http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109699763-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-40 |
| filingDate | 2019-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-01-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-01-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109699763-B |
| titleOfInvention | Method for improving chestnut flavor quality of green tea and chestnut flavor green tea prepared by method |
| abstract | The invention discloses a method for improving the chestnut flavor quality of green tea and chestnut flavor green tea prepared by the method, which sequentially comprises the following steps: spreading and drying fresh leaves, deactivating enzymes, twisting, deblocking, primary drying with gross fire and secondary drying with full fire, spreading and drying the tea leaves subjected to primary drying with gross fire for 20-40 min, and adding L-theanine (3: 800-1600 theanine/gross fire sample g/g) or/and D- (+) -sucrose (3: 160-320 sucrose/gross fire sample g/g) into the primary dried leaves; the re-drying time of the box type dryer is 30-45 min. Starting from specific fresh leaf raw materials, the method applies Maillard reaction to the technical field of tea processing based on improvement of the traditional green tea processing technology, adds L-theanine or/and D- (+) -sucrose with specific content in the primary drying link of the hair fire, promotes generation of chestnut flavor substances in the high-temperature full-fire secondary drying process, further promotes improvement of the quality of chestnut flavor green tea, and provides good reference for quality regulation and directional processing of chestnut flavor green tea. |
| priorityDate | 2019-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 75.