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46results about How to "Sweet aroma" patented technology

Method for preparing congou black tea from anji white tea

The invention relates to a black tea preparing method and particularly relates to a method for preparing congou black tea from anji white tea. The method sequentially comprises the following steps: picking based on a one-bud and one-leaf standard; withering; rolling; fermenting: arranging the rolled leaves to be fermented into a bamboo basket, controlling the leaf stacking thickness to be 8-10cm, uniformly spreading, and layering the leaves on a fermentation rack; fermenting by using a tea fermenting machine, controlling the air temperature at 35-40 DEG C, keeping the leaf temperature 30-32 DEG C, the relative humidity over 95% and sufficient oxygen supply, recording the fermentation time beginning from the rolling time, and controlling the fermentation time to be 5.5-6.0h. At the later period of fermentation, the temperature of a fermentation chamber is lowered and is controlled at 30-35 DEG C, so that the excessive fermentation is avoided; the moderate fermentation is carried out, and the fermented leaves are removed from the fermentation chamber, subjected to heat radiation, cooled and dried. By using the method, the anji white tea can be prepared into the congou black tea which is dark in luster, compact in strip, sweet and durable in fragrance, red bright in liquor color as well as pure, mild and fresh in taste.
Owner:浙江安吉宋茗白茶有限公司

Jujube flavor base, and preparation method and application thereof

The invention discloses a jujube flavor base, and a preparation method and application thereof. The preparation method for the flavor base comprises the following steps of: 1) performing pre-treatment on jujubes to obtain jujube particles; 2) adding ethanol and performing ultrasonic treatment to obtain jujube extract liquid; 3) performing rotary evaporation and concentration to obtain jujube extract; and 4) performing molecular distillation, separation and purification to obtain a light-component substance, an intermediate-component substance and a heavy-component substance, and performing extraction, overnight standing, filtration and filtrate concentration on the intermediate-component substance to obtain the jujube flavor base. The jujube flavor base of the invention can be used for preparing natural perfume materials for cigarettes and foods, also can be directly used as the natural perfume material, is prepared from the jujubes serving as the raw material, not only has the advantages of transparency, colorlessness, high liquidity and sweet perfume, also has the nutritional and healthcare effects of the jujubes, can be added into the cigarettes to effectively reduce miscellaneous odors in tobacco leaves, improve suction flavor and remaining taste, improve the natural fragrance of the tobacco leaves, comfort throats and treat pharyngitis, and also can be added into the foods to achieve the effects of increasing the flavor and making pure the flavor.
Owner:河南省新郑金叶香料有限公司

Chinese yam full flour and preparation method thereof

The present invention discloses a Chinese yam full flour and a preparation method thereof, belonging to the technical field of food processing. The Chinese yam full flour is prepared by the following steps: (1) cleaned Chinese yams are placed into a boiling water bath for 10-40 min, the boiled Chinese yams are taken out and cooled, the cooled Chinese yams are drained and the drained Chinese yams are sliced for standby application; (2) the cut Chinese yam slices are placed in a color protection solution for 0.5-2 h and the soaked Chinese yams are taken out to be beat for standby application; (3) alpha-amylase is added into the beat Chinese yam pulp, the Chinese yam pulp is subjected to enzymolysis at a temperature of 45-85 DEG C under a pH of 5.0-7.5 for 30-120 min, and the enzymolyzed Chinese yam pulp is subjected to enzyme inactivation and filtration to obtain an enzymatic hydrolysate and residue for standby application; (4) the enzymatic hydrolysate is concentrated to a soluble solid content of 10-30%, an excipient is added, and the mixture is spray-dried to obtain a Chinese yam powder A; and (5) the residue is subjected to microwave vacuum freeze-drying to obtain a Chinese yam powder B, the Chinese yam powder B is mixed evenly with the Chinese yam powder A, and thereby the Chinese yam full flour is obtained. The Chinese yam full flour is nutrient-rich, has a bright color with a slight brown color, is mellow in sweet and fragrant taste, is uniform in texture, is fine in powder, and is good in reconstituability.
Owner:HENAN UNIV OF SCI & TECH

Ginseng and rhizoma polygonati solid beverage and preparation method thereof

The invention discloses a ginseng and rhizoma polygonati solid beverage. The ginseng and rhizoma polygonati solid beverage is prepared from the following raw materials in percentage by mass: 10-12% ofginseng, 15-17% of rhizoma polygonati, 10-12% of Chinese yams, 4.5-6.5% of poria cocos, 2.5-4.5% of fructus alpiniae oxyphyllae, 2.0-4.0% of Chinese wolfberry fruits, 2.0-4.0% of licorice roots, 2.0-4.0% of honey and 43-45% of crystal sugar. The invention further discloses a preparation method of the ginseng and rhizoma polygonati solid beverage. The solid beverage is soft, fragrant and sweet inmouth feel, besides, can achieve the effects of strengthening the constitutions, nourishing the kidney, and boosting essence, is particularly suitable for crowds making physical strength labor and being high in intelligence labor intensity. According to a preparation method, a dry granulation technology is adopted, compared with a wet granulation technology, the dry granulation technology has theadvantages that the process flows are shortened, the industrial continuous production is convenient, the technical problem that wet granulation cannot be performed due to high amount of medicinal material thick paste is solved, and the instant ginseng and rhizoma polygonati solid beverage can dissolve quickly when being in contact with hot water, and is high in clarity.
Owner:吉林新开河食品有限公司

Production method of cup black tea

InactiveCN103621690ASweet aromaRich and deliciousPre-extraction tea treatmentWater contentBud
The invention relates to a production method of cup black tea. The method comprises the following steps: S1, picking fresh tea leaves, and selecting according to a standard of one bud and two leaves; S2, wilting the selected fresh tea leaves naturally indoors on a wilting machine, and turning on a fan to blow natural wind according to the water content of the fresh tea leaves; S3, rolling the wilted tea leaves; S4, fermenting the rolled tea leaves; S5, drying the fermented tea leaves with gross fire; S6, drying the tea leaves with enough fire; and S7, charging nitrogen and packaging the tea leaves, which are dried with enough fire, into small packages. Through changing the production method of the black tea, the quality on the aspects of color, fragrance and taste is greatly improved, the made black tea is fragrant and sweet, the taste is rich and fresh, the liquor color is orange red and bright, the tea grounds are red-yellow and bright, and the astringency is high.
Owner:SUZHOU DENGWEI TEA

Black tea and preparation method thereof

The invention discloses black tea and a preparation method thereof. The preparation method includes the following steps of firstly, conducting withering, and obtaining withered leaves, wherein fresh leaves are spread on a withering tank and withered till the water content is 50-55%; secondly, conducting rolling, and obtaining rolled leaves, wherein a two-section rolling method is adopted, and the rolling time of each section is controlled at 44-46 minutes; thirdly, conducting fermentation, wherein rolled leaves stand and ferment for 8-10 hours; fourthly, conducting drying. Dulcitol of black tea prepared through the preparation method is naturally formed, and the product is sweet and strong in fragrance, sweet in taste, free of high-fired fragrance and capable of meeting requirements of consumers in China.
Owner:广东鸿雁茶业有限公司 +1

Black tea processing method capable of increasing cell breakage rate

InactiveCN106472721AIncreased damage rateSame starting point of fermentationPre-extraction tea treatmentChemistryCamellia sinensis
The invention discloses a black tea processing method capable of increasing a cell breakage rate. The black tea processing method comprises the following working procedures of picking fresh camellia sinensis leaves, performing withering, performing rolling, performing fermentation and performing drying, wherein before withering, a potassium silicate solution of which the concentration is 0.1-0.6mmol / L is sprayed on picked fresh leaves, and a liquor ratio is 100g to (1-5)ml. According to the black tea processing method disclosed by the invention, the cell injury rate during rolling can be increased, the rolling time can be shortened, consistent tea leaf fermentation starting points is guaranteed, and the condition that theaflavin and thearubigins are converted into theabrownin due to excessive fermentation is avoided. After the black tea prepared by the black tea processing method disclosed by the invention is brewed, tea soup is pleasant in fragrance, rich in taste and bright in color.
Owner:广西神海云峰农业综合开发有限公司

Preparation method of strip-shaped black tea

The invention discloses a preparation method of strip-shaped black tea, and relates to the technical field of black tea preparation. The preparation method comprises the following preparation steps: 1) picking fresh leaves: picking and selecting fresh leaves with one bud and one leaf and fresh leaves with one bud and two leaves as tea leaf raw materials; 2) performing withering: putting the pickedtea leaves into a withering tank for graded heating withering; 3) performing rolling: rolling the withered tea leaves in a rolling machine until the tea leaves are rolled into strips; 4) performing fermentation: putting the rolled tea leaves into a fermentation machine for fermentation; 5) performing drying: drying the fermented tea leaves; 6) performing aroma enhancement: standing the dried tealeaves, enhancing aroma, and performing spreading for cooling so as to obtain the strip-shaped black tea. According to the preparation method disclosed by the invention, a graded heating withering manner is performed, and physical and chemical reactions are strictly controlled through different gradient blast heating manner, so that the prepared black tea is compact and bent in appearance, hair-exposed, black and smooth in color and uniform, and besides, the black tea is high in freshness and sweetness in internal texture sense, fresh, mellow and sweet in taste, red and bright in soup color and uniform, soft and tender in leaf bottoms.
Owner:上海牛奶集团黄山茶林场有限公司

Lucid ganoderma-Momordica grosvenori jelly and preparation method thereof

The invention discloses a lucid ganoderma-Momordica grosvenori jelly and a preparation method thereof. The lucid ganoderma-Momordica grosvenori jelly is prepared from the following raw materials in parts by weight: 20-40 parts of fresh sweet-scented osmanthus flowers, 40-100 parts of fresh Momordica grosvenori, 10-30 parts of lucid ganoderma, 5-15 parts of liquorice, 30-70 parts of xylitol, 30-80parts of a water-retaining agent, 10-30 parts of a gel, 0.1-0.3 part of sucralose and 0.2-0.5 part of stevioside. The jelly product disclosed by the invention integrates the flower fragrance of the fresh sweet-scented osmanthus flowers and the characteristic fragrance of Momordica grosvenori, the flower fragrance is faint and elegant, the characteristic fragrance of Momordica grosvenori is sweet,and fused fragrance is rich and long-lasting; the prepared jelly is pleasant in flower fragrance, fresh and sweet in taste, rich in elasticity, good in water-retaining property and unique in flavor, has relatively good effects of moistening lung and relieving sore throat, and clearing away heat and toxic materials, and is a healthy instant food capable of clearing away heat and moistening throat.
Owner:GUANGDONG YIFANG PHARMA

Production technology of radix puerariae tea

The invention discloses a production technology of radix puerariae tea. The production technology comprises 9 making technological processes of performing screening and first washing, performing peeling and cleaning, performing airing, performing cutting into slices, performing cutting into dices, performing primary dehydrating and drying, performing secondary drying and sterilization, performingpackaging with inner bags and performing external packaging. The production technology specifically comprises the following steps of performing primary cleaning: selecting radix puerariae which is free from mildew and rot and free from insect holes in appearance, and is not deteriorated, rejecting the radix puerariae of which the crusts are in drying shrinkage, placing the treated radix puerariaein a soaking pond, adding circulating water until the radix puerariae is immersed, performing soaking for 3-4 hours, then fishing out the soaked radix puerariae, and flushing silt on the surfaces of the fished-out radix puerariae with a high-pressure water torch until the crusts are clean and free from dirt; and performing peeling and cleaning: putting the flushed radix puerariae in a peeler special for radix puerariae, performing cleaning and crust grinding, removing the crusts of the radix puerariae, then performing thorough flushing with the high-pressure water torch, and placing the flushed radix puerariae on a rack. According to the production technology disclosed by the invention, through setting 9 making technological processes of performing screening and first washing, performing peeling and cleaning, performing airing, performing cutting into slices, performing cutting into dices, performing primary dehydrating and drying, performing secondary drying and sterilization, performing internal packaging and performing external packaging, the produced radix puerariae tea is red bright in soup color, sweet in aftertaste and rich in fragrance.
Owner:青川县青野葛业有限公司

Plant hair dye and preparation method thereof

The invention discloses a plant hair dye and preparation method thereof. The plant hair dye is composed of, by weight percentage, 42-58% of indigo, 13-16 parts of emblica officinals, 13-16% of roseleaves, 8-10% of eclipta alba, 4-8% of red tea solution and 4-8% of mulberry. Due to the fact of being composed of natural plant components, the plant hair dye is fresh and natural in flagrance and free from damage to body health during long-term application; meanwhile, by mixing multiple plant nutrients, the plant hair dye achieves deep scalp nourishing effects to maintain smooth hair quality and to avoid splitting, and greatly improves the dyeing fixation effects as well as the dyeing durability.
Owner:陈婷婷

Calcium tablet prepared from prunus humilis bunge and preparation method of calcium tablet

The invention discloses a calcium tablet prepared from prunus humilis bunge. The calcium tablet is prepared from the following raw materials in parts by weight of 30-50 parts of prunus humilis bunge powder, 10-15 parts of milk powder, 5-8 parts of rose petals, 3-5 parts of durian sugar powder, 2-4 parts of pomegranate juice, 3-5 parts of maltodextrin, 3-5 parts of carboxymethyl-beta-cyclodextrin,3-5 parts of rhamnose and a proper amount of water. The preparation method comprises the following steps of S1, crushing rose petals, mixing the crushed rose petals with the prunus humilis bunge powder, the milk powder and the durian sugar powder, performing uniform stirring, and adding a proper amount of water so as to obtain a thick substance A; S2, adding pomegranate juice and rhamnose into thethick substance A, uniformly stirring, drying to prepare a soft material, and cutting into particles B; and S3, mixing maltodextrin, carboxymethyl-beta-cyclodextrin and a proper amount of water to prepare a solution C, soaking in the solution C, taking out, drying and tabletting. The calcium tablet has rich nutritional value, calcium naturally exists in fruits and has no side effect when being eaten, and the addition of the auxiliary materials not only increases the taste, but also enriches the nutrition.
Owner:上海欧李优食品科技有限公司

Rose strip containing natural aromatic plant

The invention relates to a rose strip which contains natural fragrant plants, comprising 80 to 85 parts of roses, 10 to 15 parts of citrus aurantium flower, 4 to 6 parts of nervilia fordiis, 2 parts of fructus amomis, 2 parts of banksian rose and 2 parts of sodium carboxymethyl cellulose. The invention is a composite, wherein, the rose has the effects of promoting the flow of qi, relieving stagnancy, regulating blood and dissipating blood stasis, and because the rose is rich in a plurality of volatile fragrances such as citronellol, nerol, geraniol, phenylethyl alcohol and benzoic alcohol, etc. the rose has sweet fragrance; the citrus aurantium flower has the effects of dispersing stagnated liver qi for regulating stomach, promoting the flow of qi and relieving stagnancy; the nervilia fordiis has effects of clearing fever, dissipating blood stasis, moistening the lung and detoxifying; the fructus amomi has the effects of eliminating dampness, dispelling cold, expelling phlegm and preventing recurrence of malaria; and the banksian rose has effects of promoting circulation of qi and relieving pain. In addition, when matched with the well-known adjustable needle warming moxibustion apparatus, the invention can realize safe health regulation for people, and can be used in skin-beautifying upkeep and health care physical therapy such as promoting the flow of qi, relieving stagnancy,regulating blood and dissipating blood stasis; moreover, the invention has the advantages of obvious physical therapy effect, delightful fragrance and low cost.
Owner:刘晓芸

Method for preparing congou black tea from anji white tea

The invention relates to a black tea preparing method and particularly relates to a method for preparing congou black tea from anji white tea. The method sequentially comprises the following steps: picking based on a one-bud and one-leaf standard; withering; rolling; fermenting: arranging the rolled leaves to be fermented into a bamboo basket, controlling the leaf stacking thickness to be 8-10cm, uniformly spreading, and layering the leaves on a fermentation rack; fermenting by using a tea fermenting machine, controlling the air temperature at 35-40 DEG C, keeping the leaf temperature 30-32 DEG C, the relative humidity over 95% and sufficient oxygen supply, recording the fermentation time beginning from the rolling time, and controlling the fermentation time to be 5.5-6.0h. At the later period of fermentation, the temperature of a fermentation chamber is lowered and is controlled at 30-35 DEG C, so that the excessive fermentation is avoided; the moderate fermentation is carried out, and the fermented leaves are removed from the fermentation chamber, subjected to heat radiation, cooled and dried. By using the method, the anji white tea can be prepared into the congou black tea which is dark in luster, compact in strip, sweet and durable in fragrance, red bright in liquor color as well as pure, mild and fresh in taste.
Owner:浙江安吉宋茗白茶有限公司
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