CN106665971A - Instant tea powder containing ginseng and red cherries and preparation method of instant tea powder - Google Patents
Instant tea powder containing ginseng and red cherries and preparation method of instant tea powder Download PDFInfo
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- CN106665971A CN106665971A CN201610992672.4A CN201610992672A CN106665971A CN 106665971 A CN106665971 A CN 106665971A CN 201610992672 A CN201610992672 A CN 201610992672A CN 106665971 A CN106665971 A CN 106665971A
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- Prior art keywords
- ginseng
- tea powder
- instant tea
- cherry
- zang
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
Abstract
The invention discloses instant tea powder containing ginseng and red cherries and a preparation method of the instant tea powder. The instant tea powder is prepared from raw materials as follows: the ginseng, the red cherries, Tibetan black tea and an embedding wall material, namely, maltodextrin. The preparation method comprises steps as follows: the red cherries are picked and juiced at the ice-bath low temperature of 10 DEG C; the ginseng and the Tibetan black tea are subjected to superfine crushing treatment respectively and mixed in the ratio being 1:10, the mixture is subjected to digestion with 70% ethanol in the solid-liquid ratio being 1:4 for 90 min, digestion is performed three times, and digestion solutions are mixed and subjected to reduced-pressure distillation and concentration; cherry juice and the ginseng and Tibetan black tea digestion solutions are mixed in a certain proportion, the wall material is added for spray drying, and the instant tea powder containing ginseng and red cherries is obtained. The provided instant tea powder containing the ginseng and the red cherries tastes fine, contains rich nutrition, has good dissolving property and stability and is a good health-care product.
Description
Technical field
The invention belongs to field of food health care, more particularly to a kind of ginseng red cherry instant tea powder and preparation method thereof.
Background technology
Along with the improvement of people's living standards, the health care consciousness of people strengthens gradually, to cherry, ginseng and Zang Hongcha etc.
Tonic opsonic action there has also been deeper understanding.
Ginseng is araliaceae ginseng plant, is the traditional famous medicine of China.Modern pharmacy research shows, contains in ginseng
Some principle active components are ginsenoside, while also containing other compositions such as volatile oil, polysaccharide, amino acid and trace elements.
Saponin(e in ginseng possesses cardiovascular improvement and hemopoietic system, adjustment maincenter god as the significant physiological activator of ginseng
The effect of Jing systems；Liposoluble constituent in ginseng includes fatty oils and organic acid, volatile oil, polyacetylene compound etc.；
Containing more than 10% panaxan in ginseng, act on immunocyte phagocytic function, promotion antibody formation etc. is strengthened.People
Gracilis polysaccharide formally as medicine be used for treating cancer, particularly when with chemotherapy and radiation fit applications antitumous effect compared with
It is good.
The ripe fresh leaf on more than 1000 meters of high mountain of height above sea level and red tongue being plucked Zang Hongcha, by completing, 4 pile-fermentations more
And screening, the steaming procedure of tea and Stroll tea etc. 18 are made.The Zang Hongcha of the lasting ferment making of Jing special process contains
The nearly 500 kinds organic compounds beneficial to human body, kind of volatile compound about more than 700, inorganic species also quite enrich, including
The up to 15 kinds mineral matters such as phosphorus, potassium, magnesium, selenium, red dense bright, the flavour alcohol of Zang Hongcha soup looks and return sweet, tasty and refreshing pure cunning, Chen Xiang in addition
Significantly, thus be well received by consumers.Modern scientific research shows that Zang Hongcha has lowering blood-fat and reducing weight, anti-oxidant, three high drop, resists
Radiation, anti-mutation, antiviral, removing toxic substances and optimizing water quality, recuperating gastrointestinal tract and improve the various health care functions such as metabolism, so Zang Hong
Tea is also received by increasing people, and the country such as Russia, Korea Spro, day, illiteracy, Australia and Southeast Asia and platform, port area are found a good sale at present.
Cherry is ripe fruit earlier in deciduous fruit tree, there is the good reputation of the fruit of early spring first, is known as " all kinds of fruits first ".Really
Real beautiful, unique flavor bright in colour, sparkling and crystal-clear, and have abundant vitamin and mineral matter, its iron-holder is first of fruit, have
Important medical value and health-care efficacy.But the harvest time of cherry fresh fruit is extremely short, and not storage tolerance, easily cause a large amount of fresh fruits and rot
Loss.After cherry picking, the deep processing and exploitation of product is carried out, on the premise of most of nutrient content of cherry is retained,
The shelf life of cherry can be extended again, such that it is able to make full use of cherry fruit resource.
Because the picking time of cherry is short, and pole not storage tolerance, while based on eating raw, it is developed a collection of series
Food, such as cherry fruit drink, cherry jam, canned cherry and cherry wine, but to the also rarely found report of research of cherry powder.Profit
With spray drying technology so as to which nutrition is few with flavor loss, product grain degree is little and uniform, there is dispersed and instant well
Property.Enforcements of the present invention not only increases the diversity of cherry product, is also that current health care market dietary product lacks, composition compared with
For single, the not high problem of nutritive value, there is provided direction.
The content of the invention
It is an object of the invention to provide a kind of ginseng red cherry instant tea powder and preparation method thereof, it is intended to solve to protect at present
Strong market dietary product lacks, and composition is more single, the not high problem of nutritive value.
The present invention is achieved in that a kind of ginseng red cherry instant tea powder, the ginseng red cherry instant tea powder each component
It is made up of red cherry, ginseng, Zang Hongcha, embedding wall material maltodextrin；After leaching liquor and original fruit juice are proportionally compounded
Embedding wall material maltodextrin is added to carry out spray drying treatment gained, compound proportion is：Cherry juice, ginseng and Zang Hongcha leaching liquors
Mixed proportion be 1: 2, embed wall material addition for mixed liquor gross mass 15%~20%.
The another object of the present invention is to provide a kind of preparation method of ginseng red cherry instant tea powder, the red cherry of the ginseng
The preparation method of peach instant tea powder is comprised the following steps：
Step one, selects colory cherry and is squeezed the juice, and carries out high-shear emulsifying process and under the conditions of -0.1MPa
Cherry juice is obtained after filtration under diminished pressure；
Step 2, ginseng and Zang Hongcha are carried out respectively ultramicro grinding process, it is ensured that powder diameter below 20 μm, according to
After the mixing of 1: 10 ratio, using 70% ethanol under the conditions of 20 DEG C, solid-liquid ratio is 1: 4, extracts 90min, and 3 leachings are carried out respectively
Carry, obtain ginseng and Zang Hongcha leaching liquors, vacuum distillation is dense under the conditions of -0.1MPa55 DEG C~75 DEG C after leaching liquor is mixed
Contracting；
Step 3, cherry juice, ginseng and Zang Hongcha leaching liquors are mixed in proportion；
Step 4, will add embedding wall material maltodextrin in mixed liquor, and carry out homogenization；
Step 5, the liquid after homogeneous is spray-dried, and obtains final product ginseng red cherry instant tea powder.
Further, the high-shear emulsifying treatment conditions described in step one are 10000r/min~14000r/min；Emulsification
5min~10min.
Further, in step 2, ginseng and Zang Hongcha carry out the leaching liquor after 3 extractions, select vacuum distillation concentration
Purpose be to remove ethanol and to be concentrated leaching liquor, concentrate is ten of volume after protoplast's ginseng and the mixing of Zang Hongcha leaching liquors
/ mono-.
Further, the mixed proportion of cherry juice, ginseng and Zang Hongcha leaching liquors is 1: 2 in step 3.
Further, the addition of the embedding wall material described in step 4 is the mixed of cherry juice, ginseng and Zang Hongcha leaching liquors
Close liquid quality 15%~20%, processing condition be 10MPa~40MPa, homogeneous 1 time~3 times.
Further, the spray drying condition described in step 5 is：Inlet temperature：130 DEG C, wind speed：0.9m3/ min, spray
Injection pressure 160Pka, inlet amount 700mL/h.
A kind of eating method of ginseng red cherry instant tea powder, the eating method of the ginseng red cherry instant tea powder is：Often
It is secondary to take about tea powder 10g, it is drinkable with about ten times of warm water dissolving.
Ginseng red cherry instant tea powder and preparation method that the present invention is provided, by being processed using high-shear emulsifying, are improved
The rate of squeezing the juice of cherry, under high speed conditions, the institutional framework do not smashed in cherry is further smashed, and makes active ingredient dissolution
Ensure crushing juice rate up to more than 80%；Extracted many times are carried out using 70% ethanol, improve in ginseng and Zang Hongcha it is effective into
The extraction for dividing；Using maltodextrin as embedding wall material because maltodextrin it is soluble in water and in high concentration with good
The rheological equationm of state, is easy to the dehydration forming when being spray-dried, and product slowly releases heartwood material in rehydration, and ensures
Yield rate is more than 38%；With the ability for protecting the material that is embedded to greatest extent, such as heat, light, humidity；It is with low cost simultaneously
And have an edibility.The nutrient content that ensure that raw material is not destroyed.
The ginseng red cherry instant tea powder that the present invention is provided, is shown by sensory evaluation test：Aromatic flavour, mouthfeel are felt well
The features such as cunning, structural state stable homogeneous.
Description of the drawings
Fig. 1 is the preparation method flow chart of ginseng red cherry instant tea powder provided in an embodiment of the present invention.
Fig. 2 is that high-shear emulsifying rotating speed provided in an embodiment of the present invention is squeezed the juice rate impact figure on cherry.
Fig. 3 is rate impact figure of squeezing the juice on cherry the high-shear emulsifying time provided in an embodiment of the present invention.
Fig. 4 is homogenization pressure provided in an embodiment of the present invention on the deliquescent impact figure of product.
Fig. 5 is solubility impact figure of the homogenization cycles provided in an embodiment of the present invention on product.
Specific embodiment
In order that the objects, technical solutions and advantages of the present invention become more apparent, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that specific embodiment described herein is not used to only to explain the present invention
Limit the present invention.
The application principle of the present invention is further described below in conjunction with the accompanying drawings.
A kind of ginseng red cherry instant tea powder provided in an embodiment of the present invention, the ginseng red cherry instant tea powder each component by
Red cherry, ginseng, Zang Hongcha, embedding wall material maltodextrin composition.
As shown in Figure 1：A kind of preparation method of ginseng red cherry instant tea powder provided in an embodiment of the present invention, the ginseng is red
The preparation method of cherry instant tea powder is comprised the following steps：
S101：Select colory cherry to be squeezed the juice, carry out high-shear emulsifying process and subtract under the conditions of -0.1MPa
Cherry juice is obtained after press filtration；
S102：Ginseng and Zang Hongcha are carried out respectively ultramicro grinding process, after mixing according to 1: 10 ratio, using 70%
Under the conditions of 20 DEG C, solid-liquid ratio is 1: 4 to ethanol, extracts 90min, and 3 extractions are carried out respectively, and ginseng and Zang Hongcha leachings are obtained every time
Extract is mixed, the vacuum distillation concentration under the conditions of -0.1MPa55 DEG C~75 DEG C by mixed leaching liquor；
S103：Cherry juice, ginseng and Zang Hongcha leaching liquors are mixed in proportion；
S104：Embedding wall material maltodextrin will be added in mixed liquor, and carry out homogenization；
S105：Liquid after homogeneous is spray-dried, ginseng red cherry instant tea powder is obtained final product.
Further, the high-shear emulsifying treatment conditions described in S101 are 10000r/min~14000r/min；Emulsification
5min~10min.
Further, in S102, ginseng and Zang Hongcha carry out the leaching liquor after 3 extractions, and vacuum distillation is selected after merging
The purpose of concentration is to remove ethanol and concentrated leaching liquor, and concentrate is that protoplast joins leaching liquor and the mixing of Zang Hongcha leaching liquors
/ 10th of volume afterwards.
Further, the mixed proportion of cherry juice, ginseng and Zang Hongcha leaching liquors is 1: 2 in S103.
Further, the addition of the embedding wall material described in S104 is the mixing of cherry juice, ginseng and Zang Hongcha leaching liquors
The 15%~20% of liquid, processing condition be 10MPa~40MPa, homogeneous 1 time~3 times.
Further, the spray drying condition described in S105 is：Inlet temperature：130 DEG C, wind speed：0.9m3/ min, injection
Pressure 160Pka, inlet amount 700mL/h.
A kind of eating method of ginseng red cherry instant tea powder provided in an embodiment of the present invention, the ginseng red cherry instant tea
The eating method of powder is：
Ginseng red cherry instant tea powder and preparation method that the present invention is provided, by being processed using high-shear emulsifying, are improved
The rate of squeezing the juice of cherry, under high speed conditions, the institutional framework do not smashed in cherry is further smashed, and makes active ingredient molten
Go out；Extracted many times are carried out using 70% ethanol, the extraction of the active ingredient in ginseng and Zang Hongcha is improve；Pasted using malt
Essence as embedding wall material because maltodextrin it is soluble in water and in high concentration with the good rheological equationm of state, be easy to spraying
Dehydration forming when being dried, product slowly releases heartwood material in rehydration；It is embedded thing with protection to greatest extent
The ability of matter, such as heat, light, humidity；It is with low cost and have an edibility.The nutrient content that ensure that raw material is not destroyed；
The ginseng red cherry instant tea powder aromatic flavour that the present invention is provided is in good taste, and rate of deposition is low, and has good nutrition
Value and economic worth.
The application principle of the present invention is further described with reference to specific embodiment.
Embodiment 1：
(1) select colory cherry to be squeezed the juice, raising is processed by high-shear emulsifying and is squeezed the juice rate, high-shear emulsifying
Treatment conditions are that 12000r/min emulsifies 5min, and filtration under diminished pressure obtains cherry juice under the conditions of -0.1MPa；
(2) ginseng and Zang Hongcha are carried out respectively ultramicro grinding process, according to the second after the mixing of 1: 10 ratio using 70%
Alcohol extracts 90min, carries out 3 extractions, and the vacuum distillation concentration under the conditions of -0.1MPa 55-75 DEG C after 3 leaching liquor merging is dense
Contracting liquid is 1/10th of original volume；
(3) cherry juice, ginseng and Zang Hongcha leaching liquors are mixed in proportion, ratio is：1∶2；
(4) embedding wall material maltodextrin will be added in mixed liquor, addition is 20%, and carries out homogenization, homogeneous bar
Part is 30MPa, homogeneous 2 times；
(5) liquid after homogeneous is spray-dried, condition is：Inlet temperature is 120 DEG C, wind speed 1.0m3/ min, spray
Injection pressure is 180kPa, inlet amount is 600mL/h, obtains final product ginseng red cherry instant tea powder.
Embodiment 2：
(1) select colory cherry to be squeezed the juice, raising is processed by high-shear emulsifying and is squeezed the juice rate, high-shear emulsifying
Treatment conditions are that 14000r/min emulsifies 5min, and filtration under diminished pressure obtains cherry juice under the conditions of -0.1MPa；
(2) ginseng and Zang Hongcha are carried out respectively ultramicro grinding process, using 70% ethanol 3 extractions, 3 leachings is carried out
The vacuum distillation concentration under the conditions of -0.1MPa 55-75 DEG C after extract merging, concentrate is 1/10th of original volume；
(3) cherry juice, ginseng leaching liquor and Zang Hongcha leaching liquors are mixed in proportion, ratio is：1∶2；
(4) embedding wall material maltodextrin will be added in mixed liquor, addition is 35%, and carries out homogenization, homogeneous bar
Part is 30MPa, homogeneous 1 time；
(5) liquid after homogeneous is spray-dried, condition is：Inlet temperature：130 DEG C, wind speed：0.9m3/ min, spray
Injection pressure 160kPa, inlet amount 700mL/h, obtain final product ginseng red cherry instant tea powder.
In order to further present invention is described, tested by sensory evaluation, so that the above-mentioned advantage of the present invention
Become apparent from and clearly.
The sense organ evaluating meter of table one
In order to further present invention is described, with reference to following contrast test, so that the present invention's is above-mentioned excellent
Point becomes apparent from and clearly.
First, material：
Main material：Cherry, ginseng, Zang Hongcha.
2nd, instrument：
Refiner, high-shear emulsion machine, micronizer, vacuum concentration equipment, spray dryer etc..
3rd, specific implementation method method：
1st, the optimization of high-shear emulsifying condition：High-shear emulsifying parameter, Dan Yin are determined as normative reference with cherry rate of squeezing the juice
Plain condition is：Between when treated be 5min when, high-shear emulsion machine rotating speed be 8000,10000,12000,14000,16000,
18000r/min；When high-shear emulsion machine rotating speed be 10000r/min when, process time be 5,6,7,8,9,10min.
2nd, the determination of maltodextrin addition：Maltodextrin addition is selected to make for 10%, 15%, 18%, 20%, 25%
Single factor test contrast test, it is determined that suitable addition.Spray effect is mainly from wall built-up degree and yield carrying out overall merit.
3rd, the optimization of processing condition：Select during homogeneous 1 time homogenization pressure 10MPa, 20MPa, 30MPa, 40MPa, 50MPa,
60MPa, is that 10MPa selects homogenization cycles to select 1 time, 2 times, 3 times, 4 times, 5 times, 6 times in homogenization pressure.Single factor test is done to having a competition
Test, analyze its solubility to product, solubility is affected by temperature, this test is carried out molten using 80 DEG C of hot water to product
Solution, determines its solubility (quality of dissolved product in 100mL).
4th, the optimization of drying process with atomizing parameter：Inlet temperature, wind speed, injection pressure and inlet amount are spray-drying process
Topmost technological parameter.It is determined that after the scope of factors above, being L9 (34) orthogonal test is optimized to technological parameter, really
Fixed optimal drying process with atomizing parameter.Factor and water-glass are shown in Table two：
Table two：It is spray-dried principal element water-glass
4th, result：
1st, the optimization of high-shear emulsifying condition：
From figure 2 it can be seen that before high-shear emulsifying rotating speed is 14000r/min, as the increase cherry of rotating speed is squeezed
Juice rate increasing degree is very big, but after high-shear emulsifying rotating speed is 14000r/min, therewith the increase cherry of rotating speed is squeezed the juice rate
Change is little, it is considered to cost, final to determine that high-shear emulsifying rotating speed is 14000r/min；
As can be seen from Figure 3 when the high-shear emulsifying time be 7min before, increase over time cherry squeeze the juice rate increasing
Plus amplitude is very big, but after 7min, therewith the increase cherry of time squeezes the juice rate change less, it is considered to cost, final to determine height
The emulsification pretreatment time is 7min.
2nd, the determination of maltodextrin addition：
Table three：Impact of the maltodextrin addition to spray effect
Known by table three, maltodextrin consumption is different to have a significant impact to being spray-dried effect.With maltodextrin addition
Increase, wall sticking phenomenon is greatly improved, and embedding medium can be embedded more fully in homogenizing process to solid content, and product is produced
Rate is obviously improved, and when maltodextrin addition is 10%, yield is 8% or so, and when addition reaches 25%, yield reaches
33%.But embedding medium addition is excessive, dextrin taste increases, and product color shoals, and considers final determination maltodextrin
Addition is 20%.
3rd, the optimization of processing condition：
Figure 4, it is seen that before homogenization pressure is 40MPa, with the solubility of the increase product of homogenization pressure
Increasing degree is very big, but after homogenization pressure is 40MPa, therewith the increase product solubility change of homogenization pressure is little, examines
Consider cost, it is final to determine that homogenization pressure is 40MPa；
From figure 5 it can be seen that when homogenization cycles are before 4 times, as the solubility of the increase product of homogenization cycles increases
Plus amplitude is very big, but after homogenization cycles are for 4 times, therewith the increase product solubility change of homogenization cycles is little, it is considered into
This, it is final to determine that homogenization cycles are 4 times.
4th, the optimization of drying process with atomizing parameter：
The result of the test of the level of four or four factor of table nine
Range analysis result in table four shows that the factor primary-slave relation for affecting scoring is B ＞ C ＞ D ＞ A, that is, affect spray
It is wind speed that mist is dried the maximum factor of yield rate, and best of breed is A2B3C1D3.That is inlet temperature：130 DEG C, wind speed：0.9m3/
Min, injection pressure 160kPa, inlet amount 700mL/h.
Presently preferred embodiments of the present invention is the foregoing is only, not to limit the present invention, all essences in the present invention
Any modification, equivalent and improvement made within god and principle etc., should be included within the scope of the present invention.
Claims (7)
1. a kind of ginseng red cherry instant tea powder, it is characterised in that the ginseng red cherry instant tea powder each component is by red cherry, people
Ginseng, Zang Hongcha, embedding wall material maltodextrin composition；
Compound proportion is：The mixed proportion of cherry juice, ginseng and Zang Hongcha leaching liquors is 1: 2, embeds adding for wall material maltodextrin
Dosage is the 15%~20% of mixed liquor gross mass.
2. a kind of preparation method of ginseng red cherry instant tea powder as claimed in claim 1, it is characterised in that the red cherry of the ginseng
The preparation method of peach instant tea powder is comprised the following steps：
Step one, selects colory cherry and is squeezed the juice for 10 DEG C in ice bath low temperature, carry out high-shear emulsifying process and-
Cherry juice is obtained under the conditions of 0.1MPa after filtration under diminished pressure；
Step 2, ginseng and Zang Hongcha are carried out respectively ultramicro grinding process, according to 1: 10 mixing, using 70% ethanol 20
Under the conditions of DEG C, solid-liquid ratio is 1: 4, extracts 90min, 3 extractions is carried out, by mixed leaching liquor in -0.1MPa 55 DEG C~75
Vacuum distillation concentration under the conditions of DEG C；
Step 3, cherry juice, ginseng and Zang Hongcha leaching liquors are mixed in 1: 2 ratio；
Step 4, will add embedding wall material maltodextrin in mixed liquor, and carry out homogenization；
Step 5, the liquid after homogeneous is spray-dried, and obtains final product ginseng red cherry instant tea powder.
3. the preparation method of ginseng red cherry instant tea powder as claimed in claim 2, it is characterised in that described in step one
High-shear emulsifying treatment conditions are 10000r/min~14000r/min；Emulsification 5min~10min.
4. the preparation method of ginseng red cherry instant tea powder as claimed in claim 2, it is characterised in that in step 2,
, according to 1: 10 mixing, using 70% ethanol under the conditions of 20 DEG C, solid-liquid ratio is 1: 4, extraction for ginseng and Zang Hongcha
90min, carries out 3 extractions, and the concentrate after leaching liquor vacuum distillation after merging is that protoplast joins leaching liquor and Zang Hongcha extractions
/ 10th of volume after liquid mixing.
5. the preparation method of ginseng red cherry instant tea powder as claimed in claim 2, it is characterised in that described in step 4
The addition of embedding wall material is the 15%~20% of the mixed liquor of cherry juice, ginseng and Zang Hongcha leaching liquors, and processing condition is
10MPa~40MPa, homogeneous 1 time~3 times.
6. the preparation method of ginseng red cherry instant tea powder as claimed in claim 2, it is characterised in that described in step 5
Spray drying condition is：Inlet temperature：130 DEG C, wind speed：0.9m3/ min, injection pressure 160kPa, inlet amount 700mL/h.
7. a kind of eating method of ginseng red cherry instant tea powder as claimed in claim 1, it is characterised in that the red cherry of the ginseng
The eating method of peach instant tea powder is：Tea powder 10g is taken every time, is drinkable with ten times of warm water dissolving.
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| CN201610992672.4A CN106665971A (en) | 2016-10-31 | 2016-10-31 | Instant tea powder containing ginseng and red cherries and preparation method of instant tea powder |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610992672.4A CN106665971A (en) | 2016-10-31 | 2016-10-31 | Instant tea powder containing ginseng and red cherries and preparation method of instant tea powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111418673A (en) * | 2020-04-21 | 2020-07-17 | 湖北文理学院 | Preparation method of Chinese yam and red ginseng composite instant tea powder |
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| CN101243820A (en) * | 2007-12-24 | 2008-08-20 | 北京奥腾讯达科技有限公司 | Panax ginseng nutrition instant tea and preparation thereof |
| CN101816360A (en) * | 2010-05-12 | 2010-09-01 | 吉林农业大学 | Ginseng and medlar instant tea |
| CN105876584A (en) * | 2016-04-12 | 2016-08-24 | 靳林潮 | Solid beverage and preparation method thereof |
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2016
- 2016-10-31 CN CN201610992672.4A patent/CN106665971A/en active Pending
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| CN101243820A (en) * | 2007-12-24 | 2008-08-20 | 北京奥腾讯达科技有限公司 | Panax ginseng nutrition instant tea and preparation thereof |
| CN101816360A (en) * | 2010-05-12 | 2010-09-01 | 吉林农业大学 | Ginseng and medlar instant tea |
| CN105876584A (en) * | 2016-04-12 | 2016-08-24 | 靳林潮 | Solid beverage and preparation method thereof |
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| 孙学义: "NFC 果蔬汁"可移动加工新技术", 《西北园艺》 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111418673A (en) * | 2020-04-21 | 2020-07-17 | 湖北文理学院 | Preparation method of Chinese yam and red ginseng composite instant tea powder |
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Application publication date: 20170517 |