http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112674188-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4d7206b20d66a1708425350b08aced4d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06 |
| filingDate | 2020-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b7046a6e6e8b8bbfb762ae22e43c8f0e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d1c3e1f748d1afa8cb5589d1e108256a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1a4b2ef722f7b60460e066c57b1bb5f6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2b333cbf0a3596c8ab9983cdd549e279 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b3e00291fb817e84eeb1d958648da95d |
| publicationDate | 2021-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112674188-A |
| titleOfInvention | A kind of bottled prickly pear black tea and preparation method thereof |
| abstract | The present invention relates to the field of bottled beverages, in particular to a bottled prickly pear black tea and a preparation method thereof. Wherein, the preparation method of bottled prickly pear black tea comprises the following steps: taking fresh tea leaves and performing drying treatment, greening treatment, freezing withering and fermentation to obtain black tea stock solution; taking prickly pear pulp and prickly pear rhizomes to squeeze juice respectively, Radiation drying to obtain the prickly pear concentrate; weighing 40-60 parts of the prickly pear concentrate, 40-60 parts of the black tea stock solution and 30-50 parts of water by mass, mixing and bottling to obtain Bottled prickly pear black tea. In the present application, the prickly pear rhizome concentrate is added to the prickly pear rhizome concentrate, wherein the prickly pear rhizome concentrate contains a large amount of malic acid, and the black tea stock solution is rich in catechins, both of which have excellent antioxidant effects. Under the synergistic effect of the rhizome concentrate of prickly pear, it can effectively prevent the oxidation of ascorbic acid and prolong the shelf life. |
| priorityDate | 2020-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 173.