CN114732068A - Chinese ilex tea and preparation method and application thereof - Google Patents
Chinese ilex tea and preparation method and application thereof Download PDFInfo
- Publication number
- CN114732068A CN114732068A CN202210387269.4A CN202210387269A CN114732068A CN 114732068 A CN114732068 A CN 114732068A CN 202210387269 A CN202210387269 A CN 202210387269A CN 114732068 A CN114732068 A CN 114732068A
- Authority
- CN
- China
- Prior art keywords
- leaves
- tea
- ilex
- temperature
- substances
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technical field of tea, and particularly relates to a ilex purpurea Hassk tea and a preparation method and application thereof. The preparation method is simple in preparation process, suitable for industrial production and high in economic benefit, can dissolve saponin substances in the holly leaves based on the acidic substances, and then combines the acidic groups of the acidic debitterizing substances to achieve the effect of reducing the bitter taste, and simultaneously combines the characteristic of hydrophobicity of the bitter substances to act on the bitter substances by utilizing the hydrophobic adsorbent, so that the purpose of reducing the bitter taste is achieved, the drinking taste is improved, the color, the flavor and the taste are good, and the market popularization is facilitated.
Description
Technical Field
The invention belongs to the technical field of tea, and particularly relates to ilex chinensis tea and a preparation method and application thereof.
Background
The plant of ilex of Aquifoliaceae is cold in nature and bitter in taste, and has effects of cooling blood, stopping bleeding, clearing heat and detoxicating. The holly root has the effects of tonifying liver, strengthening tendons, tonifying kidney and strengthening bones. The leaves, roots and bark of ilex chinensis can be used as medicines, the seeds and bark can be used as tonic, and the leaves have the functions of clearing heat and removing toxicity, and can be used for treating tracheitis and burn and scald. The folium Ilicis Purpureae contains protocatechuic acid, and has antibacterial effect. The wine is soaked in the son wine to remove wind deficiency and treat hemorrhoids. The burnt leaf ash can be used for treating chapped skin and removing scar. The ilex contains various active substance components such as triterpenes, glycosides, flavonoids, polyphenols, amino acids, volatile oil and polysaccharides. The Chinese ilex has the actions of dispelling wind, descending and purging, clearing heat and promoting blood circulation. Therefore, the ilex chinensis tea has the effects of clearing heat and removing toxicity, sterilizing and diminishing inflammation, invigorating stomach and promoting digestion, relieving cough and reducing sputum, promoting the production of body fluid to quench thirst, refreshing and restoring consciousness, improving eyesight and intelligence, resisting radiation, resisting aging, promoting blood circulation, regulating blood fat and the like, and is called as 'health care tea', 'beauty tea', 'weight reducing tea', 'blood pressure reducing tea' and 'life-prolonging tea'. Has good curative effect on wind-heat type common cold, gingival swelling and pain, apoplexy hemiplegia, acute myocardial infarction and other symptoms. It is bitter and cold, and has the actions of activating blood and resolving stasis, so it should be used with cautions for pregnant women and those with bleeding.
The traditional ilex chinensis tea in China is mainly prepared from ilex latifolia and ilex pubescens, namely common ilex latifolia thumb. The tea is very bitter and astringent in taste, is a relatively popular tea product, and has some problems in market popularization. Therefore, the method has important research significance and wide application prospect on how to reduce the bitter and astringent feeling of the ilex chinensis tea and improve the drinking taste.
Disclosure of Invention
In order to solve the problems, the invention aims at providing the ilex purpurea Hassk tea and the preparation method and the application thereof.
The above object is achieved by the following preparation process:
the invention provides a ilex tea which is prepared by soaking collected ilex chinensis leaves with debitterized substances, withering with hot air, rolling, mixing with an adsorbent for deactivation of enzymes, and finally rolling and drying.
As a further optimization scheme of the invention, the debittering substance is prepared by selecting water and acid according to a mass ratio of 50: 1, wherein the acid is one of acetic acid, citric acid or lactic acid.
The invention also provides a preparation method of the ilex purpurea Hassk tea, which at least comprises the following steps,
(1) picking fresh holly leaves, cleaning the surfaces of the leaves with clear water, and filtering to remove water for later use;
(2) soaking the tender leaves of ilex chinensis into debitterizing substances, taking out and spreading to form a leaf layer, withering with hot air, and spreading and drying in the air for later use;
(3) rolling the tender leaves spread and dried in the step (2) for the first time, adding an adsorbent, mixing, deactivating enzymes at high temperature, and refrigerating at 0-8 ℃ for a night;
(4) adding glutinous rice flour, and kneading the tender leaves subjected to high-temperature water-removing in the step (3) for the second time to obtain tender leaves kneaded into strips;
(5) and (5) drying the tender leaves twisted into strips in the step (4) to obtain the ilex chinensis tea.
As a further optimization scheme of the invention, in the step (1), the tea tree is selected to be 4-10 years old ilex integra.
As a further optimization scheme of the invention, in the step (2), the leaves are spread to be 2-3cm thick, the hot air is withered for 1-3h, and the temperature of the hot air is 60-80 ℃.
In a further preferable embodiment of the present invention, in the step (3), the adsorbent is activated carbon or an adsorption resin.
As a further optimization scheme of the invention, in the step (3), the high-temperature enzyme deactivation temperature is 80-120 ℃, the enzyme deactivation time is 3-7min, and the enzyme deactivation is immediately carried out by spreading for cooling and heat dissipation.
As a further optimization scheme of the invention, in the step (5), the tender leaves twisted into strips are put into an oven at the temperature of 90-100 ℃ for 15-20min, then the temperature is reduced to 50-60 ℃, and the tender leaves are dried at low temperature until the water content is lower than 5%.
The principle of the invention is as follows: based on the principle that saponin substances in holly leaves can be dissolved out by acidic substances, and then acidic groups of acidic debitterizing substances are combined, so that the effect of reducing bitterness is achieved.
The invention has the beneficial effects that:
1) according to the method, the collected holly leaves are soaked in debitterized substances, withered by hot air, kneaded for the first time, then mixed with the adsorbent for deactivation of enzymes, and finally kneaded for the second time and dried to obtain the holly leaf tea.
2) The ilex chinensis tea prepared by the preparation method provided by the invention has greatly reduced bitter and astringent feeling and total saponin content in the tea, improves the drinking taste, has good color, aroma and taste, and is beneficial to market popularization.
Detailed Description
The present application is described in further detail below, and it should be noted that the following detailed description is provided for illustrative purposes only, and should not be construed as limiting the scope of the present application, and that those skilled in the art can make insubstantial modifications and adaptations to the present application based on the above disclosure.
The embodiment provides a preparation method of ilex purpurea Hassk tea, which at least comprises the following steps,
(1) selecting a 4-10 year-old all-reason holly of native holly tree species in China, wherein the tree is required to be a single plant which is robust in growth, free of plant diseases and insect pests, luxuriant in branches and leaves and good in illumination condition, picking 1 st batch of young leaves of spring before and after the Ming festival in the last ten days of 4 months, and requiring that 50% of the length of the leaves of the new leaves reach more than 2cm or collecting the new leaves from the top of a 1 year-old branch, then cleaning the surfaces of the young leaves with clear water, and draining the water for later use;
(2) fully soaking tender leaves of holly into debitterizing substances, wherein the debitterizing substances are water and acid according to a mass ratio of 50: 1, wherein the acid is one of acetic acid, citric acid or lactic acid, the soaking time is not longer than 2h, then the solution is taken out, a well ventilated area is selected to be spread to form a leaf layer with the thickness of 2-3cm, the leaf layer is withered by hot air for 1-3h, the temperature of the hot air is 60-80 ℃, and the solution is spread and dried for standby;
(3) rolling the dried tender leaves in the step (2) for 3-5min, adding adsorption resin, mixing, de-enzyming at 80-120 ℃ for 3-7min, immediately cooling, and refrigerating at 0-8 ℃ for overnight, wherein the de-enzyming can be mainly divided into two procedures of gross fire and full fire, the gross fire temperature is about 90 ℃ and the full fire temperature is about 80 ℃;
(4) adding glutinous rice flour, and kneading the tender leaves subjected to high-temperature water-removing in the step (3) for 5-10min to obtain tender leaves kneaded into strips;
(5) placing the twisted tender leaves into an oven at 90-100 deg.C for 15-20min, cooling to 50-60 deg.C, and drying at low temperature until the water content is less than 5% to obtain ilex purpurea Hassk.
Example 1
In the embodiment, the influence of different debitterizing substances on the quality of the ilex purpurea by treating the tender leaves of the ilex purpurea is provided, the test is divided into 3 groups, and acetic acid, citric acid or lactic acid and water are respectively mixed according to the mass ratio of 1: 50 preparing into solution, soaking tender leaf of ilex chinensis into debitterized substance, and preparing ilex chinensis tea according to the following preparation method,
(1) selecting a 4-10 year-old all-reason holly of native holly tree species in China, wherein the tree is required to be a single plant which is robust in growth, free of plant diseases and insect pests, luxuriant in branches and leaves and good in illumination condition, picking 1 st batch of young leaves of spring before and after the Ming festival in the last ten days of 4 months, and requiring that 50% of the leaves of the new leaves reach more than 2cm or collecting the new leaves from the top of 1 year-old branches, then cleaning the surfaces of the young leaves with clear water, and draining the water for later use;
(2) fully soaking tender leaves of holly into debitterizing substances, wherein the debitterizing substances are acetic acid, citric acid, lactic acid and water according to a mass ratio of 1: soaking 50 of the prepared solution for 2 hours, taking out, spreading in a well ventilated area to form a leaf layer with a thickness of 3cm, withering for 3 hours by hot air at a temperature of 80 ℃, and spreading and drying for later use;
(3) rolling the tender leaves spread and dried in the air in the step (2) for 4min, adding adsorption resin, mixing, de-enzyming at 120 ℃ for 5min, immediately spreading for cooling and dissipating heat after de-enzyming, and refrigerating at 4 ℃ for overnight;
(4) adding glutinous rice flour, and kneading the tender leaves subjected to high-temperature water-removing in the step (3) for 8min to obtain tender leaves kneaded into strips;
(5) placing the twisted tender leaves into an oven at 90 deg.C for 20min, cooling to 60 deg.C, and drying at low temperature until the water content is less than 5% to obtain ilex purpurea Hassk.
In addition, the prepared 4 groups of ilex chinensis tea samples were subjected to corresponding quality tests with fresh water soaking of ilex chinensis leaves as a control group, and the results are shown in table 1;
TABLE 1 influence of different debitterizing substances on the quality of ilex purpurea Hassk
And (4) analyzing results: after the tender leaves of the holly are debitterized by using citric acid as a debitterizing substance, the tea soup of the ilex purpurea hassk prepared by the preparation method is yellow, bright and clear, the tea soup has light bitter taste and strong aftertaste, the sensory score is 99, the total saponin content in the ilex purpurea after being extracted by an instrument is lower than that of other groups and is only 62.76mg/kg, because the acidic groups of the citric acid are combined after the saponin substances in the tender leaves of the holly are dissolved out, so that the effect of reducing the bitter taste is achieved, and in addition, the brewing quality of the tea leaves cannot be influenced when the bitter taste is removed by increasing the debitterizing substance in the tender leaves of the holly according to the table 1.
Example 2
This embodiment provides a method for preparing ilex purpurea Hassk, which at least comprises the following steps,
(1) selecting a 4-10 year-old all-reason holly of native holly tree species in China, wherein the tree is required to be a single plant which is strong in growth, free of diseases and insect pests, luxuriant in branches and leaves and good in illumination condition, picking 1 st batch of young leaves of spring before and after the Ming festival in the last ten days of 4 months, and requiring that 50% of the leaves of the new leaves reach more than 2cm or collecting the new leaves from the top of 1 year-old branches, then cleaning the surfaces of the young leaves with clear water, and draining the water for later use;
(2) fully soaking tender leaves of holly into debitterizing substances, wherein the debitterizing substances are citric acid and water according to a mass ratio of 1: soaking the 50 prepared solution for 2h, taking out, spreading in a well-ventilated area to form a leaf layer with a thickness of 2cm, withering with hot air for 2h at a hot air temperature of 80 ℃, and spreading and drying in the air for later use;
(3) rolling the tender leaves spread and dried in the air in the step (2) for 5min, adding active carbon, mixing the tender leaves subjected to high-temperature enzyme deactivation and rolling, performing enzyme deactivation at the high-temperature enzyme deactivation temperature of 120 ℃ for 5min, immediately spreading for cooling and radiating after enzyme deactivation, and then refrigerating at the temperature of 4 ℃ for overnight;
(4) adding glutinous rice flour, and kneading the tender leaves subjected to high-temperature water-removing in the step (3) for 10min to obtain tender leaves kneaded into strips;
(5) placing the twisted tender leaves into an oven at 90 deg.C for 20min, cooling to 60 deg.C, and drying at low temperature until the water content is less than 5% to obtain ilex purpurea Hassk.
The invention is based on the principle that the acidic substance can dissolve the saponins in the ilex purpurea Hassk leaves, and then the acidic group of the acidic debitterizing substance is combined, so that the effect of reducing the bitterness is achieved.
Comparative example 1: the hot air withering was not followed by one-time rolling, and the remaining steps were the same as in example 2.
Comparative example 2: after the high-temperature deactivation of enzymes, the secondary rolling is not carried out, and the rest steps are the same as the example 2.
Comparative example 3: the same procedure as in example 2 was repeated except that activated carbon was not added during the high-temperature deactivation.
Comparative example 4: the same procedure as in comparative example 2 was carried out except that no activated carbon was added during the high-temperature deactivation.
In addition, with the commercially available mate as a control group, 5 groups of mate samples prepared according to the methods described in example 2 and comparative examples 1 to 4 were subjected to corresponding quality tests together with the commercially available mate, and the results are shown in table 2:
TABLE 2 influence of different preparation conditions on quality of mate tea
And (4) analyzing results: the ilex purpurea hassk tea prepared in the example 2 has fresh tea smell, aromatic flavor, light bitter taste, no sour taste and strong aftertaste, the sensory score is 99 minutes, and the total saponin content is only 62.76 mg/kg;
compared with the example 2, the comparison example 1 does not carry out primary rolling after the hot air withering, the prepared ilex purpurea Hassk has the advantages that the flavor is general, the bitter taste is heavy, the aftertaste is not strong, the sensory score is 80 minutes, and the total saponin content is 88.45mg/kg, because the purpose of adding the primary rolling after the hot air withering is to ensure that the saponin substances in the ilex purpurea Hassk leaves can be fully leached and then contacted with the debitterized substance of the citric acid, so that the acidic groups of the citric acid are better combined, and the effect of reducing the bitter taste is achieved, therefore, the effect of the comparison example 1 is inferior to that of the example 2;
compared with the example 2, the second rolling is not carried out after the high-temperature water-removing, the prepared ilex chinensis benth tea has the advantages that the smell is general, the fragrance is general, the bitter taste is light, the aftertaste is good, the sensory score is 92 points, and the total saponin content is 72.41mg/kg, because the second rolling is that the flavor substances of the tender leaves of the ilex chinensis benth are better diffused, the saponin substances which are not leached out in the first rolling are further extruded, and then the total saponin content is reduced through the subsequent activated carbon adsorption, so that the ilex chinensis benth tea is moderate in overall bitter taste and has the aftertaste.
Compared with the example 2, the prepared ilex chinensis benth tea has fresh and thick smell and fragrance without adding the activated carbon during high-temperature enzyme deactivation, but has heavy bitter taste and sour taste, the sensory score is 78 points, the total saponin content is 97.89mg/kg, compared with the comparative example 3, the difference of the comparative example 4 is that the ilex chinensis benth tea obtained in the comparative example 4 has common smell and fragrance, the reason is that the secondary rolling further forces the non-leached saponin substances out, the bitter taste is increased without being absorbed by the activated carbon, the tea taste of the used citric acid residues is sour taste, and if the non-leached saponin substances exist in the ilex chinensis tea leaves without the secondary rolling, the bitter taste is obvious after soaking, and the sour taste exists at the same time.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (9)
1. A ilex tea is characterized in that collected ilex leaves are soaked in debitterized substances, withered by hot air, kneaded for the first time, then mixed with an adsorbent for deactivation of enzymes, and finally kneaded for the second time and dried to prepare the ilex tea.
2. The ilex purpurea according to claim 1, wherein the debittering substance is selected from water and acid in a mass ratio of 50: 1, wherein the acid is one of acetic acid, citric acid or lactic acid.
3. Use of the mate according to any one of claims 1-2 for the preparation of a tea beverage.
4. A method for preparing the mate tea according to any one of claims 1 to 2, characterized in that: at least comprises the following steps of,
(1) picking fresh holly leaves, cleaning the surfaces of the leaves with clear water, and filtering to remove water for later use;
(2) soaking the tender leaves of ilex chinensis into debitterizing substances, taking out and spreading to form a leaf layer, withering with hot air, and spreading and drying in the air for later use;
(3) rolling the tender leaves spread and dried in the step (2) for the first time, adding an adsorbent, mixing, deactivating enzymes at high temperature, and refrigerating at 0-8 ℃ for a night;
(4) adding glutinous rice flour, and kneading the tender leaves subjected to high-temperature water-removing in the step (3) for the second time to obtain tender leaves kneaded into strips;
(5) and (5) drying the tender leaves twisted into strips in the step (4) to obtain the ilex chinensis tea.
5. The method for preparing mate tea according to claim 4, wherein: in the step (1), the tea tree is selected to be 4-10 years old all-margin holly.
6. The method for preparing mate tea according to claim 4, wherein: in the step (2), the leaves are spread to be 2-3cm thick, withered for 1-3h by hot air, and the temperature of the hot air is 60-80 ℃.
7. The method for preparing mate tea according to claim 4, wherein: in the step (3), the adsorbent is activated carbon or adsorption resin.
8. The method for preparing mate tea according to claim 4, wherein: in the step (3), the high-temperature enzyme deactivation temperature is 80-120 ℃, the enzyme deactivation time is 3-7min, and the product is spread for cooling immediately after enzyme deactivation.
9. The method for preparing mate tea according to claim 4, wherein: in the step (5), the tender leaves twisted into strips are put into an oven at the temperature of 90-100 ℃ for 15-20min, then the temperature is reduced to 50-60 ℃, and the tender leaves are dried at low temperature until the water content is lower than 5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210387269.4A CN114732068A (en) | 2022-04-14 | 2022-04-14 | Chinese ilex tea and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210387269.4A CN114732068A (en) | 2022-04-14 | 2022-04-14 | Chinese ilex tea and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114732068A true CN114732068A (en) | 2022-07-12 |
Family
ID=82281997
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210387269.4A Pending CN114732068A (en) | 2022-04-14 | 2022-04-14 | Chinese ilex tea and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114732068A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037638A (en) * | 1988-05-21 | 1989-12-06 | 浙江省科学院柑桔研究所 | New bitter-eliminating technique of juice of oranges and tangerines |
| CN103478343A (en) * | 2012-06-07 | 2014-01-01 | 杨俊杰 | Honeysuckle stem type broadleaf holly leaf tea |
| CN104585564A (en) * | 2015-02-04 | 2015-05-06 | 万载县辉明有机农业科技开发有限公司 | Debitterizing method of lily |
| CN106551019A (en) * | 2016-11-25 | 2017-04-05 | 余庆县高源绿茶叶专业合作社 | A kind of processing method of Herba Lactucae formosanae green tea |
| CN108477347A (en) * | 2018-06-22 | 2018-09-04 | 贵州湘余茗豪茶业有限公司 | A kind of processing technology of green tea |
| CN110946198A (en) * | 2019-12-17 | 2020-04-03 | 江苏省中国科学院植物研究所 | Processing method of Dabie mountain Chinese ilex tea |
-
2022
- 2022-04-14 CN CN202210387269.4A patent/CN114732068A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037638A (en) * | 1988-05-21 | 1989-12-06 | 浙江省科学院柑桔研究所 | New bitter-eliminating technique of juice of oranges and tangerines |
| CN103478343A (en) * | 2012-06-07 | 2014-01-01 | 杨俊杰 | Honeysuckle stem type broadleaf holly leaf tea |
| CN104585564A (en) * | 2015-02-04 | 2015-05-06 | 万载县辉明有机农业科技开发有限公司 | Debitterizing method of lily |
| CN106551019A (en) * | 2016-11-25 | 2017-04-05 | 余庆县高源绿茶叶专业合作社 | A kind of processing method of Herba Lactucae formosanae green tea |
| CN108477347A (en) * | 2018-06-22 | 2018-09-04 | 贵州湘余茗豪茶业有限公司 | A kind of processing technology of green tea |
| CN110946198A (en) * | 2019-12-17 | 2020-04-03 | 江苏省中国科学院植物研究所 | Processing method of Dabie mountain Chinese ilex tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106720511B (en) | Preparation method of lithocarpus polystachyus rehd black tea | |
| CN110122803B (en) | Noni tablet and preparation method thereof | |
| CN110604196A (en) | Astragalus membranaceus dark tea and preparation process thereof | |
| CN105230843A (en) | Scutellaria baicalensis mixed tea and preparing method thereof | |
| CN104630010B (en) | Tonic health preserving wine and preparation method thereof | |
| CN106260331A (en) | A kind of manufacture method of Hemerocallis fulva L. alabastrum tea | |
| CN113303382A (en) | Processing method of flower and fruit flavored white tea rich in clausena lansium fruit flavor | |
| KR100883211B1 (en) | Manufacturing method of health supplement food using cornus officinalis | |
| KR102070507B1 (en) | Manufacturing method for samgyetang using black ginseng and samgyetang using black ginseng manufactured by the same | |
| CN114732068A (en) | Chinese ilex tea and preparation method and application thereof | |
| KR102074810B1 (en) | Manufacturing method for processed ginseng and processed ginseng manufactured by the same | |
| CN106675942A (en) | Preparation method of lychee wine | |
| CN112753780A (en) | Dandelion dark tea and preparation method thereof | |
| CN112056433A (en) | Preparation method of cordyceps sinensis and ginseng tea | |
| CN110804518A (en) | Preparation method of jasmine flower wine | |
| CN110663787A (en) | Tea beverage containing tea hair and preparation method thereof | |
| KR20200112097A (en) | Preparation method for fermentation ripening mugwort tea | |
| KR100909380B1 (en) | A method of making miso containing wasabi, shrimp salt, and night gate. | |
| CN107460100A (en) | The preparation method and paddy fruit leaf solid state fermentation tea of a kind of paddy fruit leaf solid state fermentation tea | |
| KR102349965B1 (en) | Manufacturing Method of Passion Leaf Snack Chip | |
| CN105950407A (en) | Alopecia-prevention health care wine and production method thereof | |
| CN107494821B (en) | Ganoderma lucidum green tea | |
| KR20240047664A (en) | Yuja-ssanghwa-ju and manufacturing method thereof | |
| CN116762964A (en) | Fermented haw and chestnut high dietary fiber food and preparation method thereof | |
| CN113025460A (en) | Preparation method of dendrobe flower wine with mellow aftertaste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |