CN106173048A - Jerusalem artichoke scented tea and preparation method thereof - Google Patents
Jerusalem artichoke scented tea and preparation method thereof Download PDFInfo
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- CN106173048A CN106173048A CN201610510468.4A CN201610510468A CN106173048A CN 106173048 A CN106173048 A CN 106173048A CN 201610510468 A CN201610510468 A CN 201610510468A CN 106173048 A CN106173048 A CN 106173048A
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- 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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The invention provides the manufacture method of a kind of Jerusalem artichoke scented tea, by limiting various processes and treatment conditions, all good to obtain color, shape, take into account better nutritivity simultaneously and be worth and the Jerusalem artichoke scented tea of health-care effect.The jerusalem artichoke flower tea obtained has significant health-care effect; replenishing the calcium, in terms of selenium supplement and other trace element; protect blood vessel, prevent and treat coronary heart disease and cerebral infarction aspect; and the aspect such as cleaning intestinal, propagation beneficial bacteria of intestinal tract has positive role; it is the health-care tea beverage of a new resources, there is wide market prospect.
Description
Technical field
The present invention relates to health tea technical field, particularly to a kind of Jerusalem artichoke scented tea, relate to the system of this Jerusalem artichoke scented tea simultaneously
Make method.
Background technology
Jerusalem artichoke (Helianthus tuberosus Linn) belongs to Compositae (Compositae) Helianthus (Helianthus
L.) herbaceos perennial, can form underground tuber, is a kind of collection economic worth, medical value, ornamental value and ecological value
Value eco-economy crop.At present, research to Jerusalem artichoke both at home and abroad focuses mostly on and is opening Jerusalem artichoke straw and tuber
Originating party face, is commonly used for resistance and improves the halophytes of Coastal beach and the processing development of Jerusalem artichoke tuber is eaten raw or obtained
Health food etc., and jerusalem artichoke flower generally there is inflorescence and that faceplate diameter is little, flower quantity is few, the florescence is short, plucking time is short etc. is all
Many problems, cause jerusalem artichoke flower to be utilized the most widely.
Rich in proteins in jerusalem artichoke flower, aminoacid, flavone compound, chlorogenic acid compound, inulin, food coloring-
The various bioactivators such as b-carotenoid and calcium, ferrum, zinc, selenium, have antibacterial, antiinflammatory, antioxidation, mutation, anti-cancer,
The effect such as anticancer, takes into account higher enjoying value and edibility, has DEVELOPMENT PROSPECT widely.In current tea beverage calcium from
Sub-content is low, and long-term drink can cause the loss of human calcium, particularly old people easily to cause osteoporosis, and jerusalem artichoke flower rich in
Calcium, ferrum, zinc, selenium and other trace elements, become tea beverage will meet the health demand of people as development of raw materials, but Jerusalem artichoke
The agronomic culture of flower, pluck the aspects such as optimal florescence, main component, function value and processing technique and the most sufficiently ground
Study carefully exploitation, cause the development of Jerusalem artichoke scented tea to be restricted.
Summary of the invention
For solving the deficiencies in the prior art, the invention provides the manufacture method of a kind of Jerusalem artichoke scented tea, to obtain
There is better nutritivity be worth and the Jerusalem artichoke scented tea of health-care effect.
For achieving the above object, the manufacture method of the Jerusalem artichoke scented tea of the present invention, comprise the following steps:
A, harvesting jerusalem artichoke flower；
B, green removing in high temperature process: processed 14-16 minute at temperature 85-90 DEG C by jerusalem artichoke flower；
C, baking process: the jerusalem artichoke flower after being processed by green removing in high temperature bakees 18-24 hour at temperature 45-50 DEG C；
D, dry in the sun process: jerusalem artichoke flower natural drying 12-18 hour at room temperature after baking being processed；
E, secondary baking process: bakeed 20-26 minute at temperature 55-60 DEG C by the jerusalem artichoke flower after dry in the sun, control Jerusalem artichoke
Flower moisture, at 8%-10%, obtains Jerusalem artichoke scented tea.
On the basis of the nutrition composition and functional materials of quantitative analysis jerusalem artichoke flower, determine the making side of Jerusalem artichoke scented tea
Method, limits various processes and treatment conditions in manufacturing process, and employing drying sterilizing is in the stoving process of one, to keep Jerusalem artichoke
The color and luster of flower and fragrance, and farthest retain the nutrient substance in jerusalem artichoke flower and bioactive substance, it is thus achieved that color,
Shape is all good, takes into account better nutritivity simultaneously and is worth and the Jerusalem artichoke scented tea of health-care effect.In manufacture method, first pass through green removing in high temperature step
Jerusalem artichoke flower is carried out the high temperature, short time process of 85-90 DEG C, with the polyphenol oxidase being passivated in jerusalem artichoke flower, makes jerusalem artichoke flower keep originally
Color and fragrance；Then bakee for a long time at a temperature of 45-50 DEG C, make moisture gradually while keeping flower shape
Evaporation；Afterwards in natural drying makes jerusalem artichoke flower moisture to reach moisture to external diffusion uniform；Eventually pass at 55-60 DEG C
At a temperature of secondary bakee, make moisture be controlled, be beneficial to the storage of Jerusalem artichoke scented tea that obtains and nutrition, health substance steady
Fixed.Complement each other the processing stage of whole manufacturing process each, thus it is more excellent to obtain quality, and there is better nutritivity be worth and health care
The Jerusalem artichoke scented tea of effect.
As the restriction to aforesaid way, the jerusalem artichoke flower that step a is plucked requires that faceplate diameter 3.6cm-3.8cm, inflorescence are straight
Footpath 9.5cm-10.8cm.
As the restriction to aforesaid way, the jerusalem artichoke flower that step a is plucked is to be in the full-bloom stage fresh jerusalem artichoke flower of the 3-5 days.
As the restriction to aforesaid way, the jerusalem artichoke flower kind that step a is plucked is corridor taro No. 31.
Limit jerusalem artichoke flower performance standard, residing florescence and the species of jeruselem artichoke plucked further, to control the quality of jerusalem artichoke flower,
It is beneficial to obtain the Jerusalem artichoke scented tea of more quality product matter.
Meanwhile, present invention also offers a kind of Jerusalem artichoke scented tea, manufacture method as above prepare.
As the restriction to aforesaid way, the general flavone content of Jerusalem artichoke scented tea is 0.28-0.33g/100g, and oligofructose contains
Amount is 0.78-0.89g/100g, and calcium content is 1016-1170mg/100g.
The Jerusalem artichoke scented tea obtained via the manufacture method of the present invention, maintains the bright-coloured color and luster of jerusalem artichoke flower and strong perfume (or spice)
Gas, has good quality of flower tea and significant health-care effect.In terms of health care, the calcium content of this Jerusalem artichoke scented tea is high, about
For 5 times of common chrysanthemum tea, and exist with ionic condition, beneficially absorption of human body；Rich in Flavonoid substances, have protection blood vessel,
Prevent and treat the effect of coronary heart disease and cerebral infarction；Rich in levan, there is cleaning intestinal, the effect of propagation beneficial bacteria of intestinal tract；Rich in micro-
Secondary element, it is possible to supplement the trace element of needed by human, especially notable in terms of selenium supplement, it is beneficial to improve human body immunity.
In sum, use technical scheme, it is thus achieved that the manufacture method of Jerusalem artichoke scented tea, be beneficial to prepare color, perfume (or spice),
Taste, shape are all good, take into account better nutritivity simultaneously and are worth and the Jerusalem artichoke scented tea of health-care effect.Manufacturing process, walks by limiting each process
Rapid and treatment conditions, to keep color and luster and the fragrance of jerusalem artichoke flower, and farthest retain the nutrient substance in jerusalem artichoke flower and life
Active substances, makes the jerusalem artichoke flower tea of acquisition have significant health-care effect, replenishing the calcium, in terms of selenium supplement and other trace element,
Protect blood vessel, prevent and treat coronary heart disease and cerebral infarction aspect, and the aspect such as cleaning intestinal, propagation beneficial bacteria of intestinal tract has actively work
With, it is the health-care tea beverage of a new resources, there is wide market prospect.
Accompanying drawing explanation
The accompanying drawing of the part constituting the present invention is used for providing a further understanding of the present invention, and the present invention's is schematic real
Execute example and illustrate for explaining the present invention, being not intended that inappropriate limitation of the present invention.In the accompanying drawings:
Fig. 1 is the mode of appearance photo of No. 31 full-bloom stage jerusalem artichoke flowers of corridor taro described in the embodiment of the present invention；
Fig. 2 is the mode of appearance photo of the Jerusalem artichoke scented tea described in the embodiment of the present invention.
Detailed description of the invention
Embodiment one
The present embodiment relates to the manufacture method of Jerusalem artichoke scented tea.
In species of jeruselem artichoke, lucky taro No. 5, Chang Ling resource, blue or green taro No. 2, south taro No. 2 are existing kind, and corridor taro No. 31 is via such as
The species of jeruselem artichoke that lower method selection-breeding obtains:
A, bloom with initial flowering time, persistent period at florescence, inflorescence diameter, faceplate diameter, individual plant quantity, straw face
Color, leaf color, leaf characters, Tuber color, tuber's characters, period of duration, plant height, branch's number and biological total output (include mu
Fresh straw yield and mu Tuber yields), dry flower yield/these indexs of strain as phenotype breeding target, from 21 chrysanthemums both domestic and external
Taro variety source carries out selection-breeding screening；According to These parameters, menu strain in the second filial generation (F2) and later field from generation to generation is carried out
Multiple target character is evaluated and selects, and individual plant is divided into Three Estate, and first-class individual plant is attached most importance to individual plant, the most from generation to generation primary part observation
Select；Second-class individual plant is general individual plant, can continue to retain plantation, decides what to use depending on strain performance the most from generation to generation；Third individual plant is
Poor individual plant, eliminates；Through continuous 5 generation plant systematic breedings, screen year by year, filter out initial flowering time mid-July with
Before, the persistent period at florescence more than 80 days, inflorescence diameter is more than more than 3cm, individual plant quantity of blooming at more than 8cm, faceplate diameter
120, straw color be purple, leaf color for green, Tuber color be aubergine, tuber's characters be shuttle shape type or sawtooth
Shape, period of duration are less than 230 days, plant height is less than 220cm, branch's number is more than more than 12, mu dry flower yield 60kg, the every per mu yield of tuber
4 strains of amount more than 1500kg, systematic naming method is LF-31, LF-32, LF-33, LF-34；
B, 4 strains LF-31 step a filtered out, LF-32, LF-33, LF-34 are carried out with check clone green grass or young crops taro No. 2
Variety comparative test, with initial bloom stage time, florescence natural law, mu fresh straw yield, mu Tuber yields, biological 5 hereditary characters of total output
Index is as screening and assessment index；Variety comparative test planting conditions is experimental plot length 20 meters, wide 10 mu, is clay for examination soil,
Supply examination soil cultivates a layer pH8.1, content of organic matter 1.76g/kg, available nitrogen content 115mg/kg, available phosphorus contents 9.8mg/
Kg, quick-acting potassium content 154.0mg/kg, EXPERIMENTAL DESIGN seeding row spacing is 100cm*100cm, repeats for 3 times, field random alignment；Product ratio
The Jerusalem artichoke growing state of each experimental plot during the growth of experimentation itemized record Jerusalem artichoke, by field species test, registration list, then
Application kind carries out variety protection analysis with different comparative approach, and result of the test is as shown in the table:
Initial bloom stage time, florescence natural law, mu fresh straw yield, mu Tuber yields and biology is obtained according to gray relation grades method
The weight of 5 hereditary characters of total output, receives with individual plant when October gathers in the crops, and selects more than single plant yield 2kg, and individual plant jerusalem artichoke flower produces
The Jerusalem artichoke material of amount more than 0.1kg individually preserves to make seed in the coming year, carries out the variety comparative test of 5 years by a definite date, by kind Lycoperdon polymorphum Vitt
Multidimensional Comprehensive compares with kind with different comparative approach, selects species of jeruselem artichoke LF-31 (corridor taro No. 31).Select corridor taro No. 31 with existing
There are species of jeruselem artichoke Ji taro No. 5, Chang Ling resource, god taro No. 1, lucky taro No. 4, lucky taro No. 1, blue or green taro No. 2, south taro No. 2 totally 8 Jerusalem artichoke product
Plant and carried out variety comparative test, with time at florescence, florescence natural law, individual plant dry flower yield, inflorescence diameter, 5 heritabilitys of faceplate diameter
Shape index is as Character Evaluation index；Variety comparative test planting conditions is experimental plot length 20 meters, wide 10 mu, is viscous for examination soil
Soil, for examination soil cultivate a layer pH9.6, content of organic matter 1.78g/kg, available nitrogen content 105mg/kg, available phosphorus contents
10.4mg/kg, quick-acting potassium content 162.0mg/kg, EXPERIMENTAL DESIGN seeding row spacing is 100cm*100cm, repeats for 3 times, and field is arranged at random
Row；The Jerusalem artichoke growing state of each experimental plot during the growth of comparison experiment process itemized record Jerusalem artichoke, by field species test, registration
List, reapplies kind and carries out variety protection analysis with different comparative approach, and result of the test is as shown in the table:
Time at florescence, florescence natural law, dry flower yield, inflorescence diameter and faceplate diameter 5 something lost is obtained according to gray relation grades method
The weight of transmissibility shape, the quantitative analysis by upper table is visible, and the ornamental type species of jeruselem artichoke that the present invention selects is bloomed at jerusalem artichoke flower
The hereditary character aspects such as phase, time at florescence, dry flower yield, inflorescence diameter, faceplate diameter have significantly compared to existing species of jeruselem artichoke
Improve.
The corridor taro selected No. 31 buddings to growth 12-15 days of blooming, and plant bloomed July 10, and the florescence is by bud stage-Sheng
Florescence-wither amounts to 104 days in three periods of phase, and full-bloom stage is the 6th day to the 9th day after alabastrum outputs first blade, now
Inflorescence diameter 10cm, faceplate diameter then reaches 3.6cm, yield 80-90 kilogram of Jerusalem artichoke dry flower.
The nutritional labeling of jerusalem artichoke flower is carried out detection analysis.Use full-automatic microplate reader, visible-ultraviolet spectrophotometer and
Biochemistry analyzer detect respectively the protein of jerusalem artichoke flower, total sugar, total flavones, oligofructose, 16 kinds of aminoacid and calcium, ferrum, zinc,
Selenium, arsenic, the content of lead, jerusalem artichoke flower to be detected is plucked from corridor taro No. 31, lucky taro No. 5, Chang Ling resource, blue or green taro No. 2, south taro No. 2
Totally 5 species of jeruselem artichoke, are taken respectively from bud stage, full-bloom stage, wither the jerusalem artichoke flower in three periods of phase, testing result such as following table institute
Show:
From upper table result, the jerusalem artichoke flower nutritional labeling of corridor taro No. 31 is the highest, is more suitable for being used as preparation Jerusalem artichoke scented tea
Raw material.
According to upper table result, the jerusalem artichoke flower nutritional labeling of different female bloom dates is different, and the nutrition that can directly affect Jerusalem artichoke scented tea contains
Amount, detects analysis further to the jerusalem artichoke flower nutritional labeling of No. 31 different female bloom dates of corridor taro, and testing result is as shown in the table:
| Composition measurement | Bud stage | Full-bloom stage | Wither the phase |
| Protein g/100g | 10.6 | 17.3 | 15.5 |
| Total sugar g/100g | 1.2 | 1.8 | 1.4g |
| Total flavones g/100g | 0.23 | 0.33 | 0.28 |
| Oligofructose g/100g | 0.3 | 0.89 | 0.7 |
| Calcium mg/100g | 950 | 1170 | 1150 |
| Ferrum mg/100g | 8.5 | 10.6 | 10.8 |
| Zinc mg/100g | 3.5 | 3.6 | 3.7 |
| Selenium ug/100g | 6.5 | 7.38 | 7.5 |
| Lead mg/kg | 0.4 | 0.42 | 0.4 |
| Arsenic mg/kg | 0.045 | 0.048 | 0.040 |
| Hydrargyrum mg/kg | 0.002 | 0.00259 | 0.002 |
| Aspartic acid g/100g | 1.32 | 1.69 | 1.40 |
| Threonine g/100g | 0.48 | 0.57 | 0.55 |
| Serine g/100g | 0.42 | 0.59 | 0.38 |
| Glutamic acid g/100g | 1.0 | 1.74 | 1.42 |
| Proline g/100g | 0.7 | 0.72 | 0.35 |
| Glycine g/100g | 0.65 | 0.62 | 0.60 |
| Alanine g/100g | 0.65 | 0.66 | 0.50 |
| Valine g/100g | 0.52 | 0.69 | 0.58 |
| Methionine g/100g | 0.01 | 0.04 | 0.03 |
| Isoleucine g/100g | 0.56 | 0.55 | 0.45 |
| Leucine g/100g | 0.83 | 0.91 | 0.67 |
| Tyrosine g/100g | 0.32 | 0.37 | 0.29 |
| Phenylalanine g/100g | 0.50 | 0.61 | 0.61 |
| Lysine g/100g | 0.85 | 1.0 | 1.01 |
| Histidine g/100g | 0.31 | 0.27 | 0.15 |
| Arginine g/100g | 0.38 | 0.54 | 0.38 |
| 16 kinds of aminoacid g/100g | 8.98 | 11.6 | 8.79 |
From upper table result, total sugar in nutritional labeling, protein, aminoacid, total flavones, calcium are to jerusalem artichoke flower quality
Impact has important function, and the impact of ferrum, zinc, selenium factor is relatively small.Three flowering phases of Jerusalem artichoke, the nutrition of full-bloom stage
Content is the highest, and the phase of withering takes second place, bud stage the 3rd, and therefore, jerusalem artichoke flower is optimum in full-bloom stage nutrition, and the battalion of full-bloom stage jerusalem artichoke flower
Form the constituent contents such as flavone in part, oligofructose, aminoacid, calcium, ferrum, selenium the highest.
According to above-mentioned to different cultivars, the analysis of different female bloom dates jerusalem artichoke flower nutritional labeling, the Jerusalem artichoke scented tea system being defined below
Making method, manufacturing process comprises the following steps:
A, harvesting jerusalem artichoke flower, select corridor taro No. 31 to be in the full-bloom stage fresh jerusalem artichoke flower of the 3-5 days；
B, green removing in high temperature process: be placed in dehydrator drip pan by fresh jerusalem artichoke flower, and putting uniformly must not be overlapping, dehydrator
Being brought rapidly up to 85-90 DEG C, after about 15 minutes, petal Microsoft, blue or green gas disappear, and complete and are disposed；
C, baking process: jerusalem artichoke flower is stayed in dehydrator drip pan, adjust and dry temperature to 45-50 DEG C, open drying simultaneously
The rotary switch of machine pallet, makes air-flow be allowed to dry uniformly uniformly through floral disc, continues within 18-20 hour, to complete to bakee；
D, dry in the sun process: the Jerusalem artichoke flower after baking being processed takes out and puts natural drying 12-18 hour at room temperature, make flower
Piece internal moisture is progressively to external diffusion；
E, secondary baking process: be again loaded in dehydrator drip pan by the jerusalem artichoke flower after dry in the sun, control temperature 55-60 DEG C and dry
Roasting 20-22 minute, control jerusalem artichoke flower moisture, at 8%-10%, is taken out Jerusalem artichoke flower, is packed, obtain jerusalem artichoke flower
Tea.
The Jerusalem artichoke scented tea obtained, mode of appearance is as it is shown in figure 1, remain the color and luster that jerusalem artichoke flower is bright-coloured, and has strong
Jerusalem artichoke flower fragrance, detects nutritional labeling, containing protein 16.8-17.3g/100g, total sugar 1.6-1.8g/100g, always
Flavone 0.28-0.33g/100g, oligofructose 0.78-0.89g/100g, calcium 1016-1170mg/100g, ferrum 9.8-10.6mg/
100g, zinc 3.2-3.6mg/100g, selenium 7.01-7.38ug/100g, lead 0.32-0.42mg/kg, arsenic 0.036-0.048mg/kg,
Hydrargyrum 0.00219-0.00259mg/kg, 16 kinds of amino acid/11 0.8-11.6g/100g.
The manufacture method of Jerusalem artichoke scented tea of the present invention farthest retains the nutrient substance in jerusalem artichoke flower and biological active matter
Matter, makes the jerusalem artichoke flower tea of acquisition have significant health-care effect.
Embodiment two
The present embodiment relates to the treatment conditions impact on Jerusalem artichoke quality of flower tea in Jerusalem artichoke scented tea manufacture method
Comparative example
Preparation method as described below is used to prepare a kind of Jerusalem artichoke scented tea:
A, harvesting jerusalem artichoke flower, select corridor No. 31 jerusalem artichoke flowers being in full-bloom stage of taro；
B, green removing in high temperature process: be placed in dehydrator drip pan by fresh jerusalem artichoke flower, and putting uniformly must not be overlapping, dehydrator
Being brought rapidly up to 85-90 DEG C, after about 15 minutes, petal Microsoft, blue or green gas disappear, and complete and are disposed；
C, baking process: jerusalem artichoke flower is stayed in dehydrator drip pan, adjust and dry temperature to 45-65 DEG C, open drying simultaneously
The rotary switch of machine pallet, makes air-flow be allowed to dry uniformly uniformly through floral disc, persistently bakees, until jerusalem artichoke flower moisture exists
8%-10%, takes out Jerusalem artichoke flower, packs, obtain Jerusalem artichoke scented tea.
The Jerusalem artichoke scented tea obtained, detects nutritional labeling, containing protein 13.1-13.8g/100g, total sugar 1.2-
1.45g/100g, total flavones 0.18-0.23g/100g, oligofructose 0.52-0.64g/100g, calcium 732-855mg/100g, ferrum
7.5-8.4mg/100g, zinc 2.46-2.88mg/100g, selenium 5.38-5.90ug/100g, lead 0.23-0.30mg/kg, arsenic
0.024-0.037mg/kg, hydrargyrum 0.00169-0.00197mg/kg, 16 kinds of aminoacid 8.45-9.18g/100g.
The Jerusalem artichoke scented tea that embodiment one and comparative example obtain is contrasted, it is seen that in manufacture method, treatment conditions are to chrysanthemum
The nutrient substance of taro scented tea and bioactive substance impact are relatively big, and the Jerusalem artichoke scented tea obtained by the manufacture method of the present invention can be
The nutrient substance retained in jerusalem artichoke flower of big degree and bioactive substance, make the jerusalem artichoke flower tea of acquisition have best health care merit
Effect.
Claims (6)
1. the manufacture method of a Jerusalem artichoke scented tea, it is characterised in that comprise the following steps:
A, harvesting jerusalem artichoke flower；
B, green removing in high temperature process: processed 14-16 minute at temperature 85-90 DEG C by jerusalem artichoke flower；
C, baking process: the jerusalem artichoke flower after being processed by green removing in high temperature bakees 18-24 hour at temperature 45-50 DEG C；
D, dry in the sun process: jerusalem artichoke flower natural drying 12-18 hour at room temperature after baking being processed；
E, secondary baking process: bakeed 20-26 minute at temperature 55-60 DEG C by the jerusalem artichoke flower after dry in the sun, control jerusalem artichoke flower water
Divide content at 8%-10%, obtain Jerusalem artichoke scented tea.
The manufacture method of Jerusalem artichoke scented tea the most according to claim 1, it is characterised in that: the jerusalem artichoke flower requirement that step a is plucked
Faceplate diameter 3.6cm-3.8cm, inflorescence diameter 9.5cm-10.8cm.
The manufacture method of Jerusalem artichoke scented tea the most according to claim 1, it is characterised in that: the jerusalem artichoke flower that step a is plucked is place
In the full-bloom stage fresh jerusalem artichoke flower of the 3-5 days.
The manufacture method of Jerusalem artichoke scented tea the most according to claim 1, it is characterised in that: the jerusalem artichoke flower kind that step a is plucked
For corridor taro No. 31.
5. a Jerusalem artichoke scented tea, it is characterised in that: prepared by the manufacture method according to any one of claim 1-4.
Jerusalem artichoke scented tea the most according to claim 5, it is characterised in that: the general flavone content of Jerusalem artichoke scented tea is 0.28-
0.33g/100g, oligofructose content is 0.78-0.89g/100g, and calcium content is 1016-1170mg/100g.
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| CN107836545A (en) * | 2017-11-08 | 2018-03-27 | 深圳瑞德源健康科技有限公司 | A kind of jerusalem artichoke leaves life-nourishing tea bag and preparation method thereof |
| CN107881052A (en) * | 2017-11-08 | 2018-04-06 | 深圳瑞德源健康科技有限公司 | A kind of feature jerusalem artichoke fruit wine and preparation method thereof |
| WO2019090973A1 (en) * | 2017-11-08 | 2019-05-16 | 深圳瑞德源健康科技有限公司 | Helianthus tuberosus l cake and manufacturing method therefor |
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