CN112640975A - Preparation method of durian peel tea - Google Patents
Preparation method of durian peel tea Download PDFInfo
- Publication number
- CN112640975A CN112640975A CN201910960305.XA CN201910960305A CN112640975A CN 112640975 A CN112640975 A CN 112640975A CN 201910960305 A CN201910960305 A CN 201910960305A CN 112640975 A CN112640975 A CN 112640975A
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- tea
- juice
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- durian peel
- filtering
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- 240000000716 Durio zibethinus Species 0.000 title claims abstract description 53
- 235000006025 Durio zibethinus Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000269722 Thea sinensis Species 0.000 title claims abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 34
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 33
- 238000001914 filtration Methods 0.000 claims abstract description 30
- 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 27
- 235000013616 tea Nutrition 0.000 claims abstract description 26
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims abstract description 23
- 235000020339 pu-erh tea Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 9
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 9
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 9
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 9
- 229940010454 licorice Drugs 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 9
- PQLVXDKIJBQVDF-UHFFFAOYSA-N acetic acid;hydrate Chemical compound O.CC(O)=O PQLVXDKIJBQVDF-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 201000010099 disease Diseases 0.000 claims abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000005303 weighing Methods 0.000 claims abstract description 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract 3
- 241000202807 Glycyrrhiza Species 0.000 claims description 8
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 239000004382 Amylase Substances 0.000 claims description 4
- 108010065511 Amylases Proteins 0.000 claims description 4
- 102000013142 Amylases Human genes 0.000 claims description 4
- 102000016938 Catalase Human genes 0.000 claims description 4
- 108010053835 Catalase Proteins 0.000 claims description 4
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 4
- 108010059820 Polygalacturonase Proteins 0.000 claims description 4
- 235000019418 amylase Nutrition 0.000 claims description 4
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 230000001678 irradiating effect Effects 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000000249 desinfective effect Effects 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims 3
- 238000011049 filling Methods 0.000 claims 1
- 238000000265 homogenisation Methods 0.000 claims 1
- 238000000926 separation method Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 19
- 235000015203 fruit juice Nutrition 0.000 description 7
- 241000207961 Sesamum Species 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 241000723353 Chrysanthemum Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 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
- A23F3/16—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
- 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
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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)
- Mycology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of foods, in particular to a preparation method of durian peel tea. Sterilizing and cleaning mature and disease-free durian peel, adding acetic acid water for homogenate, adding a biological enzyme mixture for enzymolysis for 2h, filtering, and collecting durian peel juice; weighing Pu 'er tea, adding water and chrysanthemum powder, boiling, extracting, cooling, filtering, and collecting Pu' er tea juice; mixing durian peel juice 40%, Pu' er tea juice 30%, sesame powder 1%, honeysuckle powder 0.1%, licorice powder 12%, citric acid 0.05% and water in balance, centrifuging, fine filtering, homogenizing, packaging, and sterilizing to obtain the durian peel tea.
Description
Technical Field
The invention relates to a preparation method of durian peel tea.
Technical Field
Along with the continuous improvement of living standard of people, people have higher and higher requirements on fruit juice, and the fruit juice not only needs to contain rich nutrient components of fruits, but also needs to have certain health care efficacy. At present, the varieties of fruit juice in the market are various, but most of the fruit juice only relates to single fruit juice extraction, and the fruit juice has certain health care or nutrition efficacy, but cannot comprehensively supplement various nutrient elements required by a human body.
Disclosure of Invention
In view of the above, the invention provides a preparation method of durian peel tea. The technical scheme of the invention comprises the following steps:
step 1, soaking mature and disease-free durian peels in 0.01% hydrogen peroxide solution, irradiating for 3min under an ultraviolet lamp, disinfecting and cleaning, adding 1% acetic acid water for homogenizing for 3min, and adding catalase: and (3) pectinase: performing enzymolysis on a biological enzyme mixture with amylase =1:0.3:0.5 at 40 ℃ for 2h, wherein the weight ratio of the durian peel to the acetic acid water to the biological enzyme mixture is 10: 80: 1; filtering, removing residue, and collecting durian peel juice;
step 2, weighing Pu ' er tea according to the weight ratio of the Pu ' er tea to water and chrysanthemum powder of 6: 90: 0.05, adding water and chrysanthemum powder, boiling and leaching for 30min, cooling, filtering through a stainless steel filter screen with 400 meshes, and collecting Pu ' er tea juice;
and 3, mixing the durian peel juice prepared in the step 1 and the step 2 with the Pu 'er tea juice, and adding sesame powder, honeysuckle powder, licorice powder, citric acid and water, wherein the weight percentages of the components are 40% of the durian peel juice, 30% of the Pu' er tea juice, 1% of the sesame powder, 0.1% of the honeysuckle powder, 12% of the licorice powder, 0.05% of the citric acid and 16.85% of the water. Centrifuging at 2000rpm for 10min, fine filtering, homogenizing under 18 MPa, packaging, and sterilizing at 90 deg.C for 3 min.
The invention takes tropical fruit durian peel as raw material, and combines the health care function of Pu' er tea to prepare the nutritious and health care beverage.
According to the method, the durian peel is selected in the step 1 and is added with acetic acid water for homogenate, the alkaline substances of the durian peel can be neutralized, the pH value of the juice of the drink is kept, after homogenate, the mixture of the biological enzymes is used for decomposition, the nutrient substances of the durian peel can be fully decomposed, long-chain polysaccharide molecules and other nutrient elements can be completely decomposed, the content of soluble solid matters is improved, and meanwhile, subsequent clarification, filtration and concentration are facilitated.
The pericarp tea beverage generally requires that the durian peel juice is clear and transparent or has uniform turbidity, so the filtration is fully carried out in the preparation process to avoid the turbidity and precipitation phenomena of the prepared product, preferably, the filtration in the step 1 comprises the steps of rough filtration and fine filtration, wherein the rough filtration is to filter the fruit pulp after enzymolysis by a stainless steel filter screen with 400 meshes; and the fine filtration is to place the juice obtained after the coarse filtration into a centrifuge and centrifuge the juice at the low temperature of 4 ℃ for 15min under the condition of 4000 rpm.
In order to ensure the taste of the fruit juice beverage, the components in the step 3 comprise 40% of durian peel juice, 30% of Pu' er tea juice, 1% of sesame powder, 0.1% of honeysuckle powder, 12% of licorice powder, 0.05% of citric acid and 16.85% of water in percentage by weight.
In order to avoid turbidity and precipitation of the prepared product, the fine filtration in step 3 is centrifugation for 10min at a centrifuge of 2000 rpm. In order to ensure the quality of the prepared durian peel tea beverage, the step 3 of the invention is homogenized and sterilized, homogenized under 18 MPa, filled and sterilized for 3min at 90 ℃.
Detailed Description
Examples of the invention
1. Soaking mature and disease-free durian peel in 0.01% hydrogen peroxide solution, irradiating under ultraviolet lamp for 3min, sterilizing, cleaning, adding 1% acetic acid water, homogenizing for 3min, adding catalase: and (3) pectinase: performing enzymolysis on a biological enzyme mixture with amylase =1:0.3:0.5 at 40 ℃ for 2h, wherein the weight ratio of the durian peel to the acetic acid water to the biological enzyme mixture is 10: 80: 1; filtering, removing residue, and collecting durian peel juice;
2. weighing Pu ' er tea according to the weight ratio of Pu ' er tea to water and chrysanthemum powder of 6: 90: 0.05, adding water and chrysanthemum powder, boiling and extracting for 30min, cooling, filtering with 400 mesh stainless steel filter screen, and collecting Pu ' er tea juice;
3. mixing the durian peel juice prepared in the step 1 and the step 2 with the Pu 'er tea juice, and adding sesame powder, honeysuckle powder, licorice powder, citric acid and water, wherein the weight percentages of the components are 40% of the durian peel juice, 30% of the Pu' er tea juice, 1% of the sesame powder, 0.1% of the honeysuckle powder, 12% of the licorice powder, 0.05% of the citric acid and 16.85% of the water. Centrifuging at 2000rpm for 10min, fine filtering, homogenizing under 18 MPa, packaging, and sterilizing at 90 deg.C for 3 min.
The preparation method of the durian peel tea is simple and convenient to operate and suitable for industrial production. The durian peel tea prepared by the preparation method is bright in color and fragrant in smell, is rich in nutrient components such as carbohydrates, fibers and trace elements in durian peel, has health-care effects of refreshing and relieving fatigue, promoting the production of body fluid and clearing heat, detoxifying and resisting oxidation of Pu 'er tea, organically combines the unique faint scent of tropical characteristic fruit durian peel and the health-care effect of Pu' er tea, and can meet the pursuit of people for dual effects of nutrition and health care.
The physical and chemical indexes of the durian peel tea provided by the invention are detected, and all main indexes meet the requirements of national standards. Market research shows that most people like or very like the durian peel tea provided by the invention.
The durian peel tea prepared by the invention is detected according to GB/T1234.1, GB/47892-1994, GB/47893-1994, GB/T5009.11-1996, GB/T7500899112-1996 and GB/T5009.13-1996 detection standards, and the detection results of various physicochemical indexes are shown in Table 1.
TABLE 1 indexes of durian peel tea
The results in table 1 show that the main indexes of the durian peel tea prepared by the method all meet the national standard. Market research shows that most people like or very like the durian peel tea provided by the invention.
The color, aroma and taste of the durian peel tea prepared in example 2 were scored and evaluated by 100 persons in 3 cities of Guangzhou, Wuhan and Shanghai, respectively: the statistical result is that 94% of people like or very like the color of the durian peel tea; 90% of the people like or strongly like the aroma of the durian peel tea; 96% of people like or very like the mouthfeel of the durian peel tea.
In addition, 91% liked or strongly liked the overall flavor of the durian peel tea among 100 people in guangzhou; 90% of 100 in wuhan enjoy or strongly like the overall flavor of the durian peel tea; of 100 people in the Shanghai, 92% liked or strongly liked the overall flavor of the durian peel tea. Therefore, the durian peel tea prepared by the method provided by the invention is well evaluated in the middle, east and south China.
Claims (6)
1. The preparation method of the durian peel tea is characterized by comprising the following steps:
step 1, soaking mature and disease-free durian peels in 0.01% hydrogen peroxide solution, irradiating for 3min under an ultraviolet lamp, disinfecting and cleaning, adding 1% acetic acid water for homogenizing for 3min, and adding catalase: and (3) pectinase: performing enzymolysis on a biological enzyme mixture with amylase =1:0.3:0.5 at 40 ℃ for 2h, wherein the weight ratio of the durian peel to the acetic acid water to the biological enzyme mixture is 10: 80: 1; filtering, removing residue, and collecting durian peel juice;
step 2, weighing Pu ' er tea according to the weight ratio of the Pu ' er tea to water and chrysanthemum powder of 6: 90: 0.05, adding water and chrysanthemum powder, boiling and leaching for 30min, cooling, filtering through a stainless steel filter screen with 400 meshes, and collecting Pu ' er tea juice;
and 3, mixing the durian peel juice prepared in the step 1 and the step 2 with the Pu 'er tea juice, adding sesame powder, honeysuckle powder, licorice powder, citric acid and water, wherein the weight percentage of each component is 40% of the durian peel juice, 30% of the Pu' er tea juice, 1% of the sesame powder, 0.1% of the honeysuckle powder, 12% of the licorice powder, 0.05% of the citric acid and 16.85% of the water, centrifuging for 10min at 2000rpm by a centrifuge, finely filtering, homogenizing under 18 MPa, filling and sterilizing for 3min at 90 ℃.
2. The preparation method of claim 1, wherein the durian peel is homogenized with acetic acid in step 1, and further comprises a sterilization step, wherein the durian peel is soaked in 0.01% hydrogen peroxide solution, and irradiated under an ultraviolet lamp for 3min, and the weight ratio of the biological enzyme mixture is catalase: and (3) pectinase: amylase =1:0.3: 0.5.
3. The preparation method according to claim 1, wherein the filtering in step 1 comprises coarse filtering and fine filtering, wherein the coarse filtering is to filter the fruit pulp after enzymolysis through a stainless steel filter screen with 400 meshes; and the fine filtration is to place the juice obtained after the coarse filtration into a centrifuge and centrifuge the juice at the low temperature of 4 ℃ for 15min under the condition of 4000 rpm.
4. The method for preparing the tea extract according to claim 1, wherein the filtering in the step 2 is to filter the extracted tea juice through a stainless steel sieve with 400 meshes.
5. The preparation method according to claim 1, wherein the weight percentages of the components in step 3 are 40% of durian peel juice, 30% of Pu' er tea juice, 1% of sesame powder, 0.1% of honeysuckle powder, 12% of licorice powder, 0.05% of citric acid and 16.85% of water.
6. The preparation method of claim 1, wherein the fine filtration in step 3 is centrifugal separation at 2000rpm for 10min, the fine filtration is performed, the homogenization pressure is 18 MPa, and the sterilization adopts high temperature instant sterilization, preferably sterilization temperature is 90 ℃, and time is 3 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910960305.XA CN112640975A (en) | 2019-10-10 | 2019-10-10 | Preparation method of durian peel tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910960305.XA CN112640975A (en) | 2019-10-10 | 2019-10-10 | Preparation method of durian peel tea |
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| CN112640975A true CN112640975A (en) | 2021-04-13 |
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| CN201910960305.XA Pending CN112640975A (en) | 2019-10-10 | 2019-10-10 | Preparation method of durian peel tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116326701A (en) * | 2023-02-13 | 2023-06-27 | 西安丹若尔石榴酒业有限责任公司 | Composite pericarpium Granati juice beverage |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070787A (en) * | 2016-04-26 | 2016-11-09 | 湖北文理学院 | A kind of preparation method of durian peel tea |
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- 2019-10-10 CN CN201910960305.XA patent/CN112640975A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070787A (en) * | 2016-04-26 | 2016-11-09 | 湖北文理学院 | A kind of preparation method of durian peel tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116326701A (en) * | 2023-02-13 | 2023-06-27 | 西安丹若尔石榴酒业有限责任公司 | Composite pericarpium Granati juice beverage |
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