CN106962541A - A kind of bioactive beverage and preparation method thereof - Google Patents
A kind of bioactive beverage and preparation method thereof Download PDFInfo
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- CN106962541A CN106962541A CN201611269084.4A CN201611269084A CN106962541A CN 106962541 A CN106962541 A CN 106962541A CN 201611269084 A CN201611269084 A CN 201611269084A CN 106962541 A CN106962541 A CN 106962541A
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- black tea
- bacterium solution
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- jujube
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 42
- 230000000975 bioactive effect Effects 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 244000269722 Thea sinensis Species 0.000 claims abstract description 75
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 75
- 235000020279 black tea Nutrition 0.000 claims abstract description 75
- 241000894006 Bacteria Species 0.000 claims abstract description 59
- 230000001580 bacterial effect Effects 0.000 claims abstract description 52
- 235000019225 fermented tea Nutrition 0.000 claims abstract description 35
- 229940069445 licorice extract Drugs 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 239000002245 particle Substances 0.000 claims abstract description 8
- 235000011837 pasties Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 241001247821 Ziziphus Species 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000007788 liquid Substances 0.000 claims description 22
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 21
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 21
- 229930006000 Sucrose Natural products 0.000 claims description 21
- 239000008103 glucose Substances 0.000 claims description 20
- 244000241838 Lycium barbarum Species 0.000 claims description 14
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 14
- 235000012907 honey Nutrition 0.000 claims description 14
- 239000007858 starting material Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 12
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 7
- 238000009434 installation Methods 0.000 claims description 6
- 241000202807 Glycyrrhiza Species 0.000 claims description 5
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 5
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 5
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 229940010454 licorice Drugs 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 2
- 240000006914 Aspalathus linearis Species 0.000 claims 1
- 235000012984 Aspalathus linearis Nutrition 0.000 claims 1
- 241000825107 Hierochloe Species 0.000 claims 1
- 235000015466 Hierochloe odorata Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 238000012856 packing Methods 0.000 abstract description 4
- 239000006041 probiotic Substances 0.000 abstract description 3
- 230000000529 probiotic effect Effects 0.000 abstract description 3
- 235000018291 probiotics Nutrition 0.000 abstract description 3
- 235000019985 fermented beverage Nutrition 0.000 abstract description 2
- 240000008866 Ziziphus nummularia Species 0.000 abstract 3
- 241000233866 Fungi Species 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A kind of bioactive beverage and preparation method thereof, category active probiotic fermented beverage field, its raw material includes black tea bacterium solution, fermented tea bacterial context, in addition to jujube or licorice extract；The percentage by weight of raw material is：Black tea bacterium solution 40 80%, fermented tea bacterial context 5 50%, jujube leachate 5 15% or licorice extract 1 5%；It is prepared from by following methods：The black tea bacterium solution of pH value=3 5 is mixed with the fermented tea bacterial context that fourth, particle or pasty state is made；A and concentration are 5 15% jujube leachates again or concentration is that 1 5% licorice extract is mixed；The beverage contains viable bacteria（Cfu/ml) quantity is more than or equal to 1,*10 6 powers；Its hardly aerogenesis in packing container, deforms packing container, and viable bacteria content is high.
Description
Technical field
It is particularly a kind of in traditional black-tea fungus drink the present invention relates to a kind of bioactive beverage and preparation method thereof
On the basis of the active probiotic fermented beverage for preparing and preparation method thereof.
Background technology
" fermented tea " beverage is nutritious with its, and the advantage more than health-care efficacy is received by people in decades, and it leads
To be formed using tealeaves, sugar, water as raw material with the fermentation of black tea bacterium solution, typically taking its zymotic fluid as beverage, its byproduct bacterial context is produced
Amount is low, and mouthfeel is old, and skin has slag to form scale, enters market as food：Its drink fermented time is long, and taste is single, mouth
Taste and quality are unstable, should not store, and also influence it to enter market as commodity, the problem of to solve as beverage, and China is specially
Sharp application publication number is：CN1108691A proposes a kind of black-tea fungus drink and its brew method, passes through fermentation, sterilizing, addition
Preservative blends into no viable bacteria beverage, changes the local flavor and taste of black-tea fungus drink, reduces nutrition health-care functions.It is Chinese special
Sharp Authorization Notice No. is：CN1253106C, it is proposed that a kind of black-tea fungus drink and high yield bacterial context in good taste, but liquid beverage
Commodity are respectively prepared with bacterial context, by repeatedly immersion, viable bacteria and acidity content are all very low, therefore could hold as commodity in packaging
Not aerogenesis in device, deforms container, do not rise tank.Do not solve in packaging to hold in the case where viable bacteria and acidity content are all higher
Hardly aerogenesis in device, deforms container, Storage period is long, the problem of also can be as merchandise sales.
The content of the invention
Present invention aim to provide one kind containing viable bacteria（Cfu/ml) quantity is more than or equal to 1,*10 6 powers.
With in the case of acidity pH value=3-5 in packing container hardly aerogenesis, deform container, the biology of Storage period length is living
Property beverage and preparation method thereof
The purpose of the present invention is this realization：
A kind of bioactive beverage, its raw material includes black tea bacterium solution, fermented tea bacterial context, and raw material also includes jujube or radix glycyrrhizae is soaked
Go out liquid；The percentage by weight of raw material is：Black tea bacterium solution 40-80%, fermented tea bacterial context 5-50%, jujube leachate 5-15% or radix glycyrrhizae
Leachate 1-5%；
It is prepared from by following methods：
A. by pH value=3-5 black tea bacterium solution and the fermented tea bacterial context of fourth, particle or pasty state be made mix；
B. a and concentration are 5-15% jujubes leachate again or concentration is that 1-5% licorice extracts are mixed；
The beverage contains viable bacteria（Cfu/ml) quantity is more than or equal to 1,*10 6 powers.
The bioactive beverage, percentage by weight is：Black tea bacterium solution 50-70%, fermented tea bacterial context 10-40%, jujube leaching
Go out liquid 8-12% or licorice extract 2-4%.
The bioactive beverage, percentage by weight is：Black tea bacterium solution 60%, fermented tea bacterial context 30%, jujube leachate
10%, the bioactive beverage, percentage by weight is：Black tea bacterium solution 65%, fermented tea bacterial context 33%, licorice extract 3%.
The bioactive beverage, jujube or licorice extract refer to：Jujube or radix glycyrrhizae are at a temperature of 70-85 degree, leaching
The boil liquid of 0.5-1 hours is boiled in the bubble leachate of 2-5 hours or boiling.
The bioactive beverage, jujube or licorice extract refer to：Jujube or radix glycyrrhizae are at a temperature of 80 degree, immersion 4
The leachate of hour.
Raw materials used parts by weight are when the bioactive beverage, black tea bacterium solution and the preparation of fermented tea bacterial context：Tealeaves 1-
2nd, white sugar 5-15, black tea starter 15-30, raw honey 1-5, glucose 1-10, matrimony vine 3-10；Preparation method is：By tealeaves 1-2,
White sugar 10-15, glucose 5-10, matrimony vine 3-10 mixing；With white sugar and glucose, concentration accounts for 12-18%'s in final liquid
The amount of standard is for water；Water it is boiled after pour into said mixture soak 8-10 hours after, filtered when being cooled to 30 DEG C -35 DEG C；
Honey, black tea starter are added in filtrate, installation for fermenting is poured into after mixing and is fermented, temperature is maintained at 25 DEG C -35 DEG C, 7-15 days
Fermentation, it is black tea bacterial context that device internal upper part surface, which grows solid gel shape thing, and black tea bacterial context is soaked with cold water or pure water
Liquid be black tea bacterium solution.
The preparation method of bioactive beverage, a. by pH value=3-5 black tea bacterium solution and fourth, particle or pasty state is made
Fermented tea bacterial context is mixed；B. a and concentration are 5-15% jujubes leachate again or concentration is that 1-5% licorice extracts are mixed；
The beverage contains viable bacteria（Cfu/ml) quantity is more than or equal to 1,*10 6 powers.
The preparation method of the bioactive beverage, percentage by weight is：Black tea bacterium solution 50-70%, fermented tea bacterial context 10-
40%th, jujube leachate 8-12% or licorice extract 2-4%.
Raw materials used parts by weight when the preparation method of the bioactive beverage, black tea bacterium solution and the preparation of fermented tea bacterial context
For：Tealeaves 1-2, white sugar 5-15, black tea starter 15-30, raw honey 1-5, glucose 1-10, matrimony vine 3-10；Preparation method is：
Tealeaves 1-2, white sugar 10-15, glucose 5-10, matrimony vine 3-10 are mixed；With white sugar and glucose in final liquid concentration
The 12-18% amount of standard is accounted for for water；Water it is boiled after pour into said mixture soak 8-10 hours after, be cooled to 30 DEG C -35 DEG C
When filter；In filtrate add honey, black tea starter, pour into installation for fermenting after mixing and fermented, temperature be maintained at 25 DEG C-
35 DEG C, ferment within 7-15 days, it is black tea bacterial context that device internal upper part surface, which grows solid gel shape thing, with cold water or pure water logging
The liquid for steeping black tea bacterial context is black tea bacterium solution.
Beneficial effects of the present invention：
1st, containing viable bacteria（Cfu/ml) quantity is more than or equal to 1,*10 6 powers.
, acidity pH value=3-5.
, due to adding jujube or licorice extract, the hardly aerogenesis in packing container deforms container, not risen
Tank.
, more than 2 years shelf-life is stored under normal temperature.Long bioactive beverage and preparation method thereof.
5th, nutritious, composition is complete, contains the nearly 18 kind amino acid beneficial to human body, multivitamin and micro through examining
Element.6th, due to adding jujube or licorice extract, make mouthfeel sweet, the bitter taste of no tealeaves.
7th, because live probiotic bacterial content is high, so with stronger alimentary health-care function, can be protected without any preservative
Deposit never degenerate within more than 2 years, it is not spoiled.
8th, steady quality, is preferably preserved, and speed of production is fast, and yield is high.
9th, simple production process, cost is low, easily forms large-scale production.
10th, to general gastro-intestinal digestion malaise symptoms, sense of discomfort can be eliminated.
Specific embodiment
Example 1：A kind of bioactive beverage, using black tea bacterium solution, fermented tea bacterial context raw material, jujube or licorice extract；Raw material
Percentage by weight be：Black tea bacterium solution 40%, fermented tea bacterial context 5%, jujube leachate 5%；It is prepared from by following methods：
The black tea bacterium solution of pH value=3 is mixed with the fermented tea bacterial context that fourth, particle or pasty state is made；
A and concentration are 5% jujube leachate again or concentration is that 1-5% licorice extracts are mixed；
The beverage contains viable bacteria（Cfu/ml) quantity is more than 1,*10 6 powers.
Jujube is at a temperature of 70-85 degree, the leachate of immersion 2 hours.
Raw materials used parts by weight are when black tea bacterium solution and the preparation of fermented tea bacterial context：Tealeaves 1, white sugar 5, black tea starter 15,
Raw honey 1, glucose 1, matrimony vine 3；
Preparation method is：Tealeaves, white sugar, glucose, matrimony vine are mixed；With white sugar and glucose, concentration is accounted in final liquid
The amount of 12% standard is for water；Water it is boiled after pour into said mixture soak 8 hours after, filtered when being cooled to 30 DEG C；In filter
Honey, black tea starter are added in liquid, installation for fermenting is poured into after mixing and is fermented, temperature is maintained at 25 DEG C, is fermented within 7 days, device
It is black tea bacterial context that internal upper part surface, which grows solid gel shape thing, and the liquid for soaking black tea bacterial context with cold water or pure water is
Black tea bacterium solution.
Example 2：A kind of bioactive beverage, using black tea bacterium solution, fermented tea bacterial context raw material, jujube or licorice extract；Raw material
Percentage by weight be：Black tea bacterium solution 80%, fermented tea bacterial context 50%, jujube leachate 15% or licorice extract 5%；It is by with
Lower section method is prepared from：
The black tea bacterium solution of pH value=5 is mixed with the fermented tea bacterial context that fourth, particle or pasty state is made；
A and concentration are 15% jujube leachate again or concentration is that 5% licorice extract is mixed；
The beverage contains viable bacteria（Cfu/ml) quantity is equal to 1,*10 6 powers.
Jujube is at a temperature of 85 degree, the leachate of immersion 5 hours.
Raw materials used parts by weight are when black tea bacterium solution and the preparation of fermented tea bacterial context：Tealeaves 2, white sugar 15, black tea starter 30,
Raw honey 5, glucose 10, matrimony vine 10；
Preparation method is：Tealeaves, white sugar, glucose, matrimony vine are mixed；With white sugar and glucose, concentration is accounted in final liquid
The amount of 18% standard is for water；Water it is boiled after pour into said mixture soak 10 hours after, filtered when being cooled to 35 DEG C；In filter
Honey, black tea starter are added in liquid, installation for fermenting is poured into after mixing and is fermented, temperature is maintained at 35 DEG C, is fermented within 15 days, dress
It is black tea bacterial context to put internal upper part surface and grow solid gel shape thing, and the liquid for soaking black tea bacterial context with cold water or pure water is
For black tea bacterium solution.
Example 3：A kind of bioactive beverage, using black tea bacterium solution, fermented tea bacterial context raw material, jujube or licorice extract；Raw material
Percentage by weight be：Black tea bacterium solution 80%, fermented tea bacterial context 50%, licorice extract 5%；It is prepared from by following methods：
The black tea bacterium solution of pH value=5 is mixed with the fermented tea bacterial context that fourth, particle or pasty state is made；
A and concentration are mixed for 5% licorice extract again；
The beverage contains viable bacteria（Cfu/ml) quantity is more than or equal to 1,*10 6 powers.
Radix glycyrrhizae is at a temperature of 80 degree, the leachate of immersion 4 hours.
Raw materials used parts by weight are when black tea bacterium solution and the preparation of fermented tea bacterial context：Tealeaves 2, white sugar 15, black tea starter 15,
Raw honey 1, glucose 10, matrimony vine 10；
Preparation method is：Tealeaves 2, white sugar 10, glucose 5, matrimony vine 30 are mixed；With white sugar and glucose in final liquid
Concentration accounts for the amount of 18% standard for water；Water it is boiled after pour into said mixture soak 10 hours after, mistake when being cooled to 30 DEG C
Filter；Honey, black tea starter are added in filtrate, installation for fermenting is poured into after mixing and is fermented, temperature is maintained at 25 DEG C, is sent out within 7 days
Ferment, it is black tea bacterial context that device internal upper part surface, which grows solid gel shape thing, and black tea bacterial context is soaked with cold water or pure water
Liquid is black tea bacterium solution.
The clinic constipation experiment of function of reference sex-health products, 100 person-times：Take, daily 1-2 times, 100 milliliters, 1-2 every time
My god, effective, obvious effective rate 96%.
Claims (10)
1. a kind of bioactive beverage, its raw material includes black tea bacterium solution, fermented tea bacterial context, it is characterised in that：Raw material also includes
Jujube or licorice extract；The percentage by weight of raw material is：Black tea bacterium solution 40-80%, fermented tea bacterial context 5-50%, jujube leachate
5-15% or licorice extract 1-5%；
It is prepared from by following methods：
By pH value=3-5 black tea bacterium solution and the fermented tea bacterial context of fourth, particle or pasty state be made mix；
A and concentration are 5-15% jujubes leachate again or concentration is that 1-5% licorice extracts are mixed；
The beverage contains viable bacteria（Cfu/ml) quantity is more than or equal to 1,*10 6 powers.
2. bioactive beverage according to claim 1, it is characterised in that：Percentage by weight is：It is black tea bacterium solution 50-70%, red
Tea bacterium bacterial context 10-40%, jujube leachate 8-12% or licorice extract 2-4%.
3. bioactive beverage according to claim 1, it is characterised in that：Percentage by weight is：Black tea bacterium solution 60%, black tea
Bacterium bacterial context 30%, jujube leachate 10%.
4. bioactive beverage according to claim 1, it is characterised in that：Percentage by weight is：Black tea bacterium solution 65%, black tea
Bacterium bacterial context 33%, licorice extract 3%.
5. the bioactive beverage according to claim 1,2,3 or 4, it is characterised in that：Jujube or licorice extract refer to：Greatly
Jujube or radix glycyrrhizae are at a temperature of 70-85 degree, and the leachate or boiling that soak 2-5 hours boil the boil liquid of 0.5-1 hours.
6. bioactive beverage according to claim 5, it is characterised in that：Jujube or licorice extract refer to：Jujube is sweet
Grass is at a temperature of 80 degree, the leachate of immersion 4 hours.
7. the bioactive beverage according to claim 1,2,3 or 4, it is characterised in that：Black tea bacterium solution and fermented tea bacterial context system
Raw materials used parts by weight are when standby：Tealeaves 1-2, white sugar 5-15, black tea starter 15-30, raw honey 1-5, glucose 1-10,
Matrimony vine 3-10；Preparation method is：Tealeaves 1-2, white sugar 10-15, glucose 5-10, matrimony vine 3-10 are mixed；With white sugar and Portugal
Grape sugar concentration in final liquid accounts for the amount of 12-18% standard for water；Water it is boiled after pour into said mixture immersion 8-10 it is small
Shi Hou, is filtered when being cooled to 30 DEG C -35 DEG C；Honey, black tea starter are added in filtrate, installation for fermenting progress is poured into after mixing
Fermentation, temperature is maintained at 25 DEG C -35 DEG C, ferments within 7-15 days, device internal upper part surface grows solid gel shape thing as fermented tea
Meat, the liquid that black tea bacterial context is soaked with cold water or pure water is black tea bacterium solution.
8. according to the preparation method of claim 1 bioactive beverage, it is characterised in that：
A. by pH value=3-5 black tea bacterium solution and the fermented tea bacterial context of fourth, particle or pasty state be made mix；
B. a and concentration are 5-15% jujubes leachate again or concentration is that 1-5% licorice extracts are mixed；
The beverage contains viable bacteria（Cfu/ml) quantity is more than or equal to 1,*10 6 powers.
9. the preparation method of bioactive beverage according to claim 1, it is characterised in that：Percentage by weight is：Fermented tea
Liquid 50-70%, fermented tea bacterial context 10-40%, jujube leachate 8-12% or licorice extract 2-4%.
10. the preparation method of bioactive beverage according to claim 8 or claim 9, it is characterised in that：Black tea bacterium solution and fermented tea
Raw materials used parts by weight are during bacterial context preparation：Tealeaves 1-2, white sugar 5-15, black tea starter 15-30, raw honey 1-5, glucose
1-10, matrimony vine 3-10；Preparation method is：Tealeaves 1-2, white sugar 10-15, glucose 5-10, matrimony vine 3-10 are mixed；With white
Sugar and glucose concentration in final liquid account for the amount of 12-18% standard for water；Water it is boiled after pour into said mixture immersion
After 8-10 hours, filtered when being cooled to 30 DEG C -35 DEG C；Honey, black tea starter are added in filtrate, fermentation dress is poured into after mixing
Put and fermented, temperature is maintained at 25 DEG C -35 DEG C, ferment within 7-15 days, device internal upper part surface grows solid gel shape thing and is
Black tea bacterial context, the liquid that black tea bacterial context is soaked with cold water or pure water is black tea bacterium solution.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719535A (en) * | 2018-05-10 | 2018-11-02 | 中国科学院过程工程研究所 | A kind of production method of tealeaves biology health drink |
| CN109007140A (en) * | 2018-07-23 | 2018-12-18 | 苗思侠 | One grows tea the production technology of bacteria beverage |
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| CN1593252A (en) * | 2004-07-15 | 2005-03-16 | 天津科技大学 | Red date and black tea fungus beverage and its brewing method |
| CN104255986A (en) * | 2014-10-28 | 2015-01-07 | 何寒 | Cordyceps militaris black tea fungus beverage |
| CN105167068A (en) * | 2015-10-12 | 2015-12-23 | 蔡凤文 | Lemon black tea fungus beverage |
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| CN108719535A (en) * | 2018-05-10 | 2018-11-02 | 中国科学院过程工程研究所 | A kind of production method of tealeaves biology health drink |
| CN109007140A (en) * | 2018-07-23 | 2018-12-18 | 苗思侠 | One grows tea the production technology of bacteria beverage |
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