CN105767307A - Liupu tea sugar paste and production method thereof - Google Patents
Liupu tea sugar paste and production method thereof Download PDFInfo
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- CN105767307A CN105767307A CN201610175368.0A CN201610175368A CN105767307A CN 105767307 A CN105767307 A CN 105767307A CN 201610175368 A CN201610175368 A CN 201610175368A CN 105767307 A CN105767307 A CN 105767307A
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- liupucha
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 241001122767 Theaceae Species 0.000 title 1
- 241000628997 Flos Species 0.000 claims abstract description 18
- 210000000582 semen Anatomy 0.000 claims abstract description 18
- NOOLISFMXDJSKH-UHFFFAOYSA-N p-menthan-3-ol Chemical compound CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 20
- 239000006071 cream Substances 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 abstract description 17
- 210000004185 liver Anatomy 0.000 abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 6
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 208000005584 Alcoholic Intoxication Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- -1 class Hu Luosu Natural products 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000002443 hepatoprotective effect Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 229940026510 theanine Drugs 0.000 description 1
- 235000008118 thearubigins Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Medicinal Preparation (AREA)
Abstract
The present invention discloses a Liupu tea sugar paste and a production method thereof, and relates to the technical field of tea health-care products. The Liubao tea sugar paste is made from the following raw materials in parts in weight: 100-150 parts of sugar, 8-15 parts of Liubao tea, 10-15 parts of semen cassia, 5-10 parts of honey, 15-20 parts of rhizoma alismatis, 3-5 parts of dried orange peels, 8-12 parts of flos chrysanthemi and 2-3 parts of mentholum. Compared with the prior art, the Liupu tea sugar paste uses the sugar and the Liubao tea as the main raw materials, and is assisted with a variety of natural Chinese herbal medicines, so that the Liupu tea sugar paste belongs to the natural green food, and the Liupu tea sugar paste can not only dispel alcohol effects, but also nourish and protect liver by eating a few pieces in normal times or after alcohol consumption.
Description
Technical field
The present invention relates to tea health-care product technical field, especially a kind of LIUPUCHA cream sugar with nourishing and protecting liver.
Background technology
Drinking tea is the China's living habit from ancient times just having and courtesy of communicating, and the kind of tea has green tea, black tea, Ramulus et Folium Mussaendae Pubescentis and postfermented tea etc., and these tea are respectively arranged with feature；And LIUPUCHA belongs to black tea, containing tea polyphenols, catechin, theaflavin, theanine, thearubigins, caffeine, flavonoid, class Hu Luosu, vitamin and mineral element isoreactivity composition；Especially for the people drunk, polydipsia LIUPUCHA can relieve the effect of alcohol and play hepatoprotective effect, how by the efficacy exertion of the nourishing and protecting liver of LIUPUCHA to maximum be tea health-care product practitioner's problem demanding prompt solution.
Summary of the invention
The technical problem to be solved is to provide a kind of LIUPUCHA cream sugar being easy to eat and manufacture method.
This invention address that the technical scheme that technical problem adopts is: a kind of LIUPUCHA cream sugar is made up of the raw material of following weight parts: sugar 100 parts～150 parts, LIUPUCHA 8 parts～15 parts, Semen Cassiae 10 parts～15 parts, Mel 5 parts～10 parts, Rhizoma Alismatis 15 parts～20 parts, Pericarpium Citri Reticulatae 3 parts～5 parts, Flos Chrysanthemi 8 parts～12 parts, Mentholum 2 parts～3 parts.
In technique scheme, more specifically technical scheme it may also is that a kind of LIUPUCHA cream sugar manufacture method, LIUPUCHA cream sugar is made up of the raw material of following weight parts: sugar 100 parts～150 parts, LIUPUCHA 8 parts～15 parts, Semen Cassiae 10 parts～12 parts, Mel 5 parts～10 parts, Rhizoma Alismatis 2 parts～3 parts, Pericarpium Citri Reticulatae 3 parts～5 parts, Flos Chrysanthemi 8 parts～12 parts, Herba Menthae 3 parts-5 parts；
Comprise the following steps:
(1) respectively by Semen Cassiae and Rhizoma Alismatis use water infusion 2 hours～4 hours, filtered juice is standby, and the weight ratio of Semen Cassiae and Rhizoma Alismatis and water is (5～7): 100；
(2) being soaked 5 hours～6 hours by Flos Chrysanthemi boiled water, filtered juice is standby, and the weight ratio of Flos Chrysanthemi and water is (3～5): 50；
(3) by the LIUPUCHA water soaking 1 minute～2 minutes with 70 DEG C～75 DEG C, again with the water soaking 1 hour～2 hours of 90 DEG C～100 DEG C after being filtered dry, filtered juice is standby, and the weight ratio of LIUPUCHA and water is (5～15): 100；
(4) filtered juice in step (1), (2) and (3) is converted together, standby；
(5) Pericarpium Citri Reticulatae is pulverized, cross 140 mesh sieves, obtain powder, standby；
(6) powder prepared in sugar, Mel and step (5) is joined in the filtered juice in step (4), stirring, heat cooling after spending to 140 DEG C～150 DEG C, it is cooled to 55 DEG C～65 DEG C when spending, adds after Mentholum stirs granular form caked sugar in reverse mould tool.
Owing to have employed technique scheme, the present invention compared with prior art has the advantages that this LIUPUCHA cream sugar has effect of nourishing and protecting liver owing to adding Semen Cassiae, Rhizoma Alismatis, Pericarpium Citri Reticulatae 3 parts～5 parts and Flos Chrysanthemi, due to composition with sugar and LIUPUCHA for primary raw material, assistant is with multiple natural Chinese herbal medicine, do not add any chemical addition agent and preservative, belong to natural green food, be able to eat several at ordinary times or after drinking, not only relieving alcoholic intoxication but also can nourishing and protecting liver.
Detailed description of the invention
Below in conjunction with example, the invention will be further described:
Embodiment 1:
A kind of LIUPUCHA cream sugar, is made up of the raw material of following weight parts: sugar 100 parts, LIUPUCHA 8 parts, Semen Cassiae 10 parts, Mel 5 parts, Rhizoma Alismatis 15 parts, Pericarpium Citri Reticulatae 3 parts, Flos Chrysanthemi 8 parts, Mentholum 2 parts.
Embodiment 2:
A kind of LIUPUCHA cream sugar, is made up of the raw material of following weight parts: sugar 150 parts, LIUPUCHA 15 parts, Semen Cassiae 15 parts, Mel 10 parts, Rhizoma Alismatis 20 parts, Pericarpium Citri Reticulatae 5 parts, Flos Chrysanthemi 12 parts, Mentholum 3 parts.
Embodiment 3:
The manufacture method of a kind of LIUPUCHA cream sugar, LIUPUCHA cream sugar is made up of the raw material of following weight parts: sugar 100 parts, LIUPUCHA 8 parts, Semen Cassiae 10 parts, Mel 5 parts, Rhizoma Alismatis 15 parts, Pericarpium Citri Reticulatae 3 parts, Flos Chrysanthemi 8 parts, Mentholum 2 parts；
Comprise the following steps:
(1) respectively by Semen Cassiae and Rhizoma Alismatis use water infusion 2 hours, filtered juice is standby, and the weight ratio of Semen Cassiae and Rhizoma Alismatis and water is 5: 100；
(2) being soaked 5 hours by Flos Chrysanthemi boiled water, filtered juice is standby, and the weight ratio of Flos Chrysanthemi and water is 3: 50；
(3) by the LIUPUCHA water soaking 1 minute with 70 DEG C～75 DEG C, again with the water soaking 1 hour of 90 DEG C～100 DEG C after being filtered dry, filtered juice is standby, and the weight ratio of LIUPUCHA and water is 5: 100；
(4) filtered juice in step (1), (2) and (3) is converted together, standby；
(5) Pericarpium Citri Reticulatae is pulverized, cross 140 mesh sieves, obtain powder, standby；
(6) powder prepared in sugar, Mel and step (5) is joined in the filtered juice in step (4), stirring, heat cooling after spending to 140 DEG C～150 DEG C, it is cooled to 55 DEG C～65 DEG C when spending, adds after Mentholum stirs granular form caked sugar in reverse mould tool.
Embodiment 4:
The manufacture method of a kind of LIUPUCHA cream sugar, LIUPUCHA cream sugar is made up of the raw material of following weight parts: sugar 100 parts, LIUPUCHA 8 parts, Semen Cassiae 10 parts, Mel 5 parts, Rhizoma Alismatis 15 parts, Pericarpium Citri Reticulatae 3 parts, Flos Chrysanthemi 8 parts, Mentholum 2 parts；
Comprise the following steps:
(1) respectively by Semen Cassiae and Rhizoma Alismatis use water infusion 4 hours, filtered juice is standby, and the weight ratio of Semen Cassiae and Rhizoma Alismatis and water is 7: 100；
(2) being soaked 6 hours by Flos Chrysanthemi boiled water, filtered juice is standby, and the weight ratio of Flos Chrysanthemi and water is 5: 50；
(3) by the LIUPUCHA water soaking 2 minutes with 70 DEG C～75 DEG C, again with the water soaking 2 hours of 90 DEG C～100 DEG C after being filtered dry, filtered juice is standby, and the weight ratio of LIUPUCHA and water is 15: 100；
(4) filtered juice in step (1), (2) and (3) is converted together, standby；
(5) Pericarpium Citri Reticulatae is pulverized, cross 140 mesh sieves, obtain powder, standby；
(6) powder prepared in sugar, Mel and step (5) is joined in the filtered juice in step (4), stirring, heat cooling after spending to 140 DEG C～150 DEG C, it is cooled to 55 DEG C～65 DEG C when spending, adds after Mentholum stirs granular form caked sugar in reverse mould tool.
Claims (2)
1. a LIUPUCHA cream sugar, it is characterised in that be made up of the raw material of following weight parts: sugar 100 parts～150 parts, LIUPUCHA 8 parts～15 parts, Semen Cassiae 10 parts～15 parts, Mel 5 parts～10 parts, Rhizoma Alismatis 15 parts～20 parts, Pericarpium Citri Reticulatae 3 parts～5 parts, Flos Chrysanthemi 8 parts～12 parts, Mentholum 2 parts～3 parts.
2. the manufacture method of a LIUPUCHA cream sugar, it is characterized in that: LIUPUCHA cream sugar is made up of the raw material of following weight parts: sugar 100 parts～150 parts, LIUPUCHA 8 parts～15 parts, Semen Cassiae 10 parts～12 parts, Mel 5 parts～10 parts, Rhizoma Alismatis 2 parts～3 parts, Pericarpium Citri Reticulatae 3 parts～5 parts, Flos Chrysanthemi 8 parts～12 parts, Herba Menthae 3 parts-5 parts；
Comprise the following steps:
(1) respectively by Semen Cassiae and Rhizoma Alismatis use water infusion 2 hours～4 hours, filtered juice is standby, and the weight ratio of Semen Cassiae and Rhizoma Alismatis and water is (5～7): 100；
(2) being soaked 5 hours～6 hours by Flos Chrysanthemi boiled water, filtered juice is standby, and the weight ratio of Flos Chrysanthemi and water is (3～5): 50；
(3) by the LIUPUCHA water soaking 1 minute～2 minutes with 70 DEG C～75 DEG C, again with the water soaking 1 hour～2 hours of 90 DEG C～100 DEG C after being filtered dry, filtered juice is standby, and the weight ratio of LIUPUCHA and water is (5～15): 100；
(4) filtered juice in step (1), (2) and (3) is converted together, standby；
(5) Pericarpium Citri Reticulatae is pulverized, cross 140 mesh sieves, obtain powder, standby；
(6) powder prepared in sugar, Mel and step (5) is joined in the filtered juice in step (4), stirring, heat cooling after spending to 140 DEG C～150 DEG C, it is cooled to 55 DEG C～65 DEG C when spending, adds after Mentholum stirs granular form caked sugar in reverse mould tool.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610175368.0A CN105767307A (en) | 2016-03-25 | 2016-03-25 | Liupu tea sugar paste and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610175368.0A CN105767307A (en) | 2016-03-25 | 2016-03-25 | Liupu tea sugar paste and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105767307A true CN105767307A (en) | 2016-07-20 |
Family
ID=56390879
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610175368.0A Withdrawn CN105767307A (en) | 2016-03-25 | 2016-03-25 | Liupu tea sugar paste and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105767307A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720657A (en) * | 2016-12-27 | 2017-05-31 | 梧州市上隆茶业有限责任公司 | A kind of fort tea of improving eyesight six |
| CN106974004A (en) * | 2017-02-28 | 2017-07-25 | 梧州市雅正农业科技有限公司 | A kind of honey tea and preparation method thereof |
| CN107668268A (en) * | 2017-11-27 | 2018-02-09 | 梧州市中茗茶业有限公司 | The production method of six fort tea ointments |
| CN113812489A (en) * | 2021-09-15 | 2021-12-21 | 梧州学院 | Preparation method of mint Liupao tea paste |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824245A (en) * | 2015-05-14 | 2015-08-12 | 广西梧州茂圣茶业有限公司 | Preparation process of Liupao tea extract capable of preventing and improving fatty liver |
-
2016
- 2016-03-25 CN CN201610175368.0A patent/CN105767307A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824245A (en) * | 2015-05-14 | 2015-08-12 | 广西梧州茂圣茶业有限公司 | Preparation process of Liupao tea extract capable of preventing and improving fatty liver |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720657A (en) * | 2016-12-27 | 2017-05-31 | 梧州市上隆茶业有限责任公司 | A kind of fort tea of improving eyesight six |
| CN106974004A (en) * | 2017-02-28 | 2017-07-25 | 梧州市雅正农业科技有限公司 | A kind of honey tea and preparation method thereof |
| CN107668268A (en) * | 2017-11-27 | 2018-02-09 | 梧州市中茗茶业有限公司 | The production method of six fort tea ointments |
| CN113812489A (en) * | 2021-09-15 | 2021-12-21 | 梧州学院 | Preparation method of mint Liupao tea paste |
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Application publication date: 20160720 |