CN105053364A - Color-changeable tea product and making method thereof - Google Patents
Color-changeable tea product and making method thereof Download PDFInfo
- Publication number
- CN105053364A CN105053364A CN201510535835.1A CN201510535835A CN105053364A CN 105053364 A CN105053364 A CN 105053364A CN 201510535835 A CN201510535835 A CN 201510535835A CN 105053364 A CN105053364 A CN 105053364A
- Authority
- CN
- China
- Prior art keywords
- tea
- tea product
- parts
- changeable colour
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a color-changeable tea product. The tea product comprises the following components in parts by weight: 100 parts of tea-making plants, 0.01-3.33 parts of natural pigment, and 0.5 -25.0 parts of a dietary alkali additive, wherein the natural pigment is at least one of lacmus and anthocyan, a certain drop number of edible acidic liquid or other dietary alkali substances, such as lemon juice, are dropped in the tea, so that the purpose of changing color can be realized. The made color-changeable tea product is good in mouth feel, and rich in color changes, and has a definite health care function. The invention further discloses a preparation method of the tea product, the method is simple, the processing cost is low, and the added value of the tea-making plants can be increased.
Description
Technical field
The invention belongs to tea product technical field, what be specifically related to a kind of changeable colour has tea product of certain health-care effect and preparation method thereof.
Background technology
Along with the development of society, all kinds of sodas etc. containing sugar beverage because taste is sweet beautiful in colour and flood market in a large number, dark liking by everybody.But bring very large drawback thus, children often drink even to drink Dai Shui, not only easily cause the problem such as carious tooth, obesity, more likely cause absent minded, feeblemindedness, thus cause physical development; Adult often drinks and also can cause the problems such as cardiovascular and cerebrovascular disease such as osteoporosis, obesity, hypertension.And the health-care effect of traditional teabag drink to be everybody confessed, but the kind of teabag drink is relatively single, color and luster also lacks change relatively, so audient's relative narrower.If with natural nuisanceless material the color of teabag drink is done rich and varied, do not change original traditional flavor and consumption habits simultaneously, and some health-care effects can be increased, not only can meet the consumer taste requirement that people are growing, and greatly can increase the added value of tea making plant.
The method increasing teabag drink color is in tea, add a certain proportion of pigment.The bright in luster of artificial color is enriched, but generally all has certain toxic and side effect; Natural colouring matter has the feature such as wide material sources, green non-pollution, and also there is certain health-care effect, but generally natural colouring matter color is dull, less stable, easily be subject to the impact of illumination, heat and Acidity of Aikalinity, color nature in prior art to conform with the natural colouring matter of teabag drink comparatively rarely seen.
Reindeer moss is traditional Chinese medicine, and when the Northern and Southern Dynasties, beam Tao Hong scape is shown in " Mingyi Bielu ", the record of existing litmus (i.e. reindeer moss) " materials for improving vision benefit vital essence ".In the Compendium of Material Medica of bright Li Shizhen (1518-1593 A.D.) work, effect of meaning " litmus has to promote the production of body fluid and wets one's whistle, antipyretic reduce phlegm ".By the pigment extracted in reindeer moss, being a kind of nontoxic hepatic powder, is that within the scope of 5-8, color is changed to purple by red to basket in pH value; Not only can use as chemical indicator, also can hyoscine, there is antibacterial action, for the manufacture of medicines such as bactericide.
The same with reindeer moss, anthocyanidin is also a kind of natural lyochromes, is extensively present in plant tissue.Anthocyanidin is a kind of anti-aging and nutritive replenishers of pure natural, and research proves mankind nowadays and finds the most effective antioxidant.The antioxygenic property of anthocyanidin is higher than vitamin E 50 times, higher than vitamin C 20 times.It is absolutely to the biological effectiveness of human body, within 20 minutes, just can detect in blood after taking.With other antioxidant unlike, anthocyanidin, by blood-brain barrier, directly protects brain and nervous system.Anthocyanidin is that in the scope of 5-8, color is changed to purple by red to basket in pH value.
Summary of the invention
For overcoming the deficiencies in the prior art, what the object of the present invention is to provide a kind of changeable colour has tea product of certain health-care effect and preparation method thereof, be intended to prepare a kind of easy to make simply, not containing the pigment of Prof. Du Yucang, meet the tea drinking habit of our people, and there is certain diseases prevention, body-building function, simultaneously bright in luster abundant, processing cost is low, can increase the tea product of the added value of tea making plant.
For achieving the above object, the present invention is achieved through the following technical solutions:
A kind of changeable colour tea product, comprises the component of following mass parts:
Tea making plant 100 parts;
Natural colouring matter 0.01 part-3.33 parts;
Edible alkalinity additive 0.5 part-25.0 parts;
Wherein, described natural colouring matter is at least one in reindeer moss, anthocyanidin, and the change of obvious color can occur natural colouring matter under acid-base function.
The preparation method of described changeable colour tea product, wherein, comprises the following steps:
Drinkable Purified Water boils by step 1), closes the lid and places cooling, prevents carbon dioxide solubility in air wherein;
Step 2) after Purified Water cooling, will eat alkalinity additive and dissolve wherein, making about concentration is the solution of 0.1%-1%;
Step 3), when adopting reindeer moss as natural colouring matter, is first removed impurity with the edible alcohol of heat is refining, then is used step 2) alkaline solution dissolve; When employing anthocyanidin as natural colouring matter, then directly use step 2) alkaline solution dissolve;
The filtration of alkaline solution that step 4) will dissolve pigment, the then pH value of test solution when room temperature, when pH value is qualified between 8.3-8.5; When pH value lower than 8.2 time, by concentration be 1% food grade dipotassium hydrogen phosphate adjust ph to 8.3-8.5 between;
The natural colouring matter aqueous solution regulating pH value is sprayed at the form of spraying that to be in the tea making plant surface constantly stirring state even with mix by step 5), and the deadline of step 5) is not more than 5 minutes;
Step 6) drying encapsulates afterwards: in wrapper, packaging has the edible alkalinity additive of sealing separately simultaneously.
Preferably, the preparation method of described changeable colour tea product, wherein, described tea making plant is millet paste paler colour person.
Preferably, the preparation method of described changeable colour tea product, wherein, described tea making plant is at least one in finished tea, Ilex Latifolia Thunb, gynostemma pentaphylla, lotus leaf, American Ginseng, ginseng, honeysuckle, chrysanthemum, embryo nelumbinis, Radix Glycyrrhizae, peppermint.
Preferably, the preparation method of described changeable colour tea product, wherein, described anthocyanidin is dazzle at least one in the natural anthocyania pigments such as purple anthocyanidin, red cabbage pigment, purple corn pigment, Perilla color.
Preferably, the preparation method of described changeable colour tea product, wherein, described edible alkalinity additive is natrium citricum, potash, saleratus, sodium carbonate, sodium acid carbonate, sodium hydrogen phosphate, dipotassium hydrogen phosphate, other meet that standard GB/T 2760 specifies and at least one in the basic food additive that the pH value of 1% aqueous solution is between 8-9.
Preferably, the preparation method of described changeable colour tea product, wherein, described edible alkalinity additive when when normal temperature, in the aqueous solution, concentration is 0.01mol/L pH value be 8.0-8.5.
Preferably, the preparation method of described changeable colour tea product, wherein, the solvent of described natural colouring matter alkaline solution is the drinkable Purified Water that the resistivity of boiling is greater than 10M Ω .cm.
Preferably, described changeable colour tea product, wherein, the addition of described natural colouring matter is 0.01 part-1 part/100 parts tea making plants, namely adds the natural colouring matter of 0.01 part-1 part in the tea making plant of every 100 parts.
Preferably, described changeable colour tea product, wherein, the addition of described edible alkalinity additive is 1 part-10 parts/100 parts tea making plants, namely adds the edible alkalinity additive of 1 part-10 parts in the tea making plant of every 100 parts.
Beneficial effect of the present invention: the changeable colour tea product with certain health-care effect of this case, the change of obvious color can be there is in its color bubbled out under different pH conditions; The color that tea product bubbles out is light blue, and by dripping the acidic liquids such as several lemon juices in tea, the color of tea changes lavender into by light blue; Continue to drip several lemon juices or other edible acidic liquids, the color of final tea becomes pale red, after tea becomes pale red or lavender, also can add a small amount of alkaline matter wherein and tea color be recovered; Then tea color can to red-purple-blue change to drip the alkaline matters such as soda water; The color of tea is at different pH value condition mark capable of changing its colors, and that can improve tea product drinks enjoyment; The mouthfeel of tea is good simultaneously, not containing harmful composition, and has certain health-care effect; Keep mouthfeel and the flavour of tea product, also do not affect the tea drinking habit of people; And improve the added value of tea making plant.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
Embodiment 1
1. take 20gA.R level litmus reagent, stir with content more than 99% edible alcohol of 2000ml and after soaking, leave standstill 3 hours or more, topple over upper strata alcoholic solution;
2. content more than 99% edible alcohol of the alcohol insoluble matter continuation 1000ml of step 1 stirs and after soaking, leaves standstill 3 hours or more, topple over upper strata alcoholic solution;
3., by after the wind cold drying of the alcohol insoluble matter room temperature of step 2, weigh stand-by;
4. be that the edible Purified Water of 10M Ω .cm or more boils by resistivity, add a cover and naturally cool to room temperature;
5. get the edible Purified Water 1000ml of the cooling naturally of step 4, add the food grade sodium acid carbonate of 1g, stirring and dissolving;
6. the refining reindeer moss that 10g step 3 obtains is added in the obtained aqueous solution of step 5, is heated to 50 DEG C-60 DEG C and constantly stirs and dissolve completely, then leave standstill after more than 1 hour and filter;
7. carry out pH value measurement with pH test instrumentation to filter the room temperature obtained blue liquid to step 6, the pH value of blue liquid should about 8.3, as pH value is less than 8.2 or be greater than 8.5, the dipotassium hydrogen phosphate of available 1% or the citric acid solution of 1% carefully regulate, until the pH of blue liquid is between 8.2-8.5.
8. be sprayed on the surperficial of the white tea of finished product and stirring of constantly rolling with the blue liquid that step 7 is obtained with the form of spraying; Must carefully in case the profile of relatively large destruction tealeaves when rolling is stirred; The weight ratio of stem tea and blue liquid is about 3:1, and the process that whole spraying and rolling are stirred should control to complete within 5 minutes.
9. check: the tealeaves that the rolling of getting 1g is stirred, drop in 100ml clear water and rock, if clear water becomes light blue, then show that blue liquid consumption is suitable, if color is in darker blueness or very light, then the consumption of blue liquid does corresponding adjustment.
10. dry: by rolling, the tealeaves stirred carries out drying, dry tealeaves, to twist with the fingers with have gentle hands light one, breaks as 2-3 joint is for suitable.
11. packagings:
11.1. large collation package: dried tealeaves is carried out vacuum plated aluminum film packaging, packs the inner wrapping of included meaningful 1g edible sodium bicarbonate; The quantity of sodium acid carbonate small package bag is that a sodium acid carbonate small package bag joined by approximately every 3-5g tealeaves.
11.2. bag bubble packaging: by dried tealeaves with the packaged of every 3-5g mono-tea bag, carry out vacuum plated aluminum film packaging again together with the inner wrapping of then each tea bag again with one 1g edible sodium bicarbonate.
12. drink: water 3-5g tealeaves being placed in 85 DEG C of about 200ml, jiggle, and tea becomes very beautiful light blue; Instill several lemon juices and jiggle, then Aqua Folium Camelliae sinensis becomes beautiful lavender; Continue instillation several lemon juices, then tealeaves becomes again pink; In pink or lilac tea, add the white sodium bicarbonate powder in soda water or part inner wrapping, jiggle, Aqua Folium Camelliae sinensis then becomes lavender or blueness by pink.
Embodiment 2
1. be that the edible Purified Water of 10M Ω .cm or more boils by resistivity, add a cover and naturally cool to room temperature;
2. get the edible Purified Water 1000ml of the cooling naturally of step 1, add the food grade sodium acid carbonate of 1g, stirring and dissolving;
3. the purple anthocyanidin of dazzling of 15g is added in the obtained aqueous solution of step 2, is heated to 30 DEG C-40 DEG C and constantly stirs and dissolve completely, then leaving standstill after more than 1 hour and filter.
4. carry out pH value measurement with pH test instrumentation to filter the room temperature obtained blue liquid to step 3, the pH value of blue liquid should about 8.3, as pH value is less than 8.2 or be greater than 8.5, the dipotassium hydrogen phosphate of available 1% or the citric acid solution of 1% carefully regulate, until the pH of blue liquid is between 8.2-8.5.
5. be sprayed on the surperficial of finished product American Ginseng sheet and stirring of constantly rolling with the blue liquid that step 4 is obtained with the form of spraying; Rolling stirs; The weight ratio of American Ginseng sheet and blue liquid is about 3:1, and the process that whole spraying and rolling are stirred should control to complete within 10 minutes.
6. check: the American Ginseng sheet that the rolling of getting 1g is stirred, drop in 100ml clear water and rock, if clear water becomes light blue, then show that blue liquid consumption is suitable, if color is in darker blueness or very light, then the consumption of blue liquid does corresponding adjustment.
7. dry: by rolling, the American Ginseng sheet stirred carries out drying.
8. pack:
8.1. large collation package: dried American Ginseng sheet is carried out vacuum plated aluminum film packaging, packs the inner wrapping of included meaningful 1g edible sodium bicarbonate; The quantity of sodium acid carbonate small package bag is that approximately every 3-5g American Ginseng sheet joins a sodium acid carbonate small package bag.
8.2. bag bubble packaging: by dried American Ginseng sheet with the packaged of every 3-5g mono-tea bag, carry out vacuum plated aluminum film packaging again together with the inner wrapping of then each tea bag again with one 1g edible sodium bicarbonate.
9. drink: water 3-5g American Ginseng sheet being placed in 85 DEG C of about 200ml, jiggle, tea becomes very beautiful light blue; Instill several lemon juices and jiggle, then Aqua Folium Camelliae sinensis becomes beautiful lavender; Continue instillation several lemon juices, then tealeaves becomes again pink; In pink or lilac tea, add the white sodium bicarbonate powder in soda water or part inner wrapping, jiggle, Aqua Folium Camelliae sinensis then becomes lavender or blueness by pink.
Embodiment 3
1. be that the edible Purified Water of 10M Ω .cm or more boils by resistivity, add a cover and naturally cool to room temperature;
2. get the edible Purified Water 1000ml of the cooling naturally of step 1, add the food grade sodium acid carbonate of 1g, stirring and dissolving;
3. the red cabbage pigment of 15g is added in the obtained aqueous solution of step 2, is heated to 30 DEG C-40 DEG C and constantly stirs and dissolve completely, then leave standstill after more than 1 hour and filter.
4. carry out pH value measurement with pH test instrumentation to filter the room temperature obtained blue liquid to step 3, the pH value of blue liquid should about 8.3, as pH value is less than 8.2 or be greater than 8.5, the dipotassium hydrogen phosphate of available 1% or the citric acid solution of 1% carefully regulate, until the pH of blue liquid is between 8.2-8.5.
5. be sprayed on the surperficial of finished product tire chrysanthemum and stirring of constantly rolling with the blue liquid that step 4 is obtained with the form of spraying; Rolling stirs; The weight ratio of tire chrysanthemum and blue liquid is about 3:1, and the process that whole spraying and rolling are stirred should control to complete within 10 minutes.
6. check: the tire chrysanthemum that the rolling of getting 1g is stirred, drop in 100ml clear water and rock, if clear water becomes light blue, then show that blue liquid consumption is suitable, if color is in darker blueness or very light, then the consumption of blue liquid does corresponding adjustment.
7. dry: by rolling, the tire chrysanthemum stirred carries out drying.
8. pack:
8.1. large collation package: dried tire chrysanthemum is carried out vacuum plated aluminum film packaging, packs the inner wrapping of included meaningful 1g edible sodium bicarbonate; The quantity of sodium acid carbonate small package bag is that approximately every 3-5g tire chrysanthemum joins a sodium acid carbonate small package bag.
8.2. bag bubble packaging: by dried tire chrysanthemum with the packaged of every 3-5g mono-tea bag, carry out vacuum plated aluminum film packaging again together with the inner wrapping of then each tea bag again with one 1g edible sodium bicarbonate.
9. drink: water 3-5g tire chrysanthemum being placed in 85 DEG C of about 200ml, jiggle, tea becomes very beautiful light blue; Instill several lemon juices and jiggle, then Aqua Folium Camelliae sinensis becomes beautiful lavender; Continue instillation several lemon juices, then tealeaves becomes again pink; In pink or lilac tea, add the white sodium bicarbonate powder in soda water or part inner wrapping, jiggle, Aqua Folium Camelliae sinensis then becomes lavender or blueness by pink.
Above embodiment may be used in the tea making process of the shallow tea making plant of other liquor colors equally.The changeable colour tea product made not only can improve drinks enjoyment, and also has certain health-care effect, more can improve the added value of product of tea making plant.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and shown here embodiment.
Claims (10)
1. a changeable colour tea product, is characterized in that, comprises the component of following mass parts:
Tea making plant 100 parts;
Natural colouring matter 0.01 part-3.33 parts;
Edible alkalinity additive 0.5 part-25.0 parts;
Wherein, described natural colouring matter is at least one in reindeer moss, anthocyanidin.
2. the preparation method of changeable colour tea product as claimed in claim 1, is characterized in that, comprise the following steps:
Drinkable Purified Water boils by step 1), closes the lid and places cooling, prevents carbon dioxide solubility in air wherein;
Step 2) after Purified Water cooling, dissolved wherein by described edible alkalinity additive, making about concentration is the solution of 0.1%-1%;
Step 3), when adopting reindeer moss as natural colouring matter, is first removed impurity with the edible alcohol of heat is refining, then is used step 2) alkaline solution dissolve; When employing anthocyanidin as natural colouring matter, then directly use step 2) alkaline solution dissolve;
The filtration of alkaline solution that step 4) will dissolve pigment, the then pH value of test solution when room temperature, when pH value is qualified between 8.3-8.5; When pH value lower than 8.2 time, by concentration be 1% food grade dipotassium hydrogen phosphate adjust ph to 8.3-8.5 between;
The natural colouring matter aqueous solution regulating pH value is sprayed at the form of spraying that to be in the tea making plant surface constantly stirring state even with mix by step 5), and the deadline of step 5) is not more than 5 minutes;
Encapsulate after step 6) drying.
3. the preparation method of changeable colour tea product as claimed in claim 2, it is characterized in that, described tea making plant is millet paste paler colour person.
4. the preparation method of changeable colour tea product as claimed in claim 3, it is characterized in that, described tea making plant is at least one in finished tea, Ilex Latifolia Thunb, gynostemma pentaphylla, lotus leaf, American Ginseng, ginseng, honeysuckle, chrysanthemum, embryo nelumbinis, Radix Glycyrrhizae, peppermint.
5. the preparation method of changeable colour tea product as claimed in claim 4, it is characterized in that, described anthocyanidin is dazzle at least one in the natural anthocyania pigments such as purple anthocyanidin, red cabbage pigment, purple corn pigment, Perilla color.
6. the preparation method of changeable colour tea product as claimed in claim 5, it is characterized in that, described use eats that alkalinity additive is natrium citricum, potash, saleratus, sodium carbonate, sodium acid carbonate, sodium hydrogen phosphate, dipotassium hydrogen phosphate, other meet that standard GB/T 2760 specifies and in the basic food additive that the pH value of 1% aqueous solution is between 8-9 at least one.
7. the preparation method of changeable colour tea product as claimed in claim 6, is characterized in that, described edible alkalinity additive when when normal temperature, in the aqueous solution, concentration is 0.01mol/L pH value be 8.0-8.5.
8. the preparation method of changeable colour tea product as claimed in claim 7, it is characterized in that, the solvent of described natural colouring matter alkaline solution is the drinkable Purified Water that the resistivity of boiling is greater than 10M Ω .cm.
9. changeable colour tea product as claimed in claim 1, it is characterized in that, the addition of described natural colouring matter is 0.01 part-1 part/100 parts tea making plants.
10. changeable colour tea product as claimed in claim 1, it is characterized in that, the addition of described edible alkalinity additive is 1 part-10 parts/100 parts tea making plants.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510535835.1A CN105053364A (en) | 2015-08-28 | 2015-08-28 | Color-changeable tea product and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510535835.1A CN105053364A (en) | 2015-08-28 | 2015-08-28 | Color-changeable tea product and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105053364A true CN105053364A (en) | 2015-11-18 |
Family
ID=54483096
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510535835.1A Pending CN105053364A (en) | 2015-08-28 | 2015-08-28 | Color-changeable tea product and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105053364A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107772019A (en) * | 2016-08-31 | 2018-03-09 | 上海洪久农业发展股份有限公司 | The preparation method of discoloration rose tea |
| CN109042995A (en) * | 2018-08-02 | 2018-12-21 | 滇西应用技术大学 | A kind of anti-oxidant dendrobium nobile Pu'er raw tea tea bag and preparation method thereof |
| CN110122813A (en) * | 2019-05-21 | 2019-08-16 | 江南大学 | A method of realizing that colour jelly 4D is printed using the spontaneous discoloration of blueberry anthocyanin |
| CN110301521A (en) * | 2018-03-20 | 2019-10-08 | 内蒙古伊利实业集团股份有限公司 | A kind of ice cream and preparation method thereof |
| CN113854487A (en) * | 2021-10-09 | 2021-12-31 | 中华全国供销合作总社杭州茶叶研究所 | Instant color-changing pastry and preparation method thereof |
| CN115251198A (en) * | 2022-06-24 | 2022-11-01 | 海南大学 | Color-changeable tea beverage and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1323533A (en) * | 2001-04-23 | 2001-11-28 | 湖北洪湖蓝田水产品开发有限公司 | Proanthocyanidin tea and its making process |
| CN1678207A (en) * | 2002-08-30 | 2005-10-05 | 马特尔公司 | Color-changing beverage compositions |
| CN1718067A (en) * | 2005-07-25 | 2006-01-11 | 王浩贵 | Health-care tea contg. lacmus |
| CN103141601A (en) * | 2011-12-07 | 2013-06-12 | 王爽 | Blueberry, jasmine and mint teabag |
| CN103609802A (en) * | 2013-12-03 | 2014-03-05 | 江苏省农业科学院 | Preparation method of aloe herbal tea compound health beverage and product thereof |
| CN103704400A (en) * | 2013-12-13 | 2014-04-09 | 高晖 | Edible Xinyang Maojian tea powder and preparation method thereof |
-
2015
- 2015-08-28 CN CN201510535835.1A patent/CN105053364A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1323533A (en) * | 2001-04-23 | 2001-11-28 | 湖北洪湖蓝田水产品开发有限公司 | Proanthocyanidin tea and its making process |
| CN1678207A (en) * | 2002-08-30 | 2005-10-05 | 马特尔公司 | Color-changing beverage compositions |
| CN1718067A (en) * | 2005-07-25 | 2006-01-11 | 王浩贵 | Health-care tea contg. lacmus |
| CN103141601A (en) * | 2011-12-07 | 2013-06-12 | 王爽 | Blueberry, jasmine and mint teabag |
| CN103609802A (en) * | 2013-12-03 | 2014-03-05 | 江苏省农业科学院 | Preparation method of aloe herbal tea compound health beverage and product thereof |
| CN103704400A (en) * | 2013-12-13 | 2014-04-09 | 高晖 | Edible Xinyang Maojian tea powder and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 原毅: "《天然使用色素的生产和应用》", 31 March 2004, 中国铁道出版社 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107772019A (en) * | 2016-08-31 | 2018-03-09 | 上海洪久农业发展股份有限公司 | The preparation method of discoloration rose tea |
| CN110301521A (en) * | 2018-03-20 | 2019-10-08 | 内蒙古伊利实业集团股份有限公司 | A kind of ice cream and preparation method thereof |
| CN110301521B (en) * | 2018-03-20 | 2023-09-19 | 内蒙古伊利实业集团股份有限公司 | Ice cream and preparation method thereof |
| CN109042995A (en) * | 2018-08-02 | 2018-12-21 | 滇西应用技术大学 | A kind of anti-oxidant dendrobium nobile Pu'er raw tea tea bag and preparation method thereof |
| CN110122813A (en) * | 2019-05-21 | 2019-08-16 | 江南大学 | A method of realizing that colour jelly 4D is printed using the spontaneous discoloration of blueberry anthocyanin |
| CN110122813B (en) * | 2019-05-21 | 2021-12-17 | 江南大学 | Method for realizing 4D printing of color jelly by utilizing spontaneous color change of blueberry anthocyanin |
| CN113854487A (en) * | 2021-10-09 | 2021-12-31 | 中华全国供销合作总社杭州茶叶研究所 | Instant color-changing pastry and preparation method thereof |
| CN115251198A (en) * | 2022-06-24 | 2022-11-01 | 海南大学 | Color-changeable tea beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105053364A (en) | Color-changeable tea product and making method thereof | |
| CN1771823B (en) | Non-tea-based, packaged beverages | |
| TWI386165B (en) | Containers mixed with tea drinks | |
| CN105211676B (en) | A kind of tough jelly of high transparency bullet and preparation method thereof | |
| CN105285642A (en) | Dendrobium candidum protocorm cooling beverage and preparation method thereof | |
| CN107279655B (en) | Lycium ruthenicum effervescent tablet and preparation method thereof | |
| CN108719555A (en) | A kind of blueberry gel sandwich candy and preparation method thereof | |
| CN103371389A (en) | Carbonated beverage containing cranberry nutrients and preparation method thereof | |
| KR101833528B1 (en) | Manufacturibg method of functional beberage using fruit extract and edible flower extract functional beverage prepared by the manufacuring method and method of using the same | |
| CN109156672A (en) | A kind of Saussurea involucrata culture composite fruit juice drink | |
| CN106923098A (en) | A kind of red date jasmine tea composite beverage | |
| CN106539086A (en) | It is a kind of to improve blueberry anthocyanin oral solution of vision and preparation method thereof | |
| JP2003274911A (en) | Health tea containing essence each of guava tea and momordicae fructus and method for producing the same | |
| CN109645409A (en) | A kind of loguat leaf jelly and preparation method thereof | |
| CN108308473A (en) | A kind of drink formula and preparation method thereof to keep fit and healthy | |
| AU2018398427B2 (en) | Chitosan-containing non-fermented tea beverage or semi-fermented tea beverage | |
| CN106579380A (en) | Adansonia digitata beverage and preparation method thereof | |
| CN101991061B (en) | Aronia melanocarpa pudding and manufacturing method thereof | |
| CN102429037A (en) | Green bean beverage color protection processing method | |
| CN102181355A (en) | Rabdosia tea wine and preparation method thereof | |
| CN105285617A (en) | Composite functional type flos chrysanthemi bee pollen suspension beverage containing galacto oligosaccharides and preparation method of composite functional type flos chrysanthemi bee pollen suspension beverage | |
| CN109315638A (en) | A kind of sea-buckthorn honey semisolid beverage and preparation method thereof | |
| CN108887537A (en) | A method of improving fructus lycii composite juice performance | |
| Dasgupta et al. | Development and characterization of biocolor (Brassica oleracea var. capitata F. rubra) fortified lime squash | |
| CN107712888A (en) | A kind of raspberry oral liquid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151118 |
|
| RJ01 | Rejection of invention patent application after publication |