http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103945703-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-163 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06 |
| filingDate | 2012-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103945703-B |
| titleOfInvention | The method producing tea product |
| abstract | The present invention relates to the black tea product producing the sensation with enhancing.The people of preference consumption black tea can not obtain the catechin of good amount, because in black tea, the amount of catechin is substantially less than green tea.Therefore, for provide by prepare without the method for any exogenous theaflavins and/or catechin have relatively high catechin amount, high theaflavins amount and high Polyphenols amount and also have black tea sensation tea product there is demand.It is an object of the invention to provide production and there is relatively high catechin and theaflavins amount, and without the method for any exogenous theaflavins and/or the tea product of catechin.We have surprisingly discovered that the tea product that the method for the step by relating to the specific persistent period of Anaerobic culturel at a certain temperature obtains provides the tea product of the sensation with improvement, and thus meet one or more purposes of the present invention. |
| priorityDate | 2011-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.