CN104996645A - Processing method of schisandra chinensis tea essence - Google Patents

Processing method of schisandra chinensis tea essence Download PDF

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Publication number
CN104996645A
CN104996645A CN201510539265.3A CN201510539265A CN104996645A CN 104996645 A CN104996645 A CN 104996645A CN 201510539265 A CN201510539265 A CN 201510539265A CN 104996645 A CN104996645 A CN 104996645A
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raw
fruit
juice
slag
chinese magnoliavine
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CN201510539265.3A
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Chinese (zh)
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余芳
杨选
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余芳
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Priority to CN201510539265.3A priority Critical patent/CN104996645A/en
Publication of CN104996645A publication Critical patent/CN104996645A/en

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Abstract

The invention discloses a processing method of schisandra chinensis tea essence, which takes schisandra chinensis as a raw material, comprises the processing steps of raw material preparation, extraction, enzymatic hydrolysis, enzyme deactivation, filtration, grinding, mixing, concentration, spray drying, finishing and packaging and the like. According to the processing method, the schisandra chinensis rich in nutrition is taken as the raw material, so that nutrient substances in the tea essence are guaranteed; the schisandra chinensis and tea materials are subjected to coextraction, and filter residues are subjected to composite enzymatic hydrolysis treatment, so that active substances of the materials are sufficiently maintained, the active substances of a finished tea essence product are enriched, loss of the nutrient substances is reduced, and the utilization rate of the materials is improved; the finished tea essence product has the efficacies of helping produce saliva and slaking thirst, moistening the lung and tonifying the kidney, nourishing and arresting seminal emission, clearing away the lung-heat and lubricating the intestines and the like.

Description

A kind of processing method of fruit of Chinese magnoliavine caffein
Technical field
The present invention relates to a kind of processing method of caffein, especially relate to a kind of processing method of fruit of Chinese magnoliavine caffein.
Background technology
The fruit of Chinese magnoliavine is the ripening fruits of magnoliaceae schisandra, have another name called profound and, hang pomegranate etc., be famous Chinese medicine, its fruit is containing schizandrin and vitamin C, resin, tannin and a small amount of carbohydrate.There is the effect of astringeing the lung to stop cough, nourishing puckery essence, antidiarrheal hidroschesis." Japan hanako materia medica " is recorded: " improving eyesight, warming the kidney control wind, and lower gas, helps digestion, choleraic myospasm, and Xuan addiction is to globefish cold air, and consumer edema, gastric disorder causing nausea, trusted subordinate's inflatable, quenches the thirst, and except dysphoria with smothery sensation, relieving alcoholism, strengthens the bone." fruit of Chinese magnoliavine is except as except a kind of Chinese medicine; be also processed to drink or the food such as fruit of Chinese magnoliavine tea, wine, beverage, biscuit; as application number fruit of Chinese magnoliavine Longyan wine that has been the patent disclosure of 201310378230.7; it adopts raw material pulverizing, lixiviate, the step such as concentrated to process; adopt and the nutritional labeling in raw material can not be separated out completely in this way, reduce the utilization rate of raw material.
Summary of the invention
The problem that the utilization rate that the object of the invention is to exist in process for fruit of Chinese magnoliavine product on existing market is not high, a kind of processing method of fruit of Chinese magnoliavine caffein is provided, this method process stabilizing, simple to operate, be easy to grasp, the nutritious fruit of Chinese magnoliavine is processed into and drinks caffein easily, not only enrich fruit of Chinese magnoliavine product category, and improve the economic worth of the fruit of Chinese magnoliavine.
The present invention solves the technical scheme that its technical problem takes:
A processing method for fruit of Chinese magnoliavine caffein, is characterized in that, described processing method adopts following steps:
A, raw material prepare: pluck fresh, the ripe fruit of Chinese magnoliavine, use clean water, be filtered dry moisture, be cut into particle after removing base of fruit, for subsequent use;
B, extraction: five tastes seed is placed in weight 2-3 water doubly and decocts, and add the tealeaves of five tastes seed weight 40-50%, extraction temperature controls as 85-95 DEG C, time controling is 10-15min, repeat to decoct 3-4 time, decoction liquor is mixed, filter obtained extract and raw material slag;
C, enzymolysis: by raw material slag pulverization process, and in the raw material slag after pulverizing, add its weight 0.3-0.4% Tea Polyphenols, the cellulase of 0.05-0.08%, the pectase of 0.04-0.06%, mix, enzymolysis 20-30min under the environment of 40-50 DEG C;
D, the enzyme that goes out, filtration: go out the raw material slag after enzymolysis under 120-125 DEG C of environment enzyme 8-12s, filtered by the raw material slag after the enzyme that goes out, obtain enzymolysis liquid, Production With Residue of Enzymatic Hydrolysis under 180-200 eye mesh screen;
E, pulverizing: the Production With Residue of Enzymatic Hydrolysis after being filtered dry is carried out ultra-fine grinding process, granularity is 220-240 μm, obtained Fructus Schisandrae Chinensis powder;
F, mixing: heat-obtaining extract 40-55 weight portion, enzymolysis liquid 25-45 weight portion, Fructus Schisandrae Chinensis powder 15-25 weight portion, malic acid 5-10 weight portion, xylitol 2-6 weight portion, dextrin 0.5-1 weight portion, sodium alginate 0.5-1 weight portion, fully mix, obtained mixed liquor;
G, concentrated: concentrate under mixed liquor being adopted reverse osmosis membrane normal temperature, obtain the mixed juice that solid content is 10-15%, mixed juice is carried out vacuum-concentrcted again, thickening temperature is 45-55 DEG C, and the solid content of mixed juice is concentrated into 30-35%;
H, spraying dry: the mixed juice after vacuum-concentrcted is carried out spraying dry, control inlet temperature 90-100 DEG C, outlet temperature 60-70 DEG C, crushed after being dried, obtained fruit of Chinese magnoliavine caffein;
I, packaging: fruit of Chinese magnoliavine caffein food-grade packaging material are packed, enters in aeration-drying environment and store.
Beneficial effect: this method make fruit of Chinese magnoliavine caffein with the nutritious fruit of Chinese magnoliavine for raw material, ensure that the nutriment in caffein, by the fruit of Chinese magnoliavine and tea raw material to be extracted jointly and to the process of filter residue complex enzyme hydrolysis, fully can retain the active material of raw material, enrich the active material of caffein finished product, decrease the loss of nutriment, improve the utilization rate of raw material, finished product caffein has and promotes the production of body fluid to quench thirst, moistening lung kidney tonifying, nourishes the effect such as puckery essence, clearing lung-heat ease constipation.
Detailed description of the invention
Embodiment 1:
A processing method for fruit of Chinese magnoliavine caffein, is characterized in that, described processing method adopts following steps:
A, raw material prepare: pluck fresh, the ripe fruit of Chinese magnoliavine, use clean water, be filtered dry moisture, be cut into particle after removing base of fruit, for subsequent use;
B, extraction: 20kg five tastes seed is placed in the water of 50kg and decocts, and add the green tea of 8kg, it is 85 DEG C that extraction temperature controls, and time controling is 15min, repeats decoction 3 times, decoction liquor is mixed, and filters obtained extract and raw material slag;
C, enzymolysis: by raw material slag pulverization process, and sodium ascorbate solution, the Tea Polyphenols of 0.03kg, the cellulase of 0.006kg, the pectase of 0.005kg that 8kg concentration is 3% is added in the 10kg raw material slag after pulverizing, mix, enzymolysis 30min under the environment of 45 DEG C;
D, the enzyme that goes out, filtration: go out the raw material slag after enzymolysis under 125 DEG C of environment enzyme 8s, filtered by the raw material slag after the enzyme that goes out, obtain enzymolysis liquid, Production With Residue of Enzymatic Hydrolysis under 180 eye mesh screens;
E, pulverizing: the Production With Residue of Enzymatic Hydrolysis after being filtered dry is carried out ultra-fine grinding process, granularity is 220 μm, obtained Fructus Schisandrae Chinensis powder;
F, mixing: heat-obtaining extract 4kg, enzymolysis liquid 3kg, Fructus Schisandrae Chinensis powder 2kg, malic acid 0.5kg, xylitol 0.4kg, dextrin 0.05kg, sodium alginate 0.05kg, fully mix, obtained mixed liquor;
G, concentrated: concentrate under mixed liquor being adopted reverse osmosis membrane normal temperature, obtain the mixed juice that solid content is 10%, mixed juice is carried out vacuum-concentrcted again, thickening temperature is 45 DEG C, and the solid content of mixed juice is concentrated into 33%;
H, spraying dry: the mixed juice after vacuum-concentrcted is carried out spraying dry, control inlet temperature 95 DEG C, outlet temperature 65 DEG C, crushed after being dried, obtained fruit of Chinese magnoliavine caffein;
I, packaging: fruit of Chinese magnoliavine caffein food-grade packaging material are packed, enters in aeration-drying environment and store.A processing method for fruit of Chinese magnoliavine caffein, is characterized in that: adopt following steps:
Embodiment 2:
A processing method for fruit of Chinese magnoliavine caffein, is characterized in that, described processing method adopts following steps:
A, raw material prepare: pluck fresh, the ripe fruit of Chinese magnoliavine, use clean water, be filtered dry moisture, be cut into particle after removing base of fruit, for subsequent use;
B, extraction: 20kg five tastes seed is placed in the water of 50kg and decocts, and add the black tea of 10kg, the mother chrysanthemum of 2kg, the honeysuckle of 2kg, it is 95 DEG C that extraction temperature controls, time controling is 18min, repeat decoction 4 times, decoction liquor is mixed, filter obtained extract and raw material slag;
C, enzymolysis: by raw material slag pulverization process, and honey solution, the Tea Polyphenols of 0.05kg, the cellulase of 0.009kg, the pectase of 0.008kg that 10kg concentration is 35% is added in the 10kg raw material slag after pulverizing, mix, enzymolysis 35min under the environment of 52 DEG C;
D, the enzyme that goes out, filtration: go out the raw material slag after enzymolysis under 123 DEG C of environment enzyme 14s, filtered by the raw material slag after the enzyme that goes out, obtain enzymolysis liquid, Production With Residue of Enzymatic Hydrolysis under 200 eye mesh screens;
E, pulverizing: the Production With Residue of Enzymatic Hydrolysis after being filtered dry is carried out ultra-fine grinding process, granularity is 240 μm, obtained Fructus Schisandrae Chinensis powder;
F, mixing: heat-obtaining extract 3.5kg, enzymolysis liquid 2kg, Fructus Schisandrae Chinensis powder 1.8kg, radix polygonati officinalis liquid 0.5kg, mulberry juice 0.55kg, malic acid 0.8kg, wolfberry juice 0.4kg, xylitol 0.3kg, dextrin 0.06kg, sodium alginate 0.09kg, fully mix, obtained mixed liquor;
G, concentrated: concentrate under mixed liquor being adopted reverse osmosis membrane normal temperature, obtain the mixed juice that solid content is 16%, mixed juice is carried out vacuum-concentrcted again, thickening temperature is 40 DEG C, and the solid content of mixed juice is concentrated into 38%;
H, freeze drying: the mixed juice after vacuum-concentrcted is carried out freeze drying, under-20 DEG C of conditions, freezing 4 hours, press 6kg/m by the mixed liquor after freezing in useful load 2, operating pressure 40Pa, resolve pressure 20Pa, temperature 40 DEG C condition under dry, pulverize rear obtained fruit of Chinese magnoliavine caffein;
I, packaging: fruit of Chinese magnoliavine caffein food-grade packaging material are packed, enters in aeration-drying environment and store.A processing method for fruit of Chinese magnoliavine caffein, is characterized in that: adopt following steps:
Embodiment 3:
A processing method for fruit of Chinese magnoliavine caffein, is characterized in that, described processing method adopts following steps:
A, raw material prepare: pluck fresh, the ripe fruit of Chinese magnoliavine, fig, Loquat-Shaped Cake, use clean water, be filtered dry moisture after removing base of fruit, be cut into particle, get the five tastes seed of 18kg, the fig grain of 5kg, the Loquat-Shaped Cake grain of 2kg mix, obtained raw material grain, for subsequent use;
B, extraction: 20kg raw material grain is placed in the water of 70kg, and add the jasmine tea of 15kg, the peony of 2kg, the oriental cherry of 1kg, put into microwave extracting apparatus after mixing and carry out microwave abstracting, it is 80 DEG C that extraction temperature controls, extraction power is 600W, each extraction time controls, for 8min, to repeat decoction 5 times, filters obtained extract and raw material slag after extraction;
C, enzymolysis: by raw material slag pulverization process, and vitamin c solution, the Tea Polyphenols of 0.1kg, the cellulase of 0.01kg, the pectase of 0.012kg that 6kg concentration is 1.7% is added in the 10kg raw material slag after pulverizing, mix, enzymolysis 50min under the environment of 44 DEG C;
D, the enzyme that goes out, filtration: go out the raw material slag after enzymolysis under 128 DEG C of environment enzyme 6s, filtered by the raw material slag after the enzyme that goes out, obtain enzymolysis liquid, Production With Residue of Enzymatic Hydrolysis under 220 eye mesh screens;
E, pulverizing: the Production With Residue of Enzymatic Hydrolysis after being filtered dry is carried out ultra-fine grinding process, granularity is 250 μm, obtained Fructus Schisandrae Chinensis powder;
F, mixing: get extract 5.5kg, enzymolysis liquid 1.8kg, Fructus Schisandrae Chinensis powder 1.2kg, citric acid 0.4kg, polygonatum odoratum juice 0.4kg, xylitol 0.3kg, nipa palm juice 0.3kg, dextrin 0.08kg, sodium alginate 0.02kg, fully mix, obtained mixed liquor;
G, concentrated: concentrate under mixed liquor being adopted reverse osmosis membrane normal temperature, obtain the mixed juice that solid content is 18%, mixed juice is carried out vacuum-concentrcted again, thickening temperature is 42 DEG C, and the solid content of mixed juice is concentrated into 37%;
H, spraying dry: the mixed juice after vacuum-concentrcted is carried out spraying dry, control inlet temperature 100 DEG C, outlet temperature 60 DEG C, crushed after being dried, obtained fruit of Chinese magnoliavine caffein;
I, packaging: fruit of Chinese magnoliavine caffein food-grade packaging material are packed, enters in aeration-drying environment and store.A processing method for fruit of Chinese magnoliavine caffein, is characterized in that: adopt following steps:
Embodiment 4:
A processing method for fruit of Chinese magnoliavine caffein, is characterized in that, described processing method adopts following steps:
A, raw material prepare: pluck fresh, the ripe fruit of Chinese magnoliavine, snakegourd, Niuganguo, emblic, clean water is used after removing base of fruit, be filtered dry moisture, be cut into particle, get the five tastes seed of 14kg, the snakegourd grain of 4kg, the Niuganguo grain of 2kg, the emblic seed of 2kg mix, obtained raw material grain, for subsequent use;
B, extraction: 20kg raw material grain is placed in the water of 75kg, and add green tea, the jasmine tea of 3kg, the black tea of 2kg, the grape tender leaf of 1kg of 15kg, put into microwave extracting apparatus after mixing and carry out microwave abstracting, it is 86 DEG C that extraction temperature controls, extraction power is 700W, each extraction time controls, for 10min, to repeat decoction 4 times, filters obtained extract and raw material slag after extraction;
C, enzymolysis: by raw material slag pulverization process, and glucose solution, the Tea Polyphenols of 0.13kg, the cellulase of 0.012kg, the pectase of 0.015kg that 7kg concentration is 15% is added in the 10kg raw material slag after pulverizing, mix, enzymolysis 60min under the environment of 40 DEG C;
D, the enzyme that goes out, filtration: go out the raw material slag after enzymolysis under 130 DEG C of environment enzyme 13s, filtered by the raw material slag after the enzyme that goes out, obtain enzymolysis liquid, Production With Residue of Enzymatic Hydrolysis under 220 eye mesh screens;
E, ultrasonic wave extract: the Production With Residue of Enzymatic Hydrolysis after being filtered dry by 4kg is sent in ultrasonic extraction kettle, and adds the pure water of 5kg, setting ultrasonic frequency 40kHz, keep extraction pot constant temperature 70 DEG C, through extracting 30min, releasing and extract juice and use centrifugal filtration, obtain extract and fruit of Chinese magnoliavine slag
F, pulverizing: the fruit of Chinese magnoliavine slag after being filtered dry is carried out ultra-fine grinding process, granularity is 260 μm, obtained Fructus Schisandrae Chinensis powder;
G, mixing: get extract 3.5kg, enzymolysis liquid 1.5kg, extract 1.4kg, Fructus Schisandrae Chinensis powder 1kg, citric acid 0.6kg, Dragonfruit Juice 0.5kg, xylitol 0.5kg, beautiful dew juice 0.5kg, mangosteen juice 0.5kg, water chestnut juice 0.5kg, wax-apple juice 0.4kg, dextrin 0.07kg, sodium alginate 0.03kg, fully mix, obtained mixed liquor;
H, concentrated: concentrate under mixed liquor being adopted reverse osmosis membrane normal temperature, obtain the mixed juice that solid content is 8%, mixed juice is carried out vacuum-concentrcted again, thickening temperature is 38 DEG C, and the solid content of mixed juice is concentrated into 45%;
I, lyophilization: the mixed juice after vacuum-concentrcted is carried out lyophilization, under-15 DEG C of conditions, freezing 6 hours, press 8kg/m by the mixed liquor after freezing in useful load 2, operating pressure 60Pa, resolve pressure 30Pa, temperature 35 DEG C condition under dry, pulverize rear obtained fruit of Chinese magnoliavine caffein;
J, packaging: fruit of Chinese magnoliavine caffein food-grade packaging material are packed, enters in aeration-drying environment and store.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. a processing method for fruit of Chinese magnoliavine caffein, is characterized in that, described processing method adopts following steps:
A, raw material prepare: pluck fresh, the ripe fruit of Chinese magnoliavine, snakegourd, Niuganguo, emblic, clean water is used after removing base of fruit, be filtered dry moisture, be cut into particle, get the five tastes seed of 14kg, the snakegourd grain of 4kg, the Niuganguo grain of 2kg, the emblic seed of 2kg mix, obtained raw material grain, for subsequent use;
B, extraction: 20kg raw material grain is placed in the water of 75kg, and add green tea, the jasmine tea of 3kg, the black tea of 2kg, the grape tender leaf of 1kg of 15kg, put into microwave extracting apparatus after mixing and carry out microwave abstracting, it is 86 DEG C that extraction temperature controls, extraction power is 700W, each extraction time controls, for 10min, to repeat decoction 4 times, filters obtained extract and raw material slag after extraction;
C, enzymolysis: by raw material slag pulverization process, and glucose solution, the Tea Polyphenols of 0.13kg, the cellulase of 0.012kg, the pectase of 0.015kg that 7kg concentration is 15% is added in the 10kg raw material slag after pulverizing, mix, enzymolysis 60min under the environment of 40 DEG C;
D, the enzyme that goes out, filtration: go out the raw material slag after enzymolysis under 130 DEG C of environment enzyme 13s, filtered by the raw material slag after the enzyme that goes out, obtain enzymolysis liquid, Production With Residue of Enzymatic Hydrolysis under 220 eye mesh screens;
E, ultrasonic wave extract: the Production With Residue of Enzymatic Hydrolysis after being filtered dry by 4kg is sent in ultrasonic extraction kettle, and adds the pure water of 5kg, setting ultrasonic frequency 40kHz, keep extraction pot constant temperature 70 DEG C, through extracting 30min, releasing and extract juice and use centrifugal filtration, obtain extract and fruit of Chinese magnoliavine slag
F, pulverizing: the fruit of Chinese magnoliavine slag after being filtered dry is carried out ultra-fine grinding process, granularity is 260 μm, obtained Fructus Schisandrae Chinensis powder;
G, mixing: get extract 3.5kg, enzymolysis liquid 1.5kg, extract 1.4kg, Fructus Schisandrae Chinensis powder 1kg, citric acid 0.6kg, Dragonfruit Juice 0.5kg, xylitol 0.5kg, beautiful dew juice 0.5kg, mangosteen juice 0.5kg, water chestnut juice 0.5kg, wax-apple juice 0.4kg, dextrin 0.07kg, sodium alginate 0.03kg, fully mix, obtained mixed liquor;
H, concentrated: concentrate under mixed liquor being adopted reverse osmosis membrane normal temperature, obtain the mixed juice that solid content is 8%, mixed juice is carried out vacuum-concentrcted again, thickening temperature is 38 DEG C, and the solid content of mixed juice is concentrated into 45%;
I, lyophilization: the mixed juice after vacuum-concentrcted is carried out lyophilization, under-15 DEG C of conditions, freezing 6 hours, press 8kg/m by the mixed liquor after freezing in useful load 2, operating pressure 60Pa, resolve pressure 30Pa, temperature 35 DEG C condition under dry, pulverize rear obtained fruit of Chinese magnoliavine caffein;
J, packaging: fruit of Chinese magnoliavine caffein food-grade packaging material are packed, enters in aeration-drying environment and store.
CN201510539265.3A 2015-08-30 2015-08-30 Processing method of schisandra chinensis tea essence CN104996645A (en)

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Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105325667A (en) * 2015-11-28 2016-02-17 南陵百绿汇农业科技有限公司 Preparation method of schisandra chinensis compound soft sweets
CN105613889A (en) * 2016-03-20 2016-06-01 柴华 Preparation method of persimmon calyx and pueraria flower healthcare caffeine
CN105767325A (en) * 2016-03-20 2016-07-20 柴华 Preparation method of hairy holly root mixed fruit tea
CN105815703A (en) * 2016-03-21 2016-08-03 张俊辉 Method for processing trichosanthes peel, cortex albiziae and hawthorn fruit healthcare powder
CN105995731A (en) * 2016-06-20 2016-10-12 程龙凤 Method for processing compound climbing fig fruit powder
CN105995727A (en) * 2016-06-12 2016-10-12 张俊辉 Processing method for root of Chinese trumpetcreeper and turnjujube compound fruit powder
CN105996019A (en) * 2016-05-28 2016-10-12 卢国孝 Processing method of black canarytree root health fine powder
CN106107983A (en) * 2016-06-30 2016-11-16 彭波 A kind of processing method of Radix Cynanchi Auriculati health care fine powder
CN106212797A (en) * 2016-08-25 2016-12-14 明毅强 The processing method of Herba Lysimachiae Clethroids (Radix Seu Herba Lysimachiae Clethroidis) health-care fruit caffein
CN106376679A (en) * 2016-08-30 2017-02-08 刘永 Manufacturing method of trichosanthes kirilowii leaf and Japanese premna curative tea
CN106418079A (en) * 2016-09-29 2017-02-22 芜湖市三山区绿色食品产业协会 Manufacture method of radix rhapontied and semen litchi health-care drink
CN107232340A (en) * 2017-06-25 2017-10-10 张俊辉 The processing method that the fruit of Chinese magnoliavine is combined tea powder
CN107467280A (en) * 2017-08-01 2017-12-15 李春生 A kind of processing method of brush-cherry seed caffein
CN108402252A (en) * 2018-05-17 2018-08-17 大连民族大学 A kind of Schisandra chinensis multiple elements design tea beverage

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CN102972573A (en) * 2011-09-02 2013-03-20 徐州工程学院 Instant burdock herbal tea and preparation method thereof
CN104663956A (en) * 2015-02-02 2015-06-03 吉木萨尔县生产力促进中心(有限公司) Preparation method of frozen-dried quick-dissolving tea powder with red flowers and sea buckthorn
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Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105325667A (en) * 2015-11-28 2016-02-17 南陵百绿汇农业科技有限公司 Preparation method of schisandra chinensis compound soft sweets
CN105613889A (en) * 2016-03-20 2016-06-01 柴华 Preparation method of persimmon calyx and pueraria flower healthcare caffeine
CN105767325A (en) * 2016-03-20 2016-07-20 柴华 Preparation method of hairy holly root mixed fruit tea
CN105815703A (en) * 2016-03-21 2016-08-03 张俊辉 Method for processing trichosanthes peel, cortex albiziae and hawthorn fruit healthcare powder
CN105996019A (en) * 2016-05-28 2016-10-12 卢国孝 Processing method of black canarytree root health fine powder
CN105995727A (en) * 2016-06-12 2016-10-12 张俊辉 Processing method for root of Chinese trumpetcreeper and turnjujube compound fruit powder
CN105995731A (en) * 2016-06-20 2016-10-12 程龙凤 Method for processing compound climbing fig fruit powder
CN106107983A (en) * 2016-06-30 2016-11-16 彭波 A kind of processing method of Radix Cynanchi Auriculati health care fine powder
CN106212797A (en) * 2016-08-25 2016-12-14 明毅强 The processing method of Herba Lysimachiae Clethroids (Radix Seu Herba Lysimachiae Clethroidis) health-care fruit caffein
CN106376679A (en) * 2016-08-30 2017-02-08 刘永 Manufacturing method of trichosanthes kirilowii leaf and Japanese premna curative tea
CN106418079A (en) * 2016-09-29 2017-02-22 芜湖市三山区绿色食品产业协会 Manufacture method of radix rhapontied and semen litchi health-care drink
CN107232340A (en) * 2017-06-25 2017-10-10 张俊辉 The processing method that the fruit of Chinese magnoliavine is combined tea powder
CN107467280A (en) * 2017-08-01 2017-12-15 李春生 A kind of processing method of brush-cherry seed caffein
CN108402252A (en) * 2018-05-17 2018-08-17 大连民族大学 A kind of Schisandra chinensis multiple elements design tea beverage

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Application publication date: 20151028