CN103907716A - Processing method for increasing aroma of green tea and scented tea concentrated solutions and reducing bitter taste - Google Patents
Processing method for increasing aroma of green tea and scented tea concentrated solutions and reducing bitter taste Download PDFInfo
- Publication number
- CN103907716A CN103907716A CN201410154431.3A CN201410154431A CN103907716A CN 103907716 A CN103907716 A CN 103907716A CN 201410154431 A CN201410154431 A CN 201410154431A CN 103907716 A CN103907716 A CN 103907716A
- Authority
- CN
- China
- Prior art keywords
- tea
- adsorption column
- processing method
- bitter taste
- fragrance
- 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.)
- Granted
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention discloses a processing method for increasing the aroma of a green tea and scented tea concentrated solutions and reducing the bitter taste. The processing method takes crushed green tea or scented tea as a raw material and comprises the following procedures of extracting, filtering, carrying out resin adsorption and elution, concentrating, backfilling effective materials, sterilizing and filling. The operation of carrying out the resin adsorption elution and comprises the following steps: adsorbing aroma flavoring materials and bitter taste flavoring materials in filtered tea water by passing through an adsorption column; eluting the tea leaf aroma flavoring materials adsorbed on the adsorption column by taking 96% alcohol as an eluting solution; and enabling the eluting solution with the volume which is 2-4 times as much as that the adsorption column to flow through the adsorption column each hour. According to the processing method, the resin adsorption column and an adsorption, elution and backfilling technology are adopted so as to effectively preserve the tea aroma, improve the tea feeling of the tea concentrated solutions and reduce the bitter taste. The green tea and scented tea concentrated solutions produced by adopting the processing method have a high and lasting aroma, a yellow green and bright soup color, a pure and strong taste, sweet aftertaste and a weak bitter taste, and can be used for preparing high-grade catering tea and tea for a tea beverage industry.
Description
Technical field
The present invention relates to the processing method of tealeaves, relate in particular to a kind of processing method that improves the fragrance of green tea, jasmine tea concentrate and reduce its bitter taste.
Background technology
Tea concentrate is a kind of novel industrial tea raw material, have convenient to use, sapid feature, but in green tea, jasmine tea concentrate, because raw material is thick old, a little less than the green tea that extracts, the sense of jasmine tea concentrate tea, pained highly seasoned, be not suitable for the requirement of industrial beverage tea.
Summary of the invention
The object of this invention is to provide a kind of bitter taste that can effectively weaken millet paste, strengthen tea sense raising green tea, jasmine tea concentrate fragrance and reduce the processing method of its bitter taste.
For achieving the above object, technical scheme of the present invention is: improve green tea, the fragrance of jasmine tea concentrate also reduces the processing method of its bitter taste, described processing method is taking broken green tea or jasmine tea as raw material, through extracting, filter, adsorption and desorption by resin, concentrated, working substance backfill, the filling operation of sterilization completes, being operating as of described adsorption and desorption by resin, the tea first filtration being obtained passes through adsorption column, with fragrance taste compound and bitter taste taste compound in adsorption column absorption tea, the tea of the 15-25 per hour times of adsorption column volume adsorption column of flowing through, the tea of 20-30 times of adsorption column volume of every adsorption column absorption, be the tea aroma taste compound adsorbing on eluent wash-out adsorption column with 96% alcohol again, the eluent stream of 2-4 per hour times of adsorption column volume is through adsorption column, and every adsorption column adopts the eluent of 3-4 times of adsorption column volume to carry out wash-out, fragrance taste compound in described eluent is the working substance in working substance backfill step.
The present invention adopts above technical scheme, tea is flowed through in the process of adsorption column, adsorption column carries out selective absorption to the taste compound catechin of the main bitter taste in tea, also adsorbed the fragrance taste compound in tealeaves simultaneously, and then by the tea aroma taste compound adsorbing on eluent wash-out adsorption column, finally by the fragrance taste compound backfill in eluent.Because the bitter taste in tea is mainly ester catechin EGCG and the ECG(L-Epicatechin gallate in catechin), by processing method of the present invention, catechin in the concentrated tea finally making reduces more than 40%, and ECG(L-Epicatechin gallate) content reduce more than 80%, the content of EGCG reduces more than 50%, therefore, can effectively weaken the bitter taste in tea, strengthen tea sense, improve fragrance.
Adsorption column of the present invention, after eluent wash-out, then adopts 5% NaOH aqueous cleaning successively, and 5% hydrochloric acid solution is recyclable after cleaning.
Described raw material is free from admixture, without the broken green tea or the jasmine tea that go mouldy, thereby ensures the tea good taste that subsequent extracted step shifts to an earlier date.
Being operating as of extraction of the present invention: the different Vc sodium that first adds tealeaves weight 1.6%-2.0% in tealeaves, again tealeaves is mixed by weight 1:15-20 with water, at 70-75 DEG C, extract 25-40 minute by three stage countercurrent methods, the tea fast cooling after extraction is to 40-45 DEG C.
In the present invention, being operating as of described filtration: will extract tea that operation obtains after the disk centrifugal separator of 6000-7000 rev/min is slightly considered, further filter with the ceramic membrane in 0.2 μ aperture.The ceramic membrane ultrafitration in 0.2 μ aperture is removed the material that easily forms precipitation, makes millet paste clarification bright.Concentrated being operating as of the present invention adopts reverse osmosis membrane to concentrate the tea of the adsorption column of flowing through, and obtains the concentrate that concentration is 8%-10%.The low temperature that aforesaid operations is realized tealeaves concentrates, and avoids destroying the active ingredient in tealeaves.
Fragrance backfilling operation of the present invention is: the eluent flowing down from adsorption column is first adopted Rotary Evaporators to separate to remove alcohol obtain parting liquid, and then parting liquid is added in the concentrate obtaining through concentration operation, be improved fragrance reduce the concentrated tea of bitter taste, the volume ratio of described parting liquid and concentrate is 1:2.Adopt above-mentioned fragrance backfilling operation, effectively preserved the fragrance of concentrated tea.
What UHT sterilization of the present invention and sterile filling were preserved is operating as: the concentrated tea obtaining through working substance backfilling operation sterilization 4-6 at the temperature of 122-125 DEG C is carried out filling after second with sterile filling bag, canned rear normal temperature keeps in Dark Place.Adopt aforesaid operations, realize the sterilization to concentrated tea, keep the stay in grade of product.
In the operation of adsorption and desorption by resin of the present invention, taking HPD400 type macroporous absorbent resin as adsorption column.
Processing method of the present invention adopts resin absorbing column by absorb-elute backfill technology, bitter taste taste compound in the adsorbable tealeaves of adsorption column, reduce bitterness sense, simultaneously, fragrance taste compound backfill by eluent wash-out enters in tea, effectively preserve tea fragrance, and improved the tea sense of tea concentrate.The green tea, the jasmine tea concentrate that use processing method of the present invention to produce, a little less than fragrant high lasting, soup look yellowish green bright, pure and strong time sweetness and bitterness astringent taste of flavour, can be used for high-grade meal drink tea and the industrial tea of tea beverage.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is further detailed explanation:
The present invention improves the fragrance of green tea, jasmine tea concentrate and reduces the processing method of its bitter taste, described processing method is taking broken green tea or jasmine tea as raw material, complete through extraction, filtration, adsorption and desorption by resin, concentrated, working substance backfill, the filling operation of sterilization, being operating as of described adsorption and desorption by resin, first tea is passed through to adsorption column, with fragrance taste compound and bitter taste taste compound in adsorption column absorption tea, the tea of the 15-25 per hour times of adsorption column volume adsorption column of flowing through, the tea of 20-30 times of adsorption column volume of every adsorption column absorption; Be the tea aroma taste compound adsorbing on eluent wash-out adsorption column with 96% alcohol again, the eluent stream of 2-4 per hour times of adsorption column volume is through adsorption column, and every adsorption column adopts the eluent of 3-4 times of adsorption column volume to carry out wash-out; Fragrance taste compound in described eluent is the working substance in working substance backfill step.
Embodiment 1
Improve the fragrance of green tea, jasmine tea concentrate and reduce the processing method of its bitter taste, it comprises the following steps:
1) extract: take free from admixture, without the broken green tea 20kg going mouldy, first in tealeaves, add the different Vc sodium of tealeaves weight 1.6%, again tealeaves is mixed by weight 1:15 with water, at 70-75 DEG C, extract 25 minutes by three stage countercurrent methods, the tea fast cooling after extraction is to 40-45 DEG C.
2) filter: will extract the tea that obtains of operation after the disk centrifugal separator of 6700 revs/min is slightly considered, further filter with the ceramic membrane in 0.2 μ aperture.
3) adsorption and desorption by resin: taking HPD400 type macroporous absorbent resin as adsorption column, the tea first filtration being obtained is crossed adsorption column, with fragrance taste compound and bitter taste taste compound in adsorption column absorption tea, the tea of the 15 times of adsorption column volumes per hour adsorption column of flowing through, the tea of 25 times of adsorption column volumes of every adsorption column absorption; Be the tea aroma taste compound adsorbing on eluent wash-out adsorption column with 96% alcohol again, the eluent stream of 2 times of adsorption column volumes per hour is through adsorption column, and every adsorption column adopts the eluent of 3 times of adsorption column volumes to carry out wash-out.
4) concentrated: to adopt reverse osmosis membrane to concentrate the tea of the adsorption column of flowing through, obtain the concentrate that concentration is 8%-10%.
5) working substance backfill: the eluent flowing down from adsorption column is first adopted Rotary Evaporators to separate to remove alcohol obtain parting liquid, and then parting liquid is added in the concentrate obtaining through concentration operation, be improved fragrance reduce the concentrated tea of bitter taste, the volume ratio of described parting liquid and concentrate is 1:2.
6) sterilization is filling: the concentrated tea obtaining through working substance backfilling operation sterilization at the temperature of 122 DEG C is carried out filling after 5 seconds with sterile filling bag, canned rear normal temperature keeps in Dark Place.
Embodiment 2
Improve the fragrance of green tea, jasmine tea concentrate and reduce the processing method of its bitter taste, it comprises the following steps:
1) extract: take free from admixture, without the broken green tea 20kg going mouldy, first in tealeaves, add the different Vc sodium of tealeaves weight 2.0%, again tealeaves is mixed by weight 1:20 with water, at 70-75 DEG C, extract 40 minutes by three stage countercurrent methods, the tea fast cooling after extraction is to 40-45 DEG C.
2) filter: will extract the tea that obtains of operation after the disk centrifugal separator of 6500 revs/min is slightly considered, further filter with the ceramic membrane in 0.2 μ aperture.
3) adsorption and desorption by resin: taking HPD400 type macroporous absorbent resin as adsorption column, the tea first filtration being obtained is crossed adsorption column, with fragrance taste compound and bitter taste taste compound in adsorption column absorption tea, the tea of the 20 times of adsorption column volumes per hour adsorption column of flowing through, the tea of 25 times of adsorption column volumes of every adsorption column absorption; Be the tea aroma taste compound adsorbing on eluent wash-out adsorption column with 96% alcohol again, the eluent stream of 4 times of adsorption column volumes per hour is through adsorption column, and every adsorption column adopts the eluent of 4 times of adsorption column volumes to carry out wash-out.
4) concentrated: to adopt reverse osmosis membrane to concentrate the tea of the adsorption column of flowing through, obtain the concentrate that concentration is 8%-10%.
5) working substance backfill: the eluent flowing down from adsorption column is first adopted Rotary Evaporators to separate to remove alcohol obtain parting liquid, and then parting liquid is added in the concentrate obtaining through concentration operation, be improved fragrance reduce the concentrated tea of bitter taste, the volume ratio of described parting liquid and concentrate is 1:2.
6) sterilization is filling: the concentrated tea obtaining through working substance backfilling operation sterilization at the temperature of 125 DEG C is carried out filling after 5 seconds with sterile filling bag, canned rear normal temperature keeps in Dark Place.
Embodiment 3
Improve the fragrance of green tea, jasmine tea concentrate and reduce the processing method of its bitter taste, it comprises the following steps:
1) extract: take free from admixture, without the jasmine tea 20kg going mouldy, first in tealeaves, add the different Vc sodium of tealeaves weight 1.7%, again tealeaves is mixed by weight 1:17 with water, at 70-75 DEG C, extract 30 minutes by three stage countercurrent methods, the tea fast cooling after extraction is to 40-45 DEG C.
2) filter: will extract the tea that obtains of operation after the disk centrifugal separator of 7000 revs/min is slightly considered, further filter with the ceramic membrane in 0.2 μ aperture.
3) adsorption and desorption by resin: taking HPD400 type macroporous absorbent resin as adsorption column, the tea first filtration being obtained is crossed adsorption column, with fragrance taste compound and bitter taste taste compound in adsorption column absorption tea, the tea of the 15 times of adsorption column volumes per hour adsorption column of flowing through, the tea of 20 times of adsorption column volumes of every adsorption column absorption; Be the tea aroma taste compound adsorbing on eluent wash-out adsorption column with 96% alcohol again, the eluent stream of 3 times of adsorption column volumes per hour is through adsorption column, and every adsorption column adopts the eluent of 3 times of adsorption column volumes to carry out wash-out.
4) concentrated: to adopt reverse osmosis membrane to concentrate the tea of the adsorption column of flowing through, obtain the concentrate that concentration is 8%-10%.
5) working substance backfill: the eluent flowing down from adsorption column is first adopted Rotary Evaporators to separate to remove alcohol obtain parting liquid, and then parting liquid is added in the concentrate obtaining through concentration operation, be improved fragrance reduce the concentrated tea of bitter taste, the volume ratio of described parting liquid and concentrate is 1:2.
6) sterilization is filling: the concentrated tea obtaining through working substance backfilling operation sterilization at the temperature of 122 DEG C is carried out filling after 6 seconds with sterile filling bag, canned rear normal temperature keeps in Dark Place.
Embodiment 4
Improve the fragrance of green tea, jasmine tea concentrate and reduce the processing method of its bitter taste, it comprises the following steps:
1) extract: take free from admixture, without the jasmine tea 20kg going mouldy, first in tealeaves, add the different Vc sodium of tealeaves weight 1.8%, again tealeaves is mixed by weight 1:18 with water, at 70-75 DEG C, extract 35 minutes by three stage countercurrent methods, the tea fast cooling after extraction is to 40-45 DEG C.
2) filter: will extract the tea that obtains of operation after the disk centrifugal separator of 6000 revs/min is slightly considered, further filter with the ceramic membrane in 0.2 μ aperture.
3) adsorption and desorption by resin: taking HPD400 type macroporous absorbent resin as adsorption column, the tea first filtration being obtained is crossed adsorption column, with fragrance taste compound and bitter taste taste compound in adsorption column absorption tea, the tea of the 25 times of adsorption column volumes per hour adsorption column of flowing through, the tea of 30 times of adsorption column volumes of every adsorption column absorption; Be the tea aroma taste compound adsorbing on eluent wash-out adsorption column with 96% alcohol again, the eluent stream of 3 times of adsorption column volumes per hour is through adsorption column, and every adsorption column adopts the eluent of 4 times of adsorption column volumes to carry out wash-out.
4) concentrated: to adopt reverse osmosis membrane to concentrate the tea of the adsorption column of flowing through, obtain the concentrate that concentration is 8%-10%.
5) working substance backfill: the eluent flowing down from adsorption column is first adopted Rotary Evaporators to separate to remove alcohol obtain parting liquid, and then parting liquid is added in the concentrate obtaining through concentration operation, be improved fragrance reduce the concentrated tea of bitter taste, the volume ratio of described parting liquid and concentrate is 1:2.
6) sterilization is filling: the concentrated tea obtaining through working substance backfilling operation sterilization at the temperature of 125 DEG C is carried out filling after 4 seconds with sterile filling bag, canned rear normal temperature keeps in Dark Place.
Claims (8)
1. improve green tea, the fragrance of jasmine tea concentrate also reduces the processing method of its bitter taste, described processing method is taking broken green tea or jasmine tea as raw material, through extracting, filter, adsorption and desorption by resin, concentrated, working substance backfill, the filling operation of sterilization completes, it is characterized in that: being operating as of described adsorption and desorption by resin, the tea first filtration being obtained passes through adsorption column, with fragrance taste compound and bitter taste taste compound in adsorption column absorption tea, the tea of the 15-25 per hour times of adsorption column volume adsorption column of flowing through, the tea of 20-30 times of adsorption column volume of every adsorption column absorption, be the tea aroma taste compound adsorbing on eluent wash-out adsorption column with 96% alcohol again, the eluent stream of 2-4 per hour times of adsorption column volume is through adsorption column, and every adsorption column adopts the eluent of 3-4 times of adsorption column volume to carry out wash-out, fragrance taste compound in described eluent is the working substance in working substance backfill step.
2. the fragrance of raising green tea according to claim 1, jasmine tea concentrate reduce the processing method of its bitter taste, is characterized in that: described raw material is free from admixture, without the broken green tea or the jasmine tea that go mouldy.
3. the fragrance of raising green tea according to claim 1, jasmine tea concentrate reduce the processing method of its bitter taste, it is characterized in that: being operating as of described extraction: the different Vc sodium that first adds tealeaves weight 1.6%-2.0% in tealeaves, again tealeaves is mixed by weight 1:15-20 with water, at 70-75 DEG C, extract 25-40 minute by three stage countercurrent methods, the tea fast cooling after extraction is to 40-45 DEG C.
4. the fragrance of raising green tea according to claim 1, jasmine tea concentrate reduce the processing method of its bitter taste, it is characterized in that: being operating as of described filtration: will extract tea that operation obtains after the disk centrifugal separator of 6000-7000 rev/min is slightly considered, further filter with the ceramic membrane in 0.2 μ aperture.
5. the fragrance of raising green tea according to claim 1, jasmine tea concentrate reduce the processing method of its bitter taste, it is characterized in that: described concentrated being operating as adopts reverse osmosis membrane to concentrate the tea of the adsorption column of flowing through, and obtains the concentrate that concentration is 8%-10%.
6. the fragrance of raising green tea according to claim 5, jasmine tea concentrate reduce the processing method of its bitter taste, it is characterized in that: described fragrance backfilling operation is: the eluent flowing down from adsorption column is first adopted Rotary Evaporators to separate to remove alcohol obtain parting liquid, and then parting liquid is added in the concentrate obtaining through concentration operation, be improved fragrance reduce the concentrated tea of bitter taste, the volume ratio of described parting liquid and concentrate is 1:2.
7. the fragrance of raising green tea according to claim 6, jasmine tea concentrate reduce the processing method of its bitter taste, it is characterized in that: what described UHT sterilization and sterile filling were preserved is operating as: the concentrated tea obtaining through working substance backfilling operation sterilization 4-6 at the temperature of 122-125 DEG C is carried out filling after second with sterile filling bag, canned rear normal temperature keeps in Dark Place.
8. the fragrance of raising green tea according to claim 6, jasmine tea concentrate reduce the processing method of its bitter taste, is characterized in that: in the operation of described adsorption and desorption by resin, taking HPD400 type macroporous absorbent resin as adsorption column.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410154431.3A CN103907716B (en) | 2014-04-17 | 2014-04-17 | Improve green tea, jasmine tea concentrate fragrance and reduce the processing method of its bitter taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410154431.3A CN103907716B (en) | 2014-04-17 | 2014-04-17 | Improve green tea, jasmine tea concentrate fragrance and reduce the processing method of its bitter taste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103907716A true CN103907716A (en) | 2014-07-09 |
| CN103907716B CN103907716B (en) | 2015-07-29 |
Family
ID=51033988
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410154431.3A Active CN103907716B (en) | 2014-04-17 | 2014-04-17 | Improve green tea, jasmine tea concentrate fragrance and reduce the processing method of its bitter taste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103907716B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053952A (en) * | 2015-08-31 | 2015-11-18 | 大闽食品（漳州）有限公司 | Processing technology of dried tangerine peel extract without bitter taste |
| CN107927252A (en) * | 2017-11-22 | 2018-04-20 | 恒枫食品科技有限公司 | A kind of preparation method of flowers and plants tea beverage |
| CN108244427A (en) * | 2017-12-20 | 2018-07-06 | 烟台大学 | A kind of method for improving fruit juice or fruit wine quality |
| CN110037143A (en) * | 2019-04-29 | 2019-07-23 | 鲜活果汁有限公司 | The preparation method of colourless tea-drinking |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828614A (en) * | 2010-05-13 | 2010-09-15 | 遵义陆圣康源科技开发有限责任公司 | Instant solid beverage containing natural tea catechin, theanine and stachyose |
| CN102138596A (en) * | 2011-01-18 | 2011-08-03 | 大闽食品（漳州）有限公司 | Preparation method of instant tea powder with high scent and low bitter |
-
2014
- 2014-04-17 CN CN201410154431.3A patent/CN103907716B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828614A (en) * | 2010-05-13 | 2010-09-15 | 遵义陆圣康源科技开发有限责任公司 | Instant solid beverage containing natural tea catechin, theanine and stachyose |
| CN102138596A (en) * | 2011-01-18 | 2011-08-03 | 大闽食品（漳州）有限公司 | Preparation method of instant tea powder with high scent and low bitter |
Non-Patent Citations (1)
| Title |
|---|
| 郝少莉等: "反渗透技术及其在食品工业中的应用", 《饮料工业》, no. 8, 31 December 2006 (2006-12-31), pages 24 - 27 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053952A (en) * | 2015-08-31 | 2015-11-18 | 大闽食品（漳州）有限公司 | Processing technology of dried tangerine peel extract without bitter taste |
| CN105053952B (en) * | 2015-08-31 | 2017-12-19 | 大闽食品（漳州）有限公司 | A kind of processing technology of the dried orange peel extracts of no bitter taste |
| CN107927252A (en) * | 2017-11-22 | 2018-04-20 | 恒枫食品科技有限公司 | A kind of preparation method of flowers and plants tea beverage |
| CN108244427A (en) * | 2017-12-20 | 2018-07-06 | 烟台大学 | A kind of method for improving fruit juice or fruit wine quality |
| CN110037143A (en) * | 2019-04-29 | 2019-07-23 | 鲜活果汁有限公司 | The preparation method of colourless tea-drinking |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103907716B (en) | 2015-07-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5238993B2 (en) | Tea extract, tea beverage and method for producing them | |
| CN105218612B (en) | A kind of method of Momordica grosvenori mogroside V purity in raising mogroside | |
| CN101461433B (en) | Tea extract and preparation method thereof | |
| CN108516997B (en) | Method for extracting rubusoside from sweet tea leaves | |
| CN102293280B (en) | Production process of instant green tea | |
| JP4739036B2 (en) | Process for producing a processed tea extraction product with improved flavor | |
| JP2007295921A (en) | Method for producing tea extract | |
| CN104171157B (en) | A kind of green tea extract and preparation method thereof, application | |
| WO2007099715A1 (en) | Process for producing purified tea extract | |
| CN103907716B (en) | Improve green tea, jasmine tea concentrate fragrance and reduce the processing method of its bitter taste | |
| CN104327948B (en) | A kind of preparation method and application of cigarette yellow chamomile fragrance | |
| CN107629105A (en) | A kind of method of purification of flavor momordica glycoside V | |
| JP5816096B2 (en) | Tea polyphenol and method for producing the same | |
| CN104206576A (en) | Preparation method of tea polyphenol-rich instant tea powder | |
| JP4690741B2 (en) | Method for producing non-polymer catechins composition | |
| CN103833589B (en) | Method for extracting theanine from fresh tea | |
| JP5869378B2 (en) | Method for producing tea extract and tea extract | |
| JP2013074802A (en) | Gallate-type catechin-containing soybean milk and method for producing the same | |
| CN109717445A (en) | Sweetener composition and its preparation method and application | |
| CN102038051A (en) | Pure natural tea polyphenol instant beverage | |
| JP5624633B2 (en) | Tea extract, tea beverage and method for producing them | |
| JP2006008580A (en) | Production method of non-polymer catechins composition | |
| JP2006067828A (en) | Beverage | |
| CN104262314B (en) | Black rice anthocyanin preparation technology | |
| JP2007274920A (en) | Method for producing green-tea extract |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |