CN102488122B - Black tea fungus jelly and preparation method thereof - Google Patents
Black tea fungus jelly and preparation method thereof Download PDFInfo
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- CN102488122B CN102488122B CN2011104070122A CN201110407012A CN102488122B CN 102488122 B CN102488122 B CN 102488122B CN 2011104070122 A CN2011104070122 A CN 2011104070122A CN 201110407012 A CN201110407012 A CN 201110407012A CN 102488122 B CN102488122 B CN 102488122B
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- 239000008274 jelly Substances 0.000 title claims abstract description 51
- 241000233866 Fungi Species 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
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Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a black tea fungus jelly and a preparation method thereof. The jelly comprises the following raw materials by weight percent: 15-30% of black tea fungus fermentation broth, 0.01-0.05% of black tea powder, 0.8-1.4% of gelling agent, 10-18% of white granulated sugar, defined amount of sour agents, defined amount of stabilizing agent, defined amount of food preservatives and 45-75% of water. The jelly and the preparation method have the following beneficial effects: the traditional special resource, black tea fungus, in China is utilized and the black tea fungus fermentation broth with various functions is added to the ingredients of the jelly; the preparation process is simple and practicable; the production cost is low; the thermally sensitive beneficial ingredients in the tea extracts, black tea fungus fermentation broth and black tea powder can be effectively prevented from being destroyed; and the prepared jelly has unique fermentation flavor of the black tea fungus, rich nutrition, natural color, good elasticity and ductility and sweet and sour taste, is smooth and delicate, has the health care functions of cleaning intestines and stomachs and helping digestion and has better market prospect.
Description
Technical field
The present invention relates to the nutraceutical field, relate in particular to a kind of fermented tea jelly and preparation method thereof.
Background technology
Jelly deeply is subjected to children with its smooth mouthfeel and pleasant taste and youthfully likes, becomes current a kind of popular leisure food.But commercially available jelly major part is formed by modulation such as gelling agent, sweetener, essence and pigments at present, not only be of low nutritive value, health care is limited, and the adding that has excessive synthetic food color and anticorrisive agent, also may consumer's health be had a negative impact.
Fermented tea in order to the raw material glucose-tea broth is carried out microbial fermentation, can obtain the pure natural health-care beverage of taste sweet and sour taste by the mixed fungus strain system that saccharomycete, acetic acid bacteria and lactic acid bacteria form.Contain glucose, fructose, polysaccharide, lactic acid, acetic acid, gluconic acid, glucuronic acid, D-Glucose diacid-Isosorbide-5-Nitrae-lactone (DSL), protein, amino acid, vitamin, trace element, Tea Polyphenols, lecithin, coacetylase etc. in the red tea fungus fermented date liquid.Thereby its effect is distinguished, can balance the body physiological function, enhance metabolism, health keeps fit.
Experts and scholars both domestic and external have tentatively set forth its function by research from character and the composition of fermented tea.Fermented tea can reduce Gastric pH, and the harmful bacteria in the intestines and stomach is had antagonism, and black-tea fungus drink can also make blood keep normal pH significantly.Acetic acid is one of main component of fermented tea, health is highly profitable, and gluconic acid wherein can be combined with heavy metal and be formed water-soluble compound, helps human body to discharge harmful heavy metal element.Glucuronic acid is a kind of detoxicating and fighting cancer function factor of fermented tea, is one of topmost detoxifcation material among the human liver.There is D-Glucose diacid-1 in the zymotic fluid, 4-lactone (DSL), the activity of some enzymes relevant with Carciuogenesis of this substance strong inhibition such as beta-glucuronidase etc. has powerful fast anti-hyperplasia characteristic and (0.03～0.15mg/mL) just can bring into play positive effect when concentration is very low.The polysaccharose substance that contains in addition may be similar with fungi polysaccharides such as mushroom, glossy ganoderma and Poria cocos, has pharmaceutically active.The tealeaves extract also can not be ignored the health-care effect of human body, and in a word, fermented tea is the coefficient result of multiple beneficial composition to the many-sided health-care effect of human body.
Along with people require more and more highlyer to quality of life, people require the leisure food not only should tasty, safety and sanitation, and certain health care should be arranged, and this also is a common trend in other based foods.Fermented tea is in Japan and American-European new upsurge of having risen application and research in recent years, along with people to the deepening continuously of fermented tea understanding, increasing scholar applies it in the various products and goes.China has also started fermented tea heat at present, and some articles of introducing fermented tea effect and Related product preparation method emerge in multitude.The application for a patent for invention of publication number CN1110903A discloses a kind of fermented tea food, beverage and processing method thereof, comprises 5～10% fermented tea liquid is joined among existing various beverages and the jelly raw material, makes a kind of black-tea fungus drink and jelly; 5～10% fermented tea liquid is joined in the multiple jam, be processed into dissimilar fermented tea sauce, and then be processed into filled product.But the method is in fermented tea liquid process, the easy inactivation of thermal sensitivity beneficiating ingredient in the black tea, and the fermentation time of fermented tea is longer; And it is less that the jelly that makes contains the nutritional labeling of red tea fungus fermented date liquid, and flavor taste is also not ideal enough.
Summary of the invention
The invention provides a kind of fermented tea jelly, the ferment local-flavor with fermented tea uniqueness, the color and luster nature, mouthfeel is good, and nutritive value is higher, possesses certain health care.
A kind of fermented tea jelly by weight percentage, comprises following raw material:
Described red tea fungus fermented date liquid can prepare by the following method: black tea is added in 85-90 ℃ the water and soak 8-10min, the elimination tea grounds adds white granulated sugar, (NH in filtrate
4)
2SO
4And KH
2PO
4, mixing, sterilization makes nutrient solution; In the access of the fermented tea after activation nutrient solution, in 28-30 ℃ of fermented and cultured 6-7d, zymotic fluid makes red tea fungus fermented date liquid through the leaching supernatant;
Wherein, in every premium on currency, the addition of black tea is 1-4g, and the addition of white granulated sugar is 50-100g, (NH
4)
2SO
4Addition be 1-4g, KH
2PO
4Addition be 1-4g.
The mixed fungus strain system that described fermented tea is comprised of saccharomycete, acetic acid bacteria and lactic acid bacteria, carry out fermented and cultured with glucose-tea broth as nutrient solution according to the method described above, contain glucose, fructose, polysaccharide, lactic acid, acetic acid, gluconic acid, glucuronic acid, D-Glucose diacid-1 in the red tea fungus fermented date liquid for preparing, the multiple beneficial compositions such as 4-lactone (DSL), protein, amino acid, vitamin, trace element, Tea Polyphenols, lecithin, coacetylase, energy balance the body physiological function, enhance metabolism, health is kept fit.
Preferably, by weight percentage, described fermented tea jelly comprises following raw material:
Each material rate according to preferred version prepares fermented tea jelly, and prepared fermented tea jelly apparent condition is best, and mouthfeel is best.
Be added with the red tea fungus fermented date liquid of 18-22% in the described fermented tea jelly, can provide the abundant Nutrious fermented composition of fermented tea for jelly.
Described black tea powder is the powder that makes after black tea grinds, and can be the commercially available prod; Preferably, the particle diameter of described black tea powder is the 40-60 order.Black tea powder can keep the original nutritional labeling of black tea, fragrance, color and taste well, and solubility property is good, and nutrient is easier to be absorbed by the body, and is a kind of good nutrition fortifier, flavouring agent and natural colouring matter additive.Because be added with the red tea fungus fermented date liquid of 18-22% in the fermented tea jelly, the red tea fungus fermented date liquid addition too much can affect the normal fragrance of jelly or mouthfeel, add a certain amount of black tea powder and can further give the pure and fresh lasting fragrance of fermented tea jelly and the mellow mouthfeel of sweet aquatic foods, make the consumer obtain more fully sensory experience.
Described gelling agent can make the jelly gel forming, but the jelly organoleptic properties that the gelling agent of use single kind is made is relatively poor.Because different gelling agents demonstrates separately advantage and defective at aspects such as transparency, elasticity, toughness and rates of set, the synergistic function between colloid can make its performance reach complementary, better effects if, and for this reason, preferably, described gelling agent is the plural gel agent; More preferably, described gelling agent by carragheen, konjac glucomannan and sodium carboxymethylcellulose in mass ratio the ratio of 30-50: 35-60: 10-20 be mixed.Sodium carboxymethylcellulose is the cellulose derivative that native cellulose obtains after chemical modification, has thickening, emulsification, suspension, water conservation, enhancing toughness, the several functions such as expanded and fresh-keeping, is better than other thickener; Be used for food, can improve class and the quality of mouthfeel, raising product, can also extend the shelf life; Can have complementary advantages with other gelling agents are composite, and play the effect of Synergistic, and reduce production costs.
Described white granulated sugar can make carbohydrate gum solution with gelling agent mixing infusion, and can regulate the sugariness of jelly.
The addition of described acid can determine that preferably, the addition of described acid is 0.05-0.25%, more preferably 0.1-0.2% by weight percentage according to the taste needs; Described acid can be in citric acid, malic acid, lactic acid and the tartaric acid one or more.
The addition of described stabilizing agent can determine that preferably, the addition of described stabilizing agent is 0.05-0.25%, more preferably 0.1-0.2% by weight percentage according to the product composition stable case; Described stabilizing agent can be natrium citricum or natrium malicum.
The addition of described food preservative is determined concrete addition according to the shelf life of products needs according to the regulation of GB2760-2007 food additives use sanitary standard during actual preparation fermented tea jelly.Preferably, the addition of described food preservative is 0.2-0.5 ‰ by weight percentage; Described food preservative can be in sorbic acid, potassium sorbate and the propionate one or more.
The present invention also provides the preparation method of described fermented tea jelly, may further comprise the steps:
(1) black tea is added in 85-90 ℃ the water and soak 8-10min, the elimination tea grounds adds white granulated sugar, (NH in filtrate
4)
2SO
4And KH
2PO
4, mixing, sterilization makes nutrient solution; In the access of the fermented tea after activation nutrient solution, in 28-30 ℃ of fermented and cultured 6-7d, zymotic fluid makes red tea fungus fermented date liquid through the leaching supernatant;
Wherein, in every premium on currency, the addition of black tea is 1-4g, and the addition of white granulated sugar is 50-100g, (NH
4)
2SO
4Addition be 1-4g, KH
2PO
4Addition be 1-4g;
(2) stir 20-30min with adding in 20-30 ℃ of water after gelling agent and the white granulated sugar mixing, be heated to while stirring again boiling, keep 10-15min that solid is dissolved fully, remove by filter filter residue and make carbohydrate gum solution; Add successively red tea fungus fermented date liquid and food preservative that stabilizing agent, black tea powder, acid, step (1) make in the carbohydrate gum solution;
(3) canned while hot, sealing, sterilization 15-20min in 85-90 ℃ of hot water makes fermented tea jelly after cooling is congealed.
In the step (1), adopt described 85-90 ℃ water soaking black tea 8-10min, not only can obtain abundant black tea extract, and can prevent effectively that the thermal sensitivity nutritional labeling in the black tea is destroyed.
Described (NH
4)
2SO
4And KH
2PO
4Be respectively the fermented tea fermentation an amount of nitrogenous source and inorganic salts are provided, the nutrition of having enriched nutrient solution consists of, and can promote the growth of fermented tea, not only can promote the fermented tea metabolism to generate more nutriment, and can effectively shorten fermented incubation time.
In the step (2), to slowly stir 20-30min after described gelling agent and white granulated sugar mixing add entry, can prevent conglomeration on the one hand, can make on the other hand the abundant water absorption and swelling of gelling agent.
In the step (3), after canned, the sealing, sterilization 15-20min can realize effective sterilizing in 85-90 ℃ of hot water, stops fermentation; Simultaneously, the activity of beneficiating ingredient in the product be can keep, jelly quality and mouthfeel guaranteed.
The present invention utilizes the traditional characteristic resources fermented tea of China, and the red tea fungus fermented date liquid that innovation ground will have multiple efficacies adds in the ingredient composition of jelly, has improved product quality and the nutritive value of leisure food jelly.Simultaneously, compare in the market fruit juice or fruit pulp type jelly, product of the present invention effectively reduces production cost take red tea fungus fermented date liquid as the Major Nutrient raw material.
Fermented tea jelly provided by the invention has the ferment local-flavor of fermented tea uniqueness, the color and luster nature, and malleable is good, sour and sweet palatability, smooth exquisiteness; Simultaneously, have the cleaning stomach, help digest, regulate the effects such as immunity of organism, toxin expelling give protection against cancer, enhance metabolism, health is kept fit.
Fermented tea jelly preparation method provided by the invention is simple for process, production cost is low, and can effectively prevent the destruction of thermal sensitivity beneficiating ingredient in tealeaves extract, red tea fungus fermented date liquid and the black tea powder, a kind of jelly new varieties while that consumption potentiality is arranged is being provided for market, and also intensive processing and the Application and Development for this traditional resource of fermented tea provides a kind of new method.
The specific embodiment
Embodiment 1
By weight percentage, formulated by following raw material: red tea fungus fermented date liquid 20%, black tea powder 0.015%, plural gel agent 1%, white granulated sugar 16%, citric acid 0.1%, natrium citricum 0.1%, potassium sorbate 0.3 ‰, surplus is water.Wherein, the black tea powder particle diameter is 60 orders; The mass ratio of the carragheen in the plural gel agent, konjac glucomannan, sodium carboxymethylcellulose 2: 2: 1.
The preparation method may further comprise the steps:
(1) preparation of red tea fungus fermented date liquid: take by weighing 5g white granulated sugar, 0.2g black tea, 0.1g (NH
4)
2SO
4And 0.1gKH
2PO
4100mL distilled water is burnt to boiling, add black tea tealeaves when being cooled to 90 ℃, at 85 ℃ of insulation 10min, elimination tea grounds; Treat to add when filtrate is cooled to 60 ℃ white granulated sugar, (NH
4)
2SO
4And KH
2PO
4, stir; In 121 ℃, 20min autoclaving, make nutrient solution after the wrapping; After nutrient solution was cooled to room temperature, the fermented tea bacterium liquid after the access 20mL activation placed 28 ℃ of biochemical cultivation cases to leave standstill and cultivates 7d; Obtain after filtration faint yellow, as clear as crystal red tea fungus fermented date liquid, it is for subsequent use to put into 4 ℃ of refrigerator cold-storages.
(2) carbohydrate gum preliminary treatment: after carragheen, konjac glucomannan, sodium carboxymethylcellulose mixed in mass ratio at 2: 2: 1, mix with white granulated sugar again and stir.
(3) carbohydrate gum dissolving: above mixture slowly is sprinkled in the cold water, makes and disperse to prevent conglomeration, soak 20min and make abundant water absorption and swelling.
(4) carbohydrate gum infusion: after adding to Total Water, be heated to while stirring boiling, keep 10min to treat that solid is entirely molten, use screen filtration, remove wherein micro-impurity and foam after, namely get carbohydrate gum solution.
(5) citric acid, natrium citricum, black tea powder and potassium sorbate preliminary treatment: citric acid and the natrium citricum that will take by weighing are dissolved in water; Getting the 0.1g black tea powder is dissolved in the 10mL water; Get the 1g potassium sorbate and be dissolved in the 20mL water, stir evenly respectively for subsequent use.
(6) allotment: when treating that carbohydrate gum solution that step (4) makes is cooled to 75 ℃, proportionally add successively red tea fungus fermented date liquid and potassium sorbate aqueous solution that sodium citrate aqueous solution, the black tea powder aqueous solution, aqueous citric acid solution, step (1) make.
(7) can, sealing, sterilization: the jelly sweet acid solution can that step (6) is deployed is also sealed to sterile jelly cup, then sterilization 20min in 85 ℃ of hot water.
(8) cooling: be cooled under the natural conditions below 35 ℃, leave standstill under the normal temperature and dry surface moisture, must not rock in the 24h, make it to congeal, get product.
Embodiment 2
By weight percentage, formulated by following raw material: red tea fungus fermented date liquid 18%, black tea powder 0.02%, plural gel agent 1.2%, white granulated sugar 18%, citric acid 0.18%, natrium citricum 0.1%, potassium sorbate 0.3 ‰, surplus is water.Wherein, the black tea powder particle diameter is 60 orders; The mass ratio of the carragheen in the plural gel agent, konjac glucomannan, sodium carboxymethylcellulose 10: 7: 3.
The preparation method may further comprise the steps:
(1) preparation of red tea fungus fermented date liquid: take by weighing 5g white granulated sugar, 0.4g black tea, 0.1g (NH
4)
2SO
4And 0.1gKH
2PO
4100mL distilled water is burnt to boiling, add black tea tealeaves when being cooled to 85 ℃, under this temperature, be incubated 10min, the elimination tea grounds; Treat to add when filtrate is cooled to 60 ℃ white granulated sugar, (NH
4)
2SO
4And KH
2PO
4, stir; In 121 ℃, 20min autoclaving, make nutrient solution after the wrapping; After nutrient solution was cooled to room temperature, the fermented tea bacterium liquid after the access 20mL activation placed 30 ℃ of biochemical cultivation cases to leave standstill and cultivates 6d; Obtain after filtration faint yellow, as clear as crystal red tea fungus fermented date liquid, it is for subsequent use to put into 4 ℃ of refrigerator cold-storages.
(2) carbohydrate gum preliminary treatment: after carragheen, konjac glucomannan, sodium carboxymethylcellulose mixed in mass ratio at 10: 7: 3, mix with white granulated sugar again and stir.
(3) carbohydrate gum dissolving: above mixture slowly is sprinkled in the cold water, makes and disperse to prevent conglomeration, soak 30min and make abundant water absorption and swelling.
(4) carbohydrate gum infusion: after adding to Total Water, be heated to while stirring boiling, keep 10min to treat that solid is entirely molten, use screen filtration, remove wherein micro-impurity and foam after, namely get carbohydrate gum solution.
(5) citric acid, natrium citricum, black tea powder and potassium sorbate preliminary treatment: citric acid and the natrium citricum that will take by weighing are dissolved in water; Getting the 0.1g black tea powder is dissolved in the 10mL water; Get the 1g potassium sorbate and be dissolved in the 20mL water, stir evenly respectively for subsequent use.
(6) allotment: when treating that carbohydrate gum solution that step (4) makes is cooled to 75 ℃, proportionally add successively red tea fungus fermented date liquid and potassium sorbate aqueous solution that sodium citrate aqueous solution, the black tea powder aqueous solution, aqueous citric acid solution, step (1) make.
(7) can, sealing, sterilization: the jelly sweet acid solution can that step (6) is deployed is also sealed to sterile jelly cup, then sterilization 15min in 90 ℃ of hot water.
(8) cooling: be cooled under the natural conditions below 35 ℃, leave standstill under the normal temperature and dry surface moisture, must not rock in the 24h, make it to congeal, get product.
Embodiment 3
By weight percentage, formulated by following raw material: red tea fungus fermented date liquid 22%, black tea powder 0.01%, plural gel agent 1%, white granulated sugar 16%, citric acid 0.18%, natrium citricum 0.1%, potassium sorbate 0.3 ‰, surplus is water.Wherein, the black tea powder particle diameter is 40 orders; The mass ratio of the carragheen in the plural gel agent, konjac glucomannan, sodium carboxymethylcellulose 9: 9: 2.
The preparation method may further comprise the steps:
(1) preparation of red tea fungus fermented date liquid: take by weighing 5g white granulated sugar, 0.3g black tea, 0.1g (NH
4)
2SO
4With 0.1g KH
2PO
4100mL distilled water is burnt to boiling, add black tea tealeaves when being cooled to 90 ℃, at 85 ℃ of insulation 10min, elimination tea grounds; Treat to add when filtrate is cooled to 60 ℃ white granulated sugar, (NH
4)
2SO
4And KH
2PO
4, stir; In 121 ℃, 20min autoclaving, make nutrient solution after the wrapping; After nutrient solution was cooled to room temperature, the fermented tea bacterium liquid after the access 20mL activation placed 28 ℃ of biochemical cultivation cases to leave standstill and cultivates 7d; Obtain after filtration faint yellow, as clear as crystal red tea fungus fermented date liquid, it is for subsequent use to put into 4 ℃ of refrigerator cold-storages.
(2) carbohydrate gum preliminary treatment: after carragheen, konjac glucomannan, sodium carboxymethylcellulose mixed in mass ratio at 9: 9: 2, mix with white granulated sugar again and stir.
(3) carbohydrate gum dissolving: above mixture slowly is sprinkled in the cold water, makes and disperse to prevent conglomeration, soak 25min and make abundant water absorption and swelling.
(4) carbohydrate gum infusion: after adding to Total Water, be heated to while stirring boiling, keep 10min to treat that solid is entirely molten, use screen filtration, remove wherein micro-impurity and foam after, namely get carbohydrate gum solution.
(5) citric acid, natrium citricum, black tea powder and potassium sorbate preliminary treatment: citric acid and the natrium citricum that will take by weighing are dissolved in water; Getting the 0.1g black tea powder is dissolved in the 10mL water; Get the 1g potassium sorbate and be dissolved in the 20mL water, stir evenly respectively for subsequent use.
(6) allotment: when treating that carbohydrate gum solution that step (4) makes is cooled to 75 ℃, proportionally add successively red tea fungus fermented date liquid and potassium sorbate aqueous solution that sodium citrate aqueous solution, the black tea powder aqueous solution, aqueous citric acid solution, step (1) make.
(7) can, sealing, sterilization: the jelly sweet acid solution can that step (6) is deployed is also sealed to sterile jelly cup, then sterilization 15min in 85 ℃ of hot water.
(8) cooling: be cooled under the natural conditions below 35 ℃, leave standstill under the normal temperature and dry surface moisture, must not rock in the 24h, make it to congeal, get product.
Claims (8)
1. a fermented tea jelly is characterized in that, by weight percentage, raw material consists of the following composition, and the percentage sum of each raw material is 100%:
Described red tea fungus fermented date liquid prepares by the following method: black tea is added in 85-90 ℃ the water and soak 8-10min, the elimination tea grounds adds white granulated sugar, (NH in filtrate
4)
2SO
4And KH
2PO
4, mixing, sterilization makes nutrient solution; In the access of the fermented tea after activation nutrient solution, in 28-30 ℃ of fermented and cultured 6-7d, zymotic fluid makes red tea fungus fermented date liquid through the leaching supernatant;
Wherein, in every premium on currency, the addition of black tea is 1-4g, and the addition of white granulated sugar is 50-100g, (NH
4)
2SO
4Addition be 1-4g, KH
2PO
4Addition be 1-4g.
2. fermented tea jelly according to claim 1 is characterized in that, by weight percentage, raw material consists of the following composition, and the percentage sum of each raw material is 100%:
3. fermented tea jelly according to claim 1 is characterized in that, the particle diameter of described black tea powder is the 40-60 order.
4. fermented tea jelly according to claim 1 is characterized in that, described gelling agent by carragheen, konjac glucomannan and sodium carboxymethylcellulose in mass ratio the ratio of 30-50:35-60:10-20 be mixed.
5. fermented tea jelly according to claim 1 is characterized in that, described acid is one or more in citric acid, malic acid, lactic acid and the tartaric acid.
6. fermented tea jelly according to claim 1 is characterized in that, described stabilizing agent is natrium citricum or natrium malicum.
7. fermented tea jelly according to claim 1 is characterized in that, described food preservative is one or more in sorbic acid, potassium sorbate and the propionate.
8. the preparation method of fermented tea jelly as claimed in claim 1 is characterized in that, may further comprise the steps:
(1) black tea is added in 85-90 ℃ the water and soak 8-10min, the elimination tea grounds adds white granulated sugar, (NH in filtrate
4)
2SO
4And KH
2PO
4, mixing, sterilization makes nutrient solution; In the access of the fermented tea after activation nutrient solution, in 28-30 ℃ of fermented and cultured 6-7d, zymotic fluid makes red tea fungus fermented date liquid through the leaching supernatant;
Wherein, in every premium on currency, the addition of black tea is 1-4g, and the addition of white granulated sugar is 50-100g, (NH
4)
2SO
4Addition be 1-4g, KH
2PO
4Addition be 1-4g;
(2) stir 20-30min with adding in 20-30 ℃ of water after gelling agent and the white granulated sugar mixing, be heated to while stirring again boiling, keep 10-15min that solid is dissolved fully, remove by filter filter residue and make carbohydrate gum solution; Add successively red tea fungus fermented date liquid and food preservative that stabilizing agent, black tea powder, acid, step (1) make in the carbohydrate gum solution;
(3) canned while hot, sealing, sterilization 15-20min in 85-90 ℃ of hot water makes fermented tea jelly after cooling is congealed.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104070122A CN102488122B (en) | 2011-12-08 | 2011-12-08 | Black tea fungus jelly and preparation method thereof |
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| CN102488122B true CN102488122B (en) | 2013-03-20 |
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| CN103168979B (en) * | 2013-04-11 | 2014-03-12 | 陈铭 | Miracle fruit high-fiber jelly health-care food for regulating blood sugar level |
| CN104770627A (en) * | 2014-01-09 | 2015-07-15 | 云南天士力帝泊洱生物茶集团有限公司 | Tea-containing jelly product and preparation method thereof |
| CN104472976A (en) * | 2014-12-01 | 2015-04-01 | 张旭 | Jelly with health preserving and health caring functions |
| CN104855699A (en) * | 2015-04-10 | 2015-08-26 | 宁波马来鹰生物科技有限公司 | Colloidal granular feed for promoting lactation and protecting health of lactational sows, and preparation method of colloidal granular feed for promoting lactation and protecting health of lactational sows |
| CN104855701A (en) * | 2015-04-10 | 2015-08-26 | 宁波马来鹰生物科技有限公司 | Colloidal granular anti-diarrhea piglet feed and preparation method thereof |
| CN108185306A (en) * | 2015-05-19 | 2018-06-22 | 吴丽清 | A kind of fermented tea milk tea pudding and preparation method thereof |
| CN104799200A (en) * | 2015-05-19 | 2015-07-29 | 娄尤来 | Kombucha acidic milk pudding and preparation method thereof |
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| CN109730281A (en) * | 2019-03-22 | 2019-05-10 | 攀枝花学院 | Fermented tea emblic jelly and preparation method thereof |
| CN109965268A (en) * | 2019-04-12 | 2019-07-05 | 天津农学院 | A kind of edible fungus jelly and preparation method thereof |
| CN112890135A (en) * | 2021-02-01 | 2021-06-04 | 盘锦鼎信百草园有限公司 | Asparagus sleep-aiding gel bar rich in gamma-aminobutyric acid and preparation method thereof |
| CN112869140A (en) * | 2021-02-01 | 2021-06-01 | 盘锦鼎信百草园有限公司 | Dandelion fermentation liquor gel stick and preparation method thereof |
| CA3156308A1 (en) * | 2021-06-14 | 2022-03-24 | Viva Naturals, Inc. | Natural health product gummies composition and methods therefor |
| CN115606791A (en) * | 2021-12-03 | 2023-01-17 | 上海辉文生物技术股份有限公司 | Fruity food lubricant and preparation method and application thereof |
| CN116369481A (en) * | 2023-05-18 | 2023-07-04 | 合肥极世茗香生物科技有限公司 | Black tea jelly powder and jelly prepared based on same |
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| CN1110903A (en) * | 1994-04-28 | 1995-11-01 | 沈荣光 | Black tea fungus health-care food or its beverage and processing method thereof |
| CN1253106C (en) * | 2001-09-21 | 2006-04-26 | 肖文华 | Biological active food and beverage and the preparing method |
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