CN103919226A - Puer tea vinegar and preparation method thereof - Google Patents
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- CN103919226A CN103919226A CN201410188499.3A CN201410188499A CN103919226A CN 103919226 A CN103919226 A CN 103919226A CN 201410188499 A CN201410188499 A CN 201410188499A CN 103919226 A CN103919226 A CN 103919226A
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 86
- 239000000052 vinegar Substances 0.000 title claims abstract description 86
- 238000002360 preparation method Methods 0.000 title claims abstract description 41
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 44
- 235000013616 tea Nutrition 0.000 claims abstract description 30
- 235000000346 sugar Nutrition 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000012907 honey Nutrition 0.000 claims abstract description 16
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 15
- 235000020279 black tea Nutrition 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 5
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims description 94
- 235000020339 pu-erh tea Nutrition 0.000 claims description 94
- 244000062793 Sorghum vulgare Species 0.000 claims description 45
- 235000019713 millet Nutrition 0.000 claims description 45
- 230000001580 bacterial effect Effects 0.000 claims description 20
- 238000002386 leaching Methods 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 230000006978 adaptation Effects 0.000 claims description 10
- 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 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 8
- 210000004204 blood vessel Anatomy 0.000 abstract description 4
- 235000012000 cholesterol Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 3
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
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- 238000001816 cooling Methods 0.000 abstract 1
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- 230000005764 inhibitory process Effects 0.000 description 2
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- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
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- 230000000630 rising effect Effects 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
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- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
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- 235000005822 corn Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
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- 239000003223 protective agent Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a preparation method for puer tea vinegar. The method comprises the steps of making tea soup: extracting puer tea and water at the temperature of 85-95 DEG C for 20-30 minutes, cooling to 25-30 DEG C to obtain an extracting solution, and then adding 10-20 percent of sugar into the extracting solution to obtain the tea soup; preparing puer tea original vinegar: adding black tea strains into the tea soup, fermenting the mixture under the temperature of 25-30 DEG C for 7-10 days to obtain the puer tea original vinegar; mixing: mixing 40-80 parts of the puer tea original vinegar, 10-15 parts of white granulated sugar and 1.0-1.2 parts of honey to obtain the puer tea vinegar. The puer tea vinegar prepared by the method disclosed by the invention is mellow in tea fragrance and vinegar fragrance, tastes sour, sweet and delicious, is rich in nutrition, and has the health-protection functions of suppressing rise of cholesterol, softening the blood vessels, resisting aging and oxidization, resisting bacteria and preventing diseases.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of Pu'er tea vinegar and preparation method thereof.
Background technology
Along with the raising of people's living standard, the progress of material and cultural life, the development of beverage industry is also maked rapid progress, and wide in variety colorful, the beverage especially with health care becomes new lover.
Vinegar generally comprises mature vinegar, light-coloured vinegar and rice vinegar, mainly take grain as raw materials for production (as rice, wheat, corn and millet), is mainly used in cooking instant seasoning product.
Fruit vinegar is a kind of in health functional beverage, and the fruit of mainly take is brewageed and formed as raw materials for production, as apple vinegar, grape vinegar, pineapple vinegar, preserved plum vinegar, oranges and tangerines vinegar and fragrant citrus vinegar etc., both can be used as the cooking, instant seasoning product, can be used as again health drink.And tea vinegar beverage and preparation method thereof is rarely seen, there is a report.
Summary of the invention
For this reason, the present invention proposes a kind of Pu'er tea vinegar that can address the above problem or partly address the above problem and preparation method thereof.
According to an aspect of the present invention, provide a kind of preparation method of Pu'er tea vinegar, the method comprising the steps of:
Millet paste is produced step: Pu'er tea and water, 85～95 ℃ of lixiviates 20～30 minutes, are cooled to 25～30 ℃ and obtain leaching liquor, then in leaching liquor, add the sugar that accounts for its 10～20% weight and stir and obtain millet paste;
The former vinegar preparation process of Pu'er tea: add black tea bacterial classification in described millet paste, 25～30 ℃ of fermentations 7～10 days, obtain the former vinegar of Pu'er tea;
Adaptation step: 40～80 portions of former vinegar of described Pu'er tea, 10～15 portions of white granulated sugars and 1.0～1.2 parts of honey are mixed and allocated, obtain Pu'er tea vinegar.
Alternatively, preparation in accordance with the present invention, is wherein producing millet paste step, and the weight ratio of described Pu'er tea and described water is 1:100～2.5:100.
Alternatively, preparation in accordance with the present invention, wherein produces step at millet paste, described Pu'er tea make a living tea or ripe tea.
Alternatively, preparation in accordance with the present invention, wherein produces step at millet paste, and described sugar is at least one in following: white sugar, rock sugar, honey and brown sugar.
Alternatively, preparation in accordance with the present invention, wherein, in the former vinegar preparation process of Pu'er tea, described black tea bacterial classification accounts for 0.01～0.03% of described millet paste weight.
According to a further aspect in the invention, provide a kind of Pu'er tea vinegar.
Fragrant and the heavy flavour of vinegar fragrance of the tea of the Pu'er tea vinegar obtaining prepared according to the methods of the invention, sweet and sour taste and nutritious, there is the rising of inhibition cholesterol, softening blood vessel, anti-ageing, anti-oxidant, antibacterial and disease-prevention health function.
Accompanying drawing explanation
By reading below detailed description of the preferred embodiment, various other advantages and benefit will become cheer and bright for those of ordinary skills.Accompanying drawing is only for the object of preferred embodiment is shown, and do not think limitation of the present invention.And in whole accompanying drawing, by identical reference symbol, represent identical parts.Wherein in the accompanying drawings, a plurality of identical parts of alphabetic flag indication after reference number, when these parts of general reference, will omit its last alphabetic flag.In the accompanying drawings:
Fig. 1 shows according to the Pu'er tea vinegar preparation method's of one embodiment of the present invention flow chart;
The specific embodiment
The invention provides many applicable creative concepts, this creativeness concept can be reflected in a large number of in concrete context.The specific embodiment of describing in following embodiments of the present invention is only as the exemplary illustration of specific implementation of the present invention, and do not form limitation of the scope of the invention.
The preparation method of Pu'er tea vinegar according to the present invention, first enter millet paste and produce step S1100: by Pu'er tea and water 85～95 ℃ of lixiviates 20～30 minutes, be cooled to 25～30 ℃ and obtain leaching liquor, then in leaching liquor, add the sugar that accounts for its 10～20% weight and stir and obtain millet paste; Enter afterwards the former vinegar preparation process of Pu'er tea S1200: in described millet paste, add black tea bacterial classification, 25～30 ℃ of fermentations 7～10 days, obtain the former vinegar of Pu'er tea; Finally enter adaptation step S1300: 40～80 portions of former vinegar of described Pu'er tea, 10～15 portions of white granulated sugars and 1.0～1.2 parts of honey are mixed and allocated, obtain Pu'er tea vinegar.
Further, wherein producing millet paste step S1100, the preferred 1:100～2.5:100 of weight ratio of described Pu'er tea and described water; Described Pu'er tea make a living tea or ripe tea, further preferred ripe tea; Described sugar is at least one in following: white sugar, rock sugar, honey and brown sugar.
Further,, described black tea bacterial classification accounts for 0.01～0.03% of described millet paste weight.
In the former vinegar preparation process of Pu'er tea S1200, reddish yellow black tea bacterial classification is put into millet paste, with 3～4 layers of gauze, mouth is sealed immediately, be placed on the warm place that ventilates, can not Exposure to Sunlight, fire is roasting, stir and vibration.General normal bacterial classification has bubble and emerges above putting into and can floating over after millet paste after half an hour; Sometimes bacterial classification can sink, but in 5 days, can float, and starts the bubbling of fermenting; The also difficulty having floats, but still has bubble and emerge, slowly fermentation.If bacterial classification does not float always, also not bubbling, is dead bacterial classification, should abandon it, separately seeks bacterial classification preparation.After bacterial classification access, will on millet paste, grow the colourless glued membrane of one deck in 1-2 days; After 3～4 days, on liquid level, can grow many white hyphas (if yellow, green or black block are mould contaminations, should abandon it), and have thread micropodia to go deep in tea liquid; Form white blob of viscose to the 5th day liquid level, shape is as jellyfish, and it is muddy that millet paste can become; After 6-7 days, have minute bubbles constantly to rise, can smell sour-sweet taste (if there is corrupt taste, preparing failure), 8th～9 days blob of viscose thickenings, prepared about the 10th day.
Preparation method according to Pu'er tea vinegar of the present invention, relates to many factors, therefore according to claim, can design different embodiment, now with embodiment, the present invention is described further.
Embodiment 1
According to the preparation method of the Pu'er tea vinegar of the present invention shown in Fig. 1, first enter millet paste and produce step S1100: by Pu'er tea and water 85 ℃ of lixiviates 20 minutes, be cooled to 25 ℃ and obtain leaching liquor, then in leaching liquor, adding the sugar that accounts for its 10% weight stirs and obtains millet paste, the preferred 1:100 of weight ratio of described Pu'er tea and described water, the described Pu'er tea tea of making a living, described sugar is white sugar; Enter afterwards the former vinegar preparation process of Pu'er tea S1200: in described millet paste, add black tea bacterial classification, 25 ℃ of fermentations 7 days, obtain the former vinegar of Pu'er tea; Finally enter adaptation step S1300: 40 portions of former vinegar of described Pu'er tea, 10 portions of white granulated sugars and 1.0 parts of honey are mixed and allocated, obtain Pu'er tea vinegar.
Embodiment 2
According to the preparation method of the Pu'er tea vinegar of the present invention shown in Fig. 1, first enter millet paste and produce step S1100: by Pu'er tea and water 95 ℃ of lixiviates 30 minutes, be cooled to 30 ℃ and obtain leaching liquor, then in leaching liquor, adding the sugar that accounts for its 20% weight stirs and obtains millet paste, the preferred 2.5:100 of weight ratio of described Pu'er tea and described water, described Pu'er tea is ripe tea; Described sugar is rock sugar; Enter afterwards the former vinegar preparation process of Pu'er tea S1200: in described millet paste, add black tea bacterial classification, 30 ℃ of fermentations 10 days, obtain the former vinegar of Pu'er tea; Finally enter adaptation step S1300: 80 portions of former vinegar of described Pu'er tea, 15 portions of white granulated sugars and 1.2 parts of honey are mixed and allocated, obtain Pu'er tea vinegar.
Embodiment 3
According to the preparation method of the Pu'er tea vinegar of the present invention shown in Fig. 1, first enter millet paste and produce step S1100: by Pu'er tea and water 90 ℃ of lixiviates 25 minutes, be cooled to 29 ℃ and obtain leaching liquor, then in leaching liquor, adding the sugar that accounts for its 15% weight stirs and obtains millet paste, the preferred 2:100 of weight ratio of described Pu'er tea and described water, the ripe tea of described Pu'er tea; Described sugar is honey; Enter afterwards the former vinegar preparation process of Pu'er tea S1200: in described millet paste, add black tea bacterial classification, 28 ℃ of fermentations 9 days, obtain the former vinegar of Pu'er tea; Finally enter adaptation step S1300: 70 portions of former vinegar of described Pu'er tea, 13 portions of white granulated sugars and 1.1 parts of honey are mixed and allocated, obtain Pu'er tea vinegar.
Embodiment 4
According to the preparation method of the Pu'er tea vinegar of the present invention shown in Fig. 1, first enter millet paste and produce step S1100: by Pu'er tea and water 92 ℃ of lixiviates 25 minutes, be cooled to 27 ℃ and obtain leaching liquor, then in leaching liquor, add the sugar that accounts for its 10% weight and stir and obtain millet paste, the weight ratio of described Pu'er tea and described water preferably 1.25:100, described Pu'er tea is ripe tea; Described sugar is white sugar; Enter afterwards the former vinegar preparation process of Pu'er tea S1200: in described millet paste, add black tea bacterial classification, 26 ℃ of fermentations 10 days, obtain the former vinegar of Pu'er tea; Finally enter adaptation step S1300: 80 portions of former vinegar of described Pu'er tea, 10 portions of white granulated sugars and 01.2 part of honey are mixed and allocated, obtain Pu'er tea vinegar.
Embodiment 5
According to the preparation method of the Pu'er tea vinegar of the present invention shown in Fig. 1, first enter millet paste and produce step S1100: by Pu'er tea and water 90 ℃ of lixiviates 25 minutes, be cooled to 28 ℃ and obtain leaching liquor, then in leaching liquor, adding the sugar that accounts for its 12% weight stirs and obtains millet paste, the preferred 1.5:100 of weight ratio of described Pu'er tea and described water, described Pu'er tea is ripe tea; Described sugar is white sugar; Enter afterwards the former vinegar preparation process of Pu'er tea S1200: in described millet paste, add black tea bacterial classification, 26 ℃ of fermentations 8 days, obtain the former vinegar of Pu'er tea; Finally enter adaptation step S1300: 70 portions of former vinegar of described Pu'er tea, 12 portions of white granulated sugars and 1.0 parts of honey are mixed and allocated, obtain Pu'er tea vinegar.
Embodiment 6
According to the preparation method of the Pu'er tea vinegar of the present invention shown in Fig. 1, first enter millet paste and produce step S1100: by Pu'er tea and water 88 ℃ of lixiviates 25 minutes, be cooled to 26 ℃ and obtain leaching liquor, then in leaching liquor, adding the sugar that accounts for its 15% weight stirs and obtains millet paste, the preferred 1.75:100 of weight ratio of described Pu'er tea and described water, described Pu'er tea is ripe tea; Described sugar is the rock sugar in following; Enter afterwards the former vinegar preparation process of Pu'er tea S1200: in described millet paste, add black tea bacterial classification, 27 ℃ of fermentations 7 days, obtain the former vinegar of Pu'er tea; Finally enter adaptation step S1300: 60 portions of former vinegar of described Pu'er tea, 12 portions of white granulated sugars and 1.0 parts of honey are mixed and allocated, obtain Pu'er tea vinegar.
Embodiment 7
According to the preparation method of the Pu'er tea vinegar of the present invention shown in Fig. 1, first enter millet paste and produce step S1100: by Pu'er tea and water 85～95 ℃ of lixiviates 20～30 minutes, be cooled to 25～30 ℃ and obtain leaching liquor, then in leaching liquor, adding the sugar that accounts for its 18% weight stirs and obtains millet paste, the preferred 1.75:100 of weight ratio of described Pu'er tea and described water, described Pu'er tea is ripe tea; Described sugar is the honey in following; Enter afterwards the former vinegar preparation process of Pu'er tea S1200: in described millet paste, add black tea bacterial classification, 28 ℃ of fermentations 7 days, obtain the former vinegar of Pu'er tea; Finally enter adaptation step S1300: 50 portions of former vinegar of described Pu'er tea, 14 portions of white granulated sugars and 1.0 parts of honey are mixed and allocated, obtain Pu'er tea vinegar.
The former vinegar of Pu'er tea preparing according to embodiment 1-8, the fragrant and heavy flavour of vinegar fragrance of tea, sweet and sour taste and nutritious, there is the rising of inhibition cholesterol, softening blood vessel, anti-ageing, anti-oxidant, antibacterial and disease-prevention health function.In Pu'er tea vinegar, containing catechin and can eliminate the free radical in human body, is a kind of protective agent of natural colouring matter, can suppress cholesterol and rise, softening blood vessel; Polyphenol content is wherein high in addition, within the scope of 200～1500mg/L, and the effect of anti-ageing, anti-oxidant, antibacterial and diseases prevention that Tea Polyphenols has.Pu'er tea vinegar also has the intelligence development of refreshing oneself, promotes the production of body fluid to quench thirst in addition, the effect of diuresis sterilization and relieving fatigue.
It should be noted, the present invention will be described rather than limit the invention for above-described embodiment, and those skilled in the art can design alternative embodiment in the situation that not departing from claims scope.In the claims, any reference symbol between bracket should be configured to limitations on claims.Word " comprises " not to be got rid of existence and is not listed as element or step in the claims.
Claims (6)
1. a preparation method for Pu'er tea vinegar, the method comprising the steps of:
Millet paste is produced step (S1100): Pu'er tea and water, 85～95 ℃ of lixiviates 20～30 minutes, are cooled to 25～30 ℃ and obtain leaching liquor, then in leaching liquor, add the sugar that accounts for its 10～20% weight and stir and obtain millet paste;
The former vinegar preparation process of Pu'er tea (S1200): add black tea bacterial classification in described millet paste, 25～30 ℃ of fermentations 7～10 days, obtain the former vinegar of Pu'er tea;
Adaptation step (S1300): 40～80 portions of former vinegar of described Pu'er tea, 10～15 portions of white granulated sugars and 1.0～1.2 parts of honey are mixed and allocated, obtain Pu'er tea vinegar.
2. preparation method according to claim 1, is wherein producing millet paste step (S1100), and the weight ratio of described Pu'er tea and described water is 1:100～2.5:100.
3. preparation method according to claim 1, wherein produces step (S1100) at millet paste, described Pu'er tea make a living tea or ripe tea.
4. preparation method according to claim 1, wherein produces step (S1100) at millet paste, and described sugar is at least one in following: white sugar, rock sugar, honey and brown sugar.
5. preparation method according to claim 1, wherein in the former vinegar preparation process of Pu'er tea (S1200), described black tea bacterial classification accounts for 0.01～0.03% of described millet paste weight.
6. a Pu'er tea vinegar of preparing according to the preparation method of claim 1-5.
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|---|---|---|---|---|
| CN104287044A (en) * | 2014-11-07 | 2015-01-21 | 何寒 | Kiwi fruit and red tea fungus drink |
| CN112741301A (en) * | 2020-12-31 | 2021-05-04 | 王晶宇 | Preparation method and application of seasoning |
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| CN102860374A (en) * | 2012-05-23 | 2013-01-09 | 华中农业大学 | Tea vinegar beverage and method for preparing same |
| CN102934715A (en) * | 2012-11-21 | 2013-02-20 | 中华全国供销合作总社杭州茶叶研究所 | Drink containing black tea fungi and method for manufacturing drink |
| KR101379581B1 (en) * | 2013-11-18 | 2014-03-31 | 최인순 | Manufacturing method of yellow corvina |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104287044A (en) * | 2014-11-07 | 2015-01-21 | 何寒 | Kiwi fruit and red tea fungus drink |
| CN112741301A (en) * | 2020-12-31 | 2021-05-04 | 王晶宇 | Preparation method and application of seasoning |
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Application publication date: 20140716 |