CN107047885A - Alfalfa tea and preparation method thereof - Google Patents
Alfalfa tea and preparation method thereof Download PDFInfo
- Publication number
- CN107047885A CN107047885A CN201710296492.7A CN201710296492A CN107047885A CN 107047885 A CN107047885 A CN 107047885A CN 201710296492 A CN201710296492 A CN 201710296492A CN 107047885 A CN107047885 A CN 107047885A
- Authority
- CN
- China
- Prior art keywords
- alfalfa
- soak
- tea
- temperature
- 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
Abstract
The invention discloses a kind of preparation method of alfalfa tea, comprise the following steps：Step 1: from the alfalfa tender shoots that length is 5~10 centimetres, being dried to obtain the primary tealeaves of alfalfa tender shoots；Soaked Step 2: the primary tealeaves of the alfalfa tender shoots obtained in step one is placed in the water of 60~80 DEG C of temperature, obtain soak；Step 3: carrying out autoclave sterilization to the soak obtained in step 2, and it is cooled to 40~50 DEG C；It is less than 200 mesh powders for granularity Step 4: radix glycyrrhizae is crushed, and is sterilized, radix glycyrrhizae powder is mixed into the soak afterwards；Step 5: taking lemon tablet, haw flakes, black fruit fructus lycii, wheat embryo and duck wheat to carry out sterilization treatment, it is placed in afterwards in the soak in step 4, then in sealing and fermenting 8~10 days at 20~25 DEG C of temperature and aerobic conditions, last sealing and fermenting 10~20 days at 20~25 DEG C of temperature and oxygen free condition；Carry out being filtrated to get alfalfa tea Step 6: obtaining fermentate in filtration step five.
Description
Technical field
The invention belongs to drink preparing technical field, it is related to a kind of alfalfa tea and preparation method thereof.
Background technology
Functional food (Functional food) refers to the food with specific nutrition healthcare function, that is, is suitable for spy
Determine crowd to eat, with regulation body function, the food not for the purpose for the treatment of.Clover is a kind of natural base-forming food, is contained
The active skull cap components such as substantial amounts of alfalfa leaf protein, dietary fiber, active polysaccharide, vitamin E, its alimentary health-care function and its institute
The physiologically active contained has become nutrition and health care and extracts the precious resources of medicine.But, current application is still inadequate
Extensively, its nutritive value is far from being embodied, and how to expand the application of clover to greatest extent, as a kind of function
Property food development utilize, be the hot issue studied at present.
The content of the invention
It is an object of the invention to solve at least the above and/or defect, and provide at least will be described later excellent
Point.
It is a still further object of the present invention to provide a kind of alfalfa tea.
The present invention separately has a purpose to be to provide a kind of preparation method of alfalfa tea.
Therefore, the technical scheme that the present invention is provided is：
A kind of preparation method of alfalfa tea, comprises the following steps：
Step 1: from the alfalfa tender shoots that length is 5~10 centimetres, being dried to obtain the primary tea of alfalfa tender shoots
Leaf；
Soaked Step 2: the primary tealeaves of the alfalfa tender shoots obtained in step one is placed in the water of 60~80 DEG C of temperature
Bubble, obtains soak；
Step 3: carrying out autoclave sterilization to the soak obtained in step 2, and it is cooled to 40~50 DEG C；
It is less than 200 mesh powders for granularity Step 4: radix glycyrrhizae is crushed, and is sterilized, is afterwards mixed into radix glycyrrhizae powder
In the soak；
Step 5: taking lemon tablet, haw flakes, black fruit fructus lycii, wheat embryo and duck wheat to carry out sterilization treatment, it is placed in afterwards
In soak in step 4, then in sealing and fermenting 8~10 days at 20~25 DEG C of temperature and aerobic conditions, finally then at temperature
Sealing and fermenting 10~20 days under 20~25 DEG C and oxygen free condition；
Carry out being filtrated to get alfalfa tea Step 6: obtaining fermentate in filtration step five.
Preferably, in the preparation method of described alfalfa tea, in the step one, clover tender shoots is dried
Method include：
The clover tender leaf is placed under the conditions of 280~300 DEG C of temperature and humidity 20%~30% and dries 15~20min,
After under ultrasonic wave 300W continue dry 5~10min.
Preferably, in the preparation method of described alfalfa tea, in the step 2, at the beginning of the alfalfa tender shoots
The mass volume ratio of level tealeaves and water is 1:20~30.
Preferably, in the preparation method of described alfalfa tea, in the step 4, the radix glycyrrhizae powder with it is described
The mass volume ratio of soak is 1:10~20.
Preferably, in the preparation method of described alfalfa tea, in the step 5, the lemon tablet, haw flakes,
The mass volume ratio of black fruit fructus lycii, wheat embryo and duck wheat and water is 5~15:100.
Preferably, in the preparation method of described alfalfa tea, in the step one, clover tender shoots is dried
Method include：
The clover tender leaf is placed under the conditions of 290 DEG C of temperature and humidity 25% and dries 18min, after ultrasonic wave 300W
It is lower to continue to dry 8min.
Preferably, in the preparation method of described alfalfa tea, in the step 2, at the beginning of the alfalfa tender shoots
The mass volume ratio of level tealeaves and water is 1:25.
A kind of alfalfa tea, the alfalfa tea is prepared by as above any described method.
The present invention at least includes following beneficial effect：
The present invention, as primary raw material, is prepared teabag drink, after clover tender leaf is dried, reuses temperature using alfalfa tender leaf
Water soaks to it, obtains soak, and clover contains substantial amounts of active skull cap components, and long without sugar, anti-inflammatory and antifungi, drop
Low cholesterol, it is helpful to basin blood, digestive system and skin.Hawthorn can help and disappear containing compositions such as a variety of organic acids, vitamin Cs
Change, reducing blood lipid.Black fruit fructus lycii has anti-aging, improves the effect such as skin, beautifying face and moistering lotion.Wheat embryo contains multiple nutritional components,
Effect with anti-oxidant increase immunity.Duck wheat can it is anti-oxidant, prevention and treatment tumour, cancer, with reducing weight and beautifying features,
Effect of toxin-expelling and face nourishing.After the present invention is fermented above-mentioned raw and auxiliary material, the teabag drink with fat-reducing effect is obtained.The present invention
By Chinese medicine scientific application in teabag drink preparation in, can heat-clearing, improving eyesight, eliminating the phlegm, hypoglycemic, reducing blood lipid, with what is relaxed bowel
Effect, the effect of fat-reducing can be reached, while can also toxin expelling, strengthen immunity, it is antitumor, effectively prevent the generation of cancer.
When the Multiple components of the present invention are acted on clover tender shoots, the tealeaves sweetness prepared is tasty, health care and fat-reducing effect
Fruit is substantially.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
The present invention is described in further detail below, to make those skilled in the art being capable of evidence with reference to specification word
To implement.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or many
The presence or addition of individual other elements or its combination.
The present invention provides a kind of preparation method of alfalfa tea, comprises the following steps：
Step 1: from the alfalfa tender shoots that length is 5~10 centimetres, being dried to obtain the primary tea of alfalfa tender shoots
Leaf；
Soaked Step 2: the primary tealeaves of the alfalfa tender shoots obtained in step one is placed in the water of 60~80 DEG C of temperature
Bubble, obtains soak；
Step 3: carrying out autoclave sterilization to the soak obtained in step 2, and it is cooled to 40~50 DEG C；
It is less than 200 mesh powders for granularity Step 4: radix glycyrrhizae is crushed, and is sterilized, is afterwards mixed into radix glycyrrhizae powder
In the soak；
Step 5: taking lemon tablet, haw flakes, black fruit fructus lycii, wheat embryo and duck wheat to carry out sterilization treatment, it is placed in afterwards
In soak in step 4, then in sealing and fermenting 8~10 days at 20~25 DEG C of temperature and aerobic conditions, finally then at temperature
Sealing and fermenting 10~20 days under 20~25 DEG C and oxygen free condition；
Carry out being filtrated to get alfalfa tea Step 6: obtaining fermentate in filtration step five.
In one of embodiment of the present invention, preferably, in the step one, clover tender shoots is dried
Method includes：
The clover tender leaf is placed under the conditions of 280~300 DEG C of temperature and humidity 20%~30% and dries 15~20min,
After under ultrasonic wave 300W continue dry 5~10min.
In one of embodiment of the present invention, preferably, in the step 2, the alfalfa tender shoots is primary
The mass volume ratio of tealeaves and water is 1:20~30.
In one of embodiment of the present invention, preferably, in the step 4, the radix glycyrrhizae powder and the leaching
The mass volume ratio for steeping liquid is 1:10~20.
It is the lemon tablet, haw flakes, black preferably, in the step 5 in one of embodiment of the present invention
The mass volume ratio of fruit matrimony vine, wheat embryo and duck wheat and water is 5~15:100.
In one of embodiment of the present invention, preferably, in the step one, clover tender shoots is dried
Method includes：
The clover tender leaf is placed under the conditions of 290 DEG C of temperature and humidity 25% and dries 18min, after ultrasonic wave 300W
It is lower to continue to dry 8min.
In one of embodiment of the present invention, preferably, in the step 2, the alfalfa tender shoots is primary
The mass volume ratio of tealeaves and water is 1:25.
The present invention also provides a kind of alfalfa tea, and the alfalfa tea is prepared into by as above any described method
Arrive.
Embodiment 1
A kind of preparation method of alfalfa tea, comprises the following steps：
Step 1: from the alfalfa tender shoots that length is 5 centimetres, being dried to obtain the primary tealeaves of alfalfa tender shoots；
Soak, obtain Step 2: the primary tealeaves of the alfalfa tender shoots obtained in step one is placed in the water of temperature 60 C
To soak；
Step 3: carrying out autoclave sterilization to the soak obtained in step 2, and it is cooled to 40 DEG C；
It is less than 200 mesh powders for granularity Step 4: radix glycyrrhizae is crushed, and is sterilized, is afterwards mixed into radix glycyrrhizae powder
In the soak；
Step 5: taking lemon tablet, haw flakes, black fruit fructus lycii, wheat embryo and duck wheat to carry out sterilization treatment, it is placed in afterwards
In soak in step 4, then in sealing and fermenting 8 days at 20 DEG C of temperature and aerobic conditions, finally then at 20~25 DEG C of temperature
With sealing and fermenting under oxygen free condition 10 days；
Carry out being filtrated to get alfalfa tea Step 6: obtaining fermentate in filtration step five.
Embodiment 2
A kind of preparation method of alfalfa tea, comprises the following steps：
Step 1: from the alfalfa tender shoots that length is 5 centimetres, being dried to obtain the primary tealeaves of alfalfa tender shoots；
Soak, obtain Step 2: the primary tealeaves of the alfalfa tender shoots obtained in step one is placed in the water of 80 DEG C of temperature
To soak；
Step 3: carrying out autoclave sterilization to the soak obtained in step 2, and it is cooled to 50 DEG C；
It is less than 200 mesh powders for granularity Step 4: radix glycyrrhizae is crushed, and is sterilized, is afterwards mixed into radix glycyrrhizae powder
In the soak；
Step 5: taking lemon tablet, haw flakes, black fruit fructus lycii, wheat embryo and duck wheat to carry out sterilization treatment, it is placed in afterwards
In soak in step 4, then in sealing and fermenting 10 days at 25 DEG C of temperature and aerobic conditions, finally then at 25 DEG C of temperature and
Sealing and fermenting 20 days under oxygen free condition；
Carry out being filtrated to get alfalfa tea Step 6: obtaining fermentate in filtration step five.
Embodiment 3
A kind of preparation method of alfalfa tea, comprises the following steps：
Step 1: from the alfalfa tender shoots that length is 5 centimetres, the primary tealeaves of alfalfa tender shoots is dried to obtain, it is right
The method that clover tender shoots is dried includes：
The clover tender leaf is placed under the conditions of 280 DEG C of temperature and humidity 20% and dries 15min, after ultrasonic wave 300W
It is lower to continue to dry 5min.
Soak, obtain Step 2: the primary tealeaves of the alfalfa tender shoots obtained in step one is placed in the water of temperature 60 C
To soak, the mass volume ratio of the primary tealeaves of the alfalfa tender shoots and water is 1:20；
Step 3: carrying out autoclave sterilization to the soak obtained in step 2, and it is cooled to 40 DEG C；
It is less than 200 mesh powders for granularity Step 4: radix glycyrrhizae is crushed, and is sterilized, is afterwards mixed into radix glycyrrhizae powder
In the soak, the mass volume ratio of the radix glycyrrhizae powder and the soak is 1:10；
Step 5: taking lemon tablet, haw flakes, black fruit fructus lycii, wheat embryo and duck wheat to carry out sterilization treatment, it is placed in afterwards
In soak in step 4, then in sealing and fermenting 8 days at 20 DEG C of temperature and aerobic conditions, finally then at 20 DEG C of temperature and nothing
The mass body of sealing and fermenting 10 days under the conditions of oxygen, the lemon tablet, haw flakes, black fruit fructus lycii, wheat embryo and duck wheat and water
Product ratio is 5:100；
Carry out being filtrated to get alfalfa tea Step 6: obtaining fermentate in filtration step five.
Embodiment 4
A kind of preparation method of alfalfa tea, comprises the following steps：
Step 1: from the alfalfa tender shoots that length is 10 centimetres, the primary tealeaves of alfalfa tender shoots is dried to obtain, it is right
The method that clover tender shoots is dried includes：
The clover tender leaf is placed under the conditions of 290 DEG C of temperature and humidity 25% and dries 18min, after ultrasonic wave 300W
It is lower to continue to dry 8min.
Soak, obtain Step 2: the primary tealeaves of the alfalfa tender shoots obtained in step one is placed in the water of temperature 70 C
To soak, the mass volume ratio of the primary tealeaves of the alfalfa tender shoots and water is 1:30；
Step 3: carrying out autoclave sterilization to the soak obtained in step 2, and it is cooled to 45 DEG C；
It is less than 200 mesh powders for granularity Step 4: radix glycyrrhizae is crushed, and is sterilized, is afterwards mixed into radix glycyrrhizae powder
In the soak, the mass volume ratio of the radix glycyrrhizae powder and the soak is 1:15；
Step 5: taking lemon tablet, haw flakes, black fruit fructus lycii, wheat embryo and duck wheat to carry out sterilization treatment, it is placed in afterwards
In soak in step 4, then in sealing and fermenting 9 days at 22 DEG C of temperature and aerobic conditions, finally then at 23 DEG C of temperature and nothing
The mass body of sealing and fermenting 15 days under the conditions of oxygen, the lemon tablet, haw flakes, black fruit fructus lycii, wheat embryo and duck wheat and water
Product ratio is 15:100；
Carry out being filtrated to get alfalfa tea Step 6: obtaining fermentate in filtration step five.
Embodiment 5
A kind of preparation method of alfalfa tea, comprises the following steps：
Step 1: from the alfalfa tender shoots that length is 8 centimetres, the primary tealeaves of alfalfa tender shoots is dried to obtain, it is right
The method that clover tender shoots is dried includes：
The clover tender leaf is placed under the conditions of 285 DEG C of temperature and humidity 22% and dries 17min, after ultrasonic wave 300W
It is lower to continue to dry 8min.
Soak, obtain Step 2: the primary tealeaves of the alfalfa tender shoots obtained in step one is placed in the water of 65 DEG C of temperature
To soak, the mass volume ratio of the primary tealeaves of the alfalfa tender shoots and water is 1:25；
Step 3: carrying out autoclave sterilization to the soak obtained in step 2, and it is cooled to 42 DEG C；
It is less than 200 mesh powders for granularity Step 4: radix glycyrrhizae is crushed, and is sterilized, is afterwards mixed into radix glycyrrhizae powder
In the soak, the mass volume ratio of the radix glycyrrhizae powder and the soak is 1:12；
Step 5: taking lemon tablet, haw flakes, black fruit fructus lycii, wheat embryo and duck wheat to carry out sterilization treatment, it is placed in afterwards
In soak in step 4, then in sealing and fermenting 8 days at 24 DEG C of temperature and aerobic conditions, finally then at 24 DEG C of temperature and nothing
The mass body of sealing and fermenting 14 days under the conditions of oxygen, the lemon tablet, haw flakes, black fruit fructus lycii, wheat embryo and duck wheat and water
Product ratio is 14:100；
Carry out being filtrated to get alfalfa tea Step 6: obtaining fermentate in filtration step five.
Embodiment 6
A kind of preparation method of alfalfa tea, comprises the following steps：
Step 1: from the alfalfa tender shoots that length is 9 centimetres, the primary tealeaves of alfalfa tender shoots is dried to obtain, it is right
The method that clover tender shoots is dried includes：
The clover tender leaf is placed under the conditions of 295 DEG C of temperature and humidity 28% and dries 19min, after ultrasonic wave 300W
It is lower to continue to dry 8min.
Soak, obtain Step 2: the primary tealeaves of the alfalfa tender shoots obtained in step one is placed in the water of 75 DEG C of temperature
To soak, the mass volume ratio of the primary tealeaves of the alfalfa tender shoots and water is 1:29；
Step 3: carrying out autoclave sterilization to the soak obtained in step 2, and it is cooled to 46 DEG C；
It is less than 200 mesh powders for granularity Step 4: radix glycyrrhizae is crushed, and is sterilized, is afterwards mixed into radix glycyrrhizae powder
In the soak, the mass volume ratio of the radix glycyrrhizae powder and the soak is 1:18；
Step 5: taking lemon tablet, haw flakes, black fruit fructus lycii, wheat embryo and duck wheat to carry out sterilization treatment, it is placed in afterwards
In soak in step 4, then in sealing and fermenting 8 days at 21 DEG C of temperature and aerobic conditions, finally then at 21 DEG C of temperature and nothing
The mass body of sealing and fermenting 17 days under the conditions of oxygen, the lemon tablet, haw flakes, black fruit fructus lycii, wheat embryo and duck wheat and water
Product ratio is 13:100；
Carry out being filtrated to get alfalfa tea Step 6: obtaining fermentate in filtration step five.
Embodiment 7
A kind of preparation method of alfalfa tea, comprises the following steps：
Step 1: from the alfalfa tender shoots that length is 6 centimetres, the primary tealeaves of alfalfa tender shoots is dried to obtain, it is right
The method that clover tender shoots is dried includes：
The clover tender leaf is placed under the conditions of 288 DEG C of temperature and humidity 28% and dries 18min, after ultrasonic wave 300W
It is lower to continue to dry 8min.
Soak, obtain Step 2: the primary tealeaves of the alfalfa tender shoots obtained in step one is placed in the water of 76 DEG C of temperature
To soak, the mass volume ratio of the primary tealeaves of the alfalfa tender shoots and water is 1:27；
Step 3: carrying out autoclave sterilization to the soak obtained in step 2, and it is cooled to 46 DEG C；
It is less than 200 mesh powders for granularity Step 4: radix glycyrrhizae is crushed, and is sterilized, is afterwards mixed into radix glycyrrhizae powder
In the soak, the mass volume ratio of the radix glycyrrhizae powder and the soak is 1:14；
Step 5: taking lemon tablet, haw flakes, black fruit fructus lycii, wheat embryo and duck wheat to carry out sterilization treatment, it is placed in afterwards
In soak in step 4, then in sealing and fermenting 8 days at 25 DEG C of temperature and aerobic conditions, finally then at 20~25 DEG C of temperature
With sealing and fermenting under oxygen free condition 14 days, the matter of the lemon tablet, haw flakes, black fruit fructus lycii, wheat embryo and duck wheat and water
It is 9 to measure volume ratio:100；
Carry out being filtrated to get alfalfa tea Step 6: obtaining fermentate in filtration step five.
Comparative example
Alfalfa tea is prepared according to existing method.
When the Multiple components of the present invention are acted on clover tender shoots, the tealeaves sweetness prepared is tasty, health care and fat-reducing effect
Fruit substantially, adheres to drinking more than 3 months, in the case of normal diet, can lose weight 10~20Kg.
Module number and treatment scale described herein are the explanations for simplifying the present invention.To the pale reddish brown lucerne of the present invention
The application of Mu tea and preparation method thereof, modifications and variations will be readily apparent to persons skilled in the art.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details.
Claims (8)
1. a kind of preparation method of alfalfa tea, it is characterised in that comprise the following steps：
Step 1: from the alfalfa tender shoots that length is 5~10 centimetres, being dried to obtain the primary tealeaves of alfalfa tender shoots；
Soak, obtain Step 2: the primary tealeaves of the alfalfa tender shoots obtained in step one is placed in the water of 60~80 DEG C of temperature
To soak；
Step 3: carrying out autoclave sterilization to the soak obtained in step 2, and it is cooled to 40~50 DEG C；
It is less than 200 mesh powders for granularity Step 4: radix glycyrrhizae is crushed, and is sterilized, radix glycyrrhizae powder is mixed into described afterwards
In soak；
Step 5: taking lemon tablet, haw flakes, black fruit fructus lycii, wheat embryo and duck wheat to carry out sterilization treatment, step is placed in afterwards
In soak in four, then in sealing and fermenting 8~10 days at 20~25 DEG C of temperature and aerobic conditions, finally then at temperature 20~
Sealing and fermenting 10~20 days under 25 DEG C and oxygen free condition；
Carry out being filtrated to get alfalfa tea Step 6: obtaining fermentate in filtration step five.
2. the preparation method of alfalfa tea as claimed in claim 1, it is characterised in that tender to clover in the step one
The method that bud is dried includes：
The clover tender leaf is placed under the conditions of 280~300 DEG C of temperature and humidity 20%~30% and dries 15~20min, afterwards
5~10min is dried in continuation under ultrasonic wave 300W.
3. the preparation method of alfalfa tea as claimed in claim 1, it is characterised in that in the step 2, described pale reddish brown
The mass volume ratio of clover tender shoots primary tealeaves and water is 1:20~30.
4. the preparation method of alfalfa tea as claimed in claim 1, it is characterised in that in the step 4, the radix glycyrrhizae
The mass volume ratio of powder and the soak is 1:10~20.
5. the preparation method of alfalfa tea as claimed in claim 1, it is characterised in that in the step 5, the lemon
The mass volume ratio of piece, haw flakes, black fruit fructus lycii, wheat embryo and duck wheat and water is 5~15:100.
6. the preparation method of alfalfa tea as claimed in claim 2, it is characterised in that tender to clover in the step one
The method that bud is dried includes：
The clover tender leaf is placed under the conditions of 290 DEG C of temperature and humidity 25% and dries 18min, after under ultrasonic wave 300W after
It is continuous to dry 8min.
7. the preparation method of alfalfa tea as claimed in claim 1, it is characterised in that in the step 2, described pale reddish brown
The mass volume ratio of clover tender shoots primary tealeaves and water is 1:25.
8. a kind of alfalfa tea, it is characterised in that the alfalfa tea is as the method as described in as any such as claim 1 to 7
Prepare.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710296492.7A CN107047885A (en) | 2017-04-28 | 2017-04-28 | Alfalfa tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710296492.7A CN107047885A (en) | 2017-04-28 | 2017-04-28 | Alfalfa tea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107047885A true CN107047885A (en) | 2017-08-18 |
Family
ID=59604344
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710296492.7A Pending CN107047885A (en) | 2017-04-28 | 2017-04-28 | Alfalfa tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107047885A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082457A (en) * | 2014-06-10 | 2014-10-08 | 秋实草业有限公司 | Alfalfa health-caring tea having weight-losing function |
| CN105533001A (en) * | 2015-12-30 | 2016-05-04 | 胡广 | Fermented tea with toxin expelling, bowel relaxing and weight losing effects |
-
2017
- 2017-04-28 CN CN201710296492.7A patent/CN107047885A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082457A (en) * | 2014-06-10 | 2014-10-08 | 秋实草业有限公司 | Alfalfa health-caring tea having weight-losing function |
| CN105533001A (en) * | 2015-12-30 | 2016-05-04 | 胡广 | Fermented tea with toxin expelling, bowel relaxing and weight losing effects |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103461631A (en) | Tea sugar food and making method thereof | |
| CN112538405A (en) | Pure-grain rhizoma polygonati rice wine and brewing method thereof | |
| CN101816448B (en) | Fragrant solomonseal rhizome, hawthorn fruit and apple composite beverage and preparation method thereof | |
| CN108095066A (en) | A kind of function ferment preparation method | |
| CN104382031B (en) | A kind of Ms's nutrient solution and preparation method thereof | |
| CN109247560A (en) | A kind of fermented type seasoning rose cooking wine and preparation method thereof | |
| CN102940219A (en) | Potato cake and making method thereof | |
| CN106605832A (en) | Fruit and vegetable rice noodles for keeping young and preparation method of fruit and vegetable rice noodles | |
| CN106135969A (en) | A kind of Cerasus humilis Bunge Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN106261244A (en) | A kind of mandarin orange Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN108142751A (en) | A kind of health drink and preparation method thereof | |
| CN107897619A (en) | A kind of solid beverage with healthcare function and preparation method thereof | |
| CN103416579B (en) | Chewing gum and preparation method thereof | |
| CN107047885A (en) | Alfalfa tea and preparation method thereof | |
| CN106261235A (en) | A kind of Fructus Fortunellae Margaritae Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN104560573A (en) | Mushroom rice wine health drink | |
| CN105231247A (en) | Fruit and vegetable multivitamin effervescent tablet and preparation method thereof | |
| CN107173491A (en) | Clover health protection tea and preparation method thereof | |
| CN107027935A (en) | Alfalfa tea with weight losing function and preparation method thereof | |
| CN104327996A (en) | Health tea wine for promoting digestive absorption and preparation method thereof | |
| CN108783354A (en) | A kind of adlay beauty and health care soup and preparation method thereof | |
| CN107094941A (en) | Alfalfa tea with cosmetology function and preparation method thereof | |
| CN108913501A (en) | A kind of okra health liquor and preparation method thereof | |
| CN106261278A (en) | A kind of kiwi fruit Herba Passiflorae Caeruleae mulse and preparation method thereof | |
| CN106434109A (en) | Preparation method of health-preserving liquor containing fruits of Chinese magnoliavine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170818 |
|
| RJ01 | Rejection of invention patent application after publication |