Camellia oleifera and milk tea
The invention discloses camellia oleifera and milk tea. The camellia oleifera and milk tea comprises the following components in parts by weight: 5-10 parts of peanut kernels; 15 to 30 parts of dicedrice; 10 to 15 parts of rice bean; 5 to 10 parts of camellia oleifera fruit; 70 to 90 parts of cow mi...
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| creator | YANG FUCONG LI HUIJUE LAN LILI QIN PINGYE LI SHENGLIN GUO ZHENGHAO TANG XUE MO KAIRONG JING BENMING YU HONG DU HUANYU WEI YUHE HUANG FEIFEI YANG YONGLONG LIU LI |
| description | The invention discloses camellia oleifera and milk tea. The camellia oleifera and milk tea comprises the following components in parts by weight: 5-10 parts of peanut kernels; 15 to 30 parts of dicedrice; 10 to 15 parts of rice bean; 5 to 10 parts of camellia oleifera fruit; 70 to 90 parts of cow milk; 5 to 30 parts of condensed milk; 20 to 35 parts of whipping cream; and 2-3 parts of sesame seeds. The camellia oleifera and milk tea has the beneficial effects that a modern milk tea processing technology is added in a traditional Dong minority camellia oleifera tea making technology to form the camellia oleifera and milk tea with better taste, and the taste is close to that of modern milk tea, so that the camellia oleifera and milk tea is convenient to popularize; and the camellia oleiferaand milk tea prepared by adopting the process is fragrant and sweet in taste, can refresh the mind after being frequently drunk, treats diseases and tonifies the body, and is beneficial to cardiovascular and cerebrovascular h |
| format | Patent |
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The camellia oleifera and milk tea comprises the following components in parts by weight: 5-10 parts of peanut kernels; 15 to 30 parts of dicedrice; 10 to 15 parts of rice bean; 5 to 10 parts of camellia oleifera fruit; 70 to 90 parts of cow milk; 5 to 30 parts of condensed milk; 20 to 35 parts of whipping cream; and 2-3 parts of sesame seeds. The camellia oleifera and milk tea has the beneficial effects that a modern milk tea processing technology is added in a traditional Dong minority camellia oleifera tea making technology to form the camellia oleifera and milk tea with better taste, and the taste is close to that of modern milk tea, so that the camellia oleifera and milk tea is convenient to popularize; and the camellia oleiferaand milk tea prepared by adopting the process is fragrant and sweet in taste, can refresh the mind after being frequently drunk, treats diseases and tonifies the body, and is beneficial to cardiovascular and cerebrovascular h</description><language>chi ; eng</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20201027&DB=EPODOC&CC=CN&NR=111820282A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25544,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20201027&DB=EPODOC&CC=CN&NR=111820282A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YANG FUCONG</creatorcontrib><creatorcontrib>LI HUIJUE</creatorcontrib><creatorcontrib>LAN LILI</creatorcontrib><creatorcontrib>QIN PINGYE</creatorcontrib><creatorcontrib>LI SHENGLIN</creatorcontrib><creatorcontrib>GUO ZHENGHAO</creatorcontrib><creatorcontrib>TANG XUE</creatorcontrib><creatorcontrib>MO KAIRONG</creatorcontrib><creatorcontrib>JING BENMING</creatorcontrib><creatorcontrib>YU HONG</creatorcontrib><creatorcontrib>DU HUANYU</creatorcontrib><creatorcontrib>WEI YUHE</creatorcontrib><creatorcontrib>HUANG FEIFEI</creatorcontrib><creatorcontrib>YANG YONGLONG</creatorcontrib><creatorcontrib>LIU LI</creatorcontrib><title>Camellia oleifera and milk tea</title><description>The invention discloses camellia oleifera and milk tea. 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The camellia oleifera and milk tea comprises the following components in parts by weight: 5-10 parts of peanut kernels; 15 to 30 parts of dicedrice; 10 to 15 parts of rice bean; 5 to 10 parts of camellia oleifera fruit; 70 to 90 parts of cow milk; 5 to 30 parts of condensed milk; 20 to 35 parts of whipping cream; and 2-3 parts of sesame seeds. The camellia oleifera and milk tea has the beneficial effects that a modern milk tea processing technology is added in a traditional Dong minority camellia oleifera tea making technology to form the camellia oleifera and milk tea with better taste, and the taste is close to that of modern milk tea, so that the camellia oleifera and milk tea is convenient to popularize; and the camellia oleiferaand milk tea prepared by adopting the process is fragrant and sweet in taste, can refresh the mind after being frequently drunk, treats diseases and tonifies the body, and is beneficial to cardiovascular and cerebrovascular h</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Camellia oleifera and milk tea |
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