http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105010608-B

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Predicate Object
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06
filingDate 2015-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2018-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2018-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-105010608-B
titleOfInvention Mount Huang purple tea and preparation method thereof
abstract The invention discloses Mount Huang purple tea and preparation method thereof, this method fries fixing slowly using aubergine bud-leaf in tea tree as raw material, by leaf picking, fresh leaf processing, low temperature, kneads Special tea is made with dry five processes of low temperature length drying --- Mount Huang purple tea.The preparation method of the present invention solves existing aubergine bud-leaf because lacking corresponding preparation technology, causes a large amount of aubergine bud-leafs in tea place to waste the problem of serious, thoroughly changes the situation of existing " enterprise does not receive, and tea grower, which abandons, to adopt ".The control that this method passes through links, high degree prevents anthocyanidin to decompose, improve the content of anthocyanidin in millet paste, the macromolecular substances such as protein, tea polysaccharide are promoted to degrade simultaneously, amino acid, Tea Polyphenols, caffeine, vitamin, carbohydrate etc. is allowed to form the more dissolutions of material of tea flavour, obtained product is bitter, astringent taste mitigates, and do not lose the mouthfeel of tealeaves significantly.The Mount Huang purple tea of the present invention has the advantages that inoxidizability is strong, nutritive value is high, millet paste purple is bright, is adapted to each age group crowd to drink.
priorityDate 2015-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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