http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2273144-C2
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| filingDate | 2003-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e42fdf5271dd89919dfff5d9f1e32616 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_896271a9c5aa901210226459ad751660 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6ac9e09666267772324c29066aa8f427 |
| publicationDate | 2006-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2273144-C2 |
| titleOfInvention | Method for producing of aromatized tea beverage |
| abstract | FIELD: food-processing industry, in particular, production of tea beverage compositions. n SUBSTANCE: method involves treating mixture of black baikhovi tea, strawberry fruits, strawberry leaves, and papaya fruits with flow of non-polar gas such as nitrous oxide or argon at above-critical temperature and pressure parameters. Said gas is circulating through closed circuit at velocity rate exceeding hydraulic size of mixture particles for 25-30 min. Thereafter, aromatizer "Strawberry" is gradually introduced and flow temperature is reduced to value below critical temperature value, followed by relieving pressure to atmospheric pressure value. n EFFECT: improved quality of tea beverage which is readily brewed and has more homogeneous composition. |
| priorityDate | 2003-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 127.