CN110637907A - Method for producing lobular ilex kudingcha - Google Patents
Method for producing lobular ilex kudingcha Download PDFInfo
- Publication number
- CN110637907A CN110637907A CN201911018053.5A CN201911018053A CN110637907A CN 110637907 A CN110637907 A CN 110637907A CN 201911018053 A CN201911018053 A CN 201911018053A CN 110637907 A CN110637907 A CN 110637907A
- Authority
- CN
- China
- Prior art keywords
- tea
- leaves
- drying
- mass
- lobular
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cosmetics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the field of tea processing, and particularly relates to a production method of lobular broadleaf holly leaf. The bitter taste of the lobular kudingcha is removed, the fragrance is increased, the odor and the taste of the lobular kudingcha are improved, meanwhile, the lobular kudingcha has the characteristics of emerald green color and flat appearance, and instruments required in the manufacturing process are simple, the operation is convenient, and the method is suitable for the production of the lobular kudingcha in various scales.
Description
Technical Field
The invention belongs to the field of tea processing, and particularly relates to a production method of lobular broadleaf holly leaf.
Background
The lobular ilex latifolia is a traditional pure natural health care beverage, is derived from the leaves of Ligustrum robustum (Roxb.) Blume of Ligustrum of Oleaceae, and is mainly distributed in southwest areas of China. The ilex latifolia Thunb of Oleaceae is rich in various flavonoids, terpenoid compounds and other components, and has effects of lowering blood pressure, lowering blood sugar and blood lipid, relieving inflammation and pain, improving immunity and protecting liver.
Yuqingsu is a name of the country of Chinese lobular Kuding tea, and is different from other Kuding tea, the Kuding tea produced by Yuqing has the characteristics of complete appearance and emerald green color, but because the bitter taste is heavier, some consumers are difficult to accept, and the further development of the market of the lobular Kuding tea is limited.
Document cn201810829203.x provides a processing method of lobular broadleaf holly leaf, comprising the steps of picking, withering, frying, steaming, rolling and drying. The bitter taste of the tea is reduced by frying, and the sweet taste of the tea is improved by adding the sweet seed powder, so that the aim of improving the taste is fulfilled. However, the withering and rolling processes of the method have longer time, which not only increases the production time, but also causes the produced lobular broadleaf holly leaves to be easy to have red stalks and influence the appearance.
The document CN201810829997.X provides a processing method for reducing bitter taste of lobular kudingcha, which comprises the steps of picking fresh leaves, withering, rinsing, primary green baking, rolling, secondary green baking, freezing, tertiary green baking, cellaring and the like, and reduces the bitter taste of the lobular kudingcha.
In conclusion, the document hopes to provide the lobular ilex tea with beautiful appearance and good mouthfeel.
Disclosure of Invention
The invention provides a production method of broadleaf holly leaf to solve the technical problems.
The method is realized by the following technical scheme:
a method for producing lobular ilex kudingcha comprises the following steps:
(1) picking: picking fresh tender buds or leaves of the broadleaf holly leaves;
(2) cleaning: soaking the tea leaves in the liquid medicine A with the mass 2-5 times that of the tea leaves for 5-10 min;
(3) boiling with boiling water: pouring the broadleaf holly leaves into boiling water containing 60-90% of an infusion aid by volume, boiling for 3-5 min, wherein the mass of the boiling water is 10-15 times that of the broadleaf holly leaves, immediately taking out the broadleaf holly leaves from ice water containing 10-15% of fruit extracts at 0-4 ℃, and soaking for 5-10 min, wherein the content of the ice water is 6-9 times that of the broadleaf holly leaves;
(4) and (3) variable-speed spin-drying: fishing out the tea leaves, spin-drying the tea leaves at 5000-7000 r/min for 2-3 min, and spin-drying the tea leaves at 3000-4000 r/min for 2-3 min, wherein the water content of the tea leaves is 55-65%;
(5) c, arranging and shaping: placing the tea leaves on a baking machine at 50-80 ℃, holding the tea leaves with one hand or two hands, kneading the tea leaves clockwise for 8-15 min or placing the tea leaves in a tea carding machine for secondary tea carding and molding;
(6) drying and fragrance improving: firstly, adjusting the opening of a dryer door to 10-15 cm at 80 ℃, drying for 8-12 min, then raising the temperature of the dryer to 100 ℃, and drying for 20-30 min, wherein the opening of the dryer door is 4-6 cm.
(7) Air-separating to remove impurities, and packaging.
The liquid medicine A comprises the following substances in parts by mass: 5-10% of mugwort, 4-8% of stemona root, 2-8% of hibiscus, 5-8% of bletilla striata tuber, 0.01-0.05% of SDS, 0.01-0.03% of glycerin and 0.01-0.02% of hydrogen peroxide.
The preparation method of the liquid medicine A comprises the following steps: smashing fresh folium artemisiae argyi, radix stemonae and hibiscus syriacus, adding cellulase with the mass fraction of 5-10% to the smashed fresh folium artemisiae argyi, hermetically preserving the smashed fresh folium artemisiae argyi, radix stemonae and hibiscus syriacus for 4-6 hours at the temperature of 28-32 ℃, adding a sodium chloride solution with the mass of 15-20 times that of the bletilla striata tubers, wherein the concentration of the sodium chloride is 1.0-2.0%, performing reflux extraction for 3-5 hours at the temperature of 70-90 ℃, and filtering; mixing SDS and glycerol, adding into the filtrate, adding hydrogen peroxide, and stirring.
The auxiliary leaching agent is an aqueous solution containing 0.1-0.3% of NaCl solution and 0.03-0.08% of beta-cyclodextrin by mass.
The fruit extract is apple: banana: the mass ratio of pears is 1-3: 2-4.
The preparation method of the fruit extract comprises the steps of adding water with the mass sum of 1/2-3/4 into apples, bananas and pears, juicing, filtering, adding calcium chloride with the mass of 10-15% of the water into filtrate, stirring for 30-40 min at 40 ℃, adding chitosan with the mass of 5-8% of the water and 1-3% of quaternary ammonium salt surfactant, continuously stirring for 1-2 h, filtering again, and vacuum drying for 5-10 min.
The secondary carding and shaping method comprises the following steps: firstly, spraying strip tidying dry powder at the temperature of 180-200 ℃, the vibration frequency of 3000-4000 times/min, the post-shaping machine shaping time of 2-3 min, and then tidying again: the temperature is 150-170 ℃, the frequency is 1000-2000 times/min, and the modeling machine is arranged for 3-6 min.
The strip tidying dry powder is mixed with 20-40% of mushroom residue powder, 40-60% of bitter almond powder and 10-30% of sugar powder in percentage by mass, then is dried and is sieved by a 400-mesh sieve to obtain mixed powder;
washing mushroom residue powder with water, putting the washed mushroom residue powder into 0.15-0.25 mol/L L-glutamic acid solution, dripping 2-4 drops of rosemary oil, soaking for 2-3 h, filtering, drying and sieving with a 200-mesh sieve;
the bitter almond powder comprises: crushing bitter almonds, sieving the crushed bitter almonds with a 200-mesh sieve, soaking the bitter almonds in 0.12-0.19 mol/ml phosphate solution for 3-4 h, boiling the soaked bitter almonds in boiling water with the mass of 4-7 times that of the bitter almonds for 5-10 min, filtering, and drying to obtain the bitter almonds;
the vacuum drying process parameters are that the temperature is 55-65 ℃, and the vacuum degree is-0.06-0.02 MPa;
the water is purified water;
the SDS is the abbreviation of sodium dodecyl benzene sulfonate.
Has the advantages that:
compared with the process for producing the lobular broadleaf holly leaf in Yuqing local areas, the method provided by the document has the advantages of emerald green color, strong tea fragrance and mellow taste.
The method has the advantages that the method is obtained by the following process:
1. appearance: when the strip is managed and the type is made, the frequency of firstly high and then low is adopted. The carding frequency has obvious influence on the integrity of the leaves of the lobular kudingcha, and the lobular kudingcha can have good toughness while ensuring the complete shape of the lobular kudingcha within the scope of the document, thereby being beneficial to the subsequent process. In addition, in the strip tidying dry powder, the mushroom fungus dreg powder contains a large amount of organic matters, the loss of a large amount of organic matters of tea leaves is avoided in the production process, the bitter almond powder is treated by phosphoric acid, the hardness of bitter almonds is reduced, the damage to the leaf surfaces is avoided, meanwhile, after the bitter almond powder and the bitter almond powder are added with powdered sugar, the bitter almond powder and the powdered sugar are complementary to the characteristic that the powdered sugar has strong hygroscopicity and is easy to harden, the leaves are jointly protected from mechanical damage in the production process, the moisture absorptivity is good, the hardening is not easy, the air separation removal is easy, the appearance integrity of the tea leaves is kept, and the protection effect on the.
2. Color: the tea leaves are soaked in ice water immediately after being boiled in boiling water, so that the green tea leaves can be kept, and in addition, in the drying step, the requirements of drying the leaf surface for moisture and keeping the green tea leaves can be met at the same time when the tea leaves are dried for 10min at 80 ℃.
3. Fragrance: the flavor substance in the broadleaf holly leaf is mainly benzaldehyde, and the content of the flavor substance is higher than that of other kinds of tea. The bitter almond contains more benzaldehyde, so that the bitter almond and the tea are added for strip tidying, forming and drying, one of the functions of the bitter almond in the process is to release the benzaldehyde, increase the benzaldehyde on the leaf surface of the broadleaf holly leaf and improve the flavor, meanwhile, the bitter almond is treated to inactivate amygdalin enzyme, so that the toxic reaction of a large amount of hydrocyanic acid is avoided, and a small amount of hydrocyanic acid has a protective effect on the intestines and stomach of a human body; in addition, the beta-cyclodextrin added in the boiling step also has the functions of promoting the generation and stability of benzaldehyde in the reaction; the rapid drying at high temperature is beneficial to improving the content increase of another substance, namely pyrrole substances, in the tea leaves, the substances have baking fragrance, and the mixed extract of banana, apple and pear also contains fragrant substances, so that the fragrance of the broadleaf holly leaves is stronger by changing the baking components and adding the substances into the broadleaf holly leaves, and the fragrance of the broadleaf holly leaves is increased. In addition, researches show that the amino acid content in the tea leaves obviously influences the fresh and mellow taste of the tea leaves, the structure of cells and polyphenol oxidase is damaged at low temperature in the ice water soaking process, the subsequent contact of enzyme and a substrate is promoted, the fragrance is released, in addition, process parameters are controlled by adjusting process steps, and compared with the traditional method, the content of free amino acid in the broadleaf holly leaf is increased, so that the mellow taste is stronger.
4. Removing bitter taste: flavones and polyphenols are the main sources of bitterness in tea leaves, and although the content of flavones is not as high as that of polyphenols, the threshold of bitterness imparted by flavones to the taste is lower. Therefore, the NaCl solution is added in the step of the method, the solubility of the substances in water is improved by the NaCl solution, and more organic substances including flavone and polyphenol can be extracted compared with purified water; in addition, a small amount of added beta-cyclodextrin can enter tea leaves, has an embedding and covering effect on the bitter taste of flavone, covers the bitter taste on the premise of not influencing the property of flavonoid substances, and dissolves out active substances in the broadleaf holly leaves; the sugar-removed mixed extract of banana, apple and pear can also increase the savoury and mellow taste of the tea, thereby reducing the bitter taste of the tea.
In conclusion, the document provides a production method of lobular broadleaf holly leaf, which removes the bitter taste of the lobular broadleaf holly leaf, increases the fragrance, improves the odor and taste of the lobular broadleaf holly leaf by adjusting the process parameters and adding the auxiliary preparation, simultaneously ensures that the lobular broadleaf holly leaf has the characteristics of emerald color and complete appearance, has simple instruments required in the manufacturing process, is convenient to operate, and is suitable for the production of the lobular broadleaf holly leaf at various scales.
Detailed Description
The following is a detailed description of the embodiments of the present invention, but the present invention is not limited to these embodiments, and any modifications or substitutions in the basic spirit of the embodiments are included in the scope of the present invention as claimed in the claims.
Example 1
A method for producing lobular ilex kudingcha comprises the following steps:
(1) picking: picking fresh tender buds or leaves of the broadleaf holly leaves;
(2) cleaning: soaking in medicinal liquid A2 times of tea for 5 min;
(3) boiling with boiling water: pouring the broadleaf holly leaves into boiling water containing 60% of an infusion aid by volume, boiling for 3min, wherein the mass of the boiling water is 10 times that of the broadleaf holly leaves, immediately taking the broadleaf holly leaves out ice water containing 10-15% of a fruit extract at 4 ℃, and soaking the ice water for 5min, wherein the content of the ice water is 6 times that of the broadleaf holly leaves;
(4) and (3) variable-speed spin-drying: fishing out the tea leaves, and spin-drying the tea leaves at 5000r/min for 2min, and then spin-drying the tea leaves at 3000r/min for 3min, wherein the water content of the tea leaves is 65 percent;
(5) c, arranging and shaping: placing the tea leaves on a 50 ℃ baking machine, holding the tea leaves with one hand or two hands, kneading clockwise for 8min or placing the tea leaves in a tea carding machine for secondary tea carding and molding;
(6) drying and fragrance improving: firstly, adjusting the opening of a dryer door to 10cm at 80 ℃, drying for 8min, then raising the temperature of the dryer to 100 ℃, and drying for 20min, wherein the opening of the dryer door is 4 cm.
(7) Air-separating to remove impurities, and packaging.
The liquid medicine A comprises the following substances in parts by mass: 5% of mugwort, 4% of stemona root, 2% of hibiscus, 5% of bletilla striata tuber, 0.01% of SDS, 0.01% of glycerin and 0.01% of hydrogen peroxide.
The preparation method of the liquid medicine A comprises the following steps: mashing folium Artemisiae Argyi, radix Stemonae, and fresh folium Hibisci, adding 5 wt% cellulase, sealing and storing at 28 deg.C for 4h, adding rhizoma Bletillae tuber and sodium chloride solution 15 times of rhizoma Bletillae tuber, wherein the concentration of sodium chloride is 1.0%, reflux extracting for 3h, and filtering at 70 deg.C; mixing SDS and glycerol, adding into the filtrate, adding hydrogen peroxide, and stirring.
The auxiliary leaching agent is an aqueous solution containing 0.1% of NaCl solution and 0.03% of beta-cyclodextrin by mass fraction.
The fruit extract is apple: banana: the mass ratio of pear is 1:1: 2.
The preparation method of the fruit extract comprises the steps of adding 1/2 mass percent of water into apple, banana and pear, juicing, filtering, adding 10 mass percent of calcium chloride into filtrate, stirring at 40 ℃ for 30min, adding 5 mass percent of chitosan and 1 mass percent of quaternary ammonium surfactant, continuously stirring for 1h, filtering again, and vacuum drying for 5min to obtain the fruit extract.
The secondary carding and shaping method comprises the following steps: firstly, spraying strip tidying dry powder for 1min by a post-shaping machine at the temperature of 180 ℃ and the vibration frequency of 3000 times/min for 2min, and then tidying again: the temperature is 150 ℃, the frequency is 1000 times/min, and the model is set in a shaping machine for 3 min.
The strip tidying dry powder is prepared by mixing 20% of mushroom dreg powder, 40% of bitter almond powder and 10% of powdered sugar in percentage by mass, drying the mixture, and sieving the mixture with a 400-mesh sieve to obtain mixed powder;
washing mushroom dregs powder with water, putting the washed mushroom dregs powder into 0.15mol/L L-glutamic acid solution, dripping 2 drops of rosemary oil, soaking for 2 hours, filtering, drying and sieving with a 200-mesh sieve;
the bitter almond powder comprises: pulverizing semen Armeniacae amarum, sieving with 200 mesh sieve, soaking in 0.12mol/ml phosphate solution for 3 hr, boiling in boiling water 4 times of semen Armeniacae amarum for 5min, filtering, and oven drying;
the vacuum drying process parameters are that the temperature is 55 ℃, and the vacuum degree is-0.06 MPa;
the water is purified water;
the SDS is the abbreviation of sodium dodecyl benzene sulfonate.
Example 2
A method for producing lobular ilex kudingcha comprises the following steps:
(1) picking: picking fresh tender buds or leaves of the broadleaf holly leaves;
(2) cleaning: soaking in medicinal liquid A5 times of tea for 10 min;
(3) boiling with boiling water: pouring the broadleaf holly leaves into boiling water containing 90% of the infusion aid by volume, boiling for 5min, wherein the mass of the boiling water is 15 times that of the broadleaf holly leaves, immediately taking the broadleaf holly leaves out ice water containing 10-15% of the fruit extract at the temperature of 0 ℃, and soaking the broadleaf holly leaves for 10min, wherein the content of the ice water is 9 times that of the broadleaf holly leaves;
(4) and (3) variable-speed spin-drying: fishing out the tea leaves, drying the tea leaves at 7000r/min for 3min, and drying the tea leaves at 4000r/min for 3min, wherein the water content of the tea leaves is 55 percent;
(5) c, arranging and shaping: placing the tea leaves on a baking machine at 80 ℃, holding the tea leaves with one hand or two hands, kneading the tea leaves clockwise for 15min or placing the tea leaves in a tea carding machine for secondary tea carding and shaping;
(6) drying and fragrance improving: firstly, adjusting the opening of a dryer door to be 15cm at 80 ℃, drying for 12min, then raising the temperature of the dryer to 100 ℃, and drying for 30min, wherein the opening of the dryer door is 6 cm.
(7) Air-separating to remove impurities, and packaging.
The liquid medicine A comprises the following substances in parts by mass: 10% of mugwort, 8% of stemona root, 8% of hibiscus, 8% of bletilla striata tuber, 0.05% of SDS, 0.03% of glycerin and 0.02% of hydrogen peroxide.
The preparation method of the liquid medicine A comprises the following steps: mashing folium Artemisiae Argyi, radix Stemonae, and fresh folium Hibisci, adding cellulase with mass fraction of 10%, sealing and storing at 32 deg.C for 6h, adding sodium chloride solution with sodium chloride concentration of 2.0% of rhizoma Bletillae tuber and of 20 times of rhizoma Bletillae tuber, reflux extracting for 5h, and filtering at 90 deg.C; mixing SDS and glycerol, adding into the filtrate, adding hydrogen peroxide, and stirring.
The auxiliary leaching agent is an aqueous solution containing 0.3% of NaCl solution and 0.08% of beta-cyclodextrin by mass fraction.
The fruit extract is apple: banana: the mass ratio of pears is 3:3: 4.
The preparation method of the fruit extract comprises the steps of adding 3/4 mass percent of water into apple, banana and pear, juicing, filtering, adding 15 mass percent of calcium chloride into filtrate, stirring at 40 ℃ for 40min, adding 8 mass percent of chitosan and 3 mass percent of quaternary ammonium surfactant, continuously stirring for 2h, filtering again, and vacuum drying for 10min to obtain the fruit extract.
The secondary carding and shaping method comprises the following steps: firstly, spraying strip tidying dry powder for 2min by a post-shaping machine at the temperature of 200 ℃ and the vibration frequency of 4000 times/min for 3min, and then tidying again: the temperature is 170 ℃, the frequency is 2000 times/min, and the modeling machine is arranged for 6 min.
The strip tidying dry powder is mixed with 40% of mushroom residue powder, 60% of bitter almond powder and 30% of powdered sugar in percentage by mass, then dried and sieved by a 400-mesh sieve to obtain mixed powder;
washing mushroom dregs powder with water, putting the washed mushroom dregs powder into 0.25mol/L L-glutamic acid solution, dripping 4 drops of rosemary oil, soaking for 3 hours, filtering, drying and sieving with a 200-mesh sieve;
the bitter almond powder comprises: pulverizing semen Armeniacae amarum, sieving with 200 mesh sieve, soaking in 0.19mol/ml phosphate solution for 4 hr, boiling in boiling water 7 times of semen Armeniacae amarum for 10min, filtering, and oven drying;
the technological parameters of vacuum drying are 65 ℃ of temperature and 0.06MPa of vacuum degree;
the water is purified water;
the SDS is the abbreviation of sodium dodecyl benzene sulfonate.
Example 3
A method for producing lobular ilex kudingcha comprises the following steps:
(1) picking: picking fresh tender buds or leaves of the broadleaf holly leaves;
(2) cleaning: soaking in liquid medicine A4 times of tea for 8 min;
(3) boiling with boiling water: pouring folium Ilicis into boiling water containing 70% of infusion aid, boiling for 4min, which is 13 times of folium Ilicis, immediately taking out from ice water containing 12% of fruit extract at 2 deg.C, and soaking for 6min, wherein the ice water content is 8 times of folium Ilicis;
(4) and (3) variable-speed spin-drying: fishing out the tea leaves, and spin-drying the tea leaves at 6500r/min for 2.5min, and then spin-drying the tea leaves at 3500r/min for 2.5min, wherein the water content of the tea leaves is 58%;
(5) c, arranging and shaping: placing the tea leaves on a baking machine at 60 ℃, holding the tea leaves with one hand or two hands, kneading the tea leaves clockwise for 12min or placing the tea leaves in a tea carding machine for secondary tea carding and molding;
(6) drying and fragrance improving: firstly, the opening of a dryer door is adjusted to be 12cm at 80 ℃, the drying is carried out for 11min, then the temperature of the dryer is raised to be 100 ℃, the opening of the dryer door is 5cm, and the drying is carried out for 25 min.
(7) Air-separating to remove impurities, and packaging.
The liquid medicine A comprises the following substances in parts by mass: 8 percent of mugwort, 5 percent of stemona root, 6 percent of hibiscus, 7 percent of bletilla tuber, 0.03 percent of SDS, 0.02 percent of glycerin and 0.01 percent of hydrogen peroxide.
The preparation method of the liquid medicine A comprises the following steps: smashing fresh folium artemisiae argyi, radix stemonae and hibiscus, adding 7% by mass of cellulase, sealing and storing at 30 ℃ for 4.5h, adding a sodium chloride solution with the mass of 18 times that of the tuber of bletilla striata and tuber of bletilla striata, wherein the concentration of sodium chloride is 1.5%, performing reflux extraction for 4h, and filtering at 70-90 ℃; mixing SDS and glycerol, adding into the filtrate, adding hydrogen peroxide, and stirring.
The auxiliary leaching agent is an aqueous solution containing 0.2% of NaCl solution and 0.04% of beta-cyclodextrin by mass fraction.
The fruit extract is apple: banana: the mass ratio of pear is 2:3: 2.
The preparation method of the fruit extract comprises the steps of adding 2/3 mass percent of water into apple, banana and pear, juicing, filtering, adding 11 mass percent of calcium chloride into filtrate, stirring at 40 ℃ for 35min, adding 6 mass percent of chitosan and 2 mass percent of quaternary ammonium salt surfactant, continuously stirring for 1.5h, filtering again, and vacuum drying for 8min to obtain the fruit extract.
The secondary carding and shaping method comprises the following steps: firstly spraying the strip tidying dry powder at the temperature of 190 ℃ and the vibration frequency of 3500 times/min, molding by a post-molding machine for 2.5min for 1.5min, and then tidying again: the temperature is 160 ℃, the frequency is 1500 times/min, and the model is set in a modeling machine for 5 min.
The strip tidying dry powder is mixed with 30% of mushroom residue powder, 50% of bitter almond powder and 20% of powdered sugar by mass, then is dried, and is sieved by a 400-mesh sieve to obtain mixed powder;
washing mushroom dregs powder with water, putting the washed mushroom dregs powder into 0.20mol/L L-glutamic acid solution, dripping 3 drops of rosemary oil, soaking for 2.5h, filtering, drying and sieving with a 200-mesh sieve;
the bitter almond powder comprises: pulverizing semen Armeniacae amarum, sieving with 200 mesh sieve, soaking in 0.15mol/ml phosphate solution for 3.5 hr, boiling in boiling water 6 times of semen Armeniacae amarum for 8min, filtering, and oven drying;
the vacuum drying process parameters are that the temperature is 60 ℃, and the vacuum degree is-0.04 MPa;
the water is purified water;
the SDS is the abbreviation of sodium dodecyl benzene sulfonate.
Example 4
A method for producing lobular ilex kudingcha comprises the following steps:
(1) picking: picking fresh tender buds or leaves of the broadleaf holly leaves;
(2) cleaning: soaking in liquid medicine A4 times of tea for 6 min;
(3) boiling with boiling water: pouring the broadleaf holly leaves into boiling water containing 60-90% of an infusion aid by volume, boiling for 4min, wherein the mass of the boiling water is 14 times that of the broadleaf holly leaves, immediately taking the broadleaf holly leaves out ice water containing 11% of a fruit extract at 1 ℃, and soaking the broadleaf holly leaves for 9min, wherein the content of the ice water is 8 times that of the broadleaf holly leaves;
(4) and (3) variable-speed spin-drying: fishing out the tea leaves, and spin-drying at 5500r/min for 2.5min, and then spin-drying at 3800r/min for 2min, wherein the water content of the tea leaves is 60%;
(5) c, arranging and shaping: placing the tea leaves on a baking machine at 50-80 ℃, holding the tea leaves with one hand or two hands, kneading the tea leaves clockwise for 12min or placing the tea leaves in a tea carding machine for secondary tea carding and molding;
(6) drying and fragrance improving: firstly, the opening of a dryer door is adjusted to be 12cm at 80 ℃, the drying is carried out for 11min, then the temperature of the dryer is raised to be 100 ℃, the opening of the dryer door is 5cm, and the drying is carried out for 22 min.
(7) Air-separating to remove impurities, and packaging.
The liquid medicine A comprises the following substances in parts by mass: 6 percent of mugwort, 7 percent of stemona root, 7 percent of hibiscus, 7 percent of bletilla tuber, 0.04 percent of SDS, 0.02 percent of glycerin and 0.01 percent of hydrogen peroxide.
The preparation method of the liquid medicine A comprises the following steps: smashing fresh folium artemisiae argyi, radix stemonae and hibiscus syriacus, adding cellulase with the mass fraction of 5-10% to the smashed fresh folium artemisiae argyi, hermetically preserving the smashed fresh folium artemisiae argyi and the smashed fresh folium artemisiae argyi at 31 ℃ for 5.5 hours, adding a sodium chloride solution with the mass of 16 times that of the tuber of bletilla striata and tuber of the bletilla striata, wherein the concentration of the sodium chloride is 1.6%, performing reflux extraction for 4 hours, and filtering the; mixing SDS and glycerol, adding into the filtrate, adding hydrogen peroxide, and stirring.
The auxiliary leaching agent is an aqueous solution containing 0.2% of NaCl solution and 0.07% of beta-cyclodextrin by mass fraction.
The fruit extract is apple: banana: the mass ratio of pear is 3:1: 4.
The preparation method of the fruit extract comprises the steps of adding 7/12 mass percent of water into apple, banana and pear, juicing, filtering, adding 14 mass percent of calcium chloride into filtrate, stirring at 40 ℃ for 32min, adding 7 mass percent of chitosan and 2 mass percent of quaternary ammonium salt surfactant, continuously stirring for 1.5h, filtering again, and vacuum drying for 7min to obtain the fruit extract.
The secondary carding and shaping method comprises the following steps: firstly spraying the strip tidying dry powder at the temperature of 185 ℃ and the vibration frequency of 3800 times/min for 1min by a post-shaping machine for 2.5min, then tidying again: the temperature is 165 ℃, the frequency is 1800 times/min, and the modeling machine is arranged for 5 min.
The strip tidying dry powder is mixed with 35% of mushroom residue powder, 55% of bitter almond powder and 25% of powdered sugar in percentage by mass, then dried and sieved by a 400-mesh sieve to obtain mixed powder;
washing mushroom residue powder with water, putting the washed mushroom residue powder into 0.24mol/L L-glutamic acid solution, dripping 2-4 drops of rosemary oil, soaking for 2-3 h, filtering, drying and sieving with a 200-mesh sieve;
the bitter almond powder comprises: pulverizing semen Armeniacae amarum, sieving with 200 mesh sieve, soaking in 0.17mol/ml phosphate solution for 3.5 hr, boiling in boiling water 6 times of semen Armeniacae amarum for 9min, filtering, and oven drying;
the technological parameters of vacuum drying are temperature of 60 ℃ and vacuum degree of-0.03 MPa;
the water is purified water;
the SDS is the abbreviation of sodium dodecyl benzene sulfonate.
Example 5
A method for producing lobular ilex kudingcha comprises the following steps:
(1) picking: picking fresh tender buds or leaves of the broadleaf holly leaves;
(2) cleaning: soaking in medicinal liquid A3 times of tea for 6 min;
(3) boiling with boiling water: pouring Folum Ilicis into boiling water containing 70% of infusion aid, boiling for 4.5min, wherein the weight of the boiling water is 12 times of that of Folum Ilicis, immediately taking out from ice water containing 12% of fruit extract at 4 deg.C, and soaking for 6min, wherein the ice water content is 8 times of that of Folum Ilicis;
(4) and (3) variable-speed spin-drying: fishing out the tea leaves, and spin-drying at 6800r/min for 2.5min, and then spin-drying at 3200r/min for 3min, wherein the water content of the tea leaves is 59%;
(5) c, arranging and shaping: placing the tea leaves on a baking machine at 75 ℃, holding the tea leaves with one hand or two hands, kneading the tea leaves clockwise for 12min or placing the tea leaves in a tea carding machine for secondary tea carding and molding;
(6) drying and fragrance improving: firstly, the opening of the dryer door is adjusted to be 11cm under the temperature of 80 ℃, the drying is carried out for 11min, then the temperature of the dryer is raised to 100 ℃, the opening of the dryer door is 4cm, and the drying is carried out for 28 min.
(7) Air-separating to remove impurities, and packaging.
The liquid medicine A comprises the following substances in parts by mass: 9% of mugwort, 5% of stemona root, 7% of hibiscus, 6% of bletilla striata tuber, 0.04% of SDS, 0.01% of glycerin and 0.02% of hydrogen peroxide.
The preparation method of the liquid medicine A comprises the following steps: mashing folium Artemisiae Argyi, radix Stemonae, and fresh folium Hibisci, adding 9 wt% cellulase, sealing and storing at 30 deg.C for 5 hr, adding rhizoma Bletillae tuber and sodium chloride solution 16 times of rhizoma Bletillae tuber, wherein the concentration of sodium chloride is 1.4%, reflux extracting for 4 hr, and filtering at 75 deg.C; mixing SDS and glycerol, adding into the filtrate, adding hydrogen peroxide, and stirring.
The auxiliary leaching agent is an aqueous solution containing 0.2% of NaCl solution and 0.03-0.08% of beta-cyclodextrin by mass.
The fruit extract is apple: banana: the mass ratio of pears is 3:1: 2-4.
The preparation method of the fruit extract comprises the steps of adding 3/4 mass percent of water into apple, banana and pear, juicing, filtering, adding 13 mass percent of calcium chloride into filtrate, stirring for 34min at 40 ℃, adding 6 mass percent of chitosan and 2 mass percent of quaternary ammonium salt surfactant, continuously stirring for 1.5h, filtering again, and vacuum drying for 8min to obtain the fruit extract.
The secondary carding and shaping method comprises the following steps: firstly, spraying the strip tidying dry powder at the temperature of 190 ℃ and the vibration frequency of 3200 times/min for 3min after the post-shaping machine is shaped for 1.5 min: the temperature is 170 ℃, the frequency is 1800 times/min, and the modeling machine is arranged for 5 min.
The strip tidying dry powder is mixed with 25% of mushroom residue powder, 55% of bitter almond powder and 15% of sugar powder in percentage by mass, then is dried, and is sieved by a 400-mesh sieve to obtain mixed powder;
washing mushroom dregs powder with water, putting the washed mushroom dregs powder into 0.17mol/L L-glutamic acid solution, dripping 2 drops of rosemary oil, soaking for 2.4h, filtering, drying and sieving with a 200-mesh sieve;
the bitter almond powder comprises: pulverizing semen Armeniacae amarum, sieving with 200 mesh sieve, soaking in 0.17mol/ml phosphate solution for 3.6 hr, boiling in boiling water 6 times of semen Armeniacae amarum for 8min, filtering, and oven drying;
the vacuum drying process parameters are that the temperature is 62 ℃, and the vacuum degree is-0.05 MPa;
the water is purified water;
the SDS is the abbreviation of sodium dodecyl benzene sulfonate.
Comparative example 1
The finished product of the ilex latifolia can be produced according to the local standard of the ilex latifolia tea, namely, the water-poor fixation (1min) → cold water rinsing → dehydration, deblocking → fried Erqing → primarily kneading → fried Sanqing → re-kneading → sponging → drying (80 ℃) → finished product of the ilex latifolia tea.
Comparative example 2
The soaking solution in the cleaning step is changed to pure water with the same quality as the traditional Chinese medicine liquid A, and the rest formula and operation are the same as those in the example 5.
Comparative example 3
The boiling water is not added with the auxiliary infusion, purified water with the quality of the auxiliary infusion is added instead, and the rest of the formula and the operation are the same as those in the embodiment 5.
Comparative example 4
The fruit extract was not added during boiling, but purified water of the same quality as the fruit extract was added, and the rest of the formulation and operation were the same as in example 5.
Comparative example 5
No strip tidying dry powder is added in the secondary strip tidying forming process, and the rest formula and operation are the same as those of the example 5.
Comparative example 6
The secondary carding changes carding frequency, and specifically comprises the following steps: firstly, spraying strip tidying dry powder at the temperature of 180-200 ℃ and the vibration frequency of 5000-6000 times/min for 2-3 min after a post-forming machine is used for shaping for 1-2 min, and then tidying again: the temperature is 150-170 ℃, the frequency is 3000-4000 times/min, and the shaping machine is arranged for shaping for 3-6 min. The remaining process steps were the same as in example 5.
Comparative example 7
The drying procedure is changed as follows: drying at 90 ℃ for 10min, adjusting to 100 ℃ for 20min, and the rest of the process operation is the same as that of the example 5.
Experimental example 1
Sensory evaluation of the Folum Ilicis produced in the different examples and comparative examples
1.1 description
Example 5: the shape of the tea is tight and thin, the color is green, the soup color is yellow green and bright, the fragrance is fragrant, the taste is slightly bitter, the tea is cool and refreshing, the tea is slightly sweet after returning, the leaf bottom is light green, and the leaves are complete.
Comparative example 1: the shape of the tea is tight and thin, the color and luster are green, the soup color is yellow green and bright, the fragrance is fragrant, the fragrance has bitter stimulating taste, the taste is slightly bitter, the leaf bottom is light green and bright, and the leaves are complete.
Comparative example 2: the tea has the advantages of tight and thin appearance, emerald green color, yellow green and bright soup color, fragrant fragrance, slightly bitter taste, cool and refreshing taste, sweet aftertaste, tender green and bright leaf bottom and complete leaves.
Comparative example 3: the tea has tight and thin appearance, emerald green color, yellow green and bright soup color, fragrant fragrance, slightly bitter taste, refreshing taste, sweet taste, tender green and bright leaf bottom and complete leaves.
Comparative example 4: the shape of the tea is tight and thin, the color and luster are green, the soup color is yellow green and bright, the fragrance is fragrant, the taste is slightly bitter, the tea is sweet, the leaf bottom is light green, and the leaves are complete.
Comparative example 5: the shape of the tea is tight and thin, the color and luster are green, the soup color is yellow green and bright, the fragrance is fragrant, the taste is slightly bitter, the tea is tasty and refreshing, the tea is sweet, the leaf bottom is light green and bright, and the leaves are slightly complete.
Comparative example 6: more broken pieces, emerald green color, yellow green and bright soup color, fragrant fragrance, slightly bitter taste, refreshing taste, sweet taste, light green and bright leaf bottom, and slightly complete leaves.
Comparative example 7: the shape of the tea is tight and thin, the color is dark green, the soup color is yellow green and not bright, the fragrance is fragrant, the taste is slightly bitter, the tea is tasty and refreshing, the tea is sweet, the leaf bottom is dark green and bright, and the leaves are complete.
1.2 Scoring
Taking the broadleaf holly leaf produced in the comparative example 1 as a standard, wherein the standard score is zero, 1 point can be added when the standard is slightly higher than the standard, 2 points can be added when the standard is higher than the standard, and 3 points or more than 3 points can be added when the standard is obviously higher than the standard. And conversely, the score is reduced below the standard. The raters were 5 per sample and the average of the 5 scores was recorded.
Total score is flavor x 3+ aroma x 4+ shape x 2+ liquor x 1
| Sample (I) | Taste of the product | Fragrance | Outer shape | Color of soup | Total score |
| Example 5 | 3 | 2.8 | 3 | 3 | 29 |
| Comparative example 1 | 1.2 | 2 | 2.5 | 2.4 | 21.2 |
| Comparative example 2 | 1.4 | 2.2 | 2.8 | 3 | 23.4 |
| Comparative example 3 | 1.2 | 2.2 | 3 | 2.8 | 23 |
| Comparative example 4 | 1.4 | 2 | 3 | 3 | 23 |
| Comparative example 5 | 1.4 | 2.2 | 2.8 | 2.5 | 22.9 |
| Comparative example 6 | 1.6 | 2.4 | 2.2 | 2.4 | 21.8 |
| Comparative example 7 | 1.4 | 2.4 | 2.2 | 2.4 | 22.4 |
According to the scoring statistics, compared with the traditional method, the method for producing the broadleaf holly leaves provided by the document has better taste, fragrance, appearance and liquor color than the broadleaf holly leaves produced by the traditional method.
2. Evaluation of other indices
2.1 measurement of hydroxyl radical scavenging Rate
Using KH2PO with pH7.4 and 0.05mol/L4NaOH buffer, 2.0X 10-4mol/L luminol solution and 3.0 x 10-1mol/L of Fe2+-an EDTA solution; and deionized water is used for preparing hydrogen peroxide solution with a certain concentration. Absorbing the prepared Fe2+5mL and 0.2mL of luminol are respectively added with buffer solution to be constant volume in a 25mL volumetric flask, and 8.4 percent hydrogen peroxide prepared by corresponding deionized water is used as flow injection chemiluminescence analysis.
Weighing 0.2g (accurate to 0.0001g) of ground tea sample, extracting with 1:500(m/v) boiling water for 45min, shaking the bottle once every 15min, carrying out suction filtration while hot, cooling the filtrate to room temperature, adding deionized water to the volume of 100mL, adding 1000 μ L of tea soup into the mobile phase, carrying out luminescence analysis, and calculating the luminescence inhibition rate (%) according to the following formula.
Luminescence inhibition ratio (%) - (Fa-Fb)/Fa × 100
Fa is the luminous intensity of the antioxidant without tea soup;
fb is the luminous intensity after adding the tea soup antioxidant.
2.2 comparison results
Comparison of antioxidant Capacity
To summarize: sensory evaluation is an important index for evaluating tea leaves, and in addition, the document takes hydroxyl radical clearance as an index and examines the oxidation resistance of the lobular ilex tea produced by the method of the document and the standard of Yuqing local. The result shows that the lobular kuding tea produced by the method not only improves the smell, taste, appearance and liquor color of the kuding tea, but also does not influence the oxidation resistance of the lobular kuding tea.
Claims (10)
1. A method for producing lobular ilex kudingcha is characterized by comprising the following steps:
(1) picking: picking fresh tender buds or leaves of the broadleaf holly leaves;
(2) cleaning: soaking the tea leaves in the liquid medicine A with the mass 2-5 times that of the tea leaves for 5-10 min;
(3) boiling with boiling water: pouring the broadleaf holly leaves into boiling water containing 60-90% of an infusion aid by volume, boiling for 3-5 min, wherein the mass of the boiling water is 10-15 times that of the broadleaf holly leaves, immediately taking out the broadleaf holly leaves from ice water containing 10-15% of fruit extracts at 0-4 ℃, and soaking for 5-10 min, wherein the content of the ice water is 6-9 times that of the broadleaf holly leaves;
(4) and (3) variable-speed spin-drying: fishing out the tea leaves, spin-drying the tea leaves at 5000-7000 r/min for 2-3 min, and spin-drying the tea leaves at 3000-4000 r/min for 2-3 min, wherein the water content of the tea leaves is 55-65%;
(5) c, arranging and shaping: placing the tea leaves on a baking machine at 50-80 ℃, holding the tea leaves with one hand or two hands, kneading the tea leaves clockwise for 8-15 min or placing the tea leaves in a tea carding machine for secondary tea carding and molding;
(6) drying and fragrance improving: firstly, adjusting the opening of a dryer door to be 10-15 cm at 80 ℃, drying for 8-12 min, then raising the temperature of the dryer to 100 ℃, and drying for 20-30 min, wherein the opening of the dryer door is 4-6 cm;
(7) air-separating to remove impurities, and packaging.
2. The method for producing the lobular Kuding tea according to claim 1, wherein the liquid medicine A comprises the following substances in percentage by mass: 5-10% of mugwort, 4-8% of stemona root, 2-8% of hibiscus, 5-8% of bletilla striata tuber, 0.01-0.05% of SDS, 0.01-0.03% of glycerin and 0.01-0.02% of hydrogen peroxide.
3. The method for producing lobular Kuding tea according to claim 1, wherein the method for preparing the liquid medicine A comprises: smashing fresh folium artemisiae argyi, radix stemonae and hibiscus syriacus, adding cellulase with the mass fraction of 5-10% to the smashed fresh folium artemisiae argyi, hermetically preserving the smashed fresh folium artemisiae argyi, radix stemonae and hibiscus syriacus for 4-6 hours at the temperature of 28-32 ℃, adding a sodium chloride solution with the mass of 15-20 times that of the bletilla striata tubers, wherein the concentration of the sodium chloride is 1.0-2.0%, performing reflux extraction for 3-5 hours at the temperature of 70-90 ℃, and filtering; mixing SDS and glycerol, adding into the filtrate, adding hydrogen peroxide, and stirring.
4. The method for producing the lobular Kuding tea according to claim 1, wherein the auxiliary infusion is an aqueous solution containing 0.1-0.3% by mass of NaCl and 0.03-0.08% by mass of beta-cyclodextrin.
5. The method of producing a lobular Kuding tea according to claim 1, wherein the fruit extract is apple: banana: the mass ratio of pears is 1-3: 2-4.
6. The method for producing the lobular Kuding tea according to claim 1, wherein the fruit extract is prepared by adding water with the mass sum of 1/2-3/4 into apples, bananas and pears, juicing, filtering, adding calcium chloride with the mass of 10-15% of the water into the filtrate, stirring at 40 ℃ for 30-40 min, adding chitosan with the mass of 5-8% of the water and 1-3% of quaternary ammonium salt surfactant, continuously stirring for 1-2 h, filtering again, and vacuum drying for 5-10 min.
7. The method of producing a lobular Kuding tea according to claim 1, wherein the secondary spring shaping is: firstly, spraying strip tidying dry powder at the temperature of 180-200 ℃, the vibration frequency of 3000-4000 times/min, the post-shaping machine shaping time of 2-3 min, and then tidying again: the temperature is 150-170 ℃, the frequency is 1000-2000 times/min, and the modeling machine is arranged for 3-6 min.
8. The method for producing lobular Kuding tea as claimed in claim 1, wherein the dry powder for carding is a mixed powder obtained by mixing 20-40% mushroom dregs powder, 40-60% bitter almond powder and 10-30% sugar powder, drying and sieving with 400 mesh sieve.
9. The method for producing Folum Ilicis, according to claim 8, wherein said mushroom dregs powder is prepared by washing mushroom dregs, putting into 0.15-0.25 mol/L L-glutamic acid solution, adding 2-4 drops of rosemary oil, soaking for 2-3 h, filtering, drying and sieving with 200 mesh sieve.
10. The method of producing a lobular Kuding tea according to claim 8, wherein the almond powder is: crushing bitter almonds, sieving with a 200-mesh sieve, soaking in 0.12-0.19 mol/L phosphate solution for 3-4 h, boiling in boiling water 4-7 times of the mass of bitter almonds for 5-10 min, filtering, and drying to obtain the bitter almond tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911018053.5A CN110637907A (en) | 2019-10-24 | 2019-10-24 | Method for producing lobular ilex kudingcha |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911018053.5A CN110637907A (en) | 2019-10-24 | 2019-10-24 | Method for producing lobular ilex kudingcha |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110637907A true CN110637907A (en) | 2020-01-03 |
Family
ID=68994742
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911018053.5A Pending CN110637907A (en) | 2019-10-24 | 2019-10-24 | Method for producing lobular ilex kudingcha |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110637907A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111642590A (en) * | 2020-07-24 | 2020-09-11 | 余庆县玉龙茶业有限公司 | Preparation method of compound lobular broadleaf holly leaf tea powder |
| CN111642609A (en) * | 2020-07-08 | 2020-09-11 | 余庆县兴民城乡经济统筹发展有限责任公司 | Processing method of broadleaf holly leaf |
| CN112244115A (en) * | 2020-10-24 | 2021-01-22 | 江西泰康青钱柳有限公司 | Cyclocarya paliurus tea beverage and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325589A (en) * | 2015-12-16 | 2016-02-17 | 惠安县科联农业科技有限公司 | Making technology of health-preserving black tea |
| CN105767380A (en) * | 2016-04-26 | 2016-07-20 | 杨在侠 | Preparation method of folium ginkgo fruit-flavored tea |
| CN106035769A (en) * | 2016-06-30 | 2016-10-26 | 贵州江口县梵行仁和茶业有限公司 | Preparation method of health white tea |
| CN106551019A (en) * | 2016-11-25 | 2017-04-05 | 余庆县高源绿茶叶专业合作社 | A kind of processing method of Herba Lactucae formosanae green tea |
| WO2019031586A1 (en) * | 2017-08-09 | 2019-02-14 | 三栄源エフ・エフ・アイ株式会社 | Processed product of ku ding tea |
-
2019
- 2019-10-24 CN CN201911018053.5A patent/CN110637907A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325589A (en) * | 2015-12-16 | 2016-02-17 | 惠安县科联农业科技有限公司 | Making technology of health-preserving black tea |
| CN105767380A (en) * | 2016-04-26 | 2016-07-20 | 杨在侠 | Preparation method of folium ginkgo fruit-flavored tea |
| CN106035769A (en) * | 2016-06-30 | 2016-10-26 | 贵州江口县梵行仁和茶业有限公司 | Preparation method of health white tea |
| CN106551019A (en) * | 2016-11-25 | 2017-04-05 | 余庆县高源绿茶叶专业合作社 | A kind of processing method of Herba Lactucae formosanae green tea |
| WO2019031586A1 (en) * | 2017-08-09 | 2019-02-14 | 三栄源エフ・エフ・アイ株式会社 | Processed product of ku ding tea |
Non-Patent Citations (1)
| Title |
|---|
| 马宝岐等: "《农副产物加工指南》", 30 November 1988, 化学工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111642609A (en) * | 2020-07-08 | 2020-09-11 | 余庆县兴民城乡经济统筹发展有限责任公司 | Processing method of broadleaf holly leaf |
| CN111642590A (en) * | 2020-07-24 | 2020-09-11 | 余庆县玉龙茶业有限公司 | Preparation method of compound lobular broadleaf holly leaf tea powder |
| CN112244115A (en) * | 2020-10-24 | 2021-01-22 | 江西泰康青钱柳有限公司 | Cyclocarya paliurus tea beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110637907A (en) | Method for producing lobular ilex kudingcha | |
| KR101640591B1 (en) | Natural plant extracts fermentation coffee and manufacturing method thereof | |
| CN104489159B (en) | A kind of Golden flower health preserving tea and preparation method | |
| CN105077463B (en) | A kind of roxburgh anoectochilus terminal bud health drink and preparation method thereof | |
| CN103704801B (en) | A kind of preparation method of eucommia composite anti-fatigue functional beverage | |
| CN103583757A (en) | Preparation method of refreshing health tea | |
| KR102187229B1 (en) | Preparation of Mixed Tea Composition Comprising Agarwood for Improving Efficacy of Anti-inflammation and Anti-virus | |
| KR101325723B1 (en) | Saposhnikovia divaricata seasoned with soy sauce and manufacturing method thereof | |
| CN108157855A (en) | A kind of dried orange peel freeze-drying piece preparation method rich in tea polyphenols | |
| CN107397092A (en) | A kind of stems of dragon fruits beverage and preparation method thereof | |
| CN107372938A (en) | A kind of fruity jasmine tea and preparation method thereof | |
| KR101226459B1 (en) | Manufacturing Method of Dried Citrus Unshiu Peel Tea And Citrus Unshiu Peel Tea Using The Same | |
| CN106811371A (en) | A kind of blackberry, blueberry health liquor and preparation method thereof | |
| KR100953368B1 (en) | The method of making bean curd | |
| CN103689736B (en) | Method for preparing healthcare beverage by removing peculiar smell of eucommia ulmoides leaf extracting liquor | |
| KR102363848B1 (en) | Manufacturing Method of Distilled Liquor having better taste and flavor | |
| KR101482253B1 (en) | Manufacturing method of salted fish using Saposhnikovia divaricata | |
| CN107223722A (en) | A kind of manufacture craft of instant yellow big tea | |
| KR101334876B1 (en) | Method of Manufacturing Dried Persimmon and Slice of Dried Persimmon Containing Black Chokeberry Liquid Extract and Dried Persimmon and Slice of Dried Persimmon Manufactured Thereby | |
| JP6798037B2 (en) | Method for producing kimchi containing functional ingredients including dendropanax trifidus extract | |
| CN110463804A (en) | A kind of lemon flavor ice coffee and preparation method thereof | |
| KR20070058250A (en) | Soybean paste, soybean sauce, and thick soypaste mixed with red peppers intensified the functional ingredients for health | |
| KR102388851B1 (en) | Manufacture method of functional leaf mustard | |
| KR102622213B1 (en) | Multi functional chunggukjang pill comprising citrus peel fermented extract and methods for manufacturing the same | |
| KR101812258B1 (en) | Yakju and Takju manufacturing method using the haebangpung |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200103 |