33results about How to "Yellow-green color" patented technology

The invention relates to fig leaf bagged green tea and a production process of the fig leaf bagged green tea. A production method of fig leaf tea pan-fired bagged green tea comprises the following steps of: 1, washing fresh leaves; 2, withering; 3, killing out; 4, kneading; 5, killing out for the second time; 6, frying; 7, improving the aroma; and 8, packaging to prepare bagged preparation type fig leaf green tea. According to the fig leaf bagged green tea and the production process of the fig leaf bagged green tea disclosed by the invention, the fig leaves can be utilized for longer time and can be picked from May to October, and the cost is low. The fig leaf bagged green tea prepared by the invention is clear in liquor color and is fresh and cool and sweet in taste; and the fig leaf bagged green tea has the special aroma of the fig leaves and has the advantages of convenience in brewing, cleanness and sanitation, nutrition and health care, so that the comprehensive utilization value and the nutritional health-care value of the fig leaves are greatly improved.

The invention discloses a processing method for vacuum freeze drying of Hemerocallis fulva L. The processing method comprises the following steps: S1, pre-freezing pretreated fresh Hemerocallis fulva L. at a temperature of -40 DEG C for more than 10 h; and S2, freeze drying the prefrozen Hemerocallis fulva L. at a temperature of -40 to -50 DEG C in a high vacuum state for 12 to 16 h. The invention has the following beneficial effects: pretreated Hemerocallis fulva L. has a yellowish green color and crisp and tender taste and is safe to eat since colchicine is inactivated; the process of vacuum freeze drying is employed, so the processed Hemerocallis fulva L. maintains good appearance, intact flower buds and the original color, fragrance, flavor and shape of Hemerocallis fulva L., water content in the processed Hemerocallis fulva L. is low, a loss late of nutritional ingredients like protein, vitamin C, a dietary fiber and the like is low, and a storage life of the processed Hemerocallis fulva L. is long; rehydration of the processed Hemerocallis fulva L. is easy, and the processed Hemerocallis fulva L. has a yellowish green color and crisp and tender taste and retains original delicate fragrance after rehydration.

The invention belongs to the field of tea processing and particularly relates to a Guangdong big-leaf yellow tea processing technology which comprises the technical processes of fresh leaf picking and withering, fixation, spreading for cooling, rolling, heaping for yellowing, preliminary baking, spreading for cooling and drying. Compared with the traditional Guangdong big-leaf yellow tea processing technology, the Guangdong big-leaf yellow tea processing technology provided by the invention has the advantages that the processes of fixation, heaping for yellowing, and the like for tea are improved; and during fixation for tea, a low temperature-high temperature-low temperature fixation mode is adopted, so that the activity of most of enzymes in the tea can be destroyed, the green grass smell in the tea can be eliminated, favorable tea aroma can be produced, and a small amount of enzymes can be kept in the tea to achieve a fermentation effect in the operation of heaping for yellowing. The tea processed by the technology provided by the invention has the advantages of strip-shaped compact shape, heavy weight, yellow-green color, pure endogenous aroma, deep-yellow and bright liquor color, mellow and sweet taste, light-yellow leaf bases and complete leaf buds. The processed tea has unique color, aroma, taste and shape, the added values of the tea are improved, and the historical tea reputation of the Guangdong big-leaf yellow tea is kept and inherited.

The invention discloses super virgin camellia oil and a preparation method thereof. The preparation method comprises the following process steps: naturally air-curing or air-drying and unshelling camellia seeds to obtain camellia seed kernels; pressing first camellia seed juice by using a cold press, wherein the feeding temperature of the camellia seed kernels is the environment temperature; controlling the barrel temperature and the expressed oil temperature to be lower than 60 DEG C to obtain a virgin camellia oil crude product; performing programmed cooling and freezing, grain growth, impurity removal and filtration to obtain the super virgin camellia oil. According to the method, a chemical reagent or a chemical aid is not added, the obtained camellia oil is pure in flavor, tastes fresh and cool, does not contain harmful ingredients such as metal, pesticide residue and benzopyrene, and does not contain trans-fat acid; the color, the flavor and the taste are perfect; original active nutritional ingredients of the camellia oil are better maintained; the quality is superior to the first-grade national standard.

The invention discloses a method for making rhus chinensis bread, wherein the rhus chinensis bread is made from rhus chinensis leaves having nutrition and health care effects through process steps such as preprocessing, dosing, mixing, fermentation, shaping, roasting, cooling, packaging, inspection and the like; the finished rhus chinensis bread is yellowish green, and has even and consistent color, fine and smooth taste, and fresh scent of rhus chinensis leaves, and thereby having the effects of clearing away heat and toxic materials, and promoting production of body fluid and nourishing thelung; and an extract is obtained from stevia rebaudianum instead of white granulated sugar so that the product becomes low-sugar food and is suitable for the diabetics. Furthermore, rhus chinensis can be artificially cultured; and the method for making rhus chinensis bread provides a new way for peasants in mountain areas to overcome poverty and achieve prosperity while providing a new member forthe bread family.

The invention discloses a tea making process for stale flavor orchid-flavored Danchongcha. The tea making process comprises the following steps: (1) fresh leaf picking; (2) sun-withering; (3) leaf cooling; (4) green leaf making; (5) de-enzyming; (6) rolling; (7) roasting; (8) aging; and (9) packaging. According to the stale flavor orchid-flavored Danchongcha prepared by the tea making process disclosed by the invention, the strip shape of the tea is robust and bead-shaped, the tea is olivine in color and luster, pure and lofty in fragrance, the fragrance of the tea is slightly like fragrance of gardenia, the tea is stale flavored and mellow in taste, strong in sweetness after taste, golden and bright in tea soup and smooth and heavy in taste.

The invention discloses a pretreatment method for raw materials used in processing of dried Hemerocallis fulva L. The pretreatment method comprises the following steps: S1, soaking fresh Hemerocallis fulva L. in a chlorine dioxide solution with a concentration of 100 to 150 mg / L for sterilization for 12 to 18 min; S2, washing the sterilized fresh Hemerocallis fulva L. with clear water and carrying out enzyme deactivation by using steam with a temperature of 94 to 96 DEG C for 30 to 90 s; and S3, immersing the fresh Hemerocallis fulva L. in cold water for cooling after enzyme deactivation and carrying out rinsing two to three times. The invention has the following beneficial effects: low content of colchicine in the fresh Hemerocallis fulva L. is realized under the condition that a preserving rate of Vc in the fresh Hemerocallis fulva L. is high; the treated Hemerocallis fulva L. has a yellowish green color, most of enzymes are inactivated, microbes are killed, air is eliminated, a good processing effect is obtained, a storage life of the Hemerocallis fulva L. is effectively prolonged, and it is guaranteed the Hemerocallis fulva L. is safe to eat.

The invention discloses a preparing technology and sterilizing method of fresh dendrobium juice. The preparing technology includes the following steps that dendrobium serves as a raw material and is juiced, aseptic packaging sealing and vacuum degassing are carried out, then ultra-high-pressure non-thermal sterilization is carried out, and the fresh dendrobium juice product is obtained. The preparing technology and sterilizing method belong to the technical field of food processing, and the technical scheme is provided for overcoming the adverse effects of existing processing on the taste of the dendrobium juice, large losses of nutrient ingredients and large energy consumption. The fresh dendrobium juice is subjected to non-thermal sterilizing at the normal temperature with the ultra-high pressure technology, and the commercial aseptic application requirements are met; meanwhile, the problems that in traditional thermal sterilizing processing, due to high temperature sterilizing, the taste and the flavor of the product are lowered, and losses of nutrient ingredients are caused are effectively solved, and the effective ingredients, the natural flavor and the nutrient value in dendrobium are preserved to the maximum degree. The dendrobium juice obtained with the preparing technology and sterilizing method is a pure-natural green product, the preparing technology is simple, no preservatives are added, the original flavor of dendrobium is kept, and the high health-care function and the high medicinal value are achieved.

The invention discloses a processing technology for a black tartary buckwheat fragrant tea. The processing technology comprises steps of fine selection, dewatering, steam boiling, shell removing and fine processing. The processing technology of the present invention has the following advantages that: the tartary buckwheat fragrant tea processed by the processing technology has characteristics of pure tea color, greenish-yellow color, pure and rich taste, rutin content more than or equal to 1%, pure nature, and no additive, and provides new taste and choice for consumers.

The invention relates to a morning tea bag for preserving health in autumn. The morning tea bag is prepared from 2-3 parts by weight of autumn tea and green tea particles, 1-2 parts by weight of liquorice particles and 1-2 parts by weight of Chinese wolfberry fruit particles according to the method comprising the following steps: crushing finished green tea for later use after drying; adding honey in raw liquorice tablets, crushing for later user after drying at a constant temperature; crushing fresh Chinese wolfberry fruit for later use after vacuum freeze drying; and sterilizing at a high temperature after uniformly mixing substances obtained through crushing and fried cassia seed, and sub-packaging to obtain the morning tea bag. According to the morning tea bag, according to a four-season health preserving principle, raw materials are reasonably taken and matched; and by adopting a special process, natural original tastes of the raw materials are preserved, thus a production process is simplified, and the production cost is lowered. The prepared health-preserving tea bag has the characteristics of being uniform in particles, being nutritional, being fresh and natural in taste, being mellow in aftertaste and the like, has an auxiliary relieving function on symptoms such as the stomach illness, chronic bronchitis and common cold in autumn, has a certain function of reducing fat, blood pressure and blood sugar, and is suitable for being used as morning and forenoon health-preserving tea in autumn.

The invention belongs to the field of green tea, and particularly discloses a preparation technology of organic green tea. The technology comprises the following steps of picking, cleaning, spreading, deactivating enzyme by phases, rolling, aging, extracting fragrance, finely selecting, and packaging. The technology has the advantages that by shortening the spreading time, the bitter taste of the finished tea is effectively reduced; by deactivating enzyme by phases for multiple times, rolling at different pressure and aging, the contents of tea polyphenol and catechinic acid in the prepared green tea are effectively increased; after detecting, compared with the green tea prepared by the traditional technology, the content of tea polyphenol in the green tea prepared by the technology is improved by about 7 to 10%, and the content of catechinic acid is improved by about 4 to 6%; the fragrance of prepared green tea is heavy and lasting, the color is yellow and green, the quality is high, and the appearance and color of tea leaves are excellent.

The invention discloses radix puerariae and fat bloodvine cookies and a processing method thereof. Health cookies are produced by performing a provided technology on fat bloodvine, a mockstrawberry fruit, radix puerariae, edgeworthia chrysantha lindl, lilies, sweet osmanthus, dendrobium candidum and Lycium chinense which serve as health raw materials. The processed cookies are uniform in color, rich in nutrition and crispy in taste, have the specific grass fragrance of the fat bloodvine and the specific fruit fragrance of the mockstrawberry fruit, have the health effects of nourishing the lung, moistening dryness, relieving cough and sore throat and the like and also the effects of tonifying the spleen and stimulating the stomach, and are suitable for old and young people and convenient to eat.

The invention relates to a preparation process of cloud mist green tea. The preparation process comprises the following steps sequentially: picking fresh leaves, spreading and carrying out water removing indoors, withering with cold air, carrying out water removing with hot air, regaining moisture with a mesh belt, carrying out secondary water removing with microwave, carrying out oxidation resistance and rolling, unblocking and sieving, carrying out electro-thermal rolling and frying, carrying out electro-thermal tea strip tidying, performing electromagnetic re-drying, winnowing and removing impurities, performing static stalk sorting and carrying out color sorting once again. The cloud mist tea prepared by the new process disclosed by the invention is as white as ivory, tight and strong in strips with gold revealed; the tea, mixed with water, is yellow green, tastes fresh and mellow, and reserves unique orchid fragrance. The preparation process is more excellent than a conventional process in quality characteristics of color, aroma, taste and shape as well as uniformity.

The invention discloses a high-flavone tartary buckwheat beverage vinegar and its preparation method. The high-flavone tartary buckwheat beverage vinegar is prepared from tartary buckwheat through sprouting, drying, pulverizing, and extracting flavone. Flavonoids and polysaccharides are extracted from tartary buckwheat and then liquefied, saccharification and fermentation, the loss of flavonoids in tartary buckwheat fermentation is effectively avoided, adding the extracted tartary buckwheat sprout flavonoids and tartary buckwheat flavonoids into the acetic acid fermentation broth, the flavonoids content of tartary buckwheat vinegar is much higher than that of common tartary buckwheat vinegar, High flavonoid tartary buckwheat beverage vinegar is yellow-green, lustrous, sour, sweet, with tartary buckwheat unique fragrance. Drinking high flavonoid tartary buckwheat beverage vinegar can clear intestine, reduce three high levels, anti-aging and improve immunity. It can provide consumers with medicine and food vinegar products, also can promote local buckwheat production, and promote the development of tartary buckwheat industry.

The invention belongs to the field of food, in particular the field of tea preparation in food industry, and particularly relates to a method for producing sour tea by direct vat set bacterial fermentation. The method comprises the following steps: 1) picking fresh leaves of summer and autumn tea trees, pouring water to perform deactivation and draining water, and subpackaging into airtight glass bottles for future use; 2) performing moist heat sterilization on the tea prepared in the step (1) at the temperature of 110 to 120 DEG C; 3) cooling the sterilized tea, adding sterile saline until the volume of the water in each bottle is 50% to 70% of the total volume, and adding pure bacterial powder of lactic acid bacteria under the aseptic condition and mixing uniformly, wherein the inoculation quantity is 0.01-0.05 wt%; 4) after the bacterial powder is added, placing the tea at the temperature of 25 to 35 DEG C and fermenting for 5 to 15 days; and 5) performing thermo-compression formation and naturally drying. The method has the advantages that the production technology of the sour tea is simplified; the production cycle is shortened; pollution caused by infectious microbes is avoided; the production process and the quality of the sour tea can be controlled; and the prepared sour tea has a good mouthfeel.

The invention provides silage. The silage comprises small banana stems and leaves and straw. A preparation method of the silage comprises the following steps of (1) collecting small banana stems and leaves, and performing cutting into sheets; (2) cutting the small banana stems into sheets; (3) preparing fermentation liquor, and turning over the small banana stems and leaves while spraying the fermentation liquor onto the small banana stems and leaves treated in step (1) and step (2) so that the small banana stems and leaves can sufficiently absorb the fermentation liquor; (4) cutting off the dried straw to obtain straw sections of 5-6cm; (5) paving the straw which is treated in step (4), of which the thickness is 10-12cm, in a silage silo, then paving the small banana stems and leaves, treated in step (3), of which the thickness is 30-50cm, performing repeated piling in the manner of paving a layer of the straw and then paving a layer of the small banana stems and leaves, wherein four layers are totally paved, performing covering with a film, and performing fermentation for 1-2 months, so as to obtain the silage. The actual temperature value in the film is sensed in real time by a temperature sensor in the fermentation process, and according to the actual temperature, the actual temperature value is adjusted to be preset temperature. The prepared silage not only effectively reduces the content of tannin in the small banana stems and leaves, is soft in hand feel, and yellowish green in color, but also has slight sour fragrance.

The present invention discloses an accelerated freeze-drying processing process for fresh dendrobium officinale kimura et migo. The specific process comprises: finishing fresh dendrobium officinale kimura et migo, washing, draining, cutting into segments, filling the cut fresh dendrobium officinale kimura et migo into a vacuum drying oven, and concurrently fillinga self-indicating silica gel into the vacuum drying oven, wherein a weight ratio of the dendrobium officinale kimura et migo to the self-indicating silica gel is less than 1:2.5; and reducing a temperature in the vacuum drying oven to less than -55 DEG C, reducing a pressure to less than 45 Pa, drying for more than 20 h, emptying, and collecting the material to obtain the dried dendrobium officinale kimura et migo. The process has characteristics of simple operation and low equipment investment. The dendrobium officinale kimura et migo product obtained by drying has characteristics of yellowish green color, instant melting and good taste. In addition, active components of the product are completely absorbed after taking the product, and the product can be stored for a long time.

The invention discloses a processing method of Longji Dancong tea, which belongs to the technical field of tea leaves. The processing method of the Longji Dancong tea comprises the following steps: step 1, picking fresh leaves; step 2, re-sunning; step 3, cooling of green leaf; step 4, gently processing; step 5, re-rocking green leaves; step 6, performing deactivation of enzymes; step 7, performing rolling; step 8, performing drying; and step 9, performing charcoal baking for aroma enhancement. The fresh leaves of wild Longji tea trees are used as raw materials, the Longji Dancong tea is madethrough the steps of fresh leaf picking, re-sunning, cooling of green leaf, gently processing, re-rocking green leaves, performing deactivation of enzymes, performing rolling, performing drying and performing charcoal baking for aroma enhancement, and the Longji Dancong tea is compact in appearance strip, yellow green in color, rich in flower fragrance, orange yellow and bright in tea soup and sweet, mellow and fragrant in taste.

The invention discloses a method for processing kiwifruit pieces based on an ultrasonic wave and variable temperature gas jet impact drying technology, and belongs to the technical field of food processing. The method specifically comprises the steps of 1) pretreatment; 2) ultrasonic sugar permeability treatment; 3) rinsing; 4) variable temperature gas jet impact drying. The method aims to solve the problem in the prior art that a kiwifruit piece processing process sugar permeability technology and a drying treatment process have insufficiency, the kiwifruit piece processing technology proposed by the method can improve the sugar permeability effect of kiwifruit pieces and improve the sugar permeability rate, the drying treatment process is easy to control, the dryness degree is even, theprocessed kiwifruit pieces have no additives, good taste, full shape and original flavors of kiwifruits, and the processing cost and energy consumption are reduced.

The invention discloses super virgin camellia oil and a preparation method thereof. The preparation method comprises the following process steps: naturally air-curing or air-drying and unshelling camellia seeds to obtain camellia seed kernels; pressing first camellia seed juice by using a cold press, wherein the feeding temperature of the camellia seed kernels is the environment temperature; controlling the barrel temperature and the expressed oil temperature to be lower than 60 DEG C to obtain a virgin camellia oil crude product; performing programmed cooling and freezing, grain growth, impurity removal and filtration to obtain the super virgin camellia oil. According to the method, a chemical reagent or a chemical aid is not added, the obtained camellia oil is pure in flavor, tastes fresh and cool, does not contain harmful ingredients such as metal, pesticide residue and benzopyrene, and does not contain trans-fat acid; the color, the flavor and the taste are perfect; original active nutritional ingredients of the camellia oil are better maintained; the quality is superior to the first-grade national standard.

The invention discloses a method for processing kiwi fruit slices based on ultrasonic wave and variable temperature gas jet impact drying technology, which belongs to the technical field of food processing, and the method specifically includes: 1) pretreatment; 2) ultrasonic sugar osmosis treatment; 3) rinsing; 4) variable temperature Gas jet impingement drying. The purpose of the present invention is to solve the problem of deficiencies in the sugar infiltration technology and drying process of the prior art kiwifruit slice processing technology. The kiwifruit slice processing technology proposed by the present invention can improve the sugar infiltration effect of kiwifruit slices, increase the sugar infiltration rate and facilitate the drying process. Controlled and uniform drying degree, the processed kiwi fruit slices do not have any additives, have good taste, full appearance, have the original flavor of kiwi fruit, and reduce processing costs and energy consumption.

The invention discloses a processing method for vacuum freeze drying of Hemerocallis fulva L. The processing method comprises the following steps: S1, pre-freezing pretreated fresh Hemerocallis fulva L. at a temperature of -40 DEG C for more than 10 h; and S2, freeze drying the prefrozen Hemerocallis fulva L. at a temperature of -40 to -50 DEG C in a high vacuum state for 12 to 16 h. The invention has the following beneficial effects: pretreated Hemerocallis fulva L. has a yellowish green color and crisp and tender taste and is safe to eat since colchicine is inactivated; the process of vacuum freeze drying is employed, so the processed Hemerocallis fulva L. maintains good appearance, intact flower buds and the original color, fragrance, flavor and shape of Hemerocallis fulva L., water content in the processed Hemerocallis fulva L. is low, a loss late of nutritional ingredients like protein, vitamin C, a dietary fiber and the like is low, and a storage life of the processed Hemerocallis fulva L. is long; rehydration of the processed Hemerocallis fulva L. is easy, and the processed Hemerocallis fulva L. has a yellowish green color and crisp and tender taste and retains original delicate fragrance after rehydration.

The invention provides warming medicated wine and a preparation method thereof. The medicated wine is prepared from the following components: herba cistanches, herba cynomorii, fructus lycii, rape flower powder, jujubes and raw wine; the herba cistanches, the herba cynomorii, the fructus lycii, the rape flower powder and the jujubes are immersed into the raw wine. The preparation method comprisesthe following steps: washing the jujubes and airing; adding the raw wine and sealing and soaking to obtained soaked jujube wine; adding the herba cistanches, the herba cynomorii, the fructus lycii andthe rape flower powder into the soaked jujube wine; sealing and soaking to obtain the medicated wine. The warming medicated wine provided by the invention has yellow and green color and luster, a rich jujube honey aroma and a fresh and unique mouthfeel; the warming medicated wine does not have a spicy taste of Baijiu, and does not have a sweet and astringent taste of wine; the warming medicated wine is slightly fresh and has a slightly fragrant aftertaste after being drunk. The warming medicated wine has the effects of nourishing yin and tonifying yang, tonifying qi and blood, preventing andtreating prostatic disorders and treating menalgia.

A method for processing fluidized-bed withered tea leaves comprises the following steps of (1) feeding picked fresh leaves into a fluidized bed and turning and blowing the leaves for 4-6 hours with hot air with the temperature of 30 DEG C; (2) performing enzyme deactivation and aroma fixation, namely directly feeding the leaves into an oven with the temperature of 230-250 DEG C, blowing the hot air for turning the leaves for 4-10 minutes, and discharging the leaves. According to the method, the processed tea leaves are wiry in shape, high in amount of tea leaf hairs, yellow and green in color and luster, apricot yellow and bright in soup color, fresh and mellow in taste and lasting and high in aroma, have unique color, aroma, taste and shape, and are improved in added value.

The invention discloses a method for processing fossil tea. The method comprises the following steps: taking a green tea without impurities, namely a large leaf variety which has one bud and one leafwhich grow up primarily, and ginkgo leaves, namely green leaves which are shorter than 5cm in length, narrower than 8cm in width and have no impurities; pouring normal-temperature clean water into twoclean pots, heating the water in one pot till boiling, putting the green tea or ginkgo leaves into a green leaf cage, buckling the green leaf cage, putting the green leaf cage into the water, liftingthe green leaf cage up and down for 4-6 times, lifting up the green leaf cage 8-15 seconds later, rapidly putting the green leaf cage into the other pot, lifting the green leaf cage up and down for 4-6 times, and putting the green leaves into a dehydration bucket, wherein the water accounts for about 2 / 3 of the capacity of the pot, all green leaves need to be put into the water for a uniform period of time when the green leaf cage is lifted up and down, and the water does not overflow; performing dehydration for 4-5 minutes; performing green leaf spreading; performing kneading and cutting; performing leaf beating; and performing baking till the water content is 6-7%, so as to obtain the tea. By adopting the method, ginkgolic acid can be removed, so that the tea is safe to drink, advantages of the ginkgo leaves can be maintained, and the insufficient tea fragrance of the ginkgo leaves can be made up.

The invention relates to a preparation method of pyrrosia lingua tea. The pyrrosia lingua tea is prepared by adopting the following steps: taking pyrrosia lingua leaves and stems as main raw materials of the tea, washing pyrrosia lingua, and removing roots and cilia; placing the pyrrosia lingua in boiling water to be evaporated, airing after taking out the pyrrosia lingua of a boiler, and repeating the steps for three times; rolling the pyrrosia lingua till curling and forming; placing the formed pyrrosia lingua in the boiling water to be evaporated, placing the pyrrosia lingua in a natural ventilation environment after taking the pyrrosia lingua out of the boiler, airing, rolling, forming, placing the pyrrosia lingua in the natural ventilation environment after repeating the steps for 9 times, airing till the weight of the aired pyrrosia lingua is reduced to 10-20% of the weight of the original pyrrosia lingua, and packaging in bags to obtain the pyrrosia lingua tea products. The pyrrosia lingua tea solves the problem of stomach cold caused by drinking the pyrrosia lingua tea for a long term.