CN106615349A - Colored flavored fermented tea leaves and production method thereof - Google Patents
Colored flavored fermented tea leaves and production method thereof Download PDFInfo
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- CN106615349A CN106615349A CN201611003249.3A CN201611003249A CN106615349A CN 106615349 A CN106615349 A CN 106615349A CN 201611003249 A CN201611003249 A CN 201611003249A CN 106615349 A CN106615349 A CN 106615349A
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- hyperchromic
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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Abstract
The invention relates to colored flavored fermented tea leaves and a production method thereof. The colored flavored fermented tea leaves are ingredient-rich type tea leaves products prepared according to the steps of artificially adding fermentation optimizing agent and fermenting the tea leaves raw materials, wherein the content of theaflavins (TFs) is 1.6-8.0%, the content of polyester type catechinic acids (TSs) is 0.8-4.0% and the total liquid chroma (TLC) is 1.0-4.5. The taste is natural, fragrant and sweet. According to the production method for the colored flavored fermented tea leaves provided by the invention, the fermentation optimizing agent directly or indirectly participates into the fermentation and conversion reaction, so that various coloration and flavoring components in the fermented tea are enriched; the limitation of finite raw material ingredients in the fermented tea to the color, flavor and quality is broken through; the novel colored flavored fermented tea leaves are produced; a practical optimizing production process is adopted.
Description
Technical field
The present invention relates to Tea Production technical field, and in particular to a kind of hyperchromic for enhancing flavor fermented tea and its producer
Method.
Background technology
Fermented tea is a kind of tea products for brewing for being prepared from tea tree bud-leaf through kinds of processes, due to being rich in
Various Tea Polyphenols organic matters such as catechin, theaflavin, thearubigin, TS, therefore millet paste is colored, fresh refreshing good to eat, and have
There is various medical and nutritive value.And in technique preparation engineering, by controlling temperature, pH value, humidity, blade percentage of damage, can
Realize being adjusted the ratio of each polyphenol component in fermented tea, reach the effect of control color control taste.
Record in prior art《A kind of fermented tea and preparation method thereof》（Application number CN200710193989.2）, be with
Selected tealeaves is the semi-fermented tea obtained by prepared by raw material, and fermented tea prepared by this method can adjust tea by control technological parameter
The content of each composition in leaf, plays a part of to control color control taste, but is limited by active constituent content in tea raw material is limited, tealeaves
There is bottleneck in the quality of product, can only optimize colourity, taste, it is impossible to break through limitation.
In order to improve the quality of tea raw material, described in prior art《Enhance fermented tea and the utilization of aobvious taste
Oolong tea beverage with strong flavor made by the tealeaves》（Application number CN200610056835.4）, by strict control tea tree
Sunshine ventilation and the plucking time of tealeaves, set about being enriched with tealeaves inclusion, then the tea to plucking from the source of the long tealeaves of tea tree
Leaf carries out fermentation process and tealeaves is obtained, and each aobvious taste composition in gained tealeaves increases, and the method is improved to a certain extent
The color of tealeaves, flavor quality, but the amount of tealeaves inclusion remains limited.
Therefore, seek new fermentation production method for tea, to improve tea raw material in colour developing, aobvious taste composition, break through and send out
The limited content for including raw material is limited in ferment tea, improves liquor color, flavor quality, produces new hyperchromic for enhancing flavor fermented tea,
And be the problem for being currently needed for solving using the technique of practical optimization.
The content of the invention
For defect of the prior art, present invention aim at providing a kind of hyperchromic for enhancing flavor fermented tea and its production
Method, its color, flavor quality are increased by addition with the homologous food grade ingredients of tealeaves, and using the technique of practical optimization, it is raw
Produce described hyperchromic for enhancing flavor fermented tea.
For achieving the above object, the technical scheme of present invention offer is：
It is composition concentration type tea products the invention provides a kind of hyperchromic for enhancing flavor fermented tea, and wherein theaflavins
（TFs ）Content is 1.6～8.0%, TS class（TSs）Content is 0.8～4.0%, total liquid colourity（TLC）For 1.0
～4.5, with natural fragrant and sweet mouthfeel.
Catechin in tealeaves has during the fermentation two kinds of conversion directions, and one to be converted into theaflavins material, and one is
It is converted into TS class material, the content of two kinds of materials in fermented tea is in competition sex ratio.Due to tea polyphenols thing
Theaflavins material is in yellow in matter, provides cup for millet paste and hangs golden-rimmed feature, clean taste, while thearubigin, theabrownin
Obtained by theaflavin over oxidation, peony, and mellow in taste is presented；And TS class material can in hot fermentation and
Enrichment conversion, can bring peat-reek to tealeaves in Titian technique, and be also to be worth richness with considerable nutrition, medical value
Collection.
In order to be enriched with all kinds of fermented materials, what the present invention was provided prepares the method for the hyperchromic for enhancing flavor fermented tea is：
By artificial addition fermentation optimization agent, fermentation processing is carried out to tea raw material and is obtained.
In the further embodiment of the present invention, the fermentation optimization agent is artificially added, can participate in sweat
Adding ingredient, preferably catechin（C、EC、EGC、ECG、EGCG）, theaflavin（TF、TF-3-G、TF-3′-G、TF-3,3′-
DG）, one or more in biological oxidation enzyme.
In the further embodiment of the present invention, the temperature that the fermentation process is adopted is preferably 20～35 degree,
Solid-liquid ratio is preferably 50～150mg/mL, and humidity is preferably 70～90%, and fermentation time is preferably 1～4 hour.
What deserves to be explained is, the theaflavins intension composition of the tea products includes TF, TF-3-G, TF-3 '-G and TF-
3,3 '-DG, by C, EC, EGC, ECG or EGCG one or more during the fermentation be oxidized after be transformed, people can be passed through
The yield of the theaflavin is improved to add the catechin, biological oxidation enzyme or reduction fermentation temperature；The tea products
TS class intension composition generated by fermentation polymerization, pyrolytic conversion for catechin quinone, can be by artificially adding
The catechin raises fermentation temperature improving the yield of the TS；Total liquid colourity of the tea products
Controlled by the theaflavin in tealeaves, thearubigin and theabrownin, by artificially adding the fermentation optimization agent or fermentation speed can be improved
Spend to improve the value of total liquid colourity.
In the further embodiment of the present invention, the obtained tea products are with loose tea leaf, tea bag, brick tea, tea cake
Or pressure scribes the shape presence of product.
The additional aspect and advantage of the present invention will be set forth in part in the description, and partly will become from the following description
Obtain substantially, or recognized by the practice of the present invention.
Description of the drawings
Fig. 1 is the production method principle schematic of hyperchromic for enhancing flavor fermented tea described in the embodiment of the present invention one.
Fig. 2 be in the embodiment of the present invention two the hyperchromic for enhancing flavor fermented tea for preparing be not added with fermentation optimization agent
The active ingredient comparison diagram of fermented tea.
Fig. 3 be in the embodiment of the present invention three the hyperchromic for enhancing flavor fermented tea for preparing be not added with fermentation optimization agent
The active ingredient comparison diagram of fermented tea.
Fig. 4 be in the embodiment of the present invention four the hyperchromic for enhancing flavor fermented tea for preparing be not added with fermentation optimization agent
The active ingredient comparison diagram of fermented tea.
Fig. 5 be in the embodiment of the present invention five the hyperchromic for enhancing flavor fermented tea for preparing be not added with fermentation optimization agent
The active ingredient comparison diagram of fermented tea.
Specific embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation is described, it is clear that described embodiment is only a part of embodiment of the invention, rather than the embodiment of whole.It is based on
Embodiment in the present invention, it is every other that those of ordinary skill in the art are obtained under the premise of creative work is not made
Embodiment, belongs to the scope of protection of the invention.
Embodiment one
The present embodiment provides a kind of hyperchromic for enhancing flavor fermented tea, is, by artificial addition fermentation optimization agent, tea raw material to be sent out
The obtained composition concentration type tea products of ferment processing, and wherein theaflavins（TFs ）Content is 1.6～8.0%, polyester-type catechu
Plain class（TSs）Content is 0.8～4.0%, total liquid colourity（TLC）For 1.0～4.5, with natural fragrant and sweet mouthfeel.
For the described hyperchromic for enhancing flavor fermented tea of the present invention, the present invention devises the hyperchromic for enhancing flavor fermented tea and produces
The preparation method of product, including fresh tea gather, wither, kneading, fermenting, do type, dry, the multiple steps in Titian, packaging.
Crucial, fermentation optimization agent is artificially with the addition of in the sweat, the fermentation optimization agent is homologous with tealeaves
Component substances, preferably catechin（C、EC、EGC、ECG、EGCG）, theaflavin（TF、TF-3-G、TF-3′-G、TF-3,3′-
DG）, one or more in biological oxidation enzyme.
Further, the temperature that the fermentation process is adopted is preferably 20～35 degree, and solid-liquid ratio is preferably 50～
150mg/mL, humidity is preferably 70～90%, and fermentation time is preferably 1～4 hour.
Fig. 1 be the embodiment of the present invention one described in hyperchromic for enhancing flavor fermented tea production method principle schematic, such as Fig. 1
It is shown, the present invention provide the fermentation optimization agent, can directly or indirectly participate in sweat, be conducive to Tea Polyphenols and other have
The enrichment conversion of machine thing, improves the color, smell and taste quality of finished tea.
Hyperchromic for enhancing flavor fermented tea provided the present invention with reference to specific embodiment and preparation method thereof is made into one
Step explanation.
Embodiment two
A kind of hyperchromic for enhancing flavor fermented tea is present embodiments provided, is during the fermentation, by the ECG of artificial addition 0.5%
EGCG with 0.5%, to composition concentration type tea products obtained in tea raw material fermentation processing, and wherein theaflavins（TFs ）
Content is 2.9%, TS class（TSs）Content is 2.5%, total liquid colourity（TLC）For 3.6, with natural fragrant and sweet mouth
Sense.
Further, the preparation method of the hyperchromic for enhancing flavor fermented tea, comprises the steps：The tealeaves taken is placed in
Wither platform, stands 20 hours at 25 degrees c, and humidity is maintained at 80% and is withered；Withering leaf is filled into ortho states and kneads container
Interior, being honored as a queen carries out program mode under pneumatics power and kneads, including pneumatics, light pressure, gently weight, pressure, weight, pneumatics, the weight of each 5 points of kinds
Pressure, light pressure, pneumatics, gently press through journey；Obtained tealeaves is deposited in fermentation cabin and is fermented after kneading, and fermentation temperature is set to 25
Degree, humidity is 90%, and fermentation time is 2 hours, and solid-liquid ratio is 70mg/mL, and the number of times that tealeaves is turned in sweat is 3 times；Do
Shape, dry after, Titian is carried out at a temperature of 90 degree 2 hours, the tealeaves obtained by fermentation is positioned in fragrance extracting machine, consolidate described
The fragrance component of hyperchromic for enhancing flavor fermented tea.
For the effect of further prominent fermentation optimization agent, it is prepared for being not added with fermentation optimization agent simultaneously by above-mentioned steps
Fermented tea, carries out constituent analysis, contrast.
Fig. 2 be in the embodiment of the present invention two the hyperchromic for enhancing flavor fermented tea for preparing be not added with fermentation optimization agent
The active ingredient comparison diagram of fermented tea, as shown in Fig. 2 the fermentation optimization agent that the present invention is provided, can directly participate in fermentation
Process, is conducive to enrichment, the conversion of TFs, TSs, improves the TLC of finished tea, breaches material composition in tealeaves limited
Bottleneck.
Because the fermentation optimization agent that the present embodiment is selected is catechin, stem from green-tea extract, it is safety non-toxic, edible
With obtained can enter exercise using the hyperchromic for enhancing flavor fermented tea that loose tea leaf form is present as natural aromatic high-grade black tea
With.
Embodiment three
A kind of hyperchromic for enhancing flavor fermented tea is present embodiments provided, is during the fermentation, by the life of artificial addition 0.1%
Thing oxidizing ferment and 1% EC, to composition concentration type tea products obtained in tea raw material fermentation processing, and wherein theaflavins
（TFs ）Content is 3.3%, TS class（TSs）Content is 2.1%, total liquid colourity（TLC）For 3.8, with natural
Ancient fragrance mouthfeel.
Further, the preparation method of the hyperchromic for enhancing flavor fermented tea, comprises the steps：The tealeaves taken is placed in
Wither platform, and under 20 degree 15 hours are stood, and humidity is maintained at 80% and is withered；Withering leaf is filled into ortho states and kneads container
Interior, being honored as a queen carries out program mode under pneumatics power and kneads, including pneumatics, light pressure, gently weight, pressure, weight, pneumatics, the weight of each 4 points of kinds
Pressure, light pressure, pneumatics, gently press through journey；Obtained tealeaves is deposited in fermentation cabin and is fermented after kneading, and fermentation temperature is set to 22
Degree, humidity is 85%, and solid-liquid ratio is 50mg/mL, and fermentation time is 3 hours, and the number of times that tealeaves is turned in sweat is 4 times；Do
Shape, dry after, be pressed into tea cake.
For the effect of further prominent fermentation optimization agent, it is prepared for being not added with fermentation optimization agent simultaneously by above-mentioned steps
Fermented tea, carries out constituent analysis, contrast.
Fig. 3 be in the embodiment of the present invention three the hyperchromic for enhancing flavor fermented tea for preparing be not added with fermentation optimization agent
The active ingredient comparison diagram of fermented tea, as shown in figure 3, the fermentation optimization agent that the present invention is provided, can participate in directly, indirectly
Sweat, is conducive to TFs but is unfavorable for the enrichment conversion of TSs, improves the TLC of finished tea.
Because the fermentation optimization agent that the present embodiment is selected is catechin and biological oxidation enzyme, stem from green-tea extract, pacify
Atoxic, edible, the obtained hyperchromic for enhancing flavor fermented tea existed in tea cake form can be used as the special of dense ancient odor type
Black tea is used.
Example IV
A kind of hyperchromic for enhancing flavor fermented tea is present embodiments provided, is during the fermentation, by the TF of artificial addition 0.4%
TF-3-G with 0.6%, to composition concentration type tea products obtained in tea raw material fermentation processing, and wherein theaflavins（TFs
）Content is 4.0%, TS class（TSs）Content is 1.6%, total liquid colourity（TLC）For 4.5, millet paste color it is red it is gorgeous,
Cup hangs golden-rimmed, with time sweet mouthfeel.
Further, the preparation method of the hyperchromic for enhancing flavor fermented tea, comprises the steps：The tealeaves taken is placed in
Wither platform, stands 30 hours at 25 degrees c, and humidity is maintained at 80% and is withered；Withering leaf is filled into ortho states and kneads container
Interior, being honored as a queen carries out program mode under pneumatics power and kneads, including pneumatics, light pressure, gently weight, pressure, weight, pneumatics, the weight of each 6 points of kinds
Pressure, light pressure, pneumatics, gently press through journey；Obtained tealeaves is deposited in fermentation cabin and is fermented after kneading, and fermentation temperature is set to 20
Degree, humidity is 80%, and solid-liquid ratio is 110mg/mL, and fermentation time is 2.5 hours, and the number of times that tealeaves is turned in sweat is 2
It is secondary；Shaping, dry after, tealeaves is made into tea bag.
For the effect of further prominent fermentation optimization agent, it is prepared for being not added with fermentation optimization agent simultaneously by above-mentioned steps
Fermented tea, carries out constituent analysis, contrast.
Fig. 4 be in the embodiment of the present invention four the hyperchromic for enhancing flavor fermented tea for preparing be not added with fermentation optimization agent
The active ingredient comparison diagram of fermented tea, as shown in figure 4, the fermentation optimization agent that the present invention is provided, can indirectly participate in fermentation
Process, is conducive to TFs to change into thearubigin and theabrownin, improves the TLC of finished tea, and breaching material composition in tealeaves has
The bottleneck of limit.
Because the fermentation optimization agent that the present embodiment is selected is theaflavins, stem from catechin synthetic, it is obtained with
The hyperchromic for enhancing flavor fermented tea that tea bag form is present can be used as the red gorgeous special black tea of color.
Embodiment five
A kind of hyperchromic for enhancing flavor fermented tea is present embodiments provided, is during the fermentation, by the EGC of artificial addition 0.7%
TF-3 with 0.3%, 3 '-DG, to composition concentration type tea products obtained in tea raw material fermentation processing, and wherein theaflavins
（TFs ）Content is 2.8%, TS class（TSs）Content is 2.6%, total liquid colourity（TLC）For 3.8, millet paste is in deep
Red, side of being inlaid with gold, and with natural alcohol fragrance taste.
Further, the preparation method of the hyperchromic for enhancing flavor fermented tea, comprises the steps：The tealeaves taken is placed in
Wither platform, stands 15 hours at 25 degrees c, and humidity is maintained at 70% and is withered；Withering leaf is filled into ortho states and kneads container
Interior, being honored as a queen carries out program mode under pneumatics power and kneads, including pneumatics, light pressure, gently weight, pressure, weight, pneumatics, the weight of each 5 points of kinds
Pressure, light pressure, pneumatics, gently press through journey；Obtained tealeaves is deposited in fermentation cabin and is fermented after kneading, and fermentation temperature is set to 22
Degree, humidity is 90%, and solid-liquid ratio is 80mg/mL, and fermentation time is 2.5 hours, and the number of times that tealeaves is turned in sweat is 3 times；
Shaping, dry after, Titian is carried out at a temperature of 90 degree 2 hours, the tealeaves obtained by fermentation is positioned in fragrance extracting machine, consolidate institute
State the fragrance component of hyperchromic for enhancing flavor fermented tea；Tealeaves is made into brick tea.
For the effect of further prominent fermentation optimization agent, it is prepared for being not added with fermentation optimization agent simultaneously by above-mentioned steps
Fermented tea, carries out constituent analysis, contrast.
Fig. 5 be in the embodiment of the present invention five the hyperchromic for enhancing flavor fermented tea for preparing be not added with fermentation optimization agent
The active ingredient comparison diagram of fermented tea, as shown in Fig. 2 the fermentation optimization agent that the present invention is provided, can participate in directly, indirectly
Sweat, is conducive to enrichment, the conversion of TFs, TSs, improves the TLC of finished tea, and breaching material composition in tealeaves has
The bottleneck of limit.
Because the fermentation optimization agent that the present embodiment is selected is catechin and theaflavins, stem from tea extract, pacify
Atoxic, edible, the obtained hyperchromic for enhancing flavor fermented tea existed using loose tea leaf form can be used as high-quality slender joss stick, pure and sweet height
Shelves black tea is used.
In the present invention, theaflavins intension composition include TF, TF-3-G, TF-3 '-G and TF-3,3 '-DG, by C, EC,
One or more of EGC, ECG or EGCG are transformed after being oxidized during the fermentation, can be by artificially adding the catechu
Element, biological oxidation enzyme reduce fermentation temperature improving the yield of the theaflavin；The TS of the tea products
Class intension composition is generated for catechin quinone by fermentation polymerization, pyrolytic conversion, can be by artificially adding the catechin or liter
High fermentation temperature is improving the yield of the TS；Total liquid colourity of the tea products is yellow by the tea in tealeaves
The control of element, thearubigin and theabrownin, can be by artificially adding the fermentation optimization agent or improving fermenting speed described total to improve
The value of liquid colourity.What deserves to be explained is, fermenting speed is in addition to by addition fermentation optimization agent, it would however also be possible to employ there is now
Technology, by controlling the environmental factors such as temperature, pH value, humidity, blade percentage of damage or changing tea raw material, realizes in fermented tea
The ratio of each polyphenol component is adjusted, and reaches the effect of control color control taste, therefore the present invention is entered using such technology that there is now
Capable simple modifications and do not make the improved technology of creative invention and belong to the protection domain of this invention.
Catechin in tealeaves has during the fermentation two kinds of conversion directions, and one to be converted into theaflavins material, and one is
TS class material is converted into, because two kinds of materials have considerable nutrition, medical value, what deserves to be explained is, this
Product of the present invention or method are applied to nutriment, medicine by field those of ordinary skill under the premise of creative work is not made
The other fields such as product, spices, belong to the scope of protection of the invention.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, one of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changes, replacing and modification, and does not make the essence of appropriate technical solution depart from various embodiments of the present invention skill
The scope of art scheme, it all should cover in the middle of the claim of the present invention and the scope of specification.
Claims (4)
1. a kind of hyperchromic for enhancing flavor fermented tea and its production method, it is characterised in that：The hyperchromic for enhancing flavor fermented tea, be
By artificial addition fermentation optimization agent, to composition concentration type tea products obtained in tea raw material fermentation processing, and wherein tea is yellow
Plain class（TFs ）Content is 1.6～8.0%, TS class（TSs）Content is 0.8～4.0%, total liquid colourity（TLC）
For 1.0～4.5, with natural fragrant and sweet mouthfeel.
2. the hyperchromic for enhancing flavor fermented tea of one kind according to claim 1 and its production method, it is characterised in that：Described
Ferment optimization agent is preferably catechin（C、EC、EGC、ECG、EGCG）, theaflavin（TF、TF-3-G、TF-3′-G、TF-3,3′-DG）、
One or more in biological oxidation enzyme.
3. the hyperchromic for enhancing flavor fermented tea of one kind according to claim 1 and its production method, it is characterised in that：Described
The temperature that ferment process is adopted is preferably 20～35 degree, and solid-liquid ratio is preferably 50～150mg/mL, and humidity is preferably 70～
90%, fermentation time is preferably 1～4 hour.
4. the hyperchromic for enhancing flavor fermented tea of one kind according to claim 1 and its production method, it is characterised in that：The system
The tea products for obtaining exist with the shape that loose tea leaf, tea bag, brick tea, tea cake or pressure scribe product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611003249.3A CN106615349A (en) | 2016-11-15 | 2016-11-15 | Colored flavored fermented tea leaves and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611003249.3A CN106615349A (en) | 2016-11-15 | 2016-11-15 | Colored flavored fermented tea leaves and production method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106615349A true CN106615349A (en) | 2017-05-10 |
Family
ID=58806714
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611003249.3A Pending CN106615349A (en) | 2016-11-15 | 2016-11-15 | Colored flavored fermented tea leaves and production method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112120099A (en) * | 2020-08-19 | 2020-12-25 | 中国农业科学院茶叶研究所 | Milk tea color regulation and control method |
| CN114009523A (en) * | 2021-11-19 | 2022-02-08 | 中国农业科学院茶叶研究所 | Processing technology of black tea rich in polyester catechin |
| CN114097898A (en) * | 2021-11-19 | 2022-03-01 | 中国农业科学院茶叶研究所 | Preparation method of raw tea for extracting polyester catechin |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228100A (en) * | 2011-08-04 | 2011-11-02 | 湖南农业大学 | Preparation method of rich-theaflavin black tea |
| CN102265945A (en) * | 2011-08-25 | 2011-12-07 | 谭伟中 | Dark tea fermentation process |
| CN104745653A (en) * | 2013-12-26 | 2015-07-01 | 大塚食品株式会社 | A preparing method of theaflavins and a beverage containing theaflavins |
-
2016
- 2016-11-15 CN CN201611003249.3A patent/CN106615349A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228100A (en) * | 2011-08-04 | 2011-11-02 | 湖南农业大学 | Preparation method of rich-theaflavin black tea |
| CN102265945A (en) * | 2011-08-25 | 2011-12-07 | 谭伟中 | Dark tea fermentation process |
| CN104745653A (en) * | 2013-12-26 | 2015-07-01 | 大塚食品株式会社 | A preparing method of theaflavins and a beverage containing theaflavins |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112120099A (en) * | 2020-08-19 | 2020-12-25 | 中国农业科学院茶叶研究所 | Milk tea color regulation and control method |
| CN114009523A (en) * | 2021-11-19 | 2022-02-08 | 中国农业科学院茶叶研究所 | Processing technology of black tea rich in polyester catechin |
| CN114097898A (en) * | 2021-11-19 | 2022-03-01 | 中国农业科学院茶叶研究所 | Preparation method of raw tea for extracting polyester catechin |
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Application publication date: 20170510 |