CN113317386A - Fruit tea flavored mint and preparation method thereof - Google Patents
Fruit tea flavored mint and preparation method thereof Download PDFInfo
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- CN113317386A CN113317386A CN202110758535.5A CN202110758535A CN113317386A CN 113317386 A CN113317386 A CN 113317386A CN 202110758535 A CN202110758535 A CN 202110758535A CN 113317386 A CN113317386 A CN 113317386A
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- tea
- fruit
- flavor
- powder
- stirring
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- 241001122767 Theaceae Species 0.000 title claims abstract description 98
- 235000006679 Mentha X verticillata Nutrition 0.000 title claims abstract description 34
- 235000002899 Mentha suaveolens Nutrition 0.000 title claims abstract description 34
- 235000001636 Mentha x rotundifolia Nutrition 0.000 title claims abstract description 34
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 48
- 238000002156 mixing Methods 0.000 claims abstract description 38
- 239000000796 flavoring agent Substances 0.000 claims abstract description 23
- 235000019634 flavors Nutrition 0.000 claims abstract description 23
- 238000007873 sieving Methods 0.000 claims abstract description 21
- 239000008369 fruit flavor Substances 0.000 claims abstract description 12
- 238000000227 grinding Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 7
- 235000013616 tea Nutrition 0.000 claims description 90
- 238000003756 stirring Methods 0.000 claims description 48
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 32
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 32
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims description 32
- 239000000203 mixture Substances 0.000 claims description 18
- 108010011485 Aspartame Proteins 0.000 claims description 16
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 16
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 239000004376 Sucralose Substances 0.000 claims description 16
- 229930003268 Vitamin C Natural products 0.000 claims description 16
- 229960004543 anhydrous citric acid Drugs 0.000 claims description 16
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 16
- 239000000605 aspartame Substances 0.000 claims description 16
- 235000010357 aspartame Nutrition 0.000 claims description 16
- 229960003438 aspartame Drugs 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 16
- 235000019359 magnesium stearate Nutrition 0.000 claims description 16
- 239000000600 sorbitol Substances 0.000 claims description 16
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 16
- 235000019408 sucralose Nutrition 0.000 claims description 16
- 235000019154 vitamin C Nutrition 0.000 claims description 16
- 239000011718 vitamin C Substances 0.000 claims description 16
- 235000019441 ethanol Nutrition 0.000 claims description 10
- 235000006468 Thea sinensis Nutrition 0.000 claims description 8
- 235000020333 oolong tea Nutrition 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 4
- 239000002245 particle Substances 0.000 claims 1
- 230000000717 retained effect Effects 0.000 abstract description 3
- 239000003826 tablet Substances 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940046011 buccal tablet Drugs 0.000 description 1
- 239000006189 buccal tablet Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
Abstract
The invention relates to fruit tea flavored mint and a preparation method thereof. According to the preparation method, the tea powder obtained by directly grinding the dried tea is matched with the fruit flavor, the tea flavor and other auxiliary materials, and the fruit tea flavor mint is obtained by premixing, mixing, sieving and tabletting, so that the natural flavor of the tea is retained, and after the tea powder is fully mixed with the fruit flavor, the flavor is fully coordinated and outstanding, the problem of rough taste is directly solved, and the preparation method is simple and efficient.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of tabletting candies, in particular to a fruit tea flavored mint and a preparation method thereof.
[ background of the invention ]
The buccal tablet candy is widely popular and applied due to the characteristics of convenient carrying and easy eating, numerous fruit-flavored candies appear, and candies with tea flavor and fruit flavor which are mixed appear as well.
In view of the above problems, the applicant has proposed a solution.
[ summary of the invention ]
The invention aims to overcome the defects of the prior art and provides fruit tea flavored mint and a preparation method thereof.
In order to solve the technical problems, the invention adopts the following technical scheme:
a fruit tea flavored mint comprises tea powder, sorbitol, fruit flavor essence, tea flavor essence and auxiliary materials, wherein the tea powder is formed by grinding dry tea leaves.
In a further improvement, the auxiliary materials comprise anhydrous citric acid, cooling alcohol, vitamin C, sucralose, magnesium stearate and aspartame.
In a further improvement scheme, the tea powder is oolong tea powder, the tea flavor is oolong tea flavor, and the fruit flavor is grape flavor.
In a further improvement scheme, the refreshing tea comprises 0.8-1.3% of tea powder, 92.5-96.5% of sorbitol, 0.4-0.8% of fruity essence, 0.2-0.5% of tea essence, 1-3% of anhydrous citric acid, 0.05-0.19% of cooling alcohol, 0.02-0.08% of vitamin C, 0.02-0.06% of sucralose, 0.08-1.6% of magnesium stearate and 0.1-0.3% of aspartame.
A preparation method of fruit tea flavored mint comprises the following steps:
1. tea powder preparation: drying tea leaves, grinding the tea leaves into powder, and sieving the powder with a 800-mesh sieve to obtain tea powder;
2. preparing: taking tea powder, sorbitol, fruity essence, tea-flavored essence, anhydrous citric acid, cooling alcohol, vitamin C, sucralose, magnesium stearate and aspartame for later use according to mass fraction;
3. premixing: fully mixing the tea powder, sorbitol, fruity essence and tea-flavored essence to obtain a premix;
4. mixing: adding anhydrous citric acid, cooling alcohol, vitamin C, sucralose, magnesium stearate and aspartame into the premix, and fully mixing to obtain a mixture;
5. sieving: sieving the mixture with a 60-mesh sieve;
6. tabletting: tabletting the mixture to obtain the fruit tea flavored mint.
In a further improvement, during the premixing in the step 3, the premixing is carried out by adopting a stirring mode, wherein the stirring time is 7 minutes, the forward rotation stirring is carried out for 3 minutes, and the reverse rotation stirring is carried out for 4 minutes.
In a further improvement, during the mixing in the step 4, the mixing is carried out by adopting a stirring mode, wherein the stirring time is 7 minutes, and the forward rotation stirring is carried out for 3 minutes, and the reverse rotation stirring is carried out for 4 minutes.
In a further improvement scheme, during the premixing in the step 3, the mixing temperature is lower than 25 ℃, and the humidity is lower than 40%; and (4) during mixing in the step 4, the mixing temperature is lower than 25 ℃, and the humidity is lower than 40%.
In a further improvement, the hardness of the mint tablet with fruit tea flavor obtained in the step 6 is 20N-30N, and the pressure is adjusted by the hardness of the pressed tablet in the early stage of tabletting until the hardness reaches the range of 200N-300N.
In a further improvement, in step 6, the temperature of tableting is below 25 ℃ and the humidity is below 40%.
Compared with the prior art, the invention has the beneficial effects that: according to the preparation method, the tea powder obtained by directly grinding the dried tea is matched with the fruit flavor, the tea flavor and other auxiliary materials, and the fruit tea flavor mint is obtained by premixing, mixing, sieving and tabletting, so that the natural flavor of the tea is retained, and after the tea powder is fully mixed with the fruit flavor, the flavor is fully coordinated and outstanding, the problem of rough taste is directly solved, and the preparation method is simple and efficient.
The present application will be described in further detail with reference to examples.
[ detailed description ] embodiments
Example one
A preparation method of fruit tea flavored mint comprises the following steps:
1. tea powder preparation: drying oolong tea, grinding into powder, and sieving with 800 mesh sieve to obtain tea powder;
2. preparing: taking 1.3% of tea powder, 92.5% of sorbitol, 0.8% of fruity essence, 0.5% of tea essence, 2.87% of anhydrous citric acid, 0.19% of cooling alcohol, 0.08% of vitamin C, 0.06% of sucralose, 1.6% of magnesium stearate and 0.1% of aspartame for later use according to mass fraction;
3. premixing: fully stirring and mixing the tea powder, the sorbitol, the fruity essence and the tea-flavored essence for 7 minutes, stirring for 3 minutes in a forward rotation manner, stirring for 4 minutes in a reverse rotation manner, wherein the mixing temperature is 22 ℃, the humidity is 30%, and obtaining a premix after stirring;
4. mixing: adding anhydrous citric acid, cooling alcohol, vitamin C, sucralose, magnesium stearate and aspartame into the premix, fully stirring and mixing for 7 minutes, positively stirring for 3 minutes, reversely stirring for 4 minutes, mixing at the temperature of 22 ℃ and the humidity of 30%, and obtaining a mixture after stirring;
5. sieving: sieving the mixture with a 60-mesh sieve;
6. tabletting: tabletting the mixture at the temperature of 22 ℃ and the humidity of 30% to obtain the fruit tea flavored mint, wherein the hardness of the tablets is 20-30N.
Example two
A preparation method of fruit tea flavored mint comprises the following steps:
1. tea powder preparation: drying oolong tea, grinding into powder, and sieving with 800 mesh sieve to obtain tea powder;
2. preparing: taking 1.2% of tea powder, 93% of sorbitol, 0.5% of fruity essence, 0.4% of tea essence, 2.9% of anhydrous citric acid, 0.15% of cooling alcohol, 0.06% of vitamin C, 0.04% of sucralose, 1.5% of magnesium stearate and 0.25% of aspartame for later use according to mass fraction;
3. premixing: fully stirring and mixing the tea powder, the sorbitol, the fruity essence and the tea-flavored essence for 7 minutes, stirring for 3 minutes in a forward rotation manner, stirring for 4 minutes in a reverse rotation manner, wherein the mixing temperature is 20 ℃, the humidity is 35%, and obtaining a premix after stirring;
4. mixing: adding anhydrous citric acid, cooling alcohol, vitamin C, sucralose, magnesium stearate and aspartame into the premix, fully stirring and mixing for 7 minutes, positively stirring for 3 minutes, reversely stirring for 4 minutes, mixing at the temperature of 20 ℃ and the humidity of 35%, and obtaining a mixture after stirring;
5. sieving: sieving the mixture with a 60-mesh sieve;
6. tabletting: tabletting the mixture at the temperature of 20 ℃ and the humidity of 35% to obtain the fruit tea flavored mint, wherein the hardness of the tablets is 20-30N.
EXAMPLE III
A preparation method of fruit tea flavored mint comprises the following steps:
1. tea powder preparation: drying oolong tea, grinding into powder, and sieving with 800 mesh sieve to obtain tea powder;
2. preparing: taking 1% of tea powder, 95% of sorbitol, 0.6% of fruity essence, 0.3% of tea-flavored essence, 1.73% of anhydrous citric acid, 0.1% of cooling alcohol, 0.04% of vitamin C, 0.03% of sucralose, 1% of magnesium stearate and 0.2% of aspartame for later use according to mass fraction;
3. premixing: fully stirring and mixing the tea powder, the sorbitol, the fruity essence and the tea-flavored essence for 7 minutes, stirring for 3 minutes in a forward rotation manner, stirring for 4 minutes in a reverse rotation manner, wherein the mixing temperature is 18 ℃, the humidity is 30%, and obtaining a premix after stirring;
4. mixing: adding anhydrous citric acid, cooling alcohol, vitamin C, sucralose, magnesium stearate and aspartame into the premix, fully stirring and mixing for 7 minutes, positively stirring for 3 minutes, reversely stirring for 4 minutes, mixing at the temperature of 18 ℃ and the humidity of 30%, and obtaining a mixture after stirring;
5. sieving: sieving the mixture with a 60-mesh sieve;
6. tabletting: and tabletting the mixture at the temperature of 18 ℃ and the humidity of 30% to obtain the fruit tea flavored mint, wherein the hardness of the tablets is 20-30N.
Example four
A preparation method of fruit tea flavored mint comprises the following steps:
1. tea powder preparation: drying oolong tea, grinding into powder, and sieving with 800 mesh sieve to obtain tea powder;
2. preparing: taking 0.8% of tea powder, 96.5% of sorbitol, 0.6% of fruity essence, 0.2% of tea essence, 1.55% of anhydrous citric acid, 0.07% of cooling alcohol, 0.05% of vitamin C, 0.05% of sucralose, 0.08% of magnesium stearate and 0.1% of aspartame for later use according to mass fraction;
3. premixing: fully stirring and mixing the tea powder, the sorbitol, the fruity essence and the tea-flavored essence for 7 minutes, stirring for 3 minutes in a forward rotation manner, stirring for 4 minutes in a reverse rotation manner, wherein the mixing temperature is 23 ℃, the humidity is 36%, and obtaining a premix after stirring;
4. mixing: adding anhydrous citric acid, cooling alcohol, vitamin C, sucralose, magnesium stearate and aspartame into the premix, fully stirring and mixing for 7 minutes, stirring for 3 minutes in a forward rotation manner, stirring for 4 minutes in a reverse rotation manner, mixing at the temperature of 23 ℃ and the humidity of 36%, and obtaining a mixture after stirring;
5. sieving: sieving the mixture with a 60-mesh sieve;
6. tabletting: and tabletting the mixture at the temperature of 23 ℃ and the humidity of 36% to obtain the fruit tea flavored mint, wherein the hardness of the tablets is 20-30N.
According to the preparation method, the tea powder obtained by directly grinding the dried tea is matched with the fruit flavor, the tea flavor and other auxiliary materials, and the fruit tea flavor mint is obtained by premixing, mixing, sieving and tabletting, so that the natural flavor of the tea is retained, and after the tea powder is fully mixed with the fruit flavor, the flavor is fully coordinated and outstanding, the problem of rough taste is directly solved, and the preparation method is simple and efficient.
Although the present invention has been described in detail with reference to the above embodiments, it will be apparent to those skilled in the art from this disclosure that various changes or modifications can be made herein without departing from the principles and spirit of the invention as defined by the appended claims. Therefore, the detailed description of the embodiments of the present disclosure is to be construed as merely illustrative, and not limitative of the remainder of the disclosure, but rather to limit the scope of the disclosure to the full extent set forth in the appended claims.
Claims (10)
1. The fruit tea flavored mint is characterized by comprising tea powder, sorbitol, fruit flavor, tea flavor and auxiliary materials, wherein the tea powder is formed by grinding dry tea leaves.
2. The fruit tea flavored mint according to claim 1, wherein the auxiliary materials comprise anhydrous citric acid, cooling alcohol, vitamin C, sucralose, magnesium stearate and aspartame.
3. The fruit tea flavored mint according to claim 1, wherein the tea powder is oolong tea powder, the tea flavor is oolong tea flavor, and the fruit flavor is grape flavor.
4. The fruit tea flavored mint according to claim 2, wherein the fruit tea flavored mint comprises 0.8-1.3% of tea powder, 92.5-96.5% of sorbitol, 0.4-0.8% of fruit flavor, 0.2-0.5% of tea flavor, 1-3% of anhydrous citric acid, 0.05-0.19% of cooling alcohol, 0.02-0.08% of vitamin C, 0.02-0.06% of sucralose, 0.08-1.6% of magnesium stearate and 0.1-0.3% of aspartame.
5. The preparation method of the fruit tea flavored mint is characterized by comprising the following steps of:
1. tea powder preparation: drying tea leaves, grinding the tea leaves into powder, and sieving the powder with a 800-mesh sieve to obtain tea powder;
2. preparing: taking tea powder, sorbitol, fruity essence, tea-flavored essence, anhydrous citric acid, cooling alcohol, vitamin C, sucralose, magnesium stearate and aspartame for later use according to mass fraction;
3. premixing: fully mixing the tea powder, sorbitol, fruity essence and tea-flavored essence to obtain a premix;
4. mixing: adding anhydrous citric acid, cooling alcohol, vitamin C, sucralose, magnesium stearate and aspartame into the premix, and fully mixing to obtain a mixture;
5. sieving: sieving the mixture;
6. tabletting: tabletting the mixture to obtain the fruit tea flavored mint.
6. The method for preparing fruit tea flavored mint sugar according to claim 5, wherein in the premixing step 3, the premixing is carried out by adopting a stirring mode, the stirring time is 7 minutes, the forward stirring is carried out for 3 minutes, and the reverse stirring is carried out for 4 minutes.
7. The method for preparing fruit tea flavored mint sugar according to claim 4, wherein the mixing in the step 4 is carried out by adopting a stirring mode, wherein the stirring time is 7 minutes, and the forward rotation stirring is carried out for 3 minutes, and the reverse rotation stirring is carried out for 4 minutes.
8. The preparation method of fruit tea flavored mint according to claim 4, wherein in the step 3, during premixing, the mixing temperature is lower than 25 ℃, and the humidity is lower than 40%; and (4) during mixing in the step 4, the mixing temperature is lower than 25 ℃, and the humidity is lower than 40%.
9. The method for preparing fruit tea flavored mint according to claim 4, wherein the hardness of the obtained fruit tea flavored mint tablet particles is 20N-30N when the fruit tea flavored mint is tabletted in step 6.
10. The method for preparing fruit tea flavored mint according to claim 4, wherein the temperature and humidity of tabletting in step 6 are lower than 25 ℃ and lower than 40%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110758535.5A CN113317386A (en) | 2021-07-05 | 2021-07-05 | Fruit tea flavored mint and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110758535.5A CN113317386A (en) | 2021-07-05 | 2021-07-05 | Fruit tea flavored mint and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN113317386A true CN113317386A (en) | 2021-08-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110758535.5A Pending CN113317386A (en) | 2021-07-05 | 2021-07-05 | Fruit tea flavored mint and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582704A (en) * | 2004-06-01 | 2005-02-23 | 裘泉法 | Tea taste chewing gum without sugar and its preparation |
| CN103504107A (en) * | 2013-09-18 | 2014-01-15 | 华祥苑茶业股份有限公司 | Sugar-free oolong tea hard candy and preparation method thereof |
| CN109156583A (en) * | 2018-08-01 | 2019-01-08 | 中山市瑞美食品有限公司 | A kind of lemon peppermint candy and preparation method thereof |
-
2021
- 2021-07-05 CN CN202110758535.5A patent/CN113317386A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582704A (en) * | 2004-06-01 | 2005-02-23 | 裘泉法 | Tea taste chewing gum without sugar and its preparation |
| CN103504107A (en) * | 2013-09-18 | 2014-01-15 | 华祥苑茶业股份有限公司 | Sugar-free oolong tea hard candy and preparation method thereof |
| CN109156583A (en) * | 2018-08-01 | 2019-01-08 | 中山市瑞美食品有限公司 | A kind of lemon peppermint candy and preparation method thereof |
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Application publication date: 20210831 |
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