CN104939251A - Oat beverage with coffee flavor and preparation method of oat beverage - Google Patents
Oat beverage with coffee flavor and preparation method of oat beverage Download PDFInfo
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- CN104939251A CN104939251A CN201510318116.4A CN201510318116A CN104939251A CN 104939251 A CN104939251 A CN 104939251A CN 201510318116 A CN201510318116 A CN 201510318116A CN 104939251 A CN104939251 A CN 104939251A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000008373 coffee flavor Substances 0.000 title abstract 2
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000005720 sucrose Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 12
- 240000008042 Zea mays Species 0.000 claims abstract description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 12
- 235000005822 corn Nutrition 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000013339 cereals Nutrition 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 7
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 7
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 7
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 7
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 7
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 7
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims abstract description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 7
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 7
- 244000300264 Spinacia oleracea Species 0.000 claims abstract description 7
- 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 abstract description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000020224 almond Nutrition 0.000 claims abstract description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 7
- 238000004108 freeze drying Methods 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000021388 linseed oil Nutrition 0.000 claims abstract description 7
- 239000000944 linseed oil Substances 0.000 claims abstract description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 7
- -1 sucrose ester Chemical class 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 18
- 210000002966 serum Anatomy 0.000 claims description 8
- 240000003582 Platycodon grandiflorus Species 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 239000003381 stabilizer Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004090 dissolution Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 240000001980 Cucurbita pepo Species 0.000 abstract 1
- 235000009852 Cucurbita pepo Nutrition 0.000 abstract 1
- 244000025361 Ficus carica Species 0.000 abstract 1
- 235000008730 Ficus carica Nutrition 0.000 abstract 1
- 244000274050 Platycodon grandiflorum Species 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 235000019680 high-energy food Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000001256 tonic effect 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses an oat beverage with coffee flavor and a preparation method of the oat beverage. The oat beverage is prepared from the following raw materials in parts by weight: 200-210 parts of raw oatmeal, 0.4-0.5 part of sodium carboxymethylcellulose, 0.15-0.16 part of xanthan gum, 0.2-0.3 part of monoglyceride, 0.15-0.16 part of sucrose ester, 5-6 parts of sucrose, 3-4 parts of lactic acid, 5-6 parts of coffee cakes, 3-4 parts of sweet bean paste, 2-3 parts of corn flour, 4-5 parts of cabbage juice, 3-4 parts of spinach freeze-drying grains, 18-20 parts of towel gourd juice, 6-7 parts of sweet potato stems, 2-3 parts of juicy peach powder, 1-2 parts of linseed oil, 1-2 parts of folium isatidis, 1-2 parts of radix scrophulariae, 1-2 parts of ficus carica, 1-1.5 parts of platycodon grandiflorum, 1-1.5 parts of almond and a proper amount of water. The preparation method comprises the steps of coating the surface of the coffee cake with sweet bean paste, scattering corn flour on the surface of the sweet bean paste, then putting the obtained product into a steaming basket to be steamed, drying, and grinding. According to the preparation method, flavors of coffee, sweet bean paste and corn are integrated, the fragrance is strong, and the taste is smooth.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of coffee taste oat beverage and preparation method thereof.
Background technology
Oat is a kind of low sugar, high nutrition, high energy food.Oat nature and flavor are sweet flat.The beneficial spleen of energy nourishes heart, arrest sweating.There is higher nutritive value.Can be used for body empty spontaneous perspiration, night sweat or pulmonary tuberculosis patient.Oat is rich in dietary fiber, and can promote enterogastric peristalsis, be beneficial to defecation, heat is low, and glycemic index is low, blood lipid-reducing blood sugar-decreasing, is also one of high-grade tonic.
Grain eats for flour milling, or makes feed, and nutritive value is very high.In 9 kinds of grain such as the daily edible wheat of Chinese, rice, corn, the highest with the economic worth of oat, it is all high that it is mainly manifested in nutrition, health care and feeding value.Beta glucan in oat can slow down the increase of Glucose in Blood by Cyclic, prevention and corntrol obesity, diabetes and angiocardiopathy.The dietary fiber that oat is rich in has the effect of cleaning enteron aisle rubbish.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of coffee taste oat beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of coffee taste oat beverage is made up of the raw material of following weight parts: raw oatmeal 200-210, sodium carboxymethylcellulose 0.4-0.5, xanthans 0.15-0.16, monoglyceride 0.2-0.3, sucrose ester 0.15-0.16, sucrose 5-6, lactic acid 3-4, coffee cake 5-6, sweetened bean paste 3-4, corn flour 2-3, cabbage juice 4-5, spinach freeze-drying grain 3-4, Sucus Luffae 18-20, sweet potato stems 6-7, honey peach powder 2-3, linseed oil 1-2, folium isatidis 1-2, radix scrophulariae 1-2, fig 1-2, balloonflower root 1-1.5, almond 1-1.5, water are appropriate;
A preparation method for coffee taste oat beverage, comprises the following steps: folium isatidis, radix scrophulariae, fig, balloonflower root, almond mixing are added 15-20 water infusion 30-40 minute doubly by (1), filter to obtain liquid;
(2) sweetened bean paste is coated on coffee cake surface, then sprinkle corn flour on surface, then be put into steaming 18-20 minute in food steamer, then dry grinds;
(3) by sweet potato stems chopping again with cabbage juice Homogeneous phase mixing, leave standstill 10-15 minute, then add honey peach powder and spinach freeze-drying grain, again mixture is put into and burns in hot linseed oil the 8-10 minute that stir-fries, add Sucus Luffae again and boil 10-12 minute, then break into slurry, spraying dry obtains powder;
(4) by after sodium carboxymethylcellulose, xanthans, monoglyceride, sucrose ester, sucrose, lactic acid dissolution again Homogeneous phase mixing obtain stabilizing agent, raw oatmeal is put in baking box, first at 140 DEG C of temperature, toast 4-5 minute, at 160 DEG C of temperature, toast 4-5 minute again, then oatmeal is put in clear water soak 3-4 hour after pull out;
(5) gains Homogeneous phase mixing in (1) (2) (3) is obtained compound, in compound, add the 15-18 water doubly equaling oatmeal amount again mix to obtain mixed serum, oatmeal in (4) is put in mixed serum and soaks 3-4 hour, underflow is worn in mixing again, filter cleaner, again by stabilizing agent in (4) and underflow Homogeneous phase mixing, more filling, seal, sterilizing, to obtain final product.
Advantage of the present invention is: sweetened bean paste is coated in coffee cake surface by the present invention, corn flour is sprinkled again on surface, be put into again in food steamer and steam, dry grinds again, by coffee, sweetened bean paste and corn taste combine together, give off a strong fragrance, smooth in taste, first for oatmeal clear water is soaked, put in mixed serum again and soak, the nutrition of mixed serum and taste are well immersed in oatmeal, mouthfeel is unique, the Chinese medicine added has cough-relieving apophlegmatic, a surname's lung, softening skin, effect of beauty treatment, by the first 140 degree of bakings of raw oatmeal, 160 degree of bakings again, prevent overbaking, make the color of baking bright orange, aromatic flavour, crisp taste.
Detailed description of the invention
A kind of coffee taste oat beverage is made up of the raw material of following weight parts: raw oatmeal 210, sodium carboxymethylcellulose 0.5, xanthans 0.16, monoglyceride 0.3, sucrose ester 0.16, sucrose 6, lactic acid 4, coffee cake 6, sweetened bean paste 4, corn flour 3, cabbage juice 5, spinach freeze-drying grain 4, Sucus Luffae 20, sweet potato stems 7, honey peach powder 3, linseed oil 2, folium isatidis 2, radix scrophulariae 2, fig 2, balloonflower root 1.5, almond 1.5, water are appropriate;
A preparation method for coffee taste oat beverage, comprises the following steps: folium isatidis, radix scrophulariae, fig, balloonflower root, almond mixing are added the water infusion 40 minutes of 20 times by (1), filter to obtain liquid;
(2) sweetened bean paste is coated on coffee cake surface, then sprinkle corn flour on surface, then be put into the interior steaming of food steamer 20 minutes, then dry grinds;
(3) by sweet potato stems chopping again with cabbage juice Homogeneous phase mixing, leave standstill 15 minutes, then add honey peach powder and spinach freeze-drying grain, again mixture is put into burn in hot linseed oil and stir-fries 10 minutes, add Sucus Luffae again and boil 12 minutes, then break into slurry, spraying dry obtains powder;
(4) by after sodium carboxymethylcellulose, xanthans, monoglyceride, sucrose ester, sucrose, lactic acid dissolution again Homogeneous phase mixing obtain stabilizing agent, raw oatmeal is put in baking box, first toast 5 minutes at 140 DEG C of temperature, toast 5 minutes at 160 DEG C of temperature again, then oatmeal is put in clear water to soak after 4 hours and pulls out;
(5) gains Homogeneous phase mixing in (1) (2) (3) is obtained compound, the water adding 18 times that equal oatmeal amount again in compound mixes to obtain mixed serum, oatmeal in (4) is put in mixed serum and soaks 4 hours, underflow is worn in mixing again, filter cleaner, again by stabilizing agent in (4) and underflow Homogeneous phase mixing, more filling, seal, sterilizing, to obtain final product.
Claims (2)
1. a coffee taste oat beverage, it is characterized in that being made up of the raw material of following weight parts: raw oatmeal 200-210, sodium carboxymethylcellulose 0.4-0.5, xanthans 0.15-0.16, monoglyceride 0.2-0.3, sucrose ester 0.15-0.16, sucrose 5-6, lactic acid 3-4, coffee cake 5-6, sweetened bean paste 3-4, corn flour 2-3, cabbage juice 4-5, spinach freeze-drying grain 3-4, Sucus Luffae 18-20, sweet potato stems 6-7, honey peach powder 2-3, linseed oil 1-2, folium isatidis 1-2, radix scrophulariae 1-2, fig 1-2, balloonflower root 1-1.5, almond 1-1.5, water are appropriate.
2. the preparation method of a kind of coffee taste oat beverage according to claim 1, it is characterized in that comprising the following steps: folium isatidis, radix scrophulariae, fig, balloonflower root, almond mixing are added 15-20 water infusion 30-40 minute doubly by (1), filter to obtain liquid;
(2) sweetened bean paste is coated on coffee cake surface, then sprinkle corn flour on surface, then be put into steaming 18-20 minute in food steamer, then dry grinds;
(3) by sweet potato stems chopping again with cabbage juice Homogeneous phase mixing, leave standstill 10-15 minute, then add honey peach powder and spinach freeze-drying grain, again mixture is put into and burns in hot linseed oil the 8-10 minute that stir-fries, add Sucus Luffae again and boil 10-12 minute, then break into slurry, spraying dry obtains powder;
(4) by after sodium carboxymethylcellulose, xanthans, monoglyceride, sucrose ester, sucrose, lactic acid dissolution again Homogeneous phase mixing obtain stabilizing agent, raw oatmeal is put in baking box, first at 140 DEG C of temperature, toast 4-5 minute, at 160 DEG C of temperature, toast 4-5 minute again, then oatmeal is put in clear water soak 3-4 hour after pull out;
(5) gains Homogeneous phase mixing in (1) (2) (3) is obtained compound, in compound, add the 15-18 water doubly equaling oatmeal amount again mix to obtain mixed serum, oatmeal in (4) is put in mixed serum and soaks 3-4 hour, underflow is worn in mixing again, filter cleaner, again by stabilizing agent in (4) and underflow Homogeneous phase mixing, more filling, seal, sterilizing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510318116.4A CN104939251A (en) | 2015-06-11 | 2015-06-11 | Oat beverage with coffee flavor and preparation method of oat beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510318116.4A CN104939251A (en) | 2015-06-11 | 2015-06-11 | Oat beverage with coffee flavor and preparation method of oat beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104939251A true CN104939251A (en) | 2015-09-30 |
Family
ID=54154773
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510318116.4A Pending CN104939251A (en) | 2015-06-11 | 2015-06-11 | Oat beverage with coffee flavor and preparation method of oat beverage |
Country Status (1)
| Country | Link |
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| CN (1) | CN104939251A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901241A (en) * | 2016-06-13 | 2016-08-31 | 安徽省天旭茶业有限公司 | Coffee-flavored peony health-care scented tea and making method thereof |
| CN115769847A (en) * | 2022-12-28 | 2023-03-10 | 罗源生春源茶业有限责任公司 | Preparation method of millet flour mixed seasoning tea beverage |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019678A (en) * | 2007-02-16 | 2007-08-22 | 罗权浩 | Health preserving solid beverage |
| CN103330139A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Blueberry oatmeal and preparation method thereof |
| CN103750442A (en) * | 2013-12-17 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Oat alga beverage and preparation method thereof |
| CN103767003A (en) * | 2013-12-16 | 2014-05-07 | 马鞍山市安康菌业有限公司 | Oat and lucid ganoderma beverage and production method thereof |
-
2015
- 2015-06-11 CN CN201510318116.4A patent/CN104939251A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019678A (en) * | 2007-02-16 | 2007-08-22 | 罗权浩 | Health preserving solid beverage |
| CN103330139A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Blueberry oatmeal and preparation method thereof |
| CN103767003A (en) * | 2013-12-16 | 2014-05-07 | 马鞍山市安康菌业有限公司 | Oat and lucid ganoderma beverage and production method thereof |
| CN103750442A (en) * | 2013-12-17 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Oat alga beverage and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901241A (en) * | 2016-06-13 | 2016-08-31 | 安徽省天旭茶业有限公司 | Coffee-flavored peony health-care scented tea and making method thereof |
| CN115769847A (en) * | 2022-12-28 | 2023-03-10 | 罗源生春源茶业有限责任公司 | Preparation method of millet flour mixed seasoning tea beverage |
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Application publication date: 20150930 |