CN113940381A - Dendrobium officinale green tea beverage and preparation process thereof - Google Patents
Dendrobium officinale green tea beverage and preparation process thereof Download PDFInfo
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- CN113940381A CN113940381A CN202111167270.8A CN202111167270A CN113940381A CN 113940381 A CN113940381 A CN 113940381A CN 202111167270 A CN202111167270 A CN 202111167270A CN 113940381 A CN113940381 A CN 113940381A
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- green tea
- dendrobium officinale
- enzymolysis
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- tea beverage
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 59
- 235000009569 green tea Nutrition 0.000 title claims abstract description 52
- 241001076416 Dendrobium tosaense Species 0.000 title claims abstract description 34
- 235000013361 beverage Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 108090000790 Enzymes Proteins 0.000 claims abstract description 20
- 102000004190 Enzymes Human genes 0.000 claims abstract description 20
- 229940088598 enzyme Drugs 0.000 claims abstract description 20
- 239000000706 filtrate Substances 0.000 claims abstract description 16
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 108010059892 Cellulase Proteins 0.000 claims abstract description 12
- 229940106157 cellulase Drugs 0.000 claims abstract description 12
- 239000004744 fabric Substances 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 7
- 239000002002 slurry Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000006228 supernatant Substances 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 13
- 238000002386 leaching Methods 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 7
- 235000013616 tea Nutrition 0.000 claims description 7
- 238000009924 canning Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 108010038851 tannase Proteins 0.000 claims description 5
- 230000008569 process Effects 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 241001646828 Platostoma chinense Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229940124600 folk medicine Drugs 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance 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
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a dendrobium officinale green tea beverage and a preparation process thereof, wherein the preparation process comprises the following steps: selecting fresh stem of Dendrobium officinale without rot and mildew, cleaning, blanching at 90 deg.C for 3-5min, and taking out; step two: cutting the dried fresh stem into short segments of 0.5-1 cm, adding 8-10 times of clear water, and grinding in a beater; adding enzymolysis agent (mass ratio of cellulase to pectinase is 1: 2) into the slurry, adding total enzyme 0.1 wt% of the raw material, placing in 40-55 deg.C water bath for enzymolysis for 0.5-3 hr, and stirring; filtering with 200 mesh filter cloth after enzymolysis, boiling the filtrate to inactivate enzyme for 10min, and cooling; step three: and repeating the previous step on filter residues, combining the filtrates obtained in the two steps, centrifuging at 4000rpm for 20min, and collecting supernatant for later use.
Description
Technical Field
The invention relates to the technical field of food, in particular to a dendrobium officinale green tea beverage and a preparation process thereof.
Background
Dendrobium officinale (Dendrobiumcandadidum) is an orchid family herbaceous plant, folk medicines are called as 'life saving Mesona chinensis' and 'gold in medicine', and are listed as medicine-food homologous substances by the nation at present, can be eaten for a long time, have high safety, are rich in polysaccharide, alkaloid, phenols, flavonoids, various amino acids and various trace elements, have the effects of nourishing stomach, promoting the secretion of saliva or body fluid, nourishing yin, clearing heat, enhancing immunity, delaying senescence and the like, and are widely applied to the industries of medicines, health products and foods at present;
the green tea is popular because natural substances of fresh leaves are retained to the maximum extent, wherein the green tea contains more than 85 percent of tea polyphenol and caffeine, about 50 percent of chlorophyll and high free amino acid content, so that the green tea has the wide biological functions of clearing free radicals of a human body, resisting aging, exciting a central nervous system, improving thinking efficiency, resisting bacteria and cancers and the like, but with the development of the society, consumers put higher requirements on the flavor and the health care function of the green tea beverage.
Disclosure of Invention
In order to achieve the purpose, the invention is realized by the following technical scheme: a herba Dendrobii green tea beverage and its preparation method are provided, which is prepared from fresh stem of herba Dendrobii and green tea by enzymolysis and blending;
in the implementation process of the invention, the mass ratio of the cellulase to the pectinase is 1: 2;
in the implementation process of the invention, the dendrobium officinale primary pulp is subjected to enzymolysis for 0.5-3h in water bath at 40-55 ℃, continuously stirred, filtered by 200-mesh filter cloth after the enzymolysis is finished, boiled in filtrate to inactivate enzyme for 10min and cooled to obtain the dendrobium officinale primary pulp;
in the implementation process of the invention, clear water is added into the green tea juice according to the mass ratio of the tea leaves to the water of 1: 100, an enzymolysis agent (the mass ratio of cellulase to tannase is 1: 2) is added, the addition amount of the total enzyme is 0.1 percent of the mass of the green tea leaves, the green tea juice is leached for 0.5 to 5 hours in a water bath kettle at 50 to 70 ℃, the green tea juice is stirred once every 0.5 hour, filtered by 200 meshes of filter cloth after enzymolysis, and centrifuged for 10 to 15 minutes at 4000 rpm.
In one embodiment of the present invention, the method comprises the steps of:
the method comprises the following steps: selecting fresh stem of Dendrobium officinale without rot and mildew, cleaning, blanching at 90 deg.C for 3-5min, and taking out;
step two: cutting the dried fresh stem into short segments of 0.5-1 cm, adding 8-10 times of clear water, and grinding in a beater; adding enzymolysis agent (mass ratio of cellulase to pectinase is 1: 2) into the slurry, adding total enzyme 0.1 wt% of the raw material, placing in 40-55 deg.C water bath for enzymolysis for 0.5-3 hr, and stirring; filtering with 200 mesh filter cloth after enzymolysis, boiling the filtrate to inactivate enzyme for 10min, and cooling;
step three: repeating the above steps on the filter residue, combining the filtrates obtained in the two steps, centrifuging at 4000rpm for 20min, and collecting the supernatant for later use;
step four: pulverizing green tea, sieving with 40 mesh sieve, adding clear water according to the weight ratio of tea to water of 1: 100, adding enzymolysis agent (the weight ratio of cellulase to tannase is 1: 2), adding total enzyme 0.1% of the weight of green tea, leaching in 50-70 deg.C water bath for 0.5-5 hr, and stirring once every 0.5 hr; centrifuging at 4000rpm for 10-15min after enzymolysis to obtain clear green tea juice;
step five: mixing the dendrobium officinale primary pulp and the green tea juice according to the proportion of 1-2: 4 blending, and canning after the mixture is subjected to ultrahigh temperature instantaneous sterilization at 140 ℃ for 3-5 s.
Detailed Description
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.
Example 1
Preparing primary dendrobium officinale pulp: selecting fresh stem of Dendrobium officinale Kimura et Migo without rot and mildew, cleaning, blanching at 90 deg.C for 3-5min, taking out, cutting the dried fresh stem into short segments of 0.5-1 cm in length, adding 8-10 times of clear water, and grinding in a beater; adding no enzymolysis agent, performing enzymolysis in 40-55 deg.C water bath for 0.5-3 hr, and stirring; filtering with 200 mesh filter cloth after enzymolysis, boiling the filtrate to inactivate enzyme for 10min, and cooling; and (3) repeating the previous step of filter residue, combining the filtrates obtained in the two steps, centrifuging at 4000rpm for 20min, collecting supernate for later use, and preparing green tea leaching liquor: pulverizing green tea, sieving with 40 mesh sieve, adding clear water at a tea-water mass ratio of 1: 100, adding no enzymolysis agent, and leaching in 50-70 deg.C water bath for 0.5-5 hr, wherein stirring once every 0.5 hr; filtering with 200 mesh filter cloth after enzymolysis, centrifuging at 4000rpm for 10-15min to obtain clear green tea juice, mixing the Dendrobium officinale primary pulp and green tea juice at a ratio of 1-2: 4 blending, and canning after the mixture is subjected to ultrahigh temperature instantaneous sterilization at 140 ℃ for 3-5 s.
Example 2
Preparing primary dendrobium officinale pulp: selecting fresh stem of Dendrobium officinale Kimura et Migo without rot and mildew, cleaning, blanching at 90 deg.C for 3-5min, taking out, cutting the dried fresh stem into short segments of 0.5-1 cm in length, adding 8-10 times of clear water, and grinding in a beater; adding enzymolysis agent (mass ratio of cellulase to pectinase is 1: 2) into the slurry, adding total enzyme 0.1 wt% of the raw material, placing in 40-55 deg.C water bath for enzymolysis for 0.5-3 hr, and stirring; filtering with 200 mesh filter cloth after enzymolysis, boiling the filtrate to inactivate enzyme for 10min, and cooling; and (3) repeating the previous step of filter residue, combining the filtrates obtained in the two steps, centrifuging at 4000rpm for 20min, collecting supernate for later use, and preparing green tea leaching liquor: crushing green tea leaves, sieving the crushed green tea leaves with a 40-mesh sieve, adding clear water according to the mass ratio of the tea leaves to water of 1: 100, adding no enzymolysis agent, leaching the green tea leaves in a water bath kettle at 50-70 ℃ for 0.5-5h, stirring the green tea leaves once every 0.5h, centrifuging the green tea leaves at 4000rpm for 10-15min to obtain clear green tea juice, and mixing the dendrobium officinale primary pulp and the green tea juice according to the proportion of 1-2: 4 blending, and canning after the mixture is subjected to ultrahigh temperature instantaneous sterilization at 140 ℃ for 3-5 s.
Example 3
Preparing primary dendrobium officinale pulp: selecting fresh stem of Dendrobium officinale Kimura et Migo without rot and mildew, cleaning, blanching at 90 deg.C for 3-5min, taking out, cutting the dried fresh stem into short segments of 0.5-1 cm in length, adding 8-10 times of clear water, and grinding in a beater; adding no enzymolysis agent, performing enzymolysis in 40-55 deg.C water bath for 0.5-3 hr, and stirring; filtering with 200 mesh filter cloth after enzymolysis, boiling the filtrate to inactivate enzyme for 10min, and cooling; and (3) repeating the previous step of filter residue, combining the filtrates obtained in the two steps, centrifuging at 4000rpm for 20min, collecting supernate for later use, and preparing green tea leaching liquor: pulverizing green tea, sieving with 40 mesh sieve, adding clear water according to the weight ratio of tea to water of 1: 100, adding enzymolysis agent (the weight ratio of cellulase to tannase is 1: 2), adding total enzyme 0.1% of the weight of green tea, leaching in 50-70 deg.C water bath for 0.5-5 hr, and stirring once every 0.5 hr; centrifuging at 4000rpm for 10-15min after enzymolysis to obtain clear green tea juice, and mixing the Dendrobium officinale primary pulp and the green tea juice according to a ratio of 1-2: 4 blending, and canning after the mixture is subjected to ultrahigh temperature instantaneous sterilization at 140 ℃ for 3-5 s.
Example 4
Preparing primary dendrobium officinale pulp: selecting fresh stem of Dendrobium officinale Kimura et Migo without rot and mildew, cleaning, blanching at 90 deg.C for 3-5min, taking out, cutting the dried fresh stem into short segments of 0.5-1 cm in length, adding 8-10 times of clear water, and grinding in a beater; adding enzymolysis agent (mass ratio of cellulase to pectinase is 1: 2) into the slurry, adding total enzyme 0.1 wt% of the raw material, placing in 40-55 deg.C water bath for enzymolysis for 0.5-3 hr, and stirring; filtering with 200 mesh filter cloth after enzymolysis, boiling the filtrate to inactivate enzyme for 10min, and cooling; and (3) repeating the previous step of filter residue, combining the filtrates obtained in the two steps, centrifuging at 4000rpm for 20min, collecting supernate for later use, and preparing green tea leaching liquor: pulverizing green tea, sieving with 40 mesh sieve, adding clear water according to the weight ratio of tea to water of 1: 100, adding enzymolysis agent (the weight ratio of cellulase to tannase is 1: 2), adding total enzyme 0.1% of the weight of green tea, leaching in 50-70 deg.C water bath for 0.5-5 hr, and stirring once every 0.5 hr; centrifuging at 4000rpm for 10-15min after enzymolysis to obtain clear green tea juice, and mixing the Dendrobium officinale primary pulp and the green tea juice according to a ratio of 1-2: 4 blending, and canning after the mixture is subjected to ultrahigh temperature instantaneous sterilization at 140 ℃ for 3-5 s.
Microorganism indexes are as follows:
e.coli (CFU/mL): not detected;
staphylococcus aureus ((CFU/mL): not detected;
pathogen (CFU/mL): not detected;
mold (CFU/mL): not detected;
yeast (CFU/mL): is less than 5.
All equivalent changes, modifications, or equivalent scalings or reductions made according to the design spirit of the present invention should be considered to fall within the protection scope of the present invention.
Claims (4)
1. The dendrobium officinale green tea beverage and the preparation process thereof are characterized by comprising the following steps:
the method comprises the following steps: selecting fresh stem of Dendrobium officinale without rot and mildew, cleaning, blanching at 90 deg.C for 3-5min, and taking out;
step two: cutting the dried fresh stem into short segments of 0.5-1 cm, adding 8-10 times of clear water, and grinding in a beater; adding enzymolysis agent (mass ratio of cellulase to pectinase is 1: 2) into the slurry, adding total enzyme 0.1 wt% of the raw material, placing in 40-55 deg.C water bath for enzymolysis for 0.5-3 hr, and stirring; filtering with 200 mesh filter cloth after enzymolysis, boiling the filtrate to inactivate enzyme for 10min, and cooling;
step three: repeating the above steps on the filter residue, combining the filtrates obtained in the two steps, centrifuging at 4000rpm for 20min, and collecting the supernatant for later use;
step four: pulverizing green tea, sieving with 40 mesh sieve, adding clear water according to the weight ratio of tea to water of 1: 100, adding enzymolysis agent (the weight ratio of cellulase to tannase is 1: 2), adding total enzyme 0.1% of the weight of green tea, leaching in 50-70 deg.C water bath for 0.5-5 hr, and stirring once every 0.5 hr; centrifuging at 4000rpm for 10-15min after enzymolysis to obtain clear green tea juice;
step five: mixing the dendrobium officinale primary pulp and the green tea juice according to the proportion of 1-2: 4 blending, and canning after the mixture is subjected to ultrahigh temperature instantaneous sterilization at 140 ℃ for 3-5 s.
2. The dendrobium officinale green tea beverage and the preparation process thereof according to claim 1, wherein the dendrobium officinale green tea beverage is characterized in that: adding enzymolysis agent (mass ratio of cellulase to pectinase is 1: 2) into the Dendrobium officinale slurry, wherein the addition amount of total enzyme is 0.1% of the mass of Dendrobium officinale raw material.
3. The dendrobium officinale green tea beverage and the preparation process thereof according to claim 1, wherein the dendrobium officinale green tea beverage is characterized in that: performing enzymolysis on the Dendrobium officinale slurry in water bath at 40-55 deg.C for 0.5-3 hr, and stirring; filtering with 200 mesh filter cloth after enzymolysis, boiling the filtrate to inactivate enzyme for 10min, and cooling.
4. The dendrobium officinale green tea beverage and the preparation process thereof according to claim 1, wherein the dendrobium officinale green tea beverage is characterized in that: pulverizing green tea, sieving with 40 mesh sieve, and adding clear water at a tea-water mass ratio of 1: 100.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111167270.8A CN113940381A (en) | 2021-10-04 | 2021-10-04 | Dendrobium officinale green tea beverage and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111167270.8A CN113940381A (en) | 2021-10-04 | 2021-10-04 | Dendrobium officinale green tea beverage and preparation process thereof |
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| Publication Number | Publication Date |
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| CN113940381A true CN113940381A (en) | 2022-01-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111167270.8A Pending CN113940381A (en) | 2021-10-04 | 2021-10-04 | Dendrobium officinale green tea beverage and preparation process thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115997831A (en) * | 2022-12-29 | 2023-04-25 | 安徽迎驾山泉股份有限公司 | Herbal tea beverage and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08228684A (en) * | 1995-03-01 | 1996-09-10 | Yakult Honsha Co Ltd | Production of green tea beverage |
| CN103300450A (en) * | 2013-06-14 | 2013-09-18 | 浙江大学 | Preparation method of raw dendrobium officinale pulp beverage |
| CN106260248A (en) * | 2016-08-10 | 2017-01-04 | 仲恺农业工程学院 | Tea extract and preparation method thereof |
| CN106720631A (en) * | 2016-12-13 | 2017-05-31 | 高州市石生源生物科技发展有限公司 | A kind of dendrobium candidum tea beverage and preparation method thereof |
| CN109043266A (en) * | 2018-09-26 | 2018-12-21 | 安徽霍山黑石渡生物科技有限公司 | A kind of dendrobium candidum beverage and preparation method thereof |
| CN109258857A (en) * | 2018-09-28 | 2019-01-25 | 安徽师范大学 | A kind of raspberry green tea composite beverage and preparation method thereof |
-
2021
- 2021-10-04 CN CN202111167270.8A patent/CN113940381A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08228684A (en) * | 1995-03-01 | 1996-09-10 | Yakult Honsha Co Ltd | Production of green tea beverage |
| CN103300450A (en) * | 2013-06-14 | 2013-09-18 | 浙江大学 | Preparation method of raw dendrobium officinale pulp beverage |
| CN106260248A (en) * | 2016-08-10 | 2017-01-04 | 仲恺农业工程学院 | Tea extract and preparation method thereof |
| CN106720631A (en) * | 2016-12-13 | 2017-05-31 | 高州市石生源生物科技发展有限公司 | A kind of dendrobium candidum tea beverage and preparation method thereof |
| CN109043266A (en) * | 2018-09-26 | 2018-12-21 | 安徽霍山黑石渡生物科技有限公司 | A kind of dendrobium candidum beverage and preparation method thereof |
| CN109258857A (en) * | 2018-09-28 | 2019-01-25 | 安徽师范大学 | A kind of raspberry green tea composite beverage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115997831A (en) * | 2022-12-29 | 2023-04-25 | 安徽迎驾山泉股份有限公司 | Herbal tea beverage and preparation method thereof |
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