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RussianPatents.com
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Method for manufacturing tea beverage. RU patent 2249994. |
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FIELD: food industry. SUBSTANCE: the present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, black currant and burning nettle leaves and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. EFFECT: improved quality of tea beverage. 1 ex
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Method for manufacturing tea beverage / 2249993 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, juniper fruits and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage / 2249992 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, bilberry and stevia leaves and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage / 2249991 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, burning nettle and black currant leaves and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage / 2249990 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, baikhovi green tea, black currant leaves, calendula flowers, apples, hibiscus flowers, orange peel and fruits of papaya trees should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Apple" and "Black currant" aromatizing agents, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage / 2249989 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, dogrose fruits and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage / 2249988 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, black currant and senna leaves and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage / 2249987 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, dogrose fruits, black currant leaves, leaves and fruits of wild strawberry and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage / 2249986 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, bilberry leaves and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage / 2249985 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, baikhovi green tea, centaurea flowers, mountain cranberry leaves, calendula and hibiscus flowers, dogrose fruits should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Mountain cranberry" and "Cream" aromatizing agents, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage / 2249984 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, hibiscus flowers, fruits of black-fruit mountain ash should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Black currant" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage / 2249993 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, juniper fruits and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage / 2249992 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, bilberry and stevia leaves and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage / 2249991 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, burning nettle and black currant leaves and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage / 2249990 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, baikhovi green tea, black currant leaves, calendula flowers, apples, hibiscus flowers, orange peel and fruits of papaya trees should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Apple" and "Black currant" aromatizing agents, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage / 2249989 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, dogrose fruits and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage / 2249988 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, black currant and senna leaves and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage / 2249987 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, dogrose fruits, black currant leaves, leaves and fruits of wild strawberry and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing tea beverage / 2249986 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, bilberry leaves and hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage / 2249985 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, baikhovi green tea, centaurea flowers, mountain cranberry leaves, calendula and hibiscus flowers, dogrose fruits should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Mountain cranberry" and "Cream" aromatizing agents, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage / 2249984 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, hibiscus flowers, fruits of black-fruit mountain ash should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Black currant" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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Method for manufacturing aromatized tea beverage / 2249973 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, Jerusalem artichoke flowers, bilberry leaves, calendula flowers, fruits of pear and papaya trees should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall and sinking velocity of mixture particles, for 25-30 min, then one should successively add "Orange" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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