http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111758815-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_973e9fbd57dca3860bef41c9e12451fd http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6c2e920c0b204eb2aac4451cf2761374 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-405 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-166 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-22 |
| filingDate | 2020-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_628b3a0b595d3a831dd94794270c9206 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_83add89047aca7b5ee5cf493291fddf4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aa9c967c2486a9be5cc4e6c4de401e3a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58c266696c8256b551ab78cc62344446 |
| publicationDate | 2020-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111758815-A |
| titleOfInvention | A kind of green mandarin Pu'er tea concentrate, its preparation method and drink |
| abstract | The invention is applicable to the technical field of beverages, and provides a green mandarin Pu'er tea concentrate, a preparation method thereof and a drink. The preparation method of the green mandarin Pu'er tea concentrate comprises the following steps: performing supercritical carbon dioxide extraction on the green mandarin peel, Obtain the green mandarin aroma extract and the green mandarin residue; after mixing the green mandarin residue and Pu'er tea according to the mass ratio of 1:(2~10), then successively perform water immersion extraction, filtration and vacuum concentration to obtain an extraction concentrate ; Add tannase and pectinase to the extraction concentrate to carry out enzymolysis reaction and enzyme inactivation treatment in turn to obtain the taste concentrate; after the oxygen is introduced into the taste concentrate for aging treatment, and then mixed with the green mandarin aroma extract The mixture is mixed and centrifuged to obtain a green mandarin Pu'er tea concentrate. The green mandarin Pu'er tea concentrate prepared by the preparation method retains the fresh volatile aroma of the green mandarin, and at the same time, the bottom taste has a full and rich old aroma, and can basically restore the characteristic flavor and aroma of the raw material. |
| priorityDate | 2020-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.