CN111557356A - Preparation method of passion fruit tea - Google Patents
Preparation method of passion fruit tea Download PDFInfo
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- CN111557356A CN111557356A CN202010655669.XA CN202010655669A CN111557356A CN 111557356 A CN111557356 A CN 111557356A CN 202010655669 A CN202010655669 A CN 202010655669A CN 111557356 A CN111557356 A CN 111557356A
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- passion fruit
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- tea
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- 235000000370 Passiflora edulis Nutrition 0.000 title claims abstract description 35
- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 244000269722 Thea sinensis Species 0.000 title abstract 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 12
- 241001122767 Theaceae Species 0.000 claims description 38
- 239000000843 powder Substances 0.000 claims description 31
- 238000000855 fermentation Methods 0.000 claims description 23
- 230000004151 fermentation Effects 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 21
- 238000004108 freeze drying Methods 0.000 claims description 13
- 235000012907 honey Nutrition 0.000 claims description 13
- 108010059892 Cellulase Proteins 0.000 claims description 11
- 108010059820 Polygalacturonase Proteins 0.000 claims description 11
- 229940106157 cellulase Drugs 0.000 claims description 11
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 10
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 10
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 7
- 240000007524 Camellia sinensis var. sinensis Species 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000004745 nonwoven fabric Substances 0.000 claims description 5
- 238000000643 oven drying Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 235000019606 astringent taste Nutrition 0.000 abstract description 2
- 238000013124 brewing process Methods 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 235000013616 tea Nutrition 0.000 description 31
- 235000013361 beverage Nutrition 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000020341 brewed tea Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000020419 dragon fruit juice Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000015092 herbal tea Nutrition 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012549 training Methods 0.000 description 1
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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of passion fruit tea, which relates to the technical field of food processing. Meanwhile, the grains of the passion fruit are separated from the pulp by an enzymolysis mode, the sour and astringent taste in the grains is removed, and the fresh and sweet taste in the passion fruit pulp is further kept; the pressed tea bag is selected for packaging, so that the oxidation of a freeze-dried product can be avoided, the pulp can be separated from the pulp after brewing in the brewing process, and the better taste is ensured.
Description
The technical field is as follows:
the invention relates to the technical field of food processing, in particular to a preparation method of passion fruit tea.
Background art:
the passion fruit is a tropical fruit with comprehensive fragrance of various fruits, is short in storage time and slightly sour and astringent when being directly eaten, and therefore can be made into a beverage which is more acceptable to consumers. The conventional passion fruit beverage mostly focuses on liquid beverage, passion fruit pulp or jam is directly added into the beverage, and the beverage is sold on the market through blending of white granulated sugar and citric acid, so that on one hand, the flavor is not strong enough, and on the other hand, the blended beverage has low nutritional value.
The invention content is as follows:
the invention aims to overcome the defects of the prior art and provides a preparation method of passion fruit tea.
The preparation method of the passion fruit tea comprises the following specific operation methods:
a. pretreatment: peeling fresh passion fruit, mixing the mixture of pulp and grains with water, adding cellulase and pectinase for enzymolysis, deactivating enzyme, and removing grains to obtain pulp enzymolysis liquid;
b. fermentation: mixing the pulp enzymolysis liquid prepared in the step a with honey, and simultaneously adding zymophyte for fermentation for 10-12h to obtain fermentation liquid;
c. tea powder preparation: parching fresh folium Camelliae sinensis, oven drying, and pulverizing to 100 mesh to obtain tea powder;
d. mixing and freeze-drying: uniformly mixing the fermentation liquor prepared in the step b with the tea powder prepared in the step c, and freeze-drying to obtain freeze-dried powder;
e. and (3) briquetting and packaging: and d, briquetting the freeze-dried powder prepared in the step d, and packaging the freeze-dried powder by using food-grade non-woven fabrics to obtain a finished product.
As a further improvement of the invention, the mass ratio of the total weight of the pulp and the grains to the water in the step a is 2: 3-5.
In a further improvement of the invention, the addition amount of the cellulase in the step a is 0-0.5%, and the addition amount of the pectinase is 0.1-0.5%, all of which are mass percentages.
As a further improvement of the invention, the mass ratio of the pulp enzymolysis liquid to the honey in the step b is 5: 1.
As a further improvement of the invention, the fermentation temperature in the step b is 40-50 ℃.
As a further improvement of the invention, the zymocyte in the step b is lactobacillus bulgaricus, and the addition amount of the lactobacillus bulgaricus is 0.1-0.5 percent by mass percent.
The passion fruit tea prepared by the preparation method of the passion fruit tea is a brewing beverage, retains the unique fragrance of passion fruit, utilizes the special fragrance brought by fermentation bacteria, adds the fragrance and sweetness of honey, and is compounded into the brewing beverage liked by consumers. Meanwhile, the grains of the passion fruit are separated from the pulp by an enzymolysis mode, the sour and astringent taste in the grains is removed, and the fresh and sweet taste in the passion fruit pulp is further kept; the pressed tea bag is selected for packaging, so that the oxidation of a freeze-dried product can be avoided, the pulp can be separated from the pulp after brewing in the brewing process, and the better taste is ensured.
The specific implementation mode is as follows:
example 1
A preparation method of passion fruit tea comprises the following specific operation methods:
a. pretreatment: peeling fresh passion fruit, mixing the mixture of pulp and grains with water, adding cellulase and pectinase for enzymolysis, deactivating enzyme, and removing grains to obtain pulp enzymolysis liquid; the mass ratio of the total weight of the pulp and the grains to the water in the step a is 2: 3-5; in the step a, the addition amount of the cellulase is 0.2 percent, and the addition amount of the pectinase is 0.1 percent, wherein the mass percentages are above;
b. fermentation: mixing the pulp enzymolysis liquid prepared in the step a with honey, and simultaneously adding lactobacillus bulgaricus, wherein the addition amount of the lactobacillus bulgaricus is 0.1 percent, and the mass percentages are above; fermenting at 40 deg.C for 10 hr to obtain fermentation liquid; the mass ratio of the pulp enzymolysis liquid to the honey in the step b is 5: 1;
c. tea powder preparation: parching fresh folium Camelliae sinensis, oven drying, and pulverizing to 100 mesh to obtain tea powder; wherein, the tea frying is the prior art, and the invention is not limited;
d. mixing and freeze-drying: uniformly mixing the fermentation liquor prepared in the step b with the tea powder prepared in the step c, and freeze-drying to obtain freeze-dried powder;
e. and (3) briquetting and packaging: and d, briquetting the freeze-dried powder prepared in the step d, and packaging the freeze-dried powder by using food-grade non-woven fabrics to obtain a finished product.
Example 2
A preparation method of passion fruit tea comprises the following specific operation methods:
a. pretreatment: peeling fresh passion fruit, mixing the mixture of pulp and grains with water, adding cellulase and pectinase for enzymolysis, deactivating enzyme, and removing grains to obtain pulp enzymolysis liquid; the mass ratio of the total weight of the pulp and the grains to the water in the step a is 2: 3-5; in the step a, the addition amount of the cellulase is 0.5 percent, the addition amount of the pectinase is 0.5 percent, and the mass percentages are above;
b. fermentation: mixing the pulp enzymolysis liquid prepared in the step a with honey, and simultaneously adding lactobacillus bulgaricus, wherein the addition amount of the lactobacillus bulgaricus is 0.5 percent, and the mass percentages are above; fermenting at 50 deg.C for 12h to obtain fermentation liquid; the mass ratio of the pulp enzymolysis liquid to the honey in the step b is 5: 1;
c. tea powder preparation: parching fresh folium Camelliae sinensis, oven drying, and pulverizing to 100 mesh to obtain tea powder; wherein, the tea frying is the prior art, and the invention is not limited;
d. mixing and freeze-drying: uniformly mixing the fermentation liquor prepared in the step b with the tea powder prepared in the step c, and freeze-drying to obtain freeze-dried powder; e. And (3) briquetting and packaging: and d, briquetting the freeze-dried powder prepared in the step d, and packaging the freeze-dried powder by using food-grade non-woven fabrics to obtain a finished product.
Example 3
A preparation method of passion fruit tea comprises the following specific operation methods:
a. pretreatment: peeling fresh passion fruit, mixing the mixture of pulp and grains with water, adding cellulase and pectinase for enzymolysis, wherein the mass ratio of the total weight of the pulp and the grains to the water is 2:3-5, and the addition amount of the cellulase in the step a is 0.3%, and the addition amount of the pectinase is 0.4%, which are the mass percentages; the cellulase and the pectinase are used for decomposing the cell wall of the pulp cell and releasing the flavor development substances in the cell, and simultaneously, the separation of the pulp and the grains is facilitated; then inactivating enzyme and removing seeds to obtain pulp enzymolysis liquid; during filtering, only the seeds can be removed by adjusting the mesh number of the screen, so that the retention of pulp can be increased, the amount of a fermented product is increased, and the subsequent fermentation is facilitated;
b. fermentation: mixing the pulp enzymolysis liquid prepared in the step a with honey, wherein the mass ratio of the pulp enzymolysis liquid to the honey is 5:1, and simultaneously adding lactobacillus bulgaricus, wherein the addition amount of the lactobacillus bulgaricus is 0.3 percent, and the mass percentages are above; fermenting at 45 deg.C for 11h to obtain fermentation liquid;
c. tea powder preparation: parching fresh folium Camelliae sinensis, oven drying, and pulverizing to 100 mesh to obtain tea powder; the tea can be selected from different styles of tea according to seasons or product flavor, and different passion fruit tea products can be developed by replacing different varieties of tea; wherein, the tea frying is the prior art, and the invention is not limited;
d. mixing and freeze-drying: uniformly mixing the fermentation liquor prepared in the step b with the tea powder prepared in the step c, and freeze-drying to obtain freeze-dried powder; the freeze-drying equipment used for freeze-drying is also the prior art, and the equipment capable of achieving the effect of freeze-drying into powder can be used;
e. and (3) briquetting and packaging: briquetting the freeze-dried powder prepared in the step d, and then packaging the freeze-dried powder by using food-grade non-woven fabrics to obtain a finished product; the equipment of briquetting and bagging-off is prior art, and the equipment that can reach this effect all can use.
The finished product of the passion fruit tea produced by the invention is a pressed bagged tea beverage, and the brewing method comprises the steps of putting the tea bag into water with the temperature of 60 ℃ and brewing for 3 minutes to obtain the passion fruit tea, wherein the brewed tea product has strong tea fragrance, fresh fruit taste and sweet honey, the honey is used for neutralizing the sour taste of the passion fruit, and the special flavor of fermentation is added, so that the taste and the appearance are very attractive.
Sensory evaluation was carried out on the passion fruit tea produced by the production methods described in examples 1 to 3,
sensory evaluation method: the sensory evaluation of the examples 1-3 is carried out by 10 persons who have received related training and have certain food general knowledge, the evaluation standard adopts a percentile system, and the sensory evaluation index of the finished product quality comprises four aspects: the color and luster is 20 points, the flavor is 20 points, the mouthfeel is 30 points and the tissue state is 30 points, the scoring result is displayed by the average score of the sample (the average score of the sample is the total score/the number of evaluators), the sensory evaluation is the total sum of scores in 4 aspects, and the scoring standard is shown in table 1.
TABLE 1 sensory Scoring Standard for Dragon fruit juice herbal tea beverage samples
TABLE 2 sensory evaluation results
| Group of | Tissue state | Taste of the product | Flavor (I) and flavor (II) | Color and luster | Total score |
| Example 1 | 26 | 26 | 16 | 16 | 84 |
| Example 2 | 27 | 27 | 16 | 16 | 86 |
| Example 3 | 28 | 27 | 17 | 17 | 88 |
The sensory evaluation results are shown in fig. 2, and it can be seen from the table that the sensory evaluation scores of examples 1 to 3 according to the present invention are 84 or more, the scores are high, and the texture, the flavor, and the color are stable, and therefore, the method is suitable for industrial production.
Claims (6)
1. A preparation method of passion fruit tea comprises the following specific operation methods:
a. pretreatment: peeling fresh passion fruit, mixing the mixture of pulp and grains with water, adding cellulase and pectinase for enzymolysis, deactivating enzyme, and removing grains to obtain pulp enzymolysis liquid;
b. fermentation: mixing the pulp enzymolysis liquid prepared in the step a with honey, and simultaneously adding zymophyte for fermentation for 10-12h to obtain fermentation liquid;
c. tea powder preparation: parching fresh folium Camelliae sinensis, oven drying, and pulverizing to 100 mesh to obtain tea powder;
d. mixing and freeze-drying: uniformly mixing the fermentation liquor prepared in the step b with the tea powder prepared in the step c, and freeze-drying to obtain freeze-dried powder;
e. and (3) briquetting and packaging: and d, briquetting the freeze-dried powder prepared in the step d, and packaging the freeze-dried powder by using food-grade non-woven fabrics to obtain a finished product.
2. The preparation method of passion fruit tea according to claim 1, wherein the mass ratio of the total weight of pulp and grains to water in the step a is 2: 3-5.
3. The preparation method of passion fruit tea according to claim 1, wherein the addition amount of cellulase in the step a is 0.2-0.5%, and the addition amount of pectinase is 0.1-0.5%, all of which are mass percentages.
4. The preparation method of passion fruit tea according to claim 1, wherein the mass ratio of the pulp enzymolysis liquid to honey in the step b is 5: 1.
5. The preparation method of passion fruit tea according to claim 1, wherein the fermentation temperature in the step b is 40-50 ℃.
6. The preparation method of the passion fruit tea as claimed in claim 1, wherein the fermentation bacteria in the step b are lactobacillus bulgaricus, and the addition amount of the lactobacillus bulgaricus is 0.1-0.5% by mass percent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010655669.XA CN111557356A (en) | 2020-07-09 | 2020-07-09 | Preparation method of passion fruit tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010655669.XA CN111557356A (en) | 2020-07-09 | 2020-07-09 | Preparation method of passion fruit tea |
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| CN111557356A true CN111557356A (en) | 2020-08-21 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106929385A (en) * | 2017-04-18 | 2017-07-07 | 贺州学院 | The method that one-step fermentation prepares passiflora edulis vinegar |
| CN107279362A (en) * | 2017-08-08 | 2017-10-24 | 农海 | A kind of blood pressure depressing health tea |
| CN108064987A (en) * | 2017-12-28 | 2018-05-25 | 贺州市正丰百香园食品有限公司 | A kind of passion fruit tea bag and preparation method thereof |
| CN109043431A (en) * | 2018-10-31 | 2018-12-21 | 百色学院 | A kind of processing method of passion fruit comprehensive utilization |
| CN110754548A (en) * | 2019-12-02 | 2020-02-07 | 高州市大田顶农业发展有限公司 | Honey passion fruit and momordica grosvenori tea beverage and preparation method thereof |
-
2020
- 2020-07-09 CN CN202010655669.XA patent/CN111557356A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106929385A (en) * | 2017-04-18 | 2017-07-07 | 贺州学院 | The method that one-step fermentation prepares passiflora edulis vinegar |
| CN107279362A (en) * | 2017-08-08 | 2017-10-24 | 农海 | A kind of blood pressure depressing health tea |
| CN108064987A (en) * | 2017-12-28 | 2018-05-25 | 贺州市正丰百香园食品有限公司 | A kind of passion fruit tea bag and preparation method thereof |
| CN109043431A (en) * | 2018-10-31 | 2018-12-21 | 百色学院 | A kind of processing method of passion fruit comprehensive utilization |
| CN110754548A (en) * | 2019-12-02 | 2020-02-07 | 高州市大田顶农业发展有限公司 | Honey passion fruit and momordica grosvenori tea beverage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 蒲海燕等: "百香果茶饮料的研制", 《饮料工业》 * |
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Application publication date: 20200821 |
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