http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111758816-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e0833bc2cab024e3dc29aca143397a28 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2240-15 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1522 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-156 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1528 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-18 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-156 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152 |
| filingDate | 2020-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3058d5351687357ffb81c8d3daf98fd8 |
| publicationDate | 2020-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111758816-A |
| titleOfInvention | A kind of healthy milk tea containing trace elements and preparation method thereof |
| abstract | The invention discloses a trace element-containing healthy milk tea and a preparation method thereof. The method comprises the following steps: uniformly mixing condensed milk and non-dairy creamer to obtain an emulsion; heating natural small molecular soda water to above 95°C and placing it in a heat preservation bucket Inside, add the tea leaves to cover and soak for 15-30min; filter the tea water in the heat preservation barrel through filter cloth, add the obtained filtrate into the emulsion and stir evenly, then add cinnamon extract, brown sugar and ice cubes, Continue stirring to get healthy milk tea with trace elements. For the healthy milk tea prepared by the above method, the tea leaves are steeped in natural small molecule soda water, so that the small molecule components in the soluble flavor substances in the tea leaves can be completely extracted, and the cinnamon extract is added at the same time. The layered sense makes the aroma of milk tea more unique and rich, thereby greatly improving the taste of milk tea. |
| priorityDate | 2020-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 116.