CN111000180A - Green brick tea jelly and preparation method thereof - Google Patents
Green brick tea jelly and preparation method thereof Download PDFInfo
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- CN111000180A CN111000180A CN201911328065.8A CN201911328065A CN111000180A CN 111000180 A CN111000180 A CN 111000180A CN 201911328065 A CN201911328065 A CN 201911328065A CN 111000180 A CN111000180 A CN 111000180A
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- 239000011449 brick Substances 0.000 title claims abstract description 105
- 235000015110 jellies Nutrition 0.000 title claims abstract description 64
- 239000008274 jelly Substances 0.000 title claims abstract description 64
- 241001122767 Theaceae Species 0.000 title claims abstract 31
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 47
- 235000013336 milk Nutrition 0.000 claims abstract description 47
- 210000004080 milk Anatomy 0.000 claims abstract description 47
- 235000014347 soups Nutrition 0.000 claims abstract description 29
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 25
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 22
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000811 xylitol Substances 0.000 claims abstract description 22
- 229960002675 xylitol Drugs 0.000 claims abstract description 22
- 235000010447 xylitol Nutrition 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 20
- 239000000725 suspension Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 20
- 239000000839 emulsion Substances 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 15
- 238000002386 leaching Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000011550 stock solution Substances 0.000 claims description 10
- 108010010803 Gelatin Proteins 0.000 claims description 6
- 235000010489 acacia gum Nutrition 0.000 claims description 6
- 239000000679 carrageenan Substances 0.000 claims description 6
- 235000010418 carrageenan Nutrition 0.000 claims description 6
- 229940113118 carrageenan Drugs 0.000 claims description 6
- 229920001525 carrageenan Polymers 0.000 claims description 6
- 239000008273 gelatin Substances 0.000 claims description 6
- 229920000159 gelatin Polymers 0.000 claims description 6
- 235000019322 gelatine Nutrition 0.000 claims description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims description 6
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 6
- 239000008240 homogeneous mixture Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000009210 therapy by ultrasound Methods 0.000 claims description 5
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 4
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 4
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 4
- 229920002581 Glucomannan Polymers 0.000 claims description 4
- 229920002752 Konjac Polymers 0.000 claims description 4
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 4
- 229940046240 glucomannan Drugs 0.000 claims description 4
- 239000000252 konjac Substances 0.000 claims description 4
- 235000010485 konjac Nutrition 0.000 claims description 4
- 229920000084 Gum arabic Polymers 0.000 claims description 2
- 239000000205 acacia gum Substances 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 7
- 238000012993 chemical processing Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000000265 homogenisation Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 description 102
- 235000013616 tea Nutrition 0.000 description 97
- 235000006468 Thea sinensis Nutrition 0.000 description 4
- 235000020279 black tea Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000009466 transformation Effects 0.000 description 2
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 235000011888 snacks 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a green brick tea jelly and a preparation method thereof, wherein the green brick tea jelly is composed of green brick tea soup, milk turbid liquid, xylitol and edible gum, and the mass ratio of the components is as follows: green brick tea soup (25-35), milk suspension (35-45), xylitol (8-10) and edible gum 1. The advantages are that: the invention combines the physical processing technology (ultrasonic processing of tea soup and high-pressure homogenization of material mixed liquor) and the chemical processing technology (edible gum), and the technology is integrated and innovated. The green brick tea jelly obtained is uniform in texture, and the color and the flavor of the green brick tea endowed with the green brick tea jelly are stable and prominent.
Description
Technical Field
The invention relates to a tea product and a preparation method thereof, in particular to a green brick tea flavored frozen leisure food, and belongs to the field of deep processing of foods.
Background
The green brick tea is a dark green tea which is prepared by processing sun-dried green raw tea picked from fresh leaves of Hubei small-leaf seed tea trees by the processes of pile fermentation and the like. According to examination, the production of the green brick tea has been over 600 years. In recent years, the special quality of the product is increasingly popular with consumers at home and abroad, and the product is also highly valued by the government and academic researchers. However, at the same time, the whole tea industry in China faces three problems that the yield increase speed is larger than the consumption, the production cost is high, the tea export price is lowered and the like. Compared with main black tea varieties such as Yunnan green brick tea, Hunan Anhua black tea and Guangxi Liupao tea, the Hunan green brick tea has deep history, but is slow in development for decades, and in addition, green tea, black tea and oolong tea in the tea market of China occupy dominant shares at present, the Hunan green brick tea industry occupies a place, and the traditional industry and product structure are urgently needed to be adjusted. The tea industry is necessary driving force for transformation and upgrade by depending on scientific and technological support. The effective components of tea, the deep processing technology and the product development and application are important ways for transformation and upgrading of the tea industry, can promote comprehensive and efficient utilization of tea resources, extend the industrial relevance and enable the tea industry to develop sustainably.
Disclosure of Invention
The invention aims to provide green brick tea jelly and a preparation method thereof, which can be used for making green brick tea into leisure snacks, changing consumption habits, expanding audience groups and improving physical quality of the whole people.
The invention relates to green brick tea jelly, which consists of green brick tea soup, milk suspension, xylitol and edible gum, wherein the mass ratio of the components is as follows: green brick tea soup (25-35), milk suspension (35-45), xylitol (8-10) and edible gum 1.
The green brick tea soup is prepared by mixing green brick tea and water in a mass ratio of 1:15-60, leaching for 1-3 hours at 60-90 ℃, and treating for 20-60 minutes by ultrasonic wave with a frequency of 25KHz-80 KHz.
The milk turbid liquid is a homogeneous mixture of milk powder and water, and the mass percentage of the milk turbid liquid is 1: 3-6.
The edible gum is one of carrageenan, gelatin, konjac glucomannan or acacia gum.
The preparation method of the green brick tea jelly comprises the following steps:
(1) green brick tea, milk powder, xylitol, edible gum and water are taken as raw materials;
(2) preparing green brick tea soup: mixing the selected green brick tea with water according to the mass ratio of 1:15-60, leaching for 1-3 hours at the temperature of 60-90 ℃, and carrying out ultrasonic treatment for 20-60 minutes with the frequency of 25KHz-80KHz in the leaching period;
(3) mixing milk powder and water at a mass ratio of 1:3-6, and stirring to obtain milk suspension;
(4) stirring and blending the green brick tea soup, the milk suspension, the xylitol and the edible gum according to the mass ratio of (25-35) to (35-45) to (8-10) to 1 to prepare a green brick tea jelly stock solution;
(5) homogenizing the green brick tea jelly stock solution under 8-12MPa for 3 times to obtain green brick tea jelly emulsion;
(6) sterilizing the green brick tea jelly emulsion obtained in the step (5) for 30-60 minutes by a moist heat sterilization method;
(7) pouring the sterilized green brick tea jelly emulsion into a mold container to prepare a shaped tea jelly;
(8) and (3) refrigerating the shaped tea jelly liquid at the temperature of 1-5 ℃ for 3.0-8.0 hours to obtain a green brick tea jelly finished product.
The edible gum in the step (1) is one of carrageenan, gelatin, konjac glucomannan or arabic gum.
The green brick tea jelly and the preparation method thereof have the beneficial effects that: the invention combines the physical processing technology (ultrasonic processing of tea soup and high-pressure homogenization of material mixed liquor) and the chemical processing technology (edible gum), and the technology is integrated and innovated. The green brick tea jelly obtained is uniform in texture, and the color and the flavor of the green brick tea endowed with the green brick tea jelly are stable and prominent.
Detailed Description
Example one
The green brick tea jelly is composed of green brick tea soup, milk turbid liquid, xylitol and edible gum, and the mass ratio of the components is as follows: green brick tea soup 25, milk suspension 45, xylitol 8 and edible gum 1.
The green brick tea soup is prepared by mixing green brick tea and water in a mass ratio of 1:15, leaching for 1 hour at 85 ℃, and treating for 20 minutes by using ultrasonic waves with a frequency of 75 KHz.
The milk turbid liquid is a homogeneous mixture of milk powder and water, and the mass percentage of the milk turbid liquid is 1: 6.
The edible gum is carrageenan.
The preparation method of the green brick tea jelly comprises the following steps:
(1) green brick tea, milk powder, xylitol, edible gum and water are taken as raw materials;
(2) preparing green brick tea soup: mixing the selected green brick tea with water in a mass ratio of 1:15, leaching for 1 hour at 85 ℃, and carrying out ultrasonic treatment at a frequency of 75KHz for 20 minutes;
(3) mixing milk powder and water in a mass ratio of 1:6, and uniformly stirring to obtain a milk suspension;
(4) stirring and blending the green brick tea soup, the milk suspension, the xylitol and the edible gum according to the mass ratio of 25:45:8:1 to prepare a green brick tea jelly stock solution;
(5) homogenizing the green brick tea jelly stock solution under 12MPa for 3 times to obtain green brick tea jelly emulsion;
(6) sterilizing the green brick tea jelly emulsion obtained in the step (5) for 45 minutes by a moist heat sterilization method;
(7) pouring the sterilized green brick tea jelly emulsion into a mold container to prepare a shaped tea jelly;
(8) and (4) refrigerating the shaped tea jelly liquid at 5 ℃ for 7 hours to obtain a green brick tea jelly finished product.
The edible gum in the step (1) is carrageenan.
Example two
The green brick tea jelly is composed of green brick tea soup, milk turbid liquid, xylitol and edible gum, and the mass ratio of the components is as follows: the green brick tea soup comprises 30 parts of milk suspension 35 parts of xylitol 9 parts of edible gum 1 parts.
The green brick tea soup is prepared by mixing green brick tea and water in a mass ratio of 1:45, leaching for 2 hours at 75 ℃, and simultaneously treating for 60 minutes by ultrasonic waves with a frequency of 25 KHz.
The milk turbid liquid is a homogeneous mixture of milk powder and water, and the mass percentage of the milk turbid liquid is 1: 3.
The edible gum is gelatin.
The preparation method of the green brick tea jelly comprises the following steps:
(1) green brick tea, milk powder, xylitol, edible gum and water are taken as raw materials;
(2) preparing green brick tea soup: mixing the selected green brick tea with water in a mass ratio of 1:45, leaching for 2 hours at 75 ℃, and carrying out ultrasonic treatment at a frequency of 25KHz for 60 minutes;
(3) mixing milk powder and water in a mass ratio of 1:3, and uniformly stirring to obtain a milk suspension;
(4) stirring and blending the green brick tea soup, the milk suspension, the xylitol and the edible gum according to the mass ratio of 30:35:9:1 to prepare a green brick tea jelly stock solution;
(5) homogenizing the green brick tea jelly stock solution under high pressure of 10MPa for 3 times to obtain green brick tea jelly emulsion;
(6) sterilizing the green brick tea jelly emulsion obtained in the step (5) for 30 minutes by a damp-heat sterilization method;
(7) pouring the sterilized green brick tea jelly emulsion into a mold container to prepare a shaped tea jelly;
(8) and (4) refrigerating the shaped tea jelly liquid at 3 ℃ for 5 hours to obtain a green brick tea jelly finished product.
The edible glue in the step (1) is gelatin.
EXAMPLE III
The green brick tea jelly is composed of green brick tea soup, milk turbid liquid, xylitol and edible gum, and the mass ratio of the components is as follows: the green brick tea soup 35 comprises milk suspension 40, xylitol 10 and edible gum 1.
The green brick tea soup is prepared by mixing green brick tea and water in a mass ratio of 1:60, leaching for 3 hours at 60 ℃, and simultaneously treating for 38 minutes by ultrasonic waves with a frequency of 50 KHz.
The milk turbid liquid is a homogeneous mixture of milk powder and water, and the mass percentage of the milk turbid liquid is 1: 4.5.
The edible gum is Arabic gum.
The preparation method of the green brick tea jelly comprises the following steps:
(1) green brick tea, milk powder, xylitol, edible gum and water are taken as raw materials;
(2) preparing green brick tea soup: mixing the selected green brick tea with water in a mass ratio of 1:60, leaching for 3 hours at the temperature of 60 ℃, and carrying out ultrasonic treatment for 38 minutes at the frequency of 50KHz during leaching;
(3) mixing milk powder and water in a mass ratio of 1:4.5, and stirring uniformly to obtain a milk suspension;
(4) stirring and blending the green brick tea soup, the milk suspension, the xylitol and the edible gum according to the mass ratio of 35:40:10:1 to prepare a green brick tea jelly stock solution;
(5) homogenizing the green brick tea jelly stock solution under 8MPa for 3 times to obtain green brick tea jelly emulsion;
(6) sterilizing the green brick tea jelly emulsion obtained in the step (5) for 60 minutes by a moist heat sterilization method;
(7) pouring the sterilized green brick tea jelly emulsion into a mold container to prepare a shaped tea jelly;
(8) and (4) refrigerating the shaped tea jelly liquid at 1 ℃ for 3 hours to obtain a green brick tea jelly finished product.
The edible gum in the step (1) is Arabic gum.
The above embodiments are preferred embodiments of the present invention, and all similar processes and equivalent variations to those of the present invention are intended to fall within the scope of the present invention.
Claims (6)
1. The green brick tea jelly is characterized by comprising green brick tea soup, milk turbid liquid, xylitol and edible gum, wherein the mass ratio of the components is as follows: green brick tea soup (25-35), milk suspension (35-45), xylitol (8-10) and edible gum 1.
2. The green brick tea jelly of claim 1, wherein: the green brick tea soup is prepared by mixing green brick tea and water in a mass ratio of 1:15-60, leaching for 1-3 hours at 60-90 ℃, and treating for 20-60 minutes by ultrasonic wave with a frequency of 25KHz-80 KHz.
3. The green brick tea jelly of claim 1, wherein: the milk turbid liquid is a homogeneous mixture of milk powder and water, and the mass percentage of the milk turbid liquid is 1: 3-6.
4. The green brick tea jelly of claim 1, wherein: the edible gum is one of carrageenan, gelatin, konjac glucomannan or acacia gum.
5. The method for preparing the green brick tea jelly as claimed in any one of claims 1 to 4, comprising the steps of:
(1) green brick tea, milk powder, xylitol, edible gum and water are taken as raw materials;
(2) preparing green brick tea soup: mixing the selected green brick tea with water according to the mass ratio of 1:15-60, leaching for 1-3 hours at the temperature of 60-90 ℃, and carrying out ultrasonic treatment for 20-60 minutes with the frequency of 25KHz-80KHz in the leaching period;
(3) mixing milk powder and water at a mass ratio of 1:3-6, and stirring to obtain milk suspension;
(4) stirring and blending the green brick tea soup, the milk suspension, the xylitol and the edible gum according to the mass ratio of (25-35) to (35-45) to (8-10) to 1 to prepare a green brick tea jelly stock solution;
(5) homogenizing the green brick tea jelly stock solution under 8-12MPa for 3 times to obtain green brick tea jelly emulsion;
(6) sterilizing the green brick tea jelly emulsion obtained in the step (5) for 30-60 minutes by a moist heat sterilization method;
(7) pouring the sterilized green brick tea jelly emulsion into a mold container to prepare a shaped tea jelly;
(8) and (3) refrigerating the shaped tea jelly liquid at the temperature of 1-5 ℃ for 3.0-8.0 hours to obtain a green brick tea jelly finished product.
6. The method for preparing the green brick tea jelly as claimed in claim 5, wherein the method comprises the steps of: the edible gum in the step (1) is one of carrageenan, gelatin, konjac glucomannan or arabic gum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911328065.8A CN111000180A (en) | 2019-12-20 | 2019-12-20 | Green brick tea jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911328065.8A CN111000180A (en) | 2019-12-20 | 2019-12-20 | Green brick tea jelly and preparation method thereof |
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| Publication Number | Publication Date |
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| CN111000180A true CN111000180A (en) | 2020-04-14 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201911328065.8A Pending CN111000180A (en) | 2019-12-20 | 2019-12-20 | Green brick tea jelly and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114903162A (en) * | 2022-04-13 | 2022-08-16 | 湖北思贝林生物科技有限公司 | Green brick herbal tea jelly formula and preparation method |
| CN115299512A (en) * | 2022-07-22 | 2022-11-08 | 湖北科技学院 | Original green brick tea filling beverage and production process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036672A (en) * | 2016-07-21 | 2016-10-26 | 武汉生物工程学院 | Compound sweet osmanthus tea jelly and production method thereof |
| CN106689520A (en) * | 2016-12-21 | 2017-05-24 | 湖北工业大学 | Milk tea solid beverage prepared from ultramicro green brick tea powder and preparation method thereof |
| CN109925902A (en) * | 2019-01-31 | 2019-06-25 | 华南农业大学 | A kind of Pickering lotion and its preparation method and application stable based on black tea extract |
| CN110037142A (en) * | 2019-04-24 | 2019-07-23 | 广西中医药大学 | A kind of blue or green money willow sugar-free tea freezes and preparation method thereof |
-
2019
- 2019-12-20 CN CN201911328065.8A patent/CN111000180A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036672A (en) * | 2016-07-21 | 2016-10-26 | 武汉生物工程学院 | Compound sweet osmanthus tea jelly and production method thereof |
| CN106689520A (en) * | 2016-12-21 | 2017-05-24 | 湖北工业大学 | Milk tea solid beverage prepared from ultramicro green brick tea powder and preparation method thereof |
| CN109925902A (en) * | 2019-01-31 | 2019-06-25 | 华南农业大学 | A kind of Pickering lotion and its preparation method and application stable based on black tea extract |
| CN110037142A (en) * | 2019-04-24 | 2019-07-23 | 广西中医药大学 | A kind of blue or green money willow sugar-free tea freezes and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114903162A (en) * | 2022-04-13 | 2022-08-16 | 湖北思贝林生物科技有限公司 | Green brick herbal tea jelly formula and preparation method |
| CN115299512A (en) * | 2022-07-22 | 2022-11-08 | 湖北科技学院 | Original green brick tea filling beverage and production process thereof |
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