CN112493342A - Solid-state fermented honey and radix puerariae tea and preparation method thereof - Google Patents
Solid-state fermented honey and radix puerariae tea and preparation method thereof Download PDFInfo
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- 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 belongs to the technical field of food processing, and particularly relates to solid-state fermented honey and radix puerariae tea and a preparation method thereof. The kudzu is prepared by the steps of cleaning, dicing, color protection, solid state fermentation, microwave drying, vacuum sugar permeation, baking and packaging. The preparation method can reduce starch content in radix Puerariae by solid state fermentation, and prevent tea soup turbidity caused by dissolution of brewing starch; the release of flavonoid substances in the kudzuvine root is improved by degrading starch and other macromolecular substances in the fermentation process of the compound strains; in addition, the infiltration of honey is improved through a vacuum sugar infiltration process, and the taste of the traditional kudzuvine root tea is improved.
Description
Technical Field
The invention relates to the field of food processing, and particularly relates to solid-state fermented honey and radix puerariae tea and a preparation method thereof.
Technical Field
The radix Puerariae is tuber of Pueraria plant of Papilionaceae, and is typical medicinal and edible plant. The kudzu has the efficacies of clearing heat, sobering up and invigorating stomach, dispelling alcohol effect and protecting liver, and the like, and only the kudzu can be used for medicinal materials according to the regulation of Chinese pharmacopoeia. Main active substances with specific effects in Pueraria mirifica mainly comprise flavonoid aglycone and glycoside compounds, wherein the aglycone mainly comprises genistein, daidzein, coumestrol, formononetin, isoliquiritigenin and the like, and the glycoside compounds comprise puerarin, puerarin-xyloside, genistin, daidzin, 3-methoxy puerarin, 3-hydroxy puerarin, genistein-8-C-glucoside, genistein-8-C-apiosyl- (1-6) glucoside, daidzein-4, 7-diglucoside, daidzein-8-C-apiosyl- (1-6) glucoside and the like. Modern medical research shows that isoflavone and puerarin in radix Puerariae have effects of dilating cardiovascular and cerebrovascular vessels, increasing coronary blood flow, improving blood circulation, reducing vascular resistance, slowing down heart rate, and reducing oxygen consumption of myocardium; it also has effects of reducing blood sugar, blood lipid, cholesterol and triglyceride, and has remarkable therapeutic effect on diabetes and hyperlipemia. Puerarin can remarkably reduce myocardial malondialdehyde, serum glutamic-oxalacetic transaminase and serum creatine phosphokinase, increase superoxide dismutase content, and enhance Na+-K+-ATPase and Ca2+-Mg2+-ATPase activity, which acts to treat alcoholism by inhibiting alcohol uptake, accelerating alcohol metabolism, increasing alcohol tolerance, lowering blood alcohol concentration, improving liver cell steatosis. In addition, the composition has the effects of resisting oxidation, resisting tumors, enhancing immunity, inhibiting platelet aggregation, inhibiting tyrosinase activity, resisting inflammation, protecting nervous tissues, whitening skin and the like. In the present stage, Pueraria lobata Ohwi is mainly used for preparing starch, andin the process, flavonoid compounds with physiological activity are discarded along with processing waste water and kudzu slag, so that the health care effect of the kudzu is greatly reduced.
The kudzuvine root is rich in starch, dietary fiber and flavonoid substances, the utilization of the kudzuvine root is changed from simple starch processing to full-quality utilization in recent years, and the nutrient substances of the kudzuvine root are completely reserved as far as possible. Wherein, the preparation of the kudzuvine root tea is an important embodiment of the complete utilization of the kudzuvine root. The radix Puerariae can be directly cut into radix Puerariae pieces, or made into radix Puerariae tea by secondary molding. Patent CN 107333953 discloses a preparation method of kudzuvine root tea, wherein kudzuvine root is processed by drying, slicing, low-temperature drying again, sterilizing and the like to obtain the kudzuvine root tea. CN 110810591 discloses a method for preparing kudzu root tea by kneading, stir-frying, natural fermentation and other processes. CN 105248789 discloses a preparation method of kudzu root granulated tea, which is prepared by carrying out secondary granulation on kudzu root raw materials. The simply processed kudzuvine root tea has poor taste and a green and astringent grass flavor; in addition, starch in the radix Puerariae is completely gelatinized at about 75 ℃ to form a gel barrier, which hinders dissolution of internal active substances, and results in turbid radix Puerariae tea soup, low content of effective components, and long brewing time. For the deeply lignified pueraria lobata, the dissolution rate of flavone cannot be increased even by prolonging the brewing time, and the bioactivity of the pueraria lobata is not fully utilized. And partial kudzuvine root tea removes partial starch by crushing, squeezing and the like the kudzuvine root, thereby improving the dissolution of functional components. However, mechanical treatment causes part of the functional ingredients to be lost with juice, and mechanical damage exposes more polyphenol oxidase sites, causing browning thereof and reducing the quality of the pueraria lobata tea.
The invention content is as follows:
the invention provides a processing method of kudzuvine root tea, and particularly relates to honey and kudzuvine root tea obtained through solid state fermentation and a preparation method of the honey and kudzuvine root tea.
A solid-state fermented honey and radix Puerariae tea is prepared by subjecting a solid-state fermented wild kudzu and a honey solution to vacuum sugar infiltration treatment, wherein: the bacterial suspension used for solid state fermentation is bacterial suspension consisting of bacillus amyloliquefaciens, bacillus subtilis and bacillus licheniformis according to the colony number ratio of 1:0.5-2:0.5-2, the feed-liquid ratio is 1:0.8-1.5, the fermentation temperature is 25-45 ℃, the humidity is 75-95%, and the fermentation time is 48-72 h.
According to the scheme, the solid-state fermented honey and kudzuvine root tea is brewed for 10-15min by hot water, the brewing temperature is 90-100 ℃, and the dissolution rate of total flavonoids is 50-70%.
According to the scheme, the starch removal rate of the kudzu is 35-50%.
A preparation method of solid-state fermented honey and radix puerariae tea comprises the following specific preparation steps:
(1) cleaning the kudzu roots: selecting fresh and undamaged kudzu, and cleaning foreign matters on the surface, such as sandstone and the like;
(2) dicing;
(3) color protection: putting the diced kudzuvine root into a color protection solution for color protection;
(4) solid state fermentation: pretreating the kudzu subjected to color protection and draining by adopting solid state fermentation, wherein the strain used in the solid state fermentation is a mixed strain consisting of bacillus amyloliquefaciens, bacillus subtilis and bacillus licheniformis according to the colony number ratio of 1:0.5-2: 0.5-2; preparing the mixed strain into bacterial suspension, spraying into Kudzuvine with a ratio of material to liquid of 1:0.8-1.5, fermentation temperature of 25-45 deg.C, humidity of 75-95%, and fermentation time of 48-72 hr;
(5) microwave drying: drying the fermented kudzuvine pieces by adopting a microwave drying mode;
(6) and (3) sugar infiltration in vacuum: putting the dried kudzuvine pieces and the honey solution into a vacuum sugar infiltration machine for sugar infiltration treatment; (ii) a
(7) Baking: baking and coloring the kudzuvine root tea subjected to sugar permeation treatment, and controlling the water content to be below a safety line;
(8) cooling and packaging: and cooling the dried kudzuvine root tea to room temperature, and packaging according to the requirement.
According to the scheme, the step (2) is as follows: and cutting the cleaned kudzuvine root into small dices with the length, width and height of 1 cm.
According to the scheme, the color protection liquid in the step (3) comprises the following components in percentage by mass: table salt (0.1-0.8%), citric acid (0.05-0.4%), EDTA-2Na (0.05-0.4%), glutathione (0.01-0.1%), color-protecting temperature is 30-60 deg.C, and color-protecting time is 40-90 min.
According to the scheme, the total viable count of the mixed strains in the bacterial suspension in the step (4) reaches 109CFU/mL or more.
According to the scheme, the microwave drying power in the step (5) is 2-5KW, the drying time is 15-25min, and the moisture after drying is controlled to be reduced to below 20%.
According to the scheme, the process for vacuum sugar infiltration in the step (6) comprises the steps of enabling the concentration of honey to be 3-15%, enabling the mass ratio of sugar liquid to kudzuvine pieces to be 1:3-7, enabling the vacuum degree to be 0.02-0.1MPa, keeping the vacuum state for 10-60min and enabling the sugar infiltration temperature to be 45-85 ℃.
According to the scheme, the step heating baking method is adopted in the baking in the step (7) to dehydrate the kudzuvine pieces subjected to vacuum sugar permeation, and the low-temperature baking is carried out: 50-70 ℃ for 3-6 h; baking at medium temperature: 75-95 ℃ for 2-4 h; and (3) high-temperature baking: 110 ℃ and 150 ℃, and the water content of the kudzuvine root tea is reduced to below 14 percent after baking for 0.5 to 2 hours.
According to the scheme, the brewing method of the honey and radix puerariae tea comprises the following steps: the brewing dosage is 500mL, 5-10g of kudzuvine root tea is added, and the brewing temperature is 90-100 ℃.
Compared with the prior art, the invention has the following beneficial effects:
(1) the wild pueraria lobata is treated by adopting the solid-state fermentation of the composite bacterial strain, the starch in the pueraria lobata is degraded, and the turbidity of tea soup caused by the dissolution of the starch is avoided.
(2) The viable bacteria generated in the composite bacterial strain can degrade starch, and can degrade macromolecules such as cellulose, protein and the like in the kudzuvine root, so that the degradation of the starch is further promoted. Has better fermentation effect compared with single strain and single enzyme, increases the dissolution amount and dissolution efficiency of active substance flavone in the kudzuvine root, and improves the health care effect of the product.
(3) The kudzu root tea is subjected to synergistic treatment by adopting solid state fermentation and vacuum sugar permeation, so that the acerbity taste of the conventional kudzu root tea can be greatly improved, and the brewing property of the kudzu root tea is increased.
In order to more fully understand the technical content of the present invention, the technical solution of the present invention is further described and illustrated by the following specific examples. The following examples are illustrative only, not limiting, and are not intended to limit the scope of the invention.
Example 1
The solid-state fermented honey and radix puerariae tea is characterized by comprising the following specific preparation steps:
(1) cleaning the kudzu roots: selecting fresh and undamaged kudzu, and cleaning foreign matters such as gravels on the surface;
(2) dicing: cutting cleaned radix Puerariae into small dices with length, width and height of 1 cm;
(3) color protection: putting the diced kudzuvine root into a color protection solution for color protection; the color protection solution comprises 0.1% of salt, 0.4% of citric acid, 0.2% of EDTA-2Na and 0.05% of glutathione in water, and the color protection temperature is 35 ℃ and the color protection time is 90 min.
(4) Solid state fermentation: carrying out pretreatment on the kudzu after color protection and draining by adopting solid state fermentation; the strain for solid state fermentation is a mixed strain of bacillus amyloliquefaciens, bacillus subtilis and bacillus licheniformis, and the colony number ratio of the mixed strain is 1:0.7: 2. Spraying the prepared bacterial suspension into kudzuvine root, wherein the viable count of the bacterial suspension is 109CFU/mL, the feed-liquid ratio is 1:0.8, the fermentation temperature is 35 ℃, the humidity is 75%, and the fermentation time is 72 h.
(5) Microwave drying: drying the fermented radix puerariae in a microwave drying mode; the microwave drying power is 5KW, the drying time is 15min, and the water content is controlled to be reduced to below 20% after drying.
(6) And (3) sugar infiltration in vacuum: putting the dried kudzu root and honey solution into a vacuum sugar infiltration machine for sugar infiltration treatment; the vacuum sugar infiltration process comprises the steps of enabling the honey concentration to be 15%, enabling the ratio of sugar liquid to kudzuvine pieces to be 1:3, enabling the vacuum degree to be 0.1MPa, keeping the vacuum for 60min and enabling the sugar infiltration temperature to be 85 ℃.
(7) Baking: baking and coloring the kudzuvine root tea subjected to sugar permeation treatment, and controlling the water content to be below a safety line; and (3) dehydrating the kudzuvine pieces subjected to vacuum sugar permeation by adopting a step heating baking method, and baking at a low temperature: 3h at 70 ℃; baking at medium temperature: 95 ℃ for 2 h; and (3) high-temperature baking: 120 ℃ for 0.5 h. The moisture content of the kudzuvine root tea is reduced to below 14 percent after baking.
(8) Cooling and packaging: and cooling the dried kudzuvine root tea to room temperature, and packaging according to the requirement.
Example 2
The solid-state fermented honey and radix puerariae tea is characterized by comprising the following specific preparation steps:
(1) cleaning the kudzu roots: selecting fresh and undamaged kudzu, and cleaning foreign matters such as gravels on the surface;
(2) dicing: cutting cleaned radix Puerariae into small dices with length, width and height of 1 cm;
(3) color protection: putting the diced kudzuvine root into a color protection solution for color protection; the color protection solution comprises 0.4% of salt, 0.2% of citric acid, 0.1% of EDTA-2Na and 0.1% of glutathione in water, and the color protection temperature is 45 ℃ and the color protection time is 40 min.
(4) Solid state fermentation: carrying out pretreatment on the kudzu after color protection and draining by adopting solid state fermentation; the strain for solid state fermentation is a mixed strain of bacillus amyloliquefaciens, bacillus subtilis and bacillus licheniformis, and the colony number ratio is 1:1: 1. Spraying the prepared bacterial suspension into kudzuvine root, wherein the viable count of the bacterial suspension is 109CFU/mL, the feed-liquid ratio is 1:1.2, the fermentation temperature is 40 ℃, the humidity is 75%, and the fermentation time is 60 h.
(5) Microwave drying: drying the fermented radix puerariae in a microwave drying mode; the microwave drying power is 3KW, the drying time is 20min, and the water content is controlled to be reduced to below 20% after drying.
(6) And (3) sugar infiltration in vacuum: putting the dried kudzu root and honey solution into a vacuum sugar infiltration machine for sugar infiltration treatment; the vacuum sugar infiltration process comprises the steps of enabling the honey concentration to be 6%, enabling the ratio of sugar liquid to kudzuvine pieces to be 1:5, enabling the vacuum degree to be 0.02MPa, keeping the vacuum for 30min and enabling the sugar infiltration temperature to be 60 ℃.
(7) Baking: baking and coloring the kudzuvine root tea subjected to sugar permeation treatment, and controlling the water content to be below a safety line; and (3) dehydrating the kudzuvine pieces subjected to vacuum sugar permeation by adopting a step heating baking method, and baking at a low temperature: 6h at 50 ℃; baking at medium temperature: at 80 ℃ for 3 h; and (3) high-temperature baking: 150 ℃ and 0.5 h. The moisture content of the kudzuvine root tea is reduced to below 14 percent after baking.
(8) Cooling and packaging: and cooling the dried kudzuvine root tea to room temperature, and packaging according to the requirement.
Example 3
The solid-state fermented honey and radix puerariae tea is characterized by comprising the following specific preparation steps:
(1) cleaning the kudzu roots: selecting fresh and undamaged kudzu, and cleaning foreign matters such as gravels on the surface;
(2) dicing: cutting cleaned radix Puerariae into small dices with length, width and height of 1 cm;
(3) color protection: putting the diced kudzuvine root into a color protection solution for color protection; the color protection solution comprises 0.8% of salt, 0.3% of citric acid, 0.2% of EDTA-2Na and 0.01% of glutathione water solution, and the color protection temperature is 55 ℃ and the color protection time is 90 min.
(4) Solid state fermentation: carrying out pretreatment on the kudzu after color protection and draining by adopting solid state fermentation; the strain for solid state fermentation is a mixed strain of bacillus amyloliquefaciens, bacillus subtilis and bacillus licheniformis, and the colony number ratio of the mixed strain is 1:1: 0.5. Spraying the prepared bacterial suspension into kudzuvine root, wherein the viable count of the bacterial suspension is 109CFU/mL, the feed-liquid ratio is 1:1.5, the fermentation temperature is 45 ℃, the humidity is 75%, and the fermentation time is 72 h.
(5) Microwave drying: drying the fermented radix puerariae in a microwave drying mode; the microwave drying power is 4KW, the drying time is 15min, and the water content is controlled to be reduced to below 20% after drying.
(6) And (3) sugar infiltration in vacuum: putting the dried kudzu root and honey solution into a vacuum sugar infiltration machine for sugar infiltration treatment; the vacuum sugar infiltration process comprises the steps of enabling the honey concentration to be 12%, enabling the ratio of sugar liquid to kudzuvine pieces to be 1:5, enabling the vacuum degree to be 0.08-MPa, enabling the vacuum holding time to be 40min, and enabling the sugar infiltration temperature to be 75 ℃.
(7) Baking: baking and coloring the kudzuvine root tea subjected to sugar permeation treatment, and controlling the water content to be below a safety line; and (3) dehydrating the kudzuvine pieces subjected to vacuum sugar permeation by adopting a step heating baking method, and baking at a low temperature: the temperature is 55 ℃, and the time is 3-6 h; baking at medium temperature: 95 ℃ for 2 h; and (3) high-temperature baking: 130 ℃ for 1 h. The moisture content of the kudzuvine root tea is reduced to below 14 percent after baking.
(8) Cooling and packaging: and cooling the dried kudzuvine root tea to room temperature, and packaging according to the requirement.
Example 4
The solid-state fermented honey and radix puerariae tea is characterized by comprising the following specific preparation steps:
(1) cleaning the kudzu roots: selecting fresh and undamaged kudzu, and cleaning foreign matters such as gravels on the surface;
(2) dicing: cutting cleaned radix Puerariae into small dices with length, width and height of 1 cm;
(3) color protection: putting the diced kudzuvine root into a color protection solution for color protection; the color protection solution is an aqueous solution composed of 0.4% of salt, 0.1% of citric acid, 0.3% of EDTA-2Na and 0.06% of glutathione, the color protection temperature is 50 ℃, and the color protection time is 70 min.
(4) Solid state fermentation: carrying out pretreatment on the kudzu after color protection and draining by adopting solid state fermentation; the strain for solid state fermentation is a mixed strain of bacillus amyloliquefaciens, bacillus subtilis and bacillus licheniformis, and the colony number ratio of the mixed strain is 1:1: 1. Spraying the prepared bacterial suspension into kudzuvine root, wherein the viable count of the bacterial suspension is 109CFU/mL, the feed-liquid ratio is 1:1.5, the fermentation temperature is 40 ℃, the humidity is 85%, and the fermentation time is 65 h.
(5) Microwave drying: drying the fermented radix puerariae in a microwave drying mode; the microwave drying power is 4KW, the drying time is 20min, and the water content is controlled to be reduced to below 20% after drying.
(6) And (3) sugar infiltration in vacuum: putting the dried kudzu root and honey solution into a vacuum sugar infiltration machine for sugar infiltration treatment; the vacuum sugar infiltration process comprises the steps of enabling the concentration of honey to be 10%, enabling the ratio of sugar liquid to kudzuvine pieces to be 1:6, enabling the vacuum degree to be 0.05MPa, keeping the vacuum for 40min and enabling the sugar infiltration temperature to be 60 ℃.
(7) Baking: baking and coloring the kudzuvine root tea subjected to sugar permeation treatment, and controlling the water content to be below a safety line; and (3) dehydrating the kudzuvine pieces subjected to vacuum sugar permeation by adopting a step heating baking method, and baking at a low temperature: 4h at 70 ℃; baking at medium temperature: at 90 ℃ for 2 h; and (3) high-temperature baking: 110 ℃ for 2 h. The moisture content of the kudzuvine root tea is reduced to below 14 percent after baking.
(8) Cooling and packaging: and cooling the dried kudzuvine root tea to room temperature, and packaging according to the requirement.
Comparative example 1
The kudzu root treatment was the same as example 1, but the treatment of the step (4) was not performed.
Comparative example 2
The kudzu root treatment was the same as example 4, but the treatments of steps (6) and (7) were not performed.
Comparative example 3
Cutting radix Puerariae into pieces, drying, and making into radix Puerariae tea.
Comparative example 4
Dicing and drying radix Puerariae, pulverizing, and granulating to obtain radix Puerariae tea.
Weighing 20g of radix Puerariae tea, soaking in 1L of 95 deg.C hot water for 10-15min, performing sensory evaluation on the obtained tea soup, and measuring dissolution rate of total flavonoids and starch removal rate to obtain the following data.
The comparison shows that the solid state fermentation can improve the dissolution of active substances in the kudzuvine root, reduce the starch content in the kudzuvine root tea and improve the sense of the tea soup. In addition, the vacuum sugar infiltration treatment can improve the taste of the kudzuvine root tea.
Claims (10)
1. A preparation method of solid-state fermented honey and radix puerariae tea is characterized by comprising the following steps: the method comprises the following specific preparation steps:
(1) cleaning the kudzu roots;
(2) dicing;
(3) color protection: putting the diced kudzuvine root into a color protection solution for color protection;
(4) solid state fermentation: pretreating the kudzu subjected to color protection and draining by adopting solid state fermentation, wherein the strain used in the solid state fermentation is a mixed strain consisting of bacillus amyloliquefaciens, bacillus subtilis and bacillus licheniformis according to the colony number ratio of 1:0.5-2: 0.5-2; preparing the mixed strain into bacterial suspension, spraying into Kudzuvine with a ratio of material to liquid of 1:0.8-1.5, fermentation temperature of 25-45 deg.C, humidity of 75-95%, and fermentation time of 48-72 hr;
(5) microwave drying: drying the fermented radix puerariae in a microwave drying mode;
(6) and (3) sugar infiltration in vacuum: putting the dried kudzu root and honey solution into a vacuum sugar infiltration machine for sugar infiltration treatment; (ii) a
(7) Baking: baking and coloring the kudzuvine root tea subjected to sugar permeation treatment, and controlling the water content to be below a safety line;
(8) cooling and packaging: and cooling the dried kudzuvine root tea to room temperature, and packaging according to the requirement.
2. The method of claim 1, wherein: the step (1) is as follows: selecting fresh and undamaged kudzu, and cleaning foreign matters on the surface; the step (2) is as follows: and cutting the cleaned kudzuvine root into small dices with the length, width and height of 1 cm.
3. The method of claim 1, wherein: the color protection liquid in the step (3) comprises the following components in percentage by mass: table salt (0.1-0.8%), citric acid (0.05-0.4%), EDTA-2Na (0.05-0.4%), glutathione (0.01-0.1%), color-protecting temperature is 30-60 deg.C, and color-protecting time is 40-90 min.
4. The method of claim 1, wherein: the total viable count of mixed strains in the bacterial suspension in the step (4) reaches 109CFU/mL or more.
5. The method of claim 1, wherein: the microwave drying power in the step (5) is 2-5KW, the drying time is 15-25min, and the moisture after drying is controlled to be reduced to below 20%.
6. The method of claim 1, wherein: the process for vacuum sugar infiltration in the step (6) comprises the steps of enabling the concentration of honey to be 3-15%, enabling the mass ratio of sugar liquid to kudzuvine pieces to be 1:3-7, enabling the vacuum degree to be 0.02-0.1MPa, keeping the vacuum state for 10-60min and enabling the sugar infiltration temperature to be 45-85 ℃.
7. The method of claim 1, wherein: and (3) dehydrating the kudzuvine pieces subjected to vacuum sugar permeation by adopting a step heating baking method in the baking in the step (7), and baking at a low temperature: 50-70 ℃ for 3-6 h; baking at medium temperature: 75-95 ℃ for 2-4 h; and (3) high-temperature baking: 110 ℃ and 150 ℃, and the water content of the kudzuvine root tea is reduced to below 14 percent after baking for 0.5 to 2 hours.
8. A solid-state fermentation honey and radix puerariae tea is characterized in that: is prepared from wild pueraria lobata and honey solution through solid fermentation, and vacuum sugar-permeating treatment, wherein: the bacterial suspension used for solid state fermentation is bacterial suspension consisting of bacillus amyloliquefaciens, bacillus subtilis and bacillus licheniformis according to the colony number ratio of 1:0.5-2:0.5-2, the feed-liquid ratio is 1:0.8-1.5, the fermentation temperature is 25-45 ℃, the humidity is 75-95%, and the fermentation time is 48-72 h.
9. The solid state fermented honey-kudzu root tea according to claim 8, wherein: the solid-state fermented honey and radix Puerariae tea is brewed with boiled water for 10-15min, and the dissolution rate of total flavonoids is 50-70%.
10. The solid state fermented honey-kudzu root tea according to claim 8, wherein: the starch removal rate of the kudzu is 35-50%.
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| CN102805175A (en) * | 2012-07-27 | 2012-12-05 | 湖北智慧果林业科技有限公司 | Kudzuvine fiber fermented tea and preparation process thereof |
| CN103168889A (en) * | 2013-04-08 | 2013-06-26 | 贵州汇强科技有限公司 | Fermented kudzuvine root herbal tea and preparation method thereof |
| CN105010641A (en) * | 2015-08-06 | 2015-11-04 | 赵国祥 | Plant herbal tea and production method thereof |
| CN105941729A (en) * | 2016-06-14 | 2016-09-21 | 四川聚能康农业发展有限公司 | Kudzuvine root granulated tea and preparation method thereof |
| CN107279375A (en) * | 2017-06-20 | 2017-10-24 | 安徽胜华农业发展有限公司 | A kind of processing method of multi-components fermented kudzu root tea beverage |
| CN107279383A (en) * | 2017-07-05 | 2017-10-24 | 安徽胜华农业发展有限公司 | A kind of preparation method of kudzu root tea |
| CN107348063A (en) * | 2017-07-05 | 2017-11-17 | 安徽胜华农业发展有限公司 | A kind of preparation method of health care kudzu root tea |
| CN107927262A (en) * | 2017-12-06 | 2018-04-20 | 芜湖市欣然食品有限公司 | A kind of processing method of solid-state fermentation pueraria lobata tea-drinking |
| CN110089600A (en) * | 2019-04-26 | 2019-08-06 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of pueraria lobata lotus leaf tea and production method for brewing and eating |
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