35results about How to "Titian effect is good" patented technology

The invention discloses a making method of ancient tea tree black tea and belongs to the technical field of tea processing. The method sequentially comprises steps as follows: (1) tea leaf selection; (2) tea leaf picking; (3) spreading and airing; (4) tea leaf steaming: spread and aired tea leaves are wrapped with wet cotton cloth and placed in a heating tank made of an alder material to be steamed in such a manner that the bottom of the heating tank is heated by steam; (5) spreading and airing again; (6) rolling: 300-400 g of cooled tea leaves are placed on a Chinese yew board to be rolled with palms in the same direction for 30 min; (7) fermentation; (8) drying: four times of drying are performed; (9) static aroma improvement: the tea leaves are stored statically in a dryer for 10-12 h. The black tea made with the method has higher quality, is free of bitterness and astringent and has strong aroma and complete appearance quality, few nutrient ingredients are damaged, and the tea leaves do not break and form strips easily.

The invention relates to a method for extracting and preparing a passion fruit flavor, and belongs to the technical field of flavor preparation. The method particularly comprises the following steps of: taking passion fruit pulp as a raw material, and treating the passion fruit pulp by adopting double enzymes, namely pectinase and xylanase; then extracting functional fragrance components of the passion fruit pulp by adopting two ionic liquids, namely 1-methyl-3-butyl imidazole hexafluorophosphate ([BMIM]PF6) and 1-methyl-3-hexyl imidazole hexafluorophosphate ([HMIM]PF6), and further carrying out supercritical CO2 extraction on the fragrance components of residues obtained after ionic liquid extraction; finally concentrating to obtain a natural passion fruit flavor. The method disclosed by the invention has the characteristics of environmental friendliness, high extraction efficiency and the like.

The invention belongs to the field of tea processing and particularly discloses a green tea processing device. A rack is fixed with a processing barrel with the two ends sealed; each of the upper endand the lower end of the processing barrel is provided with a plurality of through holes; the processing barrel is internally fixed with a first filter net and a second filter net; an output shaft ofa motor penetrates through the side wall of the processing barrel and extends to a space between the first filter net and the second filter net; a knocking rod is connected to the free end of the output shaft of the motor through a crank sliding block mechanism; the output shaft of the motor is fixed with a cam; the rack is fixed with a piston barrel; the upper side of a piston is fixed with a piston rod; the upper end of the piston rod is in sliding matching with the cam; the lower end of the piston barrel is provided with an air inlet hole and an air outlet hole; the rack is fixed with a vortex pipe; the air inlet end is communicated with the air outlet hole; a cold air three-way pipe is communicated with a cold air outlet end; a hot air three-way pipe is communicated to a hot air outletend; one end of the cold air three-way pipe is communicated with the upper end of the processing barrel; and one end of the hot air three-way pipe is communicated with the lower end of the processingbarrel. The green tea processing device provided by the invention is characterized in that the requirement for integration of an aroma-enhancing device and a screening device is met.

The invention discloses jasmine tea. The jasmine tea is prepared from, by weight, 80-100 parts of jasmine, 200-300 parts of a tea base, 8-10 parts of broadleaf holly leaves, 8-10 parts of sodium bicarbonate, 10-20 parts of fresh pear blossom, 10-20 parts of fresh cherry blossom, 3-5 parts of kelp, 2-4 parts of wax gourd and 1-3 parts of pumpkin powder. The prepared jasmine tea tastes mellow, the kelp, the wax gourd and the like are used and prepared into nutrition powder, and therefore the prepared jasmine tea has the healthcare effect of diuresis and the like.

The invention discloses malt digestion promoting jasmine tea. The tea is prepared from the following components by the weight part: 80 to 100 parts of jasmine, 200 to 300 parts of tea base, 8 to 10 parts of broadleaf holly leaf, 8 to 10 parts of baking soda, 10 to 20 parts of fresh pear flowers, 10 to 20 parts of fresh oriental cherry, 1 to 3 parts of malt, 2 to 4 parts of hawthorn, and 3 to 5 parts of pineapple pieces. The jasmine tea has mellow taste, is yellow green and bright in liquor color, good in quality, the tea comprising the malt, the hawthorn and the like is produced into nutrition powder, and has the health care efficacies of digestion promoting and stomach invigorating.

The invention discloses jasmine tea accompanying with the vinegar aroma. The jasmine tea is prepared from, by weight, 80-100 parts of jasmine flowers, 200-300 parts of tea blanks, 8-10 parts of ilicls follum leaf, 8-10 parts of baking soda, 10-20 parts of fresh pear flowers, 10-20 parts of fresh cherry flowers, 8-10 parts of blueberry vinegar, 1-3 parts of pistachio nuts and 2-4 parts of purslane. The prepared jasmine tea is pure and mild in taste, yellow green and bright in soup color and better in quality; nutrition powder is prepared through the blueberry vinegar and the like, and therefore the prepared jasmine tea accompanies with the vinegar aroma and has the effect of enhancing the appetite.

The invention discloses a preparation method of cold water-brewed type tea leaves. The preparation method comprises the following steps: (1) spreading the harvested tea leaves, spraying modification liquid to the surfaces of the tea leaves, and spreading for 3-4 days; (2) putting the spread tea leaves on a CTC production line, performing primary cutting with a Rotorvane rotor machine, cutting up the withered leaves with a CTC three-head weft machine, and rolling into particles; spraying fermentation broth to the tea leaf particles; mixing uniformly and fermenting on a ventilation continuous fermentation bed, wherein the fermentation treatment time is 40-50 min; finally, drying to obtain a finished product. The preparation method of cold water-brewed type tea leaves disclosed by the invention is environmentally friendly, and can realize large-scale batch production and has high efficiency; the dissolution quantity of the contents in the prepared cold water-brewed type tea leaves is large, and the brewing effect is remarkable.

The invention relates to the technical field of fried food, and specifically belongs to a mushroom squid cake, which is made of the following raw materials in parts by weight: 200-250 parts of diced mushrooms, 400-550 parts of squid, 140-160 parts of diced onions, and 100-250 parts of diced carrots. 250 parts, chrysanthemum chrysanthemum 80-110 parts, vegetable oil 20-40 parts, wheat flour 80-110 parts, corn starch 80-110 parts, soy sauce 5-12 parts, sugar 20-35 parts, salt 15-25 parts, xanthan gum 1 ~1.5 parts, 3~4 parts of guar gum, 0.3~0.8 parts of sodium bicarbonate, 0.9~1.4 parts of sodium glutamate. The present invention overcomes the deficiencies in the prior art, and combines diced mushrooms, diced onions, diced carrots, and chrysanthemum chrysanthemum with squid. The diced mushrooms, diced onions, and chrysanthemum chrysanthemum all have good nutritional value and the effect of enhancing fragrance. Matching, balanced nutrition, rich taste.

The invention discloses sea-sedge flavored jasmine tea. The jasmine tea is prepared from the following raw materials in parts by weight: 80-100 parts of jasmine, 200-300 parts of tea base, 8-10 parts of broadleaf holly leaves, 8-10 parts of sodium bicarbonate, 10-20 parts of fresh pear blossoms, 10-20 parts of fresh oriental cherry, 5-7 parts of sea sedge, 1-3 parts of apple residues and 1-3 parts of pomegranate seeds. The jasmine tea has mellow taste, bright yellow green soup and excellent quality, and has sea sedge smell and unique flavor due to the nutritional powder prepared from sea sedge and the like.

The invention discloses tomato jasmine tea with a liver nourishing function. The tomato jasmine tea is prepared from, by weight, 80-100 parts of Flos Jasmine, 200-300 parts of tea base, 8-10 parts of Folium llicis Latifoliae, 8-10 parts of sodium bicarbonate, 10-20 parts of fresh pear flowers, 10-20 parts of fresh cherry blossoms, 2-4 parts of tomatoes, 3-6 parts of sweet potatoes and 1-3 parts of citruses. The tomato jasmine tea is mellow to taste, bright in color of yellow green and high in quality; by the tomatoes, the sweet potatoes and the like which are made into nutritional powder, the tomato jasmine tea has healthcare efficacies of liver nourishing, liver protecting and the like.

The invention discloses pumpkin base-containing jasmine tea for miscarriage prevention. The pumpkin base-containing jasmine tea is prepared from 80-100 parts by weight of jasmine flowers, 200-300 parts by weight of a tea base, 8-10 parts by weight of broadleaf holly leaves, 8-10 parts by weight of sodium bicarbonate, 10-20 parts by weight of fresh pear flowers, 10-20 parts by weight of fresh oriental cherry, 20-30 parts by weight of fresh milk, 2-4 parts by weight of pumpkin bases, 1-3 parts by weight of donkey-hide gelatin and 4-5 parts by weight of crucians. The pumpkin base-containing jasmine tea has a mellow taste, a yellowgreen and bright soup color and good quality. Through use of nutrition powder of pumpkin bases and donkey-hide gelatin, the pumpkin base-containing jasmine tea has health effects of miscarriage prevention and is suitable for pregnant women.

The invention discloses a tea vacuum drying, aroma improving and cooling device. The tea vacuum drying, aroma improving and cooling device comprises a roller bin, feeding equipment, discharging equipment, a driving device, a vacuum unit, a riding wheel, an air guide pipe, a roller path, a gear ring and a heating device. The heat transfer area of a drying and aroma improving bin is increased by 18-60 times, so that the heat transfer speed of heat is increased; the temperature of tea leaves in the processing process of the tea leaves in the drying and aroma increasing bin is controlled through the vacuum degree, and the relative pressure in the drying and aroma increasing bin is alternately and circularly carried out at the pressure of -0.088 Mp to -0.098 Mp and the pressure of -0.020 Mpa to-0.088 Mpa. The to-be-processed tea leaves in the bin are stirred and thrown up and down under the rotation action of spiral blades, the vacuum unit rapidly pumps out moisture generated during tea leaf drying, negative pressure is formed around the tea leaves in the drying and aroma improving bin, the purposes of rapid vacuum drying and aroma improving of tea leaves are achieved, the tea leaves are cooled in the vacuum drying process, and the quality of the tea leaves is optimized; and continuous tea vacuum drying, aroma improving and cooling are beneficial to improvement of enterprise benefits.