CN113040223A - Milk tea and preparation method thereof - Google Patents

Milk tea and preparation method thereof Download PDF

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Publication number
CN113040223A
CN113040223A CN202110499024.6A CN202110499024A CN113040223A CN 113040223 A CN113040223 A CN 113040223A CN 202110499024 A CN202110499024 A CN 202110499024A CN 113040223 A CN113040223 A CN 113040223A
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Prior art keywords
powder
parts
milk
milk tea
water
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CN202110499024.6A
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Chinese (zh)
Inventor
付帅
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Gansu Vocational College of Energy and Chemical Industry
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Gansu Vocational College of Energy and Chemical Industry
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Priority to CN202110499024.6A priority Critical patent/CN113040223A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • 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
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives
    • 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
    • A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products

Abstract

The invention relates to the technical field of beverages, in particular to milk tea and a preparation method thereof; the milk tea comprises the following raw materials: skimmed milk powder, green tea powder, fructus Chaenomelis, flos Lonicerae, flos Chrysanthemi, semen Cassiae, folium Nelumbinis, and Mel; the invention prepares a new milk tea product with lipid-lowering and lipid-lowering effects by selecting the skim milk powder and the green tea raw materials rich in various flavonoids and polyphenols and matching with a proper amount of traditional Chinese medicine components with lipid-lowering effects, and realizes the unification of the taste, health and weight-reducing effects.

Description

Milk tea and preparation method thereof
Technical Field
The invention relates to the technical field of beverages, and particularly relates to milk tea and a preparation method thereof.
Background
The milk tea beverage is a liquid beverage prepared by taking water extract of tea leaves, tea powder and the like as raw materials, and adding food additives such as milk or dairy products, sweetening agents such as sugar and the like, edible creamers and the like. The milk tea integrates the strong milk fragrance and the faint scent of the tea, so that the milk tea has distinctive characteristics in the beverage industry, is popular with consumers, and has a yearly rising trend of sales volume. However, the milk tea has the characteristics of high sugar content and high fat content, so that the milk tea is obviously contrary to the higher requirements of consumers on nutrition, functions and fashion of beverage products at present, and therefore, the provision of a new healthy milk tea product with the weight-reducing effect is a technical problem to be solved urgently by technical personnel in the field.
Disclosure of Invention
In order to solve the technical problems, the invention provides the milk tea and the preparation method thereof, and the milk tea new product with the effects of reducing fat and blood fat is prepared by selecting the skim milk powder and the green tea raw materials rich in various flavonoids and polyphenols and matching with a proper amount of traditional Chinese medicine components with the effects of reducing fat, so that the unification of the taste, the health and the weight-reducing effects is realized.
According to one technical scheme, the milk tea comprises the following raw materials in parts by weight: 20-30 parts of skimmed milk powder, 10-20 parts of green tea powder, 3-5 parts of pawpaw, 5-10 parts of honeysuckle, 2-5 parts of chrysanthemum, 4-8 parts of cassia seed, 3-5 parts of lotus leaf and 5-10 parts of honey.
In the second technical scheme of the invention, the first preparation method of the milk tea comprises the following steps:
squeezing fructus Chaenomelis to obtain fructus Chaenomelis juice;
leaching flos Lonicerae, flos Chrysanthemi, semen Cassiae, and folium Nelumbinis with water to obtain leaching solution;
adding water into the papaya juice, the leaching liquor, the skim milk powder and the green tea powder, fully and uniformly mixing, adding honey, and uniformly mixing to obtain the milk tea.
In a third technical scheme of the invention, the second preparation method of the milk tea comprises the following steps:
peeling fructus Chaenomelis, removing seeds, cutting into pieces, freeze drying, and micronizing to obtain fructus Chaenomelis powder;
leaching flos Lonicerae, flos Chrysanthemi, semen Cassiae, and folium Nelumbinis with water to obtain leaching solution, and spray drying to obtain mixed powder;
adding water into the papaya powder, the mixed powder, the skim milk powder and the green tea powder, fully and uniformly mixing, adding honey, and uniformly mixing to obtain the milk tea.
Further, in the above method, the preparing process of the leaching solution specifically includes: pulverizing flos Lonicerae, flos Chrysanthemi, semen Cassiae, and folium Nelumbinis, adding 5-10 times of water, decocting at 50-60 deg.C for 2-5 hr, filtering to obtain solid component a and filtrate a, adding 5-10 times of water to the solid component a, decocting at 90-100 deg.C for 12-24 hr, filtering to obtain solid component b and filtrate b, and mixing the filtrate a and filtrate b to obtain the leaching solution.
Further, the freeze-drying conditions: the temperature is minus 40 ℃ to minus 20 ℃, the vacuum degree is less than 50Pa, and the time is 2-5 h.
In a third technical scheme of the invention, the third preparation method of the milk tea comprises the following steps:
peeling fructus Chaenomelis, removing seeds, freeze drying, and micronizing to obtain fructus Chaenomelis powder;
pulverizing flos Lonicerae, flos Chrysanthemi, semen Cassiae, and folium Nelumbinis, and grinding into powder to obtain mixed powder;
adding water into the modified starch for fully dissolving, adding the mixed powder, stirring uniformly, and performing spray drying to obtain mixed powder microcapsules;
and adding water into the mixed powder microcapsules, the pawpaw powder, the skim milk powder and the green tea powder, fully and uniformly mixing, adding honey, and uniformly mixing to obtain the milk tea.
Further, the mixing mass ratio of the modified starch, the mixed powder and the water is as follows: (15-20): (10-20): 100.
further, the modified starch is gelatinized starch.
Compared with the prior art, the invention has the beneficial effects that:
according to the technical scheme, the green tea has the effects of tonifying spleen and promoting diuresis, has the effects of removing dampness and greasiness, and relaxing bowel, meanwhile, aromatic compounds in the green tea can dissolve fat to prevent fat accumulation in vivo, and caffeine can promote gastric secretion to help fat elimination; the honeysuckle and the chrysanthemum can clear and moisten throat, improve the taste of the beverage, and simultaneously have the functions of clearing away heat and toxic material and dispelling wind and heat; the lotus leaf and the cassia seed have the functions of reducing fat and reducing fat; the honeysuckle, the chrysanthemum, the lotus leaf and the cassia seed are matched with each other to play the effects of improving eyesight, refreshing, clearing intestines, losing weight, inhibiting viruses and reducing fat and fat. The skimmed milk powder is a powdered product obtained by removing fat from fresh milk and drying, has mild milk flavor and sweet taste, contains protein no less than 34% of non-fat milk solids, has fat no more than 2.0%, and is suitable for people with obesity and need for nutrition supplement. The pawpaw is rich in various nutrient elements such as pawpaw ferment, papain, chymotrypsin, carotene, protein, fructose, iron, calcium, phosphorus, vitamin c and the like and more than 17 amino acids, can enrich the types and the content of nutrient substances of the milk tea, and can improve the decomposition efficiency of the protein in the milk tea, the absorption rate of the nutrient substances and increase the satiety.
According to the first preparation method of the milk tea, the pawpaw juice, the leaching liquor, the skimmed milk powder and the green tea powder are fully and uniformly mixed, and then the honey is added and uniformly mixed to obtain the milk tea.
The second preparation method of the milk tea provided by the invention comprises the steps of respectively pulverizing the pawpaw and the traditional Chinese medicine extracting solution, and then adding water into the pawpaw powder, the mixed powder, the skim milk powder and the green tea powder and fully and uniformly mixing to obtain the milk tea; the milk tea has the advantages that the milk tea can be processed more conveniently while the efficacy and the ingredients of the milk tea are ensured. Meanwhile, the pawpaw is subjected to micronization after freeze-drying to remove moisture, so that cell walls in the pawpaw are damaged, the pawpaw can be quickly dissolved and release nutrient substances in the preparation and brewing process of the milk tea, and meanwhile, the active ingredients in the pawpaw powder cannot be damaged due to the fact that high-temperature treatment is not carried out in the process, so that the product can be stored for a long time. In the preparation process of the leaching liquor, two different temperature sections are adopted for water extraction, so that the nutrient substances in the traditional Chinese medicine components can be extracted to the maximum extent on the premise of no loss. The milk tea has better weight-losing and lipid-lowering effects.
In the third preparation method of the milk tea provided by the invention, the honeysuckle, the chrysanthemum, the cassia seed and the lotus leaf are crushed and ground to obtain mixed powder which is directly used as the raw material to prepare the milk tea, so that the full utilization of the effective components in the raw material is ensured to the maximum extent, but the taste of the product is influenced by the deterioration of the product uniformity due to the powdery raw material.
In the preparation process of the leaching liquor, the leaching is carried out at a lower temperature firstly, and then the obtained solid substance is leached again at a high temperature, so that the high-temperature easily-decomposed substance components in the raw materials are reserved, and the effects of the raw materials are exerted to the maximum extent.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The specification and examples are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
Example 1
(1) Weighing the following raw materials: 25 parts of skimmed milk powder, 15 parts of green tea powder, 4 parts of pawpaw, 8 parts of honeysuckle, 4 parts of chrysanthemum, 6 parts of cassia seed, 3 parts of lotus leaf and 10 parts of honey.
(2) Squeezing fructus Chaenomelis to obtain fructus Chaenomelis juice;
pulverizing flos Lonicerae, flos Chrysanthemi, semen Cassiae, and folium Nelumbinis, sieving with 100 mesh sieve, adding 8 times of water, decocting at 60 deg.C for 3 hr, filtering to obtain solid component a and filtrate a, adding 8 times of water to the solid component a, decocting at 100 deg.C for 12 hr, filtering to obtain solid component b and filtrate b, and mixing the filtrate a and filtrate b to obtain leaching solution.
(3) Adding 100 parts of water into the papaya juice, the leaching liquor, the skim milk powder and the green tea powder, fully and uniformly mixing, adding honey, and uniformly mixing to obtain the milk tea.
Example 2
(1) Weighing the following raw materials: 25 parts of skimmed milk powder, 15 parts of green tea powder, 4 parts of pawpaw, 8 parts of honeysuckle, 4 parts of chrysanthemum, 6 parts of cassia seed, 3 parts of lotus leaf and 10 parts of honey.
(2) Peeling fructus Chaenomelis, removing seeds, cutting into small pieces, freeze drying at-40 deg.C, micronizing with a gas pulverizer under nitrogen atmosphere at 3 deg.C and 0.5 MPa;
(3) pulverizing flos Lonicerae, flos Chrysanthemi, semen Cassiae and folium Nelumbinis, sieving with 100 mesh sieve, adding 8 times of water, decocting at 60 deg.C for 3 hr, filtering to obtain solid component a and filtrate a, adding 8 times of water to the solid component a, decocting at 100 deg.C for 12 hr, filtering to obtain solid component b and filtrate b, mixing the filtrate a and filtrate b to obtain leaching solution, and spray drying to obtain mixed powder.
(3) And adding 100 parts of water into the papaya powder, the mixed powder, the skim milk powder and the green tea powder, fully and uniformly mixing, adding honey, and uniformly mixing to obtain the milk tea.
Example 3
(1) Weighing the following raw materials: 25 parts of skimmed milk powder, 15 parts of green tea powder, 4 parts of pawpaw, 8 parts of honeysuckle, 4 parts of chrysanthemum, 6 parts of cassia seed, 3 parts of lotus leaf and 10 parts of honey.
(2) Peeling fructus Chaenomelis, removing seeds, cutting into small pieces, freeze drying at-40 deg.C, micronizing with a gas pulverizer under nitrogen atmosphere at 3 deg.C and 0.5 MPa; pulverizing flos Lonicerae, flos Chrysanthemi, semen Cassiae, and folium Nelumbinis, grinding, and sieving with 100 mesh sieve to obtain mixed powder;
(3) adding 50 parts of water into 10 parts of modified starch for fully dissolving, adding the mixed powder, stirring uniformly, and performing spray drying to obtain mixed powder microcapsules;
(4) and adding 100 parts of water into the mixed powder microcapsules, the pawpaw powder, the skim milk powder and the green tea powder, fully and uniformly mixing, adding honey, and uniformly mixing to obtain the milk tea.
Example 4
The difference from example 3 is that, in step (2): the honeysuckle, the chrysanthemum, the cassia seed and the lotus leaf are coarsely crushed to 50 meshes, 1 part of beta-cyclodextrin is added, and then the mixture is put into a fluidized bed and crushed at 1500r/min for 30min to obtain mixed powder.
Example 5
The difference from the embodiment 1 is that the honeysuckle flower, the chrysanthemum, the cassia seed and the lotus leaf in the step (2) are crushed and sieved by a 100-mesh sieve, and then 8 times of water is added for boiling at 100 ℃ for 12h, and then the leaching solution is obtained by filtration.
Example 6
The difference from example 1 is that papaya was omitted.
Example 7
The same as example 1, except that cassia seed and lotus leaf powder were omitted.
Example 8
The difference from the embodiment 2 is that the honeysuckle flower, the chrysanthemum, the cassia seed and the lotus leaf in the step (2) are crushed and sieved by a 100-mesh sieve, and then 8 times of water is added for boiling at 100 ℃ for 12h, and then the leaching solution is obtained by filtration.
Example 9
The difference from the embodiment 3 is that the step (3) is omitted, and the pawpaw powder, the mixed powder, the skim milk powder and the green tea powder are added with water, fully mixed, then added with honey and mixed evenly to obtain the milk tea.
Effect verification 1
The taste evaluation of the products prepared in examples 1 to 9 was carried out by selecting 50 subjects of 18 to 20 years old and 25 subjects of male and female, respectively, the evaluation criteria are shown in table 1, and the final results calculated from the total score average value are shown in table 2.
TABLE 1
Figure BDA0003055659680000051
Figure BDA0003055659680000061
TABLE 2
Figure BDA0003055659680000062
As can be seen from the data in table 2, the addition of papaya plays a major role in improving the taste of the milk tea, while the taste of the milk tea is improved when the addition of cassia seed and lotus leaf powder is omitted, and the evaluation on the smell and taste is low in example 9 when honeysuckle, chrysanthemum, cassia seed and lotus leaf are directly ground into powder to prepare the milk tea, which indicates that the taste of the milk tea is affected by the direct addition of honeysuckle, chrysanthemum, cassia seed and lotus leaf as raw materials.
Effect verification 2
100 male rats were selected, initial body weights were recorded, 10 rats were averagely divided into 10 groups, each group was used as test groups 1 to 9 and blank groups, the test groups 1 to 9 were fed with 20mL of the milk tea prepared in examples 1 to 9 each day, the blank groups were replaced with water, and the other feeding conditions were the same. The test period is one month. The rats were reweighed one month later and the average weight gain of each group was recorded and the results are shown in table 3.
TABLE 3
Figure BDA0003055659680000063
Figure BDA0003055659680000071
The data in table 3 show that the milk tea of the present invention can reduce weight, wherein the milk tea prepared in example 4 has the most obvious weight reduction effect, and the reason is that in example 4, a proper amount of beta-cyclodextrin is added in the process of preparing the mixed powder of honeysuckle, chrysanthemum, cassia seed and lotus leaf, which can act as a surfactant, and the mixed powder is subjected to surface activation modification, such that the pulverization efficiency is improved, and absorption and utilization of active ingredients therein are facilitated.
In further experimental verification, the raw materials are found to comprise: 20-30 parts of skimmed milk powder, 10-20 parts of green tea powder, 3-5 parts of pawpaw, 5-10 parts of honeysuckle, 2-5 parts of chrysanthemum, 4-8 parts of cassia seed, 3-5 parts of lotus leaf and 5-10 parts of honey, and the taste of the prepared milk tea can be guaranteed, so that detailed description is omitted.
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 and improvements made within the spirit and principle of the present invention are intended to be included therein.

Claims (8)

1. The milk tea is characterized by comprising the following raw materials in parts by weight: 20-30 parts of skimmed milk powder, 10-20 parts of green tea powder, 3-5 parts of pawpaw, 5-10 parts of honeysuckle, 2-5 parts of chrysanthemum, 4-8 parts of cassia seed, 3-5 parts of lotus leaf and 5-10 parts of honey.
2. The preparation method of the milk tea according to claim 1, characterized by comprising the following steps:
squeezing fructus Chaenomelis to obtain fructus Chaenomelis juice;
leaching flos Lonicerae, flos Chrysanthemi, semen Cassiae, and folium Nelumbinis with water to obtain leaching solution;
adding water into the papaya juice, the leaching liquor, the skim milk powder and the green tea powder, fully and uniformly mixing, adding honey, and uniformly mixing to obtain the milk tea.
3. The preparation method of the milk tea according to claim 1, characterized by comprising the following steps:
peeling fructus Chaenomelis, removing seeds, cutting into pieces, freeze drying, and micronizing to obtain fructus Chaenomelis powder;
leaching flos Lonicerae, flos Chrysanthemi, semen Cassiae, and folium Nelumbinis with water to obtain leaching solution, and spray drying to obtain mixed powder;
adding water into the papaya powder, the mixed powder, the skim milk powder and the green tea powder, fully and uniformly mixing, adding honey, and uniformly mixing to obtain the milk tea.
4. The milk tea preparation method according to any one of claims 2-3, wherein the preparation process of the leaching solution specifically comprises: pulverizing flos Lonicerae, flos Chrysanthemi, semen Cassiae, and folium Nelumbinis, adding 5-10 times of water, decocting at 50-60 deg.C for 2-5 hr, filtering to obtain solid component a and filtrate a, adding 5-10 times of water to the solid component a, decocting at 90-100 deg.C for 12-24 hr, filtering to obtain solid component b and filtrate b, and mixing the filtrate a and filtrate b to obtain the leaching solution.
5. The preparation method of milk tea according to claim 3, wherein the freeze-drying conditions are: the temperature is minus 40 ℃ to minus 20 ℃, the vacuum degree is less than 50Pa, and the time is 2-5 h.
6. The preparation method of the milk tea according to claim 1, characterized by comprising the following steps:
peeling fructus Chaenomelis, removing seeds, freeze drying, and micronizing to obtain fructus Chaenomelis powder;
pulverizing flos Lonicerae, flos Chrysanthemi, semen Cassiae, and folium Nelumbinis, and grinding into powder to obtain mixed powder;
adding water into the modified starch for fully dissolving, adding the mixed powder, stirring uniformly, and performing spray drying to obtain mixed powder microcapsules;
and adding water into the mixed powder microcapsules, the pawpaw powder, the skim milk powder and the green tea powder, fully and uniformly mixing, adding honey, and uniformly mixing to obtain the milk tea.
7. The preparation method of the milk tea according to claim 6, wherein the mixing mass ratio of the modified starch, the mixed powder and the water is (15-20): (10-20): 100.
8. the method for producing milk tea according to claim 6, wherein the modified starch is gelatinized starch.
CN202110499024.6A 2021-05-08 2021-05-08 Milk tea and preparation method thereof Pending CN113040223A (en)

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102919367A (en) * 2012-11-14 2013-02-13 赵浩明 Slimming and face beautifying drink and preparation thereof
CN103431047A (en) * 2013-08-30 2013-12-11 谢松芬 Lotus leaf milk tea
CN103493891A (en) * 2013-10-22 2014-01-08 安徽徽王食品有限公司 Pawpaw beautifying milk tea powder and manufacturing method thereof
CN103652088A (en) * 2013-11-18 2014-03-26 深圳市深宝技术中心有限公司 Method for processing novel solid milk tea
CN103652031A (en) * 2012-09-08 2014-03-26 哈尔滨艾克尔食品科技有限公司 Pawpaw milk tea powder
CN105994787A (en) * 2016-06-28 2016-10-12 罗岸峰 Detoxification beauty milk tea
CN107307131A (en) * 2017-05-18 2017-11-03 阜阳市四季旺食品有限公司 One kind is refreshed oneself, and lipid-loweringing is instant to reconstitute milk tea
CN111685202A (en) * 2020-07-07 2020-09-22 张子奇 Health-preserving milk tea with smooth taste and preparation method thereof

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103652031A (en) * 2012-09-08 2014-03-26 哈尔滨艾克尔食品科技有限公司 Pawpaw milk tea powder
CN102919367A (en) * 2012-11-14 2013-02-13 赵浩明 Slimming and face beautifying drink and preparation thereof
CN103431047A (en) * 2013-08-30 2013-12-11 谢松芬 Lotus leaf milk tea
CN103493891A (en) * 2013-10-22 2014-01-08 安徽徽王食品有限公司 Pawpaw beautifying milk tea powder and manufacturing method thereof
CN103652088A (en) * 2013-11-18 2014-03-26 深圳市深宝技术中心有限公司 Method for processing novel solid milk tea
CN105994787A (en) * 2016-06-28 2016-10-12 罗岸峰 Detoxification beauty milk tea
CN107307131A (en) * 2017-05-18 2017-11-03 阜阳市四季旺食品有限公司 One kind is refreshed oneself, and lipid-loweringing is instant to reconstitute milk tea
CN111685202A (en) * 2020-07-07 2020-09-22 张子奇 Health-preserving milk tea with smooth taste and preparation method thereof

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Application publication date: 20210629

RJ01 Rejection of invention patent application after publication