CN108185073A - A kind of Coffee pulp tea and preparation method thereof - Google Patents
A kind of Coffee pulp tea and preparation method thereof Download PDFInfo
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- CN108185073A CN108185073A CN201810081124.5A CN201810081124A CN108185073A CN 108185073 A CN108185073 A CN 108185073A CN 201810081124 A CN201810081124 A CN 201810081124A CN 108185073 A CN108185073 A CN 108185073A
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- coffee
- coffee pulp
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- tea
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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
Abstract
The invention discloses a kind of production methods of Coffee pulp tea, include the following steps：Select, clean, draining, decortication, again draining, water-removing, sth. made by twisting rub, micro- fermentation, drying.In addition, the invention also discloses a kind of Coffee pulp tea made using this method.There is the fruity of well-done coffee berry and glutinous rice fragrance using the Coffee pulp tea appearance that above-mentioned operation is prepared, millet paste is limpid, has fragrance, and flavour is preferable；And this method is easy to operate, facilitates and realizes scale and mechanization, can greatly improve the use value and economic benefit of Coffee pulp, be suitable for large range promotion use.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of Coffee pulp tea and preparation method thereof.
Background technology
Coffee and tea, cocoa and referred to as three big beverage of the world are one of beverages of consumption figure maximum in the world at present.China
Coffee be distributed in the provinces such as Yunnan, Hainan, Guangxi, Guangdong, the coffee cultivated area in Yunnan alreadys exceed 1,800,000 mu at present, production
Amount reaches 130,000 tons, becomes China coffee main producing region, and coffee first has to slough Coffee pulp in process, coffee berry
Skin accounts for the 40%-50% of coffee fresh fruit weight, and the coffee fresh fruit skin generated every year nearly 10-12.5 ten thousand is calculated by current yield
Ton, the so huge Coffee pulp of yield are largely dropped, make other than part is simple, organic fertilizer is made in extensive macerating
Into the significant wastage of resource.
And research shows that contain anthocyanidin in Coffee pulp, predominantly Cy-3-G and Cyanidin -3-
Rutinoside, and the crude extract of Coffee pulp has antioxidant effect.If can according to the composition characteristic of Coffee pulp, to its into
The comprehensive utilization of row, give full play to its potential economic value, turn waste into wealth, can not only improve the added value of coffee, together
When also can provide effective way for the rational utilization for the waste resource that coffee generates in process, have apparent society
It can benefit.
Currently for Coffee pulp tea preparation process report it is fewer, although coffee industry in some coffee correlations enterprise
Industry also has the preparation for attempting some Coffee pulp tea, but on the whole, and the Coffee pulp tea flavour of preparation is flat, without spy
Color has fermented flavour beastly, while also can be with herbaceous taste, it is difficult to obtain the favor of consumer.Therefore it provides go out one
Improved Coffee pulp tea production method is planted the above problem to be overcome to become for the important research of those skilled in the art
Direction.
Invention content
The purpose of the present invention is to overcome the shortcomings in the prior art and to provide a kind of effective raising Coffee pulps
Coffee pulp tea of tea quality and preparation method thereof is prepared Coffee pulp tea with light faint scent through this method, is improved
The mouthfeel of Coffee pulp tea.
In order to achieve the above-mentioned object of the invention, the technical solution adopted by the present invention is that：
A kind of production method of Coffee pulp tea, includes the following steps：
(1), selection of coffee fresh fruit carries out draining operation again after it is cleaned with clear water；
(2), the coffee fresh fruit after draining the water, which is put into peeler, carries out peeling operation, obtains Coffee pulp；
(3), obtained Coffee pulp is put into progress draining operation in water logging device again；
(4), the Coffee pulp that excessive moisture is drained in step (3) is subjected to microwave de-enzyming；
(5), the Coffee pulp after microwave de-enzyming in step (4) is mixed with glutinous rice perfume (or spice), the mixing that then will be obtained
Object, which is sent into rolling machine twist with the fingers, rubs operation；
(6), the micro- fermentation 45-80min of material progress mixed will be twisted with the fingers in step (5)；
(7), the fermentate after micro- fermentation is dried into 8-12h under the conditions of 40 DEG C -50 DEG C, finally obtain Coffee pulp tea into
Product.
The processes such as coffee fresh fruit skin passes through water-removing in the present invention, sth. made by twisting is rubbed, micro- fermentation, drying are prepared, using the present invention
The Coffee pulp tea appearance of method production there is the fruity of well-done coffee berry and glutinous rice fragrance, millet paste is limpid, has light clear
Perfume (or spice), flavour are preferable；And this method is easy to operate, facilitates and realizes scale and mechanization.
Based on the above technical solution, the present invention can also be improved as follows.
Further, the coffee fresh fruit in the step (1) is health and well done to well-done coffee fresh fruit, in of the invention
Coffee fresh fruit adopt and process, using well done to well-done coffee fresh fruit, undope not full ripe coffee fresh fruit, can be with
Reduce the gramineous generation in Coffee pulp tea preparation process, and organic battalion in well done to well-done coffee fresh fruit pericarp
It supports substance and mineral nutrient and is above immature pericarp, the pericarp tea smell produced is stronger, and flavour is also more preferably.And it is good for
The coffee fresh fruit of health makes Coffee pulp tea not influenced in the production process by alien bacteria, germ etc., ensure that people rush
Bubble drinks requirements of the tea time to health, mouthfeel etc..
Further, the cleaning step of coffee fresh fruit will at least carry out three times in the step (1), this is because even
The fruit of health can also carry the pathogenic microorganisms such as a certain amount of bacterium, virus and parasitic ovum on pericarp, if cleaned
Not enough thoroughly, the product being made from it once is eaten or is brewed by people and drinks, and can easily cause dysentery, roundworm disease etc. disease
Disease can not embody the nutritive value of Coffee pulp tea not only in this way, and also the health of people can be caused centainly to damage.
Further, the coffee fresh fruit draining time after above-mentioned cleaning is at least 30min, to ensure subsequent operation
It is smoothed out.
Further, in the step (3) the draining time of Coffee pulp for 8-12min, during coffee bean shelling
Containing certain sugar in the decortication liquid of generation, therefore draining is needed to be dripped for a period of time, reduce the fermentation of microorganism.But this is dripped
Water process is unsuitable long, and otherwise the enzyme in Coffee pulp can change, and influence the mouthfeel of Coffee pulp tea.Stringent limit of the invention
The purpose for having determined the Coffee pulp draining time is：Only under above-mentioned suitable time conditions, follow-up Coffee pulp could be reduced
The generation of unhappy fermented flavour in process.
Further, the temperature in microwave storehouse is in the microwave de-enzyming process in the step (4):40 DEG C, microwave power is：
9kw, microwave de-enzyming time is：5-10min, Coffee pulp sabot amount 10-20kg/m2.Microwave de-enzyming is carried out using above-mentioned technique
Speed it is fast, while inhibiting effect is also played to the microorganism on Coffee pulp surface, reduced during following process by micro-
Offending fermented flavour caused by biofermentation.
Further, the mixed proportion of glutinous rice perfume (or spice) and Coffee pulp is 1-5 in the step (5):100.
Further, the time that sth. made by twisting rubs operation in the step (5) is 20-30min.
Wherein, glutinous rice perfume (or spice) needs, using fresh glutinous rice spiceleaf, glutinous rice spiceleaf to be shredded and is mixed into Coffee pulp, is placed in and rubs
It is twisted with the fingers in tea machine and rubs 20-30min.Sth. made by twisting, which is rubbed, is divided into two sections：Leading portion 5-10min, midfeather 5min, stirs Coffee pulp manually, after
Section twists with the fingers and rubs 10-20min.
Containing a variety of aroma ingredients such as vanillyl alcohol and the amino acid beneficial to human body in glutinous rice perfume (or spice), for preparing essence, also
It can make leaf tea ingredients, there is the effect of clearing heat and detoxicating, face nourishing antidebilitation, tonifying kidney and promoting digestion.Present invention addition glutinous rice during sth. made by twisting is rubbed is fragrant
It carries out twisting with the fingers together with Coffee pulp rubbing, increases the fragranced in Coffee pulp tea, while also improve the mouth of Coffee pulp tea
Sense and flavour.
Further, the specific method of micro- fermentation is in the step (6)：The glutinous rice perfume (or spice) that sth. made by twisting mixes is mixed with Coffee pulp
It closes object and carries out airing, airing thickness is 5-8cm, and then ferment 45- under conditions of 25-30 DEG C of temperature, relative humidity 70-85%
80min.During the fermentation, the control of temperature, humidity, time and airing thickness can directly affect the quality of Coffee pulp tea
The conversion of grade and nutritional ingredient, and the Coffee pulp tea obtained through the above-mentioned fermentation process of the present invention not only mouthfeel more preferably, fragrance
It is moderate, moisture is suitable, and its can the more nutriments of hydrolysis, character is also more mild.
Further, the fermentate after micro- fermentation is dried into 8-12h under the conditions of 40 DEG C -50 DEG C in the step (7), most
The Coffee pulp tea finished product water content obtained eventually is advisable between 8-10%.
The present invention also provides a kind of Coffee pulp tea, wherein, the Coffee pulp tea is to be made to according to the method described above
It arrives.
Beneficial effects of the present invention are：The present invention provides a kind of Coffee pulp tea and preparation method thereof, using this method
Coffee pulp tea integral color obtained is limpid, has the fruity of well-done coffee berry and glutinous rice fragrance, and is 100% pure natural production
Product, without any additive, the simple and elegant faint scent of flavour.
Coffee pulp tea of the present invention also has strong inoxidizability, and the anthocyanidin wherein contained in pericarp has antioxygen
Change and eliminate free radical, reduce fat content in serum, anti-mutation, it is antitumor, prevent human body endoperoxides, improve the work(such as eyesight
Energy.Containing a variety of fragrance ingredients such as vanillyl alcohols in glutinous rice perfume (or spice), there is clearing heat and detoxicating, face nourishing antidebilitation, stomach invigorating and other effects.
Specific embodiment
The present invention provides a kind of Coffee pulp tea and preparation method thereof, to make the purpose of the present invention, technical solution and effect
Fruit is clearer, clear and definite, and the principle of the present invention and feature are described with reference to specific embodiment, wherein, lift implementation
Example is served only for explaining the present invention, is not intended to limit the scope of the present invention.
Embodiment 1：
The present invention provides a kind of production methods of Coffee pulp tea, include the following steps：
(1), healthy and well done to the well-done coffee fresh fruit under just having picked is selected, it is cleaned at least three times with clear water
At least draining 30min again afterwards；
(2), the coffee fresh fruit after draining the water, which is put into peeler, carries out peeling operation, obtains Coffee pulp；
(3), obtained Coffee pulp is put into the water logging devices such as pail dustpan or dustpan and carries out draining again, the draining time is
8min, it is ensured that drain excessive moisture；
(4), it is according to the temperature in microwave storehouse by the Coffee pulp in step (3):40 DEG C, microwave power is：9kw, microwave
Fixation time is：5min, Coffee pulp sabot amount 15kg/m2Technique carry out microwave de-enzyming；
(5), the Coffee pulp after microwave de-enzyming in step (4) is carried out with the glutinous rice spiceleaf after fresh shred sufficient
Mixing, the wherein mixed proportion of glutinous rice spiceleaf and Coffee pulp are 1:100；Then obtained mixture is sent into rolling machine and twisted with the fingers
20min is rubbed, is divided into two sections wherein twisting with the fingers and rubbing step：Leading portion 5min, midfeather 5min, stir Coffee pulp manually, and back segment sth. made by twisting is rubbed
10min；
(6), the glutinous rice spiceleaf mixed will be twisted with the fingers in step (5) and Coffee pulp mixture carries out airing, airing thickness is 5-
8cm, then micro- fermentation 50min under conditions of 25-30 DEG C of temperature, relative humidity 70-85%；
(7), the fermentate after micro- fermentation is dried into 12h under the conditions of 45 DEG C, finally obtains the coffee that water content is 8-10%
Coffee pericarp tea finished product.
Embodiment 2：
The present invention provides a kind of production methods of Coffee pulp tea, include the following steps：
(1), healthy and well done to the well-done coffee fresh fruit under just having picked is selected, it is cleaned at least three times with clear water
At least draining 30min again afterwards；
(2), the coffee fresh fruit after draining the water, which is put into peeler, carries out peeling operation, obtains Coffee pulp；
(3), obtained Coffee pulp is put into the water logging devices such as pail dustpan or dustpan and carries out draining again, the draining time is
9min, it is ensured that drain excessive moisture；
(4), it is according to the temperature in microwave storehouse by the Coffee pulp in step (3):40 DEG C, microwave power is：9kw, microwave
Fixation time is：10min, Coffee pulp sabot amount 15kg/m2Technique carry out microwave de-enzyming；
(5), the Coffee pulp after microwave de-enzyming in step (4) is carried out with the glutinous rice spiceleaf after fresh shred sufficient
Mixing, the wherein mixed proportion of glutinous rice spiceleaf and Coffee pulp are 1.5:100；Then obtained mixture is sent into rolling machine
Sth. made by twisting rubs 25min, is divided into two sections wherein twisting with the fingers and rubbing step：Leading portion 5min, midfeather 5min, stir Coffee pulp manually, and back segment is twisted with the fingers
Rub 15min；
(6), the glutinous rice spiceleaf mixed will be twisted with the fingers in step (5) and Coffee pulp mixture carries out airing, airing thickness is 5-
8cm, then micro- fermentation 50min under conditions of 25-30 DEG C of temperature, relative humidity 70-85%；
(7), the fermentate after micro- fermentation is dried into 10h under the conditions of 50 DEG C, finally obtains the coffee that water content is 8-10%
Coffee pericarp tea finished product.
Embodiment 3：
The present invention provides a kind of production methods of Coffee pulp tea, include the following steps：
(1), healthy and well done to the well-done coffee fresh fruit under just having picked is selected, it is cleaned at least three times with clear water
At least draining 30min again afterwards；
(2), the coffee fresh fruit after draining the water, which is put into peeler, carries out peeling operation, obtains Coffee pulp；
(3), obtained Coffee pulp is put into the water logging devices such as pail dustpan or dustpan and carries out draining again, the draining time is
10min, it is ensured that drain excessive moisture；
(4), it is according to the temperature in microwave storehouse by the Coffee pulp in step (3):40 DEG C, microwave power is：9kw, microwave
Fixation time is：10min, Coffee pulp sabot amount 15kg/m2Technique carry out microwave de-enzyming；
(5), the Coffee pulp after microwave de-enzyming in step (4) is carried out with the glutinous rice spiceleaf after fresh shred sufficient
Mixing, the wherein mixed proportion of glutinous rice spiceleaf and Coffee pulp are 1.5:100；Then obtained mixture is sent into rolling machine
Sth. made by twisting rubs 25min, is divided into two sections wherein twisting with the fingers and rubbing step：Leading portion 10min, midfeather 5min, stir Coffee pulp manually, and back segment is twisted with the fingers
Rub 10min；
(6), the glutinous rice spiceleaf mixed will be twisted with the fingers in step (5) and Coffee pulp mixture carries out airing, airing thickness is 5-
8cm, then micro- fermentation 60min under conditions of 25-30 DEG C of temperature, relative humidity 70-85%；
(7), the fermentate after micro- fermentation is dried into 10h under the conditions of 50 DEG C, finally obtains the coffee that water content is 8-10%
Coffee pericarp tea finished product.
Embodiment 4：
The present invention provides a kind of production methods of Coffee pulp tea, include the following steps：
(1), healthy and well done to the well-done coffee fresh fruit under just having picked is selected, it is cleaned at least three times with clear water
At least draining 30min again afterwards；
(2), the coffee fresh fruit after draining the water, which is put into peeler, carries out peeling operation, obtains Coffee pulp；
(3), obtained Coffee pulp is put into the water logging devices such as pail dustpan or dustpan and carries out draining again, the draining time is
11min, it is ensured that drain excessive moisture；
(4), it is according to the temperature in microwave storehouse by the Coffee pulp in step (3):40 DEG C, microwave power is：9kw, microwave
Fixation time is：10min, Coffee pulp sabot amount 15kg/m2Technique carry out microwave de-enzyming；
(5), the Coffee pulp after microwave de-enzyming in step (4) is carried out with the glutinous rice spiceleaf after fresh shred sufficient
Mixing, the wherein mixed proportion of glutinous rice spiceleaf and Coffee pulp are 2:100；Then obtained mixture is sent into rolling machine and twisted with the fingers
25min is rubbed, is divided into two sections wherein twisting with the fingers and rubbing step：Leading portion 8min, midfeather 5min, stir Coffee pulp manually, and back segment sth. made by twisting is rubbed
12min；
(6), the glutinous rice spiceleaf mixed will be twisted with the fingers in step (5) and Coffee pulp mixture carries out airing, airing thickness is 5-
8cm, then micro- fermentation 70min under conditions of 25-30 DEG C of temperature, relative humidity 70-85%；
(7), the fermentate after micro- fermentation is dried into 10h under the conditions of 50 DEG C, finally obtains the coffee that water content is 8-10%
Coffee pericarp tea finished product.
Embodiment 5：
The present invention provides a kind of production methods of Coffee pulp tea, include the following steps：
(1), healthy and well done to the well-done coffee fresh fruit under just having picked is selected, it is cleaned at least three times with clear water
At least draining 30min again afterwards；
(2), the coffee fresh fruit after draining the water, which is put into peeler, carries out peeling operation, obtains Coffee pulp；
(3), obtained Coffee pulp is put into the water logging devices such as pail dustpan or dustpan and carries out draining again, the draining time is
12min, it is ensured that drain excessive moisture；
(4), it is according to the temperature in microwave storehouse by the Coffee pulp in step (3):40 DEG C, microwave power is：9kw, microwave
Fixation time is：10min, Coffee pulp sabot amount 15kg/m2Technique carry out microwave de-enzyming；
(5), the Coffee pulp after microwave de-enzyming in step (4) is carried out with the glutinous rice spiceleaf after fresh shred sufficient
Mixing, the wherein mixed proportion of glutinous rice spiceleaf and Coffee pulp are 3:100；Then obtained mixture is sent into rolling machine and twisted with the fingers
30min is rubbed, is divided into two sections wherein twisting with the fingers and rubbing step：Leading portion 10min, midfeather 5min, stir Coffee pulp manually, and back segment sth. made by twisting is rubbed
15min；
(6), the glutinous rice spiceleaf mixed will be twisted with the fingers in step (5) and Coffee pulp mixture carries out airing, airing thickness is 5-
8cm, then micro- fermentation 60min under conditions of 25-30 DEG C of temperature, relative humidity 70-85%；
(7), the fermentate after micro- fermentation is dried into 10h under the conditions of 50 DEG C, finally obtains the coffee that water content is 8-10%
Coffee pericarp tea finished product.
It is a kind of specific product sensory evaluation data of Coffee pulp tea made of above-described embodiment, wherein table 1 below
For the subjective appreciation standard of Coffee pulp tea, table 2 is sensory evaluation group to the sensory evaluation scores of the Coffee pulp tea, each sense organ
The number of evaluation group is 10 people.
1 Coffee pulp tea subjective appreciation standard of table
Table 2：Coffee pulp tea sensory evaluation scores
By above table as can be seen that the application Coffee pulp tea is in terms of form：Shape is neat and well spaced, uniform color one
It causes, aridity is suitable；In terms of fragrance：With ripe coffee berry feature fruity, glutinous rice it is fragrant most of prominent coordinate simultaneously with
The fragrant and sweet gas of sweet tea sweet tea；In terms of soup look：Soup look is yellowish bright, salubrious；In terms of flavour：The most of elegant harmony of fragrance, grows
Alcohol sweet in flavor.
Therefore, a kind of Coffee pulp tea provided by the invention not only has in terms of form, fragrance, soup look, flavour and protrudes
Advantage, and with stronger healthcare function, also there is spy easy to operate, at low cost, the period is short in production method
Point facilitates and realizes scale and mechanization, can greatly improve the use value and economic benefit of Coffee pulp, is suitble to a wide range of
It promotes the use of.
The foregoing description of the disclosed embodiments enables professional and technical personnel in the field to realize or use the present invention.
A variety of modifications of these embodiments will be apparent for those skilled in the art, it is as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, it is of the invention
The embodiments shown herein is not intended to be limited to, and is to fit to and the principles and novel features disclosed herein phase one
The most wide range caused.
Claims (9)
1. a kind of production method of Coffee pulp tea, which is characterized in that include the following steps：
(1), selection of coffee fresh fruit carries out draining operation again after it is cleaned with clear water；
(2), the coffee fresh fruit after draining the water, which is put into peeler, carries out peeling operation, obtains Coffee pulp；
(3), obtained Coffee pulp is put into progress draining operation in water logging device again；
(4), the Coffee pulp that excessive moisture is drained in step (3) is subjected to microwave de-enzyming；
(5), the Coffee pulp after microwave de-enzyming in step (4) with glutinous rice perfume (or spice) is mixed, then send obtained mixture
Enter to carry out twisting with the fingers in rolling machine and rub operation；
(6), the micro- fermentation 45-80min of material progress mixed will be twisted with the fingers in step (5)；
(7), the fermentate after micro- fermentation is dried into 8-12h under the conditions of 40 DEG C -50 DEG C, finally obtains Coffee pulp tea finished product.
2. a kind of production method of Coffee pulp tea according to claim 1, it is characterised in that：In the step (1)
Coffee fresh fruit is health and well done to well-done coffee fresh fruit.
3. a kind of production method of Coffee pulp tea according to claim 1, it is characterised in that：Coffee in the step (1)
The cleaning step of coffee fresh fruit will at least carry out three times.
4. a kind of production method of Coffee pulp tea according to claim 1, it is characterised in that：Coffee in the step (3)
The draining time of coffee pericarp is 8-12min.
5. a kind of production method of Coffee pulp tea according to claim 1, it is characterised in that：In the step (4)
The temperature in microwave storehouse is in microwave de-enzyming process:40 DEG C, microwave power is：9KW, microwave de-enzyming time is：5-10min, coffee
Pericarp sabot amount is：10-20kg/m2。
6. a kind of production method of Coffee pulp tea according to claim 1, it is characterised in that：It is glutinous in the step (5)
The mixed proportion of meter Xiang Yu Coffee pulps is 1-5:100.
7. a kind of production method of Coffee pulp tea according to claim 1 or 6, it is characterised in that：In the step (5)
The time that sth. made by twisting rubs operation is 20-30min.
8. a kind of production method of Coffee pulp tea according to claim 1, it is characterised in that：It is micro- in the step (6)
The specific method of fermentation is：The glutinous rice perfume (or spice) mixed and the progress airing of Coffee pulp mixture will be twisted with the fingers, airing thickness is 5-8cm, so
Ferment 45-80min under conditions of 25-30 DEG C of temperature, relative humidity 70-85% afterwards.
9. a kind of Coffee pulp tea, it is characterised in that：The Coffee pulp tea is according to as described in any one of claim 1-8
Method make to obtain.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810081124.5A CN108185073A (en) | 2018-01-29 | 2018-01-29 | A kind of Coffee pulp tea and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810081124.5A CN108185073A (en) | 2018-01-29 | 2018-01-29 | A kind of Coffee pulp tea and preparation method thereof |
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| CN108185073A true CN108185073A (en) | 2018-06-22 |
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| CN201810081124.5A Pending CN108185073A (en) | 2018-01-29 | 2018-01-29 | A kind of Coffee pulp tea and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109717277A (en) * | 2019-02-27 | 2019-05-07 | 云南省农业科学院热带亚热带经济作物研究所 | A kind of Coffee pulp tea and preparation method thereof |
| CN109965058A (en) * | 2019-04-25 | 2019-07-05 | 杨秋湖 | A kind of Coffee pulp tea and preparation method thereof |
| CN110419658A (en) * | 2019-08-01 | 2019-11-08 | 云南歌蕾裴咖啡有限公司 | A kind of Coffee pulp nutrient solution and preparation method thereof |
| CN110477173A (en) * | 2019-09-25 | 2019-11-22 | 云南大学 | A kind of processing method of Coffee pulp tea |
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| CN1133126A (en) * | 1995-04-13 | 1996-10-16 | 丁渭然 | Polished glutinous rice fragrant tea and production process thereof |
| CN103082059A (en) * | 2013-02-16 | 2013-05-08 | 车培国 | Preparation method of coffee fruit tea product |
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| CN1133126A (en) * | 1995-04-13 | 1996-10-16 | 丁渭然 | Polished glutinous rice fragrant tea and production process thereof |
| CN103082059A (en) * | 2013-02-16 | 2013-05-08 | 车培国 | Preparation method of coffee fruit tea product |
| CN105941718A (en) * | 2016-07-15 | 2016-09-21 | 贵州普定印象朵贝农业开发有限公司 | Taxus chinensis green tea |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109717277A (en) * | 2019-02-27 | 2019-05-07 | 云南省农业科学院热带亚热带经济作物研究所 | A kind of Coffee pulp tea and preparation method thereof |
| CN109965058A (en) * | 2019-04-25 | 2019-07-05 | 杨秋湖 | A kind of Coffee pulp tea and preparation method thereof |
| CN110419658A (en) * | 2019-08-01 | 2019-11-08 | 云南歌蕾裴咖啡有限公司 | A kind of Coffee pulp nutrient solution and preparation method thereof |
| CN110477173A (en) * | 2019-09-25 | 2019-11-22 | 云南大学 | A kind of processing method of Coffee pulp tea |
| CN110477173B (en) * | 2019-09-25 | 2021-09-10 | 云南大学 | Processing method of coffee pericarp tea |
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Application publication date: 20180622 |