CN107853424A - A kind of wild jujube leaf worm tea preparation method - Google Patents
A kind of wild jujube leaf worm tea preparation method Download PDFInfo
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- CN107853424A CN107853424A CN201711109834.6A CN201711109834A CN107853424A CN 107853424 A CN107853424 A CN 107853424A CN 201711109834 A CN201711109834 A CN 201711109834A CN 107853424 A CN107853424 A CN 107853424A
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- 244000269722 Thea sinensis Species 0.000 title abstract description 69
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 239000012535 impurity Substances 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 241000238631 Hexapoda Species 0.000 claims description 20
- 244000218979 Spondias axillaris Species 0.000 claims description 15
- 235000014116 Spondias axillaris Nutrition 0.000 claims description 15
- 235000013601 eggs Nutrition 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 11
- 239000011265 semifinished product Substances 0.000 claims description 10
- 210000004894 snout Anatomy 0.000 claims description 10
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- 241001122767 Theaceae Species 0.000 claims 12
- 230000035800 maturation Effects 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 241001647745 Banksia Species 0.000 abstract description 5
- 241000220317 Rosa Species 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 5
- 235000013824 polyphenols Nutrition 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 239000003814 drug Substances 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 208000026435 phlegm Diseases 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 238000005728 strengthening Methods 0.000 abstract description 4
- 238000003809 water extraction Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000013616 tea Nutrition 0.000 description 72
- 238000004519 manufacturing process Methods 0.000 description 6
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- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 238000003556 assay Methods 0.000 description 4
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
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- 235000010469 Glycine max Nutrition 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
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- 208000032843 Hemorrhage Diseases 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
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- 239000000126 substance Substances 0.000 description 2
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- 229920001864 tannin Polymers 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000256259 Noctuidae Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- XABJJJZIQNZSIM-UHFFFAOYSA-N azane;phenol Chemical compound [NH4+].[O-]C1=CC=CC=C1 XABJJJZIQNZSIM-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000034158 bleeding Diseases 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
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- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 230000002439 hemostatic effect Effects 0.000 description 1
- 206010020718 hyperplasia Diseases 0.000 description 1
- 239000000201 insect hormone Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
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- 231100000614 poison Toxicity 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
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- 235000013599 spices Nutrition 0.000 description 1
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- 238000012360 testing method Methods 0.000 description 1
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- 239000003440 toxic substance Substances 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
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- 239000011573 trace mineral Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K67/00—Rearing or breeding animals, not otherwise provided for; New or modified breeds of animals
- A01K67/033—Rearing or breeding invertebrates; New breeds of invertebrates
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Zoology (AREA)
- Animal Behavior & Ethology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to tea processing technical field, more particularly to a kind of wild jujube leaf worm tea preparation method, comprise the following steps：Sorting, fermentation is stacked, is nibbled, collect removal of impurities, dry sterilization, Titian；Worm tea prepared by the present invention, by special processing technology, its water extraction content of obtained worm tea is up to 38%, and polyphenol content is up to 18%, and amino acid content is up to 2.0%, significantly improves the utilization rate of beneficiating ingredient in raw material.Obtained product distinctive aroma, it is fragrant that the banksia rose is mingled with obvious medicine, and flavour alcohol slides back to sweet, and tool clearing summer heat, disappear the health-care efficacies such as esterified phlegm, strengthening spleen and nourishing stomach, and quality is superior.
Description
Technical field
The invention belongs to tea processing technical field, more particularly to a kind of wild jujube leaf worm tea preparation method.
Background technology
Worm tea is the distinctive forest resourceies insect product in China, is the Special tea of conventional outlet.From extraordinary insect children
Excreta caused by worm feeding Special Plant, is a kind of health drink for integrating nutrition and medical value, and in the market is produced
Product are few and price is higher.Worm tea flavour delicate fragrance, outer likeness in form green tea, color such as tea after brewing, therefore have " tea " name.Worm tea contains a variety of
Amino acid, a certain amount of crude protein, crude fat, carbohydrate, tannin, vitamins and other nutritious components, except with contained by general tealeaves
Tannin and various vitamins, trace element it is outer, also containing insect hormone and hemostatic substance, there is heat-clearing, driving away summer heat, removing toxic substances, strong
Stomach, aid digestion and other effects, there is good therapeutic effect to diarrhoea, nosebleed epistaxis, bleeding gums and hemorrhoid hemorrhage, often drink worm tea, can quench the thirst
Refresh oneself, antihypertensive diuretic, strengthening spleen and nourishing stomach, help digest, qi-regulating and phlegm-dissipating, removing toxicity for detumescence etc..
Worm tea mainly originates from China Guangxi, Hunan, Guizhou Deng Di mountain areas, because production tea raw material and tea producing insect are different and quality
Heterogeneous, presently mainly using rice washing water etc. is sprayed on the plant leaf surfaces such as dyetree leaf, toringo, leaf fermentation is allowed to inhale
The fragrant noctuid of drawing, black rice worm etc. are nibbled, and collect its excreta and worm tea is made.Existing worm tea such as application number
CN201510838789.2, it is that tender leaf prepares worm tea for raw material, and the tea producing insect used is mostly black rice worm, production tea rate is low,
In fermentation process, the liquid such as rice washing water or soya-bean milk progress lengthy fermentation is sprayed on blade face causes hyperplasia harmful pathogenic bacteria, and
Raw material and environment are polluted, obtained product nutrient substances content is relatively low, as people gradually receive worm tea, great Jia Ye
Worm tea is progressively being studied, is being desirably to obtain more preferable worm tea product.
The content of the invention
The present invention is based on above technical problem, there is provided a kind of wild jujube leaf worm tea preparation method.
Realized particular by following technical scheme：
A kind of wild jujube leaf worm tea preparation method, including preparation process：
1) stock up：It is standby as raw material, cleaning to choose leaf；
2) fermentation is stacked：The raw material that step 1) is obtained is stacked on yoke with 8-14cm thickness layering, is withered naturally
2-3 days, spontaneous fermentation is then carried out, obtains fermentated leaves；
3) nibble：Tea producing insect is laid eggs and is positioned on the fermentated leaves that step 2) obtains, egg hatch, is nibbled；
4) removal of impurities is collected：After tea raw material by nibbled light collect above-mentioned steps 3) in nibble after excreta, remove impurity removing
And carry out sieve classification and obtain worm tea semi-finished product；
5) dry sterilization：The worm tea semi-finished product of step 4) are sterilized, dried, airing；
6) Titian：Worm tea 100-120 DEG C under the conditions of Titian 0.5-1.5h dried to step 5), both.
Further, the described leaf of step 1) stock, is Spondias axillaris leaf or Spondias axillaris leaf and tealeaves is 10 in mass ratio:1-
10:5 are mixed to get.
Further, described Spondias axillaris leaf is ripe old leaf, and described tealeaves is ripe old leaf.
Further, described tea producing insect is small grey straight burr snout moth's larva.
Further, described egg hatch, nibbles, and is that relative humidity is carried out under conditions of being 80-95% at 25-35 DEG C.
Further, described drying is that 30-40min is dried at 70-90 DEG C, 40-50 DEG C of baking 30-50min, 5-10 DEG C of freezing
20-30min, 70-90 DEG C of drying 10-13min.
Beneficial effect, worm tea prepared by the present invention, selected raw material are easily nibbled by small grey straight burr snout moth's larva, and the rate of nibbling is up to 85-
90%, induce liquid without additional rice washing water or soya-bean milk etc. and fermented, without being finished, being kneaded processing early stage, climax leaves
Piece itself moisture is suitable, and one special delicate fragrance is produced in natural stacking process, lures small grey straight burr snout moth's larva insect to nibble
Blade, later stage screening is easy, and easy to operate, production cost is relatively low；In addition Spondias axillaris tree is a kind of excellent quick growing species of trees, and raw material is sought
Support and enrich, production tea amount is big.Found by further analysis, its water extraction content of obtained worm tea is up to 38%, and Tea Polyphenols contains
Amount up to 18%, amino acid content is up to 2.0%, significantly improves the utilization rate of beneficiating ingredient in raw material.Obtained product
Distinctive aroma, it is fragrant that the banksia rose is mingled with obvious medicine, and flavour alcohol slides back to sweet, and tool clearing summer heat, disappear the health care work(such as esterified phlegm, strengthening spleen and nourishing stomach
Effect, quality are superior.
Embodiment
The embodiment of the present invention is described in further detail below, but the invention is not limited in these realities
Mode is applied, any improvement or replacement on the present embodiment essence spirit, it is claimed to still fall within the claims in the present invention
Scope.
Embodiment 1
A kind of wild jujube leaf worm tea preparation method, including preparation process：
1) stock up：It is standby as raw material, cleaning to choose leaf；
2) fermentation is stacked：The raw material that step 1) is obtained is stacked on yoke with 8cm thickness layering, is withered naturally 2 days,
Spontaneous fermentation is then carried out, obtains fermentated leaves；
3) nibble：Tea producing insect is laid eggs and is positioned on the fermentated leaves that step 2) obtains, egg hatch, is nibbled；
4) removal of impurities is collected：After tea raw material by nibbled light collect above-mentioned steps 3) in nibble after excreta, remove impurity removing
And carry out sieve classification and obtain worm tea semi-finished product；
5) dry sterilization：The worm tea semi-finished product of step 4) are sterilized, dried, airing；
6) Titian：To step 5) dried worm tea Titian 0.5h under the conditions of 100 DEG C, both obtained.
The described leaf of step 1) stock, is Spondias axillaris leaf.
Described Spondias axillaris leaf is ripe old leaf.
Described tea producing insect is small grey straight burr snout moth's larva.
Described egg hatch, nibbles, and is that relative humidity is carried out under conditions of being 80% at 25 DEG C.
Described drying is that 30min is dried at 70 DEG C, 40 DEG C of bakings 30min, 5 DEG C of freezings 20min, 70 DEG C of drying 10min.
Embodiment 2
A kind of wild jujube leaf worm tea preparation method, including preparation process：
1) stock up：It is standby as raw material, cleaning to choose leaf；
2) fermentation is stacked：The raw material that step 1) is obtained is stacked on yoke with the layering of 12cm thickness, withers 2.3 naturally
My god, spontaneous fermentation is then carried out, obtains fermentated leaves；
3) nibble：Tea producing insect is laid eggs and is positioned on the fermentated leaves that step 2) obtains, egg hatch, is nibbled；
4) removal of impurities is collected：After tea raw material by nibbled light collect above-mentioned steps 3) in nibble after excreta, remove impurity removing
And carry out sieve classification and obtain worm tea semi-finished product；
5) dry sterilization：The worm tea semi-finished product of step 4) are sterilized, dried, airing；
6) Titian：To step 5) dried worm tea Titian 0.9h under the conditions of 110 DEG C, both obtained.
The described leaf of step 1) stock, Spondias axillaris leaf are 10 in mass ratio with tealeaves:1 is mixed to get.
Described Spondias axillaris leaf is ripe old leaf, and described tealeaves is ripe old leaf.
Described tea producing insect is small grey straight burr snout moth's larva.
Described egg hatch, nibbles, and is that relative humidity is carried out under conditions of being 85% at 30 DEG C.
Described drying is that 35min is dried at 80 DEG C, 45 DEG C of bakings 35min, 7 DEG C of freezings 25min, 80 DEG C of drying 11min.
Embodiment 3
A kind of wild jujube leaf worm tea preparation method, including preparation process：
1) stock up：It is standby as raw material, cleaning to choose leaf；
2) fermentation is stacked：The raw material that step 1) is obtained is stacked on yoke with the layering of 14cm thickness, withers 3 naturally
My god, spontaneous fermentation is then carried out, obtains fermentated leaves；
3) nibble：Tea producing insect is laid eggs and is positioned on the fermentated leaves that step 2) obtains, egg hatch, is nibbled；
4) removal of impurities is collected：After tea raw material by nibbled light collect above-mentioned steps 3) in nibble after excreta, remove impurity removing
And carry out sieve classification and obtain worm tea semi-finished product；
5) dry sterilization：The worm tea semi-finished product of step 4) are sterilized, dried, airing；
6) Titian：To step 5) dried worm tea Titian 1.5h under the conditions of 120 DEG C, both obtained.
The described leaf of step 1) stock, Spondias axillaris leaf are 10 in mass ratio with tealeaves:5 are mixed to get.
Described Spondias axillaris leaf is ripe old leaf, and described tealeaves is ripe old leaf.
Described tea producing insect is small grey straight burr snout moth's larva.
Described egg hatch, nibbles, and is that relative humidity is carried out under conditions of being 95% at 35 DEG C.
Described drying is that 40min is dried at 90 DEG C, 50 DEG C of bakings 50min, 10 DEG C of freezings 30min, 90 DEG C of drying 13min.
Embodiment 4
The difference of embodiment 4 and embodiment 3 is that tea producing insect used in embodiment 4 is black rice worm, prepared by others
Method is identical.
Embodiment 5
The difference of embodiment 5 and embodiment 3 is that the drying described in embodiment 5 is to dry 40min, other processing at 90 DEG C
Step is same as Example 3.
Embodiment 6
The Spondias axillaris leaf of embodiment 6 is 1 in mass ratio with tealeaves:1, other procedure of processings are same as Example 3.
Experimental example
1st, tea producing insect nibbles different leaf situation statistics
Wild Jujube Leaf tender leaf, climax leaves, ripe water-removing leaves difference equivalent point are stacked, place the small grey straight burr snout moth's larva of identical
Ovum, the different leaves of the interior statistics of same time nibble situation.
The tea producing insect of table 1 nibbles different conditions Wild Jujube Leaf situation (in 15 days)
2nd, worm tea Quality Detection
Worm tea is prepared according to embodiment 1-5 method, determines its beneficiating ingredient content, each examples measure 3 times, asks flat
Average.
Water lixivium is with reference to GB-8305 assay methods；
Tea Polyphenols measure is with reference to GB-8313 assay methods；
Free amine group acidity test is with reference to GB-8314 assay methods；
Caffeine measure is with reference to GB-8312 assay methods.
The worm tea component of table 2 is analyzed
| Water extraction % | Tea Polyphenols % | Amino acid % | Caffeine % | Phenol ammonia ratio | |
| Embodiment 1 | 35.7 | 16.1 | 1.7 | 0.14 | 9.47 |
| Embodiment 2 | 36.3 | 17.3 | 1.8 | 0.20 | 9.61 |
| Embodiment 3 | 38.0 | 18.0 | 2.0 | 0.23 | 9.00 |
| Embodiment 4 | 32.1 | 12.6 | 1.5 | 0.11 | 8.40 |
| Embodiment 5 | 33.5 | 13.7 | 1.6 | 0.10 | 8.56 |
| Embodiment 6 | 35.7 | 12.5 | 1.4 | 0.12 | 8.92 |
3rd, sensory evaluation
The black profit of worm tea dry tea prepared by 1-3 of the embodiment of the present invention is glossy, and cylindrical, both ends are truncate, diameter 0.42-
1.12mm, height 0.50-1.80mm, the dry tea banksia rose are obvious；Boiling water brews leaching rate height, and soup look is reddish brown bright, deposit-free, newly
Tea sweetness is slightly sour, displays the disappearance of a few days sour, and mouthfeel flavour alcohol is slided, and returns sweet, and millet paste fragrant aroma is unique, and the banksia rose is mingled with obvious medicine
Perfume (or spice), because the tea producing insect that embodiment 4 uses is different, the stoving process of embodiment 5 is different, causes the fragrance of worm tea thin, soup look
Red dark, tart flavour is denseer.
Found, worm tea prepared by the present invention, easily nibbled by small grey straight burr snout moth's larva, the rate of nibbling is up to 85- by above analysis
90%, induce liquid without additional rice washing water or soya-bean milk etc. and fermented, without being finished, being kneaded processing early stage, climax leaves
Piece itself moisture is suitable, and one special delicate fragrance is produced in natural stacking process, lures small grey straight burr snout moth's larva insect to nibble
Blade, later stage screening is easy, and easy to operate, production cost is relatively low；In addition Spondias axillaris tree is a kind of excellent quick growing species of trees, and raw material is sought
Support and enrich, production tea amount is big.Found by further analysis, its water extraction content of obtained worm tea is up to 38%, and Tea Polyphenols contains
Amount up to 18%, amino acid content is up to 2.0%, significantly improves the utilization rate of beneficiating ingredient in raw material.Obtained product
Distinctive aroma, it is fragrant that the banksia rose is mingled with obvious medicine, and flavour alcohol slides back to sweet, and tool clearing summer heat, disappear the health care work(such as esterified phlegm, strengthening spleen and nourishing stomach
Effect, quality are superior.
Claims (6)
1. a kind of wild jujube leaf worm tea preparation method, it is characterised in that including preparation process：
1) stock up：It is standby as raw material, cleaning to choose leaf；
2) fermentation is stacked：The raw material that step 1) is obtained is stacked on yoke with 8-14cm thickness layering, and wither 2-3 naturally
My god, spontaneous fermentation is then carried out, obtains fermentated leaves；
3) nibble：Tea producing insect is laid eggs and is positioned on the fermentated leaves that step 2) obtains, egg hatch, is nibbled；
4) removal of impurities is collected：After tea raw material by nibbled light collect above-mentioned steps 3) in nibble after excreta, go impurity removing to go forward side by side
Row sieve classification obtains worm tea semi-finished product；
5) dry sterilization：The worm tea semi-finished product of step 4) are sterilized, dried, airing；
6) Titian：Worm tea 100-120 DEG C under the conditions of Titian 0.5-1.5h dried to step 5), that is, obtain Wild Jujube Leaf worm tea
Product.
2. wild jujube leaf worm tea preparation method as claimed in claim 1, it is characterised in that the described leaf of step 1) stock, be
Spondias axillaris leaf or Spondias axillaris leaf and tealeaves are 10 in mass ratio:1-10:5 are mixed to get.
3. wild jujube leaf worm tea preparation method as claimed in claim 2, it is characterised in that described Spondias axillaris leaf is old for maturation
Leaf, described tealeaves are ripe old leaf.
4. wild jujube leaf worm tea preparation method as claimed in claim 1, it is characterised in that described tea producing insect is small grey straight burr
Snout moth's larva.
5. wild jujube leaf worm tea preparation method as claimed in claim 1, it is characterised in that described egg hatch, nibble, be
25-35 DEG C, relative humidity is carried out under conditions of being 80-95%.
6. wild jujube leaf worm tea preparation method as claimed in claim 1, it is characterised in that described drying is in 70-90 DEG C of baking
30-40min, 40-50 DEG C of bakings 30-50min, 5-10 DEG C of freezing 20-30min, 70-90 DEG C of drying 10-13min.
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| CN201711109834.6A CN107853424A (en) | 2017-11-11 | 2017-11-11 | A kind of wild jujube leaf worm tea preparation method |
| CN201810441249.4A CN109362919A (en) | 2017-11-11 | 2018-05-10 | A kind of wild jujube leaf worm tea preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711109834.6A CN107853424A (en) | 2017-11-11 | 2017-11-11 | A kind of wild jujube leaf worm tea preparation method |
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| CN201711109834.6A Pending CN107853424A (en) | 2017-11-11 | 2017-11-11 | A kind of wild jujube leaf worm tea preparation method |
| CN201810441249.4A Pending CN109362919A (en) | 2017-11-11 | 2018-05-10 | A kind of wild jujube leaf worm tea preparation method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094619A (en) * | 2017-12-19 | 2018-06-01 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | A kind of wild jujube leaf worm tea preparation method |
| CN109007176A (en) * | 2018-08-13 | 2018-12-18 | 三江县心连心农业科技有限公司 | A kind of production method of worm tea |
| CN109907143A (en) * | 2019-02-01 | 2019-06-21 | 广州柏芳生物科技有限公司 | A method of utilizing the novel worm tea of edible insect quick Fabrication |
| CN112640977A (en) * | 2020-12-27 | 2021-04-13 | 柳州市彭莫山农业科技有限公司 | Preparation method of chi anthony tea |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074226B (en) * | 2019-05-23 | 2021-10-08 | 广西壮族自治区药用植物园 | Production method for improving purity of wild insect tea |
| CN114794273A (en) * | 2021-10-28 | 2022-07-29 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Preparation method of jasmine flower worm tea |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4524346B2 (en) * | 2006-02-02 | 2010-08-18 | 長崎県 | Fermented tea |
| CN105325640A (en) * | 2015-11-27 | 2016-02-17 | 毛昌武 | Making method of insect tea |
-
2017
- 2017-11-11 CN CN201711109834.6A patent/CN107853424A/en active Pending
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2018
- 2018-05-10 CN CN201810441249.4A patent/CN109362919A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094619A (en) * | 2017-12-19 | 2018-06-01 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | A kind of wild jujube leaf worm tea preparation method |
| CN109007176A (en) * | 2018-08-13 | 2018-12-18 | 三江县心连心农业科技有限公司 | A kind of production method of worm tea |
| CN109907143A (en) * | 2019-02-01 | 2019-06-21 | 广州柏芳生物科技有限公司 | A method of utilizing the novel worm tea of edible insect quick Fabrication |
| CN112640977A (en) * | 2020-12-27 | 2021-04-13 | 柳州市彭莫山农业科技有限公司 | Preparation method of chi anthony tea |
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| Publication number | Publication date |
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| CN109362919A (en) | 2019-02-22 |
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Application publication date: 20180330 |