CN108850311A - A kind of tea extraction liquid and preparation method thereof and a kind of tea beverage - Google Patents
A kind of tea extraction liquid and preparation method thereof and a kind of tea beverage Download PDFInfo
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- CN108850311A CN108850311A CN201810861148.2A CN201810861148A CN108850311A CN 108850311 A CN108850311 A CN 108850311A CN 201810861148 A CN201810861148 A CN 201810861148A CN 108850311 A CN108850311 A CN 108850311A
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- tea
- tealeaves
- millet paste
- preparation
- water
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
Abstract
The present invention provides a kind of preparation methods of tea extraction liquid, include the following steps：A) tealeaves with tender fragrant delicate fragrance type is placed in 25~45 DEG C of water, then sodium ascorbate mixing is added thereto and extracts, is separated by solid-liquid separation, obtains millet paste A；B) will there is the tealeaves for roasting fiery odor type to be placed in 50~90 DEG C of water, then sodium bicarbonate mixing is added thereto and extracts, be separated by solid-liquid separation, obtain millet paste B；C) by millet paste A and millet paste B mixing centrifugal clarification, refined filtration obtains tea extraction liquid；Step A) it is limited with step B) without sequence.Tea raw material based on tealeaves and roasting fire perfume based on tender fragrant faint scent is separated two steps and extracted by the present invention, and the particular kind of additive for facilitating flavor substance release has been separately added into it, every kind of tealeaves carries out extraction operation with respective optimal extraction conditions, finally extract liquor is mixed again, so that the whole flavor of tea extraction liquid be substantially improved.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of tea extraction liquid and preparation method thereof and a kind of tea-drinking
Material.
Background technique
The existing most commonly used hanging basket abstraction technique of production of tea drinks industry is that a variety of tea raw materials mix single extraction
Take, for example, often by with based on tender fragrant faint scent tealeaves and roasting fire it is fragrant based on tealeaves mix and extract, still,
And the tealeaves based on the tealeaves and roasting fire perfume based on tender fragrant faint scent is mixed extract can not highlight every kind of tealeaves flavor it is excellent
Gesture often sacrifices fragrance, flavour.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is that provide a kind of tea extraction liquid and preparation method thereof and
The preparation method of a kind of tea beverage, tea extraction liquid provided by the invention can promote the whole flavor of tea extract liquor.
The present invention provides a kind of preparation methods of tea extraction liquid, include the following steps：
A) tealeaves with tender fragrant delicate fragrance type is placed in 25~45 DEG C of water, then sodium ascorbate mixing is added thereto
It extracts, is separated by solid-liquid separation, obtains millet paste A；
B) will there is the tealeaves for roasting fiery odor type to be placed in 50~90 DEG C of water, then sodium bicarbonate mixing is added thereto and carries out
It extracts, is separated by solid-liquid separation, obtains millet paste B；
C) by millet paste A and millet paste B mixing centrifugal clarification, refined filtration obtains tea extraction liquid；
Step A) it is limited with step B) without sequence.
Preferably, step A) in, the tealeaves with tender fragrant delicate fragrance type is selected from steaming green tea, and baked green tea and fried green are green
One of tea is a variety of；
Step B) in, it is described that there is the tealeaves for roasting fiery odor type to be selected from roasted green tea, one of black tea and oolong tea or more
Kind.
Preferably, step A) in, the mass ratio of the tealeaves and water with tender fragrant delicate fragrance type is 1：(10~40)；It is described
The mass ratio of sodium ascorbate and the tealeaves with tender fragrant delicate fragrance type is (0.01~0.03)：1.
Preferably, step A) in, described to be extracted as hanging basket extraction, time of the extraction is 2~20min, every 0.5~
It is primary that 2min lifts basket.
Preferably, step B) in, the mass ratio of the tealeaves with the fiery odor type of roasting and water is 1：(5~30), the carbon
Sour hydrogen sodium is (0.01~0.03) with the mass ratio with the tealeaves for roasting fiery odor type：1.
Preferably, step B) in, described to be extracted as hanging basket extraction, the time of the extraction is 2~20min, every 0.5-
It is primary that 2min lifts basket.
Preferably, the volume ratio of the millet paste A and millet paste B is (0.5~3):1.
The present invention also provides a kind of tea extraction liquid that above-mentioned preparation method is prepared.
The present invention also provides a kind of tea beverage, the tea extraction liquid being prepared including above-mentioned preparation method.
It preferably, further include water and additive, the additive includes water, vitamin C, sodium ascorbate and sodium bicarbonate
One of or it is a variety of.
Compared with prior art, the present invention provides a kind of preparation method of tea extraction liquid, include the following steps：A) will
Tealeaves with tender fragrant delicate fragrance type is placed in 25~45 DEG C of water, then sodium ascorbate mixing is added thereto and extracts, Gu
Liquid separation, obtains millet paste A；B) will there is the tealeaves for roasting fiery odor type to be placed in 50~90 DEG C of water, then bicarbonate is added thereto
Sodium mixing extracts, and is separated by solid-liquid separation, obtains millet paste B；C) by millet paste A and millet paste B mixing centrifugal clarification, refined filtration obtains tealeaves
Extract liquor；Step A) it is limited with step B) without sequence.The present invention is by the tea based on the tealeaves and roasting fire perfume based on tender fragrant faint scent
Leaf raw material separates the extraction of two steps, and has been separately added into the particular kind of additive for facilitating flavor substance release, every kind of tealeaves
Extraction operation is carried out with respective optimal extraction conditions, finally again mixes extract liquor, so that tealeaves extraction be substantially improved
Take the whole flavor of liquid.
Specific embodiment
The present invention provides a kind of preparation methods of tea extraction liquid, include the following steps：
A) tealeaves with tender fragrant delicate fragrance type is placed in 25~45 DEG C of water, then sodium ascorbate mixing is added thereto
It extracts, is separated by solid-liquid separation, obtains millet paste A；
B) will there is the tealeaves for roasting fiery odor type to be placed in 50~90 DEG C of water, then sodium bicarbonate mixing is added thereto and carries out
It extracts, is separated by solid-liquid separation, obtains millet paste B；
C) by millet paste A and millet paste B mixing centrifugal clarification, refined filtration obtains tea extraction liquid；
Step A) it is limited with step B) without sequence.
Tea raw material based on tealeaves and roasting fire perfume based on tender fragrant faint scent is separated two steps and extracts progress millet paste by the present invention
Preparation.
Wherein, the tealeaves with based on tender fragrant faint scent is by being obtained by extraction millet paste A.The specific method is as follows：
Tealeaves with tender fragrant delicate fragrance type is placed in water, then Vitamin C is added thereto by the method extracted using hanging basket
Sour sodium mixing extracts.Wherein, the mass ratio of the tealeaves and water with tender fragrant delicate fragrance type is 1：(10~40), preferably
1：(20~30).The tealeaves with tender fragrant delicate fragrance type is selected from steaming green tea, one of baked green tea and roasted green tea or
It is a variety of；The water temperature of the water is 25~45 DEG C, under the conditions of the temperature, facilitates flavor substance in the tealeaves of tender fragrant delicate fragrance type
Extract release.The time of the extraction is 2~20min, and it is primary that every 0.5~2min lifts basket.
The present invention is also added into sodium ascorbate in the extraction process of the tealeaves with tender fragrant delicate fragrance type, wherein described
Millet paste flavor can be substantially improved in the addition of sodium ascorbate.The matter of the sodium ascorbate and the tealeaves with tender fragrant delicate fragrance type
Amount is than being (0.01~0.03)：1, preferably 0.02:1.
It after the completion of extraction, is separated by solid-liquid separation, specially：
Drum centrifuge by extracting solution Jing Guo 120~270 mesh precision separates tea grounds, and then, plate changes cooling extracting solution extremely
17 DEG C hereinafter, obtain millet paste A then with 100~120 mesh nylon monofilament filter bag coarse filtration.
It is described to have the tealeaves for roasting fiery odor type by millet paste B is obtained by extraction.The specific method is as follows：
To there is the tealeaves for roasting fiery odor type to be placed in water, then anti-bicarbonate is added thereto for the method extracted using hanging basket
Sodium mixing extracts.Wherein, the mass ratio of the tealeaves with the fiery odor type of roasting and water is 1：(5~30), preferably 1：(15
~20).It is described that there is the tealeaves for roasting fiery odor type to be selected from roasted green tea, one of black tea and oolong tea or a variety of；The water
Water temperature is 50~90 DEG C, under the conditions of the temperature, facilitates the extraction release for roasting flavor substance in the tealeaves of fiery odor type.It is described to mention
The time taken is 2~20min, and it is primary that every 0.5~2min lifts basket.
The present invention is also added into sodium bicarbonate in the extraction process with the tealeaves for roasting fiery odor type, wherein the carbonic acid
Millet paste flavor can be substantially improved in the addition of hydrogen sodium.The sodium bicarbonate and the mass ratio with the tealeaves of roasting fire odor type are
(0.01~0.03)：1, preferably 0.02:1.
It after the completion of extraction, is separated by solid-liquid separation, specially：
Drum centrifuge by extracting solution Jing Guo 120~270 mesh precision separates tea grounds, and then, plate changes cooling extracting solution extremely
17 DEG C hereinafter, obtain millet paste B then with 100~120 mesh nylon monofilament filter bag coarse filtration.
The present invention is not particularly limited the preparation sequence of the millet paste A and millet paste B, can successively prepare, and can also incite somebody to action
Different tealeaves is respectively placed in two extraction equipments while carrying out.
Obtained millet paste A is mixed with millet paste B, the present invention is not particularly limited the mixed mode, can
Realize uniformly mixing.Millet paste A and millet paste B are preferably sufficiently mixed by the present invention in buffer barrel.The millet paste A and millet paste B
Volume ratio be (0.5~3):1.
In the present invention, the fried green in the tealeaves of the roasted green tea in the tealeaves of the tender fragrant delicate fragrance type and the fiery odor type of roasting is green
The frying degree of tea is different, wherein the stir-fry in tealeaves of the roasted green tea than roasting fiery odor type in the tealeaves of the tender fragrant delicate fragrance type
The frying degree of dark green tea wants small, and the roasted green tea in the tealeaves of the tender fragrant delicate fragrance type roasts fiery odor type based on tender fragrant faint scent
Tealeaves in roasted green tea to roast based on fiery perfume.
Then, mixed millet paste being subjected to centrifugal clarification, it is preferred to use disk plate centrifuge carries out centrifugal clarification, then
To supernatant.
The supernatant is subjected to refined filtration, obtains tea extraction liquid.The refined filtration selects 1~5 μm of precision filter core to carry out essence
Filter.
The present invention also provides a kind of tea extraction liquid being prepared using above-mentioned preparation method.Wherein, which extracts
The flavor (fragrance and flavour) of liquid is taken to be obviously improved.
The present invention also provides a kind of tea beverage, the tea extraction liquid being prepared including above-mentioned preparation method, wherein institute
The content for stating tea extraction liquid in tea beverage is 20wt%~50wt% of tea beverage total amount.
It in the present invention, further include water and additive when carrying out the allotment of tea beverage, wherein the additive includes
But one of it is not limited to water, vitamin C, sodium ascorbate and sodium bicarbonate or a variety of.
Wherein, in the tea beverage, ascorbic additive amount is ‰~3wt of 1wt ‰, and the additive amount of sodium ascorbate is
‰~3wt of 1wt ‰, the additive amount of sodium bicarbonate are ‰~3wt of 1wt ‰.
Tea raw material based on tealeaves and roasting fire perfume based on tender fragrant faint scent is separated two steps and extracted by the present invention, and is added respectively
The particular kind of additive for facilitating flavor substance release is entered, every kind of tealeaves is extracted with respective optimal extraction conditions
Operation finally again mixes extract liquor, so that the whole flavor of tea extraction liquid be substantially improved.
For a further understanding of the present invention, below with reference to embodiment to tea extraction liquid provided by the invention and its preparation side
Method and tea beverage are illustrated, and protection scope of the present invention is not limited by the following examples.
Embodiment 1
100kg steaming green tea enters 25 DEG C of water 1000kg, and the sodium ascorbate of 1kg is added, and opens stirring, and every 0.5min is mentioned
It is primary to put indigo plant, extracts 5min, extract liquor is separated through 270 mesh drum centrifuges, and then plate, which changes, is cooled to 13 DEG C, then, 100 mesh Buddhist nuns
Imperial monofilament filter bag coarse filtration, obtains millet paste A；
100kg roasted green tea enters 90 DEG C of water 1000kg, and the sodium bicarbonate of 3kg is added, and opens stirring, and every 0.5min lifts blue
Once, 20min is extracted, extract liquor is separated through 270 mesh drum centrifuges, and then plate, which changes, is cooled to 13 DEG C, then 100 mesh nylon list
Silk filter bag coarse filtration, obtains millet paste B；
Millet paste A and B are according to 0.5:1 volume ratio is sufficiently mixed in buffer barrel, then is clarified through disk plate centrifuge, 1 μm of precision
Filter core refined filtration obtains tea extraction liquid.
Embodiment 2
100kg baked green tea enters 35 DEG C of water 1000kg, and the sodium ascorbate of 2kg is added, and opens stirring, and every 1min is lifted
It is blue primary, 10min is extracted, extract liquor is separated through 200 mesh drum centrifuges, and then plate, which changes, is cooled to 13 DEG C, then, 110 mesh Buddhist nuns
Imperial monofilament filter bag coarse filtration, obtains millet paste A；
100kg oolong tea enters 50 DEG C of water 1000kg, and the sodium bicarbonate of 2kg is added, and opens stirring, and every 1min lifts indigo plant once,
10min is extracted, extract liquor is separated through 200 mesh drum centrifuges, and then plate, which changes, is cooled to 13 DEG C, and then 110 mesh nylon monofilaments are filtered
Bag coarse filtration, obtains millet paste B；
Millet paste A and B are according to 1：1 volume ratio is sufficiently mixed in buffer barrel, then is clarified through disk plate centrifuge, 3 μm of precision filtereds
Core refined filtration obtains tea extraction liquid.
Embodiment 3
100kg roasted green tea enters 45 DEG C of water 1000kg, and the sodium ascorbate of 3kg is added, and opens stirring, and every 2min is lifted
It is blue primary, 20min is extracted, extract liquor is separated through 120 mesh drum centrifuges, and then plate, which changes, is cooled to 13 DEG C, then 120 mesh nylon
Monofilament filter bag coarse filtration, obtains millet paste A；
100kg black tea enters 70 DEG C of water 1000kg, and the sodium bicarbonate of 1kg is added, and opens stirring, and every 2min lifts blue primary, extraction
5min is taken, extract liquor is separated through 120 mesh drum centrifuges, and then plate, which changes, is cooled to 13 DEG C, and then 120 mesh nylon monofilament filter bags are thick
Filter, obtains millet paste B；
Millet paste A and B are according to 2:1 volume ratio is sufficiently mixed in buffer barrel, then is clarified through disk plate centrifuge, 5 μm of precision filtereds
Core refined filtration obtains tea extraction liquid.
Comparative example 1
100kg steaming green tea enters 25 DEG C of water 1000kg, and the sodium ascorbate of 1kg is added, and opens stirring, and every 0.5min is mentioned
It is primary to put indigo plant, extracts 5min, extract liquor is separated through 270 mesh drum centrifuges, and then plate, which changes, is cooled to 13 DEG C, then 100 mesh Buddhist nun
Imperial monofilament filter bag coarse filtration, obtains millet paste A；
100kg roasted green tea enters 90 DEG C of water 1000kg, opens stirring, and every 0.5min lifts indigo plant once, extracts 20min, extraction
Liquid is taken to separate through 270 mesh drum centrifuges, then plate, which changes, is cooled to 13 DEG C, and then 100 mesh nylon monofilament filter bag coarse filtration, obtains tea
Soup B；
Millet paste A and B are according to 0.5:1 volume ratio is sufficiently mixed in buffer barrel, then is clarified through disk plate centrifuge, 1 μm of precision
Filter core refined filtration obtains tea extraction liquid.
Comparative example 2
100kg steaming green tea enters 25 DEG C of water 1000kg, opens stirring, and every 0.5min lifts indigo plant once, extracts 5min, extraction
Liquid is taken to separate through 270 mesh drum centrifuges, then plate, which changes, is cooled to 13 DEG C, and then, 100 mesh nylon monofilament filter bag coarse filtration obtain
Millet paste A；
100kg roasted green tea enters 90 DEG C of water 1000kg, and the sodium bicarbonate of 3kg is added, and opens stirring, and every 0.5min lifts blue
Once, 20min is extracted, extract liquor is separated through 270 mesh drum centrifuges, and then plate, which changes, is cooled to 13 DEG C, then 100 mesh nylon list
Silk filter bag coarse filtration, obtains millet paste B；
Millet paste A and B are according to 0.5:1 volume ratio is sufficiently mixed in buffer barrel, then is clarified through disk plate centrifuge, 1 μm of precision
Filter core refined filtration obtains tea extraction liquid.
Comparative example 3
100kg steaming green tea enters 25 DEG C of water 1000kg, opens stirring, and every 0.5min lifts indigo plant once, extracts 5min, extraction
Liquid is taken to separate through 270 mesh drum centrifuges, then plate, which changes, is cooled to 13 DEG C, and then, 100 mesh nylon monofilament filter bag coarse filtration obtain
Millet paste A；
100kg roasted green tea enters 90 DEG C of water 1000kg, opens stirring, and every 0.5min lifts indigo plant once, extracts 20min, extraction
Liquid is taken to separate through 270 mesh drum centrifuges, then plate, which changes, is cooled to 13 DEG C, and then 100 mesh nylon monofilament filter bag coarse filtration, obtains tea
Soup B；
Millet paste A and B are according to 0.5:1 volume ratio is sufficiently mixed in buffer barrel, then is clarified through disk plate centrifuge, 1 μm of precision
Filter core refined filtration obtains tea extraction liquid.
Embodiment 4
It according to volume ratio is 1 by above-described embodiment and the tea extraction liquid of comparative example:2 are diluted with water, and obtain tealeaves dilution
Liquid.
30 reviewers are selected, according to GB/T23776-2018《Tealeaves sensory's method》To above-mentioned tealeaves dilution
Soup look, fragrance and flavour judged.Since offer tea extraction liquid of the invention is more focused on fragrance and flavour,
The modification of adaptability has been carried out to the reviewing method of above-mentioned national standard, the type for the coefficient that scores and respectively shared score value have been carried out
Adjustment, the specific coefficient that scores are that soup look 10 is divided, and fragrance 45 divides, flavour 45 divides, and total score 100 is divided.
Concrete outcome is referring to table 1
Table 1
From the above results, the tender perfume of A millet paste for adding sodium ascorbate is more significant, and tea flavour foot in mouthfeel has fresh refreshing sense,
Have back sweet.The B millet paste for adding sodium bicarbonate roasts fiery taste and protrudes, and fragrance raises up, and tea sense is significant, has bitter taste；After millet paste A and B mixing
The product special flavour of allotment：Tea gives off a strong fragrance, and has stereovision, and fresh taste in mouthfeel, bitter taste is moderate, returns sweet significant.
Embodiment 5
Flavor substance testing result is shown in Table 2：
2 flavor substance testing result of table
As can be seen from the table, embodiment is more conducive to extraction efficiency, millet paste Brix, tea polyphenols, free ammonia compared to comparative example
Base acid content is above comparative example.Wherein, ammonia phenol ratio is significantly higher than comparative example, and under illustrating here, ammonia phenol ratio is withdrawn deposit in flavor
Fresh refreshing sense and freshness, ammonia phenol ratio is higher, illustrates that millet paste Tender is fragrant, returns sweet higher, and bitter taste is weaker.
Embodiment 6
The tea extraction liquid that Examples 1 to 3 obtains is deployed, specific formula is as follows：
Concocting method is：Millet paste dosage is 500kg, adds sodium bicarbonate 1kg, vitamin 1kg, sodium ascorbate 2kg, water
496kg
Obtained tea beverage, millet paste is vivid limpid, and Tender is fragrant, and faint scent is prominent, and feeling of freshness is significant, roasts fiery aromatic strongly fragrant, great layer
Secondary sense；Fresh taste, tea sense is significant, and bitter taste is moderate, returns sweet.Whole flavor is good.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of preparation method of tea extraction liquid, which is characterized in that include the following steps：
A) tealeaves with tender fragrant delicate fragrance type is placed in 25~45 DEG C of water, then sodium ascorbate mixing is added thereto and carries out
It extracts, is separated by solid-liquid separation, obtains millet paste A；
B) will there is the tealeaves for roasting fiery odor type to be placed in 50~90 DEG C of water, then sodium bicarbonate mixing is added thereto and is mentioned
It takes, is separated by solid-liquid separation, obtains millet paste B；
C) by millet paste A and millet paste B mixing centrifugal clarification, refined filtration obtains tea extraction liquid；
Step A) it is limited with step B) without sequence.
2. preparation method according to claim 1, which is characterized in that step A) in, the tea with tender fragrant delicate fragrance type
Leaf is selected from steaming green tea, one of baked green tea and roasted green tea or a variety of；
Step B) in, it is described that there is the tealeaves for roasting fiery odor type to be selected from roasted green tea, one of black tea and oolong tea or a variety of.
3. preparation method according to claim 1, which is characterized in that step A) in, the tea with tender fragrant delicate fragrance type
The mass ratio of leaf and water is 1：(10~40)；The sodium ascorbate and the mass ratio with the tealeaves of tender fragrant delicate fragrance type are
(0.01~0.03)：1.
4. preparation method according to claim 1, which is characterized in that step A) in, the hanging basket that is extracted as extracts, described
The time of extraction is 2~20min, and it is primary that every 0.5~2min lifts basket.
5. preparation method according to claim 1, which is characterized in that step B) in, it is described that there is the tealeaves for roasting fiery odor type
Mass ratio with water is 1：(5~30), the sodium bicarbonate be with the mass ratio with the tealeaves for roasting fiery odor type (0.01~
0.03)：1.
6. preparation method according to claim 1, which is characterized in that step B) in, the hanging basket that is extracted as extracts, described
The time of extraction is 2~20min, and it is primary that every 0.5-2min lifts basket.
7. preparation method according to claim 1, which is characterized in that the volume ratio of the millet paste A and millet paste B be (0.5~
3):1。
8. a kind of tea extraction liquid that the preparation method as described in claim 1~7 any one is prepared.
9. a kind of tea beverage, which is characterized in that be prepared including preparation method described in claim 1~7 any one
Tea extraction liquid.
10. tea beverage according to claim 1, which is characterized in that further include water and additive, the additive includes
One of water, vitamin C, sodium ascorbate and sodium bicarbonate are a variety of.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111264635A (en) * | 2020-03-13 | 2020-06-12 | 四川喜之郎食品有限公司 | Matcha non-dairy creamer and preparation method thereof |
| CN113142357A (en) * | 2021-02-10 | 2021-07-23 | 统一企业(中国)投资有限公司昆山研究开发中心 | High-aroma tea, preparation method thereof and tea extract liquid prepared from high-aroma tea |
| CN114081083A (en) * | 2020-08-24 | 2022-02-25 | 统一企业股份有限公司 | Method for preparing tea drink and tea drink prepared by same |
| CN115553353A (en) * | 2022-11-10 | 2023-01-03 | 四川喜之郎食品有限公司 | Tea leaf extraction method |
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| CN101076257A (en) * | 2004-12-13 | 2007-11-21 | 三得利株式会社 | Method of storing fragrant component |
| CN103098922A (en) * | 2013-02-04 | 2013-05-15 | 萧氏饮品有限公司 | Preparation method of original flavor red tea drink |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111264635A (en) * | 2020-03-13 | 2020-06-12 | 四川喜之郎食品有限公司 | Matcha non-dairy creamer and preparation method thereof |
| CN114081083A (en) * | 2020-08-24 | 2022-02-25 | 统一企业股份有限公司 | Method for preparing tea drink and tea drink prepared by same |
| CN113142357A (en) * | 2021-02-10 | 2021-07-23 | 统一企业(中国)投资有限公司昆山研究开发中心 | High-aroma tea, preparation method thereof and tea extract liquid prepared from high-aroma tea |
| CN115553353A (en) * | 2022-11-10 | 2023-01-03 | 四川喜之郎食品有限公司 | Tea leaf extraction method |
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Application publication date: 20181123 |