http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107549391-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-34 |
| filingDate | 2017-09-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107549391-B |
| titleOfInvention | Preparation method of blueberry leaf green tea with high chlorogenic acid content |
| abstract | The invention relates to a preparation method of blueberry leaf green tea with high chlorogenic acid content, and belongs to the technical field of deep processing of agricultural products. The method comprises the steps of raw material picking, microwave enzyme deactivation, spreading and airing, rolling, variable-frequency microwave drying and screening, and is characterized in that one bud and one leaf of a new long branch on a branch of a vaccinium bracteatum L.eye blueberry fruit in the seven or august months are used as raw materials, and the loss of active substances of the vaccinium bracteatum L leaves in the enzyme deactivation process is reduced by adopting a microwave low-temperature treatment process. According to the invention, the blueberry leaf buds on branches to be trimmed are recycled, the brewing effect of the prepared blueberry leaf green tea is close to that of the traditional green tea, the fragrance is strong, and the content of chlorogenic acid serving as an active ingredient is 116.9-153.5 mg/g dry weight. |
| priorityDate | 2017-09-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.