CN102860398B - Preparation method of jasmine tea - Google Patents
Preparation method of jasmine tea Download PDFInfo
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- CN102860398B CN102860398B CN201210377628.4A CN201210377628A CN102860398B CN 102860398 B CN102860398 B CN 102860398B CN 201210377628 A CN201210377628 A CN 201210377628A CN 102860398 B CN102860398 B CN 102860398B
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Abstract
The invention relates to a preparation method of jasmine tea. The jasmine tea is made with tea leaf and jasmine flower according to a weight ratio of 1:1 by continuous scenting process. The continuous scenting process includes: using fresh Magnolia flower as prime for first scenting; performing second scenting without re-firing; after second scenting, using microwave to re-fire the tea leaf subjected to second scenting until water content of the tea leaf reaches 15-17%, and using fresh Magnolia flower as prime for third scenting; after third scenting, performing fourth scenting, sterilizing and packaging to obtain the jasmine tea. Priming with the fresh Magnolia flower before the continuous scenting greatly increases the freshness of the jasmine tea. Tea leaf re-firing with the microwave helps keep scent and avoid burnt taste, and quality of the jasmine tea is guaranteed. The preparation method has the advantages that production cycle is short, energy consumption is reduced, the quality of the jasmine tea is improved, and the like.
Description
Technical field
The present invention relates to the processing technique field of tea, particularly a kind of preparation method of jasmine tea.
Background technology
Tea beverage is the favorite a kind of drinks of Chinese, is also quite favored in the world.Wherein jasmine tea is with the dense alcohol of its tea liquid, and fragrance is filled the stomach and enjoyed great popularity, and in jasmine tea, is in great demand the most again with jasmine tea and beverage thereof.Along with the raising of people's living standard, tea culture is proposed to higher requirement, tea making technology has had very fast raising and progress.
At present, adopting traditional handicraft is still to produce the major way of jasmine tea, and whole technique at least needs just can complete for 12-15 days.This technology is taking the physical absorption of tea base as Main Basis, and fragrance hold facility is poor, and will be through complex fire operation repeatedly, not only take a lot of work, time-consuming, and consumed energy is large.Therefore, developing a kind of new jasmine tea preparation technology just becomes urgent research direction, and the development of " connecting basement " processing technology has just been opened up a new way for it.
Company's basement processing technology of jasmine tea is to be based upon on " wet base " basement theoretical foundation processed, in this technique, tea base need not complex fire before the first basement, directly process with the tea base refining, compared with traditional handicraft, connect basement technique and save time about 4-5 days, reduced compound fire drying operation twice, reduced processing cost.But, in existing basement flower process, also there are many deficiencies, for example: complex fire temperature Tai Gaoyi causes jasmine tea to occur fire attack taste, even after basement, carry out again the DeGrain of jacquard weave etc.And it is also fewer about the optimization and the improved work that connect each influence factor in basement technical process at present.Therefore,, in order further to improve the quality of jasmine tea, be necessary each machined parameters and integrated artistic further study and innovate.
Summary of the invention
The object of the present invention is to provide a kind of with short production cycle, complex fire temperature is low, the preparation method of the jasmine tea that fragrance confining force is good, and the Parameter Conditions during existing even basement basement is spent is optimized, basement flower process is improved, thereby the quality of jasmine tea is improved.
To achieve these goals, technical scheme of the present invention is:
The preparation method of this jasmine tea comprises: it is taking tealeaves and Jasmine as raw material, and the company's of employing basement basement flower processing technique is prepared from; Described company's basement basement flower processing technique is: with the fresh white yulan magnolia bottoming of 1-10 (w/w), after connecting for the first time and for the second time basement basement and spending, adopt microwave to go out colored tealeaves complex fire to basement flower for the second time, control temperature is 60-80 DEG C, when Measuring Moisture Content of Tea content is 15-17%(w/w) time, complex fire finishes, with the bottoming of 1-10% (w/w) fresh white yulan magnolia, carry out even basement basement flower for the third time with four time, sterilization again, packaging, obtains jasmine tea.
Further, described preparation method comprises: it is taking tealeaves and Jasmine as raw material, and the company's of employing basement basement flower processing technique is prepared from; Described company's basement basement flower processing technique is: with the fresh white yulan magnolia bottoming of 5% (w/w), after connecting for the first time and for the second time basement basement and spending, adopt microwave to go out colored tealeaves complex fire to basement flower for the second time, control temperature is 60-80 DEG C, when Measuring Moisture Content of Tea content is 15-17%(w/w) time, complex fire finishes, with the bottoming of 5% (w/w) fresh white yulan magnolia, carry out even basement basement flower for the third time with four time, sterilization again, packaging, obtains jasmine tea.
Described tealeaves is to produce the plain embryo tealeaves of the fragrant person of outstanding talent's level of Fuan great Bai tea early spring.
Described Jasmine is Fuan this real estate Jasmine.
The present invention adopts above technical scheme: connect the technique of first using the bottoming of fresh white jade orchid before basement by employing, can regulate jasmine tea concentration, connect basement basement flower process because of the not good enough disadvantage of fiery merit deficiency concentration thereby made up, the fresh degree of jasmine tea is improved greatly.Adopt microwave on tea to carry out complex fire, microwave drying is owing to being to directly act on hydrone isopolarity molecule, penetration power is strong, temperature is easy to control, and rapid evaporation large quantity of moisture at a lower temperature, is conducive to the maintenance of fragrance, can obviously improve the fragrance of a flower of tealeaves, and compared with traditional complex fire means, can also avoid producing fire attack taste, thereby ensure the quality of jasmine tea.The present invention has abandoned, in the jacquard weave step connecting after basement basement bow structure bundle, when having reached due effect, having simplified processing technology.That the present invention has is with short production cycle, reduce energy consumption, the quality of the jasmine tea advantage such as be improved.
Brief description of the drawings
Fig. 1 is the essential oil content balance of the jasmine tea that makes of different process.
Detailed description of the invention
Technical scheme of the present invention is: the jasmine tea that the present invention makes is taking tealeaves and Jasmine as raw material, and the company's of employing basement basement flower processing technique is prepared from; Described company's basement basement flower processing technique is: with the fresh white yulan magnolia bottoming of 1-10% (w/w), after connecting for the first time and for the second time basement basement and spending, adopt microwave to go out colored tealeaves complex fire to basement flower for the second time, control temperature is 60-80 DEG C, when Measuring Moisture Content of Tea content is 15-17%(w/w) time, complex fire finishes, with the bottoming of 1-10% (w/w) fresh white yulan magnolia, carry out even basement basement flower for the third time with four time, sterilization again, packaging, obtains jasmine tea.
Described method comprises: it is taking tealeaves and Jasmine as raw material, and the company's of employing basement basement flower processing technique is prepared from; Described company's basement basement flower processing technique is: with the fresh white yulan magnolia bottoming of 5% (w/w), after connecting for the first time and for the second time basement basement and spending, adopt microwave to go out colored tealeaves complex fire to basement flower for the second time, control temperature is 60-80 DEG C, when Measuring Moisture Content of Tea content is 15-17%(w/w) time, complex fire finishes, with the bottoming of 5% (w/w) fresh white yulan magnolia, carry out even basement basement flower for the third time with four time, sterilization again, packaging, obtains jasmine tea.
Described tealeaves is to produce the plain embryo tealeaves of the fragrant person of outstanding talent's level of Fuan great Bai tea early spring.
Described Jasmine is Fuan this real estate Jasmine.
Instrument, detection means that the present invention adopts are as follows:
Applied microwave drying instrument of the present invention, the equipment such as fast tester for water content, realize the development to jasmine tea preparation method.
Utilize gas chromatograph (HP-6890, Angilient Co.U.S.A) to measure essential oil and main fragrance component in jasmine tea.
The condition that connects basement basement flower processing technique of the present invention is: with Flos micheliae Albae bottoming, tea base water content is 5-35%(w/w), heap temperature is 18-58 ± 2 DEG C, the basement time processed is 4-16h, carry out complex fire with microwave means, connecting for the first time and for the second time basement basement spends lower flower to measure as 10-50%(w/w), it is 0-40%(w/w that for the third time with four company's basement basement spent lower flower amount).Preferred basement flower condition is: connect before basement taking 5% Flos micheliae Albae bottoming, tea base water content as 15%(w/w at every turn), heap temperature is as 38 ± 2 DEG C, the basement time processed is 12h, complex fire temperature is controlled at 60-80 DEG C, connecting for the first time and for the second time basement basement spends lower flower to measure as 30%(w/w), it is 20%(w/w that for the third time with four company's basement basement spent lower flower amount)
In order to realize technique scheme, the concrete steps that the present invention takes are as follows:
(1) connect the optimization that in basement basement flower processing technique, basement is spent condition
Adopt experiment of single factor, respectively to tea base water content (5%, 15%, 25% and 35%, w/w), heap temperature (18 ± DEG C, 28 ± 2 DEG C, 38 ± 2 DEG C and 48 ± 2 DEG C, 58 ± 2 DEG C), basement time processed (4h, 8h, 12h and 16h) and connect for the first time and for the second time basement basement and spend lower flower amount (10%, 20%, 30%, 40% and 50%, w/w) four basement flower parameters investigate.Tea base and jasmine fresh flower are evenly mixed, pack into carrying out basement flower in the carton of nonhygroscopic paperboard, after basement system, tea, flower are separated, and the jasmine tea making is carried out to subjective appreciation.The basement that obtains having best organoleptic quality spends condition to be: tea base water content is 15%, heap temperature is that 38 ± 2 DEG C, basement time processed are 12 hours, connecting basement basement for the first time and for the second time, to spend lower flower amount be 30%, for the third time with four time even basement basement to spend lower flower amount be 20%.
(2) improvement of basement flower process step in company's basement basement flower processing technique
Adopt contrast test, right respectively: whether with the bottoming of white jade orchid, to adopt baking process or microwave method to carry out complex fire, after basement bow structure bundle, whether carry out three basement flower process steps of jacquard weave and investigate.Obtain making the basement flower improvement step that organoleptic indicator obviously improves to be: to connect basement and start front 5% the white jade orchid bottoming of first using, adopt microwave method to carry out complex fire and omit the jacquard weave step after basement bow structure bundle.
(3) enforcement of basement flower process in company's basement basement flower processing technique
First white jade orchid is evenly spread to one deck, evenly spread Flos micheliae Albae again and take after tealeaves and Jasmine are mixed, start basement flower for the first time, controlling heap temperature is 38 ± 2 DEG C, and after 12 hours go out to spend, spreading for cooling is cooling; Then carry out basement flower for the second time, tealeaves and Jasmine evenly spread again, and controlling heap temperature is 38 ± 2 DEG C, and after 12 hours go out to spend, spreading for cooling is cooling; Use microwave to go out colored tealeaves to basement flower for the second time and carry out complex fire, control temperature is 60-80 DEG C, when Measuring Moisture Content of Tea content is 15-17%(w/w) time, complex fire finishes; Then carry out for the third time basement flower, first white jade orchid is evenly spread to one deck, evenly spread Flos micheliae Albae again and take after tealeaves and Jasmine are mixed, control that to pile temperature be 38 ± 2 DEG C, after 12 hours go out to spend, spreading for cooling is cooling; Finally carry out basement flower the 4th time, tealeaves and Jasmine evenly spread, and controlling heap temperature is 38 ± 2 DEG C, go out flower, and then spreading for cooling is cooling through 12 hours.Main Jasmine fragrance composition in jasmine tea prepared by employing the method is analyzed, and organoleptic indicator is evaluated.
(4) mensuration of the each key odorant material of jasmine tea and essential oil content
Adopt distillation extraction (SDE) method simultaneously to carry out essential oil extraction.Adopt gas-chromatography (GC) to analyze aroma component and content; With reference to standard specimen, that gas chromatograph-mass spectrometer (GC-MS) (GC-MS) carries out aroma component is qualitative; Utilize internal standard compound peak area quantification to calculate the relative amount of each aroma component and essential oil total amount.
Chromatographic column: (30m × 0.25mm × 0.25 μ m) for HP-INNOWAX quartz capillary column;
Temperature programming condition: 500 DEG C of (3min) → 800 DEG C (10 DEG C/min, maintain 2min) → 215 DEG C (3 DEG C/min), maintain 7min;
Detector: FID; Carrier gas: nitrogen; Input sample: 1 μ l; Split ratio: 10:1.
The evaluation of jasmine tea organoleptic quality adopts method of weighting scores, and specific procedure is: at the bottom of sampling → comment profile → sample → brew → go out millet paste → news fragrance → taste flavour → see leaf.Marked by 5 people, average.
Evaluation factor flexible strategy are respectively: profile 20%, and fragrance 60%, soup look 10%, at the bottom of liquid 10%.
Below in conjunction with specific embodiment, the present invention is further described:
Embodiment 1
Prepare 100 kilograms of product Taiwan, fresh Fuan single-lobe kind Jasmines and Ningde this real estate Flos micheliae Albae and spend 10 kilograms, respectively Jasmine and white jade orchid are sieved to blue and white, witheredization removing foreign material, do not open, then grow flower.Prepare to produce early spring 100 kilograms of the plain embryo tealeaves of the fragrant person of outstanding talent's level of Fuan great Bai tea, first carry out humidification, making its moisture is 15%.
Then start basement flower process: first get 5 kilograms of fresh white yulan magnolia, white jade orchid is evenly spread to one deck, get again 30 kilograms of the Jasmines handled well, after fully mixing with 100 kilograms of tealeaves, spread Flos micheliae Albae and take, start basement flower for the first time, controlling heap temperature is 38 ± 2 DEG C, went out flower through 12 hours, the tealeaves of basement flower after going out to spend, without complex fire, after spreading for cooling in 10 hours, is prepared basement flower for the second time for the first time; Basement flower for the second time, also connect basement basement flower for the first time, gets 30 kilograms of Jasmines, fully mixes and spread with tealeaves after basement flower goes out colored spreading for cooling for the first time, and controlling heap temperature is 38 ± 2 DEG C, keeps 12h, goes out flower; The tealeaves of basement flower after going out to spend enters complex fire operation for the second time, uses microwave to carry out complex fire to it, and control temperature is 60-80 DEG C, when Measuring Moisture Content of Tea content is 15-17%(w/w) time, complex fire finishes; After complex fire finishes, carry out basement flower for the third time, get 5 kilograms of fresh white yulan magnolia, first white jade orchid is evenly spread to one deck, get 20 kilograms of the Jasmines handled well again, after fully mixing, spread at Flos micheliae Albae and take with the tealeaves after complex fire, controlling heap temperature is 38 ± 2 DEG C, keep 12h, go out flower.Tealeaves, without complex fire, after spreading for cooling in 10 hours, is prepared basement flower the 4th time; The 4th basement flower, also connect basement basement flower for the second time, gets 20 kilograms of raw material jasmine fresh flowers, fully mixes and spread with the tealeaves that basement flower goes out after colored spreading for cooling for the third time, and controlling heap temperature is 38 ± 2 DEG C, keeps 12h, goes out flower.
Final pasteurising, packaging, obtains jasmine tea finished product.
It is carried out to analysis of aroma components, and result shows that essential oil and the main Jasmine fragrance component content of the jasmine tea of this method making are significantly higher than the jasmine tea (Fig. 1 and table 1) that traditional handicraft is made.
The main Jasmine fragrance component content contrast of the jasmine tea that table 1 different process makes
Results of sensory evaluation shows, the jasmine tea (table 2) that the aesthetic quality of the jasmine tea that this method is made makes apparently higher than traditional handicraft, thus fully retain the fragrance of a flower of Jasmine.
The subjective appreciation contrast of the jasmine tea that table 2 different process makes
Embodiment 2
Prepare 100 kilograms of product Taiwan, fresh Fuan single-lobe kind Jasmines and Ningde this real estate Flos micheliae Albae and spend 2 kilograms, respectively Jasmine and white jade orchid are sieved to blue and white, witheredization removing foreign material, do not open, then grow flower.Prepare to produce early spring 100 kilograms of the plain embryo tealeaves of the fragrant person of outstanding talent's level of Fuan great Bai tea, first carry out humidification, making its moisture is 15%.
Then start basement flower process: first get 1 kilogram of fresh white yulan magnolia, white jade orchid is evenly spread to one deck, get again 30 kilograms of the Jasmines handled well, after fully mixing with 100 kilograms of tealeaves, spread Flos micheliae Albae and take, start basement flower for the first time, controlling heap temperature is 38 ± 2 DEG C, went out flower through 12 hours, the tealeaves of basement flower after going out to spend, without complex fire, after spreading for cooling in 10 hours, is prepared basement flower for the second time for the first time; Basement flower for the second time, also connect basement basement flower for the first time, gets 30 kilograms of Jasmines, fully mixes and spread with tealeaves after basement flower goes out colored spreading for cooling for the first time, and controlling heap temperature is 38 ± 2 DEG C, keeps 12h, goes out flower; The tealeaves of basement flower after going out to spend enters complex fire operation for the second time, uses microwave to carry out complex fire to it, and control temperature is 60-80 DEG C, when Measuring Moisture Content of Tea content is 15-17%(w/w) time, complex fire finishes; After complex fire finishes, carry out basement flower for the third time, get 1 kilogram of fresh white yulan magnolia, first white jade orchid is evenly spread to one deck, get 20 kilograms of the Jasmines handled well again, after fully mixing, spread at Flos micheliae Albae and take with the tealeaves after complex fire, controlling heap temperature is 38 ± 2 DEG C, keep 12h, go out flower.Tealeaves, without complex fire, after spreading for cooling in 10 hours, is prepared basement flower the 4th time; The 4th basement flower, also connect basement basement flower for the second time, gets 20 kilograms of raw material jasmine fresh flowers, fully mixes and spread with the tealeaves that basement flower goes out after colored spreading for cooling for the third time, and controlling heap temperature is 38 ± 2 DEG C, keeps 12h, goes out flower.
Final pasteurising, packaging, obtains jasmine tea finished product.
It is carried out to analysis of aroma components, and result shows that essential oil and the main Jasmine fragrance component content of the jasmine tea of this method making are significantly higher than the jasmine tea (table 3) that traditional handicraft is made.
The main Jasmine fragrance component content contrast of the jasmine tea that table 3 different process makes
Results of sensory evaluation shows, the jasmine tea (table 4) that the aesthetic quality of the jasmine tea that this method is made makes apparently higher than traditional handicraft, thus fully retain the fragrance of a flower of Jasmine.
The subjective appreciation contrast of the jasmine tea that table 4 different process makes
Embodiment 3
Prepare 100 kilograms of product Taiwan, fresh Fuan single-lobe kind Jasmines and Ningde this real estate Flos micheliae Albae and spend 20 kilograms, respectively Jasmine and white jade orchid are sieved to blue and white, witheredization removing foreign material, do not open, then grow flower.Prepare to produce early spring 100 kilograms of the plain embryo tealeaves of the fragrant person of outstanding talent's level of Fuan great Bai tea, first carry out humidification, making its moisture is 15%.
Then start basement flower process: first get 10 kilograms of fresh white yulan magnolia, white jade orchid is evenly spread to one deck, get again 30 kilograms of the Jasmines handled well, after fully mixing with 100 kilograms of tealeaves, spread Flos micheliae Albae and take, start basement flower for the first time, controlling heap temperature is 38 ± 2 DEG C, went out flower through 12 hours, the tealeaves of basement flower after going out to spend, without complex fire, after spreading for cooling in 10 hours, is prepared basement flower for the second time for the first time; Basement flower for the second time, also connect basement basement flower for the first time, gets 30 kilograms of Jasmines, fully mixes and spread with tealeaves after basement flower goes out colored spreading for cooling for the first time, and controlling heap temperature is 38 ± 2 DEG C, keeps 12h, goes out flower; The tealeaves of basement flower after going out to spend enters complex fire operation for the second time, uses microwave to carry out complex fire to it, and control temperature is 60-80 DEG C, when Measuring Moisture Content of Tea content is 15-17%(w/w) time, complex fire finishes; After complex fire finishes, carry out basement flower for the third time, get 10 kilograms of fresh white yulan magnolia, first white jade orchid is evenly spread to one deck, get 20 kilograms of the Jasmines handled well again, after fully mixing, spread at Flos micheliae Albae and take with the tealeaves after complex fire, controlling heap temperature is 38 ± 2 DEG C, keep 12h, go out flower.Tealeaves, without complex fire, after spreading for cooling in 10 hours, is prepared basement flower the 4th time; The 4th basement flower, also connect basement basement flower for the second time, gets 20 kilograms of raw material jasmine fresh flowers, fully mixes and spread with the tealeaves that basement flower goes out after colored spreading for cooling for the third time, and controlling heap temperature is 38 ± 2 DEG C, keeps 12h, goes out flower.
Final pasteurising, packaging, obtains jasmine tea finished product.
It is carried out to analysis of aroma components, and result shows that essential oil and the main Jasmine fragrance component content of the jasmine tea of this method making are significantly higher than the jasmine tea (table 5) that traditional handicraft is made.
The main Jasmine fragrance component content contrast of the jasmine tea that table 5 different process makes
Results of sensory evaluation shows, the jasmine tea (table 6) that the aesthetic quality of the jasmine tea that this method is made makes apparently higher than traditional handicraft, thus fully retain the fragrance of a flower of Jasmine.
The subjective appreciation contrast of the jasmine tea that table 6 different process makes
Claims (4)
1. a preparation method for jasmine tea, is characterized in that: its preparation method comprises: taking the tealeaves of weight ratio 1:1 and Jasmine as raw material, the company's of employing basement processing technology is prepared from, described company's basement processing technology comprises basement flower four times, the lower flower amount order-assigned of four basement flower and jasmines is 30%, 30%, 20% and 20%, basement flower is with the fresh white yulan magnolia bottoming of the 1-10% of tealeaves weight for the first time, without complex fire, enter basement flower for the second time, for the second time after basement bow structure bundle, adopt microwave to go out colored tealeaves complex fire to basement flower for the second time, microwave power is 650-850W, control temperature is 60-80 DEG C, in the time that Measuring Moisture Content of Tea content is 15-17%, complex fire finishes, again with the fresh white yulan magnolia bottoming of the 1-10% of tealeaves weight, carry out basement flower for the third time, after end without complex fire, enter basement flower the 4th time, again through sterilization, packaging, obtain jasmine tea.
2. the preparation method of a kind of jasmine tea according to claim 1, is characterized in that: its preparation method comprises: taking the tealeaves of weight ratio 1:1 and Jasmine as raw material, the company's of employing basement processing technology is prepared from, described company's basement processing technology comprises basement flower four times, the lower flower amount order-assigned of four basement flower and jasmines is 30%, 30%, 20% and 20%, basement flower is with 5% fresh white yulan magnolia bottoming of tealeaves weight for the first time, without complex fire, enter basement flower for the second time, for the second time after basement bow structure bundle, adopt microwave to go out colored tealeaves complex fire to basement flower for the second time, microwave power is 650-850W, control temperature is 60-80 DEG C, in the time that Measuring Moisture Content of Tea content is 15-17%, complex fire finishes, again with 5% fresh white yulan magnolia bottoming of tealeaves weight, carry out basement flower for the third time, after end without complex fire, enter basement flower the 4th time, again through sterilization, packaging, obtain jasmine tea.
3. the preparation method of a kind of jasmine tea according to claim 1 and 2, is characterized in that: described tealeaves is Fuan great Bai tea.
4. the preparation method of a kind of jasmine tea according to claim 1 and 2, is characterized in that: described Jasmine is product Taiwan, Fuan single-lobe Jasmine.
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| CN103783231B (en) * | 2014-02-26 | 2015-03-25 | 孔志军 | Production method for jasmine flower flavor type black tea |
| CN104171124B (en) * | 2014-07-31 | 2017-01-11 | 四川省南方叶嘉茶业有限公司 | Method for making mengding ganlu flower tea |
| CN104171144A (en) * | 2014-08-25 | 2014-12-03 | 哈尔滨灵丹鸿运茶品有限公司 | Magnolia flower fragrance tea and preparation method thereof |
| CN104472745A (en) * | 2014-12-24 | 2015-04-01 | 重庆市珍珠兰御咏茶业有限公司 | Processing method of three-season-tea-in-one Chloranthus spicatus Mak scented tea |
| CN104957298B (en) * | 2015-05-29 | 2018-10-19 | 陈文创 | Health jasmine tea |
| CN110604194A (en) * | 2019-11-06 | 2019-12-24 | 横县振茂茶厂 | Preparation method of bitter orange flower-flavored jasmine tea |
| CN110604193A (en) * | 2019-11-06 | 2019-12-24 | 横县振茂茶厂 | Preparation method of osmanthus fragrans fragrant jasmine tea |
| CN114766556A (en) * | 2022-03-03 | 2022-07-22 | 湖南农业大学 | Drying method of jasmine tea |
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Effective date of registration: 20181026 Address after: 352106 No. 15, Shu Gang Road, Zhangwan Town, Jiaocheng District, Ningde, Fujian. Patentee after: FUJIAN XIANYANGYANG BIOTECHNOLOGY CO., LTD. Address before: 352000 agricultural science and Technology Park, Zhouning County, Ningde, Fujian Patentee before: Fujian Seian Food & Technology Co., Ltd. |