http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105580932-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-405 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 |
| filingDate | 2014-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105580932-B |
| titleOfInvention | Method for preparing tea leaf extract with different tastes |
| abstract | The invention discloses a method for preparing tea extracts with different tastes and a beverage prepared from the extracts prepared by the method. The method comprises adding tea leaves into an extraction column, continuously extracting with 5-140 deg.C water at a flow rate of 20-200mL/min, collecting extractive solution by stages, and plotting relative taste intensity curve. And recombining the collected different fractions of extract according to the taste changes indicated in the relative taste intensity curve. The process of the present invention produces a tea extract with a high quality taste and a high concentration without the need for a concentration step, with a high extraction rate, and can rebalance the sensory attributes of the tea extract in a very flexible manner to obtain beverages of different tastes. |
| priorityDate | 2014-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.