CN112042775B - Preparation method of flavored black tea - Google Patents
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- CN112042775B CN112042775B CN202011155909.6A CN202011155909A CN112042775B CN 112042775 B CN112042775 B CN 112042775B CN 202011155909 A CN202011155909 A CN 202011155909A CN 112042775 B CN112042775 B CN 112042775B
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 83
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 45
- 235000020279 black tea Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 229940088598 enzyme Drugs 0.000 claims abstract description 49
- 102000004190 Enzymes Human genes 0.000 claims abstract description 48
- 108090000790 Enzymes Proteins 0.000 claims abstract description 48
- 235000013616 tea Nutrition 0.000 claims abstract description 38
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims abstract description 22
- 238000005096 rolling process Methods 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 15
- 239000004365 Protease Substances 0.000 claims abstract description 12
- 235000013878 L-cysteine Nutrition 0.000 claims abstract description 11
- 239000004201 L-cysteine Substances 0.000 claims abstract description 11
- 108090000526 Papain Proteins 0.000 claims abstract description 11
- 235000019834 papain Nutrition 0.000 claims abstract description 11
- 229940055729 papain Drugs 0.000 claims abstract description 11
- 108091005658 Basic proteases Proteins 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000005507 spraying Methods 0.000 claims abstract description 8
- 230000008569 process Effects 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims description 30
- 230000004151 fermentation Effects 0.000 claims description 30
- 230000000694 effects Effects 0.000 claims description 13
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000005303 weighing Methods 0.000 claims description 6
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000019225 fermented tea Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 11
- 150000001413 amino acids Chemical class 0.000 abstract description 7
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 6
- 235000013824 polyphenols Nutrition 0.000 abstract description 6
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 abstract description 5
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 abstract description 5
- 235000014620 theaflavin Nutrition 0.000 abstract description 5
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 abstract description 5
- 229940026509 theaflavin Drugs 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000008118 thearubigins Nutrition 0.000 abstract description 3
- 102000030523 Catechol oxidase Human genes 0.000 abstract description 2
- 108010031396 Catechol oxidase Proteins 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract description 2
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 12
- 238000002474 experimental method Methods 0.000 description 10
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 4
- 238000003672 processing method Methods 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 229940026510 theanine Drugs 0.000 description 2
- 108010059892 Cellulase Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- XOWVFANEOZMPKG-REOHCLBHSA-N S-nitroso-L-cysteine Chemical compound OC(=O)[C@@H](N)CSN=O XOWVFANEOZMPKG-REOHCLBHSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000000916 dilatatory effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 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
-
- 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
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- 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
- A23F3/12—Rolling or shredding tea leaves
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to a preparation method of flavored black tea, which comprises the following steps: selecting the types of the external enzymes and determining a compounding ratio; spraying a mixed enzyme solution in the withering process of the tea leaves; the mixed enzyme solution is continuously sprayed in the rolling process of the tea leaves; fourth, fermenting the tea leaves; and fifthly, drying the fermented black tea to obtain a finished product. The method adopts the alkaline protease and the papain to mix and ferment to produce the black tea, the exoenzymes hydrolyze proteins in the tea at proper temperature to become small molecular peptides and amino acids, and simultaneously the polyphenol oxidase is not cut off to convert tea polyphenol into thearubigin and theaflavin, so that the content of nutrient amino acids in tea soup can be effectively increased, and the quality of the black tea is improved; meanwhile, the L-cysteine is added to prevent the tea from being excessively fermented, and the prepared black tea has better taste and good liquor color.
Description
Technical Field
The invention relates to a preparation method of flavored black tea.
Background
The tea leaves contain a large amount of tea polyphenol and 20-30% of protein, the black tea undergoes a chemical reaction centered on the enzymatic oxidation of the tea polyphenol in the processing process, the chemical components in the fresh leaves change greatly, the tea polyphenol is reduced by more than 90%, and new components such as theaflavin, thearubigin and the like are generated, so that the aroma substances are obviously increased compared with the fresh leaves, and the tea has the characteristics of black tea, red soup, red leaves and mellow sweet taste. However, the protein in the tea leaves can be rarely dissolved in the tea soup, so that the black tea basically has more than enough sweet taste and insufficient delicate flavor.
The black tea has the advantages of resisting oxidation, delaying aging, dilating blood vessels, nourishing and protecting the stomach and the like. The black tea is obtained by fermentation, so the tea soup has rich fragrance and thick taste. But the umami taste is not obvious on the whole and is basically covered. The main component of the delicate flavor is amino acid, but the protein in the tea leaves is difficult to be decomposed into amino acid under natural conditions, so that the protein is difficult to be dissolved into the tea soup. Therefore, the preparation method of the black tea needs to be improved, so that the black tea is more tasty and refreshing, the taste and flavor of the black tea are enhanced, and the defect of insufficient delicate flavor in the black tea is overcome.
Chinese patent CN 201410184745.8 discloses a processing method of black tea, which is to add cellulase in the tea rolling process for rolling; during the fermentation process, papain is added for primary fermentation, pectinase is added for secondary fermentation, and other processes are carried out according to the conventional black tea processing method, so that the components in tea cells can be easily dissolved out, the contents of tea soup extract, theanine and tea polysaccharide are increased, the content of tea polyphenol is reduced, and the quality of tea is improved. Although the content of theanine can be increased, the fermentation needs to be carried out twice, the fermentation time is 3h for each time and 6h for the two times, the fermentation time is long, the processing efficiency is low on one hand, and on the other hand, the excessive fermentation is easily caused due to the long total fermentation time, so that the liquor color and the taste of black tea are influenced.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: according to the method, alkaline protease and papain are mixed and fermented to produce the black tea, and the L-cysteine is added to prevent over fermentation, so that the prepared black tea has good taste and good liquor color, the content of nutrient amino acid in tea liquor can be effectively increased, the quality of the black tea is improved, and the problems in the prior art are solved.
The technical scheme for solving the technical problems is as follows: a preparation method of flavored black tea comprises the following steps:
(1) Uniformly mixing alkaline protease and papain according to the mass ratio of 1.2-1.4;
(2) Weighing mixed enzyme to prepare a mixed enzyme solution with the mass concentration of 2.2-2.4% for later use;
(3) Weighing a certain amount of L-cysteine, adding the L-cysteine into the mixed enzyme solution to ensure that the concentration of the L-cysteine in the mixed enzyme solution is 0.7-0.9mmol/L;
(4) Uniformly spreading the fresh leaves on a withering curtain according to the thickness of 2-5 cm, withering for 10-16 h, turning and spraying a mixed enzyme solution once every 2h, wherein the total amount of the sprayed mixed enzyme solution is 10-15% of the mass of the fresh leaves, the withering temperature is 25-35 ℃, and forced ventilation is carried out by adopting a fan to ensure that the water content of the withered leaves is lower than 50%;
(5) Rolling for 10-15min at normal temperature, spraying mixed enzyme solution while rolling, wherein the total amount of the sprayed mixed enzyme solution is 15-20% of the fresh leaves, and continuously rolling for 40-60min after the mixed enzyme solution is sprayed;
(6) The rolled leaves are evenly and loosely stacked on a fermentation bed, the thickness is 3-8 cm, the leaves are fermented for 2.5-3.5h on a fermentation frame, the temperature is 25-35 ℃, the humidity is 94-96 percent, and the fermentation can be stopped when the leaves are yellow red and have delicate flavor; during the period, in order to make the fermentation uniform, the mixture is turned and stirred for 2 to 3 times, and the temperature of the fermented leaves is controlled below 35 ℃;
(7) Drying the fermented tea leaves, wherein the drying is divided into two sections, namely a first section at the temperature of 110-120 ℃ to ensure that the water content of the tea leaves is 20-25%; in the second stage, the temperature is 85-95 ℃, and the water content of the finished tea is 5.5-6.5%.
Furthermore, the activity of the alkaline protease and the activity of the papain are both 20 ten thousand U/g.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
1. the invention relates to a preparation method of flavor black tea, wherein the flavor black tea is prepared by compounding exo-basic protease and papain, then adding the compound into the withering and rolling links in the black tea preparation process, carrying out mixed fermentation, hydrolyzing proteins in the tea into micromolecular peptides and amino acids by the exo-enzymes at a proper temperature, and simultaneously not cutting off polyphenol oxidase to convert tea polyphenol into thearubigins and theaflavin. The black tea prepared by the invention is sweet in taste and prominent in delicate flavor, can effectively make up for the defects of the traditional black tea in taste and effect, and can supplement other natural nutrients to human body to achieve the natural health care effect.
2. The fermentation time of black tea generally takes several hours, and the longer the fermentation time is, the more unfavorable the liquor color of black tea is, but the insufficient fermentation time is, the more unfavorable the dissolution of nutrient components. Therefore, the L-cysteine is added into the mixed enzyme solution, so that the L-cysteine participates in the fermentation process, the excessive fermentation of the tea leaves can be prevented, and the liquor color of the black tea is good.
3. The black tea produced by the invention has good effect, simple preparation process, low cost and less investment, effectively improves the taste of the black tea, improves the nutritional value of the black tea and is more suitable for consumption of the public.
The technical features of the present invention, a method for producing flavored black tea, will be described in detail with reference to examples.
Detailed Description
Example 1: a preparation method of flavored black tea comprises the following steps:
(1) Uniformly mixing alkaline protease and papain with the enzyme activity of 20 ten thousand U/g according to the mass ratio of 1.3;
(2) Weighing mixed enzyme to prepare a mixed enzyme solution with the mass concentration of 2.3% for later use;
(3) Weighing a certain amount of L-cysteine, adding the L-cysteine into the mixed enzyme solution to ensure that the concentration of the L-cysteine in the mixed enzyme solution is 0.8mmol/L, and obtaining the mixed enzyme solution for later use;
(4) Uniformly spreading the fresh leaves on a withering curtain according to the thickness of 3cm, withering for 12h, turning and spraying a mixed enzyme solution once every 2h, wherein the total amount of the sprayed mixed enzyme solution is 12 percent of the mass of the fresh leaves, the withering temperature is 28-30 ℃, and forced ventilation is carried out by adopting a fan to ensure that the water content of the withered leaves is lower than 50 percent;
(5) Rolling for 13min at normal temperature, spraying mixed enzyme solution while rolling, wherein the total amount of the sprayed mixed enzyme solution is 18% of the fresh leaves, and continuously rolling for 50min after the mixed enzyme solution is sprayed;
(6) Uniformly and loosely piling the twisted leaves on a fermentation bed, wherein the thickness of the twisted leaves is 5cm, fermenting the twisted leaves on a fermentation frame for 3 hours at the temperature of 28-30 ℃ and the humidity of 94-96 percent, and stopping fermentation when the leaves are yellow red and have delicate flavor; in the period, in order to ferment uniformly, the mixture is turned and stirred for 2 times, the temperature of the fermented leaves is observed at any time, and the temperature of the fermented leaves is effectively controlled below 35 ℃;
(7) Drying the fermented tea leaves, wherein the drying is divided into two sections, namely a first section at the temperature of 114-116 ℃, so that the water content of the tea leaves is 23%; in the second stage, the temperature is 88-90 ℃, and the water content of the finished tea is 6%.
Comparative experiment of effects
Comparative experiment 1: the black tea is prepared according to the traditional black tea processing method, namely the fresh taste of the raw materials is subjected to withering, rolling, fermentation and drying according to the traditional processing method to obtain the black tea, and no enzyme is added in the preparation process.
Comparative experiment 2: the method is basically the same as the steps of the embodiment 1 of the application, except that: spraying papain in the withering and rolling steps instead of mixing enzyme solution.
Comparative experiment 3: the method is basically the same as the steps of the embodiment 1 of the application, except that: the alkaline protease is sprayed in the withering and rolling steps, and the alkaline protease is not mixed with the enzyme solution.
Comparative experiment 4: the method is basically the same as the method of the embodiment 1 of the application, and the difference is that: the mixed enzyme solution was sprayed only in the withering step (the total amount of the mixed enzyme solution sprayed was 30% of the fresh leaf mass), and the mixed enzyme solution was not sprayed in the rolling step.
Comparative experiment 5: the method is basically the same as the steps of the embodiment 1 of the application, except that: the mixed enzyme solution was sprayed only in the rolling step (the total amount of the mixed enzyme solution sprayed was 30% of the fresh leaf mass), and the mixed enzyme solution was not sprayed in the withering step.
Comparative experiment 6: the method is basically the same as the steps of the embodiment 1 of the application, except that: the mixed enzyme solution was sprayed only in the fermentation step (the total amount of the mixed enzyme solution sprayed was 30% of the fresh leaf mass), and the mixed enzyme solution was not sprayed in the rolling and withering steps.
Comparative experiment 7: the method is basically the same as the steps of the embodiment 1 of the application, except that: no L-cysteine was added to the mixed enzyme solution.
The above comparative experiment was compared with the black tea soup prepared in example 1 of the present application, and the experimental results are shown in table 1 below.
TABLE 1 summary of comparative experimental results
TABLE 1 summary of comparative experimental results
The liquor color and taste in the table above were tested according to the methods described in GB/T13738.1-2008 black tea part 2, congou black tea.
As can be seen from the values in table 1: (1) The content of amino acids in the tea soup prepared in example 1 of the present application is significantly higher than that in comparative experiments 1 to 6, which shows that the effect of adding the mixed enzyme solution to decompose the protein in the withering and rolling steps in example 1 of the present application is not only better than the effect of adding the mixed enzyme solution in the single withering, rolling and fermentation steps, but also better than the effect of adding the alkaline protease or papain simultaneously in the withering and rolling steps. (2) The content of theaflavin in the tea soup prepared in the application example 1 is higher than that of the tea soup prepared in the comparison document 7 without adding L-cysteine, and the tea soup prepared in the application example 1 is better in taste than that of the comparison document 7, which shows that the L-cysteine added in the application can not only prevent the tea from being over-fermented, but also has a certain effect of inhibiting oxidation on the generated theaflavin.
Claims (2)
1. A preparation method of flavored black tea is characterized by comprising the following steps: the method comprises the following steps:
(1) Uniformly mixing alkaline protease and papain according to the mass ratio of 1.2-1.4;
(2) Weighing mixed enzyme to prepare a mixed enzyme solution with the mass concentration of 2.2-2.4% for later use;
(3) Weighing a certain amount of L-cysteine, and adding the L-cysteine into the mixed enzyme solution to ensure that the concentration of the L-cysteine in the mixed enzyme solution is 0.7-0.9mmol/L;
(4) Uniformly spreading the fresh leaves on a withering curtain according to the thickness of 2-5 cm, withering for 10-16 h, turning and spraying a mixed enzyme solution once every 2h, wherein the total amount of the sprayed mixed enzyme solution is 10-15% of the mass of the fresh leaves, the withering temperature is 25-35 ℃, and forced ventilation is carried out by adopting a fan to ensure that the water content of the withered leaves is lower than 50%;
(5) Rolling for 10-15min at normal temperature, spraying mixed enzyme solution while rolling, wherein the total amount of the sprayed mixed enzyme solution is 15-20% of the fresh leaves, and continuously rolling for 40-60min after the mixed enzyme solution is sprayed;
(6) The rolled leaves are evenly and loosely stacked on a fermentation bed, the thickness is 3-8 cm, the leaves are fermented for 2.5-3.5h on a fermentation frame, the temperature is 25-35 ℃, the humidity is 94-96 percent, and the fermentation can be stopped when the leaves are yellow red and have delicate flavor; during the period, in order to make the fermentation uniform, the mixture is turned and stirred for 2 to 3 times, and the temperature of the fermented leaves is controlled below 35 ℃;
(7) Drying the fermented tea leaves, and dividing the drying into two sections, wherein the temperature of the first section is 110-120 ℃, so that the water content of the tea leaves is 20-25%; in the second stage, the temperature is 85-95 ℃, and the water content of the finished tea is 5.5-6.5%.
2. A process of making a flavoured black tea according to claim 1, wherein: the activity of the alkaline protease and the activity of the papain are both 20 ten thousand U/g.
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| CN113826738B (en) * | 2021-09-06 | 2024-03-15 | 中国科学院西北高原生物研究所 | Preparation method of fermented tea containing golden dew plum |
| CN113841765B (en) * | 2021-09-29 | 2023-09-08 | 济宁市食品药品检验检测中心 | Processing method of pagodatree flower bud and mulberry leaf black tea |
| CN114468086A (en) * | 2022-03-03 | 2022-05-13 | 贵州大学 | Roxburgh rose black tea and preparation method thereof |
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| US4639375A (en) * | 1983-08-12 | 1987-01-27 | The Procter & Gamble Company | Enzymatic treatment of black tea leaf |
| CN103583743B (en) * | 2013-11-29 | 2015-03-04 | 广西科技大学 | Functional black tea preparation method |
| CN103976051B (en) * | 2014-05-05 | 2016-03-30 | 福建清雅工贸有限公司 | A kind of processing method of black tea |
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Application publication date: 20201208 Assignee: ADANA FOOD TECH (LIUZHOU) Co.,Ltd. Assignor: GUANGXI University OF SCIENCE AND TECHNOLOGY Contract record no.: X2023980053974 Denomination of invention: A method for preparing a flavored black tea Granted publication date: 20221227 License type: Common License Record date: 20231225 |