http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107319039-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_936fdd8c0bde9eb11f4544d174ae9e76 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-08 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-08 |
| filingDate | 2017-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e99f8099598c29b18f80f741e0c5e0cf |
| publicationDate | 2017-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107319039-A |
| titleOfInvention | A kind of vexed yellow processing method of high-quality yellow tea |
| abstract | The invention belongs to tea product processing technique field, preparation, vexed yellow condition manage several steps before a kind of vexed yellow processing method of design yellow tea, and in particular to the vexed yellow processing method of high-quality yellow tea, including the preparation of mixing conditioning agent, vexed Huang.The present invention has advantages below compared with prior art：By adding mixing conditioning agent when vexed yellow in the present invention, using mixing complex enzyme in conditioning agent, oxidation waits biochemical reaction with damp and hot during promoting vexed Huang, it is activated before mixing conditioning agent is added, enzymatic activity is added when reaching 2.96 3.37U/mL, has facilitation to Tea Polyphenols conversion, reduce the reserved of Tea Polyphenols after vexed Huang, theaflavin, thearubigin is in higher level, improve color and luster, fragrance and the flavour of yellow tea, obtain high-quality yellow tea. |
| priorityDate | 2017-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 80.