CN105410254A - Persimmon and capsicum leaf composite teabag and manufacturing method thereof - Google Patents
Persimmon and capsicum leaf composite teabag and manufacturing method thereof Download PDFInfo
- Publication number
- CN105410254A CN105410254A CN201511021964.5A CN201511021964A CN105410254A CN 105410254 A CN105410254 A CN 105410254A CN 201511021964 A CN201511021964 A CN 201511021964A CN 105410254 A CN105410254 A CN 105410254A
- Authority
- CN
- China
- Prior art keywords
- persimmon
- tea
- capsicum leaf
- soak
- black tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to the technical field of teabag, and especially relates to a persimmon and capsicum leaf composite teabag and a manufacturing method thereof. The persimmon, capsicum leaf, and black tea are mixed according to a proper ratio so as to achieve a synergetic effect among persimmon, capsicum leaf, and black tea. The taste and fragrance of the persimmon and capsicum leaf composite teabag are both improved. After the prepared teabag is soaked, the tea soup is bright and has a bright yellow color, the fragrances of capsicum leaf and black tea are perfectly mixed, moreover, the fragrance of the tea soup also contains a faint honey fragrance; the aftertaste is sweet, the taste is fresh and tasty, and the teabag also has the functions of reliving coughing, calming panting, killing bacterium, eliminating inflammation, reducing blood fat, and preventing cancer, oxidation, and aging.
Description
Technical field
The present invention relates to technical field of teabag, especially a kind of persimmon capsicum leaf compound bag-soak-tea and preparation method thereof.
Background technology
Tea, pass on from one to another when shennong went into the mountains collecting, tasting and testing different kinds of herbs to be used as medicine and found, drink tea during Qin Han and become a common practice, thereafter, successive dynasties physician have accumulated the rich experiences of preventing and curing diseases with health protection tea.Along with the raising day by day of living standards of the people, the nutrition and health care function for tea is more and more subject to people's attention, and the requirement of people to its taste and nutrition is also raising gradually.In prior art, the feature of health-care tea can be summarized as " three is low ": low in calories, low fat, low sugar, there is characteristic that is natural, healthy, that quench one's thirst, refresh oneself, more tasty and more refreshing than soda, quench one's thirst, more pleasant than water drinks have taste, delicate fragrance is simple and elegant, be rich in health-care components, and has nutrition, health care curative effect and effect of quenching one's thirst of relieving summer heat; Principal item has the green tea of cooperation Chinese medicine material, oolong tea, black tea, jasmine tea, white tea, yellow tea etc.
Persimmon taste is sweet, puckery, cold in nature, returns lung channel.In Compendium of Material Medica record " persimmon be spleen, lung, blood system fruit also.Its taste is sweet and gas is put down, and property is puckery and can receive, therefore has the puckery intestines of invigorating the spleen, controls the merit of hemostasis of coughing." simultaneously, the calyx and receptacle of a persimmon, persimmon sugar, persimmon leaf all can be used as medicine.Capsicum leaf is the leaf of solanaceae plant pepper, is a kind of plant of medicine-food two-purpose.Capsicum leaf, as medicine, has detumescence and washs network, effect of killing parasites to relieve itshing; Capsicum leaf can be worked as vegetables and be eaten, and its taste sweetness is fresh and tender, mouthfeel, can be used as a kind of green vegetable completely and eat.
To occur in prior art a large amount of about black tea and Folium Kaki as raw material, and health beverages is prepared under the prerequisite of adding other auxiliary materials, but its auxiliary material added is mostly kinds of traditional Chinese medicines medicinal material, although have portion of techniques scheme to have employed tealeaves carry out interpolation process as additive, it is while interpolation tealeaves, also also added a large amount of traditional Chinese medicinal material raw materials, make the mouthfeel of the health beverages obtained impure, make containing a large amount of taste of traditional Chinese medicine, destroy the collaborative fragrant formed between tealeaves and persimmon.Meanwhile, in the prior art, do not find persimmon, black tea and capsicum leaf as raw material to prepare the technology of tea in bag.
Summary of the invention
In order to solve the above-mentioned technical problem existed in prior art, the invention provides a kind of persimmon capsicum leaf compound bag-soak-tea and preparation method thereof.
Be achieved particular by following technical scheme:
Be 4.5 ~ 5.5: 6.5 ~ 7.5: 3.5 ~ 4.5 carry out proportion design by persimmon, black tea, capsicum leaf according to weight ratio, obtain persimmon capsicum leaf compound bag-soak-tea.Wherein persimmon, black tea, capsicum leaf are all after drying separately, are ground into 40 object particles, after being mixed according to proportioning by the particle after pulverizing, are packed and be prepared from; When carrying out drying and processing to above-mentioned persimmon, black tea, capsicum leaf, be adopted temperature be 60 DEG C process to its moistures be≤6%.
The boiling water of above-mentioned persimmon capsicum leaf compound bag-soak-tea 1g and 280ml is also added a cover and is soaked 10min by the present invention, and the temperature of boiling water is 90 DEG C; After immersion completes, the tea of acquisition presents glassy yellow, have fragrant that black tea and capsicum leaf coordinate and light miel, aftertaste is sweet.This millet paste is applied to anticancer, anti-oxidant, anti-ageing, reducing blood lipid, anti-inflammation, relieving cough and asthma.
The proportion design of optimum of the present invention is that the weight ratio of persimmon, tealeaves, capsicum leaf is designed to 5: 7: 4; The persimmon adopted is persimmon fruit, and needs, to after the seed removing in persimmon fruit, its ovendry power to be broken to 40 object particles.
The present invention passes through persimmon, nutritional labeling in capsicum leaf and its effect had carry out studying and holding, and the particularity of multiple tracks processing technology in conjunction with this fermentation class of black tea tea, utilize the aldehydes matter that black tea itself has, alkaloid, flavones, vitamin c and various trace elements, by black tea and persimmon, capsicum leaf carries out appropriate proportion design, make nutritional labeling in black tea can accurately with the nutritional labeling effect in capsicum leaf, and at the booster action of persimmon, it is made to have the fragrance of honey, and what had by black tea itself is hypoglycemic, anticancer sterilization, replenishing body fluid and clearing away heat pathogen, stomach is protected in nourishing the stomach, vasodilator, refreshing effect and persimmon, effect that capsicum leaf has acts synergistically, the health-care efficacy of the persimmon capsicum leaf compound bag-soak-tea prepared is enhanced, especially the content of the vitamin c in the vitamin c in black tea and persimmon fruit is made to be retained largely, improve the anti-ageing properties of tea in bag.
In addition, this researcher is proved by following experiment, the improvement effect of the health-care efficacy of persimmon capsicum leaf compound bag-soak-tea that the proportion design in the present invention makes to obtain, mouthfeel, color and luster:
By adopting persimmon to carry out pulverization process, then it carried out adding a cover according to the boiling water of difference amount and 90 DEG C and soak 10min, the consumption of water is 280ml, and carries out sensory evaluation to the persimmon tea under difference amount respectively by 10 teacher of sampling tea, and it the results are shown in Table 1:
Table 1
Further, after this researcher pulverizes capsicum leaf, it carried out adding a cover according to the boiling water of difference amount and 90 DEG C and soak 10min, the consumption of water is 280ml, and respectively sensory evaluation is carried out to the chilli leaves tea under difference amount by 10 teacher of sampling tea, it the results are shown in Table 2:
Table 2
Further, after this researcher pulverizes black tea, after it is carried out proportion design according to difference amount and persimmon, capsicum leaf, again the boiling water of itself and 90 DEG C is carried out adding a cover and soak 10min, the consumption of water is 280ml, and carries out sensory evaluation to the persimmon tea under difference amount respectively by 10 teacher of sampling tea, and show that black tea consumption is 0.5g, more excellent when 0.6g, 0.7g.
In view of above-mentioned persimmon, capsicum leaf, black tea are soaking the Analyses Methods for Sensory Evaluation Results in drinking process, this researcher by persimmon, capsicum leaf, black tea according to after the above-mentioned more excellent weight configuration choosing out, make its formation organize orthogonal experiment more, added 90 DEG C of boiling water 280ml again and added a cover immersion 10min, and sensory evaluation scores is carried out to its color, smell and taste, each best result of color is 10 points, and the mode of its orthogonal experiment process is shown in Table 3:
Table 3
Be shown in Table 4 by the experimental result after orthogonal experiment evaluation:
Table 4
Shown by the data of table 4, the pass between above-mentioned extreme difference R value is R
c> R
a> R
b, i.e., in the impact of the color, smell and taste of persimmon capsicum leaf compound bag-soak-tea, the consumption for capsicum leaf can significantly impact, and is secondly that the consumption of persimmon can impact the quality of persimmon capsicum leaf compound bag-soak-tea.
Given this, this researcher is also through carrying out variance analysis by the data in the table 4 of above-mentioned experiment, and it the results are shown in Table shown in 5:
Table 5
From the data in table 5, the consumption of capsicum leaf all can cause for the mouthfeel of persimmon capsicum leaf compound bag-soak-tea and local flavor to be affected more significantly, the consumption of black tea and persimmon for the mouthfeel of persimmon capsicum leaf compound bag-soak-tea and the impact of local flavor less.
Given this, this researcher is after being 5: 7: 4 mixing according to weight ratio by persimmon, black tea, capsicum leaf, after being got the boiling water immersion 10min of 1g and 280ml, it is made to have the fragrant of capsicum leaf and black tea coordination, light honey fragrance is also given out in this fragrant, the mouthfeel of persimmon capsicum leaf compound bag-soak-tea is significantly improved, makes drinking person drink rear aftertaste sweetness, make black tea at 0.7g, persimmon is at 0.5g, the mouthfeel that capsicum leaf just has when 0.4g and fragrance are after forming it according to said ratio, taken out after 1g soaks afterwards, make its mouthfeel also can reach mouthfeel under the respective optimal proportion of above-mentioned three kinds of raw materials and fragrance, make black tea actual amount lower than 0.5g, persimmon actual amount is lower than 0.35g, capsicum leaf actual amount is when lower than 0.25g, it also can reach superposing of the mouthfeel that has after above-mentioned three kinds of raw materials carry out optimum weight and the boiling water of 90 DEG C soaks and fragrance, effectively improve mouthfeel and the nutritive value of tea in bag, improve quality.
Pass through black tea in the present invention, persimmon, after capsicum leaf carries out proportion design, be prepared into persimmon capsicum leaf compound bag-soak-tea, make the interphase interaction of the nutritional labeling in each raw material, make the mouthfeel of persimmon capsicum leaf compound bag-soak-tea that obtains and nutritive value higher, and it is effective by black tea, persimmon, effect that capsicum leaf is had separately organically combines, the persimmon capsicum leaf compound bag-soak-tea obtained is made to have reducing blood lipid, dispelling fatigue, anticancer, anti-ageing, effect of fat-reducing, and in whole process, without the need to adding honey or other additives or essence, the fragrant making the persimmon capsicum leaf compound bag-soak-tea obtained have black tea and capsicum leaf to coordinate, and there is light honey fragrance.
Compared with prior art, technique effect of the present invention is embodied in:
The persimmon capsicum leaf compound bag-soak-tea that the present invention obtains is after soaking, and the millet paste of acquisition is that glassy yellow, light are complete; Have fragrant and light miel that black tea and capsicum leaf coordinate, aftertaste is sweet, pure and fresh tasty and refreshing; Also there is relieving cough and asthma, anti-inflammation, reduction blood fat, anticancer, anti-oxidant, anti-ageing health-care efficacy of waiting for a long time, its pulp furnish is reasonable in design, and mouthfeel and nutritive effect synergy can be there is between black tea, capsicum leaf, persimmon, improve mouthfeel and the fragrance of the persimmon capsicum leaf compound bag-soak-tea of preparation, strengthen the health-care efficacy in tea in bag.
The preparation technology of persimmon capsicum leaf compound bag-soak-tea of the present invention is simple, with low cost, pollution-free.
Detailed description of the invention
Below in conjunction with concrete embodiment, further restriction is done to technical scheme of the present invention, but claimed scope is not only confined to done description.
Embodiment 1
A kind of persimmon capsicum leaf compound bag-soak-tea, its material composition with weight ratio is: persimmon: black tea: capsicum leaf=4.5: 6.5: 3.5.
Added a cover by the boiling water of above-mentioned 1g persimmon compound bag-soak-tea and 280ml and soak 10min, the temperature of boiling water is 90 DEG C; After immersion completes, the tea of acquisition presents glassy yellow, have fragrant that black tea and capsicum leaf coordinate and light miel, aftertaste is sweet.
Embodiment 2
A kind of persimmon capsicum leaf compound bag-soak-tea, its material composition with weight ratio is: persimmon: black tea: capsicum leaf=5.5: 7.5: 4.5.Described persimmon is 40 object particles; Described black tea is 40 object particles; Described capsicum leaf is 40 object particles.Described persimmon, its moisture is≤6%; Described black tea, its moisture is≤6%; Described capsicum leaf, its moisture is≤6%.The 1g persimmon compound bag-soak-tea of acquisition and the boiling water of 280ml are added a cover and soak 10min, the temperature of boiling water is 90 DEG C; After immersion completes, the tea of acquisition presents glassy yellow, have fragrant that black tea and capsicum leaf coordinate and light miel, aftertaste is sweet.
Embodiment 3
A kind of persimmon capsicum leaf compound bag-soak-tea preparation method, persimmon ovendry power is broken to 40 orders; Black tea ovendry power is broken to 40 orders; Capsicum leaf ovendry power is broken to 40 orders; By persimmon and the black tea of pulverizing after pulverizing and the capsicum leaf of pulverizing according to mass ratio be 5: 7: 4 mix after, packed, can finished product be obtained.Added a cover by the boiling water of 1g persimmon compound bag-soak-tea and 280ml and soak 10min, the temperature of boiling water is 90 DEG C, obtains millet paste; This millet paste is applied to anticancer, anti-oxidant, anti-ageing, reducing blood lipid, anti-inflammation, relieving cough and asthma; Can effectively alleviate above-mentioned disease, strengthen body immunity.
Embodiment 4
On the basis of embodiment 1, other are all with embodiment 1, and persimmon capsicum leaf compound bag-soak-tea preparation method is that persimmon ovendry power is broken to 40 orders; Black tea ovendry power is broken to 40 orders; Capsicum leaf ovendry power is broken to 40 orders; By persimmon and the black tea of pulverizing after pulverizing and the capsicum leaf of pulverizing according to mass ratio be 4.5: 6.5: 4.5 mix after, packed, can finished product be obtained.Described persimmon is dried and is pulverized, and is that to be adopted by persimmon temperature to be 60 DEG C of baking process be≤6% to moisture, then is pulverized and after sieving, obtain 40 object particles; Described black tea dries that to pulverize be that black tea to be placed in temperature be that to be baked to moisture be≤6% for the baking box of 60 DEG C, then is pulverized and after sieving, obtain 40 object particles; It is capsicum leaf is placed in temperature to be 60 DEG C and to dry to moistures to be≤6%, then to be pulverized and after sieving, obtain 40 object particles that described capsicum leaf dries pulverizing.Added a cover by the boiling water of persimmon compound bag-soak-tea 1g and the 280ml of above-mentioned acquisition and soak 10min, the temperature of boiling water is 90 DEG C, obtains millet paste; This millet paste is applied to anticancer, anti-oxidant, anti-ageing, reducing blood lipid, anti-inflammation, relieving cough and asthma; It has obvious remission effect, enhances body immunity.And millet paste presents glassy yellow, have fragrant that black tea and capsicum leaf coordinate and light miel, aftertaste is sweet.
Embodiment 5
On the basis of embodiment 2, other are all with embodiment 2, and described persimmon is persimmon fruit, and are after being removed by the seed in persimmon fruit before baking, its fruit grain being placed in temperature is that the drying baker of 60 DEG C is dried to moisture for after≤6%, then is ground into 40 object particles.
Added a cover by the boiling water of 1g persimmon compound bag-soak-tea and 280ml and soak 10min, the temperature of boiling water is 90 DEG C, obtains millet paste; Present glassy yellow, there is fragrant that black tea and capsicum leaf coordinate and light miel, aftertaste is sweet.
Embodiment 6
A kind of persimmon capsicum leaf compound bag-soak-tea preparation method, selects the persimmon dry fruit of complete health, rejects disease, worm, wound fruit.After persimmon dry fruit is cleaned up, removing impurity, the electric drying oven with forced convection again the persimmon dry fruit after cleaning up being placed in 60 DEG C is dry, and by moisture tester Survey control moisture lower than 6%, after again its persimmon dry fruit being cut, removing fruit seed, and fruit grain is placed in pulverizer pulverizes, sieve after processing, 40 object persimmon particles of acquisition; By capsicum leaf and black tea respectively temperature be 60 DEG C dry to moisture lower than 6% after, again it is pulverized respectively, and after sieving, obtain 40 object particles, the persimmon particle above-mentioned pulverizing obtained afterwards again mixes with black tea particle, capsicum leaf particle, mixing ratio, and to be packed for 5: 7: 4 with mass ratio range, can obtain finished product persimmon compound bag-soak-tea; And through excess temperature and the restriction to persimmon treatment process, nutritional labeling in persimmon is farthest retained, adding simultaneously in conjunction with black tea and capsicum leaf, and the weight ratio added is limited, the mouthfeel in the persimmon capsicum leaf compound bag-soak-tea prepared and fragrance are improved, especially improves nutritive value wherein, make black tea, persimmon, after capsicum leaf each other cooperative effect occurs, makes its health-care effect to be significantly improved raising.
Embodiment 7
On the basis of embodiment 6, other are all with embodiment 6, after persimmon cleans up by it, after being cut, after removing seed, fruit grain is placed in drying baker, adopt temperature to be 60 DEG C to dry to moisture for lower than after 6%, then after being pulverized and sieved, obtain 40 object persimmon particles; Again by persimmon particle and black tea particle, capsicum leaf particle according to weight ratio be 4.8: 6.9: 4.2 mix after, then to be packed, obtain finished bag and make tea; And the boiling water of this tea 1g and 280ml is added a cover immersion 10min, the temperature of boiling water is 90 DEG C, obtains millet paste; Present glassy yellow, there is fragrant that black tea and capsicum leaf coordinate and light miel, aftertaste is sweet; Effectively can improve body immunity, can reach anticancer, anti-oxidant, anti-ageing, reducing blood lipid, anti-inflammation, relieving cough and asthma effect.
The present invention is in preparation process, for pulverizing in the process of capsicum leaf, persimmon, black tea, the size of its granularity is not too large on impact of the present invention, as long as three kinds of raw material Homogeneous phase mixing can be realized, Given this, this researcher also to pulverize after granularity control after the orders of magnitude such as 20 orders, 60 orders, be prepared into tea in bag, and carried out immersion and drink, it is with when being ground into 40 object particle, and indifference.
But, this researcher to this persimmon tea in bag 1g when the boiling water with 280ml carries out immersion 10min, and after the temperature of boiling water is changed, after soaking again, drink millet paste, its mouthfeel and fragrance then have variation to a certain degree, and especially light honey fragrance there will be thin or stronger phenomenon, cause fragrance disequilibrium to a certain extent, cause mouthfeel to show slightly poor; So, this researcher draws, the persimmon tea in bag in the present invention after preparation completes, the immersion drinking way of its optimum be adopted 1g and 280ml, the boiling water of 90 DEG C carries out adding a cover and soaks 10min, effectively can improve mouthfeel and the fragrance of persimmon compound bag-soak-tea, strengthen health-care effect.
Claims (9)
1. a persimmon capsicum leaf compound bag-soak-tea, is characterized in that, its material composition with weight ratio is: persimmon: black tea: capsicum leaf=4.5 ~ 5.5: 6.5 ~ 7.5: 3.5 ~ 4.5.
2. persimmon capsicum leaf compound bag-soak-tea as claimed in claim 1, it is characterized in that, described material composition with weight ratio is: persimmon: black tea: capsicum leaf=5: 7: 4.
3. persimmon capsicum leaf compound bag-soak-tea as claimed in claim 1 or 2, it is characterized in that, described persimmon is 40 object particles; Described black tea is 40 object particles; Described capsicum leaf is 40 object particles.
4. persimmon capsicum leaf compound bag-soak-tea as claimed in claim 1 or 2, it is characterized in that, described persimmon, its moisture is≤6%; Described black tea, its moisture is≤6%; Described capsicum leaf, its moisture is≤6%.
5. an immersion process for persimmon capsicum leaf compound bag-soak-tea, is characterized in that, added a cover by the boiling water of 1g persimmon capsicum leaf compound bag-soak-tea and 280ml and soak 10min, the temperature of boiling water is 90 DEG C; After immersion completes, the tea of acquisition presents glassy yellow, have fragrant that black tea and capsicum leaf coordinate and light miel, aftertaste is sweet.
6. a persimmon capsicum leaf compound bag-soak-tea preparation method, is characterized in that, persimmon ovendry power is broken to 40 orders; Black tea ovendry power is broken to 40 orders; Capsicum leaf ovendry power is broken to 40 orders; By persimmon and the black tea of pulverizing after pulverizing and the capsicum leaf of pulverizing according to mass ratio be 4.5 ~ 5.5: 6.5 ~ 7.5: 3.5 ~ 4.5 mix after, packed, can finished product be obtained.
7. persimmon capsicum leaf compound bag-soak-tea preparation method as claimed in claim 6, it is characterized in that, described persimmon is dried and is pulverized, and is that to be adopted by persimmon temperature to be 60 DEG C of baking process be≤6% to moisture, pulverized again and after sieving, obtained 40 object particles; Described black tea dries that to pulverize be that black tea to be placed in temperature be that to be baked to moisture be≤6% for the baking box of 60 DEG C, then is pulverized and after sieving, obtain 40 object particles; It is capsicum leaf is placed in temperature to be 60 DEG C and to dry to moistures to be≤6%, then to be pulverized and after sieving, obtain 40 object particles that described capsicum leaf dries pulverizing.
8. persimmon capsicum leaf compound bag-soak-tea preparation method as claimed in claims 6 or 7, it is characterized in that, described persimmon is persimmon fruit, and be after the seed in persimmon fruit is removed before baking, its fruit grain being placed in temperature is that the drying baker of 60 DEG C is dried to moisture for after≤6%, then is ground into 40 object particles.
9. an application for persimmon capsicum leaf compound bag-soak-tea, is characterized in that, added a cover by the boiling water of 1g persimmon capsicum leaf compound bag-soak-tea and 280ml and soak 10min, the temperature of boiling water is 90 DEG C, obtains millet paste; This millet paste is applied to anticancer, anti-oxidant, anti-ageing, reducing blood lipid, anti-inflammation, relieving cough and asthma.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511021964.5A CN105410254A (en) | 2015-12-30 | 2015-12-30 | Persimmon and capsicum leaf composite teabag and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511021964.5A CN105410254A (en) | 2015-12-30 | 2015-12-30 | Persimmon and capsicum leaf composite teabag and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410254A true CN105410254A (en) | 2016-03-23 |
Family
ID=55489175
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511021964.5A Pending CN105410254A (en) | 2015-12-30 | 2015-12-30 | Persimmon and capsicum leaf composite teabag and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410254A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897412A (en) * | 2017-11-13 | 2018-04-13 | 遵义师范学院 | A kind of fruit of Cherokee rose compound bag-soak-tea and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079360A (en) * | 1993-01-03 | 1993-12-15 | 唐竞 | A kind of antipyretic tonic health protection tea |
| CN1140550A (en) * | 1995-07-18 | 1997-01-22 | 文中华 | Health beverage-chilli leaves tea and its making process |
| CN1233404A (en) * | 1999-04-28 | 1999-11-03 | 徐增坤 | Health-care and pungent taste tea contg. leaves of hot spice plant |
| CN103053734A (en) * | 2012-12-07 | 2013-04-24 | 贺志弘 | Healthy and nutritional type black tea fruit tea drinks with different flavors and preparation method |
-
2015
- 2015-12-30 CN CN201511021964.5A patent/CN105410254A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079360A (en) * | 1993-01-03 | 1993-12-15 | 唐竞 | A kind of antipyretic tonic health protection tea |
| CN1140550A (en) * | 1995-07-18 | 1997-01-22 | 文中华 | Health beverage-chilli leaves tea and its making process |
| CN1233404A (en) * | 1999-04-28 | 1999-11-03 | 徐增坤 | Health-care and pungent taste tea contg. leaves of hot spice plant |
| CN103053734A (en) * | 2012-12-07 | 2013-04-24 | 贺志弘 | Healthy and nutritional type black tea fruit tea drinks with different flavors and preparation method |
Non-Patent Citations (2)
| Title |
|---|
| 温信子: "《饮茶本草经-茶事通健康养生支持手册》", 31 January 2007, 军事医学科学出版社 * |
| 郭凡剑: "《食疗保健200典》", 30 June 2011, 三秦出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897412A (en) * | 2017-11-13 | 2018-04-13 | 遵义师范学院 | A kind of fruit of Cherokee rose compound bag-soak-tea and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103750276B (en) | Chilli sauce condiment, chilli sauce and manufacturing method thereof | |
| KR100758552B1 (en) | Manufacture method of traditional oriental medicine mum tea | |
| KR101274254B1 (en) | Method for Preparing of Meat Stock and Samgyetang Using Loess Water | |
| CN103444928B (en) | Morning tea bag for health preservation in spring | |
| CN103859337A (en) | Spice bag for eliminating smell of mutton | |
| CN108740957A (en) | A kind of seasoning wine and preparation method thereof | |
| CN102293426A (en) | Edible oil-tea camellia bittern and preparation method thereof | |
| CN106387848A (en) | Green chili sauce and preparation method thereof | |
| KR20170083176A (en) | Composition for functional drink comprising chundongsam | |
| CN104222985A (en) | Health hotpot condiment and preparation method thereof | |
| CN106616109A (en) | Preparation method for ganoderma lucidum beverage | |
| CN106262716A (en) | Fragrant peppery Fructus Capsici sauce formula of a kind of high nutrition and preparation method thereof | |
| KR101526124B1 (en) | Ancyovy soy sauce manufactured by the manufacturing method and the Ancyovy soy sauce | |
| CN109349381A (en) | A kind of sorrow is escaped carelessly this granular tea and preparation method | |
| KR100642867B1 (en) | Thick soypaste mixed with red pepper and herb which has exellent flavor and anti-cancer activity | |
| KR101186247B1 (en) | Manufacturing method of seasoning having excellent flavor and preservability comprising schizandra chinensis and lentinula edodes | |
| KR20120006350A (en) | Making method of fermented ginger | |
| CN103652779A (en) | Seafood seasoner and preparation method thereof | |
| CN103583753B (en) | Preparation process of selenium-enrichment chrysanthemum health-care tea | |
| CN103444931B (en) | Afternoon tea bag for health preservation in spring | |
| CN105875932A (en) | Health care wild tea | |
| CN105410254A (en) | Persimmon and capsicum leaf composite teabag and manufacturing method thereof | |
| CN103393081B (en) | Preparation method of flavored fruit and vegetable nutrient paste and flavored fruit and vegetable nutrient paste prepared by same | |
| CN105995701A (en) | Healthcare flavoring dried ballonflower | |
| KR100708778B1 (en) | Process of manufacturing a red ginseng pickle |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160323 |
|
| RJ01 | Rejection of invention patent application after publication |