CN105146388A - Preparation method for sour tea cream - Google Patents
Preparation method for sour tea cream Download PDFInfo
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- CN105146388A CN105146388A CN201510584220.8A CN201510584220A CN105146388A CN 105146388 A CN105146388 A CN 105146388A CN 201510584220 A CN201510584220 A CN 201510584220A CN 105146388 A CN105146388 A CN 105146388A
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Classifications
-
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method for sour tea cream. The preparation method comprises the following steps: adding boiled water for leaching dark green tea and black tea to prepare tea leaching liquor, adding seedless dried hawthorns and wolfberry into the tea leaching liquid for preliminary stewing, pulping and filtering stewed liquid, adding gynostemma pentaphylla leaching liquid, fine konjak powder and saccharose for secondary stewing to obtain secondary stewed liquid, adding carrageenan and honey into the secondary stewed liquid for uniform stirring, cooling and sizing. According to the preparation method, preparation is realized by taking the tea leaching liquid and the hawthorns as main materials, so that an obtained product is soft properly and elastic, tastes fine, sour, sweet and delicious, is uniform in color, has the tea fragrance and a health effect, and is a low-sugar-content health product. Meanwhile, food flowers can be added in the preparation process, so that the prepared flower-fragrance sour tea cream has the flower fragrance, and is unique in flavor and richer in nutrition.
Description
Technical field
The present invention relates to tea fruit cream field, be specifically related to a kind of with the hawthorn of the black tea of health drink and medicine fruit dual-purpose for the method for sour tea cream prepared by main material.
Background technology
Greatly developing along with tealeaves, China for the research of tealeaves and multi-functional utilization also gradually deeply.Cakes and sweetmeats product on market today mainly contain tea dust chocolate, green tea chewing gum, tea dust bean curd, Green Tea Ice Cream, candy class, cake class, tea fruit class, preserved fruit class, roasted seeds and nuts class, brew class etc., and tea fruit cream based food is relatively less.
Black tea production history is long, is the peculiar teas of China, except the wool fabric having its uniqueness, or a kind of very healthy drink.Show according to researchs such as Zeng Bin, the active ingredients such as the Tea Polyphenols in black tea, alkaloid, saponin(e, organic acid suppress harmful microbe growth in stomach, promote the growth and breeding of beneficial bacterium, there is coordinating intestines and stomach, delaying cell aging, reducing blood lipid, blood pressure and blood sugar, the effect of bactericidal antiphlogistic etc.; Theanine can play effect strengthening body immunity etc.Take in today of significant quantities of fat people, black tea will become the solid barrier together protected the health.
Hawthorn is medicine fruit dual-purpose, is the exclusive kind of China, has long applicating history in China.In pharmacopeia using it as food digesting stomach fortifying, promoting the circulation of qi is fallen apart stasis of blood medicine, its taste acid, sweet, and slightly warm in nature, returns spleen, stomach, Liver Channel.According to researchs such as Meng Qingjie, hawthorn is rich in vitamin C, flavones, triterpene compound, Chang Zuowei healthy food material, for losing weight in class and auxiliary antilipemic class health food.In addition according in summaries such as bud buds, hawthorn has the health-care efficacy of anticancer, anti-oxidant, develop immunitypty etc.Under contemporary life environment, the vegetable drug of this natural sex more improves status in people mind, and it also will become people and select greatly in one in healthy process of pursuing.
It is exclusive that black tea and hawthorn are all China, and hawthorn taste is sour-sweet, is equipped with returning of black tea sweet, believes the balance that can find a kind of applicable popular mouthfeel.In addition, the health benefit of the two all gradually for people know, if with the hawthorn of the black tea of health drink and medicine fruit dual-purpose for main material, develop black tea fruit cream class cakes and sweetmeats product, the favor pursuing healthy consumer will be obtained undoubtedly.
Summary of the invention
Technical problem to be solved by this invention is: for above-mentioned the deficiencies in the prior art, provides a kind of preparation method of sour tea cream, be a kind of with the hawthorn of the black tea of health drink and medicine fruit dual-purpose for the method for black tea fruit cream class cakes and sweetmeats product prepared by main material.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of preparation method of sour tea cream, and the method step is as follows:
1) preparation of tealeaves leaching liquor: get black tea powder by weight 4:3 and mix with black tea powder, the ratio adding 60-80mL boiling water in 1g tea blend powder in tea blend powder adds boiling water, in 80-100 DEG C of lixiviate 40-50min, leaves standstill 10-20min after filtering while hot, get supernatant, obtain tealeaves leaching liquor;
Above-mentioned black tea powder and black tea powder cross 32-64 mesh sieve after getting black tea and black tea pulverizing respectively to obtain.Black tea has good health care, and cost lowers relatively, and quality is unique, but pure black tea seems, flavour shows slightly pained.Use black tea and black tea to allocate in proportion in the present invention, the tealeaves leaching liquor flavour that lixiviate is gone out is better, and health-care efficacy is more obvious, and the food mouthfeel of making is also finer and smoother.And the tealeaves leaching liquor in the present invention adopts mixed carrying once to extract, and can simplify food processing operation, reduce costs.
Every shake in a 10 minutes leaching vessel in above-mentioned leaching process;
When filtering after above-mentioned lixiviate, be that employing 8 layers of gauze filter.
2) first time infusion: the ratio adding the seedless dried hawthorn of 5g and 1-2g matrimony vine in 75mL tealeaves leaching liquor, adds seedless dried hawthorn and matrimony vine in tealeaves leaching liquor, in 50-90 DEG C of infusion 4-6min, naturally cools to room temperature after infusion;
Above-mentioned seedless dried hawthorn refers to without fruit stone, pure dried hawthorn.Adopt seedless dried hawthorn in the present invention, be convenient to storage first, ensure raw-material supply; Second transport is convenient to; Three dry hawthorn are more conducive to the absorption to tealeaves leaching liquor.
3) pull an oar, filter: by cooled infusion liquid making beating, slurries 80 eye mesh screen pressure filtrations, when slurries are 20-30%, residue slurries are carried out secondary making beating, continue with 80 eye mesh screen pressure filtrations add gynostemma pentaphylla leaching liquor in secondary making beating liquid after, mix twice filtrate, filtrate uses 100 eye mesh screen pressure filtrations again, obtains filtered juice; Wherein, the addition of gynostemma pentaphylla leaching liquor is that the amount adding 10-14ml gynostemma pentaphylla leaching liquor by the seedless dried hawthorn of every 1g according to the addition of seedless dried hawthorn during first time infusion adds; The pressure applied during filtration is all 25-45kpa.
Gynostemma pentaphylla got by above-mentioned gynostemma pentaphylla leaching liquor, adds the water of 50-65 times of gynostemma pentaphylla weight in gynostemma pentaphylla, in 70-90 DEG C of lixiviate 50-60min, a leaching vessel is shaken every 10min in leaching process, filter with 8 layers of gauze after lixiviate, get supernatant, to obtain final product.
It is use gauze to filter that general food filters, but adopts 80 orders and the collocation of 100 order aperture sieve to use in the present invention, and uses tea dry sorting principle to filter slurries, and the more all even exquisiteness of the juice leached, utilization rate is high, operates specification more.
4) second time infusion: according to the addition of tealeaves leaching liquor during first time infusion, the ratio adding 0.57-0.80g konjaku powder and 3-6g sucrose in 75ml tealeaves leaching liquor gets konjaku powder and sucrose, after konjaku powder and sucrose being added mixing in filtered juice, dissolving, in 50-90 DEG C of infusion, start thickness to crossing filtered juice;
5) cooling forming: according to the addition of tealeaves leaching liquor during first time infusion, the ratio adding 1.20-1.43g carragheen in 75ml tealeaves leaching liquor gets carragheen, in carragheen, add the cold water of 30-50 times of carragheen weight, stir evenly, pour in above-mentioned second time infusion liquid, and the ratio of 0.5-1.5g honey is added in 75ml tealeaves leaching liquor, in this second time infusion liquid, add honey, fully stir evenly fast, naturally place 30-60min in 4-10 DEG C after cooling.
The sour tea cream that the present invention adopts said method to make is original flavor acid tea cream, certainly also food flowers can be added in cakes and sweetmeats product and be processed into floral type acid tea cream.
Being made as of floral type acid tea cream: on the making basis of the original flavor acid tea cream of the invention described above, in step 4), added in filtered juice at konjaku powder and sucrose and dissolved afterwards, before second time infusion, cross in filtered juice add dried flower juice in this, the addition of this dried flower juice is that the ratio adding 1.0-1.5g dried flower juice in every 75ml tealeaves leaching liquor according to the addition of tealeaves leaching liquor during first time infusion adds.
The above-mentioned dried flower juice mentioned, after being pulverized by dried flower, adds the ratio of 80-100ml boiling water, in dried flower powder, add boiling water in 1g dried flower powder, to swell 60-100min, making beating, with 100 eye mesh screen pressure filtrations (pressure applied during filtration is 25-45kpa), get filtrate, obtained.Above-mentioned dried flower is other edible flowers such as rose, sweet osmanthus, Jasmine, white orchid, bitter citrus immature flower, shaddock flower, gardenia or chrysanthemum, and those dried flowers can be bought in market.
The original flavor acid tea cream structural state softness that the inventive method obtains is moderate, fine and smooth, smooth surface, and flawless, flexible, gel state is good; Sour-sweet moderate, there is tea flavour, the fragrant and hawthorn fragrance with tea; Delicate mouthfeel, good to eat; Uniform color is brownish red, and has powerful health-care efficacy.Add dried flower juice especially after rose-juice, the floral type acid tea cream fragrance of a flower be made into is strong fragrant, and unique flavor, nutrition is abundanter.
Sour tea cream of the present invention is that major ingredient develops by tealeaves leaching liquor and hawthorn, and hawthorn and tea all have the health cares such as reducing blood lipid, aid digestion, anti-oxidant, develop immunitypty, can play the effect strengthening health care.But all there is one-side merits and demerits in hawthorn and tea, combined by collocation of the present invention, hawthorn can improve problem of drinking and the sensory issues of tealeaves, and tealeaves can improve, and hawthorn organic acid content is too high to be caused problems such as stomach, excessive tooth stimulations, tealeaves can also reduce the acidity of mouthfeel, extend shelf-life of product, the product that this method is obtained have health, nice, duration of insurance the feature relatively grown of matter.Meanwhile, the present invention adopts the sweet substances such as gynostemma pentaphylla, matrimony vine, honey to improve tart flavour, can reduce the interpolation of sugar, produces healthy low sugar product; The powerful health-care efficacy that this three has separately, effectively enhances the health-care effect of this product.
In a word, tealeaves, hawthorn, matrimony vine, gynostemma pentaphylla, carragheen, konjaku flour, honey etc. that the present invention adopts are all natural food and extract, have respective health care.Therefore, sour tea cream of the present invention is a low sugar health care health-oriented products sutable for men, women, and children.And the interpolation of food flowers, make product special flavour, abundanter and various, add tea fruit cream new varieties, widened the field of comprehensive utilization of black tea and hawthorn further, wide market.
Detailed description of the invention
Embodiment 1
The preparation of gynostemma pentaphylla leaching liquor: get gynostemma pentaphylla, adds the water of 50 times of gynostemma pentaphylla weight in gynostemma pentaphylla, in 70 DEG C of lixiviate 60min, shakes a leaching vessel in leaching process every 10min, by 8 layers of filtered through gauze after lixiviate, gets supernatant.
Get black tea and black tea, pulverizing respectively, cross 32 mesh sieves and obtain black tea powder and black tea powder, by weight 4:3 get black tea powder with black tea powder, mix, the ratio adding 60mL boiling water in 1g tea blend powder in tea blend powder adds boiling water, in 80 DEG C of lixiviate 50min, every shake in a 10 minutes leaching vessel in leaching process, then 8 layers of filtered through gauze are adopted to filter while hot, leave standstill 20min, get supernatant, obtain tealeaves leaching liquor; Getting 75L tealeaves leaching liquor, in wherein adding the seedless dried hawthorn of 5kg and 1kg matrimony vine, in 50 DEG C of infusion 6min, after infusion, naturally cooling to room temperature; By cooled infusion liquid making beating, slurries 80 eye mesh screen pressure filtrations, when slurries are 20%, residue slurries are carried out secondary making beating, continue with 80 eye mesh screen pressure filtrations add 50L gynostemma pentaphylla leaching liquor in secondary making beating liquid after, mix twice filtrate, filtrate uses 100 eye mesh screen pressure filtrations again, obtains filtered juice; Cross in filtered juice add 570g konjaku powder and 3kg sucrose in this, mixing, dissolve after, starting thickness in 50 DEG C of infusions to crossing filtered juice, obtaining second time infusion liquid; Get 1.20kg carragheen, in this carragheen, add 36kg cold water, stir evenly after pour in above-mentioned second time infusion liquid, simultaneously in this second time infusion liquid, add 500g honey, fully stir evenly fast, naturally place 60min in 4 DEG C after cooling, obtain original flavor of the present invention acid tea cream.
Embodiment 2
The preparation of gynostemma pentaphylla leaching liquor: get gynostemma pentaphylla, adds the water of 60 times of gynostemma pentaphylla weight in gynostemma pentaphylla, in 80 DEG C of lixiviate 55min, shakes a leaching vessel in leaching process every 10min, by 8 layers of filtered through gauze after lixiviate, gets supernatant.
Get black tea and black tea, pulverizing respectively, cross 40 mesh sieves and obtain black tea powder and black tea powder, by weight 4:3 get black tea powder with black tea powder, mix, the ratio adding 70mL boiling water in 1g tea blend powder in tea blend powder adds boiling water, in 90 DEG C of lixiviate 45min, every shake in a 10 minutes leaching vessel in leaching process, then 8 layers of filtered through gauze are adopted to filter while hot, leave standstill 15min, get supernatant, obtain tealeaves leaching liquor; Getting 75L tealeaves leaching liquor, in wherein adding the seedless dried hawthorn of 5kg and 2kg matrimony vine, in 70 DEG C of infusion 5min, after infusion, naturally cooling to room temperature; By cooled infusion liquid making beating, slurries 80 eye mesh screen pressure filtrations, when slurries are 25%, residue slurries are carried out secondary making beating, continue with 80 eye mesh screen pressure filtrations add 60L gynostemma pentaphylla leaching liquor in secondary making beating liquid after, mix twice filtrate, filtrate uses 100 eye mesh screen pressure filtrations again, obtains filtered juice; Cross in filtered juice add 700g konjaku powder and 5kg sucrose in this, mixing, dissolve after, starting thickness in 70 DEG C of infusions to crossing filtered juice, obtaining second time infusion liquid; Get 1.30kg carragheen, in this carragheen, add 52kg cold water, stir evenly after pour in above-mentioned second time infusion liquid, simultaneously in this second time infusion liquid, add 1kg honey, fully stir evenly fast, naturally place 50min in 8 DEG C after cooling, obtain original flavor of the present invention acid tea cream.
Embodiment 3
The preparation of gynostemma pentaphylla leaching liquor: get gynostemma pentaphylla, adds the water of 65 times of gynostemma pentaphylla weight in gynostemma pentaphylla, in 90 DEG C of lixiviate 50min, shakes a leaching vessel in leaching process every 10min, by 8 layers of filtered through gauze after lixiviate, gets supernatant.
Get black tea and black tea, pulverizing respectively, cross 64 mesh sieves and obtain black tea powder and black tea powder, by weight 4:3 get black tea powder with black tea powder, mix, the ratio adding 80mL boiling water in 1g tea blend powder in tea blend powder adds boiling water, in 100 DEG C of lixiviate 40min, every shake in a 10 minutes leaching vessel in leaching process, then 8 layers of filtered through gauze are adopted to filter while hot, leave standstill 10min, get supernatant, obtain tealeaves leaching liquor; Getting 75L tealeaves leaching liquor, in wherein adding the seedless dried hawthorn of 5kg and 1.5kg matrimony vine, in 90 DEG C of infusion 4min, after infusion, naturally cooling to room temperature; By cooled infusion liquid making beating, slurries 80 eye mesh screen pressure filtrations, when slurries are 30%, residue slurries are carried out secondary making beating, continue with 80 eye mesh screen pressure filtrations add 70L gynostemma pentaphylla leaching liquor in secondary making beating liquid after, mix twice filtrate, filtrate uses 100 eye mesh screen pressure filtrations again, obtains filtered juice; Cross in filtered juice add 800g konjaku powder and 6kg sucrose in this, mixing, dissolve after, starting thickness in 90 DEG C of infusions to crossing filtered juice, obtaining second time infusion liquid; Get 1.43kg carragheen, in this carragheen, add 71.5kg cold water, stir evenly after pour in above-mentioned second time infusion liquid, simultaneously in this second time infusion liquid, add 1.5kg honey, fully stir evenly fast, naturally place 30min in 10 DEG C after cooling, obtain original flavor of the present invention acid tea cream.
Embodiment 4
Preparation process is substantially the same manner as Example 3, and unlike crossing at this, filtered juice adds 800g konjaku powder and the mixing of 6kg sucrose, dissolving is rear, before 90 DEG C of infusions, this crosses in filtered juice also to add 1.0kg rose dried flower juice.
Above-mentioned rose dried flower juice, after being pulverized by rose dried flower, adds the ratio of 80ml boiling water, add boiling water, pull an oar after the 100min that swells in dried flower powder, with 100 eye mesh screen pressure filtrations, get filtrate in 1g rose dried flower powder, obtained.
Embodiment 5
Preparation process is substantially the same manner as Example 1, and unlike crossing at this, filtered juice adds 570g konjaku powder and the mixing of 3kg sucrose, dissolving is rear, before 50 DEG C of infusions, this crosses in filtered juice also to add 1.5kg sweet osmanthus dried flower juice.
Above-mentioned sweet osmanthus dried flower juice, after being pulverized by sweet osmanthus dried flower, adds the ratio of 100ml boiling water, add boiling water, pull an oar after the 60min that swells in dried flower powder, with 100 eye mesh screen pressure filtrations, get filtrate in 1g sweet osmanthus dried flower powder, obtained.
Claims (9)
1. a preparation method for sour tea cream, is characterized in that, the method step is as follows:
1) preparation of tealeaves leaching liquor: get black tea powder by weight 4:3 and mix with black tea powder, the ratio adding 60-80mL boiling water in 1g tea blend powder in tea blend powder adds boiling water, in 80-100 DEG C of lixiviate 40-50min, leaves standstill 10-20min after filtering while hot, get supernatant, obtain tealeaves leaching liquor;
2) first time infusion: the ratio adding the seedless dried hawthorn of 5g and 1-2g matrimony vine in 75mL tealeaves leaching liquor, adds seedless dried hawthorn and matrimony vine in tealeaves leaching liquor, in 50-90 DEG C of infusion 4-6min, naturally cools to room temperature after infusion;
3) pull an oar, filter: by cooled infusion liquid making beating, slurries 80 eye mesh screen pressure filtrations, when slurries are 20-30%, residue slurries are carried out secondary making beating, continue with 80 eye mesh screen pressure filtrations add gynostemma pentaphylla leaching liquor in secondary making beating liquid after, mix twice filtrate, filtrate uses 100 eye mesh screen pressure filtrations again, obtains filtered juice; Wherein, the addition of gynostemma pentaphylla leaching liquor is that the seedless dried hawthorn of every 1g adds 10-14ml gynostemma pentaphylla leaching liquor;
4) second time infusion: the ratio adding 0.57-0.80g konjaku powder and 3-6g sucrose in 75ml tealeaves leaching liquor gets konjaku powder and sucrose, after konjaku powder and sucrose being added mixing in filtered juice, dissolving, in 50-90 DEG C of infusion, starts thickness to crossing filtered juice;
5) cooling forming: the ratio adding 1.20-1.43g carragheen in 75ml tealeaves leaching liquor gets carragheen, in carragheen, add the cold water of 30-50 times of carragheen weight, stir evenly, pour in above-mentioned second time infusion liquid, and the ratio of 0.5-1.5g honey is added in 75ml tealeaves leaching liquor, honey is added in this second time infusion liquid, fully stir evenly fast, naturally place 30-60min in 4-10 DEG C after cooling.
2. the preparation method of a kind of sour tea cream as claimed in claim 1, it is characterized in that, added in filtered juice at konjaku powder and sucrose in described step 4) and dissolved afterwards, before second time infusion, this crosses in filtered juice also to add dried flower juice, and the addition of this dried flower juice is that every 75ml tealeaves leaching liquor adds 1.0-1.5g dried flower juice.
3. the preparation method of a kind of sour tea cream as claimed in claim 2, is characterized in that, described dried flower juice, after being pulverized by dried flower, adds the ratio of 80-100ml boiling water in 1g dried flower powder, in dried flower powder, add boiling water, swell 60-100min, making beating, with 100 eye mesh screen pressure filtrations, get filtrate, to obtain final product.
4. the preparation method of a kind of sour tea cream as claimed in claim 3, is characterized in that, described dried flower is rose, sweet osmanthus, Jasmine, white orchid, bitter citrus immature flower, shaddock flower, gardenia or chrysanthemum.
5. the preparation method of a kind of sour tea cream as claimed in claim 1, it is characterized in that, in described step 3), gynostemma pentaphylla got by gynostemma pentaphylla leaching liquor, the water of 50-65 times of gynostemma pentaphylla weight is added in gynostemma pentaphylla, in 70-90 DEG C of lixiviate 50-60min, centre every 10min shake once, is filtered with 8 layers of gauze after lixiviate, get supernatant, to obtain final product.
6. the preparation method of a kind of sour tea cream as claimed in claim 1, is characterized in that, the pressure applied when filtering in described step 3) is 25-45kpa.
7. the preparation method of a kind of sour tea cream as claimed in claim 1, is characterized in that, the black tea powder in described step 1) and black tea powder get black tea and black tea pulverizing respectively, crosses 32-64 mesh sieve and obtain.
8. the preparation method of a kind of sour tea cream as claimed in claim 1, is characterized in that, once shake in the leaching process of described step 1) every 10 minutes.
9. the preparation method of a kind of sour tea cream as claimed in claim 1, is characterized in that, adopts 8 layers of gauze to filter when filtering in described step 1).
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815500A (en) * | 2016-03-25 | 2016-08-03 | 梧州市中茗茶业有限公司 | Liupao tea paste and making method |
| CN110025005A (en) * | 2019-04-28 | 2019-07-19 | 青海大学 | A method of husky mushroom cream is made with Qaidam Agaricus bitorqui polysaccharide |
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| CN1561775A (en) * | 2004-03-24 | 2005-01-12 | 饶克芬 | Tea paste and its producing method |
| CN1939135A (en) * | 2006-09-01 | 2007-04-04 | 高书海 | Tea cream, its production and use |
| CN101095442A (en) * | 2007-07-11 | 2008-01-02 | 云南牧工商茶叶进出口股份有限公司 | Pu'er tea ointment and the producing technology thereof |
| CN102396621A (en) * | 2011-11-05 | 2012-04-04 | 安徽省天旭茶业有限公司 | Chinese medicinal tea cream and preparation method thereof |
| CN102599299A (en) * | 2012-03-06 | 2012-07-25 | 杨正 | Red and black tea and hawthorn mixed tea cream with functions of helping digestion, reducing lipid and removing constipation |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1561775A (en) * | 2004-03-24 | 2005-01-12 | 饶克芬 | Tea paste and its producing method |
| CN1939135A (en) * | 2006-09-01 | 2007-04-04 | 高书海 | Tea cream, its production and use |
| CN101095442A (en) * | 2007-07-11 | 2008-01-02 | 云南牧工商茶叶进出口股份有限公司 | Pu'er tea ointment and the producing technology thereof |
| CN102396621A (en) * | 2011-11-05 | 2012-04-04 | 安徽省天旭茶业有限公司 | Chinese medicinal tea cream and preparation method thereof |
| CN102599299A (en) * | 2012-03-06 | 2012-07-25 | 杨正 | Red and black tea and hawthorn mixed tea cream with functions of helping digestion, reducing lipid and removing constipation |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815500A (en) * | 2016-03-25 | 2016-08-03 | 梧州市中茗茶业有限公司 | Liupao tea paste and making method |
| CN110025005A (en) * | 2019-04-28 | 2019-07-19 | 青海大学 | A method of husky mushroom cream is made with Qaidam Agaricus bitorqui polysaccharide |
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