CN108541944A - A kind of Tea Flower ferment and its processing method - Google Patents
A kind of Tea Flower ferment and its processing method Download PDFInfo
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- CN108541944A CN108541944A CN201810436677.8A CN201810436677A CN108541944A CN 108541944 A CN108541944 A CN 108541944A CN 201810436677 A CN201810436677 A CN 201810436677A CN 108541944 A CN108541944 A CN 108541944A
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- 238000003672 processing method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 244000269722 Thea sinensis Species 0.000 claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 239000004310 lactic acid Substances 0.000 claims abstract description 10
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 230000008569 process Effects 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 230000007480 spreading Effects 0.000 claims abstract description 5
- 238000002386 leaching Methods 0.000 claims description 29
- 238000003756 stirring Methods 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 8
- 229920000742 Cotton Polymers 0.000 claims description 5
- 229910000831 Steel Inorganic materials 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000010959 steel Substances 0.000 claims description 5
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims description 4
- 240000003553 Leptospermum scoparium Species 0.000 claims description 4
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 4
- 239000008367 deionised water Substances 0.000 claims description 4
- 229910021641 deionized water Inorganic materials 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000002604 ultrasonography Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 20
- 230000003078 antioxidant effect Effects 0.000 abstract description 6
- 238000000605 extraction Methods 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 5
- 230000036039 immunity Effects 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 238000011161 development Methods 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000001151 other effect Effects 0.000 abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract description 2
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- 238000003199 nucleic acid amplification method Methods 0.000 abstract description 2
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- 238000004945 emulsification Methods 0.000 abstract 1
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- 230000033001 locomotion Effects 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
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- 239000007864 aqueous solution Substances 0.000 description 3
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- 241000411851 herbal medicine Species 0.000 description 2
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- 238000012986 modification Methods 0.000 description 2
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- 208000007848 Alcoholism Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
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- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000036542 oxidative stress Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000004224 protection Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
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- 210000002784 stomach Anatomy 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention relates to food processing technology fields, and in particular to a kind of Tea Flower ferment and its processing method.The Tea Flower ferment includes 10~15 parts of Tea Flower dried flower, 3~5 parts of white granulated sugar, 1~2 part of lactic acid bacteria；The Tea Flower is the Tea Flower fresh goods of current year picking, and through spreading, after light wave water-removing, it is 6~8% to be dried to water content, obtains Tea Flower dried flower, and is to process raw material with this three kinds of materials.Tea Flower dried flower is through crushing the processing technologys such as extraction, emulsification fermentation, homogeneous sterilization, process a kind of color and luster light brown, the tasty and refreshing Tea Flower ferment of flavour acid alcohol, finished product Tea Flower ferment is homogeneous, it is green and healthy without any additive and preservative without precipitation, with stronger antioxidant activity, also there is effect to adjust enteron aisle, cleaning stool, enhancing immunity of organisms and other effects；Effectively amplification Tea Flower deep processed product classification, increases Tea Flower utilization rate, realizes that the full price of Resources of Tea Plant utilizes, promotes the sound development of the full industrial chain of tea industry.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of Tea Flower ferment and its processing method.
Background technology
Tea Flower belongs to complete flower, and petal is generally white, and minority is in faint yellow or pink, fragrance faint scent band sweet taste.
Tea Flower is rich in active ingredients such as amino acid, protein, tea polyphenols, tea polysaccharide and saponin(es；With significant anti-oxidant, lipid-loweringing,
Antiallergy, hypoglycemic, protection stomach and strengthen immunity and other effects.By animal experiments show that, the safe and nontoxic property of Tea Flower.
7 kinds of crops such as approval Tea Flower are new resource food in No. 1 file of bulletin that the Ministry of Public Health in 2013 promulgates.
Adult tea place can produce 75~150 kilograms of fresh flower (more is 200 kilograms reachable) per acre, according to conventional 1:6 ratio can
Process 15~20kg of dried flower.Guizhou tea place area is the first in the nation up to 7,000,000 mu, Tea Flower Proper Motions or tea place of withering and falling,
A large amount of consumption tea tree nutriments, utilization rate are relatively low；If Tea Flower can be made full use of, Generative Growth of Tea Plant can not only be inhibited,
The consumption of tea tree nutriment is reduced, promotes the volume increase of coming year tealeaves, promotes the tea place output value, and the resources such as the manpower and materials spare time can be solved
Problem is set, the income of tea grower is increased, there is great economic value and social value.In addition, the rational exploitation and utilization of Tea Flower,
Tea comprehensive processing product category can be enriched, even more solve Guizhou tea place area and the uncoordinated important channel of the tealeaves output value it
One, and promote one of the important link of the full chain sound development of the whole province's tea industry.
Ferment refers generally to one or more fresh vegetables, fruit, mushroom, Chinese herbal medicine etc. as raw material, through multiple beneficial bacterium
Fermentation and generate, the functional microbial containing nutritional ingredients such as abundant vitamin, enzyme, minerals and secondary metabolites
Fermented product has whitening antioxidation, antibacterial anti-inflammatory, relaxes bowel, relieving alcoholism and protecting liver, enhancing immunity of organisms, repairs body damage
The healthcare functions such as wound.
Modern society's people's living habit is irregular, and life stress is big, and body is in sub-health state, by oxidative stress, intestines
Various diseases morbidity caused by road Flora Disturbance is frequent.The positive feature natural with its, without side-effects as a kind of health product,
And it receives and pursues.The research and development of ferment product can meet modern to the diversity of nutritional need, balance, be easy to absorbability and support
The demand of body health care.
It is in the majority with fruit, Chinese herbal medicine and mushroom fermentoid product in the market, have not yet to see the relevant report of Tea Flower ferment.It can
See, by the Tea Flower that nutriment is abundant, there is important foreground and meaning at Tea Flower ferment product by saccharomycetes to make fermentation.
Invention content
To solve the above-mentioned problems, the utilization scope and utilization rate of Tea Flower are improved, the present invention provides a kind of Tea Flowers
Ferment and its processing method.
The present invention is achieved by the following technical solutions：
A kind of Tea Flower ferment, including following raw material：
10~15 parts of Tea Flower dried flower, 3~5 parts of white granulated sugar, 1~2 part of lactic acid bacteria；The Tea Flower is the tea of current year picking
Tree flower fresh goods, through spreading, after light wave water-removing, it is 6~8% to be dried to water content.
Preferably, the Tea Flower ferment includes following raw material：
15 parts of Tea Flower dried flower, 5 parts of white granulated sugar, 2 parts of lactic acid bacteria；The Tea Flower is the Tea Flower fresh goods of current year picking,
Through spreading, after light wave water-removing, it is 8% to be dried to water content.
A kind of processing method of Tea Flower ferment, includes the following steps：
A, the Tea Flower dried flower for taking required parts by weight, it is 6~8% to be dried to water content again, crushed 20 mesh steel and sieves, on sieve
Part pulverizes and sieves again, lower part of screen point is taken, by solid-to-liquid ratio 1:20 addition boiling deionized waters, 8~12min of water bath with thermostatic control, then
10~15min of ultrasonic-leaching, per 3min, stirring is primary, stirring duration 1min；After taking leaching liquor absorbent cotton to filter 2~3 times, then
It filters, Tea Flower leaching liquor is made, is cooled to room temperature spare；
B, it in cleaning sterile room, takes spare Tea Flower leaching liquor that the white granulated sugar of required parts by weight is added, adjusts solution ratio
Sugariness is 16~20, and 10~12min of high pressure sterilization is freely cooled to room temperature, parts by weight lactic acid bacteria needed for addition, stirring 10~
After 15min, it is placed in sealing and fermenting 46~50h, 2500~3000r/min of mixing speed in fermentation machine, first product Tea Flower ferment is made
Element；
C, first product Tea Flower ferment 5~8min of homogeneous under the pressure of 9~15Mpa is taken, constant volume tank, ultraviolet-sterilization 10 are squeezed into
~15min is to get finished product Tea Flower ferment.
Preferably, during ultrasonic-leaching, control mixed liquor temperature is 98~102 DEG C.
Preferably, the autoclave temperature is 110~120 DEG C, 90~95KPa of pressure.
Preferably, during sealing and fermenting, 30~32 DEG C of fermentation temperature.
The beneficial effects of the invention are as follows：
1, compared with prior art, the present invention is processed using Tea Flower as primary raw material through extracting and emulsifying the technologies such as fermentation
Go out a kind of color and luster light brown, the tasty and refreshing Tea Flower ferment of flavour acid alcohol；Effectively amplification Tea Flower deep processed product classification, increases tea
Tree flower utilization rate realizes that the full price of Resources of Tea Plant utilizes, promotes the sound development of the full industrial chain of tea industry, increase the economy of tea grower
Income；
2, present invention offer finished product Tea Flower ferment is homogeneous, no precipitation, and without any additive and preservative, green is strong
Health has stronger antioxidant activity, and also there is effect to adjust enteron aisle, cleaning stool, enhancing immunity of organisms and other effects, long-term to drink
With weight-reducing is additionally aided, the effects that skin is obscure is treated.
Specific implementation mode
The present invention is further described in detail With reference to embodiment, but technical solution provided by the invention
It include not only the content showed in embodiment.
Embodiment 1
It present embodiments provides a kind of Tea Flower ferment and its processing method, detailed process is as follows：
Step 1: taking 15 parts of Tea Flower dried flower, hot wind is dried to water content 8%, crushed 20 mesh steel and sieves, on sieve partly again
It pulverizes and sieves, lower part of screen point is taken, by solid-to-liquid ratio 1:20 are added boiling deionized water, water bath with thermostatic control 10min, then ultrasonic-leaching
10min, 100 DEG C of extraction temperature, per 3min, stirring is primary, stirs duration 1min, promotes extracting effect；Take leaching liquor absorbent cotton mistake
It is filtered after filtering 2~3 times, Tea Flower leaching liquor is made, is cooled to room temperature spare；
It is more that the ultrasonic-leaching effectively extracts amino acid, protein, antioxidant in Tea Flower aqueous solution etc.
Kind nutriment, and coordinate boiling water extracting effect, accelerate the movement rate of Tea Flower interior molecules, promote extracting effect, increases
The leaching rate of each effective constituents in Tea Flower；
Step 2: in cleaning sterile room, take spare Tea Flower leaching liquor that 5 parts of white granulated sugar is added, adjusts solution and compare sugariness
It is 16, high pressure sterilization 10min, pressure 90KPa, 115 DEG C of temperature are freely cooled to room temperature after sterilizing, and lactic acid bacteria 2 is added
Part, it after stirring 10min, is placed in 30 DEG C of fermentation machine and is sealed by fermentation 48h, first product Tea Flower is made in mixing speed 3000r/min
Ferment；
Step 3: taking first product Tea Flower ferment homogeneous 5min under the pressure of 15Mpa, it is uniform effectively to increase flower ferment solution
Degree increases assimilation effect of the human body to finished product Tea Flower ferment；Squeeze into constant volume tank after homogeneous, ultraviolet-sterilization 15min, i.e.,
Obtain finished product Tea Flower ferment.
Embodiment 2
It present embodiments provides a kind of Tea Flower ferment and its processing method, detailed process is as follows：
Step 1: taking 10 parts of Tea Flower dried flower, hot wind is dried to water content 6%, crushed 20 mesh steel sieve, promotes dissolving extraction
Effect, part pulverizes and sieves again on sieve, lower part of screen point is taken, by solid-to-liquid ratio 1:20 are added boiling deionized water, water bath with thermostatic control
8min promotes ultrasonic-leaching effect, then ultrasonic-leaching 15min, 100 DEG C of extraction temperature, per 3min, stirring is primary, when stirring
Long 1min promotes extracting effect；It is filtered after taking leaching liquor absorbent cotton to filter 2 times, Tea Flower leaching liquor is made, is cooled to room temperature standby
With；
It is more that the ultrasonic-leaching effectively extracts amino acid, protein, antioxidant in Tea Flower aqueous solution etc.
Kind nutriment, and coordinate boiling water extracting effect, accelerate the movement rate of Tea Flower interior molecules, promote extracting effect, increases
The leaching rate of each effective constituents in Tea Flower；
Step 2: in cleaning sterile room, take spare Tea Flower leaching liquor that 3 parts of white granulated sugar is added, adjusts solution and compare sugariness
It is 20, high pressure sterilization 12min, pressure 95KPa, 100 DEG C of temperature are freely cooled to room temperature after sterilizing, and lactic acid bacteria 1 is added
Part, it after stirring 15min, is placed in 32 DEG C of fermentation machine and is sealed by fermentation 46h, first product Tea Flower is made in mixing speed 2500r/min
Ferment；
Step 3: taking first product Tea Flower ferment homogeneous 8min under the pressure of 9Mpa, it is uniform effectively to increase flower ferment solution
Degree increases assimilation effect of the human body to finished product Tea Flower ferment；Squeeze into constant volume tank after homogeneous, ultraviolet-sterilization 10min, i.e.,
Obtain finished product Tea Flower ferment.
Embodiment 3
It present embodiments provides a kind of Tea Flower ferment and its processing method, detailed process is as follows：
Step 1: taking 13 parts of Tea Flower dried flower, hot wind is dried to water content 7%, crushed 20 mesh steel sieve, promotes dissolving extraction
Effect, part pulverizes and sieves again on sieve, lower part of screen point is taken, by solid-to-liquid ratio 1:20 are added boiling deionized water, water bath with thermostatic control
12min promotes ultrasonic-leaching effect, then ultrasonic-leaching 12min, and 100 DEG C of extraction temperature, per 3min, stirring is primary, stirring
Duration 1min promotes extracting effect；It is filtered after taking leaching liquor absorbent cotton to filter 2 times, Tea Flower leaching liquor is made, is cooled to room temperature
It is spare；
It is more that the ultrasonic-leaching effectively extracts amino acid, protein, antioxidant in Tea Flower aqueous solution etc.
Kind nutriment, and coordinate boiling water extracting effect, accelerate the movement rate of Tea Flower interior molecules, promote extracting effect, increases
The leaching rate of each effective constituents in Tea Flower；
Step 2: in cleaning sterile room, take spare Tea Flower leaching liquor that 4 parts of white granulated sugar is added, adjusts solution and compare sugariness
It is 18, high pressure sterilization 12min, pressure 90KPa, 120 DEG C of temperature are freely cooled to room temperature after sterilizing, and lactic acid bacteria 2 is added
Part, it after stirring 12min, is placed in 30 DEG C of fermentation machine and is sealed by fermentation 50h, first product Tea Flower is made in mixing speed 2750r/min
Ferment；
Step 3: taking first product Tea Flower ferment homogeneous 7min under the pressure of 10Mpa, effectively increase the equal of flower ferment solution
Even degree increases assimilation effect of the human body to finished product Tea Flower ferment；Squeeze into constant volume tank after homogeneous, ultraviolet-sterilization 13min,
Get product Tea Flower ferment.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What without departing from technical solution of the present invention content, according to the technical essence of the invention to made by above example it is any modification, etc.
With variation and modification, in the range of still falling within technical solution of the present invention.
Claims (6)
1. a kind of Tea Flower ferment, which is characterized in that including following raw material：
10~15 parts of Tea Flower dried flower, 3~5 parts of white granulated sugar, 1~2 part of lactic acid bacteria；The Tea Flower dried flower is the tea of current year picking
Tree flower fresh goods, through spreading, after light wave water-removing, it is 6~8% to be dried to water content.
2. a kind of Tea Flower ferment according to claim 1, which is characterized in that including following raw material：
15 parts of Tea Flower dried flower, 5 parts of white granulated sugar, 2 parts of lactic acid bacteria；The Tea Flower dried flower is the Tea Flower fresh goods of current year picking,
Through spreading, after light wave water-removing, it is 8% to be dried to water content.
3. a kind of processing method of Tea Flower ferment, which is characterized in that include the following steps：
A, the Tea Flower dried flower for taking required parts by weight, it is 6~8% to be dried to water content again, crushed 20 mesh steel and sieves, part on sieve
It pulverizes and sieves again, lower part of screen point is taken, by solid-to-liquid ratio 1:20 are added boiling deionized water, 8~12min of water bath with thermostatic control, then ultrasound
Wave extracts 10~15min, and per 3min, stirring is primary, stirring duration 1min；It filters, makes after taking leaching liquor absorbent cotton to filter 1~2 time
Tea Flower leaching liquor is obtained, is cooled to room temperature spare；
B, it in cleaning sterile room, takes spare Tea Flower leaching liquor that the white granulated sugar of required parts by weight is added, adjusts solution and compare sugariness
It is 16~20,10~12min of high pressure sterilization is freely cooled to room temperature, and required parts by weight lactic acid bacteria is added, stirs 10~15min
Afterwards, it is placed in sealing and fermenting 46~50h, 2500~3000r/min of mixing speed in fermentation machine, first product Tea Flower ferment is made；
C, first product tea tree ferment 5~8min of homogeneous under the pressure of 9~15Mpa is taken, squeezes into constant volume tank, ultraviolet-sterilization 10~
15min is to get finished product Tea Flower ferment.
4. a kind of processing method of Tea Flower ferment according to claim 3, which is characterized in that in ultrasonic-leaching process
In, control mixed liquor temperature is 98~102 DEG C.
5. a kind of processing method of Tea Flower ferment according to claim 3, which is characterized in that the autoclave temperature
It is 110~120 DEG C, 90~95KPa of pressure.
6. a kind of processing method of Tea Flower ferment according to claim 3, which is characterized in that in the process of sealing and fermenting
In, 30~32 DEG C of fermentation temperature.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824643A (en) * | 2015-05-01 | 2015-08-12 | 侯荣山 | Preparation method for tea flower-acetic acid beverage |
| CN105613844A (en) * | 2016-03-10 | 2016-06-01 | 邹景华 | Tea tree product and preparation method thereof |
| CN106689667A (en) * | 2016-11-18 | 2017-05-24 | 魏海波 | Tea flower meat chicken feed |
| CN107397100A (en) * | 2017-08-15 | 2017-11-28 | 湄潭县京贵茶树花产业发展有限公司 | A kind of tea tree flower beverage |
-
2018
- 2018-05-09 CN CN201810436677.8A patent/CN108541944A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824643A (en) * | 2015-05-01 | 2015-08-12 | 侯荣山 | Preparation method for tea flower-acetic acid beverage |
| CN105613844A (en) * | 2016-03-10 | 2016-06-01 | 邹景华 | Tea tree product and preparation method thereof |
| CN106689667A (en) * | 2016-11-18 | 2017-05-24 | 魏海波 | Tea flower meat chicken feed |
| CN107397100A (en) * | 2017-08-15 | 2017-11-28 | 湄潭县京贵茶树花产业发展有限公司 | A kind of tea tree flower beverage |
Non-Patent Citations (2)
| Title |
|---|
| 于健;张玲;麻汉林;: "茶树花酸奶的研制" * |
| 赵旭;顾亚萍;钱和;: "茶树花冰茶的研制" * |
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