CN111345377A - Preparation method of lithocarpus polystachyus rehd plant beverage formula - Google Patents
Preparation method of lithocarpus polystachyus rehd plant beverage formula Download PDFInfo
- Publication number
- CN111345377A CN111345377A CN201811563447.4A CN201811563447A CN111345377A CN 111345377 A CN111345377 A CN 111345377A CN 201811563447 A CN201811563447 A CN 201811563447A CN 111345377 A CN111345377 A CN 111345377A
- Authority
- CN
- China
- Prior art keywords
- lithocarpus polystachyus
- leaves
- tea
- rehd
- plant beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The invention discloses a preparation method of a lithocarpus polystachyus rehd plant beverage formula, which comprises the following steps: (1) crushing the raw materials containing the formula, screening through a 30-mesh sieve, and taking undersize as tea powder; (2) extracting an extracting solution in tea powder, and collecting tea residues for later use; (3) performing coarse filtration on the extracting solution extracted in the step (2) through diatomite, adding a composite color fixative and seasoning auxiliary materials into the filtrate, blending and fixing the volume to obtain lithocarpus polystachyus rehd sweet tea filtrate; (4) adding camellia into the tea leaves obtained in the step (2) for extraction operation, and finally obtaining a fragrance recovery liquid; (5) mixing the filtrate obtained in the step (3) and the aroma recovery liquid obtained in the step (4) according to a certain proportion, and adding the mixture into a storage tank; (6) sterilizing the solution in the storage tank and subpackaging. The invention extracts the liquid and the fragrance in the formula raw materials by a reasonable proportion and a pure physical mode of the formula raw materials, thereby ensuring the extraction purity and the medicinal effect of the beverage.
Description
Technical Field
The invention belongs to the technical field of plant beverage preparation, and particularly relates to a preparation method of a lithocarpus polystachyus rehd plant beverage formula.
Background
At present, most of the existing beverages have single performance and only have the effect of quenching thirst, but the mouthfeel of some beverages is not suitable, for example, the mouthfeel of green tea, king old girl and the like is not suitable for most of people and is not easy to drink for a long time.
The lithocarpus polystachyus rehd sweet tea is one of six kinds of tea in China, has high health care value and is praised as 'rare tea'. In recent years, with the improvement of living standard and health care consciousness of people, the demand of people for beverages is changed, and the beverage is natural, has become the fashion of current beverage consumption, and has the advantages of exquisite taste, nutrition, health care and convenience. Tea, coffee, cocoa are known as the three world's major beverages. China is the hometown of tea, and drinking tea is originated from China, has been known as 'national drinking' for thousands of years. With the acceleration and the change of the modern life rhythm, the traditional 'soaking drink' can not meet the multi-level consumption requirements, so that the tea drink rich in functional cost, different styles and tastes, is quick and convenient to transport. Although a variety of tea beverage products are available in the market at present, such as green tea beverage, ice black tea beverage, oolong tea beverage, jasmine tea beverage and the like, the lithocarpus polystachyus rehd sweet tea beverage is low in popularity and different in white tea variety, so that the lithocarpus polystachyus rehd sweet tea beverage does not exist in the market at present, and no competitor exists, so that the lithocarpus polystachyus rehd sweet tea beverage has the unique advantage.
The existing tea beverage processing usually adopts the following key technologies: (1) the technology for extracting thick slurry includes hot water extraction and cooling soaking, and the hot water soaking generally requires extraction temperature higher than 45 deg.coC, the tea substance is extremely sensitive to heat, which can cause the extracted soup to be dark and turbid and have poor aroma; although the cold soaking method has light liquor color, no turbidity and good fragrance after extraction, the extraction time is long and the water consumption is large; the supercritical fluid extraction method has high extraction efficiency, less loss of effective components and high speed, but has large equipment investment and high cost; (2) a technology for inhibiting brown precipitates in tea soup; (3) the recovery of tea aroma and the beverage flavoring technology, the current common technology comprises adopting an aroma recovery device and adding synthetic essenceThe fragrance recovery device is expensive, and the synthetic essence has harm to human body.
Although the technological process of tea beverage processing has advanced greatly in recent years, many highly new technologies and equipments are used, such as enzyme technology, membrane separation technology; microwave technology, aromatic substance recovery technology, freeze-drying technology, sterile irrigation technology and the like, however, the processing technology research and the product development of lithocarpus polystachyus rehd sweet tea in China are still relatively few.
Disclosure of Invention
In view of the above, in order to overcome the above defects in the prior art, the present invention aims to provide a method for preparing a lithocarpus polystachyus rehd plant beverage formula, which extracts liquid and aroma in formula raw materials through a reasonable proportion and a pure physical mode, and ensures the extraction purity and medicinal effect of the beverage.
In order to achieve the aim, the invention provides a preparation method of a lithocarpus polystachyus rehd plant beverage formula, which comprises the following steps:
(1) crushing formula raw materials containing lithocarpus polystachyus leaves, lithocarpus polystachyus fruits, lithocarpus polystachyus stems, lithocarpus polystachyus roots, purslane, seabuckthorn leaves, rosa roxburghii tratt, tamarind fruits, plumeria rubra, sticky rice whiskers, noni pulp, moringa leaves, ganoderma robe powder, roses, cyclocarya paliurus leaves and momordica grosvenori by a crusher, screening by a 30-mesh sieve, and taking undersize products as tea powder, wherein the formula raw materials are in percentage by weight: 80-130kg of lithocarpus polystachyus, 15-20kg of purslane, 5-6kg of seabuckthorn leaves, 4-6kg of rosa roxburghii tratt, 3.5-6kg of tamarind fruit, 3-6kg of frangipani, 4.5-9kg of sticky rice stigma, 10-15kg of noni pulp, 9-10kg of moringa leaves, 8-12kg of ganoderma robe powder, 5.5-8kg of roses, 5-8kg of cyclocarya paliurus leaves, 6-10kg of momordica grosvenori and 10-15kg of ampelopsis grossedentata leaves;
(2) mixing tea powder and deionized water at a ratio of 1:20, adding 0.08% cellulase and 0.04% pectase, mixing, stirring, adjusting pH to 5.0, and heating to 50 deg.CoPerforming enzymolysis for 60min, deactivating enzyme after enzymolysis, finally filtering with 200 mesh sieve, wherein the filtered liquid is Lithocarpus polystachyus (wall.) Rehd sweet tea extract, and collecting tea residue for use;
(3) performing coarse filtration on the extracting solution extracted in the step (2) through diatomite, adding a compound color fixative and seasoning auxiliary materials into the filtrate for blending and volume fixing, and performing secondary membrane filtration on the blended solution through a 0.45-micrometer microporous filter membrane and a 0.2-micrometer microporous filter membrane respectively to obtain lithocarpus polystachyus rehd sweet tea filtrate;
(4) adding camellia into the tea leaves obtained in the step (2), adding the ionized water and the camellia in a ratio of 5:1 into the tea leaves for extraction, filtering the extract liquor by adopting a secondary membrane, and distilling the filtered extract liquor by using a water distillation recovery device to obtain a fragrance recovery liquid;
(5) mixing the filtrate obtained in the step (3) and the aroma recovery liquid obtained in the step (4) according to a certain proportion, and adding the mixture into a storage tank;
(6) sterilizing the solution in the storage tank and subpackaging.
Furthermore, the formula comprises, by weight, 120kg of lithocarpus polystachyus, 16kg of purslane, 5kg of seabuckthorn leaves, 5kg of rosa roxburghii tratt, 4.5kg of tamarind fruit, 3kg of frangipani, 5kg of glutinous rice whiskers, 12kg of noni pulp, 9kg of moringa leaves, 10kg of ganoderma robe powder, 5.5kg of roses, 6kg of cyclocarya paliurus leaves, 8kg of momordica grosvenori and 12kg of ampelopsis grossedentata leaves.
Further, the composite color fixative in the step (3) is formed by embedding and combining 0.3% of β -cyclodextrin, and the composite antioxidant is formed by 0.02% of L-iso-Vc-Na and 0.05% of sodium pyrophosphate.
Further, the seasoning in the step (3) is one or more of high fructose corn syrup, honey, sodium citrate and sodium hexametaphosphate.
Further, the extraction operation in the step (4) adopts a reflux extraction method or a soaking method.
Further, the reflux extraction method comprises the following process conditions: controlling the temperature at 65 DEG CoC, the time is 60 min.
Further, the soaking time of the soaking method is 3d, and stirring is carried out at certain intervals in the soaking time.
Further, in the step (4), oil and salt are added to the mixed solution in the extraction operation to extract an oil extract, wherein the oil extract contains not less than 109.6mg/L of carotene, not less than 148.8mg/L of xanthophyll, and not less than 15.4mg/L of chlorophyll.
Further, the proportion of the leaves, fruits, stems and roots of lithocarpus polystachyus rehd is as follows: 4:2:1:3.
Compared with the prior art, the invention has the following beneficial effects:
1. according to the invention, the biological compound enzyme (cellulase and pectinase) is used for extracting the effective components in the lithocarpus polystachyus rehd sweet tea at low temperature (50 ℃), so that the enzymolysis condition is effectively controlled, the cellulase and the pectinase are used for destroying the cell structure and releasing the contained components to the maximum extent, the defects of a hot-cold extraction method and the defects of large investment and high cost of supercritical fluid extraction equipment are overcome, the extraction efficiency is high, and the effect is good; in addition, the enzymolysis process is carried out under the conditions of lower temperature and disk acidity, thereby ensuring the quality of the beverage;
2. the invention extracts the aroma in the tea residue and the tea flower, and the aroma recovery liquid is obtained by adding the ionized water for extraction and then adopting the water distillation recovery device for recovery and is used as the product aroma enhancer, in the process of adding back to pour the beverage, the process is reasonable and feasible, the expensive aroma device is avoided, the investment is reduced, and the aroma recovery liquid is the natural plant aroma and is not essence, so that the long-term eating can not cause any damage to the human body;
3. the beverage production process which integrates and opens the process technologies of extracting the effective components in the tea powder by using the biological complex enzyme, the composite color protection technology, the diatomite filtration combined secondary membrane filtration technology, purifying ethanol, extracting tea residues and recovering aroma substances in tea flowers and the like has the characteristics of investment saving, simple process operation, strong practicability, high production efficiency and the like, can produce and treat plant beverages with good quality color, aroma and taste, and can meet the requirements of medium and small tea beverage processing enterprises;
4. the lithocarpus polystachyus rehd plant beverage adopts lithocarpus polystachyus rehd sweet tea beneficial to human bodies and other tea components, and can inhibit protein nonenzymatic glycosylation, Protein Kinase C (PKC) activity and aldose reductase medically, so that diabetic nephropathy is prevented.
5. The lithocarpus polystachyus rehd plant beverage contains flavone compounds and alkaloids, can improve the immunity of drinkers, achieves the purposes of promoting the production of body fluid to quench thirst, harmonizing stomach to reduce adverse qi and reducing high blood pressure, and has the functions of resisting oxidation, resisting virus, resisting inflammation, resisting histamine, resisting dysentery and spasm, treating hypertension and resisting tumors.
Detailed Description
The preferred embodiments of the present invention will be described in detail below.
The invention provides a preparation method of a lithocarpus polystachyus rehd plant beverage formula, which comprises the following steps:
the method comprises the following steps: crushing formula raw materials containing lithocarpus polystachyus leaves, lithocarpus polystachyus fruits, lithocarpus polystachyus stems, lithocarpus polystachyus roots, purslane, seabuckthorn leaves, rosa roxburghii tratt, tamarind fruits, plumeria rubra, sticky rice whiskers, noni pulp, moringa leaves, ganoderma robe powder, roses, cyclocarya paliurus leaves and momordica grosvenori by a crusher, screening by a 30-mesh sieve, and taking undersize as tea powder. Wherein the formula comprises the following raw materials in percentage by weight: 80-130kg of lithocarpus polystachyus rehd, 15-20kg of purslane, 5-6kg of hippophae rhamnoides leaves, 4-6kg of rosa roxburghii tratt, 3.5-6kg of tamarind fruits, 3-6kg of frangipani flowers, 4.5-9kg of glutinous rice whiskers, 10-15kg of noni pulp, 9-10kg of moringa leaves, 8-12kg of ganoderma roba powder, 5.5-8kg of roses, 5-8kg of cyclocarya paliurus leaves, 6-10kg of momordica grosvenori and 10-15kg of Ampelopsis grossedentata leaves.
In a preferred embodiment, the raw materials are formulated specifically and preferably: 120kg of lithocarpus polystachyus component, 16kg of purslane, 5kg of seabuckthorn leaves, 5kg of rosa roxburghii tratt, 4.5kg of tamarind fruit, 3kg of frangipani, 5kg of glutinous rice stigma, 12kg of noni pulp, 9kg of moringa leaves, 10kg of ganoderma robe powder, 5.5kg of rose, 6kg of cyclocarya paliurus leaves, 8kg of momordica grosvenori and 12kg of ampelopsis grossedentata leaves. The ingredients are all wild or semi-wild, and are picked up at the mature stage, cleaned, and subjected to impurity removal treatment for use.
Step two: mixing tea powder and deionized water at a ratio of 1:20, adding 0.08% cellulase and 0.04% pectase, mixing, stirring, adjusting pH to 5.0, and heating to 50 deg.CoAnd C, carrying out enzymolysis for 60min, wherein the enzymolysis is possibly more thorough at the temperature and the pH value according to experiments, enzyme activity is inactivated after the enzymolysis is finished, and finally, filtering by a 200-mesh sieve, wherein the filtered liquid is lithocarpus polystachyus rehd sweet tea extract, and collecting tea residues for later use.
And step three, roughly filtering the extracting solution extracted in the step two by using diatomite (the beverage is not changed in flavor, is not toxic, has no suspended substance precipitates, is clear and transparent and has high filtering degree after being filtered by the diatomite), adding a composite color fixative and seasoning auxiliary materials into the filtrate for blending and volume fixing, and performing secondary membrane filtration on the blended solution through a 0.45-micrometer microporous filter membrane and a 0.2-micrometer microporous filter membrane respectively to finally obtain the lithocarpus polystachyus rehd sweet tea filtrate, wherein the composite color fixative is 0.3% of β -cyclodextrin embedded and combined with a composite antioxidant, the composite antioxidant is 0.02% of L-iso Vc-Na and 0.05% of sodium pyrophosphate, the quality and the medicinal effect of the beverage cannot be influenced by the invention with the addition of the specified amount of the composite color fixative, and the beverage cannot influence a human body for a long time.
Step four: adding camellia into the tea leaves obtained in the second step, adding the ionized water and the camellia in a ratio of 5:1 into the tea leaves for extraction, filtering the extract by adopting a secondary membrane, and distilling the filtered extract by using a water distillation recovery device to obtain the aroma recovery liquid. Wherein, the extraction operation in the fourth step can adopt a reflux extraction method or a soaking method, wherein the process conditions of the reflux extraction method are as follows: controlling the temperature at 65 DEG CoC, the time is 60 min; soaking for 3 days, stirring at certain interval, extracting with oil and salt to obtain oil extract containing carotene no less than 109.6mg/L, xanthophyll no less than 148.8mg/L and chlorophyll no less than15.4mg/L。
Step five: mixing the filtrate obtained in the third step and the aroma recovery liquid obtained in the fourth step according to a certain proportion, and adding the mixture into a storage tank;
step six: and (3) sterilizing and subpackaging the solution in the storage tank, specifically, carrying out ultrahigh-temperature instantaneous sterilization, hot filling, bottle inversion, spray cooling, blow drying, lamp inspection, labeling, packaging, detection and other processes on the solution in the storage tank in sequence, and finally obtaining the lithocarpus polystachyus rehd plant beverage finished product.
Preferably, the proportion of leaves, fruits, stems and roots of lithocarpus polystachyus rehd is as follows: 4:2:1: 3; the content of the flavonol compound in the lithocarpus polystachyus rehd root is highest, the beverage prepared by the formula is rich in the flavonol compound and the alkaloid, the immunity of drinkers can be improved, the aims of promoting the production of body fluid to quench thirst, harmonizing stomach to reduce adverse qi and reducing high blood pressure and high blood fat can be fulfilled, and the beverage has the functions of resisting oxidation, resisting virus, resisting inflammation, resisting histamine, resisting dysentery and spasm, treating hypertension and resisting tumors
Finally, it is noted that the above-mentioned preferred embodiments illustrate rather than limit the invention, and that, although the invention has been described in detail with reference to the above-mentioned preferred embodiments, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the scope of the invention as defined by the appended claims.
Claims (9)
1. A preparation method of a lithocarpus polystachyus rehd plant beverage formula is characterized by comprising the following steps:
crushing formula raw materials containing lithocarpus polystachyus leaves, lithocarpus polystachyus fruits, lithocarpus polystachyus stems, lithocarpus polystachyus roots, purslane, seabuckthorn leaves, rosa roxburghii tratt, tamarind fruits, plumeria rubra, sticky rice whiskers, noni pulp, moringa leaves, ganoderma robe powder, roses, cyclocarya paliurus leaves and momordica grosvenori by a crusher, screening by a 30-mesh sieve, and taking undersize products as tea powder, wherein the formula raw materials are in percentage by weight: 80-130kg of lithocarpus polystachyus, 15-20kg of purslane, 5-6kg of seabuckthorn leaves, 4-6kg of rosa roxburghii tratt, 3.5-6kg of tamarind fruit, 3-6kg of frangipani, 4.5-9kg of glutinous rice whiskers, 10-15kg of noni pulp, 9-10kg of moringa leaves, 8-12kg of ganoderma robe powder, 5.5-8kg of roses, 5-8kg of cyclocarya paliurus leaves, 6-10kg of momordica grosvenori and 10-15kg of ampelopsis grossedentata leaves;
mixing tea powder and deionized water at a ratio of 1:20, adding 0.08% cellulase and 0.04% pectase, mixing, stirring, adjusting pH to 5.0, and heating to 50 deg.CoPerforming enzymolysis for 60min, deactivating enzyme after enzymolysis, finally filtering with 200 mesh sieve, wherein the filtered liquid is Lithocarpus polystachyus (wall.) Rehd sweet tea extract, and collecting tea residue for use;
performing coarse filtration on the extracting solution extracted in the step (2) through diatomite, adding a compound color fixative and seasoning auxiliary materials into the filtrate for blending and volume fixing, and performing secondary membrane filtration on the blended solution through a 0.45-micrometer microporous filter membrane and a 0.2-micrometer microporous filter membrane respectively to obtain lithocarpus polystachyus rehd sweet tea filtrate;
adding camellia into the tea leaves obtained in the step (2), adding the ionized water and the camellia in a ratio of 5:1 into the tea leaves for extraction, filtering the extract liquor by adopting a secondary membrane, and distilling the filtered extract liquor by using a water distillation recovery device to obtain a fragrance recovery liquid;
mixing the filtrate obtained in the step (3) and the aroma recovery liquid obtained in the step (4) according to a certain proportion, and adding the mixture into a storage tank;
sterilizing the solution in the storage tank and subpackaging.
2. The method of making a lithocarpus polystachyus rehd plant beverage formulation according to claim 1, wherein the method comprises the steps of: the weight percentages of the raw materials of the formula are 120kg of lithocarpus polystachyus, 16kg of purslane, 5kg of seabuckthorn leaves, 5kg of rosa roxburghii tratt, 4.5kg of tamarind fruit, 3kg of plumeria rubra, 5kg of glutinous rice stigma, 12kg of noni pulp, 9kg of moringa leaves, 10kg of ganoderma robe powder, 5.5kg of rose, 6kg of cyclocarya paliurus leaves, 8kg of momordica grosvenori and 12kg of ampelopsis grossedentata leaves.
3. The method for preparing the lithocarpus polystachyus rehd plant beverage formula according to claim 1, wherein the compound color fixative in the step (3) is β -cyclodextrin embedded and combined with a compound antioxidant, and the compound antioxidant is 0.02% of L-iso-Vc-Na and 0.05% of sodium pyrophosphate.
4. The method of making a lithocarpus polystachyus rehd plant beverage formulation according to claim 1, wherein the method comprises the steps of: and (3) the seasoning auxiliary materials in the step (3) are one or more of high fructose corn syrup, honey, sodium citrate and sodium hexametaphosphate.
5. The method of making a lithocarpus polystachyus rehd plant beverage formulation according to claim 1, wherein the method comprises the steps of: the extraction operation in the step (4) adopts a reflux extraction method or a soaking method.
6. The method of making a lithocarpus polystachyus rehd plant beverage formulation according to claim 5, wherein the method comprises the steps of: the reflux extraction method comprises the following process conditions: controlling the temperature at 65 DEG CoC, the time is 60 min.
7. The method of making a lithocarpus polystachyus rehd plant beverage formulation according to claim 5, wherein the method comprises the steps of: the soaking time of the soaking method is 3d, and stirring is carried out at certain intervals in the soaking time.
8. The method of making a lithocarpus polystachyus rehd plant beverage formulation according to claim 5, wherein the method comprises the steps of: in the step (4), oil and salt are added into the mixed solution in the extraction operation to extract the oil extract, wherein the oil extract contains not less than 109.6mg/L of carotene, not less than 148.8mg/L of lutein and not less than 15.4mg/L of chlorophyll.
9. The method of making a lithocarpus polystachyus rehd plant beverage formulation according to claim 1, wherein the method comprises the steps of: the proportions of leaves, fruits, stems and roots of lithocarpus polystachyus rehd are as follows: 4:2:1:3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811563447.4A CN111345377A (en) | 2018-12-20 | 2018-12-20 | Preparation method of lithocarpus polystachyus rehd plant beverage formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811563447.4A CN111345377A (en) | 2018-12-20 | 2018-12-20 | Preparation method of lithocarpus polystachyus rehd plant beverage formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111345377A true CN111345377A (en) | 2020-06-30 |
Family
ID=71188330
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811563447.4A Pending CN111345377A (en) | 2018-12-20 | 2018-12-20 | Preparation method of lithocarpus polystachyus rehd plant beverage formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111345377A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115363114A (en) * | 2022-06-21 | 2022-11-22 | 汪艳霞 | Lithocarpus polystachyus rehd matcha solid beverage and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283878A (en) * | 2013-07-07 | 2013-09-11 | 福建誉达茶业有限公司 | Processing technology of white tea drinks |
| CN105876015A (en) * | 2016-05-10 | 2016-08-24 | 昆明理工大学 | Lithocarpus polystachyus-Lepidium meyenii healthy tea drink and preparation method thereof |
| CN107397013A (en) * | 2017-09-09 | 2017-11-28 | 王莉 | The processing technology of low-sugar white tea drink |
| CN107712184A (en) * | 2017-08-30 | 2018-02-23 | 黔南民族师范学院 | A kind of Sweet tea Pasania cuspidata drinks and preparation method thereof |
| CN108175022A (en) * | 2018-02-12 | 2018-06-19 | 广东省测试分析研究所（中国广州分析测试中心） | A kind of radix polygonati officinalis ampelopsis grossdentata leaf composite beverage and preparation method thereof |
-
2018
- 2018-12-20 CN CN201811563447.4A patent/CN111345377A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283878A (en) * | 2013-07-07 | 2013-09-11 | 福建誉达茶业有限公司 | Processing technology of white tea drinks |
| CN105876015A (en) * | 2016-05-10 | 2016-08-24 | 昆明理工大学 | Lithocarpus polystachyus-Lepidium meyenii healthy tea drink and preparation method thereof |
| CN107712184A (en) * | 2017-08-30 | 2018-02-23 | 黔南民族师范学院 | A kind of Sweet tea Pasania cuspidata drinks and preparation method thereof |
| CN107397013A (en) * | 2017-09-09 | 2017-11-28 | 王莉 | The processing technology of low-sugar white tea drink |
| CN108175022A (en) * | 2018-02-12 | 2018-06-19 | 广东省测试分析研究所（中国广州分析测试中心） | A kind of radix polygonati officinalis ampelopsis grossdentata leaf composite beverage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115363114A (en) * | 2022-06-21 | 2022-11-22 | 汪艳霞 | Lithocarpus polystachyus rehd matcha solid beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100463617C (en) | Processing method for natural bamboo juice beverage | |
| CN102934721B (en) | Dragon-boat festival herbal tea beverage and preparation method thereof | |
| CN105685316B (en) | Vine tea chrysanthemum composite beverage and preparation method thereof | |
| KR101534550B1 (en) | Agent for reducing alcoholic hangup containing Dendropanax morbifera and method for preparation thereof | |
| CN108893214A (en) | A kind of rose beer and preparation method thereof | |
| CN103462133A (en) | Fructose roxburgh rose juice beverage and production method thereof | |
| KR102387371B1 (en) | Fermented Stauntonia hexaphylla with improved antioxidant activity and uses thereof | |
| CN104872312A (en) | Processing method of vine tea beverage | |
| KR101001361B1 (en) | Natural carbonated beverage comprising tea leaves and mulberries juice and a preparation method thereof | |
| CN103462151A (en) | Health care beverage and preparation method thereof | |
| CN105076610A (en) | Chinese herbal tea drink and making method thereof | |
| CN111345377A (en) | Preparation method of lithocarpus polystachyus rehd plant beverage formula | |
| CN102524890B (en) | Honeysuckle drink and preparation method thereof | |
| KR20160063080A (en) | Method of Manufacturing Aronia Juice and Aronia Concentrate, and Aronia Juice and Aronia Concentrate Manufactured by the same Method | |
| WO2000064286A1 (en) | Method of extracting from hovenia dulcis thunb, using method thereof and food containing extract | |
| KR102404179B1 (en) | Preparing method of jujube tea | |
| CN109355152A (en) | A kind of rose of Sharon flower beverage and preparation method thereof | |
| KR102166296B1 (en) | Extracts of Red Ginseng Extracted by Using Sap of Acer pictum | |
| KR20190098434A (en) | Soybeam source composition using Dendropanax morbifera extract and Method including the same | |
| KR20030004288A (en) | The method for manufacturing of tea | |
| CN109566929B (en) | Preparation method of dandelion health-care beverage | |
| CN106689579B (en) | Concentrated extract of bitter gourd and momordica grosvenori herbal tea with high light transmittance and preparation method thereof | |
| CN106720733B (en) | Concentrated extract of clarified balsam pear and momordica grosvenori herbal tea and production method thereof | |
| KR101918509B1 (en) | Bolus extract of schisandra chinensis and manufacturing thereof | |
| CN114343038A (en) | Preparation method of fermented instant cyclocarya paliurus tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |