivation; raising the room temperature to 30-32 DEG C, adjusting the product temperature of the mixture having undergone the bacterium cultivation to 34-36 DEG C, and entering a saccharification stage; raising the room temperature to 34-36 DEG C, adjusting the temperature of the mixture having undergone the bacterium cultivation to 38-42 DEG C, entering a bacterium cultivation stage, and acquiring active probiotic sweet wine liquid after bacterium cultivation; detecting the viable count of probiotics in the active probiotic sweet wine liquid, wherein the viable count of the probiotics is greater than or equal to 1.2*10<7> Cfu / g; and cooling the detected active probiotic sweet wine liquid to 2-4 DEG C, and stopping bacterium cultivation to obtain the active probiotic sweet wine.
Owner:湖南长沙千壶客酒业有限公司
Processing technology of Shiting green tea
PendingCN111657371AFresh and elegant tea fragranceRich and sweet tastePre-extraction tea treatmentGreen teasProcess engineering
The invention relates to the technical field of tea leaf processing, and provides a processing technology of Shiting green tea. The processing technology comprises steps of performing picking, performing tedding, performing fixation, performing first-step twisting, performing re-roasting, performing second-step twisting, performing roasting, performing selecting and performing tea milling. In themaking process, temperature control during working procedures of fixation, re-roasting and roasting is the most important, too high temperature easily causes smoked and scorched flavor of tea leaves,turbid tea soup and increased precipitates, and too low temperature causes grassy flavor of tea leaves and bitter tea soup. According to the processing technology disclosed by the invention, the temperature is strictly controlled, produced tea leaves are silver grey and green in color, fresh and elegant in tea fragrance, heavy and mellow as well as sweet and fresh in taste, sweet after taste and capable of promoting salivation, and requirements of vast people loving to drink tea for high-quality tea leaves can be met.
Owner:傅瑞典
Strong-flavor flavoring liquid as well as preparation method and application thereof
PendingCN114223876ARich and sweet tasteEasy to cleanSugar food ingredientsBiotechnologyMaillard reaction
The invention discloses strong-flavor flavoring liquid as well as a preparation method and application thereof, and belongs to the technical field of condiments. The preparation method of the strong-flavor flavoring liquid comprises the following steps: uniformly mixing soybean fermentation byproducts, wine fermentation byproducts and carbohydrates according to a mass ratio of (10-70): (10-30): (1-20), then adjusting the pH value to 4-6 by using grain fermentation vinegar, then carrying out normal pressure reaction at 80-105 DEG C for 1-5 hours, and cooling to normal temperature after the reaction is completed. Soybean fermentation byproducts, wine fermentation byproducts and carbohydrates are used as base materials for thermal reaction, and a series of reactions including esterification reaction, fat degradation reaction and Maillard reaction can be carried out, so that the types of volatile aroma components in the flavoring liquid are remarkably increased, the aroma and the taste concentration are remarkably improved, and the flavoring liquid is red and bright in color and luster and has a good taste. And by using the by-products, the production cost is reduced, and the added value of the food fermentation by-products is comprehensively improved.
Owner:FOSHAN HAITIAN GAOMING FLAVORING & FOOD +2
Production method for solid cured material
ActiveCN104187531AAnti-aging effectIt has the effect of lowering blood fatFood ingredient functionsFood preparationBiotechnologyCrab Apples
A related production method for a solid cured material is characterized in that the cured material comprises the main compositions in percent by mass: 10-20% of aloe, 10-15% of five-spice powder, 1-3% of lentinus edodes, 1-2% of longan, 1-2% of laver, 2-4% of auricularia auricula, 2-5% of illicium verum, 1-3% of haw, 40-50% of salt, 1-3% of jujube, 1-3% of lotus seed, 1-3% of radix codonopsis, and the balance water.
Owner:江苏味门食品有限公司
Preparation technology of honeyed bamboo leaf tea
InactiveCN109198101AFull of nutritionRich in nutrientsTea substituesFermentation brothPurified water
The invention discloses a preparation technology of honeyed bamboo leaf tea. The preparation technology of the honeyed bamboo leaf tea is characterized by comprising the following steps: selecting newbamboo leaves of the same year, carrying out sorting, and cutting the sorted bamboo leaves into bamboo leaf pieces which are 1 centimeter in length; crushing the bamboo leaf pieces with bamboo innerskin and bamboo shavings so as to obtain crude powder, and carrying out stirring with honey so as to obtain a mixture; putting the mixture into a general equipment steamer, adding purified water, andcarrying out steaming by adopting a general equipment steam method for 40 minutes until the mixture is thoroughly cooked; putting the cooked mixture into a fermentation tank so as to be subjected to fermentation for 72 hours to obtain a comprehensive fermentation broth for standby application; obtaining extra fresh bamboo leaf sheets, carrying out steaming by adopting a steam method for 5 minutes,stir-frying the steamed bamboo leaf sheets in a pan until bamboo leaf sheets are naturally curled with refreshing aroma produced, and dishing off; and then, performing full stirring on the comprehensive fermentation broth and the stir-fried bamboo leaf tea so as to obtain a mixture, drying the mixture, taking the dried mixture out, and carrying out cooling and sorting so as to obtain the honeyedbamboo leaf tea.
Owner:李新华
Quick ageing processing method for Puer tea
InactiveCN109221456ABright red soupNo musty smellPre-extraction tea treatmentClimate change adaptationSweet flavorAgroforestry
The invention discloses a quick ageing processing method for Puer tea. The method comprises the following steps: performing wet-hot alternative conversion on sun-cured Puer tea in an ageing room for three times; spraying mountain spring water for one time while getting damp; spraying light yellow rice wine twice; adopting a low temperature steaming and pressing technology for pressing and molding;sealing and storing aged Puer tea in a Nixing pottery. According to the method, the ageing time is short, the operation is simple and the acquired aged Puer tea has a strong red bright color of tea soup, is free from musty taste, has a strong, mellow and sweet flavor and has an excellent medicinal healthcare effect.
Owner:横县南方茶厂
Pearl meatball product
InactiveCN108125142ABeautiful colorSoft textureFood coatingFood ingredient functionsEngineeringFood flavor
The invention discloses a pearl meatball product. The pearl meatball product comprises raw materials of glutinous rice, meat filling, cooking wine, starch and the like. Luchuan pig as top ten pigs inChina is selected as a main material, for the final product, the glutinous rice is crystal bright like beads and is glutinous, meatballs are light yellow in color, fresh, tender, mellow, full, salty,sweet and slightly hot, and the product is economical, practical, attractive in color, soft in texture, glutinous, sweet, fragrant, tasty, non-greasy, rich in nutrition and suitable for all ages. Particularly, the glutinous rice is steamed in a thick bamboo tube, so that the product eats soft, delicious, glutinous and tender, further has specific faint scent flavor of bamboo besides fragrance, andis lubricant and slippery. On the basis of common production, other large equipment is not needed for the product, management and change of a production line are easy, and the economic benefit is high.
Owner:GUANGXI UNIV
A kind of processing method of Pistacia chinensis green tea
ActiveCN103976066BImprove sour tasteOvercoming the Difficulties of Making Tea SeparatelyPre-extraction tea treatmentChinese pistachioPistacia
The invention discloses a processing method of pistacia chinensis bunge green tea. The pistacia chinensis bunge green tea is prepared by compounding dry pistacia chinensis bunge extract powder with green tea according to a mass ratio of 1 : (50-100). The processing method comprises the following steps: (1) proportioning the dry pistacia chinensis bunge powder and the green tea according to the mass ratio of 1 : (50-100); (2) performing mixing adsorption on the dry pistacia chinensis bunge powder and the green tea; (3) drying a mixture at 50-60 DEG C until the water content is not more than 7%; (4) packaging to obtain the pistacia chinensis bunge green tea. The processing method has the beneficial effects that the pistacia chinensis bunge leaf or bud extract is mixed with the green tea to prepare the pistacia chinensis bunge green tea; the medicinal value of pistacia chinensis bunge can be organically combined with the function of the green tea, the difficulty of separate tea making of pistacia chinensis bunge leaves is overcome, and the sour and astringent mouth feel and the medicinal fragrance of the pistacia chinensis bunge during separate tea making can be improved.
Owner:HEFEI INSTITUTES OF PHYSICAL SCIENCE - CHINESE ACAD OF SCI
A kind of automated production process of flower-flavored Kung Fu black tea
ActiveCN106106869BAchieve a tight and even effectImprove processing qualityPre-extraction tea treatmentClimate change adaptationEngineeringFermentation
The invention discloses an automatic production process of flower fragrance type Kongfu black tea. The automatic production process comprises the following steps: picking fresh leaves, carrying out sun-withering in a sun-withering room, quickly freezing and withering, carrying out dynamic circulating withering on the fresh tea leaves by adopting a withering set, kneading by adopting a primary kneading-unblocking and sieving-re-kneading manner, carrying out temperature-variable fermentation, adopting a gross fire-re-moisturizing-complete fire manner, packaging and the like; automatic, continuous and clean processing requirements can be realized when a large-leaf tea variety is used for carrying out black tea processing and the quality of a product is guaranteed, so that the product has the quality style characteristics that strips are compact and uniform, the product has dark green color and luster and is glossy, the soup color is orange red and bright, the aroma is great and lasting, the taste is mellow and refreshing and infused leaf are bright and uniform; large-batch and continuous processing can be carried out when the large-leaf tea variety is processed into the Kongfu black tea.
Owner:广西西林京桂古道茶业有限公司
Processing method of Lingtou Dancong Tea
InactiveCN100334960CRich and sweet tasteBack to Gan LiqiangPre-extraction tea treatmentLow demandTea leaf
The invention providing the processing method of Lingtoudancong Oolong tea comprises (1) picking tea leaf; (2) sun-withering; (3) green-cooling; (4) green-making; (5) green-killing; (6) rolling; (7) drying. The invention has simple working procedure, and low demand for working condition. And the Lingtoudancong Oolong tea resistting dunking is characterized in aroma of flower, soup in orange-color, bright red edge, and beautiful appearance.
Owner:SOUTH CHINA NORMAL UNIVERSITY
A kind of preparation method of tangerine peel Pu'er tea
Owner:XISHUANGBANNA TONGQINGHAO TEA IND CO LTD
Method for preparing normal-temperature-mineral-water-tea-infused-type Yinghong 9 black tea
The invention discloses a method for preparing normal-temperature-mineral-water-tea-infused-type Yinghong 9 black tea. By adding a water washing process, superficial fine dust is washed cleanly, and inclusions of tea leaf hair of fresh leaves are also dissolved in the water; and through actions of water washing and spin-drying, part of tea leaf hair is divorced from leaf surfaces and discharged, the bitter and astringent taste of the tea leaves is reduced to a certain extent, and thus, the taste of the tea leaves is more mellow. By a rocking procedure, a green off odor is removed, and the fragrance of the black tea is enhanced; and by stacking the fresh leaves at certain height and thickness, the fresh leaves generate a high-temperature accelerated inclusion conversion speed, and the fragrance and taste mellowness of the tea leaves are improved. By re-rolling, aqueous extracts of the black tea are increased, and the mouth feel is richer, sweeter and mellower. Furthermore, due to freezedrying, inclusions of the black tea are reserved greatly, the requirements of the traditional tea infusing on water quality and temperature are broken through by the processing technology, so that under the condition that the black tea is infused by mineral substances in normal-temperature mineral water, the dissolving rate of the inclusions is high, the infusing time is short, the taste is unique, the drinking value and portability are improved, and the healthcare effect is also improved.
Owner:TEA RES INST GUANGDONG ACAD OF AGRI SCI
Pu'er tea processing method by inoculated fungi microbe
InactiveCN101142953BImprove health and safetyQuality improvementPre-extraction tea treatmentCelsius DegreeFermentation
The invention provides a processing method of pu-er tea with inoculated fungi microorganism. During the first day of pu-er tea pile-fermentation, aspergillus niger red koji and penicillum sp. red koji is mixed together by the ratio of 1-2:1 and is added into the production process of pu-er tea by the weight percentage of uniform mixed red koji and basic tea of 1:125-250; during the second day of pu-er tea pile-fermentation, saccharomyces sp. is added into the production process of pu-er tea by the weight percentage of saccharomyces sp. and basic tea of 1:250-500 and then material is gathered together and covered with fermentation cloth; fermentation gathering temperature is controlled between 40 celsius degree and 65 celsius degree and gathering overturning has to be carried on apporiately to control moisture content between 14 percent and 20 percent; when tea leaves moisture content is over than 20 percent, ditch recanalization has to be carried on every day; when tea leaves moisturecontent is 14 percent to 20 percent, ditch recanalization has to be carried on every three days; with shortened processing time, rich water extract, proper tea polyphenol and amino acids is retained and a certain amount of caffeine, hydration pectin, theaflavins and theabrownin is added; compared with natural pile-fermentation, the quality of the invention is superior and more stable and microbial indicator is equal to that of red tea and green tea.
Owner:TEA INST YUNNAN ACADEMY OF AGRI SCI
A kind of bamboo leaf green tea making process
InactiveCN103583726BFull of nutritionRich in nutrientsPre-extraction tea treatmentGeneral purposeComing out
A bamboo leaf green tea making process is characterized in that new bamboo leaves in the current year are chosen, cleared up, cut into 1 cm blades, and crushed with tabasheer and bamboo shavings to form coarse powder, the mixture is stirred with honey, then put into a general-purpose equipment steaming device, added with purified water, and steamed by using a general-purpose equipment steam method for 40min until the mixture is well steamed, then the steamed mixture is put into a fermentation tank to brew for 72 h, so as to obtain a comprehensive fermentation liquor for later use, fresh bamboo leaves are additionally taken and steamed by using the steaming method for 5 min, the steamed bamboo leaves are put into a stir pan for stir-frying, and the leaves are discharged from the pan until the leaves are naturally curled and fresh scent comes out of the pan, and finally, the comprehensive fermentation liquor and the fried bamboo leaf tea are fully stirred and dried, taken out, cooled and cleared up to obtain the bamboo leaf green tea.
Owner:郭超民
A kind of production method of nutrient-rich liquid marinade
ActiveCN104187530BAnti-aging effectIt has the effect of lowering blood fatFood shapingFood ingredient functionsBiotechnologyLaminaria japonica
The invention relates to a production method of a nutrient-rich liquid marinade, which is characterized in that the main components of the marinade are as follows, in terms of mass percentage, 10-20% of carrots, 10-15% of five-spice powder, and 10% of mugwort leaves -3%, walnut kernel 1-2%, seaweed 1-2%, fungus 2-4%, kelp 2-5%, hawthorn 1-3%, salt 40-50%, jujube 1-3%, lotus seeds 1 -3%, Chuanqiong 1-3%, and the rest is water.
Owner:江苏味门食品有限公司
Fine processing method of mellow green tea
ActiveCN102948503BEasy to changeReduce bitternessPre-extraction tea treatmentBiotechnologyGreen teas
The invention relates to a fine processing method of mellow green tea, and belongs to the technical field of a green tea process. The fine processing method of the mellow green tea utilizes normal green tea blanks as raw materials and comprises the following specific steps of alcoholizing tea blank, tightening tea strips and raising aroma, polishing, treating polished tea strips by a tea vibrating-shifting machine, treating the vibrated and shifted tea strips by a tea round shifter, winnowing, picking out, blending and stacking, and packaging to obtain finished products. According to the fine processing method of the mellow green tea, disclosed by the invention, an after-fermentation process of dark green tea is used for reference, that is the principles of a damp and hot function, an enzymatic reaction, microbial fermentation and the like isare utilized; the unique alcoholizing step is utilized, so that the problems that Sichuan bulk green tea is full of bitter taste and is not suitable for exporting are effectively solved; the mellow green tea made by the fine processing method disclosed by the invention has the quality characteristics of uniform appearance, tight and thin strips, high smoothness, rich fragrance, thick and mellow taste, no bitter taste and yellow-green and bright liquid color so as to matcheet the quality requirements of exported green tea and to lay an excellent foundation for development of a Sichuan bulk green tea market.
Owner:宜宾市外贸金叶茶业有限责任公司
Fermentation method and apparatus for improving Pu'er tea theabrownine and polysaccharose substance component
InactiveCN101617723BSolve the problems existing in the traditional production methodReduce lossPre-extraction tea treatmentClimate change adaptationOxygen contentGreen tea
Owner:赵友
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