CN102210367A - Stevioside-rich stevia rebaudianum tea and processing method thereof - Google Patents
Stevioside-rich stevia rebaudianum tea and processing method thereof Download PDFInfo
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- CN102210367A CN102210367A CN2011101958527A CN201110195852A CN102210367A CN 102210367 A CN102210367 A CN 102210367A CN 2011101958527 A CN2011101958527 A CN 2011101958527A CN 201110195852 A CN201110195852 A CN 201110195852A CN 102210367 A CN102210367 A CN 102210367A
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- 235000019202 steviosides Nutrition 0.000 title claims abstract description 38
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 title claims abstract description 37
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 244000228451 Stevia rebaudiana Species 0.000 title claims description 39
- 229940013618 stevioside Drugs 0.000 title abstract description 9
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 title abstract description 8
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 title abstract description 8
- 244000269722 Thea sinensis Species 0.000 title abstract 5
- 241000544066 Stevia Species 0.000 claims abstract description 36
- 238000004898 kneading Methods 0.000 claims abstract description 15
- 241001122767 Theaceae Species 0.000 claims description 41
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims description 38
- 239000004383 Steviol glycoside Substances 0.000 claims description 30
- 235000019411 steviol glycoside Nutrition 0.000 claims description 30
- 229930182488 steviol glycoside Natural products 0.000 claims description 30
- 150000008144 steviol glycosides Chemical class 0.000 claims description 30
- 238000002360 preparation method Methods 0.000 claims 1
- 229930182478 glucoside Natural products 0.000 abstract description 12
- 150000008131 glucosides Chemical class 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 9
- 239000003205 fragrance Substances 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 2
- 230000001953 sensory effect Effects 0.000 abstract description 2
- 230000007480 spreading Effects 0.000 abstract description 2
- 229930188195 rebaudioside Natural products 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 32
- 229930182470 glycoside Natural products 0.000 description 11
- 150000002338 glycosides Chemical class 0.000 description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 6
- 230000008901 benefit Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000012552 review Methods 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000021096 natural sweeteners Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000189115 Catananche Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010021703 Indifference Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- CZMRCDWAGMRECN-UHFFFAOYSA-N Rohrzucker Natural products OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 229910000960 colored gold Inorganic materials 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a method for processing stevioside-rich stevia rebaudianum tea, and belongs to the technical field of agricultural product processing. The method is characterized by comprising the following steps of: spreading fresh stevia rebaudianum leaves, removing green, kneading and drying. The high-stevioside-rich stevia rebaudianum tea with pleasant fragrance and mellow taste is made by using the method; and compared with the stevia rebaudianum leaves unprocessed by the method, the stevia rebaudianum leaves processed by the method have relative airing rates of stevioside, rebaudioside and total glucoside of the stevia rebaudianum tea of respectively higher than 42.40 percent, 31.21 percent and 32.71 percent. The processing method is simple, convenient, feasible, economic and practical, can remarkably improve the stevioside content of the stevia rebaudianum tea, and has good sensory quality.
Description
Technical field
The present invention relates to the processing of farm products field, more specifically relate to a kind of stevia rebaudiana tea and processing method thereof that is rich in steviol glycoside.
Background technology
Stevia rebaudianum is a kind of wild catananche that originates in Paraguay, all contains pleasantly sweetly with complete stool, especially contains higher steviol glycoside with blade and gains the name.Steviol glycoside is a kind of natural sweetener, is sucrose, beet sugar the 3rd kind of natural sugar source afterwards.Its sugariness is 250 ~ 300 times of sucrose, but calorific value only is 1/300 of a sucrose.Therefore be described as " natural asccharin " " best natural sweetener ".Separate the glucosides that obtains 10 kinds of different sugarinesses at present from stevia rebaudianum, wherein most important glucosides is steviol glycoside and Lai Baodi glycosides A.The sugariness of steviol glycoside is 270 ~ 280 times of sucrose, the long and little hardship of pleasant impression; Lai Baodi glycosides A sugariness is 450 times of sucrose, and sweet taste is the optimum part of sweet taste in the stevia rebaudianum trial product near sucrose.Low in calories, high sugariness that steviol glycoside has, high stability, nontoxic, advantage such as have no side effect.Simultaneously can regulate blood lipid metabolism, invigorating spleen and reinforcing stomach promotes mineral matter to absorb, and hypertension, diabetes, obesity patient is had certain pharmacological action.
There are China and some countries of South America in the main country of artificial growth stevia rebaudianum at present, and the stevia rebaudianum of plantation is mainly used in the extraction steviol glycoside.The product of directly using stevia rebaudian leaf seldom, though STEVIA REBAUDIANA juice is arranged, the report of stevia rebaudiana tea, but said stevia rebaudiana tea is exactly to use the stevia rebaudian leaf that directly dries or mix some other draft to form, and its shortcoming has green grass highly seasoned, and the soup look more shallow, flavour is thin, and glucosides content is low and be difficult for brewing etc.Therefore, this patent utilization airing, complete, knead, technological development such as oven dry goes out steviol glycoside content height, fragrance is pleasant, flavour is mellow stevia rebaudiana tea, not only can directly brew and drink, and can be used as sweetener and the food additives raw material is further developed, have very high social benefit and economic benefit.
Summary of the invention
In order to address the above problem, the invention provides a kind of stevia rebaudiana tea and processing method thereof that is rich in steviol glycoside, this method completes by airing, kneads, and steps such as oven dry can significantly improve the steviol glycoside content in the stevia rebaudiana tea, improve the stevia rebaudianum organoleptic quality.
The present invention implements by following technical solution:
A kind of stevia rebaudiana tea processing method that is rich in steviol glycoside comprises the steps:
(1) bright leaf: select fresh stevia rebaudian leaf;
(2) airing: with the stevia rebaudian leaf airing;
(3) complete: the stevia rebaudian leaf of airing is completed;
(4) knead: the stevia rebaudian leaf after will completing is kneaded;
(5) oven dry: the stevia rebaudian leaf oven dry after will kneading.
The temperature of described airing is 20-35 ℃, relative humidity 65-85%.
The described temperature that completes is 300-360 ℃, and fixation time is 120-250 s.
The described preferred temperature that completes is 320 ℃, and the preferred time is 210s.
The described preferred equipment that completes is roller fixation machine.
Described kneading preferably kneaded in kneading machine.
The described preferred time of kneading is 10-15min.
The temperature of described oven dry is dried to the moisture content of stevia rebaudian leaf and is reached 5-7% between 80-120 ℃.
Preferred 100 ℃ of the temperature of described oven dry.
Described stevia rebaudiana tea is to be prepared from by described processing method.
The invention is characterized in: traditional stevia rebaudiana tea is just used the stevia rebaudian leaf that directly dries or dry, but the present invention has increased airing, completes, kneads, stoving process.It is characterized in that:
(1) with the airing under suitable temperature, damp condition of bright leaf, bright leaf water evaporates is under the plurality of enzymes effect, complicated chemical change has taken place in its inclusion, wherein stevioside, Lai Baodi glycosides A content begin to descend, but begin to rise after 4 hours, and reach peak in the time of 6 hours in airing.
(2) completing is exactly to utilize high temperature, makes that various biology enzymes lose activity in the bright leaf, stops the further degraded of compositions such as stevioside, Lai Baodi glycosides A.The evaporation of part moisture simultaneously makes blade become soft, is convenient to moulding.High temperature can also make some lower boiling fragrance and bad smell volatilization in addition, promotes new fragrance to form, thereby has improved quality of finished.
(3) rolling and modeling utilizes the external force effect to destroy the stevia rebaudian leaf cell, makes stevia rebaudian leaf juice excessive, invests the tealeaves surface, is convenient to quick brewing, improves millet paste concentration.Knead in addition make stevia rebaudian leaf curl slivering, reduced volume, mould profile, be convenient to packing, storage and assorted.
(4) utilize stevia rebaudian leaf after the higher temperature drying is kneaded, not only reduce its water content, stop the non-enzymatic oxidation deterioration of biochemical component, prolong storage period; And high temperature action further improves finished product fragrance, the raising quality.
Advantage of the present invention: the one, can significantly improve the steviol glycoside content of stevia rebaudiana tea, the stevia rebaudiana tea that processes through this method has improved 68.3%, 44.1%, 52.1% respectively relatively than the content of the total glycosides of the stevia rebaudianum in the stevia rebaudiana tea that dries on the market, steviol glycoside, Lai Baodi glycosides A.The 2nd, significantly improved the tealeaves organoleptic quality, just make stevia rebaudiana tea flavour alcohol, the soup coloured gold is yellow bright, and is emerald green at the bottom of the leaf.This simple and convenient processing method is row, economical and practical easily.Improve the steviol glycoside content of stevia rebaudiana tea, and have good organoleptic feature.
Description of drawings
Fig. 1 is the glucosides content influence that spreads stevia rebaudiana tea;
Fig. 2 is the factor level table setting that completes;
Fig. 3 is the influence of temperature and time to steviol glycoside content that complete;
Fig. 4 is the influence of the time of kneading to stevia rebaudiana tea glucosides content;
Fig. 5 is the influence of bake out temperature to stevia rebaudiana tea glucosides content;
The organoleptic quality review result of stevia rebaudiana tea under the different bake out temperatures of Fig. 6.
The specific embodiment
Embodiment one: with the bright leaf of stevia rebaudianum at 20 ℃-35 ℃, airing 0h, 2h, 4h, 6h, 8h in the environment of relative humidity 65%-85%.The result shows with the prolongation that spreads the time, each constituent content of steviol glycoside is elder generation and reduces the trend that afterwards rises, and all when spreading 4 h, each constituent content of steviol glycoside has all reached minimum, reach the highest when 6 h, the content of stevioside, Lai Baodi glycosides A, Lai Baodi glycosides C, total glucosides has Duoed 88.45%, 56.87%, 88.45%, 60.34% respectively when minimum.Spread the glucosides content influence of stevia rebaudiana tea is seen Fig. 1.
Embodiment two: bright leaf spreads behind 6 h fully mixing, in 6CST-30 type cylinder continuous de-enzyming machine, complete then, complete and establish two factors of temperature and time, the temperature that completes is established four levels, the fixation time element is established three levels, adopts design at random, and each is handled three times and repeats, the each processing with bright leaf 2kg, other term harmonization.The factor level table that completes is provided with sees Fig. 2.
The result is presented at 280 ℃ of 120 s, 280 ℃ of 165 s and completes under handling, and green grass gas all appears in institute's tea making sample, and flavour is thin, and the deficiency that completes is described.At 400 ℃, 165 s, complete under 400 ℃ of 210 s, institute's tea making sample has burnt flavour outward, soup look dimness, the temperature that completes is too high, does not meet the famous-brand and high-quality tea quality requirement that completes.And the tea sample flavour alcohol that 320 ℃ of 210 s, 360 ℃ of 120 s, 360 ℃ of 165 s three handle to make just, and fragrance is aloof from politics and material pursuits, and the Tang Seming Huang meets the quality of famous tea requirement.Take all factors into consideration steviol glycoside, main biochemical component and sensory review think that it is 210 s between the most in good time that the optimum temperature of roller fixation is 320 ℃.The temperature and time that completes is seen Fig. 3 to the influence of steviol glycoside content.
Embodiment three: the stevia rebaudian leaf after completing places kneading machine to knead.Along with the prolongation of the time of kneading, steviol glycoside is on a declining curve, and promptly each glycosides all is not knead the content height, reaches minimum after kneading 30min, and the minimum difference of height ratio is high by 79.20%, 31.50%, 71.09%, 33.69%.Moulding in conjunction with the stevia rebaudiana tea finished product needs, and therefore the time of kneading was advisable with 5-10 minute.If but finished product does not have modeling requirement, can not knead and directly enter baking operation.The time of kneading is seen Fig. 4 to the influence of stevia rebaudiana tea glucosides content.
Embodiment four: the stevia rebaudian leaf after will kneading places 60 ℃, 80 ℃, 100 ℃, 120 ℃, 140 ℃ dryer to dry by the fire foot and does (moisture is about 6%-7%).The result shows the rising along with temperature, the content of steviol glycoside is in rising trend, under 140 ℃ of oven dry, handle stevioside, Lai Baodi glycosides A, Lai Baodi glycosides C, total glucosides of stevia rebaudiana tea increased by 42%, 39%, 18%, 31% than the stevia rebaudiana tea of 60 ℃ of oven dry respectively.Bake out temperature is seen Fig. 5 to the influence of stevia rebaudiana tea glucosides content
The organoleptic quality review result of stevia rebaudiana tea is seen Fig. 6 under the different bake out temperatures.
The present invention does not limit to above-mentioned preferred forms, and anyone can draw other various forms of stevia rebaudiana teas under enlightenment of the present invention.All equalizations of being done according to the present patent application claim change and modify, and all should belong to covering scope of the present invention.
Claims (9)
1. stevia rebaudiana tea processing method that is rich in steviol glycoside, it is characterized in that: described processing method comprises the steps:
(1) bright leaf: select fresh stevia rebaudian leaf;
(2) airing: with the stevia rebaudian leaf airing;
(3) complete: the stevia rebaudian leaf of airing is completed;
(4) knead: the stevia rebaudian leaf after will completing is kneaded;
(5) oven dry: the stevia rebaudian leaf oven dry after will kneading.
2. a kind of stevia rebaudiana tea processing method that is rich in steviol glycoside according to claim 1, it is characterized in that: the temperature of described airing is 20-35 ℃, relative humidity 65-85%.
3. a kind of stevia rebaudiana tea processing method that is rich in steviol glycoside according to claim 1, it is characterized in that: the described temperature that completes is 300-360 ℃, fixation time is 120-250s.
4. a kind of stevia rebaudiana tea processing method that is rich in steviol glycoside according to claim 3 is characterized in that: the described preferred temperature that completes is 320 ℃, and the preferred time is 210s.
5. a kind of stevia rebaudiana tea processing method that is rich in steviol glycoside according to claim 3 is characterized in that: the described preferred equipment that completes is roller fixation machine.
6. a kind of stevia rebaudiana tea processing method that is rich in steviol glycoside according to claim 1, it is characterized in that: described kneading preferably kneaded in kneading machine.
7. a kind of stevia rebaudiana tea processing method that is rich in steviol glycoside according to claim 1 is characterized in that: the temperature of described oven dry is dried to the moisture content of stevia rebaudian leaf and is reached 5-7% between 80-120 ℃.
8. a kind of stevia rebaudiana tea processing method that is rich in steviol glycoside according to claim 8 is characterized in that: preferred 100 ℃ of the temperature of described oven dry.
9. stevia rebaudiana tea as claim 1,2,3,4,5,6,7, the preparation of 8 or 9 described processing methods, it is characterized in that: described stevia rebaudiana tea is to be prepared from by described processing method.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101958527A CN102210367B (en) | 2011-07-13 | 2011-07-13 | Stevioside-rich stevia rebaudianum tea and processing method thereof |
| PCT/CN2011/082402 WO2013007072A1 (en) | 2011-07-13 | 2011-11-18 | Stevia tea rich in steviol glycosides and processing method thereof |
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| CN2011101958527A CN102210367B (en) | 2011-07-13 | 2011-07-13 | Stevioside-rich stevia rebaudianum tea and processing method thereof |
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| CN102210367A true CN102210367A (en) | 2011-10-12 |
| CN102210367B CN102210367B (en) | 2013-06-05 |
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| WO (1) | WO2013007072A1 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102499297A (en) * | 2011-12-30 | 2012-06-20 | 昆明振华制药厂有限公司 | Chinese gentian health-care tea and preparation method thereof |
| WO2013007072A1 (en) * | 2011-07-13 | 2013-01-17 | 福建农林大学 | Stevia tea rich in steviol glycosides and processing method thereof |
| CN103005107A (en) * | 2013-01-08 | 2013-04-03 | 南京师范大学 | Method for processing stevia rebaudiana dark green tea |
| WO2014043611A1 (en) * | 2012-09-17 | 2014-03-20 | Mcneil Nutritionals, Llc | Enhanced natural sweetener |
| CN103798906A (en) * | 2012-11-08 | 2014-05-21 | 中国科学院寒区旱区环境与工程研究所 | Processing technology and application of stevia leaf used for drink |
| CN106615420A (en) * | 2016-11-03 | 2017-05-10 | 明光市大全甜叶菊专业合作社 | Preparation method of stevia rebaudiana tea |
| CN107494854A (en) * | 2017-09-25 | 2017-12-22 | 山东中医药大学 | A kind of Europe Lee sweetleaf chrysanthemum tea and preparation method thereof |
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| CN101438750A (en) * | 2008-12-07 | 2009-05-27 | 中国热带农业科学院热带生物技术研究所 | Compound eaglewood tea and preparing technique thereof |
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| RU1792625C (en) * | 1990-07-11 | 1993-02-07 | Г.П.Сарджвеладзе, К.П.Сарджвеладзе, Р.Я.Джугели, О.Г.Харебава и А.Г.Каланди .(56) ТУ 10.18 УССР, 76-87. Трава двулистни- ка сладкого. Госагропром УССР, 1987 г. | Process for making dry product from leaves of stevia rebaudiana bertoni |
| CN102210367B (en) * | 2011-07-13 | 2013-06-05 | 福建农林大学 | Stevioside-rich stevia rebaudianum tea and processing method thereof |
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2011
- 2011-07-13 CN CN2011101958527A patent/CN102210367B/en not_active Expired - Fee Related
- 2011-11-18 WO PCT/CN2011/082402 patent/WO2013007072A1/en active Application Filing
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