http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2720772-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8edfd608dcdc57fed74a9cd53fa7d252 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-08 |
| filingDate | 2019-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43d33b18715cdf7b879e439b545a8a21 |
| publicationDate | 2020-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2720772-C1 |
| titleOfInvention | Red tea production method |
| abstract | FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to tea production method. Method involves disturbed integrity of the freshly harvested leaf tissue structure, fermentation and drying thereof and is characterized by fermentation of the leaves by way of their soaking in an anolyte with pH 3.2–3.5 with redox potential (−400) – (−700) mV, obtained by electrolysis of 1–3 % aqueous solution of sodium chloride with a direct current of 0.5–0.6 A and voltage of 36 V, for 60–65 minutes at temperature of 40–45 °C and subsequent drying in pseudo-liquefied layer at 130–140 °C until moisture content is not more than 5 %.EFFECT: invention allows to reduce fermentation time, ensure stable red colour during brewing and preserve native taste and smell of black tea.1 cl, 1 dwg, 1 tbl, 3 ex |
| priorityDate | 2019-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.