http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2543143-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a1f957c0bd5ef7296e7e7a6c288d172b |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-34 |
| filingDate | 2012-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec356504a78a99dd24dee674e85c8805 |
| publicationDate | 2015-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2543143-C2 |
| titleOfInvention | Phytotea production method |
| abstract | FIELD: food industry. n SUBSTANCE: method involves separate curing of leather bergenia, meadowsweet and yellow sweet clover enriched with selenium in the period of vegetation till moisture content is equal to 13-14%, the components mixing and drying at a temperature of 60-70°C till moisture content is equal to 9-10%. Mixing is performed at the following plants ratio, wt %: leather bergenia - 60-70, meadowsweet -10-20, yellow sweet clover enriched with selenium in the period of vegetation - 10-20. n EFFECT: biological value enhancement and phytotea antioxidant activity increase 4 times in comparison with phytotea that is not enriched with organically bound selenium; visually and in terms of infusion strength, phytotea is different from traditional classic tea; the infusion has a golden brown colour, honey aroma and an astringent taste; additionally, the invention allows to expand phytoteas range. n 3 tbl, 6 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107873894-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107927234-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107712127-A |
| priorityDate | 2012-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.