CN105961679B - The production method and products thereof of super fine tea powder effervescent tablet - Google Patents
The production method and products thereof of super fine tea powder effervescent tablet Download PDFInfo
- Publication number
- CN105961679B CN105961679B CN201610478396.XA CN201610478396A CN105961679B CN 105961679 B CN105961679 B CN 105961679B CN 201610478396 A CN201610478396 A CN 201610478396A CN 105961679 B CN105961679 B CN 105961679B
- Authority
- CN
- China
- Prior art keywords
- tea
- effervescent tablet
- powder
- tea powder
- super fine
- 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.)
- Active
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)
- Tea And Coffee (AREA)
Abstract
The invention discloses production method of super fine tea powder effervescent tablet and products thereof, the preparation method includes the following steps: 1) to crush made tea with micronizer, smashes it through 800 meshes and takes the lower super fine tea powder of sieve spare；2) super fine tea powder according to the mass fraction, is taken: 10~50 parts；Citric acid: 20~40 parts；Mixture I:0~30 part of sodium bicarbonate and sodium carbonate；Mixture I:10~40 part of lactose and mannitol；Sucrose: 1~10 part；And be uniformly mixed, it crushes, and cross 40 meshes and take minus sieve powder；3) powder obtained by step 2) is soaked with the ethanol solution that mass fraction is 80~90%, then powder, is further crushed to partial size less than 30 mesh, and be pressed into effervescent tablet by dry 2~3h under the conditions of temperature is 50~60 DEG C.Prepared super fine tea powder effervescent tablet tea powder is homogeneous, and effervesce sheetmolding is complete, and surface is smooth, and dissolubility is preferable, there is a small amount of precipitating.Effervescent tablet is disintegrated quickly under conditions of low high temperature, and the tea-drinking for brewing out is in good taste, and the acceptance of consuming public is high.
Description
Technical field
The invention belongs to deep processing field of tea, and in particular to the production method and products thereof of super fine tea powder effervescent tablet.
Background technique
Effervescent tablet refers to that containing sodium bicarbonate and organic acid, great amount of carbon dioxide can be generated and dissolve rapidly in effervesce by meeting water
The tablet of shape.Effervescent tablet originates in pharmaceutical field, has many advantages, such as that rapid-action, utilization rate is high, easy to carry, in recent years, gradually
It is expanded to food service industry.It is mainly that solid beverage has had containing tea (including tea extraction and effective component), fruit in food service industry
The effervescent tablet of vegetable, micronutrient etc. is sold.
Tealeaves is traditional drink in China, and the development speed of tea beverage is surprising, and occupation rate of market is soaring very fast.By tea beverage
In conjunction with effervescent product, novel tea effervescence decoction piece is developed, can be asked with the especially young consumer group of further satisfaction consumer
Newly, different demand, wide market are asked.Modern medicine and molecular biology have proven to contain polyphenols in tea, have
The functions such as anti-oxidant, anti-aging, anticancer change, anti-radiation, anti-corrosive fresh-keeping, deodorization and sterilization；In addition, the fast pace of modern society is raw
It is living, so that consumer especially young consumers group is more favored cleaning, efficient, portable tea product.Therefore, invention ultra micro tea
The instant effervescent tablet of powder is able to satisfy the demand of different crowd, has good market value.
Summary of the invention
In view of this, the purpose of the present invention is to provide a kind of production methods and products thereof of super fine tea powder effervescent tablet.It should
The super fine tea powder of method, it is instant portable, and it is able to maintain tea flavor, it is able to satisfy consumer demand.
To achieve the above object, the present invention provides the following technical solutions:
1, the production method of super fine tea powder effervescent tablet, includes the following steps:
1) made tea is crushed with micronizer, smashes it through 800 meshes and takes the lower super fine tea powder of sieve spare；
2) super fine tea powder according to the mass fraction, is taken: 10~50 parts；Citric acid: 20~40 parts；Sodium bicarbonate and sodium carbonate
Mixture I:0~30 part；Mixture I:10~40 part of lactose and mannitol；Sucrose: 1~10 part；And be uniformly mixed, it crushes,
And it crosses 40 meshes and takes minus sieve powder；
3) ethanol solution for being 80~90% with mass fraction soaks powder obtained by step 2), then temperature be 50~
Powder, is further crushed to partial size less than 30 mesh, and be pressed into effervescent tablet by dry 2~3h under the conditions of 60 DEG C.
Preferably, sodium bicarbonate and sodium carbonate mass ratio are 1:1~6:1 in the mixture I.
Preferably, sodium bicarbonate and sodium carbonate mass ratio are 5:1 in the mixture I.
Preferably, lactose and mannitol mass ratio are 10:1~5:1 in the mixtures II.
Preferably, lactose and mannitol mass ratio are 8:1 in the mixtures II.
Preferably, the made tea is green tea, black tea, oolong tea, dark green tea, white tea or yellow tea.
Preferably, as mass fraction, the step 2) super fine tea powder 40%, citric acid 15%, sodium bicarbonate and carbonic acid
The mixture I10% of sodium, the mixtures II 30% of lactose and mannitol, sucrose 5%.
2, the super fine tea powder effervescent tablet made according to the method.
The beneficial effects of the present invention are: it is prepared the invention discloses a kind of production method of super fine tea powder effervescent tablet
Super fine tea powder effervescent tablet tea powder it is homogeneous, effervesce sheetmolding is complete, and surface is smooth, and dissolubility is preferable, there is a small amount of precipitating.Bubble
It rises piece to be disintegrated under conditions of low high temperature quickly, the tea-drinking for brewing out is in good taste, and the acceptance of consuming public is high, has certain
Market prospects.
Specific embodiment
A preferred embodiment of the present invention will be described in detail below.The experiment side of actual conditions is not specified in embodiment
Method, usually according to conventional conditions or according to the manufacturer's recommendations.
Embodiment 1
The instant effervescent tablet production method of ultrafine green tea powder, specifically comprises the following steps:
(1) it pulverizes and sieves: green tea being put into inside micronizer and is crushed, the sieve for crossing 800 mesh later takes the lower ultra micro of sieve
Green tea powder；
(2) ultrafine green tea powder 40%, citric acid 15%, sodium bicarbonate/sodium carbonate (5:1) 10%, lactose/mannitol are weighed
(7:1) 30%, sucrose 5% cross 40 meshes respectively after crushing, be uniformly mixed, with 90% ethanol solution wet granulation, 50~60 DEG C
Dry 2.5h, crushed tabletting after 30 meshes.
The instant effervescent tablet of ultrafine green tea powder prepared by embodiment 1 is brewed as follows:
Method for pouring: in the ratio of solid-liquid ratio 1:50, effervescent tablet is added respectively in the water of three kinds of different temperatures, 20 DEG C of left sides
Right bubbly water, which is risen piece and is disintegrated completely, to be taken 2 minutes, is risen piece in 50 DEG C of bubbly waters and is disintegrated completely and takes 1 minute, at 100 DEG C of boiled water
Middle effervescent tablet is disintegrated completely to be taken 30 seconds.
The instant effervescent tablet qualitative characteristics of the ultrafine green tea powder that embodiment 1 is produced are as follows:
Resemblance: tea powder is homogeneous, and effervesce sheetmolding is complete, and surface is smooth, and dissolubility is preferable, there is a small amount of precipitating.
Endoplasm characteristic: soup look is yellowish green, has green tea faint scent, green tea mouthfeel, taste is slightly sweet, without irritation.
Embodiment 2
The instant effervescent tablet production method of ultra micro black tea powder, specifically comprises the following steps:
(1) it pulverizes and sieves: black tea being put into inside micronizer and is crushed, the sieve for crossing 800 mesh later takes the lower ultra micro of sieve
Ultra micro black tea powder can be obtained in black tea powder, the above process；
(2) ultra micro black tea powder 40%, citric acid 15%, sodium bicarbonate/sodium carbonate (4:1) 10%, lactose/mannitol are weighed
(6:1) 30%, sucrose 5% cross 40 meshes respectively after crushing, be uniformly mixed, with 90% ethanol solution wet granulation, 50~60 DEG C
Dry 2.5h, crushed tabletting after 30 meshes；
The instant effervescent tablet of ultra micro black tea powder prepared by embodiment 2 is brewed as follows:
Method for pouring: in the ratio of solid-liquid ratio 1:50, effervescent tablet is added respectively in the water of three kinds of different temperatures, in room temperature
(20 DEG C or so) bubbly water, which is risen piece and is disintegrated completely, to be taken 2 minutes, is risen piece in 50 DEG C of bubbly waters and is disintegrated completely and takes 1 minute, is being boiled
It rises effervescent tablet in water (100 DEG C) and is disintegrated completely and take 30 seconds.
The instant effervescent tablet qualitative characteristics of the ultra micro black tea powder that embodiment 2 is produced are as follows:
Resemblance: tea powder is homogeneous, and effervesce sheetmolding is complete, and surface is smooth, and dissolubility is preferable, there is a small amount of precipitating.
Endoplasm characteristic: soup look is reddish brown, has black tea fragrant and sweet, taste is slightly sweet, without irritation.
Embodiment 3
The instant effervescent tablet production method of ultra micro olong tea powder, specifically comprises the following steps:
(1) it pulverizes and sieves: oolong being put into inside micronizer and is crushed, crosses the sieve of 800 mesh, the above process later
Ultra micro olong tea powder can be obtained.
(2) ultra micro olong tea powder 40%, citric acid 15%, sodium bicarbonate/sodium carbonate (3:1) 10%, lactose/sweet dew are weighed
Alcohol (8:1) 30%, sucrose 5% cross 40 meshes respectively after crushing, be uniformly mixed, with 90% ethanol solution wet granulation, 50~60
DEG C dry 2.5h, crushed tabletting after 30 meshes.
The instant effervescent tablet of ultra micro olong tea powder prepared by embodiment 3 is brewed as follows:
Method for pouring: in the ratio of solid-liquid ratio 1:50, effervescent tablet is added respectively in the water of three kinds of different temperatures, in room temperature
Effervescent tablet is disintegrated completely in water (20 DEG C or so) takes 2 minutes, rises piece in 50 DEG C of bubbly waters and is disintegrated completely and takes 1 minute, is boiling
It rises effervescent tablet in water (100 DEG C) and is disintegrated completely and take 30 seconds.
The instant effervescent tablet qualitative characteristics of the ultra micro olong tea powder that embodiment 3 is produced are as follows:
Resemblance: tea powder is homogeneous, and effervesce sheetmolding is complete, and surface is smooth, and dissolubility is preferable, there is a small amount of precipitating.
Endoplasm characteristic: soup look is yellowish green, and the fragrance of a flower with oolong tea, taste is slightly sweet, without irritation.
Embodiment 4
The instant effervescent tablet production method of ultra micro white tea powder, specifically comprises the following steps:
(1) it pulverizes and sieves: white tea leaf being put into inside micronizer and is crushed, crosses the sieve of 800 mesh later, the above process is
Ultra micro white tea powder can be obtained.
(2) ultra micro white tea powder 40%, citric acid 15%, sodium bicarbonate/sodium carbonate (5:1) 10%, lactose/mannitol are weighed
(7:1) 30%, sucrose 5% cross 40 meshes respectively after crushing, be uniformly mixed, with 90% ethanol solution wet granulation, 50~60 DEG C
Dry 2.5h, crushed tabletting after 30 meshes.
The instant effervescent tablet of ultra micro white tea powder prepared by embodiment 4 is brewed as follows:
Method for pouring: in the ratio of solid-liquid ratio 1:50, effervescent tablet is added respectively in the water of three kinds of different temperatures, in room temperature
Effervescent tablet is disintegrated completely in water (20 DEG C or so) takes 2 minutes, rises piece in 50 DEG C of bubbly waters and is disintegrated completely and takes 1 minute, is boiling
It rises effervescent tablet in water (100 DEG C) and is disintegrated completely and take 30 seconds.
The instant effervescent tablet qualitative characteristics of the ultra micro white tea powder that embodiment 4 is produced are as follows:
Resemblance: tea powder is homogeneous, and effervesce sheetmolding is complete, and surface is smooth, and dissolubility is preferable, there is a small amount of precipitating.
Endoplasm characteristic: soup look is shallow white bright, and the tender perfume (or spice) with white tea, milli is fragrant significant, and taste is sweet and fresh refreshing, does not stimulate
Property.
Embodiment 5
The instant effervescent tablet production method of ultra micro dark green tea powder, specifically comprises the following steps:
(1) it pulverizes and sieves: dark green tea leaf being put into inside micronizer and is crushed, crosses the sieve of 800 mesh later, the above process is
Ultra micro dark green tea powder can be obtained.
(2) ultra micro dark green tea powder 40%, citric acid 15%, sodium bicarbonate/sodium carbonate (4:1) 10%, lactose/mannitol are weighed
(6:1) 30%, sucrose 5% cross 40 meshes respectively after crushing, be uniformly mixed, with 90% ethanol solution wet granulation, 50~60 DEG C
Dry 2.5h, crushed tabletting after 30 meshes.
The instant effervescent tablet of ultra micro dark green tea powder prepared by embodiment 5 is brewed as follows:
Method for pouring: in the ratio of solid-liquid ratio 1:50, effervescent tablet is added respectively in the water of three kinds of different temperatures, in room temperature
Effervescent tablet is disintegrated completely in water (20 DEG C or so) takes 2 minutes, rises piece in 50 DEG C of bubbly waters and is disintegrated completely and takes 1 minute, is boiling
It rises effervescent tablet in water (100 DEG C) and is disintegrated completely and take 30 seconds.
The instant effervescent tablet qualitative characteristics of ultra micro dark green tea powder that embodiment 5 is produced are as follows:
Resemblance: tea powder is homogeneous, and effervesce sheetmolding is complete, and surface is smooth, and dissolubility is preferable, there is a small amount of precipitating.
Endoplasm characteristic: soup look is red dense, and Chen Xiang is strong, and mellow time sweet, without irritation.
Embodiment 6
The instant effervescent tablet production method of ultra micro yellow tea powder, specifically comprises the following steps:
(1) it pulverizes and sieves: yellow tea leaf being put into inside micronizer and is crushed, crosses the sieve of 800 mesh later, the above process is
Ultra micro yellow tea powder can be obtained.
(2) ultra micro yellow tea powder 40%, citric acid 15%, sodium bicarbonate/sodium carbonate (3:1) 10%, lactose/mannitol are weighed
(8:1) 30%, sucrose 5% cross 40 meshes respectively after crushing, be uniformly mixed, with 90% ethanol solution wet granulation, 50~60 DEG C
Dry 2.5h, crushed tabletting after 30 meshes.
The instant effervescent tablet of ultra micro yellow tea powder prepared by embodiment 6 is brewed as follows:
Method for pouring: in the ratio of solid-liquid ratio 1:50, effervescent tablet is added respectively in the water of three kinds of different temperatures, in room temperature
Effervescent tablet is disintegrated completely in water (20 DEG C or so) takes 2 minutes, rises piece in 50 DEG C of bubbly waters and is disintegrated completely and takes 1 minute, is boiling
It rises effervescent tablet in water (100 DEG C) and is disintegrated completely and take 30 seconds.
The instant effervescent tablet qualitative characteristics of ultra micro yellow tea powder that embodiment 6 is produced are as follows:
Resemblance: tea powder is homogeneous, and effervesce sheetmolding is complete, and surface is smooth, and dissolubility is preferable, there is a small amount of precipitating.
Endoplasm characteristic: soup look is light yellow bright, and the Li Xiang with yellow tea is fragrant and sweet, and taste is mellow sweet refreshing, without irritation.
Embodiment 7
The instant effervescent tablet production method of super fine tea powder, specifically comprises the following steps:
(1) it pulverizes and sieves: tealeaves being put into inside micronizer and is crushed, crosses the sieve of 800 mesh later.
(2) super fine tea powder 40%, citric acid 15%, sodium bicarbonate/sodium carbonate (5:1) 10%, lactose/mannitol are weighed
(8:1) 30%, sucrose 5% cross 40 meshes respectively after crushing, be uniformly mixed, with 90% ethanol solution wet granulation, 50~60 DEG C
Dry 2.5h, crushed tabletting after 30 meshes；
The instant effervescent tablet of super fine tea powder prepared by embodiment 7 is brewed as follows:
Method for pouring: in the ratio of solid-liquid ratio 1:50, effervescent tablet is added respectively in the water of three kinds of different temperatures, in room temperature
Effervescent tablet is disintegrated completely in water (20 DEG C or so) takes 2 minutes, rises piece in 50 DEG C of bubbly waters and is disintegrated completely and takes 1 minute, is boiling
It rises effervescent tablet in water (100 DEG C) and is disintegrated completely and take 30 seconds.
The instant effervescent tablet qualitative characteristics of the super fine tea powder that embodiment 7 is produced are as follows:
Resemblance: tea powder is homogeneous, and effervesce sheetmolding is complete, and surface is smooth, and dissolubility is good, and disintegration time is short, has
A small amount of precipitating.
Endoplasm characteristic: soup look is yellowish green, the faint scent with tea, and taste is sweet refreshing, without irritation.
Embodiment 8-13 is similar with embodiment 1-7, the difference is that super fine tea powder, citric acid, sodium bicarbonate, sodium carbonate, cream
The dosage of sugar, mannitol, sucrose, specific dosage are shown in Table 1.
The acceptance evaluation table of each Example formulations consumer of table 1
The evaluation method of acceptance is as follows:
Acceptance scale is in turn divided into: " 54321 0-1-2-3-4-5 " 11 grades, 5 like for pole
Vigorously, it -5 is not liked for pole, acceptance gradually decreases from 5 to -5.
By Experimental comparison, the final optimization formula for determining super fine tea powder effervescent tablet is ultra micro tea by weight percentage
Powder 40%, citric acid 15%, sodium bicarbonate/sodium carbonate (1:1~6:1) 10%, lactose/mannitol (10:1~5:1) 30%, sugarcane
Sugar 5% crosses 40 meshes respectively after crushing, be uniformly mixed, with 90% ethanol solution wet granulation, 50~60 DEG C of dry 2.5h, powder
Tabletting after broken 30 mesh of mistake.
These three optimization formulas of embodiment 1-7 are subjected to further sensory evaluation, the results are shown in Table 2.
The intensity evaluation data of 2 preferred three embodiments of table
Table 2 is the comprehensive score of 20 consumer evaluations, and the intensity felt is expressed with the intensity dimension of 0-15, from 0 to
15 intensity are incremented by successively, and 0 is imperceptible, and 15 be extremely strong.According to flavour, fragrance and the effect of the soup that consumers experience
Intensity obtains the optimal super fine tea powder effervescent tablet formula of effect then in conjunction with the acceptance intensity of consumers.The results show that
Consumer is best for the acceptance of optimization formula described in embodiment 7, and super fine tea powder effervescent tablet of the present invention has certain
Market prospects.
Finally, it is stated that preferred embodiment above is only used to illustrate the technical scheme of the present invention and not to limit it, although logical
It crosses above preferred embodiment the present invention is described in detail, however, those skilled in the art should understand that, can be
Various changes are made to it in form and in details, without departing from claims of the present invention limited range.
Claims (3)
1. the production method of super fine tea powder effervescent tablet, which comprises the steps of:
1) made tea is crushed with micronizer, smashes it through 800 meshes and takes the lower super fine tea powder of sieve spare；
2) by weight percentage, the step 2, which is matched, takes super fine tea powder 40%, citric acid 15%, sodium bicarbonate 8.3%, sodium carbonate
1.7%, lactose 26.6%, mannitol 3.4%, sucrose 5%；And be uniformly mixed, it crushes, and cross 40 meshes and take minus sieve powder；
3) powder obtained by step 2 is soaked with the ethanol solution that mass fraction is 90%, then under the conditions of temperature is 50 ~ 60 DEG C
Powder, is further crushed to partial size less than 30 mesh, and be pressed into effervescent tablet by dry 2.5h.
2. the production method of super fine tea powder effervescent tablet according to claim 1, which is characterized in that the made tea be green tea,
Black tea crow, imperial tea, dark green tea, white tea or yellow tea.
3. by the super fine tea powder effervescent tablet of any one of claim 1 ~ 2 the method production.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610478396.XA CN105961679B (en) | 2016-06-27 | 2016-06-27 | The production method and products thereof of super fine tea powder effervescent tablet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610478396.XA CN105961679B (en) | 2016-06-27 | 2016-06-27 | The production method and products thereof of super fine tea powder effervescent tablet |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105961679A CN105961679A (en) | 2016-09-28 |
| CN105961679B true CN105961679B (en) | 2019-10-25 |
Family
ID=57020180
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610478396.XA Active CN105961679B (en) | 2016-06-27 | 2016-06-27 | The production method and products thereof of super fine tea powder effervescent tablet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105961679B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874879A (en) * | 2019-03-28 | 2019-06-14 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | A kind of portable cocoa green tea |
| CN110663784A (en) * | 2019-10-28 | 2020-01-10 | 晴隆县清韵茶业有限公司 | Microfiber black tea powder instant tea and preparation method thereof |
| CN112401029A (en) * | 2020-12-04 | 2021-02-26 | 四川轻化工大学 | Black tea effervescent tablet and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1382381A (en) * | 2001-04-23 | 2002-12-04 | 中国药科大学保健品厂 | Instant tea tablet and its preparing process |
| CN101380048A (en) * | 2008-05-09 | 2009-03-11 | 黄少钰 | Green tea powder and preparation method and use thereof |
| CN101653178A (en) * | 2008-08-19 | 2010-02-24 | 周斌星 | Preparation method of Puer tea effervescent tablets |
| CN102687781A (en) * | 2012-05-23 | 2012-09-26 | 耿福能 | Tartary buckwheat tea effervescent tablets and preparation method thereof |
| CN104336215A (en) * | 2013-07-23 | 2015-02-11 | 童广清 | Green tea powder, preparation method and application thereof |
-
2016
- 2016-06-27 CN CN201610478396.XA patent/CN105961679B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1382381A (en) * | 2001-04-23 | 2002-12-04 | 中国药科大学保健品厂 | Instant tea tablet and its preparing process |
| CN101380048A (en) * | 2008-05-09 | 2009-03-11 | 黄少钰 | Green tea powder and preparation method and use thereof |
| CN101653178A (en) * | 2008-08-19 | 2010-02-24 | 周斌星 | Preparation method of Puer tea effervescent tablets |
| CN102687781A (en) * | 2012-05-23 | 2012-09-26 | 耿福能 | Tartary buckwheat tea effervescent tablets and preparation method thereof |
| CN104336215A (en) * | 2013-07-23 | 2015-02-11 | 童广清 | Green tea powder, preparation method and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| 食用泡腾片的制备及研究概况;宿迷菊等;《中国茶叶加工》;20080615(第02期);第20-23页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105961679A (en) | 2016-09-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104996627B (en) | A kind of granular pattern tea solid beverage and preparation method thereof | |
| CN105341244B (en) | Serial sorrow is escaped careless tea beverage and preparation method thereof | |
| CN105961679B (en) | The production method and products thereof of super fine tea powder effervescent tablet | |
| CN102813016A (en) | Processing method of ultrafine green tea powder | |
| CN101380048A (en) | Green tea powder and preparation method and use thereof | |
| CN103960702A (en) | Method for preparing gingko chewing tablet and effervescent tablet from debitterized gingko | |
| CN101341976B (en) | Maltose foods with additive flower extracting liquid, beverage prescription and preparation method | |
| CN103053739A (en) | Effervescent beverage granules of mushroom and tea and preparation technology thereof | |
| CN105124075A (en) | Preparation method of roxburgh rose scented tea | |
| CN104146104B (en) | A kind of pre-Anti-myopic eye acid is swollen, the health protection tea of brain-nourishing refreshing and preparation method thereof | |
| CN105285603A (en) | Dragon fruit beverage | |
| CN105379893A (en) | Healthcare white tea capable of tonifying spleen and benefiting stomach | |
| CN102978092A (en) | Process for making dark green tea wine by adopting extraction method | |
| CN102763750A (en) | Making method of kudzuvine root date tea | |
| CN106615148A (en) | Milky tea solid beverage prepared from ultra-micro broadleaf holly leaf powder and preparation method thereof | |
| CN104336215A (en) | Green tea powder, preparation method and application thereof | |
| KR101037572B1 (en) | Powder manufacturing process using rind and pip of rubus coreanus | |
| CN105875878A (en) | Processing method of cold-water-brewed bagged black tea | |
| CN107467312A (en) | A kind of mulberry leaf instant powder and preparation method thereof | |
| CN105154308B (en) | The preparation technology of flue fruit vinegar | |
| CN103652057A (en) | Watermelon peel herbal tea drink and preparation method thereof | |
| CN101331965A (en) | Chestnut kernel beverage | |
| CN113519678A (en) | Pressed candy containing areca flower and preparation method thereof | |
| CN102550750A (en) | Formula and preparation process of ice black tea | |
| CN101715860A (en) | Blackberry bag fruit tea and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |