CN103431106B - Healthcare composite tea making technology - Google Patents
Healthcare composite tea making technology Download PDFInfo
- Publication number
- CN103431106B CN103431106B CN201310302527.5A CN201310302527A CN103431106B CN 103431106 B CN103431106 B CN 103431106B CN 201310302527 A CN201310302527 A CN 201310302527A CN 103431106 B CN103431106 B CN 103431106B
- Authority
- CN
- China
- Prior art keywords
- tea
- tealeaves
- wet
- wet heap
- certain kind
- 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.)
- Expired - Fee Related
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a healthcare composite tea making technology. The technology comprises the following steps: deactivating enzymes of a fresh vine tea raw material, carrying out file fermentation, steaming, sprinkling with Eurotium cristatum spore powder, sealing tea leaves, sterilizing, fermenting the tea leaves, carrying out ultrasonic treatment, drying, and packaging. The technology effectively solves the problems of bad mouthfeel and color, too slow dissolve-out speed of active components of the vine tea, realizes ensure of the good tea leaf fermentation uniformity, convenient drinking, and maintenance of the original quality of a traditional fermented tea, and allows a tea rich in organic selenium and flavonoid substances to be obtained.
Description
Affiliated technical field:
The invention belongs to biofermentation field, related to a kind of health protection tea manufacture craft, more particularly related to a kind of process of utilizing sweet tea and Maoyanmei tea leaf to carry out ferment making health protection tea.
Background technology
Sweet tea is the perennial rattan wood of the rose family, is the distinctive a kind of wild sweet taste plant in Guangxi, Dayao Mountain, main product Yu Wo district, and because its taste is sweet, therefore named sweet tea.With Momordica grosvenori, STEVIA REBAUDIANA and claim Guangxi three large sweet taste plant, there is long applicating history China is among the people, local people are always when tea-drinking use for a long time, are also used for generation sugar processed food, also can be used as medicine.Chemical analysis analysis has been carried out with regard to sweet tea in analysis testing research center, Guangxi in 1979, determines that its chemical constitution that contains sweet substance is consistent with rebaudioside, and sugariness is 300 times of sucrose, and calorific value is only 5% of sucrose.Through identifying, its sweet theine (sweet tea sugar glucoside) content is up to 6-7%.Through pharmacological testing, have hypoglycemic, hypotensive, the gastric acid inhibitory that enhances metabolism is too much, clearing heat and moistening lung, promotes the production of body fluid and quenches one's thirst and have high sugariness, low-calorie characteristic, can make the auxiliary curing of diabetes, obesity.Hotness, heat being coughed and had good curative effect, through toxicological test, have no side effect, is a kind of novel senior sweet taste health beverages in the world.It is tasty and refreshing that mouthfeel is fresh and sweet, all-ages.Often drink, can improve the health.
Both at home and abroad the aspects such as the separation and Extraction of sweet theine, test and pharmacology are studied, to extracting on a small scale the sweet theine of higher degree, also there is report, publication number be CN102239983A Introduction To Cn Patent a kind of method of extracting sweet theine from sweet tea, adopt the means such as column chromatography, crystallization and recrystallization to carry out preparing on a large scale sweet theine sterling, as food additives, add, be widely used in the patients' such as obesity, hypertension, diabetes and heart disease health food.Detailed process is to adopt dry sweet tea later through with ethanolic solution extraction, filtration, reduced pressure concentration, then uses resin adsorption, ethanol elution, by eluent reduced pressure concentration, decolouring, and crystallization and recrystallization make sweet theine sterling.In sweet tea, with tealeaves is the same, also contain a large amount of Tea Polyphenols, also have Tea Polyphenols in documents and materials report sweet tea also to there is antibacterial, anti-oxidant and anti-aging effects.Due to sweet theine and Tea Polyphenols all very easily water-soluble, Tea Polyphenols is larger on mouthfeel impact, what be also not suitable for suffering from indiestion is drunk by people, directly to brew drink tea fragrance not good for sweet tea in addition, if this Tea Polyphenols is processed and is converted into theaflavin isoreactivity material, can improve its mouthfeel, can make again its health care composition increase.
The Mao Yan certain kind of berries has another name called Tujia's sweet dew, the god of Tujia tea, Premna microphylla Turez etc.Its active ingredient is mainly dibydro myricetrin, flavones, contain 14 kinds of trace elements such as 17 seed amino acids of the needed by human such as leucine, isoleucine, methionine and potassium, calcium, iron, zinc, selenium simultaneously, wherein flavones highest detection content is 9.31%, be that in all plants of finding at present, flavones content is the highest, claimed " king of flavones " in plant.Mao Yan certain kind of berries main wild is in district rich in seleniums such as Zhangjiajies, and selenium content in Mao Yan certain kind of berries leaf is higher.The generation of selenium and diabetes, development close relation.Studies have found that, in diabetic's body, generally lack selenium.Selenium has the effect similar to insulin as hormone, can directly regulate the sugar part in human body, is conducive to the catabolism of sugar in diabetic's body part.
Flavones is extensively present in plant, is many medium-height grass the effective elements of the medicines, has sterilization anti-inflammatory, clearing heat and detoxicating, analgesia detumescence, blood fat-reducing blood pressure-decreasing, the cough-relieving that wets one's whistle, improves the functions such as body immunity.Staphylococcus aureus, first, beta streptococcus, Diplococcus pneumopniae, Bacillus influenzae etc. are had to the very strong ability of killing, can discharge harmful sour phthalein and the ketoboidies of human body, eliminate the blood dirt in blood, regulate blood fat, blood pressure, softening blood vessel, adjusting renal function, strengthen the heavily absorption of renal tubule; Particularly treat the infection of the upper respiratory tract, acute/chronic pharyngitis, bronchitis successful.Flavones is fast human body metabolism, do not accumulate, and human body self can not synthesize, so we need often to supplement.
Maoyanmei tea adopts this pure natural wild plant Mao Yan certain kind of berries exactly, adopt Tujia's tradition method for preparing tea to process in conjunction with modern science tea-manufacturing technology is refining, in Maoyanmei tea process, because unique processing method makes a large amount of dibydro myricetrin strippings in Mao Yan certain kind of berries blade, dibydro myricetrin crystallization under drying condition, there is white dot, shape is as mouldy, therefore also cry that mould tea, dibydro myricetrin make to have anti-inflammation and sterilization, reducing blood lipid, softening blood vessel, inhibition platelet aggregation, antithrombotic, antitumor, adjusting stomach, to the nervous system disease successful.
Golden flower is grown in being commonly called as of coronoid process in traditional Fu brick tea loose capsule bacterium (Eurotium Cristatum).This bacterium has the conversion that can promote various organic substances in tealeaves, greatly improves quality and the nutrition of fermented tea, makes tealeaves soup look reddish brown, and fragrance is pure, the feature that flavour is mellow.Modern study also shows that it has the effect that improves blood of human body biochemical indicator and obviously deoil greasy, sharp digestion, lowering blood-fat and reducing weight.Thereby more and more cause people's attention.In order to promote growing dim of various tealeaves, many Tea Scientific Research personnel have carried out a large amount of research, for example: the < < Fu brick tea technical research > > that grows dim is on the books in < < tealeaves communication > > in 1996, the Fu brick tea optimum moisture content that grows dim is 20%-22% at high-temperature high humidity season, dry season is 22%-25%, while being greater than 30%, tealeaves goes mouldy, optimum thickness is 4-5cm, the best of brick is 30% containing stalk amount, be difficult to grow dim lower than 5% time, under the drying room temperature of growing dim conducting self-heating with not higher than 25 ℃, under natural conditions, with 30 ℃, be advisable.The < < Fu brick tea progress > > of dominant bacteria that grows dim in process is also on the books in the < < tea science technology > > of 2005: the optimal temperature that Fu brick tea grows dim is 28-30 ℃, the initial stage of growing dim is controlled at 25 ℃ of left and right, can bring up to 28-32 ℃ mid-term, pH value is 5, and humidity is below 70%.But can these researchs all rest on Fu brick tea and grow dim.The Chinese patent that is CN102217688A at publication number describes in detail by low temperature slowly fermenting and reduces tealeaves density and carry out large-scale production, to change the effect and improving the quality of products of growing dim, can prevent from again tealeaves burn core and go mouldy simultaneously.But have limitation: a tea making mainly be take spring and summer season as main, and temperature is higher, the various and easily growth of microbe species, adopts low temperature slowly fermenting wayward, also not energy-conservation.Though artificial, reduce tealeaves density and can not cause tealeaves burning core, how easy residual microorganism is more goes mouldy.Two present methods adopt the loose capsule bacterium liquid of the coronoid process of artificial culture or add tea juice, though strengthened the index of some aspect, can affect the original local flavor of whole fermented tea.On three tealeaves, growing golden flower golden flower after long storage time disappears.We make full use of tea making existence conditions in season, humidity and temperature is all higher, adopt hot and humid method, the artificial loose capsule bacterium spore of coronoid process that increases, reach shortening fermentation period, through ultrasonic wave, golden flower is fixed again, thoroughly solve grow dim that monitoring is not in place, product burns core, go mouldy and long storage time after the problem such as golden flower disappearance, large-scale production goes out the traditional zymotic tea of original flavor, long shelf-life.
Summary of the invention
The object of the invention is to disclose and a kind ofly can solve Maoyanmei tea mouthfeel and color is poor, its active ingredient dissolution rate is crossed the problems such as slow, guarantee tealeaves grow dim homogeneity good and also be convenient to drink, can keep the original quality of traditional zymotic tea, be rich in again the tea process of Organic Selenium and Flavonoid substances.
Solution of the present invention is: a kind of manufacture craft of rich selenium Maoyanmei tea, comprise dry, quality inspection, packing and warehouse-in, its special character is to carry out successively following procedure of processing before drying process: grow dim → ultrasonic processing → drying and packaging of sterilization → tealeaves after the loose capsule bacterium conidia powder → tea sealing of fresh Mao Yan certain kind of berries raw material → complete → wet heap → interpolation sodium selenite → steaming tea → sprinkling coronoid process.
Procedure of processing in the technology of the present invention solution is as follows:
(1) complete: adopt tea drum fixation machine to complete 2-3 minutes on fresh Mao Yan certain kind of berries leaf;
(2) wet heap: spray 30% Tea Polyphenols solution with sprayer in dry sweet tea raw material, make its moisture be controlled at 16-18%, add by a certain percentage the Mao Yan certain kind of berries leaf completing, after stirring and evenly mixing, temperature is controlled to 74-80 ℃, relative air humidity is at 80%-85%, wet heap 8-12 hour;
(3) add sodium selenite: by the tealeaves being sprayed at after wet heap, wherein the tealeaves volume (L) after the volume (L) of the sodium selenite solution that uses and wet heap is than being 25-30:1000 with 0.001% sodium selenite solution;
(4) steam tea: with the steamed 5-10 second of 100-106 ℃;
(5) spray the loose capsule bacterium conidia powder of coronoid process: the loose capsule bacterium conidia powder of a certain amount of coronoid process is sprayed on the mixture after steam treatment, wherein the tealeaves volume (L) after amount (kg) and the wet heap of the loose capsule bacterium conidia powder of the coronoid process that uses than being 1-20:100;
(6) tea sealing sterilization: with rectangular tank with cover, hold the mixture of processing gained through step (5), Fruit storage 10min, and by rectangular tank with cover freshness protection package environmental sealing, then carry out wet sterilization 5min with 100-115 ℃ of steam;
(7) tealeaves grows dim: after wet sterilization, to be placed on relative air humidity be that 70-85%, temperature are 30-35 ℃ to rectangular tank with cover;
(8) ultrasonic processing: the tealeaves after growing dim is carried out to ultrasonic wave and process 10min, ultrasonic frequency is greater than 20KHz;
(9) dry: be dried at drying shed and carry out, temperature is controlled at 35-45 ℃, first high rear low, be dried in moisture content 12%.
In one embodiment, in step (2), sweet tea (kg) is 40-45:60 with the amount ratio of the Mao Yan certain kind of berries (kg).
In one embodiment, in step (5), using the amount (kg) of the loose capsule bacterium conidia powder of coronoid process and the ratio of the tealeaves volume (L) after wet heap is 1-20:100.
In another embodiment, in step (7), the tealeaves time of growing dim is 4-6 days.
Technique effect:
1, adopt the loose capsule bacterium conidia powder of a large amount of coronoid process to carry out Rapid Fermentation, reduced the growth of miscellaneous bacteria, can not cause the sweet tea problem of going mouldy, avoided in the loose capsule bacterium liquid of coronoid process culture medium on the former zestful impact of sweet tea.
2, by adding Mao Yan certain kind of berries leaf, the growth of harmful bacteria can be greatly suppressed, the content of selenium element in sweet tea can be increased again.
3, ultrasonic processing can reduce the autolysis of the loose capsule bacterium of coronoid process, can reach again the fixedly effect of golden flower, is conducive at utmost protect Organic Selenium, reduces the high-temperature oxydation degraded of Organic Selenium, also can prevent that golden flower from dwindling thalline under hot conditions simultaneously.
4, by the Mao Yan certain kind of berries and sweet tea, jointly ferment, can effectively improve Flavonoid substances in its tealeaves, the mouthfeel of the improved effect Maoyanmei tea by sweet theine itself.
5, can make a large amount of dibydro myricetrins of the Mao Yan certain kind of berries be converted into the aroma substances such as solubility, utilize greatly Flavonoid substances in Maoyanmei tea, increase its health care.
The specific embodiment
With embodiment of the present invention, further illustrate essentiality content of the present invention below, but with this, do not limit the present invention.
Embodiment 1:
Standby after adopting tea drum fixation machine to complete 2-3 minutes on fresh Mao Yan certain kind of berries leaf; The dry sweet tea raw material of 100Kg is used to 30% Tea Polyphenols solution (the 30% Tea Polyphenols solution preparation method: 60% Tea Polyphenols powder is bought in market of atomizers spray 10-12kg, the water preparation that the weight such as adds), make its moisture be controlled at 16-18%, add again and killed blue or green 150Kg Mao Yan certain kind of berries leaf, stirring and evenly mixing rear wet stack height is 45cm left and right, covers wet cotton, and temperature is controlled at 74-80 ℃, relative air humidity is at 80%-85%, wet heap 8-12 hour; Spray 0.001% sodium selenite solution of 5L; With the steamed 5-10 second of 100-106 ℃; The loose capsule bacterium conidia powder of the coronoid process of 10kg is sprayed on the mixture after steam treatment; And used rectangular tank with cover to hold, Fruit storage 10min, and by rectangular tank with cover freshness protection package environmental sealing, then carry out wet sterilization 5min with 100-115 ℃ of steam; After wet sterilization, to be placed on relative air humidity be that 70-85%, temperature are 30-35 ℃ to rectangular tank with cover, and the time of growing dim is 4 days, can see a large amount of golden flower growths, and golden camellia tea is carried out to ultrasonic wave processing (frequency is greater than 20KHz) 10min; Be dried at drying shed and carry out, before being dried, tear preservative film, temperature is controlled at 35-45 ℃, first high rear low, is dried in moisture content 12%, then enters quality inspection, packing, warehouse-in.After obtained tealeaves is washed to twice, detecting Se content again by GB/t21729-2008 National Standard Method is 246 μ g/kg.
Control Example 1:
Standby after adopting tea drum fixation machine to complete 2-3 minutes on fresh Mao Yan certain kind of berries leaf; The dry sweet tea raw material of 100Kg is used to the 30% Tea Polyphenols solution of atomizers spray 10-12kg, make its moisture be controlled at 16-18%, add again and killed blue or green 150Kg Mao Yan certain kind of berries leaf, stirring and evenly mixing rear wet stack height is 45cm left and right, cover wet cotton, temperature is controlled at 74-80 ℃, and relative air humidity is at 80%-85%, wet heap 8-12 hour; Spray 0.001% sodium selenite solution of 5L; With the steamed 5-10 second of 100-106 ℃; And used rectangular tank with cover to hold, Fruit storage 10min, and by rectangular tank with cover freshness protection package environmental sealing, then carry out wet sterilization 5min with 100-115 ℃ of steam; After wet sterilization, to be placed on relative air humidity be that 70-85%, temperature are 30-35 ℃ to rectangular tank with cover, the time of growing dim is 8 days, can see a small amount of golden flower growth, but on tealeaves, have mildew to occur, its tealeaves is carried out to ultrasonic wave processing (frequency is greater than 20KHz) 10min; Be dried at drying shed and carry out, before being dried, tear preservative film, temperature is controlled at 35-45 ℃, first high rear low, is dried in moisture content 12%, then enters quality inspection, packing, warehouse-in, and detecting Se content is 73 μ g/kg.
Embodiment 2:
Standby after adopting tea drum fixation machine to complete 2-3 minutes on fresh Mao Yan certain kind of berries leaf; The dry sweet tea raw material of 200Kg is used to the 30% Tea Polyphenols solution of atomizers spray 20-25kg, make its moisture be controlled at 16-18%, add again and killed blue or green 300Kg Mao Yan certain kind of berries leaf, stirring and evenly mixing rear wet stack height is 45cm left and right, cover wet cotton, temperature is controlled at 74-80 ℃, and relative air humidity is at 80%-85%, wet heap 8-12 hour; Spray 0.001% sodium selenite solution of 15L; With the steamed 5-10 second of 100-106 ℃; The loose capsule bacterium conidia powder of the coronoid process of 25kg is sprayed on the mixture after steam treatment; And used rectangular tank with cover to hold, Fruit storage 10min, and by rectangular tank with cover freshness protection package environmental sealing, then carry out wet sterilization 5min with 100-115 ℃ of steam; After wet sterilization, to be placed on relative air humidity be that 70-85%, temperature are 30-35 ℃ to rectangular tank with cover, and the time of growing dim is 4 days, can see a large amount of golden flower growths, and golden camellia tea is carried out to ultrasonic wave processing (frequency is greater than 20KHz) 10min; Be dried at drying shed and carry out, before being dried, tear preservative film, temperature is controlled at 35-45 ℃, first high rear low, is dried in moisture content 12%, then enters quality inspection, packing, warehouse-in, and detecting Se content is 267 μ g/kg.
Control Example 2:
Adopt tea drum fixation machine to complete after 2-3 minutes on fresh Mao Yan certain kind of berries leaf, therefrom take out 300Kg Mao Yan certain kind of berries leaf, stirring and evenly mixing rear wet stack height is 45cm left and right, cover wet cotton, temperature is controlled at 74-80 ℃, and relative air humidity is at 80%-85%, wet heap 8-12 hour; Spray 0.001% sodium selenite solution of 15L; With the steamed 5-10 second of 100-106 ℃; The loose capsule bacterium conidia powder of the coronoid process of 25kg is sprayed on the mixture after steam treatment; And used rectangular tank with cover to hold, Fruit storage 10min, and by rectangular tank with cover freshness protection package environmental sealing, then carry out wet sterilization 5min with 100-115 ℃ of steam; After wet sterilization, to be placed on relative air humidity be that 70-85%, temperature are 30-35 ℃ to rectangular tank with cover, and the time of growing dim is 10 days, fails to see that golden flower grows, and tealeaves is carried out to ultrasonic wave processing (frequency is greater than 20KHz) 10min; Be dried at drying shed and carry out, before being dried, tear preservative film, temperature is controlled at 35-45 ℃, first high rear low, is dried in moisture content 12%, then enters quality inspection, packing, warehouse-in, and detecting Se content is 62 μ g/kg.
Embodiment 3:
Standby after adopting tea drum fixation machine to complete 2-3 minutes on fresh Mao Yan certain kind of berries leaf; The dry sweet tea raw material of 400Kg is used to the 30% Tea Polyphenols solution of atomizers spray 40-45kg, make its moisture be controlled at 16-18%, add again and killed blue or green 600Kg Mao Yan certain kind of berries leaf, stirring and evenly mixing rear wet stack height is 45cm left and right, cover wet cotton, temperature is controlled at 74-80 ℃, and relative air humidity is at 80%-85%, wet heap 8-12 hour; Spray 0.001% sodium selenite solution of 35L; With the steamed 5-10 second of 100-106 ℃; The loose capsule bacterium conidia powder of the coronoid process of 40kg is sprayed on the mixture after steam treatment; And used rectangular tank with cover to hold, Fruit storage 10min, and by rectangular tank with cover freshness protection package environmental sealing, then carry out wet sterilization 5min with 100-115 ℃ of steam; After wet sterilization, to be placed on relative air humidity be that 70-85%, temperature are 30-35 ℃ to rectangular tank with cover, and the time of growing dim is 5 days, can see a large amount of golden flower growths, and golden camellia tea is carried out to ultrasonic wave processing (frequency is greater than 20KHz) 10min; Be dried at drying shed and carry out, before being dried, tear preservative film, temperature is controlled at 35-45 ℃, first high rear low, is dried in moisture content 12%, then enters quality inspection, packing, warehouse-in, and detecting Se content is 286 μ g/kg.
Claims (1)
1. a health care compound tea manufacture craft, concrete steps are as follows:
(1) complete: adopt tea drum fixation machine to complete 2-3 minutes on fresh Mao Yan certain kind of berries leaf;
(2) wet heap: spray 30% Tea Polyphenols solution with sprayer in dry sweet tea raw material, make its moisture be controlled at 16-18%, add by a certain percentage the Mao Yan certain kind of berries leaf completing, after stirring and evenly mixing, temperature is controlled to 74-80 ℃, relative air humidity is at 80%-85%, wet heap 8-12 hour;
(3) add sodium selenite: with 0.001% sodium selenite solution, be sprayed on the tealeaves after wet heap, wherein the volume of the sodium selenite solution that uses and the tea quality volume ratio after wet heap are 25-30:1000, and the tealeaves volume after the volume of sodium selenite solution and wet heap be take L as unit;
(4) steam tea: with the steamed 5-10 second of 100-106 ℃;
(5) spray the loose capsule bacterium conidia powder of coronoid process: the loose capsule bacterium conidia powder of a certain amount of coronoid process is sprayed on the mixture after steam treatment, wherein amount and the tealeaves volume ratio after wet heap of the loose capsule bacterium conidia powder of the coronoid process that uses be 1-20:100, the Liang YikgWei unit of the loose capsule bacterium conidia powder of coronoid process, the tealeaves volume after wet heap be take L as unit;
(6) tea sealing sterilization: with rectangular tank with cover, hold the mixture of processing gained through step (5), Fruit storage 10min, and by rectangular tank with cover freshness protection package environmental sealing, then carry out wet sterilization 5min with 100-115 ℃ of steam;
(7) tealeaves grows dim: after wet sterilization, to be placed on relative humidity be that 70-85%, temperature are in the air of 30-35 ℃ to rectangular tank with cover;
(8) ultrasonic processing: the tealeaves after growing dim is carried out to ultrasonic wave and process 10min, ultrasonic frequency is greater than 20KHz;
(9) dry: be dried at drying shed and carry out, temperature is controlled at 35-45 ℃, first high rear low, be dried in moisture content 12%.
2. according to the technique of claim 1, in step (2), sweet tea is 40-45:60, wherein the Liang YikgWei unit of sweet tea and Mao Yan certain kind of berries leaf with the amount ratio of Mao Yan certain kind of berries leaf.
3. according to the technique of claim 1, in step (7), the tealeaves time of growing dim is 4-6 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310302527.5A CN103431106B (en) | 2013-07-15 | 2013-07-15 | Healthcare composite tea making technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310302527.5A CN103431106B (en) | 2013-07-15 | 2013-07-15 | Healthcare composite tea making technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103431106A CN103431106A (en) | 2013-12-11 |
| CN103431106B true CN103431106B (en) | 2014-12-17 |
Family
ID=49684906
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310302527.5A Expired - Fee Related CN103431106B (en) | 2013-07-15 | 2013-07-15 | Healthcare composite tea making technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103431106B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783397A (en) * | 2014-01-22 | 2014-05-14 | 董爱文 | Selenium enrichment eucommia ulmoides fine dried noodles and preparation technology thereof |
| CN104431201A (en) * | 2014-12-23 | 2015-03-25 | 广西壮族自治区药用植物园 | Mixed tea for preventing obesity and preparation method of mixed tea |
| CN106922865A (en) * | 2017-03-10 | 2017-07-07 | 横县南方茶厂 | A kind of selenium-rich black tea and its processing method |
| CN112841358A (en) * | 2019-11-26 | 2021-05-28 | 衡阳仕杰农业发展有限公司 | Preparation method of selenium-added honeysuckle tea |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037143C (en) * | 1993-11-19 | 1998-01-28 | 黄宏全 | Maoyanmei tea and technology for making it |
| CN1285275C (en) * | 2005-03-18 | 2006-11-22 | 龙外牛 | Selenium-enriched vine tea and its preparation method |
| CN102228298B (en) * | 2011-06-06 | 2012-08-15 | 湖南农业大学 | Health-care composite drink and preparation method thereof |
| CN102524442B (en) * | 2012-01-27 | 2013-05-29 | 安化道然茶业有限公司 | Fungus growing process for black tea |
-
2013
- 2013-07-15 CN CN201310302527.5A patent/CN103431106B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN103431106A (en) | 2013-12-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103431105B (en) | The manufacture craft of rich selenium Maoyanmei tea | |
| CN102524442B (en) | Fungus growing process for black tea | |
| CN102907514B (en) | Preparation method of golden flower fungus fermented tea tree mushroom drink | |
| CN103190498A (en) | Honeysuckle tea and processing method thereof | |
| CN104286247A (en) | Preparation method of detoxified gingko tea | |
| CN103571721B (en) | A kind of Camellia nitidissima Chi tea wine and preparation method thereof | |
| CN102344863B (en) | Papaya wine and preparation method thereof | |
| CN102217688A (en) | Making method of golden flower puer tea | |
| CN103271183B (en) | Health protection tea provided with function of strengthening spleen and stomach and compounded by fermenting aquilaria sinensis leaves | |
| CN102578330B (en) | Productive technology for black tea extracts | |
| CN103431106B (en) | Healthcare composite tea making technology | |
| CN103416491B (en) | Sweet tea making process | |
| CN105724645A (en) | Functional black mulberry tea product and making technology thereof | |
| CN103283882A (en) | Solid fermentation process of golden flower black tea | |
| CN103404649B (en) | Ampelopsis grossedentatac tea beverage making technology | |
| CN112048404A (en) | Trollflower-sea buckthorn compound wheat beer and brewing method thereof | |
| CN106615418A (en) | Method for preparing fermented stevia rebaudiana tea | |
| CN113402626A (en) | Nymphaea hybrid polysaccharide extract and preparation method and application thereof | |
| CN110607218B (en) | Sobering-up vinegar and preparation method and application thereof | |
| CN103271182B (en) | Health-care tea for preventing diabetes | |
| CN101507485A (en) | Kraut preparation method and product thereof using sweet potato stem and leaf as raw material | |
| KR100959496B1 (en) | Blood glucose dropping Mulberry leaf tea cultured with Phellinus Linteus mycelium | |
| CN109182140A (en) | A kind of preparation method of coronoid process dissipate capsule bacterium spore suspension | |
| CN113287699A (en) | Elaeagnus angustifolia enzyme and preparation process thereof | |
| CN114304325A (en) | Mulberry kangpu tea fermentation liquor and kangpu tea beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: JISHOU UNIVERSITY Free format text: FORMER OWNER: XIANG HUA Effective date: 20141124 |
|
| C14 | Grant of patent or utility model | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| C53 | Correction of patent for invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Dong Aiwen Inventor after: Bo Xiaoying Inventor after: Tang Kehua Inventor after: He Yanqun Inventor after: Yao Shufeng Inventor after: Liu Xiaopan Inventor before: Xiang Hua Inventor before: Li Lanlan Inventor before: Zhao Zepu Inventor before: Liu Hao Inventor before: Rao Liqun |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 410128 CHANGSHA, HUNAN PROVINCE TO: 427200 ZHANGJIAJIE, HUNAN PROVINCE Free format text: CORRECT: INVENTOR; FROM: XIANG HUA LI LANLAN ZHAO ZEPU LIU HAO RAO LIQUN TO: DONG AIWEN BU XIAOYINGTANG KEHUA HE YANQUN YAO SHUFENG LIU XIAOPAN |
|
| GR01 | Patent grant | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20141124 Address after: 427200 Zhangjiajie triangle campus, Zhangjiajie, Hunan, Jishou University Applicant after: Jishou University Address before: 410128 Hunan province Changsha Furong District of Hunan Agricultural University Riverside District 34 Building Room 303 Applicant before: Xiang Hua |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20141217 Termination date: 20150715 |
|
| EXPY | Termination of patent right or utility model |