http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108812994-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7bf8505eab126c940a77901cd48adba9 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06 |
| filingDate | 2018-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_83eebd8bc3d8b31d7e0532c998dada4f |
| publicationDate | 2018-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108812994-A |
| titleOfInvention | A kind of processing method of fruity black tea |
| abstract | The invention discloses a kind of processing methods of fruity black tea, sieve young worker's skill is added in the present invention after withering, sieve blueness is divided into sundrying and leaf rotation, can accelerate leaves water loss rate and uniformly, and intracellular acidic is caused to change, part enzyme is changed into free state by reference state in fresh leaf, and enzyme activation is influenced significant by infrared ray, ultraviolet light, ultraviolet light can facilitate the internal substance of tealeaves that isomerization and photochemical reaction occurs, conducive to the Biochemical changes of subsequent processing operations；By rubbing twice and zymotechnique, remaining herbaceous taste removal in fresh leaf fermentation process can be allowed, promote the formation of fruity；Tea sealing after baking, anaerobic stand 7-8 hours, retain the pure and strong honey perfume of tealeaves, and mouthfeel is also more mellow；Obtained black tea through the invention has fruity gas without acerbity road after brewing, and lasting is permanent, and the number that endures repeated infusions improves up to 15 bubbles and brews the technical issues of rear tart flavour, astringent sense are obvious, and lasting is of short duration and does not endure repeated infusions present in existing black tea. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112772733-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109393088-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110089773-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113475588-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112106848-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114304310-A |
| priorityDate | 2018-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.