http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109497188-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a5596b10cddfea1778427bb1b0a5675d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-08 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-08 |
| filingDate | 2018-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_699df837fc71920f43412c6208a32c98 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa520785684722edef833ccf20c16ddd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_15a6ff3d261dbed013f7cea1ba52e16d |
| publicationDate | 2019-03-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109497188-A |
| titleOfInvention | A kind of preparation method of black tea matcha |
| abstract | The invention discloses a method for preparing black tea matcha, which comprises a) picking, b) drying, c) spreading, d) cutting leaves, e) withering, f) fermentation, g) fixing, h) drying and i) ) Grinding, by drying and spreading the green, and using light irradiation, the tea leaves after picking will lose water, causing the acidity of the cell juice to change, so that part of the bound enzymes in the tea leaves are converted into free states, enhancing the number and activity of enzymes, assisting The catechins are oxidized into theaflavins, thearubigins, theabrownins and aroma substances, etc., to increase the proportion of soluble sugar in the tea leaves, thereby improving the aroma of the prepared black tea matcha and reducing the bitterness and astringency of the matcha. Caffeine is also the source of bitterness in tea leaves. Through high temperature steam, the caffeine in tea leaves is sublimated and removed, and the activity of enzymes is killed at the same time, so as to avoid excessive fermentation of black tea. Through layered drying, the overall drying degree of the parts with different moisture content of the tea leaves is more uniform. |
| priorityDate | 2018-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.