CN113875849A - Preparation method of south Africa leaf co-fermented tea - Google Patents
Preparation method of south Africa leaf co-fermented tea Download PDFInfo
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- CN113875849A CN113875849A CN202111263037.XA CN202111263037A CN113875849A CN 113875849 A CN113875849 A CN 113875849A CN 202111263037 A CN202111263037 A CN 202111263037A CN 113875849 A CN113875849 A CN 113875849A
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- tea
- fermentation
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- fermented
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241001122767 Theaceae Species 0.000 title abstract description 56
- 238000000855 fermentation Methods 0.000 claims abstract description 31
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000013616 tea Nutrition 0.000 claims description 68
- 238000005096 rolling process Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 235000011341 Sideroxylon dulcificum Nutrition 0.000 claims description 3
- 240000007326 Thaumatococcus daniellii Species 0.000 claims description 3
- 235000005266 Thaumatococcus daniellii Nutrition 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims 18
- 235000009569 green tea Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 229910000906 Bronze Inorganic materials 0.000 abstract description 3
- 239000010974 bronze Substances 0.000 abstract description 3
- KUNSUQLRTQLHQQ-UHFFFAOYSA-N copper tin Chemical compound [Cu].[Sn] KUNSUQLRTQLHQQ-UHFFFAOYSA-N 0.000 abstract description 3
- 238000010923 batch production Methods 0.000 abstract 2
- 230000032683 aging Effects 0.000 abstract 1
- 230000036541 health Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- XUCIJNAGGSZNQT-JHSLDZJXSA-N (R)-amygdalin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O[C@@H](C#N)C=2C=CC=CC=2)O1 XUCIJNAGGSZNQT-JHSLDZJXSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 206010063409 Acarodermatitis Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 240000001689 Cyanthillium cinereum Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 235000004109 Gymnanthemum amygdalinum Nutrition 0.000 description 1
- 241001635503 Gymnanthemum amygdalinum Species 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000224016 Plasmodium Species 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 241000447727 Scabies Species 0.000 description 1
- HATRDXDCPOXQJX-UHFFFAOYSA-N Thapsigargin Natural products CCCCCCCC(=O)OC1C(OC(O)C(=C/C)C)C(=C2C3OC(=O)C(C)(O)C3(O)C(CC(C)(OC(=O)C)C12)OC(=O)CCC)C HATRDXDCPOXQJX-UHFFFAOYSA-N 0.000 description 1
- 229940089837 amygdalin Drugs 0.000 description 1
- YZLOSXFCSIDECK-UHFFFAOYSA-N amygdalin Natural products OCC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC(C#N)c3ccccc3 YZLOSXFCSIDECK-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- YGHHWSRCTPQFFC-UHFFFAOYSA-N eucalyptosin A Natural products OC1C(O)C(O)C(CO)OC1OC1C(OC(C#N)C=2C=CC=CC=2)OC(CO)C(O)C1O YGHHWSRCTPQFFC-UHFFFAOYSA-N 0.000 description 1
- 230000027119 gastric acid secretion Effects 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 208000005687 scabies Diseases 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 229930009674 sesquiterpene lactone Natural products 0.000 description 1
- 150000002107 sesquiterpene lactone derivatives Chemical class 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23F3/06—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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- 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
- A23F3/08—Oxidation; Fermentation
-
- 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
- A23F3/12—Rolling or shredding tea leaves
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention provides a preparation method of south African leaf co-fermented tea, which utilizes a co-fermentation process, fresh tea leaves are withered and rolled to prepare tea blanks, then fermentation is carried out, south African leaves are added in the fermentation process for co-fermentation, and finally, co-fermentation wet blanks are baked and packaged. Fermentation to the certain degree at the tea base, certain colour (bronze or reddish brown) has, when having thick fragrant smell, add fresh south Africa leaf and ferment jointly, the colour and the fragrant smell that utilize the tea base fermentation to come out are colored fragrant fast, do not need repeatedly to be fragrant, do not need the fermentation for a long time, also do not need separately the fermentation, it is fast, high efficiency, directly use tealeaves production facility can, need not to increase too much equipment, be fit for batch production of batch production, the raw materials utilizes the ageing long, do not receive the space, the influence of time variation, low in production cost.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of health-care tea, and particularly relates to a preparation method of south Africa leaf co-fermented tea.
[ background of the invention ]
The south Africa leaf is leaf of Vernonia amygdalina, and the sesquiterpene lactone and vernonia amygdalin contained in the south Africa leaf have strong anticancer pharmacological activity. The decoction can be used for treating fever, malaria, diarrhea, dysentery, hepatitis, scabies, cough, headache and stomach ache, and has effects of resisting oxidation, protecting liver, promoting gastric acid secretion, reducing blood lipid, resisting plasmodium, relieving hypertension, sterilizing, clearing away heat and toxic materials, and resisting cancer.
At present, the leaves of south Africa are often used for health care after being soaked in water, and even are rolled and processed into dry strips to be drunk as health care tea. In a patent with the patent publication number of CN112385725A and the patent name of a south African leaf health tea and a preparation process method thereof, a related preparation method is disclosed, the patent is prepared by only adopting south African leaves as raw materials, and is not a traditional tea beverage, and meanwhile, the preparation method is complicated, is difficult to popularize, and has the problem of inconvenient boiling of the beverage.
In order to solve the problems, a new technical scheme is provided.
[ summary of the invention ]
The invention aims to overcome the defects of the prior art and provides a preparation method of south Africa leaf co-fermented tea.
In order to solve the technical problems, the invention adopts the following technical scheme:
a preparation method of south Africa leaf co-fermented tea comprises the following steps:
s1, selecting fresh tea leaves and fresh south African leaves, wherein the weight ratio of the fresh tea leaves to the fresh south African leaves is 45-55: 1;
s2, sequentially withering and rolling fresh tea leaves serving as raw materials of the tea blank;
s3, fermenting the tea blank twisted into strips for 4-6 hours in an environment with air humidity of 88-95% and temperature of 26-33 ℃; in the fermentation process, when the tea blank is fermented to a third-level leaf phase to a fifth-level leaf phase, adding fresh south Africa leaves into the tea blank, uniformly mixing, jointly fermenting, and obtaining a co-fermentation wet blank after fermentation is completed;
s4, baking the co-fermented wet blank for 5-6 hours to obtain the south Africa leaf co-fermented tea after baking is finished;
and S5, packaging and packaging.
In a further improvement, in step S3, the fresh south african leaves are uniformly mixed with the tea base by rolling.
In a further refinement, the weight ratio of fresh tea leaves to fresh south african leaves is 50: 1.
In a further improvement, in step S3, when the tea base is fermented to the fourth-stage leaf phase, the fresh south african leaves are added into the tea base and mixed uniformly for co-fermentation.
In a further refinement, in step S2, the fresh tea leaves are withered and then twisted after the addition of the miracle fruit.
In a further development, in step S3, the air humidity for the fermentation is 92%, the temperature is 28 ℃ and the fermentation time is 5.5 hours.
In a further improvement, in step S4, the baking of the co-fermented wet blank is divided into an initial baking in an early stage and a final drying in a late stage, wherein the initial baking time is 2 hours, the baking temperature is 80 ℃, the drying time in a full stage is 4 hours, and the baking time is 70 ℃.
Compared with the prior art, the invention has the beneficial effects that: the invention prepares south African leaf co-fermented tea, utilize the co-fermentation process, after withering fresh tea, rolling and making tea base, ferment, and add south African leaf and ferment together in the fermentation process, rub out the tea juice through rolling and rolling fresh tea in the early stage, let the cell in the tea break, tea polyphenol can contact with oxygen in the air from this, take place enzymatic oxidation, do benefit to the formation of the aroma while laying the foundation for the next fermentation, and when the tea base ferments to certain extent, have certain color (bronze or reddish brown), have thick aroma, add fresh south African leaf and ferment together, utilize color and aroma that the tea base ferments out to color and aroma fast, do not need to color and aroma repeatedly, do not need to ferment for a long time either, does not need to ferment separately, fast, high in efficiency, use the tea production facility directly, do not need to increase too much apparatus, suitable for the large-scale production, the raw material utilization time is long, the influence of space and time change is avoided, and the production cost is low.
[ detailed description ] embodiments
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A preparation method of south Africa leaf co-fermented tea comprises the following steps:
s1, selecting fresh tea leaves and fresh south African leaves, wherein the weight ratio of the fresh tea leaves to the fresh south African leaves is 50: 1;
s2, sequentially withering and rolling fresh tea leaves serving as tea blank raw materials, wherein miracle fruit is added in the rolling process for rolling;
s3, fermenting the tea blank twisted into strips for 5.5 hours in an environment with air humidity of 92% and temperature of 26-28 ℃; in the fermentation process, when the tea blank is fermented to a fourth-level leaf phase, adding fresh south African leaves into the tea blank, rolling and uniformly mixing the fresh south African leaves and the tea blank, performing co-fermentation after uniform mixing, and obtaining a co-fermentation wet blank after fermentation is completed;
s4, baking the co-fermented wet blank, and dividing the baking into early-stage initial baking and later-stage full drying, wherein the initial baking time is 2 hours, the baking temperature is 80 ℃, the full drying time is 4 hours, the baking time is 70 ℃, and after the baking is finished, the south Africa leaf co-fermented tea is obtained;
and S5, packaging and packaging.
The invention prepares south African leaf co-fermented tea, utilize the co-fermentation process, after withering fresh tea, rolling and making tea base, ferment, and add south African leaf and ferment together in the fermentation process, rub out the tea juice through rolling and rolling fresh tea in the early stage, let the cell in the tea break, tea polyphenol can contact with oxygen in the air from this, take place enzymatic oxidation, do benefit to the formation of the aroma while laying the foundation for the next fermentation, and when the tea base ferments to certain extent, have certain color (bronze or reddish brown), have thick aroma, add fresh south African leaf and ferment together, utilize color and aroma that the tea base ferments out to color and aroma fast, do not need to color and aroma repeatedly, do not need to ferment for a long time either, does not need to ferment separately, fast, high in efficiency, use the tea production facility directly, do not need to increase too much apparatus, suitable for the large-scale production, the raw material utilization time is long, the influence of space and time change is avoided, and the production cost is low.
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 (7)
1. A preparation method of south Africa leaf co-fermented tea is characterized by comprising the following steps:
s1, selecting fresh tea leaves and fresh south African leaves, wherein the weight ratio of the fresh tea leaves to the fresh south African leaves is 45-55: 1;
s2, sequentially withering and rolling fresh tea leaves serving as raw materials of the tea blank;
s3, fermenting the tea blank twisted into strips for 4-6 hours in an environment with air humidity of 88-95% and temperature of 26-33 ℃; in the fermentation process, when the tea blank is fermented to a third-level leaf phase to a fifth-level leaf phase, adding fresh south Africa leaves into the tea blank, uniformly mixing, jointly fermenting, and obtaining a co-fermentation wet blank after fermentation is completed;
s4, baking the co-fermented wet blank for 5-6 hours to obtain the south Africa leaf co-fermented tea after baking is finished;
and S5, packaging and packaging.
2. The method of claim 1, wherein in step S3, the fresh south African leaves are uniformly mixed with the tea base by rolling.
3. The method for preparing a south African leaf co-fermented tea as claimed in claim 1, wherein the weight ratio of the fresh tea leaves to the fresh south African leaves is 50: 1.
4. The method for preparing a south African leaf co-fermented tea as claimed in claim 1, wherein in the step S3, when the tea base is fermented to the fourth-order leaf phase, fresh south African leaves are added to the tea base and mixed uniformly for co-fermentation.
5. The method of claim 1, wherein the fresh tea leaves are withered and then kneaded after adding miracle fruit.
6. The method of claim 1, wherein the air humidity of the fermentation is 92%, the temperature is 28 ℃, and the fermentation time is 5.5 hours in step S3.
7. The method of claim 1, wherein the co-fermented south African leaf tea is prepared by baking the co-fermented green tea at the initial baking time of 2 hours at 80 ℃ for 4 hours and at 70 ℃ for the final drying period in step S4.
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CN202111263037.XA CN113875849A (en) | 2021-10-28 | 2021-10-28 | Preparation method of south Africa leaf co-fermented tea |
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CN202111263037.XA CN113875849A (en) | 2021-10-28 | 2021-10-28 | Preparation method of south Africa leaf co-fermented tea |
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Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1091902A (en) * | 1993-12-16 | 1994-09-14 | 台江县制茶厂 | A kind of preparation of tealeaves perfuming, processing technology |
JP2007202481A (en) * | 2006-02-02 | 2007-08-16 | Nagasaki Prefecture | Fermented tea |
CN102599306A (en) * | 2012-03-09 | 2012-07-25 | 陈鸿进 | Making process of tea with leaves of Aquilaria sinensis |
CN107212458A (en) * | 2017-05-25 | 2017-09-29 | 沈开财 | The application of South Africa leaf and the preparation method of South Africa leaf health care tobacco tea |
CN107232326A (en) * | 2017-07-07 | 2017-10-10 | 统企业(中国)投资有限公司昆山研究开发中心 | Utilize the preparation method of tealeaves endogenous enzymes secondary fermentation tea and tea beverage |
CN107912557A (en) * | 2017-11-23 | 2018-04-17 | 广西顺来茶业有限公司 | A kind of black tea preparation method containing white orchid |
CN110881540A (en) * | 2018-09-09 | 2020-03-17 | 姚春玉 | Processing method of sophora flower black tea |
CN112385725A (en) * | 2019-08-11 | 2021-02-23 | 厦门优派科技有限公司 | South Africa leaf health-care tea and preparation process method thereof |
CN113519652A (en) * | 2021-07-30 | 2021-10-22 | 海南林鹏茶业有限公司 | Preparation method of fermented agilawood tea |
-
2021
- 2021-10-28 CN CN202111263037.XA patent/CN113875849A/en active Pending
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1091902A (en) * | 1993-12-16 | 1994-09-14 | 台江县制茶厂 | A kind of preparation of tealeaves perfuming, processing technology |
JP2007202481A (en) * | 2006-02-02 | 2007-08-16 | Nagasaki Prefecture | Fermented tea |
CN102599306A (en) * | 2012-03-09 | 2012-07-25 | 陈鸿进 | Making process of tea with leaves of Aquilaria sinensis |
CN107212458A (en) * | 2017-05-25 | 2017-09-29 | 沈开财 | The application of South Africa leaf and the preparation method of South Africa leaf health care tobacco tea |
CN107232326A (en) * | 2017-07-07 | 2017-10-10 | 统企业(中国)投资有限公司昆山研究开发中心 | Utilize the preparation method of tealeaves endogenous enzymes secondary fermentation tea and tea beverage |
CN107912557A (en) * | 2017-11-23 | 2018-04-17 | 广西顺来茶业有限公司 | A kind of black tea preparation method containing white orchid |
CN110881540A (en) * | 2018-09-09 | 2020-03-17 | 姚春玉 | Processing method of sophora flower black tea |
CN112385725A (en) * | 2019-08-11 | 2021-02-23 | 厦门优派科技有限公司 | South Africa leaf health-care tea and preparation process method thereof |
CN113519652A (en) * | 2021-07-30 | 2021-10-22 | 海南林鹏茶业有限公司 | Preparation method of fermented agilawood tea |
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Application publication date: 20220104 |