http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103583729-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_309c5fc214bd48a19fb291122a556ebe |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-14 |
| filingDate | 2013-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c471fe0259bb90ffbcecb5f4eb9d46cf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_327114ba78aafecdd5704cf9d5f87ba8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_89e2b8754e999f6d32d92cba7c4fdfbc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b405bd539fa0cfd97ded16c60dbb66b2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2769218039ea34a2bec7d5820a842f60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3e98b0a39cb1bef12ea1a1f73e8088b2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8e42bd0096e7ae9ab1b10231669b5fd9 |
| publicationDate | 2015-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103583729-B |
| titleOfInvention | Processing method of fruity black tea condensed juice |
| abstract | The invention discloses a processing method of fruity black tea condensed juice, and belongs to the technical field of black tea beverage processing methods. The processing method comprises the following processing steps of (1) deterioration treatment; (2) fruit and deterioration leaf rolling treatment; (3) fermentation treatment; (4) digestion treatment; (5) centrifugal separation treatment; (6) concentration treatment; and (7) seasoning treatment. The processing method of the fruity black tea condensed juice provided by the invention has the advantages that the rich middle and low tea fresh leaf resource and fruits at present are utilized for producing a natural fruity black tea condensed juice, the obtained fruity black tea condensed juice is red and bright in liquor color, rich in sweet fruit flavor, sweet, mellow as well as tasty and refreshing in taste, and good in mouthful, the tea pigment (theaflavin and thearubigin) content is high, a health care value is high, the limitation of tea raw material is eliminated, and the product quality is stable. |
| priorityDate | 2013-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.