CN112335759A - Dandelion substituted tea and preparation method thereof - Google Patents
Dandelion substituted tea and preparation method thereof Download PDFInfo
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- CN112335759A CN112335759A CN201910728897.2A CN201910728897A CN112335759A CN 112335759 A CN112335759 A CN 112335759A CN 201910728897 A CN201910728897 A CN 201910728897A CN 112335759 A CN112335759 A CN 112335759A
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- dandelion
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- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 title claims abstract description 171
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000269722 Thea sinensis Species 0.000 title abstract 5
- 240000001949 Taraxacum officinale Species 0.000 title 1
- 241000245665 Taraxacum Species 0.000 claims abstract description 171
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 28
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 28
- 238000010438 heat treatment Methods 0.000 claims abstract description 19
- 238000002791 soaking Methods 0.000 claims abstract description 18
- 239000007864 aqueous solution Substances 0.000 claims abstract description 14
- 230000008014 freezing Effects 0.000 claims abstract description 14
- 238000007710 freezing Methods 0.000 claims abstract description 14
- 239000011780 sodium chloride Substances 0.000 claims abstract description 14
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 239000000243 solution Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 239000012535 impurity Substances 0.000 claims abstract description 6
- 241001122767 Theaceae Species 0.000 claims description 46
- 238000000034 method Methods 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 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 abstract description 7
- 229930003944 flavone Natural products 0.000 abstract description 7
- 150000002212 flavone derivatives Chemical class 0.000 abstract description 7
- 235000011949 flavones Nutrition 0.000 abstract description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 7
- 235000013824 polyphenols Nutrition 0.000 abstract description 7
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000001988 toxicity Effects 0.000 abstract description 3
- 231100000419 toxicity Toxicity 0.000 abstract description 3
- 230000008030 elimination Effects 0.000 abstract 1
- 238000003379 elimination reaction Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 16
- 230000001953 sensory effect Effects 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 10
- 241000292546 Taraxacum mongolicum Species 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 241000208838 Asteraceae Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000002158 endotoxin Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- -1 oxygen free radical Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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 provides a dandelion substituted tea and a preparation method thereof, which comprises the following steps of taking dandelion leaves and dandelion flowers, removing impurities and cleaning for standby; putting dandelion leaves into a mixed aqueous solution of sodium chloride and ethanol, soaking for 1-2 hours at 40-50 ℃, and taking out the dandelion leaves; putting dandelion flowers in a citric acid solution, soaking for 10-30 min at 25-35 ℃, and taking out the dandelion flowers; freezing the soaked dandelion leaves at-8 to-12 ℃ for 5 to 8 hours; heating the frozen dandelion leaves at 70-80 ℃ for 40-50 min; heating the heated dandelion leaves and dandelion flowers at 45-55 ℃ for 5-8 h; cutting heated dandelion leaves into pieces, keeping dandelion flowers, sterilizing, and packaging to obtain the dandelion substitutional tea. The dandelion substituted tea prepared by the invention has the content of dandelion flavone and dandelion polyphenol, is beneficial to the elimination of free radicals of human bodies, has obvious antioxidant effect, has the effects of clearing heat and removing toxicity, invigorating stomach and promoting digestion, and can be drunk as health-care tea.
Description
Technical Field
The invention relates to the technical field of dandelion processing, and in particular relates to dandelion substituted tea and a preparation method thereof.
Background
Taraxacum mongolicum hand-Mazz (Latin name) Taraxacum mongolicum hand-Mazz (Taraxacum mongolicum hand-Mazz.) Compositae, perennial herb of Taraxacum, and is distributed in most areas of the country. Many researches show that the dandelion has the effects of broad-spectrum antibiosis, gastric injury resistance, liver and gallbladder protection, tumor resistance, endotoxin resistance, immunoregulation, oxygen free radical resistance and the like. The dandelion is made into the substitutional tea, so that the nutrient components of the dandelion can be more conveniently and effectively utilized, and a better health-care effect is achieved. The existing preparation process of the dandelion substitutional tea has obvious damage to nutrient substances of the dandelion substitutional tea, reduces the efficacy of the dandelion substitutional tea, has poor taste of tea making, and is not beneficial to wide application. Therefore, the preparation method of the dandelion substituted tea is provided to solve the technical problems.
Disclosure of Invention
Therefore, the dandelion substituted tea and the preparation method thereof provided by the invention have the advantages that the prepared dandelion substituted tea has high content of flavone and polyphenol of dandelion, the health-care effect is obvious, the sensory evaluation is excellent, and the wide popularization is facilitated.
The technical scheme of the invention is realized as follows:
a preparation method of dandelion substituted tea comprises the following steps:
(1) pretreatment: removing impurities from dandelion leaves and dandelion flowers, and cleaning for later use;
(2) soaking: putting dandelion leaves into a mixed aqueous solution of sodium chloride and ethanol, soaking for 1-2 hours at 40-50 ℃, and taking out the dandelion leaves; putting dandelion flowers in a citric acid solution, soaking for 10-30 min at 25-35 ℃, and taking out the dandelion flowers;
(3) freezing: freezing the soaked dandelion leaves at-8 to-12 ℃ for 5 to 8 hours;
(4) segmented heating: heating the frozen dandelion leaves at 70-80 ℃ for 40-50 min; heating the heated dandelion leaves and dandelion flowers at 45-55 ℃ for 5-8 h;
(5) and (3) finished product: cutting heated dandelion leaves into pieces, keeping dandelion flowers, sterilizing, and packaging to obtain the dandelion substitutional tea.
Preferably, in the step (5), in the packaging operation, the dandelion flower and dandelion leaf are mixed according to a mass ratio of 1: 3-5, mixing and packaging.
Preferably, in the step (2), the mixed aqueous solution is prepared from 5-10% of sodium chloride and 1-3% of ethanol by mass percentage.
Preferably, in the step (2), the mass concentration of the citric acid solution is 0.5-1%.
Preferably, in step (3), the freezing time is 7 h.
Preferably, in the step (4), the dandelion leaves are heated at 72 ℃ for 45min, and then the dandelion leaves and dandelion flowers are heated at 48 ℃ for 6 h.
Preferably, in the step (5), in the packaging operation, the mixing mass ratio of dandelion flowers to dandelion leaves is 1: 4.
preferably, in the step (2), the mixed aqueous solution is prepared from 10% of sodium chloride and 1% of ethanol by mass percentage.
Preferably, in the step (2), the citric acid solution has a mass concentration of 0.9%.
The invention discloses dandelion substituted tea which is prepared by the preparation method of the dandelion substituted tea.
Compared with the prior art, the invention has the beneficial effects that:
(1) the dandelion substituted tea prepared by the invention has high content of dandelion flavone and dandelion polyphenol, is beneficial to clearing free radicals of human bodies, has obvious antioxidant effect, has the effects of clearing heat and removing toxicity, invigorating stomach and promoting digestion, has high nutritional value, and can be drunk as health-care tea. The dandelion substitutional tea disclosed by the invention is excellent in sensory evaluation, bright in color, fragrant in dandelion and fresh and mellow in taste, and can be widely popularized.
(2) According to the invention, dandelion leaves are placed in a mixed aqueous solution of sodium chloride and ethanol, and soaked at a medium temperature condition, sterilization is carried out in advance, and meanwhile, the taste of the finished product is favorably improved.
(3) The dandelion leaves are soaked, frozen and heated, so that the stability of active ingredients in the heating operation process is improved, the active ingredients are more easily dissolved out when the finished product is brewed, and the nutritional value of the tea is improved.
(4) The invention adopts sectional heating, so that the dandelion leaves and the dandelion flowers are well dried, and the active ingredients are well protected.
(5) The invention relates to a method for preparing dandelion flower and dandelion leaf, which comprises the following steps of: 3-5, mixing and packaging, and further improving the taste of the finished product; the invention is adopted to prepare mixed aqueous solution by 5 to 10 percent of sodium chloride and 1 to 3 percent of ethanol, thereby further improving the soaking effect; by adopting the citric acid solution with the mass concentration of 0.5-1%, the color protection effect is further improved and the taste of the finished product is optimized.
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.
The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.
Example 1
A preparation method of dandelion substituted tea comprises the following steps:
(1) pretreatment: removing impurities from dandelion leaves and dandelion flowers, and cleaning for later use;
(2) soaking: placing dandelion leaves in a mixed aqueous solution of 5% sodium chloride and 1% ethanol in percentage by mass, soaking for 2 hours at 40-45 ℃, and taking out the dandelion leaves; putting dandelion flowers in 0.5 w/w% citric acid solution, soaking for 30min at 25-30 ℃, and taking out the dandelion flowers;
(3) freezing: freezing the soaked dandelion leaves at-8 to-12 ℃ for 5 hours;
(4) segmented heating: heating the frozen dandelion leaves at 70 deg.C for 50 min; heating the heated dandelion leaves and dandelion flowers at 45 ℃ for 8 h;
(5) and (3) finished product: cutting heated dandelion leaves into pieces, keeping dandelion flowers completely, sterilizing, and mixing the dandelion flowers and the dandelion leaves according to a mass ratio of 1: 3, mixing and packaging to obtain the dandelion substitutional tea.
Example 2
A preparation method of dandelion substituted tea comprises the following steps:
(1) pretreatment: removing impurities from dandelion leaves and dandelion flowers, and cleaning for later use;
(2) soaking: placing dandelion leaves in a mixed aqueous solution of 10% sodium chloride and 3% ethanol in percentage by mass, soaking for 1h at 45-50 ℃, and taking out the dandelion leaves; putting dandelion flowers in a 1.0 w/w% citric acid solution, soaking for 10min at 30-35 ℃, and taking out the dandelion flowers;
(3) freezing: freezing the soaked dandelion leaves at-8 to-12 ℃ for 8 hours;
(4) segmented heating: heating the frozen dandelion leaves at 80 deg.C for 40 min; heating the heated dandelion leaves and dandelion flowers at 55 ℃ for 5 h;
(5) and (3) finished product: cutting heated dandelion leaves into pieces, keeping dandelion flowers completely, sterilizing, and mixing the dandelion flowers and the dandelion leaves according to a mass ratio of 1: 5, mixing and packaging to obtain the dandelion substitutional tea.
Example 3
A preparation method of dandelion substituted tea comprises the following steps:
(1) pretreatment: removing impurities from dandelion leaves and dandelion flowers, and cleaning for later use;
(2) soaking: placing dandelion leaves in a mixed aqueous solution of 10% sodium chloride and 1% ethanol in percentage by mass, soaking for 1.5h in 40-45%, and taking out the dandelion leaves; soaking dandelion flowers in 0.9 w/w% citric acid solution at 25-30 deg.C for 20min, and taking out the dandelion flowers;
(3) freezing: freezing the soaked dandelion leaves at-8 to-12 ℃ for 7 hours;
(4) segmented heating: heating the frozen dandelion leaves at 72 deg.C for 45 min; heating the heated dandelion leaves and dandelion flowers at 48 ℃ for 6 h;
(5) and (3) finished product: cutting heated dandelion leaves into pieces, keeping dandelion flowers completely, sterilizing, and mixing the dandelion flowers and the dandelion leaves according to a mass ratio of 1: 4, mixing and packaging to obtain the dandelion substitutional tea.
Example 4
The difference between the present example and example 3 is that the mass ratio of dandelion flower to dandelion leaf is 1: 1.
example 5
This example differs from example 3 in that the mixed aqueous solution was prepared from 3% sodium chloride and 4% ethanol.
Example 6
This example differs from example 3 in that the citric acid solution has a mass concentration of 0.3%.
Comparative example 1
The comparative example is different from example 3 in that dandelion leaves were not soaked in a mixed aqueous solution of sodium chloride and ethanol, and dandelion flowers were not soaked in a citric acid solution.
Comparative example 2
This comparative example is different from example 3 in that the soaked dandelion leaves were directly heated without freezing.
Comparative example 3
The present comparative example is different from example 3 in that, in step (4), the frozen dandelion leaves and dandelion flowers were heated at 60 ℃ for 6 hours.
Firstly, after the dandelion substituted tea prepared in examples 1-6 and comparative examples 1-3 is prepared into powder, dandelion flavone and dandelion polyphenol are detected, and the results are as follows:
| dandelion flavone content (mg/g) | Dandelion polyphenol content (mg/g) | |
| Example 1 | 35.28 | 6.41 |
| Example 2 | 34.18 | 6.35 |
| Example 3 | 38.54 | 6.89 |
| Example 4 | 36.46 | 6.63 |
| Example 5 | 35.48 | 6.57 |
| Example 6 | 36.06 | 6.69 |
| Comparative example 1 | 19.85 | 4.35 |
| Comparative example 2 | 18.92 | 4.48 |
| Comparative example 3 | 24.13 | 4.27 |
The results show that the dandelion substituted tea prepared in the embodiments 1-6 of the invention has high content of dandelion flavone and dandelion polyphenol and high nutritional value.
Secondly, the dandelion substituted tea prepared in examples 1 to 6 and comparative examples 1 to 3 is subjected to sensory evaluation test
90 sensory evaluation workers are randomly divided into 9 groups, 10 groups correspond to examples 1-6 and comparative examples 1-3 respectively, 10 persons in each group do not eat other foods 30 minutes before sensory evaluation, and repeatedly gargle with warm boiled water for 3-5 times; after tasting the dandelion substituted tea prepared in examples 1 to 6 and comparative examples 1 to 3, which was brewed in hot water (the weight of the hot water was 50 times the weight of the dandelion substituted tea), the dandelion was brewed and drunk according to the conventional method, and evaluations were given according to the specified sensory requirements, and the average number of sensory evaluators for each item was calculated.
Sensory evaluation table
Sensory evaluation results
| Appearance of the product | Color of soup | Fragrance | Taste of the product | Total score | |
| Example 1 | 20 | 19 | 26 | 28 | 93 |
| Example 2 | 20 | 19 | 28 | 27 | 94 |
| Example 3 | 20 | 20 | 30 | 30 | 100 |
| Example 4 | 20 | 19 | 29 | 27 | 95 |
| Example 5 | 20 | 19 | 29 | 25 | 93 |
| Example 6 | 18 | 18 | 28 | 26 | 90 |
| Comparative example 1 | 15 | 16 | 19 | 19 | 69 |
| Comparative example 2 | 19 | 15 | 18 | 16 | 68 |
| Comparative example 3 | 18 | 17 | 20 | 19 | 74 |
The results show that the dandelion substitutional tea prepared by the method 1-6 is excellent in sensory evaluation, bright in color, fragrant in dandelion and fresh and mellow in taste.
In conclusion, the dandelion substituted tea prepared by the invention has high content of dandelion flavone and dandelion polyphenol, is beneficial to clearing free radicals of human bodies, has obvious antioxidant effect, has high nutritive value and can be drunk as health-care tea, and the dandelion substituted tea has the effects of clearing heat and removing toxicity, invigorating stomach and promoting digestion. The dandelion substitutional tea has excellent sensory evaluation, bright color, faint scent of dandelion and fresh and mellow mouthfeel.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A preparation method of dandelion substituted tea is characterized by comprising the following steps:
(1) pretreatment: removing impurities from dandelion leaves and dandelion flowers, and cleaning for later use;
(2) soaking: putting dandelion leaves into a mixed aqueous solution of sodium chloride and ethanol, soaking for 1-2 hours at 40-50 ℃, and taking out the dandelion leaves; putting dandelion flowers in a citric acid solution, soaking for 10-30 min at 25-35 ℃, and taking out the dandelion flowers;
(3) freezing: freezing the soaked dandelion leaves at-8 to-12 ℃ for 5 to 8 hours;
(4) segmented heating: heating the frozen dandelion leaves at 70-80 ℃ for 40-50 min; heating the heated dandelion leaves and dandelion flowers at 45-55 ℃ for 5-8 h;
(5) and (3) finished product: cutting heated dandelion leaves into pieces, keeping dandelion flowers, sterilizing, and packaging to obtain the dandelion substitutional tea.
2. The method for preparing the dandelion substituted tea according to claim 1, wherein in the step (5), in the packaging operation, the dandelion flower and dandelion leaf are mixed according to a mass ratio of 1: 3-5, mixing and packaging.
3. The method for preparing the dandelion substituted tea according to claim 1, wherein in the step (2), the mixed aqueous solution is prepared from 5-10% of sodium chloride and 1-3% of ethanol by mass percent.
4. The method for preparing the dandelion substituted tea according to claim 1 or 2, wherein in the step (2), the citric acid solution has a mass concentration of 0.5-1%.
5. The method for preparing the dandelion substituted tea according to claim 1, wherein the freezing time in step (3) is 7 hours.
6. The method for preparing the dandelion substituted tea according to claim 1, wherein in the step (4), the dandelion leaves are heated at 72 ℃ for 45min, and then the dandelion leaves and dandelion flowers are heated at 48 ℃ for 6 h.
7. The method for preparing the dandelion substituted tea according to claim 2, wherein in the step (5), in the packaging operation, the mixing mass ratio of the dandelion flowers to the dandelion leaves is 1: 4.
8. the method for preparing the dandelion substituted tea according to claim 3, wherein in the step (2), the mixed aqueous solution is prepared from 10% sodium chloride and 1% ethanol by mass percentage.
9. The method for preparing the dandelion substituted tea according to claim 4, wherein in the step (2), the citric acid solution has a mass concentration of 0.9%.
10. A dandelion substituted tea characterized by being produced by the method for producing a dandelion substituted tea according to any one of claims 1 to 9.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910728897.2A CN112335759A (en) | 2019-08-08 | 2019-08-08 | Dandelion substituted tea and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910728897.2A CN112335759A (en) | 2019-08-08 | 2019-08-08 | Dandelion substituted tea and preparation method thereof |
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| CN112335759A true CN112335759A (en) | 2021-02-09 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549088A (en) * | 2013-11-22 | 2014-02-05 | 郭超民 | Manufacturing process of dandelion flower tea |
| KR20140027773A (en) * | 2012-08-27 | 2014-03-07 | 주식회사 명인당 | Method manufacture of tea use taraxacum platycarpum dahlst |
| CN106963786A (en) * | 2017-05-02 | 2017-07-21 | 杭州华东医药集团贵州中药发展有限公司 | The drying and processing method of Chinese medicine |
| CN107467263A (en) * | 2017-08-15 | 2017-12-15 | 合肥元政农林生态科技有限公司 | A kind of preparation method of complete stool dandelion green tea |
| CN108740213A (en) * | 2018-07-12 | 2018-11-06 | 王斌 | A kind of dandelion herb tea processing method improving coffee acid content |
| CN109275760A (en) * | 2018-10-23 | 2019-01-29 | 长春大学 | The preparation method of dandelion function tea |
-
2019
- 2019-08-08 CN CN201910728897.2A patent/CN112335759A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140027773A (en) * | 2012-08-27 | 2014-03-07 | 주식회사 명인당 | Method manufacture of tea use taraxacum platycarpum dahlst |
| CN103549088A (en) * | 2013-11-22 | 2014-02-05 | 郭超民 | Manufacturing process of dandelion flower tea |
| CN106963786A (en) * | 2017-05-02 | 2017-07-21 | 杭州华东医药集团贵州中药发展有限公司 | The drying and processing method of Chinese medicine |
| CN107467263A (en) * | 2017-08-15 | 2017-12-15 | 合肥元政农林生态科技有限公司 | A kind of preparation method of complete stool dandelion green tea |
| CN108740213A (en) * | 2018-07-12 | 2018-11-06 | 王斌 | A kind of dandelion herb tea processing method improving coffee acid content |
| CN109275760A (en) * | 2018-10-23 | 2019-01-29 | 长春大学 | The preparation method of dandelion function tea |
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