CN106234713A - A kind of flavouring cortex encomia bag tea and preparation method thereof - Google Patents
A kind of flavouring cortex encomia bag tea and preparation method thereof Download PDFInfo
- Publication number
- CN106234713A CN106234713A CN201610805238.0A CN201610805238A CN106234713A CN 106234713 A CN106234713 A CN 106234713A CN 201610805238 A CN201610805238 A CN 201610805238A CN 106234713 A CN106234713 A CN 106234713A
- Authority
- CN
- China
- Prior art keywords
- flavouring
- parts
- extruding
- bag tea
- preparation
- 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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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 a kind of flavouring cortex encomia bag tea and preparation method thereof, it includes the component of following portions by weight: Folium Eucommiae 20 30 parts, eucommia Bark male flower 5 10 parts, Lagerstroemia specious L 5 10 parts, 10 20 parts of Fructus Hordei Germinatus, sprout brown rice 10 20 parts, Fructus Lycii 5 10 parts, Radix Panacis Quinquefolii 5 10 parts, glucide 10 20 parts and ethylmaltol 0.5 1 parts, preparation method is as follows: by weight ratio by Folium Eucommiae, eucommia Bark male flower, Lagerstroemia specious L, Fructus Hordei Germinatus, sprout brown rice, Fructus Lycii, after Radix Panacis Quinquefolii mixing, drying and crushing, it is subsequently adding glucide and ethylmaltol, after mix homogeneously, the regulation moisture that adds water is 10 ~ 20%, put into extruding in twin (double) screw extruder and carry out Maillard reaction flavouring, it is dried after extruding, pulverize, packaging.The present invention uses the extruding of twin-screw extruder device to carry out flavouring, and prepared cortex encomia bag tea gives off a strong fragrance after brewing, deeply liked by consumer.
Description
Technical field
This technology belongs to food and drink processing technique field, is specifically related to a kind of flavouring cortex encomia bag tea and preparation side thereof
Method.
Background technology
The Cortex Eucommiae is warm in nature, sweet in the mouth, micro-pungent, enters Liver and kidney two warp, has the effects such as invigorating the liver and kidney, bone and muscle strengthening, benefit waist knee joint, deacidification pain.Du
Containing abundant nutritional labeling and several functions active component in Zhong Ye and eucommia Bark male flower, there is blood pressure lowering, blood sugar lowering, antioxidation
Deng eucommia health care effect.Therefore, Folium Eucommiae and eucommia Bark male flower etc. are processed as Eucommia Tea to be liked by consumers in general.With
Time, there is more significant Social benefit and economic benefit.
The preparation method of an application number 201110037731X green-leaf eucommia bark tea, Folium Eucommiae be have employed select materials, spread,
Cutting, steam beating, rub, just fry, essence fry, roller color rub various techniques prepare green eucommia tea；Application number
The Chinese patent of 201410447751.8 discloses a kind of Eucommia Tea and processing method thereof, and the preparation technology of Eucommia Tea is Du
Secondary fresh leaf airing, classification, complete, selecting crude drugs with winnower cools down, knead, deblock, just baking, airing, knead, rub again, deblock, multiple baking, airing, foot
Prepared by dry roasting packaging and other steps fragrant, selected.These methods are substantially by just Folium Eucommiae, eucommia Bark male flower convection drying or stir-fry
The Eucommia Tea product of system preparation, the not mature taste having due to Folium Eucommiae, some consumers drink uncomfortable, affect the pin of product
Sell.
For improving the not mature taste of Folium Eucommiae, Folium Eucommiae and the aromatic material of tool are carried out being mixed with Du by some inventors
Secondary tea.The Chinese patent of application number 201310018145.X discloses the preparation method of a kind of Eucommia Tea, with Folium Eucommiae raw material is,
By screening, cleaning, it is dried, then Folium Eucommiae is mixed with Flos Jasmini Sambac extracting solution, carry out after dry in the sun kneading, shred, ferment, kill
Bacterium etc. process, and finally dry and prepare.The Eucommia Tea processed is made to have the fragrance of Flos Jasmini Sambac.Application No.
The Chinese patent of 201310017538.9 discloses the preparation method of a kind of Eucommia Tea with Folium Eucommiae as raw material, including withering, killing
Blue or green, knead, ferment, Titian, the making step such as be dried, this invention is that 300-600r/min temperature controls by using rotating speed
The aroma increasing equipment of 70-200 DEG C carries out heating Titian, the fragrance of raising Eucommia Tea, but the raw fragrant method of this patent, exists following
Weak point.One is that this method utilizes the composition of naturally occurring in Folium Eucommiae at high temperature to carry out reacting flavouring, due to reaction flavouring
Mainly reducing sugar and protein generation caramelization and Maillard reaction, but the corresponding composition of Folium Eucommiae apoplexy due to endogenous wind is the highest, because of
This, the flavouring effect of this method does not highlights；Two is that the kind of fragrance is only produced by leaf internal composition reaction own, and kind is few；
Three is to directly heat baking, and the product structure of baking is tight, is unfavorable for distributing of fragrance when brewing.
Summary of the invention
The technical problem to be solved is to overcome current Eucommia Tea formula and the deficiency of production method, by formula
After raw material carries out component collocation, use modern Twin-Screw Extrusion Technology to carry out flavouring, in preparation process, each component is carried out phase
Interaction, gives the fragrance that product is strong, forms new characteristic.
For solve above-mentioned technical problem, the present invention by the following technical solutions:
A kind of flavouring cortex encomia bag tea, it includes the component of following portions by weight: Folium Eucommiae 20-30 part, eucommia Bark male flower 5-10 part,
Lagerstroemia specious L 5-10 part, Fructus Hordei Germinatus 10-20 part, sprout brown rice 10-20 part, Fructus Lycii 5-10 part, Radix Panacis Quinquefolii 5-10 part, glucide
10-20 part and ethylmaltol 0.5-1 part.
Described glucide is glucose, sucrose or fructose.
The preparation method of described flavouring cortex encomia bag tea, it is characterised in that step is as follows:
(1) by weight ratio by Folium Eucommiae, eucommia Bark male flower, Lagerstroemia specious L, Fructus Hordei Germinatus, sprout brown rice, Fructus Lycii, Radix Panacis Quinquefolii mixing
After, at 80 ~ 120 DEG C, it is dried 30 ~ 120min, is then crushed to 20 ~ 80 mesh and obtains mixture；
(2) adding glucide and ethylmaltol in the mixture that step (1) obtains, after mix homogeneously, add water regulation water
Dividing content is 10 ~ 20%, puts into extruding in twin (double) screw extruder and carries out Maillard reaction flavouring, at the bar of 80 ~ 120 DEG C after extruding
Being dried under part to moisture is 5-10%, is then crushed to 20 ~ 60 mesh；
(3) using non-woven bag inner packing by packing specification, carton or can carry out outer package, obtain flavouring cortex encomia bag tea.
In described step (2), the screw speed of twin (double) screw extruder is 150 ~ 350 r/min, extruding puffing temperature is 130 ~
180℃。
Beneficial effects of the present invention: (1) present invention have uniqueness Folium Eucommiae, eucommia Bark male flower, Lagerstroemia specious L, Fructus Hordei Germinatus,
The Chinese herbal medicine formulas such as sprout brown rice, Fructus Lycii, Radix Panacis Quinquefolii, the not only local flavor of adjustable product, and all there is health-care effect
Raw material, the functional component of product is more；(2) present invention is rough except using Folium Eucommiae, eucommia Bark male flower, Lagerstroemia specious L, Fructus Hordei Germinatus, germination
Outside the Chinese herbal medicine such as rice, Fructus Lycii, Radix Panacis Quinquefolii, it is also added with glucide (glucose, sucrose, fructose), ethylmaltol etc., these foods
Product raw material during twin-screw extruder and above raw material generation caramelization and Maillard reaction, can increase the perfume (or spice) of product
Gas, plays the effect covering the not mature taste of Eucommia Tea；(3) present invention uses the extruding of twin-screw extruder device to carry out flavouring and extruding
Cheng Zhong, adds Fructus Hordei Germinatus, sprout brown rice, glucide (glucose, sucrose, fructose), not only can play the effect of Mei Lade flavouring,
Also can solve a difficult problem for the Chinese herbal medicine direct expanded figuration difficulties such as Folium Eucommiae, eucommia Bark male flower, Lagerstroemia specious L, Fructus Lycii, Radix Panacis Quinquefolii,
Playing flavouring and figuration dual function, the product after extruding has preferable puffed degree, and product loosens；(4) present invention is by multiple
Join Folium Eucommiae, eucommia Bark male flower, Lagerstroemia specious L, Fructus Hordei Germinatus, sprout brown rice, Fructus Lycii, Radix Panacis Quinquefolii, glucide and ethylmaltol,
Providing the saccharide for reaction and protein, reaction flavouring is effective；Meanwhile, Multiple components compounds, and fragrance kind is plentiful；This
Outward, heat effect occurs to carry out in twin-screw extruder device, expanded after product be prone to the effusion of fragrance when brewing；(5)
Flavouring cortex encomia bag tea prepared by the present invention is easy to carry, gives off a strong fragrance, deeply liked by consumer after brewing.
Accompanying drawing explanation
Fig. 1 is the puffed degree that the embodiment of the present invention 1 ~ 4 prepares product.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described.Should be understood that following example are merely to illustrate this
Inventing not for limiting the scope of the present invention, the person skilled in the art in this field can make one according to the content of foregoing invention
A little nonessential improvement and adjustment.
Embodiment 1
The preparation method step of the flavouring cortex encomia bag tea of the present embodiment is as follows:
(1) by Folium Eucommiae 30g, eucommia Bark male flower 10 g, Lagerstroemia specious L 5 g, Fructus Hordei Germinatus 20 g, sprout brown rice 10 g, Fructus Lycii 5 g,
After Radix Panacis Quinquefolii 5 g mixing, at 120 DEG C, it is dried 60min, is then crushed to 40 mesh and obtains mixture；
(2) in the mixture that step (1) obtains, add 20 g glucoses and 0.5 g ethylmaltol, after mix homogeneously, add water
Regulation moisture be 10%, screw speed be 200 r/min, extruding puffing temperature be 150 DEG C under conditions of extruding carry out U.S.
Maillard reaction flavouring, being dried under conditions of 100 DEG C after extruding to moisture is 8%, is then crushed to 20 mesh；
(3) using non-woven bag inner packing by packing specification, carton or can carry out outer package, obtain flavouring cortex encomia bag tea.
Embodiment 2
The preparation method step of the flavouring cortex encomia bag tea of the present embodiment is as follows:
(1) by Folium Eucommiae 30g, eucommia Bark male flower 10 g, Lagerstroemia specious L 5 g, Fructus Hordei Germinatus 20 g, sprout brown rice 10 g, Fructus Lycii 5 g,
After Radix Panacis Quinquefolii 5 g mixing, at 120 DEG C, it is dried 60min, is then crushed to 40 mesh and obtains mixture；
(2) adding 20 g fructose and 0.5 g ethylmaltol in the mixture that step (1) obtains, after mix homogeneously, add water tune
Moisture content content is 10%, puts in twin (double) screw extruder, screw speed be 200 r/min, extruding puffing temperature be 150 DEG C
Under conditions of extruding carry out Maillard reaction flavouring, be dried under conditions of 100 DEG C after extruding to moisture be 8%, then powder
It is broken to 20 mesh；
(3) using non-woven bag inner packing by packing specification, carton or can carry out outer package, obtain flavouring cortex encomia bag tea.
Embodiment 3
The preparation method step of the flavouring cortex encomia bag tea of the present embodiment is as follows:
(1) by Folium Eucommiae 30g, eucommia Bark male flower 10 g, Lagerstroemia specious L 5 g, Fructus Hordei Germinatus 20 g, sprout brown rice 10 g, Fructus Lycii 5 g,
After Radix Panacis Quinquefolii 5 g mixing, at 120 DEG C, it is dried 60min, is then crushed to 40 mesh and obtains mixture；
(2) adding 20 g fructose and 0.5 g ethylmaltol in the mixture that step (1) obtains, after mix homogeneously, add water tune
Moisture content content is 20%, puts in twin (double) screw extruder, screw speed be 200 r/min, extruding puffing temperature be 150 DEG C
Under conditions of extruding carry out Maillard reaction flavouring, be dried under conditions of 100 DEG C after extruding to moisture be 8%, then powder
It is broken to 20 mesh；
(3) using non-woven bag inner packing by packing specification, carton or can carry out outer package, obtain flavouring cortex encomia bag tea.
Embodiment 4
The preparation method step of the flavouring cortex encomia bag tea of the present embodiment is as follows:
(1) by Folium Eucommiae 30g, eucommia Bark male flower 10 g, Lagerstroemia specious L 5 g, Fructus Hordei Germinatus 20 g, sprout brown rice 10 g, Fructus Lycii 5 g,
After Radix Panacis Quinquefolii 5 g mixing, at 120 DEG C, it is dried 30min, is then crushed to 40 mesh and obtains mixture；
(2) adding 20 g fructose and 0.5 g ethylmaltol in the mixture that step (1) obtains, after mix homogeneously, add water tune
Moisture content content is 20%, puts in twin (double) screw extruder, screw speed be 200 r/min, extruding puffing temperature be 180 DEG C
Under conditions of extruding carry out Maillard reaction flavouring, be dried under conditions of 100 DEG C after extruding to moisture be 8%, then powder
It is broken to 20 mesh；
(3) using non-woven bag inner packing by packing specification, carton or can carry out outer package, obtain flavouring cortex encomia bag tea.
Embodiment 5
The preparation method step of the flavouring cortex encomia bag tea of the present embodiment is as follows:
(1) by Folium Eucommiae 20g, eucommia Bark male flower 5g, Lagerstroemia specious L 10g, Fructus Hordei Germinatus 10 g, sprout brown rice 20 g, Fructus Lycii 10 g, west
After Radix Panacis Quinquefolii 10 g mixing, at 80 DEG C, it is dried 120min, is then crushed to 20 mesh and obtains mixture；
(2) adding 10g glucose and 1 g ethylmaltol in the mixture that step (1) obtains, after mix homogeneously, add water tune
Moisture content content is 15%, screw speed be 150r/min, extruding puffing temperature be 180 DEG C under conditions of extruding carry out Mei La
Moral reaction flavouring, being dried under conditions of 80 DEG C after extruding to moisture is 5%, is then crushed to 60 mesh；
(3) using non-woven bag inner packing by packing specification, carton or can carry out outer package, obtain flavouring cortex encomia bag tea.
Embodiment 6
The preparation method step of the flavouring cortex encomia bag tea of the present embodiment is as follows:
(1) by Folium Eucommiae 25g, eucommia Bark male flower 8g, Lagerstroemia specious L 7g, Fructus Hordei Germinatus 15g, sprout brown rice 15g, Fructus Lycii 8 g, Radix Panacis Quinquefolii
After 7g mixing, at 100 DEG C, it is dried 90min, is then crushed to 40 mesh and obtains mixture；
(2) in the mixture that step (1) obtains, add 15 g glucoses and 0.8 g ethylmaltol, after mix homogeneously, add water
Regulation moisture be 15%, screw speed be 350r/min, extruding puffing temperature be 130 DEG C under conditions of extruding carry out U.S.
Maillard reaction flavouring, being dried under conditions of 120 DEG C after extruding to moisture is 10%, is then crushed to 40 mesh；
(3) using non-woven bag inner packing by packing specification, carton or can carry out outer package, obtain flavouring cortex encomia bag tea.
(1) product sensory analysis
By embodiment 1, embodiment 2, embodiment 3, the Eucommia Tea of embodiment 4 preparation, directly pulverize with material, mix, without
The product of twin-screw extruder, as comparison, engage 10 sense organ taste persons add water brew after carry out organoleptic analysis, marking index is such as
Table 1:
Marking table tasted by table 1
| Index | Scoring criterion |
| Soup color (10 points) | The limpid 8-10 of soup color divides, and the slightly muddy 6-8 of soup color divides, and soup color muddiness 4-6 is divided, and the most muddy 1-4 of soup color divides, and has particle |
| Flavour (10 points) | 8-10 without astringent taste divides；The inconspicuous 6-8 of astringent taste divides；The obvious 4-6 of astringent taste divides；Astringent taste substantially and has other miscellaneous taste 1-4 to divide； |
| Fragrance (10 points) | There is burnt odor gas 8-10 divide；Burnt odor gas is main, and slightly clear grass gas 6-8 divides, and slightly burnt odor gas is main, and the clear grass dense 4-6 of gas divides, without burnt odor gas, grass gas Serious 1-4 divides |
Through marking, result is as shown in table 2.
Marking result tasted by table 2
| Product | Non-extruded product | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Score | 15.2±1.2 | 25.6±1.3 | 26.2±0.9 | 27.4±1.1 | 26.5±0.8 |
Interpretation of result shows, the product score after extruding, compared with non-extruded product score, has significant difference (P 0.05).Table
After bright extruding, product sensory quality is more preferably.
(2) bulk density and mensuration
(1) by embodiment 1, embodiment 2, embodiment 3, the Eucommia Tea of embodiment 4 preparation, directly pulverize with material, mix, without
Cross the product of twin-screw extruder, as comparison, measure the bulk density of product；
(2) sedimentating density measuring.It is that powder is become scattered about 10 mL graduated cylinders from funnel, measures the quality of 10 mL powder, converse it
Bulk density (g/mL).
(3) the bulk density result of control sample and embodiment 1 ~ 4 product is as shown in table 3.As known from Table 3, after extruding puffing
Product bulk density is little, shows that product is expanded loose.
Table 3 different product bulk density
| Product | Do not extrude | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Bulk density (g/mL) | 0.68±0.03 | 0.32±0.02 | 0.29±0.02 | 0.25±0.04 | 0.23±0.02 |
(3) mensuration of puffed degree
(1) by embodiment 1, embodiment 2, embodiment 3, the Eucommia Tea of embodiment 4 preparation, directly pulverize with material, mix, measure
The puffed degree of product；
(2) product expansion rate measures, and with slide gauge, every part of sample cylindrical press thing out in extruder is measured 10
Secondary, average, be product puffed degree with the ratio of die diameter (3 mm)；
(3) puffed degree result such as Fig. 1 of different embodiment products.It can be seen from figure 1 that product has 10.2%-after extruding puffing
The puffed degree of 13.6%, product is expanded loose.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The technology people of the industry
Member, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrates this described in above-described embodiment and description
Bright principle, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, these changes
Both fall within scope of the claimed invention with improvement.Claimed scope by appending claims and etc.
Effect thing defines.
Claims (4)
1. a flavouring cortex encomia bag tea, it is characterised in that it includes the component of following portions by weight: Folium Eucommiae 20-30 part, Du
Zhong Xionghua 5-10 part, Lagerstroemia specious L 5-10 part, Fructus Hordei Germinatus 10-20 part, sprout brown rice 10-20 part, Fructus Lycii 5-10 part, Radix Panacis Quinquefolii 5-
10 parts, glucide 10-20 part and ethylmaltol 0.5-1 part.
Flavouring cortex encomia bag tea the most according to claim 1, it is characterised in that: described glucide is glucose, sugarcane
Sugar or fructose.
The preparation method of flavouring cortex encomia bag tea the most according to claim 1 and 2, it is characterised in that step is as follows:
(1) by weight ratio by Folium Eucommiae, eucommia Bark male flower, Lagerstroemia specious L, Fructus Hordei Germinatus, sprout brown rice, Fructus Lycii, Radix Panacis Quinquefolii mixing
After, at 80 ~ 120 DEG C, it is dried 30 ~ 120min, is then crushed to 20 ~ 80 mesh and obtains mixture；
(2) adding glucide and ethylmaltol in the mixture that step (1) obtains, after mix homogeneously, add water regulation water
Dividing content is 10 ~ 20%, puts into extruding in twin (double) screw extruder and carries out Maillard reaction flavouring, at the bar of 80 ~ 120 DEG C after extruding
Being dried under part to moisture is 5-10%, is then crushed to 20 ~ 60 mesh；
(3) using non-woven bag inner packing by packing specification, carton or can carry out outer package, obtain flavouring cortex encomia bag tea.
The preparation method of flavouring cortex encomia bag tea the most according to claim 3, it is characterised in that: double in described step (2)
The screw speed of screw extruder is 150 ~ 350 r/min, and extruding puffing temperature is 130 ~ 180 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610805238.0A CN106234713A (en) | 2016-09-07 | 2016-09-07 | A kind of flavouring cortex encomia bag tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610805238.0A CN106234713A (en) | 2016-09-07 | 2016-09-07 | A kind of flavouring cortex encomia bag tea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106234713A true CN106234713A (en) | 2016-12-21 |
Family
ID=57600052
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610805238.0A Pending CN106234713A (en) | 2016-09-07 | 2016-09-07 | A kind of flavouring cortex encomia bag tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106234713A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106879780A (en) * | 2017-05-03 | 2017-06-23 | 上海沐华贸易有限公司 | A kind of food and beverage extraction dew and preparation method thereof |
| CN109430520A (en) * | 2018-10-19 | 2019-03-08 | 郑州轻工业学院 | A kind of high viable count probiotic feed and method using lactobacillus plantarum fermentation spirit stillage preparation |
| CN110140783A (en) * | 2019-06-03 | 2019-08-20 | 贺腾 | A kind of screen cloth pocket bubble compressed black tea production method |
| CN111685209A (en) * | 2020-07-08 | 2020-09-22 | 河南金杜仲农业科技有限公司 | High pressure CO2Method for fermenting eucommia black tea under environment |
Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223928A (en) * | 2008-01-29 | 2008-07-23 | 张康健 | Eucommia Bark male flower instant tea and preparing method thereof |
| CN101999495A (en) * | 2010-09-26 | 2011-04-06 | 汉中永杨医药科技发展有限公司 | Eucommia male flower and folium panacis japonicicus tea and preparation method of instant tea thereof |
| CN102113598A (en) * | 2011-03-21 | 2011-07-06 | 张康健 | Eucommia bark floral leaf tea and preparation method thereof |
| CN102657274A (en) * | 2012-04-12 | 2012-09-12 | 四川三山茶业有限公司 | Eucommia male flower tea and manufacturing method thereof |
| CN103007035A (en) * | 2012-12-27 | 2013-04-03 | 青岛华仁信息技术开发有限公司 | Liver-clearing and vision-improving boxthorn leaf traditional Chinese medicine tea and preparation method thereof |
| CN103070269A (en) * | 2013-01-17 | 2013-05-01 | 贵州省安顺世茂杜仲茶叶产业有限公司 | Preparation method for eucommia tea |
| CN103070270A (en) * | 2013-01-17 | 2013-05-01 | 贵州省安顺世茂杜仲茶叶产业有限公司 | Preparation method for eucommia tea |
| CN104186854A (en) * | 2014-09-04 | 2014-12-10 | 陕西百圣生物工程有限公司 | Eucommia male flower tea and processing method thereof |
| CN104757186A (en) * | 2015-04-03 | 2015-07-08 | 宜昌萧氏茶叶集团有限公司 | Healthy bagged black tea and preparation method thereof |
| CN104982615A (en) * | 2015-07-27 | 2015-10-21 | 杭州明阳健康科技有限公司 | Purely natural eucommia ulmoides male flower mulberry leaf tea and preparation method thereof |
| CN104996677A (en) * | 2015-07-20 | 2015-10-28 | 青海省通天河藏药制药有限责任公司 | Preparation method of substitutional tea having efficacies of nourishing bodies and retaining youthful looks |
| CN105053295A (en) * | 2015-08-24 | 2015-11-18 | 霍山汉唐清茗茶叶有限公司 | Preparation technology of green tea |
| CN105594928A (en) * | 2015-12-30 | 2016-05-25 | 福建舜远农业技术开发有限公司 | Process for preparing life-preserving gamma-aminobutyric acid moringa oleifera tea by using chilling stress method |
-
2016
- 2016-09-07 CN CN201610805238.0A patent/CN106234713A/en active Pending
Patent Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223928A (en) * | 2008-01-29 | 2008-07-23 | 张康健 | Eucommia Bark male flower instant tea and preparing method thereof |
| CN101999495A (en) * | 2010-09-26 | 2011-04-06 | 汉中永杨医药科技发展有限公司 | Eucommia male flower and folium panacis japonicicus tea and preparation method of instant tea thereof |
| CN102113598A (en) * | 2011-03-21 | 2011-07-06 | 张康健 | Eucommia bark floral leaf tea and preparation method thereof |
| CN102657274A (en) * | 2012-04-12 | 2012-09-12 | 四川三山茶业有限公司 | Eucommia male flower tea and manufacturing method thereof |
| CN103007035A (en) * | 2012-12-27 | 2013-04-03 | 青岛华仁信息技术开发有限公司 | Liver-clearing and vision-improving boxthorn leaf traditional Chinese medicine tea and preparation method thereof |
| CN103070270A (en) * | 2013-01-17 | 2013-05-01 | 贵州省安顺世茂杜仲茶叶产业有限公司 | Preparation method for eucommia tea |
| CN103070269A (en) * | 2013-01-17 | 2013-05-01 | 贵州省安顺世茂杜仲茶叶产业有限公司 | Preparation method for eucommia tea |
| CN104186854A (en) * | 2014-09-04 | 2014-12-10 | 陕西百圣生物工程有限公司 | Eucommia male flower tea and processing method thereof |
| CN104757186A (en) * | 2015-04-03 | 2015-07-08 | 宜昌萧氏茶叶集团有限公司 | Healthy bagged black tea and preparation method thereof |
| CN104996677A (en) * | 2015-07-20 | 2015-10-28 | 青海省通天河藏药制药有限责任公司 | Preparation method of substitutional tea having efficacies of nourishing bodies and retaining youthful looks |
| CN104982615A (en) * | 2015-07-27 | 2015-10-21 | 杭州明阳健康科技有限公司 | Purely natural eucommia ulmoides male flower mulberry leaf tea and preparation method thereof |
| CN105053295A (en) * | 2015-08-24 | 2015-11-18 | 霍山汉唐清茗茶叶有限公司 | Preparation technology of green tea |
| CN105594928A (en) * | 2015-12-30 | 2016-05-25 | 福建舜远农业技术开发有限公司 | Process for preparing life-preserving gamma-aminobutyric acid moringa oleifera tea by using chilling stress method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106879780A (en) * | 2017-05-03 | 2017-06-23 | 上海沐华贸易有限公司 | A kind of food and beverage extraction dew and preparation method thereof |
| CN109430520A (en) * | 2018-10-19 | 2019-03-08 | 郑州轻工业学院 | A kind of high viable count probiotic feed and method using lactobacillus plantarum fermentation spirit stillage preparation |
| CN110140783A (en) * | 2019-06-03 | 2019-08-20 | 贺腾 | A kind of screen cloth pocket bubble compressed black tea production method |
| CN111685209A (en) * | 2020-07-08 | 2020-09-22 | 河南金杜仲农业科技有限公司 | High pressure CO2Method for fermenting eucommia black tea under environment |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104305292A (en) | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof | |
| CN106234713A (en) | A kind of flavouring cortex encomia bag tea and preparation method thereof | |
| CN105685929A (en) | Hotpot condiment and preparation method thereof | |
| CN105053835A (en) | Vegetable fine dried noodles having efficacy of assisting in reducing blood sugar | |
| CN105962083A (en) | Instantly brewing pure natural and nutritional cereal breakfast and processing method thereof | |
| CN106417464A (en) | Coarse grain traditional Chinese medicine biscuits | |
| CN104256406A (en) | Dried hyacinth bean vegetable and manufacturing method thereof | |
| CN106417810A (en) | Making method of fructus momordicae vine tea (ampelopsis grossedentata) | |
| CN105795430A (en) | Preparation method for agastache rugosus seasoning | |
| CN110313602A (en) | A kind of fruits and vegetables seasoning and preparation method thereof | |
| CN107183119A (en) | One kind smears tea bread and preparation method thereof | |
| CN107307293A (en) | A kind of preparation method of the ready-to-eat food of aromatic flavour | |
| CN107712624A (en) | A kind of Chinese yam green tea glutinous rice cake and preparation method thereof | |
| CN107258856A (en) | A kind of preparation method of sweet taste cake | |
| KR100924446B1 (en) | Hot pepper paste comprising red ginseng and bamboo-salt and preparation method thereof | |
| CN104605457B (en) | A kind of preparation method of Auricularia Semen Sesami solid beverage | |
| CN105942178A (en) | Fine dried dendrobium noodle and making method thereof | |
| KR20140000852A (en) | Method for preparation of functional walnut steamed bread having opunitia dillenii haw | |
| CN106387807A (en) | Coconut-fragrance sandwich pecan kernels and preparation method thereof | |
| KR101402600B1 (en) | Instant noodle manufacturing methods | |
| CN111772100A (en) | Preparation method of whole-tea non-fried salad instant noodles | |
| KR101269580B1 (en) | The Functional Noodles with Dioscorea opposita and It's Preparation | |
| KR20210001283A (en) | Method for Manufacturing a Steamed Bread using Citrus and Steamed Bread manufactured by the method | |
| CN106234659A (en) | The manufacture method of high sharp potato odor type flat black tea and high sharp potato flavor black tea thereof | |
| KR102549962B1 (en) | Black ginseng product containing increased ginsenoside rg3, rg5, and rk1 and manufacturing 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161221 |
|
| RJ01 | Rejection of invention patent application after publication |