Бытовой ферментер для ферментации чая с функцией охлаждения

Полезная модель относится к области чайной промышленности, а также к пищевой промышленности, и может быть использована для ферментации чая в быту.Техническим результатом полезной модели является снижение энергозатрат на нагрев и поддержание температуры в ферментируемой массе, а также расширение функциональных возможностей и повышение сохранности сырья после ферментации путем охлаждения.Устройство для ферментации чая (фиг. 1) содержит корпус бытового ферментера 4 с одним отсеком, внутрь которого на подставку 6 в емкости 2 помещается ферментируемая масса 1. В нижней части устройства расположен нагреватель-охладитель (элемент пельтье) 10 так, что верхняя его часть расположена внутри устройства (отдает тепло при разогреве ферментируемой массы), а нижняя часть снаружи (охлаждается, забирая тепло окружающей среды). Для эффективной теплоотдачи с обеих сторон к элементу пельтье прикреплены радиаторы 8 и 9, при этом на них могут быть установлены вентиляторы для интенсификации теплообмена. Для лучшей конвекции воздуха внутри устройства находится вентилятор 7. Температура внутри устройства поддерживается при помощи датчика температуры 3 и устройства управления 5. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 198 403 U1 (51) МПК A23F 3/08 (2006.01) A23F 3/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ПОЛЕЗНОЙ МОДЕЛИ К ПАТЕНТУ (52) СПК A23F 3/08 (2020.02); A23F 3/00 (2020.02) (21)(22) Заявка: 2019145740, 31.12.2019 (24) Дата начала отсчета срока действия патента: Дата регистрации: (73) Патентообладатель(и): Постнов Евгений Леонидович (RU) 03.07.2020 (45) Опубликовано: 03.07.2020 Бюл. № 19 1 9 8 4 0 3 R U (54) Бытовой ферментер для ферментации чая с функцией охлаждения (57) Реферат: Полезная модель относится к области чайной В нижней части устройства расположен промышленности, а также к пищевой нагреватель-охладитель (элемент пельтье) 10 так, промышленности, и может быть использована что верхняя его часть расположена внутри для ферментации чая в быту. ...

PROCESS FOR THE MANUFACTURE OF INFUSIBLE BEVERAGE PRODUCTS

A process for the manufacture of an infusible beverage product comprising hygroscopic fruit pieces the process comprising the steps of: a) providing plant material particles less than 1.5 mm in diameter and fruit pieces; b) admixing the plant material particles and fruit pieces; and then c) combining the plant material particles and fruit pieces with additional infusible beverage product ingredients is provided. An infusible beverage product comprising hygroscopic fruit pieces and plant material particles characterised in that the fruit pieces are less than 8 mm in diameter and the plant material particles are less than 1.5 mm in diameter is also provided. 1. A process for the manufacture of an infusible beverage product comprising hygroscopic fruit pieces the process comprising the steps of:a. providing plant material particles less than 1.5 mm in diameter and dried fruit pieces;b. admixing the plant material particles and fruit pieces; and thenc. combining the plant material particles and fruit pieces with additional infusible beverage product ingredients.2. A process according to wherein steps a) and b) are performed prior to any subsequent processing steps.3. A process according to or wherein the plant material particles are less than 1 mm in diameter claim 1 , more preferably less than 0.75 mm claim 1 , more preferably still less than 0.5 mm claim 1 , yet more preferably still less than 0.4 mm claim 1 , most preferably less than 0.25 mm.4005. A process according to any of the preceding claims wherein the infusible beverage product comprises the plant material particles an amount of from . to 5 wt % of the product.5. A process according to any of the preceding claims wherein the weight ratio of plant material particles to fruit pieces in the infusible beverage product is from 20:1 to 1:20.6. A process according to any of the preceding claims wherein the plant material particles are particles of tea.7. A process according to any of the preceding claims wherein ...

COATED COLLOIDAL GROUND PLANT MATERIALS

A method of providing a comestible plant material taken orally by coating a micronized plant material with a first layer of polysaccharides or proteins, then a second layer of polysaccharides or proteins is disclosed. A bi-encapsulated plant material produced by this process is also disclosed. 1. (canceled)2. (Canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled)9. (canceled)10. (canceled)11. (canceled)12. A method of preparing coated particles of plant material which comprises:dissolving a first polymeric coating material in a liquid medium to form a first mixture, and optionally adjusting the pH of the first mixture;dispersing a colloidal plant material in the first mixture to form a second mixture containing particles of plant material at least partially coated with a first coating material, and optionally adjusting the pH of the second mixture;dispersing a second polymeric coating material in the second mixture to form a third mixture containing particles of plant material at least partially coated with a second coating material,adjusting the temperature of the third mixture and optionally adjusting the pH of the third mixture, to induce gelation of the coated particles of plant material; andremoving liquid from the third mixture to form coated particles of plant material.13. The method of claim 12 , further comprising inducing gel formation by:(i) adding monovalent, divalent or trivalent cations to the liquid medium during or after addition of the second polymeric coating material;(ii) heating the third mixture to a temperature of between about 60° C. and about 90° C. for about 1-3 hours;(iii) refrigerating the third mixture at a temperature of between about 20° C. and about 0° C. for about 1 to about 48 hours;(iv) removing at least part of the liquid medium from the third mixture by spray drying;(v) removing at least part of the liquid medium from the third mixture by freeze drying; or(vi) combinations of two or more of (i) to ...

Process for fabricating leaf tea products

Disclosed is a process for manufacturing a fabricated leaf tea product. The process comprises the steps of: (i) providing a concentrated liquid tea composition; (ii) providing a base leaf tea; (iii) combining the concentrated liquid tea composition with the base leaf tea to form a tea mixture having a total soluble solids content of at least 50% by dry weight of the mixture; and (iv) drying the tea mixture. At least 20% by weight of the base leaf tea has a particle size of +16 mesh and/or the tea mixture is sorted according to particle size to yield a fraction wherein at least 20% by weight of the fraction has a particle size of +16 mesh; and the time between forming the tea mixture (step iii) and drying (step iv) is at least 5 minutes.

POLYPHENOL INCREASING AGENT FOR HARVESTED TEA LEAVES, RESIN PELLET, HARVESTED TEA LEAF STORAGE SHEET AND MANUFACTURING METHOD THEREFOR

A polyphenol increasing agent for plant leaves, a polyphenol and amino acid increasing agent for plant leaves, a resin pellet, a plant leaf storage sheet, and a method for manufacturing a plant leaf storage sheet which can improve the storability of the plant leaves such as leafy vegetables and tea leaves are provided. A polyphenol increasing agent for plant leaves includes proanthocyanidins and trehalose. The polyphenol increasing agent for plant leaves preferably includes proanthocyanidins and trehalose at a weight ratio of 1:15 to 1:60. A plant leaf storage sheet includes the polyphenol increasing agent for plant leaves. 1. A polyphenol increasing agent for harvested tea leaves , comprising proanthocyanidins and trehalose.2. A polyphenol and amino acid increasing agent for harvested tea leaves , comprising proanthocyanidins and trehalose.3. The polyphenol increasing agent for harvested tea leaves according to claim 1 , comprising the proanthocyanidins and the trehalose at a weight ratio of 1:15 to 1:60.4. A harvested tea leaf storage sheet claim 1 , wherein it is produced by processing a resin pellet comprising the polyphenol increasing agent for harvested tea leaves according to into a sheet.5. A resin pellet for manufacturing the harvested tea leaf storage sheet according to claim 4 , comprising a polyphenol increasing agent for harvested tea leaves comprising proanthocyanidins and trehalose.6. A method for manufacturing a harvested tea leaf storage sheet claim 5 , comprising steps of melting the resin pellet according to at 150 to 200° C. and subsequently processing it into a sheet of 20 to 50 μm thick.7. The polyphenol and amino acid increasing agent for harvested tea leaves according to claim 2 , comprising the proanthocyanidins and the trehalose at a weight ratio of 1:15 to 1:60.8. A harvested tea leaf storage sheet claim 2 , wherein it is produced by processing a resin pellet comprising the polyphenol and amino acid increasing agent for harvested tea ...

Nutritional Compositions

Nutritional compositions for general stress reduction and recovery from stress containing certain amounts of five key ingredients: creatine, freeze-dried (“instant”) black tea, L-carnitine, lemon balm () essential oil, and passionflower () essential oil. 1. A set of nutritional compositions provided for consumption before , during , and after exertion , comprising:{'i': Melissa officinalis', 'Passiflora incarnata', 'Melissa officinalis', 'Passiflora incarnata, 'a first formulation, based on a total of 430-4300 parts by weight of the dry substance, of creatine 150-1500, freeze-dried (“instant”) black tea 50-500, gum acacia 10-100, L-carnitine 100-1000, lemon balm () essential oil, 10-100, passionflower () essential oil 10-100, and taurine 100-1000 parts, a second formulation, based on a total of 5,340-33,400 parts by weight of the dry substance, of low DE maltodextrin, 5,000-30,000, creatine, 150-1500, freeze-dried (“instant”) black tea, 50-500, gum acacia, 10-100, lemon balm () essential oil, 10-100, Passion Flower () essential oil, 10-100, magnesium chloride 10-100, and sodium chloride, 100-1000 parts; and'}{'i': Melissa officinalis', 'Passiflora incarnata, 'a third formulation, based on a total of 5,200-21,920 parts by weight of the dry substance, of low DE maltodextrin, 5,000-20,000, freeze-dried (“instant”) black tea, 50-500, gum acacia, 10-100, lemon balm () essential oil, 10-100, Passion Flower () essential oil, 10-100, magnesium chloride 10-20, potassium chloride, 10-100, and sodium chloride, 100-1000 parts.'}2. A beverage including the ingredients of dissolved in an aqueous medium.3. The composition of claim 1 , further including in said first formulation L-arginine 100-1000 parts and L-lysine 100-1000 parts claim 1 , wherein said total parts by weight is increased to 630-6300.4. A beverage including the ingredients of dissolved in an aqueous medium.5. The composition as set forth in claim 3 , wherein said L-arginine and L-lysine are in a ratio of 1:1.6. A ...

Process for manufacturing green tea

Disclosed is a process for manufacturing a green leaf tea product, the process comprising the steps of: a) providing fresh tea material comprising catechins and active endogenous enzymes, wherein the fresh tea material comprises leaf material and stem material; b) optionally withering the fresh tea material; c) separating the leaf material from the stem material whilst the fresh tea material comprises active endogenous enzymes, to provide tea material rich in leaf; d) inactivating the endogenous enzymes in the tea material rich in leaf to substantially prevent fermentation of the tea material rich in leaf; and e) drying the tea material rich in leaf to yield the green leaf tea product.

POWDERED BEVERAGE COMPOSITIONS, SYSTEMS AND METHODS

A dry, flowable beverage composition includes a tea mixture, the tea mixture including between about 60 percent and about 90 percent by weight of non-matcha tea and between about 10 percent and about 45 percent by weight of matcha tea. The non-matcha tea comprises a soluble, powdered tea extract. The beverage composition is substantially free of fillers. The disclosure also contemplates systems for producing a beverage as well as methods of producing a beverage. 1. A dry , flowable beverage composition , the beverage composition comprising:a tea mixture, the tea mixture including between about 60 percent and about 90 percent by weight of non-matcha tea and between about 10 percent and about 45 percent by weight of matcha tea;wherein the non-matcha tea comprises a soluble, powdered tea extract;wherein the beverage composition is substantially free of fillers.2. The beverage composition of claim 1 , wherein the non-matcha tea comprises at least one of white tea claim 1 , yellow tea claim 1 , green tea claim 1 , oolong tea claim 1 , black tea claim 1 , red tea claim 1 , and post-fermented tea.3. The beverage composition of claim 1 , wherein the matcha tea is in an amount from about 20 percent to about 30 percent by weight of the tea mixture.4. The beverage composition of claim 1 , further comprising:a natural flavor additive.5. The beverage composition of claim 4 , wherein the natural flavor additive comprises flavoring constituents derived from at least one fruit or fruit juice.6. The beverage composition of claim 4 , wherein the natural flavor additive comprises at least one of blueberry flavor claim 4 , plum flavor claim 4 , chai flavor claim 4 , mango flavor claim 4 , kiwi flavor claim 4 , peach flavor claim 4 , and orange flavor.7. A system for producing a beverage claim 4 , the system comprising:a dry, flowable beverage composition, the beverage composition including a soluble, powdered beverage extract;a container, the container including a body and a lid, the ...

Apparatus and Method for Collecting Moisture and/or Trichomes from Tea Leaves or Other Produces

The present invention refers to an apparatus and method of collecting moisture and/or trichomes from fresh tea leaves or other fresh produces in general. It is a technique in tea manufacturing technology field, for assembling the ingredients rich of nutrient but ignored as waste, eliminating dust and enhancing the quality of finished product. A hood, a fluid container, and a pipe with proper length and shape work as a housing for trichome(s) and moisture to be either not filtered or filtered, chilled, condensed, and collected. An air pressure gradient is generated by an air suction/blowing device inscribed into a general tubular-shaped housing to inhale moisture and trichomes through the hood. If desired, one or more filters with suitable mesh size(s) can be installed at suitable location(s) along the housing for preventing clotting and collecting trichomes. A chilling device is installed in a suitable location in the housing for condensing moisture into fluid to be collected by a fluid container. 1. A produce moisture collector (PMC) that can be used as a tea leaf moisture and trichome collector (TLMCC) , for collecting moisture evaporated from one or more produce(s) including for collecting moisture evaporated from tea leaves and tea leaf trichomes flying up from surfaces of tea leaves during a process involving drying one or more fresh produce(s) including but not limited to fresh tea leaves of making one or more dried produce(s) including but not limited to a dried tea product , comprising:a. a generally tubular-shaped housing (GTSH) having one or more inlet port(s) (IP(s)) and an outlet port (OP) assuming an air flow direction (AFD) from the IP(s) to the OP;b. one or more air suction/blowing device(s) (AD(s)) located inside the GTSH for forming an air flow along the AFD; andc. a chilling device (CD) located inside the GTSH.2. The apparatus of wherein each IP comprises a tubular coupler claim 1 , with a suitable length claim 1 , having an inlet and an outlet ...

GREEN TEA-CONTAINING BEVERAGE, METHOD FOR PREVENTING DISCOLORATION OF GREEN TEA-CONTAINING BEVERAGE, AND METHOD FOR MANUFACTURING GREEN TEA-CONTAINING BEVERAGE

Provided is a green tea-containing beverage including: (A) green tea; (B) at least one selected from the group consisting of phytic acid, tartaric acid, and gluconic acid; and (C) at least one selected from the group consisting of ascorbic acid, a salt of ascorbic acid, erythorbic acid, and a salt of erythorbic acid, wherein the green tea-containing beverage has a copper content of 0.3 mg/L or more. Preferably, the concentration of the constituent (B) is 0.05-2.5 g/L. Preferably, the concentration of the constituent (C) is 0.2-5 g/L. Preferably the green tea-containing beverage further includes alcohol. Also provided is a method for preventing discoloration of a green tea-containing beverage, the method including: incorporating the constituents (B) and (C) in the green tea-containing beverage; and further incorporating copper so as to give the copper content of 0.3 mg/L or more. 1. A green tea-containing beverage comprising:(A) green tea;(B) at least one selected from the group consisting of phytic acid, tartaric acid, and gluconic acid; and(C) at least one selected from the group consisting of ascorbic acid, a salt of ascorbic acid, erythorbic acid, and a salt of erythorbic acid,wherein the green tea-containing beverage has a copper content of 0.3 mg/L or more.2. The green tea-containing beverage according to claim 1 , wherein the concentration of the constituent (B) is 0.05-2.5 g/L.3. The green tea-containing beverage according to claim 1 , wherein the concentration of the constituent (C) is 0.2-5 g/L.4. The green tea-containing beverage according to claim 1 , further comprising alcohol and having an alcohol concentration of 1-60 v/v %.5. The green tea-containing beverage according to claim 1 , wherein the green tea is matcha.6. The green tea-containing beverage according to claim 1 ,wherein the constituent (B) is phytic acid, andwherein the constituent (C) is ascorbic acid or a salt of ascorbic acid.7. The green tea-containing beverage according to claim 1 , ...

ELECTROMAGNETICALLY CONTROLLED BLADE GUIDED PERMEATION TEA FIXATION CONTROL SYSTEM

The present invention relates to an electromagnetically controlled blade guided permeation tea fixation control system, comprises a machine frame, a conveying device, a fixation drum, a guiding device, a cooling device, a heating control device and a dehumidifying device, an entrance and an exit are disposed at the two ends of the fixation drum; a pair of semicircular drum stands are disposed at the two sides of the machine frame for mounting the fixation drum thereon; a ring shaped slide rail is disposed along the outer edge of the fixation drum that corresponds to the semicircular drum stands, an outer ring gear is disposed at a center part of the outer edge of the fixation drum; a motor is disposed at a bottom of the machine frame, driving teeth are disposed on the main shaft of the motor for meshing with the outer ring gear. The system of the present invention has a reasonable structure, can control tea fixation time while the fixation drum is rolling, possesses a high work efficiency. 1. An electromagnetically controlled blade guided permeation tea fixation control system , comprises a machine frame , a conveying device , a fixation drum , a guiding device , a cooling device , a heating control device and a dehumidifying device , an entrance and an exit are disposed at the two ends of the fixation drum; a pair of semicircular drum stands are disposed at the two sides of the machine frame for mounting the fixation drum thereon; a ring shaped slide rail is disposed along the outer edge of the fixation drum that corresponds to the semicircular drum stands , an outer ring gear is disposed at a center part of the outer edge of the fixation drum; a motor is disposed at a bottom of the machine frame , driving teeth are disposed on the main shaft of the motor for meshing with the outer ring gear; a recessed chamber is disposed at an inside of the semicircular drum stand , a number of rollers are uniformly distributed inside the recessed chamber; the rollers are ...

Light and convenient pneumatic tea brick preparing device

The invention discloses a light and convenient pneumatic tea brick preparing device, including a work table, a supporting device provided at a bottom of the work table, a punching device provided at a top of the supporting device and a limiting device provided at a top of the work table. An upwardly open rectangular accommodating cavity is provided at the bottom of the work table. The supporting device includes a supporting component, the punching device includes a power component, a punching component and a waterproof component, and the punching component includes a punching block. In this device, a working bin for holding tea leaves is formed by the limiting block, the rectangular accommodating cavity and the punching block, and the tea leaves in the working bin are punched by the punching block to form a tea brick which can be ejected together with the limiting block.

PROCESS OF PREPARATION OF TEA

The invention concerns a process for preparing a tea in a drinking receptacle with a tea brewing machine, said machine being configured: —to brew tea from a capsule, said capsule comprising tea leaves, by introducing hot water in said capsule and IC dispensing brewed tea from the capsule in the drinking receptacle, and—to pump and heat water and dispense hot water to the capsule, N wherein said process comprises a step of pasteurization of tea leaves inside the capsule before dispensing brewed tea from the capsule inside the drinking receptacle, wherein said pasteurization step comprises the sub-steps of: p1)—introducing hot water in the capsule until all the tea leaves are submerged by hot water inside the capsule and stopping water introduction before tea is dispensed therefrom in the drinking receptacle, then p2) keeping all the tea leaves submerged in hot water during a period of time, wherein the temperature of hot water introduced in sub-step p1) and the sum of the periods of time of sub-steps p1) and p2) before dispensing tea from the capsule are set to pasteurize the tea leaves comprised in the capsule. 1. Process for preparing a tea in a drinking receptacle with a tea brewing machine , the machine being configured:to brew tea from a capsule, the capsule comprising tea leaves, by introducing hot water in the capsule and dispensing brewed tea from the capsule in the drinking receptacle, andto pump and heat water and dispense hot water to the capsule,wherein the process comprises a step of pasteurization of tea leaves inside the capsule before dispensing brewed tea from the capsule inside the drinking receptacle,wherein the pasteurization step comprises steps of:p1) introducing hot water in the capsule until all the tea leaves are submerged by hot water inside the capsule and stopping water introduction before tea is dispensed therefrom in the drinking receptacle, andp2) keeping all the tea leaves submerged in hot water during a period of time,wherein the ...

Method for manufacturing tea aroma composition

An object of the present invention is to provide a method for producing a tea aroma composition wherein the excellent aroma of tea leaves is enhanced. In the method for producing a tea aroma composition, tea leaves are treated by steam distillation to collect a distillate and then the obtained distillate is subjected to distillative concentration.

BLENDED TEA BREWED BY USING MULTIPLE KINDS OF TEA LEAVES AND TEA BLENDED BY A TEA BLENDER

Disclosed is blended tea brewed by using two or more kinds of tea. The blended tea is brewed by adding one or more kinds of other tea leaves totally accounting for 30% to 45% in parts, on the basis of a kind of tea leaves accounting for 55% to 70% in parts. 1. A blended tea brewed by using two or more kinds of tea , wherein the blended tea is brewed by adding one or more kinds of other tea leaves totally accounting for 30% to 45% in parts , on the basis of a kind of tea leaves accounting for 55% to 70% in parts.2. The blended tea according to claim 1 , wherein the blended tea in which the main component tea selected from Tieguanyin accounting for 55-70% is adopted is named as a Tieguanyin blended tea.3. The blended tea according to claim 2 , wherein if a package contains multiple kinds of tea leaves claim 2 , each tea component is noted on the package; wherein a teahouse makes a user know each tea component claim 2 , and the blended tea is brewed by a tea blender.4. The blended tea according to claim 3 , wherein a tea brewer brewing the blended tea is the tea blender claim 3 , a tea blender is different from a tea taster claim 3 , and tea blenders are trained from tea tasters.5. The blended tea according to claim 4 , wherein the blended tea is brewed by the tea blender and the tea blender is trained to brew the blended tea based on different tastes and appetites of users and people with different constitutions.6. The blended tea according to claim 5 , wherein the tea blender is trained to blend tea with other foods claim 5 , Chinese medicinal herbs or a combination thereof7. The blended tea according to claim 6 , wherein teas comprising officinal components such as midday teas claim 6 , medicated leaves claim 6 , and wanying medicinal teas are added to the blended tea by the tea blender for the health protection and medical treatment.8. The blended tea according to claim 7 , wherein the tea blender employs tea leaves originated from different regions to brew the ...

A PROCESS FOR MANUFACTURING A LEAF TEA PRODUCT

The present invention relates to a process for manufacturing a black leaf tea product, the process comprising: providing black leaf tea material having a moisture content of less than 20 wt. %; and then subjecting this black leaf tea starting material to a heat treatment step by contacting it with a heated surface at a temperature of 60° C. to 100° C. in the presence of steam for a duration of at least 2 minutes. The present invention also relates to a black leaf tea product obtainable by this process 1. A process for manufacturing a black leaf tea product , the process comprising:subjecting a black leaf tea material, having a moisture content of less than 20 wt. %, to a heat treatment step by contacting it with a heated surface at a temperature of 60° C. to 100° C. in the presence of steam for a duration of at least 2 minutes to provide a black leaf tea product.2. The process of claim 1 , wherein the duration of the heat treatment step is from 3 to 25 minutes.3. The process of claim 1 , wherein the steam is provided at a flow rate of at least 1 kg per hour.4. The process of claim 1 , wherein the steam is provided at a flow rate of less than 25 kg per hour.5. The process of claim 1 , wherein heated surface is at a temperature of 65° C. to 95° C.6. The process of claim 1 , wherein the black leaf starting material has a moisture content of less than 10 wt. %.7. The process of claim 1 , wherein the black leaf tea material is a tea blend.8. The process of claim 1 , wherein the black leaf tea product has a moisture content of less than 20 wt. %.9. The process of claim 8 , wherein the black leaf tea product has a moisture content of less than 10 wt. %.10. The process of claim 1 , wherein the heat treatment step is carried out in a confined atmosphere.11. The process of claim 1 , wherein:{'sub': 'Initial', 'the black leaf tea material has an infusion L* value of L*,'}{'sub': 'final', 'the black leaf tea product has an infusion L* value of L*, and'}{'sub': initial', 'final, ...

A PROCESS FOR MANUFACTURING A LEAF TEA PRODUCT

The present invention relates to a process for manufacturing a black leaf tea product, the process comprising the steps of: providing black leaf tea having a moisture content of less than 5 wt. %; and then subjecting this black leaf tea starting material to a heat treatment step by contacting it with a heated surface at a temperature of 100° C. to 170° C. for a duration of 2 to 25 minutes. The present invention also relates to a black leaf tea product obtainable by this process. 1. A process for manufacturing a black leaf tea product , the process comprising:subjecting a black leaf tea material, having a moisture content of less than 5 wt. %, to a heat treatment step by contacting it with a heated surface at a temperature of 100° C. to 170° C. for a duration of 2 to 25 minutes.2. The process of claim 1 , wherein the duration of the heat treatment step is from 3 to 15 minutes.3. The process of claim 1 , wherein the heat treatment step is carried out in the presence of steam.4. The process of claim 3 , wherein the steam is provided at a flow rate of at least 1 kg per hour.5. The process of claim 3 , wherein the steam is provided at a flow rate of less than 25 kg per hour.6. The process of claim 1 , wherein the heat treatment step is carried out in a confined atmosphere.7. The process of claim 1 , wherein the heated surface is at a temperature of 110° C. to 160° C.8. The process of claim 1 , wherein the black leaf tea material is a tea blend.9. The process a of claim 1 , [{'sub': 'initial', 'the black leaf tea material has an L* value of L*,'}, {'sub': 'final', 'claim-text': {'br': None, 'i': L', 'L*', 'L*, 'sub': initial', 'final, 'Δ*=()−(), and'}, 'the black leaf tea product has an L* value of L*,'}, 'ΔL* is at least 1.0., 'wherein10. The process of claim 9 , wherein ΔL* is less than 3.5.11. The process of claim 1 , [{'sub': 'initial', 'the black leaf tea material has a Normalised Infusion Colour of NIC,'}, {'sub': 'final', 'the black leaf tea product has a ...

Method for preparing sword bean tea

A method for preparing a sword bean tea is provided. In the method, a washed sword bean or a pod of the sword bean is cut into a predetermined size. The sword bean or the pod of the sword bean is dried at 30° C. to 40° C., for 24 hours to 72 hours. The sword bean or the pod of the sword be is roasted at 250° C. to 400° C. for 10 min to 30 min. The sword bean or the pod of the sword bean is left at 70° C. to 100° C. for 3 min to 10 min, and the sword bean or the pod of the sword bean is then stirred. The leaving and the stirring are alternately and repetitively performed five times. The sword bean or the pod of the sword bean is roasted at 180° C. to 200° C. for 3 min to 5 min.

Tea-Bruising Machine And Method Of Bruising Tea

A leaf bruising machine and method for tea comprises frame, bruising basket, rotating door, locking assembly, and drive control mechanism. Bruising basket is rotatably disposed on frame, and has feed, discharge opening, and accommodating cavity. Rotating door is arranged at bruising basket outer side. Position limiting hole is provided on rotating door. Bruising basket rotates relative to rotating door. Rotating door blocks or opens feed and discharge opening. Locking assembly comprises spring-loaded ball latch and electromagnetic switch. Drive control mechanism comprises rotation drive device and controller. Rotation drive device is connected to bruising basket to drive bruising basket rotation. Leaf bruising machine bruises tea leaves. When feed and discharge opening is opened or sealed, bruising basket and rotating door is locked by electromagnetic switch and spring-loaded ball latch cooperation. Automated opening and closing of rotating door, and feeding, discharging, and bruising process control is enabled to improve efficiency. 1. A tea-bruising machine comprising a rack , a tossing cage , a rotating door , a locking assembly and a drive and control mechanism;the rotatable tossing cage is disposed on the rack, and the tossing cage has an inlet and outlet port and a receiving chamber connected with the inlet and outlet port;the rotating door is disposed on the outside of the tossing cage, and the rotating door is provided with a limiting hole, and the tossing cage is capable of rotating relative to the rotating door to seal the rotating door or open the inlet and outlet port;the locking assembly comprises an elastic bead lock and an electromagnetic switch, the elastic bead lock comprises an elastic lock body and a bead body which are disposed on the tossing cage and the rotating door respectively and coordinate with each other for locking the tossing cage with the rotating door, and the electromagnetic switch has a locking column for inserting into the limiting ...

Tea brewing and sweetening product and process

A sweet tea brewing product and system for brewing and sweetening tea in a brewing basket of a tea making machine is disclosed comprising at least one water permeable mesh pouch for placement in the brewing basket during brewing. The tea particles and sugar granules are contained in the mesh pouch. The mesh pouch has mesh openings being generally smaller than the size of said sugar granules and said tea particles for retention of said granules and particles. The tea particles and sugar granules are brewed and dissolved in the brewing basket during steeping of the tea particles and sugar granules in hot water to produce a concentrated sweet tea solution delivered from said basket for accurate and consistent brewing of sweat tea. 1. A sweet tea brewing product for brewing and sweetening tea in a brewing basket of a tea making machine comprising:at least one water permeable mesh pouch for placement in said brewing basket during brewing;tea particles and sugar granules contained in said at least one mesh pouch;said mesh pouch having mesh openings being generally smaller than the size of said sugar granules and said tea particles for retention of said granules and particles; andsaid tea particles and sugar granules being brewed and dissolved in said brewing basket during steeping of said tea particles and sugar granules in hot water to produce a concentrated sweet tea solution delivered from said basket.2. The product of wherein said at least one mesh pouch is constructed from one of a poloymeric mesh and cotton mesh material.3. The product of wherein said polymeric mesh material includes one of nylon claim 2 , polyester claim 2 , polypropylene claim 2 , and polyethelene mesh material.4. The product of wherein said mesh material has a mesh selected from a range of about 50 to 300 microns.5. The product of wherein the size of said sugar granules generally ranges from U.S. mesh sieve nos. 3 to 35.6. The product of wherein the tea particles are generally retained by a U.S. ...

GRINDER FOR PREPARING BREWING MATERIALS

A grinder for preparing brewing materials has a main casing, a grinding assembly and an unloading assembly to measure the amount of the brewing powder to unload. The unloading assembly has an unloading motor and a measuring barrel. When the user puts the brewing materials into the main casing, the grinding assembly grinds the brewing materials into the brewing powder. The brewing powder drops into the unloading assembly. When the unloading motor actuates the measuring barrel rotates, the brewing powder is deposited in a partafilter. Therefore, a user can grind tea leaves, Chinese herbal medicine, the petals and so on to have fresh brewing powder. Brewing liquids with the fresh brewing powder keeps the nutrient content and flavor. In addition, the bags for packaging the brewing powder is no longer needed to reduce environmental pollution and packaging cost. 1. A grinder for preparing brewing materials comprising: a wall;', 'an inlet formed through the wall;', 'an outlet formed through the wall; and', a first end opening communicating with the inlet; and', 'a second end opening communicating with the outlet;, 'a holder mounted between the inlet and the outlet and having'}], 'a main casing having'}a grinding assembly adapted for grinding brewing materials, mounted between the holder and the outlet of the main casing and having a grinding motor; and [ a top open end of the intermediate barrel communicates with the outlet of the main casing; and', 'a bottom open end;, 'an intermediate barrel having'}, 'a measuring barrel mounted in the intermediate barrel; and', 'an unloading motor driving the measuring barrel., 'an unloading assembly mounted under the outlet of the main casing and having'}2. The grinder as claimed in further comprising a control module electrically connecting to the grinding assembly and the unloading assembly to control the grinding motor and the unloading motor.3. The grinder as claimed in claim 2 , wherein an axis hole formed through the intermediate ...

Traditional chinese medicine composition comprising dried tangerine peels and dark tea for treating diabetes and preparation method thereof

A traditional Chinese medicine composition for treating diabetes and a preparation method thereof, the composition comprises dried tangerine peels and dark tea. The preparation method utilizes Pu'er tea to shuffle placement with the dried tangerine peels to preserve the dried tangerine peels, mixes different kinds of dried tangerine peels of different aging years, adds the mixed dried tangerine peels with pile-fermented black tea, presses the mixed black tea into tea bricks, and secondarily-ferments the tea bricks, then ages the secondary fermented tea bricks for two years.

TEA SOLID COMPOSITION AND PROCESS OF MAKING THE SAME

A tea solid composition comprising a mixture of finely ground tea, a binding agent and water, wherein the mixture forms a tea solid composition in response to heating and subsequent cooling in a mold. The tea solid composition may further include at least one ingredient selected from the group consisting of a sweetener, a ground spice, a flavor extract, a powdered milk product, a color additive and a thickener. 1. A tea solid composition , comprising;a mixture of finely ground tea; anda binding agent; where the binding agent is in the form of a powder; where the finely ground tea does not dissolve when the tea solid composition is placed in a cup of water.2. The tea solid composition of claim 1 , wherein the finely ground tea comprises a ground tea particle size of between approximately 0.1 mm and 0.2 mm.3. The tea solid composition of claim 1 , wherein the finely ground tea is selected from white claim 1 , yellow claim 1 , green claim 1 , oolong claim 1 , black claim 1 , post-fermented claim 1 , tisane and herbal tea powder.4. The tea solid composition of claim 1 , wherein the binding agent is selected from the group consisting of a solid sweetener claim 1 , a liquid sweetener and a thickener.5. The tea solid composition of claim 1 , further comprising at least one ingredient selected from the group consisting of a sweetener claim 1 , a ground spice claim 1 , a flavor extract claim 1 , a powdered milk product claim 1 , a color additive and a thickener.6. The tea solid composition of claim 1 , wherein the mold is an individual serving size mold.7. The tea solid composition of claim 1 , wherein the tea powder is not from extracted tea.8. The tea solid composition of claim 1 , where the binding agent is selected from the group consisting of a solid sweetener claim 1 , a liquid sweetener and a thickener.9. The tea solid composition of claim 1 , where one dimension of the tea solid composition is 0.25 inch to 4 inches.10. The tea solid composition of claim 9 , where one ...

WEIGHT SENSING INTEGRATED BRUISING-SIEVING MACHINE FOR AUTOMATED TEA PROCESSING

The weight sensing integrated bruising-sieving machine for automated tea processing of the present invention comprises a frame, a bruiser device mounted on the frame, a sieving device and a PLC controller. The bruiser device comprises a bruiser disc, a number of bruiser blades, a first motor mounted on the frame, two pressure adjustment springs, and an adjustment bolt disposed on a first motor main axis. The bruiser disc is mounted on the frame through a number of supporter plates. The sieving device is disposed below the bruiser device. The sieving device comprises a second motor, a pair of crank mechanisms, a sieve, a sleeve for directing unloading of tea leaves, and an electrically actuated cylinder. An end of the sieve is interdrivably connected to the second motor through the crank mechanism, another end of the sieve is interconnected to an end of the electrically actuated cylinder through the crank mechanism. The structure of the weight sensing integrated bruising-sieving machine for automated tea processing of the present invention is sensible, simple, convenient to use, efficient and highly automated, effectively solving the problem of low efficiency and low degree of automation of traditional tea bruising machines 1. A weight sensing integrated bruising-sieving machine for automated tea processing , comprising a frame , a bruiser device disposed on the frame , a sieving device and a PLC controller; the bruiser device comprises a bruiser disc , a number of bruiser blades , a first motor mounted on the frame , two pressure adjustment springs , and an adjustment bolt disposed on a first motor main axis; the two pressure adjustment springs are inserted onto the first motor main axis; the bruiser blades are inserted onto the first motor main axis between the two pressure adjustment springs , and is further longitudinally slidably interconnected with a slide rail disposed along the first motor main axis through a sliding block disposed on the bruiser blades; the ...

Light and Convenient Pneumatic Device for Preparing Tea Brick

The invention relates to a light and convenient pneumatic device for preparing tea brick includes a worktable, a supporting device arranged at the bottom of the worktable, a punching device arranged on the top of the supporting device and a limiting device arranged on the top of the worktable. The bottom of the worktable is provided with a rectangular receiving cavity with an opening upward. The supporting device includes a supporting component. The punching device includes a power component, a punching component and a waterproof component. The punching component includes a punching block. The light and convenient pneumatic device for preparing tea brick of the present invention includes a working compartment for holding tea leaves which is constituted by a limit block, a rectangular receiving cavity and a punching block. The punching block is used to punch. The tea leaves in the working compartment are extruded to tea bricks. The punched tea brick can be ejected together with the limiting blocks which facilitates to take the tea bricks out. The bottom of the worktable is provided with a water receiving tray which is used to receive the water during the extrusion process. The device is small and convenient which facilitates to process and prepare tea bricks on a small-scale.

Beverage Brewing Product

A beverage brewing product for brewing a sweetened beverage is disclosed which produces a sweetened beverage solution that can be mixed with a diluting liquid and which comprises at least one water permeable sieve and/or a dissolvable film packet wherein beverage material and granulated sweetener are contained. The beverage material and sweetener are brewed and dissolved during steeping in hot water to produce a sweetened beverage solution. The beverage solution, if concentrated, is then mixed with a proportioned amount of diluting liquid to make a consistently sweet beverage. This beverage brewing product may be used to produce a variety of consistently sweetened beverages, including tea, coffee, lemonade, and other sweetened beverages. 1. A beverage product for producing a sweetened beverage comprising:at least one dissolvable film packet for placement in a container;beverage material and sugar disposed within said at least one packet; andsaid packet comprising a food grade material which dissolves after contacting water in said container so that said beverage material and sugar contact said water and produce a sweetened beverage.2. The beverage product set forth in claim 1 , wherein said at least one packet is disposed within a water permeable sieve.3. The beverage product set forth in claim 2 , wherein said container comprises a brewing basket.4. The beverage product set forth in claim 1 , wherein said sugar includes granules having a size in the range of U.S. mesh sieve no. 35 or lower.5. The beverage product set forth in claim 1 , wherein said sugar includes agglomerated sugar pieces.6. The beverage product set forth in claim 1 , wherein said beverage material is selected from the group consisting of tea claim 1 , coffee claim 1 , and a flavored concentrate.7. A beverage product for producing a sweetened beverage comprising:a water permeable sieve for placement in a container, wherein said sieve has openings generally smaller than the size of contents therein; ...

READY-TO-DRINK TEA-BASED BEVERAGE COMPRISING CELLULOSE MICROFIBRILS DERIVED FROM PLANT PARENCHYMAL TISSUE

The invention relates to a ready-to-drink tea beverage comprising water, tea solids, protein and primary cell wall material. The primary cell wall material is derived from plant parenchymal tissue and has been treated to contain at least partially disentangled cellulose microfibrils. The invention further relates to a method for preparing said ready-to-drink tea beverage comprising the steps of —mixing at least part of the water and primary cell wall material; and —subjecting this mixture to mechanical energy and/or cavitation. 2. Beverage according to wherein the amount of cell wall material is from 0.05 to 0.8 wt % and more preferably from 0.1 to 0.7 wt %.3. Beverage according to wherein the average degree of crystallinity of the cellulose microfibrils is less than 40% claim 1 , more preferably less than 35% and even more preferably less than 30%.4. Beverage according to wherein at least 80 wt % of the cellulose microfibrils is smaller than 40 nm in diameter claim 1 , more preferably smaller than 30 nm claim 1 , even more preferably smaller than 20 nm and still more preferably smaller than 10 nm.5. Beverage according to wherein the defibrillated cell wall material has a self-suspending capacity from 80 to 100% at 0.3 wt % claim 1 , more preferably from 80 to 100% at 0.2 wt % and even more preferably from 80 to 100% at 0.1 wt %©.6. (canceled)7. Beverage according to wherein the amount of protein is from 0.1 to 10 wt % more preferably from 0.2 to 7 wt % and even more preferably from 0.25 to 4 wt %.8. Beverage according to wherein the protein comprises at least 50 wt % milk protein claim 1 , more preferably at least 70 wt % claim 1 , even more preferably at least 90 wt % and still more preferably consists essentially of milk protein.9. Beverage according to wherein the amount of tea solids is at least 0.01 wt % claim 1 , more preferably from 0.04 to 3 wt % claim 1 , even more preferably from 0.06 to 2 wt % claim 1 , still more preferably from 0.08 to 1 wt % claim 1 , ...

BEVERAGE PRECURSOR

The invention provides porous tea granules comprising leaf tea particles and binder, wherein at least 50% by weight of the leaf tea particles have a particle size of 100 μm to 300 μm; the binder is a tea-based binder comprising tea solids; the tea granules comprise binder in an amount of 1 to 40% by dry weight; and the porous tea granules have a D[4,3] of more than 350 μm. 1. Porous tea granules comprising leaf tea particles and binder , wherein:at least 50% by weight of the leaf tea particles have a particle size of 100 μm to 300 μm;the binder is a tea-based binder comprising tea solids;the tea granules comprise binder in an amount of 1 to 40% by dry weight; andthe porous tea granules have a D[4,3] of more than 350 μm.2. The porous tea granules as claimed in wherein the binder is a tea extract or a tea juice.3. The porous tea granules as claimed in claim 1 , wherein the tea granules comprise binder in an amount of 10 to 25% by dry weight.4. The porous tea granules as claimed in claim 1 , wherein the leaf tea particles are ground leaf tea particles.5. The porous tea granules as claimed in claim 1 , wherein the leaf tea having a particle size of 100 μm to 300 μm is black leaf tea.6. The porous tea granules as claimed in claim 1 , wherein the porous tea granules have a D[4 claim 1 ,3] of more than 450 μm.7. A beverage precursor comprising the porous tea granules as claimed in .8. The beverage precursor as claimed in wherein the beverage precursor additionally comprises leaf tea wherein at least 90% by weight of the leaf tea has a particle size of −5+30 mesh.9. The beverage precursor as claimed in wherein the weight ratio of porous tea granules to leaf tea is from 5:1 to 1:5.10. The beverage precursor as claimed in claim 7 , wherein the beverage precursor is packaged in an infusion packet.11. The beverage precursor as claimed in claim 7 , wherein the beverage precursor has a mass of 1 g to 4 g.12. A process for manufacturing porous tea granules claim 7 , the process ...

INTELLIGENT OXYGEN DEVICE AND METHOD OF CONVERSION OF SUMMER-AUTUMN TEA TO INSTANT BLACK TEA POWDER VIA OXIDATION REACTION

The invention involves a method and a device that converting the summer-autumn tea concentrate to instant powdered black tea by oxidation reaction. The method is comprised of the following steps: pushing the summer-autumn tea concentrate and oxygen into a long spiral pipe, making them flow, impact, and mix in a high speed which can achieve a high efficient oxidation; the intelligent control of the oxidation process can be realized by the change of the color of the concentrate in the oxidation process; the color value of the concentrate can be detected in real time by peristalsis pump, which flows into the color detection channel based on the multi spectral flash LED light transmission technology; the oxidation can be stopped immediately when the detected chromatic value is within the range of the preset target chromatic value. The patent also provides a device for aerating oxygen, including summer-autumn tea concentrate liquid storage tank, gas-liquid mixing pipe loop and color pipeline detection circuit. The process and the device can realize the oxidation of summer-autumn tea concentrate in a fast, uniform and sufficient way, and can also achieve the process that can improve the quality of instant black tea. 11232. A method that converts summer-autumn tea concentrate to instant powdered black tea wherein said method comprises the following steps: S: installing a gas-liquid mixed pipeline circuit and color detection pipeline loop on a summer-autumn tea liquid storage tank; S: summer-autumn tea concentrate in the gas-liquid mixed pipeline loop is mixed with the-airflow and then flows along the gas-liquid mixed pipeline loop back to the summer-autumn tea liquid storage tank; a color detection device of summer-autumn tea concentrate is installed on the color detection pipeline loop and the summer-autumn tea concentrate in the color detection pipeline loop flows back to the summer-autumn tea liquid storage tank after having extracted therefrom a chromatic value by the ...

Storage Unit For Storing Products That Can Be Affected By Humidity

A storage unit is for storing products that can be affected by humidity, particularly tea. An outer container has a closed outer wall, an upper side on which the outer container is open and has an upper edge, and a lower side on which a closed bottom is arranged. An inner container has an inner space for receiving the product that can be affected by humidity, a wall surface provided with a number of air-exchange openings, a filling opening, a sealing edge defining the filling opening, and a closed bottom. The inner container is reversibly placed in the outer container, the filling opening of the inner container being upwardly oriented towards the upper side of the outer container. 1. A storage unit for storing products that can be affected by humidity , particularly tea , comprisingan outer container having a closed outer wall, an upper side on which the outer container is open and has an upper edge, and a lower side on which a closed bottom is arranged,an inner container having an inner space for receiving the product that can be affected by humidity, a wall surface provided with a number of air-exchange openings, a filling opening, a sealing edge defining the filling opening, and a closed bottom,the inner container being reversibly placed in the outer container, the filling opening of the inner container being upwardly oriented towards the upper side of the outer container, and an intermediate space for the insertion of a humidity-regulator being formed between the outer container and the inner container,a reversibly removable covering frame that can be placed on the outer container and the inner container and extends all the way around the upper edge and the sealing edge,the covering frame being designed to cover the opening of the intermediate space, between the outer container and the inner container, and a frame opening for accessing the inner space being provided in the covering frame,a reversibly removable inner sealing cover for closing the frame opening, ...

Способ ферментации чая и устройство для его осуществления

Изобретение относится к пищевой промышленности, медицине, сельскому хозяйству, в частности, к процессу ферментации чая при переработке культивируемого и дикорастущего растительного сырья. Способ ферментации включает воздействие на сырьё озоновоздушной смеси с концентрацией озона 0,03-0,04 ррт (0,06-0,08 мг/м ) при относительной влажности 95-98% и температуре 22-24°С и времени выдержки 40-50 минут в условиях оперативного контроля за кондицией продукта. Устройство для осуществления способа ферментации включает коаксиально расположенные электроды, подсоединённые к источнику высоковольтного напряжения, и размещённый между ними диэлектрический барьер, что представляет собой трубчатый озонатор, гибкие шланги для подачи озоновоздушной смеси, гигротемпер, обеспечивающий относительную влажность и температуру в помещении для ферментации. В результате воздействия озоновоздушной смеси на сырьё повышается производительность процесс ферментации и качественные показатели конечного продукта.

茶发酵方法和用于实现该方法的装置

本发明涉及食品工业、医药和农业，具体地涉及茶的发酵过程，用于人工培养的和野生的植物原料的加工。该发酵方法包括，在对产品状况进行操作控制的条件下，在95％至98％的相对湿度和22℃至24℃的湿度下，使原料在具有0.03ppm至0.04ppm(0.06mg/m至0.08mg/m)的臭氧浓度的臭氧-空气混合物下经历40至50分钟的时间。实现该发酵方法的装置包括连接至高压源的同轴排列的电极，和在所述电极之间的呈管状臭氧化器形式的介电隔离物，用于输入臭氧-空气混合物的软管，和在发酵室中提供相对湿度和温度的加湿温度控制器。使原料经历臭氧-空气混合物导致发酵过程产出和最终产品的品质指标的提升。

混料装置

混料装置，涉及茶叶加工，尤其是一种用于茶叶拼配，不会损伤茶叶，保持茶叶品质。本发明包括匀料输送机、输送带和混料桶，输送带包括水平输送段和倾斜输送段，倾斜输送段低端与水平输送段连接，高端与混料桶连接；匀料输送机两台为一组，分别设置在输送带水平输送段两侧，其落料口位于水平输送段上方；混料桶中段内部水平设置有混料板，混料板呈三角状，数块混料板分为数层固定，相邻两层之间的混料板交错设置。本发明通过匀料输送机和混料桶对茶叶进行两次混合，在混合过程中，完全依靠茶叶自身的重力，在其下落过程中完成混合，有效避免了茶叶受外力损坏的问题，保证茶叶的品质，降低废料率，有利于降低生产成本，提高生产效率。

一种茶叶生产用包揉机

本发明涉及茶叶生产设备领域，具体为一种茶叶生产用包揉机，包括底座，底座上固定有支架，支架上固定有用来对茶叶进行包揉的外筒，外筒的上下两端分别固定连接外锥筒一和外锥筒二，外筒的内部设置有内筒，内筒的上下来两端分别固定连接内锥筒一和内锥筒二，外锥筒一的上端固定连接进料筒，外锥筒二的下端固定连接出料筒，支架上还固定有柱筒，柱筒的内部定轴转动连接有螺旋叶轴，进料筒和柱筒的上端之间通过连接板固定连接，连接板上设置有驱动机构，进料筒的上端设置有振动机构，振动机构与内锥筒一传动连接，驱动机构分别与振动机构和螺旋叶轴传动连接。该种茶叶生产用包揉机，提高对茶包的包揉处理质量，降低劳动强度，提高工作效率。

운지버섯 및 콜라겐을 함유하는 티백 조성물과 그 제조방법 및 이를 이용한 액상추출차의 제조방법

본 발명은 운지버섯 83 내지 73 중량%, 콜라겐 6 내지 10 중량%, 구연산 5 내지 7 중량%, 스테비오사이드 3.3 내지 5.5 중량%, 비타민 C 2 내지 4 중량% 및 함초 0.7 내지 0.5 중량%를 포함하는 것을 특징으로 하는 운지버섯 및 콜라겐을 함유하는 티백 조성물과 그 제조방법 및 이를 이용한 액상추출차의 제조방법에 관한 것이다. 본 발명에 의하면, 운지버섯에 콜라겐, 구연산, 스테비오사이드, 비타민 C 및 함초를 첨가하여 운지버섯의 향미를 개선함으로써 기능성과 기호성을 상승시킬 수 있고, 운지버섯의 부피를 압축하여 진한 농도의 티백 조성물로 침출차를 제공함으로써 운지버섯의 성분을 냉수 또는 온수에서 신속히 용출할 수 있다. 운지버섯, 콜라겐, 구연산, 스테비오사이드, 비타민 C, 함초, 침출차, 액상추출차

Green tea production method

FIELD: tea industry.SUBSTANCE: tea leaves are withered to 65–75 % moisture content. Fixation and twisting are performed. Tea leaves layer is dried in three stages in drying chamber in vacuum till content of moisture in tea leaf is up to 4–6 %. At first two stages using sources of microwave radiation. Duration of each of two first stages of drying is 25–30 minutes. First drying step is carried out at constant temperature values from range 55–65 °C and pressure from range of 170–90 mm of mercury. At second drying step, pressure is increased to values from range of 185–500 mm Hg, and temperature is to value from range of 65–89 °C and maintained temperature and pressure until transition into third stage. At the third stage, the microwave radiation source is disconnected and temperature in the drying chamber falls in passive mode to values, close to temperature in production room, and pressure is reduced to values of about 25 mm Hg. Decrease of pressure at the third stage is carried out proceeding from current values of temperature, with possibility of continuous process of steam formation in tea leaves. Duration of the third stage is selected from time intervals providing total duration of drying within 90–100 minutes.EFFECT: invention provides higher content of chlorophyll in tea, improved organoleptic indices, according to which quality of green tea is evaluated, simplified technology of its production, increased storage life of the ready product and reduced probability of its damage by harmful bacteria.3 cl, 4 tbl, 5 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 737 354 C1 (51) МПК A23F 3/06 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23F 3/06 (2020.08) (21)(22) Заявка: 2019125476, 12.08.2019 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): Общество с ограниченной ответственностью "МАЙ" (RU) Дата регистрации: 27.11.2020 (45) Опубликовано: 27.11.2020 Бюл. № 33 2 7 3 7 3 5 4 R U ( ...

一种能够及时分离相互粘贴茶叶的茶叶杀青锅

本发明提供一种能够及时分离相互粘贴茶叶的茶叶杀青锅，涉及茶叶杀青技术领域。该能够及时分离相互粘贴茶叶的茶叶杀青锅，包括底座，所述底座的顶端固定安装有加热筒，所述加热筒的内部转动连接有滚筒，所述滚筒右侧的外围固定安装有齿轮，所述齿轮的底部传动连接有第一电机，所述加热筒的内部开设有导热腔，所述底座的内部开设有锅炉。该能够及时分离相互粘贴茶叶的茶叶杀青锅，在滚筒转动的过程中，通过抖动板的上下抖动，能够将上方的茶叶拍散，避免了茶叶因粘连而受热不均，提高杀青的质量，能够使茶叶的投放量保持匀速，且对茶叶的投放速度能够进行稳定的调节，使得茶叶的杀青程度更加均匀。

Willow herb fermentation process control method

FIELD: food industry.SUBSTANCE: invention relates to the tea industry. Fermented raw material, which is willow herb, is placed in a sealed chamber through which air is blown. During blowing through the chamber, air flow and oxygen concentration at the inlet and outlet of the chamber are taken into account, and the mass of oxygen absorbed during fermentation and specific consumption of oxygen per unit weight of the fermented raw material are calculated. Then, obtained result is compared with reference one, which is determined earlier. According to the calculated data, the willow herb fermentation degree and the moment of its completion are determined.EFFECT: invention allows to control the fermentation process and to establish the optimal fermentation termination time.1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 716 107 C2 (51) МПК A23F 3/08 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23F 3/08 (2019.08) (21)(22) Заявка: 2018123035, 25.06.2018 (24) Дата начала отсчета срока действия патента: Дата регистрации: 05.03.2020 (43) Дата публикации заявки: 27.12.2019 Бюл. № 36 (45) Опубликовано: 05.03.2020 Бюл. № 7 2 7 1 6 1 0 7 R U (54) Способ контроля процесса ферментации Иван-чая (57) Реферат: Изобретение относится к чайной промышленности. Ферментируемое сырье, в качестве которого используют Иван-чай, размещено в герметичной камере, через которую осуществляется продувка воздуха. При продувке через камеру учитывается расход воздуха и концентрация кислорода на входе и выходе камеры и вычисляется масса кислорода, поглощаемого при ферментации, и удельный (56) (продолжение): 05.05.1977. Стр.: 1 расход кислорода на единицу массы ферментируемого сырья. Затем полученный результат сравнивают с эталонным, который определен ранее. По вычисленным данным определяют степень ферментации Иван-чая и момент ее окончания. Изобретение позволяет осуществить контроль процесса ферментации и установить оптимальное время прекращения ...

Sweet flavorous the Collagen Ramie Tea bag

본 발명은 새콤달콤한 콜라겐 모시풀잎 티백 조성물과 그 제조방법에 관 한 것으로 보다 상세하게는 마른 모시풀잎, 콜라겐, 마른 스테비아, 구연산, 비타민C, 함 초를 포함하는 총중량 100%로 하는 것을 특징으로 하는 조성물에 기능과 기호의 대중적 가치와 편의와 효율에 의한 경제적 가치창출을 목적으로 한, 새콤달콤한 콜라겐 모시풀잎 티백 조성물과 그 제조방법은, 목적에 합당한 기능과 기호의 조성물을 구성하는 원료를 선정하는 기술, 목적에 합당한 기능과 기호로 배합비율을 정하는 기술, 선정한 원료를 선별 침지 하는 기술, 절단의 기술, 증열의 기술, 볶음의 기술, 파쇄의 기술, 혼합의 기술, 숙성발효의 기술, 가압 전이 압축 성형의 기술, 숙성건조의 기술, 파쇄 선별의 기술, 살균의 기술, 주입포장의 기술, 추출의 기술, 여과의 기술, 농축의 기술, 살균의 기술, 주입포장의 기술을 특징으로 하는 새콤달콤한 콜라겐 모시풀잎 티백 조성물과 그 제조방법이다. The present invention relates to a sweet and sour collagen ramie leaf tea bag composition and a method for producing the same, and more particularly, to a total weight of 100% including dry ramie leaf, collagen, dry stevia, citric acid, vitamin C, and seaweed. The sweet and sour collagen ramie leaf tea bag composition and its manufacturing method for the purpose of creating economic value by the public value, convenience and efficiency of the function and symbol in the composition are selected from the raw materials constituting the composition of the function and preference according to the purpose. Technology, technology to determine the mixing ratio with functions and preferences appropriate to the purpose, technology to selectively immerse selected raw materials, technology of cutting, technology of steaming, technology of roasting, technology of crushing, technology of mixing, technology of ripening fermentation, pressure transfer Technology of compression molding, technology of drying and drying, technology of crushing screening, technology of sterilization, technology of injection packaging, technology of extraction, technology of filtration, concentration It is a sweet and sour collagen ramie leaf tea bag composition characterized by the technology, sterilization technology, injection packaging technology and a manufacturing method thereof. 모시풀잎(苧麻 Ramie), 콜라겐, 마른 스테비아, 구연산, 비타민C, 함 초새콤달콤한(sweet flavorous), 고온순간살균법(H T S T), 침출(浸出) 차, 액상(飮料) 차, Ramie, Collagen, Dried Stevia, Citric ...

一种摇青机翻转卸料机构

本发明涉及一种摇青机翻转卸料机构，包括摇青筒，摇青筒的两端筒口分别构成进料口及出料口，摇青筒的出料端筒壁铰接设置在转动座上，摇青筒与卸料机构连接，卸料机构驱动摇青筒绕铰接轴转动且使得出料端筒口朝下，摇青筒外壁还设置有振动机构，摇青筒的出料端筒口朝下时，振动机构实施对摇青筒外壁的振动，当摇青操作完毕后，启动卸料机构，使得摇青筒绕出料端位置的转动座转动，使得摇青筒的筒口倾斜处置向下，以实现对摇青处理后的鲜叶的自动下料操作，在实施卸料操作时，卸料机构使得摇青筒绕铰接作的铰接转动，使得摇青筒的筒口倾斜向下，启动振动机构，使得摇青筒振动，从而实现对摇青筒内鲜叶的振动，以确保将摇青筒内鲜叶的卸料操作。

一种节能型茶叶加工用烘干脱水装置

本发明公开了一种节能型茶叶加工用烘干脱水装置，包括分料器、烘干罐、换热盘管、螺旋推料板、热风机、储料箱、底座和水箱，所述水箱固定安装在底座的顶部左侧，储料箱固定安装在底座的顶部右侧，水箱的顶部固定安装支架，烘干罐通过支架固定安装在水箱的顶部，烘干罐由罐体外壁和罐体内胆组成，罐体内胆固定安装在罐体外壁的内部，罐体外壁和罐体内胆位于同一条中轴线上，罐体内胆的半径小于罐本外壁的半径，所述节能型茶叶加工用烘干脱水装置结构紧凑，设计精巧，通过热风对茶叶进行烘干，同时将利用热风做为水循环预热热源，提高热能利用效率，达到节能环保的效果，同时加速茶叶烘干，提高工作效率。

一种滚筒式茶叶自动发酵机

本发明提出了一种滚筒式茶叶自动发酵机，包括滚筒、支架和控制装置，所述的滚筒横向设置，滚筒外壁设置有保温层，内壁上设置有与控制器电连接的温湿探测器，滚筒内壁设置有导流条，滚筒内轴线上设置有排气管，排气管表面均匀设置有多个排气孔；所述的控制装置包括控制器、增湿机构、升温机构和传动机构。本发明所述的滚筒式茶叶自动发酵机结构简单，可根据发酵的实际情况随时调节发酵条件，实现了自动控制，同时减少了热量损失，节约资源。

一种花香型红茶的发酵方法

本发明属于红茶制备技术领域，尤其是一种花香型红茶的发酵方法，分为原料选取、萎凋、摊凉、再萎凋、摇青、揉捻、发酵、炒制、初烘、静置和复烘共十一道工序，使得成品茶棕红浓厚、花香浓郁持久、鲜醇爽口，同时也增加了水浸出物、茶色素和氨基酸的含量，其品质和营养表现十分出色，提高了红茶产业的经济效益。

Tea composition

FIELD: food industry. SUBSTANCE: invention relates to the food industry. The tea composition tea contains Ceylon tea in an amount of 80 g, flavoring substances, for which pulp of Chaenomeles fruits is used, dried to 8% and crushed to 3-5 mm in an amount of 10 g and Arctic root dried to 5% and crushed to 1-3 mm in an amount of 10 g. The initial components are expressed in g per 100 g of the finished product. EFFECT: invention provides a tea product with improved organoleptic characteristics and high biological value, having a high concentration of ascorbic acid. 1 cl, 3 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 765 133 C1 (51) МПК A23F 3/14 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23F 3/14 (2021.08) (21)(22) Заявка: 2021107562, 22.03.2021 (24) Дата начала отсчета срока действия патента: Дата регистрации: 25.01.2022 (45) Опубликовано: 25.01.2022 Бюл. № 3 2 7 6 5 1 3 3 R U (54) Композиция чая (57) Реферат: Изобретение относится к пищевой промышленности. Композиция чая содержит цейлонский чай в количестве 80 г, вкусоароматические вещества, в качестве которых используют высушенную до 8% и измельченную до 3-5 мм мякоть плодов хеномелеса в количестве 10 г и высушенный до 5% и измельченный до 1-3 (56) (продолжение): с.102-109. Стр.: 1 (56) Список документов, цитированных в отчете о поиске: RU 2685184 C1, 16.04.2019. RU 2750886 C1, 05.07.2021. GE 6024 B, 27.01.2014. RU 2604787 C1, 10.12.2016. БАБИЙ Н.В., Обоснование способов переработки дикорастущего сырья для производства фитонапитков, Известия вузов. Прикладная химия и биотехнология, Иркутский национальный исследовательский технический университет, Иркутск, N 4 (23), 2017, (см. прод.) мм корень родиолы розовой в количестве 10 г. Исходные компоненты выражены в г на 100 г готового продукта. Изобретение обеспечивает получение чайного продукта с улучшенными органолептическими показателями и высокой биологической ценностью, обладающего высокой концентрацией ...

一种茶叶用控温式烘干设备

本发明涉及烘干设备技术领域，提出了一种茶叶用控温式烘干设备，包括烘干机，所述烘干机的内部上方架设有翻转的转动架，所述转动架的内部上下均设有顶端开口的腔室，所述转动架的左下方设有四分之三包围的传送带，所述转动架的右上方安装有四分之一包围的进气机构，所述进气机构的上方设有排气机构，所述进气机构和排气机构的底端均连接在烘干机的底部。通过设置转动架和进气机构，使转动架的上下腔室对茶叶进行盛放，并通过下方腔室的开口处均匀的进行茶叶的挥洒，配合进气机构的高温气流，将茶叶向上抛起，并在抛起的过程中完成茶叶的烘干和回收，所述转动架在上方收集后上下对调进行重复烘干，使茶叶完全烘干。

一种楠木在茶叶发酵工艺中的应用

本发明公开了一种楠木在茶叶发酵工艺中的应用，将揉捻后的茶叶置于由小叶桢楠制成的容器中进行发酵；将茶叶进行发酵之前还包括：采摘：采摘鲜叶，鲜叶不含雨水或露水；萎凋：将采摘的鲜叶放入萎凋槽中摊晾，得到萎凋芽；揉捻：对萎凋芽施加作用力破坏萎凋芽的细胞组织，保持所述萎凋芽形状完整。本发明中将茶叶置于由小叶桢楠制成的容器中进行发酵，由于小叶桢楠材质稳定耐用，不易腐蚀变质，不会溶出有毒有害物质，可以改善成品茶叶的品质；在发酵过程中小叶桢楠的精油与茶叶发生成分结合或化合反应，使得制得的成品茶叶具有小叶桢楠的精油的功效。

一种袋泡减肥瘦身茶及其制备方法

本发明提供一种袋泡减肥瘦身茶，其由以下重量份的原料组成，黄芪15‑25份、党参10‑16份、玫瑰花10‑15份、金银花10‑16份、桂花10‑15份、洛神花5‑9份、德国洋甘菊10‑18份、山楂8‑12份、荷叶8‑16份、决明子12‑18份、柠檬干5‑9份、绿茶5‑9份。本发明还提供该种袋泡减肥瘦身茶的制备方法。本发明产品解决了药茶合一问题，药在茶中，饮茶疗疾，疗用时冲服即可，不需要熬煮，简单方便，出差、旅游皆可携带使用，且产品价格低廉，推广性强的袋泡茶。本发明的一种袋泡减肥瘦身茶的搭配巧妙，组分合理，为爱美需要减肥瘦身的朋友提供一种具有益气固表、利水健脾、润肠通便，降脂明目、美容护肤、瘦身减脂的茶饮。

能防治龋齿的六堡茶的制作方法

一种能防治龋齿的六堡茶的制作方法，涉及茶叶加工技术领域，包括原料选取、筛分、拼配、渥堆发酵、摊堆、蒸压、陈化、包装、成品工序，在选料工序中，采摘新鲜的茅岩莓叶，同时选取六堡茶毛茶；在渥堆发酵工序中，向毛茶和茅岩莓叶喷洒白芷提取液和郁李根提取液，毛茶和茅岩莓叶与白芷提取液和郁李根提取液的重量比为20：1：0.2：0.1，继续渥堆发酵；在蒸压工序中，将晾干的毛茶和茅岩莓叶混合放置于蒸斗内蒸煮，蒸煮好后，将蒸斗内物料取出并打散，放入竹箩内，将混合茶叶压紧，盖上竹箩盖，移入陈化窖内陈化；本发明制出的六堡茶能显著抑制变形链球菌的生长，可大大减低其产酸能力和对光滑面粘附能力，具有明显的防治龋齿作用。

一种花草茶配方

本发明涉及一种花草茶的配方，采用玫瑰花、洋甘菊、罗汉果花、茉莉花、橙花等花草与乌龙茶、普洱茶进行配比，其配方成分相互作用，既保留了原有茶的风味，又增加了花草的营养成份，具有提神醒脑、美容养颜、舒缓压力、促进新陈代的作用。

Способ контроля процесса ферментации Иван-чая

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2018 123 035 A (51) МПК A23F 3/08 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2018123035, 25.06.2018 Приоритет(ы): (22) Дата подачи заявки: 25.06.2018 (43) Дата публикации заявки: 27.12.2019 Бюл. № 36 (72) Автор(ы): Постнов Евгений Леонидович (RU), Бушуев Иван Валерьевич (RU), Олин Дмитрий Михайлович (RU) A R U A 2 0 1 8 1 2 3 0 3 5 (57) Формула изобретения Способ контроля процесса ферментации Иван-чая, включающий в себя измерение концентрации кислорода в воздухе при ферментации сырья в герметичной камере, через которую осуществляется продувка воздуха, отличающийся тем, что учитывается расход воздуха и концентрация кислорода на входе и выходе камеры, и вычисляется масса кислорода поглощаемого при ферментации и удельный расход кислорода на единицу массы ферментируемого сырья, в зависимости от которого, после сравнения его с эталонным, полученным ранее для требуемого сорта чая, определяется степень ферментации и момент ее окончания. 2 0 1 8 1 2 3 0 3 5 (54) Способ контроля процесса ферментации Иван-чая R U Адрес для переписки: 156530, Костромская обл., Костромской р-н, пос. Караваево, Учебный городок, Караваевская с/а, 34, ФГБОУ ВО Костромская ГСХА, научная часть (71) Заявитель(и): федеральное государственное бюджетное образовательное учреждение высшего образования "Костромская государственная сельскохозяйственная академия" (RU) Стр.: 1

一种茶叶生产加工用高效率脱水烘干装置

本发明公开了一种茶叶生产加工用高效率脱水烘干装置，包括罐体、网筒、导向条、刮板、排风管和密封盖，所述罐体下端设置有支腿，且罐体左端设置有轴环，所述罐体通过轴环安装有进料口，且进料口右端设置有筋条，所述筋条右端连接有安装板，且筋条内侧设置有网筒，所述安装板中间固定安装有第二进风管，且第二进风管外侧设置有出风口。该茶叶生产加工用高效率脱水烘干装置设置有转盘和导向条，当烘干完成之后，通过电机带动第二进风管反向转动，在离心力的作用下，使得转盘转动一定的角度，从而使得导向条扭曲成螺旋状，在第二进风管的转动下，使得茶叶顺着导向条逐渐从进料口排出，从而便于将烘干完成的茶叶取出，增加了该装置的功能性。

Rise the vitality in Medical Tea

본 발명은 산약(山藥)을 주제로 방사(房事 have sex) 전후에 마시는 침출차를 조성하는 것을 목적으로 생기정(生起精) 조성물과 그 제조방법으로, 조성물 총중량을 기준으로, 마, 생굴, 홍삼의 미삼 또는 인삼의 미삼, 산수유, 감초, 콜라겐, 스테비아, 구연산, 비타민C, 함초를 포함하는 것을 특징으로 하는 생기정 침출차 조성물이다. The present invention is a crude composition (Saengseim) composition and its manufacturing method for the purpose of forming a leaching tea to drink before and after the spinning (산 事 have sex) on the subject of acid ((마), based on the total weight of the composition, hemp, raw oyster, red ginseng The ginseng or ginseng of the ginseng, cornus, licorice, collagen, stevia, citric acid, vitamin C, is a crude green tea leaching composition comprising a. 또한, 생기정 침출차 조성물의 제조방법으로 목적에 합당한 기능과 기호가 있는 원료를 선정하는 기술적 단계, 목적에 합당한 기능과 기호로 조성물의 배합비율을 선정하는 기술적 단계, 세척하는 기술적 단계, 증숙(찌는 (烝) 하고, 볶는 기술의 단계, 절단파쇄하는 기술의 단계, 혼합하는 기술의 단계, 숙성 발효하는 기술의 단계, 가압 전이 농축 성형하는 기술의 단계, 숙성건조하는 기술의 단계, 파쇄 선별하는 기술의 단계, 살균하는 기술의 단계, 주입포장하는 기술의 단계를 포함하는 것을 특징으로 하는 생기정 침출차 조성물의 제조방법이다. In addition, the technical step of selecting a raw material having a function and preferences appropriate to the purpose as a method of manufacturing a raw leachable tea composition, the technical step of selecting a blending ratio of the composition with a function and preference suitable for the purpose, a technical step of washing, steaming (steaming) (Iii) the step of the roasting technique, the step of cutting and shredding technique, the step of mixing technique, the step of aging fermentation technique, the step of concentration transfer molding technique, the step of aging and drying technique, crushing and sorting technique The step, the step of sterilization technology, the method of manufacturing a crude tablets leaching tea composition, characterized in that it comprises a step of injection packaging technology. 산약(마, 山藥), 생굴, 홍삼 또는 인삼의 미삼, 산수유, 감초, 콜라겐, 스테비아, 구연산, 비타민C, 함초, 생기정(生起精 Rise the vitality in Tea), 조성물(組成物), 방사(房事 have sex, Intercourse), 고온순간살균법(H T S T), 침출차, Medicinal herbs, raw oysters, red ginseng or ginseng, ...

Method for producing black tea

FIELD: food industry, tea-processing industry. SUBSTANCE: the present innovation deals with drying the first supply of freshly collected tea leaves, maceration of dried leaves, keeping macerated, dried leaves for fermentation to obtain macerated tea mass. Then comes drying the second supply of freshly collected tea leaves followed by mixing macerated tea mass obtained out of the first supply of tea leaves with dried leaves obtained out of the second supply of tea leaves followed by rolling the mixture and keeping the rolled mixture for fermentation and drying fermented mixture to obtain black leaf tea. This enables to obtain black leaf tea which by touch and in appearance is similar to tea produced by orthodoxal technique but has characteristics of the tincture of more completely fermented tea. EFFECT: higher efficiency of tea production. 5 ex, 4 tbl ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (51) ÌÏÊ 7 (11) 2 259 753 (13) C2 A 23 F 3/08, 3/10 ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2002131798/13, 11.04.2001 (72) Àâòîð(û): ÁËÝÉÐ Ðóò Ëóèçà (GB), ÌÀßÊÀ Ðîáåðò Îíã`Îíäè (KE), ÏÝÐÐÈ Ýíäðþ Äýâèä (GB), ÑÒÀÁËÅÐ Ïèòåð Äæîçåô (GB) (24) Äàòà íà÷àëà äåéñòâè ïàòåíòà: 11.04.2001 (30) Ïðèîðèòåò: 27.04.2000 GB 00010315.0 (73) Ïàòåíòîîáëàäàòåëü(ëè): ÓÍÈËÅÂÅÐ Í (NL) (45) Îïóáëèêîâàíî: 10.09.2005 Áþë. ¹ 25 2 2 5 9 7 5 3 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: WO 9940799, À, 19.08.1999. RU 1822716 À, 22.11.1990. RU 1757573 À, 22.01.1991. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 27.11.2002 (86) Çà âêà PCT: EP 01/04127 (11.04.2001) 2 2 5 9 7 5 3 R U Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, óë. Áîëüøà Ñïàññêà , 25, ñòð.3, ÎÎÎ "Þðèäè÷åñêà ôèðìà Ãîðîäèññêèé è Ïàðòíåðû", Å.Â.Òîìñêîé C 2 C 2 (87) Ïóáëèêàöè PCT: WO 01/82713 (08.11.2001) (54) ÑÏÎÑÎÁ ÏÐÎÈÇÂÎÄÑÒÂÀ ×ÅÐÍÎÃÎ ×Àß (57) Ðåôåðàò: Èçîáðåòåíèå îòíîñèòñ ê ïèùåâîé ïðîìûøëåííîñòè. Ñïîñîá âêëþ÷àåò çàâ ëèâàíèå ïåðâîé ïîäà÷è ñâåæåñîáðàííûõ ...

一种高效率的绿茶加工系统

本发明公开了一种高效率的绿茶加工系统，包括两条并行的子加工线Ⅰ和子加工线Ⅱ；子加工线Ⅰ包括依次通过茶叶输送设备连接的滚筒杀青机Ⅰ，振动筛Ⅰ，风冷装置Ⅰ和茶叶风选机Ⅰ；子加工线Ⅱ包括依次通过茶叶输送设备连接的滚筒杀青机Ⅱ，振动筛Ⅱ，风冷装置Ⅱ和茶叶风选机Ⅱ；经茶叶风选机Ⅰ和茶叶风选机Ⅱ风选后的茶叶汇集于同一茶叶输送设备，再分别输送至滚筒杀青机Ⅰ和滚筒杀青机Ⅱ。本发明的有益效果为：使用杀青机烘干茶叶可使茶叶在烘干过程中均匀受热，且进出料快。解决了传统烘干设备无法兼顾茶叶色味形的问题，两条子加工线同时进行加工可提高加工效率。

머위 잎 발효 숙성차 및 이의 제조방법

본 발명은 머위 잎 발효 숙성차의 제조방법에 관한 것으로, 보다 구체적으로 머위 잎을 특정 단계로 발효 숙성시켜 제조함으로써, 머위 잎의 유효성분을 그대로 함유하고, 머위 잎 고유의 떫은맛과 신맛이 제거되고 맛, 향, 색 및 종합적 기호도가 증진된 머위 잎 발효 숙성차에 관한 것이다.

一种茶叶用控温式烘干设备

本发明涉及烘干设备技术领域，提出了一种茶叶用控温式烘干设备，包括烘干机，所述烘干机的内部上方架设有翻转的转动架，所述转动架的内部上下均设有顶端开口的腔室，所述转动架的左下方设有四分之三包围的传送带，所述转动架的右上方安装有四分之一包围的进气机构，所述进气机构的上方设有排气机构，所述进气机构和排气机构的底端均连接在烘干机的底部。通过设置转动架和进气机构，使转动架的上下腔室对茶叶进行盛放，并通过下方腔室的开口处均匀的进行茶叶的挥洒，配合进气机构的高温气流，将茶叶向上抛起，并在抛起的过程中完成茶叶的烘干和回收，所述转动架在上方收集后上下对调进行重复烘干，使茶叶完全烘干。

Fermented pumpkin tea and manufacturing method thereof

The present invention relates to fermented pumpkin tea and a manufacturing method thereof and, more specifically, to a novel recipe of fermented pumpkin tea for manufacturing fermented tea using pumpkin to provide taste and nutrition in a balanced way to satisfy various preferences of customers, and a manufacturing method thereof. According to the present invention, the method for manufacturing fermented pumpkin tea comprises the following steps: (S1) shredding fresh pumpkin; (S2) naturally fermenting the fresh pumpkin shredded in the step S1 at 40 to 50°C for 7 to 10 hours; (S3) drying a fermented pumpkin product naturally fermented in the step S2 to a water content of 3 to 5%; and (S4) steaming the fermented pumpkin dried in the step S3 at 180 to 200°C for 10 to 20 min in a vacuum condition and parching the steamed fermented pumpkin.

Способ обработки сухого черного чая

Изобретение относится к чайной промышленности. Завяливают чайный лист до влажности 75-65%, скручивают, ферментируют и сушат до остаточной влажности менее 10%. Осуществляют вторичную сушку посредством термического воздействия электромагнитным полем СВЧ в сушильной камере от 8 до 12 мин с постоянным давлением в сушильной камере, выбранным из диапазона значений 50-60 кПа. Разогрев сухого черного чая осуществляют до температуры 70,0-80,0°C. Скорость роста температуры в сушильной камере при воздействии электромагнитным полем СВЧ выбирают из диапазона значений 1,0-3,0°С/с. После достижения заданного значения температуры и по окончании времени термического воздействия прекращают термическое воздействие электромагнитным полем СВЧ с одновременным переходом в режим уменьшения давления в камере до величины, выбираемой из диапазона от 14 кПа до 4 кПа. Выдерживают сухой черный чай в камере при снижающемся давлении до уменьшения значений его температуры до температуры производственного помещения, в котором установлена сушильная камера. Изобретение обеспечивает сохранение максимального количества полезных веществ в сухом черном чае: до 60 % витаминов, до 40 % алкалоидов, до 50% белков и аминокислот, органолептических свойств, при одновременном снижении микробной нагрузки на сухой черный чай. 3 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 736 112 C1 (51) МПК A23F 3/06 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23F 3/06 (2020.08) (21)(22) Заявка: 2019131135, 03.10.2019 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): Общество с ограниченной ответственностью «МАЙ» (RU) Дата регистрации: 11.11.2020 (56) Список документов, цитированных в отчете о поиске: RU 2683474 C1, 28.03.2019. SU 396105 A1, 29.08.1973. RU 2470519 С2, 27.12.2012. (45) Опубликовано: 11.11.2020 Бюл. № 32 2 7 3 6 1 1 2 R U (54) Способ обработки сухого черного чая (57) Реферат: Изобретение относится к чайной промышленности. ...

Manufacturing method of fermented wild peach tea

본 발명은 개복숭아 액상차의 제조방법에 관한 것으로, 보다 상세하게는, 개복숭아 발효액을 제조하는 개복숭아 발효액 제조 단계, 석류 발효액을 제조하는 석류 발효액 제조 단계, 어린감잎 찻잎을 제조하는 찻잎 제조 단계 및 상기 개복숭아 발효액과 석류 발효액 및 어린감잎 찻잎을 혼합하고, 숙성시키는 혼합차 숙성 단계를 포함하여, 개복숭아의 쓴맛, 신맛 및 떫은맛이 제거되고, 피로회복, 기침완화 및 신경안정 등의 효과가 향상된 개복숭아 액상차의 제조방법에 관한 것이다. The present invention relates to a method for producing liquid black peach tea, and more particularly, a step of producing a fermented peach broth to prepare a fermented barb peach, a step of preparing a fermented pomegranate broth to prepare a fermented pomegranate broth, and a tea leaf manufacturing step of producing a young persimmon leaf tea leaf And a mixed tea aging step of mixing and aging the fermented barberry broth, pomegranate fermented broth, and young persimmon leaf tea leaves, removing bitter, sour, and astringent taste of sun peaches, and has effects such as fatigue recovery, cough relief, and nervous stability. It relates to a method of manufacturing an improved liquid dog peach tea.

Traditional health tea using onion skin and natural materials and its manufacturing method

본 발명은 양파껍질과 자연재료를 이용한 전통건강차 및 이의 제조방법에 관한 것으로, 보다 상세하게는 양파껍질과 뽕잎, 인진쑥, 당근잎, 감귤껍질이 포함된 자연재료를 1:1의 비율로 혼합 및 희석하여 전통건강차를 제조하는 방법에 관한 것이다. 본 발명의 구성은, 양파의 최외측에 위치한 양파껍질은 제거하고, 그 내측의 양파껍질은 채취하는 양파껍질 분리단계(S110); 상기 양파껍질 분리단계(S110)에서 채취한 양파껍질을 통풍이 잘되는 그늘진곳에서 건조하는 양파껍질 건조단계(S120); 뽕잎, 인진쑥, 당근잎, 감귤껍질이 포함된 자연재료를 세척하고, 상기 인진쑥과 당근잎은 찜통에서 수증기로 20 ~ 120초 쪄낸 후에, 상기 뽕잎, 인진쑥, 당근잎, 감귤껍질의 수분을 제거하는 자연재료 건조단계(S210); 상기 양파껍질 건조단계(S120)를 통해 건조된 양파껍질 40 ~60 중량부에, 상기 자연재료 건조단계(S210)를 통해 건조된 뽕잎 10 ~ 30 중량부, 인진쑥 5 ~ 15 중량부, 당근잎 5 ~ 15 중량부, 감귤껍질 5 ~ 15 중량부를 혼합하는 배합단계(S310); 상기 배합단계(S310)에서 혼합된 양파껍질과 자연재료를 물에 잘 풀리도록 60 ~300 메쉬(mesh)의 미세입자로 분쇄하는 분쇄단계(S320);를 포함하여 제조된다. 그리고, 양파의 최외측에 위치한 양파껍질은 벗겨내 제거하고, 그 내측의 양파껍질은 채취해 통풍이 잘되는 그늘진곳에서 건조시킨 양파껍질 40 ~ 60 중량부에, 뽕잎, 인진쑥, 당근잎, 감귤껍질이 포함된 자연재료를 세척하고, 상기 인진쑥과 당근잎은 찜통에서 수증기로 20 ~ 120초 쪄낸 후에, 상기 뽕잎, 인진쑥, 당근잎, 감귤껍질을 건조시켜 뽕잎 10 ~ 30 중량부, 인진쑥 5 ~ 15 중량부, 당근잎 5 ~ 15 중량부, 감귤껍질 5 ~ 15 중량부를 혼합하고, 상기 혼합된 양파껍질과 자연재료를 60 ~300 메쉬(mesh)의 미세입자로 분쇄시켜 구성된다. The present invention relates to a conventional health tea using an onion skin and a natural material and a method for manufacturing the same. More specifically, the present invention relates to a natural health tea containing an onion skin, mulberry leaf, anthracite powder, carrot leaf and citrus peel in a ratio of 1: 1 And a method for producing a traditional health tea by diluting it. In the configuration of the present invention, An onion skin separating step (S110) for removing the onion skin located on the outermost side of the onion, and picking on the inside onion skin; An onion skin drying step (S120) of drying the onion skin obtained in the onion skin separating step (S110) in a well-ventilated shady place; Mugwort, carrot leaf, and citrus peel are removed, and the natural mugwort and carrot leaf are steamed in a steamer for 20 to 120 seconds, and then the moisture of the mulberry leaf, A natural material drying step S210; 10 to 30 parts by weight of the mulberry leaves, 5 to 15 parts by weight of the mulch ...

Beverage compositions

A mixed tea containing green tea

본 발명은 공지의 방법으로 제조한 녹차엽에 발아메밀 및/또는 표고버섯을 일정비율로 혼합함으로써 기호성이 개선되고 동시에 영양성분이 강화된 차조성물 및 그 제조방법에 관한 것이다. 본 발명의 혼합차는 녹차엽에 아미노산이 풍부하고 각종 비타민, 루틴등이 함유된 발아메밀 및/또는 섬유질, 비타민 등이 풍부하고 지미성분이 많이 함유된 표고버섯을 일정비율로 혼합하여 기호성이 우수하고 영양성분이 강화된 차를 제공할 수 있는 효과가 있다.

一种养生茶及其制备方法

本发明公开了一种养生茶及其制备方法，该养生茶包括以下原料：茶叶，菊花，金银花，百合，柠檬，树莓，金雀花，红枣，莲子，山药，党参，黄芪，人参，菟丝子，石斛，肉桂，冬虫夏草，维生素C，维生素E；本发明原料与配料合理配比，相辅相成，采用中医理论指导，药物四气五味的性味归经之性能，通过添加一些中药材和维生素来制备一种改善人体微循环，促进身体新陈代谢相结合达到养颜美容、清热解毒、缓解视力疲劳、养脾护肝、润肺养心，延年益寿等效果的多功能养生茶。

Method for producing germinated aromatic rice tea and germinated aromatic rice tea produced by the same method

The present invention relates to a method for producing germinated aromatic rice tea comprising the following steps: (a) germinating washed aromatic rice; (b) drying the germinated aromatic rice in the step (a); and (c) roasting the dried aromatic rice in the step (b), and to germinated aromatic rice tea produced by the method. The germinated aromatic rice tea of the present invention has improved flavors and tastes when compared to existing grain tea having simple flavors and tastes and has increased total polyphenol content and antioxidant activity.

A kind of broken green tea fast and stable evaluates method

一种绿碎茶快速稳定的审评方法，包括以下步骤：步骤一、采用匀堆取样法对不同绿碎茶扦样，让茶叶按照形态大小从里到外、从大到小在评茶盘中排布，目测审评，对干茶外形品质打分；步骤二、采用天平称取不同绿碎茶样品，将称量好的样品倒入无纺纱布袋中，然后置于专业的审评杯中；步骤三、将审评杯注满沸水、加盖、计时，到规定时间后将茶汤倒入审评碗中，按热嗅香气、汤色、温嗅香气、叶底的顺序逐项审评；步骤四、按茶叶感官审评方法规定的品质因子和审评方法，对绿碎茶样品逐项对比评判，得到单项品质因子得分；步骤五、得到茶样的审评总分。获得了澄清的茶汤，利于后续香气、滋味和叶底的审评，有效提高了绿碎茶快速审评的准确性。

Method of making traditional oriental medicine chrysanthemum tea

본 발명은 한방국화차 제조방법에 관한 것으로, 보다 상세하게는 국화꽃과 한약재를 포함하는 향미가 강화되고 국화꽃의 고유의 형태, 향, 색상, 맛을 좋게 유지할 수 있도록 하는 한방국화차의 제조방법에 관한 것이다. 본 발명은 채취된 국화꽃을 선별하여 시든 잎을 제거하고, 벌레의 유충이나 먼지, 이물질을 2회 내지 3회 세척하여 물기를 제거하는 원료준비단계와, 상기 원료준비단계를 거친 국화꽃을 110℃ 내지 120℃에서 5분 내지 10분간 증열 후, 송풍에 의해 3분 내지 4분간 국화꽃을 식히는 원료증열단계와, 70℃ 내지 95℃ 온도의 건조기에서 상기 원료증열단계를 거친 국화꽃의 수분함량이 40% 내지 60%로 건조한 후, 식히는 1차 건조단계와, 상기 1차 건조단계 이후, 35℃ 내지 55℃ 온도의 건조기에서 상기 1차 건조단계를 거친 국화꽃의 수분함량이 13% 내지 15%로 건조한 후, 식히는 2차 건조단계와, 상기 2차 건조단계를 거친 국화꽃을 135℃ 내지 150℃의 온도에서 3분 내지 5분간 덖음 후, 송풍에 의해 국화꽃을 식히는 덖음단계와, 인삼, 백출, 백봉령, 감초, 진피, 황기, 계피, 대조로 이루어진 한약재를 각각 이물질 및 껍질을 제거한 후, 2회 내지 3회 세척하는 한약재 세척단계와, 상기 한약재를 30℃ 내지 50℃ 온도의 건조기에서 2시간 내지 4시간 건조하는 한약재 건조단계와, 상기 한약재 건조단계를 거친 한약재를 분쇄하여 2mm 내지 5mm 크기의 한약재를 선별하는 한약재 선별단계와, 상기 선별된 한약재를 200℃ 내지 250℃에서 10분 내지 30분 가마솥에서 볶음 후, 식히는 한약재 로스팅 단계와, 상기 덖음단계를 통해 얻어진 국화꽃 1송이 내지 2송이에 인삼, 백출, 백봉령, 감초, 진피, 황기, 계피, 대조로 이루어진 한약재를 각각 0.2g 내지 0.3g 혼합하여 혼합단계를 포함하여 이루어진 것을 특징으로 한다. The present invention relates to a method for producing an oriental chrysanthemum tea, and more particularly, to a method for producing an oriental chrysanthemum tea having enhanced flavor including chrysanthemum flowers and herbal medicines and maintaining the inherent shape, fragrance, ≪ / RTI > The present invention relates to a method for preparing a chrysanthemum flower, comprising the steps of preparing a raw material for removing chrysanthemum flowers, removing dead leaves, washing worm larvae, dusts, and foreign matter two to three times to remove moisture, A step of cooling the chrysanthemum flower for 3 to 4 minutes by blowing air after the thermal dehydration for 5 to 10 minutes at 120 to 120 ° C and the step of heating the chrysanthemum flower at the temperature of 70 to 95 ° C Wherein the water content of the chrysanthemum flower after the primary drying step in the dryer of 35 to 55 占 폚 is in the range of 13% to 15% after drying at 40% to 60% % And drying the chrysanthemum flower after the second drying step at a ...

Manufacturing method of bitter gourd tea bag

本发明涉及一种能辅助降血糖、降血压、饮用方便的袋泡茶制作技术，特别是以苦瓜为原料的袋泡茶。所述苦瓜袋泡茶的组成按重量份计为：苦瓜粉50-90、山楂粉5-35、绿茶粉5-15、荷叶粉3-10、决明子粉3-10、纳米结晶复合氧化物10-25。当被远红外线有效激化后的茶水被喝入人体时，由于水或饮料内的分子团变小的缘故，其在血液中流通较易也较快，能迅速将多糖、皂苷、黄酮、维生素C、茶多酚等有效成分带入细胞。此外，随着水分子团的变小，溶入水中的异味化学物质也较不容易被味蕾细胞所察觉，能够改善苦瓜袋泡茶的口感。

茶叶加工装置

本发明公开了一种包括发酵罐，所述发酵罐包括通气管和能够以通气管为轴上下翻转的罐体，所述通气管穿过罐体，所述罐体上设置有进料口和排气口，所述进料口上设置有盖子；所述通气管两端均固定有支架，位于所述罐体内部的通气管上设置有网罩，所述网罩上设有通孔，所述网罩内的通气管上设有通气孔，所述通孔上覆盖有弹性片，所述弹性片上设置有缝隙。本发明使用发酵罐代替传统的发酵装置，除清洁、卫生、降低劳动效率外，还有利于降低生产能耗，降低劳动强度，从而降低生产成本。通过设计独特的发酵罐、传送装置和烘干装置，使各装置相互配合使用，通过控制进料量、提高发酵的均匀程度和控制烘干的温度，保证茶叶的品质。

A kind of tea green-shaking method

本发明涉及一种茶叶摇青方法，包括用第一输送带将鲜叶沿着第一输送带的上带面的步骤；用均料刷板沿着第一输送带宽度方向移动，以将第一输送带上的茶叶赶至摇青筒内的步骤；启动驱动电机，实现对鲜叶的摇青的步骤；启动卸料油缸，以连动摇青筒绕着筒口端倾斜向下且实施对鲜叶卸料的步骤；启动驱动电机，使得摇青筒转动，并且实现对摇青筒的抖动，将摇青筒内摇青后的茶叶从筒口导出的步骤；卸料油缸复位，并且使得摇青筒复位，该方法能够实现对鲜叶的自动化供料，并且可自动将摇青机内的鲜叶导出，提高茶叶加工效率。

A kind of black tea processing method

本发明涉及一种茶叶的制备方法，尤其涉及一种红茶加工方法，包括如下步骤：采摘的茶叶鲜叶，阴影下摊晾，保持温度为15℃‑22℃，萎凋时间为18‑20小时，在萎凋时间内的前3‑4小时内通过风机使用15℃‑22℃的风进行吹风，再通过风机使用26℃的风进行吹风8‑10小时，最后进行无风萎凋6‑9小时；将所得的茶叶放入摇青机中进行摇青，同时通过风机吹15℃‑22℃风，将摇青后的茶叶进行揉捻，将揉捻后的茶叶处于发酵室内发酵；将发酵后茶叶进行烘干；本发明的有益效果为：通过长时间不同温度的萎凋，能够使茶叶冲泡出的茶汤具备更加醇厚的特点；通过增加摇青步骤，能够在未进行发酵前进行初步的发酵，从而使茶汤具备爽口的特质。

A kind of tealeaves brick forming machine

本发明公开了一种茶叶砖成型机，包括工作台，所述的工作台顶部设有可左右滑动的送料模，所述的送料模内设有至少一个搬运腔，所述的工作台下部开设有压紧腔，所述搬运腔与压紧腔的数量相同，且所述搬运腔与压紧腔的大小相同，每个所述的压紧腔底部均设有可在其内腔上下滑动的顶出板，每个所述的压紧腔上方均设有可上下滑动以分别插入搬运腔和压紧腔内的压紧板，所述送料模、顶出板和压紧板的一侧均设有驱动它们运动的驱动件。本发明的茶叶砖成型机，结构紧凑，使用方便能够同时压制多个茶砖，使茶砖压制的更加紧密，大大提高了工作效率和茶砖的一致性，降低了劳动强度，确保了产品的质量。

Beauty-maintaining skin-caring healthcare Pu-erh tea and preparation method thereof

本发明公开了一种美容养颜保健普洱茶及其制备方法，普洱茶叶，红茶，桑葚，玫瑰花，菊花，石榴，枸杞，柠檬，玉米，山竹果皮，柚子皮，海带和红枣。其制备方法为将原料组分洗净干燥后，粉碎成粒度为10‑20目的小颗粒，在温度为‑15～‑25℃的温度下破壁处理后，进行第二次干燥并杀菌，计量装袋即得。本发明可用于容颜衰老、褐斑、痘疹等皮肤疾病的治疗，亦能调理血气，清理肠胃，美容养颜抗衰老，且不会引起营养物质的流失，大大提高了营养价值和原料的利用率，整个茶水具有清香，花香，使人心旷神怡。

The method for manufacturing of tea

본 발명은 연자, 우밀, 우, 연자육, 연화, 하엽을 각각 100g 씩 준비한 다음에, 흐르는 물에 세척한 후에, 음지에서 건조한 다음, 준비된 재료를 10mm이하로 통상의 절단기로 절단한 후에, 20리터 용량의 용기에 (바람직하게는 재래식 솥이 좋음) 상기 혼합재료를 500g와 소주5g를 넣고, 물을 10ℓ를 투입시켜 충분히 채운다음, 100℃ 이상에서 약 물이 반으로 줄어들 때까지 가열하여 추출한 후에, 상기 추출액을 미세한 식이섬유만 통과시키도록 여과한 후, 고형분은 제거한 다음에, 추가로 물 5ℓ를 부어 상기 용기에 채운 후, 다시 2차로 100℃에서 5시간 끓여 250g 정도 될 때까지 충분히 끓인 다음, 멸균하여 레르토르 진공 포장 하여 제조하는 차의 제조방법에 관한 것이다. In the present invention, after preparing 100 g each of softwood, buckwheat, milk, soft meat, softening, and lower lobe, and then washing with running water, drying in shade, and then cutting the prepared material to 10 mm or less with a conventional cutter, 20 liters In a container of capacity (preferably a conventional pot), 500 g of the mixed material and 5 g of soju are added, filled with 10 liters of water, and heated and extracted until the water is reduced by half at 100 ° C. or higher. After filtering the extract to pass only fine fiber, the solids were removed, and then 5 liters of water was added to the container, and then boiled at 100 ° C. for 2 hours at 100 ° C. and boiled until it was about 250 g. It relates to a method for manufacturing tea prepared by sterilization and vacuum packaging of lertor.

Control system of electromagnetic green tea fixation machine rich in selenium

本发明涉及一种富硒绿茶电磁杀青机控制系统，属于茶叶加工领域。该系统包括电磁杀青机机架及外设、热风耦合风量及温度控制模块、电机变频控制模块、图像监测模块、温湿度检测模块等外设接口电路以及基于SOPC的富硒绿茶电磁杀青检测控制系统；所述电磁杀青机机架机架，用于安装电磁杀青滚筒、驱动机构、温/湿度及图像采集模块等外设部件；所述热风耦合风量及温度控制模块用于热风风量及热风风量调控控制；所述驱动机构包括滚筒运动控制机构、主轴对中旋转管道旋转控制机构，其中滚筒运动控制机构用于滚筒在机架上正反旋转运动，主轴对中旋转管道旋转控制机构用于实现过度杀青后自动补湿控制，以实现杀青效果最优控制。

Method for preparing the heavy roasted green tea with excellent

본 발명은 기호성이 우수한 강배전 녹차의 제조방법에 관한 것이다. 보다 상세하게는, 공지의 방법으로 제조된 녹차를 원적외선 드럼 배전기로 파장 5~100㎛에서 180~220℃로 10~30분간 배전처리하여 녹차엽색이 갈색화된 녹차엽이 될 때까지 강배전 처리를 함으로써 녹차 특유의 떫은 맛과 청취(靑臭)를 제거하고, 기존의 녹차에서는 느낄 수 없었던 향미가 발현된 기호성이 우수한 강배전 녹차의 제조방법에 관한 것이다. The present invention relates to a method for producing strong roasted green tea having excellent palatability. More specifically, the green tea prepared by a known method is roasted by a far-infrared drum distributor at a wavelength of 5 to 100 μm at 180 to 220 ° C. for 10 to 30 minutes to perform strong roasting until the green tea leaves become brownish green tea leaves. By removing the astringent taste and audible unique to green tea, the present invention relates to a method for producing strong roasted green tea with excellent palatability expressed in a taste not available in conventional green tea. 강배전 * 기호성 * 녹차 * 녹색도 Strong distribution * palatability * green tea * greenness

A kind of processing technology of black tea

本发明公开了一种红茶的加工工艺，该工艺包括以下步骤：(1)晒青；(2)晾青；(3)摇青；(4)萎凋；(5)揉捻；(6)发酵；(7)干燥；(8)提香。本发明红茶的加工工艺通过晾青、摇青、低温短时萎凋、揉捻、发酵以及毛火、足火配合的烘干，使萎调更均匀，不仅具有操作简单，耗时短，加工程度容易控制等特点，而且通过本发明加工出的红茶还具有条索紧结纤细，圆而卷曲，香气浓郁、汤色红艳明亮，口感鲜醇柔和的等优点。

Meringa kakdugi and its preparation method

본 발명은 하수오 분말 : 물의 무게비가 1 : 8이 되도록 하여 하수오 죽을 쑤는 단계(가), 상기 (가)단계의 하수오죽이 뜨거울 때에 모링가 차잎을 하수오 분말과 동일한 무게로 첨가하는 단계(나), 상기 (나)단계에서 모링가 차잎이 첨가된 하수오 죽에 하수오 분말 무게의 3~4배가 되도록 고춧가루를 첨가하는 단계(다), 상기 (다)단계에 하수오 분말 무게의 1/6~1/5의 모링가 발효염수를 첨가하여 모링가 깍두기양념을 완성하는 단계(라), 모링가 뿌리의 굵은 부분을 껍질을 제거하고 깨끗이 씻어 깍둑 썰어 소정의 소금과 설탕에 절인 후, 상기 (라)단계의 모링가 깍두기양념에 섞고 다진 마늘, 다진 생강, 다진 쪽파, 배즙, 무즙 양념을 첨가하여 모링가 깍두기를 완성하는 단계(마), 50~60 cm로 자른 대나무통의 내부 마디를 제거한 후, 세척하여 살균하는 단계 (바) 및 상기 (마)단계의 모링가 깍두기를 상기 (바)단계에서 준비한 대나무통에 채워 넣고 대나무통의 양단을 밀봉한 후 2~10℃의 저온 숙성실에서 2주 이상 숙성하는 단계(사);를 포함하는 것을 특징으로 하는 대나무통 숙성 모링가 깍두기의 제조방법.을 제공함으로써, 우수한 영양성분을 다량 포함하고 있는 모링가를 한국인들이 용이하게 섭취할 수 있어 국민건강에 도움이 된다. (A) a step (a) in which the weight ratio of the sewage powder and water is adjusted to be 1: 8, (b) the step (b) (B) adding red pepper powder so that the weight of the green tea powder is 3 to 4 times the weight of the green tea powder added with the Moringa tea leaf in step (b); (c) (D) a step of adding Moringa fermented saline to the corn starch to complete the corn seasoning, (D) removing the husks of Moringa roots, washing the corn root thoroughly, slicing it into a predetermined salt and sugar, (B) adding the garlic, chopped ginger, chopped garlic, chopped sauce, juice and juice sauce to the meringue dipping sauce to complete the meringue dipping (E), removing the inner part of the bamboo container cut into 50 to 60 cm, (F) And (b) filling the bamboo barrel prepared in the step (b) above with the Moringa kakuti in the step (b) and sealing both ends of the bamboo container, followed by aging in a low temperature aging chamber at 2 to 10 ° C for more than two weeks; The present invention provides a method for producing a meringia kakdugi which is aged in a bamboo pot, and can be easily ingested by Koreans, thereby contributing to public health.

Lotus aroma tea and its manufacturing method

A method of producing lotus aroma tea is provided to improve the original flavor and taste of lotus leaves and flowers by flavoring lotus leaf tea with lotus flowers, to prevent destruction of original components of lotus and to obtain lotus aroma tea containing functional components without caffeine. Lotus aroma tea is prepared by the steps of: mixing lotus leaf tea and lotus flowers in a ratio of 3:1; covering the mixture with a cotton wrapper and leaving indoors for 24hr to flavor the lotus tea with the aroma emitted by fermentation of lotus flowers; separating the lotus flowers; drying at low temperature at 10 to 15deg.C; mixing the lotus aroma tea and new lotus flowers in a ratio of 3:1, covering with the cotton wrapper and leaving indoors for 24hr to repeatedly flavor the lotus aroma tea with the aroma emitted by fermentation of lotus flowers; separating lotus flowers from lotus aroma tea; and drying indoors at 10 to 15deg.C to reduce loss of aroma. The lotus leaf tea is obtained by the steps of: collecting and washing 3- to 4-month-old lotus leaves; exposing to sunlight at 26 to 28deg.C for 20 to 30min to evaporate moisture and to increase enzyme activation; drying in the shade at 23 to 37deg.C and 70 to 80% humidity for 16 to 20hr; finely cutting; heating with high temperature steam of 95deg.C for 3min to inactivate enzyme, soft tissue, remove a green flavor and sterilize lotus leaves; quickly cooling with cold air; drying at 50deg.C for 1hr with far infrared rays; and roasting at 200deg.C for 10 to 20min to a moisture content of less than 4%.

Baking apparatus and baking process for oolong tea

本发明公开了一种乌龙茶的烘焙装置及烘焙工艺,首先先制作一茶叶烘焙装置,所述的烘焙装置设有设有滚筒、滚筒支架、电热加热棒、电机传动装置和数个翻炒叶片、一个翻炒导流板、螺旋槽及出料口、进料口、带动其转动的传动机构；本发明烘焙控制原理：一边进料一边出料的连续烘焙模式，通过搭配设定下料速度、电炉温度、滚筒转速这三个参数来控制来控制乌龙茶的快速烘干，控制乌龙茶的水分含量、火候达到工艺的要求，使乌龙茶保持一定的干燥度，同时具有提升乌龙茶火功香气、改善滋味，从而最大限度提升乌龙茶的产品质量。

Huanghua pear dark tea and preparation method thereof

本发明涉及一种黄花梨黑茶及其制备方法，所述黄花梨黑茶主要以海南黄花梨嫩叶和黑毛茶为原料制成，其制备方法包括以下步骤：（1）选料；（2）杀青；（3）揉捻；（4）互揉；（5）灭菌；（6）渥堆发酵；（7）压制成砖；（8）发制金花；（9）烘干；（10）成品包装。本黄花梨黑茶将黄花梨茶的优点与黑茶的优点相结合，茶砖松紧适宜、颗粒饱满、金花繁茂。茶汤橙红通透，色如琥珀，质地厚重，入口甘甜，不苦不涩，口感柔滑细腻，浓郁的茶香中还糅合了海南黄花梨特有的木质降香味。茶底紧润干净、形质轻新、油润肥厚。并且具备抗氧化、抗癌症、降血脂、降血糖、助消化、利肠胃、定痛、生肌、安神等诸多功效。

A kind of pipeline system tealeaves high efficiency drying device

本发明提供了一种流水线式茶叶高效烘干装置，包括热烘干箱；所述烘干箱的横截面为长方形，由灰铸铁制成，其上表面设有鼓风机；所述卡快均匀布置在传送带上，且其内部设有固定腔；所述支撑杆成组设置，且在每组支撑杆的内侧设有固定块；所述加热箱固定在烘干箱上，且在其内部设有电阻丝；所述茶叶出门与茶叶进门呈对称布置，且在其底部固定有橡胶块；本发明通过鼓风机将热风输送至烘干箱的内部，实现了对茶叶的干燥，同时在干燥箱的内部设有加热箱，在加热箱与鼓风机的共同作用下，使得烘干箱内部的空气分布更加均匀，实现了对茶叶的充分干燥，且烘干效率较高。

System for varying coffee intensity

A coffee pod with varying intensity. The coffee pod includes a substantially rigid sidewall, a substantially rigid base, and coffee grinds positioned therein. More than about seventy percent (70%) of the coffee grinds may include a particle size distribution of between about 200 to about 300 microns. The coffee grinds may have a weight of the about five (5) to about eight (8) grams.

Drying equipment for tea production of material function is spread in area

本发明涉及茶叶生产用烘干设备技术领域，具体涉及一种带摊料功能的茶叶生产用烘干设备；采用基于齿轮啮合的驱动组件，通过伺服电机驱动一号齿轮转动，一方面，一号齿轮直接驱动推拉杆带着一号滑块沿着一号滑轨左右移动，进而驱动通气组件对烘干箱通入干燥的热空气；另一方面，一号齿轮带动二号齿轮转动，使圆柱凸起带着套筒跟着转动，由于套筒和圆柱凸起套合，使一号拉绳产生移动，并配合二号弹簧，使滑套沿着滑杆上下移动，通过转动杆使一号传动轮做往复摇摆转动，从而使传动带往复移动，进而带着移动座沿着二号滑轨左右移动，并使摊料组件也跟着移动，对投放在隔板上的茶叶进行摊料，使茶叶和干燥热空气均匀接触，加速烘干。

A kind of production technology of high-quality white tea

本发明公开了一种高品质白茶的生产工艺，包括如下步骤：(1)鲜叶采摘：选择黄金茶品种，采摘一芽一叶、一芽二叶标准鲜叶原料，夏季采摘时间为下午四点以后；(2)萎凋；(3)初干；(4)走水：(5)足干：将步骤(4)静置走水后的茶叶，于提香机中进行足干。由本方法制作得到的成品黄金白茶为名优白茶，较其他品种制得的夏季白茶相比品质更佳，主要体现在：具有甜花香和奶香味，汤色黄、亮，入口带花香、甜、醇爽；泡制后的茶叶肥壮、芽叶连枝、叶色褐绿且亮；氨基酸含量达2～4％，茶多酚含量26～30％，酚/氨8.15左右。

Health tea and preparation method thereof

本发明属于茶及茶加工技术领域，具体涉及一种养生茶及其制备方法，按重量份计，包括以下原料：丹参叶梗20‑50份、红茶20‑50份、丹参花10‑40份及灵芝5‑30份；本发明提供的养生茶，将丹参叶梗、红茶、丹参花及灵芝按一定比例配制，既最大限度的保留了红茶的有效成分、外观和口感，又将丹参叶梗、丹参花和灵芝有机配合起来，具有清肝健脾的功效，及降脂，降压，活血化浊，提高免疫力，改善微循环的作用。

A kind of tea screening device

一种茶叶筛分装置，包括筛分箱，在筛分箱的顶部设有进料口，在进料口的下方设有筛板，筛板上设有通孔，所述筛板的一端与支撑杆铰接，另一端设有转轮，转轮的底部与凸轮相接处，第一减速电机带动凸轮旋转；本发明提供一种茶叶筛分装置，首先采用筛板将茶叶中的灰尘、细屑等杂质筛除，并通过抽风机将灰尘、细屑等杂质抽出；揉捻辊将死叶和其他杂质打碎，从而使茶叶清理地更加彻底。最后利用鼓风机吹出的风对茶叶进行筛选，较重的茶叶落在距离鼓风机近的筛分仓中，较轻的茶叶落在距离鼓风机较远的筛分仓中。

Processed rice, process for producing the same and tea-bag containing the same

본 발명은 숭늉차용 벼 낱알의 가공방법, 상기 방법에 의하여 제조된 숭늉차용 벼 낱알 및 상기 숭늉차용 벼 낱알을 이용한 티백에 관한 것으로, 보다 상세하게는 탈곡된 벼 낱알을 물에 침지시킨 다음, 로울러로 압축 가공하여 미세한 균열을 발생시키고 나서, 압력 원동기로 가열하여 볶는 단계를 포함하여 구성되는 것을 특징으로 하는 숭늉차용 벼 낱알의 가공방법, 상기 방법에 의하여 제조된 숭늉차용 벼 낱알 및 상기 숭늉차용 벼 낱알을 이용한 티백에 관한 것이다. The present invention relates to a processing method of soybean tea grains, tea grains produced by the method, and tea bags using the soybean rice grains, and more particularly, by immersing the threshed rice grains in water, followed by a roller. The method of processing the rice grains for the soybean tea, characterized in that it comprises a step of heating and roasting by a pressure prime mover after compression processing with a soybean, the rice grain for the soybean tea produced by the method and the rice for the soybean tea It is about tea bag using grain.

Method of producing a health tea

본 발명은 사과가 갖는 포도당 및 유기산으로 인해 흑마늘이 갖는 고유한 향을 제거시키고, 단맛 및 신맛을 부가하여 마시기 용이한 건강차로 내국인 및 외국인이 거부감없이 즐기므로 이로 인해 피로해소, 정력증강, 면역력가화 소화기능향상 및 항산화효과를 가져서 인체 신진대사 및 면역력강화를 원할하도록한 흑마늘 및 사과를 이용한 건강차의 제조방법은; 마늘과 사과를 준비하는 단계(S100)와; 상기 마늘은 껍질을 탈피하지 않은 통마늘에 에스-아릴시스테인(S-allylcysteine)의 함유량을 높이기위해 냉동처리하여 완만하게 해동시키고, 해동된 통마늘을 찜통기에 넣고 마늘알이 투명하게 익도록 찌며, 쪄진 마늘을 보온통에 넣고 선숙성한후 선숙성된 상기 마늘을 건조하며, 건조된 마늘을 보온통에 넣고 후숙성시키는 흑마늘제조단계(S200)와; 상기 사과와 상기 흑마늘을 건조하는 사과와 흑마늘 건조단계(S300)와; 건조된 상기 사과와 상기 흑마늘을 각각 분말화하는 사과와 흑마늘 분말화 단계(S400)와; 분말화된 상기 사과 및 상기 흑마늘을 배합하여 분말혼합물로 구성하는 흑마늘 및 사과 분말혼합물로 구성하는 단계(S500)와; 상기 분말혼합물을 과립화하는 단계(S600)로 구성되는 것을 특징으로 한다. The present invention eliminates the inherent fragrance of black garlic due to the glucose and organic acid possessed by apples, and enjoys a pleasant health by drinking sweetness and sour taste, so that locals and foreigners can enjoy the product without any feeling of discomfort, thereby relieving fatigue, A method for preparing health tea using black garlic and apple, which has improved digestion function and antioxidant effect, and is intended to enhance human metabolism and immunity; Preparing garlic and apple (SlOO); The garlic was frozen to germinate the skin without peeling the skin to increase the content of S-allylcysteine and gently thawed. The thawed whole garlic was placed in the jugwort and the garlic eggs were soaked in transparent wax so that steamed garlic (S200) for drying garlic which has been matured and then maturated, drying the garlic into a warm water trough and then aging the garlic; Drying the apple and the black garlic (step S300); An apple and a black garlic powdering step (S400) for powdering the dried apple and the black garlic, respectively; (S500) comprising a mixture of black garlic and apple powder constituted of a powder mixture of the powdered apple and the black garlic; And granulating the powder mixture (S600).

Green tea manufacturing process that installs cold and hot process immediately after tea leaves are removed and steamed

(1). 발명이 속한 기술분야 녹차를 대량으로 만드는데는 고가의 제다시설과 장소가 필요하다, 그러면서도 탁월하게 우수한 품질의 녹차를 만드는데는 관행의 기존방법으로 차엽을 찌거나 덖기의 반복 기술로는 부족하다, 본 발명은 고품질의 녹차를 생산하기 위한 시설중 일부인 상온 아닌 냉온송풍처리공정을 추가하는 것이다 (2). 발명의 목적 차의 원료인 차 잎은 세룰로스 리그닌 등으로 구성되어 있다. 셀룰로스는 당의 한 성분으로 긴 사슬로 되어 있으며 강하고 질기다. 따라서 셀룰로스는 열을 가하면 긴 사슬(고리)이 떨어지며 당으로 변한다. 고온 후 아주 낮은 온도인 저온에 처하게되면 이 반응이 가속화된다. 나아가 이 작업은 품질을 좋아지게 하기 위한 목적에 있다. (3). 발명의 구성 기존의 손 제다에서는 덖은후 자연상태에서 털면서 식히는 작업을 반복하고있으며, 증제차에서는 증제 직후 상승된 차 엽온을 낮추기 위해 상온을 송풍하므로서 품질이 열악해지고 있다. 본 발명에서는 덖거나 수증기로 찐후 가장 짧은 시간 내에 차 엽온을 강제로 내리는 방법과 과정을 지칭하는 것이며 냉각기에 의해 발생된 저온을 차엽(찌거나 덖은 직후)에 강제 송풍시키므로서 최 단시간내 차 엽온을 급냉시키는 공정을 추가하는 것으로 구성된다. (4). 발명의 효과 본발명의 결과에 의해 제다된 차는 당도가 높고 양분의 손실이 적을 뿐 만 아니라 차의 품질의 척도인 외관(차 제품의 형상, 말림정도, 차제품의 고유의 색깔인 녹색유지)과 내질(향, 맛, 수색 등)을 향상시켜 국제경쟁력에 뒤지지 않으므로서 농가 소득증대에 일익을 줄 수 있을 것이며 소비자 측에서 본다면 기존의 차보다 우수한 양질의 좋은 차를 이용 할 수 있게 될 것이다.

Method for processing multiple types of tea by adopting autumn Lingyun Baimao tea

本发明提供一种采用秋季凌云白毫加工多类茶的方法，属于茶叶加工技术领域。该方法是在秋季采用凌云白毫茶不同等级的原料加工红茶、黄茶、白茶、黑茶和青茶；在传统的红茶、黄茶、白茶、黑茶、青茶的加工工艺基础上进行改进，通过控制各个工序的具体操作要求，使秋季茶叶自身多酚类物质、多糖类物质以及醚类、醇类等芳香物质充分转化及释放，进而提升香气和滋味，使茶叶的品质得到大幅提升；改变秋季只生产单一茶品种的现状，制作出多种类型的茶品，且各类茶品的香气、滋味、茶汤等品质较好，以满足市场的需要，提高茶叶资源综合利用效益。

Preparing Method of Fermented Green Tea

본 발명은 발효녹차의 제조방법에 관한 것으로, 더욱 자세하게는 350~400℃에서 대(竹) 솔을 이용하여 덖어낸 녹차를 약발효시키는 것을 특징으로 하는 동춘차의 제조방법에 관한 것이다. The present invention relates to a method for producing fermented green tea, and more particularly, to a method for producing Dongchun tea, which is characterized by weakly fermenting green tea brewed using a large brush at 350 to 400 ° C. 본 발명에 따른 동춘차는 전통사찰에 전해 내려 온 제다법을 개선하여 만든 차로서, 떫은 맛을 내고, 탁도가 있으며, 탁한 향을 가지는 기존 녹차의 단점을 개선하여 맑고 담박한 맛을 내고, 탁도가 없으며, 맑은 향을 가지면서 후감으로는 단 맛과 청량감을 느끼게 하는 제다법으로 정량화함으로서 현대인들에게 기호성이 우수하고 건강기능이 뛰어난 녹차를 제공할 수 있는 효과가 있다. Dongchun tea according to the present invention is a tea made by improving the method of Jeddah passed down to the traditional temples, has a bitter taste, turbidity, improves the disadvantages of the existing green tea with a turbid aroma to give a clear, dull taste, no turbidity In addition, it has the effect of providing green tea with excellent palatability and excellent health function by quantifying it with Jeddah's method, which has a clear aroma and feels sweet taste and refreshing feeling. 녹차, 살청, 유념, 발효, 건조, 숙성, 폴리페놀 Green tea, apricots, relish, fermentation, drying, ripening, polyphenols

A kind of movable type aerobic fementation bucket

本发明公开了一种移动式通气发酵斗，包括底座和发酵斗，底座的顶面上设置支撑体，发酵斗的底部通过翻动轴固定在支撑体上，翻动轴位于发酵斗内，翻动轴的内部呈空心结构，翻动轴上设置有若干通风孔，翻动轴的开口端固定连接有鼓风装置，且翻动轴的内部与鼓风装置连通；支撑体上设置有中心控制器，发酵斗的侧壁上设置有温度传感装置，温度传感装置与中心控制器电性连接，鼓风机的控制开关与中心控制器电性连接。本发明对于现在产量较少的企业适用的性价比较高，能够为红茶发酵提供足够的氧气，且氧气分布均匀，使得红茶发酵品质有保证，以及实现了现在红茶发酵连续生产，发酵的操作更加方便，发酵的工作效率更高。

Tea brewing and sweetening product and process

A sweet tea brewing product and system for brewing and sweetening tea in a brewing basket of a tea making machine is disclosed comprising at least one water permeable mesh pouch for placement in the brewing basket during brewing. The tea particles and sugar granules are contained in the mesh pouch. The mesh pouch has mesh openings being generally smaller than the size of said sugar granules and said tea particles for retention of said granules and particles. The tea particles and sugar granules are brewed and dissolved in the brewing basket during steeping of the tea particles and sugar granules in hot water to produce a concentrated sweet tea solution delivered from said basket for accurate and consistent brewing of sweat tea.

A kind of walnut diaphragma juglandis tea and preparation method thereof

本发明公开的一种核桃分心木茶，按照质量百分比包括40％～50％的核桃分心木，0％～20％的银耳，0％～20％的葡萄干，余量为茶叶；以上各组份的质量之和为100％。本发明公开的核桃分心木茶的制备方法，包括备料、物料处理、混合、以及装袋四个步骤。本发明还公开了一种核桃分心木茶的制备方法，包括备料、物料处理、粉碎、混合、以及装袋五个步骤。本发明的核桃分心木茶，原料来源广泛，将原来被当做废弃物的核桃分心木进行有效利用，变废为宝，与银耳、葡萄干、茶叶等原料合理搭配，制成一种适合人们日常饮用的健康饮品；该制备方法工艺简单，制备成袋装的茶饮，适合于居家、工作、旅行时随时饮用，并且对人体具有很高的保健价值。

Kiwi fruit tea

本发明公开了一种猕猴桃果茶，按照重量份数包括如下配方成分：猕猴桃80-120份、金银花2-4份、柠檬汁3-5份、绿茶粉4-6份、玫瑰花茶3-5份、冰糖15-25份、红茶粉5-7份、纯洁水40-60份，既改善了口味又不改变猕猴桃本身的色、香、味。冲泡时，汤色明亮，酸甜爽口，具有猕猴桃的滋味和香味，集营养和保健于一体，是一种很有前景的保健饮品。

Matcha production process and equipment

本发明提供了一种抹茶生产工艺及设备，涉及一种抹茶生产工艺及设备。它解决了现有技术中生产工艺复杂，产量低，球磨机效率低的问题。工艺包括，杀青：青叶经过蒸机进行饱和蒸汽杀青。冷却：对蒸汽杀青后的叶子进行冷却。烘干：杀青茶叶经过烘干机进行烘干处理。梗叶分离：使用梗叶分离器。二次烘干：将经过梗叶分离机分离的茶叶的叶片进行二次烘干。二次梗叶分离：去除碾茶中的残留下来的梗。球磨粉碎:将混合好的原料通过传送装置进入磨粉设备。过筛：将研磨好的茶粉过筛。采用机械设备流程化的实现对茶叶的处理，从而快速的生产出质优的抹茶粉，通过在罐筒内设置内罐筒，方便对茶粉的分离，实现对不同大小茶叶的分级研磨，加快研磨速度，方便上下料。

A kind of healthcare tea capable of lowering glucose and preparation method thereof

本发明公开了一种降糖养生茶及其制备方法，所述降糖养生茶由以下原料制备而成：多孔菌1～100g、白果1～100g、桑叶1～100g、菊花1～100g、红茶1～100g。具体制备方法如下：将原料分别粉碎成小块状或小叶状，称取相应重量，混合后，装滤纸袋每袋10g，然后装到铝箔袋中，再装盒制成成品。本发明具有如下优点：1、配伍合理，具有良好的降血糖保健功能和较高的营养价值。2、配方原料都为药食品同源，无任何毒副作用，口味独特，更好吸收，适用人群广。3、配方中的药物来源广泛，制备工艺简单，成品方便携带、冲泡。

A kind of process of white tea compressed tea

本发明公开了一种白茶紧压茶的工艺方法，具体制作包括以下步骤，一、首先进行制作白茶二、将白茶，送入高温蒸汽箱；三、将白茶进行微波和消毒；四、对白茶进行脱水加工；五、取出干燥后的白茶，将其放入混合液体中进行混合，混合时间控制在1‑2小时，混合后的白茶进行静置，加工过程保持常温，控制在16‑24℃；六、制作加紧茶具的模具，然后将步骤五中的白茶进行定量放入模具中，密封包装，静置完成加工。本发明制作的白茶紧压茶，方便了茶叶的运输、携带，减弱了茶叶吸潮、吸收异味，降低了茶叶对存放条件的要求，同时能保证白茶的原味，茶味醇厚，整体加工方法简单，值得推广。

A kind of processing method of plateau black tea

本发明涉及一种高原红茶的加工方法，所述加工方法以本地小叶茶种为茶叶原料主要经过萎凋、发酵、揉捻和烘干步骤，具体加工方法包括采摘、摊晒、萎凋、发酵、揉捻、第一次毛火烘干、第二次足火烘干和包装等步骤。采用本发明所述的一种高原红茶的加工方法，合理利用高原茶的特点，在传统加工方法的基础上进行改进，采取先发酵后揉捻，可增强蛋白质水解作用，提高氨基酸的含量，茶叶鲜甜度增加，解决了传统红茶滋味、外形单一的问题，加工出来的红茶具有色泽润红、汤色鲜活、滋味醇厚、叶底鲜活以及泡茶后有清香飘散，浓而不苦，甜而回味，还具有生津止渴、提神益思，消食化腻等特点，可以满足消费者对红茶越来越高的品味需求。

Preparation method of Cuihua tribute green tea

以大关翠屏山园子茶的鲜叶为原料，通过摊青、杀青、烘青、揉捻、烘青、炒青、干燥工艺制备而成；直接解决了大宗绿茶香低、味淡、杂味、粗老味重的缺点，使本地的大关翠屏山园子茶原料得以利用，用中低档的原料做出了高品质的茶产品。同时本发明茶产品的制作过程中，融合了绿茶炒青、烘青、复揉等工艺交叉，加工出的茶产品条索紧卷、深绿，香气成栗香，滋味纯正回甘，汤色绿黄明亮，叶底完整。