CN102613347A - Gingko black tea and preparation method thereof - Google Patents
Gingko black tea and preparation method thereof Download PDFInfo
- Publication number
- CN102613347A CN102613347A CN2012101114922A CN201210111492A CN102613347A CN 102613347 A CN102613347 A CN 102613347A CN 2012101114922 A CN2012101114922 A CN 2012101114922A CN 201210111492 A CN201210111492 A CN 201210111492A CN 102613347 A CN102613347 A CN 102613347A
- Authority
- CN
- China
- Prior art keywords
- tea
- black tea
- gingko
- ginkgo
- black
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses gingko black tea and a preparation method thereof. The gingko black tea is characterized by comprising the following raw materials in part by weight: 65-75 parts of semen ginkgoes and 10-25 parts of black tea; and the gingko black tea is prepared through extraction, merging, concentration, pelletizing, dryness, sterilization and subpackage. The nutritive health protection tea formed by compositing the semen ginkgoes and the black tea can bring health protection effects to middle-aged and aged people when the people drink the tea, is a novel health protection tea beverage for preventing and treating cerebrovascular and cardiovascular arteriosclerosis, hypertension and senile dementia, is more suitable for patients with hyperlipidemia and hyperglycemia, and has a more obvious effect in controlling the increase of abdominal fat than other tea products. An additional product selection is provided for the people with disease prevention and fitness demands; the tea is easily soluble in water, has no tea leaf, is granular, and is convenient to make, drink and carry.
Description
Technical field
The present invention relates to field of health drinks, relating in particular to a kind of is the health beverages of primary raw material and its preparation method with food containing gingko almond and black tea.
Background technology
Ginkgo, the seed for the Ginkgoaceae plant Ginkgo biloba is commonly called as gingko.Gingko benevolence is a kind of important medicinal, healthy food material; Food containing gingko almond contains nutriments such as protein, fat, carbohydrate, sugar; Contain 25 kinds of elements such as potassium, phosphorus, magnesium, calcium, zinc, copper (editorial board of State Administration of Traditional Chinese Medicine's " China's book on Chinese herbal medicine ";-selected of China's book on Chinese herbal medicine, 2009,5 (3): 237).
Research and analyse through pharmacy, gingko is starch-containing 62.4% ~ 67%, protein 0.3%, fat 2.6%, sucrose 5.2%, reduced sugar 1.1%, nucleoprotein 0.26% and mineral matter 3%.Contain 17 seed amino acids in the gingko, total amount is 10.77%, and wherein essential amino acid is 7 kinds, and content is 3.42%, accounts for 31.8% of total amino acid content, 9 kinds in long-acting amino acid, and content is 1.33%, accounts for total amino acid content 12.3%, has plurality of health care functions.Modern medicine study proves; Gingko has serum cholesterol, increases coronary flow, improves the brain circulation, spasmolysis, loose bronchus and physiological action such as antibacterial; The clinical practice proof is to coronary heart disease, cranial vascular disease, brain disorder, brain injury sequelae and anti-ageing all powerful; Now, the existing many kernels in market are the medicine of primary raw material, the functional food supply.
Black tea is selected materials at bright leaf, in technological process and the requirement to its color and luster, quality, is all had its unique standard and local flavor, has formed to be different from green tea, black tea, yellow tea, white tea, jasmine tea etc. and to monopolize " a deceiving " word teas.Black tea will be piled up through more than 20 days wet base in the process of processing, thus the look of gross tea by green blackening gradually, the color and luster of finished product agglomerate tealeaves is a pitchy, and has formed the peculiar flavour of tea article, this promptly is the origin of deceiving tea.Its making typical process flow of black tea is green removing in high temperature, kneads, piles up and do look, drying.Because the black general raw material of tea is thick old, in addition in the manufacture process often the heap fermentation time longer, thereby the leaf look glossy black is or dark brown, so claim to deceive tea.Black tea can produce a kind of general Nore composition in its sweat, can play the effect that prevents fat accumulation.Adhere to drinking black tea every day, can obvious effects be arranged the increase that suppresses stomach fat.Also contain still undiscovered methoxybenzene and derivative thereof in other teas in the black tea, this type material makes the black old alcohol of tea smell, also is one of appraisal basis of black tea fragrance flavor characteristic.
In black tea, exist a large amount of unsaturated terpene alcohols, the most remarkable with nerolidol especially, also have abundant linalool and oxide thereof in addition, these unsaturated terpene alcohols play crucial effect in black tea Chen Xiang odor characteristics.
According to surveying and determination, compare with other teas, the tea polysaccharide content in the black tea is the highest, activity is the strongest, and polysaccharide can reduce blood sugar, blood fat, and anticoagulant, antithrombotic effect are arranged.Tea polysaccharide is separated; It is carried out the effect experiment of body fluid and cellular immunity; The result shows that the effect of obvious enhancing two-phase immunity is all arranged, and the trend that reduces blood sugar, serum cholesterol and triglyceride is arranged simultaneously; This is significant like the control of diabetes, angiocardiopathy for old degenerative disorders.Simultaneously, to the decline of the elderly's Abwehrkraft des Koepers, its immunity is increased.Tea polysaccharide to bring high blood pressure down, reducing heart rate, increase coronary flow, prolong the time-to-live (under the anoxia condition), opposing ultraviolet ray, X-radiation aspect all have remarkable result.
Dark brown in the black tea have tangible antibacterial action; Black tea is thick old because of plucking raw material; Mineral element content is also high than other teas, and fluorine has the chromatic effect of going out to prevention dental caries and control senile osteoporosis, selenium ability immune stimulatory albumen and production of antibodies; Enhances human body is to the resistance of disease, and treatment coronary heart disease, the generation and the development that suppress cancer cell are had effect.The Tea Saponin that is rich in the black tea has haemolysis, norcholesterol, antibiotic, anticoagulating active, sedative activity, active anticancer and antihypertensive function.This tea also has clearing heat and moistening lung, disappear to stagnate and go the effect amassed.
Along with the science and technology and the development of health food, the research of ancient tea resource has been obtained very big progress.For example; Tealeaves developed into from the understanding of aspects such as " refresh oneself and recover from fatigue, make eye bright diuresis, the heat-clearing of relieving summer heat " utilize tea extract to carry out hypoglycemic, reducing blood lipid; Prevent angiocardiopathy, Application Research anti-ageing, antitumor, anti-sudden change has all obtained useful achievement.
Along with going deep into to the tealeaves application study; Market supply contains the food, health food, tea beverage, instant tea of tea etc. and constantly is pushed out, and the tea drink class comprises instant tea, tea-cola, tea carbonated drink, tasty tea, hundred sharp treasured, tea health and happiness, canned tea beverage, tealeaves ice lolly and tea wine etc.Tealeaves candy and cake comprise tea sugar, tealeaves biscuit and tea-milk instant beverage etc.Wherein with tea drink, especially instant tea is the most general.At present the major product of China's instant tea has the concentrated tea juice of instant black tea, instant green tea, health-care instant tea and undried, like the oolong tea inspissated juice etc.Also have ginkgo biloba p.e is cooperated the ginkgo leave tea of processing with the Aqua Folium Camelliae sinensis extract, all obtained effect preferably like ZL200510032016.1.
The two all has gingko benevolence and black tea similar effect, the two compatibility to form tea beverage to cardiovascular and cerebrovascular disease, brain disorder, hypoglycemic, reducing blood lipid, anti-ageing, antitumor, anti-sudden change etc. will effect each other to strengthen.Can make the elderly in drinking product of the present invention, obtain better health-care efficacy; Be the new type of health tea of the control cerebrovascular and cardiovascular artery sclerosis, hypertension, senile dementia; Simultaneously to promoting human body metabolism; Enhancing body immunity reduces serum cholesterol, delays body aging and has good health-care effect.
A kind of trophism health protection tea of gingko benevolence and the composite composition of black tea; The two all has similar effect to cardiovascular and cerebrovascular disease, brain disorder, hypoglycemic, reducing blood lipid, anti-ageing, antitumor, anti-sudden change etc.; Can make the elderly in drinking tea, obtain health-care efficacy; Be the new type of health tea of the control cerebrovascular and cardiovascular artery sclerosis, hypertension, senile dementia, simultaneously senile osteoporosis, opposing ultraviolet radiation had more remarkable result.
The problem healthy along with middle-aged and old cardiovascular and cerebrovasculars more and more receives publicity; The health care that improves ginkgo leaf is worth and deceives the good characteristic that tea has and combine and should be able to address the above problem better; Special more have actual effect to crowd who suffers from " three height " and obesity, but relevant report is not arranged in the prior art as yet.
Summary of the invention
The problem that the present invention will solve be exactly with food containing gingko almond and black tea concentrate through extracting, merging respectively, granulation, drying process a kind of novel health beverages; The preparation method of the black tea health beverages of a kind of ginkgo is provided simultaneously, makes the beneficiating ingredient of the two fully extracted and bring into play more outstanding health-care efficacy.
The objective of the invention is to realize through following proposal:
The black tea of a kind of ginkgo be with food containing gingko almond and black tea be that raw material is concentrated through extracting respectively, merging, granulations, drying, sterilization, packing process, it contains the raw material of following weight parts: gingko benevolence 65 ~ 75, deceive tea 10 ~ 25.
The preparation method of the black tea of a kind of ginkgo of the present invention comprises following sequential steps:
(1) get gingko benevolence it is pulverized, the concentration of using 5 times of amounts of material is 60% alcohol immersion 48 hours, with the speed diacolation of per minute 1 ~ 2ml/1kg, percolate, diacolation liquid recycling ethanol, with 200 order nylon net filters, must concentrate, subsequent use;
(2) will deceive tea and pulverize into thick end;
(3) obtain slightly end of black tea, add 5 ~ 8 times of pure water, 65 ℃ ~ 80 ℃ of agitating heating, lixiviate is 2 times respectively, for the first time 2h, 1h for the second time;
(4) merge the secondary leaching liquor, filter, collect filtrate for later use with 300 order industrial filter cloths;
(5) combining step (1) concentrate and step (4) filtrating, the vacuum concentrated extract, drying was pulverized 300 mesh sieves;
(6) above-mentioned fine powder being used concentration is 50% the moistening granulation of ethanol, is dried to particle, and sterilization back packing promptly get ginkgo and deceives the tea finished product.
The described vacuum of above-mentioned said step (5) concentrates, and it is characterized in that the condition of concentrated extract is: temperature is 55 ℃ ~ 65 ℃, and vacuum is 0.05MPa ~ 0.1MPa.
Above-mentioned described black tea is for the finished product that market can buy is deceived tea.
Beneficial effect of the present invention
1, food containing gingko almond can make its active ingredient obtain extracting through diacolation technology to greatest extent, and its active ingredient is made full use of better, is of value to the raising product efficacy.
2, the diacolation of food containing gingko almond extracts, and can make invention product taking convenience, and drink is limpid aromatic when taking after mixing it with water, and mouthfeel is good, does not have bad peculiar smell.
3, black tea lixiviate can keep traditional black tea local flavor and quality, more effectively makes the composition of black tea obtain more effective advantage simultaneously.
4, the black tea of ginkgo of the present invention provides the people that satisfy the illness prevention and fitness needs to have more products to select, and is a kind of soluble in water and do not have the graininess of tea grounds, and Instant Drinks are easy to carry.
5, the tea polysaccharide content of black tea is high in the product of the present invention, and active strong, the patient of high fat of blood preferably and hyperglycaemia selects for use, and the increase that suppresses stomach fat is more had positive effect than other tea products.
6, product preparation process of the present invention is reasonable, and stay in grade is reliable, suitability for industrialized production.
The specific embodiment
Below in conjunction with embodiment the present invention is done further detailed description, but they are not to qualification of the present invention.
Embodiment 1
Get the ginkgo nut broken shell, remove the clean gingko benevolence 65kg behind shell and the kernel meat kind skin, smash, using 5 times of amount concentration is 60% alcohol immersion 48 hours; With the speed diacolation of per minute 1 ~ 2ml/1kg, get percolate, the liquid of filtering is through reclaiming ethanol; With 200 order nylon net filters, get concentrate, subsequent use; Get black tea 25kg, pulverize into slightly end of 20 orders, add the pure water of 8 times of amounts, 80 ℃ of agitating heating; Extract secondary respectively, extract 2h for the first time, extract 1h for the second time, merge leaching liquor; Filtering with 300 order industrial filter cloths, collect filtrating and mix with gingko benevolence concentrate, is 60 ℃ with mixed liquor in temperature; Be concentrated into the medicinal extract of relative density 1.40 under the vacuum 0.08MPa condition,, be ground into 300 order fine powders extract dry; It is that 50% ethanolic solution is granulated that above-mentioned fine powder is used concentration, and warp is dried to particle for 60 ℃, and sterilization back packing promptly gets the black tea finished product of ginkgo.
Embodiment 2
Get the ginkgo nut broken shell, remove the clean gingko benevolence 65kg behind shell and the kernel meat kind skin, smash, using 5 times of amount concentration is 60% alcohol immersion 48 hours; With the speed diacolation of per minute 1ml/1kg, get percolate, the liquid of filtering is through reclaiming ethanol; With 200 order nylon net filters, get concentrate, subsequent use; Get black tea 10kg, pulverize into slightly end of 20 orders, add the pure water of 7 times of amounts, 75 ℃ of agitating heating; Extract secondary respectively, extract 2h for the first time, extract 1h for the second time, merge leaching liquor; Filtering with 300 order industrial filter cloths, collect filtrating and mix with the gingko concentrate, is 60 ℃ with mixed liquor in temperature; Vacuum is the medicinal extract that is concentrated into relative density 1.35 under the 0.06MPa condition, with extract dry, is ground into 300 order fine powders; It is that 50% ethanolic solution is granulated that above-mentioned fine powder is used concentration, and warp is dried to particle for 65 ℃, and sterilization back packing promptly gets the black tea finished product of ginkgo.
Embodiment 3
Get the ginkgo nut broken shell, remove the clean gingko benevolence 70kg behind shell and the kernel meat kind skin, smash, using 5 times of amount concentration is 60% alcohol immersion 48 hours; With the speed diacolation of per minute 1ml/1kg, get percolate, the liquid of filtering is through reclaiming ethanol; With 200 order nylon net filters, get concentrate, subsequent use; Get black tea 20kg, pulverize into slightly end of 25 orders, add the pure water of 6 times of amounts, 70 ℃ of agitating heating; Extract secondary respectively, extract 2h for the first time, extract 1h for the second time, merge leaching liquor; Filtering with 300 order industrial filter cloths, collect filtrating and mix with gingko benevolence concentrate, is 65 ℃ with mixed liquor in temperature; Be concentrated into the medicinal extract of relative density 1.30 under the vacuum 0.05MPa condition,, be ground into 300 order fine powders extract dry; It is that 50% ethanolic solution is granulated that above-mentioned fine powder is used concentration, and warp is dried to particle for 65 ℃, and sterilization back packing promptly gets the black tea finished product of ginkgo.
Embodiment 4
Get the ginkgo nut broken shell, remove the clean gingko benevolence 75kg behind shell and the kernel meat kind skin, smash, using 5 times of amount concentration is 60% alcohol immersion 48 hours; With the speed diacolation of per minute 2ml/1kg, get percolate, the liquid of filtering is through reclaiming ethanol; With 200 order nylon net filters, get concentrate, subsequent use; Get black tea 15kg, pulverize into slightly end of 30 orders, add the pure water of 5 times of amounts, 65 ℃ of agitating heating; Extract secondary respectively, extract 2h for the first time, extract 1h for the second time, merge leaching liquor; Filtering with 300 order industrial filter cloths, collect filtrating and mix with gingko benevolence concentrate, is 55 ℃ with mixed liquor in temperature; Be concentrated into the medicinal extract of relative density 1.35 under the vacuum 0.1MPa condition,, be ground into 300 order fine powders extract dry; It is that 50% ethanolic solution is granulated that above-mentioned fine powder is used concentration, and warp is dried to particle for 55 ℃, and sterilization back packing promptly gets the black tea finished product of ginkgo.
Embodiment 5
Get the ginkgo nut broken shell, remove the clean gingko benevolence 75kg behind shell and the kernel meat kind skin, smash, using 5 times of amount concentration is 60% alcohol immersion 48 hours; With the speed diacolation of per minute 2ml/1kg, get percolate, the liquid of filtering is through reclaiming ethanol; With 200 order nylon net filters, get concentrate, subsequent use; Get black tea 25kg, pulverize into slightly end of 20 orders, add the pure water of 8 times of amounts, 75 ℃ of agitating heating; Extract secondary respectively, extract 2h for the first time, extract 1h for the second time, merge leaching liquor; Filtering with 300 order industrial filter cloths, collect filtrating and mix with gingko benevolence concentrate, is 65 ℃ with mixed liquor in temperature; Be concentrated into the medicinal extract of relative density 1.40 under the vacuum 0.09MPa condition,, be ground into 300 order fine powders extract dry; It is that 50% ethanolic solution is granulated that above-mentioned fine powder is used concentration, and warp is dried to particle for 60 ℃, and sterilization back packing promptly gets the black tea finished product of ginkgo.
Claims (4)
1. a ginkgo is deceived tea and preparation method thereof; It is characterized in that: be to be raw material with food containing gingko almond and black tea; Process ginkgo and deceive tea through extracting, merge concentrated, granulations, drying, sterilization, packing respectively, its characteristic is that also the weight ratio of food containing gingko almond and black tea is gingko benevolence 65 ~ 75, deceives tea 10 ~ 25.
2. the preparation method of the black tea of a kind of ginkgo according to claim 1, its characteristic comprises following sequential steps:
(1) get gingko benevolence it is pulverized, the concentration of using 5 times of amounts of material is 60% alcohol immersion 48 hours, with the speed diacolation of per minute 1 ~ 2ml/1kg, percolate, diacolation liquid recycling ethanol, with 200 order nylon net filters, must concentrate, subsequent use;
(2) will deceive tea and pulverize into thick end;
(3) obtain slightly end of black tea, add 5 ~ 8 times of pure water, 65 ℃ ~ 80 ℃ of agitating heating, lixiviate is 2 times respectively, for the first time 2h, 1h for the second time;
(4) merge the secondary leaching liquor, filter, collect filtrate for later use with 300 order industrial filter cloths;
(5) combining step (1) concentrate and step (4) filtrating, the vacuum concentrated extract, drying was pulverized 300 mesh sieves;
(6) above-mentioned fine powder being used concentration is 50% the moistening granulation of ethanol, is dried to particle, sterilization back packing, the black tea finished product of ginkgo.
3. the vacuum concentrated extract described in preparation method's step according to claim 2 (5) is characterized in that the condition of concentrated extract is: temperature is 55 ℃ ~ 65 ℃, and vacuum is 0.05MPa ~ 0.1MPa.
4. according to the black tea of claim 1 and 2 described a kind of ginkgoes, it is characterized in that: described black tea is the black tea of commercially available finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101114922A CN102613347A (en) | 2012-04-17 | 2012-04-17 | Gingko black tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101114922A CN102613347A (en) | 2012-04-17 | 2012-04-17 | Gingko black tea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102613347A true CN102613347A (en) | 2012-08-01 |
Family
ID=46553826
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101114922A Pending CN102613347A (en) | 2012-04-17 | 2012-04-17 | Gingko black tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102613347A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103828965A (en) * | 2014-02-28 | 2014-06-04 | 徐星航 | Compound black tea granules and preparation method thereof |
| CN103976067A (en) * | 2014-05-15 | 2014-08-13 | 中国科学院合肥物质科学研究院 | Processing method of pistacia chinensis bunge black tea |
| CN104938684A (en) * | 2014-03-31 | 2015-09-30 | 湖南省怡清源茶业有限公司 | Tea for assisting reduction of blood lipid and preparation method thereof |
| CN108740180A (en) * | 2018-05-04 | 2018-11-06 | 任秀江 | A kind of black tea lozenge and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1275390A (en) * | 2000-05-12 | 2000-12-06 | 无锡清华紫光生物工程有限公司 | Ginkgo fat-reducing tea |
| CN1729815A (en) * | 2005-08-16 | 2006-02-08 | 湖南九汇现代中药有限公司 | Gingko tea preparation and production process thereof |
| CN201123361Y (en) * | 2007-10-11 | 2008-10-01 | 陈浩 | Instant tea slice |
| CN101595983A (en) * | 2009-01-15 | 2009-12-09 | 孔赟荣 | A kind of preparation method of gingko healthy tea |
| CN102224865A (en) * | 2011-04-24 | 2011-10-26 | 甘肃长征药业科技有限公司 | Completely water-soluble bitter buckwheat tea and preparation technology thereof |
| CN102283299A (en) * | 2011-08-16 | 2011-12-21 | 金道山 | Ginseng medlar fruit tea and preparation method thereof |
-
2012
- 2012-04-17 CN CN2012101114922A patent/CN102613347A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1275390A (en) * | 2000-05-12 | 2000-12-06 | 无锡清华紫光生物工程有限公司 | Ginkgo fat-reducing tea |
| CN1729815A (en) * | 2005-08-16 | 2006-02-08 | 湖南九汇现代中药有限公司 | Gingko tea preparation and production process thereof |
| CN201123361Y (en) * | 2007-10-11 | 2008-10-01 | 陈浩 | Instant tea slice |
| CN101595983A (en) * | 2009-01-15 | 2009-12-09 | 孔赟荣 | A kind of preparation method of gingko healthy tea |
| CN102224865A (en) * | 2011-04-24 | 2011-10-26 | 甘肃长征药业科技有限公司 | Completely water-soluble bitter buckwheat tea and preparation technology thereof |
| CN102283299A (en) * | 2011-08-16 | 2011-12-21 | 金道山 | Ginseng medlar fruit tea and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 权启爱: "《茶叶高效益加工技术》", 31 March 2001, 中国农业科技出版社, article ""速溶茶加工的工艺流程是怎样的？"", pages: 77-78 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103828965A (en) * | 2014-02-28 | 2014-06-04 | 徐星航 | Compound black tea granules and preparation method thereof |
| CN103828965B (en) * | 2014-02-28 | 2015-09-16 | 徐凌川 | Black tea granule of a kind of compound and preparation method thereof |
| CN104938684A (en) * | 2014-03-31 | 2015-09-30 | 湖南省怡清源茶业有限公司 | Tea for assisting reduction of blood lipid and preparation method thereof |
| CN103976067A (en) * | 2014-05-15 | 2014-08-13 | 中国科学院合肥物质科学研究院 | Processing method of pistacia chinensis bunge black tea |
| CN103976067B (en) * | 2014-05-15 | 2016-05-25 | 中国科学院合肥物质科学研究院 | The processing method of the black tea of a kind of Chinese pistache |
| CN108740180A (en) * | 2018-05-04 | 2018-11-06 | 任秀江 | A kind of black tea lozenge and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100421567C (en) | Instant pu'er tea and its preparation method | |
| CN101073370B (en) | Blackthorn pear products and its production | |
| CN106167838B (en) | Processing method of polyphenol-rich functional brown sugar | |
| CN102630776A (en) | Ginkgo leaf extracting technology and ginkgo black tea processing method | |
| CN102578319B (en) | Gingko Pu'er raw tea and preparation method thereof | |
| CN102613347A (en) | Gingko black tea and preparation method thereof | |
| CN101254011A (en) | Corn capillament drink and method of preparing the same | |
| CN102488052B (en) | Inflatedfruit senna seed instant nutritious coffee powder and coffee for losing weight and reducing fat, pressure and sugar, and production process thereof | |
| CN102613346A (en) | Ginkgo white tea and preparation method thereof | |
| CN102578318B (en) | Gingko Pu-Er ripe tea and preparation method thereof | |
| CN105379920A (en) | Preparation method of peony coffee | |
| CN102423070A (en) | Natto capsule and its preparation method | |
| CN100475049C (en) | Green tea product and preparation method thereof | |
| CN102613655A (en) | Gingko, garlic and broadleaf holly leaf compound particle drink | |
| CN102613345A (en) | Ginkgo black tea and preparation method thereof | |
| CN102626156A (en) | Ginkgo leaf extraction process and method for processing fermented ginkgo Pu'er tea | |
| CN102626153A (en) | Ginkgo leaf extraction technology and processing method of ginkgo black tea | |
| CN102613349B (en) | Ginkgo garlic yellow tea composite particle drink | |
| CN102613338A (en) | Ginkgo green tea and preparation method thereof | |
| CN102210368B (en) | Health-care coffee beverage | |
| CN104432393A (en) | Lucid ganoderma solid beverage and preparation method of solid beverage | |
| CN104115956A (en) | Special red ginseng instant tea | |
| CN102630780A (en) | Gingko-garlic-black tea composite granular beverage | |
| CN102613339B (en) | Ginkgo garlic pu-erh fermented tea composite particle drink | |
| CN102599522B (en) | Ginkgo-garlic-snow tea compound granular drink |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120801 |