CN110477241A - A kind of Roselle, dried orange peel, chrysanthemum composite beverage preparation method - Google Patents
A kind of Roselle, dried orange peel, chrysanthemum composite beverage preparation method Download PDFInfo
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- CN110477241A CN110477241A CN201910914771.4A CN201910914771A CN110477241A CN 110477241 A CN110477241 A CN 110477241A CN 201910914771 A CN201910914771 A CN 201910914771A CN 110477241 A CN110477241 A CN 110477241A
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- roselle
- chrysanthemum
- orange peel
- dried orange
- filtrate
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 37
- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 35
- 240000004153 Hibiscus sabdariffa Species 0.000 title claims abstract description 34
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 title claims abstract description 34
- 239000002131 composite material Substances 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 244000189548 Chrysanthemum x morifolium Species 0.000 title 1
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 34
- 239000000706 filtrate Substances 0.000 claims abstract description 27
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 13
- 238000000605 extraction Methods 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000002386 leaching Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000005360 mashing Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000003086 colorant Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 238000002845 discoloration Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000003828 vacuum filtration Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 abstract description 16
- 230000008901 benefit Effects 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 206010033546 Pallor Diseases 0.000 abstract 1
- 239000002002 slurry Substances 0.000 abstract 1
- 230000008859 change Effects 0.000 description 11
- 238000003860 storage Methods 0.000 description 11
- 229930003944 flavone Natural products 0.000 description 7
- 235000011949 flavones Nutrition 0.000 description 7
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 6
- 150000002212 flavone derivatives Chemical class 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 6
- 230000007423 decrease Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 230000008569 process Effects 0.000 description 4
- 235000013616 tea Nutrition 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000010254 Jasminum officinale Nutrition 0.000 description 2
- 240000005385 Jasminum sambac Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012795 verification Methods 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 230000000192 social effect Effects 0.000 description 1
- 235000000053 special nutrition Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of Roselles, the preparation method of dried orange peel, chrysanthemum composite beverage, by being selected Roselle, being cleaned, blanching, slurry and filtering, be made Roselle filtrate；By carrying out sorting, crushing, primary extraction, secondary extraction to dried orange peel, dried orange peel filtrate is made；By being selected chrysanthemum, crushing, extracting and being filtered, chrysanthemum filtrate is made；White sugar is modulated into liquid glucose；Roselle filtrate, dried orange peel filtrate, chrysanthemum filtrate and liquid glucose are deployed into composite beverage；Roselle dried orange peel chrysanthemum composite beverage just belongs to flower-type drinks, using numerous useful and harmless flowers fruits and vegetables resources, brings the beverage products with very strong diseases prevention, disease cure function for Market Consumer, social and economic benefit is self-evident.
Description
Technical field
The present invention relates to a kind of Roselles, the preparation method of dried orange peel, chrysanthemum composite beverage, belong to beverage drink preparation method
Technical field.
Background technique
Currently, jasmine tea obtains very big concern with its unique effectiveness, and compound flower tea beverage is increasingly becoming beverage market
Focus.With the promotion of people's quality of life, people more pay attention to health care, and the jasmine tea beverage based on natural health becomes
Splendid selection.
Roselle has nutritive value abundant, medical value and healthcare function, is conducive to human health.Dried orange peel is being adjusted
Very effective in terms of taste, preventing phlegm from forming and stopping coughing, main component is volatile oil and flavonoids, it has in pharmacy, health care, essence condiment
Important application.Chrysanthemum has unique shape and sweet taste, is increasingly becoming the leading role for drinking chrysanthemum market, largely controllably
Cardio-cerebrovascular diseases processed, can also pre- anti-cancer, resistance cancer.Using Roselle, dried orange peel and chrysanthemum as primary raw material, develop
Go out the unique functional drink of mouthfeel with uniqueness, increase overall product value, provides more special nutrition and health cares for people
Product.
Currently, the use process of these tea components is excessively single, and simply brew at home relatively common, this is greatly
Affect their nutritive value.Therefore, while preferably protecting its functional component, the key technology of each process is controlled
Main points, deep processing raw material, the new beverage that exploitation meets the market demand have very big social effect.
Summary of the invention
In order to overcome the above-mentioned deficiencies of the prior art, the present invention provides a kind of Roselle, dried orange peel, chrysanthemum composite beverages
Preparation method,
The preparation of step 1) Roselle filtrate
Get colors the Roselle that bright-coloured, quality is full, size is suitable, occurs without discoloration denaturalization phenomenon, and Roselle is by 1:30's
Solid-liquid ratio is lower in 80 DEG C of clear water to extract 50min；When Roselle gradually becomes paste, stop heating, be placed in cooling in cold water,
It is crushed with tissue mincer, is then aided with 100 mesh sub-sieves and qualitative filter paper filtering twice to get Roselle with circulation vacuum pump
Filtrate；
The preparation of step 2 dried orange peel filtrate
The dried orange peel that selection quality is good, quality is harder, is of moderate size is smashed to pieces after removing impurity with tissue mashing machine, and dried orange peel presses 1:
40 solid-liquid ratio is lower in 90 DEG C of clear water to extract 20min；It is aided with eight layers of filtered through gauze, goes removal of residue to get dried orange peel first time
Leaching liquor；Filter residue is filtered in vacuum filtration machine again, is added and repeats to filter once in first time leaching liquor, it is secondary to obtain dried orange peel
Leaching liquor is stored spare under the conditions of 0~4 DEG C；
The preparation of step 3) chrysanthemum filtrate
The high-quality chrysanthemum for selecting structural integrity, not going bad, is transferred in drying box with 100 DEG C of baking 20min after cleaning, until being in
Original quality state is now dried but do not changed, then crushes chrysanthemum with tissue mashing machine, chrysanthemum is pure at 80 DEG C by the solid-liquid ratio of 1:100
Underwater extraction 30min, cooperates 100 mesh sub-sieves to be filtered, obtains chrysanthemum filtrate with vacuum pump using circulatory water, spare；
The preparation of step 4) liquid glucose
100g white sugar is weighed, is dissolved by heating with 250mL deionized water, obtains the liquid glucose of 0.4g/mL, it is spare；
The preparation of step 5) composite beverage
By volume by above-mentioned Roselle leaching liquor: dried orange peel leaching liquor: chrysanthemum leaching liquor: liquid glucose 3:4:2:3.
The invention has the advantages that: Roselle dried orange peel chrysanthemum composite beverages just to belong to flower-type drinks, is had using numerous
The harmless flowers fruits and vegetables resource of benefit brings the beverage products with very strong diseases prevention, disease cure function for Market Consumer, society
It is self-evident with economic benefit.
Detailed description of the invention
Fig. 1 is the situation of change of X value；
Fig. 2 is the situation of change of pH；
Fig. 3 is the situation of change of general flavone content；
Fig. 4 is the situation of change of polyoses content；
Fig. 5 is protein content situation of change.
Specific embodiment
Below by embodiment, the present invention will be further described！
Embodiment 1
1, a kind of Roselle, dried orange peel, chrysanthemum composite beverage preparation method, it is characterised in that:
The preparation of step 1) Roselle filtrate
Get colors the Roselle that bright-coloured, quality is full, size is suitable, occurs without discoloration denaturalization phenomenon, and Roselle is by 1:30's
Solid-liquid ratio is lower in 80 DEG C of clear water to extract 50min；When Roselle gradually becomes paste, stop heating, be placed in cooling in cold water,
It is crushed with tissue mincer, is then aided with 100 mesh sub-sieves and qualitative filter paper filtering twice to get Roselle with circulation vacuum pump
Filtrate；
The preparation of step 2 dried orange peel filtrate
The dried orange peel that selection quality is good, quality is harder, is of moderate size is smashed to pieces after removing impurity with tissue mashing machine, and dried orange peel presses 1:
40 solid-liquid ratio is lower in 90 DEG C of clear water to extract 20min；It is aided with eight layers of filtered through gauze, goes removal of residue to get dried orange peel first time
Leaching liquor；Filter residue is filtered in vacuum filtration machine again, is added and repeats to filter once in first time leaching liquor, it is secondary to obtain dried orange peel
Leaching liquor is stored spare under the conditions of 0~4 DEG C；
The preparation of step 3) chrysanthemum filtrate
The high-quality chrysanthemum for selecting structural integrity, not going bad, is transferred in drying box with 100 DEG C of baking 20min after cleaning, until being in
Original quality state is now dried but do not changed, then crushes chrysanthemum with tissue mashing machine, chrysanthemum is pure at 80 DEG C by the solid-liquid ratio of 1:100
Underwater extraction 30min, cooperates 100 mesh sub-sieves to be filtered, obtains chrysanthemum filtrate with vacuum pump using circulatory water, spare；
The preparation of step 4) liquid glucose
100g white sugar is weighed, is dissolved by heating with 250mL deionized water, obtains the liquid glucose of 0.4g/mL, it is spare；
The preparation of step 5) composite beverage
By volume by above-mentioned Roselle leaching liquor: dried orange peel leaching liquor: chrysanthemum leaching liquor: liquid glucose 3:4:2:3.
The composite beverage finished product sensory evaluation criteria is judged, is shown in Table 1.
1 finished product sensory evaluation criteria of table
The optimum formula of beverage is obtained after analyzing by Desgin-Expert8.0.6 software are as follows: Roselle filtrate 31.24mL, it is old
Skin filtrate 41.10mL, chrysanthemum filtrate 21.04mL, liquid glucose 30.22mL, the sensory evaluation scores that thus formula simulation obtains are 92.1165
Point.For the accuracy for further determining that response phase method, verification test is carried out to simulated formula, as shown in table 2.
The sensory evaluation scores of 2 optimum formula of table compare
It can be obtained by table 2, the sensory evaluation scores that verification test obtains are 90.5 points, and difference value data very little, thus may determine that should
The optimum formula of composite beverage are as follows: the Roselle filtrate amount of taking is 30mL, dried orange peel filtrate 40mL, chrysanthemum filtrate 20mL, liquid glucose
30mL。
It is obtained through measuring and calculating, physical and chemical index testing result in the composite beverage are as follows: general flavone content 27.50mg/100mL is more
Sugared content is 96.54mg/mL, and protein content is 0.035mg/100mL, adjusts pH to 4.0 ~ 5.0.
Obtain after traditional thermal sterilization mode is to the optimization of composite beverage process for sterilizing: 10min is sterilized at a temperature of 100 DEG C is
The best sterilization conditions of composite beverage.
By the composite beverage under optimum formula be placed on 4 DEG C, 25 DEG C, a period of time, stage inspection are stored in 37 DEG C of environment
Survey result: finished appearance and acidity are more stable, and unstable downward trend is presented in general flavone, polysaccharide, protein content.
Product appearance stability
X value indicates the bright dark clarification degree of product, and numerical value is directly proportional to clarification degree.Appearance during composite beverage storage is steady
Qualitative, i.e. the situation of change of X value is shown in Fig. 1.It is found that the X value in one month under the conditions of 4 DEG C, 25 DEG C and 37 DEG C keeps permanent substantially
Fixed, numerical value fluctuates between 95.0 to 95.5 always, so composite beverage has preferable appearance stability during storage.
Product pH stability
The situation of change of pH during storage, as shown in Figure 2.The pH value of beverage is measured under the conditions of 4 DEG C, 25 DEG C, 37 DEG C of temperature,
The pH value of product has slight fluctuations under the conditions of obtaining three kinds, but fluctuates all between 4.0 and 5.0, more gently, so product
There is preferable pH stability during storage.
Product flavones content stability
The situation of change of general flavone content during storage, as shown in Figure 3.Know general flavone content under the conditions of 4 DEG C and 25 DEG C
Change curve it is roughly the same, all gradually decrease, accelerate decline when from the 20th day；General flavone content is in the last week under the conditions of 37 DEG C
Decline is exceedingly fast, and it is and to occur sharply declining phenomenon after the 15th day at the 8th ~ 15 day that decline degree, which slows down,.So total yellow in beverage
Ketone content is more unstable in storage process, the food grade additives for decomposing Flavonoid substances can be inhibited into beverage by being added,
To solve the problems such as quality that problems and beverage occur by period of storage length is deteriorated.
Product polyoses content stability
Polyoses content situation of change in product, such as Fig. 4 during storage, contain the polysaccharide of composite beverage under condition of different temperatures
Ding Ke get is measured, with the raising of storage temperature, polyoses content is on a declining curve in beverage.In contrast, temperature is higher, more
Sugared content decrease speed is faster, and polyoses content is unstable.It is stored it is recommended that this composite beverage is placed at low-temperature dark.
Protein content of product stability
Protein content situation of change during storage in product, such as Fig. 5, to the protein of beverage under the conditions of three kinds of temperature
Content is measured discovery, and slight fluctuations are presented in protein content before 20 days, but overall is in stable tendency.The 20 of storage
After it, very fast downward trend is presented in the protein content in beverage.So protein content stability is not considerable.It is recommended that this is multiple
Beverage is closed to be drunk in a specified time as far as possible to guarantee to enjoy optimal nutritional ingredient.
Claims (1)
1. the preparation method of a kind of Roselle, dried orange peel, chrysanthemum composite beverage, it is characterised in that:
The preparation of step 1) Roselle filtrate
Get colors the Roselle that bright-coloured, quality is full, size is suitable, occurs without discoloration denaturalization phenomenon, and Roselle is by 1:30's
Solid-liquid ratio is lower in 80 DEG C of clear water to extract 50min；When Roselle gradually becomes paste, stop heating, be placed in cooling in cold water,
It is crushed with tissue mincer, is then aided with 100 mesh sub-sieves and qualitative filter paper filtering twice to get Roselle with circulation vacuum pump
Filtrate；
The preparation of step 2 dried orange peel filtrate
The dried orange peel that selection quality is good, quality is harder, is of moderate size is smashed to pieces after removing impurity with tissue mashing machine, and dried orange peel presses 1:
40 solid-liquid ratio is lower in 90 DEG C of clear water to extract 20min；It is aided with eight layers of filtered through gauze, goes removal of residue to get dried orange peel first time
Leaching liquor；Filter residue is filtered in vacuum filtration machine again, is added and repeats to filter once in first time leaching liquor, it is secondary to obtain dried orange peel
Leaching liquor is stored spare under the conditions of 0~4 DEG C；
The preparation of step 3) chrysanthemum filtrate
The high-quality chrysanthemum for selecting structural integrity, not going bad, is transferred in drying box with 100 DEG C of baking 20min after cleaning, until being in
Original quality state is now dried but do not changed, then crushes chrysanthemum with tissue mashing machine, chrysanthemum is pure at 80 DEG C by the solid-liquid ratio of 1:100
Underwater extraction 30min, cooperates 100 mesh sub-sieves to be filtered, obtains chrysanthemum filtrate with vacuum pump using circulatory water, spare；
The preparation of step 4) liquid glucose
100g white sugar is weighed, is dissolved by heating with 250mL deionized water, obtains the liquid glucose of 0.4g/mL, it is spare；
The preparation of step 5) composite beverage
Above-mentioned Roselle leaching liquor by volume: dried orange peel leaching liquor: chrysanthemum leaching liquor: liquid glucose 3:4:2:3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910914771.4A CN110477241A (en) | 2019-09-26 | 2019-09-26 | A kind of Roselle, dried orange peel, chrysanthemum composite beverage preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910914771.4A CN110477241A (en) | 2019-09-26 | 2019-09-26 | A kind of Roselle, dried orange peel, chrysanthemum composite beverage preparation method |
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| CN201910914771.4A Pending CN110477241A (en) | 2019-09-26 | 2019-09-26 | A kind of Roselle, dried orange peel, chrysanthemum composite beverage preparation method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115769882A (en) * | 2022-12-22 | 2023-03-10 | 上海华宝孔雀香精有限公司 | Roselle dried orange peel concentrated essence and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387165A (en) * | 2016-11-04 | 2017-02-15 | 安徽农业大学 | Flower and fruit oolong beverage and preparation method thereof |
| CN111280276A (en) * | 2020-03-17 | 2020-06-16 | 邓连意 | Sobering and liver-protecting tea and preparation method thereof |
-
2019
- 2019-09-26 CN CN201910914771.4A patent/CN110477241A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387165A (en) * | 2016-11-04 | 2017-02-15 | 安徽农业大学 | Flower and fruit oolong beverage and preparation method thereof |
| CN111280276A (en) * | 2020-03-17 | 2020-06-16 | 邓连意 | Sobering and liver-protecting tea and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 文怡: "DIY健康好喝的饮料", 《家庭生活指南》 * |
| 曹桔方: "《常用茶茶艺与品鉴》", 30 June 2016, 金盾出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115769882A (en) * | 2022-12-22 | 2023-03-10 | 上海华宝孔雀香精有限公司 | Roselle dried orange peel concentrated essence and preparation method thereof |
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