CN109566799A - Fragrance tea bottom and preparation method - Google Patents

Fragrance tea bottom and preparation method Download PDF

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Publication number
CN109566799A
CN109566799A CN201910096891.8A CN201910096891A CN109566799A CN 109566799 A CN109566799 A CN 109566799A CN 201910096891 A CN201910096891 A CN 201910096891A CN 109566799 A CN109566799 A CN 109566799A
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fragrance
tea
parts
black tea
black
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CN201910096891.8A
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文彦然
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文彦然
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Priority to CN201910096891.8A priority Critical patent/CN109566799A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/14Tea preparations, e.g. using additives

Abstract

The present invention provides a kind of fragrance tea bottom, which includes black tea and fragrance, and the mass ratio of black tea and fragrance is (25~40): (50~70).Fragrance tea bottom of the invention, it is light to solve presently commercially available tune fragrance of drinking tea, mouthfeel is single, without peculiar flavour and single teas vulnerable to weather, the factors such as season influence and the problem of unstable quality, fragrance tea provided by the invention bottom flavour is unique, fragrance is prominent, consumer can be improved and exchange the memory point drunk tea, competitiveness is strong after promoting in the market, wherein each component fragrance reasonable compatibility, it brings out the best in each other, it is drunk tea while with special aroma with its tune made, due to the reasonable compatibility of fragrance, keep the feature perfume (or spice) of black tea more obvious, millet paste is fresh refreshing, tea sense is strong, it drinks long oiliness.In addition, the preparation method at fragrance tea bottom is simple, production is not necessarily to the equipment investment of complex and expensive, low manufacture cost.

Description

Fragrance tea bottom and preparation method
Technical field
The invention belongs to food processing technology fields, and in particular to fragrance tea bottom and preparation method.
Background technique
Tealeaves is favored by people as traditional health drink.With the development in pluralism of tea industry, the market demand It is constantly changing, is adjusting the market comsupton share Continued drunk tea.Tune is drunk tea also known as allotment type tea beverage, is to be with tealeaves Main body, one or more of ingredients such as addition fruit juice, sugared milk, essence, food acids, flowers and plants even Chinese herbal medicine, by the system of shaking or Tea beverage made of reconciliation, including fruit tea, milk tea and ice drop cold brew tea etc..
It is modulated usually using the single teas of tradition as tea bottom currently, commercially available tune is drunk tea, such as Lapsang souchong, Tie Guan Sound, green tea etc., its fragrance flavour of tealeaves made of these conventional machining process is fresh, simple and elegant, is suitble to clear drink, however with itself and ox After the heavier auxiliary material collocation of the flavor tastes such as milk, fruit, the drink fragrance modulated is thin, and mouthfeel is single, oral stimulation journey Weak, memory point fuzziness, no peculiar flavour are spent, and single teas is highly prone to the influence of the factors such as weather, season, each batch tealeaves mouth Sense flavor can not be unified, and unstability is obvious;In addition, single teas is used in tune drink, higher cost, and be easy to appear imitated Product, economic benefit are affected.
Therefore, it still needs to develop a kind of new tune to drink tea tea bottom.
Summary of the invention
For solve in the prior art, the tune of single teas drink tea tea bottom exist allotment after mouthfeel it is single, different batches tealeaves The unstable problem of mouthfeel style, an object of the present invention are to provide a kind of fragrance tea bottom.
The second object of the present invention is to provide the preparation method at above-mentioned fragrance tea bottom.
To achieve the above object, the invention adopts the following technical scheme:
The mass ratio of fragrance tea bottom, including black tea and fragrance, the black tea and fragrance is (25~40): (50~70).
Preferably, the mass ratio of the black tea and fragrance is (30~40): (60~70).
Preferably, it is 1:1:(1~3 that the black tea is Yunnan black tea, keemun and Kenya's black tea in mass ratio) mixing.
It is further preferred that the black tea further include in Ying Hong, Darjeeling's black tea, Ceylon's black tea and Assam tea extremely It is two kinds few.
Preferably, the fragrance includes the raw material of following parts by weight meter:
15~25 parts of sweet basil leaf,
15~20 parts of cortex cinnamomi,
5~10 parts of cardamom,
3~10 parts of Salvia japonica.
It is further preferred that the fragrance includes the raw material of following parts by weight meter:
3~10 parts of rhizoma zingiberis,
2~5 parts of white pepper,
1~5 part of cardamom kind clothing.
It is further preferred that the fragrance includes the raw material of following parts by weight meter:
1~5 part of cloves,
0.1~3 part of lemon grass (Cymbopogon citratus).
The preparation method at above-mentioned fragrance tea bottom, the method are as follows: weigh each component according to the ratio, mixed after crushing.
Yunnan black tea is Yunnan black tea, and shape respectively has specific standard, and body bone weight is real, and color is mixed well, and brews the red distinctness of rear soup look Bright, gold ring is prominent, and fragrance is fresh refreshing, and flavour is dense strong, and rich in irritation, root of Ford Metalleaf is even vivid, with milk still to have stronger tea flavour, in palm fibre Color, pink or turmeric are vivid, and with dense, strong, fresh for characteristic, production uses excellent big-leaf species in yunnan tea tree fresh leaf, are withered, are rubbed It twists or rubs and the processes such as cut, ferment and toast and be made.
Keemun refers to Keemun black tea, which gathers and processes that technique is fine, one bud two of picking, three leaves bud-leaf make raw material, by withering, It rubs, ferment, bud-leaf is made to become red copper red by green, fragrance is sent out thoroughly, is then carried out mild fire and is baked to dry.Red gross tea is made Afterwards, must also be refined, refining step complexity is taken time, through hair sieve, shaking screen, sub-sieve, tight door, sieve of raising, cutting, selection by winnowing, pick pick, It mends fire, fresh breeze and spelling and and is made.Keemun can provide riboflavin, folic acid, carrotene, tocopherol and phylloquinone abundant, It is the important source of Fluorine in Foods compound.
Ying Hong is divided into golden milli, No. nine golden hair milli, Jin Yinghong and Ying Hong four grades, and manufacturing procedure is that fresh leaf-is withered-rubbed Twirl-- fermentation-drying.The wherein more sword seedlings of the golden stout and strong tight knot of milli shape, golden yellow glossy, gold milli completely drapes over one's shoulders, and milli is fragrant, fragrant and sweet strong, Soup look is red gorgeous bright, and flavour is fresh dense mellow, and the tender full bud of tea residue fertilizer is red even bright, and the stout and strong tight knot of red No. nine bar ropes of English, color crow The aobvious milli of profit, fragrant and sweet strong fragrance is long, and soup look is red dense bright, and fresh taste is mellow, the soft homogeneous and bright of root of Ford Metalleaf.
Darjeeling's black tea is one of big High-aroma black tea in the world three, originates from north India Himalaya the foot of a mountain, 1800 meters of height above sea level Above mountain area, Darjeeling's black tea shape bar rope is tightly thin, and pekoe appears, and fragrant high taste is dense, fresh refreshing.Attenuation degree up to 80% or so, The aobvious green of the color that just picks tea leaves, the secondary aobvious sepia that picks tea leaves.Fragrance belongs to high-quality slender joss stick class, referred to as muscat fragrance tea, fragrance ratio Relatively persistently, flavour sweetness is soft.Soup look is limpid bright, and soup look is orange red gorgeous, makes us pleasing, is described as " in tea by common people Champagne ", flavor and unusual flowers and fruits with elegant Muscatel are fragrant.
Ceylon's black tea is usually made as broken shape tea, is in russet, soup look is orange red bright, and the noodle soup ring of top grade has golden yellow light Circle, flavour is tasty and refreshing soft, the band fragrance of a flower, and astringent taste is less.
Assam tea originates in Northeastern India, and tealeaves shape is carefully flat, and color is brown in depth, and soup look is dark red slightly brown, with light Malt is fragrant, rose fragrant, flavour is strong.
Kenya's black tea infusion color is Chinese red, and unique in taste, tea perfume is strong, and mild and mellow, best in quality, price is low It is honest and clean, by the welcome of European & American Market.Kenya is located at eastern Africa, traverses equator, and 1500~2700 meters of height above sea level, savanna gas It waits, 14~26 DEG C of annual temperature, abundant rainfall, illumination is sufficient, and whole year suitable Tea planting, growth, the black tea quality of plantation is high, The processing technology of Kenya's black tea is CTC (crush-tear-curl) technique, i.e. crushing-tearing-curling, technique makes tealeaves Fully oxidized fermentation, light green tealeaves become brownish black, first by tea leaf fermentation, then dry the tealeaves fermented i.e. by machine Kenya's black tea is obtained, whole process takes around 24 hours.
Black tea in fragrance tea of the present invention bottom selects two kinds in above-mentioned black tea, not only fragrance can be made stronger, together When millet paste mouthfeel level it is also more abundant, the quality comparison that millet paste quality is not easy coverlet kind tealeaves is influenced.
Sweet basil leaf contains volatile oil, and the main component of volatile oil is ocimenum (Ocimene), 1, 8-Cineole (1,8- Cineole, Eucalyptole), linalool (Linalool), Eugenol (Eugenol), anisole (Anethole) and osmanthus Skin acid methyl esters (Methyl cinnaminate) etc. plays the role of dampness elimination, helps digestion, invigorates blood circulation, detoxifying and promoting the circulation of qi, is mixed in garlic, tomato Middle taste is unique, can increase mouthfeel, be chiefly used in zabaglione.
Cortex cinnamomi flavour is strong, and fragrance is divided by intensity, most dense with sweet osmanthus, is followed successively by bennet, bark and leaf.Branch, leaf, Fruit, bennet can obtain through refining oil of bay, and oil of bay is the raw material for synthesizing the important fragrance such as cinnamic acid, be used as cosmetic material, also for chocolate And cigarette ingredient, it is medicinal to make flavoring agent, carminative, irritation aromatic etc., and have antisepsis, cinnamomi cortex pulveratus is commonly used to baking Bread, dessert, meat curing food, oil of bay main component also contain benzaldehyde, cinnamyl alcohol, cloves alkene, tonka-bean in addition to cinnamic acid Ten Multiple components such as element are widely used in beverage, the flavouring of food, medical formulation, reconciliation essence and superior cosmetics.In the present invention Cortex cinnamomi refer to cassia.
Cardamom is used as fragrance, and slightly peppery, taste is like camphor tree.
Salvia japonica, which is often cultivated, to come as culinary vanilla or therapeutic medical medicinal herbs, it can also be used to extract essential oil, production perfume Packet etc..Blade has effects that the antitoxin removing toxic substances of sterilization sterilizing, drives pest except epidemic disease, cold and dressed with sauce can eat, cauline leaf and flower can brewed for drinking, can be clear Net internal grease, helps to recycle, skin maintenance and cosmetic benefits.
Rhizoma zingiberis is planted by special, and moisture is few, pungent weight.
White pepper is the maturescent fruit of drying of Piperaceae plant pepper, and main component is piperine, also containing certain Aromatic oil, crude protein, starch and the soluble nitrogen of amount have raw meat of dispelling, greasy, the digestant effect of solution, the smell energy of fragrance It improves a poor appetite.
Cardamom kind clothing is the aril of cardamom section plant cardamom.It is distributed in Malaysia, Indonesia, western India group The ground such as island, Brazil have the effect of fragrant invigorating and regulating stomach.
The smell of cloves is aromatic strong, and mainly from Eugenol therein, this ingredient is simultaneously in dill, cortex cinnamomi and meat It can be found in the plants such as cardamom, there is quite lasting fragrance, can allowed and arrange more glycol.
Lemon grass (Cymbopogon citratus) has the refrigerant light refreshing fragrance of one lemon, fragrant and plays the role of sterilizing and anti-virus, drinks on ordinary days With effectively prevention disease, strengthen immunity reach ill and cure the disease, the effect of no treating diseases and making health-care.
Beneficial effects of the present invention
1, fragrance tea bottom of the invention solves presently commercially available tune and drinks tea that fragrance is light, and mouthfeel is single, no peculiar flavour and list One teas influences the problem of unstable quality vulnerable to factors such as weather, seasons, and fragrance tea provided by the invention bottom flavour is only Spy, fragrance is prominent, and consumer can be improved and exchange the memory point drunk tea, and competitiveness is strong after promoting in the market;
2, fragrance tea bottom of the invention, each component fragrance reasonable compatibility bring out the best in each other, and being drunk tea with its tune made has While special aroma, due to the reasonable compatibility of fragrance, keep the feature perfume (or spice) of black tea more obvious, millet paste is fresh refreshing, and tea sense is strong, long It drinks oiliness;
3, fragrance tea bottom of the invention, is all made of natural perfume material and deploys, and is free of any chemical addition agent, safe coefficient Height, suitable for people of all ages, clear drink, drank again after can also being deployed into the forms such as milk tea after both can directly having brewed;
4, the preparation method at fragrance tea of the present invention bottom is simple, and production is not necessarily to the equipment investment of complex and expensive, low manufacture cost.
Specific embodiment
The following is specific embodiments of the present invention, and further retouches to technical solution of the present invention work in conjunction with the embodiments It states, however, the present invention is not limited to these examples.
Embodiment 1
This example provides a kind of fragrance tea bottom, including black tea and fragrance, the mass ratio of the black tea and fragrance is 25:50.
Wherein, black tea is the mixing that Yunnan black tea, keemun and Kenya's black tea are 1:1:1 in mass ratio.
Fragrance includes the raw material of following parts by weight meter:
15 parts of sweet basil leaf, 15 parts of cortex cinnamomi, 5 parts of cardamom, 3 parts of Salvia japonica.
Embodiment 2
This example provides another fragrance tea bottom, including black tea and fragrance, the mass ratio of the black tea and fragrance is 40: 70。
Wherein, black tea is the mixing that Yunnan black tea, keemun and Kenya's black tea are 1:1:3 in mass ratio.
Fragrance includes the raw material of following parts by weight meter:
25 parts of sweet basil leaf, 20 parts of cortex cinnamomi, 10 parts of cardamom, 10 parts of Salvia japonica.
Embodiment 3
This example provides a kind of fragrance tea bottom, including black tea and fragrance, the mass ratio of the black tea and fragrance is 32:60.
Wherein, black tea is the mixing that Yunnan black tea, keemun and Kenya's black tea are 1:1:2 in mass ratio.
Fragrance includes the raw material of following parts by weight meter:
20 parts of sweet basil leaf, 17 parts of cortex cinnamomi, 7 parts of cardamom, 6 parts of Salvia japonica.
Embodiment 4
This example provides another fragrance tea bottom, including black tea and fragrance, the mass ratio of the black tea and fragrance is 32: 60。
Wherein, it is 1:1:2:1:1's that black tea is Yunnan black tea, keemun, Kenya's black tea, Ying Hong and Darjeeling's black tea in mass ratio Mixing.
Fragrance includes the raw material of following parts by weight meter:
20 parts of sweet basil leaf, 17 parts of cortex cinnamomi, 7 parts of cardamom, 6 parts of Salvia japonica.
Embodiment 5
This example provides another fragrance tea bottom, including black tea and fragrance, the mass ratio of the black tea and fragrance is 32: 60。
Wherein, it is 1:1:2:1:1's that black tea is Yunnan black tea, keemun, Kenya's black tea, Ying Hong and Darjeeling's black tea in mass ratio Mixing.
Fragrance includes the raw material of following parts by weight meter:
20 parts of sweet basil leaf, 17 parts of cortex cinnamomi, 7 parts of cardamom, 6 parts of Salvia japonica, 3 parts of rhizoma zingiberis, 2 parts of white pepper, cardamom kind clothing 1 Part.
Embodiment 6
This example provides another fragrance tea bottom, including black tea and fragrance, the mass ratio of the black tea and fragrance is 32: 60。
Wherein, it is 1:1:2:1:1's that black tea is Yunnan black tea, keemun, Kenya's black tea, Ying Hong and Darjeeling's black tea in mass ratio Mixing.
Fragrance includes the raw material of following parts by weight meter:
20 parts of sweet basil leaf, 17 parts of cortex cinnamomi, 7 parts of cardamom, 6 parts of Salvia japonica, 10 parts of rhizoma zingiberis, 5 parts of white pepper, cardamom kind clothing 5 Part.
Embodiment 7
This example provides another fragrance tea bottom, including black tea and fragrance, the mass ratio of the black tea and fragrance is 32: 60。
Wherein, black tea is that Yunnan black tea, keemun, Kenya's black tea, Ying Hong, Darjeeling's black tea and Assam tea are in mass ratio The mixing of 1:1:2:1:1:1.
Fragrance includes the raw material of following parts by weight meter:
20 parts of sweet basil leaf, 17 parts of cortex cinnamomi, 7 parts of cardamom, 6 parts of Salvia japonica, 6 parts of rhizoma zingiberis, 3 parts of white pepper, cardamom kind clothing 2 Part.
Embodiment 8
This example provides another fragrance tea bottom, including black tea and fragrance, the mass ratio of the black tea and fragrance is 32: 60。
Wherein, black tea is that Yunnan black tea, keemun, Kenya's black tea, Ying Hong, Darjeeling's black tea and Assam tea are in mass ratio The mixing of 1:1:2:1:1:1.
Fragrance includes the raw material of following parts by weight meter:
20 parts of sweet basil leaf, 17 parts of cortex cinnamomi, 7 parts of cardamom, 6 parts of Salvia japonica, 6 parts of rhizoma zingiberis, 3 parts of white pepper, cardamom kind clothing 2 Part, 1 part of cloves, 0.1 part of lemon grass (Cymbopogon citratus).
Embodiment 9
This example provides another fragrance tea bottom, including black tea and fragrance, the mass ratio of the black tea and fragrance is 32: 60。
Wherein, black tea is that Yunnan black tea, keemun, Kenya's black tea, Ying Hong, Darjeeling's black tea and Assam tea are in mass ratio The mixing of 1:1:2:1:1:1.
Fragrance includes the raw material of following parts by weight meter:
20 parts of sweet basil leaf, 17 parts of cortex cinnamomi, 7 parts of cardamom, 6 parts of Salvia japonica, 6 parts of rhizoma zingiberis, 3 parts of white pepper, cardamom kind clothing 2 Part, 1 part of cloves, 3 parts of lemon grass (Cymbopogon citratus).
Embodiment 10
This example provides the preparation methods at fragrance tea bottom, weigh each component according to the ratio, and mixing after crushing can pack, preferably The specification of installation 50g/ packet is packed.
Comparative example 1
This example provides another fragrance tea bottom, including black tea and fragrance, the mass ratio of the black tea and fragrance is 32: 60。
Wherein, black tea is Yunnan black tea.
Fragrance includes the raw material of following parts by weight meter:
20 parts of sweet basil leaf, 17 parts of cortex cinnamomi, 7 parts of cardamom, 6 parts of Salvia japonica, 6 parts of rhizoma zingiberis, 3 parts of white pepper, cardamom kind clothing 2 Part, 1 part of cloves, 3 parts of lemon grass (Cymbopogon citratus).
Comparative example 2
This example provides another fragrance tea bottom, including black tea and fragrance, the mass ratio of the black tea and fragrance is 32: 60。
Wherein, black tea is Kenya's black tea.
Fragrance includes the raw material of following parts by weight meter:
20 parts of sweet basil leaf, 17 parts of cortex cinnamomi, 7 parts of cardamom, 6 parts of Salvia japonica, 6 parts of rhizoma zingiberis, 3 parts of white pepper, cardamom kind clothing 2 Part, 1 part of cloves, 3 parts of lemon grass (Cymbopogon citratus).
Comparative example 3
This example provides another fragrance tea bottom, including black tea and fragrance, the mass ratio of the black tea and fragrance is 32: 60。
Wherein, black tea is that Yunnan black tea, keemun, Kenya's black tea, Ying Hong, Darjeeling's black tea and Assam tea are in mass ratio The mixing of 1:1:2:1:1:1.
Fragrance includes the raw material of following parts by weight meter:
20 parts of sweet basil leaf, 3 parts of cortex cinnamomi, 7 parts of cardamom, 6 parts of Salvia japonica, 6 parts of rhizoma zingiberis, 3 parts of white pepper, 2 parts of cardamom kind clothing, 1 part of cloves.
Detect example
Using the formula of embodiment 3, embodiment 7, embodiment 9 and comparative example 1~3, prepared according to the method for embodiment 10 The fragrance tea bottom of 6 kinds of reference numerals has been obtained, has been brewed after the natural soft water using pH less than 5 is boiled respectively 5 minutes, passes through 100 Name volunteer to 6 kinds of fragrance bottom tea carry out it is blind comments marking, while using traditional charcoal roasting oolong as compareing.The results are shown in Table 1.
1 fragrance tea bottom review result of table
As shown in Table 1, the fragrance tea bottom of the present embodiment is more single than tradition in fragrance, flavour, convenience and cost Teas performs better, and volunteer is blind to comment score higher.

Claims (8)

1. fragrance tea bottom, which is characterized in that including black tea and fragrance, the mass ratio of the black tea and fragrance is (25~40): (50 ~70).
2. fragrance tea according to claim 1 bottom, which is characterized in that the mass ratio of the black tea and fragrance be (30~ 40): (60~70).
3. fragrance tea according to claim 1 or 2 bottom, which is characterized in that the black tea is that Yunnan black tea, keemun and Kenya are red Tea is 1:1:(1~3 in mass ratio) mixing.
4. fragrance tea according to claim 3 bottom, which is characterized in that the black tea further includes Ying Hong, Darjeeling's black tea, tin At least two in blue black tea and Assam tea.
5. fragrance tea according to claim 1 or 2 bottom, which is characterized in that the fragrance includes the original of following parts by weight meter Material:
15~25 parts of sweet basil leaf,
15~20 parts of cortex cinnamomi,
5~10 parts of cardamom,
3~10 parts of Salvia japonica.
6. fragrance tea according to claim 5 bottom, which is characterized in that the fragrance further includes the original of following parts by weight meter Material:
3~10 parts of rhizoma zingiberis,
2~5 parts of white pepper,
1~5 part of cardamom kind clothing.
7. fragrance tea according to claim 6 bottom, which is characterized in that the fragrance further includes the original of following parts by weight meter Material:
1~5 part of cloves,
0.1~3 part of lemon grass (Cymbopogon citratus).
8. any one of according to claim 1~7 preparation method at fragrance tea bottom, which is characterized in that the method are as follows: by matching Than weighing each component, mixed after crushing.
CN201910096891.8A 2019-01-31 2019-01-31 Fragrance tea bottom and preparation method Pending CN109566799A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110089601A (en) * 2019-05-10 2019-08-06 文彦然 A kind of milk tea substrate and preparation method thereof
CN110097273A (en) * 2019-04-25 2019-08-06 广东壹零捌茶业科技有限公司 The organoleptic evaluation method for adjusting the pre-treating method drunk tea and tune to drink tea
CN110100929A (en) * 2019-05-17 2019-08-09 文彦然 A kind of fragrance, which is adjusted, drinks tea and preparation method
CN110959713A (en) * 2019-11-25 2020-04-07 广东一方制药有限公司 Coix seed health-preserving milk tea and preparation method thereof

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Publication number Priority date Publication date Assignee Title
US6036991A (en) * 1996-11-29 2000-03-14 Lipton, Division Of Conopco, Inc. Black leaf tea
CN102711503A (en) * 2009-12-07 2012-10-03 荷兰联合利华有限公司 A process for the recovery of volatile aroma compounds from vegetable material
CN105142428A (en) * 2013-02-28 2015-12-09 Swm卢森堡有限公司 Composition for making a tea beverage or herbal and vegetable broths
CN105851328A (en) * 2016-05-06 2016-08-17 新疆农业大学 Uyghur blended fragrant tea drink and making process thereof
CN106615497A (en) * 2016-12-05 2017-05-10 张洪霞 Coffee-soybean milk drink and production method thereof
CN107593974A (en) * 2017-10-24 2018-01-19 南京喜之郎食品有限公司 A kind of black tea milk tea powder and its preparation technology

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6036991A (en) * 1996-11-29 2000-03-14 Lipton, Division Of Conopco, Inc. Black leaf tea
CN102711503A (en) * 2009-12-07 2012-10-03 荷兰联合利华有限公司 A process for the recovery of volatile aroma compounds from vegetable material
CN105142428A (en) * 2013-02-28 2015-12-09 Swm卢森堡有限公司 Composition for making a tea beverage or herbal and vegetable broths
CN105851328A (en) * 2016-05-06 2016-08-17 新疆农业大学 Uyghur blended fragrant tea drink and making process thereof
CN106615497A (en) * 2016-12-05 2017-05-10 张洪霞 Coffee-soybean milk drink and production method thereof
CN107593974A (en) * 2017-10-24 2018-01-19 南京喜之郎食品有限公司 A kind of black tea milk tea powder and its preparation technology

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110097273A (en) * 2019-04-25 2019-08-06 广东壹零捌茶业科技有限公司 The organoleptic evaluation method for adjusting the pre-treating method drunk tea and tune to drink tea
CN110089601A (en) * 2019-05-10 2019-08-06 文彦然 A kind of milk tea substrate and preparation method thereof
CN110100929A (en) * 2019-05-17 2019-08-09 文彦然 A kind of fragrance, which is adjusted, drinks tea and preparation method
CN110959713A (en) * 2019-11-25 2020-04-07 广东一方制药有限公司 Coix seed health-preserving milk tea and preparation method thereof

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