CN108094609A - Orange peel function and service tea preparation technique - Google Patents
Orange peel function and service tea preparation technique Download PDFInfo
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- CN108094609A CN108094609A CN201710974668.XA CN201710974668A CN108094609A CN 108094609 A CN108094609 A CN 108094609A CN 201710974668 A CN201710974668 A CN 201710974668A CN 108094609 A CN108094609 A CN 108094609A
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- orange peel
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Medicines Containing Plant Substances (AREA)
Abstract
The present invention is orange peel function and service tea preparation technique, it is related to a kind of compound tea preparation technique of orange peel mulberry leaf, orange peel is placed in 80~85% times 25~35 DEG C, air humidity 15~20h of fermentation process, at 40~50 DEG C vacuum drying make its water content to 20~35%, then high-temperature process must ferment after orange peel；Mulberry leaf water-removing, spray radix polygonati officinalis concentrate, knead, dry after obtain mulberry leaf powder；Take orange peel sprinkling Siraitia grosvenorii concentrate after fermentation, then with Mao Yan is mould and mulberry leaf powder after mixing, pack after being dried at 40~50 DEG C.The method improves the content of PMFs by microbe conversion orange peel functional components, and short time high temperature processing is made full use of to reduce orange peel distinctive smell.Siraitia grosvenorii is absorbed into orange peel, is conducive to the slow dissolution of Siraitia grosvenorii, ensures liquor color and sugariness uniformity.
Description
Technical field：
The invention belongs to biological fermentation fields, relate to a kind of compound tea product of orange peel mulberry leaf, more particularly to
A kind of manufacture craft of orange peel function and service tea.
Background technology
Orange peel is also known as dried orange peel, is rutaceae orange and its ripe pericarp of variety.Evergreen dungarunga of tangerine or filling
Wood is cultivated in hills, low mountain zone, rivers and lakes bank or Plain.It is distributed in each department on the south the Changjiang river.10 to December fruit into
When ripe, fruit is taken, strips pericarp, is dried in the shade or aeration-drying.Wide orange peel (orange peel) is cut into 3 to 4 valves more when stripping.Orange peel (tangerine
Skin) medicinal material point " orange peel " and " wide orange peel ".
Containing volatile oil 1.5% (squeezing method) to 2% (way of distillation) in orange peel, main component is D- limonenes in oil, is also contained
Beta-myrcene α-and nopinene etc., another hesperidine containing flavones ingredient, neohesperidin, naringenin, dihydro river orange peel element and 5- are gone
First dihydro river orange peel element；Report river orange peel containing hesperidine about 8.4%, river orange peel element about 0 again.15%. separately containing synephrine (to hydroxyl good fortune
Woods) 0.28%-2.54%.Major function is regulating qi-flowing for strengthening spleen, in tune, eliminating dampness, and resolving sputum.Cure mainly the abdominal fullness and distention or pain of the taste stagnation of the circulation of vital energy
Bitterly, indigestion.Abdominal distension uncomfortable in chest, indigestion and loss of appetite loose stool in wet turbid resistance.The cough and asthma of phlegm obstructing lung.For chest gastral cavity turgor, deficiency of food
It vomits and diarrhoea, coughing with a lot of sputum.
Ampelopsis grossdentata also known as Tujia's sweet dew, Tujia's god's tea, Premna microphylla Turez etc..Its active ingredient be mainly dihydromyricetin,
Flavones, simultaneously containing 17 kinds of amino acid and potassium, calcium, iron, zinc, selenium etc. 14 necessary to the human bodies such as leucine, isoleucine, methionine
Kind trace element, wherein flavones highest detection content are 9.31%, are that flavones content is highest in presently found all plants,
" king of flavones " claimed in plant.Ampelopsis grossdentata main wild is in selenium-enriched areas such as Zhangjiajies, and selenium is in ampelopsis grossdentata leaf
Middle content is higher.The generation of selenium and diabetes, development relationship are close.Studies have found that universal selenium deficiency in diabetic's body.Selenium
Play an important role of similar to the insulin as hormone, can directly adjust the in vivo sugared part of people, be conducive in diabetic's body
The catabolism of sugared part.
The Chinese patent of Publication No. CN101011171 describes orange peel aurantium tea beverage in detail, is by jam, pure
Water and suitable honey are allocated, and wherein the ratio of weight and number of jam and pure water is 1: 4~12, and the jam is by fresh big
The orange peel mandarin orange jam that fruit juice, orange peel and the fructose cooking of red mandarin orange fruit form；The invention also discloses the lifes of above-mentioned orange peel mandarin orange fruit tea
Production method including orange peel working process, fructose refinement, pulp processing, processing orange peel mandarin orange jam, ageing orange peel mandarin orange jam and is matched somebody with somebody
Orange peel aurantium tea beverage processed and etc..
The Chinese patent of Publication No. CN101218947 describes newly meeting orange peel Pu'er compressed tea in detail, by weight
Number, which calculates, to be included：Newly 0.5~1.5 part of orange peel of meeting, 5~15 parts of yunnan puer tea will newly understand orange peel and yunnan puer tea by proportioning
Mixing is then soft with high-temperature steam steaming, then presses shaping, and finally drying can both be made.
The Chinese patent of Publication No. CN101703136A describes the preparation method of tangerine peel tea in detail, including following step
Suddenly：1) newly meeting citrus reticulata"Chachi” fruit ripe, that pericarp is intact is chosen, cleans up, peels off pericarp, remove pulp, pericarp is placed in
When being dried on Yang Chu, storage, softening are sealed after drying process；2) orange peel after softening is subjected to ozone sterilization disinfection, it
Afterwards, handled using high-temperature disinsection heating；3) orange peel after step 2) is carried out with the humid air that humidity is 60%~80%
When humidification 7~8 is small, it is made further to soften, compression moulding；4) drying process and sealing storage makes it tentatively send out in 2~5 months
Ferment, remove initial fermentation after tangerine peel tea, with humidity be 60%~80% humid air humidification 5~6 it is small when after, be placed in when sun
It dries at place；5) tangerine peel tea dried is collected, being placed in when 4~5 is small in the dry air that humidity is 30%~50% makes it bring down a fever；6)
Tangerine peel tea through above-mentioned processing is again sealed off storing, and makes its spontaneous fermentation.
The Chinese patent of Publication No. CN103564090A describes orange peel cordyceps sinensis tea beverage and preparation method thereof in detail, warp
Following technological process is prepared：Wherein, selected cordyceps sinensis 1~20%, Radix Glycyrrhizae 1~20%, Siraitia grosvenorii 1~30%, orange peel 1~
30%, raw material is 1. weighed according to above-mentioned weight ratio, is impregnated 30~60 minutes, and is cleaned with clear water；2. after cleaning, by reality
Requirement with certain proportion add in drinkable water, carry out boiling, digestion time for 3~6 it is small when, control boiling temperature be 80~
120℃；3. cordyceps sinensis, Radix Glycyrrhizae, Siraitia grosvenorii, orange peel and drinkable water after boiling by filtering, are input in sealing container and carry out
Cooling, is thus made orange peel cordyceps sinensis tea beverage；4. manufactured orange peel cordyceps sinensis tea beverage is subjected to finished product packing.
The method that the Chinese patent of Publication No. CN104161141A describes Poria cocos orange peel stomachic health-care tea in detail, including
Following steps：(1) green tea is selected, it is spare through cleaning, drying to constant weight；(2) Poria cocos, orange peel, green peel, rhizoma cyperi and lichee are selected
Core is cleaned with clear water, filtering, then add clear water impregnate 2-3 it is small when, take out drying, it is spare；(3) Poria cocos obtained above, tangerine
Skin, green peel, rhizoma cyperi, semen litchi and green tea powder are obtained according to formula rate, add in 5-8 times measure pure water extraction 2-3 it is small when, will filter
Liquid is concentrated into relative density 1.2 (under the conditions of 50 DEG C), adds in the ethanol solution of content 80%-90%, stands a night, takes supernatant
Liquid crosses the filtering of 50 mesh, recycles ethyl alcohol, be concentrated into relative density 1.2 (under the conditions of 50 DEG C), dry, pulverize in vacuum environment,
Pack, you can.
The Chinese patent of Publication No. CN104522210A describes the preparation method of six fort tea of orange peel in detail, including following
Step：(1) six fort tea tree kinds are selected, six fort tea gross tea are processed by six fort Tea processing methods of tradition；(2) according to tealeaves
Aqueous situation, six fort tea gross tea are uniformly sprayed water, carry out pile-fermentation；(3) orange peel best in quality is selected, postposition of uniformly spraying water
In boiling in steamer, the chopping after orange peel softening；(4) the tea spreading heap after fermentation is cooled down and is mixed in proportion with orange peel filament
Uniformly, then by mixed six fort tea of orange peel it is positioned over boiling in steaming bucket；(5) the six fort tea of orange peel after decatize is positioned over while hot
Wooden case compresses, then is covered wooden case with cloth；(6) it is complete into after baked pressure, the in vivo six fort tea of orange peel of case is poured out and is dried；(7) will dry in the air
Six fort tea of orange peel after dry is packed into bamboo basket, and bamboo trailing plants is placed between ageing be aged after to obtain the final product.
The Chinese patent of Publication No. CN104543188A describes orange peel cordyceps tea and preparation method thereof, step in detail
It is that (1) first cleans fresh mandarin orange, removes dirt；(2) fresh mandarin orange is dug out into one piece of small pericarp, then empties pulp, drawn
Orange peel item and cordyceps sinensis are packed into empty pericarp chamber, then small pericarp is covered to the opening of pericarp chamber；(3) will be carried out obtained by step (2)
Sun withering；(4) will once be toasted obtained by step (3)；(5) secondary baking will be carried out obtained by step (4)；(6) finally by step
(5) the handy food grade paper wrapper of institute, it is hermetically sealed to get prepared orange peel cordyceps sinensis tea product with packaging bag again afterwards.
The Chinese patent of Publication No. CN104757206A describes orange peel Rhizoma Atractylodis Macrocephalae health Chinese medicine teabag drink and preparation in detail
Method, primary raw material and parts by weight are that orange peel, Rhizoma Atractylodis Macrocephalae are 5 parts each, the tuber of pinellia, Radix Glycyrrhizae are 3 parts each, 3 parts of black tea respectively.Institute of the present invention
The preparation method for stating Chinese medicine teabag drink is following steps：Step 1), weigh 5 parts each raw material orange peel, Rhizoma Atractylodis Macrocephalae, the tuber of pinellia, Radix Glycyrrhizae each 3
Part, by pressure cooker cooking disinfection 20-30 minute, dry and be ground into thick end, acquisition aseptic raw material；Step 2), obtained
Aseptic raw material adds in 3 parts of mixing of black tea, that is, obtains health Chinese medicine teabag drink.
The production method that the Chinese patent of Publication No. CN106332998A describes orange peel perfume (or spice) Fu tea in detail, by with lower section
Formula operates：(1) scenting：Gross tea is softened by steam, moisture control presses 1 in 13-20%, with fresh orange peel：10-
100 weight ratio mixing, when accumulation 2- 24 is small, accumulation temperature control is at 40-60 DEG C, during which turning；(2) separate：Scenting is completed
Afterwards, gross tea is separated with orange peel, gross tea adjusts moisture content to 22-34%, and orange peel is dried to foot and does, and orange peel silk is made；(3) spell
Match somebody with somebody：The gross tea of step (2) and orange peel silk are pressed 1：The weight ratio mixing of 5-30；(4) decatize is suppressed：With high-temperature steam by orange peel with
Gross tea mixture carries out decatize, is then poured into mold and carries out pressed sizing；
(5) ferment：The brick tea completed of shaping swings in fermenting house, and temperature control is at 26-32 DEG C, fermentation time 10-30 days；
(6) it is aged Titian：After floating, it is aged for 2 DEG C with heating up daily, it is 3-5 days dry at 40 DEG C.
The Chinese patent of Publication No. CN106490257A describes orange peel Sang Ju Yin and herbal lotus leaf tea preparation method, institute in detail
The preparation method stated is:Tangerine peel tea：Dry 10 grams of orange peel is cleaned, fritter is torn into, is put into teacup, poured with boiling water, covered
Cup lid is boiled in a covered pot over a slow fire 10 minutes or so, is then removed slag, and is put into a small amount of white sugar to obtain the final product；Sang Ju Yin tea：By each 10 grams of mulberry leaf, feverfew, 3 grams of Radix Glycyrrhizae
It is put into pot and slightly boils, then remove slag leaf, adds in a small amount of white sugar, Sang Ju Yin tea to obtain the final product；Herbal lotus leaf tea：Half lotus leaf is torn into fragment,
With each 10 grams of Chinese medicine talcum, Rhizoma Atractylodis Macrocephalae, 6 grams of Radix Glycyrrhizae into the water, boils 20 minutes or so, removes slag and take juice, is put into a small amount of white sugar and stirs altogether
It is even, it cools down to obtain the final product.
The Chinese patent of Publication No. CN106490271A describes the production method of orange peel Mulberry-leaf Tea in detail, including following
Step：1) pretreatment of orange peel：Citrus is cleaned, in its open top, citrus head cover is obtained, takes out the fruit in the citrus
Meat, and the shape of the citrus is kept, it cleans, inversion is dried；2) mulberry leaf oolong is made；3) mulberry leaf oolong is filled
In to the orange peel, and cover the citrus head cover；4) it is sun-dried；5) low temperature drying；6) pack, it is closed to be protected from light ageing 3~8
Month to get.
The Chinese patent of Publication No. CN104824281A describes the compound fruit tea of Siraitia grosvenorii orange peel in detail, and feature exists
In being made of following raw material：Loquat-Shaped Cake 100-120, pyrus nivalis 160-180, frosted mulberry leaf 6-8, brown sugar slurry 50-60, sweet potato
50-60, silkie soup 100-120, white turnip juice 50-60, bananas juice 40-50, Dry Rhizoma Dioscoreae 35-40, Flos Rosae Rugosas pollen 2-3, Siraitia grosvenorii 8-
10th, orange peel 9-10, campanulaceae 5-7, Radix Astragali 5-6, ching-chieh 4-6, protea cynaroides 4-5, reed root 5-6, apple vinegar 60-70, ginger juice 50-
60th, grape wine vinasse 20-23, appropriate pineapple, healthy seasoning liquid 60-65, sucrose 50-70, appropriate lotus leaf, appropriate amount of water：It is described to support
Raw baste, is made of following raw material：Be in the milk paddy 150- 155, appropriate pumpkin, rice wine 40-45, rose 6-8,
Dry shepherd's purse 8-10, radix angelicae sinensis leaf 3-5, green plum vinegar 100-105, green gram spermoderm 8-10, black tartary buckwheat 7-8, schizonepeta juice 10-13, appropriate amount of water；Institute
State the preparation method of healthy seasoning liquid：(1) pumpkin is cleaned, cut in half, remove seed, by the slurries taking-up being in the milk in paddy and rice
Wine mixes, and is divided in after stirring evenly in pumpkin, pumpkin is placed in steaming tray, boils in a covered pot over a slow fire and steams 30-35 minutes, takes out property in pumpkin
Material, filtering, it is spare to obtain filtrate；(2) rose, dry shepherd's purse, radix angelicae sinensis leaf with the 5-8 times of water measured are extracted, filters, it is standby to obtain extracting solution
With；(3) green plum vinegar is poured into pot, adds in green gram spermoderm, black tartary buckwheat, be heated to cook 50-60 minutes, filtered, filtrate is taken, with schizonepeta
Extracting solution in filtrate, step 2 in juice, step 1 merges, and stirs evenly up to healthy seasoning liquid.
In conclusion existing literature data shows to be made in various tea products there are simple compatibility or decoction using orange peel,
And to the inabundant trans-utilization of wherein main active, and containing a large amount of sesame oil essence class substances in orange peel, to tea perfume
Gas influence is very big, and in addition orange peel in itself there is good absorption property to fail to be developed.
The content of the invention
It is an object of the invention to disclose a kind of to solve hydroxylating polymethoxyflavone content in orange peel mulberry leaf compound tea
The problems such as low, mouthfeel and fragrance taste are poor, its active ingredient dissolution rate is too fast, it is ensured that millet paste mouthfeel and fragrance taste is good, Er Qiebian
In tea process drink, that the original quality of traditional zymotic tea can be kept and be rich in polymethoxyflavone.
The present invention provides a kind of compound tea preparation technique of orange peel mulberry leaf, the raw material of following weight parts：20~35 parts of orange peel, mulberry
15~25 parts of leaf, Mao Yan are 5~10 parts mould, 5~10 parts of Siraitia grosvenorii, 5~15 parts of radix polygonati officinalis, specific steps：
(1) orange peel is placed in 80~85% times 25~35 DEG C, air humidity 15~20h of fermentation process, true at 40~50 DEG C
Orange peel after sky drying makes its water content that must ferment to 20~35%, then 85~95 DEG C of 3~8min of high-temperature process；
(2) Siraitia grosvenorii carry out 80~90 DEG C of 3~6h of extracting in water, filtering, filtrate decompression be concentrated into original volume 1/5~
1/15, Siraitia grosvenorii concentrate is obtained, wherein it is 3~5 to add in water volume L with Siraitia grosvenorii weight kg ratios：1；
(3) radix polygonati officinalis carries out 80~100 DEG C of 1.5~2.5h of extracting in water, filtering, and filtrate decompression is concentrated into the 1/ of original volume
10~1/20, radix polygonati officinalis concentrate is obtained, wherein it is 3~5 to add in water volume L with radix polygonati officinalis weight kg ratios：1；
(4) new fresh mulberry leaf carries out being placed in the quickly water-removing processing of roller fixation machine progress high temperature, 240~260 DEG C of temperature, time
1~3min；
(5) after finishing, sprinkling radix polygonati officinalis concentrate is accumulated while hot, is placed in clean shine and is padded, heap 30~50cm of thickness, when
Between 2~4h；
(6) processing is kneaded, throws 50Kg/ barrels, time 15min of leaf amount, no pressure 5min gently presses 5min, weight 5min, directly dries
Dry grinding obtains mulberry leaf powder；
(7) take orange peel sprinkling Siraitia grosvenorii concentrate after fermentation, then with Mao Yan is mould and mulberry leaf powder after mixing, 40~50
It is packed after being dried at DEG C.
In a specific embodiment, step (2) and (3) described filtering refer to ceramic membrane filter once.
In a specific embodiment, 40~60 DEG C of preferable temperature when being concentrated under reduced pressure described in step (2) and (3).
Technique effect：
1st, the content of hydroxylating PMFs is improved by microbe conversion orange peel functional components, addition fragrant solomonseal rhizome polyoses improve
The mouthfeel of the tea.
2nd, Siraitia grosvenorii is absorbed into orange peel, is conducive to the slow dissolution of Siraitia grosvenorii, ensure liquor color and sugariness uniformity.
3rd, being handled using short time high temperature reduces orange peel distinctive smell, and can reduce in orange peel volatile oil to hydroxylating PMFs's
Dissolution enhances the health-care effect of the tea.
Specific embodiment
The essentiality content further illustrated the present invention below with the embodiment of the present invention, but this is not limited with this
Invention.
Embodiment 1
90kg orange peels are placed in 85% time 30 DEG C, air humidity fermentation process 15h, and being dried in vacuo at 45 DEG C makes its water content
Orange peel after must fermenting to 25% or so, then 85 DEG C of high-temperature process 8min；20kg Siraitia grosvenoriis carry out 90 DEG C plus 100L water extraction 4h, mistake
Filter, filtrate decompression are concentrated into 6L, obtain Siraitia grosvenorii concentrate.
30kg radix polygonati officinalis carries out 90 DEG C plus 140L water extraction 2.5h, filtering, filtrate decompression are concentrated into 10L, obtain radix polygonati officinalis concentrate；
The new fresh mulberry leafs of 300kg (water content 85%) is taken to carry out being placed in the quickly water-removing processing of roller fixation machine progress high temperature, temperature 240
~260 DEG C, 1~3min of time；After water-removing, sprinkling 10L radix polygonati officinalis concentrates are accumulated while hot, are placed in clean shine and are padded, heap
Thickness 30~50cm, 2~4h of time；Processing is kneaded, selects 55 type rolling machines, throws 50Kg/ barrels, time 15min of leaf amount, no pressure
5min, gently presses 5min, weight 5min, and direct dries pulverizing obtains mulberry leaf powder.
Take orange peel sprinkling 6L Siraitia grosvenorii concentrates after fermentation, then with 24kg Mao Yan are mould and mulberry leaf powder after mixing, 40
Pack can obtain orange peel function and service tea product after being dried at DEG C.It is Polymethoxylated that hydroxylating in the tea product is measured through HPLC methods
The content of flavones reaches 0.669%, and hydroxylating PMFs contents reach 1.264% in orange peel after fermentation.
Claims (3)
1. a kind of compound tea preparation technique of orange peel mulberry leaf, the raw material of following weight parts：20~35 parts of orange peel, 15~25 parts of mulberry leaf,
Mao Yan is 5~10 parts mould, 5~10 parts of Siraitia grosvenorii, 5~15 parts of radix polygonati officinalis, specific steps：
(1) orange peel is placed in 80~85% times 25~35 DEG C, air humidity 15~20h of fermentation process, and vacuum is done at 40~50 DEG C
It is dry make its water content that must ferment to 20~35%, then 85~95 DEG C of 3~8min of high-temperature process after orange peel；
(2) Siraitia grosvenorii carries out 80~90 DEG C of 3~6h of extracting in water, filtering, and filtrate decompression is concentrated into the 1/5~1/ of original volume
15, Siraitia grosvenorii concentrate is obtained, wherein it is 3~5 to add in water volume L with Siraitia grosvenorii weight kg ratios：1；
(3) radix polygonati officinalis carry out 80~100 DEG C of 1.5~2.5h of extracting in water, filtering, filtrate decompression be concentrated into original volume 1/10~
1/20, radix polygonati officinalis concentrate is obtained, wherein it is 3~5 to add in water volume L with radix polygonati officinalis weight kg ratios：1；
(4) new fresh mulberry leaf be placed in roller fixation machine and carries out high temperature quickly water-removing is handled, 240~260 DEG C of temperature, and the time 1~
3min；
(5) after finishing, sprinkling radix polygonati officinalis concentrate is accumulated while hot, is placed in clean shine and is padded, heap 30~50cm of thickness, the time 2
~4h；
(6) processing is kneaded, throws 50Kg/ barrels, time 15min of leaf amount, no pressure 5min gently presses 5min, weight 5min, direct ovendry power
It is broken to obtain mulberry leaf powder；
(7) take orange peel sprinkling Siraitia grosvenorii concentrate after fermentation, then with Mao Yan is mould and mulberry leaf powder after mixing, at 40~50 DEG C
It is packed after drying.
2. technique according to claim 1, wherein step (2) and (3) described filtering refer to ceramic membrane filter once.
3. 40~60 DEG C of preferable temperature when being concentrated under reduced pressure described in technique according to claim 1, wherein step (2) and (3).
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| CN201710974668.XA CN108094609A (en) | 2017-10-19 | 2017-10-19 | Orange peel function and service tea preparation technique |
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| CN201710974668.XA CN108094609A (en) | 2017-10-19 | 2017-10-19 | Orange peel function and service tea preparation technique |
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| CN108094609A true CN108094609A (en) | 2018-06-01 |
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ID=62207161
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| CN201710974668.XA Pending CN108094609A (en) | 2017-10-19 | 2017-10-19 | Orange peel function and service tea preparation technique |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110651859A (en) * | 2019-11-11 | 2020-01-07 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of mulberry leaf and pummelo peel tea cake |
| CN112493337A (en) * | 2020-12-16 | 2021-03-16 | 文县文州国成茶业有限公司 | Method for preparing cooked Pu' er tea |
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|---|---|---|---|---|
| CN102232453A (en) * | 2011-07-25 | 2011-11-09 | 张静 | Method for preparing mulberry leaf health-care tea |
| CN102907520A (en) * | 2012-11-09 | 2013-02-06 | 乐山逸凡农产品开发有限公司 | Green tea health care product for treating insomnia and preparation method thereof |
| CN106472771A (en) * | 2015-08-25 | 2017-03-08 | 胡在进 | A kind of manufacture method of Folium Mori tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232453A (en) * | 2011-07-25 | 2011-11-09 | 张静 | Method for preparing mulberry leaf health-care tea |
| CN102907520A (en) * | 2012-11-09 | 2013-02-06 | 乐山逸凡农产品开发有限公司 | Green tea health care product for treating insomnia and preparation method thereof |
| CN106472771A (en) * | 2015-08-25 | 2017-03-08 | 胡在进 | A kind of manufacture method of Folium Mori tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110651859A (en) * | 2019-11-11 | 2020-01-07 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of mulberry leaf and pummelo peel tea cake |
| CN112493337A (en) * | 2020-12-16 | 2021-03-16 | 文县文州国成茶业有限公司 | Method for preparing cooked Pu' er tea |
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