http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114747642-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b7bf3791b860bbb1fe218aa15d9595df |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-166 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 |
| filingDate | 2022-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2156b246edbe5716b0175cb112454771 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7d1fc362839ce3e6c824fc3e51b4a314 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b11c1cd3e4b2397ca0d87b816452e595 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b8cd695487d98ae535220c6275dfdee6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eb9b002ee5ccd3fcd877903a94738f5b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fab2146f13acab87367b837d9ff6d554 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_40eed42ff1a49a57dae47e5580036ba3 |
| publicationDate | 2022-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-114747642-A |
| titleOfInvention | A method for improving the quality of black tea juice with compound enzymes |
| abstract | The invention relates to a method for improving the quality of black tea juice by using compound enzymes, belonging to the technical field of tea processing. The method includes the following process steps: taking the fresh leaves of summer and autumn tea for freezing and withering treatment to obtain frozen withered leaves; taking green tea and adding boiling water for leaching treatment to obtain green tea extract; taking green tea extract and adding tannase to carry out enzymatic hydrolysis treatment, obtaining an enzymatic hydrolyzed green tea extract; taking frozen withered leaves for homogenization treatment to obtain a homogenate; pouring the homogenate into the enzymatically hydrolyzed green tea extract, and adding β-glucosidase and cellulase for fermentation to obtain Fermentation broth; take fermentation broth for microwave treatment, filter black tea juice while hot, and cool to room temperature. After adopting the present invention, not only the high theaflavin content of the black tea juice for beverages can be maintained, but also the grassy and sweet aroma can be weakened, and the content of the floral and fruity components can be significantly increased, and both the soup color and the aroma quality are improved. |
| priorityDate | 2022-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 115.