CN109619135A - A kind of production technology of black tea powder bread - Google Patents
A kind of production technology of black tea powder bread Download PDFInfo
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- CN109619135A CN109619135A CN201710927934.3A CN201710927934A CN109619135A CN 109619135 A CN109619135 A CN 109619135A CN 201710927934 A CN201710927934 A CN 201710927934A CN 109619135 A CN109619135 A CN 109619135A
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- black tea
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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Abstract
The invention discloses a kind of production technologies of black tea powder bread, belong to food processing field.The present invention combines ultramicro grinding integrated technology to prepare black tea powder using twin-screw extruder technique.Black tea coarse powder is put into the feeding trough of twin (double) screw extruder with the rate of 25~30kg/h, while being humidified water to black tea coarse powder in spraying form in extruder auxiliary material inlet；The revolving speed of extruder, temperature are respectively set to 100r/min~140r/min, and 130 DEG C~150 DEG C, humidification amount is 2kg/h~3kg/h.Twin-screw extruder powder is pulverized under conditions of inlet amount 20kg~30kg, pulverizer revolving speed 5000r/min~5500r/min, grinding time 5min~10min, obtain black tea Ultramicro-powder, thus bread made from black tea Ultramicro-powder, black tea aromatic flavour, tissue is fine and smooth, has good edible quality.
Description
Technical field
The present invention relates to a kind of production technologies of bread, and in particular to a kind of production technology of black tea powder bread.
Background technique
Tealeaves contains more than 500 kinds of chemical components, in addition to conventional nutritional ingredient, also such as ties up life containing six class functional components
Plain class, purine alkaloid class, phenol derivatives, aromatic substance, amino acids and polysaccharide, they have respective unique guarantor
Health-care function can also interact, and be coupled synergy.Black tea faint scent is simple and elegant, and main component tea polyphenols therein have antiphlogistic antibacterial, drop
Low blood lipid, blood glucose, blood pressure, anti-aging, anti-radiation, cancer-resisting function.In order to better use tealeaves, tea is made in tealeaves
Powder is added in food, can be made into the nutritional health food with multiple efficacies.
Traditional handicraft is then to mix tealeaves with flour only with ultramicro grinding, and water is added to modulate dough.By traditional handicraft
Production, may be due to ultra micro Powder Particle Size, and black tea effective component (being primarily referred to as caffeine) the amount of dissolution is less, the bread of development
Black tea flat aroma, caffeine content are low.
The invention of Patent No. 200410013247 discloses a kind of micropowders and preparation method thereof.The invention be through
Tea green-keeping, drying, crushing are crossed, 100 mesh tea blend powder below is sent into fluidized bed colliding-type air-flow mill equipment and is carried out
It pulverizes, classification, selects ultra-fine tea powder.Preparation method operation is miscellaneous, at high cost.
The invention of Patent No. 200410066717.2 discloses a kind of production method of tea powder, it is characterised in that include
Following processing step: 1) the fresh tea passes drying picked, until water content is 5-8%；2) tealeaves of safflower is ground to carefully with pulverizer
Powder dress；Packed after 3) being sieved.But the tea powder granularity that the inventive method obtains is not fine enough, and granule size is uneven
Even, effective leachable in tea powder is inadequate, and nutritional ingredient is more difficult is absorbed by human body.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of production technologies of black tea powder bread.The technique will be using double spiral shells
Bar extrusion process combines ultramicro grinding integrated technology to prepare black tea powder.The black tea powder bread prepared by the processing technology, black tea
Aromatic flavour, delicate mouthfeel, homogeneous, black tea active constituent content are high.
In order to solve the above technical problems, a kind of production technology of black tea powder bread of the present invention, the technique include the following steps:
1) coarse crushing of black tea leaf
Black tea leaf is subjected to coarse crushing with pulverizer and obtains black tea coarse powder；
2) extrusion of black tea leaf
Black tea coarse powder is put into the feeding trough of twin (double) screw extruder with the charging rate of 25~30kg/h, while being squeezed
Machine auxiliary material inlet humidifies water in spraying form to black tea coarse powder；The twin-screw extruder squeezes the revolving speed being arranged
100~140r/min, temperature are 130~150 DEG C, and humidification amount is 2~3kg/h；Twin-screw extruder has mixing, heating, shearing
Etc. a variety of effects.Material cell wall rupture after squeezing, structure refinement, effective component the amount of dissolution increase；
3) ultramicro grinding of black tea powder
The tea leaf powder that step 2) is obtained, which pulverize by pulverizer, obtains black tea Ultramicro-powder；The tea leaf powder
Inlet amount is 20~30kg；The condition of the ultramicro grinding are as follows: pulverizer revolving speed is 5000~140r/min, grinding time 5
~10min；
4) breadmaking
Take 2g~5g black tea Ultramicro-powder and 50~80g water to dissolve, stablize and tea slurry is made after 12~15min, tea blend slurry with
Auxiliary material is tuned into uniform dough, stands；By dough segmentation, provocation, baking, naturally cools to room temperature and black tea powder bread is made；By tea
Powder is first dissolved under the certain temperature time with water, can allow the abundant water swelling of tea powder, and the effective component in tea powder can be effectively molten
Out, in good taste and homogeneous so that bread caffeine content obtained is high.
Further, the condition of coarse crushing described in step 1) are as follows: 25~30kg of inlet amount, 2500~3500r/ of revolving speed
Min, 1~2min of time.Further, auxiliary material described in step 4) includes: 80~100g of flour, 0.8~1.2g of yeast, is taken off
Rouge 3~5g of milk powder, 1.2~1.5g of salt, sugar 5~8g, 6~8g of shortening, diacetyl tartarate list (double) glyceride 2~
2.5g.Diacetyl tartarate list (double) glycerol is primarily due to as bread improver using diacetyl tartarate list (double) glyceride
Ester can be complexed with protein, the starch in flour and enhance networked dough structure, improve bread inner vein, keep bread bullet flexible
Increase.
Further, which is characterized in that the time of repose of dough described in step 4) is 12~15min.
Further, it is divided into described in step 4) and divides dough by every 50g portion.
Further, provocation condition described in step 4) are as follows: the dough after segmentation is placed in relative humidity 70~80%,
Temperature is 38~40 DEG C of 1.5~2h of provocation.
Further, baking condition described in step 4) are as follows: bread embryo is placed in Electric roaster, is 180 in temperature
~200 DEG C of 15~20min of baking.
Beneficial effects of the present invention:
1, the present invention utilizes high temperature, high pressure and the high shear forces of Twin-Screw Extrusion Technology, makes black tea breaking-wall cell, so that
Black tea effective component is easier to dissolve out, and caffeine the amount of dissolution reaches 2.5%-3%.
2, the present invention makes black tea powder particle size stable within the scope of 150um~200um by the refining effect pulverized,
Even particle size, the absorption of effective component more conducively in black tea.
3, black tea powder bread aromatic flavour produced by the present invention, tissue is fine and smooth, has good edible quality.
Specific embodiment
Present invention will be further explained below with reference to specific examples.But these embodiments be only limitted to illustrate the present invention without
For limiting the scope of the invention.
Black tea powder granulometry: according to " grain size analysis laser diffractometry first part: general rule " GB/T19077.1-2008.
Embodiment 1
A kind of production technology of black tea powder bread, the technique include the following steps:
1) coarse crushing of black tea leaf
Black tea leaf is subjected to coarse crushing with pulverizer (GPSJ-8 type pulverizer) and obtains black tea coarse powder；The coarse crushing
Condition are as follows: inlet amount 25kg, revolving speed 2500r/min, time 1min.
2) extrusion of black tea leaf
Black tea coarse powder is put into the feeding trough of twin (double) screw extruder (SHJ-30 type) with the charging rate of 25kg/h, simultaneously
Water humidifies black tea coarse powder in spraying form in extruder auxiliary material inlet；The twin-screw extruder squeezes turning for setting
Speed is 100r/min, and temperature is 130 DEG C, and humidification amount is 2kg/h.
3) ultramicro grinding of black tea powder
The tea leaf powder that step 2) is obtained by pulverizer (CWJ-30 type micronizer) carry out pulverize obtain it is red
Tea Ultramicro-powder, granularity 150um；The inlet amount of the twin-screw extruder powder is 20kg；The condition of the ultramicro grinding are as follows: crush
Machine revolving speed is 5000r/min, grinding time 5min.
4) breadmaking
It takes 2g black tea Ultramicro-powder and 60g water to dissolve, tea slurry is made after stablizing 12min；Flour 100g, yeast 1.2g are taken, is taken off
Rouge milk powder 4g, salt 1.5g, sugared 6g, shortening 6g, diacetyl tartarate list (double) glyceride 2g mixs with tea slurry, are tuned into uniform
Dough stands 13min；Dough is divided by every 50g portion, the dough after segmentation is placed in relative humidity 70%, temperature 38
DEG C provocation 1.5h, is placed in Electric roaster (AHS-2088 type oven), is 180 DEG C of baking 15min in temperature, naturally cools to room
The obtained black tea powder bread of temperature.
Embodiment 2
A kind of production technology of black tea powder bread, the technique include the following steps:
1) coarse crushing of black tea leaf
Black tea leaf is subjected to coarse crushing with pulverizer (GPSJ-8 type pulverizer) and obtains black tea coarse powder；The coarse crushing
Condition are as follows: inlet amount 26kg, revolving speed 2700r/min, time 1.5min.
2) extrusion of black tea leaf
Black tea coarse powder is put into the feeding trough of twin (double) screw extruder (SHJ-30 type) with the charging rate of 26kg/h, simultaneously
Water humidifies black tea coarse powder in spraying form in extruder auxiliary material inlet；The twin-screw extruder squeezes turning for setting
Speed is 110r/min, and temperature is 135 DEG C, and humidification amount is 2.5kg/h.
3) ultramicro grinding of black tea powder
The tea leaf powder that step 2) is obtained by pulverizer (CWJ-30 type micronizer) carry out pulverize obtain it is red
Tea Ultramicro-powder, granularity 155um；The inlet amount of the twin-screw extruder powder is 22kg；The condition of the ultramicro grinding are as follows: crush
Machine revolving speed is 5100r/min, grinding time 6min.
4) breadmaking
It takes 3g black tea Ultramicro-powder and 60g water to dissolve, tea slurry is made after stablizing 13min；Flour 100g, yeast 1.2g are taken, is taken off
Rouge milk powder 4g, salt 1.5g, sugared 6g, shortening 6g, diacetyl tartarate list (double) glyceride 2.1g mixs with tea slurry, are tuned into equal
Even dough stands 13min；Dough is divided by every 50g portion, the dough after segmentation is placed in relative humidity 75%, temperature is
39 DEG C of provocation 1.6h are placed in Electric roaster (AHS-2088 type oven), are 190 DEG C of baking 16min in temperature, are naturally cooled to
Black tea powder bread is made in room temperature.
Embodiment 3
A kind of production technology of black tea powder bread, the technique include the following steps:
1) coarse crushing of black tea leaf
Black tea leaf is subjected to coarse crushing with pulverizer (GPSJ-8 type pulverizer) and obtains black tea coarse powder；The coarse crushing
Condition are as follows: inlet amount 27kg, revolving speed 2900r/min, time 2min.
2) extrusion of black tea leaf
Black tea coarse powder is put into the feeding trough of twin (double) screw extruder (SHJ-30 type) with the charging rate of 27kg/h, simultaneously
Water humidifies black tea coarse powder in spraying form in extruder auxiliary material inlet；The twin-screw extruder squeezes turning for setting
Speed is 120r/min, and temperature is 140 DEG C, and humidification amount is 3kg/h.
3) ultramicro grinding of black tea powder
The tea leaf powder that step 2) is obtained by pulverizer (CWJ-30 type micronizer) carry out pulverize obtain it is red
Tea Ultramicro-powder, granularity 160um；The inlet amount of the twin-screw extruder powder is 27kg；The condition of the ultramicro grinding are as follows: crush
Machine revolving speed is 5200r/min, grinding time 7min.
4) breadmaking
It takes 4g black tea Ultramicro-powder and 60g water to dissolve, tea slurry is made after stablizing 14min；Flour 100g, yeast 1.2g are taken, is taken off
Rouge milk powder 4g, salt 1.5g, sugared 6g, shortening 6g, diacetyl tartarate list (double) glyceride 2.3g mixs with tea slurry, are tuned into equal
Even dough stands 15min；Dough is divided by every 50g portion, the dough after segmentation is placed in relative humidity 80%, temperature is
39 DEG C of provocation 2h are placed in Electric roaster (AHS-2088 type oven), are 200 DEG C of baking 16min in temperature, are naturally cooled to room
The obtained black tea powder bread of temperature.
Embodiment 4
A kind of production technology of black tea powder bread, the technique include the following steps:
1) coarse crushing of black tea leaf
Black tea leaf is subjected to coarse crushing with pulverizer (GPSJ-8 type pulverizer) and obtains black tea coarse powder；The coarse crushing
Condition are as follows: inlet amount 28kg, revolving speed 3000r/min, time 1min.
2) extrusion of black tea leaf
Black tea coarse powder is put into the feeding trough of twin (double) screw extruder (SHJ-30 type) with the charging rate of 29kg/h, simultaneously
Water humidifies black tea coarse powder in spraying form in extruder auxiliary material inlet；The twin-screw extruder squeezes turning for setting
Speed is 130r/min, and temperature is 145 DEG C, and humidification amount is 2.5kg/h.
3) ultramicro grinding of black tea powder
The tea leaf powder that step 2) is obtained by pulverizer (CWJ-30 type micronizer) carry out pulverize obtain it is red
Tea Ultramicro-powder, granularity 180um；The inlet amount of the twin-screw extruder powder is 29kg；The condition of the ultramicro grinding are as follows: crush
Machine revolving speed is 5300r/min, grinding time 8min.
4) breadmaking
It takes 5g black tea Ultramicro-powder and 60g water to dissolve, tea slurry is made after stablizing 15min；Flour 100g, yeast 1.2g are taken, is taken off
Rouge milk powder 4g, salt 1.5g, sugared 6g, shortening 6g, diacetyl tartarate list (double) glyceride 2g mixs with tea slurry, are tuned into uniform
Dough stands 15min；Dough is divided by every 50g portion, the dough after segmentation is placed in relative humidity 80%, temperature 40
DEG C provocation 1.5h, is placed in Electric roaster (AHS-2088 type oven), is 200 DEG C of baking 15min in temperature, naturally cools to room
The obtained black tea powder bread of temperature.
Embodiment 5
A kind of production technology of black tea powder bread, the technique include the following steps:
1) coarse crushing of black tea leaf
Black tea leaf is subjected to coarse crushing with pulverizer (GPSJ-8 type pulverizer) and obtains black tea coarse powder；The coarse crushing
Condition are as follows: inlet amount 30kg, revolving speed 3500r/min, time 1min.
2) extrusion of black tea leaf
Black tea coarse powder is put into the feeding trough of twin (double) screw extruder (SHJ-30 type) with the charging rate of 30kg/h, simultaneously
Water humidifies black tea coarse powder in spraying form in extruder auxiliary material inlet；The twin-screw extruder squeezes turning for setting
Speed is 140r/min, and temperature is 150 DEG C, and humidification amount is 3kg/h.
3) ultramicro grinding of black tea powder
The tea leaf powder that step 2) is obtained by pulverizer (CWJ-30 type micronizer) carry out pulverize obtain it is red
Tea Ultramicro-powder, granularity 190um；The inlet amount of the twin-screw extruder powder is 30kg；The condition of the ultramicro grinding are as follows: crush
Machine revolving speed is 5500r/min, grinding time 10min.
4) breadmaking
It takes 3g black tea Ultramicro-powder and 60g water to dissolve, tea slurry is made after stablizing 15min；Flour 100g, yeast 1.2g are taken, is taken off
Rouge milk powder 4g, salt 1.5g, sugared 6g, shortening 6g, diacetyl tartarate list (double) glyceride 2.5g mixs with tea slurry, are tuned into equal
Even dough stands 12min；Dough is divided by every 50g portion, the dough after segmentation is placed in relative humidity 70%, temperature is
38 DEG C of provocation 2h are placed in Electric roaster (AHS-2088 type oven), are 200 DEG C of baking 15min in temperature, are naturally cooled to room
The obtained black tea powder bread of temperature.
Embodiment 6
A kind of production technology of black tea powder bread, the technique include the following steps:
1) coarse crushing of black tea leaf
Black tea leaf is subjected to coarse crushing with pulverizer (GPSJ-8 type pulverizer) and obtains black tea coarse powder；The coarse crushing
Condition are as follows: inlet amount 30kg, revolving speed 3500r/min, time 1min.
2) extrusion of black tea leaf
Black tea coarse powder is put into the feeding trough of twin (double) screw extruder (SHJ-30 type) with the charging rate of 30kg/h, simultaneously
Water humidifies black tea coarse powder in spraying form in extruder auxiliary material inlet；The twin-screw extruder squeezes turning for setting
Speed is 140r/min, and temperature is 150 DEG C, and humidification amount is 3kg/h.
3) ultramicro grinding of black tea powder
The tea leaf powder that step 2) is obtained by pulverizer (CWJ-30 type micronizer) carry out pulverize obtain it is red
Tea Ultramicro-powder, granularity 185um；The inlet amount of the twin-screw extruder powder is 30kg；The condition of the ultramicro grinding are as follows: crush
Machine revolving speed is 5500r/min, grinding time 10min.
4) breadmaking
It takes 3g black tea Ultramicro-powder and 50g water to dissolve, tea slurry is made after stablizing 15min；Take flour 80g, yeast 0.8g, degreasing
Milk powder 3g, salt 1.2g, sugared 5g, shortening 8g, diacetyl tartarate list (double) glyceride 2.5g mixs with tea slurry, are tuned into uniform
Dough stands 12min；Dough is divided by every 50g portion, the dough after segmentation is placed in relative humidity 70%, temperature 38
DEG C provocation 2h, is placed in Electric roaster (AHS-2088 type oven), is 180 DEG C of baking 20min in temperature, naturally cools to room temperature
Black tea powder bread is made.
Embodiment 7
A kind of production technology of black tea powder bread, the technique include the following steps:
1) coarse crushing of black tea leaf
Black tea leaf is subjected to coarse crushing with pulverizer (GPSJ-8 type pulverizer) and obtains black tea coarse powder；The coarse crushing
Condition are as follows: inlet amount 30kg, revolving speed 3500r/min, time 1min.
2) extrusion of black tea leaf
Black tea coarse powder is put into the feeding trough of twin (double) screw extruder (SHJ-30 type) with the charging rate of 30kg/h, simultaneously
Water humidifies black tea coarse powder in spraying form in extruder auxiliary material inlet；The twin-screw extruder squeezes turning for setting
Speed is 140r/min, and temperature is 150 DEG C, and humidification amount is 3kg/h.
3) ultramicro grinding of black tea powder
The tea leaf powder that step 2) is obtained by pulverizer (CWJ-30 type micronizer) carry out pulverize obtain it is red
Tea Ultramicro-powder, granularity 200um；The inlet amount of the twin-screw extruder powder is 30kg；The condition of the ultramicro grinding are as follows: crush
Machine revolving speed is 5500r/min, grinding time 10min.
4) breadmaking
It takes 3g black tea Ultramicro-powder and 80g water to dissolve, tea slurry is made after stablizing 15min；Take flour 80g, yeast 0.8g, degreasing
Milk powder 5g, salt 1.2g, sugared 8g, shortening 8g, diacetyl tartarate list (double) glyceride 2.5g mixs with tea slurry, are tuned into uniform
Dough stands 12min；Dough is divided by every 50g portion, the dough after segmentation is placed in relative humidity 70%, temperature 38
DEG C provocation 2h, is placed in Electric roaster (AHS-2088 type oven), is 180 DEG C of baking 20min in temperature, naturally cools to room temperature
Black tea powder bread is made.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention.For those of ordinary skill in the art, may be used also on the basis of the above description
To make other variations or changes in different ways.Here all embodiments can not be exhaustive.It is all to belong to this hair
The obvious changes or variations that bright technical solution is extended out are still in the scope of protection of the present invention.
Claims (7)
1. a kind of production technology of black tea powder bread, which is characterized in that the technique includes the following steps:
1) black tea leaf is carried out coarse crushing with pulverizer and obtains black tea coarse powder by the coarse crushing of black tea leaf；
2) extrusion of black tea leaf
Black tea coarse powder is put into the feeding trough of twin (double) screw extruder with the charging rate of 25~30kg/h, while auxiliary in extruder
Material inlet humidifies water in spraying form to black tea coarse powder；The twin-screw extruder squeeze setting revolving speed be 100~
140r/min, temperature are 130~150 DEG C, and humidification amount is 2~3kg/h；
3) tea leaf powder that the ultramicro grinding of black tea powder obtains step 2), which pulverize by pulverizer, obtains black tea ultra micro
Powder；The inlet amount of double tea leaf powders is 20~30kg；The condition of the ultramicro grinding are as follows: pulverizer revolving speed be 5000~
140r/min, grinding time are 5~10min；
4) breadmaking
It takes 2g~5g black tea Ultramicro-powder and 50~80g water to dissolve, tea slurry, tea blend slurry and auxiliary material is made after stablizing 12~15min,
It is tuned into uniform dough, is stood；By dough segmentation, provocation, baking, naturally cools to room temperature and black tea powder bread is made.
2. a kind of production technology of black tea powder bread according to claim 1, which is characterized in that coarse powder described in step 1)
Broken condition are as follows: 25~30kg of inlet amount, 2500~3500r/min of revolving speed, 1~2min of time.
3. a kind of production technology of black tea powder bread according to claim 1, which is characterized in that auxiliary described in step 4)
Material includes: 80~100g of flour, 0.8~1.2g of yeast, 3~5g of skimmed milk power, 1.2~1.5g of salt, 5~8g of sugar, shortening 6
~8g, 2~2.5g of diacetyl tartarate list (double) glyceride.
4. a kind of production technology of black tea powder bread according to claim 1, which is characterized in that dough described in step 4)
Time of repose be 13min.
5. a kind of production technology of black tea powder bread according to claim 1, which is characterized in that divide described in step 4)
It is segmented into and divides dough by every 50g portion.
6. a kind of production technology of black tea powder bread according to claim 1, which is characterized in that wake up described in step 4)
Clockwork spring part are as follows: be placed in relative humidity 70~80%, temperature is 38~40 DEG C of 1.5~2h of provocation.
7. a kind of production technology of black tea powder bread according to claim 1, which is characterized in that baking described in step 4)
Roasting condition are as follows: be placed in Electric roaster, be 180~200 DEG C of 15~20min of baking in temperature.
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| CN201710927934.3A CN109619135A (en) | 2017-10-09 | 2017-10-09 | A kind of production technology of black tea powder bread |
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| CN201710927934.3A CN109619135A (en) | 2017-10-09 | 2017-10-09 | A kind of production technology of black tea powder bread |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511529A (en) * | 2012-01-09 | 2012-06-27 | 福建贝吃乐食品有限公司 | Production process of black tea powder bread |
| CN104054768A (en) * | 2014-06-24 | 2014-09-24 | 奉化拓升商贸有限公司 | Broken wall spirulina Se-enriched bread |
| CN105794913A (en) * | 2016-05-27 | 2016-07-27 | 福建省农业科学院茶叶研究所 | Ultrafine tea powder bread and making method thereof |
-
2017
- 2017-10-09 CN CN201710927934.3A patent/CN109619135A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511529A (en) * | 2012-01-09 | 2012-06-27 | 福建贝吃乐食品有限公司 | Production process of black tea powder bread |
| CN104054768A (en) * | 2014-06-24 | 2014-09-24 | 奉化拓升商贸有限公司 | Broken wall spirulina Se-enriched bread |
| CN105794913A (en) * | 2016-05-27 | 2016-07-27 | 福建省农业科学院茶叶研究所 | Ultrafine tea powder bread and making method thereof |
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Application publication date: 20190416 |