Faint tea scent flavoring and preparation method thereof
The invention discloses a faint tea scent flavoring and a preparation method thereof. The faint tea scent flavoring is prepared from the following raw materials by weight: fresh air bladder, maize starch, alpha-amylase, glucoamylase, glucoamylase, sodium bicarbonate, saturated lime water, white vine...
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| creator | ZHAN KAIJUN |
| description | The invention discloses a faint tea scent flavoring and a preparation method thereof. The faint tea scent flavoring is prepared from the following raw materials by weight: fresh air bladder, maize starch, alpha-amylase, glucoamylase, glucoamylase, sodium bicarbonate, saturated lime water, white vinegar, fresh tea leaves, mint leaves, honey, carrot juice, ginger powder and a proper amount of water. According to the invention, moisture in the tea leaves is removed by using a freeze-drying manner, then the tea leaves are crushed into powder, and tea juice is extracted by using a soaking manner, so the problems that tea juice extraction through high temperature boiling water is not favorable for retention of tea fragrance and most fragrance goes away along with air in the prior art are overcome; as the tea leaves are ground and then extracted with cold water in the invention, aroma constituents in the tea leaves are better reserved; so the prepared flavoring for food has better taste and nutrients and is convenient and fast to use. |
| format | Patent |
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The faint tea scent flavoring is prepared from the following raw materials by weight: fresh air bladder, maize starch, alpha-amylase, glucoamylase, glucoamylase, sodium bicarbonate, saturated lime water, white vinegar, fresh tea leaves, mint leaves, honey, carrot juice, ginger powder and a proper amount of water. According to the invention, moisture in the tea leaves is removed by using a freeze-drying manner, then the tea leaves are crushed into powder, and tea juice is extracted by using a soaking manner, so the problems that tea juice extraction through high temperature boiling water is not favorable for retention of tea fragrance and most fragrance goes away along with air in the prior art are overcome; as the tea leaves are ground and then extracted with cold water in the invention, aroma constituents in the tea leaves are better reserved; so the prepared flavoring for food has better taste and nutrients and is convenient and fast to use.</description><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2016</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160203&DB=EPODOC&CC=CN&NR=105285926A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160203&DB=EPODOC&CC=CN&NR=105285926A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ZHAN KAIJUN</creatorcontrib><title>Faint tea scent flavoring and preparation method thereof</title><description>The invention discloses a faint tea scent flavoring and a preparation method thereof. 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According to the invention, moisture in the tea leaves is removed by using a freeze-drying manner, then the tea leaves are crushed into powder, and tea juice is extracted by using a soaking manner, so the problems that tea juice extraction through high temperature boiling water is not favorable for retention of tea fragrance and most fragrance goes away along with air in the prior art are overcome; as the tea leaves are ground and then extracted with cold water in the invention, aroma constituents in the tea leaves are better reserved; so the prepared flavoring for food has better taste and nutrients and is convenient and fast to use.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLBwS8zMK1EoSU1UKE5OBbLSchLL8osy89IVEvNSFAqKUgsSixJLMvPzFHJTSzLyUxRKMlKLUvPTeBhY0xJzilN5oTQ3g6Kba4izh25qQX58anFBItC01JJ4Zz9DA1MjC1NLIzNHY2LUAAAHSS5i</recordid><startdate>20160203</startdate><enddate>20160203</enddate><creator>ZHAN KAIJUN</creator><scope>EVB</scope></search><sort><creationdate>20160203</creationdate><title>Faint tea scent flavoring and preparation method thereof</title><author>ZHAN KAIJUN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN105285926A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2016</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>ZHAN KAIJUN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ZHAN KAIJUN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Faint tea scent flavoring and preparation method thereof</title><date>2016-02-03</date><risdate>2016</risdate><abstract>The invention discloses a faint tea scent flavoring and a preparation method thereof. The faint tea scent flavoring is prepared from the following raw materials by weight: fresh air bladder, maize starch, alpha-amylase, glucoamylase, glucoamylase, sodium bicarbonate, saturated lime water, white vinegar, fresh tea leaves, mint leaves, honey, carrot juice, ginger powder and a proper amount of water. According to the invention, moisture in the tea leaves is removed by using a freeze-drying manner, then the tea leaves are crushed into powder, and tea juice is extracted by using a soaking manner, so the problems that tea juice extraction through high temperature boiling water is not favorable for retention of tea fragrance and most fragrance goes away along with air in the prior art are overcome; as the tea leaves are ground and then extracted with cold water in the invention, aroma constituents in the tea leaves are better reserved; so the prepared flavoring for food has better taste and nutrients and is convenient and fast to use.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Faint tea scent flavoring and preparation method thereof |
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