CN108782894A - One kind zero adds selenium-rich Moringa black tea and preparation method thereof - Google Patents
One kind zero adds selenium-rich Moringa black tea and preparation method thereof Download PDFInfo
- Publication number
- CN108782894A CN108782894A CN201810682605.1A CN201810682605A CN108782894A CN 108782894 A CN108782894 A CN 108782894A CN 201810682605 A CN201810682605 A CN 201810682605A CN 108782894 A CN108782894 A CN 108782894A
- Authority
- CN
- China
- Prior art keywords
- black tea
- moringa
- selenium
- preparation
- rich
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention proposes one kind zero and adds selenium-rich Moringa black tea and preparation method thereof, includes the following steps：(1) it is carrying out picking fresh leaf of Moringa before sunrise；(2) it completes to rub within 2 hours after picking；(3) sterilizing passivation carries out spraying tealeaves sterilization using the water vapour containing edible salt, and the usage amount of edible salt is：Tealeaves per ton adds 200~300g；(4) it ferments, fermentation temperature is 28~35 DEG C, 5~7h of fermentation time；(5) it dries；(6) Titian；(7) the zero addition selenium-rich Moringa black tea that cooling aftertaste obtains.The zero addition selenium-rich Moringa black tea that the method for the present invention obtains does not destroy nutritional ingredient, and free from admixture, fine and smooth uniformly mouthfeel is fresh, odorless blueness taste and bitter taste, and can be that selemium nutrition element is replenished in time in human body, and nutritive value is high.
Description
Technical field
The present invention relates to food processing technology field, more particularly to one kind zero adds selenium-rich Moringa black tea and its preparation side
Method.
Background technology
Selenium is the important composition of some antioxidases (glutathione peroxidase) and selenium-P albumen in animal and human body
Part plays a part of balance oxidation reduction atmosphere, some diseases, especially tumour, hypertension, endocrine metabolism in vivo
Disease, diabetes, senile constipation are all related with selenium deficiency, and selenium deficiency can directly result in human immunological competence's decline, and selenium is by as people
It is micro- necessary to body, currently, adult's intake that Chinese Soclety of Nutrition is recommended is daily 50-250 micrograms.
Moringa (Moringa) is also known as drumstick tree (Drumstick tree), is perennial tropical deciduous tree, originates in India
The north, there are about 14 kinds, present China also a large amount of plantations in the whole world.Moringa is planted in subtropical and tropical zones as sight
Reward tree, it may have certain economic value.Its seed can purified water, produce edible oil (paint and cosmetic formulation art in
Also there is certain value)；Its same edible of root.Contain abundant nutritional ingredient in the seed and leaf of Moringa.Leaf of Moringa
Piece, fruit pod are rich in several mineral materials, vitamin, 20 kinds of amino acid, 46 kinds of antioxygen elements, 36 kinds of naturally anti-scorching bodies and minerals.Often
The vitamin C contained in 100 grams of Moringa is 7 times of citrus, and iron is 3 times of spinach, and vitamin A is 4 times of carrot, calcareous
It is 4 times of milk, potassium is 3 times of banana, and protein is 2 times of Yoghourt.
The manufacturing procedure of conventional black：Fresh leaf --- spreads and --- --- fermentation --- drying is rubbed, due in tealeaves
Selenium is existed in the form of selenoprotein, and selenoprotein is easy oxidative degradation during traditional handicraft is withered.It is existing peppery
There are following problems for the wooden tea preparation technique：(1) do not resolve the flavor problem of Moringa tea, for example, it is peppery, smell blueness, Er Qiejin
Pipe smells green taste and bitter taste by adding other auxiliary materials and can not all offset, both tastes are still will appear in brewing process；(2)
Effective nutritional ingredient is not fully extracted out, especially selenium；(3) potassium content of Moringa tea is excessively high, and the people of kidney deficiency can not drink
With；(4) sodium content of Moringa tea is low, because Moringa tea diuresis, is easy to drain the sodium in human body, so drinking excessive easy sense
Feel void；(5) resting period of such as fruit tea is long, can cause to generate sour taste.For disadvantages described above, the improvement side of Moringa tea is prepared
Method is various, such as patent publication No. is CN107125387A, in a kind of preparation method of selenium-rich Moringa tea, using withering
Preceding addition vitamin C, collagen cook protective agent to prevent selenoprotein oxidative degradation, enhance the anti-of Moringa using vitamin C
Oxidation effectiveness, additionally adding dandelion extracting solution improves the mouthfeel of Moringa tea, and preparation process uses and spreads, withers and dry place
Reason.Patent publication No. CN107691717A, a kind of preparation method of leaf of Moringa beanpod black tea by sun withering, are withered, rub, are solved
Leaf of Moringa beanpod black tea is made in block and fermentation process.Above-mentioned patent providing method still have ignored Moringa fresh leaf itself it is peppery, bitter,
Puckery and serious smelly green taste, while not noticing that protein that Moringa tea is rich in is acidic protein, sunshine photosynthesis and is plucked
Put after taking it is of long duration can cause to continue to be acidified, destroy flavor, there is tea to turn sour taste, and traditionally tea-manufacturing technology, fermentation time
No more than 4 hours, and it was verified that the only fermentation more than four hours could fully discharge the leaching of its color and luster and resistance to bubble, flavor
Just persistently, brewing time will not generate the sour taste of tea too long.
Invention content
Mirror is with this, and the object of the present invention is to provide a kind of preparation method of zero addition selenium-rich Moringa black tea, the present invention obtains
Zero addition selenium-rich Moringa black tea it is in good taste, nutritive value is high.
The technical proposal of the invention is realized in this way：
A kind of preparation method of zero addition selenium-rich Moringa black tea, includes the following steps：
(1) it is carrying out picking fresh leaf of Moringa before sunrise；Leaf of Moringa nutrition not only general equilibrium, and it is very rich.Such as
Fresh leaf of Moringa 7.36g/100g containing protein, and 16 kinds of amino acid summation 4.5g/100g of protein main source are constituted, structure
Primary protein component at Moringa is acidic protein, because temperature once increases the nutritional ingredient matter for being easy to cause fresh leaf of Moringa
Become, so must pick before sunrise.
(2) it completes to rub within 2 hours after picking；Moringa fresh leaves very little, the fresh leaf of Moringa generally won all wrap
The branch stalk of Moringa blade is included, and branch stalk accounts for one third deal, fresh leaf of Moringa contains abundant dietary fiber, and extracted technique carries
In the dietary fiber taken, branch stalk dietary fiber accounts for 25% of total amount or so, and it is the master containing pungent and bitter taste that branch, which obstructs dietary fiber,
Want part, if using withering technology, allow its disappear 70~80% moisture, then would become hard to eliminate its pungent and bitter taste, so
The present invention is squeezed the moisture in Moringa blade and branch stalk, is removed pungent and bitter taste using the technique directly rubbed, and realizes that zero adds
Add and eliminates pungent and bitter taste.The present invention will must complete to rub after picking within 2 hours, avoid fresh leaf of Moringa by oxygen
Product quality is substantially reduced after change, and no longer needs to carry out the tune that withers, and peppery, puckery taste can be removed by rubbing.
(3) sterilizing passivation spray tealeaves sterilization using the water vapour containing edible salt, and tealeaves per ton addition 200~
300g salt.
(4) it ferments, fermentation temperature is 28~35 DEG C, 5~7h of fermentation time.
(5) it dries.
(6) Titian.
(7) cooling aftertaste.
Preferably, in step (2), time of kneading is that every batch of is rubbed 5~10 minutes.
Preferably, in step (3), the usage amount of edible salt is：When fine day, tealeaves addition edible salt 200g per ton；Cloudy day
When, tealeaves addition edible salt 300g per ton.It carries out spraying tealeaves sterilization using the water vapour containing edible salt, can not only sterilize,
The enzyme activity that can also be passivated in leaf of Moringa prevents protein because temperature is excessively high and agglomerated together, promotes the pH value of tea, prevents
Only protein is acidified, and would not generate sour taste.And most importantly increasing the sodium content in tealeaves, sodium is more in tealeaves, i.e.,
Just diuresis is finished off, weak phenomenon will not occur.
Preferably, in step (3), 80~90 DEG C of sterilization temperature.It is easy using 121 DEG C or more high-temperature sterilizations so that blade face goes out
Existing proteins coagulation interferes the extraction of inherent nutritional benefit ingredient.It is sprayed using the water vapour containing edible salt, defoliation can be removed
On piece dirt and bacterium, and its pH value can be changed, alkalinity is become by acidity, and the activity of the certain enzymes included can be activated, dissipated
Send out a kind of combination fragrance.80~90 DEG C of sterilizations of injection temperation, every batch of are sprayed 3 minutes.
Preferably, in step (4), fermentation temperature is：When fine day, fermentation temperature is 28~30 DEG C；When cloudy, fermentation temperature
It is 32~35 DEG C, 5~7h of fermentation time, needs to stir tealeaves every 30~40 minutes 1 time in fermentation process.Fermentation process can be with
Color is improved, causes tea to shoal when will not be drunk because of multiple immersion, in addition the fragrance of tea can extract relatively good, carry
The smell and flavour of Moringa faint scent, the content of selenium can reach 0.801-0.889mg/ kilograms, need not in addition add selenium element.
Preferably, in step (5), drying course is：Leaf of Moringa after fermentation is placed in baking oven, is warming up to 60 for the first time
It ± 3 DEG C, shuts down machine and cools down 20~30 minutes；It is warming up to 85~90 DEG C for the second time, shuts down machine and cools down 1~1.5h, cooling period is turned over
It is dynamic primary so that even heat, uniform drying.
Preferably, in step (6), it is put into fragrance extracting machine Titian, 55~60 DEG C of Titian temperature, Titian time 40min~
60min。
Preferably, 2~3 days cooling in step (7), it is packed after cooling.Actual mechanical process can be to be filled after cooling
Enter tea bag, blow-by sack allows tealeaves to continue the Hui Xiang that ferments, seals sack after 2~3 days again, and tea perfume is strong at this time, if drying
It is packed at once after cooling, tealeaves can not return fragrant aftertaste, and fragrance is insufficient.
The present invention also proposes the preparation side that one kind zero adds selenium-rich Moringa black tea, and selenium-rich Moringa black tea is added according to above-mentioned zero
Method obtains.
Compared with prior art, beneficial effects of the present invention are：
Zero addition selenium-rich Moringa black tea preparation method provided by the invention does not have to keep protein ingredient not to be destroyed
It is more crisp than normal tealeaves using high temperature sterilization, and because Moringa tealeaves is smaller, if being easy to cause this using high temperature sterilization
Acid in tealeaves extracts, and reduces mouthfeel.
In common black tea preparation process, general tea fermentation process was confined in 4 hours, and more than 4 hours will cause
Mouthfeel astringent taste and soup look are muddy, and Moringa tea contains abundant albumen and 18 kinds of amino acid, and 18 kinds of amino acid (24g/
Constitute protein 100g) while again and form source, only sufficient fermentation enzymolysis, could obtain to greatest extent various nutrition at
Point, the zero addition selenium-rich Moringa black tea that preparation method of the present invention obtains not only is rich in selenium, is also rich in general flavone, fine rich in diet
Dimension, be rich in calcium, this be general tea and food materials it is rare.Provided by the invention zero adds selenium-rich Moringa black tea ingredient selenium-rich, richness
Containing dietary fiber, rich in amino acid, wherein 8 kinds of amino acid are caused by itself, and are the necessary amino acid of human body, selenium-rich
Be more than national tealeaves standard, the folic acid and the micro member of Luo that also other tealeaves class products cannot have rich in dietary fiber
Element, the high potassium of sodium is low, even if finishing off, often go to toilet will not be weak.
The zero addition selenium-rich Moringa black tea long shelf-life that preparation method of the present invention obtains, storage will not all be sent out after 30 months
The sour taste of mould and generation, storage brew after 30 months, and soup look azarin, tea perfume are strong, tasty and refreshing, flavour is mellow.
Description of the drawings
To describe the technical solutions in the embodiments of the present invention more clearly, make required in being described below to embodiment
Attached drawing is briefly described, it should be apparent that, the accompanying drawings in the following description is only the preferred embodiment of the present invention, for
For those of ordinary skill in the art, without having to pay creative labor, it can also be obtained according to these attached drawings
His attached drawing.
Fig. 1 is present invention process flow diagram；
Fig. 2 and Fig. 3 is the nutritional ingredient examining report of fresh leaf of Moringa；
Fig. 4 and Fig. 5 is the nutritional ingredient examining report for the Moringa black tea that the embodiment of the present invention 1 obtains.
Specific implementation mode
For the technical solution in the present invention is clearly and completely described in conjunction with the embodiments, it is clear that inventor says
It is bright, but it is only a part of the embodiment of the present invention that following embodiment is described, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
Embodiment 1
The present invention proposes a kind of preparation method of zero addition selenium-rich Moringa black tea, includes the following steps：
(1) it is carrying out picking fresh leaf of Moringa before sunrise and place on the bamboo hedge, dustpan or rack of shady place indoors；
(2) it completes to rub within 2 hours after picking, time of kneading is 5~10 minutes；
(3) sterilizing passivation carries out spraying tealeaves sterilization using the water vapour containing edible salt, and the usage amount of edible salt is：Often
Ton tealeaves adds 200g, 85 DEG C of sterilization temperature；
(4) it ferments, fermentation temperature is 30 DEG C, fermentation time 7h；
(5) it dries：Leaf of Moringa after fermentation is placed in baking oven, is warming up to 60 DEG C for the first time, machine is shut down and cools down 30 minutes；
It is warming up to 85 DEG C for the second time, shuts down machine cooling 1.5h, cooling period is stirred once；
(6) Titian is put into fragrance extracting machine Titian, Titian temperature 60 C, Titian time 40min；
(7) cooling aftertaste, cooling aftertaste in 3 days, packs after cooling；
Obtain zero addition selenium-rich Moringa black tea of embodiment 1.
In other embodiment, it is preferred that in present invention process step (3), the usage amount of edible salt is：When fine day, often
Ton tealeaves addition edible salt 200g；When cloudy, tealeaves addition edible salt 300g per ton.
Preferably, fermentation temperature is：When fine day, fermentation temperature is 28~30 DEG C；When cloudy, fermentation temperature is 32~35
DEG C, 5~7h of fermentation time needs to stir tealeaves every 30~40 minutes 1 time in fermentation process.
Embodiment 2
The present invention proposes a kind of preparation method of zero addition selenium-rich Moringa black tea, includes the following steps：
(1) it is carrying out picking fresh leaf of Moringa before sunrise；
(2) it completes to rub within 2 hours after picking, time of kneading is 5~10 minutes；
(3) sterilizing passivation carries out spraying tealeaves sterilization using the water vapour containing edible salt, and the usage amount of edible salt is：Often
Ton tealeaves adds 250g, 80 DEG C of sterilization temperature；
(4) it ferments, fermentation temperature is 28 DEG C, fermentation time 6h；
(5) it dries：Leaf of Moringa after fermentation is placed in baking oven, is warming up to 63 DEG C for the first time, machine is shut down and cools down 30 minutes；
It is warming up to 90 DEG C for the second time, shuts down machine cooling 1h, cooling period is stirred once；
(6) Titian is put into fragrance extracting machine Titian, 55 DEG C of Titian temperature, Titian time 40min；
(7) cooling aftertaste, cooling aftertaste in 3 days, packs after cooling；
Obtain zero addition selenium-rich Moringa black tea of embodiment 2.
Embodiment 3
The present invention proposes a kind of preparation method of zero addition selenium-rich Moringa black tea, includes the following steps：
(1) it is carrying out picking fresh leaf of Moringa before sunrise；
(2) it completes to rub within 2 hours after picking, time of kneading is 5~10 minutes；
(3) sterilizing passivation carries out spraying tealeaves sterilization using the water vapour containing edible salt, and the usage amount of edible salt is：Often
Ton tealeaves adds 300g, 90 DEG C of sterilization temperature；
(4) it ferments, fermentation temperature is 35 DEG C, fermentation time 5h；
(5) it dries：Leaf of Moringa after fermentation is placed in baking oven, is warming up to 60 DEG C for the first time, machine is shut down and cools down 30 minutes；
It is warming up to 85 DEG C for the second time, shuts down machine cooling 1h, cooling period is stirred once；
(6) Titian is put into fragrance extracting machine Titian, Titian temperature 60 C, Titian time 60min；
(7) cooling aftertaste, cooling aftertaste in 2 days, packs after cooling；
Obtain zero addition selenium-rich Moringa black tea of embodiment 3.
Process ration is tested
Comparative example 1
The present embodiment and embodiment 1 difference lies in, carry out picking fresh leaf of Moringa after sunrise, other steps with reality
Apply the identical of example 1.Sensory evaluation is as shown in table 1：
Table 1
Comparative example 2
The present embodiment and embodiment 1 difference lies in, without rubbing after picking, other steps with embodiment 1
It is identical.Sensory evaluation is as shown in table 2：
Table 2
Comparative example 3
The present embodiment and embodiment 1 difference lies in, fermentation temperature is 30 DEG C, fermentation time 4h, other steps with reality
Apply the identical of example 1.
Comparative example 4
A kind of Moringa black tea preparation method that the prior art provides：
Moringa tree fresh leaf is picked before sunrise, and the placement of Moringa tree fresh leaf is withered on frame, controls and is spread out at 18~22 DEG C of room temperature
Row is put into wither, wither 0.5~3.5cm of thickness, withering time 1 hour, wither to Moringa tree fresh leaf water content be reduced to 55~
65%；Moringa tree fresh leaf is rubbed, is rubbed 10 minutes；It is placed in 24~28 DEG C of temperature, the fermenting cellar that humidity is 92% or more
In carry out fermentation 30 hours；It is 5% to be dried to leaf of Moringa water content, obtains the Moringa black tea of comparative example 6.
Comparative example 5
A kind of Moringa black tea preparation method that the prior art provides：
Moringa tree fresh leaf is picked before sunrise, and thin be spread out in of leaf of Moringa is withered on frame, 1~3cm of thickness, afternoon 16：00
~18：The outer sun withering of holding chamber, leaf of Moringa sun withering 30 minutes when 00 sunlight is weaker；Progress interior on the frame that withers is placed in wither, it is peppery
The wooden thin booth 1~3cm of thickness of leaf, withering time 16 hours, suitable degree are softness, surface staining；Be put into rolling machine into
Row is rubbed, and is gently rubbed 10 minutes, middle kneadding 10 minutes, then gently rub 10 minutes；Deblocking machine is put into deblock；Fermentation 2 hours is dried
It is dry, it is dried 90 minutes with 55 DEG C；Titian, 90 DEG C of Titians 5 minutes, control water content 6% is hereinafter, the Moringa for obtaining comparative example 7 is red
Tea.
Analysis of Nutritive Composition
The Moringa black tea nutritional ingredient such as table that nutritional ingredient, embodiment 1 to 3 and the comparative example 3 to 5 of fresh leaf of Moringa obtain
Shown in 3：
Table 3
Analyses Methods for Sensory Evaluation Results：
The each embodiment of embodiment 1 to 3 selects 20 specialty evaluation persons, according to sensory evaluation related request respectively to Moringa
Tissue morphology, color and luster, mouthfeel and the fragrance of black tea score, each index 25 is divided, and full marks 100 divide, and evaluation total score takes 20
The average value of specialty evaluation person.The zero addition selenium-rich Moringa black tea sensory evaluation and its evaluation total score result that embodiment 1 to 3 obtains
As shown in table 4：
Table 4
| Detection project | Tissue morphology | Color and luster | Mouthfeel | Fragrance | Evaluate total score |
| Embodiment 1 | 96 | 95 | 88 | 86 | 91.25 |
| Embodiment 2 | 94 | 94 | 89 | 85 | 90.5 |
| Embodiment 3 | 95 | 88 | 90 | 87 | 90 |
The zero addition selenium-rich Moringa black tea that the method for the present invention obtains does not destroy nutritional ingredient, and free from admixture is fine and smooth uniform, mouthfeel
It is fresh, odorless blueness taste and bitter taste, and can be that selemium nutrition element, zero addition selenium-rich Moringa black tea of acquisition is replenished in time in human body
No matter obtaining the favorable comment of conspicuousness in color and luster, mouthfeel, form or the evaluation organized.It is red that the present invention zero adds selenium-rich Moringa
Tea preparation method also has the advantage that：(1) compared with the technology for having addition, technique is simpler, is easily mastered and promotes, more suitable
Close batch production.(2) quality is more excellent, and preparation process quality is unified, and Testing index will not have apparent gap because of complex process,
Storage period quality insurance is guaranteed the quality, and is no longer needed to use and is guaranteed the quality facility and measure.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention god.
Claims (9)
1. a kind of preparation method of zero addition selenium-rich Moringa black tea, which is characterized in that include the following steps：(1) before sunrise
It carries out picking fresh leaf of Moringa；(2) it completes to rub within 2 hours after picking；(3) sterilizing passivation, using the water containing edible salt
Steam carries out spraying tealeaves sterilization, and the usage amount of edible salt is：Tealeaves per ton adds 200~300g；(4) it ferments, fermentation temperature
It is 28~35 DEG C, 5~7h of fermentation time；(5) it dries；(6) Titian；(7) cooling aftertaste.
2. the preparation method of zero addition selenium-rich Moringa black tea according to claim 1, which is characterized in that in step (2), rub
Time is that every batch of is rubbed 5~10 minutes.
3. the preparation method of zero addition selenium-rich Moringa black tea according to claim 1, which is characterized in that in step (3), eat
The usage amount of salt is：When fine day, tealeaves addition edible salt 200g per ton；When cloudy, tealeaves addition edible salt 300g per ton.
4. the preparation method of zero addition selenium-rich Moringa black tea according to claim 1, which is characterized in that in step (3), sterilization
80~90 DEG C of temperature.
5. the preparation method of zero addition selenium-rich Moringa black tea according to claim 1, which is characterized in that in step (4), fermentation
Temperature is：When fine day, fermentation temperature is 28~30 DEG C；When cloudy, fermentation temperature is 32~35 DEG C.
6. the preparation method of zero addition selenium-rich Moringa black tea according to claim 1, which is characterized in that in step (5), drying
Process is：Leaf of Moringa after fermentation is placed in baking oven, is warming up to 60 ± 3 DEG C for the first time, machine is shut down and cools down 20~30 minutes；The
Secondary temperature elevation shuts down machine and cools down 1~1.5h, cooling period is stirred once to 85~90 DEG C.
7. the preparation method of zero addition selenium-rich Moringa black tea according to claim 1, which is characterized in that in step (6), be put into
Fragrance extracting machine Titian, 55~60 DEG C of Titian temperature, Titian time 40min~60min.
8. the preparation method of zero addition selenium-rich Moringa black tea according to claim 1, which is characterized in that cooling in step (7)
It 2~3 days, is packed after cooling.
9. one kind zero adds selenium-rich Moringa black tea, according to zero addition selenium-rich Moringa black tea described in claim 1 to 8 any one
Preparation method obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810682605.1A CN108782894A (en) | 2018-06-27 | 2018-06-27 | One kind zero adds selenium-rich Moringa black tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810682605.1A CN108782894A (en) | 2018-06-27 | 2018-06-27 | One kind zero adds selenium-rich Moringa black tea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108782894A true CN108782894A (en) | 2018-11-13 |
Family
ID=64072559
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810682605.1A Pending CN108782894A (en) | 2018-06-27 | 2018-06-27 | One kind zero adds selenium-rich Moringa black tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108782894A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619225A (en) * | 2019-01-18 | 2019-04-16 | 湖南安化辣木黑茶有限公司 | A kind of Moringa thousand tael tea and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976092A (en) * | 2014-02-26 | 2014-08-13 | 厦门金竺生态农业有限公司 | Preparation method for moringa oleifera tea |
| CN105230845A (en) * | 2015-10-23 | 2016-01-13 | 英德市诚之号茶叶有限公司 | Processing method of moringa oleifera and Yinghong-9 black tea |
| CN105558178A (en) * | 2015-11-23 | 2016-05-11 | 福建省热带作物科学研究所 | Processing method of Moringa Oleifera leaf tea |
| CN106070901A (en) * | 2016-07-25 | 2016-11-09 | 玉林市武宁油茶种植有限公司 | A kind of processing method of Camellia nitidissima Chi |
| CN106306252A (en) * | 2016-08-25 | 2017-01-11 | 广西冠强农业开发有限责任公司 | Pitaya flower drying technology |
| CN107455519A (en) * | 2017-09-27 | 2017-12-12 | 广西宜州市宜源桑杆菌业有限公司 | A kind of Moringa black tea drinks and preparation method thereof |
| CN107593990A (en) * | 2017-09-27 | 2018-01-19 | 广西宜州市宜源桑杆菌业有限公司 | A kind of preparation method of Moringa black tea |
| CN107691714A (en) * | 2017-09-27 | 2018-02-16 | 广西昭平县古书茶业有限公司 | A kind of processing technology of Moringa tea |
| CN107912558A (en) * | 2017-12-01 | 2018-04-17 | 海南百晋兴生物科技有限公司 | A kind of granular francolin tea and preparation method thereof |
-
2018
- 2018-06-27 CN CN201810682605.1A patent/CN108782894A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976092A (en) * | 2014-02-26 | 2014-08-13 | 厦门金竺生态农业有限公司 | Preparation method for moringa oleifera tea |
| CN105230845A (en) * | 2015-10-23 | 2016-01-13 | 英德市诚之号茶叶有限公司 | Processing method of moringa oleifera and Yinghong-9 black tea |
| CN105558178A (en) * | 2015-11-23 | 2016-05-11 | 福建省热带作物科学研究所 | Processing method of Moringa Oleifera leaf tea |
| CN106070901A (en) * | 2016-07-25 | 2016-11-09 | 玉林市武宁油茶种植有限公司 | A kind of processing method of Camellia nitidissima Chi |
| CN106306252A (en) * | 2016-08-25 | 2017-01-11 | 广西冠强农业开发有限责任公司 | Pitaya flower drying technology |
| CN107455519A (en) * | 2017-09-27 | 2017-12-12 | 广西宜州市宜源桑杆菌业有限公司 | A kind of Moringa black tea drinks and preparation method thereof |
| CN107593990A (en) * | 2017-09-27 | 2018-01-19 | 广西宜州市宜源桑杆菌业有限公司 | A kind of preparation method of Moringa black tea |
| CN107691714A (en) * | 2017-09-27 | 2018-02-16 | 广西昭平县古书茶业有限公司 | A kind of processing technology of Moringa tea |
| CN107912558A (en) * | 2017-12-01 | 2018-04-17 | 海南百晋兴生物科技有限公司 | A kind of granular francolin tea and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 罗金水等: "一种高香型富硒辣木茶的制作技术", 《福建热作科技》 * |
| 赵志强: "《东阳茶文化》", 31 December 2016, 西泠印社出版社 * |
| 马红丽: "《食林广记》", 30 March 2017, 商务印书馆 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619225A (en) * | 2019-01-18 | 2019-04-16 | 湖南安化辣木黑茶有限公司 | A kind of Moringa thousand tael tea and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101931359B1 (en) | Manufacturing method for jelly using barley shoot powder and nano-collagen, and jelly manufactured by the same | |
| CN105767372A (en) | Mulberry leaf tea and making technology | |
| KR20130071708A (en) | Spicy sauce composition for spicy chicken and method for preparing thereof | |
| KR101952904B1 (en) | Manufacturing method of dried yellow corvina using barley ingredient containing salt mixture and dried yellow corvina thereof | |
| JP2009195217A (en) | Lonicera caerulea l. product containing acid liquid usable also for salt repelling person and with good keeping quality | |
| CN105455117A (en) | Instant enoki mushroom formula and preparation method thereof | |
| KR101079172B1 (en) | The manufacturing method of maturing jujube jenqua using bamboo case and maturing jujube jenqua by using the same | |
| CN108782894A (en) | One kind zero adds selenium-rich Moringa black tea and preparation method thereof | |
| KR20040066952A (en) | The extract and fermentation liquor manufacturing method of materials using houttuynia cordata and saururus chinesis bail | |
| KR102070507B1 (en) | Manufacturing method for samgyetang using black ginseng and samgyetang using black ginseng manufactured by the same | |
| CN107494852B (en) | Processing method of peony pistil tea | |
| CN105614789A (en) | Osmanthus-flavored tuber mustard pickle and production method thereof | |
| KR20030048370A (en) | Food preservative composition and food comprising the same | |
| CN106281959A (en) | A kind of apple rose flower vinegar and preparation method thereof | |
| KR102349790B1 (en) | Bread containing bamboo leaf extract and its manufacturing method | |
| CN109329426A (en) | A kind of jasmine black tea milk tea and preparation method thereof | |
| CN108522731A (en) | A kind of Amomum cardamomum flavor Noni fruit milk tea powder | |
| KR20150043660A (en) | The manufacturing method of steamed walleye pollack and steamed walleye pollack thereof | |
| KR102356983B1 (en) | Manufacturing method of soymilk | |
| CN103859116A (en) | Preparation method of health-keeping triticale tea | |
| KR102126179B1 (en) | Method of manufactuering for Radon Blocking Material | |
| KR20090012762A (en) | Herb fermentation tea and a process of herb fermentation tea | |
| KR101824119B1 (en) | process of manufacturing lotus root source | |
| KR20150053649A (en) | Schizandra Makgeolli and Process for Preparation thereof | |
| KR102345350B1 (en) | Bamboo salt comprising dendropanax morbiferus and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |