CN103039654A - Production method of instant flos lonicerae tea - Google Patents
Production method of instant flos lonicerae tea Download PDFInfo
- Publication number
- CN103039654A CN103039654A CN2012104777797A CN201210477779A CN103039654A CN 103039654 A CN103039654 A CN 103039654A CN 2012104777797 A CN2012104777797 A CN 2012104777797A CN 201210477779 A CN201210477779 A CN 201210477779A CN 103039654 A CN103039654 A CN 103039654A
- Authority
- CN
- China
- Prior art keywords
- tea
- honeysuckle flower
- drying
- mountain
- production method
- 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
Images
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a production method of instant flos lonicerae tea. The production method comprises the steps of: adding a flos lonicerae medicinal herb into boiling water according to a proportion of 1:10-1:25 for carrying out primary extraction, naturally soaking for 20-50min, then filtering extract liquid, adding filter residue into the boiling water according to a material/liquid ratio of 1:10-1:25 for carrying out secondary extraction, naturally soaking for 20-50min, then filtering, mixing filtrates; and concentrating the filtrate, drying the concentrated tea water, and sub-packaging after drying to obtain the instant flos lonicerae tea. According to the production process of the instant flos lonicerae tea, the instant flos lonicerae tea is good in instantizing property, the tea water is yellow green in color, transparent and clear, pure in aroma and tastes mellow and strong, and the yield is stable. The production method is stable and feasible in process route; and the instant flos lonicerae tea is excellent in quality, and can meet the requirement.
Description
Technical field
The present invention relates to the drink manufacture field, the production method of especially a kind of mountain honeysuckle flower instant tea.
Background technology
The mountain honeysuckle flower is the dry flower of Caprifoliaceae (Caprifoliaceae) Lonicera (Lonicera) honeysuckle Flos Lonicerae Confusae. plant, be traditional Chinese medical science common medicine, have the function of clearing heat and detoxicating, cool breeze heat radiation, antiviral, hepatic cholagogic.Traditional experience in several thousand and modern age pharmacological evaluation and clinical practice prove that all the mountain honeysuckle flower has stronger antibacterial action and result for the treatment of preferably for multiple germ.
Pharmacopeia in the past thinks, mountain honeysuckle flower and honeysuckle " nature and flavor with return through ", " function with cure mainly " and " usage and consumption " are in full accord.To this, the relevant expert thinks, " two kinds of honeysuckle flowers when clinical practice be can phase trans-substitution ", " country's " pharmacopeia " makes no exception to two kinds of honeysuckle flowers, is equal to, and does not have what difference.
But, 2005 version " pharmacopeia " with two of honeysuckle and mountain honeysuckle flower apportions, because they are very different.Honeysuckle and mountain honeysuckle flower from the source, proterties, the aspect that becomes to grade contrast, and a great difference is arranged, and in use should note difference.
The development of instant tea starts from the U.S. of nineteen fifty, is take the bright leaf of finished tea or tea as raw material, extracts water soluble ingredient and is refined into a kind of tea grounds that do not have, and namely rushes instant tea product with hot water, cold water even frozen water.Instant tea has kept main local flavor and the active ingredient of tea, and caters to Modern drinks consumption fashion with its health, characteristics quick and easy, health.The mountain honeysuckle flower has been had a long history as the tea-drinking product, and is all-ages, is more suitable for drinking summer.The present invention carries out deep processing with mountain honeysuckle flower raw material, adopt modern crafts that it is prepared into instant tea powder, will with its fast and easily characteristics liked by numerous consumers, can not only improve the added value of product of mountain honeysuckle flower tea, and can become tea industry development new growth point, have good application and promotion prospect.
Summary of the invention
The objective of the invention is: the production method of a kind of mountain honeysuckle flower instant tea is provided, and the product instant capacity that it is produced is good, and the soup look yellowish green, bright, and fragrance is pure, and the dense alcohol of flavour is good to eat.
The present invention is achieved in that the production method of mountain honeysuckle flower instant tea, get mountain honeysuckle flower medicinal material, be that the ratio of 1:10～1:25 adds boiling water and carries out the lixiviate first time in solid-liquid ratio, behind the natural immersion 20～50 minutes, leaching liquor is filtered, filter residue carries out the lixiviate second time in the ratio adding boiling water of solid-liquid ratio 1:10～1:25, and natural immersion filtered after 20～50 minutes, merged filtrate twice; Again filtrate is concentrated; Millet paste after concentrated is carried out drying, carry out packing after the drying, namely obtain finished product.
When drying, calculate by mass percentage, add beta-schardinger dextrin-or the maltodextrin of mountain honeysuckle flower quality of medicinal material 1～5%.
Described simmer down to reduced pressure concentration or film are concentrated; Described drying is freeze drying, spray-drying or vacuum microwave drying.
The temperature of reduced pressure concentration is 50～80 ℃, carries out Vacuum Concentration under vacuum 0.07MPa; With the pallet of packing into of the millet paste after concentrated, under-40～-50 ℃, carry out pre-freeze, the tea liquid that pre-freeze is good is put into hothouse, and the vacuum of hothouse is 50～100Pa, makes the liquid-solid body of tea be in sublimation condition; Sublimation temperature during beginning is-15～-20 ℃, and baking temperature is 20～25 ℃ again.
In order further to verify technique effect of the present invention, the spy carries out following experiment.
1.1 experimental design
Determine the best preparation technology of mountain honeysuckle flower instant tea.
1.2 test material and instrument
1.2.1 test material
1.2.2 test apparatus
1.3 method and result
1.3.1 quality evaluation index
1.3.1.1 the mensuration of instant tea yield
Accurately take by weighing mountain honeysuckle flower material quality
G 1 , the additive quality
G 2 Quality with prepared finished product instant tea
G 3 , be calculated as follows mountain honeysuckle flower instant tea yield:
1.3.1.2 the evaluation of solubility property
Take by weighing 2 parts in the mountain honeysuckle flower tea powder that makes, every part 0.5 gram adds respectively 150mL hot water and cold water and brews, and carries out the evaluation of solubility property, and standards of grading are as follows:
Table 1.1 instant tea solubility property is estimated
1.3.1.3 the sensory evaluation of instant tea quality
Take by weighing mountain honeysuckle flower tea powder 0.5 gram that makes, add the 150mL brewed in hot water, brew after 2 minutes by the order of " smell fragrance-see soup look-taste flavour " and evaluate one by one, the method that combines with comment reflects its quality with marking.Subjective appreciation group is by 8 compositions of personnel, with aspects such as soup look, fragrance, flavours as deliberated index.Hundred-mark system is adopted in scoring, and concrete standards of grading are as follows:
The sensory evaluation of table 1.2 instant tea quality
1.3.2 instant tea preparation technology's optimization
1.3.2.1 extract the selection of water
Literature research shows, when water hardness is larger, will affect the leaching of active ingredient in the tea, and can affect the solubility property, soup look etc. of prepared tea powder, therefore for guaranteeing the employed water quality of lixiviate, this research employing water recently distilled.
1.3.2.2 the selection of basic extraction process
1. extraction process by water flow process
Mountain honeysuckle flower → hot water lixiviate → filter and remove residue → reduced pressure concentration → freeze drying → finished product instant tea
2. alcohol extraction process flow process
Mountain honeysuckle flower → alcohol reflux extraction → filter and remove residue → reduced pressure concentration → freeze drying → finished product instant tea
3. aqueous extraction-alcohol precipitation technology flow process
Mountain honeysuckle flower → hot water lixiviate → filter and remove residue → reduced pressure concentration → adding an amount of ethanol carries out alcohol precipitation → centrifugal filtration → reduced pressure concentration → freeze drying → finished product instant tea
4. alcohol extracting-water precipitating technological process
Mountain honeysuckle flower → alcohol reflux extraction → filter and remove residue → reduced pressure concentration → add suitable quantity of water turns molten → centrifugal filtration → reduced pressure concentration → freeze drying → finished product instant tea
5. naturally brew technological process
Mountain honeysuckle flower → boiling water brews → filter and remove residue → reduced pressure concentration → freeze drying → finished product instant tea
Prepare respectively mountain honeysuckle flower instant tea powder according to above-mentioned different process, actual conditions and the results are shown in Table 1.3 and table 1.4.
The different extraction process conditions of table 1.3
The different extraction processes of table 1.4 are on the impact of instant tea powder yield and quality
By table 1.4 as can be known, from " instant capacity " and " soup look ", the different extraction processes of mountain honeysuckle flower on impact larger.Adopt instant capacity and the soup aberration of mountain honeysuckle flower tea powder of different extraction process preparation not larger, priority is: naturally brew, water extract-alcohol precipitation ﹥ water extraction ﹥ alcohol extracting, alcohol extracting-water precipitating.
From " fragrance ", adopt the difference of mountain honeysuckle flower tea powder of different extraction processes preparation larger, extraction process is more complicated, and consuming time longer, fragrance is lighter, and is serious even can produce ripe sulks.The priority of different extraction processes is: naturally brew ﹥ water extraction ﹥ alcohol extracting ﹥ water extract-alcohol precipitation, alcohol extracting-water precipitating.It is pure to adopt nature to brew the mountain honeysuckle flower tea powder fragrance of technique preparation, relatively near former tea fragrance.Add an amount of beta-schardinger dextrin-in the extraction process by water, because it be hollow annular structure, but a certain amount of aromatic substance of embedding, with the loss of fragrance in the minimizing following process process, so technique 4 and 5 prepared mountain honeysuckle flower tea powder fragrance are also purer.
From " flavour ", the extracting mode of mountain honeysuckle flower, extract temperature, extraction time all on impact larger.Extraction temperature is different, and the content composition that extracts is also different, on " flavour " to some extent impact of mountain honeysuckle flower tea powder.From technique 2,3,4, temperature is that the bitter taste of mountain honeysuckle flower tea powder of 50 ℃ of preparations is heavier, secondly is 85 ℃, and 30 ℃ of bitter tastes are lighter.From technique 4,5, in the middle of extracting solvent, add the bitter taste that an amount of beta-schardinger dextrin-can effectively be buried mountain honeysuckle flower tea powder in the leaching process.Extraction time is also larger on the impact of mountain honeysuckle flower tea powder " flavour ", and extraction time is long, and the mountain honeysuckle flower is under the vexed steaming state of heating for a long time, can produce serious ripe soup flavor.All in all, just " flavour ", the priority of different extraction processes is: naturally brew ﹥ water extraction ﹥ water extract-alcohol precipitation ﹥ alcohol extracting, alcohol extracting-water precipitating.
From " yield ", the extracting mode of mountain honeysuckle flower, extract temperature, solid-liquid ratio, extraction time, extraction time all on impact larger.In general, extraction increase in temperature, solid-liquid ratio increase, extraction time increases, extraction time increases the yield that all can improve mountain honeysuckle flower tea powder.All in all, the priority of the prepared instant tea powder yield of different extraction processes is: alcohol extracting, part water extraction ﹥ alcohol extracting-water precipitating ﹥ water extract-alcohol precipitation ﹥ brew naturally, the part water extraction.
In sum, more than in five kinds of basic extraction processes, adopt nature to brew the prepared mountain honeysuckle flower tea powder of technique and all be better than other techniques from instant capacity, soup look, fragrance, its quality of flavour.This technological process is simple, easy operating, and the energy consumptions such as water, electricity are lower, and save time, so its cost of overall merit is also lower.Therefore, the present invention chooses nature and brews technique and further optimize.
1.3.2.3 extraction time is on the impact of finished product
Get 4 parts of mountain honeysuckle flower medicinal materials, every part of 20g, the ratio adding 400mL boiling water in solid-liquid ratio 1:20 soaks respectively 20min, 30min, 40min and 50min.Leaching liquor is filtered, and filtrate decompression concentrates postlyophilization.By " 1.3.1.1 " item method calculating instant tea yield, and finished product carried out solubility property and sensory evaluation, the results are shown in Table 1.5 and Fig. 1.
Table 1.5 extraction time is on the impact of finished product
By the above results as can be known, along with the increase of extraction time, solid phase is more and more abundant to mass transfer in liquid phase, can make that solable matter fully is dissolved out in the honeysuckle flower of mountain, and the yield of instant tea finished product also increases thereupon.But extraction time reaches after the 30imn, and the time is just little on the impact of recovery rate.If extraction time is long, the mountain honeysuckle flower is under the vexed steaming state for a long time, has ripe soup flavor and produces, and is advisable with 30min so originally determine extraction time.
1.3.2.4 solid-liquid ratio is on the impact of finished product
Get 4 parts of mountain honeysuckle flower medicinal materials, every part of 20g, the ratio in solid-liquid ratio 1:12,1:16,1:20,1:24 adds boiling water, natural immersion 30 minutes respectively.Leaching liquor is filtered, and filtrate decompression concentrates postlyophilization.By " 1.3.1.1 " item method calculating instant tea yield, and finished product carried out solubility property and sensory evaluation, the results are shown in Table 1.6 and Fig. 2.
Table 1.6 solid-liquid ratio is on the impact of finished product
By the above results as can be known, along with the increase of solid-liquid ratio, the yield of instant tea finished product also increases thereupon.But solid-liquid ratio is after surpassing 1:20, and the amplitude that recovery rate increases is less.Amount of water is too much, can cause increase follow-up concentrated and drying time, has increased energy resource consumption in the production.And in long concentration process, aromatic substance can be pulled away with the evaporation of moisture, causes the loss of fragrance, so that the present invention determines solid-liquid ratio is the most suitable with 1:20.
1.3.2.5 concentrated mode is on the impact of finished product
Get mountain honeysuckle flower medicinal material 40g, the ratio adding 800mL boiling water in solid-liquid ratio 1:20 filters behind the natural immersion 30min.Filtrate is divided into two parts, and a reduced pressure concentration postlyophilization, another part adopt the concentrated postlyophilization of boiling mode.By " 1.3.1.2 " item and " 1.3.1.3 " lower method finished product is carried out solubility property and sensory evaluation, the results are shown in Table 1.7.
The different concentrated modes of table 1.7 are on the impact of finished product
By the above results as can be known, concentrated mode is very large on the quality impact of instant tea finished product.Adopt the concentrated mode of boiling, temperature is very high, and tea juice is in fluidized state when concentrated, and this moment, the loss of fragrance was very large.In addition, contained material can transform under hot conditions in the tea juice, also can have influence on the final appearance character of product and soup look flavour.Therefore, the mode of reduced pressure concentration is adopted in this research.。
1.3.2.6 extracting times is on the impact of finished product
Get mountain honeysuckle flower medicinal material 20g, ratio adding boiling water in solid-liquid ratio 1:20 carries out the lixiviate first time, filter after soaking 30min, the gained filter residue carries out the lixiviate second time in the ratio adding boiling water of solid-liquid ratio 1:15, filter after soaking 30min, the gained filter residue carries out for the third time lixiviate again in the ratio adding boiling water of solid-liquid ratio 1:15, soaks equally 30min.With each lixiviate gained filtrate reduced pressure concentration postlyophilization respectively, by " 1.3.1.1 " item method calculating instant tea yield, and finished product carried out solubility property and sensory evaluation, the results are shown in Table 1.8 and Fig. 3.
Table 1.8 extracting times is on the impact of finished product
By the above results as can be known, along with extracting times increases, the total yield of instant tea finished product also increases thereupon.But mountain honeysuckle flower raw material through twice lixiviate after, the 3rd lixiviate is very little to the contribution of total recovery rate.And the 3rd lixiviate products obtained therefrom powder be green, and soup look, fragrance, flavour are all not good enough, so originally determine mountain honeysuckle flower raw material lixiviate 2 times.
1.3.2.7 different additive is on the impact of finished product
Get mountain honeysuckle flower medicinal material 100g, the ratio adding 2000mL boiling water in solid-liquid ratio 1:20 filters behind the natural immersion 30min.Leaching liquor is filtered, be divided into 5 parts after filtrate decompression is concentrated, add respectively an amount of beta-schardinger dextrin-or maltodextrin postlyophilization, finished product is carried out solubility property, moisture absorption performance and sensory evaluation, the results are shown in Table 1.9 and table 1.10.
Table 1.9 different additive is on the impact of finished product
Get the different tea samples of 2.0g, put respectively in the surface plate accurately weighed.Sample is spread out straticulation, and opening (relative humidity 76%) in natural environment was placed after 24 hours, observed its appearance character, and accurate weighed its weight again, calculated hydroscopicity, and the result is as follows:
Table 1.10 different additive is on the impact of finished product moisture absorption
By above result as can be known, add the quality that an amount of additive does not affect mountain honeysuckle flower instant tea, the adding of beta-schardinger dextrin-, maltodextrin can improve the moisture absorption of instant tea.Because instant tea assembled watch area is larger, be very easy to moisture absorption caking, in case larger on the quality impact after the moisture absorption.So, should note controlling workshop humidity when producing instant tea, and select to have the packing of good protection against the tide and sealing property, also can add some auxiliary materials such as beta-schardinger dextrin-and maltodextrin, to prolong as far as possible its shelf-life.
1.3.3 instant tea preparation technology determines
Consider above result of study, determine that finally the preparation technology of mountain honeysuckle flower instant tea is:
Get mountain honeysuckle flower medicinal material, add boiling water in the ratio of solid-liquid ratio 1:20 and carry out the lixiviate first time, natural immersion 30 minutes.Leaching liquor is filtered, and filter residue carries out the lixiviate second time in the ratio adding boiling water of solid-liquid ratio 1:15, and natural immersion filtered after 30 minutes.Merge filtrate twice, filtrate is carried out reduced pressure concentration, temperature is controlled at about 60 ℃.With the pallet of packing into of the millet paste after concentrated, carry out packing after the freeze drying, namely get the instant tea finished product.
The process route of mountain honeysuckle flower instant tea is seen Fig. 4.
1.3.4 the checking of optimum process condition
Get mountain honeysuckle flower medicinal material 20g, prepare 3 batch samples according to above-mentioned technological parameter, the result is as follows:
Table 1.13 optimised process confirmatory experiment
By the result as can be known, use 3 batch samples of optimal processing parameter preparation, instant capacity is good, and the soup look yellowish green, bright, and fragrance is pure, and the dense alcohol of flavour is good to eat, and yield is stable.It is best in quality to illustrate that this process route is stablized feasible, prepared instant tea powder, can meet the demands.
1.3.5 pilot scale amplification test
Get 100 kg distilled water and add in the reversible type extraction pot, be heated to and boil.Get mountain honeysuckle flower medicinal material 5kg, add in the boiling water and carry out lixiviate first time, natural immersion is after 30 minutes, and leaching liquor is inclined filtration, the filter residue taking-up.Add 75 kg distilled water in the pot to extracting again, be heated to and boil, add filter residue and carry out the lixiviate second time, natural immersion filtered after 30 minutes.Merge filtrate twice, filtrate is carried out reduced pressure concentration.With the pallet of packing into of the millet paste after concentrated, freeze drying namely gets the instant tea finished product.Calculate yield, and finished product is carried out solubility property and sensory evaluation.The result is as follows:
1.3.5.1 appearance character
Buff powder, gas delicate fragrance.
1.3.5.2 quality evaluation
Get 2 parts in mountain honeysuckle flower tea powder, every part 0.5 gram adds respectively 150mL hot water and cold water and brews, all can very fast dissolving.The soup look is yellow green, and is bright, fresh taste, and fragrance is pure.
1.3.5.3 yield
Calculating the instant tea yield by " 1.3.1.1 " item method is 26.69%.
1.3.5.4 assay
Adopt high effective liquid chromatography for measuring, chlorogenic acid content is 14.47%, and galuteolin content is 0.04%.
Owing to adopted technique scheme, the present invention has designed the production technology of a cover mountain honeysuckle flower instant tea, not only instant capacity is good according to the mountain honeysuckle flower instant tea of this explained hereafter gained, and the soup look yellowish green is, bright, fragrance is pure, the dense alcohol of flavour is good to eat, and yield is stable simultaneously.Process route of the present invention is stablized feasible, and the excellent product quality of producing can meet the demands.The inventive method is simple, and is with low cost, and effect is good.
Description of drawings
Fig. 1 is that extraction time is on the impact of instant tea yield;
Fig. 2 is that solid-liquid ratio is on the impact of instant tea yield;
Fig. 3 is that extracting times is on the impact of instant tea yield;
Fig. 4 is process chart of the present invention.
The specific embodiment
Embodiments of the invention 1: the production method of mountain honeysuckle flower instant tea, get mountain honeysuckle flower medicinal material, add boiling water in the ratio of solid-liquid ratio 1:20 and carry out the lixiviate first time, natural immersion 30 minutes; Leaching liquor is filtered, and filter residue carries out the lixiviate second time in the ratio adding boiling water of solid-liquid ratio 1:15, and natural immersion filtered after 30 minutes; Merge filtrate twice, filtrate is carried out reduced pressure concentration, the pallet of packing into of the millet paste after concentrated carries out packing after the freeze drying, namely get the instant tea finished product.
Embodiments of the invention 2: the production method of mountain honeysuckle flower instant tea, get mountain honeysuckle flower medicinal material, add boiling water in the ratio of solid-liquid ratio 1:15 and carry out the lixiviate first time, natural immersion 30 minutes; Leaching liquor is filtered, and filter residue carries out the lixiviate second time in the ratio adding boiling water of solid-liquid ratio 1:15, and natural immersion filtered after 30 minutes; Merge filtrate twice, filtrate is carried out reduced pressure concentration, the millet paste after concentrating adds the beta-schardinger dextrin-postlyophilization of mountain honeysuckle flower crude drug quality 1%, carries out packing, namely obtains finished product.
Embodiments of the invention 3: the production method of mountain honeysuckle flower instant tea, get mountain honeysuckle flower medicinal material, add boiling water in the ratio of solid-liquid ratio 1:15 and carry out the lixiviate first time, natural immersion 30 minutes; Leaching liquor is filtered, and filter residue carries out the lixiviate second time in the ratio adding boiling water of solid-liquid ratio 1:10, and natural immersion filtered after 30 minutes; Merge filtrate twice, filtrate is carried out reduced pressure concentration, the millet paste after concentrating adds the maltodextrin postlyophilization of mountain honeysuckle flower crude drug quality 1%, carries out packing, namely obtains finished product.
Concentrated mode of the present invention also can adopt with the concentrated mode of film.Dry mode can also spray-drying, vacuum microwave drying etc. except the freeze drying mode.
Claims (4)
1. the production method of a mountain honeysuckle flower instant tea, it is characterized in that: get mountain honeysuckle flower medicinal material, be that the ratio of 1:10～1:25 adds boiling water and carries out the lixiviate first time in solid-liquid ratio, behind the natural immersion 20～50 minutes, leaching liquor is filtered, filter residue carries out the lixiviate second time in the ratio adding boiling water of solid-liquid ratio 1:10～1:25, and natural immersion filtered after 20～50 minutes, merged filtrate twice; Again filtrate is concentrated; Millet paste after concentrated is carried out drying, carry out packing after the drying, namely obtain finished product.
2. the production method of mountain according to claim 1 honeysuckle flower instant tea is characterized in that: when drying, calculate by mass percentage, add beta-schardinger dextrin-or the maltodextrin of mountain honeysuckle flower quality of medicinal material 1～5%.
3. the production method of mountain according to claim 1 honeysuckle flower instant tea, it is characterized in that: described simmer down to reduced pressure concentration or film are concentrated; Described drying is freeze drying, spray-drying or vacuum microwave drying.
4. the production method of mountain according to claim 3 honeysuckle flower instant tea, it is characterized in that: the temperature of reduced pressure concentration is 50～80 ℃, carries out Vacuum Concentration under vacuum 0.07MPa; With the pallet of packing into of the millet paste after concentrated, under-40～-50 ℃, carry out pre-freeze, the tea liquid that pre-freeze is good is put into hothouse, and the vacuum of hothouse is 50～100Pa, makes the liquid-solid body of tea be in sublimation condition; Sublimation temperature during beginning is-15～-20 ℃, and baking temperature is 20～25 ℃ again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104777797A CN103039654A (en) | 2012-11-22 | 2012-11-22 | Production method of instant flos lonicerae tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104777797A CN103039654A (en) | 2012-11-22 | 2012-11-22 | Production method of instant flos lonicerae tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103039654A true CN103039654A (en) | 2013-04-17 |
Family
ID=48052701
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104777797A Pending CN103039654A (en) | 2012-11-22 | 2012-11-22 | Production method of instant flos lonicerae tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103039654A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107149105A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of preparation method of instant black garlic powder |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228112A (en) * | 2011-06-27 | 2011-11-02 | 秀山盛达农业开发有限公司 | Processing method for keeping original color of wild honeysuckle flower tea |
| CN102461693A (en) * | 2010-11-01 | 2012-05-23 | 罗朝雯 | Preparation method of instant black tea |
| CN102640823A (en) * | 2012-05-13 | 2012-08-22 | 聊城大学 | Health protection tea with functions of promoting qi circulation and resolving food retention and preparation method thereof |
-
2012
- 2012-11-22 CN CN2012104777797A patent/CN103039654A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461693A (en) * | 2010-11-01 | 2012-05-23 | 罗朝雯 | Preparation method of instant black tea |
| CN102228112A (en) * | 2011-06-27 | 2011-11-02 | 秀山盛达农业开发有限公司 | Processing method for keeping original color of wild honeysuckle flower tea |
| CN102640823A (en) * | 2012-05-13 | 2012-08-22 | 聊城大学 | Health protection tea with functions of promoting qi circulation and resolving food retention and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107149105A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of preparation method of instant black garlic powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103039653A (en) | Production method of instant honeysuckle tea | |
| CN102940074B (en) | Tea extract for effectively retaining aroma and taste of original tea and preparation method and application thereof | |
| CN101095442B (en) | Pu'er tea ointment and the producing technology thereof | |
| CN104186796A (en) | Instant green tea powder | |
| CN108782895A (en) | One cultivate peanut leaf sleeping alternative tea preparation and method for pouring | |
| CN105192097A (en) | Preparation method for camellia oil with gardenia fragrance | |
| CN103125640B (en) | A kind of high-quality slender joss stick mobility instant tea paste and preparation method thereof | |
| CN102422935B (en) | Process for processing instant tea powder | |
| CN101828612B (en) | Instant dealcoholic tea, preparation method thereof and use thereof | |
| CN107348055A (en) | A kind of process technology of high-quality slender joss stick cold bubble instant tea and plant instant drink | |
| CN104920699A (en) | Instant black tea extract | |
| CN101869159A (en) | Method for preparing instant tea | |
| CN113142352A (en) | Preparation method of roxburgh rose and cyclocarya paliurus instant tea | |
| CN105851351A (en) | Preparation method of Vc-rich natural compound dark tea paste | |
| CN103039654A (en) | Production method of instant flos lonicerae tea | |
| CN104642598A (en) | Refreshing health tea particles for summer and preparation method of refreshing health tea particles | |
| CN103202369A (en) | Qingzhi tea and making method thereof | |
| CN103988936B (en) | A kind of beauty tea and preparation method thereof | |
| CN103202372A (en) | Qingyin Runsang tea and making method thereof | |
| CN106962535A (en) | A kind of Radix Astragali jasmine tea and preparation method thereof | |
| CN106957829A (en) | Complex enzyme formulation and tea Processing method for improving tealeaves local flavor and quality | |
| CN107197976A (en) | Toringo compound bag-soak-tea and preparation method thereof | |
| CN105941792A (en) | Tea-flavored sweets having effects of eliminating foul breath and refreshing mind and preparation method of tea-flavored sweets | |
| CN107535626A (en) | A kind of preparation method of six fort tea | |
| JPH0581231B2 (en) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130417 |