CN110859275A - Preparation method of tea flower noodles - Google Patents
Preparation method of tea flower noodles Download PDFInfo
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- CN110859275A CN110859275A CN201911167184.XA CN201911167184A CN110859275A CN 110859275 A CN110859275 A CN 110859275A CN 201911167184 A CN201911167184 A CN 201911167184A CN 110859275 A CN110859275 A CN 110859275A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 51
- 241001122767 Theaceae Species 0.000 title claims abstract 34
- 238000002360 preparation method Methods 0.000 title claims description 10
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 241000209140 Triticum Species 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- 239000000706 filtrate Substances 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- 229940088598 enzyme Drugs 0.000 claims abstract description 11
- 238000004537 pulping Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 102000016943 Muramidase Human genes 0.000 claims abstract description 6
- 108010014251 Muramidase Proteins 0.000 claims abstract description 6
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 6
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- 229940051921 muramidase Drugs 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 11
- 238000004898 kneading Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 6
- 108060008539 Transglutaminase Proteins 0.000 claims description 6
- 102000003601 transglutaminase Human genes 0.000 claims description 6
- 238000003490 calendering Methods 0.000 claims description 2
- 238000001723 curing Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 abstract description 8
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
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- 235000013824 polyphenols Nutrition 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 229960001948 caffeine Drugs 0.000 abstract description 4
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 3
- 229940024606 amino acid Drugs 0.000 abstract description 2
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- 239000000796 flavoring agent Substances 0.000 abstract description 2
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- 238000000554 physical therapy Methods 0.000 abstract description 2
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- 244000269722 Thea sinensis Species 0.000 description 108
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- 240000003553 Leptospermum scoparium Species 0.000 description 6
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- 235000019640 taste Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 5
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- 238000005520 cutting process Methods 0.000 description 3
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- 235000013305 food Nutrition 0.000 description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
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- 230000009471 action Effects 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 240000001548 Camellia japonica Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
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- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
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- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000002158 endotoxin Substances 0.000 description 1
- 208000030533 eye disease Diseases 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 235000019541 flavored milk drink Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229920006008 lipopolysaccharide Polymers 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
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- 230000008092 positive effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 229940026510 theanine Drugs 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000011844 whole wheat flour Nutrition 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- 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)
- Botany (AREA)
- Noodles (AREA)
Abstract
The application discloses tea flower noodles, which comprise the steps of picking tea flowers and fresh tea leaves, mixing, adding muramidase for treatment, withering and fermenting to obtain tea flower tea, mixing the tea flower tea with water, adding saccharifying enzyme for enzymolysis for 1-2 hours, pulping, filtering out filter residues, and mixing filtrate with wheat flour to obtain the tea flower noodles. The tea flower noodles prepared by the method are added with tea flower tea in the traditional noodle processing process, and are rich in tea polyphenol, caffeine, amino acid, vitamins and the like, and are unique in flavor, beneficial to long-term use, especially suitable for patients with high blood fat, blood sugar and blood pressure, and capable of playing a role in health care and physical therapy and improving the immunity of a human body.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of tea flower noodles.
Background
The noodles in China originate from the Han Dynasty, the fine dried noodles are traditional Chinese food, the making method is simple, the cooking is fast, the eating is convenient, the price is low and the fine dried noodles are deeply favored by people, and the nutritional and healthy whole wheat flour fine dried noodles, coarse cereal fine dried noodles, miscellaneous bean fine dried noodles, fruit and vegetable fine dried noodles and potato fine dried noodles occupy the middle-to-high-end market of the fine dried noodles. Therefore, the development of high-grade nutritional health noodles becomes one of the research hotspots in the food industry.
Tea is known as 'national drink' in China, and the main components of the tea are tea polyphenol, caffeine, lipopolysaccharide, theanine and the like. The tea polyphenol contained in the tea has strong oxidation resistance and physiological activity, caffeine can stimulate the kidney to promote urine to be rapidly discharged out of the body, the filtration rate of the kidney is improved, the retention time of harmful substances in the kidney is reduced, in addition, the components such as vitamin C in the tea can reduce the crystalline turbidity of eyes, and the tea product has positive effects of reducing eye diseases, protecting eyes and improving eyesight after being eaten frequently. Although tea leaves have so many functions, studies have shown that the proportion of tea consumed is often small in groups under the age of 25, and more young people prefer cola or coffee, and even if tea is selected, they prefer to drink flavored milk tea because pure tea leaves are too bitter. Since tea leaves have such a plurality of functions, how to utilize tea leaves is enjoyed by young people, which is obviously a research direction of tea products in the future.
In view of this, the prior art has proposed a series of products such as black tea noodles and green tea noodles by combining noodles and tea leaves, but in order to reduce bitterness and astringency, the content of tea leaves in these noodles is less than 5%, and the amount of health ingredients contained therein is thought to be large.
Disclosure of Invention
In order to overcome the problem of low nutritional ingredients of tea noodles in the prior art, the tea noodles rich in tea of tea tree are provided.
The technical scheme of the invention is as follows: a preparation method of tea flower noodles comprises the steps of picking and mixing tea flowers and fresh tea leaves, adding muramidase for treatment, withering and fermenting to obtain tea flower tea, mixing the tea flower tea with water, adding saccharifying enzyme for enzymolysis for 1-2 hours, pulping, filtering out filter residues, mixing filtrate with wheat flour to obtain tea flower tea dough, and finally obtaining the tea flower noodles after curing, calendaring and drying.
The working principle and the beneficial effects of the invention are as follows: the tea flower is a fresh flower picked from a tea tree body, and is scientifically identified to contain: the tea polyphenol, tea polysaccharide, amino acid, protein, saponin and other beneficial components have the following effects on human bodies: detoxicating, reducing blood lipid, lowering blood sugar, resisting aging, resisting cancer, nourishing, strengthening body constitution, and caring skin. And practice proves that: the antioxidation function of the tea flower can be comparable with that of the antioxidant plant rosemary accepted in the world at present; the sweet sweat secreted by the tea trees in the pollination period is fragrant and attractive, and after the primary processed finished product is brewed for 3 minutes, the soup is thick, wheat fragrance and orange color, the taste is unique and refreshing, the fragrance and the sweetness of flowers are achieved, and the product does not have the bitter feeling. Because the tea flower, the tea bud and the tea are grown together, the tea flower and the tea are mixed together for processing, the components and the thickness of cell walls are consistent, the components of tea contents are relatively consistent, the action effects of two enzymes, namely the muralytic enzyme and the saccharifying enzyme are balanced, the processing of the tea flower and the tea keeps the same, the withered and fermented tea flower and the tea are mixed and melted in water and emulsion, the flower has leaves, the flower fragrance, the tea fragrance and the leaf fragrance are mutually promoted, the content of bitter substances, namely tea polyphenol and catechin is further reduced, the ratio of tea flower tea to wheat flour in the noodles can be improved, the content of nutrient components is increased, the taste is guaranteed, the flower fragrance, the leaf fragrance, the tea fragrance and the wheat fragrance coexist, the smell is rich, the taste is sweet and smooth, the appetite of people is greatly increased, and the taste of the noodles is also suitable for the old people and the young people, has better health care effect after long-term use.
Preferably, the tea flower noodles have a weight ratio of tea flower to wheat flour of 1/10-1/4. The nutritional ingredients are ensured, and simultaneously, the processing and the taste of the noodles are ensured.
Preferably, the weight ratio of the lywallzyme to the mixture of the tea flowers and the fresh tea leaves is 1/125-1/80.
Still further preferably, the weight ratio of the saccharifying enzyme to the tea tree scented tea is 1/125-1/100.
At the above ratio, the tea content can be rapidly released, and the required sugar can be decomposed to increase the taste of the noodle.
Drying the residue after pulping and filtering, pulverizing to obtain superfine powder, and mixing the superfine powder with wheat flour and the filtrate. The residue after pulping also contains many nutrient components, and in order not to waste, the residue is smashed into superfine powder as one of the raw materials of the noodles.
When dough kneading is performed, a mixture of transglutaminase and xylanase is added to the dough. The addition of xylanase and transglutaminase can improve the machining performance of dough, promote the crosslinking action between other proteins and mucedin, improve the gluten network organization structure, reduce the binding force of non-starch polysaccharide and water, make the dough form a gluten network structure better, and then improve the quality of noodles.
The tea flower noodles prepared by the method are prepared by adding the filtrate and the filter residue of tea flower tea in the traditional noodle processing process, and are rich in tea polyphenol, caffeine, amino acid, vitamins and the like, and are unique in flavor, beneficial to long-term use, especially suitable for patients with high blood fat, blood sugar and blood pressure, and capable of playing a role in health care and physical therapy and improving the immunity of a human body.
Detailed Description
The following is further detailed by way of specific embodiments:
example 1:
a preparation method of tea flower noodles comprises the steps of picking tea flowers and fresh tea leaves, mixing the picked tea flowers and fresh tea leaves, adding muramidase with a weight ratio of 1/125 to a mixture of the tea flowers and the fresh tea leaves for treatment, carrying out withering and fermentation to obtain tea flower, wherein the ratio of the tea flower to wheat flour is 1/10, mixing the tea flower with water, adding saccharifying enzyme with a weight ratio of 1/125 to the tea flower for enzymolysis for 1-2 hours, pulping, filtering and filtering residues, drying and powdering the dried residues to obtain superfine powder, mixing the superfine powder with the wheat flour and filtrate, adding a mixture of transglutaminase and xylanase during dough kneading, standing for 4 hours to obtain tea flower dough, putting the prepared tea flower dough into a utensil with a corresponding capacity for dough kneading, and the dough of leavening is used for further uniformly distributing the prepared tea flower dough and the filtrate; kneading the mixture once again every 10-15 min, feeding the prepared green tea flour dough into a noodle forming machine for drawing, rolling and cutting for forming; and (3) feeding the formed noodles into a 65-85 ℃ heat flow dryer for drying.
Example 2:
a preparation method of tea flower noodles comprises the steps of picking tea flowers and fresh tea leaves, mixing the picked tea flowers and fresh tea leaves, adding muramidase with a weight ratio of 1/100 to a mixture of the tea flowers and the fresh tea leaves for treatment, carrying out withering and fermentation to obtain tea flower, wherein the ratio of the tea flower to wheat flour is 1/6, mixing the tea flower with water, adding saccharifying enzyme with a weight ratio of 1/110 to the tea flower for enzymolysis for 1-2 hours, pulping, filtering and filtering residues, drying and powdering the dried residues to obtain superfine powder, mixing the superfine powder with the wheat flour and filtrate, adding a mixture of transglutaminase and xylanase during dough kneading, standing for 3 hours to obtain tea flower dough, putting the prepared tea flower dough into a utensil with a corresponding capacity, and uniformly distributing the prepared tea flower dough and the filtrate; kneading the mixture once again every 10-15 min, feeding the prepared green tea flour dough into a noodle forming machine for drawing, rolling and cutting for forming; and (3) feeding the formed noodles into a 65-85 ℃ heat flow dryer for drying.
Example 3:
a preparation method of tea flower noodles comprises the steps of picking tea flowers and fresh tea leaves, mixing the picked tea flowers and fresh tea leaves, adding muramidase with a weight ratio of 1/80 to a mixture of the tea flowers and the fresh tea leaves for treatment, carrying out withering and fermentation to obtain tea flower, wherein the ratio of the tea flower to wheat flour is 1/4, mixing the tea flower with water, adding saccharifying enzyme with a weight ratio of 1/100 to the tea flower for enzymolysis for 1-2 hours, pulping, filtering and filtering residues, drying and powdering the dried residues to obtain superfine powder, mixing the superfine powder with the wheat flour and filtrate, adding a mixture of transglutaminase and xylanase during dough kneading, standing for 5 hours to obtain tea flower dough, putting the prepared tea flower dough into a utensil with a corresponding capacity for dough kneading, and the dough of leavening is used for further uniformly distributing the prepared tea flower dough and the filtrate; kneading the mixture once again every 10-15 min, feeding the prepared green tea flour dough into a noodle forming machine for drawing, rolling and cutting for forming; and (3) feeding the formed noodles into a 65-85 ℃ heat flow dryer for drying.
The tea tree scented tea is processed from camellia and tea grown in 5-8 months on ancient tea trees.
Claims (7)
1. A preparation method of tea flower noodles is characterized by comprising the following steps: the tea flower noodles are prepared by the steps of picking and mixing tea flowers and fresh tea leaves, adding muramidase for treatment, withering and fermenting to obtain tea flower tea, mixing the tea flower tea with water, adding saccharifying enzyme for enzymolysis for 1-2 hours, pulping, filtering out filter residues, mixing filtrate with wheat flour, kneading to obtain tea flower tea dough, and finally curing, calendaring and drying.
2. The method for producing tea flower noodles according to claim 1, wherein the weight ratio of tea flower to wheat flour is 1/10 to 1/4.
3. The preparation method of the tea flower noodles as claimed in claim 2, wherein the weight ratio of the lywallzyme to the mixture of the tea flower and the fresh tea leaves is 1/125-1/80.
4. The tea flower noodle according to claim 2, wherein the weight ratio of the saccharifying enzyme to the tea flower tea is 1/125-1/100.
5. The method for preparing tea flower noodles according to any one of claims 1 to 4, wherein the filter residue after the pulping and filtering is dried and then pulverized to obtain ultrafine powder, and the ultrafine powder is mixed with wheat flour and the filtrate.
6. The method for preparing tea flower noodles according to claim 5, wherein the dough is kneaded, and a mixture of transglutaminase and xylanase is added to the dough.
7. The tea flower noodles prepared by the preparation method according to claim 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911167184.XA CN110859275A (en) | 2019-11-25 | 2019-11-25 | Preparation method of tea flower noodles |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911167184.XA CN110859275A (en) | 2019-11-25 | 2019-11-25 | Preparation method of tea flower noodles |
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| Publication Number | Publication Date |
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| CN110859275A true CN110859275A (en) | 2020-03-06 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911167184.XA Pending CN110859275A (en) | 2019-11-25 | 2019-11-25 | Preparation method of tea flower noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110859275A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904885A (en) * | 2015-06-08 | 2015-09-16 | 黄山光明茶业有限公司 | Preparation method for scented tea of tea tree |
| CN105614256A (en) * | 2014-10-31 | 2016-06-01 | 贵州省湄潭县永隆粮油有限责任公司 | Tea tree flower noodle production technology |
-
2019
- 2019-11-25 CN CN201911167184.XA patent/CN110859275A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614256A (en) * | 2014-10-31 | 2016-06-01 | 贵州省湄潭县永隆粮油有限责任公司 | Tea tree flower noodle production technology |
| CN104904885A (en) * | 2015-06-08 | 2015-09-16 | 黄山光明茶业有限公司 | Preparation method for scented tea of tea tree |
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